HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly butter a 9 inch springform pan. Spread the chocolate ice cream into an even layer in the bottom of the springform pan. Place in the freezer for 30 minutes. Spread the hot fudge sauce over the chocolate ice cream (if it had been chilled, you'll need to rewarm briefly), then sprinkle the chopped Oreo cookies, pressing lightly so that they adhere to the hot fudge. Return to the freezer for at least 30 minutes. Lastly dollop the vanilla ice cream over the chopped Oreos and gently spread into an even layer. Freeze for at least 8 hours or overnight. At least 1 hour and no more than 12 hours before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or cardboard round the same size and wrap a hot kitchen towel around the cake pan, keeping it there for 30 seconds, or until the cake loosens, and slide the pan off. Remove the bottom of the pan. Top with a serving plate and turn the cake right side up. Return to the freezer for at least 10 minutes. While the cake is in the freezer, make the whipped cream. Combine the heavy cream, sugar, and vanilla extract in the bowl of a stand mixer. Using the whisk attachment, whip on medium high speed until the cream is light and fluffy and holds a medium to firm peak, 2 to 3 minutes. Spread the whipped cream on the cake, working quickly so that the ice cream doesn't melt. If it gets soft, just pop it back into the freezer for 5 minutes. Decorate with sprinkles on top, if desired. Remove the cake from the freezer 5 minutes before serving to soften it gently. A hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel and cut a slice. Repeat between every slice.
Combine first three ingredients and use as the first layer in a 9 inch pie plate. Combine the next four ingredients for the second layer. Sprinkle on bacon, green onion and olives. Spread Taco sauce over all. Sprinkle with grated cheddar. Serve cold with corn chips, taco chips or crackers.
Soak cashews in water for 3 hours if you have a high-speed blender (vitamix), 8 hours for a normal blender. Then drain. (The longer you soak, the smoother the cheese.). In the blender, combine cashews, 1 cup water, yogurt, coconut oil, nutritional yeast and 1 tsp salt. Process until smooth. Transfer mixture to a large bowl, cover and let sit at room temperature for 24 to 36 hours. (Taste occasionally to check the flavor.). Pour mixture into a medium saucepan and using a whisk, mix in tapioca powder and agar agar. Heat over medium heat stirring frequently. Cook until mixture is thick and pulls away from the side of the pan (about 5 minutes). Line a 6-inch cake pan with cheesecloth and pour in hot cheese mixture. Spread mixture evenly and let cool in refrigerator for 4 hours or until firm. The inside will still be very soft. Remove from pan and remove cheesecloth. Wet hands then sprinkle them with 1/4 teaspoons salt and rub wet salt all over the cheese. Place cheese on a wire rack and let sit in a cool spot for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for 2 weeks or put in a plastic bag and store in the freezer.
Drain the chicken. mix light mayonnaise chili sauce and chicken in a blow. take olives and slice them in to the chicken mixture. chill if you wish.
What I do is take a 2-3 pound piece of boneless pork loin and cut it into"chops" and then cut the chops in half and then pound each half until thin. Combine the marinade ingredients and pour over pork. Thoroughly coat all pieces of meat. (I put everything in a Ziploc plastic bag). Marinate for several hours. When ready to cook, thread pork onto skewers (I kind of"sew" the meat back and forth onto the skewers) and cook on heated grill over moderate heat for 12-14 minutes, turning once. It doesn't take long for the pork to cook because it has been pounded thin, so be sure not to overcook it or it will be dry.
Preheat oven to 350°. Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire. Beat egg yolks. In separate large bowl, mix flour with 1/2 of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture. Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened (anywhere from 30-45 minutes), stirring CONSTANTLY. Remove from heat and blend in vanilla extract. Stir CONSTANTLY until well blended and slightly warm and then pour into a prepared (baked) 9" pie crust. Top pie with meringue (recipe to follow). After meringue is spread on top, Bake at 350° for 12 to 15 minutes, or until meringue is golden. Cool for 10-15 minutes. MERINGUE: 3 egg whites (reserved from pie filling recipe), 1/2 teaspoons vanilla, 1/4 teaspoons cream of tartar, 6 tablespoons granulated sugar. With a mixer, beat egg whites with vanilla and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved. Spread meringue over slightly warm filling, sealing to edge of crust. (Then bake and cool as directed above.).
To make Tofu Croutons: Preheat oven to 350F and bake tofu 20 minutes. When the tofu is dry, cut it into 1/2 inch to 3/4 inch cubes (about the size of a crouton). Beat egg in small bowl. In another bowl, combine flour, garlic salt, onion powder and black pepper. Dip tofu cubes in egg, and dust with flour mixture. Heat oil in nonstick pan or, for extra iron, in a well seasoned iron pan over medium-high heat. Fry tofu cubes until golden and crispy on all sides (takes about 10 minutes) and cool (if you're using an iron pan, watch very carefully so tofu doesn't burn). To make Salad Dressing: Combine all ingredients in nonreactive pot (such as stainless steel, enameled aluminum or anodized aluminum - don't use a regular aluminum pan as it will react with the acid.). Cook over medium heat 2 until sugar dissolves (takes about 2 to 3 minutes). Pour dressing into a cruet or other small container and cool. To make Spinach Salad: Place all ingredients in large serving bowl. Pour in half of dressing, toss until coated, garnish with croutons and enjoy.
For the Sesame Dressing: Mix well until sugar is dissolved. For the Salad: In large mixing bowl combine cabbage, carrots, red cabbage with sesame dressing and toss well. Place in serving bowl and top with grilled chicken, diced 1/2 inch, almonds, red bell peppers, fried wontons, green onions, mandarin oranges and sesame seeds. Serve immediately.
Saute first 6 ingredients til meat is done, breaking up beef. Drain grease. Add spaghetti sauce and sugar, and simmer over very low heat. *You can also use 2 cans tomato soup instead, that's what my mom used, but I prefer spaghetti sauce. Cook noodles. (Undercook slightly.). While noodles are cooking, in blender or food processor blend the cream cheese, cottage cheese and sour cream. Stir in green peppers and green onions. Drain noodles. Pour noodles into greased 13x9 baking dish. Top with meat mixture. Top with cheese mixture. *You can make 3 simple layers, or you can divide the noodles and mixtures in half and make 6 layers total before topping with cheeses. Top with mozzarella and parmesan cheeses. Sprinkle very lightly with dried parsley if desired. Bake in 350° oven for 30-40 minutes. *I use a 1 lb. 10 oz. jar Ragu spaghetti sauce, there apparently is a glitch. Serve with a tossed salad and garlic bread.
Peel plantains completely. Slice Plantains into 1/2 inch rounds. Heat oil in sauce pan until almost boiling. CAREFULLY place a handful of plantain rounds into hot oil, leaving them in until light brown, about 2 minutes. CAREFULLY remove plantain rounds from hot oil with slotted spoon (preferably metal) and place on a cutting board covered in parchment paper. Plantain pieces should be on only half of the parchment paper. Fold second half of parchment paper over them, and with a second board or other hard, flat surface press firmly on the paper-covered plantain rounds. The rounds should now be smushed-looking, yet still intact. *This can also be done using a metal tortilla press, if available. What I use is like a tortilla press, but is specifically designed for patacones, and I bought it at a supermarket in Costa Rica. With slotted spoon, replace pieces of plantain in the oil until golden brown. Remove pieces with slotted spoon and place on paper towel. Pieces should be slightly crispy. Repeat with another handful of rounds, until all have been cooked. Sprinkle with salt, to taste. Dip in warm refried beans, or also good with ceviche.
Pour pineapple juice into a measuring cup; you'll need 1 cup. If you don't get 1 cup, then add the mandarine juice until you reach 1 cup. Mix the juice and the pudding mix really well. Add the fruit, adding as much as you want. Store in the refrigerator.
Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups. Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.
Soak the ancho chiles in hot water for 1 hour. Discard soaking water. Remove stems and seeds from chiles and puree them with the honey. Season the chicken breasts with salt and pepper and dredge them in flour. Heat olive oil in a stock pot over med-high heat until hot. Saute chicken breasts until golden, about 3 minutes on each side, and remove from pot (chicken will not be cooked through). Add onion to pot along with additional 2 T oil. Saute about 5 minutes or until onion is soft. Add garlic, chile powder, cumin, and 1 T of the dredging flour, and saute for an additional minute. Deglaze the pan with wine. Add chicken broth to pot, along with the basil, oregano, vinegar, hominy, and chicken breasts. Bring to a boil and simmer uncovered over medium-low heat for 15 minutes. Stir in the pureed chile mixture and simmer an additional 15 minutes. Remove chicken from pot and turn heat up to high. As the liquid reduces and thickens slightly, shred the chicken with two forks. Stir chicken back into the liquid. Taste and adjust seasonings. Ladle posole into bowls and serve with warm tortillas.
Mix oil and sugar together. Add eggs, and vanilla.Optional: add OJ and mix. In a separate bowl, combine dry ingredients, and add to wet. Mix to form a dough. (If dough is too sticky, add more flour.) Add chips.Optional: add nuts or raisins or dried berries. Form 2-3 loaves, and place on ungreased cookie sheet. Bake for 30 minutesat 350 degrees. Slice while hot. For a crispier cookie bar, return sliced pieces to oven for 10 minutes. For fancier cookies, drizzle melted chocolate over bars when cool.
Slice the butter into a mixing bowl containing flour and salt. Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency. Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture. Next add the tahini, egg and water and mix until everything binds together. Divide the dough into the number of tarts you are making. Roll each portion into a ball and pat down a little. Chill in the fridge for about half an hour while you get on with preparing the vegetables. Roll the pastry out on a floured surface until it is about 3/16" thick. Because it is so short (i. e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers. Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning. Slice the eggplants into circles measuring about 3/8" thick. Quarter these. Toss salt over the eggplants and leave for half an hour to sweat. Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture. Spread out on a baking tray and massage generously with olive oil. Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through. While the eggplants are roasting, you can begin preparing the bell peppers. Slice these into 3/8" wide strips the full length of each pepper. As with the eggplant, place on a baking tray and drizzle with olive oil. Sprinkle with a little black pepper and oregano or basil. Cook for 30-40 minutes at 400F. Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir. When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later - or for making a vinaigrette. If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them. Final preparation: Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil. Season with a little salt and black pepper. Spread out this mixture evenly in the bottom of the walnut pastry cases. Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture. Slice the goat's cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16" thick. Place six to eight pieces of cheese decoratively on top of each tart. Place in a pre-heated moderate oven (350F) for 30-40 minutes - as long as it takes for the tart to warm up and the cheese to melt and brown a little. When the cheese is looking an inviting golden brown in patches and all is hot - even sizzling - remove from the oven. Slip off the edges of the flan tin (if detachable) before serving. Serve with a green salad, and perhaps new potatoes fresh with garden mint.
Peel, de-vein and, pop the tails off the raw shrimp. Use large shrimp if possible. Pre-heat the oven to 350 degrees F. In a large skillet, sautee onions, pepper and celery in 6 tablespoons of the butter until tender. Add soups, garlic, parsley, scallions, pimentos plus juice (small jar of pimentos), and shrimp. Continue sauteeing over medium heat until the shrimp are cooked (about 6-8 minutes), then add the salt and Tabasco. Next, stir in the pre-cooked rice (I use basmati). Spray a 3-quart or larger casserole dish with PAM and pour in the mix. Melt the two remaining tablespoons of butter and work them into the bread crumbs. Sprinkle the buttered bread crumbs on top of the casserole. Bake the casserole in an oven pre-heated to 350 degrees F. for 30 minutes.
Preheat oven to 350 degrees. Start with olive oil in the dutch oven on medium heat. Salt and pepper both sides of meat. Once oil starts to ribbon, sear meat on both sides-about 3-4 minutes each side and remove to a plate to rest. In same pot, cook carrots over medium heat until they begin to brown and are just fork tender. Remove carrots to bowl. Replace meat to pot and cover with cold water-just enough to cover the top. Add bullion, rosemary, and bay leaf and cover. Place in 350 degree oven for 3 hours. Remove from oven and add all veggies to the pot with the meat. Return pot to oven for remaining hour or until potatoes are cooked completely. Remove from oven and take lid off. Remove bay leaf. Most of the time I take the meat and veggies out to a bowl and make a gravy with the juice. (4 tablespoons water to 4 tablespoons flour-whisk until no lumps and add to juices over meduim flame until it thickens. Add salt and Pepper to taste.). Serve with crusty bread.
Saute onion in butter. Combine garlic, eggplant, bell pepper, salt, pepper, half of tomato sauce, and mushrooms and add to onion. Cook covered, 15 minutes. Stir in tomatoes. Separately mix oregano with cottage cheese. Grease a 2-qt (11 x 7) casserole and arrange alternate layers of vegetables, cottage cheese, and matzo pieces, and drizzle with remaining tomato sauce on top of each matzo layer. Begin and end with vegetables. Top with shredded mozzarella. Bake uncovered at 350 F for 25 minutes, or until cheese browns and sauces are bubbling. Let cool 5-10 minutes before serving.
Mix all ingredients in a bowl. Use immediately or store in container for later use. For beef tacos: Stir in 1/4 C seasoning and 2/3 C water for each 1lb cooked and drained ground beef. Cook uncovered on medium heat until most liquid is absorbed (about 5 minutes).
Chop the spinach coarsely and place in a bowl. Whisk in the eggs one at a time. Stir in the lemon juice, thyme, nutmeg, and the cheese. Add salt and pepper to taste. Set aside. Heat the olive oil in an appropriately sized ovenproof saute pan over medium heat. Add the mushrooms, cap side down and cook them for 2 or 3 minutes, covered. Remove from heat and fill each mushroom cap with half of the spinach and cheese mixture. Cover the pan(s) and bake for 20 to 30 minutes. Uncover the pan(s) and continue cooking until the filling is hot, and the cheese is bubbly. Serve hot.
1. In a 5 to 6 quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme, and garlic-pepper seasoning. 2. Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. 3. (If you were using low heat, turn to high now.) Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more, or just until noodles are tender.
Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, about 8 minutes. Meanwhile, cut stems from broccoli. Peel, then slice into thin rounds. Slice sun-dried tomatoes into thin strips. Mince garlic. Place cheese in a large bowl. Stir in sun-dried tomatoes and garlic. When pasta has cooked 8 minutes, add broccoli stems and florets. Cook until bright green and tender, about 2 minutes. Ladle out about 1/2 cup pasta water and save. Drain pasta and broccoli, then return to saucepan. Place saucepan over medium-high heat. Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute. Taste, then add salt and pepper if you like.
Combine coconut milk, fish sauce, brown sugar, and curry powder in large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breast meat lengthwise into 1/2-inch strips. Add meat to the marinade and mix well. Cover and refrigerate anywhere from 30 minutes to overnight. To make peanut sauce, bring coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add curry paste and roasted chili paste (optional) and cook 4-5 min., mashing and stirring occasionally to dissolve them. Add chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 more minute, stirring well to make a smooth sauce. Remove from heat, transfer to small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature. Alternatively, cover and refrigerate the sauce and reheat it gently just before serving it. Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4-6 minute Serve at once with peanut sauce.
Heat the oil in a heavy based pan; saute the onion and garlic for 2 minutes; add the sausage and cook for 2-3 minutes. Gently stir in the baby potatoes and diced red peppers. Combine the egg with the milk and pour over the potato mixture; and season to taste with salt and pepper. Cook over a low heat for 10 minutes or until the omelette has almost set. Sprinkle with parsley and cheese and place under a preheated grill until browned and cooked through. Notes: Chorizo sausage is smoked with a spicy flavour and is available in supermarkets or delicatessens. If you want to, obviously you could make your omelette with fresh potatoes and capsicum rather than canned. You could also use a mix of red and green peppers.
Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink. Drain the ground beef and rinse your pan and add beef back to your pan. Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste. While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan. Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese. Cook in the oven until the cheese is melted. Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.
Measure water into a warm bowl. Dissolve yeast into water. Add sugar, butter, egg, and salt. Add enough flour to make the dough easy to handle (not sticky). Knead the dough until it becomes smooth and elastic (about 10 minutes). Place in a greased bowl to rise until double in size (about 1 hour). Divide the dough into small balls and place in greased muffin cups (for clover-leaf rolls, place 3 balls in each muffin cup; for regular dinner rolls, place 2 balls in each muffin cup). Brush with butter, if desired. Let rise again until double in size, about another hour. Bake at 375 for 10 - 15 minutes.
In slow cooker, combine all ingredients. Cover and cook on low setting for 5-6 hours.
Fry bacon leaving it still limp. Place 12 half slices of bacon, spaced eveningly, on jelly roll sheet or cookie sheet with sides. Place uncooked shrimp on top of each bacon slice. Add ring of onion. Top each with slice of pepper jack cheese (and or cheddar; it's your personal preference). Sprinkle with garlic salt or powder. Wrap bacon around shrimp, cheese and onion and secure by using a toothpick. Sprinkle a couple drops of hot sauce. Broil in oven on top rack for~3 minutes or until shrimp are cooked. Serve immediately while hot.
Move oven rack to lowest position,heat oven to 325. Beat egg whites and cream of tarterin a large bowl with mixer on high speed until stiff peaks form,set aside. Mix flour,sugar,baking powder and salt in a medium bowl. Beat in coffee,oil,vanilla and egg yolks on loww speed,1 minute. Gradually pour coffee mixture over egg whites,folding with rubber spatula just until blended. Push batter into ungreased angel food cake pan (tube pan),10x14 inches. Cut gently through batter with metal spatula or a knife to break air pockets. Bake 50-60 minutes or until top springs back when touched lightly. Immediately turn pan upside down onto heatproof funnel or bottle,. Let hand about 2 hours until cake is cool. Loosen sides of cake with a knife,remove from pan. Cut cake horizontally,fill layers with coffee cream filling. Store covered in the refrigerator. COFFEE CREAM FILLING: Mix sugar,cornstarch,salt,whipping cream and egg yolk in 1 quart saucepan until blended. Heat over medium heat,stirring constantly until thickened,remove from heat. Stir in liqueur or coffee. Refrigerate at least 1 hour until chilled.
Preheat oven to 400 degrees F. Lightly grease a baking sheet. Cut the eggplant in half lengthwise, stem and all, and place on baking sheet, cut side down. Bake until soft, about 30 minutes. Cool to room temperature. Scoop out the flesh and transfer it to a food processor fitted with the metal blade. Add the sugar soy sauce, salt, chili paste, and lime or lemon juice. Using on-off pulses, process to a thick, coarse puree, stopping to scrape down the sides as needed to grind evenly. Transfer to a bowl and stir in the chopped cilantro and green onions. Serve at room temp, garnished with cilantro leaves.
Wash and grate the rind of 1 of the lemons. Place the grated lemon grind, water and sugar in a pan and heat slowly for about 10 mins remove from the heat and set a side to cool. Squeeze the 6 lemons and sieve the juice into a separate container. Sieve the cooled water, sugar and lemon rind and mix with the lemon juice and place in a container for freezing and place in the freezer. Remove from the freezer and stir - repeat this process every hour for about 4 hours, until frozen, but not frozen solid.