HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2/3 cup cream in a large microwave safe bowl until steaming. (Time will vary depending on wattage of oven.) Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes. Beat mixture in step one with mixer just until soft peaks form. Arrange 3 crackers, side by side, long edges touching on a serving plate. Spread evenly with 1/2 cup cream mixture. Repeat for 4 more layers; add 1 more layer of crackers. Chill 1 hour. Chill remaining cream. Spread top and sides of cake with remaining cream. Chill 4 hours or up to 2 days. Decorate with peanut butter chips, if desired. Slice with serrated knife using a sawing motion.
Blend all ingredients. Spoon over top of meatloaf during the last 20 - 30 minutes of cooking.
In a shallow microwavable glass baking dish or pie plate, mix butter, brown sugar and lemon juice. Microwave, uncovered, on HIGH for 1 minute. Stir well. Peel bananas and cut them in half crosswise. Slice each lengthwise. Arrange 8 pieces in a single layer in the sugar mixture, turning them over once to coat. Put cinnamon sticks and lime peel around the banana pieces.'. Microwave on HIGH, uncovered for 2 minutes. Baste the bananas with the sauce. Microwave on HIGH for 1 or 2 more minutes, or until the bananas are soft. Let stand for 3 minutes. Garnish with coconut and serve warm with the sauce.
In a small sauce pan over high heat, combine sugar and water and bring to a boil. Turn off heat and cool. In a mixing glass, muddle lemon, add bourbon, simple syrup, ice, and triple sec. Shake and pour into a Collins glass, finished with a splash of soda on top. Squeeze a lemon slice on top.
Saute grated carrot in butter over medium high heat 2-3 minutes ; let cool. Mix soda and flours. Beat eggs, add sour cream, sugar, salt. Add the flour mixture; mix well. Add melted butter and carrots and mix very well. Pour mixture into baking dish Bake at 350F for 35-40 minutes. Serve hot with cranberry cream sauce (see below). Cranberry cream-sauce for serving: Mix Sugar and yogurt, till Sugar is disolved. Whip the cream till soft and mix in the yogurt. Mash the cranberries and add to the mixture.
Slice chicken into long strips, place in pan with half of the butter and Mrs. Dash. Cook until done and lightly browned. Stir in a small amount of water or chicken broth and the brown sugar. Cook until caramelized. Chop the pepper and onions into strips and rings, saute in a separate skillet with the remaining butter. Cook until onions are caramelized and peppers have crispy edges. These fajitas are really easy to make and a little different because they're sweet and spicy. Garnish with : lettuce, tomato, sour cream, guacamole, cheese, tortillas.
In a mixing bowl, cream butter and sugar. Add eggs; mixing well. Combine flour, cocoa, and salt; add to creamed mixture and mix well. Stir in vanilla and walnuts. Spread into a greased 15x10 inch baking pan. Bake at 325 degrees for 40-45 minutes or until tests done. Cool for 10 minutes. Meanwhile, for icing, melt butter and chocolate. Place in a mixing bowl. Add half the powdered sugar; mix well. Add milk, vanilla and remaining sugar and beat until smooth. Spread immediately over warm brownies.
Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside. In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender. Stir in bulgur. Return to a boil. Reduce heat to low. Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender. Remove from heat; cool slightly. In a large mixing bowl combine chicken, green onion, Worcestershire sauce, and pepper. Add bulgur mixture; mix until combined. Shape into four 3/4-inch-thick patties. Lightly coat a cool rack of grill with nonstick cooking spray. Place patties on rack of uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking. Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes. To serve, spread mustard on bottom halves of rolls or buns, if desired. Place patties and some of the sliced mushrooms on top.
Crust: In a small bowl, combine cookie crumbs, sugar & butter. Mix well. Press mixture in a 9in. spring-form or a 13x9 inch pan. Pat evenly to cover all sides and bottom. Place in freezer. Filling: In a large bowl, beat cream cheese until fluffy. Add milk & chocolate syrup. Beat until smooth. In small bowl, dissolve coffee in water. Add to cream cheese mixture & stir well. Fold in whipped cream. Pour filling into chilled pan. Cover & freeze for 6 hours. Sprinkle with additional cookie crumbs.
Divide chips between six plates; set aside. In a saucepan, warm chili until heated through. Meanwhile, in another saucepan; heat cheese over medium-low heat until melted, stirring frequently. Spoon chili over chips; drizzle with cheese. Sprinkle with onions and tomato.
Combine flour, sugar and baking powder, stir in bananas, pineapple (if using),vanilla extract and water to make a sticky dough. Heat oil in a deep-fryer, heat to 350 degrees. (Oil should be deep enough to completely cover the panikekes or at least 3" deep). Scoop up egg size dolops of dough, push off into oil, fry in small batches until they float and turn golden brown (about 3 min.), flip them over to fry on the other side, remove and drain on paper towel. Rolll in a mixture of sugar and cinnamon. or dip in coconut syrup. Coconut Syrup: In a small sauce pan over medium heat, combine water and sugar, cook 6-8 minutes, add coconut milk, sea salt and vanilla, cook until mixture forms a slightly thick syrup.
Place the peas, oil, & spices in a small frying pan. Cook over medium heat for 5 minutes. Scramble the eggs & add it to the peas. Cook until the eggs are dry & firm. Serve with thick bread.
Combine oil and vinegar. Mix tuna in a bowl with 4 tsp dressing, feta and olives. Layer 1 cup arugular, 2 slices of the tomato and tuna mixture on each of 4 slices of bread. In a bowl, toss 12 cups arugula with remaining tomatoes and dressing. Serve with sandwich.
Preheat oven to 350°F. Set aside 1/2 cup each of chocolate chips and walnuts. Make cake mix according to directions. Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts. Pour remaining batter over this and sprinkle top with 1/2 cup walnuts. Bake again at 350°F for 20-30 minutes. Remove from heat; cool completely and frost with milk chocolate frosting. Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.
Line up ice cream scoops next to each other in an oval deep dish or a banana boat. Cut the ends of the banana off (about 1/4 inch) while still in the peel. Slice in half longways. Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put. Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce. Spoon the wet walnuts over all three scoops of ice cream. Top each scoop with some whipped cream and a cherry for each. Enjoy!
In a bowl, toss the strawberries with the sugar and let stand, stirring occasionally, until the strawberries release their juices, about 10 minutes. In a blender, combine half each of the strawberries and their juices, the vodka and lime juice with 1 cup of ice and puree. Pour into a pitcher. Repeat with the remaining strawberries and juices, vodka and lime juice and 1 more cup of ice. Fill 10 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1/2 tablespoon of Riesling and serve.
Preheat oven to 450°F Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 8 to 10 minutes (watch carefully not to burn). Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.
In a large heavy bottomed pot over high temperature heat the oil until very hot. Add the mushrooms all at one, and saute on high until they release their liquid, stirring occasionally. When the liquid has evaporated from the bottom of the pot, add the wine and chopped herbs, stir, and saute until the wine and liquid is almost completely reduced. Season to taste with salt and freshly ground pepper, and serve hot. Note: this dish would also be tasty with a combination of other mushrooms, such as porcini and morels!
Preheat oven to 425°F Put butter into a 3 to 4 quart frying pan and place in oven to melt. While butter is melting, peel and core 2 medium apples, then cut them into thin slices. Remove the pan from the oven and add cinnamon and sugar to the melted butter. Stir in the sliced apples. Return pan to oven for about 3 minutes. Put the eggs and milk into a blender and whip at high speed for 1 minute. Set the blender to low speed and slowly add the flour until well blended. Remove the pan from oven and pour egg batter over the butter and apples. Bake for 20-25 minutes or until the pancake is raised and golden brown. Cut in wedges and dust with powdered sugar. Serve immediately.
Preheat oven to 375°F Grease twelve 2 1/2-inch-diameter muffin cups. Stir together flour, baking powder, salt and sugar in large bowl. Beat together egg, milk and melted butter in small bowl and pour over flour mixture. Stir to combine, but do not beat. Stir in cheese and pepperoni (if using). Spoon batter into muffin tins, filling about 3/4 full. Bake 25 minutes or until muffins are high and golden. Remove to wire rack. Serve warm.
Brown chicken in oil and butter and remove pieces to a baking dish. Add onion to skillet. When transparent add garlic and cook 1 minute. Add next 4 ingredients and stir 1-2 minutes. Add stock gradually to keep smooth. Salt and pepper to taste. Add paprika and bay leaf and pour over chicken. Cover and cook in preheated 375°F oven 40 minutes. Add shrimp and asparagus and cook covered, for an additional 20 minutes. Remove bay leaf. Stir in cream and adjust seasoning before serving.
Whip ricotta in mixing bowl with eggs, chives, and pasley. Add salt and pepper to taste.
Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter. In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal. For the Fried Version: Wrap each stuffed "bomb" with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into "bomb." In 3-quart heavy saucepan or deep fryer, heat oil to 350°F Fry stuffed "bombs" 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining "bombs". Serve warm with ketchup and mustard, if desired. For the Baked Version: Heat oven to 400°F Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed "bomb" with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.
Finely chop the gherkin,onion and garlic and mix with the mayonaise. Increase the amounts as required depending on amount of guests.
Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm. Tips & Notes: MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk. SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com. SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.
Preheat oven to 350. Brown ground chuck, onion and garlic in large skillet. Drain and stir in spaghetti sauce. In 9 x 13 dish, spread a layer of sauce and top with half of cheeses. Then spread remaining sauce and the rest of the cheese. Top with crescent rolls, and pinch seams to form a crust. Bake 20 to 30 minutes, or until crust is golden brown.
Heat oven to 350 degrees. Spray 8 (10 oz) ramekins or custard cups with cooking spray. Place ramekins on a large cookie sheet with sides. In a 12-inch nonstick skillet, melt 2 Tbls. of butter over medium-high heat. Add chicken, cook about 10 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; discard chicken juices. Melt remaining 2 Tbls. butter in skillet. Add onions and mushrooms; cook and stir about 8 minutes or until golden brown. Sprinkle flour over vegetables. Cook and stir 1 minute. Stir in water, sherry and soup mix; heat to boiling. Boil about 3 minutes, stirring occasionally, until slightly thickened. Spoon chicken into ramekins (about 1/2 cup each). Spoon onion mixture over chicken (about 2/3 cups each). Sprinkle with pepper. Separate dough into 8 biscuits. Place 1 biscuit in each ramekin. Bake about 20 minutes or until biscuits are golden. Carefully remove from oven. Sprinkle 3 Tbls. cheese over each biscuit. Bake 4-5 minutes longer or until cheese is melted.
Preheat oven to 350 degrees. In a medium skillet, saute meat, onion and tomato. In a saucepan, combine soup, cheese, chilies and milk. Heat until cheese melts. Layer tortilla triangles in bottom of greased casserole dish. Add meat mixture. Top with melted cheese mixture. Bake at 350 degrees for 45 minutes.
Shell and devein prawns. Cut broccoli thick pieces, drain mushrooms, drain bamboo shoots and cut into thin slices. Heat oil, add prawns, saute quickly until tender and light pink, approximately 3 minutes. Add the bamboo shoots, broccoli and mushrooms to the pan, toss well. Blend cornflour with stock, oyster sauce, salt and pepper, sugar and ginger. Bring to the boil. Stir continuously and cook for one minute.
In a large resealable plastic bag, combine bread crumbs, almonds, cilantro, and curry powder. Place flour in a shallow bowl. In another shallow bowl, beat the egg, and milk. Dip the chicken strips in flour, then in the egg mixture. Then place in the resealable bag in step 1, and shake to coat. In a large skillet, cook chicken in oil for 5-6 minutes on each side or until no longer pink, and drain on paper towels. In a small bowl, combine the sauce ingredients, and serve with chicken.
Heat oven to 350 degrees. Grease 9-inch square baking pan with nonstick cooking spray. In large bowl, combine oats, flour, sugar, salt and cinnamon. Add butter and beat with electric mixer on low until mixture is crumbly. Pat half of the mixture, about 2 cups into baking pan. Spread apple butter evenly over crumb layer. Sprinkle remaining crumbs over apple butter and press down gently. Bake 30-35 minutes or until golden. Transfer pan to wire rack and cool completely. Cut into 16 bars.
In a skillet over medium-high heat, brown sausage in oil and drain. Transfer to crock pot. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. Fill each hoagie roll with sausage, peppers and sauce.
Place all the ingredients into a medium sized saucepan and, over a high heat, stir until the honey dissolves. Bring to the boil and then reduce to a simmer and cook for about one and a half hours or until most of the liquid has evaporated and the grated beetroot is tender. Taste for seasoning while it is still warm and adjust if necessary.
In a Dutch oven or soup kettle, saute onion and bacon until crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil, cook and stir for 1 minute or until thickened. Stir in hashbrowns, broth, cream corn, Mexicorn and chilies. Reduce heat and simmer, uncovered for 10 mintes or until heated through. Garnish with sour cream if desired.
Generously butter and flour a 2-quart souffle dish. Remove any excess flour. Preheat the oven to 400°F. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and stir for approximately five minutes to make a roux. Add the milk slowly and whisk until the mixture is very smooth. Continue whisking over medium-high heat and cook until the mixture comes to a boil. Continue cooking for 4-5 minutes until the mixture gets very thick. Remove from the heat and whisk in the egg yolks one at a time until fully incorporated. Using a wooden spoon, mix in cheese until melted. Add chopped ham, and season with salt and pepper. Transfer the mixture to a medium mixing bowl. In a separate bowl, whip the egg whites with an electric mixer on medium-high speed to soft peaks. Using a rubber spatula, transfer 1/4 of the egg whites into the souffle mixture and stir until fully combined. Add half of the remaining egg whites and fold gently together until mixture is smooth. Add the remaining egg whites and fold in gently, being careful to keep the airiness and lightness of the mixture. Spoon the mixture into prepared souffle dish, and bake 40 minutes or until souffle raises and is golden brown. Serve immediately.
Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions. In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps. Bring to boil 4 quarts water. Add pasta. Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat. Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl. Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat. Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil. Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese. Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart.
Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water, slip off skins, and remove cores. Chop all the vegetables and place them into a large saucepan. Stir in next six ingredients. Mix ClearJel with a little water until smooth; add slowly to chopped vegetables. Heat to boil and simmer 10 minutes. Fill jars, leaving 1/2-inch headspace. Place lids, screw on bands fingertip-tight and process in a boiling water bath for 15 minutes at up to 1000 feet in elevation; 20 minutes up to 6000 feet in elevation and 25 minutes over 6000 feet.
Line a 23cm/9 inch square pan with foil and grease lightly -- I use the spray. Scatter nuts on the bottom of the prepared pan. Place the chocolate, condensed milk, butter and salt in a glass bowl and microwave on MED(50%) for about 4 minutes. Stir every minute until just melted. Pour the mixture on top of the nuts. You can smooth the top, if you want it to look tidy. Nigella recommends to let the fudge cool in the fridge til set, but I put it directly in the freezer. (So I can eat it sooner!) It can be eaten directly from the freezer, as it doesn't freeze hard. Cut into 2cm x 3cm pieces. Very rich and satisfying!
Place chicken pieces in a large bowl and sprinkle with vinegar and salt. Cover with cold water and set aside (I put it in the fridge) for 30 minutes to 1 hour. After 30 minutes (or so) heat the oil in a frying pan (I use a cast iron skillet) over medium/high heat. Let the oil come up 1/4 to 1/2 way up the sides of the pan. Drain chicken and, one at a time, coat with flour. Fry the chicken in hot oil until brown on all sides. You can either finish the chicken in oven or lower the heat, so it doesn't burn, and cook the chicken through in the pan.
Mix hamburger and bread crumbs. Beat egg in milk, and then add to meat mixture. Add onion, salt, pepper, and nutmeg, and mix well. Form into 1" balls. Put about 1/4 cup of oil in a frying pan. Put on high to heat, then turn down to med. heat, and put in meatballs. Cook on all sides, browning until they are almost burned, but please don't burn them, just brown them well. When done take out meatballs, and put in a dish. To Make Gravy: Put 2 cups water in the frying pan, along with the juices. Let come to a boil. Meanwhile, in a cup put in 3 T. cornstarch, and fill the rest with COLD water, and mix. Add to the frying pan juices to thicken into a gravy, adding a little at a time, until you get desired thickness. When gravy is on the thick side, add meatballs. Let cook on med. heat for 15-20 minutes.
Remove stems from mushrooms; chop stems. Cook stems and onions in butter or margarine till tender but not brown. Add bread crumbs, dill, salt and worcestershire. Fill mushrooms crowns with onion mixture; place on baking sheet. Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).