HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a med-large bowl, cream together the softened cream cheese and sugar with an electric mixer on high speed for 3-4 minutes. Stir in the slightly drained crushed pineapple, coconut and pecans; mix well. Carefully fold in half of the whipped topping, until filling is blended well. Reserve the remaining half for top. Spoon the filling into prepared crust. Chill for several hours before serving. NOTE: A alternative, is to fold in the full amount (2 cups) of whipped topping into the filling; this works quite well, and produces an even lighter texture of pie, but, allow more chilling time before serving for this method. ALSO: this pie has a better texture, and holds up better and longer if prepared with Cool Whip topping.
put egg, sugar and milk in a saucepan. mix with a wire wisk. cook over medium heat, stirring constantly until the egg mixture starts to coat the wisk or begins to steam. do NOT let the mixture boil or it may curdle. stir in vanilla. pour the mixture into a glass or plastic bowl and cover with plastic wrap. cool in the refrigerator. before serving, stir with a wire whisk. sprinkle on the nutmeg.
Preheat oven to 350-degrees F. Spray loaf pan (9"x5") with cooking spray. Sift dry ingredients (flour- baking powder) together in small bowl. Set aside. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar. Beat in eggs, one at a time. Add pumpkin and vanilla. Add dry ingredients alternately with buttermilk. Fold in cranberries, raisins and walnuts (if using). Transfer batter to prepared pan. Bake for 1 hour 10 minutes or until toothpick comes out clean. Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.
mix cream cheese and pineapple juice until well blended. add whipped cream and crushed pineapple mix well. chill till ready to serve.
Preheat oven to 190 degrees celcius (375 degrees F). Steam fry the onion, celery, carrots and pepper in the groundnut oil and water for about 5 minutes. Add tomatoes, chickpeas and cumin and bring to the boil. In a bowl, combine brown rice flour, oatflakes and pumpkin seeds and rub in seed oil until the mixture resembles breadcrumbs. Put the chickpea mix into an oven proof dish and top with a thin layer of crumble. Bake for 30 minutes until topping is golden, then serve.
Soak chicken in water and salt at least 2 hours in the refrigerator. Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture. Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag. Drop two pieces of dipped chicken in the bag at one time. Shake to coat. Place on wire rack to rest. (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet. Place the chicken in the pan, trying not to crowd the pieces. Cover for the first five minutes. Check the chicken. When golden brown, turn. Cover for the next five minutes. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through. Watch carefully, and don't allow it to get too dark. If it's frying too fast, reduce heat slightly. NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
Wash the leeks carefully to remove any soil nestling between the leaves. Trim the root ends and cut off the tough green part of the leaves. Cut the rest into 2-inch pieces. Fry the garlic and sugar in hot oil for moments only, until the sugar becomes slightly caramelized. Add the leeks and turn them, over moderate heat, to color them lightly. Sprinkle with lemon juice, add salt, and barely cover with water. Stew gently over very low heat until the leeks are tender and the liquid is reduced. *probably only about 10-15 minutes - whoever makes this first please let me know!*. Serve hot or cold.
In a large bowl, combine the cake mix, milk, nuts and butter. Spread half into a greased 13 x 9 inche baking pan. Bake at 350 degrees for 13-15 minutes or until set. Place candies, cut side down, over crust, top with remaining cake mixture. Bake 25-30 minutes longer or until golden brown. Cool on a wire rack. Cut into bars.
Make the rub: using a spice grinder or mortar/pestle, crush the black peppercorns and mustard seeds. Transfer to a small bowl with the remaining rub ingredients. Trim excess fat from roast; brush the meat with Worcestershire sauce and coat evenly with the rub. Cover with plastic wrap and refrigerate 8-12 hours. Let roast stand at room temperature for 30-40 minutes before grilling. Grill the roast over indirect medium heat, keeping the grill's temerpature between 350° and 375°, until the internal temperature reaches 135° for medium rare, about 2 hours. Remove roast from the grill, loosely cover with foil, and let rest for 20-30 minutes. The internal temperature will rise 5-10° during this time. Cut into 1/2-inch slices; serve warm.
In a large pot, bring water to a boil. Chop broccoli into bite size pieces and put into pot with water. Cook for 6 minutes and fish out with a large slotted spoon and set aside. Now pour orzo into the same pot and cook for 10 to 12 minutes. While the orzo is cooking prepare the cheeze sauce. In a blender place; olive oil, vegan butter, rice milk, flour, corn starch, paprika, onion powder, seasoned salt, sea salt, black pepper, marjoram and garlic powder. Blend until smooth. After the orzo has finished cooking, drain the water completely. Place pot back on the stove and turn heat down to medium to low. Pour cheeze mixture in with the orzo and cook for 3 minutes, stirring occasionally. Take off heat and let stand for 10 minutes before eating. You can add the broccoli to the orzo and mix it together or eat it separately.
Preheat oven to 400°F. Coat a 9 X 9-inch baking dish with cooking spray. Cook macaroni in a large pot of boiling water until just tender, about 7 minutes; drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos; mix well to combine. Transfer mixture to prepared baking dish and top with cracker crumbs. Bake, uncovered, until top is golden, about 20 to 25 minutes. Slice into 6 pieces and serve.
Preheat oven to 350°F. In a small bowl mix together all the season mix ingredients. In a sauce pan melt the butter and add onion, celery green peppers, green onions, garlic, Tabasco, Worcestershire and season mix. Saute until mix starts to stick to the pan, about 5 minutes. Then add evaporated milk and ketchup. Cook a few minutes and allow to cool to room temperature. Remove bay leaves. Mean while, mix together ground beef, with ground pork, eggs and breadcrumbs. When veggie mix reaches room temperature mix it into the the ground beef mixture. Bake in a 9x13 inch pan at 350 degrees for 25 minutes. Raise heat to 400 degrees and cook an additional 35 minutes or until done.
Heat the oil in a large fry pan. Saute the onion in the oil until it's nice and golden colored. Remove the onion. Add the garlic, tomato, red/green pepper and the rice. Saute everything until the rice doesn't stick to itself. (about 5-8 minutes). Add the lime juice and the bouillon. Saute it one more minute. Add the 4 cups of water and then cover it. When the water begins to boil, lower the temperature and let it cook for 25 minutes (35 minutes for high altitude). Enjoy! This is a gluten free side dish for 4-6 people, depending on how much they love rice!
Dissolive 1 teaspoon sugar in warm water in large bowl. Sprinkle in yeast, let stand 10 minutes, then stir well. Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour. Beat with wooden spoon or electric mixer. (I use mixer with dough hook). Add 2 cups more flour and eggs; beat 3 minutes. Add enough of remaining flour to make a soft dough. Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl. Turn dough to grease top, cover with towel or plastic wrap. Let rise in warm place until doubled (about 2 hours). Punch down. Turn out on lightly floured board and knead in nuts and fruit. Divide dough into 2 equal portions. Shape into round loaves and place into well greased 8 inch round, deep, cake pans. Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours). Bake 350 degrees for 35 to 45 minutes. Cover with foil if browning occurs. Remove from pans immediately. Brush lightly with melted butter. Can be iced with a powdered sugar icing.
Brown first three ingredients in the 1 tablespoon salad oil. Cook spinach according to package directions. Drain, reserving liquid; add water to make 1 cup. Stir spinach liquid and next 5 ingredients into meat mixture. Simmer 10 minutes. Combine spinach with remaining ingredients. Spread in a greased 9x13x2-inch baking dish. Top with meat sauce. Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.
Let the cream cheese sit at room temperature for at least 30 minutes before you make these. Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices. Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 teaspoons cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese.). Put a dill pickle on the edge of each ham slice and trim the ham if it's very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve.
Place all ingerdients in blender. Cover and process 15-30 seconds till smooth, using on/off pulsing action to break up chunks.
Boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for about 1-2 hours. Remove chicken and let cool. Add Rotel, cilantro, corn, and cumin to the pot. Stir well. Remove chicken from the bone and add to the pot. Add cream just to get color and thickness. Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top. Enjoy!
Cook spaghetti, al dente, drain and set aside. Heat oil in large saucepan. Add garlic and onion, cook until soft, but not browned. Add chicken, brown on all sides, turning often, until no longer pink. Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese. Pulse until just chunky, not smooth. Add sauce to chicken mixture. Stir and simmer for 15 minutes. Line an oven proof casserole with the spinach. Lay the spaghetti over the spinach. Pour the chicken/sauce mixture over the spaghetti. Bring a spoon up through the layers to mix lightly and turn the spinach throughout. Sprinkle cheeses on top and add another dash of chili flakes if desired. Bake at 400°F for 20 to 30 minutes.
Pound chicken breasts to 1/4 thick. Marinate at least 2 hours. GRILL.
Place all ingredients in a large pot and bring to a boil over med-high heat. Reduce heat, cover, and simmer, for 50-60 minutes, or until vegetables are tender to your liking (best to check the celery since it is the toughest). Serve garnished with a sprinkling of ground red pepper, if desired.
Preheat oven to 350°F; spray a round cake pan with cooking spray. Add sugars, oil, eggs and egg whites to a large mixing bowl. Beat at medium until blended. Stir in matzoh cake meal and next 5 ingredients and beat until well blended. Pour into cake pan and bake for 35 minutes. Cool completely on a wire rack. Combine syrup ingredients in a saucepan and bring to a boil. Lower to simmer and cook 25 minutes until thick. Cool completely. Pierce top of cake with a fork, pour syrup on top. Cover and chill overnight.
Blanch squash in boiling salted water for 5 minutes. Place under cold water and drain. Halve and scoop out the seeds, forming a hollow boat. Coarsely puree the corn, chives and ricotta cheese in a food processor and season with cayenne, salt and pepper. Fill the squash halves with the mixture, mounding slightly. Cover with the grated cheese. Place in a buttered casserole and bake, covered, in a preheated 350 degree F. oven for 15 minutes. Uncover and bake 20 minutes more or longer until the squash is tender and the topping is browned. Serve topped with fresh cilantro.
Throw this all in a blender and pulse and/or just puree the heck out of it until you have the consistency you like. Hope you enjoy!
Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives. Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.
In a medium bowl, combine mint, orange juice and honey, blend until smooth. In a large bowl, combine watermelon, cantaloupe and honeydew. Pour orange juice mixture over fruit and gently toss.
Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan. Cook on medium heat, stirring constantly, to 248F (firm ball). Stir in cream and butter. This will lower the temperature. Continue cooking and stirring constantly to 245F. Remove from heat. Pour into prepared pan. Allow to stand at room temperature overnight. If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel. These are good with cashews. They're also great rolled in toasted coconut.
Heat the oil in a large skillet over medium-high heat, and saute the sliced porcini mushrooms with the garlic and parsley till tender, about 5 minutes. Season with salt and pepper. Add the wine and let it all simmer until the wine evaporates, about 5-8 minutes. Add the tomatoes(If you have used reconstituted porcini mushrooms, add the reserved soaking liquid now) and cook for 5 to 7 minutes. Meanwhile, boil the penne until al dente. Drain the pasta and add it to the sauce together with the grated cheese. Let cook for 2 minutes at low heat. Taste for seasoning. Serve piping hot. Pass extra cheese for sprinkling. Enjoy!
Combine all ingredients in a large bowl. Whisk until smooth. Pour by 1/4-cupfuls onto greased griddle or frying pan. When bubbles begin to appear on top, flip. Cook until they spring back when touched.
Cut eggs in halves; set whites aside. Remove yolks and mash with a fork. Mix with the remaining ingredients. Salt and pepper to taste. Stuff egg white halves and refrigerate. Times does not include boiling eggs.
Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch springform pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stirr over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.
Preheat the oven to 180°C. Place the butter, golden syrup and brown sugar in a small saucepan. Cook over a low heat until the butter is melted and the sugar is dissolved. Bring to the boil, then remove from the heat. Stir in the baking soda. Place the flour, coconut, MILO and rolled oats in a bowl. Add the butter mixture and water. Stir until thoroughly combined. Roll into balls 3-4cm in diameter and place on a lightly greased oven tray. Press the biscuits down firmly with a fork. Bake in the preheated oven for 15-20 minutes or until the biscuits are firm when pressed in the centre.
Peel and devein shrimp. Combine lime juice, 3 tablespoons vegetable oil, and next 3 ingredients in a heavy-duty zip-top plastic bag, gently squeezing to blend; add shrimp. Seal and chill mixture 15 minutes. Remove shrimp from marinade, reserving marinade. Bring reserved marinade to a boil in a small saucepan; remove from heat. Cut zucchini lengthwise into thin'ribbons' with a vegetable peeler. Wrap each shrimp with a zucchini'ribbon', and secure with a wooden pick. Brush with remaining 5 tablespoons vegetable oil. Grill without grill lid, over medium-high heat (350° to 400°) about 4 minutes. Brush with reserved marinade; turn and brush again. Grill 2 more minutes or just until shrimp turn pink. Serve hot or at room temperature on a cilantro-lined platter, if desired.
Blend sugar and cocoa. Combine with margarine and milk in a pot on stove. Boil, stirring constantly, for 2 to 4 minutes. Remove from heat and add vanilla. This wonderful sauce is even better the next day. Refrigerate and use unsparingly.
Measure wet ingredients (water and tomato sauce to equal 1-2/3 cups, PLUS 1 tablespoon MORE water, molasses, olive oil, and lemon juice) into ABM pan. Measure rye, whole wheat, and bread flours, vital wheat gluten, caraway seeds, and dried onions into large mixing bowl. Spoon dry ingredient mixture into ABM pan. Measure bread machine yeast ~ add it to one corner of the ABM pan. Measure salt ~ add it to opposite corner (from the yeast) of the ABM pan. Select DOUGH cycle (or whole wheat cycle, 2-lb loaf, and light crust, if baking in the ABM). Check dough after machine has mixed for about 5-8 minutes ~ push any visible flour from corners of pan into dough with a spatula ~ check dough for a nice smooth consistency; if dough appears too dry or shaggy, then add 1 teaspoon water ~ if dough appears too wet, add 1 teaspoon flour. Caution: Rye flour dough mixture should appear to be stickier/more wet than doughs made without rye flour! For baking in the oven after using the DOUGH cycle, pour dough out onto a plastic mat (or onto table or counter top) sprayed with cooking spray. Punch down the dough and shape into a loaf; place dough into a 10-5/8 x 5-1/2 x 2-3/4 loaf pan sprayed with cooking spray; slash dough diagonally three times; let dough rise again for approximately 40 minutes, or until dough is 1 1/2 inches above baking pan. Preheat oven to 350°F (glass) ~ or preheat oven to 375F (metal pans). Bake in a 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pan at 350F for 20 minutes ~ check loaf and tent with foil if bread is browning too fast ~ bake another 10 minutes for a total bake time of 30 minutes. Cool in pan 5 minutes, then turn onto a wire rack ~ cool 20 minutes. For a soft buttery crust, brush about 2 tablespoons melted butter over entire outside surface of bread (top, bottom, and sides). Cool completely, then place bread into a plastic bread bag for storage at room temperature. Note: Dough can be divided into two 1-lb loaves; and baked in 8x4 metal pans at 375F for 20-25 minutes.
In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool. In a bowl, combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme and salt and pepper. Shape into patties. Grill the burgers to your desired doneness. Cut the brioche into slices that are about the same size as the patties and toast until golden brown. Add cheese, if using, to the burgers to melt. Top each burger with bacon, sauteed mushroom mixture and tomato slices, and place between slices of toasted brioche.
Combine sugar, margarine and milk in heavy 2 1/2 quart sauce pan; bring to a rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat add chocolate stirring until melted. Add marshmallow creme, nuts and vanilla; beat until blended. Pour into 13x9 greased pan. Let cool and cut into 1 inch squares.
Heat skillet over medium-high heat, add lamb or combination of lamb and beef to hot skillet. Cook to almost through, breaking up pieces. Place meat mixture into a sieve to drain fat. To same skillet that beef was cooked in, add oil. To hot skillet add the onions and bell peppers. Stir and cook until onion is translucent and bell peppers are almost browned. Add garlic and cook through until just gold and flavor has been imparted, being careful not to burn garlic. Add drained meat mixture and mix through. Stir in can of diced tomatoes and tomato paste. Add cilantro, basil, mint and all remaining spices. Simmer until it is thickened but not too dry. Remove from heat, cool. To meld flavors, it is best to store in refrigerator overnight. I have also used it on the pizza's without the overnight refrigeration. Divide each 1 lb dough into 4 equal parts. Roll dough to a 6 - 8 " diameter pizza round. Place dough rounds on greased cookie sheets or stones. Dust with cornmeal or flour. Preheat the oven to 425-degrees-Farhrenheit. Distribute meat mixture evenly over dough, spreading to the edges. Bake for 15 -20 minutes or until cooked through. Serve hot or at room temperature. These are great with a sprinkling of lemon juice after they've been baked. In Armenia it is typical to top with salad (I like it with arugula) and folding the dough over to form a pocket. My husband's family also tops with sliced American or muenster cheese (after it is baked), folding the dough over taco-style.
For cheesecake:. Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze. For the cake:. Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level. Frosting:. Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes. Assembly:. Place bottom cake layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until immediately before serving - it's fine to let sit out 20-30 minutes!).