HumbleIntelligence/food-ner-1-Million huggingface dataset:
If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge) and sprinkling them with brown sugar - cook them over medium heat until brown. Allow them to cool on wax paper while you make the fudge. Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep. Grease an 8x8 pan. In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly. Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly. After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time). Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great). Add pecans and pour into 8x8 pan. Cool for 30 min or until set (put it in the fridge for faster setting. Slice and enjoy :). A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min), and then roll them in melted white, milk or dark chocolate chips. Then allow them to set (the fridge can speed that up). The white chocolate set the best. See the picture above.
Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar. Add green pepper, capers, garlic and olives to pasta and toss. Add tomatoes and feta chesse and toss. Refrigerate before serving. ***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces) white tuna (drained and flaked).
1) Heat oven to 375 degrees (350 degrees for dark or nonstck pan). Grease bottom and sides of 13x9 pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes. 2) Remove partially baked crust from oven. Sprinkle white chocolate chips, chocolate chips, almonds and cashews evenly over crust. Pour sweented condensed milk evenly over top. 3) Bake 20 to 25 longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. Cut into 6 rows by 6 rows.
1. Pulse the cashews in a blender until a fine powder forms. You're looking for a flour-like consistency. Be careful not to overmix or you'll end up with cashew butter. 2. Add the almond milk, garlic, salt, lemon juice and mustard. Blend on high until smooth. 3. Pour the liquid into a 4-quart slow cooker. Add the spinach, artichoke hearts, water chestnuts, and nutritional yeast (if using). Stir until well combined. 4. Cover and cook on high for 2 hours or low for 3-4 hours, or until warm and bubbly. 5. Uncover and stir in the mayonnaise or veganaise. If the dip seems dry, add an extra splash of almond milk. Taste and add additional salt or freshly ground pepper to taste. Serve warm or at room temperature. Makes 8-10 appetizer-sized servings. *Nutritional yeast adds a cheesy flavor without containing any dairy. Find it on the bulk aisle of your natural foods store, or in the baking section. If you can't find or don't want to use it, feel free to omit. **Avocado mayonnaise is made with avocado oil and is usually free of canola and soy oil, which is why I recommend it over regular mayo. Veganaise is an egg-free, vegan alternative to mayo, and is a great choice if you're avoiding eggs or want to keep this dish completely plant-based.
In medium bowl, combine flour, sugar, baking powder, and salt, set aside. In small bowl, combine milk, sour cream, and egg. Stir into flour mixture with margarine until just blended. Gently stir in cookies. Spoon batter 12 greased 2 1/2 inch muffin pan cups. Bake at 400 degrees F for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from pan, cool on wire rack. Serve warm or cold.
Preheat oven to 350 degrees. Prepare TVP according to the package. In a large mixing bowl, combine everything but meat. Add ground beef and mix well. Shape into meatballs (use a small cookie scoop if available) and place on broiler pan so grease can drain while cooking. Bake uncovered in a 350-degree oven for 30 minutes. Divide into meal-sized portions. To prevent from freezing into a solid meatball-mass, flash freeze spread out on cookie sheets in freezer for a few hours. Then place in freezer bags. Label and freeze. To serve meatballs, thaw completely, and reheat with your choice of sauces.
Mix all cake ingredients together and spread in a greased 9X13 pan. Mix topping ingredients and drop in small amounts on top of cake batter, swirling it together. Bake at 350 degrees for 28-32 minutes. Mix glaze ingredients together and drizzle on warm cake. Enjoy!
In a 9x13" baking dish, sprinkle chicken with salt, cinnamon & chili powder. Add lime juice & swish it all around; marinate for awhile, half hour or so while the oven preheats. Preheat the oven to 450°F When hot, add pan of chicken for about a 1/2 hour until cooked. Remove from pan to a cutting board to cool a bit before slicing thinly (like a flank steak) and returning to pan. While the chicken is in the oven --. If you have one, a 12" cast iron skillet is perfect for this. Heat 3TB oil over medium to low heat. Add onion & seasonings. I used regular 'chili powder' but next time might use ancho or even chipotle. Slowly caramelize the onion. Add cabbage, oregano, lime juice & salt. Toss until wilted. Remove from heat. If using flour tortillas, warm and make fajitas! If using corn, briefly fry in hot oil and make tacos! Heck, roll into a tortilla & make enchiladas! Go for it! Add chicken & cabbage/onion mixture to wrappy device of your choice & enjoy! We didn't use salsa, sour cream, guacamole, or cheese but you could!
Preheat the oven to 350°F Line an 8" x 8" x 2" pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry, and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. Bake the bars for 30 to 40 minutes, until they're brown around the edges - don't be afraid to get a little color on the tops too. They'll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they'll set completely once completely cool. Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment "sling" to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.). Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the "glue", then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it's best to store bars in the refrigerator. They also freeze well.
blanch and peal the tomotoes. I leave the seeds in as they are small in this type of tomato. 1/2 and run the tomatoes through a food processor or blender. Saute onion and galic in the olive out. Add red wine. Add tomato sauce from step 2. Add oregano, basil, salt and pepper. Let simmer. The length of time will depend on how thick you want the sauce.
Preheat oven to 350°. Beat together the sugar, applesauce, egg substitute and pumpkin. Sift dry ingredients into bowl. Mix well. Pour into a 15x10x1 pan and bake for 23-27 minutes. Cool completely. Mix together icing ingredients using more milk if needed. Spread over cooled pumpkin bars.
Preheat oven to 190C (gas no 5) and prepare a 12 hole cake tin with paper cases. You can also make these muffin size (makes 6 muffins). Cream together the sugar and margarine. Beat in the egg and add the milk. Fold in the flour, and finally stir in the mincemeat. Spoon into the paper cases and bake for 15-20 minutes.
Place mussels in bowl and cover with cold water. Discard any that are open or cracked. Scrub under cold running water and remove beards. Melt butter in a large pot, stir in shallots and garlic and saute gently until soft. Add wine and bouquet garni. Bring to a boil for 2 minutes. Add a pinch of salt and black pepper to taste. Add mussels and cover pot. Cook over high heat until mussels open. Remove mussels from pot with a slotted spoon, set aside (keep warm). Discard any mussels that did not open. Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through. Sprinkle with parsley and stir. Place mussels into a warmed serving dish and pour liquid over top. Serve.
Break somen noodles in half prior to cooking. Cook according to directions and strain, but DO NOT rinse in water. Seperate the somen into 2 stacks Heat oil in 10 inch frying pan on medium heat. Place 1 stack of somen in pan, arrange in to a circle and flatten with spatula. Top with bacon, shrimp, basil, scallion, cabbage, and second stack of somen. Pour on egg mixture. Flatten and shape with spatula. Cook until browned on one side, then flip and brown on other side, reshaping as needed. Plate and drizzle with Worcestershire sauce. Top with mayonnaise, nori, and ginger. ***A simple salad of arugula, shredded carrot and cabbage, sliced cucumber, and diced yellow pepper drizzled with a balsamic vinaigrette and topped with julienned nori makes a great accompaniment.
Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft. Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet. Broil in oven or bake at 450oF until fairly soft. Allow to cool enough to be handled. Remove most of skin, and mash eggplant. If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor. Fit food processor with steel blade. With machine running, drop in garlic cloves. Add tahini, lemon juice, and water; blend until thoroughly combined. Add eggplant, and pulse until coarsely pureed. Add salt and red and black pepper to taste. Refrigerate for 1-2 hours for flavor to develop. Adjust seasonings, including tahini if desired. Garnish with parsley, pine nuts, and pomegranate seeds as desired. Serve with pita bread or veggies.
MELT margarine or butter in a large saucepan over medium heat. Add celery and cook about 5 minutes or till tender. STIR in condensed mushroom soup, water or broth, and onion soup mix. Heat till bubbly. Stir in chicken; heat through. Stir in rice; remove from heat. TO ASSEMBLE, halve peppers length-wise; remove stems, seeds, and membranes. Place pepper halves, cut sides up, in a large shallow baking or roasting pan. Divide chicken mixture among the pepper halves. Sprinkle with lemon-pepper seasoning. Cover and refrigerate up to 24 hours. TO SERVE, bake peppers, loosely covered with foil, in a 350° oven about 55 minutes or till heated through. Top with cheese and pimiento. Bake, uncovered, about 5 minutes more or till cheese is just melted. *NOTE: Substitute low-fat cheddar cheese for cheddar cheese and cut to 5 POINTS.}.
In a saucepan, pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags from water, squeezing gently. Stir in 2 cups cold water and sweetener, stirring until sweetener dissolves. Serve over ice or let tea come to room temperature then serve over ice.
Cook the onions in hot oil until they are soft, then add the ginger and garlic and keep cooking for one or two minutes. Add the tomatoes, thyme and bay leaves and continue to cook, stirring, until the tomatoes are soft. Add the lentils and enough water to cover. Bring to a boil, then reduce heat and cover. Simmer for 1 to 1 1/2 hours, topping up with water as necessary. The finished lentils should be more of a thick stew than a soup. Add salt to taste.
Heat frozen green beans according to package directions. (Cook fresh green beans in large pot of generously salted boiling water until crisp-tender, about 5 minutes. Drain; rinse under cold running water and drain again.). Melt 1 Tbutter in heavy large skillet over medium-high heat. Add shallots and saute until deep brown and crisp ( I usually just cook until soft and transluscent). (Green beans and shallots can be prepared 2 hours ahead. Let stand at room temperature.). Melt 1 T butter in heavy large pot over medium-high heat. Whisk in mustard. Add green beans; toss until heated through and evenly coated, about 4 minutes. Season with salt and pepper. Mound beans on platter. Sprinkle with shallots.
Rinse and sort beans before adding to a pot of water and bringing to boil for 3 minutes. Set aside to soak for 1 hour. While beans are soaking, melt butter in large soup pot. Saute onions, carrots, and celery for 3-5 minutes. Add 8 cups water, bay leaf, salt and dash of pepper. Add halved potatoes. Drain lima beans and add to pot. Bring to a boil and then cover and reduce heat to medium low. Simmer for 1 1/2 to 2 hours or until beans are tender. Add cubed ham during last half hour. Mash the potato halves to thicken the stock. Salt and pepper to taste.
Rub both sides of fillets with garlic. Sprinkle with salt. Arrange fillets in a single layer in a large shallow dish. Add lime rind and juice, turning to coat. Cover and marinate in refrigerator 1 hour. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 5 minutes or until golden. Stir in olives and next 6 ingredients (olives through tomatoes). Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Stir in capers. Remove from pan. Melt butter in pan over medium-high heat. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork. Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated. Sprinkle with cilantro. Serving size: 1 fillet and 1/2 cup tomato sauce.
Layer all ingredients in a container in order as written above. Be sure NOT to pour lemon juice and olive oil over the kale, as the kale will become soggy and the lunch won't last as long. By lunch time, the corn should be defrosted. You may dump all contents into another bowl before eating in order to mix the ingredients. I prefer to eat it out of the container cutting through all the layers to get a taste of everything.
preheat oven 350 degrees. In 9x13 cake pan, spread the diced turkey on bottom. Layer broccoli on top of turkey. Mix together cream of mushroom soup and mayo and layer mixture on top of broccoli. Sprinkle cheese on top of mixture. Bake 35 minutes. Remove from oven and add durkee fried onions. Return to oven for 5 more minutes.
Bring a large pot of salted water to a boil. Add pasta to it. Cook for 12-14 minutes or until it is al dente. Heat olive oil in a large skillet on medium flame. Once its hot, toss in the garlic and stir-fry for 30 seconds. Add broccoli florets, salt, pepper and mutmeg. Cook for 4 minutes or until the broccoli is just tender. Remove from heat. Put the broccoli in a bowl. Add ricotta cheese to it. Now, drain the pasta and add it to the broccoli florets bowl. Toss and serve immediately. Enjoy!
In a small saucepan, heat the heavy cream, butter, and cream cheese over medium heat, stirring regularly. When the butter and cream cheese have melted, add the Parmesan, mozzarella, and Romano cheeses. As the cheeses melts, bring the mixture to a boil, stirring continuously. When all the cheeses have melted, add the Italian spice mix, garlic, and salt. Gradually turn the heat down while continuing to stir frequently. Preheat your oven to 375 degrees Fahrenheit. Place the chicken breast on a baking sheet. Season the chicken with the Italian seasoning and garlic. Bake the chicken for 10-20 minutes. Chop the chicken into bite-sized portions. Boil the egg noodles until soft. Strain. Place the noodles on a plate. Add the chicken. Pour the Alfredo sauce over the top. Enjoy.
Add ingredients to pint size ziplock bag and zip shut. Place bag into 2 large ziplock bags. Add ice to fill bag 1/2 full. Add 6 T salt. Zip bag shut and shake, turn, toss and mix in the bag. In about 5 to 10 minutes, you will have yummy ice cream. Do not double this recipe. The two bags are needed because the one containing salt and ice tends to spring leaks when shaking it up.
Fry potatoes in oil, drain and keep aside. Now prepare the gravy. For this, take red chilli paste in a bowl. Add ginger-garlic paste and some water. Add almond paste and onion paste and mix with a spoon. Put 1 1/2 tbsp oil in a pan. Add red chilli paste, cumin powder, cinnamon and clove powders, red chilli powder and saunf powder. Saute till all these masalas are cooked. Add onion-almond paste and some water. Add tomato puree and some water. Add salt. Prick the potatoes all over and add to the gravy. Cover and cook for about 15 minutes on low flame. Add cream, cilantro and almonds just before serving hot with hot rotis or kulcha!
Combine all ingredients in oven proof dish or crock pot; mix well. Cover and bake on high in crock pot or 350 in oven, until desired thickness; about an hour to an hour and a half.
Slice baguette in half lengthwise. Spread tapenade evenly on one side. Spread cream cheese evenly on other side. Spread greens on top of tapenade. Layer artichoke hearts, tomato slices, bell peppers on top! Place baguette slice with cream cheese on top of the other slice, slice, and. Enjoy!
Combined all ingredients in a small bowl and mix well, it may be refrigerated until use a few hours. Spoon over biscuits / cooked puppodums or serve in a separate bowl for dipping.
For curd: Whip eggs and sugar until very light and fluffy with a whip attachment. Gradually mix in lemon juice and rind. Place over boiling water and cook, whisking until extremely thick, about 5 10 minutes. Remove from heat and whisk in butter. Pour into a container, cover with plastic wrap and chill overnight to stiffen. For tart dough: Lay one sheet of phyllo on work surface. Brush with clarified butter and sprinkle with sugar. Repeat the process with the second and third sheets. Cut into 3-inch squares. Lay 18 tartlet molds upside down on a sheet pan. Lay 1 square of phyllo over each pan, then place a second one on top of phyllo to help form tartlet shells. The square corners will spread out flat on the sheet pan. Bake in this upside down position weighted down with another sheet pan at 375 degrees Fahrenheit until golden brown. Let phyllo cool slightly, but while still warm remove from molds. Cool completely then fill with lemon curd by piping with a plain tip. For meringue: Whip egg whites until stiff but not dry then add the brown sugar gradually and continue whipping until stiff. Pipe onto lemon curd with a star tip and brown with a blow torch or under the broiler.
Mix all dry ingredients together. In a food processor mix all dry ingredients and the butter. Pulse a few times until it looks crumbly. Or cut the butter in with a pastry knife. In a separate bowl, mix the milk, egg and vanilla. Add the milk mixture through the feed tub of your food processor, and mix for approximately 20 seconds. Remove to a bowl and hand mix in the cinnamon chips. Place in scone pan or pat them into 8 triangles. Bake @ 400 degrees for 20 minutes.
Line large baking sheet with foil (we don't always do this, but it's easier for cleanup). Cut bacon into thirds, resulting in several 3" strips. wrap each weiner with bacon, line them loosely in the pan as you go. Cover with brown sugar, it'll seem like a lot of sugar, but it cooks down Bake 375 for 45 minutes. Broil at the end until top is crisped. Hurry and get your share before everyone eats them all!
To cook the sweet potatoes in a conventional oven, bake at 400 degrees for about 45 minutes or until tender. To cook in a microwave oven, prick each potato in several places with a fork, and microwave at high power for about 15 minutes, or until tender. Set aside to cool; then peel and cut into bite-sized pieces. Place the potato pieces in a large bowl and toss with all the remaining ingredients except the marshmallows. Coat a 2-1/2 qt. casserole dish with Pam, and place the sweet potato mixture in the dish. Top with the marshmallows. Bake at 350 degrees for 35-40 minutes, or until the sweet potato mixture is bubbly and the top is lightly browned. If the top starts to brown too quickly, loosely cover the dish with aluminum foil during the last 10 minutes of baking. Serve hot.
Coat the inside of a 13-oz coffee can with cooking spray. Combine first 6 ingredients in a large bowl. In a small bowl, combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in dried cranberries and walnuts. Spoon mixture into coffee can. Cover with foil coated with cooking spray; secure with a rubber band. Place can in a crockpot; add enough hot water to crockpot to come halfway up sides of can. Cover with lid and cook on high-heat setting for 2 1/2-3 hours, or until a wooden pick inserted in center comes out clean. Remove can from crockpot. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack.
In a large bowl toss together the red pepper, cucumber, tomato and sweet banana pepper. Add the oil, vinegar, oregano, salt and pepper to taste, and toss to combine. Chop parsley and sprinkle over salad. Enjoy!
Preheat oven to 375 degrees. Spray an 8x8 inch baking dish with olive oil flavored cooking spray. In a large bowl, combine tomato sauce, Italian seasoning, and parmesan cheese. Add chicken, olives, and rice. Mix well to combine. Evenly spread mixture into prepared baking dish. Bake 20-25 minutes. Evenly sprinkle mozzarella cheese over top. Continue baking 8-10 minutes or until mozzarella cheese is melted. Place baking dish on a wire rack. Let set 5 minutes. Divide into 4 servings. HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups. Serves 4.Each serving equals:. HE: 2 protein, 1 3/4 vegetable, 1 bread, 1/4 fat 241 calories;5 g fat;21 g protein;28 g carbs;873 mg sodium;2 g fiber Diabetic: 2 meat, 2 vegetable, 1 starch WW Points: 5 pt.
Cream peanut butter, butter, sugar and brown sugar until fluffy. Add egg, vanilla, flour, baking soda and salt' mix well. Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers). Bake 8-10 minutes at 375°F. When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie. Allow to cool completely before removing cookies from the tin.
Split bread lengthwise in half. Combine cheese, mayonnaise, onions, dash of garlic powder and olives in a bowl. Add desired amount of jalapenos, mix well. Spread mixture on each half of bread. Drizzle with melted butter. Place on baking sheet or heavy duty foil. Bake at 350°F for 15-20 minutes until bubbly, or on grill until bubbly. If in oven change to broil and broil for 5 minutes until light brown.
Pour boiling water over jello in bowl. Stir until jello is disolved. Stir in vinegar, veggies, salt, and cold water. Pour into mold, chill until firm. Serve unmolded on chilled plate, topped with a generous dollop of mayonnaise (family tradition of the last 30 years or so demands that you use Best Foods mayo brand - *never* Miracle Whip). If preferred, use 1/2 cup celery and 1 cup grated carrot. You can use sugar-free jello for a diabetic/lowcarb version of Perfection Salad. Sometimes lemon jello is difficult to find - we've sometimes used lime instead.
In a saucepan, combine the butter, flour, salt, and paprika. Whisk in milk and Worcestershire sauce all at once. Cook and stir until bubbly. Add in the cooked sausage (with drippings, if desired). You may have to add more salt or some pepper, depending on the sausage you use. Serve hot over biscuits.