HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sheet pan in the middle of the oven for at least 15 minutes at 350 degrees. Combine the butter and chocolate in a mixing bowl on top of a pot of simmering water. If you don't have experience melting chocolate then be very careful not to burn the mixture. Never melt chocolate directly over the cooking element. Heat chocolate mixture until melted and set aside to cool slightly. Beat the eggs, the egg yolks and the sugar with a mixer on medium-high speed for about 5 minutes, until they are thick and a light yellow color. On low speed gradually add the flour and then the chocolate/butter mixture. Butter the six ramekins (6-8 ounce) and dust with the cocoa. Tap out the excess cocoa but make sure they are well coated. Pour the Volcano batter into the ramekins filling them about 7/8 of the way to the top. Place on the pre-heated sheet tray and bake for 15-18 minutes. The consistency when done should be where the edges of the cake are firm and the top is still soft to the touch. Unfortunately, this dessert has very thin line between being under and over done. Remove from the oven and let sit on a cool surface for 3 to 5 minutes. Run a paring knife between the cake and ramekin to loosen. Invert your dessert plate over the ramekin (be careful, they're hot) and flip over. Tap the plate lightly and lift off the ramekin. Serve with Vanilla Ice Cream. Garnish with Raspberries and Strawberries. If the cake runs all over the plate you need to increase the cooking time. If the cake is hard and does not ooze chocolate, lessen the cooking time. If the cake does not come out then make sure it is well buttered and covered in the cocoa.
Pour beer, vinegar, and water, and Old Bay in a pot over medium to high heat and cover. When water reaches a rapid boil, add shrimp, cover again, and cook 2 minutes or until shrimp turn pink and just opaque. Drain in colander and cover with a layer of ice to chill and stop cooking. Cover with garlic and seasoning. Chill thoroughly in refrigerator until serving. Serve with Dinosaur BBQ Cocktail Sauce.
Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside. Preheat the oven to 375°F. Oil or butter a 10-inch tart or cake pan or a ceramic dish. Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Stir in the cheese. Stir in the greens, and season to taste with salt and pepper. Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature. ADVANCE PREPERATION: The blanched greens will keep in the refrigerator in a covered bowl for 3 or 4 days. The dish can be prepared through Step 2 up to a day ahead. Keep the cooked greens in a covered bowl in the refrigerator. You can assemble the pie several hours before baking and keep it in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. The finished tart keeps for a few days, but you must re-crisp the phyllo in a low oven (300° to 325°F) for 10 to 20 minutes.
Mix all ingredients together. Cover and chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.
Spray 9 x 13 pan with cooking spray. Mix sugar, pretzels and melted butter in the 9 x 13 pan. Press lightly and bake at 350 for 15 minutes. Set aside to cool. Mix together cream cheese and powdered sugar. Add cool whip and fold in marshmallows. Spread on the crust mixture. Dissolve jello in boiling water and stir in the strawberries. Chill until slightly thickened. Spread over top of dish. Chill overnight.
Cut the rolls in half, then take a sliver of the base so that they lie flat. Remove a little of the crumb. Spread them lightly with enough butter to crisp. Arrange them on a baking sheet and grill for about 5 minutes, or until they are crisp and golden. Meanwhile, heat the refried beans over a low heat in a small saucepan. Scoop the beans into the rolls, then sprinkle the grated cheese on top. Pop back under the grill until the cheese melts. Serve with the tomato salsa and garnish with salad leaves.
Preheat oven to 400°F. For easier cleanup, spray a 2-quart dish with non-stick cooking spray. In a large saucepan combine the sugar, cornstarch, salt and cinnamon. Slowly add water, stirring constantly. While continuing to stir, bring to a boil. Add lemon juice, butter and apples. Cook 2 minutes. To prepare the biscuit crust, mix the flour, baking powder, sugar and salt together in a mixing bowl. Cut in butter until mixture resembles coarse crumbs. Combine the milk and egg, add to dry ingredients, stirring with a fork until it forms a soft dough. Turn onto floured board and knead 7 times. Roll out to 1/4 inch thickness, cut out biscuits with a 2-inch cutter. Pour the cooked apple mixture into prepared dish, top with biscuits and bake for 25 minutes or until golden brown. Serve hot.
Preheat oven to 425°F Coat a baking sheet with cooking spray. Prick sweet potato in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. (Alternatively, place in a baking dish and bake at 425°F until tender all the way to the center, about 1 hour.) Set aside to cool. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and peppers and cook, stirring occasionally, until softened, 4 to 6 minutes. Set aside 1/2 cup of the mixture. Add beans, 1/2 teaspoon paprika and 1/4 teaspoon salt to the pan. Cook, stirring occasionally, until heated through, about 2 minutes. Cover and set aside. Whisk cornmeal, flour, baking powder, the remaining 3/4 teaspoon paprika and 1/2 teaspoon salt in a medium bowl. Peel the sweet potato and mash in a large bowl with a fork. Stir in the reserved onion-pepper mixture, egg and water. Add the cornmeal mixture and stir until just combined. Form the sweet potato mixture into eight 3-inch oval fritters, using a generous 1/4 cup for each. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook 4 fritters until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking sheet. Repeat with the remaining fritters and oil. Bake the fritters until puffed and firm to the touch, 8 to 10 minutes. Serve the fritters with the reserved bean mixture and lime wedges, if desired.
Preheat your oven to 350°F. In a medium bowl, whisk together white flour, wheat flour, cinnamon, nutmeg, ground ginger, cloves, baking powder, baking soda and salt. Set aside. In a large bowl combine butter, with both sugars by creaming them. The easiest way to do this is with an electric mixer. Beat them on medium until they are light and fluffy. Into the large bowl add the vanilla extract, milk and eggs and beat on medium until all ingredients are mixed. Add in flour mixture and beat on medium again until all ingredients are mixed. Fold in oats, walnuts and chocolate chips. Scoop out 2 tablespoons of dough and shape into a ball. Place it onto a lightly greased cookie sheet. Repeat with remaining dough, spacing them 2 inches apart. Place cookie sheet in oven and bake for 10-15 minutes depending on you oven. If you like soft cookies shoot for around 12 or 13 minutes. If you them chewy shoot for 14 or 15 minutes. Remove cookies from the oven and let cool.
Preheat oven to 350 degrees. Cook the bacon until VERY crisp and set aside. Once cooled, break into thumb-sized pieces. Butter the bottom and sides of a 9" x 9" square baking pan. MUST be 9"; 8" x 8" is too small! Heat Texas skillet with 1 tablespoon of butter and olive oil. Place the 2 cups of coarsely chopped onions into a Texas skillet; stir to coat with butter/oil and cover, sauteing over medium heat. Cook until they begin to soften and turn soft yellow. When onions begin to soften, add the yellow squash half moons. Stir to combine. Cover and cook until squash just begins to change colour and becomes slightly tender. Add the minced fresh basil to the fresh tomato chunks. Stir to combine. When onions are soft and yellow and squash is beginning to soften, remove from heat and set on heat pad, near 9" x 9" pan. Place 1/2 (1 cup) of the onion-squash mixture in the bottom of the buttered pan. It will NOT thoroughly cover the bottom; that's okay! Very lightly sprinkle Sea Salt, Freshly Cracked Pepper and Garlic Powder over Onion-Squash mixture. Top with 1 cup of the Tomato-Basil mixture. Layer 1/2 of the crumbled bacon on top of this first layer. Top bacon with 1 cup of finely shredded Cheddar Cheese. Repeat layering: Onion-Squash; Salt, Pepper, Garlic Powder; Tomato-Basil; Bacon and Cheddar Cheese. Add Panko bread crumbs to cover mixture. 3/4's to 1 cup, your choice. Drizzle olive oil over crumbs. Place in 350 degree oven, UNCOVERED, for about 1 hour, or until crumbs are golden brown. Take out of oven, place on heat-proof surface, allow to cool for 10 minutes before serving. This holds the heat! Eat with care and enjoy!
Measure three-quarters of the milk into a saucepan, add the cinnamon, cardamom, nutmeg and heat to just below boiling point. Set aside to infuse for about 15 minutes. Mix together the remaining milk, egg yolks, flour,cornstarch, sugar and baking powder. Strain the spiced-flavoured milk, pour into a clean saucepan and cook, stirring, until the custard thickens. Remove from the heat, and whisk in the butter and vanilla. Cool to room temperature. Whisk the egg white stiffly and fold into the custard. Pour into the pastry shell and bake in a preheated oven at 375°F and bake for about 20 minutes more, until the filling is set. Slide the hot tart onto a plate, sprinkle with ground cinnamon whipped cream and serve warm or chill to serve cold.
Combine all ingredients into a blender and blend on high speed for at least one minute to make sure mixture is combined. You may stop the blending proccess to stir mixture if necessary. Transfer to serving dish, cover tightly and chill.
Fill a 12 oz high ball (or pint) glass 3/4 full with ice. Add vodka and blue maui. Add the splash of lemon-lime soda. Fill the rest of the glass with orange juice. Stir to mix.
ROASTED GARLIC: Preheat the oven to 350°F. Place the garlic on foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place cut sides down, on baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic expel the cloves into a bowl. Mash into a paste. Set aside until needed. *Note: Each head of garlic makes approximately 2 tablespoons of roasted garlic. PREPARE DIP: Roast the pepper by placing them on an open glas flame, turning them frequently with tongs until all sides are charred black, 7-10 minutes. Place in a plastic or paper bag, and cool for about 15 minutes. Peel the peppers, remove the seeds and stems, and discard. Coarsley chop the peppers. Transfer the peppers and garlic to a food processor and process until smooth. Add the cheese and process until smooth. With the machine running, add 1/4 cup of the extra-virgin olive oil and lemon juice in a steady stream through the feed tube. Add the basil, oregano, red pepper flakes and 1/4 teaspoon salt, and process until smooth. Adjust the seasoning, to taste. Transfer to a decorative bowl and refrigerate for 1 hour. Before serving, drizzle with the remaining 1 teaspoon of extra-virgin olive oil and sprinkle with the parsley. Serve cool or at room temp, with assorted crudites for dipping.
Preheat oven to 350 degrees. Bring a large saucepan of water to boil. Add Squash. Return to a boil, reduce heat and cook until tender. Drain and mash. Stir in eggs, crumbs, butter, sugar, salt, onion and pepper. Spoon mixture into greased casserole dish. Sprinkle a light layer of bread crumbs on top. Bake 30 to 40 minutes or until lightly browned.
Brown meat in a nonstick skillet over medium-high heat; drain well. Place meat in a 4-quart electric slow cooker; stir in water and next 10 ingredients. Cover; cook on low-heat for 8 hours. Increase heat setting to high; stir in rice. Cover and cook an additional 30 minutes or until rice is tender.
Wash buds. Place buds in the salt-water brine and weigh down with a plate. Allow to cure for 24 hours. Remove from brine and soak in cold water 1 hour. Drain. Pack buds in hot, sterile jars. Bring vinegar to a boil in an enamel or stainless steel pot. Cover buds with boiling vinegar leaving 1/2 inch head space. Process in a boiling water bath 10 minutes at altitudes up to 1000 feet. Allow to"stand" for 6 weeks to cure. Note: Theres no set amount so when I go to fill out the form"how many, How much" I will be working with 6 pints.
Bring the milk, cocoa powder and sugar to the boil, stirring all the while. Remove from the heat. Break up the chocolate. Dissolve it in the hot milk. Bring back to the boil, still stirring all the time. Pour the rum into the liquid. Add pepper to taste. Pour into heat-resistant glasses, dust with grated chocolate and serve immediately. HINT. If you wish, you can serve with semi-whipped cream. Place a spoon in the glass so that it does not shatter when you pour in the hot liquid. It dissipates the heat.
Saute leeks, carrots, celery, potato and garlic until slightly browned. Add 5 cups water and remaining ingredients. Bring to a boil, then reduce heat and simmer uncovered for one hour. Strain and cool; can easily be frozen and recipe is easily doubled.
Spray waffle maker with cooking spray; heat waffle maker. Separate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese into each pocket. Top cheese with 6 or 7 pepperoni slices. Press dough around edge to seal each biscuit. Place 1 biscuit on center of waffle maker. Close lid; cook 3 minutes or until waffle is golden brown. Repeat with remaining filled biscuits. Serve with pizza sauce.
In a small saucepan combine sugar, corn syrup, butter and a pinch of salt and cook over medium heat, stirring, until sugar is dissolved; boil syrup, without stirring, until it registers 280F on a candy thermometer, about 5 minutes; remove pan from heat and stir in cream, vanilla, lemon juice and salt, stirring until smooth; sauce will thicken as it cools. Can be kept for up to 3 weeks in the refrigerator. Serve warm or at room temperature.
In large nonstick skillet, heat oil over medium-high heat. Season both sides of fish with salt and pepper; add fish to skillet. Cook until underside browns, about 3 minutes. Turn fish and remove from pan. Reduce heat. Add onion and bell pepper to skillet; saute about 3 minutes. Stir in tomatoes, and jerk seasoning. Cover and cook until tomatoes break down slightly, about 3 minutes. Return fish to skillet, browned side up; spoon with sauce. Cover and cook over low heat until fish is done, about 7 minutes. Serve with brown or white rice or pita bread.
Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside. In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined. With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor. Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle of oven.
In saucepan, cook onion in butter over moderate heat, stirring occasionally until soft. Add chilies and tomatoes. Cook 10 min or so until liquid is evaporated. Stir in cream cheese. Maintain mod heat until cheese is melted. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat soup until it is hot, but do not let it boil. Serve with mont jack and tortilla strips.
Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.). Mix together in a prepared baking dish. Add 2 tsp Pumpkin Pie Spice to flour and mix. Toss fruit in flour. Put rolled oats, brown sugar, and pumpkin pie spice in a food processor. Cut cold butter into small pieces. Pulse until butter mixture is crumbly. Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping. Mix in the coconut. I like the large shaved raw coconut, unsweetened. Sprinkle over top of fruit. Bake at 350 for 40 minutes. Serve warm with whipped topping. You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.
preheat oven to 350. combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine. add the mashed banana to the oats, puree. Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough. Spoon onto a greased cookie sheet. bake for 20 minutes until the bottoms are golden brown. .
Pour all ingredients into a Blender. Blend well at High speed. Pour drink into a Collins glass and. garnish with a Pineapple Slice and a Maraschino Cherry.
Rub the steaks on both sides with oil. Heat the broiler until it is glowing. Broil the steaks until just cooked to the point that you prefer, turning 2-3 times. Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper. Heat through, without cooking the shallots, mix in the parsley and keep on one side. Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices. Serve at once with your favourite side dishes.
Prepare pastry shell; cool. In medium saucepan, stir together sugar, cocoa, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Boil 1 minutes; remove from heat. Gradually stir about half of the hot filling into yolks. Return all to saucepan; bring to gentle boil. Cook and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into pastry shell. Press plastic wrap directly onto surface. Cool. Refrigerate until set. Garnish with whipped cream and strawberries, if desired.
Cut the pomegranate into quarters, then press back the outer skin to push the seeds out into a bowl. Using a sharp knife, cut a slice off the top and bottom of the grapefruit, then remove the peel and pith, cutting downward. Cut out the segments from between the membranes, then add to the pomegranate. Finely grate the rind of half an orange and set aside. Using a sharp knife, cut a slice off the top and bottom of both oranges, then remove the peel and pith, cutting downward and being careful to retain the shape of the oranges. Slice horizontally into slices, then cut into quarters. Add the oranges to the pomegranate and grapefruit and stir to mix well. Combine the orange rind with the lime rind, garlic, vinegar, lime juice, sugar and mustard in a nonmetallic bowl. Season to taste, then whisk in the oil. Cut the avocado in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out. Carefully peel off the skin, dice the flesh, and toss in lime juice to prevent discoloration. Place the lettuce in a serving bowl. Top with the fruit and avocado then pour over the dressing and toss. Garnish with the onion and serve immediately.
In a vessel, add diced tomatoes, onions and garlic. Add 1cup water, chilli powder, salt and tamrind juice and allow it to boil for few minutes untill they are all cooked. Take it out from the heat and allow it to cool. Now blend them in a mixie for couple of seconds. Heat oil in a pan add mustard seeds and jeera and curry leaves. Now add the blended soup to the pan and allow to boil for couple of minutes. Serve hot with rice.
Heat the oil in a large pan or wok and use to fry the potatoes for about 10 minutes or until just softened. Add the onions and fry for a further 10 minutes. Transfer the mixture to an oven-proof casserole dish then top with the meat and tomatoes. Season with salt and black pepper then stir to combine. Pour the beef stock over the top then transfer to an oven pre-heated to 170°C and bake for about 60 minutes. Serve hot.
Preheat oven to 350°F Combine pears, cranberries and tapioca in a deep 9 inche baking dish. Let sit 5 minutes. Combine salt, cinnamon, nutmeg and sugar in a bowl and sprinkle evenly over pears and cranberries. Combine flour and baking powder in a bowl. Cut egg into flour mixture. Sprinkle evenly over fruit mixture and drizzle with butter. Bake 40-45 minutes or until topping is golden.
Cook millet and oats. (Millet is cooked like rice, but using more water). Heat oil in a pan and saute onions and mushrooms. Mix cooked cereals and other ingredients. Place in a prepared pie crust & cover with another crust. Bake at 425F until golden.
Preheat oven to 350 degrees. Combine ricotta, 1/2 mozarella, egg, spinach, mushrooms, and oregano. Spread 1/3 of spaghetti sauce in bottom of 8x8 inch pan. Top with layer of noodles, 1/2 of spinach-cheese mixture, another layer of noodles, remaining half of spinach-cheese mixture, 1/3 of tomato sauce, another layer of noodles, remaining tomato sauce. Sprinkle with remaining mozzarella cheese. Pour water into corners of pan. Bake about 1 hour, or until noodles are tender.
In a medium bowl, combine the vinegar, cranberry juice, honey and salt and white pepper to taste. Slowly add the oil and whisk until the oil is incorporated into the vinaigrette. Chop the cranberries and add them to the vinaigrette. Stir to combine. Set aside. Cut each zucchini and yellow squash in half lengthwise. Drag the tip of a spoon lengthwise along the cut half to remove the seedy core. Slice each half into 1/4-inch-thick half-moon slices. Steam the squash until the slices are just cooked through. The white flesh will start to look opaque and the slices will start to wilt. Be careful not to overcook. Transfer squash to a large bowl. Add the dressing gradually to the squash--just enough to keep the salad moist--and toss to combine. (You probably will not need all the. dressing.) Set aside for 5 minutes. Transfer to a serving dish. Serve immediately. Do Ahead Tip: The squash can be sliced, covered with plastic wrap and refrigerated ahead of time. The dressing also can be made hours in advance, then whisked together again before adding to the squash.