HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare 9" x 13" pan by lining with aluminum foil or parchment paper. Melt butter over medium heat in heavy 2 to 3 quart saucepan. Stir in sugar, corn syrup and espresso. Cook over medium heat stirring constantly until sugar is dissolved and mixture come to a boil. Clip on candy thermometer and continue to stir occasionally until temperature reaches 300°F (hard crack stage). Pour mixture into prepared pan. Sprinkle with chocolate chips, wait 2 minutes; spread chocolate evenly over candy. (If uniform piece size desire, score candy into 1-inch square pieces with table knife.) Sprinkle nuts over chocolate, shaking dish from side to side to coat. Gently press nuts into chocolate. Let candy stand at room temperature to cool completely. Break into pieces. Store in an airtight container.
Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water. Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery. Stir in remaining ingredients, then heat, stirring occasionally, until hot. Garnish with garlic toast, if desired.
Place sugar and water in a microwave safe bowl. Zest the oranges with a vegetable peeler and add to bowl. Stir. Heat mixture in the microwave until boiling and sugar is dissolved. Crush basil to release flavor and add to bowl, allow mixture (syrup at this point) to cool. Add sour mix to pitcher. Place a fine mesh strainer over the pitcher and squeeze the zested oranges and the limes through it. Pour the syrup through strainer into the pitcher. Add tequila and ice. Serve with orange slices and basil for garnish.
Boil water in a small pan, place asparagus pieces to cook for a few minutes (Do not overcook). Immerse the cooked asparagus in ice water to stop cooking. Place salad greens on a large serving plate. Top with the cooked asparagus, all the remaining vegetables, mozzarella balls and walnuts. Mix olive oil, vinegar, honey or maple syrup, salt and pepper in a small bowl to make dressing. Infuse love and drizzle the dressing right before serving.
Mix ingredients thoroughly. Sprinkle thouroughly over both sides of the ribs, pat inches.
BANANA LAYER CAKE: Grease and flour two 9 inch cake pans. Mix flour, sugar, baking powder. baking soda and salt in large bowl. Add to flour mixture banana, buttermilk, shortening, eggs and vanilla.Beat on medium speed 3 minutes. Pour evenly into prepared pans. Bake at 350 degrees for 30 minutes. Cool 10 minutes and remove from pans. Finish cooling completely. Using a long serrated knife, cut each layer of cake in half. Set aside. SWEETENED WHIPPED CREAM: In a chilled mixing bowl (clean and free of any grease) combine 1 cup whipping cream and 1 tablespoon sugar. Beat with chilled beaters of mixer on low to medium speed until soft peaks form (tips will curl). Do not over beat. Divide whipped cream in half. Fold strawberries into one half and drained pineapple into the other half. Heat and stir fudge over low heat until just warm. ASSEMBLE: Place 1st layer of cake on platter, top with strawberry cream spreading to the edge. Place 2nd layer on top of 1st. Spread 1/2 of warm fudge,let some of it drizzle down the sides. Sprinkle with 1/2 of peanuts. Place 3rd layer on top of 2nd. Top with pineapple cream spreading to edge. Place 4th layer on top of 3rd. Spread remaining warm fudge over, again letting some drizzle down sides. Sprinkle with remaining peanuts. Garnish with last banana sliced. Serve immediately or refrigerate.
Toss all ingredients together. Spread in baking pan. Roast in 400 degree oven for 1 hour stirring every 15 minutes.
Preheat oven to 350 degrees Fahrenheit. Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns. Set aside the ground herb rub mix. Remove excess fat and skin from duck neck and inside cavity. Remove giblets (reserve liver only). Thoroughly rinse duck and pat dry with paper towels. With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck). Rub herb mix into both inside the cavity and the outside of the duck. Place liver back into the prepared duck cavity. Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting). Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit. Put the duck on a platter and carefully pour pan juices into large glass measuring cup. Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a saute medium, for example. Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine. Put duck back on the rack in the roasting pan and brush with about half of the honey. Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture. Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more. Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit. When duck is done, remove from the oven and put it on a platter to rest. Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices. Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits. Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat. Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon. Taste and add more salt and pepper if needed. Transfer the sauce to a bowl and serve with sliced duck at the table.
Wrap bacon around tuna steaks and secure with toothpicks (if using). Salt and pepper. For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half. Sauce should be made ahead of time and can be refrigerated up to one week. Sauce can also be frozen and thawed in refrigerator before reheating. When warm and reduced, whisk in one tablespoon of butter until melted. Spoon some sauce on plate add grilled steak and drizzle sauce over the top. Grill tuna steaks 4 minutes per side over hot coals.
Using a food processor shred the cauliflower and then place the shredded cauliflower in a microwave casserole dish. Add two tablespoons of water, cover with lid or plastic wrap and cook in the microwave on high for 5 minutes. Remove, uncover and set aside. Chop tomatoes and scallions and place in a large bowl. Add the cauliflower and bacon and toss. Add the maynaisse and the salt and pepper and toss. To serve line plates or a large salad bowl with lettuce leaves (if using) and place salad on top.
Cut red cabbage into 8 wedges leaviong core attached so it remains intact during cooking. Melt butter in large frypan over medium-high heat and add garlic, then cabbage and cook, turning, for 2 minutes. Add the stock and reduce heat to low and simmer covered, for 3 minutes and then add peas and simmer covered, for a further 3 minutes or until cabbage and peas are tender. Top with parsley and serve.
Preheat oven to 350°F. Makes 12 muffins. Melt coconut in microwave. Spray silicone muffin pan. Heart shaped muffins are particularly pretty. With a food processor (optional) mix dry ingredients and add wet ingredients. Add wet ingredients and mix thoroughly. The batter should be a little stiff like shortbread. Spoon dough mixture into muffin pan. Cover dough with blueberries. Push the blueberries in a little into the dough. Bake for about 20 minutes. Cool before eating.
Roast beets by enclosing in foil and roast till tender. Or Steam: Fill the bottom of the steamer with 2 inches of water and bring to a rapid boil. Add beets, cover, and steam for 15 minutes. Beets are cooked when you can easily insert a fork or the tip or knife into the beet. Remove skin when cool to handle. Place beets into a blender. Spread thinly, about 4 inch thick. The outer edges will dry faster, so make the outside a little thicker, up to 3/8 inch. Use Excalibur Paraflexx sheets, parchment paper, or the fruit leather inserts that came with your dehydrator. Don't use waxed paper. Dehydrate for 8-10 hours. Peel away the paper store chips in airtight container.
Set oven to 350 degrees (second-lowest oven rack). Grease 12 muffin tins. Set aside 1/4 cup grated cheese. In a large bowl whisk together flour, sugar, baking powder, salt, black pepper and green onions; stir in crumbled bacon and 1 cup cheddar cheese. In another bowl whisk together milk, oil, sour cream and eggs until well blended; pour over dry ingredients just until moistened. Divided between the muffin tins. Sprinkle the reserved 1/4 cup (can use more) cheddar cheese on top of each muffin batter. Bake for about 25 minutes or until the muffins test done.
Sprinkle lamb with 1/2 t salt and the pepper. Coat with flour. Heat oil in a 2 to 3 quart Dutch oven over medium-high heat. Brown lamb a few pieces at a time in the hot oil. Remove to crock pot with slotted spoon. Reduce heat to medium. Add onion and cook 3 to 4 minutes, stirring occasionally until lightly browned. Stir in the water scraping up browned bits on bottom of pot. Transfer onion mixture to the crock pot; add carrots and potatoes. Cover and cook on low for 8 to 10 hours, adding peas during the last 30 to 45 minutes. Note: I have also simmered this in the Dutch oven on the stove for 1 1/2 to 2 hours and it is very good.
Heat oven to 350 degrees. Beat sugars and margarine together. Add applesauce, egg, milk and vanilla. Add combined flour, baking soda and cinnamon to wet ingredients. Mix well. Stir in oats, raisins, and apples/carrots. Spread into ungreased 9x13" pan. Bake 25-30 minutes.
Cook pasta according to package directions. Rinse pasta and drain well; allow to cool (cool well as you don't want the cheddar to melt when you add it to the pasta). In a large bowl, add the cooled pasta. Slice honey ham into thin strips; add to the bowl. Add pepperoni and shredded cheddar cheese. In a smaller bowl, combine yogurt, ranch dressing, cider vinegar and honey. Mix. Add salt and pepper, if you like. Pour dressing over pasta and mix. Cover salad with plastic wrap and refrigerate at least 2 hours. Serve.
Roll out dough in a 9 inch pie plate; set aside. Cook sausage in olive oil over medium heat until browned; set aside. Cook spinach according to package instructions. Run under cold water then squeeze out as much moisture as possible. In a large bowl beat eggs. Add mozzarella and ricotta and beat well to combine. Then add cooked sausage and spinach and garlic powder. Season to taste with salt and pepper. Pour filling into pie crust. Bake until crust browns, about 1 hour and 15 minutes.
In a skillet, saute celery and onion in oil until tender. In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and sauted veggies. Transfer to a greased 6x3x2-inch loaf pan and bake at 350F for 40-45 minutes or until an inserted knife comes out clean. In a small bowl, combine sauce ingredients. Serve with salmon loaf.
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. Preheat the oven to 425 degrees F. Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown. If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes. While the wings are roasting, melt the butter in a small saucepan along with the garlic. Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm with bleu cheese dressing and celery sticks if desired.
In a bowl, put the thinly sliced cucumber and onion. In a small saucepan combine the salt, water, vinegar and sugar, heating slightly to dissolve the sugar. Add the celery and mustard seeds. Pour over the onion and cucumber. Cover and refrigerate overnight before serving.
Preheat oven to 400°F Roll out pastry on lightly floured surface ot 14-inch square; cut in 9 equal squares. Mix cream cheese spread and sugar in medium bowl until well blended. Add apples and pecans; mix well. Spoon evenly onto centers of pastry squares,. Brush edges of pastry with eggs. Fold each square diagonally in half to form triangle; press edges firmlly together until completely sealed. Brush tops with remaining egg. Bake 10 minutes. Reduce oven temperature to 375°F Continue baking 10 minutes or until turnovers are slightly p-uffed and golden brown. Cool 5 minutes before serving.
Preheat oven to 375°F. Peel, core and chop apple. Combine apple, Splenda, brown sugar, cinnamon and pie spice. Unroll dough and cut each roll in half so you have 16 pieces of dough. Divide apple mixture onto dough and fold up edges. Bake on non-stick cookie sheet until lightly brown, about 12-15 minutes.
Combine ground pork, shrimp, water chestnuts, sesame oil, black pepper, onion, carrot, mushrooms, scallions, salt, and egg. Mix thoroughly. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy procedure). Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The time depends on the size of each individual piece (larger size means more time steaming). Serve hot with Kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!
Finely shred rind from the lemons and squeeze 1/4 cup of juice. Mix dry ingredients together with lemon rind. Beat all wet ingredients together and add to dry ingredients. Mix well. Pour into a greased and lined 8"/20cm cake tin. Bake at 350°F/180°C for at least 45 minutes to 1 hour and a skewer comes out clean. Cool and ice/frost with cream cheese icing/frosting or lemon icing/frosting and top with flaked almonds or poppy seeds (optional).
Roughly chop the lobster. In a pan melt the butter, add the lobster and season with salt. Cook just until heated through; remove from heat. Heat the tortillas in a skillet or on a griddle. Place 1-2 tsp black bean puree on each tortilla. Divide the lobster among the four tortillas. Drizzle the lobster with chile de arbol sauce. Place a thin slice of avocado on top, sprinkle with chopped cilantro and serve. To Make the Black Bean Puree: Cook black bean and onion in water until tender. Add salt and puree until smooth. Chile de Arbol Sauce: Lightly saute the chile, onion, garlic and tomato paste. Add heavy cream and simmer until cooked, approximately 5 minutes. Add salt to taste. Add cilantro and puree until smooth.
Put poblanos, pumpkin seeds,cilantro and serranos in a food processor and pulse until pureed. Add the oil in a steady stream with the machine running. Add the lime juice and salt, mixing well. Taste and adjust seasoning if necessary. Spread 1/4 cup of the pesto on each tortilla. Distribute 1/2 cup chicken on each tortilla and sprinkle with Monterrey Jack and Parmesan cheese. Fold tortillas in half. Melt the butter in a large pan over medium heat. Saute quesadillas for 3 to 4 minutes on each side or until the tortillas are golden brown and all the cheese is melted. Let cool for 1 minute and cut each quesadilla into thirds. Serve with any remaining pesto or salsa of your choice.
In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard. Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat. Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce. On the bottom bun place 1 cooked burger, top with the sauce and lettuce. Serve.
Mix together shortening, molasses and brown sugar. Stir in 1/4 cup cold water. Mix together the flour, salt and spices. Add to molasses mixture. Dissolve soda in 1.5 teaspoons cold water. Stir it into the above mixture. Gather up dough into a ball; on waxed paper, pat into a disk. Wrap up. Chill for at least an hour. Roll out between 1/4-inch and 1/2-inch thick. I thought 1/2-inch was a bit too thick, but it's up to you. Cut into shapes, specifically gingerbread men or bears. Gather up scraps, pat into a ball, reroll and cut into shapes, etc., until you have used most of your dough. On lightly greased or sprayed cookie sheets, bake at 350 degrees for 15-18 minutes. These swell a little during cooking, so be sure to leave some space between them on the cookie sheets. Also, they taste better the day after baking when the spices have had a chance to meld with each other.
In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth. Gently stir in cereal until well coated. Drop mixture by teaspoonfuls onto waxed paper to form 24 "gremlins." Press 2 baking bits onto each to resemble eyes. Refrigerate until set. Kitchen Tips. To create werewolf gremlins, add two slivered almonds to each cookie for fangs. Chow mein noodles can be substituted for the cereal.
combine pareve (tofu) sour cream, garlic, garam masala, salt and cayenne in a bowl. Add chicken cubes, tossing to coat. Cover, refrigerate at least 2 hours or overnight. In food processor combine all chutney ingredients except pareve sour cream. Puree until smooth, scraping down sides occasionally. Add sour cream and blend briefly. Transfer to container; cover and refrigerate up to 1 day. Thread chicken alternating with onion onto 8 : bamboo skewers. Arrange skewers on parchment or foil lined baking sheet. Bake in preheated 500 degree over for 15 minutes or until cooked through. serve with chutney.
Cook broccoli, drain. Blend together mushroom soup, mayonnaise, vinegar, onion and cheese. Fold in broccoli. Pour into buttered casserole dish (8x8). Toss crackers and melted butter together. Top casserole mixture and bade at 350 for 40 minutes.
Mix together the vodka and Hqnotiq liqueur in a double-shot glass. Layer grenadine over the mixture and the Bailey's over that. Add a splash of Everclear over that and light the shot on fire. Extinguish, and serve.
Soak bulghar in boiling water during prep time (~15minutes). Preheat oven to 350 degrees. Grease small casserole dish with 1/2 tablespoons of butter. On medium heat, saute remaining butter and chopped onions until soft. Stir in mushrooms and peppers, and heat through (3-6 minutes). Add tamari, sherry, marjoram and salt and pepper (to taste), then remove from heat. In a small bowl, mix cheeses and beaten egg together. Put bulghar evenly in casserole pan. Cover with pepper mixture, then cheese mixture and dust with paprika. Bake 40 minutes, uncovered.
Preheat oven to 450 degrees. Position 1 rack in bottom third of oven and the other rack in top third of oven. Mix 1st seven ingredients in a small bowl; season with salt and pepper. Brush bread on both sides with olive oil; place on top baking rack in oven. Place mussels in wide oven-proof pot; cover and put on bottom rack. Roast mussels until mussels open, about 5-9 minutes. Watch bread until it is lightly toasted. Remove any mussels that did not open. Add herb butter and stir until melted. Divide mussels and juices among bowls and sprinkle with remaining chopped chives. Serve with bread.
Place frozen roast in water with salt in refrigerator for up to 2 days. This brine is optional. Peel the garlic cloves, keeping them whole. Take defrosted roast and gouge a steak knife into the side about 1 " deep every 2- 3 inches, then twist to make a hole large enough for a clove of garlic. Push garlic into the holes, flip roast and repeat. Brush sauce over both sides pushing into any openings not completely filled with a garlic clove. Place roast into roasting pan or glass oven dish. Broil on low for 5-7 minutes about 5 inches from the heat. Turn oven to 235 degrees and place covered roast into oven. Bake till thermometer inserted in center reads 150 degrees. Remove from oven and slice. Place meat back into pan with all juices and sauce and bake for another 10-15 minutes at 400 degrees or until it is cooked to your preference. Enjoy! Tastes great with recipe # 53987 by BeckyF.
Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well. Heat the mix until the chocolate is just melted. Be sure to stir as it heats. Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes. Whisk in the egg yolks and salt. In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix. Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well. Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later. You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge. Just before serving, top the mousses with the fresh fruit, and enjoy!
Preheat oven to 350°F Butter a 13x9 inch glass baking dish. Cut bread into 1-inch cubes. (you should have 10-12 cups); spread in baking dish. Add peaches and toss gently to combine. In a large bowl, whisk together eggs, sugar, flour and cinnamon; whisk in milk and vanilla and pour over the bread and peaches. Press bread down gently with spatula to coat in liquid. Let stand at room temperature for about 10 minutes ir until bread is soaked through. Bake for about 55 minutes or until puffed, golden and a knife inserted in center comes out clean. Serve hot or warm. COOKING TIP: Day-old bread works well for this recipe but make sure the bread is not stale. If using canned peaches, drain them well and pat dry before measuring. FOR THE ADVENTUROUS: Add 1 cup chopped white chocolate or white baking chips with peaches. Serve topped with lemon-flavored whipped cream, vanilla ice cream or lemon yogurt.
Preheat oven to 180°C (350°F). Mix 1/4 cup sugar with the nuts and cinnamon and set aside. Cream the butter with the remaining sugar until light and fluffy. Add the eggs, vanilla and lemon juice. Beat well. Sift the flour, baking powder, baking soda and salt in a bowl. Add 1/4 of the flour mix and 1/4 of the sour cream to the butter mix, beating lightly. Continue adding in 1/4's until all ingredients are combined. Grease a 23cm square cake tin and line with paper. Pour batter into pan, sprinkle with the reserved cinnamon mixture. Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Let sit in pan for 10-15 minutes before turning out onto a cooling rack.