HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove wrappers from peanut butter filled chocolates. Beat butter and peanut butter in large bowl until light and fluffy. Add sugar, corn syrup, egg and vanilla; blend well. Stir together flour, baking soda and salt; add to peanut butter mixture, blending well. Heat oven to 350°F Shape dough into 30 (about 1-1/4 inch) balls. Press peanut butter filled chocolate piece into each ball; covering completely with dough. Reshape into balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Set aside 30 peanut butter filled chocolates. Place remaining chocolates in heavy-duty resealable plastic food storage bag. Microwave at MEDIUM (50%) 1 minute; knead. If necessary, microwave at MEDIUM an additional 15 seconds at a time, kneading after each heating, just until chocolates are melted and mixture is smooth. Cut small piece from corner of bag; drizzle melted chocolate over cookies. Before drizzle sets, place peanut butter filled chocolate in center of each cookie. Allow drizzle to harden.
In a large saucepan, combine all the ingredients. Mix well. Bring mixture to a boil over medium high heat. Reduce heat to low, simmer, stirring occasionally, until the potatoe and cabbage are tender and cooked (about 40 minutes). Serve hot or cold.
In a 1 1/2 to 2 Qt glass bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised; add water and lemon juice, Stir until sugar is dissolved, about 2 minutes; Taste and add more sugar if desired. Pour through a strainer into ice-filled glasses. Garnish with sprigs of fresh basil. *Note:The type of basil you use will contribute to the'personality' of this drink. Dark purple basil tints the lemonade pink and has a milder flavor than green varieties. Lemon basil adds a lemon-drop essence. Cinnamon and Thai basils make this more spicy.
Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces. Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat. Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime. Toppings: grated pepper jack cheese. diced avocados. light sour cream. chopped fresh cilantro. hot red pepper sauce. Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.
In a large saucepan, combine broth, zucchini, onion, shallot, and herbs. Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally. Remove from heat and transfer, in batches, to a food processor or blender; puree until well-mixed and smooth (transfer the batches to a large bowl as they're finished). Stir in the cream and milk, and run through the blender again. Season to taste with salt and pepper. Serve hot, or cover and chill for 6-8 hours. Garnish with a slice of zucchini and a sprinkle of grated Parmesan.
Preheat oven to 375 degrees F. Soak 2 slices of bread in 1/4 cup milk for 10 minutes. Don't squeeze out the milk, as adding the milk and bread to the meat mixture will make the meatballs very tender. Add all other ingredients to the wet bread and milk and mix well with hands. Roll meat into balls (about the size of a golf ball) and place on a cookie sheet. Bake in preheated oven for about 35-40 minutes or until meat is done. Add to spaghetti sauce and let simmer in sauce for at leat 30 minutes before serving.
In a large saucepan, heat 1 tablespoons of the oil over medium heat. Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes. Add the rice and stir to coat the grains. Add the stock and wine and bring to a boil. Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes. Add the peas and parmesan cheese. Scrape into a 13" x 9" baking dish. Meanwhile, cut the pork into 2" thick slices. With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper. In a skillet, heat the remaining oil over medium-high heat and brown the pork. Arrange on top of the risotto. To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine. Sprinkle over the pork. Cover with foil and bake in a 375 degree F oven for 20 minutes. Uncover and bake until the topping is golden, about 10 minutes.
Sprouts -- Heat your oven to 425 and line a baking or cookie sheet with parchment paper. To prepare the sprouts, I peel the first outside layers of leaves off if brown or wilted, then cut in half lengthwise, keeping the stem in tact. This will keep the sprouts from falling apart. You can trim the stem a little if it is brown, but usually buying them today either at markets or in a grocery store they are very well cleaned. In a small bowl add the sprout halves, olive oil, dill, salt and pepper and lightly toss. Put on the baking sheet with parchment paper and put in the oven. Baking -- Cook 12-15 minutes and then check. At that point, I like to flip them over so they brown equally on both sides and cook another 10 minutes until tender but still have a little bite to them. I don't like them too soft. But please cook them to the texture you like. Sauce -- As the sprouts are roasting add all the ingredients for the sauce (jam, vinegar, lemon juice and zest) in a small pot and heat on medium low and let it simmer for about 5-10 minutes. Finish -- After the sprouts are done place in a large serving bowl and drizzle with the apricot glaze. Enjoy! This is great served with some roasted chicken or a pork roast, mashed potatoes, etc. It reminds me of Fall food and comforting meals. Growing up Fall and weekend dinners always seem to have braised meats, slow cooked vegetables from our summer garden, and sprouts were always a part of it and always a favorite.
Preheat oven to 325F degrees. Grease an 11"x7"x1-1/2" pan; set aside. Arrange apple slices in greased pan. In a small bowl, combine 1/2 cup walnuts, 1/2 cup sugar, cinnamon, and nutmeg; sprinkle over apples. In a medium bowl, combine flour, 1 cup sugar, baking powder, and salt. In a small bowl, stir together egg, evaporated milk, and butter or margarine. Add egg mixture to flour mixture; stirring until blended. Pour batter over apple mixture. Sprinkle with remaining 1/4 cup walnuts. Bake, uncovered, for 55 minutes. Serve warm topped with vanilla ice cream, if desired.
Combine milk, shortening, 1/4 cup dark brown sugar and salt in medium suacepan; heat until shortening melts, stirring occasionally. Cool mixture to 110°. Dissolve yeast in 1/2 cup warm water in large mixing bowl; let stand 5 minutes. Stir in milk mixture, eggs, 1 cup flour, and oats mixing well. Gradually stir in enough remaining flour to make a soft dough. Turn dough out on floured surface and kneed until smooth and elastic (8-10 minutes). Place in well greased bowl, turning to coat. Cover w/plastic wrap and let rise in a warm place (free from drafts) 1 hour or until doubled in bulk. Punch dough down; cover and let rest 10 minutes. Place golden raisins in 1/4 cup water and simmer on stove for 5 minutes. Remove from heat, leaving raisins in liquid. Divide dough in half and roll each half to a 12 inch square. Spread each square with 1 tablespoon butter. Drain raisins. Combine 1 cup dark brown sugar, 1/3 cup butter, raisins, pecans and cinnamon; spread evenly over dough. Roll up each square of dough (jellyroll fashion) pinching seams to seal (do NOT seal ends). Cut into 1 inch slices, place slices in two greased 8 inch square baking pans. Cover and let rise in warm place free from drafts approximately 45 minutes or until doubled in bulk. Bake at 375° for 15-20 minutes or until golden brown. Combine powdered sugar and water, drizzle glaze over warm rolls.
Remove seed and stems from jalapenos. Chop jalapenos and cranberries finely. Add sugar. Refrigerate for 2 days before using. NOTE: The first time I made this, I only refrigerated it for 1 day and it was really good. However, it was even better after 2 days.
Soak cookies and bread in the milk overnight. The day after blend the soaked mixture in an electric mixer. Pour mixture in a medium bowl, fold in eggs and then the rest of the ingredients until well blended. Grease a 9 inches round pan and coat greased bottom and sides with some flour or breadcrumb. Pour mixture in prepared pan and bake in preheated oven (175°C - 350°F) for about 45 minutes. Serve cold. Enjoy!
In a large bowl, place the meat and rub the minced garlic into it. Press the meat in the bowl. Add in this order: Salt, pepper, parsley, 2 eggs and water. Then sprinkle the cheese over the top as if you are going to cover the water. Finally, sprinkle the breadcrumbs over the cheese. Mix from the outside of the bowl to the middle, folding it inches Do not overmix! After the ingredients are mixed, start to roll the meatballs in your hands, about 6 ounces per meatball. After your meatballs are rolled, take a 10 inch frying pan and add your oil and the reserved whole clove of garlic and heat. When the clove starts to brown, the oil is ready. Fry the meatballs, cooking and flipping until golden brown, about 4 1/2 to 5 minutes per side. Remove the meatballs after frying and put on a paper towel lined plate to absorb excess oil. (If you want you can bake the meatballs on a lightly greased tray at 350 degrees-the taste is totally different than frying). Add the meatballs to your tomato sauce to finish cooking. Let simmer for at least 45-60 minutes. Serve with the sauce.
Heat a large saute pan over medium-high heat. Add the olive oil, pancetta and onions and cook, stirring until the onion softens and starts to brown (about 4 mins). Add the mushrooms (pan will be crowded to start). Cook, stirring every 2 or 3 minutes, until the mushrooms have released their water. Add the white wine and raise heat to high. Cook, stirring, until almost all of the liquid had evaporated (about 8 mins). Add salt & pepper as needed. Remove from heat and set aside. Heat the milk and set aside. In a heavy 2 to 3 quart saucepan, melt the butter over moderate heat, then stir in the flour. Stirring continuously, cook over medium heat for 2 ro 3 minutes untl the paste begins to thin out. Add the warm milk in a steady stream while whisking the mixture, to make bechamel sauce. Add nutmeg to taste. Bring to a boil. Reduce heat to low and let simmer about 10 minutes, strring every few minutes. The sauce should coat the back of a spoon, if it is too thick, add a little more milk. Remove from the heat and cover the surface with plastic wrap until assembling the lasagna to keep a skin from forming. In a separate bowl, combine the smoked and regular mozzarella. Using a 13x9-in pan, spoon a few tablespoons of the bechamel sauce over the bottom. Cover with a layer of lasagna sheets. Spread on half of the mushroom mixture, then a third of the bechamel, then a thrid of the mozzarella. Repeat the layers, ending with a final layer of lasagna sheets. Spread what remains of the bechamel evenly over the lasagna and sprinkle with the remaining mozzarella. At this point, the lasagna may be refrigerated and baked later. Bake covered at 375 degrees F for 45 minutes, remove the foil and bake an addtional 15 minutes until golden brown. Let stand for 10 minutes before serving.
Heat oven to 375°. Spray a 9X13 Pyrex dish with cooking spray. Layer 1/2 the okra, 1/2 the sliced onion and 1 can tomatoes. Salt and pepper to taste. Repeat. Bake uncovered for 45 minutes. Place oven on "broil" and broil for 5 minutes or to desired doneness. Onions and tomatoes should just start to turn golden. Be creative with your own addition of veggies or seasonings!
Whisk everything together except the olive oil or mix with a blender. Slowly add the olive oil, whisking until it becomes emulsified.
Brown and drain ground beef. Add soups, tomato sauce, oregano, and crushed red pepper flakes. Stir together well and let simmer over medium-low heat for 15 minutes. Remove from heat and let cool. Pour over remaining ingredients, mix well, and serve immediately.
Place frozen berries, lemon juice and liqueur in food processor. Pulse on and off until pureed. Serve sorbet immediately or store in covered metal bowl in freezer until ready to serve.
Mix milk, brown sugar, All-Bran and FruitBits (or raisins) in large bowl. Let sit for 2 hours. After 2 hours, mix in self-rising flour. Grease a 9x5x3 loaf pan or put paper liners in muffin tin. Spoon batter into loaf pan or into muffin cups 3/4 full. For bread, bake at 350 degrees Fahrenheit for 1 hour and 10 minutes. For muffins bake 20-25 minutes.
Layer tortilla chips in large casserole dish. Top with half the chicken pieces. Combine first six ingredients and pour half of mixture over chicken and chips. Top with cheese. Repeat. Heat in microwave or oven until cheese is melted.
Preheat oven to 350 degrees. Grease two cookie sheets or lime them with Silpat. In a large bowl, combine the flour, cocoa powder, baking powder, and salt; set aside. Cream the butter and sugar in a large bowl. Add the eggs and vanilla; mix and scrape down the sides of the bowl. Add the flour mixture and mix until it is just combined. Add the white chocolate chips and pecans. If the dough is too stiff, wet your hands and finish mixing by hand. Using two tablespoons, drop the cookie dough onto the cookie sheets; use an ice cream scoop if you have one. Wet it with warm water between scoops so the dough falls out easily. Press the dough balls down gently with your fingertips. Bake the Jumbles for 20 minutes. The cookies will be soft when they come out of the oven; do not overbake them. Cool them on the cookie sheets for 5 minutes and remove the cookies to a wire rack to finish cooling.
For the fish, mix soy, teriyaki & brown sugar thoroughly. Place portions of sea bass in mixture and make sure fish is either completely covered, or turn frequently. Marinate up to 2 hours; no less than a half hour. For the salsa, prep all ingredients and toss together until fully mixed. Set aside while fish is being cooked. After marinating fish, in a large saute pan, heat about 1/8" oil over high heat. (Make sure oil coats the entire bottom--this gets a bit sticky without the proper coating.). Once oil "pops," cook sea bass until soy is well caramelized on fish, turning a dark brown and releasing from the pan, then flip over and continue until fish is done, flaking easily when pierced with a fork. (I will not tell you how long, because it really, REALLY depends on the thickness of the fish pieces. Just watch it carefully!). Hold fish on a cooling rack in a warm (170 -200 degree) oven until ready to serve, best when done immediately. Serve with salsa and a few avocado wedges if you want to get fancy.
With a mixer, combine limeade, yogurt, and cream cheese until MOST lumps are gone (we like some lumps). Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set. Garnish as desired (candied lime peels, candied lime slices, lime syrup). Store in refrigerator.
In 10 inch skillet, heat oil; add onion and cook 2 minutes. Stir in tomato sauce, and remaining sauce ingredients. Bring to a boil; reduce heat and simmer, uncovered for 20 minutes, or until sauce thickens to spreading consistancy. Reserve 1/2 cup to serve with chicken. Place chicken on grill (or in broiler) and cook 20 minutes, turning occasionally. Baste with sauce and continue cooking and basting until chicken is done (about 20 more minutes).
Place all ingredients in blender and blend on high speed about 1 minute or until smooth. Pour into 2 glasses. Serve immediately. Enjoy!
Blend cheeses, milk, and garlic in a blender or container of a food processor until smooth. Stir in scallions. Cover and chill until serving time. Garnish as desired. Serve with various dippers.
Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight. When ready to bake, preheat oven to 350°F. Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.
Bake potatoes, in oven at 350 for 1 hour 30 minutes. Cool, peel and shred. In a large bowl combine dried onion, sour cream, cream cheese, butter, shredded cheese and seasonings. Mix in shredded potatoes until well combined. Take an ice cream scoop and dip out mixture and roll into a ball. Roll the potato ball in Parmesan cheese/Cornflake mixture until well coated and place on a cookie sheet. Bake in 425 degree F oven for 30 to 35 minutes until lightly browned. Continue making balls until all mixture is gone. I bake all the potato balls. Cool and then place in the freezer. To use, if you choose to do it this way, then just cook the frozen potato balls on cookie sheet in oven at 350 for 45 minutes or heat in the microwave. These are delicious, and a family favorite.
Blend or process sardines, eggs, butter, mayo, lemon and mustard until smooth Stir in celery and scallions and chill.
Mix first five ingredients together and freeze. Fill glasses 2/3 cup full with slush and add 7 Up.
Season chicken with salt and pepper to taste. Brown chicken with olive oil until cooked through. Remove chicken and set aside for later. In same pan, add garlic and wine. Simmer for 3 minutes. Add onions and green peppers. Cook covered until onions and peppers are tender. Add tomatoes, tomato sauce, and chicken. Stir. Simmer covered until all flavors combine. Enjoy!
Boil yuca in a large pot of lightly salted water for 10 minutes. Add one cup of water to the pan and return to a boil. Continue to boil for about another 5 minutes, until tender. Drain and dry completely. Pull out all stingy fibers. In a deep-fryer or your usual stove-top pot you deep fry in, heat 2 inches of oil to 350°. Divide the yucca into 4 batches and fry until golden brown, about 2 to 4 minutes. Using a slotted spoon, carefully place the yucca on a paper towel covered plate or rack to drain. Sprinkle with sea salt and serve at once.
Combine the broth, thyme, dill, bay leaf, carrots, celery and onion in a pot. Bring to a boil, stir in the rice, cover and reduceto a simmer. Cook 15 minutes. Add the chicken and cook over medium heat for another 5 to 10 minutes, or until the rice and vegetables are soft and cooked through. Season to taste with salt and pepper.
Toast the Bread. Spread the ranch dressing on one side of two slices of toasted bread. Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them. Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once. Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already). Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too. Add the second slice of toast. Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!
Pound the steak out to about half it's thickness or less. Cut the rind off of the salt pork and save for a soup pot. Mince the salt pork into a paste with the rest of the ingredients. Spread the paste over the steak and roll the steak up from the longest end, tying the roll with kitchen twine. dredge with flour and fry in the same pot you will use to make your gravy (red sauce). After it is browned well, cover it with sauce and cook for about 2 hours. Remove strings, slice, and serve along side pasta, covered with your sauce. To make it a meal just serve larger portions. A one-pound bracciole would serve about 8 people alongside of pasta, meatballs, pork ribs, beef roast, etc. We would cook a ton of food for a family feast so a little bit of each was all we needed.
In a blender, combine all ingredients and whiz until mixture is smooth and frothy. Enjoy!
Add all ingredients to blender and blend until smooth and creamy. Can use emulsion blender and mixing bowl or cup. If you don't have a blender, chop ingredients finely and whisk well in mixing bowl until creamy. Chill any leftovers and thin with milk if too thick. Suggestions for use: Serve over salad, use a dip with veges or top salmon before cooking and bake.
Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased and floured loaf pans. Bake 45 minutes at 350°F. Recipe may be doubled.
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, baking soda and cream tartar until blended. Cover and refrigerate at least 2 hours. Preheat oven to 375 degrees F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each half 1/4 inch thick on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart. Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack. In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired. Tip: If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk. Tip: Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer.