HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350'F. Toast the coconut in an oven proof dish for about 5-7 minutes. Keep an eye on it, it browns fast. Set aside to cool. Set aside 1/2 cup of whipped topping for the top of the pie. Prepare your coconut pudding according to package directions but cut back on the liquid by about 1/4 cup as you want the pudding to be a bit thicker. Make sure the pudding is completely cool then add 1/2 of the remaining whipped topping. You will use the other half later. In the bowl of a food processor add the graham crackers and sugar. Process until you are left with a fine crumb. Add the butter and process until it comes together. Press into the bottom of a greased 9" spring form pan. Bake for 5-7 minutes. When done cool on a wire rack. In the bowl of a stand mixer beat the cream cheese and sugar together until smooth. Using a spatula, gently fold in last portion of the remaining vegan whipped cream. Arrange one and a half sliced bananas on the cooled graham crust. Top with half the cream cheese mixture. Then arrange the other one and a half bananas slices on the top of that. Add the whipped topping/pudding mixture on top of the cream cheese layer. Top the pie with the remaining 1/2 cup whipped topping you reserved and toasted coconut. Chill in the fridge overnight and enjoy. Bon Appetit!
Rub lemon wedge around rim of a 12 oz. rocks glass. Place turbinado sugar in a shallow dish. Dip the rim of the glass in the sugar to coat; set aside. In a large cocktail shaker, combine bourbon, orange juice, lemon juice, granulated sugar and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass and garnish with orange slice.
For the dressing, in a saucepan, whisk together eggs, sugar, cornstarch and dry mustard. Add vinegar and water and cook slowly until it is thickened. Remove from heat and stir in mayonnaise. Cool. For the salad marinate broccoli in dressing for several hours. Add remaining ingredients and toss well.
Preheat oven to 450 degrees F. Slice the carrots lengthwise and then in 1/8 inch diagonal sections. In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water. Place the salmon fillets on top of this mixture and season generously with more salt and pepper. Cover the pan with a piece of aluminum foil. Bake for 30-35 minutes, or until fish is opaque. Transfer fish to plates. Fluff couscous with a fork and place next to salmon on plates. Serve with lemon wedges.
Combine all the ingrdients except preserves in a food processor or electic mixer. Mix thoroughly and refrigerate for 2-3 hours. Scoop mixture onto a platter. Use your hands to mold mixture into a ring formation. Spread strawberry preserves in the center of ring. Serve with buttery crackers.
Blend garlic and lemongrass together. Put steak in large bowl and add all of the ingredients and mix them. Let it sits for 30 to an hour or overnight. Grills steak for 15 to 20 min on each side or until done. Serve and enjoy.
sift flour and baking powder. melt butter set aside. beat egg until foamy add sugar to egg abd beat. add cooled butter and anise to egg. slowly add flour mixing by hand until dough it doesn't stick to hands, this will take 7 or eight cups of flower. make balls a little smaller than golf balls just like making meatballs. heat both sides. of hand held iron on medium flame till water beads off of iron. use three balls placing them towards the center of iron. squeeze tightly for about 30 seconds on each side they should fall off just by opening iron. you might have to use a butter knife to ease them off the iron.
Mix a little of the milk with the cornstarch to form a paste. Heat the rest of the milk gently to a simmer, then add in the cornstarch paste, agave and vanilla. Stir until thickened and serve with fruit.
In a 2 quart saucepan, combine sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat. lower to simmer and cook for 20-30 minutes, (236*).soft ball stage on candy thermometer. remove from heat and wipe crystals from sides of pan with wooden spoon. add chocolate.DO NOT STIR. cool to lukewarm.about 110*. when thickened and smooth, add vanilla. fold in pistachios. pour into 8x8" square buttered pan. cool and then cut into squares. to roast pistachios. spread in an 8"x8" pam and bake at low temperature (250*) for 1 1/2 hours. this fudge will keep in an air tight container for some time.
Bring 5 cups salted water to a boil in a small saucepan; whisk in cornmeal until it thickens, about 2 minutes. Reduce heat to low and cook, stirring frequently, 40-45 minutes. Stir in butter, if using, and season with a little pepper. Serve polenta warm from the saucepan or pour it into a cakepan, allow to cool, cut in wedges, and re-heat in a 400 degree oven. Cut squid bodies into 1/2 inch rings and cut the tentacles into pieces. Rinse squid and wipe dry with paper towels; season with salt and pepper. Heat oil, over high heat, in a skillet until shimmering, but not smoking; add squid and stir to coat with the oil (be careful as the squid may spatter). Quickly add the garlic, red pepper flakes, lemon zest, marjoram, and mint; stir and cook until the squid rings puff up and become opaque, about a minute. Add the wine and cook a minute more. Turn heat off and stir in parsley and green onions; serve calamari with polenta, pan juices, and lemon wedges.
Preheat a grill to medium. Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness. Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Cut chicken into strips. Toss chicken, cornstarch, salt and pepper in medium glass bowl. Cover and refrigerate 20 minutes. Cut green onions and carrots into thin slices. Mix black bean sauce, garlic, gingerroot, and sugar together. Spray a 12-inch skillet with nonstick cooking spray. Heat until spray bubbles, add chicken and cook until chicken turns white. Remove chicken from the skillet. Reheat skillet and add chicken broth. Add broccoli and carrot; cover and cook 1 minute or until vegetables are crisp tender. Add chicken, brown bean sauce mixture and green onions; cook and stir 2 minutes.
Thin dip with olive oil. (could also use some of the juice from the olives). Toss dip with cauliflower and olives. Chill and serve. Note: French Onion Dip - 2 cups (16 ounces) sour cream stirred together with 1 package of your favorite French onion dip mix. Use 1 cup in this recipe.
Line 8-inch square baking pan with foil. Combine sugar, evaporated milk, coffee, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts, vanilla and cinnamon. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil; cut into 1-inch squares.
Cream butter and cream cheese with extract. Slowly add powdered sugar. If it gets too heavy, knead in remaining sugar. Mold or form into logs, roll in sugar. Slice into minty good coins. Be sure to sugar the sliced ends. I refrigerate the logs and slice as needed. OR wrap the log in pretty way and give as a gift with instruction to slice as needed. The logs freeze well. Enjoy.
Set oven to 350 degrees F. Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan. Grease only bottom of the foil. In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon. Spread batter into greased foil-lined baking pan. Bake for about 28-30 minutes or until set (do not overbake!). Cool 1 hour in pan (or until completely cooled). Remove brownies from pan by lifting the foil. Place the unsliced brownies in the freezer; freeze for 30 minutes. Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired. Return to freezer while preparing the icing. For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly. Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea. To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy). Place on small flat sheet lined with wax paper. Repeat with all the brownie heart or squares. Place in refrigerator to firm up. Drizzle the tops of the cold squares with red decorator icing if desired.
In a large bowl, combine flour, baking powder and salt. In a medium bowl, beat butter, sugar, eggs and extract. Pour in flour mixture in thirds adding 1/2 can of sweetened condensed milk in between (beginning and ending with flour mixture.). Add in grated Velveeta and blend well. Put in muffin cups 3/4 cup full only. Top with grated cheddar cheese. Bake in 350 oven for 20-25 minutes. Stays moist for 1 week in room temperature (covered in tight lid container).
peel the cantaloupe and remove the seeds -- chop it into very small pieces -- add the onions.cilantro .diced red pepper.and lime juice.stir. add the pepper flakes and salt -- blend it all -- and chill for at least 3 hours.
Mix all the ingredients and place steak in the sauce to marinate over night. This works good on tougher pieces of meat.
Slow Cooker Directions:. Melt butter in medium saucepan over medium-high heat. Add flour and whisk constantly 3 to 5 minutes. Slowly whisk in cream, mustard, salt, thyme, and pepper. Stir until smooth. Place potatoes, parsnips, and onion in slow cooker. Add cream sauce. Cover; cook on LOW for 7 hours or on HIGH 3 1/2 hours or until potatoes are tender. Stir in cheese. Cover until cheese melts.
remove cooked lobster and cut into small pieces. make a white sauce from cream, butter and flour. DO NOT BOIL. add lobster. add mushrooms, onions, and parsley. place in large plate to cool. cut into cutlets, coat in breadcrumbs, then FRY until brown.
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on low until hot and bubbly. Serve with celery sticks and crackers.
In a heavy-bottomed saucepan, cook all ingredients over low heat whisking until smooth. Cool 6 minutes and then drizzle or pour the warm over cake.
Mix together the mayonnaise, whipped cream, chile sauce, green pepper, and green onion. Season with salt and lemon juice to taste. Arrange outer leaves of lettuce on 4 large plates; shred the heart of the lettuce and arrange a bed of shredded lettuce in the center of the leaves. Place the body meat of the crab on the shredded lettuce. Cut tomatoes and eggs in sixths and arrange symmetrically around the crab. Pour over the Louis dressing and garnish with crab legs.
Wash and dry chicken breasts. Place the uncooked rice in the bottom of a 9X11 baking pan. Mix soups, sherry and butter together and pour a little over the rice to moisten it. Salt the chicken breasts and place the salted chicken breasts on the rice. (It is okay if they overlap some). Pour the rest of the liquid on the breasts. Sprinkle parmesan cheese, almonds and paprika on top. Note: Do not add any moisture to the soups. The only liquid is the wine. Bake 2 1/2 hours uncovered at 275 degrees.
Cut up onions in a 2 quart pan and simmer until golden brown in oil. Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste. Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand.
Heat oil in large pan. Add onion,crushed chilli, sweet potato and pumpkin. Cook for 8- 10 minutes, stirring occasionally. Pour over stock, cover and simmer for 20- 25 minutes. Blend until smooth, adding evaporated milk. Garnish with coriander to serve.
Mix all ingredients except sherbet and 7-Up. Add 7-Up and sherbet just before serving. Drop sherbet in balls with an ice cream scoop.
Preheat oven to 400 degrees. Bring water and butter to a boil in a large sauce pan. Add flour and salt all at once and beat. Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth. Spread evenly in a 15x10x1" sheet pan. Bake about 20/25 minutes. Cool. Beat cream cheese with the milk and pudding for 2 minutes. Put in refrigerator for 20 minutes. Spread mixture on cooled pastry. Top with cool whip. Mix powdered sugar, cocoa and melted butter. Add enough milk for drizzling consistency and drizzle over top. Store in the refrigerator.
FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well. Cut each chicken breast crosswise into 4 or 5 strips, then pat dry. Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl. Add chicken strips to mayo & turn to coat all over. Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip. Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes. Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside. FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce. Place in center of serving platter, & when fingers are baked, arrange them around the bowl.
Drain artichoke hearts and chop or break up with fingers. Add chiles, mayonaise, sour cream and garlic. Mix until blended. Mix in spices and hot sauce, then 1 cup of the cheese. Transfer to small casserole sprayed with non-stick spray. Top with remainng cheese and bake 30-40 minutes at 350 until cheese is melted and dip is heated through. Serve with tortilla chips.
In medium stockpot add bananas, coconut milk, ginger, five spice and powdered sugar. Simmer, turning bananas gently. Cook 15 minutes. Note: After the above is cooked, for a wonderful sauce over gingerbread or vanilla ice cream, do the following: Taiwan Sweet Sauce. 2 tsps cornstarch in 1/2 cup cold water, dissolve. Mash the bananas. Add the cornstarch mixture to the coconut milk and mashed bananas. Stir contantly so it will not burn. Stir until thick and glossy. Chill. Spoon over dessert.
Dissolve yeast in half cup warm water. Put flour in a large bowl, make a well in center and add eggs, oil, yeast, salt and pepper and cumin. Mix to combine. Add water a little at a time until you have a firm dough. Put dough in an oiled bowl and cover with a damp cloth. Place dough in a warm place for at least two hours. Chop leeks finely. Put in a colander and wash carefully until all dirt is removed. Pat dry with a tea cloth or paper towels. Put ground beef, onion and salt into a medium saucepan. Cook, stirring, over medium heat until cooked. Stir in leeks. Set aside until cool. Mix tahini with vinegar, a little water, black pepper and salt. When you have a smooth paste add to leek and meat mixture, mixing thoroughly. When dough has risen, roll out into circular shapes of medium thickness, spread the meat mixture over the dough leaving edge uncovered. Sprinkle with poppy seeds, and place in preheated 350°F oven for half an hour or until bread is baked. Enjoy!
1. Place the chicken breasts in a crockpot. 2. Top with cumin, paprika, chili powder, salt, lime juice, diced green chilis, and salsa. 3. Cover and cook on high for 4-5 hours or until chicken is tender and shreds easily. 4. Shred the chicken lightly and replace the cover. 5. Heat the oil on high heat in a large saute pan. Add the peppers and onions to the pan ad saute until browned in places, yet still crisp. Your pan will need to be very hot to do this. 6. Add the cooked vegetables to the crockpot with the chicken. 7. Serve with lettuce, salsa, lime wedge. (If not on Whole30, you can serve with tortillas and sour cream also.).
Preheat oven to 325°F. Mix together flour and salt in bowl. Cream shortening, butter, and icing sugar in seperate bowl. Blend in vanilla, almond extract, and nuts with the creamed mixture. Gradually stir creamed mixture into dry ingredients to form smooth dough. Shape into balls with 1 Tbsp dough. Place on ungreased cookie sheet and flatten slightly on the bottoms. (shaped like a flat-bottomed snowball). Bake 20-25 minutes. Roll cookies in icing sugar and cool on rack.
Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl. Gradually stir in milk. Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice). Stir in butter and vanilla. Place plastic wrap on surface of pudding. Refrigerate at least 2 hours. Whisk until smooth. Serve in individual bowls or wine glasses.
Score steak at 1 inch intervals. Make marinade by combining lime juice, oil molasses, mustard, garlic, and lime peel in a large glass bowl. Sprinkle seasoning salt on steak. Place in bowl and marinate in refrigerator for 2 hours. Turn occasionally. Preheat broiler. Broil 5-6 minutes each side for medium rare steak. After broiling cover with aluminum foil and let set for five minutes before carving. Serve with lime wedges.
Wash okra and cut off stem ends. Cut in about 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture. Heat drippings or oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels. Makes enough for 4 or 5 hungry people.
To make the sofrito: Heat the oil and butter in a saucepan, add the tomatoes, scallions, onion, garlic, ground cumin, achiote and cook gently for 10 minutes, stirring until softened. Reduce the heat to low, add the salt, pepper and cilantro, cook for 10 minutes more, stirring occasionally until the sauce has thickened. Check and adjust the seasoning. Set aside. To make the rice: In a large pan over medium heat, add the pork belly. Saute for 5 minutes or until the pork belly is brown. Add the pork ribs. Cook for 5 minutes more. Stirring often. Add the chicken pieces and saute for 4 minutes on each side or until brown. Add the rice and stir to coat. Add the chicken stock, stir and cook for about 15 minutes. Add the peas, carrots, salt, pepper and cumin, cook for about 10 more minutes. Reduce the heat to low, add the hogao, milk and cheese and cook for 10 minutes more. Remove from the heat and let it sit for 5 minutes. Add the fresh cilantro and Serve warm.
cook bacon till crisp - then break into small pieces. Beat together butter and sugar till fluffy, beat in egg, combine dry ingredients and mix into butter mixture. Add bacon, corn flakes, and raisins and stir in by hand. Drop by teaspoonful onto UNgreased cookie sheet 2" apart. Bake 350 for 15 minutes. Cool 1 minutes, move to rack.
Place rice, cream, and seasonings in pan and bring to boil. Add shrimp and cool. Refrigerate overnight. Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
rinse sun'dried tomatoes and pat dry. Finely chop and place in small bowl. Add 1/2 cup of water, oregano garlic, sugar, pepper, and salt if using. Wisk to combine. Whisking constantly drizzle in oil in slow steady stream until combined. **can be made ahead and stored in the fridge for up to a week.
Mix the butter and sugar together well and beat in the eggs. Sift the flour and salt together; mix in to the butter mixture until thoroughly blended. Add the lemon peel, nutmeg, and brandy, mix well and pour into two small buttered loaf pans or one large one. Bake in a moderate oven (350F) for about 1 hour or until cake tests done.
In a pot, blend sugar and cornstarch; add lemon-lime soda. Cook over medium heat, stirring until smooth and thick. Add strawberries, cook for a few minutes, and then add food coloring (if desired). Pour into baked and cooled pie shell. Chill for a few hours. Serve with whipped topping, if desired.
Combine wine, rosemary, oil, mustard, splenda, worcestershire sauce, and garlic in large resealable plastic bag. Seal bag and knead to mix marinade. Add steak, reseal bag, and turn to coat. Refrigerate at least 4 hrs, but preferably overnight. Prepare medium-high heat grill; oil grill rack. Remove steak from marinade and season on both sides with salt and pepper. Discard the marinade or boil it for 3-4 min to serve with steak. Grill steak until done to taste, about 5 min per side for med-rare. Transfer steak to cutting board and let sit 10 minute. Thinly slice diagonally across the grain.
In a shallow 2 qt casserole, place rice. Set aside. In a large skillet, over medium heat, saute sausage, stirring to crumble meat. Drain and discard excess fat. In the same skillet, combime celery, onions and green peppers with sausage. Cook until vegetables are tender and onion is transparent. Stir in salt, pepper and broth. Increase heat to high and boil mixture 2 to 3 minutes. Combine mixture with rice. Cover dish with tight fitting lid or heavy duty foil. Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes. To serve, fluff rice with fork and garnish with pecan halves.
In a disposable foil pan, combine the veggies, olives, and garlic. Drizzle with oil and toss to coat. Sprinkle with parsley, salt, peppers, and dill. toss to coat. Grill over indirect medium heat for 20-25 minutes or till veggies are crisp tender, stirring occasionally.
Peanut Sauce Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Spice Paste In a blender, puree the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth. Skewers Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.
Stir together first 4 ingredients. Serve over ice. Garnish, if desired. * Fresh raspberries may be substituted. Notes: To make ahead, stir together lemonade concentrate and vodka ina large container. Chill up to 3 days. Stir in raspberries and beer just before serving.
Cook rice according to package directions. Drain and cool to room temperature. Add rest of ingredients in a large bowl and mix well. Cover and chill a couple hours before serving (overnight is fine). Tips: I have been using the Uncle Ben's 90 second microwave pouch for the rice part. I use the long grain and wild rice mix. I also think it tastes better with canned chicken.