HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling. In a double boiler, add chocolate chips, marshmallows and 1/2 cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes. At the same time, pour 1/2 cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F. In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut. Fill each tart almost to the top with chocolate mixture. Put 1/2 a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional). Let cool for 10 to 15 minutes before handling. Serve warm if possible.
Combine first 5 ingredients in a mixing bowl, in a seperate bowl, stir together remaining ingredients; add to flour mixture, stirring until just moistened. Place paper baking cuts in muffin pans. Spoon batter into cups filling 2/3 full. Bake at 350 for 25 minutes or until golden brown. Remove from pans immediately.
Preheat oven to 350°F. Spray a 9x13 baking dish with non-stick cooking spray. Place the onions in the dish, being careful to keep the quarters intact. Pour the honey & butter over the onions. Sprinkle with rosemary, salt & pepper. Bake for 1 hour. Taste for seasoning & serve.
Preheat oven to 350 degrees. Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec). Mash the Bananas then add to the mixing bowl and mix well (15 sec). Add Vanilla Extract to the mixing bowl and mix well (15 sec). Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg). Sift the Cake Flour and Baking Powder together. Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec). Grease and Flour at tube pan 10-in or 12-in. Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees. Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean. Cool in pan for 10 minutes, then cool on wire rack. Serve with Vanilla Bean Ice Cream and enjoy!
Pick off all the chicken in shredded pieces and set aside for later. In a small bowl, combine the celery salt, curry powder, pepper, poultry seasoning, and onion powder. Set aside for later. Cook rice according to package but substitute dry sherry and chicken broth for the water and olive oil. Add ingredients from step 2 when adding rice. Melt 1/2 cup butter in a large pot over medium heat. Add mushrooms and scallions and saute for 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture evenly into 2 8x8 casserole dishes. In a medium bowl, stir together crushed crackers, fried onions, 1/4 cup melted butter, paprika, and garlic powder. Sprinkle top of casserole evenly with cracker mixture. Bake covered at 350 degrees for 30 minutes then uncover and bake for 5 to 10 minutes more.
Freeze one litre lemon lime soda and one can of fruit cocktail in a ring mold. If you do not have a ring mold just freeze in several small plastic containers. Freeze overnight. At serving time put the frozen ring mold into a large punch bowl. Slowly add the rest of the sodas and grape juice. Add the second can of fruit cocktail. Using an ice cream scoop, add the rainbow sherbet. This stuff gets better the more the sherbet melts - looks awful, but yummmmmmmmy!
In a large pot bring the coconut milk, water, sugar and butter to a boil. In a bowl whisk together cornstarch and water. When the coconut milk mixture comes to a boil, whisk in the starch mixture. Whisk until smooth; cook on low heat until it boils. Pour immediately into a 2-inch sheet pan. Chill overnight. Cut into squares before serving.
Wash the leaves well, pinch off stems and, for each handful of leaves, add 2-1/2 cups cold water and 1/2 cup simple syrup made with equal parts of sugar and water. (Boil to dissolve sugar, allow to cool and store in a bottle.) Add 3 or 4 ice cubes and blend at high speed. Blend the drink just before serving or it will lose its bright colour.
1. In a large skillet over medium heat saute shrimp in butter until opaque, about 5 minutes. 2. Add onion, celery, bell pepper, and green onion; cook and stir for 2-3 minutes. Reduce heat. 3. Add cream and remaining seasonings. 4. simmer on a very low heat for at least 1 hour. 2 hours if you have the time. (this will allow the flavors to absorb.) Stiring frequently. 4. Add pasta and toss; heat through. Note: if you need a creamier, Thicker sauce add more Parmesan. Cooks best in a double boiler pot.
Mix all the dry ingredients in a large bowl. In another bowl, whisk egg, milk, sour cream, melted butter and vanilla. Make a well in the dry ingredients and add wet ingredients, blending lightly. Quickly fold in nuts and chocolate chips. Spoon into greased muffin tins and bake until tester comes out clean. Bake at 375 degrees approximately 20 minutes.
In a saucepan, bring broths, tomato sauce and pepper to a boil. Meatballs: In a bowl, combine ingredients. Shape tablespoonfuls into 24 meatballs. Heat oil in a nonstick skillet. Add meatballs; brown, turning, 6 minutes. In a 5 or 6 quart slowcooker, layer remaining ingredients, except pasta, in order listed. Place meatballs on top; pour in hot broth mixture. Cover; cook on low 8 to 9 hours or high 3 1/2 to 4 hours, until carrots are very tender. Add pasta; cover. Cook on high 15 to 18 minutes, until pasta is al dente. Discard Parmesan. Ladle soup into bowls, 3 meatballs per serving. Stovetop Method: Brown meatballs as above. Add to Dutch oven with remaining ingredients except pasta. Simmer, covered 45 minutes or until escarole is very tender. Add pasta, simmer 10 minutes, until al dente.
1. Lay meat on a cutting board, and cover with cling film and using the meat hammer pound it several times until its flat throughout. Season well with salt, black pepper and paprika. 2. Cut the meat in medium pieces and fry on medium heat for 1 minute on each side. Transfer meat into a pot. 3. Use the same pan to fry the onion and garlic for 2-3 minutes. Transfer them to the meat and add water so the water just covers the meat. Add tomato puree, thyme and rosemary leaves and simmer on a low heat until meat is soft and tender.
Combine all the mix ingredients together in a very large bowl (or use two large bowls). Melt the butter in a glass bowl in the microwave and add the lemon juice, worchestshire sauce, garlic salt, onion powder, paprika, celery salt, and chili powder once you take it out of the of the microwave. Wisk them all together really well. Pour some of the sauce all over the mix and toss them with your hands until well coated. Keep repeating until all the sauce is mixed with the dry ingredients. Put the mixture in two large baking trays/pans and bake in the oven for about 2 hours at 200 degrees F. You will have to stire them frequently so that they bake evenly. Once the snack mix is cooked, let it cool completely and then bag them up. This will make about 4-5 large ziploc bags full. Enjoy.
Cover chillies with hot water and let stand for 15 minutes until soft. Place chillies and remaining ingredients in a blender and puree until smooth using water that the chillies soaked in to thin it. The sauce should have the consistency of thick paste. If you place the paste in a jar and cover with a thin film of olive oil it will keep for at least a couple of months in the refrigerator. Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-kammon-hoot. Copyright celtnet.
Place one pouch of Simply Potatoes Mashed Potatoes, 4 ounces of soft Boursin cheese in a food processor or blender. Blend for 45 seconds then put mixture in a medium sized pot on the stove an heat on medium flame. Add salt, pepper and chopped fresh chives when heated through and enjoy the deliciousness!
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, before lowering the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 10x15-inch rectangle. Place dough on a sprayed baking sheet. Poke with a fork several times to prevent bubbles from forming and spread with softened butter. Combine sugar, nuts and cinnamon and sprinkle over the buttered dough. Bake at 375°F 12-15 minutes or until golden brown on the edges. Combine glaze ingredients and drizzle over warm flat bread.
Preheat oven to 350 and spray all inside surfaces of a 10 inch nonstick tube pan with nonstick cooking spray with flour or grease and flour the inside of pan. Set aside. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar, and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. You may also combined in a bowl and cut butter by hand. Set aside in the refrigerator. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just combined. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 c batter and set aside for cream cheese filling. Stir chocolate chips and walnuts in remaining batter until just combined. Measure out 1 cup batter to top cream cheese layer and spoon the rest of the batter into the prepared pan. To your now empty mixing bowl, add 1/4 c reserved batter, cream cheese, 1 tsp vanilla, and 1/4 c sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon cream cheese filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin). Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with cinnamon walnut streusel. Bake for 55 to 60 minutes at 350 or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature. When ready to serve, whisk vanilla glaze ingredients together in a medium bowl and drizzle over cake. Store in the refrigerator for up to 7 days.
Dissolve beef bullion in the hot water. Add the vinegar, brown sugar, salt and pepper. Mix until well dissolved. Quarter cabbage and remove core. Place cabbage wedges on the bottom of the crock pot. Place frozen brats on top of cabbage. Pour mixture on top of brats. Cook on low for 8 hours.
Toss everything in a gallon size zip-lock and let soak for a day. Pour into a 8x8 or 9x9 baking dish. Cook at 325 degrees for 35 minutes. I served with brown rice and a salad using the same dressing.
Crumble bread into mixing bowl. Add milk 1/2 Tbsp at a time and mash with fork until a paste-type mixture is formed. This may require an adjustment to the amount of milk, we mostly just eyeball it. Once paste is formed, add remaining ingredients and mix thoroughly. Form into 1/4 lb patties and grill or pan-fry. Top with cheese if desired. 1 Tbsp Worchestershire sauce can be replaced by 2 Tbsp A1 Steak Sauce.
Bring a bit pot of water to a boil and add salt. Add the olive oil to a deep skillet or a medium saucepan over med-high heat. Add in onion; cook/stir occasionally, until it softens, about 5 minutes. Stir in red pepper flakes and capers, then the tomatoes. Cook/stir occasionally, until the tomatoes begin to break up, 10-15 minutes; then lower the heat and cook for another 5-10 minutes. Cook the pasta in the boiling water, stirring frequently, until it is tender but not mushy. Just before it is done, stir the tuna into the tomato sauce, breaking it into flakes. Taste and adjust the seasoning, adding salt, pepper, or red pepper flakes as necessary. Drain the pasta, toss with the sauce, garnish with the parsley, and serve,.
Preheat the oven to 325°F Bind each rib with cotton kitchen twine. Place the rosemary, thyme, and bay leaf between the two celery halves and bind with kitchen twine. Season the short ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large Dutch oven over a high flame until it smokes. In two batches, brown the short ribs well on both sides, about 3 minutes per side, pouring off all but 3 tablespoons of oil between batches. Remove the ribs and set aside when done. Lower the flame to medium, and add the carrots, onion, shallots, and garlic to the pot and saute for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine, and the celery-herb bundle. Raise the flame to high and cook until the liquid is reduced by a third, about 20 minutes. Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 1 inch, add water up to that level. Bring to a gentle simmer, cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top -- they're done when the meat is fork tender and falling off the bone. Transfer the ribs to a large platter and remove the strings. Skim any fat from the surface of the sauce, and then strain through a sieve into a medium saucepan. Discard the solids. Over medium heat, bring the sauce to a strong simmer and reduce the liquid until slightly less then half (4 cups) remains, about 1 hour. Return the ribs to the pot, simmer for 10 minutes to reheat, and serve.
Cook rice with a rice cooker. You'll need sticky rice. When the rice is ready, add 1T of sesame oil and a pinch of salt to rice. Mince onion and jalapeno. Heat 1-2T canola oil in a frying pan. Stir fry the minced onion and jalapeno. When the onion turns clear, add tuna and the sauce. Mix them together and continue to stir fry for 1-2 minutes. Place half of the rice on your palm, press down to make it flat, just thick enough to hold the tuna. (like a burger patty). Place the spicy tuna in the middle of the rice. Cover it up with the rest of the rice. Shape the rice into triangle or circle. Put a rectangular piece of dried seaweed on the bottom of the rice. Heat 2T canola oil in a frying pan over medium heat. Place the rice and grill each side until they turn golden brown.
In a big soup pot, saute/stir the onions in hot oil, over medium-high heat for 2 mintues. Add in the carrots and 1 3/4 cups sweet potatoes; saute/stir for 1-2 minutes. Add in 1 1/2 cups water and 1 1/2 cups vegetable stock; cover and bring to a boil. Reduce the heat and simmer for 10 minutes or until potatoes are soft. Puree the mixture in a blender (or use an immersion blender) until mixture is smooth; set aside. Bring the remaining water and vegetable stock to a boil. Add in the remaining sweet potatoes; let simmer for 5 minutes. Add in the yellow squash, corn, turmeric, lemon juice and salt to taste; cover and simmer for 10 minutes. Add in the sage and reserved puree; stir to combine. Add in pepper to taste. Continue simmering until well heated. To serve, ladle into individual serving bowls; sprinkle grated Monterey Jack cheese on top or spoon a dollop of sour cream on top. Sprinkle with chopped fresh parsley.
Combine all ingredients, except dressing and mix well. Shape into 6 patties. Brush both sides generously with dressing and place in a grill basket with a fine grid. Grill in covered barbecue over medium coals for 5 to 6 minutes. Or you may cook this inside in a grill pan or under the broiler. Baste with dressing and flip burger. Cook another 5 to 6 minutes. Serve in buns with fixings. Enjoy!
Peel and chop potatoes, cook in boiling salted water until tender, drain well. Mash until smooth, mix with mayonnaise, sour cream, milk, lightly beaten eggs, mustard and parsley; season with salt and pepper. Press mixture though a sieve, spoon mixture evenly into a greased casserole dish. Sprinkle with grated cheeses. Bake in a moderate oven 20 - 30 minutes or until golden on top.
Clean and trim mushrooms. Bring all ingredients (except mushrooms) to a boil and simmer 5 minutes. Add mushrooms and simmer 10 minutes. Cool. May be served at room temperature or reheated. Best if made a day ahead.
Combine first 7 ingredients in sauce pan. Heat through. Add shrimp. Cook for 5 to 10 minutes. Serve over hot cooked rice.
Preheat oven to 425. Sieve flour into bowl and make a well in the centre. Break the eggs into well. Use a whisk to slowly blend the egg and flour into a smooth mixture. Add milk as it thickens. Whisk until smooth. Let stand for 10 minutes. Meanwhile, heat an oven-proof crepe pan on stove. When hot melt butter in pan. Pour batter into hot pan and put pan in hot oven for 15 minutes. Pancake is done when batter is puffy and golden brown. Sieve icing sugar generously over pancake and drop dollops of preserve or sliced fresh fruit in four sections. Slice into quarters and serve immediately before it loses its puffiness.
Pour cider into a champagne flute. Top with champagne. Sip away, enjoying the delightful taste of fall apples!
Use blender or food processor to puree all ingredients (except bread) into a smooth paste. Trim sliced bread into large square without crusts. Place a layer of paste on one slice, top with remaining slice and cut into four squares or triangles.
In bowl pour boiling water over oatmeal. Let stand until still a bit warm. Add ingredients as you do in your own bread maker. Bake on light setting.
If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder. Sprinkle the chops with the thyme, salt and pepper to taste. In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil. Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil. When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices. As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste). Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken. Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
Preheat the grill to medium-high and grease well. Pierce a piece of nonstick foil several times with a skewer and place on a baking sheet. Stir the sauce with the lemon juice, chives, butter, honey, lemon zest, salt, pepper, and hot pepper flakes, (if using). Set the salmon, skin-side-down, on the prepared foil. Brush half of the sauce mixture over the salmon fillet. Slide the foil onto the grate. Cook, covered and without turning, for 15-17 minutes or until the salmon is cooked but still slightly coral in the center. Brush with the remaining glaze during the last 5 minutes of cooking. To serve, slice salmon into portions; use a thin metal spatula to lift each portion off the foil, leaving the skin behind. Garnish with additional chives.
Cut the chicken in half (so both pieces have a breast, leg, wing, etc.). Lay the halves side by side with skin side up in crock pot. Pour the chicken stock over the chicken. Sprinkle with the salt, pepper and garlic powder. Cook on High for 2 hours. Then turn down to low for 2 hours. For Gravy: Remove the broth from the crock pot into a 1 quart saucepan and bring to a boil. Mix 1/4 cup water with the cornstarch and slowly pour into the boiling broth. Stir until desired thickness.
Combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil). Add sugar and cocoa, whisking until blended. Remove from heat; whisk in vanilla and bourbon. Pour into mugs; top with marshmallows, if desired.
Preheat oven to 350°F. Thaw the spinach and squeeze out as much juice as you can. This will keep your casserole from being watery. Combine spinach, egg, salt, pepper, onion, cheese, and celery soup in a bowl. Spoon into a greased (with cooking spray) 2 quart pyrex dish. Top with bread crumbs. Bake covered with aluminum foil 30 to 35 minutes.
Preheat oven to 400 degrees. In a large skillet over medium heat melt butter. Whisk in butter, making a roux. Dissolve lobster base, garlic salt and Tabasco sauce in water, whisking into roux, stirring constantly until sauce becomes thick. Stir in American cheese until completely melted. Stir in heavy cream and sour cream until well blended. To assemble:. Arrange tortilla chips onto 2-3 oven safe plates. Take 1 and 1/2 cups of the nacho cheese base and pour into a microwave safe bowl. Add the shrimp, imitation crab and chilies, stirring well. Microwave on high for about 30 seconds if mixture is not hot. Pour evenly over plates of tortilla chips. Sprinkle on cheeses and green onions. Place in preheated oven for 4-5 minutes, or until cheese is bubbly and melted. Serves 2-3. Reserve remaining nacho sauce base in fridge for another batch.
Melt butter in 4 quart saucepan until sizzling; add half of steak strips. Cook over medium-high heat, stirring occasionally, until lightly browned, about 3 to 4 minutes. Remove meat with slotted spoon. Set aside. Cook remaining steak strips. Return all meat to saucepan. Add all remaining ingredients except 1/4 cup water, cornstarch and rice. Cook, stirring occasionally, until mixture comes to a boil, about 4 to 5 minutes. Reduce heat to low. Cook until flavors are melded and mushrooms are tender, about 5-6 minutes. Increase heat to medium-high. Combine 1/4 cup water and cornstarch in small bowl. Stir into steak mixture; continue cooking until mixture comes to a boil. Cook 1 minute. Remove from heat; let stand to cool 15 minutes. Divide rice among 8 microwave-safe resealable plastic food bowls; evenly divide steak and broth mixture over rice. Cover; freeze until serving time. *Tip: uncooked long or medium grain rice usually triples when cooked. For 6 cups cooked rice, start with 2 cups uncooked rice. **Tip: to reheat, loosley cover bowl; microwave on MEDIUM-HIGH(70%) power 4-5 minutes or until heated through.
For each mouse, slice a small section from one side of the strawberry so it sits flat. Press a mini chocolate chip into the tip for a nose. You may need to use icing to secure it in place. Add two dots of icing above the nose for eyes. Stick two almond slivers onto the top of the strawberry for the ears. For the tail, use a toothpick to carve a small hole into the back of the strawberry and push the end of the licorice lace into the hole. Serve with small triangles of cheese.