HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dry Roasting Meal Worms: Mealworms come in a container with either bran or crumpled newspaper. To separate the mealworms from the packing material, place in colander and gently toss. Remove dead mealworms and any other bits of debris. Wash mealworms in colander under cool water. Place on paper towel and pat dry. They are now ready for cooking. Place paper towel on cookie sheet. Spread mealworms on paper towel and place in 200-degree oven for one to two hours until they are thoroughly dry and crunchy. They are now dry roasted. Butter baking pan. Coarsely chop dry-roasted mealworms and set aside. Carefully heat sugar and butter in saucepan until boiling. Stir over medium heat for seven minutes. Remove from heat and stir in roasted insects. Pour into pan. Scramble egg in a saucepan, stirring to break egg into pieces. Add water, soy sauce, garlic and onions. Bring to a boil. Stir in rice. Cover; remove from heat and let stand five minutes. Stir in meal worms.
Preheat oven to 350 degrees. Combine 1/4 cup of sugar with cinnamon in a shallow bowl. Roll banana pieces in cinnamon sugar and place in a 9 inch ovenproof dish. Mix orange juice and brandy together and pour into dish with the bananas. Bake 20 minutes, periodically basting the bananas with the juice. Remove bananas from oven and sprinkle either coconut or peanuts on top. If you like, mix together the sour cream and tablepoon of sugar. Serve on side as an optional garnish.
Combine all the ingredients in a saucepan over low heat. As soon as the molasses dissolves, the sauce is ready to use. Store in a covered glass jar or plastic container in the refrigerator.
In a mixing bowl, beat whipping cream until soft peaks form. Gradually add sugar, beating until stiff peaks form; set aside. In a mixing bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream. In parfait glasses, alternate layers of mousse and berries, ending with mousse. Garnish with additional berries if desired. Refrigerate up to 3 hours before ready to serve.
Heat the oven to 350°F Heat the oil in an overproof dish with a lid and fry the onion and garlic for 5 minutes. Stir in the zucchini and rice, coating everything in oil and cook for a few more minutes. Add the stock, lemon juice and cheese, cover and bake for 30 minutes. Serve sprinkled with the lemon zest and basil.
Mix together and serve. To make it "frozen," you could partially freeze the cranberry and lime juices.
Preheat oven to 325. Make the crust: Crush the graham crackers in a plastic bag with the bottom of a cup. Combine the graham cracker crumbs, the stick of melted butter and sugar. Press into a 9" springform pan using the same cup, tapping the mixture and pushing it about an inch up the sides. Blind bake the crust by putting it in the oven for 10 minutes. Set aside and cool. Make the filling: Use a paddle attachment, if possible. Beat the cream cheese alone until fluffy. In a measuring cup, combine the eggs, and 1 tsp of vanilla. Slowly add to the cream cheese in two parts, stopping to scrape down the sides in between additions. Slowly add the sugar. Do not overbeat. Pour filling into pan and tap the pan on the countertop a few times to bring any air bubbles to the surface. Bake for 45 minutes on a baking sheet (to catch any drips). You will know it is done when the cake is set three inches from the edge but is still slightly wobbly in the center when gently shaken. Also, the cheese layer will be slightly browned. Cool the cheesecake on a wire rack for 5 minutes. Leave the oven on and turn it up to 400. Make the Topping: mix together the 5 tablespoons sugar, 1 1/2 teaspoons vanilla and 16 oz. sour cream until light and fluffy. Pour over the cake and bake at 400 degrees for 10 minutes. The topping will be set when it is done. Cool cake completely before slicing and serving. If you have the time, 6+ hours would be best. I've served it in as little as 4 hours. Enjoy!
Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets. Beat together the shortening, sugar, salt, and baking soda. Beat in the egg, then the molasses. Add the flour and spices, beating to make a smooth, fairly stiff dough. To make the coating, combine the sugar and cinnamon, and place in a shallow pan or dish. Drop the dough in 1" balls into the cinnamon-sugar mixture; a teaspoon cookie scoop is perfect here. Roll the balls in the sugar to coat, then transfer them to the prepared baking sheets, leaving at least 1 1/2" between them; they'll spread as they bake. Bake the cookies for 11 minutes, for cookies that are crisp around the edges, and "bendy" in the center. Bake for 13 minutes, for cookies that are crisp/crunchy all the way through. Remove the cookies from the oven, and cool right on the pan, or on a rack. Cool completely, then store tightly wrapped, at room temperature.
Cut each chicken breast, pineapple, pepper and onion into approximately twenty-four 1-inch-thick pieces. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl; marinate in refrigerator for at least 1 hour and up to 24 hours. Preheat grill. Lightly coat vegetables with cooking spray. Thread 2 pieces of pepper, pineapple, chicken and onion onto each of 8 skewers. Brush with marinade. (Note: If using wooden skewers, soak in water to prevent charring.). Grill over medium-hot coals until chicken is completely cooked, about 8 to 10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sides. Yields 2 kebabs and 1/2 cup rice per serving.
In medium-large frying pan, heat oil over medium. Cook onion and garlic, about 2 min, until just becoming transparent. Add peppers and heat until soft. Add black beans until everything is hot. Squeeze 1/2 of lime juice over all ingredients just before serving. Warm tortillas, add optional ingredients, and top with bean mixture. Squeeze more lime juice over everything before folding up burrito style. Enjoy.
Saute onions& green pepper until onions are yellow. Add meat and brown. Stir in tomatoes, noodles, chili powder, salt& pepper. Pour into greased 2 quart baking dish. Cover& bake at 350 for 1 hour, removing cover during last 15 minutes of baking.
In a small pot add the Tomato Soup. Making sure to reserve about 1/4 cup of the tomato soup in a small bowl. With the pot on the stove, turn the heat to low-medium. With the 1/4 cup of Tomato Soup in the bowl add the egg and whisk until both are mixed. Then add that mixture to the pot, make sure the soup isn't boiling. Turn up the heat. Slowly add the Cheese making sure to stir it all in until melted. Once everything is melted. Serve in small bowls with Crackers.
Using an electric mixer (MUCH easier than by hand as my aunt did), beat butter until creamy. Add sugar and blend well; stir in milk. Add brandy and vanilla, one teaspoon at a time to prevent separation. If sauce begins to separate, add more sugar. Turn into serving dish and decorate, if desired. Chill.
Pudding:. in a medium bowl, toss sliced apples with lemon juice and set aside. in a large bowl, beat the eggs till frothy and light in color. Add the sugar, vanilla, nutmeg and cinnamon and beat till smooth. Stir in the butter, half and half and brandy. Toss the apples, cranberries, pecans with the bread cubes. Place the bread mixture in a greased 9x5 loaf pan (or individual custard cups). Pour the egg mixture evenly over the bread. Cover with foil and weigh down with a bag of rice or dried beans to encourage the bread to absorb the liquid. Refrigerate for 30-60 minutes. Preheat oven to 325. Remove the foil and weights and place the pudding in a larger pan with 1 inch of hot water. Bake for 55 minutes or till set. Increase oven temperature to 425 and bake 10 minutes more, till lightly browned. Serve warm with room temperature sauce. Vanilla Cream Sauce:. Combine milk (or cream) with flour and sugar in a saucepan. Add butter. Heat over medium high heat till it bubbles, stirring. Continue to heat gently till thickened. Stir in vanilla.
Preheat oven to 425. Mix together all ingredients well. Take large rounded tablespoons of mixture and drop onto a non--greased pan. Bake for 10-12 minutes.
In a 1-quart bowl combine sugar and 1 1/4 cups hot water. Micro and stir occasionally, until sugar is dissolved, 1 to 2 minutes. Meanwhile, zest 1 tablespoon lemon peel (yellow part only) from 2 or 3 lemons. Add peel to warm sugar mixture; let cool about 10 minutes. Cut all lemons in half and ream enough juice to make 1 3/4 cups. Add to sugar mixture. Into a pitcher add lots of ice cubes, lemon syrup, 1 cup ice cold water. Stir lemon slices into lemonade& pour into glasses with garnish of mint. Taste you may want to add more water.
Crush vanilla wafers to a fine crumb. In a large bowl combine wafer crumbs, honey, rum, and nuts. Stir to form a stiff sticky dough. Shape into 1 inch balls and roll in powdered sugar. Store in an air-tight container.
Cut off the stem ends of the peppers and remove the seeds. Mix the remaining ingredients, except for the parsley. Fill the peppers with the meat mixture. Place them in a deep kettle with about 1 inch of water. Cover and simmer, adding a little more water if necessary, for 45 minutes, or until the meat is done. Garnish with sprigs of parsley.
Shell Directions:. Pre heat oven to 350°F. Blend all ingredients together until mixed well. Press into the bottom of a 9 inch baking dish or false bottom pan. Bake for 10 minutes to crisp up the shell. Cheese Cake Directions:. Blend Chavrie(R) with eggs and mix well. Add the remaining ingredients and mix. Scatter the spinach evenly over the bottom of the pre baked shell. Pour custard into the shell. Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes. Use Roast Garlic and Herb Chavrie(R) (R) omit the herbs in batter.
Heat oven to 400°F. Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
In a large pot over medium heat, saute the vegetables in olive oil for about 10 minutes, until vegetables are tender. Add the drained can of chicken and stir. Season the chicken and vegetables with salt and pepper. Stir. Increase the heat to medium-high and add the chicken broth plus 2 cans of warm water and stir. Allow the soup to simmer for 15 minutes then add the uncooked pasta and seasoning. Stir. Let the soup simmer for 20 minutes, stirring occasionally. Add the condensed soup, stir until the broth is creamy and serve.
Trim the artichokes by cutting off the stem and cutting off the tips of the leaves. *I often cut them in half, lengthwise, and scoop out the choke but you can skip this step. Rub the lemon over all the cut parts of the artichokes so it does not brown. Place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid. *Try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits. *I place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later. Add the water and cover. Cook on high for 11 minutes. Check at about 9 minutes since all ovens are not the same, and pierce the hearts with a fork. If they are soft they are done. Drain and serve.
Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated. Add the heavy cream and reduce by half. Cool the mixture to 140°F. Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time. Strain the sauce. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
Combine all ingredients in a pot, bring to a boil on medium high heat. Reduce heat to a simmer and cook for 25 minutes or until vegetables are tender.
Cut the cooked chicken into slices on the diagonal and put to one side. Put the avocado, mayonnaise, lemon juice and pepper into a bowl and roughly mash together. Divide the avocado mixture between the two wraps, add the arugula and the chicken. Wrap and serve.
Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size. Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes. Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through. Uncover and if lots of liquid remains, turn up the heat for a few minutes. Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.
In microwavable coffee mug, ramekin, or custard dish, combine flour, baking powder, cinnamon, and flax meal (I used a custard dish). In another coffee mug (etc), mix brown sugar, oil, milk, and applesauce. Pour wet ingredients into dry, and mix thoroughly. Microwave on MEDIUM power for 2 minutes (cooking time may be different with different microwaves; 2 minutes is just what worked for me). Muffin will be done when toothpick inserted near middle comes out clean. I put some applesauce on top and just ate it with a spoon right out of the custard dish.
Mix together cream cheese, and powdered sugar. Add milk and pudding mix; mix well. Fold in 1 1/2 cups of whipped topping. Place half of the cake cubes in a 3 quart glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer mixtue with remaining berries and pudding mixture. Spread remaining whipped topping over top.
Wipe mushrooms clean and slice them. Set aside. Slice bacon into 1 inch pieces. Start bacon cooking in a large heavy skillet over medium-medium high heat. Place chops between two sheets of wax paper and pound with a kitchen mallot to thin them slightly. In a separate skillet heat 3 Tablespoons olive oil over medium to medium high heat. Dredge cutlets in flour seasoned to taste with kosher salt and black pepper. When the olive oil is hot place cutlets in pan and cook, turning once until cooked through (no longer pink in center). Place cooked pork chops on serving platter, cover with foil to keep warm, and set aside. When bacon is crisp tilt pan slightly and spoon out most of the grease, leaving about 1 Tablespoon in the pan. Add shallots, capers, and mushrooms and cook for about 2-3 minutes. Pour a small amount of wine, about 1/4 cup, into pan while scraping the bottom of the pan with a wooden spoon to loosen browned bits. Use your judgement and add a little more wine to further deglaze the pan, if needed. Stirring constantly, slowly pour cream into pan, about 1/2 cup. Let the sauce simmer and thicken. Test to see if the sauce is done by dipping the back of a metal spoon into the sauce and, with your finger, wipe a line through the sauce on the back of the spoon. If the sauce holds the line it is done. Pour sauce over pork,season with black pepper and serve. This Dish is traditionally served with spaetzle.
Remove all skin and any visible fat before cooking. Bring the broth to a boil in a 4 1/2 to 5 quart Dutch oven. Add pheasant, onion, celery, salt, garlic powder and pepper. Cover and cook over medium-low heat for 60 minutes or until pheasant is tender. Remove pheasant with slotted spoon. Let cool. Add potatoes, carrots, corn, tomato sauce, salsa, undrained chilies, and cilantro to Dutch oven. Cover and cook for 20 minutes until the vegetables are almost tender. Cut pheasant from the bones and add to the stew. This can be thickened and dumplings put on top for a main dish. I use the legs and the thighs of the Pheasant.
Put frozen chicken into slow cooker. In a bowl, mix soup, onion mix, and milk. Stir. Add into slow cooker. Add cut vegetables to the slow cooker and mix. Cook on low for 7-9 hours, or high for 4-5 hours.
Preheat oven to 350° F. Grease a tube pan or bundt pan. Mix all ingredients for cake together except nuts. Place nuts in bottom of pan and pour batter on top. Bake 50-55 minutes. To make sauce: Combine all sauce ingredients together in a sauce pan. Heat until boiling and allow to boil for 2-3 minutes. Pour over cake when cake is done and allow to stand for 30 minutes before serving. Place cake on serving platter.
In a large skillet, heat oil and cook chicken pieces and salt until browned. Remove and drain. Place the onion, green pepper, garlic and peppers in skillet, and saute until slightly cooked. Add all the ingredients into slow cooker and stir. Cook covered for 8 hours on low or 4 hours on high.
Mix Jello, sugar, cornstarch and water in saucepan. Heat until boiling gently. Stir and heat for about 5 minutes or until it starts to thicken. Cool until lukewarm. Cut up strawberries and place into pie crust. Pour glaze over top. Cool in refrigerator until glaze sets.
Thaw fish, if frozen. Sprinkle each fillet with salt& pepper. Roll up fillets& secure with tooth pick. Cook onion, garlic& mushrooms In butter or margarine in a large skillet for about 5 minutes. Add wine, tomatoes, parsley, sugar& bouillon and bring to a boil. Add fish, reduce heat, cover& simmer for 15- 20 minutes or until fish flakes easily. Remove fish to a platter, cover& keep warm. Boil skillet mixture, uncovered, til reduced to about 1 1/2 cups. Combine water& corn starch& add to skillet. Cook, stirring constantly,'til mixture is thickened& bubbly. Spoon sauce over fish.
Spoon all the spices into a large resealable plastic bag. Cover the bag with a kitchen. towel (so the spices don't tear the bag) and roll over the towel with a rolling pin, crushing. the seasonings lightly. Pat the shrimp dry, add them to the bag, and shake them around to coat them with the spices. Refrigerate 4 to 8 hours before smoking. Set up the smoker using the wood chips and smoke the shrimp until opaque at the center, about 20 minutes after closing the smoker lid, until they are cooked throughly and firm,. not springy, to the touch. Serve hot, warm or chilled.
Drain tuna and mix well with other ingredients. Spoon into pepper halves. Enjoy!
Divide the strawberries among 6 wine glasses. Place a metal or Pyrex bowl over a large pot of water to make sure the bowl fits securely and the bottom doesn't touch the water. Remove the bowl and bring the water to a simmer over medium heat. Place the egg yolks, whole egg and sugar in the bowl. Whisk together for about 3 minutes, until pale yellow and well-blended. Carefully, place the bowl over the simmering water. Whisk continuously for about 10 minutes, or until the mixture coats the back of the spoon. Add the Caravella Limoncello and whisk continuously for about 10 minutes, or until the mixture is the consistency of a medium-thick pastry cream. If you are using the heavy cream, whisk it in now, until blended. Carefully, remove the bowl from the heat. Spoon the zabaglione over the berries in the wine glasses. Serve immediately or chilled. Serves 6.
Cream together shortening and sugar and then add beaten egg and vanilla. sift together flour, baking powder, baking soda, salt and nutmeg. add alternately mixture of sifted flour ingreidents and the soured milk to the creamed shortening mixture batter should be thick drop by tablespoons (one on top of the other to give it height one unlevel on bottom one level on top) onto cookie trays bake at 375 for 8-10 minutes until lightly brown on bottoms. cool completely and frost one side with pure white frosting and the other with dark chocolate frosting you can make your own or used canned. If the batter comes out soupy or sticky I add additional flour
Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside. Melt the butter in a wide deep pan and then saute onions and garlic until translucent. Saute mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper. Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary). Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted. Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until smooth. Pour into a greased 15x10 inch baking pan. Bake at 375 degrees for 20-22 minutes or until cake is golden brown and tests done. Cool for 20 minutes. Meanwhile, for frosting, combine butter and milk in a saucepan; Bring to a boil; remove from heat; add sugar and extract and mix well. Stir in walnuts; spread over warm cake.
Combine all ingredients in blender or food processer & mix well. Chill. Serve over salad or wherever your imgaination takes you!
In medium bowl combine peas, celery, green onions , and sour cream , toss gently to mix , just before serving . stir in cashews and bacon . season with salt and pepper . enjoy !
Combine plums, sugar, water and lemon juice in a large saucepan. Bring to a boil over high heat, reduce heat to medium and boil rapidly until mixture will form a gel, about 20 minutes. Remove from heat and stir in Amaretto. Ladle into hot jars and process in hot water bath for 10 minutes.
Bake cake as directed by cake mix in 9 x 13 inch pan. While cake is still hot, poke holes with handle of wooden spoon (all the way to the bottom). Pour milk over the top and let soak in for a few minutes. Then pour butterscotch-caramel topping over the cake. Let cool completely. Spread Cool Whip over cake and sprinkle crushed Heath bars over Cool Whip.
*Bownies*. Preheat the oven to 350 degrees. Spray the bottom of an 8-inch square baking pan with a nonstick cooking spray. In a medium sized bowl, blend the brownie mix, applesauce, wine, and eggs with a wooden spoon until all of the dry ingredients are moist. Stir in the chocolate chips. Spread the batter into the pan. Bake 40-45 minutes until a toothpick inserted in the middle comes out clean. Cool completely. *Ganache*. Place the chocolate and the butter in a microwave-safe bowl. Microwave for 10 seconds and then remove and stir. Repeat microwaving every 10 seconds and stiring until the chocolate is all melted. Slowly pour in the wine and mix thoroughly. Don't work it too much or it loses its shine. Place in the refrigerator until it sets enough to easily spread (about 10 minutes). Spread atop cooled brownies. Let set another 30 minutes before cutting.
First take the ragi flour in a cup. Add half glass water slowly. Combine to smooth, lump free paste. This is essential. Do not add the flour directly to boiling water, it will clump into lumps. In a vessel, take one glass of water or milk. Preparing this drink with milk alone is too rich for me so I usually add few drops of milk to water. Heat till the water reaches boiling stage. Then add the dissolved ragi flour solution slowly to the boiling water (milk), continuously stirring with a spoon. This will prevent the formation of lumps. If you add the flour mix to water before the boiling stage, the flour will separate and it won't be suitable to drinking. You have to throw it away, so wait for water (milk) to start boiling, then add the flour mix. This step is very important in preparing the good raagi malt. Add sugar or jaggery per your taste and pinch of cardamom (Elachi) powder. Reduce the heat to medium level, and simmer the ragi malt for 5 minutes, stirring in-between. Turn off the heat. Let it cool to warm, and then pour into a glass or cup.