HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the figs in a saucepan with red wine and thyme. Simmer 15 minutes, drain, and discard thyme and wine. Let figs cool while preparing cheese. Mix cream cheese and butter with electric mixer, until well blended, 1 minute. Add gorgonzola, brandy, and salt. Beat one more minute. Do not over-beat or the cheese will not set properly. Spray a bread pan with cooking spray. Line inside of pan with plastic wrap. Spoon half of the cheese mixture into the pan, spread it flat and make sure it gets into the corners. Sprinkle with figs, pecans, and parsley. Cover with remaining cheese. Bang the pan on the counter a few times to settle everything into place. Cover the top with plastic wrap and refrigerate overnight. When ready to serve, remove from pan and place on a platter being sure to remove plastic wrap. Decorate with additional Figs, Thyme, Pecans, and/or Parsley. Serve with your favorite crackers (we like the Whole Wheat Ritz Crackers).
Place Chicken on cutting board and use a kitchen mallet, rolling pin, or small sauce pot to slightly flatten any thick ends. This ensures even width and even cooking. Pour dressing into large plastic bag. Place chicken in bag with dressing. Seal bag and refrigerate 30 min - 1 hour to marinate. Preheat BBQ to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbeque, cover with lid. Grill 6 to 8 minutes on each side or until cooked through. Brush with BBQ Sauce during last few minutes of grilling time.
BASE In a bowl combine the flour, brown sugar, and baking powder and mix with whisk. Cut in the margarine, mix in the egg yolks and vanilla. Press into a greased 8x8 pan. (original recipe calls for an 8x8 pan - I like using a 9x13 for daintier slices). FILLING In a saucepan add the crushed pineapple (do not drain) add the sugar and carefully bring to a boil, turn down heat stir to dissolve the sugar. Mix the cornstarch and water and add slowly, stirring all the while, adding amount of cornstarch needed to thicken the mixture. Cook until thickened, be sure mixture is thickened before removing from heat, spread the thickened pineapple mixture over the base. Bake in a 350° oven for 20 minutes and remove from oven. Beat the egg whites until stiff, beating in 4 tablespoons sugar one tablespoon at a time and fold in the coconut. Spread over the cake and return to oven bake until golden brown as you would meringue. Cool and set before cutting.
In a large stock pot, combine the chicken broth, tomato puree, garlic powder, dried oregano, dried basil, salt, pepper, and Tabasco sauce (go easy on the Tabasco to start - you can always add more later). Bring to a simmer on medium heat, stirring occasionally. Simmer for ten minutes. Stir in the fresh basil, fresh oregano, and chicken. Continue simmering for another five minutes. Turn the heat up to medium-high to bring the soup to a boil. Add the soup pasta and cook according to package directions. Remove from heat, and serve with grated parmesan cheese and/or garlic-flavored croutons. Refrigerate or freeze any leftovers.
Combine flour and oregano. Season with salt and pepper. Wash chicken and pat dry. Dredge in seasoned flour, shaking off excess. Melt 4 tblsps butter in heavy, large skillet over medium heat. Add chicken and cook until springy to touch, about 8 minutes per side. Increase heat. Add lemon juice and brandy to skillet. Tilt skillet and ignite brandy to flambe. When flames subside, remove chicken. Whisk remaining 4 tblsps butter into sauce, 1 tblsp at a time. Pour sauce over chicken and sprinkle with chopped parsley.
Pour all seasoning in a small bowl and mix well. Season meat on both sides. Using a dutch oven heat oil then add meat and sear on all 4 sides approx 3-5 minutes on each side. Add beef broth, sliced garlic, onion and celery and bring to a boil. Reduce heat to between medium and medium low (on my stove it's around right between 4-5) keeping the liquid at a low boil. Cook for 2 hours. Add potatoes, carrots and Minute tapioca and cook an additional 1 1/2 hours stirring occasionally. Discard the onion and celery. Slice the meat and place on platter with potatoes and carrots and place gravy in gravy boat or bowl and serve.
In a small bowl, mix 1/2 cup soy milk with arrowroot powder and set aside. Process chilis in blender until smooth. Mix soy creamer, blended chilis, remaining soy milk, sugar, cocoa powder, and chocolate chips in a medium saucepan over low heat. Stir frequently until chocolate chips are melted, then bring to a boil. Once the mixture begins to boil, remove from heat and immediately add arrowroot cream; mixture will noticeably thicken. Add vanilla extract. Refrigerate until chilled, about 2 to 3 hours. Freeze according to your ice cream maker's instructions.
Peel the bananas using a knife (green bananas will not peel like a yellow banana). Slice into long thin wedges or strings to make fries. Heat the oil in a heavy deep skillet over medium-high heat. If you have a deep-fryer, heat the oil to 375 degrees F (190 degrees C). Place the banana fries into the hot oil, and fry until golden brown, 5 to 7 minutes. Fry in batches if necessary. Remove from the oil, and drain on paper towels. Season with salt and serve immediately.
Preheat oven to 400°F. Lightly oil 8 muffin cups or spray with a nonstick cooking spray. In a large bowl, combine both flours, baking powder, baking soda, and poppy seeds; mix well. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing just until all ingredients are moistened. Divide mixture evenly into prepared muffin cups. Bake 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins to a rack to cool.
Soak the beans according to label. Add all the ingredients EXCEPT the potatoes and carrots. Cook for several hours, simmering, until the beans are tender. Add the potatoes and carrots, then cook until they are tender, Serve with warmed Cuban bread.
Place the cut up chicken in a plastic bag with the baking soda; close it up and squish the chicken around until it's coated with the baking soda. Allow it to rest for 15 minutes. Rinse baking soda off chicken and pat dry. Rinse out plastic bag and add the marinade ingredients; add the chicken and allow it marinate for another 15 minutes. While chicken is marinating, whisk together the sauce ingredients and set them aside. Place 1 T of vegetable oil in wok or skillet, add chicken. Stir fry until chicken is mostly cooked, but not quite. Remove chicken and set aside. Add the second tablespoon of oil to the same pan, and add the vegetables and cashews. Stir fry for about 2 minutes, then add the chicken back into the pan. Cook for another 2 minutes or so until the chicken is cooked through. Add the sauce and cook just until sauce is warmed through. Serve over steamed rice.
Combine all ingredients in a large bowl and mix thoroughly by hand. The soy sauce is used in place of salt, apparently it doesn't dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2). Cover with cling film and place in the fridge for at least an hour. Take a handful of the mix, place on wooden skewers and mould to shape. Grill/BBQ turning gently every couple of minutes until browned and cooked through.
Combine ingredients in small bowl. Whip for 1 minute on high until smooth. Spread on cookies or pour over bundt cake. Allow to dry. Note: This will harden on cookies beautifully making them easy to freeze or great for cookie trays.
In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours. Remove pork, discard marinade. Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing. For the relish: Combine all ingredients in a small bowl and serve with pork.
The day before: Steam the chicken breasts until cooked through, about 20 to 30 minutes. While they are steaming, mix together the dressing ingredients (if you have a hand blender, emulsify them) and set aside. When chicken breasts halves are just cool enough to handle, shred them and place in a zip-loc bag. Pour dressing over the chicken. Press as much air as possible out of the bag and marinate overnight (in the refrigerator), turning over once or twice. Toast the almonds and sesame seeds in separate pans in a 300° oven until evenly browned. Stir them often and watch carefully as they both burn quickly. Cool and store in the refrigerator. The next day: In a small pot, heat 1 1/2- 2 inches oil until very hot. Drop in small amounts of Mai Fun noodles and watch them puff up! (takes about a second). Remove with a slotted spoon and drain well on paper towels. Do this just before serving if at all possible. (If it's necessary to do ahead of time, let the puffed noodles cool completely and store in a ziploc bag or other air-tight container till ready to serve.) Put lettuce and scallions in a large bowl. Pour chicken and dressing over lettuce. Add oranges, almonds and sesame and toss to mix well. Top with Mai Fun noodles and serve.
Preheat oven to 325°F. Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess. Chill 10 minutes. Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet). Whisk together flour, baking powder, ground ginger, and salt. Stir together milk and vanilla in a small bowl. Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice. Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely. Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake. Serve to six very lucky friends or family members!
Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler. Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes. Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.
In a medium bowl mix all the dry ingredients. In a small bowl stir together all wet ingredients. With a spatula or spoon stir wet ingredients into dry, until combined. The dough is a bit sticky but holds together. Scoop 1/4 cup balls of dough and drop on cookie sheet or roll them using your hands into balls. Bake for 10-12 minutes. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or grease cookie sheet.
Over low heat, melt white chocolate chips. Stir in cereal, mixing thoroughly. Spread on wax-paper lined cookie sheet. Cool in refrigerator. Break into pieces.
Mix the garlic with ginger, onions, vinegar, curry, chilli and lemon grass and grind into a rough paste. Heat the oil in a wok and add the olive oil until hot then mix in the ground paste. Drop the heat to a simmer and add the coconut milk and water. Add the potatoes and cook for about 15 minutes before adding the tofu. Cook for another 15 minutes or until the potato is tender and season with sugar and salt. Season with salt and pepper.
Combine chicken, cheese, egg, mayo cayenne, salt& pepper; mix well. Shape into 6 patties; coat both sides with bread crumbs. Cook patties in oil in skillet until brown. Serve on buns with additional cheese and tomato slices if desired.
Wipe dirt off mushrooms with a damp paper towel. Slice the mushrooms and set aside. Melt butter in a skillet over medium-low heat. Add scallions and cook for about 3 minutes. Add mushrooms and thyme and cook for about 4 minutes. Add chicken stock and cook till liquid reduces slightly, about 4 minutes. Add evaporated milk, salt and pepper and cook over med-low heat until cream thickens slightly, about 4-5 minutes more. Blend in Parmesan cheese. Remove from heat and toss with your favorite cooked pasta or gnocchi.
Cook 1-1/2 cups rice in 3 cups of water for 45 minutes or according to package direcitons, omitting salt and margarine. Meanwhile, in a small bowl, whisk together oil, lemon juice, garlic, salt, and curry powder. Add cayenne pepper and/or garam masala, if desired. Stir beans into cooked rice; transfer to serving platter. Drizzle with oil mixture, add cilantro, and stir gently.
Cream the butter and sugar together; add baking powder and nutmeg and mix well with electric mixer. Add eggs and vanilla and continue to beat at medium speed until light and fluffy. Stir in flour just until moist; fold in nuts taking care to not over mix. Cover the bowl with plastic wrap or damp cloth and refrigerate for 1 hour. Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Shape dough into 1 inch balls, flatten slightly with bottom of small glass. Place 4 inches apart on prepared cookie sheets and bake 10 to 12 minutes or until set. Transfer to wire rack to cool completely and enjoy.
In a medium mixing bowl, stir the corn starch with 1/4 cup of the coconut milk until smooth. Set aside. Heat the remaining coconut milk in a small saucepan over low heat until it bubbles around the edges. Whisk the starch mixture into the coconut milk and cook gently over low heat, stirring briskly, until mixture begins to thicken, which will happen quickly. Once it appears to be thickening, remove it immediately from the heat and whisk in the juice. Transfer the mixture to a heatproof bowl and let it cool to room temperature, then refrigerate until chilled and able to scoop it.
In a kettle or large saucepan, combine broth, water, onions, potatoes, celery and mushrooms. Cover and simmer 30 minutes or until potatoes are tender. In a small skillet, melt butter and stir in flour. Stir constantly over medium heat until mixture becomes golden brown. Add to simmering soup. Stir until soup bubbles and thickens. Season to tase with salt and pepper. Spoon into bowls and sprinkle with cheese and parsley.
BEAT pudding mix and evaporated milk according to package directions in large bowl. Refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Stir in chocolate chips (optional). Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping and chocolate syrup, if desired.
Melt shortening in a 8 inch cast iron skillet over medium heat. When shortening is hot but not smoking, add potatoes and onions ( if using )sprinkle with desired amount of salt and pepper. Cover with lid and cook potatoes until slightly softened, about 10 minutes. Remove lid, add meat and turn mixture over. Cover with lid and cook about 10 more minutes. Remove lid and cook until potatoes are almost browned. Push potatoes mixture to one side, and add eggs. Scramble eggs until desired doneness is reached. Just before eggs are cooked, push potato mixture into the eggs, and finish cooking eggs. Eat and ENJOY :).
Season the chicken with salt and pepper; then, coat with flour. In a Dutch oven, saute the chicken in butter until golden. Add the onions and potatoes on top of the chicken. Slicing the potatoes thinly ensures that they cook thoroughly. Top with cheese and cayenne, salt and pepper to taste. Add the wine and chicken broth. Cover and simmer for 2 hours. Stir occasionally.
Peel hot potato and smash it up real good with a fork, about 1/2 cup mashed. Add 1/4 teaspoon vanilla. Add enough powdered sugar to create a stiff dough. You may need more sugar. Roll out on powdered sugar, spread with peanut butter. Roll up from one end, pinwheel fashion, slice into 1/4 inch slices.
Whisk all ingredients together. There are many variations, sometimes I'll saute green onions and stick the whole thing in a blender, but if you are really watching your calories this is pretty good. If you like it, make it on a larger scale it keeps for about two weeks in the refrigerator.
Spread cream cheese on 12 inch platter or pizza pan. Top with BBQ sauce. Sprinkle with bacon pieces, tomato, green pepper, onions and cheese. Serve with chips. Enjoy!
Heat oven to 375 degrees. Scrape outer layer of carrots and trim off top and bottom. Cut into strips approximately 3 inches long. Place carrots in an ungreased baking dish. Mix remaining ingredients together. Pour over carrots. Cover and bake approximately 40 minutes, or until your desired level of tenderness has been reached.
Heat a little olive oil in a frying pan and quickly fry the livers for about one minute, toss well and fry for a further two minutes Remove and keep warm. Add a little more olive oil and fry the onion until transparent, then add the chili and garlic and fry for another minute before adding tomato paste, chopped tomato and tomato cocktail, red wine, salt and pepper. Simmer for five minutes, stirring frequently, then increase the heat to high and cook until the sauce thickens. Add the chicken livers and heat through. Boil the macaroni pieces according to instructions on the packet, drain and toss in a little butter Pour the livers and sauce over the pasta. Decorate with grated cheese and parsley.
Preheat the oven to 450 degrees. In a large bowl, combine the first four dry ingredients. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until there are no pieces of butter larger than a pea. Add the yogurt and stir until it comes together in a ball. Transfer it onto a floured surface. Knead the dough 5-10 times but no more. Roll your dough into a rectangle about 1/4-inch thick. Brush the dough with about half of the melted butter (reserving some for later). Mix the cinnamon and sugar together and sprinkle it liberally over the buttered dough. Roll the dough into a log. To make twelve rolls, cut the log in the center. Then cut each of those two pieces in the center. Then cut each of the four pieces you have into three equal slices. Take each roll and transfer into the cup of a standard greased muffin tin. Dot each of the tops of the rolls with the remaining melted butter. Sprinkle each roll lightly with sugar. Bake for 8-10 minutes. While the rolls are baking, in a small bowl stir together the cream cheese, powdered sugar and vanilla. When the rolls are golden brown, remove them from the oven and let them cool for a minute before removing from the muffin tin. Transfer the rolls, to a plate and spread with the cream cheese icing. Enjoy!
Set oven to 350 degrees. Grease 2 baking sheets, or line with parchment paper. Sift together flour, cocoa powder, cinnamon baking powder, baking soda; set aside. In a large bowl, beat butter, shortening, white and brown sugar until light and fluffy. Add eggs, mix well until fluffy. In a Small cup, mix together the vanilla and the coffee, until the coffee is dissolved, then add to the butter mixture; beat to combine. Gradually add dry ingredients, mixing until combined. Stir in the baking chips and dried cranberries. Drop 1 tablespoon of dough at a time onto baking sheet, spacing about 2" apart. Bake for 8-10 minutes. Let cool 1 minute, then transfer to a wire rack to cool. Store cookies in an airtight container at room temperature for up to 1 month.
Put mushrooms, garlic, and olive oil in large skillet over medium flame. Saute until mushrooms begin to turn soft. Add miso and saute 4-5 minutes longer. Stir in parsley and remove from heat. Serve hot or cold.
Preheat oven to 350*. in large saucepan, that has been sprayed with non stick vegetable spray -- over very low heat -- melt chips and butter. stir occasionally until well blended. remove from heat. add baking mix.sweetened condensed milk and egg.stir well.stir in nuts. spray non stick vegetable spray on bottom and sides of 13x9" baking dish -- pour brownie mix into dish. bake 20-25 minutes. cool slightly.cut into squares -- .
Preheat the oven to 350 degrees F. Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.
Spread dijon mustard on crackers Place pear slices on top of crackers. Place cheese on top of pears. Broil on cookie sheet until cheese is melted. Enjoy.
In top of double-boiler mix sugar, flour and salt. Whisk in 1 cup of the milk until smooth. Bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until smoothly thickened (about 2 minutes). Remove from heat. With fork, beat eggs with remaining 1 cup of milk. Gradually stir into hot mixture. Return to heat and bring to a boil. Stir and boil until mixture thickens (about 1 minute). Remove from heat and stir in margarine and vanilla. Add 1/2 cup of semi-sweet chocolate chips and stir until melted. Spoon into prepared pie crust and cool. Serve with real whipped cream. For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding. For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut. I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).
In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft. Add the coriander, cumin, and chiles; saute for 2 minutes. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat thoroughly. In a blender, puree about half of the soup with the milk and cheese. Stir the puree back into the soup pot. Add salt and pepper to taste. Heat slowly until the soup is hot but not boiling.
For 6 quart freezer. To get the store bought consistency, make at least 8 hours ahead of time, remove dasher, pour out into large freezable container and freeze. Freeze according to freezer directions. I blend my fruit in a blender for a smoother taste. For Butterfinger ice cream- crush 8 large bars with a hammer. For Banana-Berry-Nut- add strawberries, 4-5 bananas, 1 cup pecans. For Pineapple-Orange- add 1 lg pkg orange slices (melt with some milk) and a small can of crushed pineapple.