HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, sugar, orange liquor, orange extract and rum until smooth. Fold in Cool Whip. Spoon mixture into crust. Sprinkle cookie crumbles on top to taste. Refrigerate overnight (8+ hours).
CRUST: Combine ingredients; mix well. Press into 9 inch springform pan. Bake in preheated 350 F oven for 10 minutes. FILLING: Simmer shredded carrots in water to cover for 5 minutes. Drain and remove excess liquid. In food processor combine carrots, cream cheese, sugar and maple syrup, process until completely smooth and evenly colored. Add eggs, one at a time, and mix until just blended. Pour onto crumb crust and bake at 300 F for 45 minutes or until center is almost set. Cool to room temperature. Refrigerate 3 hours or overnight. . OPTIONAL GARNISH: In small saucepan simmer water with sugar for 5 minutesAdd shredded carrots and simmer 5 minutes. Drain well and scatter on top of chilled cheesecake.
Preheat oven to 325F and grease and line an 8x8 inch square pan. Place oats, blueberries and sugar into a large bowl and stir until combined. Add in oil, honey and vanilla extract and stir until all the oats are coated in oil and honey. Tip into greased pan and level with a spatula or your (very clean) hands. Place in the oven for 30-35 minutes, until lightly golden and it feels slightly crisp to the touch. Leave to cool in the pan completely, then slice into 9-12 bars. Bars will keep in an airtight container, at room temperature for 4 days.
Melt butter and sugar in a saucepan over low heat. Add dates and cook 3 minutes and remove from heat. Stir in cereal, vanilla, and pecans. When cool enough to handle, shape into small balls about 1" in diameter. Roll into confectioners' sugar (or flaked coconut -- see notes in recipe description). Place cookies on cookie sheet lined with waxed paper until set. Store in airtight container.
Line a 9x12 pan with parchment paper. Melt the dark chocolate (use the method you prefer, either double boiler, or microwave - cook 30 seconds in a heat-proof bowl, stir and repeat until you have a smooth consistency. Pour the melted dark chocolate on the parchment paper, spread the chocolate out until it is about 1/3" thick. You can do this by hitting the pan on the countertop repeatedly, or maybe you could use a spatula to spread the chocolate. Melt the white chocolate, using the steps above. After the chocolate is smooth, pour it on top of the dark chocolate - trying to make the layers the same thickness. (it's best to do this step while the white chocolate is still very soft -- I've had them separate when I broke them into pieces, I think the layers "stick" together better if the white chocolate has not hardened). Unwrap the starlite mints, or peppermints of your choice and put them into a heavy duty ziplock bag. Using a hammer or meat tenderizer - crush the mints then, while the white chocolate is still melted sprinkle on top. Let the chocolates harden in the refrigerator for 2 hours, then break the candy into pieces. This needs to be stored in the refrgerator if you live in a warm/humid climate.
Preheat oven to 400*. Grate carrots until you have 1 cup. Blend pineapple until smooth (optional). Beat eggs in a bowl, then add oil, applesauce and pineapple. Measure all dry ingredients into another bowl. Mix thoroughly. Break any chunks of brown sugar with a spoon. Add carrots to dry bowl. Mix both wet and dry bowls very well. Add the dry ingredients to the wet. Not over-mixing this stage is important for fluffy muffins. In about ten big strokes, gently mix the wet and dry. Oil muffin tins with cooking spray or butter on paper towel, or use paper liners. Fill 12 large muffins or 48 mini muffins to 3/4 full. Using paper towel, wipe off batter spilled on the pan. This makes muffins easier to remove later. Bake for 15-20 mins for mini muffins or 25-35 mins for large ones, until a toothpick or knife inserted in the centre comes out clean and muffin tops are puffy and golden brown. Remove muffins from oven, and leave to sit in the pan for 10 minutes before emptying pan by running the handle of a spoon around each muffin and gently lifting.
Preheat oven to 180°C. In a bowl combine onion, soup, sweet chilli sauce, sour cream and 1/2 cup grated cheese. Place two fish fingers down the centre of each tortilla and spoon over about 2 tbsp sauce to cover fish fingers. Carefully roll up tortillas and place seam side down in a single layer in a baking dish. Spoon over remaining sauce and sprinkle with extra grated cheese. Bake for 15-20 mins until sauce is bubbling and tortillas golden.
Preheat oven to 375°F. In a large bowl, combine milk and egg and beat well. Add stuffing, celery, onion, parsley, salt and pepper and mix thoroughly. Add turkey; mix well. Shape into 1-inch balls and place on an ungreased cookie sheet. Bake for 20 to 25 minutes or until meatballs are browned. In a saucepan combine the cranberry sauce, sugar and Worcestershire sauce, and bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring frequently. Add meatballs to sauce and cook over medium to low heat for about 5 to 10 minutes. Serve hot in chafing dish or slow cooker.
Preheat oven to 325°. Combine all ingredients well. Pour in a 2 1/2 to 3 quart casserole. Bake at 325° for about 2 hours. Can make in crockpot on low for about 4-6 hours.
1. Mix all ingredients together in large bowl. 2. Place in greased 9x13 glass dish. 3. Bake at 350 for an hour or until center is bubbly and top is slightly brown.
Place swordfish steaks in a zip-lock bag, leaving the bag unsealed. In a small bowl, combine 3 tbs. olive oil and remaining ingredients to make marinade mixture. Pour marinade into bag with fish, tossing fish with fingers until fully coated. Seal bag, releasing as much air as possible. Marinate in refrigerator for 3 to 4 hours. Preheat grill to medium-high heat. Once grill is searing hot, brush grill rack with remaining tablespoon of olive oil. Grill fish for 3 to 5 minutes on each side or until center of steaks are cooked through, and fish flakes easily when forked.
Butterfly chicken by placing it breast side down and using heavy-duty kitchen shears to cut along both sides of the backbone. Discard backbone, turn chicken over and open it like a book. Press it gently to flatten it. Place chicken in a large freezer bag. Mix buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey; add to chicken in bag. Seal the bag securely and refrigerate overnight or up to 2 days. Heat oven to 400°. Remove chicken from marinade and place on a rack so excess can drip off. Linda a roasting pan with foil and place chicken in the pan. Drizzle with remaining 2 Tbsp oil. Roast for 45 minutes, then reduce heat to 325°. Continue roasting until well browned and juices run clear when chicken is pierced where the leg meets the thigh, about another 20 minutes. Place chicken on a carving board and allow to rest for 10 minutes before cutting into quarters. Serve drizzled with pan juices.
Wisk all the dressing ingredients in a bowl large enough for everything. Throw all the slaw ingredients in a bowl and toss. Enjoy.
In large pot, saute vegetables in oil, 6-8 minutes. Stir in quinoa and broth; bring to a boil. Reduce heat and simmer 15-20 minutes or until quinoa is tender. Stir in chicken. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper. Serve sprinkled with parsley.
combine the marshmallows, dates, crumbs and walnuts. add enough heavy cream to bind all ingredients together. shape into a roll about four inches in diameter, and roll in the extra finely crushed crumbs. roll in plastic wrap, and then in foil. refrigerate for several hours before serving. cut into slices. note: this roll can be prepared days in advance.
In microwave safe bowl, melt white chocolate. In a large bowl, beat cream cheese until smooth. Add sugar, beating well. Mix in lemon oil, stirring well. Add melted chocolate, beating only until smooth. Spread into prepared pan and refrigerate until firm. Cut into squares.
Prepare spaetzel: Combine the dry ingredients (add a bit of nutmeg to taste if doing it for German Cooking, omit if for Hungarian) Add the milk and egg and mix together into a batter of sorts. Meanwhile, have a wide pan of water with salt boiling. Take the batter and put it into a spaetzle maker, or I used a French fry basket, and rubbed it with the bottom of a spatula to break it up. When the Spaetzle float, remove with a slotted spoon and put them into a colander. Fry onion in a little oil until very brown and crispy.Set aside. In heavy (preferably non-stick) skillet, heat spaetzle in a little butter. Grate cheese and toss into spaetzle. When cheese melts, transfer to large bowl and sprinkle with onion. Serve hot.
Preheat the oven to 350 degrees F. Combine hominy and corn in a greased 2-qt. souffle dish. Top with cheese. In a medium bowl, whisk the eggs, milk, flour, garlic, salt, and ground red pepper together until combined. Pour milk mixture over the cheese. Bake for 50 to 55 minutes, or until a knife inserted off-center comes out clean. Let stand 10 minutes before serving.
In a heavy fry pay add oil, garlic, onions, beef . Cook on low heat until beef is just starting to brown. Add saki and soy sauce, pepper, celery seed. Cover and cook over medium heat until beef is fully cooked. Add garlic sauce,peppers, muchrooms Cook another 5 on med-high. Add port wine and allow to boil approx 10 minnutes. Remove beef, and veggies and return to boil. Add enough Veloutine to thicken (you may want to add a bit of water to get enought sauce) Let boil a few minutes until thickened. serve over brown rice or even potatoes. Enjoy!
Remove peas from the freezer so that they can begin to thaw while the dish is simmering. Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute. Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm. Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes. Serve warm.
In bowl over saucepan of hot (not boiling) water melt chocolate, stirring occasionally. Stir in apricots and candied ginger. Pour onto foil-lined baking sheet; using palette knife or rubber spatula spread into 12- x 9- inch (30 x 23 cm) rectangle. Refrigerate for at least 1 hour or until hardened. Break into pieces.
In a Dutch oven heat olive oil and bay leaves. Add onions, carrots, celeriac root, garlic, 1-tablespoon summer savory, fresh thyme, 1/4-cup cilantro, sea salt, black pepper and sweat vegetable 4-6 minutes or until tender. Add white Bryra wine and reduce by half. Add vegetable stock, potatoes, rutabagas, green beans, tomatoes and savoy cabbage. Stir the soup, do not cover. Bring the soup to a full boil and reduce to a simmer for 20-minutes. Add remaining summer savoy, cilantro and stir the soup. Season soup with sea salt and fresh cracked black pepper to taste. Place soup in warm bowls adding 1-cup fresh baby spinach and serve.
Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well. Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes. Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes. Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
You can toast your own almonds either in a frying pan or in the oven. Be careful to watch them, though, because they will burn quickly. In a medium bowl, gently combine chicken breast, toasted almonds, dried cranberries, Miracle Whip Light, celery, onion, salt, and pepper until all is well coated. Place one-fourth of the mixture on each of four slices of bread. Top with a lettuce leaf and another slice of bread. Enjoy!
Set oven to 350 degrees. Grease a 9-inch springform baking pan. Mix the crackers with melted butter, and press into bottom of the pan. In a large bowl, combine cream cheese, vanilla and sugar beat with an elecrtic mixer until smooth (about 5 minutes). Add in half and half cream until well blended. Seperate the 4 eggs into a bowl (making certain there is no shell) and beat slightly. Add in eggs to cream cheese mixture, and beat until combined (about 1 minute). Add in the sour cream and flour; beat until combined and smooth. Bake for 1 hour. Turn off oven heat (keep oven door closed). Let the cheesecake sit in the oven without heat for 1 hour (this prevents cracking). Chill in the refrigerator about 7 hours (or overnight is even better) before serving.
In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin. Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers. Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens. TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.
Combine all of the ingredients in a mixer bowl and beat until well-blended. Frost the cookies while warm for a crackly finish, but if you want a more frosting-on-top of a cookie texture, cool the cookies first.
Cook the cous cous according to the directions on the box. Add about 2 teaspoons of olive oil to the water before you add the cous cous. Once the water is boiled and you have added the cous cous, turn off the heat and let the cous cous sit for 5 minutes, then fluff it with a fork. While the water is waiting to boil or while the cous cous is sitting, toast the pine nuts in a dry pan over medium-high heat. Watch the pine nuts carefully, because they will burn easily. This may take about 5-7 minutes, but watch the pine nuts to make sure they do not get too brown. Once the cous cous is ready and the pine nuts are toasted, add both ingredients to a big mixing bowl. Add the tomatoes and the beans and mix together. Add the chopped chives and chopped basil and mix. Add the olive oil, salt, and pepper. At this point, check the flavor and see if it needs more olive oil, salt, or pepper. (Using extra virgin olive oil will add even more flavor, but I used regular and it still came out great.). Cover the bowl and chill in the refrigerator for about 20 minutes or until the cous cous is no longer hot, and just warm/room temperature. Serve alongside your favorite main dish. Another great side dish to go along this dish is sauteed spinach or broccoli. Enjoy!
Preheat oven to 300 degrees. Place all ingredients in a sturdy roasting tin and cover with double layer of foil. Roast for 2 1/2 hours, turning the pork hocks over halfway, then remove the foil and cook for another 1 1/2 hours, basting with the juices and turning pork every 30 minutes. To serve, break the pork into large pieces (discarding the skin and most of the fat) and pour the braising liquid over the meat. Serve with brown rice and coriander.
You can keep your pickles whole or slice them. Wash the pickles and cut the stems off if you keep them whole. Stir the vinegar, water, and salt in large pot; let it just come to a boil. Have hot jars ready: Put in 1 clove garlic, 1 T pickling spice, several sprigs of dill, 1 T dill seed and 1 pinch alum (if you did not use lime). Pack the jars with cucumbers. Ladle the hot vinegar mixture over to within 1/2 inch of top of jars. Remove the air bubbles; wipe rims clean, seal, and process in hot water bath for 10 minutes.
Mix or sift the flour, sugar and salt together. Make a well/hollow in the flour, then add the egg and milk into it. Mix, incorporating the flour from around the well until you have a thick, smooth batter that drops from the spoon like thick cream. (If you want to add any extras, do it now.). Heat a frying pan with a little butter or oil, wipe off if there's too much. Drop teaspoonfuls of batter into the pan. Leave enough room between them to manouver a fish slice/your preferred pancake turning implement. When bubbles appear, turn the pancakes over and cook until lightly browned and no longer battery. Serve with butter, jam or honey or anything you fancy.
Either early in the day or the night before drain the pineapple reserving the juice. Squeeze out as much juice as you can to yield at least 2 cups. You will need it in the next step. In a very large bowl, dissolve the jello in the 2 cups boiling water. When thoroughly dissolved add the reserved pineapple juice and stir well. Refrigerate until the soft set stage. Meanwhile grind the cranberries in a food grinder ( I use my KitchenAid with the grinder attachment). Add the ground cranberries and the remaining ingredients to the soft set jello. Mix well, cover and chill until set or pour into your favorite mold and chill until set.
Preheat oven to 350°F. Grease a 9" round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Irish Cream, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake for 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill. To remaining melted chocolate add sour cream and Irish Cream. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.
Preheat the oven to 325°F (160°C). Drain and slightly press the tofu while you prepare the remaining ingredients and tools. Prepare 6 ramekins and a shallow brownie baking pan, cutting a piece of parchment to evenly cover the pan. Boil a kettle full of water. In the bowl of a food processor, combine the tofu, sugar, vanilla, soy milk and salt. Once smooth, whisk in the arrowroot with the motor running. Pour prepared custard into the ramekins and distribute them into the baking pan. Carefully pour the boiling water from the kettle into the bottom of the pan so the water comes 2/3 of the way up the sides of the ramekins; taking care not to splash water into the custard. Cover the pan with the parchment paper and slowly transfer everything into the oven. Bake for about 45-50 minutes or until set. The centers may have a slight jiggle, but well set more as they cool. Remove the ramekins from the water and transfer to the refrigerator to cool completely, about an hour. To brulee the custards, sprinkle enough sugar to evenly coat each top (about 1 tsp). Using a hand held blowtorch, pass the tip of the flame over the sugar until it begins to turn amber and caramelize. Once finished, the caramel should be thin, crisp and crackly. Bon Appetit!
Partially freeze pork; thinly slice across grain into bite sized strips. Place pork in a plastic bag set into a bowl. Combine salsa, lime juice, beer, garlic, cilantro, cumin, red pepper and black pepper. Pour over pork; seal bag. Marinate in refrigerator for 3 to 4 hours. Prepare Easy Chunky Guacamole: Halve, seed, peel and cube 2 avocados. Combine avocados, lemon juice and salsa in a bowl. Cover and chill. (can be kept up to 24 hours in fridge). Wrap tortillas in foil. Heat in a 350°F oven for ten minutes to soften. Drain pork and set aside, reserving marinade. Add enough water to marinade to equal 1 1/2 cups. Place in a saucepan and bring to a boil. Add rice. Remove from heat and let stand, covered, for 5 minutes. Meanwhile, spray a skillet with nonstick coating; heat over medium heat. Add half of the pork. Stir-fry 4 minutes or until no longer pink. Remove from skillet using a slotted spoon; drain liquid if necessary. Repeat with remaining pork. Spread pork and Easy Chunky Guacamole on tortillas. Roll up and serve with rice.
Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat. Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter. Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted. Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.
In a larg serving bowl,add the first four ingredients. Drizzle with dressing; toss to coat.
For Marinara: Saute onions and garlic in oil in large saucepan until tender, about 5 minutes. Stir in tomatoes, wine, and tomato paste; heat to boiling. Reduce heat and simmer, uncovered, until mixture is medium sauce consistency, about 20 minutes. Stir in lemon juice, salt and pepper. For Rotolo: Coat large skillet with cooking spray: heat over medium heat until hot. Cook mushrooms over medium heat, covered, until they release juices, 3 to 5 minutes. Add spinach, garlic, and herbs to skillet; cook until spinach is wilted 2 to 3 minutes. Cook, uncovered, over medium heat until liquid is gone, about 10 minutes. Cool. Combine cheeses, salt, and pepper in bowl; stir in mushroom mixture. Spread 3 to 4 tbsp cheese mixture on each noodle; roll up and place in baking dish. Spoon marinara sauce over rotolo. Bake at 350 degrees, loosely coverd with aluminum foil, until rotolo are hot through and sauce is bubbly 25 to 30 minutes.
Dice the dates, then add the diced cranberries and the coconut. Mix together into a ball and then lengthen into a snake shape. Flatten and shape into a bar shape. Wrap in tinfoil or plastic wrap and refrigerate until it hardens.
Heat oven to 375°F. In large bowl, mix butter, both sugars, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.
Mix all ingredients except Parmesan & melted butter in sauce pan. Cook until thickened and cheese is melted. Spoon into crepe, roll and place in roasting pan. Drizzle with butter & sprinkle with Parmesan cheese. Bake 15 to 20 minute in 350 degree oven.
Cut peel and white pith from grapefruits and oranges. Cut between membranes to release segments. Combine fruit in large shallow bowl. (Fruit can be segmented 1 day ahead. Cover and refrigerate.) Place mint and sugar in processor or blender. Using on/off turns, blend until mint is finely chopped, occasionally scraping down sides of bowl. Just before serving, sprinkle mint sugar and pomegranate seeds or dried cranberries/cherries over fruit; serve.
Important: Let all ingredients become room temperature. Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition. Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.). Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting. Best served next day after cake has had time to mellow.