HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat a 13- x 9-inch pan with cooking spray. Arrange 4 1/2 bread slices in bottom of prepared pan, cutting slices as necessary to fit pan. Beat cream cheese, 1 egg, 1/4 cup sugar, and 1 teaspoon vanilla with an electric mixer until smooth. Spread half of cream cheese mixture over bread. Whisk together 1 1/4 cups almond filling and 1/2 cup melted butter. Spread half of almond mixture over cream cheese mixture. Repeat layers once, using 4 1/2 bread slices, remaining cream cheese mixture, and remaining almond mixture. Cut remaining bread slices into 1-inch cubes, sprinkle evenly over almond mixture. Whisk together remaining 8 eggs, remaining 2 teaspoons vanilla, half-and-half, and salt; pour over bread cubes. Cover and chill 30 minutes or until most of egg mixture is absorbed. Whisk together remaining 1/2 cup melted butter, 2 tablespoons almond filling, 2 tablespoons sugar, and egg yolk until blended. Drizzle evenly over bread pudding; sprinkle with almonds. Bake at 325° for 1 hour or until set. Serve warm or chilled with Amaretto Cream Sauce. Combine amaretto and cornstarch, stirring until smooth. Cook cream in a heavy saucepan over medium heat, stirring often, just until bubbles appear; gradually stir in amaretto mixture. Bring to a boil over medium heat, and boil, stirring constantly, 30 seconds. Remove from heat; stir in sugar, and let cool completely.
Sprinkle salt in a large bowl; add garlic. Mash garlic and salt to a paste, using back of a spoon. Combine honey, olive oil, and lemon juice in a jar. Cover tightly and shake vigorously. Add honey mixture to garlic mixture; stir well. Cover and chill at least 2 hours. Remove stems from spinach; wash leaves thoroughly, and pat dry. Tear leaves into bite-size pieces. Combine spinach, oranges, and walnuts in a large bowl; toss well. Pour honey mixture over salad, tossing to coat. Serve immediately.
Combine cream cheese, sour cream, mayonnaise, vinegar, horseradish, seasoning salt, pepper, and honey together in bowl. Mix in minced vegetables thoroughly. Refrigerate for a minimum of 3 hours to let flavors blend. Serve with your favorite chips or fresh veggies.
Toast the bread in a toaster, or under a broiler on both sides. Arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with the chicken (without letting any hang over the sides). Add avocado slices & season with a pinch of salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, chicken side-up. Cover with the third bread slice. Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Using a serrated knife cut sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword).
PREHEAT THE OVEN to 350°F. COMBINE THE FLOUR, salt, and pepper and thoroughly coat the roast in the seasoned flour. Over medium-high heat, heat about 1/4 inch of oil in the bottom of a heavy Dutch oven or other heavy pan large enough to hold the roast. Add the roast and brown well on all sides. Add the wine, cinnamon stick, and cloves. Cover the pan and roast in the oven until the meat is quite tender, 3 to 3 1/2 hours. COOK THE CRANBERRIES while the meat is roasting. In a small pan, combine the cranberries, water, and sugar and simmer, stirring often, just until the sugar has dissolved and the berries begin to burst. Set aside. WHEN THE ROAST IS TENDER, remove the pan from the oven and carefully ladle out and reserve all but about 1/2 inch of the pan drippings. Pour the cranberries and their liquid over the roast and return it to the oven, uncovered, for about 30 minutes. MAKE THE GRAVY while the roast is finishing. Put the reserved pan drippings in a small saucepan. In a small bowl, stir together the cornstarch and wine. Add this mixture and the beef stock to the saucepan. Cook over medium heat, stirring constantly, just until the sauce thickens. Season to taste with salt and pepper. TRANSFER THE ROAST to a carving board and cut into thick slices. Arrange the slices on a serving platter and spoon the cranberries and remaining pan drippings over. Serve immediately, passing the gravy separately.
Fine chop all veggies and shred chicken. mix everything but panko. Shape into balls and roll in panko then flatten. Spray a cookie sheet with nonstick spray. Bake in 400 degree oven 12 minutes on first side, Flip and then bake 10 more minutes.
Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt,tossing to coat. Let stand 15 minutes. Stir in onion,vinegar,and oil. Cover and chill 2 hours. Serve chilled on lettuce leaves, if desired. Sprinkle with with cracked black pepper if desired.
In a large pot of boiling, salted water, cook the parsnips and potatoes until tender, 25 to 30 minutes. Drain, reserving 1/2 cup cooking water. Return the vegetables to the pot. Add the milk, sour cream and 4 tablespoons butter. Using a food processor and working in batches, puree the parsnip mixture, adding the reserved cooking water to thin the consistency as desired; season with salt. Serve with the remaining tablespoon butter melted on top.
Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.
Preheat oven to 350°F Line 13x9-inch baking pan with foil. In a medium bowl, combine crumbs and butter, mix well and press into prepared pan. Pour Eagle Brand over crumbs. Top with toffee bits, chocolate chips and nuts. Press down firmly. Bake 20-25 minutes or until lightly browned. Cool well before cutting. Remove from pan, peel off foil. Cut into bars. Store at room temperature.
Flatten chicken to 1/2 inch thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. Meanwhile combine corn, and salsa, and spoon over chicken. Top with cheese and jalapenos. Cover and cook for 3-5 minutes or until heated through and cheese is melted. Top each with chicken breast, and a dollop of sour cream.
Heat gas or charcoal grill. Cut four 18x12-inch pieces of heavy-duty foil; spray with cooking spray. On one side of each foil piece, place 1 chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth of the pineapple, bell pepper and onion. Top with remaining sauce. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for heat expansion. When grill is heated, place packets on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, until juice of chicken is clear when center of thickest part is cut (170°F). Place packets on plates. Cut large X across top of each packet; fold back foil. Top with chow mein noodles if desired.
Place beans in a medium-size kettle, cover with water, and soak for 2 hours. Drain beans. Add enough fresh water to cover. Cover the kettle, bring to a boil; and then simmer until the beans are tender, about 45 minutes. Do not drain! Mix in the remaining ingredients. Place the entire contents of the kettle in oven-proof pot with a lid. Bake in a bean pot for 3 hours at 350°F oven, stir occasionally. If they look a little dry, add some water as needed.
Heat stock to boiling. Break cauliflower florettes off. Cut celery and carrots into 2" slices. Chop onion and mince garlic. Add all the vegetables to your pot, reduce heat to simmer, and cover. Simmer about 15 minutes, or until the vegi's are tender. Cool slightly. Transfer the ingredients to a blender or food processor, add the flour, and process until smooth. Pour the pureed mixture back into the pot. Add the milk, butter, salt and pepper and re-heat.
Preheat oven to 350° and line a small cooking sheet with parchment paper. In a large bowl, combine cream cheese, artichoke hearts, spinach, mozzarella, parmesan, garlic and red pepper flakes. Season with salt and pepper and stir to combine. Form into one large ball. Roll crescent dough out on prepared baking sheet and place cheese ball in center. Wrap dough around cheese ball and seal. Flip over so that the clean side is up. Combine melted butter with parsley and garlic powder. Brush all over ball and bake until golden, about 25 minutes. Serve.
Prepare 1-2 days ahead. Attach blown up balloons to skewers with tape. Grease each balloon with oil. This is optional, because it usually comes off without oil. If you'd like to play safe, grease them. Add water and gelatin to a microwave safe bowl. Mix until well combined. Allow it to bloom (rest) for 10 minute Place in microwave for 15 seconds, or until it is dissolved. Add gel paste at this point. Dip balloons into the gelatin mixture, leaving the tied end wear the balloon meets the stick without gelatin. Place the coated balloons on a piece of styrofoam and allow to dry for about 24-48 hours. To remove balloon, cut a small slit by the knot and gently pull the balloon out from the bubble. You can trim the base, where the hole is, so that it lays evenly onto the cake.
Trim any excess skin from the neck end of the chicken and pull out the giblets and any pockets of fat from the cavity. First brine your birds. Put the chicken(s) in a stockpot or Dutch oven. Pour in cold water, one quart at a time until the item is completely covered. Lift out the bird and stir in 3 tablespoons sea or kosher salt for every quart of water you have added. Return the chicken to the brine. Set the container of chicken and brine in the refrigerator. Brine for 1 1/2 hours per pound (minimum of 3 hours). Dry the chicken, and rub some freshly ground black pepper inside, also add some whole cloves of garlic and a few lemon wedges to the cavity. Start the chicken(s) breast side up on the smoker rack with the smoker on the stove top. Use 2 1/2 tablespoons cherry or oak wood chips OR 1 1/2 tablespoons hickory wood chips. Instead of the smoker cover, tent the smoker with heavy-duty aluminum foil. Smoke 40 minutes over medium heat. After the chicken(s) have been smoking 30 minutes, set the oven rack in the center position and preheat the oven to 425°F. When the chickens are done smoking, remove the aluminum foil and roast the chicken in the oven until an instant-read thermometer inserted into the thickest part of the thigh near the hip joint registers 170°F, 30-60 minutes, depending on the size and quantity of the chicken(s). After they have rested for 5-10 minutes, serve hot or at room temperature. Leftover smoked chicken is delicious in chicken salad, casseroles, and sandwiches.
Put all ingredients in to a food pro or blender and puree until there are no more chunks. Strain, discard solids and serve ove ice.
Heat the honey and the maple syrup together slowly over hot water. Remove from heat and blend in 1 teaspoon cinnamon. Pour into a small pitcher or jug and serve warm over waffles or pancakes.
Add 2 tablespoons olive oil to a hot skillet. Sear tuna steaks on both sides. Melt 1/4 cup butter and stir in 1 tablespoon of flour. Add 3/4 cup of white wine and then add the flour and butter mixture. Add roasted red pepers and seasonings. Stir sauce until mixed well. Cook over medium heat for about 15 minutes or until desired doneness is reached.
Slice potatoes into 1/4" thick rounds. Place potatoes, salt, and cold water in saucepan; bring to simmer and reduce heat so spuds don't boil. Thread garlic clove on a skewer and stick in simmering potato water for 45 seconds, then immediately run garlic under cold water (blanching the garlic mellows the flavor in the salad quite nicely). Continue to simmer spuds till tender, about 5 minutes. Don't over cook or they will totally fall apart in the salad. Drain spuds, reserving 1/4 cup cooking liquid. Spread potatoes out on a rimmed baking sheet to cool. Mince garlic, add to reserved potato water along with vinegar, mustard, and pepper to taste. Drizzle dressing over potatoes and let sit (still on the baking sheet) 10 minutes. GENTLY transfer potatoes to serving bowl. Top with herbs and shallots, stir gently till well combined. Serve immediately or chill and serve cold.
Layer 2 oz. yogurt, 2-3 sliced strawberries, 1/8 cup blueberries and 1/8 cup chopped pecans in parfait glass. Repeat layers. Top with remaining yogurt. Garnish with a few chopped pecans and/or a strawberry if desired.
Sift dry ingredients together. Cut butter into dry ingredients with pastry blender. (you can work the dough with your fingers until it becomes soft and pliable like smooth pastry) Divide dough into two balls. Roll out on floured counter to 3/8 thickness. Cut into Christmas shapes or rounds. Prick with a fork. Place on lightly greased cookie sheet. Bake at 325 for 20 to 25 minutes. The cookies will be light in color.
Directions: Blend 1 cup butter with 1 1/2 cups sugar until light and fluffy. Add the 2 eggs and mix well. Sift together flour, baking powder, salt and nutmeg. Add these dry ingredients to the butter and sugar mixture. Blend in the milk and mix together thoroughly. Place 1 TBSP of batter in each muffin cup and top with 1 TBSP of cinnamon filling. Using back of spoon, press cinnamon filling lightly into batter, then top with remaining batter. Sprinkle streusel topping evenly over batter. Bake at 350 until muffins are light golden brown brown and tooth pick inserted into center comes out with a few dry crumbs (about 20-25 minutes) Cool muffins in tin for 30 minutes, then carefully transfer to rack to cool.
Clean and remove big stems from parsley. In a food processor or magic bullet put the parsley, salt, walnuts, shallot and half the oil. Blend until pureed. Add remaining oil, lemon juice and parmesan and blend quickly.
Preheat the oven to 400°F Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan. For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside. For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty. Stir in the vanilla and buttermilk. In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend. Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer. Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet. Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly. Let cool in the pan for 5 minutes before unmolding onto wire racks.
Boil the pasta shells according to package directions. Add salt to the pasta water. Heat olive oil in a pot and add minced garlic. Add cannelloni beans AND the liquid from the cans. I like to mash one of the cans of beans up just a bit, to help thicken the sauce. Add tomato sauce. Mix well and simmer until pasta is done boiling. The longer you let the sauce simmer, the more the flavors will meld. Drain pasta. Serve the pasta with the sauce over it. Enjoy! Note: this is great with garlic bread!
Preheat oven to 450 degrees F. Spray cookie sheet with olive oil. In a shallow dish, combine cheese, cumin, cayenne, salt & pepper. Dredge cauliflower pieces in egg, then in cheese mix. Put on cookie sheet, & spray with oil. Bake 15 minutes. Remove to serving plate, & sprinkle with parsley. Serve with lemon wedges.
1. Heat olive oil in a large dutch oven. 2. Add carrot, onion, celery, garlic, thyme, lemon rind and salt. Saute over medium heat until vegetables begin to soften. 3. Add chicken stock and lemon juice. Bring to a boil. 4. Add chicken and orzo. Simmer until orzo is cooked thru. 5. Just before serving add parsley. Garnish with black pepper and Romano cheese.
Grease& line the base& sides of a 7cm deep, 30cm x 7. 5cm bar pan. Combine condensed milk, sugar, glucose& butter. Microwave uncovered for approx 8 mins or until mixture begins to boil, whisking every 2 mins. Continue to microwave for 3-4 min on medium, whisking every minute, until thick& golden. Remove from microwave add chocolate, stirring until mixture is smooth. Stir in the nuts and liqueur, mix well. Spoon into prepared bar pan, set aside for 1-2 hours to cool to room temperature. Remove from bar pan and cut into approx 15 small slices/bars, individually wrap in greaseproof paper. Store in airtight container in the fridge.
Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition. In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated. Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain. Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice. Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other. Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be. Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color. Cool on wire rack.
In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned. Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.
Place potatoes in water in a microwave safe dish. Cover and microwave on HIGH for 12-14 minutes or until tender - then drain. Place potatoes in a mixing bowl. Mash with milk (use what is necessary to make them to your likeness regarding creaminess), butter, salt and pepper. Stir in corn and cheese. Sprinkle prepared dish with bacon (if desired).
Place the cream cheese and butter in large mixing bowl and blend with an electric mixer on low speed until combined, 30 seconds. Add 2 cups powdered sugar, a little at a time, blending with the mixer until the sugar is well incorporated, 1 minute. Add the maple flavoring and the melted butterscotch chips. Increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more. Add up to 1/2 cup more sugar, 1 tablespoon at a time, if needed to make a spreadable consistency.
Preheat oven to 325°. Heat butter in skillet over medium heat until melted. Cook bananas in butter, a few at a time, until brown on both sides; gently remove. Place cream cheese, brown sugar, whipping cream, rum and cinnamon in blender container. Cover and blend on high speed, stopping blender occasionally to scrape sides, until smooth, about 1 minute. Arrange half of the bananas in ungreased 8-in. square or rectangular baking dish. Spread half of cream cheese mixture over bananas; top with remaining bananas and cream cheese mixture. Bake uncovered until corners are bubbly, 20 to 25 minutes. Serve warm.
Stir together the hoisin, oyster sauce, sesame oil, and chili paste. Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned. Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.
Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl. Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad. Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.
Set oven to 350 degrees. Grease a large springform pan (do not use a Bundt or tube pan!). In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture). Add in the flour and beat until combined (mixture will be thick and coarse). Add in eggs (one at a time) mixing well after each addition. In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine. In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined. Add the lemon juice/baking soda mix to the batter; mix until combined. Pour the batter into prepare greased springform pan. Combine the 1/3 cup sugar with the chopped nuts. Sprinkle on top of cake. Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ). Cool the cake completely in the pan before removing. Delicious!
Prepare 9 by13 inch pan by lining the inside with aluminum foil or parchment paper. Melt butter over medium heat in a heavy 2 to 3 quart saucepan. Stir in sugar, corn syrup and espresso. Cook over medium heat stirring constantly until sugar is dissolved and mixture comes to a boil. Clip on candy thermometer and continue to stir occasionally until temperature reaches 195°F (hard crack stage). Pour mixture into prepared pan. Sprinkle with chocolate chips, wait 2 minutes then spread chocolate evenly over candy Sprinkle nuts over chocolate, shaking dish side to side to coat. Gently press nuts into chocolate. Let stand at room temperature to cool complete, break into pieces. Store in airtight container.