HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy sauce pan cook sugar, syrup and butter over a medium heat until sugar is dissolved. Remove from heat and add peanut butter. In a large bowl mix into the rice krispies until krispies are coated and press firmly into a buttered 9 x 12 inch pan. In a double boiler melt butterscotch and chocolate chips until soft and creamy. Then pour and spread over the uncut bars in the pan. When they are cool cut into the size bars you like to serve. I warn you -- these will make you yearn for more until every last one is gone! :). And consider yourselves lucky cuz it took me nine years to get her recipe! No other Scotcheroos are as good as hers! Hugs, Jelly.
To make the vanilla dough, mix the flour, baking powder, and salt together with a whisk or a fork. Set aside. In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes. Beat in the egg and vanilla. On low speed, beat in the flour just until incorporated. Form the dough into a log about 2 inches in diameter. Set aside. To make the chocolate dough, in a medium bowl, mix the flour, cocoa, baking soda, baking powder, and salt together thoroughly with a whisk or fork. Set aside. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with the back of a spoon or an electric mixer until smooth and creamy but not fluffy (less than 1 1/2 minutes with an electric mixer). Beat in the egg and vanilla. On low speed, beat in the flour mixture and mix just until incorporated. Form dough into a log the same length as the vanilla log. If the dough is too soft and sticky to handle place it in the freezer to firm. To shape the skulls, reshape each log of dough so that it is skull shaped rather than round: make one side narrow for the chin and jaw and leave the other side wide for the cranium. Wrap and refrigerate the chocolate dough. Form features in the vanilla dough, using the handle of a wooden spoon to poke holes for eyes through the entire length of the log. Form the nose with a skewer, poking two holes for nostrils. Form the mouth by inserting a narrow table knife and wiggling it back and forth to lengthen and widen the opening. Don't try for perfection: irregular holes make the best and weirdest skulls. Wrap and refrigerate the vanilla dough. Chill both doughs at least 2 hours, preferable overnight. Position rack in the upper and lower third of the oven. Preheat the oven to 350 degrees. Cut the chocolate dough into 1/8-inch slices and place them at least 1 1/2 inches apart on the lined baking sheets. Cut the vanilla dough into 1/8-inch slices and place 1 slice on top of each chocolate slice. Bake until pale golden at the edges, 12 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Slide parchment liners onto cooling racks or transfer the cookies directly from the pan to the rack with a metal pancake turner, waiting 1 to 2 minutes if necessary to let the cookies firm up before moving them. Cook cookies completely before stacking or storing. Cookies keep at least 1 week in an air-tight container.
dry 36 dates and chopping them in the blender. Combine all ingredients in a saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently for 1 hour. Cool to room temperature, put in a blender and blend until smooth. Store in refrigerator; heat slightly before using on anything you are serving hot. Use Date Syrup just as you would use maple syrup on pancakes, waffles, French toast, ice cream. It is higher in fiber and lower in calories than maple syrup or honey. Makes about 1 3/4 cups.
Combine flour, sugar and salt in a large bowl. Cut in 3/4 cup butter thoroughly with pastry blender until you have fine crumbs. Press mixture evenly into sprayed or greased 13 x 9 baking pan. Bake at 350 for 17-20 minutes until lightly browned. Combine brown sugar, corn syrup and 1/2 cup butter in a sauce pan. Bring to a boil over medium heat, stirring gently. Remove from heat. To avoid scrambling the eggs, temper the lightly beaten eggs by stirring in 1/4 heated mixture into eggs gradually. Once tempered, add egg mixture to sauce pan and stir in pecans and vanilla. Pour filling over crust and bake at 350 for 25 minutes, or until set.
Place a baking sheet in the oven and preheat to 425 degrees. Coat 4 (6 ounce) ramekins with cooking spray, and sprinkle breadcrumbs, tilting and turning dishes to coat sides completely. Heat a non-stick skillet over medium-high heat, and lightly coat with cooking spray. Add spinach, cook 2 minutes or until wilts, tossing constantly. Place spinach in collander, and let stand 5 minutes. Squeeze excess liquid from spinach, and coursely chop. Combine milk, flour, salt, nutmeg, and black pepper in a small saucepan over medium-high heat stirring with a whisk until smooth. Cook 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture in a large bowl, and let stand 10 minutes. Stir in spinach, cheese, and egg yolks. Combine egg whites, and cream of tartar, in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form(do not overbeat). Gently stir 1/4 of egg whites into spinach mixture, and gently fold in remaining whites. Gently spoon mixture into prepared dishes, and sharply tap dishes 2 or 3 times on counter to level. Place dishes on prepared baking sheet, and return to a 425 degree oven. Immediately reduce oven temperature to 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.
Brown beef and onions in saucepan. Drain. Combine all ingredients except tortilla chips and sour cream in slow cooker. Cover and cook on high 1 hour stirring occasionally until cheese if fully melted. Serve warm (can be left in crockpot on low) with chips and sour cream.
Heat heavy cream over low heat being careful not to let it come to a boil. Whisk in one egg yolk at a time and heat, stirring constantly until mixture starts to thicken. Remove from heat and cool to room temperature. Whisk in sugar-free sweetener, vanilla and pudding mix. Place into ice cream freezer and finish as usual.
Cut steak into 6 equal portions. Pound portions until they are as thin as possible and coat with lime juice. Sprinkle steaks evenly with garlic and press in pequin or crushed red pepper flakes. (Pequin is intensely hot: 2 teaspoons will be fiery, 1 teaspoon will get your attention, 1/2 a teaspoon will still have a kick). Stack steaks and let stand for about 30 minutes at room temperature. Preheat the oven to 250 degrees. Place a large cast iron skillet over high heat until it begins to smoke. While skillet is heating, stack the tortillas and wrap in foil, and place in the oven along with 4 to 6 dinner plates. Add oil and quickly sear the meat on both sides. Add brandy to the hot skillet. Flame the meat by touching the brandy with a lighted match and let the flames burn down. (If the flames get too high you can cover the pan with the lid.)You can do this table-side if you are careful! Place all the items on the table along with the steak. Guests can pick which items to add to their tortillas. Simply fill, roll and eat.
Melt the cheese on top of your scrambled eggs, remove to your plate and top with the avocado dip. My dh likes to put hot sauce or picante sauce on top!
Spoon a little tomato sauce in a baking pan to cover the bottom and lay chicken breasts on top. Add more sauce around (but not on top of) breasts as desired, but only enough to come a little way up the sides of the chicken - make sure the top is uncovered!. Divide and spread pesto on each chicken breast, adjusting the quantity depending on how much you like pesto - I use a lot! Bake at 350 for 30-40 minutes until chicken is done (juices run clear). The exact amount of time will vary depending on the size/thickness of your chicken, so you have to watch them (I recommend a meat thermometer). About 5-10 minutes before chicken is done, top each breast with shredded cheese. Serve chicken breasts with or without pasta, spooning sauce from the pan around or on top of chicken.
Heat the oil in a large skillet over medium high heat. When hot, pat chops dry, sprinkle with salt and pepper and add to skillet. Cook chops, turning once for about 5 minutes on each side, or until brown. Lower the heat to medium and scatter garlic around chops. Cover and cook 5 to 8 minutes more. Check for doneness. Remove to a plate and keep warm. Add the peppers and juice to the skillet. Cook, stirring for 1-2 minutes or until the peppers are heated through. Spoon the peppers over chops and serve immediately.
oil for frying. Mix the pork, green onion, egg and flour and mix well. Form into meat balls and roll in the soya sauce. Cook at a medium low heat in a non-stick pan adding additional soya sauce to prevent from sticking. When the meatballs are cooked roll them in flour. Heat the oil for deep fat frying. Make the batter by mixing the flour, egg, baking powder and oil and adding enough milk to make the batter a medium texture (not too thick, not too runny, don't worry if it's a bit lumpy). Sorry, I never bother to measure this. Dip the meatballs in the batter and cook in the hot fat until a medium golden color. Drain on a plate covered with paper towel. Stick with a toothpick. These are good served with a dipping sauce such as sweet and sour, plum, soya, or honey and garlic, (or a choice). Makes a nice appetizer.
Preheat the oven to 425°F. Toss the chopped carrots and whole garlic cloves with 2 tablespoons of olive oil. Scatter evenly on a baking sheet lined with parchment and roast in the oven until the carrots are tender and lightly browned, 18 to 20 minutes. In the bowl of a food processor, combine roasted carrots, roasted garlic, chickpeas, tahini, lemon juice, water and all of the spices. With the motor running drizzle in the remaining 2 tablespoons of olive oil. Whirl away until smooth, scraping the sides down as necessary. Taste and adjust seasonings if necessary. If the hummus is too thick, add a little more water or oil and process until desired consistency is achieved.
Place a 10 1/2" oven proof frying pan with at least 3" sides in a 450F oven for 10 minutes. While the pan is heating, beat together the first 4 ingredients. Add flour and beat until smooth. Melt butter in heated pan and swirl the butter up the sides to coat the pan. Pour in the batter and bake for 25 minutes or until set. The mixture will puff while cooking and fall when removed from the oven forming a dish. This can be served plain or with a heated fruit topping and whipped cream.
Lightly season the chicken breasts with salt, pepper, or any other seasonings you like (or none at all). Place chicken breasts in bottom of crock pot. Add corn. Add black beans. Add diced tomatoes and green chilies. Cook on LOW setting for 8 hours. Serve as is or with rice.
Preheat oven to 475f. Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast. Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure. Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt. Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each. Bake for 20 minutes or until the chicken is cooked through.
Cook quinoa according to directions on package. Prepare onion and red or yellow pepper. In a large mixing bowl, combine quinoa, onion, red or yellow pepper, black beans, salsa, avocado, red hot sauce, black pepper, and salt. Once the mixture is combined, spread 1/4 cup of the mixture onto each lettuce leaf and wrap/fold over like a taco shell.
Combine dry ingredients, oats, flour, rye flour salt baking powder and sugar in a large bowl. In another bowl blend eggs, milk and oil. Add the cranberries to the egg mixture. Add egg mixture to dry ingredients and stir only to moisten.Do not beat. Fill 12 non stick muffin pans 2/3 full with batter. Bake at 325 degree F for about 15 to 20 minutes or until a tooth pick inserted in center comes out clean.
Wash the barley and soak for about 1 hour. Wash goji and soak for 20 minutes. Parboil the pork ribs with the ginger, trim off any excess fats. Cut and clean the melon. Bring the 1000ml water to the boil, add the pork ribs, melon pieces, barley and the goji. Bring the water and ingredients back to the boil, then lower to a simmer. Simmer for 1 hour. Turn off heat and cover pot and let soup stand for 10 minutes. Serve.
Slice French bread into slices about 3/4" thick. I usually get about 24 slices per loaf. If needed soften butter in microwave on low power for 30 - 60 seconds until it is soft enough to mix the seasonings into and spread easily. Add remaining ingredients and stir well. Spread a little more than 1 tsp of mixture onto each slice of bread. Flash freeze the slices layed out flat on cookie sheets in your freezer. (This is important if you freeze them in a stack they are very hard to seperate later.). Stack into groups as your family would eat with one meal and wrap in saran wrap. I usually make a package of 6. When ready to use bake right from freezer at 350 degrees for 4 - 8 minutes depending on how crispy you like your toast. *For an extra sinful garlic toast sprinkle with mozzarella cheese before baking.
Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover. When pan begins to boil, turn sausages, and continue to simmer, turning several more times. When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste. Remove sausages from pan, and set on paper towels to drain. Drain all grease from skillet, but do not wash or rinse it. Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat. Add onions, and garlic, and season to taste with salt and pepper. Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job. Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage. Continue cooking and tossing until onions are almost translucent. Add peppers, and toss to combine with onions. Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste. Bury the sausage in the vegetables to reheat if necessary. I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven. Either one is better than your typical hoagie roll. I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers. If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.
In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water. In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.
Preheat oven to 350°F. Pour stew into an 8 x 8-inch baking dish, I recommend glass. Prepare biscuits according to package. Spoon them onto the top of the stew. Bake for 30 minutes or until biscuits are browned. Let stand for 3-5 minutes. Serve and enjoy.
Place all ingredients except for oil in large container. Place in immersion blender in container and blend. While in container slowly add oil blending ingredients to mixture to create emulsification. Place in container, label, date and refrigerate.
Cut tops off each bag of chips; set aside. Heat chili in saucepan until completely heated through, stirring occasionally. (or heat in microwave). Spoon about 2 tablespoons chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.
Combine all ingredients in a skillet. simmer gently 15- 20 minutes or until eggplant is tender. Can be done ahead and reheated in microwave.
To a 4 cup glass pyrex measuring cup add the Kool Aid and Splenda. Add water to the 4 cup mark and stir gently to combine (Splenda will dissolve quickly). Transfer to plastic squirt bottles. Refrigerate and use as needed. To use, just pour desired amount over shaved ice and serve.
Over low heat, stir 1/2 cup milk and chocolate until smooth. Stir in 1/4 t extract. Pour into crust. Save 8 of the cherries for garnish. Chop the rest of the cherries. In bowl, beat cream cheese until fluffy. Slowly add water and remaining milk. Add the pudding mix and the remaining extract. Mix well. Fold in the whipped cream. Stir in the chopped cherries, and almonds. Pour over the chocolate in pie crust. Chill. Garnish with whole cherries.
Drain the Pineapple well in advance. Combine Ground beef, Pineapple, Onion, Swiss Cheese and Hot Sauce. Form into patties (For best results make patty centers slightly thinner than edges). For best results refrigerate patties for 2 hours. Cook bacon and burgers together (For best results grill outside). Place bacon and burgers on Hawaiian Rolls and use condiments as desired.
CRUST: Combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 350 oven for ten minutes or until lightly browned. Cool on rack before filling. FILLING: Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice. Mix until smooth. In a small bowl, combine gelatin and water. Mix until gelatin is dissolved. Fold into cream cheese mixture. Divide batter in half. Fold butterscotch topping into one half and leave the other one plain. Pour butterscotch batter into a prepared 8" pie crust. Spoon plain batter over top. Cover and refrigerate for two hours, or until set. Cut into wedges and serve.
Heat a large pot of salted water on high to boiling. Once boiling, add the farro and cook 16 to 18 minutes, or until tender. Turn off the heat. Thoroughly drain the cooked farro and return to the pot. While the farro cooks, use a peeler to remove the rind of the orange, avoiding the white pith. Mince the rind to get 2 teaspoons of zest (or use a zester). Cut off and discard the remaining peel and pith. Dice the orange, removing any seeds. In a medium non-stick pan, heat 1 tablespoon of olive oil on medium-high heat until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Transfer the shallot and liquid to the pot of cooked farro. Add the orange, orange zest and spinach to the pot of cooked farro and pickled shallot. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Serve warm.
Preheat oven to 350. In medium mixing bowl, mix peanut butter, sugar, and egg until well blended. Form dough into ping pong size balls and place 1-inch apart on cookie sheet. Flatten slightly, and, using your finger or handle of wooden spoon, poke a dimple into the top of each cookie. Bake in oven for about 25 minutes, or until light brown around edges and firm to the touch. When cooled to room temperature, fill each dimple with 1/4 teaspoon of your favorite jam, for garnish. Serve as a sweet snack with a glass of milk.
Cut the ham steak into small cubes and set aside in a large bowl. Chop the onion coarsely, and add to the ham. Chop the garlic, add to the ham. Chop the carrots and celery, add to the ham. slice the mushrooms, add to the ham. Heat olive oil in the bottom of a large, 8 quart stock pot. When the oil is hot, add the ham, onion, garlic, carrots, celery, and mushrooms. Saute' ingredients until vegetables are partly cooked, stirring frequently. This takes about ten or fifteen minutes. Add 1/2 gallon of water (give or take). Bring the soup to a boil, then reduce heat to low. Add parsley, and add your favorite dehydrated italian herb blend to taste. Cover the stock pot and let simmer, slowly, for a minimum of three hours. This allows the vegetable and ham broth to develop, and will be very fragrant. Stir once in a while, not not all that often. After about three hours, turn the stove off but leave the stock pot on the burner, for one hour. This further develops the broth. Bring broth to boil again, and stir in two pounds (one common, normal sized bag) of dried green split peas. Wait for the soup to come to a rolling boil, then reduce temperature to low. Simmer, stirring once in a while, for an hour or so. The soup is cooked when the peas have become soft and have broken down into the liquid. They should retain their sweet-ish character. Add salt and pepper to taste as you serve. I find that the ham and garlic add enough salt for me, but other folks might want a little more. I have also prepared this broth a day ahead of time and let it sit in the fridge overnight, which fully develops the stock and blends its flavors. You can cut the stock simmering time if you want, but the longer you take with it, the better the soup tastes.
Grate 1-2 Tbs cucumber, more or less, depending on how soft or firm you want the spread to be. Grate 1-2 tsp of onion, to taste. Add 1 drop of green food coloring. Mix all together. Store in refrigerator.
Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties. Form about 16 patties and place on a tray. Heat a large nonstick skillet over medium-low heat. Coat with cooking spray. Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.
Heat oil in heavy medium skillet over medium heat. Add onion; saute 5 minutes. Add corn and garlic; saute until onion is golden and corn is tender, about 5 minutes longer. Add cream, butter and saffron. Bring to boil. Remove from heat. Cover; let stand 20 minutes. Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain well. Transfer to large bowl. Mash until smooth. Stir in corn mixture. Season with salt and pepper.
Place beans in microwave safe dish. Stir in next 5 ingredients. Heat on medium power for about 3 minutes or until hot, stirring once halfway through. Alternatively, heat over low heat on stovetop until warmed through. If mixture becomes too thick, add water. Mix in rice, if using. Meanwhile, heat the tortillas. Use the method you like best. I usually just heat them one at a time in a dry skillet over medium heat, about 20-30 secs per side, or just until pliable. Place about 1/3 cup bean mixture in each tortilla, add cheese, salsa and toppings, and roll. You can bake them in a 350 degree oven for 10-15 minutes if you want them firmer/crisper. I like to skip this step. That's it! These refrigerate well for a few days. I can't speak for the freezer. I end up with 5 medium sized burritos; if you use the rice or more veggies, you will get more. Since I usually reheat one or two at a time, I add sour cream after reheating. No one would call these authentic Mexican food; they taste more like a fresher and better version of Taco Bell, but they are very good.