HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix cream cheese, brown sugar, vanilla extract, and powdered sugar in bowl. Eliminate any lumps. Slowly fold in chopped candy bar. Slice Apples and set to side for dipping into your yummy dip. Note: if you want to make it faster, use pre-sliced apples from the store. If you don't like really sour apples, use a red apple instead of green granny smith apples. But the sour and sweet mix is really good.
Bring milk, cocoa powder and sugar to simmer in heavy large saucepan over medium-high heat, whisking frequently. Add chocolate; whisk until melted and smooth. Add salt; bring to simmer, whisking constantly until frothy. Ladle into 4 mugs. Sprinkle with marshmallows or dollop of whipped cream. Makes 4 servings.
In a large pot, add oil and salt to water, and bring to a rolling boil. Add fettucini a little at a time, breaking up the oil patches as you drop it inches. Return to a boil and cook until al dente (3 minutes for fresh or 7 minutes for dry). Drain, and rinse with hot water, then cold for dry fettucine or just cold water for fresh. Allow to cool 2-3 minutes, then coat your hands with vegetable oil and toss the fettucine. Set aside. In a large skillet melt the butter over med-low heat. Saute garlic for 2-3 minutes. Add the cream and cayenne pepper, and turn heat up to med-high. Whisk constantly as the mixture comes to a boil. Reduce heat to medium and slowly add the cream cheese, stirring constantly. Let mixture simmer until reduced a little and thick (7-8 minutes), whisking constantly. Remove from heat, and gradually add 3/4 cup Parmesan cheese, whisking until cheese is melted. Set aside. In a cake pan or other shallow pan, combine the bread crumbs, parsley, olive oil, white pepper, onion, and garlic; mix well. In another pan, beat the eggs, then beat in the Parmesan cheese. Soak the veal in the egg mixture for at least 5 minutes, making sure it is thoroughly coated. In a large skillet, heat 1/4" vegetable oil to 400°F. Just before frying, dredge veal in bread crumbs (press crumbs in with your hands and shake off excess). Fry veal in hot oil until golden brown (about 1 minute per side). Do not crowd pieces together and change the oil if the crumbs in the bottom start burning. Remove veal from pan and set aside (keep warm). Reheat the cheese sauce over med-high heat, whisking frequently (if the butter starts to seperate from the sauce, whisk in a tablespoon of milk). Add the fettucini and toss until pasta is thoroughly coated (1 minute). Remove from heat and immediately serve fettucini with veal.
In a large bowl,combine all ingredients except pasta and cheese,mix well to blend. Cook Rinse and drain pasta. Add pasta and cheese to the mayonnaise mixture,stir well. Cover place in fridge,chill at least 2 hours before serving. TIP: You can add almost anything to this salad and it taste good.
In food processor with metal blade, chop cranberries. No need to defrost cranberries if frozen. Frozen cranberries make bright red relish. Scrape chopped cranberries into separate bowl. Replace metal blade with small shredder disk. Cut orange & apple into quarters. Remove core from apple but keep skin of both orange & apple. Shred orange & apple in food processor. Replace shredder disk with metal blade and chop orange & apple pieces to about the size of the chopped cranberries. Scrape chopped orange & apple into bowl with cranberries. Add lemon juice and sugar. Mix well. The relish is best if you give the sugar some time to dissolve -- that's the "cooking" time.
Heat oven to 375 degrees F. Butter a 9-inch fluted tart pan or pie pan; set aside. Put almonds and 1/4 cup sugar in a food processor and grind to a coarse powder. Add flour, baking powder, cinnamon and salt; pulse to combine. In a mixing bowl, whisk together eggs, melted butter, honey and almond extract. Add almond mixture and beat for a minute until batter is just mixed. Pour batter into pan. Remove stem from each fig and cut in half. Arrange fig halves cut-side up over the batter. Sprinkle figs with 2 tbl.sugar and bake for 30 minutes, until golden outside and dry at center when probed with a cake tester. Cool before serving.
Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the spinach until wilted, about 1 minute. Drain and let cool. Squeeze the spinach dry and coarsely chop it. In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth. In a 12-inch cast-iron skillet, melt the butter. Add the scallions and cook over moderate heat until tender, about 3 minutes. Add the spinach and cook until heated through, about 1 minute; season with salt and pepper. Increase the heat to high and cook for 1 minute without stirring. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm. MAKE AHEAD The Dutch baby can be baked up to 4 hours ahead; reheat in the skillet in a 425° oven for 5 minutes.
Place 4 bread slices on a work surface. Arrange 1/2 cup cheddar cheese on each slice. Top each slice with 2 tomato slices and 1 T basil. Top with remaining 4 bread slices. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 4 minutes or until lightly browned. Turn sandwiches over; cover and cook for 2 minutes or until cheese melts.
Saute onions and celery in butter in a non-stick skillet until transparent. Remove from heat, and stir in fresh herbs, and seasonings. Place bread cubes in a large bowl. Add onion/herb mixture, add enough broth to moisten. Mix well, but gently, turn into a greased slow cooker. Cover, cook on high for 1 hour, reduce heat to low, and continue cooking for 3-4 hours.
Peel and slice cucumbers thinly, filling ice cream pail as you go to 3/4 full. Mix with the additional vegetables and stir in salt, distributing well. Cover and let stand 2 - 4 hours on counter. Drain off the liquid (I like to rinse and drain again to remove some of the salt). In ice cream pail combine brine ingredients and stir well. Do not worry if the sugar doesn't dissolve completely - it will on its own. Mix in cucumbers and other vegetables, cover, and refrigerate. The next day stir again. Note: The brine won't cover the cucumbers completely at first so stir once a day. The cucumbers will release additional liquid over time. Cooking time is standing time.
Simmer preserves, vinegar, thyme, and cayenne in saucepan over medium heat until reduced to 1 cup, about 3 (three) minutes. Reserve 1/4 cup mixture as glaze for chops. Add peaches to saucepan with remaining mixture and simmer over low heat until peaches are soft and mixture is slightly thickened, about 10 (ten) minutes. Remove from heat, stir in mustard. Cover and keep warm. Season pork with salt and pepper and grill over hot fire approximately 6 (six) minutes per side. Brush with reserved glaze and cook 1 (one) minute longer, per side. Transfer to platter and let rest 5 (five) minutes, to allow internal juices to redistribute. Pour sliced peach mixture over chops and serve.
Combine salad ingredients. Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary. Pour over salad. Chill at lease 6 to 8 hours. Toss before serving.
In a small saucepan, bring the brandy or water to a boil. Take brandy or water off the heat and add the raisins and soak for 30 minutes. Drain and dry with paper towels. Set aside. Press the farmer's cheese through a fine sieve. Combine it in a large bowl with the dried raisins, egg yolks, sour cream, 1/3 cup flour, cream of wheat, sugar, and vanilla sugar. Mix thoroughly and add salt. Cover and refrigerate overnight. Form the cheese mixture into twelve round flat patties about 3 1/2 inches in diameter. Dust the patties on both sides with the 1 Tablespoon flour. Melt the butter in a large nonstick skillet over medium heat. Add as many patties as will comfortably fit and fry until deep golden on both sides. Repeat with the remaining patties. Serve at once. Serves 4-6. NOTE: Pot cheese is a medium dry cottage cheese, also known as pressed cottage cheese. If drained until dry and crumbly, it becomes farmer's cheese. Both pot cheese and farmer's cheese can be found in Eastern European grocery stores and cheese shops; many supermarkets also stock farmer's cheese. VANILLA SUGAR: Bury a large vanilla bean in a 2 to 3 pound container of sugar and store for at least 1 week before using.
Cream butter and gradually add 1 cup sugar. Beat in vanilla and eggs. Sift the flour with baking powder and 1 teaspoon cinnamon. Add to egg mixture and blend well. Chill for 30 minutes. Preheat oven to 350 degrees. Combine walnuts, cinnamon and sugar. Roll chilled dough into sugar. Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.
Preheat oven to 275 degrees. Beat margarine and sugar for 5 minutes. Dissolve soda in vinegar. Add to butter mixture. Add vanilla. Beat in flour. Add in chocolate chips. Drop by teaspoonfuls on ungreased cookie sheets. Bake for 28-30 minutes.
Prepare pasta according to package directipns; place in large bowl and toss with bell pepper, tomatoes, pesto and oil. Refrigerate until cold and serve.
Preheat the oven to 350 degrees. In a large, heavy pot, warm the oil over low heat. Add the onions and saute until very tender, 10-15 minutes. Add the garlic and saute for about 2 minutes. Add the pancetta and saute for about 5 minutes. Add the beans, tomatoes, broth, parsley, and oregano and simmer, stirring occasionally, for about 10 minutes. Meanwhile, bring a large pot of water to a boil. Add 2 tsp salt and the pennette pasta and cook until almost al dente, about 9 minutes or according to the package directions. Drain and add to the soup. Season with salt and pepper. Ladle the soup into ovenproof bowls. Top each with a piece of toasted bread and sprinkle with cheese. Place on a baking sheet and bake until the cheese is completely melted, about 10 minutes; serve.
Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan. Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside. Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes. Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
Cut a deep pocket in the side of each chicken breast. Fill pockets with cheese slices, secure with toothpicks. Toss filled chicken in flour, dip into combined egg and water, press firmly into combined breadcrumbs and sesame seeds. Cover and refrigerate chicken for 30mins before cooking. Heat oil in large pan, add chicken; cook over medium heat until crumbs are golden and chicken is cooked, turning once during cooking. Drain on absorbent paper. Serve with cranberry sauce and salad, if desired.
Combine the liquid ingredients in pot, Bring to boil, boil 5 minutes, then let cool. Combine the dry ingredients. Mix dry ingredients with cooled ingredients. Spread in greased floured 11 x 15 pan. If batter is too thick, thin with sherry or rum or water before spreading. Bake in a 350 oven for 20 minutes approximately Spread frosting on warm cake. I think you could adjust any of the spices to your own taste, but we liked it as is.
Pour soda into ice cube tray or shallow pan and freeze. Place frozen soda in blender. Add lime and sugar. Blend until well mixed. Rub lime around rim of glass. dip the glass lip down into salt. Pour mixture over crushed ice. Garnish with lime slices.
Soaked walnuts: This method will remove some of the tannin and bitterness from the walnut skin, and offer a more textured walnut butter. Soak walnuts overnight, drain and discard the water. Then, toast the walnuts in a single layer on a baking sheet at 350°F for up to 15 minutes to dry them out (don't allow them get dark). Cool the walnuts before making them into butter. Toasted walnuts: To enhance the sweet, nutty flavor of walnuts, toast them before making them into butter. Walnut butter with toasted walnuts will provide a coarse textured finished product. Toast walnuts in a single layer on a baking sheet at 350°F for 8 to 10, or until fragrant. Cool the walnuts before making them into butter. To make the butter: Put the walnuts in the bowl of a food processor and grind them until they become sticky or paste-like. Add the salt. Add the oil, a little bit at a time until the walnut butter binds together. Add the honey and/or cinnamon to taste.
Preheat oven to 400°F (205°C). Prepare filling by mixing refried beans, chilies, cumin and garlic together in a bowl. Spoon approximately 4 ounces bean filling into the center of each tortilla and top with about one tablespoon of cheese. Fold in ends and then sides. Place burritos seam side down on baking sheets that have been sprayed with vegetable oil spray. Bake for 20-25 minutes until golden brown.
Add all your ingredients into the slow cooker with the exception of the noodles. Cook on low for 4-6 hours or on high for 3-4 hours. Add the cooked noodles in just before serving. Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.
preheat oven to 350. Line 12 medium muffin cups with paper baking cups. Place one vanilla wafer flat side down in each cup. Beat cream cheese and sugar in medium bowl with electric mixer on medium speed until fluffy. Beat in amaretto or extract. Beat in eggs one at a time. Fill cups 3/4 full with cream cheese mixture. Sprinkle with chocolate chips 12 oz. bag of chips (to your own taste). Bake 20-25 minutes or until centers are firm. Immediately remove from pan to wire rack. Cool 15 minutes. Cover and refrigerate at least 2 hours before eating -- but no longer than 48 hours.
Soak the bread in 1 cup of water for 5 minutes and then squeeze out the excess water. *Place the bread in a blender. Add the rest of the ingredients and process. Pour into a pretty pitcher or soup tureen. Refrigerate overnight (the flavors will develop as it sits). Serve cold in pretty chilled bowls, tea cups or hollowed out red peppers from the pitcher or soup tureen with the below toppings of your choice. *My blender is small so I need to make this in two batches. I like mine pretty smooth so I use the puree setting. It can also be served a bit chunkier by using the blend setting or just hand chopping. Toppings: Choose from: Chopped feta or blue cheese, hard-boiled eggs, fresh basil, avocado, tomato, cucumber, bell pepper, onion, lemon or lime wedges, dollops of yogurt or sour cream or grilled whole wheat pita triangles lathered with roasted garlic. Set a bottle of vodka next to it, a small bowl of horseradish and my recipe #341835 (gorgonzola chese ball). Make it your own and enjoy!
Place sunflower seeds in a non stick frying pan with no oil nd dry fry over medium heat until lightly toasted. Cool and process until fine. heat half the oil in pan and cook the onions and garlic, add anothe tbsp of oil and add the spices, cook a further 1 minute. Add the cubed chicken and cook 3 more minutes, season with salt and pepper. stir in the yogurt and simmer gently for about 15 minutes or until chicken is tender. Stir in sunflower seed powder and coriander. serve over rice.
Place chicken in large baking dish. Cover each with a slice of cheese. Cover with undiluted chicken soup. Mix stuffing with melted butter (margarine) Sprinkle over chicken. Bake uncovered at 350* for 75 minutes.
Pour the limeade, tequila, Seven-Up, water and beer into a large glass pitcher; stir with a long-handled spoon until completely blended and the frozen limeade has completely melted. Add in lots of ice. Adjust with extra water if the mixture is too sweet. Serve each glass with a lime wedge on the end.
Blend all until smooth, rich and creamy. Add cold water if needed. Eat at room temp or put in the fridge to eat cold. Enjoy.
Preheat broiler. Coat baking sheet with cooking spray. Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss. Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla. Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil. Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown. Sprinkle with remaining cilantro. Serve with salsa and avocado.
Mix all of the ingredients together in a large bowl, making sure to mash your bananas before adding them into the bowl. Be sure to get all of the lumps from out of the batter, and whip the batter before you are done stirring. Heat a non stick skillet on your stove top on high heat. Make sure to spray your skillet with cooking spray really well. Once your skillet is hot reduce heat to medium. Using a very large spoon scoop some of the pancake batter from out of the bowl and pour the batter from your spoon onto the hot skillet. Lightly spray the pancake mix in the skillet with cooking spray. When your pancake mix in the skillet begins to bubble (shouldn't take long) take a spatula and scoop the pancake up, flipping it over in the skillet so that the other side can cook. Let it sit for more than a few seconds before picking it up with your spatula. If the bottom of the pancake has a light brown (or darker) color to it then it is ready to be removed from the skillet. As you remove the pancakes individually from the skillet place them on any kind of plate, adding a little butter to each one (optional, of course). Serve warm with syrup or jelly/jam, etc. Optional: Cut small slices of bananas to place on top of the pancakes when you serve them. You can also top them off with nuts of your choice. Note: These pancakes "can" be reheated if there are any left over. It is possible that these could be freezed in your freezer also.
Preheat the oven to 400 degrees F. Heat a saute' pan over high heat, add the oils, then add the mushrooms and toss; to cook until caramelized, about 3-4 minutes. Transfer to a plate and set aside. Break the "loaf" of noodles into 2 equal parts. Season the fish with salt and white pepper, spread a little honey on each filet, and sprinkle with chili flakes. Line the serving bowls with aluminum foil, making sure there is a lot hanging over the edges. Lay one half-loaf of noodles in each bowl and top with the fish. Spread the shrimp, mushrooms, and onions around the bottom. Top with the scallions. Pull the foil up and around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix the liquids together (soy sauce, mirin and miso or veg stock) and pour half into each pouch and then seal. Set the pouches on a baking sheet and place in the oven for 22-25 minutes. Set the pouches back in the bowls and open at the table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the "soup".
Saute onion with a Tablespoon of olive oil in skillet and cook until translucent. add 1-2 more tablespoons of olive oil and add chicken breasts. Cook chicken in skillet until juices run clear, or it is pretty well cooked through. After chicken is browned on both sides add the can of broth and the white wine. Add the pepper and garlic to the chicken and broth. Bring entire skillet to a boil and add the Boursin Cheese. Break up the cheese into smaller peices and reduce to a simmer. Simmer about 15 mintutes until cheese is melted and creamy. Add the Parmesan and serve over rice or pasta!
Preheat oven to 350. In a paper/ziploc bag combine cheese,parsley,paprika,oregano,be and pepper. Toss to mix. Pour melted butter into a shallow bowl. Dip chicken pieces in butter,then place in the bag and shake to coat. Place chicken on foil lined baking sheet and bake 45 minutes.
Heat oil and lightly fry all but a pinch of ground cardamom. Add chicken and salt, stir until meat is sealed on all sides. Stir in spices and tomato paste and mix well. Pour in yogurt and 2/3 cup water. Bring to boil, reduce to low heat and cook until chicken is tender. Serve hot with rice, sprinkled with reserved cardamom.
Dissolve the salt in the water and refrigerate. Place the butter cubes and flour in the food processor (or mixer) bowl. Chill the bowl, ingredients and blade (or mixer paddle) in the freezer until well chilled, at least 30 minutes. Cut the butter into the flour using the pulse (or mixer paddle on slow speed) until the mixture resembles flakes of oatmeal. With the machine running, slowly pour in the cold salted water, mix just until the dough forms a ball. Divide the dough into three equal portions and shape each into a disk about 6 inches in diameter. Refrigerate disks for at least 30 minutes. Roll out each disk into 11 inch circles, place in a 9 inch pie pan and return the pan to the refrigerator until ready to bake or fill. Note: If baking the crusts without filling, place a piece of parchment over the crust and fill with rice, or dry beans, spreading them around the bottom to cover and weigh down the crust. Make sure the crusts are cold when they go into the preheated oven at 375°F Bake until the edges are lightly browned, about 20 minutes. Remove the rice or beans and the parchment, prick each crust several times with a fork, and return the crust to the oven to bake an additional 5 - 10 minutes. Remove and cool before filling.
Blend all ingredients. Brush griddle lightly with oil and heat. Drop by spoonfuls onto hot griddle. When the pancake bubbles, flip it over. Cook the other side until lightly browned.
Place all ingredients in large boiler or stock pot. Cover and cook over medium heat for 30 minutes. Taste and adjust seasonings.
Preheat a soup pot over med-high heat with the oil. Add in the sliced chorizo; cook/stirring frequently, for 2 minutes. Add in the potatoes; continue to cook for 2 minutes. Add in the onions, carrots, and garlic; season with salt and pepper, and cook/stirring frequently, for 5 minutes. Add in the white wine and cook for 3 minutes. Add the tomatoes, chicken stock, and red peppers; bring to a simmer and cook for 5 minutes. You want the soup to be at a gently simmer before you add the fish so, if necessary, turn the heat down a little. Add in the cod; gently simmer 3-4 minutes, or until the fish is cooked through. Finish the soup with the parsley; taste for seasonings and serve.
Preheat oven to 400°F. In a non-stick fry pan, soften onion, then brown hamburger. Add frozen spinach, cover and cook until spinach thaws, scraping spinach as it melts. Stir in soup, soy sauce, pepper, Cajun seasoning and 1/3 cup cheese. Cook until cheese melts, then place in a greased 2-quart casserole. Sprinkle with the 1/4 cup cheese and bread crumbs. Bake at 400°F for about 10 minutes or until cheese melts.