HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure out rice crispy cereal and set aside in large bowl. In saucepan combine sugar and corn syrup. Bring just to simmer, then add the peanut butter and stir. Do not let mixture boil. Pour peanut butter mixture over cereal and stir quickly making sure that all cereal is evenly coated. Spread mixture into a 9x12 greased pan and flatten out evenly using greased spatula or hands. Combine almond bark and butterscotch chips in saucepan and melt over a double boiler stirring constantly. When melted pour over peanut butter mixture and spread evenly across top. Let set before cutting into squares.
In a bowl stir together the avacado with mayonnaise and garlic until well combined; season lightly with salt and pepper to taste. Divide and spread the mixture onto one side of the 4 bread slices. Top evenly with turkey slices, 1-2 tomato slices, 1-2 onion slices/rings, 2-3 bacon slices and lastly the mozza cheese slices (1 or 2 slices). Top with remaining bread slices. Carefully spread soft butter onto the outside of each sandwich. Place the buttered sandwiches on a baking sheet, then place a second baking sheet on top of the sandwiches. Bake at 400 degrees for about 20 minutes or until golden. Slice in half or into fourths. Delicious!
Preheat oven to 375°. Grease miniature muffin cups. Mix sugar and orange juice. Set aside for dipping after muffins are baked. Cream butter and sugar. Add sour cream alternately with the dry ingredients, just until moistened. Fold in orange peel, raisins and nuts (batter will be stiff). Bake at 375° for 10-12 minutes. While still warm, dip muffins in the sugar-orange juice mixture.
Cook macaroni according to directions. Preheat oven to 180 degrees Celsius Spray a frypan lightly with cooking oil spray and cook the onion and garlic until soft. Add mince beef and cook until well browned. Add the can of tomatoes, tomato paste, brown sugar, paprika, herbs, salt and pepper to taste. Add cooked macaroni to sauce and stir through. You can adjust the amount of pasta according to how you like it. Pour into greased casserole dish and top with grated cheese and bake in the oven for about 15 mins until the cheese is melted.
To make pesto, combine all of the pesto ingredients in a food processor. Pulse on and off until mixture achieves a uniform consistency. Use immediately or store in a sealed container in the refrigerator for up to a week.
In a blender, combine the pudding mix, sweetener, cocoa, milk and vanilla; process on low until smooth. Fold in the whipped topping until smooth. Pour into a shallow container, cover and freeze for 30 minutes. Stir with a wire whisk; return to freezer until ready to serve.
Preheat oven to 350°. Lightly spray a 8x8 baking dish with nonstick cooking spray. In a food processor, or blender, mix all brownie ingredients (except chips) together. Chop on high, until smooth. Clean off sides and blend for another 20 seconds. Add the chips in and stir well. Spread into the 8x8 baking dish. Cook for 20 minutes, until toothpick comes out clean. Cool for about 1 hour in dish at room temperature.
Crust: In a medium bowl, combine crushed chocolate wafer cookies, melted butter and sugar. Press mixture into bottom of an ungreased 13 x 9-in baking pan; set aside. Chocolate Layer: In a saucepan, melt chocolate chips and 2/3 cup heavy whipping cream, stirring occasionally. Pour chocolate mixture over crust and spread evenly to cover. Place in freezer for 20-25 minutes. Peppermint Filling: In a medium bowl, using an electric mixer set on medium-high, whip remaining 1 1/2 cup heavy cream until thick and fluffy; set aside. In another bowl beat cream cheese with an electric mixer until fluffy. Add peppermint extract, confectioners' sugar, and if desired a few drops of red food coloring. Beat until mixture is smooth. Stir in crushed peppermint candy canes. Fold in whipped cream until just mixed. Spread evenly over chocolate layer. Sprinkle with more crushed candy canes if desired. Cover pan and freeze for 4 hours. This dessert can be served at room temperature or frozen. If desired, garnish each square with a peppermint candy.
Preheat the oven to 325. Butter one 8-inch pie pan or a springform pan. Place the 4 tablespoons of butter in a microwaveable bowl and melt it in the microwave. Combine the almond meal, splenda, and salt in a small bowl and mix well. Add the melted butter and stir. Press the crust firmly into the pan of your choice. You can create a smooth crust by pressing a second pie pan firmly inside the pan holding the crust mixture. Prebake for about 15-20 minutes or until light golden. Adjust the gram counts per serving if you cut other then 8 slices.
Preheat oven to 300 degrees. In an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil. When the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching. Add all of the rest of the ingredients and bring to a boil. Cover and bake for 20 minutes until all the liquid is absorbed. Served topped with crumbled feta cheese, if desired.
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees (I put mine in the refrigerator over night). Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain. My Crock pot method: After 10 days, remove from the brine and rinse well under cool water. Place the brisket into bottom of crock pot. Add 5 potatoes cut in half and 1 pound baby carrots. Turn on high and cook for 2 hours. Add whole head of cabbage that you have quartered. Make sure you keep cabbage from touching the crock pot so it will not burn. Cook another 2 hours on high. Slice and serve with the vegetables.
In the bottle, combine the vodka and fragrance oil; Shake well. Easy, isn't it?
Put oven rack in middle position and preheat oven to 375°F (or as per pie shell directions). Bake pie shell following package directions. Cool completely in pan on a rack, about 15 minutes. Make filling while shell bakes: Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute mushrooms, shallot, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring frequently, until mushrooms are tender and any liquid given off is evaporated, 8 to 10 minutes. Transfer to a bowl and cool to room temperature. Whisk together creme fraiche, heavy cream, whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl until combined. Fill and bake tart: Reduce oven temperature to 325°F Scatter mushrooms evenly in tart shell and pour custard over them. Bake tart in pan on a baking sheet until custard is just set and slightly puffed, 35 to 45 minutes. Cool tart in pan on rack at least 20 minutes, then remove side of pan. Serve tart warm or at room temperature.
Cook the pasta according to directions until al dente, then drain and rinse. Pour the pasta back into the saucepan, and replace the lid to keep warm. In a blender or food processor, combine the parsley, basil, garlic, Parmesan, salt and 1 tablespoon of the oil. Process to a smooth paste. Heat the remaining tablespoon of oil in a medium frying pan. Add the onion and cook, stirring occasionally, for about 7 minutes or until soft. Add the tomatoes and cook for about 5 minutes. Reduce the heat and season, adding the brown sugar and cook for about 5 minutes. Remove from the heat and stir in the herb mixture. Toss the pasta with the sauce and serve immediately.
In a saucepan, bring the broth to a gentle simmer over medium heat. Decrease heat to low and maintain a simmer. In a large saucepan, warm the olive oil over medium heat. Add the onion and saute until tender and golden, about 8 minutes. Add the rice and cook, stirring, until the rice is hot, about 2 minutes. Add a ladleful of broth and stir until the broth is absorbed. Continue to add broth a ladleful at a time, stirring and allowing it to be absorbed before adding more, for about 10 minutes. Adjust the heat, as needed so the liquid is absorbed rapidly. Stir in the peas and parsley and season with salt and pepper. Resume adding the broth a ladleful at a time and stirring until the rice is tender yet firm to the bite, 8-10 minutes. If you run out of broth before the rice is ready, add hot water. The finished rice should be loose and flowing. Remove from the heat, cover, and let stand for 20 minutes. Uncover, stir in the cheese and butter, and serve.
Heat oil in a large pan. Add onions and saute for 5 minutes. Add Garlic and saute 2 minutes. Add tomatoes, artichokes and cayenne. De glaze pan with wine and reduce by 1/2. Sprinkle flour over onion mixture and stir to blend well. Pour in stock and bring to a boil and cook 5 minutes. Toss pasta into pan mix all ingredients together. Add pasta water if needed. Plate and top with pine nuts, cheese and parsley.
Mix corn, beans and dressing in container with lid. Marinate in refrigerator for at least 30 minutes. Preheat oven to 350°F. Cut each corn tortilla into 6 triangular pieces and bake on cookie sheet for 20 to 30 minutes, turning once (I recommend 8 minutes per side). Spoon bean and corn mixture over lettuce. Sprinkle 1 ounce of shredded cheese on each serving. Garnish with 2 quarters (4 eighths) tomato. Mix yogurt, cumin and garlic powder. Serve with yogurt sauce and warm tortilla chips. (Tabasco and crushed red pepper flakes also make nice condiments for this dish). Enjoy.
Empty sweetened condensed milk into 8 inch glass pie plate. If you can't find 11 oz. sweetened condensed milk then use 14 oz. Put 1/4 inch hot water into 2 quart shallow casserole. Set pie plate in water. Bake at 425°F for about 1 hour and 20 minutes to caramelize. FOR THE COOKIES: Cream butter and sugar in medium bowl. Beat in egg and egg yolk. Add lemon peel, cornstarch, flour and baking powder. Stir. Work with your hands until dough sticks together. Let dough rest for 15 minutes. Roll dough a scant 1/4 inch thick on floured surface. Cut into 1 1/2 inch circles. Arrange on greased baking sheet. Bake in 325°F oven for 10 to 15 minutes. They should be dry but not brown. Cool. Sandwich 2 cookies together with a layer of caramelized condensed milk. Spread a thin layer of caramelized condensed milk around outside edge of alfajores. Roll edge in coconut. Makes 30 alfajores. Leftover caramelized sweetened condensed milk is great on toast. Company's Coming for Christmas.
Preheat the oven to 150C Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water. Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth. Prepare a cake pan (preferably a spring form) by greasing with butter and cutting out some greaseproof paper to fit the bottom. Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender). Blend well and pour into the prepared cake pan(s) Bake for 1 hour (check after 45 minutes) when a toothpick inserted into the centre comes out dry it is ready. Leave to cool in the pan then cover and transfer to the fridge. Next day Whip the cream adding the brandy and sugar. Turn the cake out, split and fill with cream. Keep refrigerated until ready to serve.
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt. Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more. This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
Preheat over to 350 degrees F, rack in the middle position. Melt the butter. Mix in the powdered sugar, vanilla, nutmeg, and salt. Add the flour and mix throughly. Stir in the nuts. (If you work quickly, while the butter is still warm, the dough will be softer and easier to mix.). Form the dough into one-inch ball (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet, 12 to a standard sheet. Bake them at 350 degrees F for 10 minutes, until they are set but not brown. Let the cookies cool for 2 minutes then roll them in powdered sugar. (You must do this while they're still warm.) Place them on a wire rac kand let them cool throughly. When the cookies are cool, roll them in powdered sugar a second time. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl.
Do not drain fruit. Use pudding mix dry, do not add milk. Combine all ingredients and blend well. Chill about 1 hour.
Put water in a small pan. Add gelatin. Set pan over a pot of boiling water.till it becomes clear. DO NOT STIR. Cool to room temperature. Whip cream to medium thickness. Pour gelatin in the center of cream while still whipping. Add sugar and vanilla. Beat till stiff peaks form.
Arrange grahams in single layer in jellyroll pan. Cook butter and sugar for 2 minutes and pour over grahams. Sprinkle with walnuts. Bake at 350 degrees for 10 minutes. When cool enough to handle, break apart. Optional: Pour bag of chocolate bits over graham crackers when taken out of the oven. Wait 5 minutes for bits to melt (they will still retain their shape after melting). Spread over graham crackers. Allow to cool and break apart.
In a skillet melt the butter over medium heat. Crack the eggs and add to the pan and cook to desired doneness. Just before the eggs are cooked place one slice of cheese over each egg. After the cheese has melted place each egg on a toasted piece of bread then sprinkle with salt and black pepper. Spread the mayo and ketchup on the remaining slices of bread and cover the eggs with the bread slices. Serve warm.
Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter over a medium heat. Add the berries, caster sugar, vanilla pod and seeds, cornflour, and 2tbsp water. Cover, bring to the boil and simmer for 5 mins, stirring occasionally. Pour into an ovenproof dish. Roll out the pastry. Using a heart-shaped cutter, cut out 10 large hearts and 10 small ones. Brush them all with the egg wash, place the small hearts on top of the large hearts, then arrange on top of the mixed berries. Bake in the oven for 20 mins until the pastry is golden and the berry middle is bubbling. Serve with a drizzle of double cream (if using) and dust with icing sugar.
Grease an 8x8 pyrex dish (or if doubling the recipe a 13x9). Microwave peanut butter, corn syrup and sugar in a medium size bowl on HIGH for 1minute. Stir and then stir in marshmallows and microwave 1more minute. Stir, if melted move on otherwise continue cooking 1minute at a time. Add Grape-Nuts cereal; mix well. Press cereal mixture firmly onto bottom of 8x8 pan sprayed with cooking spray. Cool completely. Cut cereal mixture into bars. I kept in pyrex with the lid on but you can wrap individual bars with plastic wrap, store at room temperature.
Heat oven to 375. Place bread on ungreased sheet. Spread each slice with a scant tbsp of pesto. Top with tomato and sprinkle with cheese. Bake about 8 minutes or til hot and cheese is melted.
Preheat the oven to 300. Put the oats, pecans, coconut, salt, and brown sugar in a large bowl and mix with a wooden spoon. Whisk the oil and maple syrup together in a small bowl. Pour over the oats and mix well. Spread out on a lightly oiled baking sheet and bake in the center of the oven for 40-45 minutes, stirring every 10 minutes. Transfer to a bowl, stir in the raisins, and let cool.
Preheat oven to 325°F. Combine apple, meat, onion, bread crumbs, egg, parsley and sage. Season with salt and pepper. Press into an 8" x 4" loaf pan or free-form into a loaf shape. Bake for 1 hour, drain off any melted fat. While meatloaf is baking, start onion gravy by cooking onions in the butter until carmalized, about 5 to 10 minutes, depending on how dark you like them. Stir in the flour, until it looks kind of like a paste. Add the rest of the ingredients, continually stirring. When meatloaf is ready, take it out of the oven and let it sit for approximately 10 minutes. Slice and serve with onion gravy. Enjoy!
- In a large sauce or saute pan, brown pork. - As it cooks add leek, carrot and celery. - Add garlic and mushroom. - After the mushrooms have released most of their water add chicken stock. - Bring to light boil and return to low simmer, begin to slowly add cream and vermouth. Stir in sour cream. - Add rosemary and bay leaf, thyme and red pepper. - As sauce is simmering, make a roux in a separate pan. Melt butter and slowly whisk in flour to do this. You should have a paste. - Add this slowly to the sauce to thicken it. - In the meantime, cook noodles as directed. After sauce has thickened, add sherry if desired. Let simmer for a few minutes and then top the noodles with it! - I put fresh parsley on top and thought it was a very nice addition!
Combine graham cracker crumbs, brown sugar, and butter. Spray a 9-inch pie plate with PAM and press mixture into pieplate. Bake at 350 for 10 minutes; cool. Stir together milk and lime juice until blended; pour into crust. Make meringue topping by beating egg whites and cream of tartar at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until soft peaks form and sugar dissolves (2-4 mintues). Spread meringue over filling. Bake at 325 for 25-28 minutes. Chill overnight. Garnish, if desired, before serving. And then just enjoy!
In a small bowl, stir together the soy sauce, brown sugar, and sesame oil; keep nearby. In a large skillet or on a griddle, cook onion and mushroom in coconut oil until the mushrooms release their water and that evaporates. Stir in the garlic, ginger, and cook until fragrant. Add the water chestnuts, scallions and peas, seasoning well with salt and pepper. Add the rice and cook until rice is lightly golden in some spots, then add sauce, stirring well. Stir in sesame seeds just before serving, or use them as a garnish.
Combine the wine and shallot in a small saucepan and simmer over medium heat until reduced to about 2 T. (it will have a thick, syrupy consistency). Let the red wine syrup cool, then stir into the softened butter with the rosemary and a few cracks of black pepper. Once fully incorporated, spoon the butter onto a large piece of plastic wrap. Fold the wrap over the butter and twist the ends to create a log of red wine butter. Place in the fridge until ready to use. Preheat a grill, stovetop grill pan, or cast iron skillet. Season the steaks with salt and pepper and cook until medium rare (about 10-12 minutes). Remove the steaks and slice a coin of the butter of the top of each.
Mix the crisp ingredients together and sprinkle a little less than half in the bottom of a large greased baking dish. Place the chopped apples in baking dish and sprinkle the remaining crisp mixture on top. Bake 350-375°F for 30-35 minutes.
Beat together first 5 ingredients and rum, if desired, in a large mixing bowl at low speed with an electric mixer until blended. Add cake mix, beat at meadium speed 2 minutes. Pour batter into a greased and floured bundt pan. Bake at 350°F for 50 minutes or until a toothpick inserted in center comes out clearn. Cool in pan on a wire rack 15 minutes; remove cake from pan and cool completely on wire rack. Microwave frosting on high 15 to 20 seconds or until pourable. Let stand one minute before drizzling over cake. Sprinkle pecans over frosting. Gooseberry Patch Quick and Easy Family Favorites, Gooseberry Patch.
Grate 1 teaspoons zest and squeeze 1/4 cup juice from limes. In large bowl whisk juice and zest with oil, mint, ginger, sugar and salt until blended. Stir in corn; let stand 15 minutes. Meanwhile, in large bowl combine ramen noodles with enough hot tap water to cover. let stand until tender, about 10 minutes. Drain. Add noodles, shrimp,snow peas,scallions, and radishes to baby corn and dressing mixtures. Toss Well.
In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoons each of the salt and pepper. Cook the breasts until browned and just done, 4-5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces. In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirirng occasionaly, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook, covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoons salt and 1/4 teaspoons pepper. Remove from heat. In a large pot of boiling salted water, cook pasta, until just done, about 10 minutes. Drain and toss with the sauce.
mix all the ingredients -- layer 2 or 3 sheets filo -- buttering after each layer -- put about 3/4 cup filling in middle -- roll up and them pat into square -- Brush with more melted butter and bake 400* for about 30 minutes -- let cool.
Place chocolate chips in a blender. In a small pot, bring cream to a boil over medium-high heat. Pour over chocolate chips and let sit, undisturbed, for 30 seconds. Blend on medium speed until smooth and well-combined, about 1 minute. Add butter and continue to blend until slightly cooled, about 2 minutes. Add eggs, vanilla, and a large pinch of salt. Blend on medium-high speed until mixture is frothy and light, about 2 minutes. Transfer to six 8-ounce ramekins and chill until firm, about 3 hours. Serve chilled, topped with whipped cream and raspberries.
Begin by removing the yellow part of the lemon peel from the lemons and cutting it into small strips. Juice the lemons and reserve 1/2 cup for later use. Peel and core apples, cutting into 8 - 10 wedges depending on the size of your apples. Place sugar, water, and cinnamon in a large saucepan and bring to a low boil. Once the mixture boils, add the apples, lemon rind, lemon juice and orange blossom water to the pot. (I find orange blossom water to be quite potent and would start with the lower amount and add more to suit personal taste.) Cook until the mixture is dry and the apples and lemon rind are tender. Remove from heat and allow the dessert to cool. Serve at room temperature.
Fill glass with ice. Add Bacardi Silver. Fill with Dr.Pepper. Mix, and enjoy!
Puree the avocado in a blender or food processor with the sour cream, mayonnaise, lemon juice, garlic, salt and pepper. Place in serving bowl. This is a tip I found for keeping the dip from darkening. Spread a layer of sour cream over the top of the avocado dip and seal it to the sides of the serving dish.
Preheat oven to 450 degrees F. Trim and/or peel tough ends from asparagus. On a rimmed baking sheet, toss asparagus with olive oil. Season with salt and pepper. Arrange asparagus in an even layer on the baking sheet. Sprinkle with Parmesan cheese. Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes. Serve immediately.
Preheat your oven to 350*F. Mix the sugar, cinnamon, and salt in a bowl. Add the chicpeas and toss until coated thoroughly. Spread out on an ungreased cookie sheet. Bake for 55-60 minutes, shaking the sheet and mixing occasionally until the chickpeas are crisp and rattle in the pan. they will crisp more while cooling. Enjoy!