HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put scoops of Ice cream in four dishes and keep in the freezer until serving. Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar. Add Orange juice & Lime juice. Cook stirring frequently until the sauce has thickened 6-8 minutes. Add Kahlua. Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly. Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble). Pour rum over the hot banana mixture, immediately ignite (use a long match). Stir with long handle spoon until flame subside. Place bananas around the ice cream and spoon sauce over all. Serve immediately.
Preheat oven to 350 degrees Fahrenheit. Butter pan. Peel bananas and mash with fork in a small bowl. In a different bowl mix the sugar, oil, and egg until creamy yellow. Blend in the mashed bananas and add nuts if wanted. Add flour, baking soda, and salt. Destroy any lumps. Put the batter into a loaf pan and bake for 1 hour or until tooth pick comes out clean. Enjoy!
Note: Line an 8 by 8-inch baking pan aluminum foil, leaving extra to hang over the edge (this will make it easier to serve later). Make the cookie base. Put the butter in the top part of a double boiler. Bring the bottom pan filled with an inch or so of water to a very slow simmer over medium-low heat. Set the top over the water-filled pan. Once the butter is melted, add the banana, Splenda Sugar Blend and cocoa, and stir to combine. Add the egg and cook, stirring constantly with a whisk, for about 5 minutes until warm to the touch and slightly thickened. Remove from the heat and stir in graham crumbs, coconut and nuts. Press the dough firmly into the prepared pan. (Save the pan of water for melting the chocolate later.) Make the filling: Beat the mascarpone, peanut butter and confectioners' sugar together in a medium bowl with an electric mixer until light. Spread over the cookie and freeze. Make the ganache: Put the chocolate, espresso and cream in the top of the double boiler, and set over the barely simmering water. Stir in the Splenda Sugar Blend, then stir occasionally until melted and smooth. Remove from the heat and let cool slightly. The ganache should have a sheen to it, and hold together well. When cool but still pourable, spread the chocolate layer over the chilled peanut butter layer and smooth over. You can press additional nuts into the top at this point fpr decoration. Freeze for 30 minutes. Serve: Remove from the freezer and let sit at room temperature for 5 minutes. Pull out of the pan and transfer to a cutting surface. Cut into 1-inch squares and serve cool or at room temperature.
Heat oven to 425°; in a small skillet, cook sausage over medium heat, stirring often, until browned; drain; set aside to cool. In a bowl, mix together the cheese and chiles; stir in cooled sausage. In another bowl, beat eggs; stir in salsa. Remove pie crusts from pouches; place flat on a work surface; with rolling pin, roll each crust into a 12-inch round. With a 3 1/2 inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartlet pan. Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup; top each with 1 tablespoon egg mixture; divide any remaining egg mixture among cups. Bake 14-18 minutes or until filling is set; garnish with fresh cilantro; serve warm.
Combine the marinade ingredients. Add the shrimp and turn to coat each piece with the marinade. Cover and refrigerate for 2 hours or longer. Thread onto skewers and grill or oven broil, basting with the marinade.
Spoon 2 scoops of ice-cream into each cone. Working quickly, drizzle the ice-cream in the cone with the melted chocolate so that the ice-cream is completely covered. Push a kit-kat into each cone and then sprinkle over the sprinkles. Place the cones in the freezer until the chocolate has completely set.
Soak chickpeas in the water overnight. In a saucepan, bring chickpeas and their soaking water to a boil and cook over medium heat for 1 1/2 hours. In a separate pan, stir-fry the onions and garlic in the butter until they begin to brown. Add the cilantro leaves and stir-fry for a few moments longer, then add the contents of the frying pan and the remaining ingredients to the chickpeas. Cover and cook over medium heat for 1 hour or until the chickpeas are tender.
Add meat to about 5 quarts of water. Stir in water and bring to a boil. Add garlic and hominy. Cook 2-3 hours until meat is tender. Strain off foam and fat. Add prepared chile and salt to taste. Cook until hot. To prepare chile, take seeds and veins out of 10 long red smooth skinned dried chiles. Soak in hot water for 15 minutes. Remove chiles and blend with a little of the meat stock. Strain mixture and add to pozole. To serve: Serve pozole in bowls like soup. Each person may add oregano, onion, lettuce to taste and squeeze on lime juice as desired. Serve with tostadas. Buen Perfecto!
Sift the confectioners sugar to avoid any small lumps in the fudge; set aside. Melt the butter in a medium heavy saucepan over medium heat. Stir in the brown sugar and half and half cream; bring to a boil stirring to combine all ingredients. Once the mixture is at a full boil allow to boil for 2 minutes. Remove from heat and stir in vanilla and peanut butter until smooth. Stir in the sifted confectioners sugar until combined (this may take a few minutes). Pour into an 8 x 8-inch pan. Chill until firm. Cut into small squares. Delicious!
Toast bread, rub one side of each slice with the cut side of garlic clove and drizzle with olive oil. Arrange smoked salmon and onion slices on bread and top with a dollop of cream cheese.
Peel the beets and cut into 1/2 inch cubes. Halve and slice the onion. Toss the vegetables with the oil, salt, pepper and vinegar. Bake in a single layer in a roasting pan at 400 degrees for 45 minutes, stirring several times.
Shape cream cheese into a circle on the serving dish, make a well in the center; set aside. Mix parsley with the rest of the ingredients, mix well. Spoon mixture over the cream cheese; cover and chill at least 2 hours. Serve with crackers.
Cook ears of corn in boiling salted water for 4 minutes. Remove and plunge in ice water-strain-and cut corn from cob-you want 10 cups. Combine corn with remaining ingredients in a large pot and simmer for 20 minutes. Immediately pack into clean hot pint jars, leaving 1/2 inch head space; seal. Process for 15 minutes in a boiling water bath.
Mix all ingredients and drop by tablespoonsful onto well greased griddle or skillet. Bake about 3 minutes on each side, or until brown. Make them thin. We like to serve them with fried spring chicken or young squirrels.
Using a food processor and the steel knife chop horseradish (if using fresh) and add next 6 ingredients (parsley leaves - pepper) blending well. Divide mixture into fourths. Set aside. In a large bowl combine vegetables (leek - minced parsley) and divide into fourths. Set aside. Tear off four 12 x 11 inch sheets of foil. Sprinkle bottom half of foil with salt and pepper, spread 1/3 of one of the vegetable portions (1/4 of vegetables), top with veal chop, spread with half of one horseradish/butter mixture portion (1/4 of butter mixture), sprinkle with salt, top with remaining vegetable portion, dotting with remaining butter. Fold top half of foil over veal and vegetables, making 1/2 inch fold with top and bottom edges, sealing veal and vegetables together. Repeat with remaining foil, vegetables, butter and veal chops making four individual packets. ***Packets can be refrigerated up to 12 hours before baking bring to room temperature before proceeding.***. Preheat oven to 400 degrees F. Arrange packets on baking sheet and bake for 20 minutes. (Packets can also be cooked on the grill for about 30 minutes). Invert packet to distribute cooking liquids and then turn right side up.
Simmer dried split peas until almost tender in water. Brown salt pork in spider until crisp. Put browned meat in kettle with pease, sliced potatoes, and onions. In spider add flour to grease left from browning the pork. (You need to add enough flour to absorb all the grease.). Slowly mix in water and cook until gravy consistency, stirring constantly. Add gravy to kettle and cook until vegetables are tender, adding additional water as needed.
Cook bacon in large Dutch oven over medium heat until browned. Stir in onion, cover and cook until onion tender. Uncover, stir in garlic, cook for another minute. Increase heat to med-high, and add ground beef and brown. Add beer; cook until liquid reduced to 1/3 cup. Stir in chili powder and all the ingredients through the tomato sauce; cover, reduce heat, and simmer for 30 minutes or until mixture thickens. Stir in beans and cook another 10 minutes or until heated through. Serve with cheese on top and oyster crackers if you would like.
Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add ham hock, turkey wing or bacon to the pot. Add salt, sugar, chicken stock and enough water to cover greens bring to a boil then reduce to a simmer. Cook until tender, about 1 hour. Taste and adjust seasonings.
Put the macaroni in a deep casserole dish and stir in the cheese, reserving 1/2 cup of cheese. Saute the onion and celery in butter about four minutes. Gently mix this into the macaroni mixture. Beat the eggs, milk, and seasonings together and pour over the macaroni and cheese mixture. Sprinkle the remaining cheese and breadcrumb over the top. Bake covered at 350 degrees for 20 minutes and then uncover for another 20 minutes.
Saute onion and celery in butter until tender. Crush morels or other mushrooms with rolling pin, set aside. Stir the flour into the onion-celery mixture, add the water and crushed mushrooms. Simmer until the mushrooms are tender, (about 5 minutes). Add bouillon, milk and seasonings. Heat, but do not boil, and serve.
In a coffee mug, combine whisky & sugar. Add boiling water to fill & stir well. Float butter on top & sprinkle w/cinnamon.
Combine all ingredients in a mixing bowl. (don't worry about the directions on the cake mix box, just follow these directions). Mix very thoroughly with a spoon. Pour into a greased and floured bundt pan. Bake at 350 for 35-40 minutes. I usually put a powdered sugar and milk glaze on top.
Pour half & half, soup, & spices into the baking dish. Whisk together until creamy. Add chicken, ham & cheese into baking dish, stir until well mixed. Bake at 375°F for 20-30 minutes, or until tender and bubbly.
In large bowl, mix cereal with candy corn. Melt butter and marshmallows in saucepan over medium-low heat, stirring continuously until smooth. Add one drop yellow food coloring and one drop red food coloring to marshmallow mixture to create orange color. Stir until thoroughly blended, adding more coloring to achieve desired shade of orange. Add marshmallow mixture to cereal mixture and stir quickly to combine and coat. Spread in buttered rectangular pan or dish and press evenly. While still warm press pumpkin candies into top of the treats. Refrigerate and cut into squares when cooled. Recipe may be doubled.
Preheat oven to 400 degrees F. Crush crackers with rolling pin finely in a plastic bag. In a frying pan, saute sliced mushrooms in 1 tablespoon of butter until tender. Melt one tablespoon of butter (I use the microwave at 20 sec. intervals). Drizzle melted butter into baking dish. Cut the cod filet into 4 equal pieces and place into baking dish. Melt one tablespoon of butter and drizzle it over the fish. Cover fish with cracker crumbs. Cover cracker crumbs with sauteed mushrooms. Sprinkle basil and cheese over mushrooms. Bake in oven for 15 minutes or until fish flakes with a fork. Enjoy!
Trim ham of all fat and pierce ham all over and score surface. In a small bowl combine brown sugar, jalapenos, garlic, vinegar, mustard, paprike, pepper, cayenne, thyme and oregano. Place ham on foil-lined baking sheet and spread 1/3 of the glaze over ham. Bake in a preheated oven 350 F for 20 minutes. Baste with 1/3 of the remaining glaze and bake for another 20 minutes. Repeat, total cooking time should be 1 to 1 1/2 hours . Baste often. Allow to rest 15 minutes before carving.
Preheat grill to medium. To prepare the butter, stir together the butter ingredients and shape into a 2 inch long log. Wrap in plastic and refrigerate. Rinse fish and pat dry with paper towels. Tear off 4, 18 X 12 inch pieces of heavy duty foil and place one fish fillet on each piece and make sure to tuck under thin edges of the fish to prevent it from drying out. Top each fillet with some mushrooms, pea pods and the chives. Bring up 2 opposite ends of the foil and seal with a double fold. Fold remaining ends to completely enclose, leaving space for steam to expand. Grill foil packets for 4-6 minutes or until fish flakes when tested with a fork. Open foil packets carefully as to not get a steam burn and transfer fish and veggies to serving plates. Top each fillet with a 1/4 inch thick slice of the butter mixture and serve.
Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem). Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy... like really soft, but still holds their shape (12-15 minutes). Drain and allow to evaporate for 10 minutes... you want them very dry for super crunch. Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes. Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6). Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine) add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken. Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes. Serve chicken and red wine veggies with the crunchiest potatoes.
Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl. Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly. This travels well and tastes great at room temperature.
Rim a cocktail glass with the cordial and crushed graham crackers. Fill a cocktail shaker with ice. Add the lemon vodka, lemoncello, curd and whipped cream. Shake until frothy and strain into a cocktail glass.
Preheat oven to 375°F. Spread cream cheese into bottom of 13 x 9-inch baking dish. Stir together chicken, cranberry sauce, chili sauce, Worcestershire sauce, vinegar, mustard and red pepper flakes in medium bowl. Spoon mixture over cream cheese in baking dish. Sprinkle with cheese. Bake for 20 to 30 minutes or until heated through. Sprinkle with onions. Serve with crackers for dipping.
Combine cheese, butter, & seasoning. Cut bread in half lengthewise. Spread cheese/butter mixture evenly on bread. Place bread on baking sheet & bake at 350F for 5-7 minutes or until slightly browned but not burnt. Serve with pasta & enjoy!
Pre-heat oven to 375 degrees. Line baking sheet with parchment paper. Roll pastry on floured surface to 1/8 inch. Place 1/2 the spinach on pastry lenght wise and top with salmon, mushrooms and 1/4 cup bernaise sauce then top with remaining baby spinach. Roll up like a cinnamon roll, folding in the sides to seal completely. Brush with egg. Bake 25 minutes. Serve with warm bernaise sauce.
Heat the olive oil in a skillet and saute the onion and apple until soft. remove from skillet and set aside. Add the sausagemeat to skillet and saute until no longer pink, breaking it up with a spoon as it cooks. Return the onion and apple to the skillet, and add the stove top stuffing mix. Add the chicken stock, stir and let sit for 5 minutes until absorbed. Transfer the mixture to a casserole dish and bake in a 350°F oven for 30 minutes.
In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce. Grate 1 tsp. of orange rind and add to hiosin mixture; set aside. Peel and coarsely chop oranges, removing seeds. In bowl, toss oranges and cilantro and set aside. Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain. Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink. Remove chicken from skillet. Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup. Return chicken to skillet and heat through, turning once to coat with sauce. Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.
Preheat oven to 350 degrees. To make the crust: stir together the cracker crumbs, sugar and melted butter. Press the crumbs into a 9-inch pie pan that's at least 1 1/2 inches deep. Bake the crust for 7 to 9 minutes, until it's barely beginning to color. To make the filling: mix the sugar and clear jel, then blend into the softened cream cheese until smooth. Add the vanilla, then the eggs, stirring until blended. Pour the batter into the crust. Dollop the jam over the batter. Use a small spoon to turn and swirl the jam into the batter. Bake the cheesecake for about 40 to 45 minutes; the center will read 160 degrees on an instant-read thermometer and will still seem soft and "jiggly." Remove from the oven and cool to room temperature, then refrigerate. Serve topped with fresh raspberries and whipped cream, if desired.
Preheat oven to 375°F. In a bowl, combine melted butter with brown sugar, corn syrup, molasses and cinnamon, and beat well. Fold in melted chocolate. Beat in eggs, one at a time, beating well after each addition. Beat in Kahlua. Pour into crust. Bake in preheated oven 45-50 minutes until a knife inserted into the center comes out clean. Let cool at least 20 minutes before slicing. Serve SMALL slices with a glass of ice-cold milk.
Preheat oven to 450 degrees. Cut the halibut steaks into halves and arrange in a 6x10 inch baking dish. Bake for 12-15 minutes or until the fish flakes easily. Combine the sour cream, mayonnaise, green onions, lemon juice, salt and pepper in a bowl and mix well. spoon over the fish and sprinkle with cheese. Bake for 3-4 minutes longer or until the sauce is heated through.
Sprinkle fish on both sides with Cajun seasoning. Heat oil in a large nonstick skillet over medium high heat. Add half of the fillets and cook until lightly browned, about three minutes. Turn and cook until just opaque, two to three minutes longer. Transfer to plate and repeat with remaining fillets. Meanwhile, combine salsa and cilantro. Serve the fish topped with this.
If using chicken, boil chicken in water. Then rinse and shred with fork. Add onion and garlic. If using ground beef, brown with onion and garlic, drain. Add next 7 ingredients (worcestershire sauce through black pepper). In another skillet, heat oil. Add tortillas, one at a time, for 10 seconds on each side. Drain on paper towel. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan. Fill each tortilla with a spoonful of meat mixture. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired. Roll tortilla and place seam side down in pan. Continue with remaining tortillas. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired). At this time, pan may be refrigerated for several hours or overnight. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated). Top with sour cream. Enjoy!
Heat the oil preferably in cast iron skillet and add onions and garlic. Wait till they begin to turn brown. Add tomatoes and all the spices. Saute gently on medium heat till the oil comes out on the sides and curry is bright red. Add fillet cubes and saute gently till pieces are well coated. Add around 1/2 cup water and cook covered on medium heat for 10 minutes. Fragrant, no fuss fish curry is ready!
Boil the potatoes & chayotes until just tender about 3-4 minutes, drain. Melt 2 tbsp butter in a skillet and stir fry the shallots& peppers until just tender apprx 6 minutes, remove from heat and pour into a dish Melt remaining butter in the same skillet, stir in the flour and when well browned slowly add the milk and cream, whisk over medium heat until the sauce boils and thickens, stir and cook 2 minutes longer Add the shallots& peppers to the sauce, add salt, pepper& nutmeg, stir in 1/4 cup of cheese Spread the potato& chayotes in a shallow baking dish, add sauce& mix gently Smoothe the top and sprinkle with 1/2 cup cheese. Cover with foil& bake in 350F until bubbling (apprx 20 minutes), remove foil and allow the cheese to brown- 10 more minutes Serve hot.
In a medium bowl, combine the gelatin, sugar, lime juice and boiling water, stirring until the gelatin and sugar are dissolved. Chill for about 1 hour or until slightly thickened. Beat the gelatin until light-colored and doubled in volume. Beat in the whipped topping, then gently fold in the blueberries. Pour into a 4-to 5-cup gelatin mold. Cover and chill for 3 to 4 hours, or until firm. Dip the mold briefly into warm water, then unmold onto a large serving platter.
Heat oven to 350 degrees. Butter 9" round cake pan. Place 1-2/3 cups flour, the granulated sugar, baking powder, 1/3 cup butter, and the eggs in mixing bowl. Stir with wooden spoon until blended. Transfer to prepared cake pan. Flour fingers and pat dough over bottom and up sides of pan. Fill dough-lined pan with plums. Stir remaining 1 cup flour, the brown sugar, cinnamon, and nutmeg together in mixing bowl. Add 1/2 cup cold butter and rub mixture between fingers until thoroughly blended. Sprinkle crumb topping evenly over plums. Bake cake until golden brown, about 40 minutes. Let cool completely in pan on wire rack. To serve, run knife around edge of pan. Invert cake onto plate, then quickly invert again onto serving plate. Cut into wedges and serve (with vanilla ice cream, if desired).
Combine beef, onion, dillweed, 1 egg, garlic, salt and pepper in a large bowl. Mix to combine ingredients thoroughly. Shape into small balls and dredge lightly in the flour. Set aside, heat the broth to boiling. Drop the meatballs in. Add the rice. Lower the heat and cook about 35 minutes. Add lemon juice and additional dill You can serve with a dollop of yogurt on top if you like. >From the Kitchen of ramsgate