HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Combine pecans, sweetener, butter and cocoa in bowl of heavy-duty food processor. Process until pecans are chopped finely and all are combined (will be somewhat wet). Press mixture into bottom of 10" deep dish pie pan (using plastic wrap to cover nut mixture will keep it from sticking to your fingers and aid in spreading the nuts evenly). Set aside. In bowl of same food processor (no need to clean bowl) combine cream cheese, cream, sweetener, coffee crystals, vanilla and 1 egg. Process until well blended, scraping down bowl. Add the next two eggs one at a time, scraping down the bowl between each addition. Combined 4 T. butter and 8 oz chocolate in large microwave-safe bowl. Heat in microwave at medium power until melted. Add melted butter and chocolate to mixture already in food processor; process for one minute. Pour mixture from food processor into pie pan, spreading evenly. Bake in preheated oven for 1 hour, checking carefully after 50 minutes. Do not allow top to burn. Mix 2 T. of artificial sweetener with melted 1 ounce of chocolate. Stir 1 T. of artificial sweetener into sour cream and vanilla. Spread sour cream mixture over cheesecake, drizzling melted chocolate over in a swirled pattern. Return cheesecake to oven for five minutes. Remove from oven. Chill overnight.
Saute the onion, garlic, red pepper and zucchini in oil until tender. Add broth and bring to a boil. Stir in corn, beans, chili, and herbs. Cook for 10 minutes more. Ladle into bowls and garnish with a dollop of sour cream or guacamole. Serve with a few corn chips or warmed flour tortillas.
Butter bread thinly. Spread honey on bread. Unwrap slice of processed cheese and place on top of honey. Enjoy. If you would like, spread butter and honey on another slice of wholemeal bread and make it a closed sandwich.
Preheat oven to 350°F Butter and flour a 9X5 loaf pan. In a small bowl using a fork, mash the bananas. You should have 11/3 cups. In a separate bowl, stir together the all purpose flour, whole-wheat flour, baking powder baking soda, salt, nutmeg, orange zest and nuts, set aside. In a large bowl, whisk the eggs until blended. Stir the brown sugar, butter, and milk. Add the dry ingredients in 3 batches alternatively with the mashed bananas in 2 batches, beginning and ending with the dry ingredients, just until moistened. Be careful not to overmix! Pour the batter into the prepared pan smoothing the top with a rubber spatula. Bake for 55-60 minutes or until toothpick inserted into center comes out clean. If the top begins to brown too much, cover with a sheet of aluminum foil the last 15 minutes of baking. Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out into wire rack and let cool completely, before slicing.
Cream the 1st 2 tablespoons of butter until frothy, then add, one after another, the sugar, egg yolks, salt, flour & milk. Beat egg whites until stiff, then carefull fold them into the batter. In a large skillet, melt the final tablespooon of butter, then pour the batter onto the butter, frying it, 3 to 4 minutes on each side until golden brown. With 2 forks, chop up the resulting pancake. Mix together the 1 tablespoon of sugar & 2 teaspoon cinnamon. Serve on a hot platter, sprinkled with the cinnamon sugar & garnished with pieces of apple, cherries or other fruits, dried or fresh.
Season chicken with salt and pepper then dredge chicken pieces in flour. Cook chicken in Dutch oven until lightly browned . Remove chicken to platter and add onions and celery to pan and cook until soft adding mushrooms for last few minutes. Return chicken to the pot and add remaining ingredients except sour cream. Cover and simmer on med. to med. Low heat stirring occasionally for about 45 minutes and chicken is cooked through. Add sour cream and continue cooking for 10 to 15 minutes on low heat. *If sauce is too thin thicken with flour after adding sour cream and regaining temperature. Serve over cooked egg noodles or rice.
In a mixing bowl, combine cream cheese, strawberry spread, and milk. Using an electric mixer, blend until smooth. Gently but thoroughly fold in whipped topping. Chill until serving time.
Mix all ingredients in a bowl and add it to your warm bath water as it is running. This works even better in a whirlpool tub, because it gets frothy and foamy!
Preheat oven to 350°F. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside. Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels. Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl. Place spinach, basil, garlic, and onion in food processor; process until finely chopped. Heat olive oil in a large nonstick skillet over medium heat. Add spinach mixture; cook 3 minutes, stirring occasionally. Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally. Remove from heat; stir in breadcrumbs. Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture. Sprinkle evenly with cheese. Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Preheat the oven to 400°F. Toss the jalapenos in a few tablespoons of canola oil and season with salt and pepper. Roast in an even layer on a baking sheet until soft and the skin is blistered, about 15 minutes. Remove the jalapenos to a bowl, cover with plastic wrap, and let sit for 15 minutes. Remove the stems and seeds; do not remove the blistered skin for this particular recipe. Combine the jalapenos, cilantro, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil through the feed tube and process until smooth. Add the cheese, season with salt and pepper, and pulse a few times just to combine. If the mixture is too thick, add a few more teaspoons of oil and pulse. Transfer to a bowl and stir in the vinegar. The pesto will keep, covered in the refrigerator, for up to 24 hours. Serve at room temperature.
Base: In small bowl, combine flour, cinnamon, lemon rind and salt; set aside. In medium bowl using an electric mixer, beat together sugar, butter and egg yolk until fluffy. Gradually beat in flour mixture until well combined. Pat evenly over base of 9-inch square baking pan. Brush evenly with egg white. Almond Topping: In small bowl, combine almonds, sugar and cinnamon; sprinkle evenly over base. Bake in 350 degrees oven for 25 to 30 minutes, until golden brown. Let cool in pan before cutting into bars.
Microwave butter 30 to 45 seconds on high until melted. Add garlic powder and parsley flakes. Separate shrimp: Place in a glass pie dish. Pour butter mixture over shrimp. Cover tightly with plastic. Microwave 5 to 8 minutes, until shrimp are opaque. Stir every 2 minutes. Let stand covered 1 1/2 to 2 minutes. Serve with rice or pasta.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Generously spray a 9" x 5" loaf pan with nonstick cooking spray and place pan on a parchment paper-lined baking sheet. In a mixer bowl, cream butter and sugar until well blended. Add eggs, banana, sour cream, and vanilla. Fold in flour, baking powder, baking soda, and salt, scraping bowl often. Mix on low speed; then fold in walnuts. Spoon batter into prepared pan. Bake until bread springs back when gently pressed with fingertips, 50 to 55 minutes (it may have a crack in the center, this is common). If bread seems not quite done, reduce oven temperature to 325°F and bake 10 to 15 more minutes. Cool in pan 20 minutes; then turn out and cool on a wire rack.
1/2 or 1/4 the potatoes depending on size (make them bite size). Place the potatoes in a sauce pot and cover with cold water. Salt water (as if you were preparing them for potato salad). Boil potatoes for approximately 10 minutes and then drain. In a sauce pan, melt the butter with the garlic. Do this on low heat to prevent the garlic from burning. Cook for a total of 3 minutes. After the butter has stopped foaming, add the potatoes and the rest of the ingredients. Cook and stir until coated and mingled together (approximately 3-4 minutes).
Place onion, olive and garlic in a pan and cook until lightly browned, then add broth and tomato paste. Add garbanzo beans, cilantro and curry and let simmer for 10 minutes. Spoon garbanzo beans and onions into a blender and a ladle full of the broth/ tomato paste mixture as well. Blend until smooth. Transfer mixture back to the pot and stir. Add cayenne pepper and yogurt. Stir and serve.
Cut both ends of the corn, remove husks and save for wraping,(Put husk in water), cut corn kernels off the cob, use a spoon and scrap corn cobs. Place corn kernels in food processor, grind, Add cornmeal and grind together, set aside. Beat shortening and butter with electric mixer until creamy, add sugar, half and half and salt; ADD corn mixture and mix well. FOR each TAMALE, overlap two or more corn husk and spread some of the corn mixture onto the husk. Place one cheese strip and chile strips(I used about 1/2 of a whole chile in each tamale without seeds, seeds makes then HOTER your choice). Top with MORE corn mixture; Bring edges of husk over OR add another husk on top, to cover filling complety, Bring bottom of husk over tamale. Wrap in foil,lay tamale on foil, bring one side over, bring up the bottom, then bring other side over leaving top open. Place tamales upright in a steamer or large kettle with steamer basket in bottom. Steam for 45 to 50 minutes, enjoy.
In a mixing bowl, whisk together the flour, baking soda and salt. In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary. Add the dry ingredients and mix on low speed, until batter forms. Fold in the chocolate chips. Flatten the Rolos, using a potato masher, or the bottom of a measuring cup. Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown. Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.
Peel and mash potatoes. When cool, knead rye flour into them. How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands. With your hands make round balls, about the size of a tennis ball, flatten with a rolling pin until fairly thin, and prick with a fork. Bake on both sides on a hot cast-iron pan, using low flame. Pile up and cover with a damp cloth to keep soft. Serve warm or cold with butter and cheese and cold cuts.
In a large frying pan, sautee the onion in the oil for 3-5 minutes. Add rice and lemongrass and cook for about two minutes, until rice is toasted, stirring frequently and adding more oil if needed. Carefully add water to rice. Allow to boil before reducing heat and covering. Continue to stir occasionally for about 15 minutes. Add coconut milk and cook 10-15 more minutes, until rice is cooked through. Top with toasted coconut flakes, if desired, and enjoy!
Combine all ingredients. Stir until smooth. Microwave on high for 1 minute. The top of the cake should be dry. Cool slightly before consuming.
To make the pastry, sift the flour with the salt and baking powder. With your fingertips, cut in the lard and butter until the mixture resembles coarse meal. Stir in the ice water. Form into a ball. Wrap in waxed paper and chill for 30 minutes. Place all the filling ingredients except the potato into a pot. Mix well. Simmer, covered, for 45 minutes, stirring occasionally, until the pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper or spices as needed. Cool. Preheat the oven to 375F (190C). Divide the pastry in half. Roll out half to fit a 9 inch (23 cm) pie plate. Add the filling. Cover with the remaining pastry. Make three or four incisions on top of the pastry to allow steam to escape. Bake for 45 minutes, or until the pastry is golden. Serve hot.
Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl. Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper). To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.
Place the fish in a mixing bowl and pour about half a cup of vinegar over it. Gently knead the fish until it starts to"cook"; adding more vinegar if necessary. After a couple of minutes add half the lime of lemon juice and continue to kneadfor another minute. Add the salt and continue to knead until fish feels cooked (a minute or two should be enough). Add sugar, chilli, garlic, ginger, onion, and mix well. Add more juice and chilli if required. This dish can be eaten straight away but storing for several hours or overnight if you have the willpower (in the refrigerator) will enhance the flavours.
Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes. Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped. Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and egg white and 1 teaspoon salt. Set aside. Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add chard (or spinach) and continue to cook, stirring, until wilted, about 4 minutes. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute. Preheat oven to 400°F. To assemble, spread half of the mashed potatoes in an even layer in a 9-by-13-inch (or similar 3-quart) baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan. Bake until hot throughout and the top is golden brown, about 35 minutes. MAKE AHEAD INSTRUCTIONS: Assemble through Step 6, cover and refrigerate for up to 1 day. Bake, uncovered, in a 400°F oven until hot, 50 minutes to 1 hour. To reheat, bake, covered, at 350° until hot, 40 to 50 minutes.
Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper. To make the topping, combine 3 Tbs butter, 1/2 cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through. To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add 3/4 cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine. Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter. Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake's center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan's base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
Wash out a brand new trash can. Mix punch and spirits together. Cut up the fruit and add them to mix. Let sit for at least one hour, the longer it sits the more potent the fruit gets! Serves a whole party! *On the punch, you can adjust the amount according to your taste. When I made it this week-end, I added an extra gallon. Must be my age! ha ha.
Boil chicken in a large pot filled with water until done (about 45 min). Drain the chicken and set aside to cool. once the chicken is cooled, dice into small pieces and place in a small mixing bowl. Add the celery, grapes, almonds mayonnaise, salt, pepper, poppy seeds and dill. Mix until the salad is fully combined.
preheat oven to 350. grease 2 small loaf pans, or 1 large one. stir sugar, butter, eggs, bananas and buttermilk in large bowl. stir in flour, baking soda, and salt. stir in blueberries, pour into pan (s). bake large pan for 75 minutes, smaller pan from 55-60 minutes. cool for 5 minutes, remove from pan onto wire rack, cool 2 hours before slicing.
To prepare dressing, combine first ten ingredients in a large bowl and whisk until thoroughly combined. Makes about 3/4 cup dressing. To prepare salad, wash beets well, being careful not to break open their skins. Cut off the tops, leaving a stalk of about 1 1/2 inches. Reserve green tops and set aside. Place beets in a 3-quart sauce pan, cover with cold water and bring to a boil. Reduce heat to medium, cover and cook until a knife can be easily inserted and removed, about 30 minutes. Remove from heat and allow to cool in cooking water. Slip off the beef skins, trim off the tops and cut the beets into bite-size pieces. Toss beets and tomatoes with 1/4 cup of the dressing. Set aside to marinate. Wash greens. Transfer greens with some water still clinging to the leaves, to a large pot over high heat. Cook, stirring, until just wilted but still bright green, about 4 minutes. Drain greens and squeeze out excess moisture. Cool slightly and chop coarsely. Transfer greens to a medium bowl. Add 1 tablespoon of the dressing and toss to coat. Season greens with salt and pepper. Arrange tomatoes and beets in the center of a platter and surround with greens. Garnish with cilantro. Pass remaining dressing separately.
Mix crabcakes ingredients, except crackers and oil. Form six (6) crab cakes, about 2.5 in diameter. Crush saltine crackers in a plastic bag and place in shallow dish. Cover crab cakes with the crumbs. In large skillet over medium heat, ad enough oil to cover the bottom of the pan. Fry in batches in hot oil, about 3 minute per side or until just golden rbown. Transfer to a plate lined with a paper towel. Mis sauce ingredients and serve.
Saute the onion in butter in a large skillet for 5 minutes. Add the croutons, and saute for 3 minutes. Set aside. Place the tomato slices in a bowl. Sprinkle with the salt, pepper, and basil; toss gently. Spoon half of the reserved onion mixture into a greased 13 x 9 x 2 inch baking dish. Arrange half of the tomato slices over the onion mixture; sprinkle with half the cheese. Repeat the layers. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until it is hot and bubbly.
Cut ribs into serving pieces. Mix spices together to create a dry rub. Apply the dry rub to the ribs. Heat oil in pressure cooker and brown the ribs on all sides. Insert cooking rack in pressure cooker, add beer, and load with ribs, not to exceed manufacturer's maximum fill line. Place over high heat until control jiggles. Reduce heat and cook 35 minutes. Let cooker depressurize naturally. Remove rack from cooker (you can drain some of the liquid if you like thicker sauce) and add barbecue sauce, heat until simmering. Simmer for 10-15 minutes.
In a medium bowl, beat cream cheese and sugar with an electric mixer until creamy. Add lime curd; beat on low speed until just combined. Spoon mixture into tart shells. Place tart shells on a small baking sheet; place in freezer for 10 minutes. Top each cheesecake with whipped topping.
Fill quart jars with blackberries. Pour vodka in to cover berries. Put on the lids and put jars in a cool, dark place and forget about them for 2 to 4 weeks. Then, pour contents through a strainer and reserve liquid. In a heavy saucepan combine sugar and water and bring to boil, long enough to dissolve sugar. When this syrup cools a bit, add to blackberry liquid and stir. Pour liquid into container of choice and put in freezer. When chilled, it's good as is or, as we tried it, in a juice glass with ginger ale. It's indescribably good.
Soften cream cheese. Blend in mayonnaise and sugar. Add fruit and fold in whipped cream. Pour into 8X8 inch pan, cover and freeze about 6 hours. Let stand at room temperature for about 30 minutes before serving, or until it can be cut or scooped.
In saucepan, combine apple cider, cinnamon candies and allspice. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Remove allspice. Stir in honey.
Cut the kielbasa in 2-inch pieces. Finely slice the cabbage, red pepper, and onion. Cut the zucchini into 1-inch strips. Mince the garlic. In a large skillet, brown the kielbasa in the butter; remove from the skillet. Add cabbage and stir-fry 10 minutes. Add the red pepper, zucchini, onion, and garlic and stir-fry an additional 5 minutes. Stir in the kielbasa, chicken bouillion, water, thyme, salt, and pepper. Simmer 5 minutes. Cook spaghetti according to package directions. Drain well. Toss hot spaghetti with kielbasa mixture. Serve immediately.
Place ingredients in small bowl and blend with whisk. Place mix into 1 small thin sandwich bag. Tie mix into corner of bag with ribbon. Copy and attach the instructions below: Makes 1/2 cup. Parmesan Herb Crescent Rolls: 1 can refrigerated crescent roll dough, unbaked 1 packet seasoning mix Open a can of refrigerated crescent rolls - unroll dough. Sprinkle dough evenly with seasoning from packet before shaping into crescents. Bake as directed on crescent roll package. Parmesan Herb Monkey Bread: 1 can refrigerated biscuits, unbaked (8 count) 1 packet seasoning mix 1/2 stick margarine, melted Cut biscuits into quarters and place in large bowl. Add seasoning mix to melted butter and stir well. Pour butter over biscuits and toss to coat very well. Place biscuit pieces in medium loaf pan (4 1/2 x 8 1/4") Bake at 350 for 20 minutes. Parmesan Herb Salad Dressing: Place 1/2 cup good quality olive oil into a jar. Add 1/4 cup cider vinegar. Add seasonings mix from packet. Place lid on jar and shake until blended. Serve over green salad. Makes 3/4 cup salad dressing.
Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter. In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended. Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar. Serves 4-6.
Par Boil Wings (15-20 Minutes). In Medium Sauce Pan Mix All Ingrediants on Low Heat. Rinse and Pat Dry Chicken Wings. Coat Grill Racks with Olive Oil. Set Grill to Low Flame/Heat. Spread Wings on Grill. Lather with Hot Sauce Mixture. Repeat turning and basting with mixture several times allowing wings to develop a slight charred texture. Total grill time roughly 20-25 minutes.