HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the first layer:. Melt butter and cocoa together over hot water(double boiler) or in a saucepan over very low heat. Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat. Set aside. Mix nuts,crumbs and coconut if desired and add to first mixture. Mix well and press into a 13x9 pan. Chill for about 30 minutes. For the second layer:. Melt butter, cream and vanilla. Add pudding mix and cook for one minute, stirring constantly. Remove from heat and add powdered sugar. Blend and spread over first layer. For the third layer:. Melt Hershey's Chocolate Bar and spread carefully over the top. Chill for 30 minutes. Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling. Store in refrigerator until ready to serve.Makes approx 60 bars. *****Cook time is actually chilling time****.
Heat the oven to 350°F Mix the butter and garlic together, then use a little to grease a shallow baking dish or tin. Use the rest to butter the bread slices, then cut them in hallf diagonally. Arrange the bread slices, overlapping in the baking dish. Tuck the cherry tomatoes and bits of ham in and around the bread slices. Whisk the milk and eggs together and season with salt and pepper. Pour over the bread and gently push the slices down into the liquid. Leave to stand for 5 minutes Scatter the cheese over the top and bake for 35-40 mins until golden and set. Serve with a green salad.
Preheat the oven to 375 F. Butter and flour an 11-inch round tart pan with a removable bottom or a 9-inch square cake pan. In a large bowl, cream the butter with the sugar until smooth; beat in the eggs until light and fluffy. Stir in the vanilla, flour, and salt. Spread the batter evenly in the prepared pan. Press your choice of fruit evenly into the batter, sprinkle with the sugar and dot with the butter. Bake for 40 minutes or until a wooden skewer inserted in the center of the cake comes out clean. Serve warm or cool on a wire rack. Serve with a topping of slightly sweetened whipped cream, if desired. The kuchen can also be frozen, well wrapped. Thaw and reheat in a 300 F. oven for 10 to 15 minutes. Makes 12 servings. The Great Holiday Baking Book.
Cook ground beef in Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes). Add onions; cook and stirring until translucent (for 2 minutes). Stir in chili powder and garlic; cook one minute. Stir in tomato sauce and taco sauce. Bring to a boil; then reduce the heat, and simmer uncovered for 10 minutes. Stir in the kidney beans and heat through. Top each bowl with shredded cheese, and scoop up the chili with the tortilla chips. Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.
Preheat oven to 200 degrees. In a large dutch oven heat oil to 320 degrees. Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips of equal length. Place in a large bowl of cold water as you're slicing. Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature. Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt. Once again this is done is small batches and will need to be kept warm in the oven until all potatoes are fried.
Remove meat from cooked lobsters and reserve shells. Stud onion all over with whole cloves. Break up lobster shells and place in soup kettle with water, onion, celery, and bay leaf. Simmer 45 minutes. While the broth is simmering, make the lemon butter: Let butter come to room temperature. Mix lemon extract into butter then refrigerate until ready to serve. Strain broth through sieve into a clean soup pot. Add lobster meat and sherry to the strained broth and season to taste with salt, pepper, cayenne, and nutmeg. Bring the broth back to a simmer over low heat until lobster is heated through. In a small bowl, beat the egg yolk. Whisk the cream and 1/2 cup of the soup broth into beaten egg yolk; Pour mixture gradually into remaining soup mixture and heat 1-2 minutes longer. Pour into soup bowls and top each with 1/2 Tbsp lemon butter. Garnish with fresh chopped parsley and serve.
In a saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft. Stir the turmeric and paprika into the onions and saute for a minute. Add the potatoes, rosemary, sage, and the simmering water or stock. Cook about 12 minutes, until the potatoes are tender. Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts. Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer. Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
Preheat oven to gas mark 6/400F/200°C. Wipe clean the aubergines and leave the neck on. Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside. To prepare the stuffing:. Heat the butter in the same pan, add in the onions and fry them till brown. Add the minced meat, season with the spices and salt and pepper and give it a good mix. Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat. Split each aubergine lengthwise from one side. Stuff the pockets with the meat mixture and place them in an oven proof baking dish. Sprinkle any remaining stuffing over the aubergines. To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers. Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines. Top each aubergine with a slice of tomato. Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes. Remove from oven and serve hot with rice.
For Crust: Combine flour and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, stirring lightly with fork after each addition until dough is formed. Wrap and refrigerate until ready to use. For Pie: Thaw cherries completely in strainer set in bowl; reserve 3/4 cup cherry juice. Mix Equal(R) or Splenda(R), flour, cornstarch and nutmeg in small saucepan; stir in cherry juice and heat to boiling. Boil, stirring constantly, 1 minute. Remove from heat and stir in cherries; stir in food color. Roll half of pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan; ease pastry into pan. Pour cherry mixture into pastry. Roll remaining pastry on floured surface to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425°F (220°C) oven until pastry is browned, 35 to 40 minutes. Cool on wire rack.
Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes. Pull the chickens out of the liquid. Cover and set aside to cool. Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool. While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt. Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside. Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside. Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches. You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households. Enjoy!
pour cream and vanilla in a bowl of electric mixer. beat until firm. add icing sugar and beat another 30 seconds, but no longer. set aside in refrigerator. place chocolate in stainless steel bowl. set over saucepan half-filled with hot water. check that bowl does not touch water. melt over very low heat. when melted, thin chocolate with 1 tbsp cold water. dip tops of eclairs in warm chocolate. if preferred, spread chocolate with spatula. when chocolate on tops of eclair has set, carefully slice shells open using knife with serrated blade. fill with whipped cream and serve.
Place pie filling in a microwave safe bowl. Dice into smaller pieces, if desired. Add remaining ingredients to pie filling; mix well. Microwave on high 1-2 minutes, stirring every 30 seconds.
Crush ice cubes in blender. Add a few tablespoons of cold water. Chop/slice frozen banana into pieces. Add banana, strawberries and yogurt into blender. Blend until smooth, add a little water if it's too thick. Sit back and chill out with the healthy smoothie.
Boil Brussels sprouts until tender - usually about 3 minutes. Note: Fresh is generally better than frozen, but the most important thing to remember when choosing your sprouts is that the bigger they are, the more bitter they taste. Melt butter in a saucepan. Add bouillon and Brussels sprouts, saute for 5-10 minutes.
Preheat the oven to 180°C Cut a slit at one end of each croissant and insert a row of chocolate into the centre. Place the croissants so that they fit snuggly into a greased casserole dish. Beat the sour cream, eggs and sugar together until smooth. Add the milk and mix well. Pour over the croissants. (The croissants may float, this doesn't cause a problem.). Place the casserole dish into a baking dish. Half-fill the baking dish with hot water. Bake for 35-40 minutes or until the custard is set. Stand for 10 minutes before serving. Dust with drinking chocolate to serve.
Clean chicken and pat dry and set aside. In a pot heat all the ingredients for the injection until smooth. Once the injection has cooled some inject into the chicken. (Do not let the injection get cold). Beer Can: Add the thyme, rosemary, bay leaves, red pepper flake and put in your chicken stand. Place the chicken over the can. Coat the outside of the chicken in olive oil (lightly). Sprinkle paprika, chili powder and salt and pepper on the skin and rub it inches. Place the chicken in the smoker at 225 degrees for 2 hours. The skin should turn a smoky pink color. Remove from smoker and put on grill at low but direct heat for about and hour or it reaches 175 degrees. Pull off and wrap in aluminum foil and let it rest for at least 15 minutes before cutting into it.
In a food processor, blend all ingredients except shrimp, cheese and bread. Melt butter mixture in a skillet, add shrimp and saute until shrimp are pink outside and opaque in the center. Top with cheese and serve atop French bread slices.
Stir together cheddar, mayo, pimientos, cumin, chili powder, and cayenne in a bowl. Spread cheese mixture on six slices of bread; top with zucchini and remaining bread slices. Spray panini with cooking spray. Coat skillet or grill pan with cooking spray and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 2 cans. Cook 2 minutes. Flip, replace weight, and cook 2 minutes more.
Gradually combine all ingredients in slow cooker, and stir very well. Cover and cook for 5-6 hours.
Spray a 9x13 pan with cooking spray. Layer cheese and jalapenos in pan. Mix well the eggs, evaporated milk, and flour in a small bowl. Pour liquid mixture evenly over the top of cheese/jalapeno layer. Bake at 350 degrees Fahrenheit for 45 minutes. Cool. Cut into squares. Serve and enjoy!
In bowl, beat cream to stiff peaks. Set aside. In another bowl, beat pudding mix with milk on low speed for 1 minute. Let set 1 minute. Fold in whipped cream. Chill until ready to use.
Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool. Saute beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapenos. Saute until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper. DO AHEAD Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.
Combine all ingredients in a saucepan. Bring to a boil. Simmer as long as desired. Check water level often & add more water as needed. Can store in refrigerator & re-used. Add more spice & fruit if needed, along with water.
The night before peel garlic and with a Pilon mash it to a past then combine all the ingredients and whisk then set it aside. Rinse pork in warm water and stab 1 inch slits in the pork (the more stabs the more taste). Place it in the roasting pan skin side down rub the seasoning to the pork and also insert some in the slits. Cover and refrigerate. This takes about 4 to 5 hours to cook depending in size and your oven so you must time yourself on the time you want it done. We normally start this the next morning (8 am the latest) to get it out the way and cook other dishes. For the first 2 hours set oven at 275°F and cook covered. After 2 hours turn pork over and set oven at 350°F continue cooking for 2+ more hours uncovered,. TIP: Check every 1/2 to 1 hour and poke with roasting fork. You will feel the difference as the pernil cooks. Before serving make sure your juices are clear and the skin is nice and hard.
Stew chicken and remove skin and bones. Cut chicken into bite size pieces and put into a 9 x13 pan. Combine soup, milk and sour cream. Pour over chicken. Mix stuffing mix with onion, celery and butter. season with salt and pepper to taste. Put suffing mixture over chicken. Let set over night. Bake for 1 hour at 350. Bake covered in foil for 45 min.uncover for last 15 minute for browning.
Set oven to 350 degrees. Grease a 13 x 9-inch casserole dish. In a skillet saute the onion, celery, green bell peppers and garlic (if using) in butter for about 3 minutes. Add in flour and cook for 1 minute. Remove from the heat and slowly add in the milk. Return to the heat and whisk until thickened and the sauce comes to a boil, then season with salt and pepper. Add in mushrooms, cheddar cheese and tuna; mix to combine, then add in the cooked egg noodles. Transfer to a baking dish. Sprinkle with bread crumbs then Parmesan cheese if using, then drizzle with melted butter. Bake for about 25-30 minutes.
Put a big pot of water on to boil for the pasta. Separate the broccoli into small trees by pulling them apart. Trim off the woody stems of your trees so you can break them up. Put the broccoli florets (trees) into a pot and add water enough to just cover the tops. The broccoli should cook about 5 minutes once the water comes to a boil. Drain. When the pasta water boils, put 4 pinches of salt into the pot and add pasta. Cook to al dente (that's Italian for "done but still with a bite to it"), according to package directions. Pour oil and butter into a deep frying pan and heat it up over low heat. When the butter melts, add the garlic and cook it 5 minutes. Add the broccoli to the garlic. Drain the pasta and add to broccoli. Add the ricotta and grated cheese, and have the GH stir it all up in the big frying pan. Add a little salt and pepper and taste the pasta and trees to see how the seasoning is.
Preheat oven to 350°F. Grease 13 x 9-inch pan. In large saucepan, over low heat, melt ONE CUP semi-sweet chocolate chips with butter; remove from heat. Add Bisquick, sweetened condensed milk, egg and vanilla extract. Stir in remaining semi-sweet chocolate chips. Spoon batter into prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.
In a mixing bowl, add the first 4 ingredients; stir to combine. In a smaller bowl, add the mayonnaise and sour cream; stir to blend. Spoon the mayo mixture over the pea mixture; gently stir to coat. Season to taste with salt and pepper. This tastes better to me chilled so I let it refrigerate 4-6 hours before serving.
Put all ingredients into container of electric blender in order listed. Cover and blend at high speed 5-10 seconds or until ingredients are finely chopped. Chill thoroughly and serve. May be served with side dishes of chopped cucumber, green onion, green pepper, tomatoes, croutons.
Preheat the oven to 325°F Grease and flour a bundt pan. Cream the butter and sugar on med. speed for 3-4 minutes until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup without mixing. With the mixer on med, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. In another bowl, mix together the flour, salt, and baking powder. With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined. Finish mixing the batter with a rubber spatuala and pour it into the prepared pan. Smooth the top. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto baking rack, and cool completely.
In an 8-non-stick skillet; pour in Egg Beaters. Cook over low heat just until set, or about 10 minutes. Remove from skillet and cool completely. Chop and place in a medium bowl. Add rest of the ingredients, except cooked egg whites, to the Egg Beater mixture. Blend with a fork. (At this point you can process for a second or two in a food processor to make it smooth). Using a small spoon, fill the hard-boiled egg whites with the Egg Beater mixture. Sprinkle paprika on top of the eggs and refrigerate until ready to serve. Makes: 24 mock deviled eggs. To boil an egg- Place uncooked eggs in a small saucepan, and cover with water. Once water begins to boil, cook for 10 minutes. Remove from heat. Cool eggs in cold water, and peel.
Stir softened cream cheese, I soften mine by putting it in a glass bowl and microwaving it for about a minute at 50% power. Stir in crumbled salmon, scallions, lemon juice, sugar, onion and garlic powders and worcestershire sauce. set aside. Cut egg roll wrappers into quarters, so you end up with 24 squares. Mix egg with 1 tsp water in a small bowl. Put about 3/4 tsp salmon filling into the center of each square. Brush edges with egg mixture. Pinch and seal edges of egg roll wrapper around filling sealing tightly and making sure that all air is pushed out. You can make them fancy by bringing all four corners up together and sealing the seams, but it's easier to just fold the wrapper in half, corner to corner to make a triangle -- they are less likely to burst when frying. Place finished rangoons in the freezer so that the cheese can firm up -- at least 30 monutes. Deep fry for ubtil golden brown in 350 degree oil. Drain on papaer towels.
Mix the minced beef with the dry herbs and spices and 1 teaspoon Worcestershire sauce, marinate for 20 minutes. While waiting, boil the potatoes. Once a toothpick can go through without resistance, remove potatoes from boiling water and let the steam evaporate. Mix in milk, butter and chopped garlic, mash till fine and set aside. Heat 1 tablespoon of oil in non-stick pan. Saute half the diced onions for about 1 minute. Add in the minced meat with the bay leaves and cloves. Fry and separate up the meat chunks. Add in1/2 cup of red wine, 1 tablespoon ketchup and lower down the flame to simmer for a while. Add in the mixed vegetables (corn,peas and carrots). Add in the 0.5 half cup of red wine and 0.5 teaspoon of Worcestershire sauce. Simmer till fairly dry. Taste to see if it is salty enough. Adjust accordingly. Spoon it into a baking dish and even it out.If possible remove bay leaves and cloves. Spoon the mash garlic potato over the meat and spread it out to cover evenly. Draw criss cross lines over the potato with a fork. Sprinkle some Parmesan cheese over the top. Heat in oven at 200°C for about 5 minutes or till potato starts to brown Serve with salad.
Brown ground beef and onion in large nonstick skillet until meat is thoroughly cooked and onions are tender. Drain excess fat if necessary. Add mixed vegetables, tomatoes, gravy, marjoram and pepper. Bring to a boil. Simmer over low heat 8 to 10 minutes or until vegetables are tender. Meanwhile, in medium saucepan, bring hot water, milk and butter to a rapid boil. Remove from heat. Stir in both pouches of potatoes and seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth. Serve stew over potatoes.
In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. Hawaiian Sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside.
Make your coffee. I use a traditional Vietnamese coffee filter, but you do not have to if you don't have one. Prepare a cup with about 3 - 4 tablespoons of the sweetened condensed milk. Stir together coffee and condensed milk. Pour over ice.