HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl beat the sugar with peanut butter, butter, milk and vanilla until smooth and well combined (if needed adding in a little more milk if the mixture is dry). Mix in the cereal at this point if using. Shape into desired size egg shaped balls. Freeze for 1 to 1-1/2 hours. While eggs are freezing chop the chocolate into small pieces and place in a microwave-safe bowl with the shortening; microwave until melted removing a few times to stir and combine. Dip each egg into the melted chocolate allowing excess to drip off. Place onto a piece of greased wax paper. Refrigerate until cool. Decorate the eggs as desired with different colored icings drizzled over the top.
Sterilize jars. Wash crab apples, leaving skin and stem, if desired; prick several holes in each. Bring to a boil remaining ingredients, and crab apples, and cook slowly until tender. Pack apples in sterilized jars and fill jars with the hot syrup to 1/2" of edge. Seal securely and store.
Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning. Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat. Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside. In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors. Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.
Toss greens together, then divide into 2 batches. Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then add 1 batch of greens, 1/2 teaspoon salt, and 1/40 teaspoon pepper and saute, tossing with 2 wooden spatulas or tongs, until evenly wilted but still crunchy, about 2 minutes. Remove from heat and add 2 teaspoons lemon juice, tossing to coat. Transfer to a serving dish. Repeat procedure with remaining oil, greens, salt, pepper, and lemon juice.
Whisk together oil, lemon juice, vinegar, salt, cumin, and pepper in a medium bowl. Add tomatoes, cucumber, parsley, and onion and stir to combine. Let stand at room temperature 10 minutes before serving.
Wash potatoes and rub with oil. Bake at 400 degrees for 1 hour or until soft when pierced with a fork. Cook ground beef, onion and garlic in a large skillet until beef is browned, stirring to crumble. Drain well. Add next 5 ingredients; reduce heat and simmer 30 minutes or until thickened. Split tops of potatoes lengthwise and fluff pulp with a fork. Spoon topping over potatoes. Sprinkle with cheese and green onions.
slice peach thinly. chop up butter and sprinkle over fruit. sprinkle splenda over the top. cover microwavable dish with plastic wrap and microwave 1 min on high. immediatelly pull wrap off with a fork, taking care to avoid burning on steam, allow to cool and eat.
1) Crush garlic, using garlic press, into medium bowl. Use knife to remove garlic from bottom of press. Stir in brown sugar and steak seasoning until well blended. 2) Preheat large saute pan on medium heat 2-3 minutes. Cut pork diagonally into about eight 1-inch-thick slices. Place pork slices in bowl and press into mixture. Turn and press again to lightly season both sides (wash hands). 3) Place 1 tablespoon of the butter in pan; swirl to coat. Add pork (wash hands); cook 5-6 minutes on each side or until well browned and internal temperature reaches 160 degrees (for medium). Use a meat thermometer to accurately ensure doneness. 4) Remove pork from pan. Stir in wine and remaining 1 tablespoon butter; simmer one minute, stirring continually. Serve wine sauce with pork.
Boil spareribs with half of the ginger for 1 hour. Drain and cut between ribs. Mix rest of ingredients adding food coloring if desired. Charbroil, or grill till heated through, or bake at 350°F for 30 minutes. Sauce may be used for chicken or pork. Most large grocery stores carry oyster sauce. I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes. It turned out great.
In heavy saucepan heat oil over medium heat. Combine flour and pecans and season to taste using salt, pepper, thyme and basil. In mixing bowl combine egg, water and milk. Using a wire whisk whip ingredients until well blended. Season eggwash with salt and pepper. Dip chicken in eggwash and then in pecan flour shaking off excess. Pan fry chicken until golden brown on both sides or approximately 7 to 10 minutes. Remove and keep warm. Drain all but 1 tablespoon of oil from skillet keeping pan drippings. Add pecans and saute 1 minute. Remove from heat and deglaze with praline liqueur. Return to flame being careful as liqueur will ignite. Add heavy whipping cream and bring to rolling boil then reduce to a simmer. Reduce cream to one half volume. Season to taste using salt and pepper. Place chicken breast in the center of a ten inch plate and top with 2 ounces of the praline cream.
Preheat oven to 350 degrees F. In a medium bowl, mix egg whites, skim milk, sugar, applesauce, vanilla, lemon juice, cinnamon and salt. Lightly coat a loaf pan with cooking spray. Place bread in pan and top with egg mixture. Bake for 70 minutes. Meanwhile, in a saucepan, combine brown sugar, corn syrup, and salt. Bring to a boil. Cook for 1 minute and stir in milk powder. Serve bread pudding topped with caramel sauce.
In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes. In a large skillet, add oil and all the veggies, garlic and spices, saute for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes. Drain orzo, place in a serving bowl and add in veggies and toss to combine. Sprinkle grated cheese on top, optional. Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.
In small food processor bowl, place the parsley, green onions and pesto. Pulse until well combined. Set aside. In medium pot, bring stock to a boil. Cook leeks in stock for about 4 minutes. Remove with slotted spoon to a bowl. Set aside. Keep stock on low simmer. In large pot, over medium high heat, melt the butter and saute the rice until well coated. Add the wine and cook until almost absorbed. Add 2 cups of the stock and continue to simmer until almost absorbed. Continue this process until rice is cooked and creamy. Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto. Taste for seasoning. Lastly stir in the cheese balls. Serve immediately in hot serving bowls and top with remaining pesto.
Pour the crushed ice and water into a large drinking glass. Add the orange juice and the pineapple juice. Stir and drink. This drink can also be made quickly in a blender. Serves 1 or 2.
Place sesame seeds in a small skillet. Cooke over medium heat until golden brown, stirring constantly. Set aside. Cook pasta according to directions, omitting salt. Drain and set aside. Melt margarine in medium skillet. Add spinach and garlic; cook over medium heat until spinach is wilted. Stir in milk, cheese, oregano, paprika, pepper and seeds; serve immediately.
Thinly slice the lemongrass and then chop it up as finely as you can (alternatively you can use a food processor or chopper for the mincing part). Do the same with the purple onion and mix both in a bowl to create the marinade. Add the chili and sauces and stir again. Finally, add the Carnation milk and sugar. Stir everything together until sugar is dissolved. Place chicken pieces in a flat baking pan. Pour the lemongrass concoction over, turning chicken to saturate. Turn pieces skin-side down and set in refrigerator to marinate at least 15 minutes or up to 4 hours. Preheat oven to 350 degrees. Turn chicken pieces skin-side up and spoon a little more of the marinade from the pan over the surface of each piece. Set baking pan in the middle of your oven and bake 60-75 minutes, until chicken is golden-brown on the surface. Accompany with plenty of Thai jasmine rice on the side and ENJOY!
Grease and flour 2 bundt pans. Preheat oven to 325 degrees. Put pork and raisins in a large mixing bowl (6qt.+) and pour hot coffee over them; Set aside allowing some time to cool. Sift together all measured dry ingredients; Mix in walnuts. Stir pork mixture carefully in case the coffee is still hot. Slowly begin to add sifted dry ingredients with walnuts and combine together thoroughly. Mix in applesauce and citron. Pour into greased and floured bundt pans. Bake for 1-1/2 to two hours or until done.
Cook pasta in salted water, drain and rinse with cold water, drain and cool. Mix in imitation crab, celery, onions and pepper, mixing well. Combine, mayonnaise, relish, mustard, salt and pepper, mix well.
Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes. Add the pie filling and stir until combined. Pour into serving bowls and refrigerate for about an hour or until slightly firm.
Heat oven to 375 degrees. Chop shrimp coarsely. In a large skillet, cook the bacon over medium heat until browned, for 5 to 7 minutes. Drain on paper towels, then chop finely. In a medium-sized bowl, combine the cream cheese, mayonnaise, all but 1 tablespoon of the parmesan cheese, the horseradish, lemon juice, and cayenne. Mix until well blended. Stir in the shrimp, bacon, and green onions. Scrape the mixture into a small gratin or other shallow baking dish, spreading into an even layer. Sprinkle the remaining 1 tablespoon parmesan over the top. Bake for 20 minutes, until the mixture is bubbly hot and the top is lightly browned. Serve warm, right from the baking dish. Makes about 2 cups, or 6 to 8 servings.
Peel and chop potatoes into cubes. Put potatoes into a large pot. Add 32 oz container of chicken stock. Add water until the potatoes are covered with liquid. Add the whole yellow onion and minced garlic. Clean the green onions removing the tips from each end. Add the whole green onions to the pot. Cook the bacon in the microwave. Add the whole slices of bacon. Bring the pot of ingredients to a soft boil stirring occasionally. Once the potatoes are cooked (can easily cut a potato with a fork), remove the yellow and green onions and bacon from the pot. Add one or two sticks of butter, 8 oz sour cream, cream of chicken soup and 1 cup heavy cream. Stir until blended. Add bag of shredded cheese. Stir until blended. Add salt, parsley, paprika, and peppers. Add more to taste. Serve with a little sour cream, shredded cheese, or crumbled bacon on top.
Grate enough peel from lemon to make 1 tbsp (15 mL). Remove any remaining peel and white pith from lemon and cut flesh into thin slices. Separate garlic into cloves, cut off root ends but do not peel. Add to chicken stock in a pot and bring to boil. Simmer three minutes. Strain stock and reserve. Peel garlic cloves. If garlic cloves are large, cut in half lengthways. Preheat oven to 450°F (230°C). Heat oil in a skillet over medium heat. Season breasts with salt, pepper and thyme, and fry skin-side-down four to five minutes or until golden brown. Turn over and fry second side for one minute. Remove breasts. Place skin-side-up in oiled ovenproof dish that fits chicken snugly. Discard fat from skillet. Scatter lemon slices and garlic cloves around chicken. Sprinkle sugar on lemon slices. Meanwhile, add wine to skillet, bring to boil, reduce by half. Stir in stock, brandy and grated zest and bring to a boil, stirring. Add cream and continue to boil until slightly thickened, about five to eight minutes. Stir in parsley. Bake chicken for 15 to 20 minutes or until it is tender but not dry. Remove chicken and any lemon bits to serving platter. Scatter over garlic cloves. Remove any fat and pour any juices into sauce. To serve, pour sauce over chicken.
Place the eggs is a pot just large enough to hold the eggs, fill with water until the eggs are covered. Heat the eggs on high, covered, until boiling. Remove from heat, leave covered, for 20 minutes. Place the eggs is a bowl of ice water for a few minutes to cool.
Heat oven to 350°F Beat butter and sugar in large bowl until creamy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 9 minutes or just until set; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Mix all ingredients together. Pour into a greased and floured bundt pan and bake at 350 degrees for 35 to 40 minutes. Cool in pan for about 10 minutes, then remove. Sprinkle with powdered sugar before serving.
Drain the soaked beans, then give them a good wash. Place them in a deep pot and cover them with cold water. Throw in the garlic, herb sprigs, bay leaves, celery stick, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for 45 minutes to an hour, until soft and cooked nicely. Skim if necessary, topping up with boiling water from the kettle if you need to. When the beans are cooked, drain them in a colander, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in up to 3 TBSP of extra-virgin olive oil and a few splashes of vinegar. Stir in the parsley and serve on some toasted sourdough bread.
Cook frozen vegetables separately according to package directions. Drain thoroughly. Soften cream cheese; combine with mayonnaise and milk to make thin sauce. Place vegetables in layers in 8-inch casserole with green pepper slices between layers. Pour sauce over vegetables; sprinkle heavily with Parmesan cheese and lightly with paprika. Bake for 20 minutes at 350°.
Cook the pasta in a large pot of boiling water until al dente; drain and rinse under cold water, place in a large bowl. Add in the cubed ham, bell peppers, onion, chopped sweet pickles; toss to combine. In a small bowl whisk together mayo, sour cream, beef bouillon granules, vinegar, seasoned salt, pepper, fresh garlic and 1/2 cup reserved sweet pickle juice; add to the pasta mixture and toss well to combine. Season with more salt and pepper if desired. Cover and chill 24 hours to blend flavors. Just before serving add in the small whole cherry tomatoes. Best if served near room temperature.
In a 2 quart saucepan stir together flour, salt, pepper, milk and chicken broth. Cook on medium heat, stirring often, until mixture is thick and bubbly. Add 1/4 cup parmesan cheese; cook and stir 2 minutes more. Cook pasta according to package directions. After approximately 6 minutes, add vegetables and allow to cook for 3 minutes longer. Drain. While sauce and pasta are cooking, cook garlic and seasoned chicken in skillet on medium heat for 5-6 minutes. Combine chicken and sauce with pasta and veggies. Garnish with remaining parmesan cheese.
Place cream cheese, butter in mixing bowl and whip until smooth. Add powdered sugar and mix at low speed until well blended. Add vanilla extra and mix well. Fold sour cream into mixture. Place in decorative bowl(s) and refrigerate over night. Decorate with raisins, nuts and any other edible fruit that you choose. Traditional this Easter dish is decorated with a cross or other Christian symbols. Serve with sweet bread.
To make sure your flour is fine enough, pass it through a fine sieve and set aside. Peel the daikon radish and grate into long strands. Set aside. Pour 3 cups of the broth into a wide, heavy pot and bring to a boil. Add roasted flour and stir until smooth. Add remaining 3 cups broth and bring to a boil. Add radish strands and simmer until tender, about 10 minutes. Bring the 2 tablespoons of oil or butter in a skillet over medium heat. Add the onion and saute gently for several minutes. Add the meat strips and 1/2 tablespoon soy sauce, raise the heat to medium-high and cook, turning once, just until the beef has changed color, about 3 minutes total. Use tongs to life out the meat and set it aside. Add the onion and oil or butter to the soup. Deglaze the skillet by placing it over high heat, add 1 cup of water and bring to a boil. Scrape the bottom of the pan with a spatula to detach any browned bits of caramelized juices, then add the flavored water to the soup. Add an additional cup of water and bring back to a simmer. Add meat and soy sauce to taste, maintaining the simmer. Add spinach leaves to the simmering broth. When they turn bright green, after a minute or two, add the butter and stir to blend. Serve hot soup in large bowls with bread.
Combine first 5 ingredients in a bowl. Set aside. Place frozen vegetables in a bowl and cover with water. Place noodles in another bowl and cover with hot water. After vegetables have separated and thawed, drain. Tear noodles into 4 pieces or just separate them, leave in bowl for a few more minutes, then drain. Brown meat in oil. Add drained vegetables and noodles. Stir together; then add first 5 ingredients which you have set aside. Stir until sauce thickens and vegetables are done.
Preheat oven to 400 degrees. In a mixing bowl, toss the shallots, 1 tablespoon of the olive oil and the sugar. Spread in a baking pan and cook 10 to 15 minutes or until the shallots are lightly browned and soft. Remove from the oven and spoon shallots and syrup into a mixing bowl with a lid. Add the blackberries and raspberry vinegar and toss gently to mix the ingredients, being careful not to break up the berries. Cover the bowl and set aside. Place a nonstick skillet large enough to hold the salmon fillets without crowding over medium heat. When the pan is hot, add the remaining 1 tablespoon olive oil. While oil is heating, mix together the flour, chervill, parsley, salt and pepper on a plate or a piece of waxed paper. Pat both sides of the salmon fillets in the flour mixture, then shake off the excess. When the oil is hot, add the salmon fillets and cook 3 to 5 minutes. Turn and cook 3 to 5 minutes more or until the fish just turns opaque. To serve, transfer the salmon fillets to individual plates and spoon compote over the top of the fish.
For the filling: Mix ingredients together and set aside. Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).
Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt. Pour mixture into prepared pan. Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
Boil lentils in a pot for about 30 minutes until tender. In a separate pot, cook bulgur wheat by package directions (1/2c wheat in 1c water according to my package). In a medium sized pan, heat oil over medium heat. Add all chopped veggies and spices. Cook about 15 minutes, until all veggies are soft. Put all ingredients to a big mixing bowl. Add enough bread crumbs to be able to form patties. (You can put veggies into a fine-mesh strainer to get out excess liquid first if you want to use less bread crumbs.). To cook, pre-heat pan on stove to medium and spray with non-stick spray. Cover with a lid. Brown each side (about 3-4min per side). I cut wax paper to fit into a tupperware container to separate the patties. If freezing, I wrap individually with plastic wrap, cool in refrigerator then transfer to the freezer.
Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften. Add to boiling water in saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Stir in Splenda(R) and vanilla (and marshmallow flavored oil if using.). Beat egg whites till soft peaks begin to form. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in. Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow creme, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate. If making marshmallows, continue-- For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired. For larger marshmallows, or marshmallow"eggs"-- Fill large square pan with a mixture of 2 parts vanilla protein powder to 1 part dried milk powder (the new Keto milk powder works well here.) The pan should be about two inches filled. Take a dry raw egg and make indentations in the powdery bottom with the fuller base of the egg for making marshmallows, or with the oval side of the egg for making marshmallow"eggs" Then pour the marshmallow creme filling into the little"moulds", sprinkle a dusting of the powder mixture over tops of marshmallows, and allow to set If you make the"eggs" and want to cover them with chocolate, melt the dark chocolate low-carb bars in the microwave till very soft and almost liquid (you can use the Carbolite, the DeLite bars, etc.) Dip each formed marshmallow egg into the chocolate quickly to coat and place flat side down onto waxed paper to set. The mini ones are perfect to sprinkle over puddings or berries and divine over pumpkin pie or mock sweet potato casserole! Or use the marshmallow creme wherever your creative mind takes you! 5 carbs in entire recipe for marshmallow creme. Adjust as needed when making formed"eggs", etc.
Preheat oven to 350 degrees. Mix cream cheese, cheddar cheese, ham and pepper until well blended. Spread into 9 inch baking dish. Bake 20 - 25 minutes or until puffed and lightly browned. Serve warm as a spread with the crackers.