HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly. Once smooth, remove from heat and let cool. Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture. Stir in vanilla. Spread into pie shell and chill. Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.
Place all marinade ingredients except bay leaf in a food processor or blender and pulse until smooth. Add bay leaf and reserve. Mix spice rub ingredients. Wash chicken breasts and pat dry with paper towels. Transfer 2 TBS of the spice rub to a small bowl. Rub the breasts on both sides with the spice rub. Save remaining spice rub in an airtight container. Put the coated breasts in a plastic bag and pour in the reserved marinade. Marinate overnight in the refrigerator. Prepare an outdoor grill or grill pan. Spray the grill or pan with cooking spray. Grill the breasts until cooked through. Serve with sauteed green, red, and yellow peppers and white onions seasoned before cooking with one TBS of the spice rub.
Preheat oven to 425 degrees F. Layer potato slices in 13x9x2 inch baking dish lightly sprayed with oil. Melt butter in small saucepan and stir in grated onion, salt and pepper. Pour over potatoes and bake for about 45 minutes or until tender when pierced with fork. Sprinkle with parsley, thyme and cheese and bake for an additional 15 minutes or until cheese is melted.
Pour butter over cooked noodles and stir. Add cheese and cream, stir. Let sit 5 minutes to thicken, stir and serve.
Mix together powdered sugar, coconut and condensed milk. Roll into small balls and refrigerate at least one hour. Melt chocolate in a double boiler and dip cooled coconut balls to coat. Place on parchment paper to let chocolate harden.
Combine potatoes, onion, salt and broth in a medium casserole, and add parsley. Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender. Combine cornflour with a small amount of cold milk. Stir into potato mixture, and add the remaining milk. Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot. Stir once or twice during cooking. Serve hot with crisp croutons, or toasted bread. For Vegetarian use vegetable broth or water.
Run the drained garbanzo beans and fava beans through the fine blade on your meat grinder or in your food processor. Blend in all the remaining ingredients and let the mixture stand for 1 hour. Form into little patties 1/3 inch thick and 1-1/2 inches round. Or, you can form them into balls the size of walnuts. Deep-fry in oil until toasty brown and crunchy on the outside, about 4 minutes.
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, allspice and cloves, set aside. With an electric mixer, cream together 3/4 cup butter and brown sugar until fluffy. Add molasses and ginger, mix. Add egg, beat until blended. On low speed slowly add flour and spice mixture, beating until blended. Divide dough in half, shape each half into a flat round. Line baking sheets with parchment paper. On lightly floured surface roll dough into 1/4 inch thickness and cut into desired shapes and place on prepared baking sheets. Sprinkle cutouts with salt, press lightly to adhere salt. Bake 10 - 12 minutes or until slightly darker in color. Remove to a cooling rack, cool completely, cookies will crisp as they cool. Store in an airtight container at room temperature for up to 1 week.
Soaked dried oysters and scallops in cold water separately for at least 2 hours to soften them. Retain the soaking liquid. Shred the scallops, and cut oysters into small pieces. Peel carrot and dice into 0.5cm cubes. Wash and rinse the rice several times. Place rice in a pot, add water and seafood liquid (used to soak the dried seafood), and bring to a boil. Add oysters, carrots and 1 tsp oil. Let the congee boil, then lower heat to let it bubble for 20 minutes. Add the shredded scallops, and let congee simmer for 20-30 minutes. Do stir occasionally to prevent the rice from sticking the bottom of the pot. Turn heat off, and serve garnished with spring onion.
In a large skillet over medium heat, add 1 tablespoons Olive oil and onions and saute 5 minutes or until tender. Add beef and brown. Meanwhile, In a large pot or dutch oven, cook pasta ala dente and drain well. Brown beef until it's no longer pink and drain off fat. In the same skillet, add to beef and onions, 1/2 teaspoons salt, garlic, pasta sauce, tomatoes, and tomato sauce. Stir to blend, Then set aside. In a heavy saucepan, melt butter over low heat, add flour and whisk constantly until smooth and well blended or about 1 minute, gradually add milk and simmer over medium heat, stirring constantly, until mixture bubbles and thickens. Remove from heat and stir in parmesan cheese and remaining 1/4 tsp salt and pepper. Pour beef mixture and milk mixture into dutch oven with noodles and mix until well blended. Transfer entire mixture to a large, buttered, baking dish or nonstick lasagne pan, top with shredded mozzarella cheese and bake at 350' for 20-25 minutes or until mixture is heated through and bubbly and cheese is melted and becoming crusty. ** sometimes I add 1/2 the cheese to beef mixture and then top with the other half. Let stand approximately 5-10 minutes, and serve.
1. In a food processor combine the pretzels, Ranch Dip packet, Parmesan cheese, lemon zest, black pepper, and paprika. Pulse until the pretzels become crumbs. 2. Place the pretzel mixture in a shallow dish. In a separate dish combine the Greek yogurt and Ranch Dressing. 3. Heat the olive oil in a large skillet over medium heat. 4. Dip the chicken into the yogurt mixture and then place in the pretzel mixture. Press down on the mixture to make it stick to the chicken. Place in the pan and saute for 4-6 minutes per side or until the internal temperature of the chicken reads 170 degrees. 5. Remove and place on a paper towel to drain. Serve with dipping sauces.
Put all ingredients in a cocktail shaker with ice, shake until chilled. Pour into large cocktail glass or fluted champagne or white wine glass. Enjoy.
Preheat oven to 350 degrees. Combine all the ingrediants and mix completely. Place in a greased bread pan and cover with foil. Bake covered for 1 hour. Uncover spread ketsup on top. Place back in over for 30 minutes.
Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well. Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed. Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly. Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour. Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.
Begin by making the jerk marinade. Combine all the marinade ingredients in a blender and process until you have a smooth puree. Add chicken pieces into a large resealable plastic bag and pour in the marinade. Put the bag into a baking dish and let marinate in the refrigerator overnight. Preheat grill to high. Prepare a table-top smoker or take a roasting tray, line it with foil and add some soaked wood chips to the bottom. Place a wire rack over the top, upside down, and lay chicken pieces over the chips on the rack. Cover with foil and grill over high heat. Smoke for 10 minutes. Preheat oven to 300 degrees F. Transfer the chicken pieces to a baking sheet and drizzle with extra-virgin olive oil. Bake in the oven "low and slow" until chicken is tender, about 1 hour. Remove the chicken from the baking sheet to a serving platter and garnish with limes and parsley before serving. Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-jerk-chicken-recipe/index.html?oc=linkback.
Cream butter and sugars until light and fluffy. Beat in egg, then beat in pumpkin and pineapple. Stir in nuts and oats. Sift together dry ingredients and add alternately with milk to creamed mixture. Drop by teaspoonfuls about 2"apart onto a greased baking sheet. Bake in a 350-f oven for 8-10 minutes. Place cookies on a rack to cool.
Preheat oven to 350 F,. Spread 2 tbsp tomato sauce on each half roll. Evenly divide ham and pineapple among rolls.Top with 1/4 cup of cheese on each. Bake 5-7 minutes or until cheese is melted.
Saute onion in olive oil for 5 minutes. Add spinach. Simmer over a low flame, stirring occasionally until most of moisture is evaporated. Crumble Feta cheese into small pieces. Add cottage cheese and eggs; mix well. Toss bread crumbs into spinach mixture and add to cheese. Stir until blended. Carefully cut phyllo sheets into thirds. Refrigerate 2/3 until needed and cover remaining third with a slightly damp towel. Remove 1 sheet of phyllo pastry, fold in half lengthwise. Brush with melted butter. Place 1 tablespoon of spinach filling near the end. Fold over in triangle shape. Continue folding like a flag, keeping triangular shape. Lightly butter top. Continue with remaining pastry and filling. Bake in a 425 degrees oven for 20 minutes or until golden brown. Serve warm.
Pour the tea into a cup. Stir the maple syrup into the tea, top with whipped cream, and sprinkle with cinnamon.
Heat oven to 375. Grease 10 inch tart pan with removable bottom or 8 inch square pan. In small bowl, beat 1/2 cup of sugar and 2 eggs; stir in lemon peel, yogurt and 3 T. butter. Add flour, baking powder and salt to egg mixture; blend well. Pour into greased pan. Arrange apple slices on top of dough, overlapping slightly. Sprinkle with 2 T. sugar and the almonds. Bake at 375 for 35-45 minutes or until golden brown and toothpick comes out clean. Meanwhile, in small bowl, combine all glaze ingredients; blend well. Slowly pour over almonds and allow mixture to soak into hot cake. Broil 5 to 6 minutes from heat for 1 to 2 minutes or until bubbly. Serve warm. Store in refrigerator.
For bechamel sauce, melt butter in small, heavy skillet over medium heat. Whisk in flour. Gradually whisk in milk; cook, stirring constantly, until sauce is smooth and thickened, about 5 minutes. Whisk in pepper sauce, salt and nutmeg. Set aside. Drop spinach into large saucepan of boiling water. Cook until wilted and tender, about 2 minutes. Rinse in ice water to stop cooking; drain until very dry, squeezing out extra water. Set aside. Melt 2 tablespoons butter in large skillet over medium-high heat. Add green onions; cook, stirring often, 2 minutes. Stir in spinach; cook 2 minutes. Add bechamel sauce, salt and pepper; stir well. Set aside and keep warm. For hollandaise sauce, combine yolks, lemon juice, Worcestershire and red pepper in top of double boiler set over pan of simmering water. Whisk egg mixture constantly until mixture thickens and becomes shiny, 3 to 4 minutes. Slowly pour melted butter into egg mixture, whisking constantly. Whisk in wine; salt to taste. Divide spinach among four plates. Top with 2 warm artichoke bottoms. Top each artichoke with poached egg. Ladle hollandaise sauce over; serve immediately. Note: To poach eggs, heat large skillet of water to simmer over low heat. Add 1 teaspoon distilled white vinegar. Crack eggs, one at a time, into measuring or custard cup. Gently slide egg into water. Cook until white is set, about 3 to 5 minutes. Remove from water with slotted spoon.
Preheat oven to 325°. Grease a 8-1/2" x 4-1/2" (6 cup/1. 5 L) loaf pan. Beat the butter, sugar and egg together until pale and fluffy. Add the bananas and dissolved baking soda. The mix will look yucky at this point. Don't worry! In a second bowl, mix flour and baking powder. Gradually add flour to the banana mix until well combined. Spoon into loaf pan and smooth out the top. Add the walnuts now if you are using them. Bake for 1 hour or until cake tester comes out clean. Remove from pan and let cool on a wire rack.
Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes. Let cool. In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch square pan. Spread filling evenly over the top. Sprinkle with the remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until nicely browned. Let cool; cut into squares.
Make the mayonnaise by putting the egg yolks, seasonings, and vinegar into a bowl. Whip until the salt dissolves. Add the oil, drop by drop, until the sauce begins to thicken, then begin adding in a slow, steady stream, stopping, to incorporate the oil fully. When all of the oil has been used, stir in the water, this will keep it smooth, an disallow it to separate, once it has been made. Measure 1/2 cup of it, and put it into a bowl where the cakes will get made. Set the remainder aside, at room temperature. In the bowl with the measured mayonnaise, add the egg, creole seasoning, mustard, scallions, capers, and some chopped parsley, if desired. Taste, and correct for salt and pepper. Stir in the crab. Moisten, then add the breadcrumbs, and bring together loosely. The cakes can be made any size desired, I usually form them from 1/4-1/3 cup fulls. They will hold together nicely. Heat a frying pan with half of the butter, and several tablespoons of vegetable oil. Fry in batches. Flip tenderly. Dust in a light coating of cornflour before cooking, if a crisp exterior is highly desired. Place the finished cakes on a sheet pan, fitted with a jelly rack. Place them into a moderate oven to finish baking for about 6 minutes. In the meantime, make the sauce, add chopped capers, to taste, and the pickles, season with about a teaspoon of lemon juice, more if desired, taste, and correct for salt and pepper. Serve at once.
In a large ovenproof frying pan,heat 1 tbsp of the oil over medium-high heat. Sprinkle pork with 1/2 tsp of the salt and half the pepper and brown the chops about 2 minutes per side in the oil;do not cook the meat through. Remove from heat and spoon pasta sauce over chops. In a small bowl,combine bread crumbs,sage,lemon peel,garlic,and another 1/2 tsp of salt and the remaining pepper. Sprinkle this evenly over the sauce and place pan in oven preheated to 350 F and bake for about 10 minutes, or until sauce is bubbling.
Blend all ingredients in a blender or food processor for just some seconds. When mixing for too long the cream will become butter. I know what I am talking about.
Rinse grapes and drain well. Cut grapes into clusters of 3. Set on paper towels and let dry completely. Melt chocolate in the top of a double boiler over hot water. When completely melted, remove from heat. Place cashews in a shallow bowl. Holding the grape clusters by the stem, dip in the chocolate and allow excess to drain back into pan. Roll grapes gently in the cashews. Place grapes, stem side up, on waxed paper. Refrigerate until firm. Serve within 4 hours. Garnish with grape leaves if desired.
Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk. While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes. Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.
Cream shortening, 1-1/2 cups sugar, and eggs. Sift flour, cream of tartar, soda and salt together and add to sugar mixture. Mix together 2 tbsp sugar and cinnamon. Roll dough into balls the size of small walnuts and roll in cinnamon sugar. Place two inches apart on an ungreased cookie sheet and bake at 400°F for ten minutes, or until lightly browned. Cookies will puff up, then flatten out with crinkled tops.
Preheat oven to 400°. Place whole chicken in the center of a roasting pan. In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat. Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper. Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!
Grind chocolate chips in a food processor or blender, using short pulses. Add boiling water and blend to melt the chocolate. Add egg yolks, one at a time, blending well after each one is added. In a medium bowl, beat egg whites with electric mixer until stiff peaks form. Fold egg whites into chocolate mixture gently. Pour the mousse into wine glasses or other serving glasses and top with Cool Whip and a maraschino cherry. Chill in refrigerator until set.
Preheat oven to 350 degrees. Place butter in a 9" x 9" dish. Place dish in oven to melt. Beat together till smooth, 1 C sugar, flour, baking powder, salt and milk. Pour over melted butter, but DO NOT STIR! Empty can of undrained cherries over batter. Sprinkle 1/2 C sugar over cherries. Bake for 30 minutes. Batter will rise to the top.
Heat oven to 450°F. Spray cookie sheet with cooking spray or lightly grease with shortening. In medium bowl, stir Bisquick mix, butter and granulated sugar until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet. Make shallow well in center of each with back of spoon dipped in water; fill each with 1 teaspoon preserves. Bake 10 to 15 minutes or until golden brown. In small bowl, beat all vanilla drizzle ingredients with spoon until smooth, stirring in additional water if necessary. Spread over warm biscuits.
Preheat oven to 350. Butter muffins pan. Mix flax meal, almond meal, baking powder, salt, nutmeg, cinnamon and sweetner well (If using dry sweetner add in this step, if using liquid sweetner add in next step). Add eggs, 1/2 cup melted butter, buttermilk and sweetner. Mix well. Fill muffin cups a bit over half way. Bake for about 20 minutes, until the tops are golden brown. Cool until you can handle them, then dip the tops in the remaining melted butter followed by the splenda/cinnamon mixture. Note: The last step can be omitted altogether as they are quite sweet enough.
Combine all ingredients in a saucepan. Simmer until apples are tender. Serve hot or cold.
Set oven to 375 degrees F. Grease a large cookie sheet. Separate dough at the perforations. Seal together two triangles at the perforations firmly to make 8 squares total. In a small bowl, combine cheese and onions; mix well. Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end. Fold dough in half lenghwise to form a long strip. Firmly press edges to seal. Twist strip 4-5 times. Bring ends together to form a ring shape; pinch to seal. Place on a greased cookie sheet. In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough. Sprinkle with sesame seeds and garlic salt (if using). Bake for 15-20 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes on wire rack. Serve warm. Delicious!
Place sherry and 1/4 cup vegetable broth in saucepan with onions. Simmer 5-6 minutes. Add beets, carrots, cabbage, potatoes, celery and 1 cup additional broth. Cover and simmer for 10 minutes. Add remaining broth, spices, vinegar, apply juice, raisins and tomato sauce. Bring to a boil; lower heat and simmer for 25-30 minutes. Garnish with plain yogurt, if desired.
Cook spinach according to package directions. Drain and squeeze out excess moisture. Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers. Serve tapenade with toasted bread. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving. TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon. Heat a large skillet, or griddle. When the skillet is hot, add 1 tablespoon butter. If the butter smokes, your pan is too hot; turn down the heat. Dip each slice of bread into the batter for 30 seconds on each side. Let some of the batter drip off, then put in skillet. Cook each slice 1 1/2-2 minutes per side until each side is golden brown. Add more butter, if necessary, to cook all of the slices. To serve, put on plate, dust with powdered sugar. Serve with butter & hot syrup.
TO PREPARE SAUCE: Combine first seven ingredients in a saucepan. Simmer for 30 minutes. Add olive oil, and simmer for an additional 30 minutes or until sauce is thickened and reduced in volume. Add Salt and Pepper to taste. Serve sauce over fish. TO PREPARE FISH: There are various methods you may use but I prefere one of the following: METHOD ONE:Preheat oven to 400°F Butter a baking dish large enough to hold all the fillets in one layer, and place the fish in it. Dot with butter, salt and pepper to taste. Cook in the oven 10-12 minutes, or until fish flakes easily with a fork. OR. METHOD TWO: Place fish fillets on a large piece of aluminum foil. Salt and pepper to taste. Fold foil securely around fish and place in steamer over boiling water. Steam about 5 minutes, or until fish flakes easily with a fork.
Cook all meat separate to requirments. Save the juice from the pork & beef roast. Store pork and beef juice in fridge over night. The next day skim off white fat and despose of. Save juice. Grind all meat. Layer and put meat in kettle or large cooking pot as you grind. Grind up half med onion and ad to ground meat. Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK). Stir in beef & pork juice. Moisten meat mixture with 1/3 cups of water. Urban tells us: make it mushy. Thicken it with the buckwheat flour. add sage 2-4 tbl spoon full. add salt and pepper to taste. Aunt May reminds us : cook till mixture starts to pull away from kettle sides. make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.
In large bowl combine sugars and butter; beat until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blended. Divide dough into thirds; cover with plastic wraps. Heat oven to 375 degrees. In medium bowl, combine cookie dough and maple extract, blend well. Shape mixture into 1"; place 2" apart on ungreased cookie sheets. With glass dipped in sugar, flatten to about 1/4" thickness. Bake for 6-9 minutes. Cook cookies 1 minute before removing from cookie sheet. VARIATION: To make as cut out cookies. Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board. Roll out to 1/4" thickness and cut cookies accordingly. Bake for 6 to 9 minutes.