HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a small microwave-safe bowl. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer. In a large mixing bowl, beat together the cream cheese, whipped topping, key lime juice, zest, and the condensed milk until well-combined. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate at least 4 hours before serving.
Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix. Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours). Add Cool Whip and whip in electric mixer. Pour into serving dish and refrigerate several hours.
Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan. In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Coll completely; frost. Frosting: In small microwave-safe bowl, place chocolate chips. Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water). Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.
Slice potatoes thin (the thicker they are the longer it will be till they are done. Cut up the garlic how you like, I slice it (keep in mind the more cut up it is the more flavor it will have). Chop up onion (I leave it in partial slices). Take out a casserole dish (I use 1.9L). First put in 1T. butter (so it doesn't stick too bad to the bottom). Add 1/3 of the potatoes (pressing down to spread the butter on the bottom), 1/3 of the onion, about 1 clove of garlic, 1-2 teaspoons butter, about 2-3 tablespoons cheese whiz (sometimes I melt it first), and sprinkle with salt and pepper. Repeat 2 more times to create layers, ending up with cheese layer on the top so it will coat all the potatoes. Heat oven to 350 degrees. Bake till potatoes are tender about an hour, check often to make sure it is not burning and mix only twice to evenly coat but not to break up potatoes too much.
Let tortillas stand at room temp while preparing filling. Combine cream cheese and mayo until creamy add olives, ham and onions mix evenly. Spread a thin layer on top of each tortilla. Tightly roll up each tortilla. Wrap individually in foil or plastic wrap. Refrigerate for 3 hours or overnight. To serve, cut into 3/4-inch diagonal slices.
If using canned chickpeas, rinse and drain them. Combine the cooked or canned chickpeas in a saucepan with the garlic, peppers (or pepper flakes), 3 tablespoons of olive oil, and 1/4 cup of water, bring to a simmer, cover, and simmer for 20 minutes. Preheat oven to 400°F. Remove and discard the red peppers. Add the cumin to the chickpeas and spread half the chickpea mixture in the bottom of a 9" square baking dish. Place the fish on top, sprinkle with salt and pepper, cover the fish with the remaining chickpeas, drizzle the remaining olive oil over the top. Cover the baking dish and bake for 30 minutes until the fish is just flaky but not falling apart (check after 20 minutes). Serve hot, garnished with sprigs of parsley or cilantro and lemon wedges.
In a heatproof bowl, soak dried mushrooms in boiling water for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside. In a skillet, heat oil over medium heat. Add beef and cook, stirring, until lightly browned. Using a slotted spoon, transfer to slow cooker. Add onions, celery and carrots to pan and cook, stirring until softened. Add garlic, salt, peppercorns, thyme and bay leaf and cook, stirring for 1 minute. Add barley and stir until coated. Stir in tomato paste, beef broth and reserved mushroom liquid and bring to a boil. Transfer to slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Discard bay leaf. Ladle into bowls and garnish with sour cream and dill.
Cook penne rigate as package directs; drain. Combine flour and basil in paper or plastic bag. Add chicken; shake to coat evenly. In large skillet, over medium-high heat, brown chicken in oil. Remove chicken from skillet; drain. In same skillet add pasta sauce. Bring to a boil. Return chicken to skillet. Reduce heat. Cover; simmer 15 minutes or until chicken is fully cooked. Serve with hot penne.
Mix all of the ingredients for 10 minutes. Place in a greased and floured tube pan. Bake at 375°F for 45 to 50 minutes.
In a small saucepan, mix orange juice, water, ginger, cinnamon and clove over medium heat. Once the mixture is hot, stir in honey until dissolved. Pour into a mug and enjoy.
Combine bread crumbs, brown sugar, chili powder, garlic powder, dry mustard, celery seed and cayenne. Season each chicken piece with salt and pepper. Roll in the melted butter, then into the crumb mixture to coat. Arrange skin side up in a shallow baking pan, making sure that pieces don't touch. Sprinkle with any remaining crumbs and bake at 375*F for 50 minutes.
Heat oil in large skillet over medium high heat until hot. Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally. Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink. Stir in the tomatoes, Cajun seasoning and salt. Reduce the heat to low. Cover and simmer for 10 min or until the chicken is no longer pink in the center.
In a med bowl, beat eggs w/salt & pepper till just blended. In a 9-in skillet over med-heat, heat the oil & saute onion (stirring often) till soft & caramelized (10-12 min). Turn out of the pan & set aside. In the same skillet, melt butter over med-heat. Pour eggs into the pan & cook, lifting from the edge to let the runny portion flow underneath. When almost set, scatter the onion & salmon over it. Roll over 1/3 of the omelet & tilt it onto a warm plate, making another fold. Divide omelet into 2 servings. Spoon sour cream over the top, sprinkle w/chives & serve immediately. (Serving w/toasted bagels was suggested).
Stir orange juice into cornstarch in medium saucepan. Add strawberries, sugar and marmalade. Bring to a boil, stirring occasionally. Reduce heat to low; cook 2 minutes, stirring, or until sauce thickens. Cool or chill. Cut cake into 12 slices. To serve, spoon sauce over each slice. Garnish with whipped topping, if desired.
Pick over and rinse the beans; set aside. In a large, heavy pot, cook the bacon over medium-high heat until fat is rendered. Add the onion and cook, stirring frequently, until soft but not browned, about 5 minutes. Add the beans, garlic, cumin, bay leaves, brown sugar and enough water to cover by about 2 inches. Cook until the beans are tender. . Add the tomato puree and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Just before serving, stir in the cilantro and lime juice.
Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. In a bowl, stir remaining salt, turmeric, and cayenne with powder and 1/2 cup water; set paste aside. Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes. Add cumin and fennel, cook for30 seconds; add paste and chiles. Add fish, and cook,basting, until done, 10--12 minutes.
Set oven at 350 degrees F. Wash and drain mushrooms, remove stems, and reserve caps. Chop stems to make 1 cup. Cook chopped stems and green onion in butter until tender. Stir in flour, savory and 1/8-teaspoon pepper. Add wine and 2 tablespoons water. Cook and stir until thickened and bubbly. Stir in ham and cheese. Fill caps and place on 16 x 10 x 1 inch baking pan. Top with breadcrumbs and bake 15 to 20 minutes.
Boil potatoes and slightly mash. Saute scallions and leeks in 1 tablespoon margarine (part of stick). Add milks to pot, and slowly add flour, stirring so it is not clumpy (used to thicken- cornstarch in a smaller measurement may suffice). Bring to boil. Add all ingredients listed, except for scallion, and reduce heat. Make sure to stir and combine very well. Boullion cube should be completely crushed and distributed throughout soup. Cook until desired consistency. Chop scallion for garnish on top, or add into soup if desired. Serve!
Toss the shrimp with lemon juice. Heat the butter and oil in a large saute pan over medium heat and add the mushrooms. Saute 3-4 minutes, stirring occasionally, then add the shrimp and cook for another 2 minutes. Season with salt and pepper. Add the onions and cook another 2 minutes. Remove shrimp, mushroom and onion mixture from pan and save on a plate. Deglaze the saute pan with the wine, allowing it to come to a boil. Reduce the wine by half. Add 1/2 of the cream stir, reducing the heat to medium. Beat the egg yolks with the remaining cream. Add a little of the hot cream/wine mixture to the yolks to temper them. Beat well and then add the eg mixture to the sauce. Correct the seasonings. Return the onion/shrimp/mushrooms back into the sauce and toss with hot, freshly cooked pasta al dente. Garnish with a lemon slice and serve. Enjoy!
Slit the dates lengthwise and remove the pits. Grind almonds in food processor until a powder consistency. With machine running, add sugar, vanilla, rose water / almond extract and 1 tsp hot water. Mixture should begin to come together in a ball (if not, continue slowly adding hot water, being careful not to add too much or consistency will be too soft). For each Moses, make a small ball for the head and an oval piece for the body. Roll the body in the crushed pistachio nuts and attach body to head. Put Moses in a date and press the date to secure him. Gently pinch top and bottom of date to make basket shape, if necessary. Using whole clove, pierce 2 holes in the head. Place coriander seed or mustard seed in holes to represent Moses' eyes.
Put the butter and sugar into a bowl and mix well with a wooden spoon, then beat in the egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for 30-60 minutes. Preheat the oven to190oC Gas Mark5. Line 2 baking sheets with baking parchment. Unwrap the dough and roll out between 2 sheets of baking parchment to about 3mm thick, sprinkle with half of the chopped pistachios and roll lightly with the rolling pin. cut out cookies with a cutter and place on prepared baking sheet, spread well apart. Bake for 10-12 minutes. Leave to cool on the baking sheets for 5-10 mins then using a palette knife, carefully transfer the cookies to wire racks to cool completely.
Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Saute until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.
Preheat oven to 425 degrees. Stack to baking sheets together and line the top baking sheet with parchment paper. Arrange oven rack to upper one third position. In a food processor bowl, add flour, sugar, salt baking powder, and baking soda and blend briefly. Add butter and pulse to make a grainy mixture. Alternately, combine the dry ingredients and cut in butter with a pastry knife. Turn into a large bowl. Lightly beat egg with buttermilk and then add to the dry ingredients. Combine with fork until you have a soft shaggy dough. Turn out mixture onto a lightly floured surface and knead 8 to 10 times until mixture is just barely rollable. Divide dough into two halves. Shape each half into a ball. Roll ball into a circle about 1 inch thick. Cut each circle into 4 wedges or more depending on how big you want your scones. Place wedges on prepared baking sheets. Brush tops with milk or melted butter. Bake until golden brown, about 15-20 minutes. If making smaller scones check on them after 15 minutes. It will take a bit longer to cook the larger ones.
Spread 2 Tbsp Cool Whip on 12 of the graham cracker squares and top with remaining graham cracker squares to make a"sandwich". Wrap individually in wax paper, place into ziploc freezer bags and freeze. Grab out of freezer and eat as a snack or dessert. Discard after one week.
In a medium bowl whisk all ingredients until well blended. Pour over chicken and refrigerate for 6 hours (no more than 6 hours).
Chicken: Heat oven to 475°. Combine garlic, seasoned salt, 3 tablespoons olive oil and the butter; microwave on high 1 minute, or till butter is melted; mix well. Combine bread crumbs and grated cheese; mix well; coat chicken breasts with the garlic mixture then coat with the crumb mixture; place in an ungreased 15x10x1-inch baking pan and bake for 20 minutes or till chicken is fork-tender and juices run clear. Pasta: Cook broken lasagna noodles to desired doneness as directed on package; drain and cover to keep warm. Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot; add 1 garlic clove, cook and stir for 1 minute; add spinach and 1/2 teaspoon seasoned salt; mix well and cook 2-3 minutes or till spinach is cooked, stirring frequently. Add cooked noodles, tomatoes and chopped basil; cook 1-2 minutes or until thoroughly heated, stirring occasionally. Serve pasta mixture with chicken and garnish with shaved Parmesan cheese.
Preheat oven to 475. Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato. In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside. In a large bowl whisk together the olive oil and sour cream. Add the potatoes and toss to coat well. Sprinkle in the spices mixture and then toss again, coating potatoes evenly. Place potatoes skin side down on a lightly pan-sprayed baking sheet. Bake in the oven for 25min or until lightly browned.
Combine all ingredients. Mix well. Scoop into 2 oz balls. Bake at 350F for 30 minutes or until the internal temperature reaches 165°F.
Whisk together the garlic, beer, worcestershire sauce, hot sauce, mustard, and salt and pepper. Add cheese one cup at a time and beat until smooth. Pack into a 2-cup bowl or crock, cover with plastic wrap and chill for 24 hours. Serve with crackers.
Heat the vegetable stock to a low simmer. Keep simmering throughout the making of this recipe. In a small bowl, combine the saffron and 1 cup of the vegetable stock. Set aside to infuse. Heat oil in a very large skillet (12 inch diameter at least). Saute the onions, garlic, carrots and zucchini in the oil until the onions are translucent. Add the Arborio rice and stir for a few minutes. Add the wine, the saffron-infused stock, and an additional ladle of stock. Stir well. Add pepper to taste. Stir the risotto until most of the liquid is absorbed. Add 1-2 ladles of vegetable stock and stir until the liquid is absorbed. Repeat the previous step until the the rice is tender but there is still a speck of white in the center of each grain. This is a sign of a well-made risotto. This should take about 20 minutes. Serve with Parmesan cheese if desired.
Cut crust from bread. Roll to 1/8 in thickness. Spread some peanut butter on each slice. Combine sugar and cinnamon and sprinkle evenly over each slice. Roll up each slice jellyroll style. Place seam side down in a lightly greased pan. Brush melted butter over rolls. Bake at 350 for 7min on each side.
Brown meat in skillet with olive oil over med high heat. Add garlic and onions and cook until onions are tender (about 2 mins). Add enchilada sauce, tomatoes, chiles, and pepper; stir well. Bring to a boil, then simmer for 1-2 hours, until meat is cooked through and tender. Combine flour and water and add to beef mixture. Stir constantly; bring to a boil and cook until it is slightly thickened. Spoon 1/2 cup filling into warm tortillas and sprinkle with cheese, before rolling up tortillas (fold sides and bottom of tortillas before rolling). Spoon additional filling over top of each enchilada and sprinkle with additional cheese before serving.
Brown sausage with garlic, parsley and onion powder until done. Cook pasta according to box. Drain. Stir in cooked sausage, tomato paste, Italian dressing, and hot water. Stir until well combined. Top with Parmesan cheese to liking. Can serve with side of garlic bread.
Ancho milk: Steep chilies in milk for 10-15 minutes, cool slightly and puree. Use as you would regular milk. Ancho potatoes: Place mashed potatoes in a saucepan and add the rest of the ingredients. Heat slowly, stirring regularly to avoid burning and to blend well adding the remaining milk if needed.
Put the pork in a heavy Dutch oven large enough to fit pork comfortably. Pour in enough cold water to cover the meat by about 2 inches. Add 2 tablespoons salt, bay leaf and bring to a boil. Boil for one hour, skimming foam off surface as necessary. Cut the stems off the guajillo chiles. Tap out the seeds. Heat oil in a medium skillet over medium heat. Add half the chiles and toast them in the skillet, turning with tongs, until they crisp up a bit and change color, about 4 minutes. Lift out chiles and repeat with remaining chiles. Pour enough boiling water over the toasted chiles to cover them. Soak until completely softened, about 20 minutes. Drain well. Wipe out the skillet with paper towels, put the onion and tomatoes cut sides down in the skillet. Cook, turning the veggies as often as necessary, until tomatoes are blackened on all sides and the onions are blackened on both flat sides. After the pork cooks one hour, ladle off 2 cups of the cooking liquid and pour into blender. Add onions and puree until smooth. Add chiles and tomatoes and blend until smooth. Ladle off another 2 cups of the cooking liquid and set aside. Drain pork, discard remaining liquid, wipe out the pot. Set the pot over medium-low heat and add the oil or lard. Stir in the flour and cook, stirring, 3-4 minutes. Pour the chili sauce into the pot slowly, stir well. Return the pork to a simmer, cover the pot and cook until tender, about 1 hour. While it cooks, there should be enough sauce to moisten the pork. If not, add reserved pork cooking liquid as needed. Serve hot over white rice or with flour tortillas.
Mash the avocado and mix all ingredients together in a bowl until creamy smooth. Joila, it is ready to use on your sandwich or toast.
Begin sauteeing sausage in little bit of oil, until browned over medium high heat. Add onion, carrot, celery, potatoes, and garlic. Cook about 5 minutes or until ingredients begin to soften. Combine split peas, water, and broth and bring to boil. Simmer covered for 1 1/2 hours. Uncover and cook for about 30 minutes or until soup slightly thickens.
Bring water, cream, sugar and espresso powder to simmer in medium saucepan, stirring occasionally. Reduce heat to low. Add chocolate and butter and whisk until melted and smooth. Keeps, covered and refrigerated, up to 10 days.
Put all the ingredients in a medium bowl and stir to combine. (You can do the chopping in a food processor -- you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.). Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed. Serve at room temperature or cover and refrigerate for up to 2 days.
Boil potatoes until tender, i prefer to leave the skin on. Drain water and put potatoes in a mixing bowl. Add margarine and sour cream. Use an hand masher and mash until desired consistency. Add salt, garlic powder and pepper to taste. Sprinkle chives or parsley on top.
Preheat oven to 250°F Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Cut cauliflower into florets. Add them to the food processor and process until finely ground. Dice one tomato and slice another tomato for garnishing. In a large bowl, place the processed cauliflower, diced tomato, green onion, and garbanzo beans and mix. Add 1/2 cup pesto and mix. Taste and add more pesto if needed. Season with black pepper. Arrange the salad on a plate with tomato slices. Infuse love and serve!
Preheat oven to 400°F Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Remove from heat; set aside. Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Bake seam-side down for 20 to 25 minutes or until golden brown. Cut diagonally into six slices to serve.
Heat butter and then add onion and simmer for 10 minutes. Add bouillon and bring to boil and then simmer for 20 minutes. Season to your taste with salt, pepper and Worcestershire sauce. Pour the hot soup into earthenware cups. On top of each, float a slice of sauteed French bread and sprinkle with grated cheese.
Heat oven to 375. Grease 2 qt. baking dish. Brown ground beef in large nonstick skillet over med. heat until thoroughly cooked, stirring frequently. Drain. Add corn, enchilada sauce and green chiles, mix well. Spoon 1/4 of beef mixture into baking dish. Top with 1/3 of tortilla strips. Repeat layers 2 times, ending with beef mixture. Cover with foil. Bake at 375 for 40 minutes. Uncover; sprinkle with cheese. Bake an additional 5 minutes or until casserole is bubbly and cheese is melted.
Dissolve the rennet tablets in 1/2 cup warm (NOT HOT) water; stir until dissolved. In a large glass or stainless steel bowl, combine the skim milk, buttermilk and rennet mixture; Stir. Cover bowl with plastic wrap. Let stand at room temperature for 24 to 36 hours or until the mixture separates into curds and whey. The large white curds will sink to the bottom of the container while the watery, whey rises to the top. Line a colander with 2 slightly dampened layers of cheesecloth, letting 2 inches hang over the edge of the colander. Place the colander over a large bowl. Slowly pour in the curds and whey. The whey will drain off; discard it or, if you are feeling ambitious, you can use it to make ricotta or as a substitute for water or milk when you are baking. Leave the curds, covered and refrigerated, to continue draining and solidifying for another 24 hours or so before using. Fresh homemade cream cheese lasts about 1 week in the refrigerator. ~NOTE~ Central Market and Whole Foods both carry tablets of rennet, an enzyme that makes milk coagulate.
Cook pasta to desired doneness. Drain and cover to keep warm. In medium skillet, cook bacon until crisp. Remove and set on paper towels to drain. Reserve 1 tbsp drippings in the skillet. Add onion and cook until crisp-tender. Crumble bacon, add bacon, tomato and basil to the onions. Cook until just heated. Add to cooked pasta and toss well. Add salt and pepper if you want.