HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat Neufchatel or Cream Cheese, sugar and orange juice in a large bowl with electric mixer on medium speed until well blended. Stir in whipped topping. Spread 1 Tbs. of mixture onto each graham cracker square prior to serving. Top with fruit.
Preheat your oven to 400°F. Bring a large pot of water to boil and add a dash of salt. Cut the potatoes into roughly 1-inch cubes. Place the potatoes into the boiling water for 10 to 15 minutes. Drain the potatoes and then return them to the same pan. Place the butter, garlic and the thyme in with the potatoes and heat over a low flame until the garlic is just beginning to brown. Discard sprigs of thyme. Remove the potatoes from the heat and pour in the cream, salt, pepper, pecorino-Romano cheese and blue cheese. Use the back of a fork or a masher to lightly mash the ingredients together, leaving some lumps in the potatoes if desired. Place the potatoes into the bottom of a lightly greased 3-quart casserole dish. In a small bowl, combine the olive oil, breadcrumbs, Parmesan cheese, rosemary and parsley. Spoon this mixture over the potatoes and bake the casserole, uncovered, in the oven for 20 minutes.
Beat shortening and brown sugar in medium bowl until blended; beat in egg. Mix in 1/4 cup apple juice. Combined flour, baking soda, salt, and spices; mix in remaining 1/4 cup apple juice and apples. Drop by teaspoonfuls, 2 inches apart, onto greased cookie sheets. Bake at 350 until browned, 10 to 12 minutesCool on wire racks. Spread with frosting and sprinkle each cookie with crushed walnuts. Caramel Frosting: Heat margarine, brown sugar, and water over medium high heat in saucepan,stirring until sugar dissolves. Remove from heat; beat in powdered sugar and enough milk to make spreadable consistency; use immediately. If frosting begins to harden, return to low heat and stir in more milk.
Sift flour into a large mixing bowl, create a well in the middle. Add dried yeast, olive oil, sugar, salt. Add warm water. Knead for 3 min, adding a small splash of water as needed to incorporate all the flour. If too sticky, dust lightly over with flour and keep kneading. Add Italian herbs. Knead for another 5 - 7 min, or until dough is elastic. Cover with plastic wrap, layer over a warm, damp towel and set for at least 30 min in a warm area for dough to rise. (Tip: If you live in a cold climate, set a pot of water to boil on high heat, and set the covered bowl near it to warm it up. Don't put it too close, just enough for the bowl to heat and warm up. Too hot and the yeast will get killed!). When dough has risen, punch down, lightly use tips of fingers to pull out dough, dust a bit of flour over and then knead lightly until dough is round and smooth.
Peel squash and cut into small cubes. Boil in water until very very tender, drain well. Mash squash with a fork or large spoon, add beaten egg, sugar, flour and vanilla. Make into patties about the size of your palm and fry in 1/2 inch of oil until light brown. Serve hot.
Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Cut oranges into slices about 1/4 inch thick. Remove seeds. Mix flour, crumbs, sugar, and allspice. Dip oranges into mixture. Coat evenly. Brown on both sides in butter.
Cook the beans till almost done ( I microwave them for about 8-10 minutes). Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies. When the onions get a little brown, add the cooked green beans. Add turmeric. Add the coconut. Add salt to taste. Cook for about 5 minutes until all the ingredients are combined. Serve hot with rice or Indian bread.
Bring water to a boil; add dashinomoto and miso, stir until miso is dissolved. Add any extras if desired. Garnish with chopped green onions.
In a saucepan bring 1 cup water and sugar to a boil stirring frequently. Boil for 1 minute or until the sugar is completely dissolved. Remove from heat then stir in the thawed orange juice concentrate, lemon juice and remaining 2 cups water. Transfer to a freezer-safe bowl mixing. Cover and freeze until semi-frozen but still a mixable consistency. Remove from freezer then using an electric mixer beat until blended, then add in the cream and beat until combined. Cover and return to the freezer until solid. Remove about 12-15 minutes before scooping out of the bowl.
Combine the flour, baking soda and salt in a small bowl and set aside. Melt 2 cups of the chocolate chips, the unsweetened chocolate and butter in a heavy-bottomed saucepan over low heat, stirring until smooth. Set aside. In the large bowl of a stand mixer on high speed, beat the eggs, sugar, ground coffee and vanilla extract until thick ribbons form and the mixture has doubled in volume. By hand, stir in the melted chocolate mixture until thoroughly combined, then add the dry ingredients, chopped walnuts and the remaining chocolate chips. Cover and refrigerate for 1 hour or until firm. Preheat the oven to 350 degrees. Have ready some large baking sheets lined with parchment paper. (If you have a convection oven, use that setting.). Make golf ball-size scoops of dough, spacing them about 2 inches apart. Bake, in batches, 10 to 12 minutes; the tops will crack, but the cookies should be gooey inside. Cool on the baking sheets at least 1 minute before transferring to a wire rack to cool completely.
In a medium/large bowl, mix yeast with warm water. Wait five minutes. Add the sugar, flour, salt, and oil. Knead until light. Add herbs and pepper. Knead into dough until blended. Place dough in well oiled bowl and allow to rise for 1 hour. After one hour, punch dough down and let rise for another 30 minutes. Place on baking sheet in a loaf shape. Sprinkle top with a bit of salt and rosemary. Bake at 370 F for about 25-35 minutes, or until top is golden. Note: Inside may seem a bit doughy when cut at first, but as long as the top is golden and hard your fine.
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor). Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done). Garnish with green onions and/or cheddar cheese.
Arrange fruit cubes and slices alternately on skewers. For Poppyseed Dip, stir together remaining ingredients in a small bowl. Serve dip alongside fruit kabobs.
Preheat oven to 350 F degrees. Place cooked spaghetti in a deep 1.5 quart oval baking dish or a glass 9x13" casserole. In a skillet, brown the ground beef until cooked through;drain fat and stir in spaghetti sauce. Heat over low heat, covered, until warmed through, stirring occasionally. Meanwhile, in a small saucepan, melt butter over low heat. Add onions and peppers to the butter and saute until just lightly browned. Cut up cream cheese into small chunks and add to the onion mixture; stir until melted and well combined. Pour half of the meat sauce over the cooked spaghetti. Pour all of the cream cheese sauce over the first layer of meat sauce, using a spatula to spread evenly. Pour remaining meat sauce over the cream cheese layer, again using a spatula to spread evenly. Sprinkle some Parmesan cheese over the top to taste. Cover with foil and bake for about 25 minutes or warm and bubbly. Remove cover and bake 5 minutes more. This can be prepared ahead, refrigerated, and not baked until the following day, if desired (if you do, allow extra baking time).
To make the Basil & Lemon Mayonnaise, place all the ingredients in a small bowl and stir until they are well-combined; set aside while you cook the sausages. Cook the sausages under a medium to hot grill, turning occasionally, until they have browned all over and are cooked right through, or if it's summer and you have a BBQ, bung them on the barbie (Aussie for "put them on the barbecue"). Cut lengthways slits in the sausages, three-quarters of the way through; divide the chutney evenly among the sausages (in the slits) and sprinkle the grated cheese on top of the chutney. Return the sausages to the grill (or the barbie) and cook them for a further 2 minutes or until the cheese has melted. Cut the rolls lengthways in half, being careful not to cut them all the way through; spread the cut sides with the Basil & Lemon Mayonnaise; divide the tomato slices (and cucumber slices if you're using cucumber) between the rolls; add the optional salt and pepper (if using) on the tomato (and cucumber) slices, sausages and baby spinach leaves evenly between the rolls; and serve.
In a bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture. Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm.
Thoroughly combine first 5 ingredients. Cut into spice mixture into shortening until fine. Combine egg, milk and molasses. Add to dry mixture and mix until just moistened. Fill greased muffin pans 2/3 full. Sprinkle each muffin with sugar. Bake at 400°F about 20 minutes.
In bowl, mix sugar, salt, flour, cocoa, and baking soda. Carefully mix in mayonnaise and coffee. Pour in mold lined with greased foil. Tightly wrap mold with more aluminium foil, so as to steam doesn't ruin the cake (or use the paper towel method: place 5-6 thick paper towels between slow cooker lid and mold). Bake on high for 2 1/2- 3 hours, depending on slow cooker. When cake is baked let it cool completely, then sandwich it, fill with a thin layer of marmalade and reassemble it. If you used a"tall" slow cooker like my old Rival 3100 you can even cut it twice and use two kinds of marmalade. The cake keeps wonderfully in the fridge if well wrapped in foil for three days at least.
Put ham in crock pot (slice off a side to make it fit if you need to--I use a 7qt slow cooker). Dump cranberry sauce on top. HAVE FUN! Rub sauce in between slices. Dump pineapple and juice on top of ham. Cook on low for eight hours. Eat thankfully.
Mound apples in buttered 9 inch pie pan; sprinkle with the orange juice. Combine remaining ingredients in bowl. Sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender and topping crisp.
Mix together the warm coffee, castor sugar and stir until all the sugar has dissolved. Pour into a shallow freezer container and freeze overnight. The next morning, mash wit a fork to break up the ice crystals. The granita should have a rough texture. Return to the freezer until ready to serve. Lightly whip the cream. Stir in icing sugar. Cover and chill until needed. To serve, break up the granita and spoon into 6 glasses. Top with spoonfuls of the cream and dust with cocoa powder. Serve immediately as the granita will melt very quickly.
In a bowl mix together miso, sugar, sake, mirin, sake and egg yolk. Wash eggplant and cut lengthways in 1cm thick pieces. Sprinkle with salt and leave 1/2 hour. Rinse, pat dry then brush with a little veg oil on both sides. Either BBQ, grill or panfry eggplant until soft. Spread one side with miso mix, and sprinkle with sesame seeds. Grill for a few minutes until the miso bubbles on top. Serve, garnished with a little julienned spring onion greens.
Split the fish, put in a greased ovenproof dish and brush over with a little oil, then sprinkle with seasonings and herbs. Mix the tomato puree with 2 Tblsp. oil, then add the sugar and water. Pour this around the fish and trickle a little down the center of the fish itself. Split the peeled bananas lengthwise and put around the fish. Bake in a slow oven (3008) for about 1/2 hour, basting occasionally. Serve with plain boiled rice.
Preheat oven to 400 degrees. Cut each sheet of puff pastry into 4 equal squares. Place the puff pastry squares over eight individual 6" tart pans or molds. Weight down the middle of the tarts with beans or marbles on a small piece of aluminum foil. Prebake the tarts in the oven for 10-15 minutes and cool. Remove the foil weights and allow to cool. Saute asparagus in olive oil until tender but not overcooked. Set aside on a paper towel to drain. Whisk together eggs, cream, half and half, and salt and pepper. Pour mixture mixture evenly into cooled tart shells. Add even amounts of cooked asparagus to each tart. Top evenly with crumbled Gorgonzola cheese. Bake for 25-30 minutes or until middle of each tart puffs up similar to a souffle. Remove from oven and cool for a few minutes or to room temperature before serving.
Grate or shred the pears and combine with salt in a medium bowl. Let stand for 1/2 hour, then squeeze out excess liquid. Combine with all remaining ingredients and mix well. The sambal will keep, covered and refrigerated, for 1 week.
Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender. Remove from heat add the seasonings and serve.
Mix the stock granules with the brown rice in a rice cooker and cook. Wash cabbage until clean and dice. Heat pan and saute minced garlic until fragrant, add in minced pork and stir-fry for about 1 minute; add in seasoning and stir-fry until well-done. Set aside. Once the brown rice is cooked, spread the dice cabbage into the rice cooker and steam for another 15 minutes. Last, add the stir-fried pork in and use a spatula and stir it up side down. Serve hot.
Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour. Meanwhile: preheat the oven to 400°F . Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm. Melt the butter in a medium skillet over medium heat. Add the brown rice and saute until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants .
Combine first 8 ingredients. Spoon 2 tsp. vegetable mixture on each tortilla chip; divide cheese evenly among chips. Broil 6 inches from heat 1 minute or until cheese melts. Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter. Dip tortillas in water; drain on paper towels. Place rounds in a single layer on an ungreased baking sheet. Bake at 350* for 10 minutes or until chips are crisp and begin to brown. Remove from oven, and let cool. Yield: 26 nacho chips.
In a medium saucepan, melt butter over medium-high heat. Add leeks and shallots. Cook until leeks are tender (about 4 minutes). Add champagne and reduce until 2-3 tablespoons remain. Add lemon juice and cook until liquid evaporates. Add cream and simmer until slightly reduced. Season with salt and pepper. Garnish with fresh dill.
In a medium-heavy skillet, saute the onions, garlic and peppers until soft in the 2 tablespoons chicken broth. Add the chili peppers and tomatoes and simmer for a few minutes more until the liquid has evaporated. Add the chicken and stir well to combine. Spray a cold skillet with the nonstick spray and heat over medium heat. Place a tortilla in the pan and sprinkle with 1/8 cup cheese. Add about a quarter of the chicken mixture and top with another 1/8 cup cheese. Cover with another tortilla and cook for two to three minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into edges. Keep warm while frying the remaining quesadillas. Serve with salsa, scallions, and fat-free sour cream.
First you will want to get out a cutting board and a knife. Peel sweet potatoes, and cut in half lengthwise. Cut each half into long wedges. Soak potatoes in cold water, covered for 1 hour. Drain potatoes and pat dry with paper towels. In a heavy-pot, fry potatoes (in batches) in 3 inches of hot oil for 3-5 minutes, or until edges are browned nicely. Drain on paper towels, and keep warm. Place potatoes in a bowl, and add parsley, tarragon, rosemary, juice, cumin and salt and pepper to taste. Toss well to coat, and serve!
In a large saute pan brown chicken breasts in a 1/4 Cup butter, continue saueting until cooked through- about 10- 12 minutes. Season with salt, pepper and nutmeg- set aside on a large platter keeping warm Saute ham slices in pan juices, set aside with chicken. Using same saute pan heat 1/4 butter saute mushrooms till shiny, sprinkle with lemon juice, slowly cook for about 2 minutes- set aside with chicken and ham Heat remaining 1/4 Cup butter in saute pan, add onion cooking until tender. Blend into sauteed onions 2 Cups of broth, wine and perserves. stirring well and cooking 5 minutes. reseason with any additional salt, pepper or nutmeg to your taste. Blend cornstarch into remaining cold broth. Add to sauce, cook and stir until thickened. On a bed of cooked rice top with a chiken breast, ham slice and mushrooms. Top with sauce. Garnish with parsley.
In a bowl, mix the salmon and crushed butter crackers well. ( I leave the bones in the salmon and crush them up with my fingers. They are undetectable that way, and they are a great source of calcium.). In a seperate bowl, beat the eggs, and then beat in the milk and dry ranch dressing mix. Mix the egg mixture with the salmon mixture. Form into 12 patties. Patties should be moist but firm. If they are too dry, add more milk, if they are too moist, add more crackers. Cook in a preheated skillet with your choice of oil or non stick spray( I use Smart Balance oil, but non stick spray works well too, just doesn't get the crustiness that the oil does.) until brown on both sides, until golden brown. That is usually about 5-6 minutes on each side. I fry about 6 at a time. Serve hot!
Mix onion, bell pepper, oats, pecans, brown rice, salt, and water. Add a little water, not too much, to make a paste consistency. Form into a loaf or put in loaf pan. Spread 4 tablespoons ketchup on top. Bake at 300 degrees Fahrenheit for 1 hour.
Use one large coffee mug. Combine dry ingredients in coffee mug. Add egg, milk, lemon juice, oil & vanilla to cup - mix well. Add any optional ingredients, if desired. Place the coffee mug in the microwave and cook on high for 3 minutes. As it cooks, the cake will rise above the cup but shouldn't make a mess (larger cups ensure this). Cool a couple of minutes and enjoy!
Blend together the oil and sugar. Add eggs, one at a time, beating well after each addition. Stir in pineapple juice. Combine flour, baking powder, salt, soda and spices. Gradually add to the first mixture, beating until well blended. Stir in carrots, cereal, crushed pineapple and nuts. Pour into a greased 13 x 9 inch pan. Bake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes and invert onto a wire rack to cool completely. Makes 12 to 18 servings depending on how you cut them.
Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley. Heat half the butter with the oil, then add the garlic and mussels. Pour in the wine, season, cover and cook over a high heat until the mussels open. Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened. Heat the remaining butter in a pan, and add the mussel juices and the cream. Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley. Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
Heat olive oil over medium high heat in a large stock pot. Add chicken. Cook and stir until chicken is lightly browned, but not cooked through, about 4 minutes. Add onions, zucchini, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes. Stir in chili powder, cumin and oregano. Cook 1 more minute. Add tomatoes with their juice, pasta suace, chickpeas, brown sugar and pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes. Remove from heat. Stir in cilantro. Ladle chili into serving bowls and top with feta cheese.
Heat oil in a large saucepan over medium high heat. Add onion, celery, carrot, and garlic to pan; cook stirring constantly for 5 minutes. Stir in cumin, and next 7 ingredients (to ground red pepper); cook 1 minute, stirring constantly. Add water tomato paste, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in cilantro and juice.
In large bowl combine all ingredients until thoroughly mixed. This will build muscle! (I use my stand mixer.). Slice meat thinly, about 1/8 to 1/4 inch. Fillet trout, leaving skin on. If using beef, it is easier to slice thinly while still partially frozen. Smoosh a thin layer of the sugar mixture into bottom of a baking dish and lay meat slices or fish fillets over. Keep layering, ending with the last of the sugar mixture. Don't worry if all the meat isn't completely covered. The marinade will liquify somewhat overnight. Cover with plastic wrap and refrigerate overnight, 12 hours. Next day rinse meat very lightly, just to get the chunks off, leaving a sugary glaze. FOR DEHYDRATOR: Place meat on trays and dehydrate 160* for approximately 6 hours, checking for desired doneness at about 5 hours. FOR SMOKER: Allow meat to dry and form the pellicle uncovered in the refrigerator for approximately 2 - 4 hours. Place in smoker and smoke for approximately 4 hours, checking for desired doneness at about 3 hours.
Combine flour, baking powder, baking soda, salt, pepper, thyme, parsley and sage in bowl. Add milk and oil; mix just until combined. Transfer dough to sprayed cookie sheet; pat into a 7 inch circle about 1/2 inch thick. Bake at 400 for 15-20 minutes, or until golden brown. Meanwhile in skillet cook mushrooms and onion, stirring frequently 4-5 minutes, until vegetables are golden and cooked through. In small bowl, with whisk, combine broth, lemon juice and cornstarch, blending to dissolve cornstarch; stir into vegetable mixture. Reduce heat to low and simmer stirring constantly for 1 minute, until slightly thickened. Stir in chicken, sour cream, salt and pepper; simmer, stirring constantly, 2 minutes longer. Just before serving cut shortcake into 4 pieces. Top with chicken mixture.