HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt half the chocolate chips and spread them in a 9x13 lightly greased cake pan. Break up shortbread cookies into big pieces and layer on top of the chocolate. Toast Coconut (if needed) set aside. Prepare topping. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly. Slowly pour in sweetened condensed milk, stirring constantly. Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat. Stir in vanilla. Beat until creamy. Immediately stir in toasted coconut and mix well. Spoon mixture over shortbread cookies and spread. Cool completely. Melt remaining chocolate chips and drizzle thinly over cookies and let chocolate harden at room temperature. Cut into squares. Store in airtight container.
Put butter in a mixing bowl. Mix w/ electric mixer (med/low speed). Gradually add honey, then bacon. Refrigerate (up to one week).
Preheat oven to 350 degrees. grease a 2 1/2 quart casserole dish. cook macaroni according to package directions and drain. in a large bowl or pot, pour in hot macaroni and add butter and all cheese, mix well. with a wire whisk, beat together eggs, evaporated milk, sour cream, salt and pepper. add to bowl/pot with macaroni and cheeses and mix well. pour mixture into greased casserole dish. (optional) sprinkle bread crumbs over top. cover with foil. place into preheated (350 degrees) oven for 50 to 60 minutes. uncover the last few minutes just to toast the breadcrumbs on top.
Preheat oven to 450°F. Toast the bread lightly in the toaster. Top each slice of toast with cheese. Top each with ham. Place on baking sheet and bake until cheese is melted. Enjoy!
Wash and dry the scallops and place in a bowl with the lemon juice, dill seeds, salt and pepper; leave to marinate for 30 minutes, stirring from time to time. Preheat the grill. Remove the scallops from the bowl and reserve the marinade. Cut the bacon rashers in half and roll 8 of the scallops in a piece of bacon. Spear alternative plain and bacon-wrapped scallops onto 4 skewers (2 plain, 2 bacon-wrapped per skewer). Brush with the reserved marinade and grill for 10 minutes, turning occasionally. Serve hot.
Heat a saucepan over moderate heat and add the butter, oil, onion, grated beets and whole chilies. Stir until butter has melted, then reduce heat to low, cover pan, and cook vegetables gently for 45 to 50 minutes until very tender. Add the sugar, vinegar, salt, and freshly ground black pepper, and stir to combine. Increase heat to moderate and cook mixture, uncovered, for another 10-15 minutes, stirring frequently. Continue cooking until the mixture is thick, with the consistency of jam, and there is virtually no liquid left in the pan. Remove and discard chilies, taste, and adjust seasonings if desired. Can be kept, covered, in the refrigerator for several days, and gently warmed before serving.
Preheat oven to 425. Toss sweet potatoes with oil, cayenne, and salt in a large bowl until coated. Transfer to a baking sheet and roast until fork tender, 25 minute. Whisk honey, lime juice, and cinnamon together in a small bowl while potatoes roast. Once potatoes are tender, coat with glaze and roast 5 minutes more. Garnish with cilantro.
MIx lentils, broth, salt and pepper in 3 1/2 to 6 quart slow cooker. Cover and cook on low setting 2 to 2 1/2 hours or until lentils are tender. Stir in veggies and soup. Cover and cook on low heat about 30 minutes or until veggies are tender.
Combine water and starter in a mixing bowl and mix together. Add yeast and flour to water mixture until it comes together. Cover dough with Saran wrap and let it sit for 20 minutes. Remove wrap and add the salt. Mix well on low speed for two minutes. Turn to medium speed and knead for 6-8 minutes. Add the remaining ingredients to mix. Cover dough and let rise until dough has doubled. Punch down dough and form into a round. Place on cornmeal dusted parchment paper on a jelly roll pan. Let rise until doubled. (Mine was 2 hours.). Preheat oven to 450 deg. Make a slash in the top of the bread. Place into the oven and bake for 20 minute Spray oven with water 3 times during the first 9 minutes. Lower the temperature to 400 deg. and bake for another 10 minute or until it registers to 190 deg. (high altitude) May take longer at lower altitudes.
Pre-heat the oven to 180c/350F. To make the sauce : Heat the oil in a non-stick pan over a medium heat, and saute the onion for five minutes. Add the tomatoes, paprika, sugar and cumin/coriander (or both :-)), turn up the heat. and let it bubble away for ten minutes until you have a nice thick sauce. Season to taste. Lay the fish in a baking dish in a single layer. Spoon the tomato sauce over the fish, and then crumble the feta cheese over the sauce. Sprinkle the olives on top. Place in the oven, and bake the fish for 15 - 20 minutes, until the fish becomes translucent and starts to crumble.
Stir all ingredients together until blended well. Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.
In a medium bowl, mix together the sugar, celery seeds, salt, mayonnaise, garlic and dijon mustard. Whisk in the vinegar, mixing well. Slowly add oil, whisking constantly, until emulsified. (For the smoothest results, Kristi uses the whisk attachment on her Kitchen Aid.).
Fill a blender with a cup of ice or The Magic Bullet's Tall Cup halfway with ice. Add chocolate syrup, milk, and sugar. Add a cup of coffee to the blender and mix until smooth or fill The Magic Bullet's Tall Cup 3/4 full with coffee and mix with the Cross Blade until smooth. Pour mixture into 2 coffee cups. If desired, add whipping cream to the Short Cup and blend with the Flat Blade for about 5 seconds or use store-bought whipping cream in the can or make homemade whipping cream (I do this by chilling hand mixer beaters and bowl in the freezer for about 10-15 minutes; then I whip cream and some sugar or Grand Marnier until soft peaks form). Add whipped cream to the top of the coffee mixtures and serve.
Preheat oven to 300 degrees. Beat your 3 eggs until foamy, add the butter, brown sugar, white sugar, white flour, honey, milk and crushed pecans. Blend well. Add everything to your pie crust. Use the whole pecans to decorate the top of the pie in whatever design you like. Bake at 300 degrees for 55 minutes or until the top of the pie starts to crack. Cool completely before eating.
Combine tomatoes, shallots, green or red pepper, olives, capers and pickle. Cut French loaf in half lengthways and scoop out all the bread. Mix the crumbles bread with the tomato mixture, a little olive oil, basil, salt and pepper. fill the two empty bread crust shells with the mixture, press together, wrap the loaf securely in aluminum foil (plastic wrap should work, too) and chill.
Melt Velveeta in microwave. Add chili, green chilies, & olives. Transfer to small crockpot. Serve hot with tortilla chips or Fritos.
Cook arugula or watercress in medium saucepan of boiling water 30 seconds. Drain. Rinse under cold water. Drain again. Pat dry with paper towels. Transfer arugula or watercress to blender. Add 3/4 cup plain nonfat yogurt and all remaining ingredients and puree until smooth, thinning with more yogurt or water, if desired. Transfer dressing to bowl. Season dressing to taste with salt and pepper.
Place the melted butter, lemon juice, pepper and parsley in a large bowl and mix well. Add the scallops and turn to coat. Cut each bacon rasher in half width wise and then wrap each scallop in half a rasher of bacon, threading them onto skewers as you go and reserving any remaining butter mixture. Cook over hot coals for 3-4 minutes each side, basting with the remaining butter mixture, until the bacon is crisp and golden brown. To serve- transfer the skewers to a serving platter and drizzle any remaining butter mixture over the top. Serve immediately.
Preheat oven to 325 degrees. In a large frying pan, saute' onion in butter. Add uncooked rice and simmer 5 minutes. Pour all ingredients except almonds into a casserole (I use a casserole that is probably 12" square, but you can use a 13x9" one just as well. Bake 1 hour at 325 degrees. Stir in almonds when done.
In medium bowl, combine all ingredients except pocket breads and lettuce. Cover and refrigerate at least 1 hour to blend flavors. To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.
Heat pan and add onion, smoked sausage, and potatoes. Season with the seasoned salt lightly (because the smoked sausage is salty enough), and add the paprika. Cook and stir over medium heat until potatoes are cooked about halfway through. Next add the chopped cabbage and 1 cup of chicken broth. Cook, stirring occasionally until cabbage is crisp-tender and most of the liquid evaporates.
Beat the eggs and sugar together for a couple of minutes. Add the lemon rind, softened butter and baking powder and beat until the butter is combined. Add the flour and mix well. Cover the dough and refrigerate overnight. Preheat the oven to 350°F. Remove the dough from the refrigerator. Using a spoon, scoop walnut-sized pieces of dough. Roll the dough into 1/2 inches thick, 6-inch ropes. Press the ends firmly together, forming a ring. Stretch the rings slightly to open the centre of hole. (These can also be made into twists by folding the length of the rolled dough in half, then twisting a few times). Place cookies on an ungreased baking sheet, 1-1/2 inches apart. Reduce oven temperature to 300 F, and bake the rings for 20 minutes, or until they have colour. Once all of the cookies have been baked, place the baked cookies on a large baking sheet, piling up the cookies if necessary. Reduce the oven to 150 F and return the cookies to the oven for approximately 30 minutes or until crispy and golden in colour.
Stir pretzel crumbs, bacon bits, cheese, parsley, salt & pepper together well in a bowl large enough to let you dip chicken breasts into it. Set aside. In another bowl large enough to dip chicken breasts, whisk together batter mix & beer. If mixture seems too thick--it should be the consistency of very lightly whipped cream--add a little more beer a tablespoon at a time. Preheat oven to 375 degrees. Heat butter& oil in lge skillet over medium-high heat. Dip each piece of chicken in batter mixture, letting excess drip off, then cover well with pretzel crumb mixture. Place in skillet & saute 2 minutes per side or until golden brown& not quite cooked through. Transfer to a baking sheet & finish cooking in oven 5 to 7 minutes more. TO MAKE BEURRE BLANC SAUCE: In heavy saucepan, melt butter over med heat. Add shallots & saute 2 minute. Add wine & chicken base. Stir to dissolve base. Bring to a simmer & cook 5 to 8 minutes, or until most liquid has evaporated. Stire in heavy cream & return to a simmer. Mix cornstarch & water together. Slowly stir into cream mixture & continue cooking& stirring until mixture thickens & coats back of a wooden spoon dipped into it. Simmer another 1 or 2 minutes. If using mustard, stir in during last minute of simmering.
Use vegetable peeler or sharp knife to remove the skin from the halved celeriac. (Rub a little lemon juice on the cut side of the other half before storing it, or it will turn brown). Cut into thin slices, then cut into matchstick strips as thin as you can manage. Do the same with the apple, discarding the core. Mix together the mayonnaise, mustard, lemon juice and parsley. Then toss through the celeriac and apple. Serve.
Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm. Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushrooms with flour, stirring to blend. Add the Marsala and broth; bring to a boil. Let the mixture simmer until it is slightly thickened, about 5 minutes.
Heat oven to 350°F Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
Grate cheese. Beat the egg. put milk and mustard in a small saucepan heat slowly stirring all the time. Mix the cornflour together with a small amount of extra milk and add to the hot, not boiling saucepan and stir. Add grated cheese continue stirring on low heat until it boils and thickens. Add beaten egg slowly while stirring. Allow to cool. For Welsh Rarebit, toast bread on one side, and spread liberal amount of the welsh rarebit in the untoasted side. Grill and serve immediately. Or over vegetables, pour the hot sauce over the vegetables and serve immediately.
Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside. Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside. Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour. In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool. Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth. Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.
Put 2 1/2 cups of the flour in a bowl with the salt, sugar, and yeast. Beat the eggs and add them, with the vanilla, lemon zest, and nutmeg, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients, to make a medium-soft dough, being prepared to add more flour as necessary. Work in the soft butter and knead by hand for about 10 minutes. When the dough is ready it will appear smoother, and springier. Cover with a tea towel and leave till doubles (1 to 1 1/4 hours), or leave to rise in a cool place overnight. Punch down dough and press in a 9X13 inch pan, if the dough seems like it won't stretch to fit, let it rest for 10 minutes. Once the dough is pressed into the pan, let it rise for an additional 15-20 minutes. Heat the oven to 400°F. Peel and core the apples and chop them finely. When the dough is ready, beat the egg with the cream, grate over a little nutmeg and brush the top of the dough with this mixture. Cover the egg glazed dough with the apples, then mix together the sugars and allspice and sprinkle over. Top with the almonds and put in the oven for 15 minutes. Turn oven down to 350°F and cook for another 15 minutes or so, until the dough is swelling and golden and the edges. Remove from the oven and make a runny icing, spoon and trickle it over the cake. Cool for about 15 minutes and serve warm.
In a small bowl, whisk the egg yolks and vanilla together, set aside. Combine the flour and granulated sugar in a food processor/mixer and process just to blend. With the machine running, add the butter 2-3 pieces at a time and process until the mixture looks crumbly. With the machine still running, add the egg yolk mixture and process until blended and the dough begins to pull away from the sides of the bowl. Turn dough out onto a sheet of plastic wrap and shape or roll it into a flat disk about 3/4 in thick. Wrap and refrigerate until chilled, about one hour. Preheat oven to 350°F Line a miniature muffin pan with paper liners or line a cookie sheet with parchement paper. For Cookie Cutters: on a lightly floured surface, with a cold rolling pin, roll out the dough to 3/4 in thick, cut cookies out and place on baking sheet about 1 in apart. For Muffin Liners: with lightly floured hands, shape the dough into 3/4" balls and flatten a little then place the balls into the muffin liners about 1 in apart. Using the end of a wooden spoon dipped in flour, make an indentation in the center of each cookie, but do not press all the way through the dough. Using a spoon or a pastry bag fitted with a plain tip, fill each indentation with about 1/4 teaspoon jam. Bake the cookies until the edges are golden, 15-20 minutes. Let the cookies cool completely in the pans on wire racks. Transfer the cooled cookies to wire racks and dust with powdered sugar, if desired.
Preheat oven to 425F. Stir all ingredients together until a soft dough forms. Drop by spoonfuls onto an ungreased cookie sheet and sprinkle with additional sugar, if desired. Bake for 10-12 minutes or until golden brown. Enjoy!
Pre heat oven to 350* F. Lay out a large sheet of parchment paper (Do it. Don't even bother trying to go sans the paper. I'm 99% sure you'll make a mess when trying to transfer) & roll your loaf out into a 12x16 rectangle. Cover with plastic wrap & let it rest while you get everything else ready (10 min or so). Cook your spaghetti (or angel hair) according to directions & drain. Mix in the tomato sauce & vegetarian Italian sausage/hamburger (or use real meat-optional) & let it cool slightly while you continue to prepare. Cut your block of mozzarella into chunks. Melt the butter in a microwave safe dish & stir in the minced garlic & a few pinches of basil. Uncover the dough & using a pastry brush, brush a little more than 1/2 of the butter mixture onto the dough. Now spoon the spaghetti lengthwise in a 4-inch strip down the center of the dough- top with the mozzarella chunks. Make cuts 1 1/2 inches apart on the long sides of the dough to within 1/2 inch of the filling. Start braiding by folding the strips towards the filling- braid left over right, right over left, etc etc- all the way down. Finish the ends by pulling the strips over & tucking under the braid. Then brush the remainder of the garlic butter all over the top of the bread. Sprinkle with the parmesan cheese, a little more basil & some garlic powder. Add smoked paprika to taste, a pinch or two. Sprinkle parsley over the top. Slide the parchment paper to a large baking sheet & bake in your pre heated oven for 30 minutes, until golden brown. Let it rest for about 5 minutes & then slice to serve. Enjoy!
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula. Spoon 1/2 cup drained yogurt into each of six parfait glasses. Top each serving with 1 tablespoon chopped dates, 2 teaspoons chopped & toasted walnuts, and 1-1/2 teaspoons of honey. Cover and chill 1 hour. Sprinkle with cinnamon, if desired.
Cut cucumbers into cubes, set aside. In medium bowl add all other ingredients into bowl except for olive oil. Mix well until no clumps. Add cucumbers and mix well. Garnish with olive oil on top. *If you dont like hot foods, omit the pepper, but in order to stay true to this particular recipe please do not omit or substiture* I smash my garlic and hot pepper in a mortar or pestle together, or you could do it in a mini food processor and add the liquid to it. Enjoy.
Preheat oven to 325°; lightly grease a 13x9 inch baking pan. In a large bowl, mix together the first 6 ingredients; transfer mixture to the prepared pan; pat down evenly with your hands. Pour the sweetened condensed milk over the top to cover, using a spatula to spread if necessary. Bake 30-35 minutes or until lightly golden. Cool to room temperature, cover with plastic wrap and let set overnight before cutting and serving.
Heat griddle to 325F or cast iron pan on medium low. Use vegetable shortening for lube. Combine flour, baking powder, sugar, and salt in a bowl. In a separate bowl beat 2 eggs with melted butter until creamy. Add egg mixture to dry ingredients and pour in some milk. No measurements needed. (Even the weather effects how much milk you will need. Eyeball it until you get a proper consistency for a batter.). Use a spatula to stir all of your ingredients together just until combined. Lumps are OK and desired to yield a tender batter. Cover your bowl of batter and let sit for 30 minutes! Your patience will be rewarded. After the batter has been left to rest dip a heaping 1/2 cup measure of batter onto griddle for diner/restaurant size pancakes. Flip pancakes when golden brown and delicious. ENJOY! ;).
Boil the ribs for approximately 30mins in plain water. Mix the marinade ingredients together. Add ribs to marinade and marinate for 2-3hrs. Put ribs in a single layer in a baking tray. Brush marinade over ribs and cook at 180degC (350F) for approximately 30min. Add rest of marinade to pan and cook for another 15min.
Cut the fennel (Anise) bulbs in half and remove the core. Shave on a mandoline or in a food processor. Cut the red onion in half, tip to root, and shave half moons the same way. Combine the vegetables in a bowl and add the chopped, fresh dill. With a mortar and pestle, smash the garlic with salt and pepper, adding the honey, vinegar and oil slowly. I like the pear-infused white balsamic vinegar. The rice wine vinegar is sweeter, so you might add more honey with the balsamic. When well combined, drizzle over vegetables, toss well and chill for at least 1 hour (if you have the time), to wilt onions slightly. Check seasoning. I serve this in a bowl with warm lentils in the bottom, crispy fish (Salmon or Rockfish) on the lentils and the slaw on top. Comfort food at its best.
Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken. Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done. Remove chicken and let stand until cool enough to handle. Remove skin from chicken and tear meat away from bones. Return meat to soup; discard skin and bones. Add more salt and pepper to taste, if desired. Return soup to a simmer. In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes. Serve immediately. Yield: 4 to 6 servings. *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.
*Herb Butter: Mix ingredients (butter, garlic, herbs, kosher salt, black pepper) well until smooth. 1.) Heat oil in pan. Add garlic, basil, sundried tomatoes and onions, then saute. 2.) Add vegetable stock, Feta and herb butter. Season with salt and pepper. 3.) Reheat pasta in hot water, drain and add to pan with spinach. Stir to combine. Place in a bowl. Garnish with Feta and pinenuts. Note: You can dice chicken and cook in blended oil with desired seasonings (I use Weber's Kickin' Chicken) and add to pasta.