HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees F. Meanwhile, in a large skillet over med-high heat, saute apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened. Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 minutes Stir in salt to taste. Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
Add together margarine, peanut butter and salt and stir until well mixed. Add in powdered sugar and coffee, blend well. Frost over cake or cupcakes. Enjoy!
In a mixing bowl, cream together butter and sugar until very light and fluffy. Add cognac, nutmeg, vanilla, and salt and beat until very light. If sauce seems too stiff, slowly add up to 2 tablespoons of cream. Spoon into a small serving dish and grate a little nutmeg over top. Enjoy!
Make the filling: In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander. Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa. Makes 12 burritos, serving 6.
Heat oven to 350°F In 12-inch nonstick skillet, cook onion over medium-high heat 5 to 7 minutes, stirring occasionally, until soft. Add griller crumbles. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to onion/"beef" mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 1/3 cup of beans. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and soy cheese (again, cheese is optional). Bake, uncovered, 30. Cool 5 minutes and serve.
Pour Prosecco or champagne into a small chilled pitcher without ice. Add vodka & Goldschlager and stir to mix gold flakes evenly through the drink. Pour into 4 chilled champagne flutes. Does it get any better than this?. (Michael says "Serves 4"--Funny Guy!).
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl. 2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, lemon juice, sugar, mustard, thyme, chives, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.).
Cook green pepper and garlic in oil until tender. Blend in soup and pineapple juice; add chicken, pineapple tidbits and soy sauce. Heat, stirring occasionally. Add macadamia nuts prior to serving. Serve over rice or noodles.
Make the pastry dough by combing flour, 1 tsp salt, 1/2 pepper and thyme in the bowl of food processor with a steel blade. Add butter, cube at a time and process until mixture resembles coarse meal. With the motor running, slowly pour in the ice water until dough forms a ball. Remove the dough and wrap in plastic wrap. Refrigerate about 30 minutes until firm. (Dough can be made up to 1 day in advance and stored in refrigerator.). Meanwhile, place potatoes in a bowl with salted water to cover and let stand at room temperature fro at least 1 hour. Divide the chilled dough in half and roll out 1 half on a lightly floured board to 1/4 inch thickness. Trim the pastry to a 10 inch circle. Place the circle on an ungreased baking sheet and set aside. Preheat oven to 375. Drain the potatoes and rinse and pat dry. Put potatoes, bacon, parsley, green onions, salt and pepper in a large bowl. Toss gently to blend. Arrange this mixture on the pastry circle leaving a 1 inch border all around. Roll out the second half of dough exactly like the first half. Trim to 13 inch circle and place on top of potato mixture. Gently crimp the crust together to seal the pie. Brush the beaten egg over the top crust. With a paring knife, cut evenly spaced 1/2 inch long vents, parallel to the edge of the pie, around a 4 inch circle in the center of the pie. Bake 55 minutes until the crust is browned. Stir together the sour cream, milk and chives in a small bowl. When the pie is done, cut out and remove the center circle of the top crust that you outlined with the vents. Pour the sour cream mixture into the hole. Let is rest for 5 minutes before cutting into wedges to serve.
Mix drained green beans and mushroom soup together in a bowl. Add 1/2 can of Fried Onions and mix in well. Place mixture into a 2 qt casserole dish, cover and place into a 350 degree oven for 30 minutes (or until mixture is bubbling). Remove cover and top casserole with remainder of Fried Onions and the shredded cheese (use more or less to taste). Return to oven for another 15-20 minutes until cheese is browned nicely.
Pour ingredients into cocktail glass over ice. Do not stir (grenadine will sink to the bottom). Garnish with fresh fruit, if desired.
In a large skillet on medium high heat, heat the oil. Add the ginger and garlic, and saute for 1 minute. Stir in the broth, peanut butter, hoisin sauce, honey, soy sauce, scallion, vinegar, and chili paste. Bring the sauce to a boil, reduce heat and simmer for 10 minutes. Whisk in the dissolved cornstarch, stirring constantly, until the sauce thickens slightly. The sauce can be made ahead and kept refrigerated for up to 1 week. Enjoy!
--pudding--. Preheat oven to 350 degrees F. Place stale bread in a bowl with milk and squeeze the bread with your hand until well saturated with milk. With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale. Stir in the vanilla, cinnamon, nutmeg and butter. Add the soaked bread crumbs to the egg mixture and stir well. Let stand for 10 minutes. It is important to allow enough time for the bread to absorb the egg mixture or the bread crumbs will float to the top during baking, leaving a layer of custard on the bottom of the dish. Transfer the mixture to a greased baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Allow to cool. --sauce--. With an electric mixer, beat egg yolks until thick and pale. In a saucepan, melt the butter and sugar. Pour the butter and sugar mixture over the egg yolks, beating constantly with the mixer, until well thickened. Stir in bourbon by hand. Serve over slightly cooled bread pudding.
Grind the almonds, sugar, peppercorns, poppy seeds, fennel seeds and cardamom into a very fine powder or into a very fine paste adding a little water.Mix rest of the ingredients with this and chill for about 4 hours. Strain this through an muslin cloth and serve chilled(adding ice to this drink will dilute the drink and hence will loose some of the taste).
Place all the ingredients in a heavy pot and cover with water. Bring to a boil, then allow to simmer for an hour or more. Add more water, if you like. Season and serve.
Put cereal in a small bowl with enough whey to cover it. Let it soak while you put together the rest of the ingredients. Put the remainder of the whey, along with all the other ingredients, in a mixing bowl and mix thoroughly. Add the moistened All Bran (it should be very mushy) and mix again. Drop by 1/3 cupfuls on a hot skillet or griddle. Flip when the top gets bubbled and cook until golden. Top with a generous helping of yogurt cheese, which adds protein and seems like cream cheese or cream, without the fat. Add your strawberries or blueberries and some maple syrup!
Mix together peanut butter and cool whip in the cool whip container. This works better if the cool whip isn't frozen. Put the peanut butter-cool whip mixture in the oreo pie crust, cover in the chocolate syrup, and freeze. Or don't! YUM!
Cook onion & parsley in butter in butter til tender, not brown. Stir in soy sauce, thyme, salt, bay leaf, & hot pepper sauce. Add clams/oysters, cook and stir over low heat about 5 minutes (til edges curl). Stir in milk and cream. Add cheese, stirring until melted. Remove from heat; stir in wine.
Drain chick peas, retaining 4 ounces of the liquid. Heat the oil in a large saucepan, add onion and garlic and fry until softened. Add curry powder and cook gently, stirring, for one minute. Add the drained chick peas and fry for 5 minutes. Add the remaining ingredients plus the reserved liquid, bring to a boil then reduce heat and simmer gently for about 15 minutes. Serve hot.
Measure out a generous 2 cups of lukewarm water. Dissolve the yeast in about 5 tablespoons of water. Leave in a warm place for about 10 minutes or until foamy. Stir the remaining water, flour salt and butter/oil into the yeast mixture until smooth. Cover with a clean dishtower, and leave in a warm place for 1 hour, or until doubled in size. Stir the thick batter, and if it seems too thick to ladle out, add a little water to thin it. Cover and leave to stand in a warm place for 1 hour. In a nonstick skillet, cook the bread by ladling 1/4 cup measures into the skillet over med/low heat. When surface has changed color and bubbles have risen to the surface, the bread is done. Traditionally, these breads are only cooked on one side, but you may turn them to brown on the other side, if desired. Remove from skillet with spatula, and keep warm under a dishtowel until all breads are cooked.
Combine all ingredients in mixer bowl. Knead for 3 minutes. Chill 1 hour or overnight. Roll dough out approximately 1/2" thick and use cookie cutters to make shapes. Cookware stores sell bone-shaped cutters. Place on umgreased cookie sheets and bake in a 350-degree oven. Watch the first batch--ovens can vary. Depending on how crunchy you want these to be, you can bake them for up to 30 minutes. Store in an airtight container. I get 3 dozen cookies using a 3" long bone cutter.
Preheat oven to 325 degrees. Melt chocolate and butter in small, heavy saucepan, stirring constantly. Remove from heat. Stir sugar and flour together in large mixing bowl. Add chocolate mixture, eggs, and liqueur, stirring well to combine. Stir in chocolate pieces and nuts. Spread in buttered 13X9" baking pan. Bake for 35 minutes (NO LONGER, brownies will not look done). Cool 1 hour on wire rack, then cut into bite size pieces (be sure to cut into pieces before chilling or they will be very difficult to cut). Chill overnight before serving.
ream butter & sugar together. Add egg. Mix dry ingredients, sifted once, add a little at a time. Add vanilla. Roll into small balls about the size of a walnut. Flatten with fork or spoon (Optional: Sprinkle color sugar on top before baking for xmas colors, easter, 4th of July, etc.). Bake at 350 degrees for about 10-12 mins or til lightly golden brown.
In a shallow bowl, combine the butter, lemon juice, garlic, salt and pepper. Place bread crumbs in another bowl. Dip chicken in butter mixture, then coat with crumbs. Pace in a greased 13-in. x 9-in.x 2-in. baking dish. Drizzle with the remaining butter mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear.
Put a double folded length of aluminium foil on the kitchen bench, around 60 cm. Dip the biscuits in milk (adding Kahlua or Baileys if you like) and arrange three lengths down the foil to make a fairly long and narrow rectangle. Beat the chocolate pudding mix with 2 cups milk in a small bowl and whip the cream with the icing sugar in a separate bowl. Carefully spoon the chocolate pudding on the middle length of biscuits and cover it with the whipped cream. Let the pudding set a little to make it easier to handle as it shouldn't be runny. You might also want to decrease the amount of milk if your pudding doesn't thicken quickly. Note that you may have a little left over depending on how big the biscuits you used were. Then carefully lift up the sides of the foil and press gently together to form a triangle. It should be full completely with the mixture. Melt the couverture in the microwave or in a baine-marie and carefully cover the biscuits with the melted chocolate. Before the chocolate sets sprinkle with sliced almonds or chocolate sprinkles. Then cover carefully with the sides of the foil when the chocolate has set and keep in the freezer until serving. Allow the cake to set in the freezer for at least 3 hours.
Soak the chicken livers for 45 minutes then drain and dry. Saute the onion in the butter and olive oil til soft. Add garlic. Add bacon and fry til bacon is cooked. Add mushrooms and fry til soft. Chop the chicken livers in half. Add chicken livers to pan and brown. Add white wine and bring to boil. Reduce to simmer and simmer for five minutes. Add chicken stock. Cover and cook for approximately ten to fifteen minutes until reduced and chicken livers are cooked through. Add fresh herbs and stir through. Add salt and pepper to taste.
Cream together butter and cream cheese. Blend flour/salt with butter/cheese. Chill at least 3 hours. Roll out 1/8 " thin. Cut into strips 1/2"x2". Roll up a candied/glace cherry in strip and bake at 400°F for 11 minutes. Sprinkle with powder sugar when cooled.
Combine dry ingredients in a large bowl. Set aside. In a medium saucepan, warm butter, coconut milk, honey, and molasses just until butter melts; stir to mix. Add coconut extract(or vanilla). Pour milk mixture all at once into flour mixture. Using a fork, stir until mixture is gathered into a ball. Turn dough out onto a lightly floured surfaace and knead gently, folding and pressing dough 12 to 15 strokes. Divide dough into smaller pieces; roll each piece between 2 pieces of waxed paper(or parchment paper) to 1/8" thickness. Cut with a 2 1/2" round cookie cutter and transfer to an ungreased baking sheet. Bake in a 350*F. oven for 10 minutes. Makes about 40 crackers.
Cook bacon until crisp in a skillet over medium high heat. Remove bacon pieces from skillet and set aside, leaving fat in skillet. In same pan, brown roast on all sides. Transfer to slow cooker. Remove all but 1 TB of bacon fat from pan. Reduce heat to medium. Add onions and cook, stirring, until slightly wilted. Add garlic, jalapeno, chili powder, salt, and pepper and cook, stirring, for 1 minute. Sprinkle in flour and cook, stirring, one more minute. Add orange zest, juice, and bananas, and cook, stirring to scrape up any bits stuck to the skillet. Mash bananas into sauce as you stir (but it's OK if some chunks/slices remain - these will disintegrate during the slow cooking). Stir in bacon pieces. Pour contents of skillet over pork. Cover and cook on low for 8 hours. Note that the original recipe indicated that this could be cooked on high for 4-5 hours, but I'm afraid that my slow cooker would burn this due to the high sugar content of the fruit. You can use your judgment based on your knowledge of your slow cooker - I needed to save some time so I started on high for 1 hour and switched to low for 4 1/2 hours and it turned out perfectly.
Set oven to 350 degrees. Butter a 2 or 3-quart casserole dish. Cook the broccoli florets in boiling water until just tender; drain very well, then place on paper towels to dry further. Melt butter in a medium heavy-bottom saucepan over medium heat; add in the onions, garlic and cayenne, saute until tender (about 3-4 minutes). Add in flour whisking constantly until mixture thickens (about 2 minutes, do not brown the flour, if the mixture is too thick just add in more cream to thin out). Slowly add in half and half cream or full-fat milk, whisking constantly until the mixture begins to thicken. Add in cheddar cheese and sour cream; stir until the cheese melts (do not boil). Season with salt and black pepper to taste. Add in broccoli florets, ham and mushrooms into the cheese mixture; mix to combine. Transfer to prepared casserole dish. In a small bowl mix together the breadcrumbs with Parmesan cheese (if using) and melted butter until combined; sprinkle on top of casserole. Bake uncovered for about 45 minutes. Delicious!
Cream butter or margarine and sugar, add egg, vanilla, melted chocolate. And mix well. Sift together flour, baking powder and salt and stir into creamed mixture. Add pecans. Drop from teaspoon on greased baking sheet. Bake at 350 for 10 minutes.
Dump the frozen Limeade into a medium sized pitcher with the can-fulls of the tequila and water (or sprite), stir, add the beer, stir again and serve! Easy peasy! Please DO NOT DRINK AND DRIVE! Enjoy!
Crumble chorizo into a 4-quart Dutch oven over medium heat; add garlic. Cook, stirring, until chorizo is browned, about 5 minutes; drain of fat. Stir the broth, salsa, chipotle, oregano and cumin into Dutch oven. Raise heat to medium-high; heat to a boil. Lower heat to a simmer. Cover; cook 15 minutes. Stir in vermicelli and zucchini; cook, uncovered, until vermicelli is tender but firm, 5-10 minutes. Stir in 1/3 cup of the mozzarella and cilantro. Transfer to a warm serving dish; sprinkle with the remaining 1/3 cup cheese; garnish with additional cilantro.
Simply add the mustard, sour cream, vinegar, worcestershire, garlic, sugar into a blender or small food processor and blend until smooth and creamy, just a minute or so. Then slowly add in the oil with the blender on low. Last, add the dill in the last few seconds, pulse to combine and check for salt and pepper seasoning. Refrigerate and serve over your favorite salad. I like to serve this over Recipe #413909.
Mix all the ingredients together, let the flavors blend. Optional add ins: green onions. olives, green or black, nuts.
To prepare the filling, cream the butter, sugar and cocoa for 5 minutes, scraping the bowl often. Add each egg separately and beat for a full 5 minutes after the addition of each egg. Scrape the bowl often. Pour the mixture into a cool crust and chill. Pipe whipped cream around the edge and sprinkle with chopped nuts and chocolate curls. Serve chilled or frozen.
Cut Meat into 1 inch cubes. Combine all ingredients in large casserole dish. Sprinkle in a little cornstarch. Cover and Bake@ 325 degrees for 3 hours. Add chopped mushrooms 15 minutes before serving. Serve over cooked rice or noodles.
Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes. Drain off liquid. Add peppers and onion and cook until tender, about 3 minutes. Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes. Top bottom half of buns with turkey mixture; cover with top half of bun and serve.
Put the garlic cloves into a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 30 minutes. Drain. Cool slightly and press the garlic out of the skins into a small bowl. Cut the potatoes into quarters and steam over boiling water 20 to 25 minutes, or until tender. Drain and put into a large bowl. With an electric mixer beat the hot potatoes until well mashed. Beat in the garlic, cream cheese, sour cream, milk, green chilies, salt and 2 tablespoons butter or margarine. Beat until smooth and fluffy. Transfer to a greased 2-quart casserole and cool. Cover and refrigerate up to 24 hours ahead. Remove from refrigeration 1 hour before cooking. Dot with 1 tablespoon butter and bake, covered, in a preheated 350 degree oven 30 minutes. Uncover and continue baking 25 additional minutes. Note: For those who like very spicy food, substitute a 4-ounce can of chopped jalapeno chilies for the chopped green chilies.
For dough: Beat the butter, sugars, and salt until fluffy. Add the egg and vanilla, and mix well. Stir in the flour until well blended, then refrigerate the dough for 30 minutes or longer. Shaping: Place a rounded teaspoon of dough (about 1/2 oz.)into each ungreased mini-muffin cup. With floured fingers or a tart tamper, press the dough up the sides of the cups to form the floor and walls of the crust. Place the crusts in the refrigerator to chill while preparing the filling. Filling: Crumble the almond paste into a small bowl. Blend in the sugar, salt and extract(s). Add one egg at a time to the almond paste, mixing well after each addition until there are no lumps. Assembly and Baking: Preheat oven to 350 degrees F. Place a slightly rounded 1/4 teaspoon of the raspberry jam into each dough-filled cup. Top with almond filling. The almond filling should come to the top of the dough. Bake the tarts for 24 to 28 minutes, until they're puffed and golden brown. Allow the tarts to cool in the pan for about 10 minutes before turning them out to cool completely. While they cool, make the glaze. Glaze: In a small bowl, mix the confectioners' sugar with the water until dissolved. Add the food coloring, if you're using it. Drizzle the glaze over the tarts. The tarts store well for 3 - 4 days in airtight containers; freeze them for longer storage.
Mix the yoghurt, garlic and Dill together. Drizzle olive oil on top of the mixture (around the edges only). sprinkle chilli powder on top of the mixture. Heat some Chiabbata / Turkish bread or Pitta, dip, and enjoy!
Steam String beans and slice onions. Sautee chicken, about 5 mins on each side. Add sliced onions, season with parsley, and cook about 15 mins stirring occasionally. Add string beans and water, stir occasionally, and cook on low about 30 minutes. Add mushrooms for 15 minutes. Serve with salad and rice or patato--DELICIOUS AND HEALTHY!
Preheat oven to 350 degrees. In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less. Spray Pam on the bottom of a glass/ceramic 9x9 baking dish. Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish. Sprinkle the nuts over and around the bananas. Drizzle the butter/sugar mixture over the bananas and nuts. Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven. Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.
Cook the margarine, flour, chicken broth, mayonnaise, salt and pepper, whisking constantly until bubbly and thick. Slice the potatoes paper thin. You can use a mandolin for this. Mix the potatoes and onions and place in a deep oven-safe bowl. Pour the sauce over the potatoes. Sprinkle with paprika. Bake at 350°F for 1-1/2 hours.