HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine dry ingredients in a large mixing bowl. Add applesauce and margarine. Using an electric mixer, beat 2 minutes, scraping bowl and beaters occasionally. Add eggs and beat 2 minutes. Stir in carrots and nuts, blending well. Pour into a 9-inch square baking pan that has been sprayed with nonstick spray. Bake at 350° for 50-55 minutes, or until a toothpick inserted near the center comes out clean. Let cake cool. To make frosting, beat together the cream cheese and powdered sugar. Add applesauce and beat until smooth. Frost cooled cake.
Whip together all ingredients till fluffy. Spread on bread. Broil until brown. Try adding mozzarella cheese also.
Cook beans in boiling water until just tender. Drain well. Heat first amount of vinegar in large pot until it boils. Measure next 8 ingredients into bowl. Stir well. Gradually stir in remaining vinegar to make a smooth paste. Stir into boiling vinegar until it returns to a boil & thickens. Add beans stir gently, return to a boil. Fill hot sterilized jars to within 1/2" of top. Place sterilized metal lids on jars & screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.
In a large saucepan heat oil. add garlic and saute until it turns color. add onions and saute until they become opaque. add salt, basil, and oregano Add tomatoes and sugar Bring to a boil and then simmer for 30 minutes. for a stronger sauce add 4 tbs olive oil and Marsala wine.
Place boneless chicken breast in a ziplock bag. Add marinade ingredients shaking well. Chill for 1/2 an hour. Rub grill with an oil. Heat the grill on high for 5 minutes. Place the chicken breast skin side down over the hot grill, reduce the heat to medium and grill for 5 minutes. Turn the chicken after the 5 minutes and grill another 5 minutes. Reduce the heat to medium low and finish cooking the chicken for another 5 minutes. Salsa---. Mix all ingredients and chill till ready to serve. Scoop salsa onto plate and top with half chicken breast. Eat UP!
In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust. Layer chips, coconut and walnuts evenly over crust. Pour sweetened condensed milk evenly over top. Bake at 350 degrees F for 25 minutes or until lightly browned around edges. Cool completely before cutting into bars.
Preheat Oven to 350. Heat skillet on Medium/high. Add 1 tbsp canola oil. Once hot, add garlic and stir frequently until lightly browned. Add onions and continue to saute. In large mixing bowl, Add fajita mix to 2T. warm water and 2 t. canola oil. Whisk contents together. Add in peppers and coat peppers entirely with fajita mixture/sauce. Salt and Pepper the mixture (eyeball it). Once coated, add to sauteed onions. Saute peppers until tender (not mushy). Add more salt and pepper. In another large mixing bowl, mix together 3/4 cups salsa with 3/4 cups sour cream. Add in steak coat completely. Add 1/2 cup cheese and continue to mix. Add in pepper mixture. Mix all ingredients until completely coated. Spray 9x13 (or 2 8x8) pan with cooking spray. Heap 4 spoonfuls of filling mix into each tortilla. Roll tightly and place towards edge of pan, seam side down. Once pan is filled with enchiladas, mix together remaining 3/4 cup salsa with 3/4 cup sour cream. Pour over top of enchiladas. Sprinkle remaining 1 1/2 cup cheese on top. *. Put in oven uncovered. Bake for 25-30 mins, or until tortillas are browned and cheese is completely melted/browned on top.
Cut the cabbage into quarters, remove the hard core and shred. Heat the oil in a large heavy saucepan, add the onion and fry over a low heat until it begins to soften; add the cabbage, beetroot and all remaining ingredients, seasoning to taste. Cover the pan tightly and keeping an eye on the liquid (there should be enough at all times to prevent sticking, but no excess at the end of cooking) cook, stirring occasionally, for 1 1/2 - 2 hours, until soft and reduced in bulk; adjust seasoning if required. NOTE: This can also be made in advance and reheated; it can also be cooked in a casserole dish in a low oven.
Peel shrimp; devein, if desired. Saute onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp and cookk, stirring occasionally, 3-4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp and return to bowl. Stir in cream cheese and next 10 ingredients. Cover and chill for 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.
Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally. Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using. Store in the refrigerator in a tightly covered container for up to 3 weeks.
Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes. Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute. Stir in the vegetable oil and season with salt and pepper. stir in the chopped parsley. Enjoy!
Heat 1 Tbsp olive oil in a large pot. Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped. Stir and cook 5 minutes or until chicken is done. Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them. Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion); 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well. Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally. Add 1/2 cup crunchy peanut butter and stir constantly until well blended. Serve.
Mix milk & pudding until thick. Mix pumpkin and spice well and fold into pudding. Fold in 1/2 cup whipped topping. Put into 4 individual ramekins. Refrigerate until ready to serve. Garnish with rest of whipped topping.
In a large non-stick pot, add olive oil and diced onions. Cook the onions until carmelized. Add the diced bell peppers, and then add the beef and toss often to brown all sides of the beef cubes. Meanwhile, boil some water and pour in a separate bowl with the tomatoes and pasilla peppers. Let stand for about 10-15 minutes. Peel the tomatoes (the peels should come off very easily after soaking in the hot water). Slice the pasillas open, remove the seeds & stems, and chop (roughly). Take 2 of the tomatoes and place in a blender with the chopped pasillas and blend - - this will make a mole-like paste. Add to the pot. Blend the remaining tomatoes and add to the pot, stirring frequently. Add-in the cocoa powder, Ortega chili peppers and corn. Let the mixture cook on simmer for about 90 minutes. Then remove the beef cubes and add-in the black beans. Pull the beef cubes apart (shred) with 2 forks and this will give you a nice pile of shredded beef. If the beef is thoroughly cooked, then it should be tender enough to do this pretty easily). Once done shredding, add the beef back into the pot and stir-in the spices. Cook for an additional 30 minutes. Enjoy!
Preheat oven to 350 degrees. Combine all ingredients except the butter and water. Pour into a 1-quart casserole dish. Dot top with butter slivers and sprinkle the 2 tbs of water over the top. Cover dish and bake 40-45 minutes.
Mix ingredients in crock pot and add water to fill container. Bring to boil on high and then simmer on low for as long as you desire. This mixture will last about one week. If you wish to use it again, strain out the spices and add fresh apple juice and water. Be sure to re-use your spices in the next brew, maybe adding a little more. Please note "THIS IS NOT A BEVERAGE, USE ONLY AS A FRAGRANCE"
Stir bulgar, flaxseed, and cardamom in pot with 1 cup milk. Let cook for about 15 minutes on low heat. Make sure the pot is covered. Check on it, stir, and add about 1/2 cup more milk, and stir. Let cook for another 20 minutes. At this point, mix should be soft to taste. Add sugar and mix. Add about 3/4 cup milk (more or less depending on how thick you want your pudding) and mix. Serve warm.
Peel all the cloves of garlic. In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes. Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper. Simmer for another 2 minutes, then poach the eggs in the soup. Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven. When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also. In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.
Cover eggs with 1 inch of cold water, bring to a full boil for 1 minute, cover and remove from heat. Let stand 17 minutes. Rinse eggs in cold water. Gently tap each egg with a metal spoon in several places to crack the shell. The objective is NOT to break it, but to create small cracks for the bloodshot effect of the eyeballs. Place in pan ice water (just enough to cover them), add enough red food coloring to make the water a deep red. Let sit for 1-2 hours. Boil pasta according to directions with a few drops of red food coloring. Drain, rinse and place on platter. Crack and peel eggs, rinse. Cut eggs in half crosswise on a slight diagonal and remove yolks. Blend yolks with all remaining ingredients - you will want the mixture to be a bit stiff. Divide into batches and add food coloring as desired for different eye colors. using a melon baller or small ice scoop, place a scoop into each eye and top with an olive slice. Place on the brains!
Toss the cabbages and carrot with 1 teaspoon salt in a colander set over a bowl or in the sink; let it stand until the cabbage wilts, which will take between 1 to 4 hours. Rinse the cabbage under cold running water (if you're serving the slaw immediately, rinse under water and then in a large bowl of ice water to chill). Press gently to drain then pat dry with paper towels; cabbage can be stored overnight in refrigerator to chill in a re-sealable container. To make the dressing, in a food processor puree together the peanut butter, oil, vinegar, soy sauce, lime juice, brown sugar, garlic, ginger, cayenne, and jalapeno (if using) until smooth (taste it at this point to see if you want to add more cayenne or jalapeno). Toss the dressing with the cabbage, carrot, grated kohlrabi, water chestnuts, and green onions (and the currants, if using - they add nice little surprising bits of sweetness to the slaw!) together in a bowl. Season with salt and pepper, to taste. Cover, and refrigerate until chilled and ready to serve; garnish with sesame seeds. Makes about 6 cups, serving 6 to 8. Note: you can also make the slaw without wilting the cabbage/carrot in the 1 tsp of salt - it's up to you. You might try it both ways to see which you prefer.
Cut puff pastry sheet into three strips and then the three strips in half. Bake pastry in a pre-heated oven 180C for 10 minutes or until lightly brown. Let pastry cool. Spread Jam and Cream on pastry and top with another piece of pastry. Sift icing sugar on top.
Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash. Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
On your cutting board, chop and smash the garlic into a paste with the salt. Heat a large saucepan with the oil in it over medium-high heat. Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown. Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it. Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen). Add the tomato paste and all of the seasonings except the parsley and basil. Stir to combined. Bring to a soft boil, turn the heat to low, and cover. Let it simmer for 1 to 1 1/2 hours, stir occasionally. Add the parsley and basil. Serve over pasta, rice, pizza, anything.
Combine all ingredients in a sauce pan. Bring to boil over medium-high heat. Cover and simmer until berries have burst and mixture has thickened-approximately 20 minutes. Set aside to cool. Remove cinnamon stick before serving. If you want, you can puree the mixture further in a food processor or blender. Adjust sweetness if necessary. Yield is estimated.
FOR SHORTCRUST PASTRY: Sieve the flour and salt together into a bowl. Cut the butter (or if using the lard/butter combo) 1/2 inch (1.5 cm) cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs. Make a well in the middle of the mixture and stir in enough water using a knife, until a soft but not sticky pastry is formed. Cover tightly and allow to rest in a fridge for 15 - 30 minutes. Roll out the pastry and use to line a 7 inch (15 cm) tart tin. Bake in a preheated oven at 400°F (200°C or mark 6) for 10 -15 minutes until set. Beat together the eggs, egg yolks, sugar, grated lemon rind and marmalade. Whisk in the melted butter. Pour the egg mixture into the pastry and bake at 375°F (190°C or mark 5) for a further 20 minutes. Serve warm from the oven or allow to cool and serve that way too.
Cook pasta as directed on package. Meanwhile, heat oil in a skillet over medium high heat. Saute parsley and garlic in oil. Drain pasta well and mix with garlic mixture; top with cheese. Serve with pepper.
Dice cheese and red peppers into small bite-size pieces. Zest/grate lemon peel (no white). Combine cheese, red peppers, lemon zest, almonds, 3 tablespoons olive oil, oregano, salt, pepper, and red pepper; let stand 15-20 minutes for flavors to blend. Preheat grill pan on medium-high 2-3 minutes. Coat chicken with 1 tablespoon olive oil; sprinkle with lemon pepper (wash hands). Place chicken in pan; grill 4-5 minutes on each side or until 165 degrees. Slice chicken; top with cheese mixture and serve.
In medium saucepan, melt butter over medium-high heat. Whisk in flour and garlic. Whisking constantly, gradually add milk; bring to a boil. Reduce heat and continue to cook, stirring frequently until thickened. Remove from heat and stir in chipotle puree and salt to taste. Serve with Stuffed Mexican Chicken Medallions.
In a large saucepan, cook apples with water for about 15 minutes or until just tender, stirring occasionally, then stir in the wine. Remove from heat & mash until lumpy but not yet smooth. Add sugar, to taste, then chill before serving.
chicken meat into large dice. dust with the flour, using a plastic bag works well shaking off the excess. Chicken thighs have a better flavour than using breast. Using a skillet or large frying pan cook the chicken in the oil in two batches so that its sealed all over and slightly brown. Remove from the pan and put to one side. Heat up the frypan, adding a touch more oil if necessary. add the leek, garlic, carrot and the thyme cook for a couple of minutes then add the stock and the wine and simmer for 15 minutes. Add the lemon juice and seasoning to taste. Place into a pie dish, and cover with the puff pastry, glaze with the beaten egg. Place in a preheated oven 190c and cook for 15-20 minutes until the pastry has risen and golden brown. Serve and Enjoy.
Fry bacon in a large skillet, until soft, but not done. Meanwhile, bring a saucepan of salted water to a boil. Add the cauliflower, cook for one minute. Add the green beans, cook for an additional minute. Drain the vegetables, set aside. If the bacon is very lean, and hasn't rendered enough fat to saute the vegetables, add up to a 1/2 teaspoon of butter. Add the shallots, beans, and cauliflower, toss to coat with the fat. Season to taste with salt and pepper. Continue to cook the vegetables just until they start to show some color and are tender enough to pierce with a knife. Remove to a serving dish, and top with the blue chese.
Cream the powdered sugar into the butter until you have a smooth texture. Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay. Spread the mixture over each crepe. Fold the crepes in quarters and pile together. Keep crepes warm in a 200 degree Fahrenheit oven.
Prepare orzo according to pkg directions. Drain. If using large shrimp (recommended), slice them in half lengthwise so there are 2 equal halves. Combine all salad ingredients. Combine dressing ingredients, whisking thoroughly. Adjust to your taste and combine with salad ingredients. Chill several hours, stirring occasionally.
Remove flavor packets from soup mix, and set aside; crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels and green onions. Whisk together contents of flavor packets, sugar, oil, and vinegar and pour over slaw. Cover and chill 24 hours. Toss before serving.
Heat half the olive oil in a frying pan. Add cumin seeds, paprika, coriander powder and garlic, saute 1 minute. Add drained tofu. Saute until tofu is golden brown, remove from pan and set aside. Grind cloves, cardamom and fennel seeds. Heat remaining oil and add ground powder and leek, saute until brown. Add kale, saute until kale is limp. Add salt and blend kale mixture in a food processor with tomato and tomato paste. Return to pan and add tofu mixture. Simmer 10 minutes.
Boil, drain, and mash the sweet potato. You should have about 2 cups. Preheat oven to 350°F. In a large bowl, mash the banana. Cream margarine and sugar with the banana. Beat eggs, add to creamed mixture, and stir well. Stir in sweet potato and vanilla. Combine dry ingredients, and add to sweet potato mixture. Drop onto greased cookie sheet. Bake 12-15 minutes, until lightly browned.
Combine all ingredients. Cover and chill at least 30 minutes. Store in refrigerator for up to 3 days in an airtight container. Serve with tortilla chips.
Preheat oven to 450°F. Place a 24x18 piece of heavy duty foil in a shallow baking pan. Place meat on foil. Stir together the chicken soup and the dry onion soup mix. Spread on meat. Top meat with vegetables and sprinkle water over all. Fold foil over and seal securely. Bake 1 1/2 hours or until tender.
Crust. Sift together the flour, salt, sugar and pecans. Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal. Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it. Wrap the dough ball in wax paper and chill for 1-2 hours. On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan. Carefully place dough into pie pan. Trim the dough about 1/4 inch above the rim of the pan. Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour. Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack. Filling. Preheat your oven to 350 degrees. Add your favorite raspberry preserves to the bottom of the cooled pecan crust. Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well. Pour the orange mixture into the prepared crust. Meringue. In a large bowl beat the egg whites and the cream of tarter together until soft peaks form. Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry. Spread the meringue on top of the orange filling making sure to seal the edges. Bake in a 350 degree oven for 12-15 minutes or until golden brown. Watch your pie so that the meringue doesn't burn. Once the pie has cooled, chill for several hours and ENJOY!
Trim fat from ribs and salt and pepper to taste. Place ribs in crock pot and add water (just enough to cover). Cook on low heat 6 to 7 hours or until tender, drain. Place cooked ribs on broiler pan and sprinkle with garlic salt. Brush ribs with 1/2 the sauce and broil until brown. Turn ribs and brush with remaining sauce and broil until brown. Sauce: Combine Russian dressing and pineapple juice and mix well.
Heat oil in a lrg saucepan. Add ginger & stir-fry for 1 min until fragrant. Add rice & cook for 2 min, stirring to coat well. Add bay leaf, coconut milk, water & soy sauce. Bring to a boil & cook for about 5 min (uncovered & without stirring, until holes form all over the top). Reduce heat to very low, cover & continue to cook for a further 20 minutes. Remove from the heat & leave to rest for about 10 min (keep covered). Uncover, add salt as desired, fluff the rice up w/a fork & serve hot.
Combine sauce ingredients and let sit for 1 hour. Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix well. Let rest for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky. Divide dough into three balls. Put 3 ounces of oil in each of three 9-inch cake pans, making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans. Spray the outer edge of dough with Pam and cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours. Preheat oven to 475°F. For each 9" pizza, spoon 1/3 cup sauce on dough and spread to within 1-inch of edge. Distribute 1 1/2 ounces shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or ham, vegetables, meats (cooked ground sausage or beef) Top with 3 ounces mozzarella cheese. Cook until cheese is bubbling and outer crust is brown. Serve hot.
In a large pot brown beef chunks hot and fast till nicely browned. Season with a bit of salt and pepper if desired. Turn down the heat and add 1/2 cup onion and the garlic. Saute till onion is tender. Add celery, carrots, the rest of the onion, tomato soup and beef broth. Bring to a boil and then simmer 15-20 minutes. Add potatoes and cook on low another 15 minutes. Add the macaroni and simmer till macaroni is done, about 10-15 minutes. Do not boil with the macaroni in it or the pasta will fall apart. Serve with a great crusty bread or crackers.
Combine the yoghurt and hummus in a small bowl. Cut the eggplant (aubergine) into 6 slices lengthways; discard the 2 skin-side pieces (or put in your freezer bag of vegetable peelings etc. for using to make vegetable stock (see note above). Preheat the grill or barbecue. Combine the beef, garlic, tomato paste (or dried Australian Bush Tomato), onion, chilli, basil, breadcrumbs and egg in a large bowl; shape the mixture into 4 patties; cook the patties and eggplant, in batches, on the heated oiled flat grill or barbecue until browned on both sides and cooked through. Halve the bread pieces (or rolls) horizontally; toast, cut-sides up; spread the cut-sides with the yoghurt mixture; sandwich the eggplant, patties and salad greens between the toasted pieces of bread or roll.