HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients in no special order - except to make sure you whip the cream cheese slightly. Pour into a well greased oven safe bowl and bake for 30 mins or until the cheese bubbles up. Serve with crustinies* or warm bread. *Crustinies are simple slices of your favorite Italian bread (1/4" or less cut on an angle) rubbed with a raw clove of garlic (cut the clove in half and simply rub over each slice of bread) a drizzle of olive oil and a dash of parmesan on each slice. Bake at 325°F till golden brown.
Preheat oven to 350 degrees F. Mix together brown sugar, flour, and nuts; stir in melted butter until all are blended. Reserve 1/3 cup of mixture, but pat the remains in a greased 8" square baking pan. Bake at 350 degrees F for 12 minutes. In a mixing bowl, beat cream cheese and sugar until smooth, then add remaining ingredients, mixing well. Pour mixture over baked crust, then sprinkle with reserved crumbs. Place pan in oven and bake for 25 minutes. Cool slightly, then cut into 2-inch squares.
Process marinade ingredients in food processor until it forms a coarse paste. Marinate chicken at least 4 hours, or preferably overnight. Barbeque chicken slowly over low heat until done as you like (about 1 hour for myself). You can baste periodically with remaining marinade if you like. Smoking with mesquite chips adds a variation.
Brown coated pork chops on both sides and place in crock pot. Add sliced onion and mix remaining ingredients to pour over top. Cover and cook on high for 2 to 2 1/2 hours or medium for 4 hours.
Place filets in a re-sealable plastic bag. Combine the marinade ingredients in a glass bowl or measuring cup. Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight. Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked. Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.
In a medium bowl, mix together the leeks, cream cheese, creamy salad dressing, vinegar, sugar, bacon bits, salt substitute and pepper. Refrigerate 2 to 3 hours, until well chilled.
To make two dozen sandwiches, simply spread a teaspoon of cream cheese between a pair of rice cakes. Serve each child two sandwiches (they fit nicely in a paper muffin cup).
Mix ingredients together well. Chill for at least a couple hours to blend flavors. Enjoy with your favorite vegetable dipper. (cook time is chilling time).
In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together. Dredge both sides of the chicken in the crumb mixture. In a small bowl, combine the lemon juice, honey, and Tabasco. Set aside. In a large non-stick pan, heat the olive oil over medium heat. Add the chicken, cover, and saute until browned on both sides and cooked through, about 10-12 minutes. Remove the chicken from the pan. Add the lemon-honey glaze to the pan. Cook for about 30 seconds until syrupy. Return cooked chicken to pan, flipping the chicken once to coat with the glaze. Remove from pan and serve.
Preheat oven to 500°. Spread pesto sauce evenly over crust. Place tomatoes and chicken evenly over crust. top with mozzarella cheese and black olives if you like them (I don't). Bake pizza for 5 minutes. Remove from oven and sprinkle Parmesan cheese over entire pizza.
Saute onion and sausage in large saucepan until browned. Add thyme, stir one minute. Add wine, boil until slightly reduced, about 2 minutes. Stir in broth, 1 cup of the beans, and the chicken. Mash the rest of the beans and add to pot. Partially cover and simmer for 10 minutes. Season to taste with salt and pepper, garnish with chopped parsley.
Place cubed meat in a large bowl. Combine spices in a small bowl. Pour spices and oil over beef and stir to thoroughly coat meat with spices. Combine onion, garlic, and beef in crock pot. Pour tomatoes over mixture. Cook on low for 5-6 hours or until beef is tender. Stir in squash and increase heat to high. Cook for about 90 minutes or until squash is tender. Taste mixture and add more salt and crushed red pepper, as needed. Stir in cilatro and serve in shallow plates or bowls.
Preheat oven to 400°F. Mix pesto with garlic and oil and toss with asparagus on a baking sheet. Season to taste with salt and pepper. Roast in a preheated oven for 10-12 minutes or until done to your. liking. Sprinkle with freshly grated parmesan cheese and serve hot.
Cook pasta according to package directions. In a large skillet saute onion in oil for 6 to 7 minutes. Add sausage,cook and stir until sausage is no longer pink. Drain. Stir in spaghetti sauce. Transfer to a 3 qt baking dish coated with non stick spray. Cover and bake at 350 for 15 to 20 minutes. Uncover sprinkle with cheese. Bake 5 to 10 minutes longer or until cheese is melted.
First, toast your coconut in a 350 degree oven, stirring often. Remove when your coconut is golden brown & then cool. Put walnuts in a food processor & process on low until they are pulverized & resemble coarse sand. Add the next five ingredients & process until completely blended & the mixture clumps together. Using a one inch scoop or two tablespoons, portion mixture onto a cookie sheet in 14 balls. Refrigerate until firm, about an hour. If desired, roll ball in hands to make more symmetrical. Put remaining 1/4 cup coconut, packet of Truvia & tiny pinch of salt in ziplock bag, shaking to combine. Put all 14 balls in the ziplock bag at once and shake to evenly distribute coconut coating. Store these raw coconut brownie balls covered in the refrigerator.
Soak the Takmaria Seeds in water for at least 1 hour. Boil the noodles/sev in water for about 15 minutes. Drain the water, and boil the noodles in a little milk for about 5-10 minutes on low heat. Do not burn the noodles! Turn off the heat and add lots of ice to the pot to cool the noodles for about 10 minute Stir them to quicken the process. Put the noodles in the glass, add Rooafzah/Rose Water, pour in milk, add a little crushed ice and stir. (Rooafzah is a sweet syrup added to milk or water for a drink in itself). Top it off with a scoop or two of the Pista Kulfi Ice cream and enjoy!
Preheat oven to 350 degrees. Put potatoes, cheddar, sour cream and cream cheese in mixer or food processor - process til mashed potatoe consistancy. Melt butter - saute mushrooms until they give up their moisture. Add in Whrchestershire sauce. Mix in flour - stir constantly for 2 minutes. Add broth, stir til boiling - turn to simmer and allow to thicken somewhat. Mix diced roast, carrots, drained corn and mushroom gravy together. Pour into sprayed 3 qt casserole dish. Spread potatoe mixture over top. Bake for 45 Minutes to one hour.
Mix ingredients in a jar. Dip damp toothbrush into mixture and brush your teeth for 2 minutes. Rinse.
Preheat oven to 375 degrees F. Line a shallow baking pan with foil. Place a rack in the pan. Combine ground beef, Italian sausage, salt, pepper, oregano, basil, pressed garlic, egg, tomato paste, Worcestershire sauce, Parmesan cheese and cream. Do not over-handle or meatballs will become tough. Form into 1-inch meatballs and place on racks so they are not touching each other. Bake 15 to 20 minutes until cooked through. While meatballs are baking, bring salsa and raspberry jam to a simmer, stirring until well combined. Toss cooked meatballs with raspberry salsa until well coated. Serve in a chafing dish or crock-pot to keep warm.
Place a rack in the center of the oven and preheat oven to 350F degrees. Lightly mist a 13 by 9-inch baking pan with vegetable oil spray. Set the pan aside. Place the cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven. Bake the cake until it is golden brown and springs back when lightly pressed with your fingers. 30 to 33 minutes. Remove the pan from the oven and place it on a wire rack to cool. Meanwhile, prepare the pudding. Place the pudding mix and milk in a medium saucepan. Fold in the butter and vanilla. Cook over low heat, stirring, until the butter melts, 3 to 4 minutes. Remove the pan from the heat and let it cool for about 5 minutes. Fold in the banana slices. To assemble the cake, spoon the pudding and banana mixture on top of the cooled cake, spreading the mixture out to all edges of the cake with the rubber spatula. Cover the pudding with the whipped topping, spreading it out to the edges of the cake with the rubber spatula. Scatter the crushed vanilla wafer cookies over the top. Serve at room temperature.
Cream butter and shortening with mixer. add vanilla. gradually add sugar, one cup at a time, beating on medium speed. scrape sides and bottom of bowl often. when all sugar has been mixed in, icing will appear dry. Add milk or water and beat at medium speed until ready to use. refridgerate leftover icing in an airtight container. Rewhip before using. *****For chocolate icing. Add cocoa powder or melted chocolate when adding the sugar.
Add marinade ingredients to large ziplock bag (oil,oregano, sugar, lemon pepper seasoning, salt, pepper, garlic, and both the zest and juice from 1 lemon). With a fork punch several holes in chicken breast so marinade can penetrate. Add chicken to bag and marinade for 4 hours. Remove chicken from marinade and grill on charcoal/gas grill with a hunk of smoking wood until juices run clear. Remove and let chicken cool slightly to handle. Put your palm flat on each chicken breast and slice each chicken breast in 1/2 so that each piece is 1/2 as thick as original chicken breast. Spread about 2 teaspoons of pesto over 4 slices of the bread. Add cheese and then 1/2 of each breast of chicken that you cut above. Add 3 artichoke per sandwich, broken up. Put other 4 slices of bread on top. Grill in panini press until bread is nicely toasted and cheese is melted (about 4 minutes).
In a bowl, mix together the brown sugar, salt, crushed red pepper flakes, mint leaves, and brandy to make a paste. Rub the paste all over the salmon, wrap in plastic wrap, and refrigerate 4 hours to overnight. Preheat an outdoor grill for high heat, and lightly oil the grate. Place soaked alder chips in a small disposable aluminum pie pan or piece of aluminum foil at the back of grill, under the grate. Allow the wood chips to begin smoking, then turn the heat to the lowest setting, position the salmon on the grate, and close the lid. Cook and smoke the salmon until it has turned a red-brown color and flakes easily, about 45 minutes. COOK'S NOTE: Can be made ahead and served cold. The red pepper flakes will make it hot and fiery with coolness from the mint. Enjoy! Can be served cold at a brunch with bagels and cream cheese. Remember, it has a kick!
In a large bowl, combine the cereal and peanuts. In a small saucepan over medium heat, combine the butter, peanut butter, Worcestershire sauce, salt and garlic powder; cook and stir until butter and peanut butter are melted. Pour over cereal mixture and toss to coat. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Cool; stir in candy corn. Store in an airtight container. Yield: about 2 quarts.
Combine all the ingredients except prawns and bamboo skewers to make a marinade. Mix prawns into the marinade and refrigerate for at least 30 minutes. Thread 4 prawns onto each skewer and barbecue over medium heat for 2 to 3 minutes each side. Serve with salad.
Tear the angel food cake into 1-inch cubes (into a large bowl). With your fingers, tear the cream cheese into small pieces (into the same bowl). Add the Cool Whip. Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do. Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling. Refrigerate until ready to eat. Servings are approximate. Original recipe called for 1 can of topping but I always use 2.
Mix sugar, cocoa and salt in saucepan. Stir in water. Cook and stir over medium heat until mixture boils. Boil and stir 2 minutes. Stir in milk and heat, do not boil. Remove from heat, add vanilla. Pour into mugs. Add a shot of schnapps. Top off with whipped cream and a sprinkle of cinnamon.
Preheat Oven to 350*. Cream together the Eggs and Sugar. Add melted Butter to the Sugar mixture. Next add Evaporated Milk and Vanilla. Last, Stir in the Coconut ( Please use a Good Quality Shredded Coconut). Pour Mixture into an Unbaked deep dish pie shell. Bake pie for 35 to 45 minutes or until set. (The top of the pie should Just be slightly brown on top.). Let Pie Cool and refrigerate for 1 to 2 hours. If you like add Whipped topping or Meringue. Enjoy!
Warm the olive oil in a large soup pot over medium-low heat, and add the garlic and rosemary. Cook for a minute or two, and then add the tomatoes, sugar, salt, a few grinds of pepper, roughly half of the chickpeas, and the stock. Bring to a boil over high heat; then reduce the heat to low and simmer, partially covered, for 20 minutes. Remove the soup from the heat to puree. If using an immersion blender, puree the soup directly in the pot. Otherwise, wait a few minutes, until the soup cools; then puree it in batches in a blender or food processor and return it to the pot. Add the remaining chickpeas, and warm the soup over medium heat. Serve warm.
Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour. Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup. Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through. For Vegetarian do not use Chicken fat.
Heat the olive oil in a large saucepan over high heat; saute the onions and green pepper until the onions are browned, about 8 minutes. Add the garlic and saute for 30 more seconds. Lower the heat to medium-low and add the tomatoes, chilies, cinnamon and thyme. Stir until the mixture reaches the consistency of a paste, about 5 more minutes. Add the stock and cilantro; simmer on very low heat for 30 minutes. Stir in the cocoa until it is combined and simmer for another 10 minutes. Season with salt. Heat the vegatable oil in a skillet over medium-high heat; add the tofu, lightly browning both sides, about 3 minutes per side. Place 3 slices of tofu on each of 6 plates; cover evenly with the mole sauce.
First, make the pesto by: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns into a fine powder. Combine the pepper, cilantro and garlic and work into a fairly smooth paste in the mortar or in a small blender or food processor. If you opt to use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. To keep the pesto for later use, put it in a glass jar, pour a little oil on top to cover it and seal tightly. Heat a wok or medium skillet over medium heat. Add the oil, and swirl to coat the surface of the pan. When oil is hot, add the Cilantro Pesto. Stir-fry the pesto until quite fragrant, about 2 minutes. Increase heat to medium high and crumble in the ground pork. Stir-fry the pork until it breaks up into small lumps, renders some of its fat, and is no longer pink, approzimately 2 minutes. Add the fish sauce and sugar and continue cooking, stirring and scraping often to brown and coat the meat evenly. After approximately 4 minutes, when the meat is nicely browned, remove the pan from the heat and taste the sauce for a pleasantly salty-sweet balance. If needed add more fish sauce and/or sugar and return pan to heat in order to reduce the additions. Remove from the heat, transfer to a medium bowl and allow to cool to room temperature. Peel the pineapple and cut crosswise into 1/4 inch-thick slices. Remove the hard core from the center of each slice and cut into 1-inch squares. You should have about 2 cups of squares. To serve, mound a spoonful of savory pork onto pineapple square. Garnish each mound with pepper strips and cilantro leaves. Transfer to a platter and serve at room temperature as a finger food.
Assemble pizzas by spreading on 1 T. sauce, them top each bread slice with 1/4 cup cheese. Wrap each pizza individually in plastic wrap and freeze. To serve: Place frozen pizza on a cookie sheet and bake at 350 for about 15 minutes or until cheese is melted.
Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown. Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.
Crepes:. Blend together eggs, water and flour in small bowl until smooth. Stir in tarragon. Lightly brush a 10-inch nonstick skillet with melted butter and heat over Moderate heat until hot but nor smoking. ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. Cook until just est and underside is lightly browned, about 30 seconds, then invert crepe onto clean kitchen towel in one layer and cool. Make 5 more with remaining batter in the same manner. Lemon Sauce:. Melt butter in 2 quart heavy saucepan over low heat. Add flour and cook, whisking, 2 minutes. add chicken broth in slow stream,whisking,then bring to a boil. Reduce heat and simmer whisking occasionally,about 5 minutes. Stir in lemon juice, zest pepper and cream, then remove from heat. Assembly:. Preheat oven to 425°F Butter a 13x9" baking dish and spread with half of the sauce. Stir together butter, shallots, salt and pepper and spread about 2 tsp on top of each fillet. Put crepe on a work surface, then place 1 salmon fillet, butter side down, in the center of the crepe and fold it around the salmon, leaving ends open. Transfer to baking dish, arrange seam side down, in sauce . Make 5 more in the same way. Spoon remaining saucr over and bake 15 -20 minutes or until cooked and sauce is bubbling. This recipe can be made 1 day in advance and refrigerated until ready to bake. I have also assembled the crepe and salmon and then frozen them at this point. then all I have to do is make the sauce Thaw the salmon crepe and bake.
Mix puffed rice, peanuts, chickpea flour noodles, and fried lentils together in a pot. Add tomato, cucumber, mung beans sprouts, ginger, mild onion, coconut, cilantro, and coriander. Add tamarind sauce, lime juice, chat masala, garam masala and mustard oil. Mix well. Serve in a bowl or a cone made from newspaper. Eat with a spoon.
Prepare a vinaigrette by mixing with a fork the olive oil the balsamic vinegar and the spices in a bowl. Add the chickpeas and keep it cool in a fridge for 30 minutes. Serve it in small bowls with toothpicks.
In a 10 or 12 inch skillet, cook onion and bell pepper in butter until onion is tender but not brown. Add potatoes, chicken, picante sauce, cumin, and salt; mix well. Simmer 5 minutes, stirring occasionally. Top with cheese; cover skillet to melt cheese.
Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool. Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze. When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.
Preheat the oven to 400 degrees. Cut the potatoes into reasonable sized cubes. Leave the skins on for extra vitamins and taste. In a large bowl, combine the oil, fajita seasoning and the lime. Mix together until it is almost a paste. Put the cubed potatoes into bowl and stir around until the potatoes are well covered by the oil mixture. Transfer to an foil covered baking tray and bake in the oven for between 25 and 30 minutes depending on the size of your cubes. When they have gone golden brown, remove from the oven and serve.
NOTE: I used premixed tempura/poster paint in bottles (12 oz for the silver, 1 oz for the black). "Active" time is spread out over the days: it takes about 25 minutes to make the paste, 20 minutes to do each layer of papier mache, about an hour to paint, and should take less than an hour to do the "lightbabre.". FOR PINATA: Prepare papier mache paste (#38097). Inflate balloon until it is as large and round as possible. Tuck the end into balloon. Coat strips of newspaper, one at a time, and lay onto ballon, making as smooth as possible with your hand. Cover entire balloon. Let dry overnight or about 12 hours. Repeat step two at least twice (3-4 layers is good). Allow to dry completely. Surface should be very hard! Cut a "trap door", about 3" x 3" on one side (for adding candy). Detach balloon from the inside of the pinata and remove. Paint the ball completely with silver tempera paint. Allow to dry. Repeat until ball looks uniform and no newspaper shows through (you may want to lay down a "primer" coat first in a neutral color). Once silver is dry, paint "Death Star" details in black: paint a line around the "equator." One one side near the top of the ball, paint a medium sized (about 4" diameter) circle with decreasingly smaller circles inside for the "superlaser" disk. Some vertical and horizontal lines will suggest detail. Once dry, attach string to top by poking 2 holes in the top and threading it through. Add candy, etc to about 1/3 full, and tape shut. Lift by the string - if the string starts to tear the pinata, reinforce with hot glue. FOR LIGHTSABRE: NOTE: Must be done by an adult, as glue is very hot! Apply a line of hot glue to the 8 1/2" edge of the grey sheet of foam. Press vertically to the bottom of the mop/broom stick (for the handle). Wrap foam taughtly around stick. Apply a line of glue to the already glued down edge and press foam to it (foam will overlap). Allow glue to cool slightly, cut end off until edges are flush. Apply another line of glue over seam, if needed. Repeat 4 times with blue or green foam, each level flush with the previous, until stick is covered. Once completely cooled, use the black paint to add details to the handle - horizontal lines, circle for a "button," etc. TO PLAY: Drape rope over a tree branch, and have one person hold the end, or hang as desired. Each player uses the "lightsabre" to hit the "Death Star" until the pinata breaks apart. Older kids should be blindfolded. This pinata should be strong enough that 6-8 younger kids should get a turn, and it should start breaking apart (no adult help needed!) during the second round.
Be sure the artichoke hearts are drained, then rinsed and well drained THEN chop them. Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam). In a glass bowl or large glass measuring cup, whisk together cream, flour, garlic pepper and 2 tablespoons Parmesan cheese until well blended. Heat in microwave oven 2 1/2 to 3 1/2 minutes, stirring twice, until very hot and thickened slightly. Stir in spinach, Asiago cheese, artichoke hearts until well mixed. Turn into prepared 9-inch pie, quiche or attractive serving dish, spreading evenly. Sprinkle top evenly with remaining 2 tablespoons Parmesan cheese. Bake, uncovered, in oven 15 to 18 minutes or until hot and bubbly. Serve with thinly sliced crisp crostini or tortilla chips.