HumbleIntelligence/food-ner-1-Million huggingface dataset:
* In addition to the ingredients above, you will need 1 12 x 9-inch aluminum lasagna pan and plastic seran wrap. ** Although crushed walnuts, chocolate chunks, and assorted candies are listed as ingredients, this part is up to your discretion and your artistic expertise. Shape the aluminum lasagna pan into a cone that will fit the amount of ice cream necessary for this mountain cake. You will probably need to do some cutting and I admit to using duct tape on the outside to seal it. Be careful you don't cut yourself! Cover the inside of the pan with plastic seran wrap for easy cake removal. Spoon about 1/2 of the ice cream into a bowl, using a pastry cutter mash it up with about 2 Tablespoons milk to a thick milkshake-like consistency. Repeat. Pour the "batter" into your cone shaped cake pan, lodge safely in freezer. Mash up the Oreos, and pat onto the open end of your cake (this is the base of the mountain). Allow for the cake to freeze at least 1 hour, and I wouldn't recommend more than 6-8. When the cake is ready to be served, whip the cream. Put the cake on a platter, pour the cream on the "peak." Sprinkle mountain peak with chocolate chunks and crushed walnuts. Place gummy candies artistically around mountain- serve! **Optional: for some extra pizazz, use a warm egg shell half, fill it with about 1 tablespoon of brandy, and place on the peak of the cake. Light it for a FLAMING mountain ice cream cake. ***I posted this recipe as gluten-free, which is incorrect because of the oreos, and I apologize. For a gluten free version, you could substitute with crunched up sweetened rice cakes, or you could just leave out that part completely. Sorry for the inconvenience -- I'm not sure how to change that mistake.
Brown the sausage and onion. Drain. Put back over medium heat and add the peppers, garlic,beans, tomato, cajun seasoning, oregano, thyme and water. Bring to a boil, then reduce heat and simmer 10 minutes, stirring as needed. Add the wine and hot sauce and cook 1 minute more. Salt and pepper to taste. Serve over rice and garnish with green onions.
Cream together the shortening and sugar. Add egg, canola and vanilla, beat well. Mix in oats, cornflakes, coconut and walnuts. Stir well. Blend together the flour, baking soda and salt. Add to creamed mixture and stir well. Refrigerate 15 minutes. Preheat oven to 325°F. Drop rounded teaspoons onto an ungreased cookie sheet about 2" apart. Press down with a fork, dipped in cold water. Smooth any cracks around the edge with your fingers. Bake at 325°F degrees for 12 minutes (You can half the recipe but why?).
Bring 1 gallon of the water to a boil in a large pot and keep warm. In a stockpot large enough to hold the turkey, combine cider vinegar, coffee, onion, thyme, salt and peppercorns with 1 3/4 cups of the brown sugar or syrup (or 3/4 of the brown sugar/syrup mixture) and the remaining gallon of water. Bring to a boil. Hold turkey by legs and ease into the hot brine, neck end down. Add enough of the hot water to the stockpot to cover turkey and bring to a simmer. Simmer for 1 1/2 hours. Remove turkey from the stockpot. Strain 2 cups of the braising liquid into a heatproof bowl and stir in the remaining 1/4 cup brown sugar or remaining cane syrup (or remaining brown sugar/syrup mixture). Discard the remaining liquid. Meanwhile, light a charcoal grill or preheat a gas grill. Right before the turkey has finished simmering, add 2 cups of the hickory chips to the coals. When the chips start smoking, brush the turkey breast with oil. Set the turkey, breast side down, on the grill. Cover & smoke over a low flame for 15 minutes. Baste turkey with reserved braising liquid - turn it breast side up and baste again. Cover grill and continue smoking for about 40 minutes longer, basting occasionally with braising liquid and adding more coals or hickory chips to grill as necessary. The turkey is done when a thermometer inserted in the inner thigh registers 165°. Place the turkey on a cutting board and let rest 20 minutes before carving.
Combine margarine, celery, onion, potatoes, and garlic in a stock pot (5 qt size works well). Saute vegetables for 10 minutes. Add chicken base, water, and spices. Bring to a boil and reduce heat. Boil 30 minutes, until potatoes are soft. Cook 10 strips bacon to crisp (precooked bacon in the microwave does just fine). Add to soup. Use a standing blender or stick blender to blend soup to a creamy consistency. You may need to allow the soup to cool before transferring to an upright blender, and blend in batches. Stir the final soup well. We love this consistency, but if you wish to thicken the soup, potato flakes may be added. It could be thinned with a broth or milk product.
Bring the water to a boil. Add the coffee, cinnamon and sugar, and continue boiling for 30 seconds. Stir and strain into hot mugs.
Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water. Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil. Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes). Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt. Garnish individual servings with scallions.
Whisk all ingredients until smooth and creamy. Refrigerate to bring the flavors together. Enjoy!
Place all in crockpot and mix to combine. Cook on low 8 hours or on high 4-5 hours, till hot and flavors meld. Serve with corn bread and hot sauce. Note: Beans are added without draining. Omit broth or some of the liquid from beans to make thicker and less soup-like.
Melt the butter in a saucepan, pour in the milk och warm until lukewarm (99 F). Crumble the yeast in a bowl and stir in a little of the warm butter/milk until the yeast is completely dissolved. Add the rest of the butter/milk, salt, sugar, cardamom and most of the flour (save some for the rest of the baking). Work the dough smooth and shiny. It should let go from the edges of the bowl. Allow the dough to rise under a baking cloth for 40 minutes. Sprinkle flour over a baking board and place the dough there. Make 1 bun per person by rolling the dough against the baking board in your cupped hand. Put the buns on a baking tray with oven paper and allow them to rise for an additional 30 minutes. Preheat the oven to 440°F. Brush the buns with the beaten egg and bake them for about 10 minutes in the middle of the oven. Let them cool on an oven rack under a baking cloth. Cut of a cover on each bun. Take out a part of the crumb and put it in a bowl. Crumble in almond paste, mix and dilute with the milk to a rather soft mixture. Distribute the filling in the buns. Whip the cream and put a large dollop in every bun. Put the cover on and sift some confectioners' sugar over 'semlorna'.
Sift the flour, cocoa and baking soda together in small bowl; set aside. Beat the butter until smooth in bowl of an electric mixer at medium speed. Add the sugars, vanilla and salt; beat 2 minutes. Reduce speed to low; add the flour mixture, mixing until incorporated but still crumbly, and being careful not to overwork the dough. Stir in the chocolate pieces. Turn the dough out onto a smooth work surface; squeeze it so that it sticks together in large clumps. (If you need to, it's OK to lightly flour the work surface.) Gather the dough into a ball; divide in half. Shape each ball into a log 1 1/2 inches in diameter. Wrap logs in plastic wrap; chill at least 1 hour. Heat oven to 325 degrees. Line two baking sheets with parchment. Gently slice logs into 1/2-inch rounds using a serrated knife (some will crumble; simply press broken bits back onto cookie). Place 1 inch apart on the baking sheets. Bake, one sheet at a time, 14 minutes; cookies will not look done or be firm. Cool on pan 5 minutes; transfer to cooling rack. Cool to room temperature.
Mix all ingredients together. Place in casserole dish and bake uncovered for 30 minutes at 350 degrees. (When I cooked the 2 pounds I used a 11 x 13 pan.).
Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender. Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them). When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside. In a large nonstick frying pan put the oil, mustard seeds, cumin seeds, and the fennel seeds. Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes and turmeric. Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes). Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two. Note: You can also make this into a wet curry by adding 1/2 cup water after you add the potatoes and turmeric. Keep adding water, 1/2 cup at a time, until you have reached the desired consistency. You may need to adjust the cayenne and salt amounts if making a wet curry. Another variation is to reduce the potatoes to 3 or 4 and add other vegetables such as carrots, peas, cauliflower and/or green beans.
In a small bowl, combine mayonnaise, sour cream, mustard, shallot, 3 Tbs buttermilk, horseradish if using, salt and pepper. Whisk thoroughly. Stir in additional buttermilk as needed to achieve desired consistency.
Heat vegetable oil in large skillet over medium-high heat. Add onion and bell pepper. Cook. Stir occasionally for 3-4 minutes or until vegetables are tender. Stir in beans, corn, fajita seasoning mix and water. Bring to a boil. Reduce heat to low and cook, stirring occasionally, for 3-4 minutes or until mixture thickens. Remove from heat. Stir in cilantro. Spoon 1/2 cup fajita mixture onto each tortilla and fold in half.
Brown the ground beef and drain. Meanwhile, preheat the oven to 375, and in an 8 x 11. 5 casserole dish, place one layer of tortillas (4). Add taco seasoning with instructed amount of water, the 1 can of tomato sauce, and the black or kidney beans drained. I like to add a bit of hot sauce to add a zing. Simmer for a few minutes. Add half of the hamburger/ bean mixture on top of the first layer of tortillas. Sprinkle some cheese on top. (1/2 cup) Add another layer of tortillas (4) and place the remaining of the hamburger/bean mixture with cheese. Add the last 4 tortillas on top and bake for 20 minutes. Add last cup of cheese on top and bake for another 10 minutes. Serve with sour cream, lettuce, tomatoes and shredded cheese if desired!
Scald milk, being careful not to burn. Mix together sugar, flour and salt. Add eggs to flour mixture and beat well. Add slowly to milk, stirring constantly with whisk until thick. (Thickens rapidly). Remove from heat and add vanilla, orange rind and butter. Stir and cool.
Preheat oven to 375 to 400 degrees F. First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you. :). Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allows the fat to render into the pan and the skin to get crispy. I like to use my cast iron skillet, you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof. Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin. Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven. Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130. Do NOT turn your breasts. It still should be skin side down. Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with onion marmalade. ( Recipe Below). ----------------------------------------------------------------------------------. Balsamic Onion Marmalade. In a large heavy pan, combine the red onions and brown sugar and cook over Medium to Medium high heat, stirring often, until the onions begin to caramelize about 20 minutes. Stir in the wine and vinegar, increase the heat to Medium high stirring often, until most of the liquid has evaporated, about 15 minutes. Season to taste with salt and pepper and set aside to cool.
sugar the rim of a champagne glass, pour ingredients in and garnish with a twist of lemon.
Set oven to 350 degrees. In a skillet cook the bacon until crisp, then chop finely (reserve the bacon drippings). Butter a 13 x 9-inch baking dish. Cook macaroni in salted boiling water until JUST firm-tender and still firm to the bite (do not overcook!) drain and rinse with cold water. In a large bowl toss together chopped cooked bacon, 1/4 cup reserved bacon drippings, add in breadcrumbs, 1/4 cup Parmesan cheese and 1/4 cup Parmesan cheese, toss to combine well and set aside. To the skillet with the remaining bacon drippings add in the fresh garlic; saute for about 1 minute. Add in the flour and whisk for about 3 minutes. Gradually add in full-fat milk, half and half cream, egg yolks and black pepper (do not add in any salt until later) cook whisking until mixture thickens (whisking constantly for about 5-7 minutes). Add in 2 cups Fontina cheese and 1 cup grated Parmesan cheese; whisk until the cheeses melt; remove from the heat and season with salt if desired. Mix in the cooked macaroni (if you are adding in peas, then add them in at this point, you can also add in about 2 tablespoons chopped fresh parsley also if desired). Stir in the remaining 1-1/2 cups Fontina cheese; mix to combine. Transfer the macaroni/cheese mixture to a prepared baking dish. Bake for about 25-30 minutes. Remove from the oven and sprinkle the reserved bread crumb mixture over the casserole and return to the oven for another 15-20 minutes, or until the topping is golden. Let stand for 20 minutes before serving. Delicious!
Mix all ingredients in large bowl. Place half of mixture in processor. Using on/off turns, process until coarsely chopped. Transfer to medium bowl. Repeat with remaining ingredients. Chill at least 1 day and up to 2 days, stirring occasionally. Makes 2 cups.
Heat the oil in a large pot. Add the carrots, celery and coarsely chopped onion and cook over moderate heat, stirring often, until the vegetables are softened but not browned, about 10 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, about 4 minutes. Spoon half the vegetables into another large pot. Divide the chicken legs and breasts, the squash, potatoes and wild rice between the pots and pour 2 quarts of the stock into each pot. Season well with salt and pepper. Add enough water to just cover the chicken and vegetables and bring to a boil. Simmer over moderately low heat until the vegetables and rice are tender and the chicken is cooked through, about 1 1/4 hours. Season with salt and pepper. In a small strainer, rinse the minced onion. Transfer the onion to a kitchen towel and squeeze dry. In a small bowl, combine the onion with the cilantro. Ladle the chicken stew into deep bowls. Sprinkle with the onion-cilantro mixture and serve.
In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking. Add vegetables, onion, chicken and seasonings. Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot,crisp and tender and noodles are tender. Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2-3 minutes until cheese is melted. To freeze casserole, do not thaw vegetables. Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated.
Preheat oven to 350?F. Spray 8x8-inch pan with nonstick spray. Prepare base: In a medium bowl, beat butter and sugar until creamy. Stir in flour and salt until well combined and crumbly. Press into the bottom of prepared pan. Bake about 12 minutes until just barely golden around the edges. Prepare topping: In the same bowl (no need to wash it) combine sugar, flour, baking powder and salt. Add egg and egg white, lemon juice and stir until well-blended and smooth. Smooth cranberries and coconut evenly over the base. Pour lemon filling over top. Bake 40 to 45 minutes until golden and set. Cool completely in the pan on a wire rack. Sprinkle with powdered sugar, if using, before cutting into squares.
Add olive oil into a large soup pot and heat, then add onions and saute for 5 minutes on low heat, add caraway seeds and saute another minute. Add balance of ingredients except garlic and topping and simmer on low heat for 30 minutes. Stir in garlic and serve with a scoop of yogurt or sour cream and garnish with dill. For the topping ~ use scoop of plain Greek yogurt or sour cream and garnish with fresh dill.
Preheat oven to 350 degrees F. Melt together chocolate and margarine in medium saucepan Remove from heat stir in sugar, egg and yolk and vanilla; mix well. Stir in flour and nuts Shape into 3/4 inch balls. Place on ungreased cookie sheet, bake at 350 for 8-12 minutes. Melt 1 ounce chocolate and margarine, remove from heat. Add remaining ingredients, blend well. Dip cookies into glaze to cover. Allow to dry completly before storing in tightly covered container with waxed paper in between layers.
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. BAKE at 375°F 45 minute or until done. Serves 4. *For creamier rice, increase water to 1 1/3 cups. Put this casserole together, refrigerate covered until you're ready for dinner. While dinner bakes, toss a green salad, steam broccoli spears and slice French bread. Offer ripe pears for dessert.
Preheat oven to 450 degrees F and place oven rack in center of oven. Arrange bacon and garlic on a baking sheet and bake until bacon is crisp, about 15-18 minutes. Remove baking sheet from the oven, stir in the rice and return to the oven to bake until rice is crisp and starting to turn lightly golden, about 18-20 minutes. Remove baking sheet from the oven, stir in the peas and carrots, bell pepper, chopped scallion whites, soy sauce and sesame oil. Make 6 indentations and crack the eggs into them. Sprinkle shredded cheese over the rice and return the baking sheet to the oven. Bake until cheese is melted and eggs are set, about 13-15 minutes. Remove from oven, sprinkle over sliced green scallions and drizzle with sriracha.
Cook bacon until crisp in a large pot. Remove bacon from pot, crumble and set aside. Saute onions, celery and garlic in bacon grease for 5 minutes. Add rutabaga, potato, chicken stock, sugar, salt and pepper. Cover and simmer 30 minutes. Blend using hand blender in pot or blend in blender in batches. Return to pot if blended in blender. Stir in milk. Heat gently to serving temperature, do not boil. Garnish with bacon and enjoy.
Heat grill over medium high heat. Meanwhile, heat a large saute pan over medium heat; add olive oil, shallots, garlic, and chorizo and cook, stirring frequently, until shallots are softened, about 4 minutes. Stir in the red wine and cook until it reduces by about half, 3to 5 minutes; remove from heat. Using a wire basket, place mussles on the grill until they just begin to open, then transfer to the saute pan. Heat the pan over high heat until the liquid boils; stir in the tomatoes, parsley, and butter. Season with a pinch of salt and pepper. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
To make the pickle mix, combine all ingredients in a bowl and allow to pickle overnight or a minimum 2 hours. For the avoidance smash, combine ingredients in a food processor or blender and blitz until smooth. To assemble, spread avocado on toasted sourdough and top with pickle.
Preheat oven to 400°F. Place potatoes in a large saucepan and pour in enough water to cover potatoes. Set pan over high heat and bring to a boil; reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain potatoes, transfer to a large bowl and add sour cream and margarine; mash until smooth, season to taste with salt and set aside. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, carrots and celery; cook until soft, about 3 minutes. Add turkey and cook until browned, breaking up the meat as it cooks, about 5 minutes. Add flour, rosemary, thyme, salt and pepper; stir to coat. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes. Transfer turkey mixture to a 9-inch, deep-dish pie plate. Spread mashed potatoes over top and using the back of a spoon, make decorative swirls over the top. Bake until potatoes are golden, about 30 minutes. Slice into 6 pieces and serve.
Preheat oven to 350 degrees. In casserole pan, melt the butter and add cubed butternut squash . You can salt and pepper at this point, if you want. Toss the squash to make sure well coated and place casserole in oven and roast until soft or well browned. Mine took about 30 minutes, checking after 15 minutes. In a skillet on top of the stove, brown the Italian Sausage and chopped onions and bell peppers. When onions are clear, add the garlic and olive oil, parsley, and sage. Mix well and cool slightly. Remove the Squash from the oven and combine Meat mixture with the squash. Let cool slightly, salt and pepper to taste and add the egg and the Mozzarella and Monterrey Jack Cheese. Mixing well and pat down into casserole pan. Place casserole pan back in oven and cook until browned on top and dressing is set. In my oven this took about 30 minutes, checking after 15 minutes.