HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom. In a large bowl beat the whipping cream until stiff peaks form. Fold in the caramel topping. Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally). Sprinkle half of the chopped candy bars over the whipped cream. Scatter another third of the cake cubes over the cream and chocolate bar layer. Spoon the prepared chocolate pudding over the cake cubes. Scatter the remaining cake cubes over the pudding. Top with remaining caramel cream and chopped candy bars. Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.
Mix cole slaw with light mayo and adobo sauce, set aside. Heat non-stick pan and add turkey-the goal is to lightly grill it to bring out the flavor. If your pan is big enough, separate turkey into 6 piles and add cheese to each; if not. just do it in batches. Warm wraps in microwave and add turkey/cheese. Place some cole slaw on top, and roll up-or should I say wrap up? Cut in half and enjoy!
Place ingredients into your bread machine in the order suggested by your manufacturer. Operate machine on the regular, normal, or medium cycle (whichever your machine has). To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan. Stir for several minutes or until honey just starts to foam, then remove from heat. Stored cooled honey in an airtight container. Serve honey spread on slices of buckwheat potato bread, if desired. Question about this recipe?. Ask the Chef or Ask the Community.
Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly. Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip one to two minutes until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip. Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about one minute. Stop and scrape bowl. Continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on speed 4, add flour and beat about fifteen seconds. Gently fold egg whites with spatula. Spoon batter into 8-inch springform pan that has been greased and floured on bottom only. Bake at 375 degrees for 20-25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl. To make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cool cake. To make topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. Spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.
Bring the milk, sugar and butter to the point of boiling in a large sauce pan. Stir and let boil for two minutes. Remove from heat and add all the other ingredients. Stir them in until the batter is completely blended. Drop rounded tablespoons full of batter onto a cookie sheet lined with waxed paper. Let them solidify at room temperature (about 30 minutes) and then transfer cookies to a plate or container and keep refrigerated.
Preheat oven to 400°F. Unroll pizza dough onto clean work surface. Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles. Cover each dough rectangle with 1 tablespoon pesto sauce, 4 slices turkey, and 1 slice of cheese; fold rectangle in half to enclose filling. Seal edges with fork. Place on baking sheet sprayed with cooking spray. Bake until golden brown (15 minuntes).
Put all dry ingredients into bowl and mix. Add all liquid ingredients to the dry, and mix for 3 minutes on high. Spread dough into small greased loaf pan. Bake in preheated 350° oven for 8 minutes. Slit the top of the loaf, lower heat to 325° and bake for 30-35 minutes. Use a serrated knife to slice loaf or freeze loaf before slicing.
In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside. Add orange juice and maple syrup to juice and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in chipotle chiles in adobo sauce and orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly. In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.
Cook beef and onion in large skillet until beef is browned; drain. Stir in taco sauce and chiles; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes.
Drain defrosted berries, reserving liquid. If needed, add water to the liquid, to measure 1/2 cup. Stir orange juice into berry juice. In a small glass bowl, combine sugar and cornstarch - mix well to prevent cornstarch from clumping. Add berry juice and corn syrup to dry ingredients, mixing well. Microwave up to 5 minutes, stirring every 30 seconds, until mixture boils and thickens. Microwave boiling sauce 1 additional minute. Stir in berries. Cool to room temperature before serving.
Combine all ingredients in a large, heavy saucepan. Over medium heat, bring to a boil-- stirring often. Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars. Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes).
In large mixing bowl,mix sour cream and condensed milk. In small saucepan,combine water and gelatin,bring to boil and stir until gelatin is completely dissolved. Add lemon juice and mixture to mixing bowl. Stir in 1 and 1/3 cups of pie filling and pour into crust. Chill at least 2 hours. Spread remaining pie filling over pie before serving.
In a not too deep bowl, mix flour, cornmeal, cajun seasoning, salt and pepper. In another bowl not too deep, mix mayonnaise, dill and lemon juice (set aside 1/4 cup of this mayonnaise for later). Soak fish fillets in the mixture of mayonnaise, then in the mixture of flour flipping them to coat well. Put fish fillets on a greased baking sheet. Cook in a preheated oven of 450 F for about 10 minutes or until croquettes are golden. Keep cooking under the broiler for about 4 minutes or until crispy. Serve with the mixture of mayonnaise that you set aside.
Place bread crumbs in a shallow bowl. In another shallow bowl, combine egg whites and milk. In a third shallow bowl, combine flour, seafood seasoning, salt and pepper. Dip shrimp in the flour mixture, egg mixture, then bread crumbs. Place shrimp on a baking sheet coated with cooking spray. Bake at 400 degrees for 8-12 minutes or until shrimp turn pink and coating is golden brown, turning once.
place beef, onions and mushrooms in slow cooker. in a small bowl combine broth, wine, gravy mix, tomato paste, salt and bay leaf and pour over top. cover and cook on low for 6 hours. discard bay leaf. Combine cornstarch and water stir into meat mixture. cover and cook on high 15 minutes. sere over noodles.
Preheat the oven to 425 degrees F. Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes. Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt. Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.
Thaw scalloped potatoes in frig overnight. Stir together potatoes and next 5 ingredients. Spoon into lightly greased 11x7 baking dish. May be covered and chilled if desired. Sprinkle with bread crumbs. Bake at 350 degrees for 1 hour or until deep golden brown. Let sit 10 minutes.
Preheat oven to 350°F Spray a jelly roll pan (a cookie sheet with sides) with cookie spray. Set aside. Cream butter and sugar together. Add vanilla and eggs. Whisk dry ingredients together and slowly add to butter mixture. Add walnuts (or whichever nuts you prefer). Turn dough onto floured surface; divide dough in half. Knead on half at a time, and roll into a 1' log. Place onto prepared sheet. Repeat with the other remaining half of dough. Bake for 30 minutes. Take out of oven and cut into 1" wide slices. Lay on their sides and bake for 10 minutes. Let cool before eating. Enjoy!
Preheat oven to 350*. Melt butter over low heat. Add flour, salt and pepper. Stir until well blended. Remove from heat. Gradually stir in milk and return to heat. (To enhance the flavor of this dish, drain asparagus into measuring cup and finish out the 2 cups with milk). Cook, stirring constantly, until thick and smooth. In a loaf pan, or 2 quart casserole dish, layer asparagus and 2 sliced eggs and cover with half the sauce. Repeat layers. Cover with cracker crumbs and bake for 30 minutes, or until it starts to bubble.
Heat oven to 375°. In medium saucepan, combine onion, sugar, garlic powder, ketchup, 3/4 cup reserved pineapple liquid, lemon juice and soy sauce,. Bring to a boil. Reduce heat: cover and simmer 15 minutes. stirring occasionally. In plastic bag or shallow bowl, toss chicken strips with flour to coat. In large skillet over medium heat, cook chicken in hot oil 4 to 5 minutes or until lightly browned. Arrange cooked chicken and pineapple in 12X8-inch (2 qtr) baking dish. Top with sauce; sprinkle with sesame seeds. Bake for 20 to 25 minutes or until chicken is hot and sauce is bubbly. Serve over hot cooked rice.
In a large bowl, mix instant pudding mix with crushed pineapple; mix well. Add coconut, nuts and marshmallows; mix to combine. Add Cool Whip; mix. Refrigerate for 2 or more hours, before serving. This mixture can be served in individual serving dishes or in a Graham pie shell.
Melt butter with olive oil in pot. Add celery, bell pepper and onion. Cook for 5 minutes. Add hash browns, corn, and green chilis. Cook for another 5 minutes. Combine all dry ingrediants. Add to pot and stir for 1 minute constantly. Add chicken stock and bring to boil. Reduce to low and simmer for 5 minutes. Add cream and let simmer 2 more minutes stirring frequently. Ready to serve. Add bacan bits to chowder for a little added flavor and to take a little of the heat off.
Blend the cilantro, mint, chile, onion, pomegranate seeds (if using), lemon juice, and salt in a blender to a smooth paste. To aid in the blending process, you can add up to 2 tablespoons of water, if needed. Taste and add more salt if needed.14. Transfer to a covered container and chill for about 30 minutes. Serve cool. This chutney will keep, refrigerated, for 4 days. When ready to make, heat the vegetable oil in a large skillet over medium heat until it shimmers. Add the cumin seeds. As soon as they begin to sizzle add the onion and garlic. Cook for 1 to 2 minutes, until the onion just begins to change color. Add the black salt, sugar, turmeric, mango powder, chile powder, and potatoes. Mix well. Continue to cook for 1 to 2 minutes, until the mixture has completely heated through. Remove from heat and allow the mixture to come to room temperature. When you are ready to serve, reheat the potato mixture. It should be warmed through but not hot. Add the peanuts and cilantro to the potato mixture. Mix well and divide the mixture into four equal portions. Flatten them as you would hamburger patties. These are very delicate patties, so be gentle. Set the patties aside. Heat a large skillet or griddle over medium heat. Butter the inside of your buns. Place the buns buttered side down in the skillet and toast until golden. Remove from heat. Spread about 1 teaspoon of the tamarind-date chutney on one side of the bun and 1 teaspoon of the mint-cilantro chutney on the other side. Place the patty on top of one of the bun halves, sprinkling some sev on top, and close with the other side of the bun. Serve immediately.
In a large stand mixer, cream the butter well and add the sugars. Stir until well mixed. Add the egg and the vanilla and lemon extracts. Continue to stir until creamy. In a seperate bowl, combine the flour with the salt and baking soda. Add the flour to the creamy mixture and stir until well mixed. Add the potato flakes and continue to stir well. You may now add the sprinkles or chocolate chips if desired. Drop the dough onto the baking sheet, about 1 tbsp of dough for each cookie, leaving some room because they do expand pretty well. Bake for about 10 minutes. Wait for about 1-2 minutes and remove the cookies from the pan. Enjoy with milk!
Place meat in saucepan with water, vinegar, salt, bay leaf, cumin, peppercorns and garlic. Cover and simmer slowly for about one hour. Add celery, tomato, carrots, onion and oregano. Stir to combine. Add fruit. Cover and cook until fruits are tender.
Preheat the oven to 375*. Put the oats and spices in a food processor and process until smooth. Add the chickpeas, carrots, and oil and blend until smooth. If the mixture is dry and not sticking together add a bit more oil. Line a baking sheet with parchment paper. Using your hands, make 4 patties out of your mixture Bake for 20 minutes, then flip them over carefully and bake 20 minutes more.
REMONCE: Cream the butter, sugar (and cinnamon, if added). Keep refrigerated till ready to use. Let soften at room temperature to spreadable consistency before using. (makes 1/2 cup ). STREUSEL FILLING: Whisk together the flour and sugar. Drizzle in the melted butter as you mix.(Makes 3/4 cups). CHEESE FILLING: Blend the sugar with the softened cream cheese until thoroughly combined. Don't over-beat or aerate. Mix in the yolk and chill until firm. GLAZE: Whisk a very small amount of milk into the sugar until all the lumps are gone. Continue to add milk, a few drops at a time, until it ribbons off the whisk (Makes 1/2 cup). TO ASSEMBLE PASTRIES: Preheat oven to 350 degrees F. On a lightly floured surface, roll each sheet of puff pastry out to a rectangle measuring a little larger than 20x10". Cut into 20 (5-inch) squares. TURNOVERS: Spread each with filling of your choice. Using egg wash, brush two edges of each square.Fold over to make triangle shapes.Place on a sheet tray lined with parchment paper. Cut three small diagonal slits in the top of the turnovers. Brush lightly with more egg wash and sprinkle with some cinnamon sugar. Bake about 20 minutes or until golden brown. DANISH: While still warm, brush lightly with warmed apricot jam. Sprinkle with sliced almonds and then drizzle with glaze. PINWHEELS: Sprinkle some cinnamon sugar onto squares. Brush two edges of the square with egg wash. Cut a slit from each corner almost into the center, stopping just short of the center. Fold every other tip into the center, overlapping them, and press firmly. Place on a baking sheet lined with parchment paper. Press the center down with your finger where the tips overlap. Fill with 1/2 rounded teaspoon jam or filling. Brush with egg wash, then sprinkle with some coarse sugar,.Bake about 20 minutes, or until nicely colored. ENVELOPES: Turn the square so that a point is at the top. Put and elongated mound of about 2 tablespoons of cheese filling from top to bottom. Egg wash the side corners. Fold one corner over the filling and press firmly. Fold the other end over the top and press very firmly to seal. Place on lined baking sheet. Brush with egg wash and sprinkle with sugar and some chopped chocolate. Bake about 20 minutes, or until nicely browned (Or spread with lemon curd and then cheese filling and garnish before baking with toasted sliced almonds.). CHEESE POCKETS: Place a rounded tablespoon of cheese filling in the middle of the square. Brush the corners with egg wash. Fold two opposite sides up and press firmly, as in the envelopes above. Bring the bottom corner up and press firmly over the fold. Lastly, bring the top corner up and across the fold and pinch it to seal. Egg wash and sprinkle the top with streusel. Bake about 25 minutes, until nicely browned.
Bring broth, milk and seasoning to boil. Stir in grits. Reduce heat and simmer. Stir occasionally (about 5-10 minutes). Add cheese and butter. Stir until melted and the consistency is to your liking. I like my grits on the runny side. Easily doubled or tripled or more.
Saute onion in butter over medium heat for 2 minutes until softened, not browned. Add garlic and saute an additional minute. Add lentils and 2 cups water; stir. Cover, turn heat down to medium low and cook 30 minutes until lentils are almost tender and water has almost cooked out. Add the chicken broth, tomato paste, cumin, salt and pepper. Cook another 30 minutes. Puree soup with an immersion blender or use a food processor or stand blender. Strain into pot and add crushed red pepper flakes and oregano; cook 10 minutes or longer to desired degree of spiciness and heat. Soup will become more spicy and hotter the longer you cook the red pepper flakes. Add water if soup is too thick (for your taste, I like it relatively thin).
Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin. Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours. Shred the meat with a fork and simmer on high for additional 10-15 minutes. Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
Place pork chops in a slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle with brown sugar; drizzle with ketchup. Cover and cook on LOW for 6 hours or until meat juices run clear.
Mix dry ingredients in mixing bowl. Cut in shortening with a pastry blender until the mixture resembles coarse crumbs. Add ice water a little at a time, tossing with a fork to make a pastry-like dough. Add a bit more water if it seems dry and won't hold together when squeezed lightly. Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ). Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded). Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out). Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown). NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Make a mixture of 2 Tbsp. olive oil, ginger, saffron, and garlic. Bath the meat pieces in the mixture until all sides are coated. Put 1 Tbsp. olive oil in the center of the tagine and place the meat pieces on top of it. Clean the artichoke, take out the leaves and the core and only use the heart. Skin the preserved lemon. Place artichokes on top of the meat. Scatter olives on the tagine and then the skin of the preserved lemon. Squeeze the pulp from inside the lemon all over the vegetables. Add 1/2 cup water. Place in a preheated oven at 300 F. for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out. Then add the green peas and cook for 10 more minutes. (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.
Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed. Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.
Add all to blender. Blend 2 minutes or until smooth. Serve in a pretty glass with whipped cream and a straw.
Sort, Rinse and Soak beans overnight. Brown pork and onions in frying pan. Add spices and coffee. Bring to a boil; reduce to a simmer for 5 minutes. In crock pot or large sauce pan add beans, pork mixture, can of tomato sauce, and minced tomato. Cover with water and cook until tender.
Mix ingredients and place in casserole dish. Mix topping ingredients and place on top of Sweet Sue Chicken mixture. Place small pats of butter or margarine on top of casserole. Bake at 350 for 25 minutes.
Cook cavatappi pasta according to package directions so it is al dente, drain, add 1 Tbsp of butter while still hot, and mix through; set aside to cool mostly. In a large sauce pan, melt butter into cream over low heat. Add garlic salt and pepper to taste. Stir in the pecorino romano and parmesan cheese over medium heat until melted; this will thicken the sauce. Remove from heat and allow to cool mostly. Once both noodles and sauce are just slightly warm, stir the sauce into the noodles. Add 3 cups of cheddar cheese and mix. Smooth into a 13x9x2 baking dish. Sprinkle top with the remaining cup of cheddar cheese. Bake at 350 degrees F for 30 minutes or until top starts to brown slightly.
Deep fry fish fillet to brown. (set aside.). Remove squid skin, slice to butterfly. 1 1/2 size. Unshell the shrimps. Boil the mussel to remove from shell. Sautee garlic and onion, drop the squid, shrimp, mussel and last the fried fish fillet. add the remaining ingredeints and allow to boil for 2 minutes. Thicken sauce with cornstarch. serve in hot sizzling plate.
Preheat oven to 500 degrees. Combine all ingredients on a jellyroll pan which had been sprayed with non-stick cooking spray. Bake for 25 minutes or until tender, stirring every 10 minutes. ENJOY!
In a large bowl combine ground beef, bread crumbs, water, pepper, egg and onion soup mix. Mix thoroughly. Roll mixture out 1/2-inch thick, to a 10-by-6-inch rectangle between 2 sheets of waxed paper. Turn out onto cookie sheet, removing paper from both sides. Using finger or spoon handle, poke holes in meat. Bake in preheated 400-degree oven 10 minutes. Remove. Pour off any fat. Cut meat into 20 squares to fit rolls. Place one piece of meat into a roll and top with hamburger dills if desired. Serve hot. Makes 5 hearty servings.
Preheat oven to 350 degrees. Trim fat from chops. Combine juice and next 4 ingredients in a bowl; stir well. Combine breadcrumbs, Italian seasoning, paprika, and dash of garlic powder in a shallow dish; stir well. Dip chops in juice mixture, and dredge in breadcrumbs mixture. Place chops on a broiler pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until tender, turning after 25 minutes.
Preheat oven to 350°F Grease and lightly flour a 13 x 9-inch pan. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in prepared pan. Drop pie filling by heaping teaspoonfuls evenly onto batter. Bake 30 to 40 minutes or until edges pull away from pan and top is golden brown (my oven takes 50 minutes). Cool cake in pan for 45 minutes or until completely cooled. Completely cool cake. Combine frosting and whipped topping in medium bowl; blend well. Spread over cake. Refrigerate.
I am trying this recipe with slivered almond instead of walnuts. Cream margarine and sugars. Add egg and vanilla. Combine flour, baking soda, salt and cinnamon; add to shortening mixture. Mix well. Stir in the oats, raisins and walnuts. Drop rounded teaspoons of batter on an ungreased cookie sheet. Bake for 12-15 minutes at 350°. Cool for 1 minute before removing to wire cooling rack.