HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients together. Roll into 1" balls and place on waxed paper lined cookie sheet. Refrigerate 2 hours or overnight. Melt chocolate chips in double boiler with oil. Stick toothpick in center of peanut butter ball, dip in chocolate about 3/4 of the ball, leaving a small amount of the peanut butter ball showing. Put back on waxed papered cookie sheet, remove toothpick. Refrigerate until set. Keep in sealed container in cool place. The yield depends on how large you make the balls. Cooking time is actually refrigeration time.
Cut the top off the pumpkin, and place the pumpkin in a steamer or on a rack in a large pot with a small amount of water just simmering, then seal the pot and steam the pumpkin for an hour (you need the flesh to be soft enough to spoon out of the pumpkin). Spoon out flesh when pumpkin is ready. Whisk the egg yolks with the palm sugar. Bring the coconut cream to a slow and gentle boil, remove from the heat and stir, not whisk, into the egg mixture. Pour into the pumpkin and bake in the oven for 25mins at 170°C. Custard will set in the pumpkin. Leave to cool. To serve slice the pumpkin like you would cutting a cake. Perfect with chocolate sauce or vanilla ice cream.
Combine first 5 ingredients in a shallow dish; set the breadcrumb mixture aside. Place each chicken breast between 2 sheets of wax paper; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Place a slice of cheese on each chicken breast. Roll up from short side, and secure with wooden picks. Dip chicken rolls in butter, and dredge in breadcrumb mixture. Place rolls, seam side down, on a baking sheet. Bake at 375 for 20-30 minutes, until done.
In a large saucepan, bring water to a boil; add asparagus. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately rinse with cold water; drain and pat dry. In a large bowl, combine the asparagus, cheeses, onion, garlic powder, salt and pepper. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll phyllo sheets; trim short side to fit pan. Cover dough with plastic wrap and a damp cloth while assembling. Place two sheets of phyllo in pan; brush with butter. Repeat eight times. Spread with asparagus mixture. Layer with remaining phyllo sheets, brushing each with butter. Bake at 350° for 40-45 minutes or until golden brown. Cool on a wire rack for 5 minutes. Cut into 24 pieces; cut each piece in half diagonally. Serve warm. Refrigerate leftovers.
Melt the butter in a large pan. Add the celery, onion, leek and garlic and cook until sizzling. Reduce the heat to very low and cover. Allow to sweat for ten minutes, or until the vegetables are translucent, stirring occasionally. Add the stock cubes and boiling water until the veg is just covered. Cover again and increase heat. Bring to the boil and cook until the veg is soft. Blend with a hand blender, and season to taste. Add the Tabasco if using. Add the potatoes and carrots and continue to boil. If it looks too thick, add some more boiling water. The potatoes will thicken it slightly. Cook until the potatoes are cooked through then stir in the courgette, frozen peas and cream. Bring back to a gentle boil until the veg are cooked to your liking. Adjust seasoning as necessary (the potatoes and cream will neutralise the salt so you may need more). Stir the fresh parsley through and serve with some fresh crusty bread.
In a 4-qt saucepan, over medium heat, bring broth to a boil. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg. Set aside. Add spinach to broth and simmer 1 minute. Slowly pour egg mixture into broth while wisking constantly so that egg threads form. Simmer 2 to 3 minutes or until egg is cooked. Garnish with lemon slices and parsley. Note: Soup may look curdled.
In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper. Pour 1/2 the marinade over the vegetables and let sit at room temperature for 15 minutes. Preheat the grill. Remove the vegetables from the marinade and grill the vegetables until just cooked through. Cut the zucchini and peppers into 1/2-inch pieces, cut the tomatoes in half. Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and bring to a boil; cook until al dente and drain well. Place in a large serving bowl, add the grilled vegetables and herbs and toss with the remaining vinaigrette. Serve at room temperature.
Preheat oven to 375°. Arrange fish in a shallow casserole; pour half the melted butter over the fillets. Sprinkle with salt, pepper, and paprika. Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes. Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.
Combine prunes, sultanas and currants in a bowl, mix in sherry and brandy, cover and stand overnight. Grease a deep 23cm round cake pan, line with 3 layers of paper. Cream butter and sugar in small bowl with electric mixer until combined. Add eggs quickly, one at a time, beat only until combined between each addition. Transfer mixture to large bowl, stir in combined coffee and water and jam and the sifted dry ingredients in two lots. Drain prune mixture (reserve liquid). Add prune mixture, cherries, dates, peel and nuts to cake mixture. Spread cake mixture into prepared pan. Bake in slow oven (150C / 300F) for about 2 hours. Brush reserved liquid over hot cake. Cool in pan. Ice with Royal Icing (the packet kind is find) if you wish.
First prepare the mousse, as you will need to chill it for at least an hour before serving. For the mousse:. In a saucepan combine passionfruit puree, orange juice and gelatin. Heat through until gelatin has been dissolved. Remove from the heat and place in a bowl over and ice bath stirring constantly until the mixture starts to thicken. While the mixture is cooling whip the heavy cream and sugar until stiff peaks form. When the passionfruit has thickened add it to the whipped cream and mix throughly to combine. Chill for at least an hour before serving. For the mac nut toffee:. In a heavy sauce pot combine all ingredients except the nuts. Using a candy thermometer cook this mixture to 220 degrees. Then add mac nuts and continue cooking until it reaches 300 degrees and immediately remove from the heat. Pour on to a silpat lined half sheet pan. spread out evenly and allow to cool. When cool rough chop the toffee into small pieces. The toffee can be stored in an airtight container for 4-5 days. Before serving, lightly fold pieces of the macadamia toffee into the passionfruit mousse. For an added touch, serve topped with whipped cream!
In large saucepan, combine broccoli, potato, onion & diluted broth. Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes. In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper. Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes. Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the icing sugar, then the brown sugar, then vanilla; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball; it helps to put your hands under the plastic wrap to help you form it without getting your hands sticky. Place nuts in flat bowl and roll ball in pecans, trying to coat evenly. Refrigerate for at least 1 hour. Serve with graham crackers.
Heat oven to 350°F and coat a 15x10x1-inch jelly roll pan with nonstick cooking spray. Line with parchment paper; lightly coat paper with spray also. Melt chocolate in a small bowl in microwave on 100% power for 1-2 minutes; stir until smooth. In a large bowl, beat butter, sugar and vanilla until smooth. Beat in eggs and melted chocolate. In a medium sized bowl, mix flour, baking powder, baking soda and salt. Alternatively beat in flour mixture and buttermilk to butter mixture, ending with flour. Evenly spread into prepared pan. Bake at 350°F degrees for 25 minutes or until top springs back when pressed. Let cool in pan for 5 minutes then invert onto rack; remove pan and parchment paper; let cool completely. Slice cooled cake into thirds - each piece 10x5x1-inches. Prepare mousse following package directions ADDING cinnamon. Stack cake layers with 3/4 cup mousse between layers and 1 1/4 cups on top. Chill for 1 hour then garnish with chocolate curls. Keep any leftovers stored in the refrigerator.
Pour the milk into a saucepan, add the vanilla, and bring to a simmer, stirring often. Remove the pan from the heat and let it stand until the milk is cool. Place the tea leaves in the teapot and add the boiling water. Cover with a towel and steep 5 minutes. Pour about 1/4 cup of the cooled milk into the teacups. Stir and strain the tea into the cups.
Spread a chicken cutlet out flat between two pieces of wax paper. Using a mallet or rolling pin, pound cutlet to 1/2 inch thick. Do the same with remaining cutlets. In a shallow bowl, combine bread crumbs, salt and pepper. Place beaten egg in another shallow bowl. Dip each cutlet in egg, coating lightly, then in bread crumb mixture coating lightly; set aside. In a large skillet, heat 3 tablespoons olive oil. Add cutlets and cook over medium heat for 3-4 minutes on each side, until golden. (Add more oil 1 T. at a time if needed.) Remove from skillet and set aside. Preheat oven to 350 degrees F. Pour 1 Cup spaghetti sauce into the bottom of a baking dish. Arrange cutlets in dish one layer deep. Pour remaining sauce over chicken. Top with mozzarella and parmesan cheeses. Bake for 20 minutes.
Combine all ingredients of cheese filling and blend in food processor, refrigerate until ready to use. In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt, cut in butter until crumbly. Stir in yeast, eggs, and whipping cream. Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up. Cover, refrigerate until firm- 6 hours or overnight. Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness. Cut into 2 1/2 inch squares. Spoon 1 tsp. of cheese filling in center of each square. Bring two opposite corners to center, pinch to seal. Wet fingertips with a little bit of water. Fold sealed tip to one side, pinch to seal. Place 1 inch apart on ungreased cookie sheets. Bake 10-15 minutes or until lightly browned.
Preheat oven to 375°F. Prepare a 9" x 13" baking pan by rubbing bottom of pan with olive oil. In a small bowl, thoroughly combine garlic powder, tarragon, basil, salt and pepper. Rub seasoning mixture onto both sides of salmon filets. Place each filet into baking pan. Roast for 8-10 minutes or until salmon flakes easily when fork-tested.
Melt the margarine and sugar in 8-inch baking dish (I do this in the microwave -- quicker and less mess). Add pineapple and cinnamon. Top with biscuits. Bake at 425* for 20 minutes or until done. Pour a big glass of milk and enjoy!
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. 3 Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350-°F for 45 minutes or until juices run clear.
Drain juice from the can into a sauce pan. cut up peppers and remove the seeds put them in the juice in the pan. add all of the seasonings and let it simmer about 10 to 15 minutes. put the whole tomatos in a blender or food processor add the mixture in the sauce pan (let it cool a little before blending it) and blend it until smooth. Put in refrigerator until cool and enjoy!
In a bowl, mix cream of chicken soup and sour cream. Set aside. Wrap 1 raw chicken breast with 2 pieces of raw bacon. Continue to do this 3 more times and place in a 9x13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400°F for 1 hour. Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes.
Cut the meat into thin strips. Heat butter in Dutch oven or large saucepan. Fry onions slowly, until deep yellow but not quite brown. Add meat, salt, pepper, marjoram, garlic, thyme, vinegar lemon peel and 1/2 cup water or beef stock. Cover and simmer slowly 1/2 hour, adding more water as necessary, keeping the meat in liquid. When meat is tender, dissolve flour in just enough cold water to make a smooth paste and stir into gravy. Check seasoning and add more salt and pepper if needed.
Preheat oven to 375 degrees F. Bake potatoes until very soft, about 1 hour; let cool slightly. Once potatoes are cool enough to handle, peel and mash. In a small saucepan, over low heat, combine coconut milk and curry paste. Combine, coconut mixture, half the sugar, half the butter, and the salt with the potatoes; keep warm (or cover and refrigerate for up to 2 days). About 30 minutes before serving, place potatoes in a baking dish, cover with foil, and bake for 20 minutes. Uncover potatoes, dot with remaining butter, sprinkle remaining sugar over top, and broil until browned and crusty (do not burn).
Shell shrimp and set aside. Heat oven to 425°F. Grease 12 inch pizza pan or 13x9-inch pan and sprinkle with cornmeal. Place dough in greased pan and spread to cover the pan and form the base. Bake for 5 minutes until very light brown. Sprinkle with mozzarella cheese. Heat olive oil in large skillet over med-high heat. Add shrimp and garlic. Cook until shrimp are light pink, about 1 minute. Spoon over the mozzarella cheese. Sprinkle feta cheese, green onions, rosemary and olives over shrimp. Bake at 425°F for 15-20 minutes or until crust is golden brown.
Mix cool whip, syrup, and equivalent to 5 skor bars together. Spread some on top of one cake, and place other cake directly on top of that one. Put more on top of that cake and on sides. Sprinkle the rest of skor bar crumbs on top. Put in freezer for about an hour, or until firm.
Boil lasagna noodles according to package directions. Drain and set aside. Combine cottage cheese and egg in a small bowl, and stir to mix well. Set aside. Place the ground beef in a large nonstick skillet over medium heat. Cook, stirring to crumble, until the meat is no longer pink. Add the tomatoes, tomato paste, beans, chiles, and chili powder, and stir to mix well. Cook, uncovered, stirring frequently, for about 10 minutes, or until the mixture is thick. Remove the skillet from the heat and set aside. Coat a 13x9 inch pan with cooking spray, and line the bottom of the pan with one layer of lasagna noodles. Spread half of the meat mixture over the noodles, dot with half the cottage cheese mixture, and top with half the shredded cheese. Repeat the layers using the remaining ingredients. Cover the pan with foil, and bake at 350*F for 25 minutes. Remove the foil, and bake for 5 minutes longer, or until heated through and the cheese is melted and bubbly. Remove the pan from the over, and let sit for 10 minutes before cutting into squares and serving.
Preheat oven to 450 degrees. Fill a pot with cold salted water, add potoates and bring to a boil for about 20 minutes or just until tender; drain and let cool, but do not peel. Cut in half and set aside. Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in half crosswise. Place lemons, flesh side up, in a flameproof baking dish, brush with olive oil, and season with salt and pepper. Broil lemons 6 inches or more from the heat until browned and soft, about 10 minutes. Let cool. Squeeze the lemon halves over a sieve suspended over a bowl. Pushing the pulp through the sieve Discard the lemon shells. Season the chicken with salt and pepper. Heat the remaining 1/4 cup olive oil in a large oven proof saute pan over medium-high heat until hot. Add the chicken, lower the heat to medium, and cook, turning once, until brown on both sides, about 5 minutes. Remove to a platter. Return the pan to medium-high heat, add the potatoes, season with salt and pepper, and cook, stirring, until brown all over, about 5 minutes. Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and place in the oven to reheat and cook through, about 10 minutes. When done, remove the chicken to a platter and put the pan with the potatoes over medium-high heat. Toss well so the pan juices are absorbed into the potatoes. Scrape the potatoes out of the pan onto the platter around the chicken. Return the pan to medium-high heat and add the garlic. Sauti briefly until light brown. Immediately add the reserved roasted lemon juice (this final flash of heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir and scrape up all the browned bits that cling to the bottom and sides of the pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir in the optional butter. Pour the sauce over the chicken and potatoes and serve immediately.
Place all ingredients in a heavy saucepan. Stir over medium heat until sugar is dissolved. Stop stirring and bring to a boil and temp reaches 290 degrees on a candy thermometer. Pour into a buttered 9x12 inch pan. Let cool until almost firm to the touch. Mark into 2 inch squares with a sharp knife. When cool break into squares or shards.
Combine the spiced rum and mango rum in a cocktail shaker with ice. Add the blue Curacao, shake well and strain into a cocktail glass. Add Sprite and lemonade.
Use a 9-10" tart pan with removable bottom or a shortbread mold. Spray with Pam. You can even use a regular baking pan, maybe 9 x 11 but you may have trouble removing the first couple of pieces. Place the flour and sugar in a food processor. Pulse. Add the cold butter and pulse only until it looks like fine sandy crumbs. Press the dough evenly into the prepared pan with your fingers. Stab all over with a fork. Refrigerate until chilled, at least 30 minutes. Position a rack in the center of the oven and heat the oven to 350°F. Bake the shortbread only until just pale gold in the center, 25-30 minutes. Don't overbake; it will get very hard. Remove from oven. Heat the honey in the microwave until warm and liquid, about 10 seconds. Quickly pour the honey over the shortbread surface and spread evenly with a pastry brush. Sprinkle the salt evenly over the honey. Return the pan to the oven and bake for 3 minutes more. Transfer the pan to a rack and let the shortbread cool about 15 minutes. Cut while still warm into wedges or squares with a sharp knife. The cookies will keep in an airtight container at room temperature for 1 week.
Heat oven to 425°F Sift together into a bowl the flour, sugar, baking powder, salt, and cream of tartar. Add the butter or margarine. With a fork or a pastry blender cut the butter in util the mixture resembles coarse meal. Stir in the milk and the egg, just until combined. Turn the dough onto a floured board and knead lightly 4 or 5 strokes. Roll or pat (being careful to handle the dough as little as necessary) into a 1/2-3/4-inch thick round. Cut with a biscuit cutter and place on an ungreased baking sheet, farther apart if you like crispy edges, and closer together if you like them soft. Bake at 425F for 10-15 minutes. (For elevations of 500 feet or more use 4 teaspoons of baking powder.).
FRIED NOODLES:. Cook noodles according to package directions until tender yet still firm, about 2 to 3 minutes; drain. Rinse under cold water and drain again. Prepare jelly-roll pan or cookie sheets by placing several layers of paper towels on. Spread cooked noodles over paper towels; allow to dry 2 to 3 hours. Heat oil in wok or large skillet over medium-high heat to 375°F . With slotted spoon or tongs, lower a small portion of noodles into hot oil. Cook until golden brown, about 30 seconds. Drain noodles on paper towels. Repeat until all noodles are fried. CHOW MEIN:. Remove skin and bones from chicken breasts. Cut chicken and pork into 1-inch pieces. In large bowl, combine 1 teaspoon cornstarch, 1 1/2 teaspoons sherry and 1 1/2 teaspoons soy sauce. Add chicken and pork, tossing to coat well. Cover and refrigerate 1 hour. Combine remaining 2 teaspoons cornstarch, 2 tablespoons sherry, 1 1/2 tablespoons soy sauce, water and bouillon granules in small bowl; set aside. Heat oil in wok or large skillet over high heat. Toss in ginger and garlic, stir-frying 1 minute. Add chicken and pork; stir-fry until cooked through and no longer pink in center, about 5 minutes. Add shrimp; stir-fry until shrimp turns pink, about 3 minutes. Toss veggies into wok; stir-fry until crisp-tender, 3 to 5 minutes. Add bouillon-soy sauce mixture. Cook and stir until sauce boils and thickens; cook and stir an additional minute. Arrange Fried Noodles on serving plate; top with chicken mixture and enjoy!
Crust: Mix together the ingredients for the crust, using a pastry blender or two knives, until the mixture resembles meal. Press the crust into an 8x8 inch pan and bake for 20 minutes in a 350 oven. Topping: Beat together the eggs, sugar, and vanilla. Mix the flour, baking powder, and coconut and add to the egg mixture, beating until smooth. Add the lemon juice and stir in the nuts. Pour the mixture over the crust and return the pan to the oven for 35 minutes. When cool, cut into bars.
Combine all ingredients except biscuits and topping in an 1 1/2 quart casserole. Mix well. Bake at 375 for 20-25 minutes or until hot and bubbly. Cut biscuits into halves and arrange in casserole. Mix sour cream, egg, celery seed and salt to make topping; sprinkle over casserole. Return to oven and contine baking 25-30 minutes or until golden brown.
Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain. For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside. In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder. Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.) Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries. Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours. To serve, remove the pan bottom. Transfer to a platter.
Filling:. Simmer fruit and sugar in a saucepan on the stove until tender. Dissolve cornstarch in water and add to fruit. Simmer just until thickened. Cover and chill. Scone:. Preheat oven to 375. Combine flour, sugar, baking powder and salt in a large bowl. Cut in cold butter using a pastry knife, or a food processor with the blade attachment. In a different bowl beat the egg, add cream and vanilla paste/pulp. Pour liquids into dry ingredients and stir just to combine (don't over work or the scones will be tough and not flaky). Measure out 1/4 cups of batter on a cookie sheet and fill however you like. Dust tops with sugar. Bake for 16 minutes or until lightly golden brown.