HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow eggs to set out until they are at room temperature. Also allow 3/4 cup (1 1/2 sticks) to soften at room temperature. Preheat oven to 350*. In 13x9x2 inch pan melt 1/4 cup butter and add brown sugar and 3 tbsp of reserved pineapple juice. Mix well in bottom of pan. Place pineapple slices in bottom of pan on sugar mixture. If you are using cherries and pecans, place a cherry in the middle of each pineapple slice and place pecan halves rounded side down around the slices. Set aside. In a mixing bowl, mix butter. Add sugar and cream together. Add eggs, one at a time mixing well after each. Stir in vanilla. Set aside. In another bowl sift together flour, salt and baking powder. Add to sugar and butter mix alternating with milk, mixing well after each just until blended. Stir in 2 tbsp reserved pineapple juice and pour over pineapple slices in pan. Bake for 35 minutes or when toothpick comes out clean. Let cool in pan for 10 minutes. Loosen sides with knife and invert on plate or cake board. Eat and enjoy!
FOR PORK: Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour. Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows). SATAY SAUCE: Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds. Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately) and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL). Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.
Combine the ground beef, milk, egg, garlic and seasoning in a bowl; blend well. Press the beef mixture evenly on the bottom and up sides of an ungreased 9-inch pie plate. Layer with the ketchup, chopped onion, olives, and cheese. Bake in a preheated 400° oven for 30 to 35 minutes. Sprinkle with the parsley and cut into wedges. Serve cheeseburger pie hot.
Heat oil in 12" skillet over medium high heat. Add chicken and cook for 10 minutes or until well browned on all sides. Remove chicken and set aside. Increase heat to high. Stir in chicken broth, wine, Dijon mustard, lemon juice, garlic, rosemary, thyme. Heat to a boil and let cook five minutes. Return chicken to the skillet and reduce heat to low. Cover and cook for 10 minutes until chicken is cooked through.
Put pumpkin on to steam before continuing (if not already cooked). Put stock on to boil in a medium saucepan, turn heat down to simmer when boiling. Fry onion in oil in a large saucepan until transparent, add capsicum, corn and carrot and fry another 3 minutes. Stir in rice and stir over heat for 1 minute. Add 1 cup of hot stock and black pepper, bring quickly to the boil. Simmer till stock is absorbed, then gradually add remainder of stock, 1/2 cup at a time, stirring until each addition is absorbed before adding more. If desired, add wine after stock. Stir continuously until rice is tender but firm. Stir in remaining vegetables and herbs, and stir gently till heated through. Garnish with parmesan cheese and/or extra parsley.
Bring pot of water to boil for ravioli. While water comes to a boil, chop baby spinach and put in a bowl (if not already done). If using frozen spinach, defrost and wring dry, place in bowl. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic and onions. Saute in oil 1 minute, then sprinkle spinach into the garlic onion oil. Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through. Season vegetables with salt and pepper (or your choice of seasonings or lack of) and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes. Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat. When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place colander in your sink and drain ravioli. Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Layer the ingredients: 1/2 ravioli, cheese, 1/2 vegetables, sauce, cheese, 1/2 ravioli, cheese, 1/2 vegetables, sauce. Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes (longer if the vegetables got cold during the process).
Season chicken breasts with salt and pepper. Roll in flour and shake off the excess. In a heavy skillet, heat butter and brown lightly the breasts on both sides. Add the chicken stock, cover and simmer for about 10 minutes. While chicken is simmering, prepare the Cilantro Sauce. In a food processor fitted with the steel blade add 2 cups of cilantro, the pine nuts (or almonds or the mix of both), Parmesan cheese and garlic and blend into a paste. Add softened butter and then slowly pour olive oil through the feed tube until mixture is the consistency of heavy cream. Set aside. Cook fettuccine according to package directions. Drain and place on a large platter. Toss with butter. Toss in the Cilantro Sauce, reserving some to use as a spread for the chicken. Place the chicken on a separate platter and sprinkle the remaining fresh cilantro on top. Serve the remaining Cilantro Sauce on the side. Pass grated Parmesan at the table.
Melt margarine, Velveetta, and vanilla together over low heat in 4 quart pan. Sift together cocoa and powdered sugar. Add to melted ingredients along with nuts. Stir thoroughly. Pour onto a cookie sheet or jellyroll pan. That's it!
Season pork chops with salt& pepper; coat with flour. heat oil in a heavy saucepan. fry pork chops in oil, 3 mins. on each side, Add onions, cook for another 5 minutes turning once. Pour in wine& beef broth, reduce heat and simmer for 15 minutes. Mix cornstarch with a little bit of cold water, add to broth mixture and cook until thick& bubbly. Pour over pork chops and serve with rice.
Put chicken in a pan with enough salad dressing to cover chicken and cover, till done, drain. Keep warm. In another skillet add olive oil to pan and saute onion and mushrooms and red pepper, till tender. Top chicken with saute mixture, top with sliced tomatoes, then top with cheese. Put a lid on the chicken till the cheese melts, then serve.
Cook pasta. combine milk and beans in food processor or blender. pour into saucepan, heat 1-2 minutes, add cheese and cook until smooth and creamy. Add remaining spices. Stir in noodles, serve warm.
Heat 1 cup juice in microwave for 1 minute. Add to the peanut butter to incorporate. Add remaining ingredients until smooth. Add additional juice until you reach desired consistancy.
Arrange half of bread cubes in a lightly greased 8x8 pan. Sprinkle evenly with cream cheese and bananas. Top with remaining bread cubes. Whisk together eggs, milk, sugar, butter and maple syrup. Pour over bread mixture, pressing bread cubes to absorb the moisture. Cover and chill for 8 hours. Preheat oven to 350°F Sprinkle with cinnamon, and bake covered for 30 minutes. Uncover and bake 30 min more or till lightly browned and set. Let stand a few minutes before serving.
In a saucepan over low heat melt the chips with the milk. Remove from heat . In large mixing bowl, combine the noodles with the butterscotch mixture, mix until coated. Drop by tablespoonfuls onto wax paper lined cookie sheets. Chill for at least 2 hours or until firm.
Preheat oven to 325 degrees. Warm oil in a small saucepan over medium-high heat, saute onion and garlic until tender, about 3 minutes. Add tomatoes, chili powder and red pepper, bring to a boil. Reduce heat; cover and simmer 15 minutes, stir occasionally. In shallow dish, beat egg white and milk until it begins to foam. Place corn meal on wax paper, dip fillets in egg mixture, then in corn meal. Spray a 13 x 9 in baking dish with non-stick cooking spary and place fillets in dish. Pour sauce over fish, sprinkle with cheese and bake about 20 minutes or until fish flakes easily.
Mix together in large kettle. Bring to a boil and simmer until vegetables are softened. Place in bottles, leaving 1" of room at the top. Water bath for 45 minutes or pressure cook at 10 lbs for 20 minutes.
Whip the egg whites in a blender or with an immersion blender until they are fluffy. Add in the feta, pepper and oregano and whip again. Heat a non-stick skillet over medium heat and spray lightly with pure olive oil cooking spray. Pour in the egg mixture and cook for 2 minutes. Cover and cook for 2 more minutes. Uncover and flip the eggs over. Cook for 1 more minute. If you want to add veggies, you can put them on 1/2 of the egg mixture and fold the other half over them. Then slide the eggs onto a plate. My favorite veggie combo is spinach, green onion and roasted red pepper. Enjoy!
Combine quartered apricot halves, chopped onion, white wine, orange juice, and red wine vinegar in a saucepan, and bring to a boil. Set aside to cool. Combine apricot mixture with chicken, orange, grapes, almonds, parsley, pepper, salt, and crushed red pepper in a large bowl; cover and chill 1-2 hours. Spoon chicken mixture onto a lettuce lined platter to serve.
Slice the tomatoes into thick (approx. 3/8") slices, and place on a platter. They mostly should not overlap. Save the ends for nibbling. If using garlic, discard the center green shoot, and finely chop the garlic. Rub it over the tops of the tomato slices. I personally like the garlic, but I go easy - even a little can be strong/spicy. Put some mayo in the corner of a quart Freezer bag (not a snack, sandwich or storage bag - you need a strong bag.) Snip a small corner off the bag. (Fun Idea - could use a frosting tip for fun effects.). This is the fun part :-) Squeeze the mayo attractively onto the tomatoes. I use ribbons, stripes, swirls, etc. Nina used Lots of mayo, but you can use as much or little as you like. Sprinkle liberally with chopped dill. I might also sprinkle with some salt and pepper.
Wrap eggplant in a double layer of aluminum foil, sealing the package well. Set package directly over a medium gas flame or a charcoal fire, turning occasionally until eggplant is tender, about 25 minutes. You can also bake the eggplant unwrapped on a baking sheet in a moderately hot oven, about 400 degrees, pricking it first to prevent bursting, but it will not have the desirable smoky taste. Carefully unwrap the foil package, and when eggplant is cool enough to handle, remove the charred black skin. Scrape flesh into a bowl and add cold water to cover. Add lemon juice and let stand 30 minutes to keep the eggplant from darkening. Drain eggplant and squeeze dry. Over a gas flame or charcoal fire, or under a broiler, cook green pepper and chile until blackened and blistered all over. Set aside until cool enough to handle. Remove the skins, ribs and seeds. Mince the green pepper and chile. Put the eggplant, green pepper, chile and garlic in a mortar and pound to a paste. Alternatively, mince to a paste by hand. Stir in the olive oil, walnuts and yogurt. Season to taste with salt, pepper and wine vinegar. Let stand at room temperature for a couple of hours to blend flavors, or refrigerate for longer keeping. Makes 2-2 1/2 cups.
Combine ham, celery, egg. Mix curry powder with oil and add to ham mixture. Add enough mayo to make mixture a good spreading consistency. Season with salt and paprika. Makes approx 1/2 cup.
For chutney, melt butter over medium-high heat. Add apple, saute 4 minutes or until lightly browned. Add remaining 7 chutney ingredients; bring to a boil. Reduce heat and simmer 8 minutes or until apples are tender, stirring occasionally. For pork, combine the 5 spices and sprinkle over pork. Grill, either on an outdoor grill or a grill pan, cooking approximately 4 minutes on each side. Serve with chutney.
Scald milk in a saucepan over medium low heat (bring it almost to a boil in a thick bottomed saucepan, stirring constantly). Remove from heat, immediately add chocolate and stir until it has melted. Whisk together eggs, sugar, cornstarch, and salt in a large bowl. I would get these ready in the bowl before I prepare the milk. Add the warm chocolate milk mixture in a slow stream, whisking contents in the bowl constantly and then pour mixture back into pot. Cook gently over medium heat, stirring constantly with wooden spoon for 5 to 10 minutes or until mixture thickens. Divide pudding among six ramekins or small bowls, cover tightly with plastic wrap and chill for at least 3 hours and up to 2 days. Serve puddings topped with whipped cream and chocolate shavings.
Preheat oven to 350°F. Boil potatoes and parsnips until tender. Drain. Using a potato masher, mash potatoes and parsnips. Add soymilk, garlic, butter and mash until smooth. Salt and pepper to taste. Set topping aside. Heat oil in a medium-large pan. Add onion and carrot to pan and cook on medium heat until onions are soft. Add mushrooms and meat substitute and saute for 4 minutes. In a small bowl slowly mix the flour into the vegetable stock. Add vegetable stock mixture and peas to pan. Mix in Worcestershire, sage, red pepper. Cook down to a gravy like consistency. Pepper to taste. Transfer filling to a oven proof dish, spread the potato parsnip mash over it. Bake uncovered for 30-35 minutes.
Place cornmeal in a bowl and scalt it b adding the boiling water. Allow to cool slightly. Add the remaining ingredients and mix until smooth. Pour by large spoonfuls into hot oil in a frying pan. when cakes are brown and crisp around edges (2 to 3 minutes) flip and cook the other side. Serve immediately.
Boil the one cup of water and add it to the Jello in a bowl or container. Stir for about 2 minutes, until completely dissolved. Add one cup cold water, stir. Put 1 cup chopped banana into bottom of the bowl. Chill in refrigerator for about 1-2 hours, or until a thick jelly-like consistency. Add other fruit into Jello, spread evenly. Place back into refrigerator for about 2-3 more hours. Enjoy!
Preheat the oven to its maximum temperature. Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper. Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme. Season with pepper and pour over the wine, cover with a tight fitting lid and place in the oven. Turn the heat down immediately to 170C and cook for 3.5 - 4 hours until tender enough to fall apart easily. Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning. Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving. To make the cauliflower: Chop your cauliflower roughly into medium-sized florets or 5cm chunks. Place your florets into a large, wide-bottomed pan and add the water. Cover with a lid and steam over a medium heat until tender. Remove pan from the heat and add the cauliflower to a food processor. Add the sea salt, mustard, butter and pepper. Blend in food processor until thick and creamy.
In a large skillet, heat the oil over high heat. Add the chicken and cook, turning once, until browned, about 3 minutes. Add the coriander, and stir for about 30 seconds. Add the chicken broth, lower the heat and simmer for 3 minutes, scraping up any browned bits; transfer to a plate. Add the coconut milk to the skillet, increase the heat and boil to reduce by half, about 4 minutes. Stir in the mango and cook until warmed through. Return the chicken to the skillet, toss and remove from the heat; season with salt and pepper. Meanwhile, in a medium saucepan, simmer the black beans over low heat. Stir in the lime juice and 3 tablespoons mint. Divide the beans among 4 plates. Top with the chicken and remaining mint.
In saucepan, combine package Pasta Prima Alfredo Sauce Mix with butter and milk. Bring to a boil over medium heat whisking frequently. Reduce heat and simmer 3 minutes. In a 2 quart lightly greased casserole dish alternate layers of sliced potatoes and sliced onions with prepared sauce. Cover and microwave on medium high 20-25 minutes or until potatoes are tender, gently stirring 3 times during cooking. Let stand 3 minutes before serving.
Wash and thinly slice star fruit, taking care to remove seeds. Cover with cider by vinegar and allow to stand overnight. Drain off vinegar. Combine star fruit with sugar and salt. Add cloves; which have been placed in a cheesecloth bag and lightly pounded. Cook gently to the consistency of preserves. Allow to stand overnight. Remove spice bag and reheat mixture to boiling. Pack into hot pint jars. Wipe jar mouths and adjust lids. Process in boiling water bath canner for 10 minutes. *Note: when making for long term storage it is probably best to omit the nutmeg if you do not want a dark relish, although it certainly adds to the flavor.
Place chicken, skin side down, in 9x13 baking dish. Combine remaining ingredients in small saucepan and place over low heat until butter is melted. Stir to mix well. Pour over chicken. Bake at 350 degrees for 30 minutes. Turn and bake 20 to 30 minutes or until done, basting occasionally.
First you will need to made a cream sub. out of the 8 teaspoons of milk and the cottage cheese. Place both ingredients into the blender and blend until smooth. Set in fridge until it is needed. Preheat oven to 400°F. Cook and drain macaroni according to package directions; set aside. In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended. Pour milk and cream sub. in gradually; stirring constantly. Bring to boiling point and boil 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) 10 minutes. Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts. Turn off flame. Add macaroni to the saucepan and toss to coat with the cheese sauce. Transfer macaroni to a greased baking dish. Sprinkle with breadcrumbs. Bake 20 minutes until the top is golden brown. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature; I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.
Melt butter in pan and add garlic and orzo. Add some of the Bahama Mama seasoning (I prefer it to the Old Bay). Cook about 5 minutes or until orzo turns a golden brown. Be careful not to burn it. Add clam broth and water. Cover and cook for about 15 minutes stirring occassionally to keep from clumping. Add mushrooms, shrimp, and scallops. Stir and cover for 5 minutes. Stir in heavy cream and cheese. Cover and cook for about 5 more minutes. Add salt, pepper, or more of the Bahama Mama seasoning to taste.
Heat oil in a medium saucepan over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add lentils, ginger, pepper, and cinnamon; cook 10 minutes, stirring occasionally. Stir in 1 cup water and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Add remaining 1 cup water and juice, and cook 30 minutes or until thick, stirring occasionally. Stir in salt. Remove cinnamon stick; cool lentil mixture completely. Spread about 1/2 cup mixture over each flatbread. Spread 1 tablespoon yogurt over each serving; divide cucumber evenly among flatbreads. Roll up. Cover and chill.
Melt butter in 4 cup glass measuring cup. Blend in flour, salt, and pepper. Gradually add milk while stirring. Microwave 8 to 10 minutes stirring after 4 minutes. Hint- if you put a plate under the measuring cup it will not boil over during cooking. Make 3 layers of potatoes, ham, cheese, onion and sauce in 2 quart casserole dish. Cover and microwave on high for 30 minutes, turning after 15 minutes. Let stand 5 minutes before serving.
Heat oven to 350 and grease and flour the bottom only of a 9x5-inch loaf pan. For the Bread: In a large bowl, beat brown sugar and butter on medium speed with an electric mixer until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, cinnamon, salt, and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes. In a small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. It will stay fresh for several days.
Spread the Philadelphia cheese on 3 slices of the bread. Put a slice of smoked salmon on top. Add slice of tomato and apple. Put the remaining slices of bread on top. You could add some lettuce or other vegetables if you want. Enjoy this healthy sandwich!
Beat mashed cooked sweet potato, sugar, butter, vanilla, and eggs together. Place in a greased casserole dish. Mix topping ingredients together and sprinkle over sweet potato mixture. Bake in 350 degree oven for 1 hour. Enjoy!
In a bowl, stir together flour, baking powder, baking soda, cinnamon, cloves, ginger and salt. Set aside. In a large mixing bowl, beat the 1 cup sugar and shortening with an electric mixer till well combined. Beat in molasses; beat in the egg. Add the flour mixture and beat till combined. Shape the dough into 1-inch balls. Roll balls in sugar and place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or till edges are set and tops are crackled. Cool on a cookie sheet for 1 minute. Transfer to wire racks to cool completely. Makes about 45 cookies.
In a small bowl, mix all sauce ingredients until blended. Slice an edge from each pita bread, and carefully open pockets. In a medium bowl, combine feta, tomatoes, and spinach. Add 1/4 cup of sauce, and toss gently to mix. Spoon the mixture into each pocket. Divide sprouts, cucumber, and avocado among the sandwiches. Drizzle each with about 1 Tbsp of tahini sauce. Serve right away.