HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the first layer, In a large bowl, cream together butter and sugar. Add eggs, chocolate, vanilla and blend well. Combine flour and baking powder, then stir into chocolate mixture. Fold in chopped pecans, then pour mixture into a greased 9x13 pan. For the second layer, In another bowl cream together cream cheese and butter. Beat in sugar, egg, vanilla and flour until well blended, then fold in pecans and spread over first layer. Then sprinkle with chocolate chips. Bake at 350' for about 20-25 minutes or until edges pull away from the pan. Remove from oven and sprinkle with marshmallows and bake 1-2 minutes longer or until they puff up. Remove from oven and if need be, spread out marshmallows so the layer is even (Work quickly!). Cool completely. Third Layer: In a heavy saucepan, combine butter, 2 oz. of cream cheese, milk and chocolate square. Simmer over low heat, stirring constantly until smooth. Transfer to a mixing bowl, add powdered sugar and vanilla, beat until smooth. When cooled slightly, Spread over bars and refrigerate until set. Then cut into squares and serve. Store in refrigerator.
Follow directions on bean bag for presoaking the beans. Drain and rinse beans, sit aside. In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown. Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high. Once pressure has been reached, reduce heat to low and cook for 30 minutes. Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes. Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup. Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
In large skillet over medium high heat, melt butter and add nuts. Cook, stirring occasionally for 3-4 minutes, until nuts are fragrant and beginning to toast. Add remaining ingredients, stirring until sugar begins to melt. Lower heat to medium and cook for another 3-4 minutes, until nuts are nicely caramelized around the outside. Transfer nuts to a parchment lined baking sheet to cool, stirring periodically so they don't clump.
PLACE 1 can of beans with liquid and broth in blender or food processor; cover. Blend until smooth. Coat large saucepan with cooking spray. Heat over medium-high heat. Add onion and garlic; cook for 4 to 5 minutes or until onion is tender. ADD blended bean mixture, remaining beans and liquid, salsa, lime juice, cumin and crushed red pepper. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 25 to 30 minutes. Serve topped with yogurt. Garnish with cilantro.
Stir together over medium high heat the water, sugar and cornstarch. Add 1 cup blueberries. Cook until thick. Add 2 more cups of blueberries. Cool and put in baked pie shell. Top with Cool Whip, if desired, when serving.
Coat meat with flour. Heat large skillet, add butter. Add meat and brown quickly on both sides Add mushrooms, onion and garlic to skillet. Cook 3-4 minutes until onion is crisp-tender. Remove mixture from pan Add butter to pan drippings, blend in flour. Add beef broth. Cook & stir over medium-high heat, until thickened & bubbly, then return meat mixture to pan. Stir in sour cream. Cook slowly until heated through. DO NOT BOIL! Serve over hot buttered noodles. Hope you enjoy!
Preheat oven to 400 degrees. On a cookie sheet grease and flour a circle approx 7 inches. In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan. Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy. Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes. Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff). For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated. Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring". For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.
Boil potatoes until tender. Meanwhile, in a large frying pan, saute the ground beef, carrots and onions. Saute until the ground meat is no longer pink, the onions are translucent and the carrots are tender. Drain potatoes and in a large bowl, mash with milk, and salt and pepper to taste. Potatoes need to be sticky, not creamy like mashed potatoes. Combine the meat mixture with the potato mixture in a large bowl. In three pans or plates, put the following: flour, beaten eggs, and Panko crumbs. Roll the potato mixture into a ball, about the size of a small snowball, about 3" in diameter. Roll ball in flour and thoroughly coat it. Next, roll the ball in the beaten eggs. Finally, roll the ball in the Panko crumbs, thoroughly coating it. I recommend completing all 'balls' up to this point, as the next step goes quickly. Heat a pot of vegetable oil (oil should completely cover croquettes) to a temperature of about 365 degrees. Place 'croquettes' into hot oil using tongs and fry until outside is golden, turning over as needed. Using tongs, place cooked korokkes on a paper towel lined plate. Serve with Tonkatsu sauce.
Preheat oven to 350°F. Stir together dry ingredients. Add milk and mix until just wet. Spoon into the cast iron pan on top of the melted butter and sprinkle fruit on top. Bake for 35 minutes or until golden brown.
In a large stock pot, mix potatoes, carrots, onion, celery and water. Bring to a boil over high heat. Add bouillon, salt and pepper. In another small saucepan, melt the butter over medium low heat. Whisk in flower until thick, then slowly add milk until heated through. Add ham, butter-flour mixture, and cheese to the soup and simmer over medium heat one hour. Serve with a thick, crusty bread. Enjoy!
Preheat oven to 350 degrees. Cut squash in half and remove seeds. Place each half, cut-side down on a nonstick baking sheet. Bake for 45 to 60 minutes until soft and tender. Meanwhile mix pineapple with spices and set aside. Now place squash into a baking dish. Divide pineapple mixture in half and place inside squash cavity. Return to oven and bake 5 more minutes or until pineapple mixture bubbles. Serve hot. You may want to try half the amount of spices first, then add the rest if needed.
mix almond flour, shredded coconut and sea salt together in a bowl. beat egg in separate bowl. dip chicken breast in egg and rol in dry mixture. heat a frying pan over medium heat and add coconut oil when hot. pan fry chicken until fully cooked. If the crust starts to brown and your chicken isn't fully cooked yet (this wil depend onthe size of the chicken breast), take it out of the pan and place it in the oven on a baking sheet at 350 F for 5-10 minutes covered with foil.
For the first layer, melt 3/4 cups of the chocolate chips, 3/8 cups margarine, and water together in a large microwavable bowl in the microwave on high for 1 minute. Stir the bowl, then return to the microwave for another minute, or until butter is melted; stir. Add dry pudding mix, and stir until well blended. Add powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into foil-lined 8-inch square pan, and place the pan in the refrigerator as you work on the second layer. For the second layer, microwave 3/4 cups of the chocolate chocolate chips and the remaining 1/8 cup of the margarine in large microwavable bowl on high for 1 1/2 minutes or until the margarine is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Place the pan in the refrigerator as you work on the last layer. For the last layer, combine the remaining 2 1/4 cups of the chocolate chips, 2 cans of condensed milk, and 1/4 teaspoons vanilla extract in a large microwaveable bowl, microwave it for a minute. Stir the bowl, and return it to the microwave for another minute. Repeat this process until all of the ingredients are melted together. Pour the mixture over the fudge. Place the fudge into the refrigerator for about 2-4 hours, or until the fudge is set. Once the fudge is ready, cut the fudge into about 64 pieces. You can store any leftover fudge (I doubt there'll be any) wrapped in wax paper in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Combine all the DRY ingredients for the marinade preparation first. Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve. Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well. Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag. Let marinade in refrigerator for at least 1 hour. Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken. Cube the Sweet Potatoes. Dice the other halves of the peppers. Preheat oven to 425. Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajin Clasico Seasoning, salt & pepper to taste. Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside. Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken. While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn. Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss. Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients. Pour dressing over salad, toss gently until combined. Serve room temperature. Serve with the garnishes and the chipotle mayonnaise sauce on the side.
Mix together mayo, honey, vinegar and poppy seeds. Add salt and pepper to taste. Add other ingredients, mix well. Let stand in refrigerator for at least one hour. Beware, the cranberries will begin to bleed into the salad if left overnight. Apply to bread of your choice.
Mix the dry cake mix, pumpkin, eggs, oil (and flour, if using). Add the butterscotch chips. Drop by spoonful on cookie sheet that has been sprayed with Pam or other cooking spray. Bake at 350 for 9 minutes. The flour is not necessary, but makes the cookie a little more firm.
Rinse lentils and drain. Place all ingredients in crock pot. Cook on low for 6 hours, stirring occasionally.
Bring the rice milk to a boil in a saucepan over medium heat. Stir in the couscous, raisins, cinnamon, and honey; return to a boil. Cook over medium heat for 10 minutes; the porridge should be a bit soupy, so add more milk if needed.
Fry the Steak in large pan. Add vegetables. Make sure the vegetables are cooked and nice and soft. Add cans of Alfredo and Spaghetti Sauce. Add salt and Pepper if needed. Cook Noodles Pour Alfredo sauce for noodles. Enjoy!
Combine all together in a non-metal pitcher. Allow to sit for several hours before adding your favorite spirit -- or not, even good plain. Note: If you don't like dillweed, use 1 T. dill pickle juice.
Wash chicken and pat dry. Place in a good size dish- I use my corning ware casserole dish or a roaster. Mix remaining ingredients until well blended. Pour the mixture over the chicken, and toss chicken to coat it well. Place in a 350 oven for 45 minutes to one hour. Make sure to baste the chicken while cooking. Brown chicken before serving. **Iserve this with a mixture of white and wild rice and baby carrots with dill.
Combine tomato juice, chili powder, allspice, celery seed, Worcestershire sauce, and brown sugar in a medium saucepan. Mix well and simmer for 10 minutes. Meanwhile, combine the rest of the ingredients, mix well, and form 1/4 cup of the meat mixer into meatballs ( or I use a large cookie scoop) and place them in a 9 x 13 baking dish. Pour the sauce over the top of the meatballs, cover and bake at 350 degrees for 1 hour.
Add rice to slow cooker. Combine Cream of Mushroom Soup, Milk, Chicken broth, salt, black pepper, and ground red pepper. Add this to slow cooker. Add carrots, onions, celery to slow cooker. Add chicken on top. Cook on Low for 8-10 hours. Season with Lemon Pepper to taste. Enjoy!
Preheat oven to 450 degrees. Rinse fish and pat dry. Arrange fish in an oiled oven proof dish. Heat oil in a skillet. Drop in onion slices, and saute 2 to 3 minutes. Add tomatoes, olives, pine nuts, raisins, capers, garlic, and pepper sauce. Cook 5 minutes over medium-low heat, stirring now and then. Spoon sauce over fish, cover with foil, and bake 10 to 12 minutes or until fish flakes evenly.
Preheat oven to 400?. Clean mushrooms and remove stems. Finely chop the mushroom stems. Set mushrooms caps aside. In a large skillet, heat 2 tablespoons butter. Add chopped mushroom stems, chopped onion, and garlic. Cook until almost all the liquid is evaporated. Cool. In a large bowl, combine the mushroom mixture, sausage, egg, bread crumbs, salt, goat cheese, parmesan, and Ragu. Mix well. Stuff mushrooms generously with sausage mixture. Bake in a greased baking pan. Bake at 400? for 30-35 minutes or until sausage is no longer pink. Serve hot. Yield 12-15 servings.
Brown the ground beef with chopped onions. Combine all the ingredients together and cook in crock pot on low for 4-6 hours.
Preheat oven to 400 degrees. Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together. Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with the melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used. Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.
Make meatballs Mix mince with bread, beaten egg, parmesan and parsley. Season with salt and pepper. Shape into small balls and coat lightly in flour. Heat oil in pan and shallow fry meatballs over medium heat for 10 minutes until lightly browned all over. Remove and set aside. Make sauce Heat oil in shallow pan and fry onion, garlic, carrot and celery for 5 minutes until softened. Add passata and water and cook for 15 to 20 minutes, until thickened and slightly reduced. Add cream and stir. Return meatballs to pan and heat through. Add olives and chopped herbs to mix and stir. Sprinkle with parsley to garnish. Serve with pasta or steamed rice, if desired.
Heat oil over medium high heat till just starting to smoke. Fry the pastrami flipping occasionally until brown. 3 minutes. Deglaze pan with the water cooking over high heat until reduced. 3 minutes Pour the sauce into a small dipping container. Make a sandwich with the pastrami and bread and serve immediately. Vary the amount of meat per your taste.
Run reserved lemon wedge around the edge of a martini glass to moisten and then dip the glass in sugar. Fill a shaker with cracked ice, add the lemon vodka, lemon juice, and sugar. Shake well and strain into the sugared glass.
in a large bowl, beat egg yolks and 1/4 cup sugar at medium speed with an electric mixer until thick and pale, about 4 minutes. beat in the peanut butter. in a medium bowl beat egg whites at high speed with an electric mixer until foamy. gradually add remaining sugar 1 tablespoon at a time, beating until stiff peaks form. gently fold into peanut butter mixture. cover, refrigerate for two hours. pipe or spoon peanut butter mousse into chocolate cups. add the chocolate shavings, chocolate chips or roasted peanuts if desired.
Place raw chicken in a large bowl. Pour prepared Good Seasons Italian dressing over chicken until well-coated. (I don't use the whole cruet of dressing, I just pour over chicken until there is a little extra in the bottom of the bowl.). Cover and refrigerate while you prepare extras to go with your meal. (I prepare mashed potatoes, peas or green beans and corn to accompany this dish.). Spray a large skillet with nonstick cooking spray. Heat over medium heat. Add the chicken tenderloins to the hot skillet, pouring in a little of the extra dressing in the bowl. Cover skillet and cook chicken 5 minutes or so until beginning to brown, then flip. Cook through, keeping skillet covered (this kept chicken more moist) and being careful not to overcook. When chicken is cooked, sprinkle with parmesan cheese and add half and halft; add more or less of each depending on how much sauce you'd like. Continue to heat until sauce is warmed through and thickened a bit. The half and half and parmesan will create a wonderful sauce when added to the italian dressing and chicken juices in the skillet! Serve along with your choice of sides.
Cut the top off the pumpkin and carefully scoop out the seeds and the stringy insides. then rinse well. Place the pumpkin upside down in a steamer and steam for about 15 minutes until partly cooked. Remove and turn upright to allow any steam to escape. In a small wok or pan, mix the egg with the sugar, coconut cream cinnamon, vanilla and salt. Gently warm this mixture over a low heat to a little above room temperature, then strain it. Pour into the pumpkin and steam gently for about 20 minutes until the custard is cooked; it should be softly set, with a light wobble if you nudge the pumpkin. If you find the custard needs a little more time, wipe dry the inside of the steamer lid before replacing it, so no water drips on to the custard as it steams. When it is done, lift off the entire steamer basket and place on a large plate. Leave the custard-filled pumpkin to cool completely before serving. When ready to serve, take a knife and cut a wedge of the pumpkin just as if it were a pie. The custard should be firm enough to stand on its own and not be runny. You can eat the whole pumpkin, the skin and flesh of the pumpkin and the creamy custard inside. You can refrigerate any leftovers for later.
In large glass salad bowl, layer 1/2 chopped Lettuce, sprinkled with 1/2 teaspoons Salt. Then layer next 6 ingredients in any order you like. Top with other 1/2 chopped Lettuce sprinkled with 1/2 tsp.Salt. In separate bowl, combine all dressing ingredients and spread evenly over top layer. Sprinkle Cheese and Bacon over all. Refrigerate (8 to 24 hours). Toss just before serving.
Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces. Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight. NOTES: "If you would like to use lard--which also contributes flavor and flakiness to pie crust--substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard.".
Separate greens from beets; set beets aside for later use. Wash greens well. Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces. Cook pasta according to directions on its box. Drain and set aside. While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens. Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes. Add stems and onions, and cook until stems are tender, about 5 minutes. Add greens and cook, stirring often, until wilted, about 4-5 minutes. Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.
In a large Dutch oven, brown sausage over medium heat; drain. Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings. Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender. Add ketchup, green pepper, and parsley. Cook an additional 12-15 minutes or until pepper is tender. Throw out bay leaf. Mix together cornstarch and cold water; blend until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Prepare one 16 ounce package lasagna noodles as package directs. Drain well and blot excess moisture with paper towels. Cut each lasagna crosswise into about six 2-inch pieces. In electric skillet, heat about 1-inch oil to 370 degrees. Fry cooked lasagna until golden brown on both sides, about 5 minutes. Drain well on paper towels. Sprinkle fried lasagna lightly with salt and your favorite topping (e.g., paprika, bacon bits and Parmesan cheese) or use a flavored salt (e.g., seasoned salt, celery salt or garlic salt).
Scrub the mussels under running cold water making sure they are closed tight and remove the beards. In a large pot over high heat bring to a boil about 1" of water. Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes. Discard any that do not open. Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and. Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth being careful not to pour any sand into the cup. In a large skillet over med. heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown. Prepare the pasta as directed on the package. Cut the fish into 1" chunks. Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth. (If you are adding more seafood add it now). Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through. Add the mussels on the half shell and heated through. To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.
Preheat oven to 350 degrees. Spray 9x12x2-inch pan with non-stick cooking spray. Place hot grits in large bowl. Add butter and stir to mix and let butter melt. Add liquid ingredients and stir to mix well. Pour into casserole. Place casserole in oven; place pan of water on shelf below casserole. This helps keep carrerole from drying out. Bake 50 minutes. Remove from oven and sprinkle casserole with cheese and then bacon. Return to oven for an additional 10 minutes until just set in the middle. Serve hot.