HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the crust: Melt butter or margarine in saucepan along with the chips. Add the rice cereal and mix to coat. Press in a 11" spring form pan which has been sprayed with release coating. Chill until firm. Meanwhile: In a large mixing bowl, whip cream cheese until fluffy. Beat in peanut butter and condensed milk until smooth. Stir in vanilla and lemon juice. Fold in whipped cream. Turn into crust and chill until set, approximately 4 hours. Refrigerate any leftovers.
Take first 4 ingredients and saute with the olive oil. Saute for about 10 minutes, then cover and continue to cook on medium heat for about 5 minutes or more (depending if you want the zucchini crisp or soft and tender). Add desired salt and pepper to seasoning to taste. Spoon butter and sprinkle cheese over the veggie mixture. Mix to melt cheese and serve!
Mix all ingredients well. Allow to set for five minutes. Add on top of a hamburger, cheeseburger, or add on top of each burger on a triple-header (two beef patties and a three-way split bun). Note: This is also good on a salmon patty burger.
Mix together in your squirt bottle. Spray on glasses and rub with your micro fiber glasses polishing cloth. Enjoy the streak free view. NOTE: The recipe program did not recognize "parts" but this recipe should read 1 part isopropyl alcohol to 2 parts distilled water.
Preheat oven to 350F (180C). In bowl, combine brown sugar with flour. In small bowl, blend cream, maple syrup and spice and add to first mnixture, beating lightly. Pour mixture into pie shell. Top with pecans and butter. Bake for 45 minutes. Let cool and serve with whipped cream.
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl, stir. Add in milk and melted butter, stir. Spread batter into a greased 8-inch square baking pan. Sprinkle blueberries and rhubarb evenly over batter. Sprinkle with 1/3 cup sugar and drizzle with vanilla. Bake at 350 degrees for 40-55 minutes or until a pick comes out clean. Served top with cool whip, ice cream or plain.
cook lentils according to directions on bag, until tender (but not mushy). remove from heat and let cool at room temperature. Chop up all the vegetables, and crumble the feta. Combine all the salad ingredients together. In a small bowl prepare dressing by whisking all the ingredients together. Pour dressing over salad, mix well and chill for a couple of hours before serving.
Heat oven to 375 degrees F. Unroll dough and separate into 8 triangles along the perforated lines. (The dough is easiest to work with when cold straight out of the fridge.). Spread 1 teaspoon (may be less or omitted) of cream cheese on dough. Place two sausages on the wider end of the dough. Roll the dough loosely. Tuck the loose corners of the wider end. The ends of sausages will stick out but will be covered when the dough rises. Slightly bend into crescent shapes. Baste the top of the dough with egg whites. Bake on a non greased cookie sheet with atleast 3 inches from each other. Bake for 10-15 minutes until golden brown.
Beat together butter and 1/2 cup honey in a large bowl. Beat in egg, 1/2 t. vanilla and lemon juice. Sift flour into liquid ingredients, stir to mix. Form dough into a ball and chill for 1 hour. Pre-heat oven to 350 degrees. Butter a 12 inch pizza pan. Press cookie dough into pan, trimming edges; prick with fork. Bake on middle shelf for 15 to 20 minutes or until lightly browned. Cool Thoroughly in the pan. Beat together cream cheese, honey and vanilla; spread on cooled cookie crust. Arrange fruit in an attractive design. Heat apricot preserves in a small pan; brush lightly on top of fruit. Chill before serving.
Preheat the oven to 400 degrees. F. Open the tenderloin, and using a meat mallet, carefully pound the meat just until it is of even thickness. In a heavy skillet, heat 2 tablespoons of the olive oil and once sizzling add the onion. Cook until softened and then add the garlic Cook an additional minute or two. Add the mushrooms, and cook for 5 to 8 minutes until softened and beginning to brown. Add the spinach in parts, stirring it into the onion mixture until it becomes softened. Add the sun-dried tomatoes, and cook an additional two minutes. Season with salt and pepper. Place the tenderloin open on a flat surface. Spoon the stuffing mixture evenly over the meat, leaving a 1 inch border all around. Firmly roll the tenderloin keeping the filling in place. Secure the tenderloin with butcher's twine. Rub the tenderloin with the remaining olive oil, and then rub on the cracked pepper. Place the tenderloin in a baking pan and cook for about 40 minutes, or until a meat thermometer registers 160 degree F. internal temperature. While the meat is cooking, place the red wine and beef broth in a heavy saucepan and cook on medium high heat until it has reduced to about 3/4 to 1 cup of liquid. Taste, and season as needed with salt and pepper. Whisk in the butter and keep warm. Once the tenderloin has reached an internal temperature of 160 degrees F., remove it from the oven, and cover with aluminum foil. Let rest for 10 minutes. Slice the tenderloin into 1 1/2 inch thick slices, and serve with a drizzle of the red wine sauce. Serve.
Heat sugar and evaporated milk on medium heat till it reaches 240F on a candy thermometer. Take off the heat and add the butter and nuts. Put the pan in cold water and stir for 7-10 minutes, until the texture changes. Cool in a buttered 14" dish. Refrigerate.
Add beans to a blender or food processor and pulse. Slowly add broth, while blending, to thin the beans to a dip consistency. I used approximately 6 ounces of broth. Remove to an airtight container. Add soup mix and spinach. Stir to combine. Refrigerate overnight to let flavors develop. Serve with tortilla chips, pita chips, or crudites.
Start grill. Blend marinade ingredients and marinade filets 15 minutes prior to grilling. Works well in a freezer grade zip lock bag. Brush rack w/ oil or Grillin' Pam. Grill over hot coals and baste w. marinade.
Combine all dry ingredients and mix well. Dip sliced vegetables into egg wash. Dredge vegetables in flour mixture. Fry vegetables until golden in deep fat heated to 360 to 375 degrees.
Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper. Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.
Shred the cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickened and bubbly. Season with vinegar and sugar just before serving. Serve hot.
Clean and rinse beans, and pick through carefully. Soak overnight in cold water to cover well. Drain beans and place all ingredients, except salt into a 4 quart pot and bring to a boil. Reduce heat to simmer. Cover and cook about 90 minutes, or until beans are tender. Add salt to taste and garnish with sliced onion.
Preheat the oven to gas 4/180°C Trim the pork of any fat and gristle and cut into small dice. Peel the carrot and potatoes and finely dice the onion and pepper. Heat the oil in a flameproof casserole dish. Add the pork and fry a few minutes, until browned. Add the veggies and cook a further couple of minutes and then add paprika, baked beans and water. Bring back to the boil and cover and cook in the oven for 1 1/4 hours until the pork is tender. If feeding to small children, chop or process the casserole to the desired consistency.
Preheat oven to 300 degrees. In 3 quart dutch oven, or any heavy bottom stove to oven proof pan with lid, brown beef in EVOO (you may have to do in batches), remove beef from pan leaving approx one T. oil remaining in pan - add more EVOO if needed. Add onions scraping brown bits off the bottom - approximately 2 minutes. Add mushrooms and garlic. Saute onion, mushrooms, and garlic for additional 2 minutes. Add red wine, soup, 1/2 soup can of water, parsley, salt, and pepper to taste. Once flavor is satisfactory add beef back into dutch oven, cover, and then put into oven for 2-3 hours or until beef is tender. I find two hours to be plenty but it may require more time to ensure beef is tender to your taste, Serve over buttered egg noodles or rice. Enjoy!
Grate the turnips and carrots together. Cook in water to cover until tender; drain (not dry). Add salt, pepper and mix with butter.
Heat the oil in a wok or large pan over medium-high heat. Add chile pepper, lemon zest and tea leaves and saute till fragrant (about 1 minute). Add the broccoli and squash and stir-fry about 2 minutes. Add the brewed tea and bell pepper and season with salt and pepper to taste. Simmer until most of the liquid evaporates (about 1 minute). Serve immediately.
Drizzle a thin line of caramel sauce and chocolate sauce on the inside of a old-fashioned glass (or short "rocks" tumbler). Place in refrigerator to chill. Combine caramel vodka, Irish cream, chocolate liqueur, amaretto, cream and ice cubes in a cocktail shaker; shake well. Pour (unstrained) into prepared glass. Serve with a straw.
Place all of the ingredients in a medium sized (about 4 qt) thick-bottomed pot. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally. Remove lid and simmer uncovered for an additional 15 minutes to thicken. Note: If desired, this recipe can be canned by processing filled (sterilized!) jars in a boiling water bath for 15 minutes. Recipe will fill six 8-oz jars or three 16-oz jars. Otherwise, chutney will keep in the refrigerator for a few months.
Fry the onion in the sunflower oil in a heavy pan until deep golden in colour. Add the pork and fry for further 3 mins stirring. Add the crushed garlic and fry for further 2 minutes. Now add the curry powder and cardamon pods and keep stirring until all the spices in the powder have released their scent. Add tomato puree and stir well then add enough water to cover all ingredients. Add 3/4 can of apricots and all the syrup, chicken bouillon powder, pepper and soy sauce. Simmer covered for 11/2 to 2 hours until pork is meltingly tender. Add last of apricots, coconut cream and salt if necessary. Cook for further 1/2 hour until sauce has thickened, taste again and add lemon juice if needed to balance the sweetness. This curry should be savoury and not too sweet. Best cooked the day before serve topped with fresh coriander, basmati rice, finely sliced onion rings soaked in sweet vinegar and fresh mint and diced fresh tomatoes sprinkled with lemon pepper.
Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil.
Roast and peel bell peppers. Finely chop onion. In a food processor or blender puree roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes. Stir in roasted-pepper puree, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400°F oven until hot, about 15 minutes.
In a deep skillet, heat oil. Add garlic,ginger, scallions and sweet pepper and saute until softened and fragrant, about one minute. Add snowpeas saute until cooked but still very tender-crisp, 3 minutes. Add soy sauce and sesame oil mix together.
Place 1 candy bar just below center of 1 tortilla. Fold bottom of tortilla up and over candy bar just until partially covered. Fold left and right sides of tortilla over; roll up, and place, seam side down, on a baking sheet. Repeat procedure with remaining candy bars and tortillas. Freeze 20 minutes. Pour oil to depth of 1 inch into a large skillet; heat to 375 degrees. Place 2 tortillas, seam sides down, in hot oil, gently pressing with tongs for a few seconds to seal. Fry tortillas 2 to 3 minutes on each side or until golden brown. Drain on paper towels.
Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges. Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins. Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy. Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix). Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee. Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly. Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.
Blacken the peppers under the broiler or top of a gas stove. Place in a plastic baggie. Toast the cumin in a saucepan until it begins to smoke. Add the oil, onions and garlic. Saute for 2 minutes. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally. Remove the skins from the peppers, seed, and coarsely chop them. Add them to the saucepan. Cook another 5 minutes or so until the sauce thickens slightly. Pulse in a blender to desired consistency. Refrigerate for up to a month. Serve hot or room temperature.
Boil eggs. Peel eggs. Cut and take out the yellow yolk. Mix yolk with Miracle Whip, relish, salt, pepper and paprika. Fill the egg whites with the yolk mixture you just made. Heat oil to frying temperature. Dip deviled eggs into the flour first. Next, dip the deviled eggs into the beaten egg to ensure the panko sticks. Now, dip the flour and beaten egg covered deviled egg into panko bread crumbs. Now immediately put the eggs into the fryer. Fry until brown.
In heavy saucepan, blend condensed milk & butter, & cook over low heat, stirring occasionally, just until butter melts. In large mixer bowl, combine cream cheese, vanilla & almond extracts, beating until fluffy. Gradually add condensed milk mixture, beating until smooth. Add cocoa & beat well, then refrigerate 5 minutes. Beat whipping cream until stiff. Gradually fold the stiff cream into chocolate mixture. Fold in chopped peaches. Line bottom & sides of a glass bowl with cake slices neatly positioned, then spoon in chocolate mixture. Refrigerate 5-6 hours, then garnish with reserved peach slices & serve.
Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator. Makes 8-9 cups.
Preheat the oven to gas 5, 190C, fan 170&deg;C Grease a 1l ovenproof dish. Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go. Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking. Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.
Place pasta, cheese, tomatoes, vegetables and olives in a large bowl. Mix dressing ingredients in a blender. Pour dressing over pasta mixture and toss to coat. Refrigerate until serving.
Warm tortillas in a dry skillet or lightly fry in a small amount of oil until crisp. Heat oil in medium skillet. Add shrimp and cook over medium heat for about 3 minutes or until mostly pink. Stir in lime juice, honey, and Mexican seasoning. Cook for about 5 minutes more until mixture is thick and glazes the shrimp. Meanwhile, stir together sour cream and adobo sauce to make Chipolte Cream. Spoon shrimp into tortilla and top with garnishes and a dollop of Chipolte Cream.
In a bowl, combine milk and lime juice; mix well. Mixture should thicken. Add Cool Whip and food coloring if desired. Fold in raspberries. Spoon mixture into pie crust. Refrigerate at least 2 hours before serving.
Bake cornbread according to package directions; cool on a wire rack. Crumble and set aside. Combine squash and water in a large saucepan, and bring to a boil. Cover and reduce heat, and simmer 8 minutes or until squash is tender; drain and set aside. Melt butter in alarge heavy skillet over medium-high heat; add onion and next 3 ingredients, and cook, stirring constantly, until tender. Combine cornbread, squash, onion mixture, soup, and remaining ingredients; spoon into a lightly greased 11x7 inch baking dish. Bake at 350 degrees for 40 minutes or until thoroughly heated.
Preheat the oven to 200 degrees. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the ricotta, egg and egg whites, lemon juice, lemon zest and 1 tablespoon oil. Using a rubber spatula or wooden spoon, fold this mixture into the dry ingredients to make a thick batter. Brush a nonstick skillet with 1/2 teaspoon oil, then heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly. Multiple pancakes can be cooked at once. Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about 2 minutes longer. Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the skillet with the remaining oil and repeat with remaining batter.
Preheat the oven to 425°F. Place the peppers in a roasting tin and sprinkle over the oil and season. Roast for 20 minutes. Spread the pizza topping over the pizza bases evenly. Arrange the cheese on top. Scatter over the peppers, capers and olives. Sprinkle over the oregano. Bake for 12 minutes or until golden and crisp.
heat chiles in small sauce pan with butter until butter is melted. simmer over low heat for about 2 minute. slowly add flour and stir in to make rioux. add milk and garlic then mix and simmer until desired consistancy is reached. season with salt and pepper.
Combined the tomatoes, onion, half the parsley, juice and salt in a bowl, drizzle in olive oil. Spread Avocado on toasted sourdough. Spoon on tomato mix, sprinkle over remaining parsley, and finish with a drizzle of olive oil.
Combine rum, ginger ale, and orange juice and pour over ice in highball glass, and garnish with an orange slice and mini star fruits.
In a large saucepan heat olive oil. Add the onion, green pepper and garlic. Cook over medium heat until the vegetables begin to soften, about 4 minutes. Stir in the chili powder and cook 1 minute. Add 1 cup water and sweet potato. Cover and cook until potatoes can be pierced with a sharp knife, about 10 minutes. Add the stewed tomatoes and beans, breaking the tomatoes up into smaller chunks with the side of the spoon. Simmer the stew uncovered over medium-low heat until the potato is very tender, about 8 minutes. To thicken the sauce slightly, mash about a quarter of the beans against the side of the pan. Stir in cilantro and season with Tabasco and salt and pepper (if desired).
Preheat oven to 400°F. Line a pan 2 to 3 inches longer than the fish with aluminum foil (I have used cookie sheets covered in aluminum foil with aluminum foil lips for larger fish). Pour the eggs whites into a large bowl. Add salt--goal is consistency of wet sand. Layer 1 to 2 inches in pan. Make this layer several inches larger than the fish. Rinse fish & pat dry, then lay onto salt. Sprinkle 1/2 T zest over area fish will rest. Stuff fish with herbs &/or diced lemon (pith removed from lemon first). Lay fish onto salt bed, laying so that abdominal incision is covered (to avoid being filled with salt). Pack wet salt mixture on & around fish. Pat down gently. Bake 40 minutes (I add 10 -12 minutes for each additional pound of fish). Remove from oven & let sit for 10 to 15 minutes (perfect for last minute table arranging). Crack the salt shell with a mallet or heavy spoon & peel off chunks of shell to expose the fish. Inhale! Admire the color of the fish (red snapper, sheepshead, strawberry grouper & Spanish mackerel all look brilliant) then lift top fillet from bone & serve (some small bone from fins will be in fillets). Don't forget the cheeks! Mmm! Lift tail to remove back bone (often with the head) to get to the other side. Clean up is to lift the foil & throw salt crust, bones & skin away.
In a food processor, shred the bread and Parmesan Cheese together until it becomes crumb like. In a large saucepan, melt butter over medium low heat and add flour. Cook whisking vigorously for 2 minutes, being very careful not to burn. Add milk. Cook for another 2 minutes. Increase heat to medium-high and add cauliflower. Bring to a boil, then reduce to a simmer. Cover pot and cook for abut 5 minutes until the cauliflower begins to soften. Add ham and remaining cheese. Remove from heat. Season with salt and pepper to your liking. Cool mixture and scoop spoonfuls of the mixture into a muffin tin with each cup coated with non stick cooking spray. Cover the top of each "muffin" with the bread and Parmesan mixture. Bake in a 350 degree oven for about 20 minutes, covered with foil. Remove foil and bake for about another 15 minutes, until bubbly and golden brown on top. Enjoy!
Heat oven to 375 degrees F. In large bowl, cream together butter and honey until mixture is creamy and smooth. Beat in the egg. Add the vanilla extract, baking powder and salt. Sift and whisk together whole wheat pastry flour and all-purpose white flour. Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand. Stir in blueberries. Fill greased muffin tins with muffin mixture. Bake 25-30 minutes until lightly browned. Makes 1 dozen muffins.
Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside. Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 tablespoons parmesan. Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining parmesan cheese and parsley.