HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Brush 2 tbsp of melted butter onto pie crust, moistening crust. Sprinkle nuts into pie shell. In a bowl, melt caramels with 2/3 cup condensed milk in microwave on high one 1 minute increments, stirring after each as to not to burn until fully melted. Pour caramel sauce over walnuts, completely covering. In bowl, combine egg,remaining butter and remaining condensed milk; mix well. Melt chocolate chips in microwave on High on 1 minute increments, stirring each time until fully melted and slighlty cool. Stir in chocolate into dairy mixture very throughly. Pour mixture over caramel layer. Bake 35 minutes or until center is set(dip tester into brownie layer and only a few moist crumbs should cling to tester). Cool. Serve warm Footnotes. *can sub any nut. **can sub for shortbread pie crust *** Slightly cool melted chocolate for about 1 minute, so when adding to mixture, you do not "cook" the egg in the mixture!
In a medium mixing bowl, combine beans and salsa. Adjust quantity of salsa to taste. (I like my salsa chunkier and my dip a little thicker.). Stir in shredded cheese. Top with guacamole and sour cream, if desired. Serve with tortilla chips, Doritos, Fritos, or your other favorite chip. NOTES: Try different flavors of salsa and shredded cheese to mix things up! :D.
In small dish, mix the chili powder, cumin, garlic salt, and the cayenne pepper. Rub the mixture on each chicken breast half. In frypan, place the oil and heat to medium temperature. Cook the chicken in pan, turning. Cook the chicken until juices are clear when pierced with a fork. Remove the chicken and keep warm. Combine the juices and jelly in the frying pan. Bring to a boil and cook for 2 min or so. Spoon sauce over the chicken.
Use gloves when handling hot peppers. Sterilize four quart jars, lids and rings in boiling water. Taking one jar at a time, place as many peppers as you can into the jar. Mix the vinegar, salt and water together until dissolved in a sauce pan . Bring just up to a boil but do not boil and pour over peppers. Run a spatula or butter knife around the edges of the jars and press peppers to get all the air bubbles out. Wipe the rims of the jars with a clean cloth, place lids and screw bands on fingertip tight. Place in boiling water bath five minutes (no more or they will be soggy). After 5 minutes take out and set jars on a cloth-protected counter to cool (the lids will make a snapping sound). The ones that do not snap after the jars are cooled, store in fridge as you cannot put in water bather the second time.
Heat oil in pot not to hot. Add pressed garlic, DO NOT over cook. (I leave bit fresh by not mixing into the oil). Place all contents of tomato can and chopped cilantro into blender and blend until the cilantro is quite small and there is not chunks of tomato. Add contents to pot being careful it doesn't splatter if too hot. Heat and add water to make a pretty thin consistency and then add sea salt to taste. Serve hot with roast chicken or grilled fish and rice.
Chill a Martini glass. Sugar the rim by dipping the rim into a touch of Grand Marnier then sugar. In a shaker pour all ingredients add ice and shake very well. Strain into chilled glass and enjoy.
Bring large volume of salted water to the boil. Stir in couscous and cook uncovered for 10 minutes. Drain, place in cold water to cool, then drain again. In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves. Add the cold drained couscous and toss gently. Add the vegatables and toss together very gently before serving.
Boil chicken in water with bouillon until cooked through. Remove chicken from water, cube chicken and spoon fats out of the liquid. Saute onion and garlic in oil until just tender. Add onion, garlic, beans, chiles and seasonings to the chicken liquid. Bring to a boil and reduce heat. Add diced chicken and simmer for 5 minutes. Stir in lime juice and cilantro. Can also be cooked in the crock pot but I suggest adding the lime and cilantro just before serving!
Preheat the oven to 300 degrees F. Combine the flour, baking powder and oats. Mix well with a wire whisk and set aside. In a the large bowl of an electric mixer, cream the butter and sugar at medium speed. It should for a slightly grainy paste. Add the molasses, brandy, almond and vanilla extracts and the eggs. Beat until smooth. Add the flour mixture, the raisins, pecans, almonds and cherries. Blend at a low speed until just combined. Don't overmix! Drop by rounded tablespoons onto an ungreased cookie sheet (hint: line with parchment paper), about 1 1/2 inches apart. Bake for 25 minutes or until the cookies are set. Let the cookies set on the sheet for a few minutes, and then transfer them to a cool, flat surface.
In large skillet, brown pork steak. Season with salt and pepper. Pour peas on top of steaks, cover with tomato sauce. Distribute Worcestershire sauce and basil over all. Cover, simmer for 1 1/2 - 2 hours. ENJOY!
Heat oil 400 degrees. Wash and slice green tomatoes in 1/4 inch slices. In medium bowl mix flour, corn meal and seasoning, set aside. Mix eggs and milk, set aside. Dip tomatoe slices in flour, then in egg, shake off excess, then dip back in flour mixture, shaking to knock off some of the extra loose breading. Deep fry turning once till golden brown and they will float. Drain on paper towels and serve with Ranch dressing. Enjoy!
Beat milk and lime juice in large bowl with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon lime mixture into pie crust. Cover and refrigerate about 1 hour or until set. Garnish with grated lime peel.
Preheat oven to 400°F. Prepare chicken wings by using poultry shears and sniping off the wing tips (discard, or freeze for other use, like stock), and snip at remaining wing joint. This gives you "2" wings per wing. Spread oil on baking sheet. Spread wings in single layer on baking sheet. You may choose to slide wings around on the oiled sheet, to put a light coating of oil on the wings. Less oil on wings makes for slightly less crispness.a bit of oil helps seasoning stick. You could omit oil, and spray with a good quality non-stick olive oil product. This step is optional. Sprinkle as liberally as you dare with your choice of seasoning. This is where experimentation comes in, be daring, try what's in your spice cabinet, however I've come to like a common "All Island Soul Seasoning", with a touch of cayanne or ground red or white pepper. If you're cutting back on salt, be cautious of prepared seasoning, as they have a lot of sodium. Bake until browned, cooked through, and a bit crispy. About 40 minutes. Use your nose and eyes to check! I use my convection setting on my oven too, which cuts on the cooking time, but makes a nice crisp even coating. Remove from oven, and cool for about 15 minutes. Melt butter and mix with hot sauce. (again. amount of hot sauce to your taste). Toss with the wings in a serving bowl with the butter/hot sauce mixture. Serve with your favorite Blue Cheese Dressing and celery sticks.
Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough. Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes. Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes. Meanwhile halve and seed plums, drain on absorbent paper. Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste. Combine extra sugar and cinnamon thoroughly. Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture. Bake in 375°F oven about 50 minutes or until golden brown. Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.
Choose either medium or small zucchini. Wash well cut of stem end. Using a corer hollow out zucchini leaving rounded end intact. (I actually use the wrong end of a small spoon and it works for me) Try not to puncture the skin. Soak in salted water for 10 minutes. Gently fry onion in butter until transparent. Add pine nuts after 10 minutes cook with onions for another 10 minutes, stir occasionally. Add pan contents to ground meat, rice parsley, spice and about a teaspoon of salt, pepper and canola oil if meat is lean. Fill zucchini with stuffing. (The rice expands and the meat will shrink so fill them all the way). Arrange zucchini in layers in a large pot, sprinkling each layer lightly with sea salt. Add water and invert a plate on top of the zucchini and bring to a slow simmer, cover and simmer gently for 1 hour or until tender. Meanwhile heat the stabilized yogurt. When it begins to simmer/boil, add garlic and boil for 2 minutes, then remove from heat. When zucchinis are cooked, remove plate and pour garlic yogurt mixture over them and leave over medium heat for 10 minutes to boil gently. Cook uncovered until sauce is thick. Crush the dried mint to a coarse powder and sprinkle on top. Leave off the heat for 10 minutes before serving. Serve with mashed potatoes or steamed rice. Enjoy!
With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. Serve with chips, vegetables or pretzels!
In a large skillet over med-high heat, melt the butter with 1 tablespoon oil. Add in potatoes; cook, stirring occasionally, about 10 minutes, until lightly browned. Decrease heat to medium; add in red and green onions, salt, pepper, and paprika to taste; cook until potatoes are tender, about 10 minutes; add more oil if needed. Serve immediately.
PREPARATION-. Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside. In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside. DIRECTIONS-. In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil. Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well. Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered. Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem). Remove the chicken from the pot and set aside. Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer). While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional). After the sauce has been reduced stir in the lime juice and add salt to taste (optional). Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce. Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side. Enjoy with rice and some vegetables.
Trim fat from the ox tails and cut into sections between the joints. Peel the carrots and onions, trim the celery and cut into even-sized pieces about. Heat the oil and butter in a frying pan and brown the oxtail well on all sides. Transfer the meat to a large casserole. Add the vegetables to the pan and toss regularly until they are well browned. Add the flour and cook for 2 - 3 minutes until flour begins to brown lightly. Add the plum jam, vinegar, sugar, beef stock, red wine and bouquet garni and stir well to make a smooth mixture. Bring to the boil and then pour over the oxtail. Cover and cook at 150 C for 3 hours until the meat is very tender and falling off the bone. Taste the sauce and season with salt and pepper if needed. (Don't forget to remove the bouquet garni.) If possible, leave the casserole to stand overnight to allow the fat to rise and set. Skim off fat and re-heat. Serve with creamy mashed potatoes with chopped parsley. NOTE:-If the sauce needs to be thicker mix an extra tablespoon of flour with 2 tablespoons butter and stir into the casserole bit by bit 5 minutes before serving. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
In a skillet, brown onion and ground beef. Place in the bottom of a medium casserole dish. Salt and pepper to taste. Sprinkle rice on top. Spread shredded cabbage on top of the rice. Mix water and soup together and pour over everything. Do NOT stir. Bake for 1 hour at 325F.
Heat the oil in a large, nonstick pan or wok over medium high heat. It should be hot enough that egg will sizzle when you add it. Beat the eggs and salt together. Slice the green onions into thin rounds. Pour the eggs into the pan and stir constantly so that they are in small bits. Cook 1-2 minutes, until the eggs are cooked through but moist. Push the egg pieces to the side and add the rice to the pan. Break it up with a spatula so that the grains separate. Cook, stirring, for 2-3 minutes. Add the water, soy sauce, and green onions. Cook and stir for 2-3 more minutes.
Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.
Put potatoes in a soup pot and add water to cover, plus another few inches. Salt and bring to a boil. Once boiling, add the carrots, optional parsnips and s, parsley, dill, garlic. Bring to a boil, then simmer for about 1 hour. While soup is boiling, saute the onion in oil in a skillet. When the onions are golden, add flour to make a roux. Thin with a little bit of water. Bring to a boil to thicken and then add to the soup. Simmer a few more minutes and season to taste.
Mix all of the listed ingredients and store in a tightly covered, labeled container in a cool, dry place. Put in a saltshaker for table use.
SET THE BLACK COD pieces skin side down in a shallow dish. Sprinkle a generous layer of salt over the fish, cover with plastic wrap, and refrigerate for 24 hours. RINSE THE SALT from the fish and pat dry, then return the fish to the cleaned dish. STIR TOGETHER the kasu paste and sugar in a small bowl until smooth. Slowly stir in the water. Pour the kasu mixture evenly over the fish, cover, and refrigerate for another 24 hours. BEFORE SERVING, light the coals in an outdoor grill. When the coals are very hot, remove the black cod from the marinade, allowing the excess to drip off, and grill over the hot coals until nicely browned and just cooked through, about 5 minutes per side. Transfer the fish to individual plates, top with fresh or pickled ginger slices, and serve.
Toss the spinach and scallions. Top with pecans that have been toasted in the microwave for a minute or two and the fresh blackberries. For the dressing: Place 1/2 cup blackberries in a small pan over medium heat and bring to a simmer with a little sugar to taste. Remove from the heat and strain out the seeds if desired. Add the vinegar, lemon juice, garlic, salt, and pepper. Slowly whisk in the olive oil to emulsify. Drizzle the dressing over slices of goat cheese arranged on a plate. Serve the cheese and extra dressing along side the salad.
Spray pan with non-stick spray and saute onion and garlic. Add crab, shrimp and mushrooms. Heat thoroughly then add soup until hot and bubbly. Meanwhile boil fettucine noodles until al dente. Just before noodles are cooked, add sour cream to the sauce and stir constantly until heated through, but be careful not to boil. Add dill.
Whisk oil, vinegar, curry paste, cinnamon & cardamom together in a shallow dish; set aside. Rub brown peppery scales off fiddleheads, rinse several times under cold running water, drain well & trim off ends; steam in a rack over boiling water until tender-crisp, about 7 - 9 minutes. Drain well, add to dressing in dish, toss well to combine & season to taste. Allow to cool; cover & refrigerate for at least 4 hours or up to a day, shaking dish occasionally to stir. Before serving, bring to room temperature, toss to moisten & check seasoning; sprinkle with coriander.
Place all ingredients in a 20 ounce reusable water bottle. Shake vigorously until combined.
You first want to make the coffee mixture. This can be achieved by brewing about 3-4 tbsp of coffee with about 4 cups of water. Add sugar to the brewed coffee, mix well and chill. Slice up the angel food cake and set aside. Soften the cream cheese in the microwave for approximately 1 minute. Then prepare the pudding as directed(7-8 cups of milk as listed above). You will need an extra large bowl or mix it in a stainless steel pot. Once the pudding is prepared, add the cream cheese and mix well. Fold in cool whip. Pour coffee in a large bowl. Dip each sliced piece of cake in coffee as you make 1 layer in dish. Spoon creamy mixture over top of cake. Then repeat steps to make another layer. Sprinkle with cocoa powder and let chill for at least 4 hours. You can also garnish top with chocolate shavings. Enjoy.
Put all ingredients (except dill) in food processor. Process until smooth. Add dill & process to just combine. Transfer to covered container & refrigerate for a couple hours to let flavors develop. Use any way you would use regular sour cream! Note: umeboshi vinegar is available in asian or health food stores. Other vinegars may work too but try to find it - it is really quite unique & delicious.
Thaw out the pastry sheet at room temperature for about 30 minute Preheat oven to 400°F Unfold pastry on lightly floured surface. Roll into 15" x 10" rectangle and place on baking sheet. Prick with fork. Bake 10 minute Mix pasta sauce and picante sauce and spread to within 1/2 inch of edges. Top with cheeses. Bake 5 minute or until cheese melts. Cut into 8 pieces. Note: you can turn this into a meat lovers pizza very easily. Just add your favorite meats to the top right before you sprinkle on the cheese.
Start heating your skillet. Lay your tortilla out and spread peanut butter on half of it. Cover the peanut butter with sliced bananas. If you want a variation, add it here. Fold the tortilla in half and butter each side, just like a grilled cheese. Grill each side until golden brown in your skillet. Cut and enjoy.
In a large bowl, add 1/2 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes). In a bowl, mix the flours(rye, almond, bread, gluten) and salt. Add the flours to the yeast mixture. Add agave, oil, cocoa powder, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand. I used 1 Tablespoon cocoa. Use 1 more for a darker bread. If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky. Place dough in well greased container. Cover with towel and let sit for 1 1/2 hours or until doubled. Punch dough down, use a tablespoon or so bread flour to help handle the dough and knead for a few seconds. Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan. Or flatten the dough and roll like a jelly roll. Place with seam side down in the bread pan. Spray water liberally on top, then sprinkle some flour or oats on top. Or spray oil. Cover with towel and let rise for 40 minutes or until doubled. Bake at 365 degrees F for 35-40 minutes, or until a tap on the top sounds hollow. Cool completely before slicing. To make buns, divide dough into 6 or so equal size pieces. Roll into balls or shape by pulling on all sides and place on parchment lined sheet. Spray liberally with water. Sprinkle liberally with sesame seeds or other seeds of choice. Cover with a towel and let rise for 30 minutes. Bake in preheated 365 degrees F for 25-30 minutes until the tops are golden brown and sound hollow on a tap. Note: To get nice slices, cool the bread in the refrigerator for at least an hour before slicing. Also if possible use an electric knife. Variations: Add a teaspoon of caraway seeds. Add 1-2 Tablespoons non dairy yogurt. Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid).
add all ingredients except apple to the machine in this order. cook on whole wheat cycle--. before the end of last kneading, or at the beep, add apple.
Combine cold milk to pudding & mix with an electric mixer,. Blend in the liquors. Fold in the Cool Whip until thoroughly blended. Fill cups & chill.
In large bowl, mix together flour, baking soda, cinnamon and cardamon. In another bowl, beat egg until frothy. Beat sugar and butter into egg. Mix well. Add wet ingredients to dry ingredients. Mix until batter is smooth. Drop by teaspoonfuls onto greased and floured cookie sheet. Bake in 350° oven for 10 to 12 minutes or until brown.
Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden. Stir in the garlic and saute another 2 minutes. Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes. Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender. Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed. Sprinkle with cilantro and serve.
Preheat oven to 375°F Cream until light butter, and sugar. Beat in egg, vanilla, and grated lemon rind. Add cake flour. Drop small amount of batter with a teaspoon onto greased cookie sheet. Bake 7 minutes or until rims are tan.
In an 8-inch baking dish, toss Europe's Best Carrots A La Parisienne with olive oil, salt and pepper. Roast in a preheated 425F oven for 30-35 minutes or until tender. Turn into a shallow serving dish and cool to room temperature. For the Dressing, in a small bowl, combine garlic, vinegar, oil, mustard, cumin and paprika. Pour over carrots and toss to combine. Sprinkle feta, olives, and mint over carrots. TIPS: Roasted carrots can also be served as a hot dish.
Throw it all in the blender and blend until smooth! Isn't that easy. I like to freeze my banana, but you don't have to.
You could probably do this with any cake mix. Foil is nice (keeps ash out), but apparently not necessary unless you are worried about burning the bottom of the orange cups. Follow the directions on the package for the cake batter and do like below: Gingerbread Cups Halve and clean inside of oranges out. Prepare a package of gingerbread mix, fill cups 3/4 full. Place cups in a bed of coals, not too hot. Bake slowly, turning around from time to time.
In large bowl, stir together butter, corn syrup, vanilla and salt. Gradually add powdered sugar and coconut, beating until blended. Sprinkle about 1 TBSP additional powdered sugar on flat surface; knead 5 minutes. Using 1 1/2 tsp mixture for each candy, shape into egg shapes. Place on waxed paper-lined trays or cookie sheets. Refrigerate 1-2 hours before dipping into chocolate coating. After coating, loosely cover. Store in a cool dry place. Coating:. In a saucepan over medium heat, melt chocolate and shortening. Whatever you do - DO NOT ADD ANY WATER. It will ruin the coating.
Drain olives. Combine remaining ingredients. Pour over olives in jar. Re-cap and refrigerate for at least 3 days, turning jar daily so spices will permeate. Sprinkle with more crushed red pepper before serving, if desired.
In a 4 quart stockpot, over medium-high heat, melt butter; add onion and garlic. Cook stirring occasionally, for 5 minutes. Stir in mushrooms, Old Bay, 1 tablespoon parsley flakes, and Worcestershire sauce. Cook 5 minutes. Add water and milk; simmer uncovered 15 minutes. Meanwhile, cut tops off rolls and hollow them out to make soup bowls, reserving some of the bread. Break reserved bread into small pieces and stir into soup, 1 cup at a time, until soup is suffiently thick. Add crab meat, red bell pepper, and sherry. Adjust seasoning. Ladle the soup into bread bowls and top with remaining parsley flakes.