HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat marshmallows with crushed strawberries slowly, folding over and over until half melted. Remove from heat and continue folding until mixture is smooth and fluffy. Add a drop or two of food coloring (you're looking for a pleasing pink color). Beat egg whites until they hold a peak, add sugar slowly, beating constantly; add salt. Blend lightly with marshmallow mixture. Pile ice cream into pie shell, cover with sliced strawberries and top with fluffy marshmallow meringue swirled attractively. Brown quickly under broiler or hot oven just until the tips of the meringue turn golden, about 30 seconds. Remove pie from oven, tuck whole berries in swirls; serve immediately.
Add oil to a large skillet over medium heat, and saute chicken breasts on all sides, about 5 minutes. Remove from skillet, and set aside. Add onion and red pepper to skillet and saute for one minute. Add garlic, and continue cooking for 3 minutes, or until onion begins to go limp. Cut the sun-dried tomatoes in half, and add them to the skillet, along with all remaining ingredients except lemons and parsley. Mix well. Add the chicken breasts and any collected juices back to the pan, turning them over once to get them covered with the skillet juices. Lay the lemon slices on top of the other vegetables around the skillet. Cover, and simmer for 15 minutes, occasionally basting breasts with pan juices. Remove cover and cook 5 additional minutes, until chicken is tender and the sauce is slightly reduced. If you want a less liquid sauce, remove the chicken to serving dish at this point, increase heat and boil a minute or two, or until juices are boiled down to your desire. Spoon sauce and vegetables over chicken, garnish with parsley and serve.
Preheat the oven to 400 degrees F. Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish. Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up. Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.
Bars: Preheat oven to 350 degrees. Grease jellyroll pan. Cream eggs, shortening, peanut butter, brown sugar and sugar. Combine eggs, vanilla and water. Add liquids to creamed mixture. Mix remaining dry ingredients together and add them to creamed mixture. Beat. Bake for 10 minutes and turn pan and bake another 10 minutes. May require an additional 5 minutes or so. Cool before frosting. Frosting: Combine peanut butter, powdered sugar and milk. Beat until smooth and creamy.
Preheat oven to 350°. Lightly butter the bottom and sides of a 13 x 9 inch metal baking pan with melted butter. Pastry: in a small bowl, combine the walnuts, almonds, sugar, cinnamon, cardamom, and cloves; set aside. On a clean work surface, lay flat 1 sheet of phyllo and brush it lightly with melted butter. Layer 7 more sheets of phyllo over the first, buttering each one. Carefully lay this stack of butter phyllo in the prepared pan. Sprinkle evenly with 1 cup of the nut mixture. Layer together 8 more sheets of phyllo, buttering each sheet, and lay this stack over the first layer of nuts. Sprinkle the second stack of phyllo sheets with another 1 cup of the nut mixture. Repeat this process until there are 5 stacks of buttered phyllo (8 sheets in each stack) separated by and ending with a layer of nut mixture (1 cup for each of 5 layers). On a flat work surface, prepare the top of the pastry by layering together 35 sheets of phyllo dough, buttering each sheet. Carefully place this stack of layered phyllo over the last layer of nuts in the pan. The pan should be completely full of pastry. With a sharp knife, score the baklava into square or diamond-shape pieces by cutting through just the top layers of phyllo dough. Bake until crisp throughout and the top layers are golden brown, 1 to 1 1/2 hours. While the baklava is baking, make the honey syrup: combine all the syrup ingredients in a large stockpot and bring the syrup to a boil over med-high heat. Decrease heat to medium and simmer until the mixture is the consistency of thick maple syrup, about 10 minutes. Remove the syrup from the heat and let cool slightly. As soon as the baklava comes out of the oven, spoon the slightly warm syrup over the pastry. Let the baklava cool completely before cutting the scored pieces completely. Don't be nervous if the baklava seems to be swimming in the syrup initially. As the pastry cools, the syrup is absorbed into the layers. It is very important to allow the baklava to cool completely, giving the syrup plenty of time to ease into the pastry layers and give the baklava its wonderful gooey-crisp texture. Baklava will keep, covered, for 2 days at room temperature or 4 days refrigerated.
Mix filling ingredients together, I do this with my hands. The sauce is personal so you have to play with it until you get the taste you like. FILLING: Boil water in tea kettle or pot. Place noodles in bowl and poor boiled water to cover. Let sit while preparing other ingredients. When ready to use, drain and place back in bowl. Cut many times with scissors. Combine the filling ingredients in a bowl and squish it all together like you were preparing meatloaf; set aside. Use the small round rice papers I use a big dish towel and leave it pretty wet and stretch it out on the kitchen counter. I then place a bowl of warm sugar water big enough to accommodate a whole rice paper (the sugar in the water makes the Nhems crispier when frying). Use 1 tbsp to 1 cup of water make sure it is dissolved. Next to it, I place my bowl of chicken mixture, and next to that my bowl with 2 beaten eggs. I have a cookie sheet lined with wax paper and sprinkled with cornstarch or a plate prepared the same way depending on how many I make. I also keep a bowl of water in the sink so I can rinse the goo of my fingers (it's sticky). I can usually fit 6 rice papers on my dish towel. Dip each on in the bowl of sugar water for 30 seconds, flip it over wait 30 seconds. Place softened paper on wet dish towel. Continue with this process until you have as many rice papers as you can fit on your towel. With a pastry brush, or fingers paint the beaten egg over the top edges of each of the pieces. When the wrapper looks soft and transparent, place about 1 heaping tbsp of filling near the bottom, Fold bottom up just to cover filling. Fold the sides towards middle keeping mixture firmly tucked into place continue to roll. Place on cookie sheet or plate. At this point you can cover with Saran Wrap and cook later. Cooking: Put 2 inches of peanut oil in a large pan bring to a med high heat and fry Nhems until golden. This will take about 20 minutes. To serve the spring rolls, proceed as follows: Arrange the ingredients for the vegetable platter of large lettuce leaves and mint leaves. Using fingers Place Nhem in lettuce leaf cover with a couple mint leaves. Dip in sauce and try to eat just one!
Preheat oven to 350 degrees F (175 degrees C). Place 3/4 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding. Toast the coconut gently over medium heat until light golden brown. Add the toasted coconut to the light coconut milk and bring to a gentle boil, reduce heat and let reduce for 10 minutes, let cool. Strain coconut out of coconut milk. Once the caramel has hardened, pour the condensed milk, light coconut milk, milk, eggs, sugar free coconut syrup, and into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel. Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Dredge chicken in flour. Brown in oil and margarine in a large skillet over medium high heat. Remove to a plate and keep warm. Add garlic and saute quickly. Add wine and cook over high heat. Add chicken back inches. When liquid is reduced by half, remove the chicken to a warm plate, and add the juice from the lemon to the sauce. Pour the sauce over the chicken and sprinkle with parsley and capers.
Crack eggs into a large bowl, add cilantro, green onions and jalapeno and whisk until combined. Heat butter in a large skillet over medium heat, add the eggs, season with salt and pepper and cook, stirring occasionally with a wooden spoon until soft curds form. Serve warm.
Place all ingredients in the pan according to the manufacturer's directions. Set crust on dark and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Shred cabbage very fine, place into covered bowl or plastic bag and chill. Dressing: Blend together the mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill. Drain pineapple very well, wash grapes and add to pineapple; chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well. Add dressing and toss to coat. Don't add dressing all at once in case you don't need it all.
Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted. Remove from heat. Stir in cream& corn syrup until well blended. In medium bowl, beat eggs and sugars (white and brown) until well mixed. Stir in chocolate mixture and add nuts. Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean. cool and then enjoy.
Preheat oven to 375 degrees. Mix sweet potatoes, milk, and melted butter and beat well. Sift and stir in the remaining ingredients. Drop by spoonfulls onto greased cookie sheet and bake 15 minutes. Or chill 1-2 hour then turn onto a floured board, knead lightly and roll out 1/2 an inch thick. Cut with a cookie cutter. Place cookies on a greased baking sheet, and bake for 15 minutes. Sprinkle some cinnamon/sugar mixture on top.
Wash your vegetables. Heat the grill or griddle pan, put the whole peppers on and get them black on all sides. While still hot, put them in a bowl, cover with plastic wrap and leave to cool. Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops. Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw. Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy. Cut the eggplant across into slices 1/2" thick. Grill the slices, turning 4 times to get the nice grill marks. Remove to the towel. Boil the baby leeks in salted water until they're just cooked. Drain and rub with a little olive oil, and grill until lightly marked. Peel the peppers and cut into strips. Put all the grilled vegetables into a big bowl. Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp. Add about 8 TBS of extra virgin olive oil and the vinegar, to taste. Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves. Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops. Mix everything together, and serve on a large plate at room temperature.
To make crust, crumb the graham crackers. Stir in the powdered sugar and butter until well blended. Press mixture into 9" springform pan, going halfway up the sides. Bake crust at 350 degrees for 8-10 minutes, let cool before filling. To make lavender syrup, mix sugar and water in a saucepan. Add lavender to water (you don't need to use the whole package, I used about 3/4 pkg). Simmer until you have a heavy syrup (approx reduced by half). Remove lavender buds (place buds on a plate to cool and crystallize for use as decoration if desired). You now have the lavender syrup used in later steps. To make filling, soften the cream cheese in a large mixing bowl (it helps to remove from refrigerator a little beforehand). Add sugar 1/2 cup at a time, mixing in well after each addition. Mix in sour cream. Mix in vanilla and lavender syrup. Whisk eggs and yolks in a small bowl. Add egg mixture to batter and mix in until just mixed. Fold in whipped cream taking care not to over mix. Pour into cooled crust. Bake at 450 degrees for 8-10 minutes. Reduce heat to 225 degrees and bake for 1 hour 15 minutes. Turn off heat and open oven door slightly, let cool in oven 30 minutes. Remove from oven and let cool on the counter 30 minutes. At this point it should be cool enough to run a knife around the outside to make sure it has separated from the pan and remove the springform side. Leave on pan bottom and refrigerate for 3 hours. To make frosting, mix sour cream and sugar, sweetening to taste. Spread on top of chilled cheesecake to make a smooth flat surface, quantity of sweetened sour cream may need to be adjusted depending on amount of shrinkage in the middle. To make piping, whisk together lavender syrup and cornstarch in a saucepan. Add lemon juice and water. Stir over medium heat until mixture thickens. Color with food dye to desired shade of purple (or whatever you prefer). Let cool before decorating.
In a pan on the stove top, cook the sausages as directed on the package. When they are almost fully cooked, remove from pan and thinly slice return slices to pan (with grease still in the pan). add chili pepper flakes, salt and peppar and stirfry until cooked through (no longer red in the middle) over medium heat. add crumbled feta (with 1/4 cup of brine) to the pan. add spinach on top of the sausage mixture. turn heat to low and let it simmer together until spinach is completely wilted. mix it all together in the pan. serve with linguini. sprinkle lightly with feta.
Preheat oven to 350. Pour flour onto flat surface or container. Melt butter and pour into shallow bowl. Slice chicken into strips. Dip each chicken strip 1st in flour, then in butter and place in shallow baking dish. Pour half& half over chicken. Sprinkle chicken with lemon juice, then parmesean cheese, then paprika. Bake for 20 minutes at 350. While chicken is baking, boil egg noodles. Serve chicken and sauce over egg noodles.
Roughly chop herbs, discard any tough stalks. Put in food processor with capers and garlic. Blend till finely chopped, scraping down the sides of the bowl often. Add all the oil but 1 tblsp, also add vinegar and salt and pepper. Blend to a smooth paste. Drizzle with extra oil at serving.
Dissolve gelatin in boiling water; set aside. In food processor, chop the cranberries while still frozen. Add to the gelatin with 1 1/2 cup of sugar, stir to combine. In food processor, chop orange chunks until finely chopped; add to cranberry mixture. Stir in grape halves and pecans. Pour into decorative bowl or mold and chill overnight. Adjust sugar, if necessary.
Preheat oven to 350°F. Coat a Dutch oven (a large pot with a tight-fitting lid) with cooking spray. Heat over medium-high heat. Sprinkle roast with pepper and salt. Place in pot and scatter onions around roast. Cook, turning roast and stirring onions occasionally, until roast and onions are browned, about 8 minutes. Pour water into pot; stir in soup mix, vinegar and thyme and bring to a boil. Cover and cook 1 1/2 hours. Place potatoes and carrots around roast; cover and bake until roast and vegetables are tender, about 2 hours more. Remove one potato from pot and puree in a blender. Stir into gravy to thicken. Transfer roast to a cutting board and slice against grain into 16 slices. Serve with vegetables and gravy. Yields about 2 slices of meat, 1 cup of vegetables and 1/4 cup of gravy per serving.
Place ribs in a glass dish or a Tupperware marinator. Mix all ingredients except for the optional ones in a pan and warm until the sugar melts, then cool. Pour marinade over ribs, add optional ingredients if you like, and place in the refrigerator 4 hours or overnight, mixing up occasionally to make sure all ribs are covered with sauce. Grill or broil until sizzling, being careful not to burn because of the sugar.
Preheat oven to 325°F. Place pecans on baking sheet and toast until golden brown, about 15 minutes. Cool and coarsely chop. Combine chutney, pecans and cream cheese and refrigerate. No more than 2 hours before serving, fill endive cups.
Preheat oven to 350. Cook ravioli according to package directions. Keep warm. (After they're cooked, you can brown them in some oil to give them some color, if desired). Heat oil in large skillet over Medium-High heat. Add garlic and cook for 30 seconds. Add broccoli, mushrooms, red peppers and yellow peppers. Cook and stir for 5 minutes or until peppers are starting to get tender. Add ravioli and half the jar of Alfredo sauce. Stir to combine. Dump the entire mixture into a glass baking dish. Pour the rest of the Alfredo sauce over the ravioli mixture and spread it around to cover. Sprinkle the Parmesan (or Mozzarella) over the casserole. Bake 20-25 minutes or until cheese melts. If you want to brown the cheese, turn the oven to Broil and broil the casserole for 5 minutes. Make sure you watch it so the cheese doesn't burn.
Process the peas in a food processor until roughly chopped. Stir in fresh mint, olive oil, salt and pepper. Can be made ahead of time and refrigerated, but allow to sit out on counter for 10 minutes to bring tapenade back to room temperature.
Preheat oven to 375°F. Grease and flour a 13x9x2-inch pan. (Or spray with nonfat cooking spray). In a small bowl, blend flour, salt, soda, cinnamon and nutmeg. In a large bowl, beat butter, sugar, and eggs at medium speed until light and fluffy. Mix in rum or brandy extract. Stir in flour, dates, candied fruits, 1/2 cup cherries and nuts. Spread in prepared pan and bake 30 minutes until golden. Cool on wire rack, in pan. In the meantime, prepare the frosting by mixing together sugar and milk. Stir until smooth; then cover with a damp cloth until ready to use. When cake has cooled, frost, suing a spatula. Cut into 2 x 1-inch bars and decorate with red and green candied cherries. Store in a covered container, with pieces of wax paper between layers.
Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan; set aside. With mixer, cream together eggs and sugar; add flour, baking powder, salt, melted butter and almond extract, beating until just mixed. Spread into prepared baking pan and sprinkle with the almonds. Bake for 30 minutes or until tested done and lightly browned. Cool and cut into bars.
Combine all ingredients in a small jar. Seal Jar. To make Tea: add two teaspoons of tea mix to a cup of boiling water. Let steep for 5 minutes, strain and sweeten to taste.
Heat the oven to 200°C/ 400°F. Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper. Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender. Whisk together the dressing ingredients. Put the arugula in a large serving bowl and arrange the squash and goat cheese on top. Pour the dressing over and scatter over the walnuts.
Preheat oven to 350° and grease a 9x13 pan (may need to use 2 pans, like a 9x13 and an 8x8, if your bread slices are big) or if making bread pudding muffins grease 12 muffin tins. Place bread cubes in a bowl. Mix together apple, nutmeg, cinnamon, sugar (if using any, I find it too sweet when I add suagr but others in my family like this with added sugar), 6 eggs, and both milks, almond extract, and vanilla in a a separate bowl. Pour this mixture over bread cubes and let sit for at least 10 minutes. Pour into bread mixture into the greased dish or muffin tins. Combine crumble ingredients until it looks like crumbly and sprinkle over bread pudding. Bake for 30 minutes for muffins or 40-50 minutes for 9x13 dish OR until set, watch carefully! Sauce for the Grown Ups: Combine chips, butter, and heavy cream and melt in microwave until melted (Stirring every 30 seconds). Then mix in liqueur and serve over bread pudding! Sauce for the Little Ones: Mix syrup and butter and place in microwave until melted (stirring every 30 seconds). Then stir in the brown sugar and microwave again until dissolved (stirring every 30 seconds). You may make this dish ahead and leave in the fridge over night, then bake in the morning.
Preheat oven to 350°F. In a large skillet over medium heat, cook onion and garlic in butter until tender; about 5 minutes. Add spinach and cook a few minutes, until tender, stirring occasionally. Remove from heat and stir in crumbs, eggs and salt. Set aside. Place tomato halves, cut side up in a 13x9 baking dish (if necessary, cut a thin slice from bottom of each tomato so it stands upright). Mound a scant 1/2 cup of the spinach mixture onto each half. Bake for 20-25 minutes or until heated through.
Whisk the eggs in a bowl with pinch salt; set aside. In a large skillet over medium heat cook the bacon until crisp. Remove the bacon to paper towels and drain all but about 3 tablespoons fat. Add in fresh garlic and saute for about 1 minute. Add the bacon back to the skillet along with the cooked pasta; stir/toss for about 1 minute to heat. Remove the pan from the heat. Add in eggs and mix/whisk vigorously until the eggs thicken but do not scramble. Add in the Parmesan cheese. Season with salt and black pepper. Mound on serving plates then sprinkle a small amount of finely chopped fresh parsley over each bowl. Serve with parmesan cheese on the side.
Preheat oven to 350. Put the butter in a small microwave-safe bowl or measuring cup and microwave on high for 30 seconds, cooking for 10 seconds more at a time, if necessary, until the butter is melted. Lightly grease the cups of a 12-hole cupcake tin. Spoon 1 teaspoon of the melted butter into each compartment. Then spoon 1/2 tablespoon of the pineapple into each, and top each with 1 teaspoon of the brown sugar. In a medium-size bowl, beat the baking mix with 1/3 cup cold water until it forms a smooth batter. Divide the batter equally among the 12 cupcake cups, about 1 1/2 tablespoon each. Bake for 15-20 minutes, until a toothpick inserted into the top third of the cupcake comes out clean. Remove from the oven and immediately invert the cupcake tin onto a cookie sheet. Do not remove the cupcake tin immediately; let stand 5 minutes, then remove the tin. Serve the upside-down cupcakes warm or cool.
Heat oven to 325F degrees. Season pork chops with salt& pepper. Coat both sides with sour cream and then corn flakes crumbs. Place on cookie sheet and bake for 45 minutes or until done.
In a 6-quart dutch oven, saute onions,crushed redpepper,salt, and black pepper in peanut oil until soft but not brown. Lay prepared pumpkin over the onions. Place halibut carefully over the pumpkin. Arrange coconut strips over the fish. Pour uncooked white rice over the coconut and sprinkle with salt. Combine the water, coconut water and tomato paste and pour carefull into the pot so as not to disturb contents. Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed. Serve directly from the pot. Do not stir before serving.