HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 3 cookie sheets with parchment paper. Beat the butter and superfine sugar together in a bowl until pale and fluffy. Beat in the egg yolk, then the amonds and flour. Continue beating until well mixed. Shape the dough into a ball, then wrap in plastic wrap and let chill in the refrigerator for 1 1/2 - 2 hours. Preheat the oven to 325 degrees. Unwrap the dough and break off walnut size pieces, then roll them into balls between the palms of your hands. Place the dough balls on the prepared cookie sheets, spaced well apart to allow for spreading. Bake in a preheated oven for 20-25 minutes, or until golden brown. Remove from the oven and carefully transfer the cookies, still on the parchment paper, to cooling racks to cool. Place the chocolate in a small heatproof bowl set over a pan of gently simmering water and stir constantly until melted. Remove the bowl from the heat. Remove the cookies from the parchment paper, and spread the melted chocolate over the bases. Sandwich them together in pairs and return them to the cooling racks to cool and set. Dust with a mixture of sifted confectioners' sugar and cocoa and serve.
Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball. Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter. Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.
Combine everything in a small saucepan. Bring to boil, reduce heat to lowest setting. Let simmer for hours. IMPORTANT! Add more water as needed.
Brown meats with Italian Seasonings and drain off fat. Add onions, peppers, garlic and mushrooms and saute until tender. Remove from heat and add pizza sauce and most of the pepperoni, mix well. Spray a 13X9 Pyrex baking dish with Pam, add meat mixture. Top with most of the black olives. Mix mozzarella and cheddar together and spead over the black olives. Sprinkle with parmesan and decorate the top with the remaining pepperoni and black olives. Bake 425 degrees for 15-20 minutes. Let rest 10 minutes, cut and serve.
Combine all ingredients in crockpot and cook on low for 7 to 9 hours.
Lay out sandwich rolls on jelly roll pans/cookie sheets (I line mine with foil). Melt butter, mix in Italian Dressing Mix. Using a pastry or BBQ brush, graciously apply seasoned butter to the TOP of the"bottom bun" (so this will be inside the sandwich) and the TOP of the top bun (so this will be outside the sandwich). Don't miss this step, I don't know why, but it does make a difference! Here is where I create an assembly line w/ the bottoms of the buns (laying their"lids" off to the side). Layer each bun w/ Ham, then swiss cheese, Turkey, then cheddar cheese, Pepperoni, then mozzerella cheese. Place"lids" on buns and place in 425 degree oven for approximly 12-15 minutes, or until you see the tops start to turn golden brown.
Mix sugar substitute with orange juice. Pour over chopped cranberries. Soak 1 hour, mixing often. Mix raisins, nuts, coconut, lemon rind in flour until well coated. Add cranberries and orange juice mixture. Sprinkle baking soda over mixture, and mix. Mix in spices. Fold in crushed pineapple. Pour batter into a greased and floured 9 inch loaf pan. Bake at 325 degress F (165 degrees C) for 40 minutes. Cool.
Cook the pasta in salted water. Drain, reserving 1 cup of the water. Mix the remaining ingredients in a bowl, add to the pasta. Garnish with additional cheese and the red pepper flakes.
To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk. Prepare grill or broiler. Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces. Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.
In a blender or food processor:. Add first seven ingredients. Blend well. Slowly add the oils. Blend until well emulsified. Keeps well in the refrigerator for up to 2 weeks.
Put the banana slices, honey, almond and 50 ml (3-4 tbsp) of milk into the blender. Blend for about 35-40 seconds. (you want a smooth mixture). Pour in the rest of the milk and mix again for about 35-40 seconds. Pour into a glass and drink with the bubbles. You can also add in a couple ice cubes.
Preheat oven to 325 degrees. In small heavy sauce pan over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spread evenly on bottom of prepared pie crust. In a medium sauce pan over low heat, melt chocolate with the butter. In large bowl, beat eggs with remaining sweetened condensed milk, water, vanilla, and salt. Add chocolate mixture; Mix well. Pour into pie shell. Top with pecans. Bake 35-40 min, or until center is set. Cool. Serve with a big scoop of vanilla ice cream or whipped cream. Refrigerate leftovers.
Empty the Jello mixes into a large bowl. Add the entire tub of Cool whip and stir it well making sure to incorperate the jello mixes well. Add the fruit and coconut and stir in well. I like to add the bananas just before I serve it because they do brown some, but you could add them now if you don't mind it. Put saran wrap on top of the bowl and put in the fridge. You may want stir the jello again before you serve and make sure it is mixed well. This can be made a day ahead, but if you can't wait that long, chill for at least 3 hours!
Combine all ingredients in a large bowl; mix well. Pour into a shallow 2-quart dish. Freeze until firm. Cut into squares. Variation: Mixture may be spoon into muffin cups lined with paper liners for individual salads.
Whisk yolks in a large bowl. Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes. Temper 1/2 cup cream mixture into yolks, then whisk yolks into remaining cream mixture. Cook custard over medium-low stirring occasionally until thickened, about 3 minutes; add vanilla and salt. The custard is done when a path can be drawn on the back of a spoon. Return mixture to a bowl and cool in an ice bath for 8 minutes. Remove bowl from ice bath, cover with plastic wrap, and chill custard at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer's instructions.
Place all spices in a zip top bag or jar with a tight fitting lid. Shake well. Use 1-2 T. per pound of meat.
* Place Scoops on sheet tray. * Fill each scoop with 1 teaspoons guacamole. * Top each filled scoop with 1 teaspoons salsa. * Sprinkle Alouette(R) Crumbled Goat Cheese Provencal liberally on each assembled mini taco. * Serve as a passed hors d'oeuvre. Alternative serving suggestions: Top with Alouette(R) Goat Cheese Crumbles, Feta crumbles or Feta Mediterranean crumbles.
Preheat oven to 350°F. In a bowl combine corn flakes, sugar, margarine, and corn syrup. Press mixture evenly and firmly in bottom of 12-inch pan. Bake for 5 minutes, cool completely. Combine cream cheese and marshmallow creme, spread over crust. Arrange fruit over cream cheese mixture. Chill for 1 hour. Cut into slices.
Make custard: stir powder and sugar in a heavy-bottomed saucepan until blended. Gradually whisk in milk, sherry and rum. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir constantly until custard thickly coats a spoon, about 2 minutes. Remove from heat and stir in vanilla extract. Press piece of plastic wrap on surface to prevent a skin from forming and chill until cooled. Cut jelly roll into 1/2 inch thick slices. Place over sides and bottom of a slightly rounded glass bowl that will hold 3 L. Cover cake with half of custard then layer of whipped cream. Add some raspberries, then another layer of cake; cover with remaining custard. Refrigerate, covered, for at least 6 hours or overnight. Before serving, spoon whipped cream over trifle and drizzle with raspberry sauce. Decorate with raspberries.
Heat oven to 450 degrees. Place salmon in a foil-lined baking pan. Combine orange and lime juices, honey, cumin, chili powder and hot sauce, stirring well to dissolve the honey. Pour about half of the glaze over the salmon, sprinkle with salt and pepper and bake 12 minutes per inch of thickness. Halfway through the cooking time, pour the remaining glaze on top. When the salmon is cooked through, remove from the oven. Spoon the thickened glaze in the bottom of the pan over the salmon and serve with wedges of lime.
Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use). Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes. Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.
Preheat oven to 350 degrees. In a medium bowl toss plums, flour, sugar, vanilla, and cinnamon together. Pour into ungreased 1 1/2-quart baking dish. In a small bowl combine all topping ingredients. Mix with a fork until crumbly. Distribute topping mixture evenly over plums (I use my hands for this). Bake in 350 degree oven for 40 to 45 minutes or until topping is crispy and golden brown.
Whisk together gravy and sauce. Add cumin to taste. Pour over burritos and microwave or bake.
Heat oil in a soup pot over med. heat. chop chicken into bite-sized pieces. Place in hot skillet with the onion. Sprinkle with cumin and garlic. cook until browned, stirring frequently, 5-7 minutes. Add tomatoes, tomatoe sauce. , ancho chili pepper cilantro leaves, cocoa, salt, sugar, and the hot pepper of your choice and amount. Start with less than you think you want, you can always add more. Add mushrooms to the skillet and cook until tender, about 10 minutes. Add beans ( I added liquid also), and heat til hot. Taste and add extra spices as desired. Add Penzeys arizona dreaming seasoning if desired. It gives it a special flavor.
Crust: Mix graham cracker crumbs, butter, sugar. Press onto bottom of 13x9-inch pan (lined with foil). Filling: Mix cream cheese, sugar, vanilla, with electric mixer on medium until well blended. Add eggs, mix until blended. Stir in banana. Pour into crust. Bake at 350°F for 30 minutes or until center is set. Cool, refrigerate for 3 hours or over night. Topping: Put toppings on, drizzle with bakers semi sweet baking chocolate.
First be sure to have all of your fruit prepared. Melt your butter in a large heavy-based frying pan. Once it is melted, add the pineapple and cook for 3 minutes until it starts to brown; turn occasionally. Add your mango, papaya, and bananas to the frying pan and cook for just one minute, making sure you turn occasionally. Next stir in your maple syrup, cinnamon, and rum and cook for 2 more minutes until the sauce thickens and fruit is nice and tender. Serve immediately with yogurt.
Scrape the seeds out of the pumpkin wedges. Pack the wedges together in a heavy-based flameproof casserole. Divide the sugar among the pumpkin pieces, packing it into the hollows which contained the seeds. Pour the water carefully into the casserole, to cover the bottom and prevent the pumpkin from burning. Take care not to dislodge the sugar when pouring in the water. Cover and cook over a low heat, checking the water level frequently, until the pumpkin is tender and the sugar has dissolved in the liquid to form a sauce. Using a slotted spoon, transfer the pumpkin to a serving dish. Pour the sugary liquid from the pan over the pumpkin, and serve at once with natural yoghurt, sweetened with a little brown sugar if you like.
Pat scallops dry. Season with salt and pepper. Beat the egg with the milk. Arrange the flour, egg mixture, and panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the panko. Heat the oil in a large nonstick skillet over medium heat until it just begins to shimmer. Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Plate and garnish with lemon wedges, if desired. Serve with prepared mashed potatoes and sauteed baby spinach.
Soften Cream Cheese. Mix cheese in a mixer. Add Garlic. This is amazing on beer bread or everything bagels.
Soak beans overnight in water to cover by 2 inches. Drain beans. Add water to cover beans by 1 inch. Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool. Add all other ingredients. Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour. Freezes well. Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.
Combine the cream cheese, Cheddar cheese, and blue cheese in a medium mixing bowl; stir until well blended. Add nuts and the next 6 ingredients; stir well to combine. Shape the cheese mixture into a ball; cover and chill at least 1 hour. Remove from the refrigerator before serving and roll in toasted sesame seeds. (You can toast them in a skillet really quickly). Serve with an assortment of crackers.
Preheat oven to 325F with rack in center. Put butter, sugar, vanilla, flour, and salt, in large mixing bowl. Stir together by hand until combined, but not creamy. Stir in dried cranberries. Press dough evenly into 8" square baking pan. Bake until firm and pale golden, about 30 minutes. Let cool in pan on wire rack about 20 minutes. Run knife around edges to loosen from pan and move to work surface, right side up. Cut out using cookie cutter, or cut in to squares using knife.
In 6-quart pan over medium-high heat, stir bacon often until browned and crisp, 6 to 8 minutes. Remove to paper towel and drain all but 1 1/2 tablespoons fat in pan. Add onions to pan and stir often until they begin to brown and stick to bottom of pan, 7 to 9 minutes. Add beans and their liquid, catsup, brown sugar, dry mustard,and cooked bacon; mix well. Pour into a shallow 3-quart casserole. Bake beans, uncovered, in a 350°F oven until they are bubbling in the center, 30 to 40 minutes. Serve hot.
Preheat oven to 375 degrees. Toss the berries with the cornstarch to evenly coat. Put the berry mixture in a large greased ramekin or a small greased baking dish (I used a 16 oz. ramekin). In a small bowl, combine the butter, oats, brown sugar, flour, cinnamon and nutmeg. Mix lightly with a fork until the mixture is crumbly. Top the berries with the crisp mixture. Sprinkle the top of the crisp with water. Bake for 25 minutes or until the fruit is bubbling and the topping is slightly browned. Serve with ice cream, frozen yogurt or whipped cream.
In a 4-cup measure microwave onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons.
cook the potatoes and parsnips in boiling salted water until tender. (about 15 mins). About 8 mins into cooking steam the carrot and leeks over the potato pan. Meanwhile heat the oil and 25g of the butter until foamy. add onion and cook for 5 minutes Add mushrooms and garlic and fry over a high heat for minutes. Sprinkle flour on mushrooms and toss to coat. Add wine to mushrooms, along with stock, puree, cinnamon and bay leaves and bring to boil. Stir until sauce thickens and simmer for 15 minutes. Heat grill to high. Drain the potatoes and parsnips. Melt the remaining butter and gently fry the rosemary in it. Add the seasoned butter to the potatoes along with the milk. Mash until smooth. Add carrots and leeks to the mushroom mix and season. Place the mushroom mix in a large casserole dish and top with the mash. Grill until golden on top.
Season roast well with salt and pepper (or seasoning mix of your choice). Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4. Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes. Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast. Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.). For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual. For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops. For stovetop pressure cooker, allow pressure to fall naturally. Unlock pressure cooker and remove lid. Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing. Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.). Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Prepare a medium-hot fire in a charcoal or gas grill. Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness. Remove the fish from the grill, let cool slightly, and then pull apart into large flakes. Place the tortillas on a work surface. Line each with a piece of lettuce and top with chunks of fish. Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil. Garnish with avocado and radishes and serve. Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes. Will keep 24 hours refrigerated. Note: I always use halibut. You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.
In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight. Serve as an accompaniment to fish or meat.
Add water to the machine following with the rest of the ingredients as listed. Be sure not to have the salt (place salt in a corner)and yeast touch. Use the french bread setting press start. When the dough cycle has finished remove dough from machine place it on a floured work surface. Punch down divide into 2. Start with one rolling into 7-8 X 3 inches. Fold one third up lengthwise and one third down then press. Repeat twice more letting the dough rest in between foldings. Gentle roll and stretch each piece to 11-13 inch loaf. Place loaf on a lightly floured bread pan so it will keep its shape while rising. Cover with lightly oiled plastic wrap and rise for 30-45 minutes in a warm place. Slash tops with a sharp knife. Sprinkle with more herbs and coarse salt. For a glaze you can brush the bread before sprinkling with an egg wash! Or leave as directed for a rustic look. Place into a preheated oven at 450 degrees. In a pan below add a hand full of ice cubes. Bake until golden brown for about 15-20 minutes. Transfer to wire rack and cool.
Coat the inside of the mug lightly with cooking spray and set aside. Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until completely smooth. Fill the mug to halfway full and place it in the microwave. Bake it for 1:30 or 2 minutes, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.
1.	Cook rice. 2.	Shred zucchini while rice is cooking. 3.	Saute onions, peppers, & zucchini for 5-7 minutes. 4.	Combine rice, eggs, cheeses, & cream of mushroom. 5.	Stir in zucchini mixture. 6.	Pour into large casserole dish 9' x 11' or larger & cover with foil. 7.	Bake at 350°F for 25 minutes & take foil off & bake for another 20 minutes.
In a large skillet, combine the first eight ingredients. Bring to a boil and then reduce heat and cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in soup until blended; bring to a boil and then add fillets. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork.
Cut peppers into strips. Quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes; drain. Add the vinegar, sugar and pickling salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal.
Mix all in a 2 quart bowl (microwavable) and microwave on High 8 to 9 minutes, stirring twice during cooking time. Cukes will be crisp, onions translucent. My mom has a small microwave that is not very powerful so she had to microwave hers a little longer.
In a saucepan with a tight fitting lid, combine the sugar and water. Bring to a rolling boil, stirring constantly. Cover immediately, remove from the heat and cool completely. Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount.
Pour boiling water over margarine, let melt. and add flour. Mix until smooth. Add eggs one at a time, beat after each egg. Pour into greased cookie sheet. Bake at 450 for 20-25 minutes. Cool completely. For filling; slowly mix milk into the cream cheese. Add pudding mix and beat until smooth. The mixture will thicken. When crust is cooled, spread filling on crust, spread Cool Whip on top, and drizzle chocolate syrup on top.
In food processor or blender, combine garlic, salt, lemon juice, Worcestershire, sour cream. Add olive oil in a stream. Pour over torn Romaine lettuce right before serving. Sprinkle with Parmesan and toss in croutons, if desired.
Add all ingredients to crushed ice. Shake, strain and pour into a chilled martini glass. Garnish with a skewer of blueberries.
Preheat oven to 375°F. Mash Bananas. Add sugar and slightly beaten egg. Add melted butter. Add dry ingredients. Optional: Add 1/2 cup chocolate chips. Bake for 15 - 20 minutes. For Banana Bread: Bake at 350° F for 1 hour. Freezes well.