HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine butter, crumbs, and the 1 tablespoons sugar. Press 2/3 cup of the crumbs on the bottom of a 9-inch springform pan. Chill. Sprinkle gelatin over the water in a small saucepan and let stand 5 minutes to soften. Stir over very low heat until gelatin is dissolved. Let cool to room temperature. Beat cream cheese with remaining 3/4 cup sugar in a small bowl with an electric mixer until smooth. Gradually beat in gelatin mixture. Stir in creme de menthe. Reserve 1/2 cup Cool Whip for garnish; fold remainder into cream cheese mixture until no streaks of white remain. Pour half the filling into the crumb-lined pan. Reserve 2 tablespoons crumbs for the garnish and top evenly with the remaining crumbs. Pour remaining filling over the top. Garnish with remaining crumbs and rosettes of Cool Whip. Freeze until firm. (I freeze this over night). Remove the sides of the springform pan and allow at least 10 minutes out of the freezer before attempting to cut this. You may also use Andes Candies mints cut diagonally, inserted cut side down, into each rosette.
Cut potato's into bite sized cubes and boil until tender.(DO NOT over cook). Strain and cool potato's. While potato's are cooling slice celery, green onions and egg. Once potato's are cool, add celery, onions, egg, and half of salt. In smaller bowl mash egg yolks and add mayo, relish, mustard, pepper, celery salt, garlic powder, paprika, and dill. Mix together with blender until smooth and creamy. Add mayo mix to potato's, celery, egg, and green onions and mix until evenly coated. Refrigerate for at least 2 hours before serving.
Preheat oven to 350 degrees. In large bowl, beat sugar and oil. Add eggs and beat well. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts. Place batter in greased 9x13 pan; bake for 45 minutes. FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Fill highball glass with ice. Add Kahlua and cream. Stir well. Fill glass with club soda. Stir lightly.
In a saute pan over medium heat, mix solid chocolate, chocolate sauce and Cabernet. Mix well. Place 1 roasted marshmallow on a piece of biscotti. Top with as much chocolate Cabernet sauce as desired (1 to 2 tablespoons), or just dip it into the sauce.
Pour whipped topping into a large mixing bowl. Sprinkle pudding mix into the topping. Stir the mixture with a large spoon until the pudding mix begins to dissolve in the whipped topping. Place the cookies into the bowl of a food processor and process the cookies until they are crumbly. Gently fold the cookie crumbs into the whipped topping. Spoon the mousse into individual parfait glasses and top with crumbed cookies or a maraschino cherry. Cover and refrigerate for at least 8 hours before serving.
Mix all ingredients well. Spread on "bocadito" rolls or spread over bread slices. They will look prettier if you use a cookie cutter and remove the crusts.
Preheat oven to 425 degrees. In a bowl, beat together the flour, granulated sugar, milk, and eggs, until throughly blended. Set aside. In a 10 to 12 inch heatproof (Oven Proof) frying pan over medium-high heat, melt the butter. Add the peaches or nectarines and cook, stirring often, until the fruit is hot and slightly softened,3 to 5 minutes. Remove from heat and scatter the berries over cooked fruit. Pour the egg mixture over the fruit in the pan and immediately put in the oven. Bake until puffed and golden, about 18 minutes. Remove the pancake from the oven and sift confectioners sugar over the top. Cut into wedges to serve. If desired, offer lemon wedges on the side.
In a brass coffee pot or regular sauce pan add all the ingredients. Bring to a boil (be careful, once it boils it boils over really fast). When it becomes frothy, remove from the fire and stir until the froth has receded, then place back on the fire and repeat 3 times. Turn off the stove and let the coffee rest for a couple minutes, allowing the coffee grinds to rest. Serve in small Arabic coffee cups, and enjoy!
Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand. Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread. Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes. Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Dough: Dissolve yeast and sugar in warm water and leave it a few minutes, till it starts to bubble and foam. Measure 2 3/4 cups flour into a large bowl and stir in the salt. Beat together the egg, milk and olive oil; stir in the yeast mixture and then mix the liquid into the flour. Stir till it forms a dough. When the stirring gets tough, spread the remaining flour on a board and turn the dough out on it. Knead it gently, turning often at first to keep it coated with flour, till it is smooth and becoming elastic. Form the dough into a ball and put it into a lightly oiled bowl. Cover the bowl with a towel and set it aside to rise in a warm place for about an hour, or till doubled. While it rises, make the filling: Heat the olive oil in a large non-stick skillet and saute the chopped onions, garlic and leek in it till the vegetables are soft and beginning to color. Add the scallions, chopped spinach and potatoes and toss everything together till the spinach wilts. Cover and keep cooking on low heat for about 10 minutes, or till potatoes are tender. Uncover, raise the heat, and stir occasionally for a few minutes more, till excess moisture completely cooks away. Stir in the dill and cider vinegar and remove from heat. Break eggs into a bowl, reserving 1 yolk to use for a glaze. Beat the eggs with the milk. Crumble the feta cheese. Transfer the hot vegetable mixture into a cool bowl, and stir in the feta cheese, the uncooked rice and the sliced olives. Season with black pepper. Taste and add salt only if needed (the cheese and olives may be saltly enough). Stir in beaten eggs and milk. Let the prepared filling sit for about 15 minutes, to allow rice and potatoes to soak up some moisture. Punch down dough and divide it in half. On a large, floured surface, pat one half of the dough into a rectangle, then gently roll it, turning it over and dusting with more flour to keep it from sticking, till you have an oval about 24 inches long and 8-10 inches across. Fold the dough in half cross wise and lay it down on a greased baking sheet. Unfold it and spoon half the filling down the middle, from the fold line to within an inch of the end. Beat the reserved egg yolk with a spoonful of water and brush the edges of the dough with it. fold the other half of the dough over again, laying it evenly on top of the filling and pressing the edges together lightly. Then fold the edges up from underneath, curling the bottom crust over the edge of the top crust, and crimping or pleating it. Pierce the dough here and there with a fork. Roll out the second half of the dough and fill and seal as with the first half. Bake the alligators at 350 for about 30-45 minutes (depending on your oven). Cool slightly before slicing.
Cook the pasta as directed on package. Meanwhile, saute butter, sun dried tomatoes and mushrooms about 30 seconds. Add the roasted garlic cream sauce and Parmesan; heat thoroughly. Remove pasta from water and drain. Add pasta to the saute pan and mix well. Garnish with Parmesan cheese and Italian parsley sprig.
Flake salmon so no large lumps remain. Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well. Form into four cakes. Coat with additional breadcrumbs. Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil. Fry cakes in skillet until golden on both sides -- about 5 minutes per side. Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly. Slowly add the milk/salmon juice, stirring all the while. Simmer 3 minutes, adding dill during last minute of cooking. Serve over fish cakes.
Cut tomatoes into small pieces, drain. Slice oranges and lemons very thin; quarter the slices. Tie cinnamon sticks and cloves in cheesecloth bag. Place tomatoes in large kettle, add sugar and salt and stir until dissolved. Add oranges, lemons and spice bag. Boil mixture rapidly, stirring constantly until thick (about 50 minutes). Remove from heat; skim foam. Pour into 1/2 pint jars and seal. Process 5 minutes in boiling water bath. Recipe can be halved.
Mix and chill filling ingredients. Mix ingredients into beating eggs; put in jelly roll pan. Sprinkle chopped nuts on top. Bake at 350 for 15 minutes. When done, cut in 3 sections; lift out and lay flat on towel to cool. When cool, spread filling on and roll up. Place in the refrigerator. Wrap it up in Saran Wrap.
Heat the oil in a frying pan over a moderate heat and fry the chili, ginger, garlic and shallots, until softened but not browned. Meanwhile, bring a large saucepan of salted water to the boil and add the linguine. Cook according to the instructions on the particular packet you are using. When the pasta is cooked, drain and return to the warm pan. Stir the crab meat into the fried ingredients. Add the parsley and the lime juice. Toss the crab mixture through the pasta and serve immediately.
Preheat oven to 325°F Line bakng sheets with foil; grease and flour foil. Set aside. In large mixing bowl, combine Eagle Brand, vanilla and almond extract. Stir in coconut. Drop by rounded teaspoonfuls onto prepared baking sheets; with spoon slightly flatten each mound. Bake 15-17 minutes or until golden brown. Remove from oven. Immediately press candy kiss, star or drop in center of each macroon. Remove from baking sheets; cool on wire racks. Store loosely covered at room temperature.
Mix first four ingredients together thoroughly and coat pork chops with flour mixture. Fry pork chops in oil in skillet until well browned on both sides. Place in crockpot. Pour chicken and rice soup over pork chops. Cover and cook on high for 3-4 hours.
Rinse quinoa well with water to remove bitter coating; drain. Place walnuts in a small saucepan on medium-high heat. Stir frequently until the walnuts are toasted and fragrant, about 3-4 minutes. Remove the pan from the heat and let walnuts cool slightly. Chop and set aside. Combine quinoa, water, and oat bran in a medium saucepan. Cover and bring to a boil; reduce to a simmer and cook for 12 minutes. Leave the saucepan on the burner, covered, for an additional 6 minutes. Remove from the heat and stir in the walnuts and maple syrup. Transfer to a bowl and top with milk, yogurt, or cream, if using.
Saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up. Add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. Let it simmer for 2 minutes. Then add the tomato products and the fish bouillon. Simmer for about 30 minutes. While you are simmering it helps to mix with a whisk to ensure all the fish breaks up. (That is of course optional for the people that would like larger pieces of fish). Bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.
Cooked and boned chicken should be cut into bite-sized pieces. In a dutch oven or large pot with a good cover, saute the onion and pepper in the oil but do not overcook. Add the stewed tomatoes and stir to mix, then add the spices and stir until well blended. Add the stock and bring to a slow simmer and cook for about 5 minutes. Add the chicken and continue to simmer for about 10 minutes. Add the corn starch to about 1/4 cup of water and add to the mixture to thicken. add more salt to taste. After the mixture thickens, add the rice, a several spoonfuls at a time and stir gently to blend. Blend well with all the rice, cover and gently heat for about 10-15 more minutes. Variation: turn it into a large greased casserole and cover with grated cheese. heat in a 325F oven until the cheese melts. For the chicken I often use a grocery store roasted chicken, skinned and deboned or I poach breasts in the microwave and use the reserved liquid as the broth.
Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Roll out a sheet of puff pastry on a lightly floured surface to a thickness of about 1/8 of an inch. Cut out 4 or 5 rounds that are slighly smaller then the soup bowls you will be using. Place the rounds on the prepared pans. Beat together egg and milk in a small bowl; brush the rounds with this mixture using a pasty brush. Bake until golden brown and puffed, about 15 minutes. Remove to a wire rack and allow to cool. Bring the stock to a rapid simmer in a large saucepan. Meanwhile, melt the butter with the olive oil in a large soup pot over medium heat. Add the shallots and saute until translucent, 2 to 3 minutes. Stir in the flour and cook about 3 minutes, stirring constantly; do not let mixture turn brown. Stir in the mushrooms, salt and pepper and cook, stirring occasionally for about 3 minutes. Remove from heat and whisk in the simmering stock. Return to medium-low heat, cover partially and simmer gently for 20 minutes; remove from heat. Puree the soup in a blender or food processor in batches until smooth. Return soup to the pot and place over low heat; bring to a simmer. Stir in the Marsala or brandy and simmer an additional 3 minutes. Stir in the half and half and simmer another 5 minutes; taste and adjust seasoning; remove from heat. Stir in the chives and ladle into warm shallow bowls and top each with a puff pastry round; serve immediately.
Cook your pasta, and while it is boiling -- Put the Boursin in a small saucepan, with a splash of milk. Over a low flame, heat the Boursin and milk, breaking up the Boursin with a wooden spoon and stirring constantly to dissolve. Add more milk, continuing to heat and stir, until the sauce reaches the consistency you want. The hotter the sauce gets, the easier it is to dissolve. Grind in some black pepper. If the sauce is too thick for your liking, add more milk. If it is too thin, add more Boursin. When the sauce starts to bubble, and you are happy with the consistency, beat it rapidly with the wooden spoon, then pour over your cooked pasta, stir through, and enjoy!
Preheat oven to 350 degrees. Grease a cookie sheet, set aside. In a small bowl, combine flour, baking soda, salt, and baking powder; set aside. In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until combined. Beat in granulated sugar and brown sugar until fluffy. Beat in egg and vanilla. Using a wooden spoon, stir in the flour mixture and oats just until combined. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet. Bake 8-10 minutes or until edges are light brown and centers are set. Cool on cookie sheet for a few minutes, then transfer them to a wire rack. In a medium bowl combine the hot water and the salt, stirring until salt dissolves. Add marshmallow creme, shortening, and powdered sugar. Beat with an electric mixer on medium speed until combined. Spread marshmallow mixture on the bottom sides of half the cookies. Top with the remaining cookies, bottom sides down, to make cookie sandwiches.
Finely dice the onions. Mix raw hamburger, onions, salt, and pepper together. Blend all the dough ingredients together and roll out. Use a 3-3/8" diameter dough press (or dumpling maker) to cut out rounds of dough. Fill with ~1 tbsp of filling and seal shut. Lay out on a tray (making sure they are not touching), separate layers with wax paper and freeze. Once frozen, they will keep in the freezer for several weeks. When ready to make, drop directly into boiling water or broth and cook until they float (~5 minutes). A little vegetable oil can be added to keep them from sticking together.
Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
Brown ground beef in large skillet and drain. Stir in spaghetti sauce, rice, 3/4 cup onions, olives and hot sauce. Stuff each pepper until meat sauce gone. Place cut side up in lined 13x9 inch pan. Bake covered for 35 minutes. Remove from oven. Top with the rest of fried onions, then shredded cheese. Return to oven, uncovered, and bake until golden brown and cheese melted,~5 more minutes. ENJOY.
Sift together 1st 6 ingredients (dry ingredients). Beat eggs in large mixing bowl. Gradually add sugars and oil. Add vanilla and dry ingredients. Blend well, then stir in banana and apple sauce. Pour into tow greased loaf pans. Bake at 350 F for about 1 hour. (Tops should be cracked and dry inside). Cool in pans for 10 minutes. Remove from pans and cool on rack.
Add first 4 ingredients to a saucepan; bring to a boil. Cover, lower heat, and simmer 20-25 minutes or unitl liquid is absorbed. In a small saucepan, combine cranberries, sugar, and 3 tablespoons water; bring to a boil. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until cranberry skins pop; drain. Combine rice, cranberries, and pear; mix well. Serve immediately.
Cut gashes into chicken, through skin if present Mix all the ingredients for the marinade in a deep glass bowl Put the chicken pieces in the bowl, making sure to coat each piece thoroughly and press into gashes Cover and leave the chicken in the marinade at least 2 hours; mix it around at some point during this time using 2 forks Next cook the chicken with the cashews and mushrooms in a foil-lined oven pan at the top of a hot oven (250c) for 20-30 minutes, or grill/broil it, or cook on the BBQ at medium heat for 15-20 minutes until cooked through Keep basted with the marinade while cooking Serve with buttered rice, perhaps some wild rice mixed in, along with fresh greens and a salad
Place potatoes in 2 qt microwaveable safe baking dish: cover and micro on HIGH 12 min or until pototatoe is tender. Combine sugar and next 3 ingredients in a 2 c glass measuring cup. Microwave on HIGH for 3 min, stirring every minute Add sugar mixture and cranberry mixture to potatoes, toss gently. Microwave on HIGH 10 min or until thouroughly heated, basting with sauce tice uring cooking. Garnish with orange rind.
Preheat oven to 350F degrees. Lightly coat an 8 1/2" x 4 1/2" x 2 1/2" bread pan with canola oil. In a medium bowl, combine zucchini, olive oil, prune puree, raisins and applesauce. Mix gently. Set aside. In a small bowl, combine all flours, baking soda and baking powder, salt, cinnamon, cloves and cardamom. Stir in flax seed and mix well. In a medium bowl, beat eggs with sugar until fluffy. Stir in vanilla extract. Add zucchini mixture and mix well. Add dry ingredients and mix until just combined. Do not over mix. Pour into bread pan and bake for 45 minutes or until bread springs back when touched in the center. Cool completely on a rack. Remove from pan and cut into 18 slices.
Add the marinade ingredients into a bag tossing to combine. Add the 4 quarters of the eggplant and marinade for 1 hour at room temperature or overnight in the refrigerator. Preheat grill to high. Place the wedges on the grates reserving the marinade.Grill on hot oiled grates lowering heat to medium. Brown on all three sides. Marking each side. Will be ready when easy to remove from grate. For more tender move to indirect heat and grill till desired. About 10 minutes. Pour the reserved marinade over the hot eggplant.
Set oven to 400 degrees F. Prepare a medium oven-proof saucepan with a tight-fitting lid. In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside. In the saucepan melt butter over medium heat. Add in onion and cook for about 4 minutes or until translucent. Add in rice and stir for 2 minutes. Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine. Cover with a lid and place in the oven. Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on. Remove the lid; stir and continue baking for 10 minutes. Season with more Parmesan cheese is desired. Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).
mix panko and paprika in a shallow dish. beat egg in a small dish. dip cutlets into egg then dredge in panko, coating completely. add 2 tbsp butter to a skillet, add veal and cook about 5 minutes per side, set aside. add remaining butter to skillet and anchovies, cook until brown and mash anchovies to blend into the butter. add wine and simmer until mixture reduces, 2-3 minutes. add 1 tbsp chives. spoon sauce over cutlets, serve with lemon wedges and sprinkle with remaining chives.
Boil meat until very tender, adding water when necessary, save stock, remove meat. Allow meat to cool a bit and grind medium weight, then return to stock. Add onion and garlic powder to taste. Boil until thick. Add salt and pepper and allspice to taste. Pour into molds, cool and refrigerate until set, 3 to 4 hours.
Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature. Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires. First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled). Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs. Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F. Bake for 15 minutes, or until tops are golden brown.
Add the Irish cream, hazelnut liqueur and amaretto to a hot-beverage mug. Slowly pour fresh brewed hot coffee into the cup to about 1 inch below the mug's rim. Add a fresh dollop of whipped cream, and serve while hot.
Preheat oven to 475 degrees (set oven rack to second-lowest position). In a large heavy ziploc plasic bag combine bread crumbs, cornmeal, seasoning salt, lemon pepper, cayenne and garlic powder; shake the bag to mix (can use a shallow bowl). In a shallow bowl slightly beat the eggs. Adding one piece of fish at a time to the bag, coat well with the mixture, then remove and dip the fish in the eggs, then return to the bag to coat the fish again, repeat for all of the cod pieces; transfer to a plate. Heat about 3 tablespoons oil in a large 12-inch ovenproof skillet (preferably cast-iron) over high heat until hot but not smoking. Fry the fish until the undersides are golden brown (about 1 minute). Turn over and add in another 3-4 tablespoons oil; cook another 1 minute more. Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.