HumbleIntelligence/food-ner-1-Million huggingface dataset:
Equipment: Stand mixer with paddle. 2 Baking sheets. 1-inch ice cream scoop. Directions: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream together on medium low speed until smooth and light. Reduce speed to low and add confectioners sugar, 1/4 cup at a time, until completely smooth and combined. Stir in vanilla extract and remove bowl from stand. Fold Cool Whip into the mix until well combined. Place in a clean bowl, cover and refrigerate for 4-6 hours. Spray two small baking sheets with nonstick cooking spray and line with parchment paper. Lightly spray parchment paper. In a large bowl, combine Rice Krispies and Fruity Pebbles; set aside. In a large pot, melt butter, then stir in marshmallows. Cook until completely melted, then remove from heat and pour over cereal, stirring to coat while marshmallows are still hot. Pour onto one of the prepared baking sheets and press gently into an even layer. Let cool 5 minutes. Cut the treats into 2-inch squares. Press the squares to 1/2-inch thick, then scoop a heaping teaspoon of the cheesecake filling into the center. Use a 1-inch ice cream scoop if available. Fold the edges of the cereal around the filling, enclosing completely. Shape the treats into a circle, then set aside on prepared baking sheet and repeat with remaining ingredients. Place the treats in the freezer for 15 minutes then serve.
Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. In a small bowl, combine the tapioca flour, rice flour, potato starch, and xanthan gum. Cream butter. Add sugar and beat until fluffy. Add eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. Spoon the batter into cupcake papers, filling them about three-quarters full. Bake for about 20-25 minutes.
Ahead of time, cook the squashes, cabbage, rice and beans separately and soak the fish. Save the liquids from the beans and fish. If the broad beans still have the shells, remove them. When ready to prepare:. 1. In a large pot, fry onion in 1 T butter with achiote and 3 minced cloves of garlic until the onion is transparent. 2. Add pepper and1/4 tsp cumin and fry additional minute. 3. Cut the fish in medium sized pieces (to preference). 4. Add a half cup of saved fish water, half-and-half, and the bean water to make one liter of liquid. If the bean water does not reach a liter, add water. 5. Add peanut butter, squash, sambo, cabbage, and rice; boil for 20 minutes, stirring, until it reaches a creamy consistency. 6. Add the hominy, both types of beans (make sure the broad beans have no shells), and peas, and simmer for 10 minutes. 7. Add the fish, simmer for 5 minutes. More of the fish water may be added to taste. 8. Add chochos. Top with any/all of the following:. 1. Fried plantain: Cut the plantains into pieces about an inch long, microwave until soft, press flat with a flat knife or a can, and fry in oil of your choice until golden brown. 2. Hard-boiled egg, peeled and halved. 3. Empanadas.
Use a fork to flake the tuna in a medium bowl. Add the mayonnaise, relish, celery, onion, salt and pepper, and mix well. Butter each slice of bread. Spread the tuna mixture on the buttered side of 4 slices. Top each with a piece of lettuce, then the remaining bread. Cut the sandwiches in half and serve.
Place ingredients in the order given in bread machine bucket. Process on basic/white cycle, medium color crust setting. I use warm (tepid) water and the rapid (3 hr) setting. You can use 1 1/2 teaspoons yeast, but I've found that 2 teaspoons produces a fluffier loaf.
To make pastry:. Mix sifted flour, salt on a flat surface. Make a well in the center of the flour. Put butter and water in the well and mix with fingers until center ingredients make a paste. Work butter paste into the flour and knead the dough lightly. Form into a ball and wrap with plastic wrap. Chill in refrigerator for 20 minutes. After chilling, roll dough out to 1/8 inch thick or press dough right into a deep dish pie plate with fingers. To make the pie:. Saute the eggplant slices in the vegetable oil until softened and drain on paper towel. To peel tomatos, drop them into boiling water for boililng water for 15 seconds and remove them immediately, dunk into cold water and the skins should slip right off. Slice when cool enough to handle. Sprinkle the bottom of the pie shell with 2 Tbs of parmesan cheese. Layer the pie in this order: 1/2 of eggplant slices , 1/2 of tomato slices, 1/2 of onion slices, 1/2 of green pepper rings, 1/4 tsp crushed garlic, 1 Tbs olive oil, salt, pepper, 1 Tbs chopped basil, and1 Tbs parmesan cheese . Repeat the ingredient layers for a second layer. Bake in a 350 degree oven for 40 to 45 minutes. or until vegetables are tender and the crust's edge is golden brown. Serve the pie in wedges with parmesan cheese for topping.
Peel and grate the potatoes and onion. Mix in the egg. Combine the dry ingredients together and add to potato mixture. Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 3 minutes or so on each side, until pancakes are cooked through. Serve with apple butter or sour cream and chives.
Toast the bread to your liking. Build sandwich by adding mayo and layers of bacon and lettuce to one slice of toasted bread. Top with another slice of bread with mayo and layer with half the avocado and tomato slices'. Season with salt and pepper, and cover with the last slice of toasted bread. Tip: prep the tomato, avocado and lettuce leaves while the bread is toasting and the bacon is cooking.
In a small mixing bowl, whisk together the soy sauce, sriracha, and brown sugar; set aside. To a large skillet, add 1 teaspoon oil (any type) and onions. Cook onions down for 2 minutes or until tender. Add garlic and cook for 30 seconds. Next, add the sauce to the skillet and cook for about 1 minute then add the spiralized zucchini noodles and cook just for 1-2 minutes or until fully coated with sauce. Serve immediately!
In a mixing bowl, mix the flour and butter with a fork until the flour is totally incorporated. (Note: Before you begin Step #2, you may consider sauteing the problanos, onions, tomatillos and garlic in a little oil or butter prior.) Place the poblanos, onion, tomatillos, garlic, chicken stock, cream and milk in a pan and bring to a boil. Whisk in the flour and butter mixture and continue to whisk until lumps of flour disappear. Cook over medium heat until the mixture thickens. While stirring, add spinach, Asiago cheese and cilantro and continue to cook for 30 seconds. Transfer to a blender in batches and blend until completely smooth. Season with salt and pepper and keep warm. Ladle the soup into warm bowls and garnish with tortilla strips and Pico de Gallo, if desired, or sprinkle with additional chopped cilantro.
Set oven to 350 degrees. Grease a 13 x 9-in baking sheet. In a mixing bowl, cream butter and sugars. Add eggs, beat well. Beat in vanilla. Combine flour, cereal, 3/4 cup oats, baking soda, baking powder and salt. Gradually add to creamed mixture. Stir in 3/4 cup peanuts, and 2/3 cup chocolate chips. Spread in prepared baking dish. Coarsely chop remaining peanuts; sprinkle over top with remaining oats and chocolate chips. Bake for 25-30 mins, or until golden brown.
Cook the macaroni. Rinse it until cool. Put it in a covered bowl with about 1 cup of water. Put it in the fridge for a few hours or until the next day. Stir or shake it several time to "unstick" the pieces and coat them with the water. When ready to add the other ingredients, drain the liquid and add to the macaroni.
Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine 1/3 cup flour mixture and candy bar for topping; set aside. Stir baking powder and baking soda into remaining flour mixture in bowl; add yogurt, milk, rind, vanilla, and egg whites. Beat at medium speed of a mixer until blended. Spoon batter into an 8-inch round cake pan coated with cooking spray. Drop marmalade by teaspoonfuls onto batter; swirl together using the tip of a knife. Sprinkle topping over batter. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
In a medium soup pot heat the oil over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes or until the vegetables begin to soften. Add the eggplant and a pinch of salt and continue to saute another 5 minutes or until the eggplant is very soft. Add the garlic and cook for a minute or until slightly softened. Sprinkle the flour over the vegetables and continue to cook over low heat for 2 minutes or until the flour is thickened and incorporated into the vegetables, stirring constantly. Add the tomatoes, tomato paste, sugar and stock and bring to a simmer on medium-high heat. Partially cover the pan, reduce the heat to medium and cook, stirring occasionally, for 15 minutes or until the vegetables are cooked and all the flavors are well blended. Remove from the heat. With a hand blender blend the soup until it is roughly pureed with some texture remaining. Add the vinegar and return the soup to medium heat and cook for 2 minutes. Add the milk, stirring to combine, and cook another minute. Add salt and pepper and taste for seasoning. Ladle the soup into soup bowls and garnish with a few croutons.
In a large skillet, arrange meat. Cover with other ingredients. Simmer covered 1 and 1/2 hours or until meat is tender.
Mix together both ingredients. Store in refrigerator until ready to serve. One serving is 2 tbs. Serve with slices apples, grapes, or strawberries. Try carrots and celery. Or give it a go with pretzels and/or crackers for something savory.
Cut the chicken breasts into chunks. Place chicken in a medium bowl. Cover with lime juice and water. Set aside. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth. Pour the blended marinade mixture into bowl with chicken. Cover and marinate in the refrigerator at least 2 hours. Preheat an outdoor grill for medium heat and lightly oil grate. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.
Melt chocolate and paraffin double boiler. Dip whole cherry holding tail, set on waxed paper. Attach one kiss to opposite end of tail, it`ll be the head. Make sure the tail lies along the waxed paper. Don`t forget it`s to be a mouse. Then put almonds for ears between chocolate kiss and cherries. Tube tiny eyes above the nose then apply mini kisses over icing.
Preheat oven to 425 degrees. Spray muffin tin with nonstick spray or line with paper muffin cups. Combine cornmeal, flour, sugar, baking powder and salt. Stir well. Combine beaten egg, milk and melted butter (if using normal butter add less salt). Stir into the dry mixture and combine just until blended. Chopped jalapenos (from a tin) can also be added, as can chopped red pepper and/or tinned corn kernels. Scoop batter into prepared muffin pans. Sprinkle cheddar cheese on top of muffins before baking if desired. Bake for 20-25 minutes .
Spread crackers with peanut butter. Top with banana and drizzle caramel over the top.
In a warm skillet, combine the Alfredo sauce, black pepper, cayenne pepper, salt, garlic and chicken. Cook over low heat stirring until the sauce begins to boil and the chicken is heated through. As the sauce continues to boil, begin to mix in the cheeses until a dense smooth sauce is formed. Remove from the heat, add the pasta, toss and serve.
Cream buter and sugar. Add vanilla. Gradually beat in flour (and nuts). Stir in 1 1/2 cups chocolate chips. Shape into balls. Bake at 350° for 10-12 minutes or until golden on the bottoms. Cool and drizzle with remaining melted chocolate chips.
Heat the oil in a large saucepan and add the onion, garlic and celery; cook until softened but don't colour (about 5 minutes). Add the pumpkin, stock (you only want enough stock to barely reach the top of the pumkin). Stir and bring to the boil, reduce the heat and simmer until the pumpkin is tender (about 40 minutes). Blend or process until smooth. Cool quickly and freeze in 5x1 litre portions. *Thissoup is really quite thick at this stage, so when thawed you can add: *1/2cup of cream and nutmeg for a traditional finish. *1/2cup of cream, crispy bacon and thyme. *a220g can of tomatoes for another change of flavour. *asplash of fish sauce, a tablespoon of red curry paste, fresh coriander and basil and 1/2 cup of coconut cream for an Asian style soup.
Brush 1 tablespoon of melted butter over the bottom and sides of an 8" x 8" baking dish. Mix the nuts, sugars, cinnamon and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12" x 9" rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2" border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly roll-style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm, draft-free area until doubled in size, about 45 minutes. Position the centre rack of the oven and preheat to 325 degrees F. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the icing sugar, mascarpone chesse and buttermilk in a medium bowl until smooth and creamy. Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over the top. Serve warm.
Preheat oven to 350 degrees F. Lightly butter a 9x13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan. Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don't worry if the dollops don't completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through. Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars. These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.
Break the cinnamon sticks into pieces. Crumble the bay leaves. Heat a heavy frying pan and after 2-3 minutes put in the whole spices. Dry roast over a medium heat until the color darkens, stirring or shaking the pan frequently to prevent burning. Leave to cool, then grind and blend with the mace. In an airtight container, the mixture will keep for 3-4 months. * To make a mild and subtle Moghul Masala, use only green cardamoms, cinnamon, black peppercorns, mace and a few cloves. * For a hot Gujerati Masala, add sesame seeds, fennel seeds, ajowan seeds and chiles. * For a mildish Kashmiri Masala, use black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace, and add a little grated nutmeg. * For a hot Parsi Dhansak Masala, add fenugreek seeds, mustard seeds, chiles and ground turmeric, and double the amount of coriander seeds.
Preheat oven to 350F; spray a 2 quart baking dish with nonstick cooking spray. In a large bowl, mix together all six ingredients; spread out into baking dish. Bake for 45 minutes.
Cream together Splenda and brown sugar with margine; add eggs and vanilla. Blend in flour, baking powder, baking soda and salt; mix well. Add rolled oats, chocolate chips, nuts and raisins; mix. Place cookie dough 1-teaspoon size on greased cookie sheet; bake 375 degrees 12 to 14 minutes.
Cook onion and green pepper in oil until tender. Add chicken. Saute briefly. In separate bowl mix flour, curry powder and salt. Slowly stir in water and lemon juice to make paste. Add tomato sauce and garlic and pour mixture over chicken mixture. Mix. To freeze, freeze in ziploc plastic bag. Freeze rice in separate ziploc bag. To serve, thaw. Place rice in casserole dish. Place chicken mixture over top of rice. Heat through on 350°, about 30 min.
Heat the olive oil. Saute the mushrooms, onions, dandelions and peppers in Medium Heat for about 5 minutes. Take them out of the pan, let them cool a bit, and mix them with the beaten eggs in a bowl. Keep the pan hot. Pour them altogether in the pan, forming a nice circle. Add Garlic salt to taste. Let it cook in medium heat. Once the egg is done and the omelette is solid enough, make a fold on one end then roll it up.
In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter. Preheat oven to 350*. Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes. Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more. Top with sour cream and guacamole; serve.
Preheat oven to 350'. Wash and prepare whole chicken, drain excess water off chicken. Mix together melted butter and salt,black pepper,paprika,Thyme and Old Bay Seasoning and brush over the chicken. Place in a roasted pan and set aside. In a large sauce pan add bacon pieces and butter, begin to fry pieces and add onion and celery. Saute lightly. Add minced garlic and stir to combine. When onion has turn lightly brown add chicken broth and herb stuffing. Stir well. Add salt,pepper and poultry seasoning and let simmer til mixture is not completely dry. (still moist like) Turn into a bowl and stir in egg and evaporated milk. Add stuffing to the cavity of the whole chicken. Add 3-4 slices across top of the whole chicken and place in oven and bake 2hrs or until done. After a hour cover with foil to reframe from over browning. The last 20 minutes uncover chicken and let brown alittle more. NOTE: If you have some stuffing mix lefted over you can bake the rest in a lightly greased baking dish or you may just bake the stuffing separate from the chicken at 350' for 30 minutes (depending on the amount lefted over).
In a large bowl mix all ingredients.Form into 1 inch balls and bake on an ungreased cookie sheet for 8 to 10 min at 350. When cooled frost the tops with white or choc icing.
Heat a medium-sized enameled cast-iron dutch oven or skillet (or other heavy, good quality cookware) over medium-high heat. Add the chorizo and cook until they start to crisp, about 3 minutes or so. Add the shimp and cook, stirring occasionally, until white throughout - about 2-3 minutes. Do not overcook the shrimp! Use a slotted spoon transfer the chorizo and shrimp to a plate. Drain off all but 2 T. of the fat in the pan. Add the onion and garlic to the pan and cook over medium heat until tender, about 3 minutes. Add the water and rice and bring to a boil. Season with salt and pepper. Cover and cook over low heat until the rice is just tender, about 18 minutes depending on your heat level. Remove from the heat and let stand, covered, until all of the water is absorbed, about 5 minutes. Gently fold in the chorizo, shrimp olives and parsley. Season with salt and pepper , to taste. Spoon the rice into shallow bowls and optionally serve with serve with lemon wedges and hot sauce.
You may have to adjust ratio, depending on altitude and or type of flour. I use a Pyrex round unit with lid, large enough to hold (7) seven cups water and (2) two cups cornmeal flour, Mix flour with water and salt , and microwave at f ull power for 22 to 26 minutes, (depending on power and quantity) stopping to stir every five to six minutes. Suggestions. You can substitute some broth or milk, not too much milk or it may boil over. Makes 2-3 servings (2 with some leftovers).
Brush chops lightly with vegetable oil and sprinkle with lemon pepper. Heat large nonstick skillet over medium-high; add chops and cook 4 to 5 minutes per side or until done (internal temp 155°F) and well browned. Remove chops from pan and keep warm. Lower heat and carefully add vinegar and marmalade to skillet. Cook 1 or 2 minutes, stirring to scrape up any brown bits on the bottom of the skillet. Return chops to skillet; turn chops once to coat with sauce. Refrigerate leftovers.
Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside. Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.
After cleaning the scallops, set aside in a large bowl. Mix all the remaining ingredients in a separate bowl, large enough to accommodate the scallops and marinade. Let the scallops marinate for about one hour, in a refrigerator. Serve chilled, well dressed with the marinade.
In a large soup pot add the water, pork, onions, jalapeno and seasoning mix, stir well. Bring to a boil and then simmer for 45 minutes. Add mustard greens if using. Serve hot over cooked jasmine rice. CROCK POT METHOD: Add the water, pork, onions, jalapeno and seasoning mix to crock pot, stir well. Cook on low for 6-8 hours or high 3-4 hours. Serve hot over cooked jasmine rice.
In a mixing bowl beat together eggs, 1/2 cup of the sugar and the lemon juice. Set aside. In a medium saucepan, combine remaining 1/2 cup sugar and cornstarch; stir in water and cook over medium heat until thickened stirring constantly; remove from heat. Gradually stir in the egg mixture and mix together. Return pan to heat and cook on low, stirring mixture until it thickens slightly; remove from heat. Add vanilla and mix together. Cool in refrigerator until chilled; then fold in the whipped cream when ready to serve. Serve with fresh fruit like pineapple, bananas, strawberries, grapes, kiwi, anything you like. Enjoy! Refrigerate leftovers. Use on french toast the next day if you have any left. Yum!
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Stir in the peach cubes and cook 1 minutes. Pour the warmed peach-vinegar mixture into a 1 quart glass jar and allow to cool to room temperature before capping with an acid-proof lid (about 15 minutes). Store vinegar in a cool, dark place; Shake daily for 1 week. After one week has passed strain peach vinegar through cheesecloth, rebottle and label.