HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 9X13 pan. I used coconut oil. Place ice cream sandwich bars in a single layer. Break them up to fill in all the space of the pan, as needed. Prepare pudding mix with milk, using a hand held electric mixer. Add 1 small container of frozen whipped topping and continue to beat until smooth. Spread pudding mix evenly over ice cream sandwich bars. Crush the cookies, leaving some of the cookies as chunks. I use a gallon freezer bag and a rolling pin, but you could pulse them in a food processor. Sprinkle cookies over pudding layer, RESERVING A CUP OR TWO FOR THE FINAL STEP. Spread the second container of frozen whipped topping over the cookie layer. Top with remaining cooking crumbs. Freeze at least several hours before serving.
In a large bowl, combine the flours, salt, and yeast; make a well in the center and add the buttermilk, egg, and melted butter and stir to combine roughly. Add the oatmeal and knead or stir for several minutes until the batter is smooth and elastic but still sticky. Place in a large greased bowl and let rise until dough doubles in size, about an hour. Grease two bread pans. Divide the dough between the pans, smooth the tops with wet hands, cover with greased plastic wrap and let rise until the bread is about 1/2 inch above the rim of the pans, about 1 hour. Bake in a pre-heated 375 degree oven for 45 minutes, until the loaves are golden brown on top and make a hollow sound when thumped on the bottom. Remove from pans and cool on a wire rack for at least 30 minutes before slicing.
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9x13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
Preheat oven to 350 degrees. Put paper liners in 12 muffin cups. In a large mixing bowl, mix Oats, Walnuts, Apricots, Baking Powder,& Salt. In a small bowl whisk together Milk, Honey, eggs,& vegetable oil. Add the wet to the dry and mix til just combined. Let sit for 3-5 minutes. Fill muffin cups 3/4 full. Bake 13 minutes or until toothpick inserted in middle comes out clean.
Preheat oven to 350 degrees F. Grease an 8-inch baking dish with cooking spray and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the onions and cook until soft, about 7 minutes. Add garlic and cook for 1 minute. Mix in the crumbles and heat through. Sprinkle mixture with cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro. Spread the crumble/bean mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Prepare the cornbread. Combine dry ingredients in bowl, then add remaining wet ingredients. Stir until combined. Spread the cornbread batter over the crumble mixture and bake until the cornbread is golden-brown, 20 to 25 minutes (or longer depending on oven, mine took closer to 30 minutes). Let the tamale pie stand for 5 minutes before cutting into squares and serving.
*If you cannot find the small (pickling size) or pearl onions, use a large onion, cut into chunks, and separate the layers so you have vaguely square separate bits. Simmer everything for the MARINADE together, EXCEPT the mustard and olive oil, for about 10 minutes. Add the prepared vegetables EXCEPT the artichokes. Start with the peppers and give them a head start, then add the rest. Simmer until just slightly softened and al dente -- not fully cooked. Pull off heat. Quarter the artichokes and add: heat only until artichokes are heated through. Take vegetables out with a slotted spoon and put into a serving dish. Decide how much of the marinade/cooking liquid you want to use over the vegetables, keepin in mind that the olive oil is still to be added. Pour as much of the marinade as you want into a bowl, and whisk in the mustard and olive oil. Taste for seasoning: it might need more sugar or salt. Pour this over the vegetables, cool, cover, and refrigerate for a couple of hours or overnight.
Pre-heat oven to 350°F. Coat a 10" bundt pan with cooking spray. Stir dry ingredients together; set aside. Beat shortening until light and fluffy. Add sugar and vanilla, continue beating until light and fluffy. Add eggs, one at a time, beating for at least one minute after each addition. Add flour and milk alternatley to creamed mixture, beating well after each addition. Pour batter into prepared bundt pan. Bake for 35-40 minutes. Remove from oven and let cake rest for 10 minutes before turning out of pan. While cake is still warm, poke holes around cake (with skewer or large tined meat fork.) For Cinnamon Syrup: Combine all syrup ingredients and heat gently until butter melts (do not boil). Pour WARM syrup over WARM cake. Sprinkle with powdered sugar. Let cake cool. Serve and ENJOY.
Peel Tomatoes, place in a roasting pan. Drizzle with oil, season with salt, pepper and sugar. Throw in oven at 450 degrees for 5-6 minutes or place on roasting pan and cook on grill. Dice garlic small and roast in frying pan. Chop Fresh Basil. Once Tomatoes are roasted they need to be blended. You can use a good old fashioned blender or food processor. Try not to over blend. Tomato sauce should be liquid but not blended until foamy. Add blended tomatoes to the pan of roasted garlic, bring to a simmer. Add chopped basil, stir. Add sugar and/or salt to taste. Serve over angel hair pasta or whichever kind you like.
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter. Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. Editor's Note: These muffins are best served the day they're made.
Boil potatoes till tender and then mash as usual, seasoning with salt and pepper. Add butter and sufficient milk to make it fluffy and nice. Preheat oven to 200degrees celsius. Brown meat in a pan and drain it of excess juices. Transfer browned meat to a bowl. Heat some oil in the pan and fry onions till tranluscent. Add in frozen mixed vegetables and cook till everything has warmed up. Add in salt, pepper, oregano, rosemary, canned tomatoes and mix. Add flour in and mix well. Return lamb or beef to the mix. Simmer, uncovered, for around 25 minutes till the liquid has reduced by half. Spoon meat filling into casserole dish. Top off with mashed potatoes and use a fork to score patterns on top. Bake in oven for 20 minutes till potatoes brown nicely. You might want to switch to top grill in the last 7 to 8 minutes.
Place cranberries, basil, lemon juice, 1 T sugar and salt and pepper in food processor. Add nuts and oil. Using the steel blade, process to a coarse textured spread. Add remaining sugar to taste. Cover and refrigerate. Spread a thin layer on crackers or sliced French bread. Top with thinly sliced turkey breast or Brie cheese.
Combine the almond milk, frozen raspberries, bananas, honey and almond extract in a blender; whirl until smooth. Pour into 4 tall glasses and garnish with fresh raspberries and whole almonds, if desired.
Preheat oven to 375 degrees. Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line regular sized muffin pans or cupcake tins with paper baking cups and place a vanilla wafer in the bottom of each cup. Fill the cups 2/3 full of cream cheese mixture. Bake for 15 to 20 minutes or until set. When warm, top each with a tablespoon of cherry filling. Chill in refrigerator.
Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom. Add the pastina and cook until it is al dente and the milk is thick like cream (be careful, once it starts to thicken it will do so quickly). Remove pan from heat and stir in the egg, cheese and salt and pepper. Serve at once.
Mix the cake mix, soda, & egg until smooth (as directed on box). Spray a 9X13 Pan with PAM. Pour cake in pan and bake as directed. Meanwhile mix the boiling water and jello together set aside and let cool (DO NOT let set up!). Mix the pudding mix & milk let set in fridge 10 min until thick. Fold in the cool whip. When Cake is done let cool. Poke holes in cake pour over jello mixture. Ice with pudding/cool whip mixture. Thinly slice strawberries layer on top. This is 3 pts per servings on Weight Watchers for a huge serving.
Grill directions: Heat grill. In small bowl, combine all ingredients except spareribs; mix well. Set aside. When ready to grill, place spareribs 6 to 8 inches from medium coals. Brush with sauce. Cover; cook 1 to 1 1/4 hours or until meat is tender and starts to pull away from bone, brushing frequently with additional sauce. To serve, cut ribs apart carefully with knife and arrange on platter. Heat any remaining sauce to a boil; serve with ribs. Oven directions: Heat oven to 350°F. Prepare sauce as directed above. Line 15x10x1-inch baking pan with foil; place wire rack in pan. Place ribs on wire rack, meaty side up; brush with sauce. Bake at 350°F for 1 to 1 1/2 hours or until meat is tender, brushing frequently with additional sauce. Continue as directed above.
In a blender, whip peaches and their juice until smooth. Heat remaining ingredients in a saucepan over low heat until sugar is dissolved. Remove from heat and stir in peach puree. Pour into an 8-inch square pan and set in freezer. Using a rubber spatula, stir every 15 minutes until creamy, about 2 hours. Cover and allow to freeze. To serve, scoop into small dishes and garnish with fresh fruit.
Place banana in a bowl and top with yogurt. Sprinkle granola or cereal over the yogurt and top with berries. Add a little chocolate or fruit topping syrup if desired. Garnish with some whipped cream and a cherry.
Place cabbage and onions in a shallow 4 quart buttered casserole. Pour the milk over and sprinkle with the breadcrumbs; dot with butter and sprinkle with paprika. Cover and bake at 350°F for 30 minutes. Uncover and bake an additional 30 minutes or until crumbs are golden brown, and cabbage is tender. You can probably substitute low fat or non fat evaporated milk, but don't use regular milk. Some magic will occur, and the cabbage develops a wonderful creamy consistency. (The original recipe states unsuspecting guests won't even recognize it as the "dreaded" cabbage, but I don't think I'd go that far.). I just say it's Comfort Food at it's finest.
Cut the angel food cake horizontally approximately two inches from the top. Remove the top cover of the angel food cake, put to the side. Begin pulling out the inside of the angel food cake in little pieces; be careful not to make any holes to the outer shell of the cake. Pull out approximately two inches down of the angel food cake reserving all of your pieces. In a separate bowl dissolve the jell-o and boiling water. Once the jell-o is completely dissolved, add the frozen strawberries to the mix. The mixture will become thicker and more jelly like. Once the frozen strawberries have thawed in the mixture, begin adding the reserved pieces of angel food cake. Mix well. Place mixture in refrigerator for 15-20 minutes or until well chilled. Scoop out the jell-o mixture into the hollow angel food cake, filling it to the top. Place the cover of the cake back on the top, and finish off my creaming the entire cake with cool whip. Place the cake in the refrigerator for 2-3 hours before serving, serve cold. Fresh strawberries can be placed on top for decorations. Try experimenting with different flavors of jell-o and fruit-delicious! Enjoy!
Pour water into a medium pot. Add rice and salt. Cook on high heat uncovered, bring to a boil and boil until the top starts to look dry and holes are visible, about 8 minutes. Lower heat to the lowest setting you've got and cook covered for 15 minutes. Remove from heat and leave covered for 5 minutes. Fluff with a fork and enjoy.
Make the crust: Combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Do not overstir; that makes tough crust. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside. Next, prepare the filling.: Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is browned, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat. Now make the patties: Spoon some filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg. Bake in preheated 375 degree oven for 25 - 30 minutes, or until golden brown. NOTE: If you have the time and organization, it might be best to make the filling in advance, long enough to cool down before fillng the pastry. Otherwise, it might melt the pastry somewhat. Just a thought from a review on another recipe.
Mix all ingredients in jar or bottle, shake well. Tastes best when allowed to sit overnight.
Peel and roughly chop the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Cut the cauliflower into 1.5cm slices. Put a large pan on medium heat and add 2tb olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Grate the cheddar into a bowl and put to one side for later. Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add the vegetables. Give the soup a good stir and bring to the boil. Reduce the heat and simmer for 10 minutes with the lid on. Remove the pan from the heat. Season with salt and pepper and add the cheese and mustard. Using a hand blender or liquidizer, pulse the soup until silky smooth. Divide between your serving bowls and grate over some nutmeg, if you like. If you want to dress it up a bit, top it with some lightly fried crispy bacon.
Preheat oven to 350f degrees. Place almonds in a food processor, pulse until finely ground. Lightly spoon flour into dry measuring cups; level with a knife. add flour and next 5 ingredients (flour through salt) to food processor, process until combined. Add butter, water and egg; pulse 3 or 4 times or just until combined. Lightly press mixture evenly into bottom of a 9 inch round springform pan coated with cooking spray. Sprinkle with powdered sugar. Bake at 350f degrees for 30 minutes or until lightly browned. Remove outer ring of springform pan, and cut cookie into 12 wedges while warm.
In a blender, combine the berries, lemonade concentrate and syrup. Blend until smooth. Pour the mixture into a large pitcher(The blended mixture can be strained through a fine mesh sieve to remove the berry seeds, if preferred). Add the water and stir, then refrigerate for at least 1 hour. Pour the lemonade into ice-filled glasses and serve. To make Vanilla Simple Syrup: In a small saucepan, over medium heat combine the sugar, water, vanilla bean seeds, and vanilla pod. Bring to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sugar has dissolved, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Strain before using. Yield: 1 cup.
Boil 6 Cups of water. Combine Jello and Knox packets together. Add to boiling water. Stir until dissolved. Remove from heat. Add three cups of Triple Sec and 3 cups of Rum. Stir until mixed completely. Refrigerate overnight. Cut into 1 inch by 1 inch cubes. Serve in clear bowl.
Combine the chopped avocado and tomatoes in a large bowl. Add remaining ingredients, folding in cheese last. Serve right away with tortilla chips.
Place the oil in a Dutch oven or large pot over medium-high heat. Add the ginger and garlic and cook for 2 minutes. Add the bay leaves, cumin seeds, garam masala, fenugreek seeds, oregano, rosemary, and turmeric, and cook, stirring for about 2 minutes. Add the tamarind pulp, tomatoes, sweet potatoes, and water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes. Add the kidney beans and oranges and cook for 2 minutes to heat through. Turn the heat off, cover with a lid and let sit for 10 minutes. Remove the bay leaves and serve.
Mix yogurt and orange juice. Layer fruit in order listed into a 2 1/2-quart clear glass bowl. Pour yogurt mixture over fruit and garnish with the coconut.
In a medium saucepan heat cherries, agave, vanilla and almond extract to a simmer. Combine arrowroot and 1 tablespoon water in a small bowl to form a paste. Raise heat a bit and stir the arrowroot paste into the cherry mixture with a wooden spoon (or any large spoon). Stir for about 1 minute until mixture thickens, scraping bottom of the pan with spoon, to evenly distribute the arrowroot, which can tend to settle on the bottom of the pan. Remove cherry mixture from heat and set aside. Melt chocolate in a small saucepan over very low heat. Spoon scant 1 teaspoon of the melted chocolate into each of the candy molds. Spoon one cherry (with some of the sauce) on top of the chocolate. Cover with another scant teaspoon of chocolate. Place in refrigerator to set, about 20-30 minutes. Remove from refrigerator, pop candy out of molds. Serve.
Melt butter in large skillet. Add onion and saute until transparent. Add cabbage and saute 5 minutes, or till tender but still crisp. Stir in caraway seeds, salt and pepper. Cook noodles in salted water as directed on package. Don't overcook. Drain well. Stir noodles into cabbage and add sour cream. Cook 5 minutes longer, stirring frequently.
Combine the coffee grounds and cocoa powder. Scoop ice cream to make 6 scoops. Roll ice cream balls in coffee cocoa mixture. Then roll into coconut flakes to coat. Serve in dessert dish with a drizzle of chocolate syrup and a few mini marshmallows.
In bowl, stir together flour, pepper, salt and thyme; set aside. In a small bowl, whisk together water and egg; set aside. Place enough vegetable oil in a heavy frying pan to measure 1 inch. Heat to 350 degrees. One at a time, dip chicken pieces into egg mixture, then into flour mixture. Carefully place in oil, do not crowd pieces; cook for 15 minutes. Turn with tongs and cook for 10 minutes more. For larger pieces, cook an additional 5 minutes. Place chicken on paper towel to drain. Discard 90 percent of oil in frying pan. Save remaining 10 percent of pan drippings for gravy. For gravy, sprinkle flour into pan drippings. Cook on medium-high heat till light brown. Add milk, pepper and salt. With a wooden spoon, scrape up the browned bits on the bottom of the pan. Use whisk to stir until smooth. Gravy will thicken as it cooks (add a little milk if too thick). Serve hot with fried chicken.
Cream butter, add sugar; beat until fluffy. Add eggs, one at a time, beat well after each addition. Combine flour annd salt. Add to creamed mix alternately with chocolate syrup. Stir in vanilla. Pour into greased and floured 13x9 baking pan. Bake at 350* for 25 minutes, cool completely. Frosting: Cream 1/4 cup butter in small bowl. Gradually add powdered sugar and creme de menthe, mix well. Spread over cooled brownies. Cover and refrigerate for 1 hour. Topping: Combine chocolate chips and butter in small pan. Slowly melt on low heat, stirring until smooth. Spread over brownies. Cover and refrigerate for 1 hour. Cut into squares, enjoy!
Rinse and sort dried beans and place in a large soup pot. Add water and soak overnight(or use package directions for quick method). After soaking (do not drain) add salt and bring to a boil. Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender. Add remaining ingredients. Return to a boil. Cover and simmer 45 minutes, stirring occasionally to prevent sticking. Serve with fresh, warm bread. NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.
Cream butter and sugar until fluffy. Beat egg yolks in separate bowl until light and lemon colored. Blend into creamed mixture. Sift the dry ingredients well. Add to creamed mixture alternately with the milk blending well. Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan. Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.
*Preheat oven to 200°F. *16 cup saucepan or deep fryer. * Candy/deep-fry thermometer. In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F. In a large bowl, blend biscuit mix, cornmeal, milk, egg, butter and honey to make a smooth batter. Let stand for 10 minutes. Pat wieners pieces dry. Dip wiener pieces, one at a time, into mixture, coating all sides. Place wiener pieces in hot oil, 4 at a time, and deep fry, turning once, until golden brown, about 15 seconds per side. Remove with a slotted spoon and place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serves 12 for appetizers or 8 as a main dish. TIP: If you are using jumbo wieners, you will only need 4. Use beef or chicken dogs interchangeably. VARIATION: For a little bite, add 1 teaspoons hot pepper flakes to the batter prior to frying. 125 Best Biscuit Mix Recipes.
Place all ingredients into blender and mix. Store in jar in refrigerator. Shake before using.
Preheat oven to 350 degree F. Line an 8"x 4" loaf pan with parchment, grease well with coconut oil. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan. For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside. For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point. Remove from oven and allow to cool completely. Cut into squares.
On med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown). Add water and boullion, stir until boullion is dissolved. Bring to a boil. Cover and simmer for 20 minutes. Stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil). Enjoy!
Wash and drain salad leaves. Finely slice red capsicum. Shaved carrot. Chop spring onion. Cut tomatoes into wedges. Toss all ingredients with the salad leaves in a bowl.