HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and cream in double boiler to a simmer(185-210 degrees). Remove from heat and add 2 tablespoons Amaretto and chips. Return to heat and stir until chips are melted. Add remaining Amaretto. Pour into small, deep mixing bowl and refrigerate 15 minutes. Remove from refrigerator and beat on high with electric mixer until very thick and lighter in color. Chill 60 minutes until firm. Roll with hands into 1-inch balls. Freeze until very firm (approximately 30 minutes). Roll in ground pecans. Store in refrigerator or freezer. If frozen, candy should be thawed in refrigerator 60 minutes before serving.
Combine all ingredients; let stand at least 5 minutes. If waiting longer, mix in cilantro just before serving.
Shred rotisserie chicken into bite-sized pieces using 2 forks. Melt butter in a stock pot on medium heat and add celery and onion. Cook until vegetables are translucent. Add water and chicken base and bring to boil. Blend in cream of chicken soup, and then add salt, pepper, poultry seasoning and chicken. Cover and simmer 30 minutes. Bring to boil and add WHOLE biscuits (do not tear). Cover and cook 10 minutes. (Do not remove lid during this cooking time.). Reduce heat, remove lid and cut biscuits into bite-sized pieces using a serving spoon.
Combine peaches, onion, peppers, honey, salt and lime in saucepan. Bring to a boil and simmer, uncovered for 5 minutes, stirring occasionally. Stir in mint and cook for 1 minute. Remove from heat and ladle into jars. Process for 20 minutes in boiling water bath.
While cooking fettucini noodles to desired doneness. Drain clams, reserving liquid. Brown garlic until golden in butter (or margarine) in a medium sized sauce pan. Add clam juice and wine. Bring to a boil. Boil for 5 minutes or until sauce is reduced to a little more than half a cup. Reduce heat and add the soup, clams and cheese. Cook until heated through stirring occasionally. Serve over fettucini noodles and garnish with parsley or lemon slices. Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).
Preheat the oven to 200 degrees celcius. Heat 1 Tbsp of the oil in a large frying pan, add the asparagus and fry for 3-4 minutes until browned. Sprinkle over the paprika. Transfer to a shallow ovenproof dish using a slotted spoon. Add the remaining oil to the frying pan and fry the onion and garlic for 4-5 minutes, stirring occasionally. Add the tomatoes, red chili pepper and sugar. Season with salt and pepper and cook for 2 minutes. Spoon over the top of the asparagus and put on the bottom shelf of the oven. Put the risotto rice into a non-stick roasting tin, cover with the boiling water and stir in the saffron. Cover with foil and place in the oven on the shelf above the asparagus. Cook for 20-25 minutes until the rice is just cooked and the asparagus is tender. Fluff up the rice with a fork and spoon onto warmed individual plates. Spoon over the asparagus and tomatoes and garnish with the basil leaves.
Combine everything in a large, heavy-bottomed pot with a lid (use one that holds at least 6 quarts). Bring to a boil. Reduce heat, cover and simmer, stirring occasionally, for 3 1/2 to 4 hours or until peas are tender and soup reaches desired thickness. Puree in blender, or in the soup pot using a handheld stick blender (I love those things!) Re-heat if needed, over very low heat. I have slow-cooked this in a crockpot, but was not happy with the results. I did it just until the peas were done, but my husband and I agreed it tasted way overcooked, and even adding lemon juice didn't help much. Stove-top cooking just until the peas are tender gives this a much fresher taste. My family loves this served with freshly baked homemade bread and a tossed salad. VEGETARIANS: As is, this is not vegetarian, you can make it so, by substituting salt or a vegetarian bouillon for the chicken bouillon. LOW SALT DIETS: This is what I've done this for my mother in law who can't have salt: eliminate chicken bouillon, and add freshly squeezed lemon juice to taste. Usually about one lemon does it, but it depends on the size of the lemon. I recommend adding a bit of lemon if you're not salt-restricted, along with the bouillon- it's truly wonderful.
Saute', over medium heat, the onion, curry powder, and oil until onion is lightly browned. Immediately add cubed chicken and potatoes. Cook for roughly 5 minutes. Add the chickpeas, green onion, cilantro, chicken stock, hot sauce, and salt to taste. Cover and simmer for approximately 25 minutes. **I usually serve with buttered noodles or some favorvul jasmine rice. MMMM -- .
Combine Jello and boiling water until dissolved; cool. Add mashed bananas, pecans, strawberries and pineapple; mix well. Divide Jello mixture in half. Pour half in a 12x8" pan and refrigerate until set, about 1 hour. Keep the other half at room temperature. Spread sour cream over set Jello. Cover with remaining Jello and let set at least 2 hours.
In blender, blend all ingredients except chops thoroughly. Place pork chops and blended mixture in freezer bag. Seal and freeze flat. To serve: Thaw completely. Dump chops and marinade in baking dish, bake at 350 degrees for 30 to 45 minutes, or until meat is 160 degrees in center.
Lay sheet of nori on bamboo mat. Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick. Lay long strips of cucumber on center of rice. Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy). Cut roll into smaller pieces using sharp knife -- serve with soy sauce.
Preheat oven 325 degrees. Don't microwave the cream cheese. Leave out to soften. First, dump the cream cheese in mixing bowl, dump both eggs and mix. Then put the sugar and vanilla extract in the mix. I personally prefer to hand mix the cheesecake. After the batter is extremely smooth, pour batter into the graham cracker crust. Place into oven for 30 to 50 minutes. When the center is almost set. Then place in refridgerator over night.
Place first 5 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally. Preheat broiler. Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
Make German Quark according to recipe #153126. Add whipping cream and blend very well. Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids. Put into fridge for 2 hours before serving.
Preheat oven to 375. In a large bowl place about half of the flour. Add the brown sugar, shortening or oil, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an electric mixer on medium to high speed till thoroughly combined. Then beat or stir in the remaining flour. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place 2 inches apart on an un-greased cookie sheet. Bake for 8-10 minutes or till edges are set and tops are crackled. Cool for one minute on cookie sheet. Cool on a wire rack.
In a large pot of boiling, salted water, cook the broccoli rabe until tender, about 2 minutes. Drain. Rinse under cold water and drain again. Cut into 2 inch lengths. In a large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the sausage and cook, turning, until browned, about 10 minutes. Remove. When cool enough to handle, cut into slices. Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine; bring to a simmer. Add the sausage, tomatoes, broth, thyme, and 1 1/4 teaspoons of the salt. Bring to a simmer. Cook, uncovered for 15 minutes. Add the broccoli rabe, parsley, and pepper to the sauce. Bring to a simmer. Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4 teaspoons salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick. Serve with the sauce.
Place all ingredients in a large casserole pan. Mix and bake in a preheated 350°F oven for 1-1/2 to 2 hours.
To make tacos: Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large saute pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle. To make salsa: Rub jalapeno, onion, and tomatoes lightly with oil and roast in large saute pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeno). To make guacamole: Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate. To make lime crema: Whisk 2 cups sour cream together with the juice of 2 fresh limes. To serve: Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.
Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot.
heat oven to 400 degrees. spoon filling into an 8 or 9 inch square pan. stir together bisquick mix, milk, sugar and butter or margarine with fork until blended. drop by spoonfuls on top of filling. bake 20-25 minutes until golden brown. serve warm.
Preheat oven to 350 degree. Grease and flour a bundt pan. Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes. Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean. Cool at room temperature for 15 minutes. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake. Let sit for 1 hour. Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze. Adding more or less sugar. Pour on cooled cake and garnish by pressing in almond slices and serve.
Whip the cream and sugar together to soft peaks. Then whip in the Champagne until you have a soft, spoonable mixture. Serve with macaroons if desired.
Sift sugar and cinnamon. With a mixer, cream butter and creme fraiche together. Add vanilla and salt and mix well. Add the sifted sugar and cinnamon, and continue beating for about 3-5 minutes. The icing should be soft & hold its shape well.
To caramelize the onions, heat the olive oil in a heavy skillet, add onions, garlic and herbs. Cook over low heat for 45 minutes or until onions are soft and most of the moisture has evaporated. Discard the bay leaf; add salt and pepper to taste. To roast the bell peppers, core, cut in half and place on broiler pan skin side up; preheat broiler to high and place peppers under broiler for 10 to 15 minutes or until skin blackens. With a pair of tongs, place the cooked peppers in a paper bag, fold top closed, and cool for 10 minutes. When cool enough to handle remove skin and slice into thin strips. To roast the eggplant and tomatoes, preheat oven to 400 degrees. Spray an ovenproof pan with non-stick cooking spray; add the eggplant, tomatoes, basil, capers and drizzle with olive oil, place in oven and cook for 30 minutes, stirring once or twice. When eggplant is cooked, add pepper to taste. For the toppings, finely mince the fresh herbs or crush the dried herbs; add the herbs to 3 tablespoons olive oil and warm until herbs are fragrant. Set aside while preparing crust. In a small bowl, sprinkle the yeast and sugar over 1 cup warm water; stir to mix. Allow to stand for 5 minutes or until bubbly. In a medium size bowl, combine the flours and measure 1 1/2 cups; set aside. Add the salt to the remaining 1 1/2 cups flour; stir in yeast and oil. Gradually add the reserved flour until dough is soft but not sticky. Knead until smooth; place in a bowl that has been lightly oiled with olive oil. Allow to rise for 20 minutes or until double in size. While assembling the pizza, preheat oven to 475 degrees; oil a large pizza pan (15 inch) with olive oil. Turn dough onto a lightly floured surface and knead for 8 to 10 times; roll into desired size, stretch dough to sides of pan forming crust around the edges. Brush dough within 1/4 inch of crust with olive oil and herb mixture, top with crumbled feta cheese, onions, eggplant mixture, bell peppers and olives. Sprinkle parmesan cheese over all and lightly drizzle with 1 tablespoon olive oil. Bake in preheated oven for 15 to 20 minutes or until crust is lightly brown. Serve immediately with additional parmesan cheese and red pepper flakes. Pleasse Note: Do not put hot toppings on pizza crust. Toppings should be at least room temperature.
With electric mixer, beat cream cheese and bananas in large bowl until nearly smooth. Beat in Sweetened Condensed Milk, yogurt, and lemon juice. Stir in orange sections, pineapple and coconut. Stir in food coloring (optional). Spoon into 11x7-inch baking dish. Cover and freeze 6 hours or until firm. Remove from freezer 15 minutes before serving. Cut into pieces; serve in dessert dishes.
In a large soup pot put 4 Tablespoons butter and heat over medium-low heat. When the butter has melted, add the onion and celery, and cook about 30 minutes, stirring every 5 minutes or so. You can cook this faster by rising the temperature, but I find that soups turn out better if you don't rush them. Once the the onion and celery are very tender, add the canned mushrooms, along with their liquid. Cook until the liquid evaporates. Add 1/2 cup flour and cook 2 more minutes so that the flour can loose its raw taste. Put the ingredients into a food processor along with about 1 cup water and puree, adding more water if the mixture is too thick. Set aside. In the same soup pot put the rest of the butter (4 Tablespoons) and the sliced fresh mushrooms. Cook over medium heat until the liquid evaporates and the mushrooms have started to lightly brown. Add the pureed ingredients, and the chicken broth and bring the mixture to a low boil. Boil for 2-3 minutes. If the soup is too runny, add a bit more flour or cornstarch (mixed in water). If it is too thick, add more chicken broth (or water if you want a vegetarian soup). Remove from heat and let the soup cool for about 3 minutes. Add the cream, and garlic powder, salt and black ground pepper to taste. Mix well. More or less cream can be added, depending on how creamy you want the soup (or how many calories you want to add).
Preheat oven to 350 Mix together all dry ingredients and set aside. Combine pumpkin, eggs, oil, and applesauce in a mixer bowl and beat just until blended. Do not overbeat. Add pumpkin/applesauce mixture to dry ingredients and mix until moistened. Do not overmix. Fold in cranberries, apple and pear chunks and pecans. Pour into prepared muffin tins or papers. Bake at 350 for 30-40 minutes (check at 30).
Put ground beef in bowl. Add salt and pepper. Add egg yolks and mix. Add beet juice and water, a small amount at a time. Mixture will be very moist. Stir in beets, pickles, onion, capers. Shape into 4 patties. Score tops of patties. With spatula, slide patties into hot butter in a large frying pan. Use medium heat to cook to desired doneness. Serve with mashed potatoes and green salad.
Scrub potatoes; steam until almost tender. Plunge into cold water, then peel. Grate coarsely. Grate onion; add. Beat egg with salt, pepper, milk; add to potato-onion mixture. Combine lightly. Preheat oil on rimmed cookie sheet. Drop by tablespoonfuls onto sheet and flatten with back of spoon. Bake at 350F until bottoms brown, about 20 minutes. Turn and brown other side, about 15 minutes more. Makes 16 pancakes. Serve with sour cream, applesauce, cinnamon sugar or jam, or with Baked Fruit Compote. Make Baked Fruit Compote: Arrange pineapple slices, orange sections, and pitted prunes in a shallow 2-quart baking dish. Pour wine over the fruit. Combine brown sugar with spices and orange zest; sprinkle over fruit. Cover and bake at 350F until pineapple is tender, about 45 minutes. Makes 10 servings.
In a large bowl, combine flour, cornmeal, cinnamon, eggs, and oil. Grate the apple into the mixture; add the water. Mix until it starts coming together into a ball. Turn our onto a lightly floured surface. Knead well. Roll out to a thickness of 1/4-inch to 1/2-inch. Take a straight edge and score the dough horizontally then vertically to make a grid of 3/4-inch squares. Be careful not to score the dough so that it cuts completely through the dough. Lightly grease a baking sheet. Place cookie on baking sheet. Bake for 1 hour at 325°F. Cool. Place in a storage container or ziploc bag and refrigerate.
Mix together all the ingredients, pour into a pie plate and bake at 350°F until JUST set (this could take as little as 10 minutes, depending upon your oven).
Bake cake mix as directed on box. Use a 9x13 pan. Punch holes in the cake and set aside. Cook sugar and pineapple until boiling well. Pour over the cake and refrigerate overnight. Prepare vanilla pudding as directed and pour over cake. Top with Cool Whip. Sprinkle with pecans and coconut. Keep refrigerated or frozen prior to serving.
Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first). Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well. Pour half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300°F for 55 minutes. Cool. Refrigerate leftovers.
To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate. Bake at 350°F for 8-10 minutes; cool on a wire rack. To make the filling: In a small bowl, add the water and rum; stir to combine. Sprinkle the gelatin over the rum mixture; stir to combine and set aside. In a saucepan, add the sugar and cornstarch; stir to combine. Gradually whisk in the milk and egg yolks. Bring mixture to a boil over medium heat, whisk constantly. Boil for 1 minute. Add in gelatin mixture; stir until mixture is dissolved. Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly. Chill 30 minutes or until set; set aside remaining custard. In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed. Gradually add powdered sugar; beat until soft peaks form. Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture. Chill pie and remaining whipped cream for 2 hours or until pie is set. Spread remaining whipped cream over the top.
Melt the butter in a large skillet. Add the apples and onions. Cook, stirring occasionally, for 10 minutes, or until the apples are tender. Add brown sugar to skillet. Stir until dissolved. Stir in the catsup, cinnamon, salt and pepper. Place the randall great northern beans in a 2 quart casserole. Pour the apple mixture over the beans and mix well. Bake in a preheated 375 degree oven for 1 hour.
In a large skillet, cook the bacon pieces until crisp; remove and drain fat (I save the fat to use in recipes). Add in the ground beef, onion and bell pepper; cook over medium-high heat until no longer pink; drain the grease. To the skillet with the ground beef add in the garlic, chili flakes, seasoned salt, black pepper and return the bacon to the skillet; cook stirring with a wooden spoon until the beef is slightly browned (about 8 minutes). Add in the two cans of undiluted tomato soup, tomato sauce, 1 tablespoon brown sugar, water and sliced mushrooms; stir and simmer uncovered over low heat for about 50 minutes (the longer you simmer the thicker and richer it will be, you can simmer up to 1-1/2 hours if desired). If the mixture is too thick then add in more water and simmer for more time. At this point you may season with more salt and pepper to taste if desired. Meanwhile cook the pasta in boiling water until al dente; drain. When the sauce has finished cooking mix in the cooked pasta, then sprinkle the top with grated cheese and place under the broiler to melt, or if your mixture is very hot the cheese will melt by itself. Spoon out of the skillet onto plates.
Sauce:Melt margarine in a saucepan over low heat. Stir in flour then gradually add the half and half. Cook over medium heat until thickened, stirring constantly. Add remaining ingredients and simmer over very low heat while preparing fish. Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish. Add milk, salt, and pepper to the fish. Cover with waxed paper and microwave for 3 minutes on full power. Remove fillets from baking dish, discard liquid and then put the fish back into the dish. Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.
To make the sauce. In a large saucepan, melt the butter. Add the shrimp and mushroom caps and cook for ten minutes over medium low heat. Add green onions, crawfish tails, wine, lemon juice, Worcestershire sauce, bay leaves, thyme, pepper and salt, and simmer gently for 15 minutes, stirring occasionally. As the sauce is cooking. In a shallow bowl, mix the beaten egg with the milk to create an egg wash. Place the flour in a second shallow bowl or plate. Place a large skillet over medium heat and warm the oil. Dip each fish fillet in the egg wash and dredge in the flour. Pan fry until a light golden brown, turning once. Place the fillets on serving plates and top with sauce. Note: The Caribbean Room serves these with tiny boiled potatoes with parsley.
Cut up the squash into chunks (do not peel) and dice the onion (you'd better peel the onion). Cover with water, add salt& pepper to taste and boil just until tender - let's say about 15 minutes. Drain and mash, adding the butter after draining the zucchini, but while the zucchini is still hot enough to melt it. Mix one cup of the cheese and all the remaining ingredients with the mashed squash (If the zucchini is still extremely hot, you should mix a small amount of it into the beaten eggs, then add this along with the remaining ingredients). Pour into buttered oblong pan (about 10 inches by 13 inches) and top with remaining 1/2 cup cheddar cheese. Bake at 350 degrees for 30 to 40 minutes, or until center is set. Check it with a knife blade near the center. Does it come out clean? It should. I made this once with mild cheddar. Never again; it was very bland. Use sharp or even extra sharp cheese. NOTE: To address some of the reviews - this is not supposed to be "fluffy" or anything like a souffle; you do not have to press out every bit of liquid from the zucchini after cooking - just drain it really well and then mash; it *is* supposed to be somewhat like a custard and some folks think the texture is kind of like a vegetable quiche.
To make the vinaigrette, mix together the oil, vinegar, paprika, cumin, garlic, parsley, salt and pepper. Cook carrots in boiling water to just tender. Drain. Toss with the vinaigrette and leave at room temp for 3-4 hours, tossing twice. Serve at room temp.