HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix whipped topping mix, milk and 1/2 teaspoon vanilla extract. Add Splenda and beat with an electric mixer on low speed until blended. Beat on high speed for 4 minutes or until topping thickens and forms peaks. Set aside. In a separate bowl, mix crushed pineapple (including juice) with pudding mix, sour cream, 1 teaspoon vanilla and 1 teaspoon rum extract. Gradually add whipped topping mixture into pineapple mixture, folding gently to incorporate. Spoon pie filling into prepared reduced-fat graham cracker crust. Cover and chill overnight before serving. Note: Using whipped topping mix rather than prepared, fat-free, non-dairy whipped topping will ensure a better texture and will allow the pie to better maintain its shape.
Preheat the oven to 425 degrees. Butter a 9x13 baking dish. One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper. Roast for 20 minutes until softened and browned in spots, and then let cool. Discard thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices. On another rimmed baking sheet, toss the broccoli florets with 1 tbsp olive oil and season with salt and pepper. Roast for 15 minutes until crisp-tender. In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add Onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm. In a pot of salted, boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup. of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
Making crust: In large bowl combine cookie crumbs, sugar, and melted butter until combined. Press crust over the bottom and sides of the pie pan and put into freezer for 1 hour.(9-inch pie pan). Making the Filling: Put heavy cream in chilled bowl and beat using electric mixer on medium speed until stiff peaks form. Put the cream cheese and sugar in a bowl and beat until smooth using mixer on medium speed. Scrape down the bowl. Add the peanut butter and vanilla, and beat until combined. Fold in half of the whipped cream gently, but thoroughly, then fold in the remaining whipped cream until completely combined. Spoon the filling into the frozen crust, spreading evenly. cover the pie and refrigerate it for 2 hours. Making the Topping: In glass bowl covered in plastic wrap, heat the chocolate and cream on high in microwave for 30 second intervals, stirring until smooth. Pour over the top. Refrigerate for 3 hours and serve. TIP: to firm up faster, place it into the freezer for 30 minutes, then transfer back to the refrigerator. But don't forget to take it out of the freezer after 30 minutes.
Heat oven to 350°. Combine flour and powdered sugar. With a fork or pastry blender, cut in the butter until it resembles coarse crumbs. Press firmly into a 9" square and ungreased pan. Bake 10 minutes, set aside. In a small bowl, combine flour, sugar, baking powder and salt. Add eggs and beat well. Stir in cherries, coconut and nuts. Spread over crust. Return to oven and bake 25-30 minutes until light golden brown. Cool completely on a rack. Cut into bars then sprinkle powdered sugar over the bars. I cut these into small bars and put them in little foil cups.
Freeze your ripe banana. Cut banana in to cubes. Put in blender. Add peanut butter and milk. Blend til smooth.
Melt butter in large soup pot and cook onions until they are golden brown. Stir in flour and cook for about 2 minutes. Add beef stock and bring to a boil. Turn heat down to low and simmer soup gently for 30 minutes. Add salt and pepper to taste. Mix all cheeses together. Ladle soup into 6 bowls that can go under a broiler, and float one piece of toast in each. Sprinkle toasts with the cheese mixture. Place bowls under broiler until cheese melts and begins to brown. Enjoy!
Pick over lentils and wash. Dice bacon, and render in large pot to accommodate all ingredients. Sautee onions, carrots, and celeriac or celery leaves about 5 minutes. Add stock on lentils. Bring to a full boil. Reduce heat and cook for 1-1/2 to 2 hours. Can also be cooked in a Crockpot about 4-5 hours on medium, 6-8 hours on low. Add sausage or smoked ham cut into bite size pieces. Optional: Melt lard or margarine or butter and caramelize the coarsely chopped onion, individually add to lentils at the table. Vinegar can be added to personal taste at the table also. Sourdough bread with caraway seeds is a great accompaniment.
Method: Preheat oven to 350. Cream shortening and sugar. Beat in egg and vanilla. Sift together soda,salt and flour, and add to creamed mixture alternately with buttermilk. Toss rhubarb with the tbsp of flour and mix gently into batter. Spoon into 9x13 pan and smooth surface. Topping: Combine all ingredients and sprinkle over batter. Bake for 50- 60 minutes.
Brown the beef in the oil for apprx 5 minutes. Add remaining ingredients, stir well and simmer for 10 minutes. Serve over noodles or rice.
In a medium saucepan, cook leek in oil over medium-low heat, stirring occasionally, until softened. Add curry powder and turmeric and cook, stirring, until fragrant, about 30 seconds. Add garlic, squash and water and simmer, stirring occasionally, until squash is very tender, about 15 minutes. Cool mixture slightly and in a blender puree in batches until smooth, transferring to a bowl. Season soup with salt and pepper. Chill soup, covered, at least until cold, about 6 hours, and up to 1 day (after that, it will lose its fresh taste). Before serving, season with salt and pepper, if necessary. Serve soup with dollops of sour cream and chutney.
Lightly grease casserole. Cut 3 slices of bread into 3 strips each. Fit into casserole. Sprinkle with salt, pepper and 1/3 of the onion. Add 1/3 of the cheese. Repeat layers two more times. Beat eggs, add milk, Worcestershire sauce and mustard. Pour over bread mixture. Allow to set in the refrigerator overnight. Take out 2 hours before baking. Preheat oven to 325 degrees Fahrenheit, then bake for 50 minutes.
Turn the machine quickly from variable speed 1 to 10 then flip the switch to high. Push the ingredients down into the blades until the entire mixture is blending. I find it easier to push the food continuously down one corner of the container and eventually it begins to blend. The apple may require a bit of "pounding" before it begins to mix (this is a great anger management recipe! :-). When the mixture is first blending it should be so thick and slushy (from the ice) that it is thick like a thick "slushy". If it is too liquid at the beginning, add more ice so it is thick and "slushy". This allows you to blend for 1-2 minutes without warming the drink up from the friction of the blades. It also allows you to break the foods down to the most bioavailable (cellular) level. This is a "beginner" Green Smoothie that 98% of the population will love!
Combine all ingredients in a resealable plastic bag and shake until completely mixed. Add to browned ground beef along with 1/2 to 1/3 cup water and cook until reduced to desired consistency.
Sprinkle roast with salt and pepper. Place in slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 to 10 hours.
Preheat oven to 450f degrees. On floured surface, unroll pastry. Roll out to approximately a 10 inch square, about 1/4 inch thick. Using a 3 inch round cutter, cut out 16 rounds, gathering and re-rolling scraps as necessary. In a bowl , mix chorizo with cheese;. place scant 1 tablespoon in center of each round. Lightly brush edges with water; fold pastry over to create half moon shapes. Pinch edges to seal. Place on parchment paper-lined rimmed baking sheet. In a small bowl, whisk together egg, 2 teaspoons water and paprika; brush on tops of puffs. Bake on center rack of 450f degree oven, 10 to 12 minutes until golden.
1. Brown ground beef in skillet and drain fat. 2. Add chili powder and cook for a few minutes. 2. Add all remaining ingredients and simmer for 15 minutes.
Hull the fruit, save a dozen whole berries for garnish. Liquidize or mash them and pass them through a fine sieve to remove pips. Beat in the sugar until dissolved, add water (if using) and strained lemon juice and pour into a freezing container. Freeze for 40 minutes. Remove and beat with a "silver" or "wooden" spoon and freeze again for 4 hours. Serve in tall glasses. Garnish with whole berries.
In saucepan, melt butter. Cook onion until soft. Cool slightly. Mix onion mixture, bisquick, herbs, milk and eggs; beat on high for one minute. Stir in remaining ingredients. Spread in greased and floured 9" round pan. Bake at 400 degrees for about 40 minutes until wooden pick comes out clean. Cool slightly and remove from pan.
Cook the pasta according to the directions on the package and drain. Rinse under cold water, then drain again. Combine the pasta and all other ingredients, except the salt, in a bowl and toss gently until the pasta is evenly coated and all ingredients are blended. Season with salt, to taste. Cover and chill for at least five or ten minutes before serving.
Pound chicken flat until very thin. I place my chicken in a zip lock bag while pounding to keep the mallet from sticking to the chicken. Remove skins from sausage, unless you have bulk sausage. In large skillet, cook sausage until done. Pour off most of the fat, leaving drippings in pan. Spread 1/4 of the sausage on each chicken breast and place a cheese stick at one end of the flattened chicken. Roll up the chicken over the cheese, then fold in the sides continuing to roll the chicken breasts like an egg roll,encasing sausage and cheese. In a bowl, mix flour, salt and oregano. Dredge chicken rolls in mixture. In pan drippings, brown chicken on all sides over medium heat. You do not have to cook completely, just brown. Remove chicken from pan. Add olive oil to skillet; then saute onion, peppers, and mushrooms for 1-2 minutes. Add chicken rolls to skillet, then tomatoes, red pepper flakes wine, basil and pepper. Cover and simmer 25 to 30 minutes.
Soak the skewers for an hour. Set charcoal alight. In your handy mortar grind the Oil, Garlic, Paprika, Oregano, Salt, and Peppercorns. Skin, debone, and de-fat the chicken. Cut into 1/2 cubes. Rinse, pat dry, stir into Marinade. Coat well. Thread the Onion, Chicken, Peppers, and Cherry Tomatoes alternately onto the skewers. Grill over medium coals for 15-20 minutes'til everything is done. This works well grilled over a hibachi or other small grill on a picnic. Prepare everything at home and do the grilling at the picnic site. It's almost as good cooked under the broiler at home.
Over high heat, melt clarified butter or neutral oil in pressure cooker. Saute mushrooms and shallots (and optional porcini mushrooms or bacon) until the mushrooms and shallots turn golden, about 12 minutes. Add the water, sherry, and port or Chardonnay. Combine with mushroom mixture. Secure lid, and pressure-cook at 1 bar (low pressure) for 25 minutes. (Start timing as soon as full pressure has been reached. (If your stovetop runs hot and you have difficulty maintaining only 1 bar of pressure, either double stack burner grates or use a heat diffuser.). Remove from heat. Let cooker depressurize naturally. Strain the stock through a fine sieve. Discard the solids. Measure 2 cups of the mushroom stock (500 mL or 500 g). Into the measured 2 cups stock, blend white miso and soy sauce. Allow to infuse for 4 minutes. Strain. Season the jus with salt to taste and/or sherry vinegar to taste. Serve the jus warm.
In a large soup pot, melt butter. Add onion, bell peppers and garlic and saute until tender. Briskly stir in the flour. Add the chicken broth and stir well. Stir in the potatoes, chives and pepper; bring to a soft boil. Reduce heat and gently simmer for about 20 minutes or until potatoes are tender. *Stir FREQUENTLY to prevent sticking on bottom. Add half and half and cheeses; stir constantly until cheese is melted. Add salt; if needed to taste. Serve.
In heavy skillet or dutch oven, brown lamb shanks in hot olive oil. Remove shanks and set aside. Saute onion, garlic and spices in oil until onion is soft. At this point you can transfer the entire dish to the crock pot, or cook it in the dutch oven. Add salt, barley, tomatoes, tomato paste, water (and wine if desired) to shanks. Make sure all the barley is immersed in liquid. TO BAKE: Cover Dutch oven closely and bake in a 325 degree oven for 3 hours or until shanks are very tender and falling off the bone. CROCKPOT: Cook the dish on "Low" for at least 8 hours. I found it easiest to assemble the night before and then just plug in the crockpot when I leave for work in the morning. In either case, turn off the heat and let the dish sit uncovered for 10-20 minutes. Use a tablespoon and skim off any excess fat from the top before serving.
Place chicken in 13 x 9 baking dish and top with green pepper, onion and mushrooms. Combine remaining ingredients and pour over chicken. Bake at 350 degrees for one hour.
NOTE: TO PREPARE A SINGLE SERVING OF THIS SEASONING FOR JUST ONE BATCH TACOS, FOLLOW THIS CONVERSION RECIPE (YIELDS 4 LEVEL TABLESPOONS): 1 tablespoon masa corn flour, 1 tablespoon instant onion flakes, 1 1/4 teaspoons ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, 3/4 teaspoon Lawry's Seasoned Salt, 1/2 teaspoon beef bouillon powder, 1/2 teaspoon chicken bouillon powder, 1/4 teaspoon unsweetened cocoa powder, 1/4 teaspoon ground black pepper, 1/4 teaspoon granulated sugar, 1/8 teaspoon garlic powder, 1/8 teaspoon ground oregano. (STEP ONE): COMBINE all ingredients well and store in a dark, cool place, tightly sealed. WHEN READY TO USE: Add 3/4 cup cold water and 4 level tablespoons of this seasoning into a plasic resealable container with a tight-fitting lid. SHAKE mixture well until dry ingredients are thoroughly dissolved in water. BROWN 1 lb ground beef in a skillet over medium-high heat while stirring without overcooking (drain ground beef if necessary). POUR shaken mixture into browned ground beef in skillet. RAISE heat to high; BOIL mixture for one minute, stirring. REDUCE heat to medium; COOK mixture, stirring occasionally, until very little liquid remains and ground beef is moist yet not soggy. COVER and reduce heat to medium-low. SIMMER for 5-7 minutes to steam and tenderize meat, and for flavors to infuse fully. FILL crisped taco shells with seasoned ground beef mixture, adding desired cheese and vegetable fillings; SERVE and enjoy!
Put potatoes in a 4- to 5-quart pan. Barely cover with water, put lid on pan, and place over high heat. When boiling, reduce heat and simmer until potatoes are tender when pierced, about 20 minutes. Meanwhile, Slice cheese; arrange in a shallow 8- by 11-inch casserole or 4 individual casseroles, each about 5 inches wide. When potatoes are cooked, drain off most of the water and keep warm. Broil cheese about 6 inches below heat until melted, about 5 minutes. To eat, put potatoes, onion, and pickles on dinner plates. Spoon hot cheese, a few bites at a time, over potatoes. Add salt and pepper to taste. If cheese in casserole gets hard, return to broiler to soften, 3 to 4 minutes.
Melt margarine in a pot, add flour and mix well with a whisk. Add about half of the milk and whisk vigurously to get rid of any lumps. Keep whisking until the mixture thickens and begins to boil. Add the rest of the milk and the spinach, whisk. Allow to boil for a few minutes. Keep stirring often as milk-based soups stick to the bottom of the pot easily! Add salt, sugar and white pepper, mix. Divide between soup bowls; peel boiled eggs, halve them, and place two egg halves on top of each bowl of soup.
Pre-heat oven to 450 degrees. Slice garlic very thin; shell shrimp; chop parsley. Bake garlic in oil in a small baking dish for 5 min.or until lightly colored. Add shrimp, 1 tbsp.lemon juice, salt and pepper to taste.Toss to combine. Bake until shrimp are just cooked through, about 6-8 minutes. Stir in rest of lemon juice. Sprinkle parsley over all; serve with crusty bread.
Preheat oven to 375°F. Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside. Melt margarine in a nonstick skillet over medium heat. Saute carrots, mushrooms, onion and garlic until tender, about 3 to 5 minutes. Stir in tomato and asparagus and cook 2 minutes more. Season to taste with salt and pepper; spoon vegetable mixture over cheese. Combine egg substitute and milk in a small bowl; pour over vegetable mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Yields about 1 1/2 cups per serving.
Oil a 5-pint casserole dish (such as a Corningware souffle dish) 8-10 inches in diameter and coat lightly with dry breadcrumbs. This will serve as your timbale mold. Put aside. For the meatballs, combine the beef, soft breadcrumbs, 2 1/2 tablespoons parmesan, parsley, 1 egg, salt and pepper in a bowl (add a minced clove of garlic, if desired). Mix thoroughly to achieve a medium-soft consistency. Add a second egg if the mixture is too dry. Form meatballs the size of a large cherry and fry in 2 tablespoons of oil until lightly brown (alternatively, bake in the oven at 350°F for 15 minutes). Simmer 1 1/4 cups of the sauce in a pot, drop in the meatballs, and simmer for 15 minutes. Set aside. For the pea filling, heat 1 tablespoon of the oil in a pan and add the bacon, the peas, a pinch of salt, and 1/4 cup water. Simmer for 15 minutes. Add the sausage meat and simmer, stirring occasionally, for about 10 minutes, until the sausage changes color. Stir in the chicken livers and the wine. Simmer for 5 minutes. Taste for salt and set aside. For the rice mixture and assembly, preheat the oven to 375°F Bring the beef stock and 1/2 cup of the spaghetti sauce to a boil in an ovenproof casserole, stir in the rice, cover and bake for 10 minutes. When it comes out of the oven the rice will be underdone and very moist. Stir in 3/4 cup parmesan, 2 well-beaten eggs, and some freshly-ground pepper. Mix thoroughly. Spoon 3/4 of the rice mixture into the prepared timbale mold, pressing firmly against the sides and bottom, leaving a hollow in the center. Cover the bottom of the hollow with half the mozzarella, then half the ham. Add the pea mixture, then the meatballs with their sauce, the mushrooms (here you could use sauteed cultivated mushrooms; it is more authentically Italian to use dried porcini mushrooms), and finally the remaining mozzarella and ham. Cover with the remaining rice, sprinkle the top with dry breadcrumbs and dot with butter. Bake in the oven at 375°F for one hour or until a golden crust forms. Remove from oven and let settle for 10 minutes, then unmold on a serving platter. Serve immediately.
Heat oven at 180°C. Beat eggwhites and sugar until stiff. Fold in coconut and nuts. Bake in round 26cm tray for 25 minutes. Melt chocolate in bain marie and cover the cake with chocolate. Decorate with walnut-halfes. Serve with whipped cream.
heat oil and butter over medium heat. add onion, mushrooms herbs, garlic and spices, sautee until browned and tender. add artichoke, break into small pcs while browning. add spinach. continue to stir and cook until all moisture is absorbed and mixture appears to be dry. add ricotta, mix well. add parmesian, mix well. create desired consistancey by adding cream or more parmesian. salt to taste (needs quite a bit). serve on crackers or chips.
In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside. In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so. Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.
Cut the fish into bite-size pieces. In a non-reactive bowl, combine the fish, lime juice, and salt. Marinate overnight in the refrigerator. Remove from the refrigerator, add the coconut cream, chopped onion, and chile just before serving. Sprinkle the tomatoes and bell pepper over the top. Serve on a bed of lettuce in coconut bilos (half coconut shells). Heat Scale: Mild.
With the rack in the middle position, preheat the oven to 450°F Line a baking sheet with parchment paper and butter the paper. Using a madoline, cut the potatoes into thin, nearly transludent slices; you should get about 24 slices from each potato. Avoid making the slices too thin, or they will shrink and break during cooking. Lay half the slices on the baking sheet. Brush with butter. Place 1 herb leaf in the centre of each slice and cover with another slice. Brush with butter. Sprinkle with salt. Bake for 6 to 7 minutes. Turn and bake for another 6 or 7 minutes or until the potatoes are a light golden colour.
Mix cornmeal, flour, salt and baking powder in a large bowl. In a small bowl, beat eggs and then add milk, pour this into the bowl of dry ingredients. Pour in the cream and butter. Pour the batter into a 13"x11" baking pan. bake in a 350F for 20-25 minutes.
Cut unpeeled cucumbers lenghtways in half and scoop out the seeds (discard the seeds) . Slice the cucumbers thinly. In a bowl, mix the rice vinegar, sugar , salt and water, stirring to dissolve the sugar. Add all ingredients and mix. Cover with clingwrap and set aside on the counter for around 40 minutes, turning occassionally. Refrigerate and use as required.
Combine all ingredients in a glass deep or large zip-lock bag and mix well. Add beef and marinate for several hours. Grill steaks, basting with marinade to desired doneness or place roast along with marinade in a baking dish and bake@ 350 degrees for 40-50 minutes for rare. If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare (140 degrees). I bake the tenderloin@ 350 degrees for about 2 hours for medium well. Let sit about 10 minutes before slicing.
Preheat oven 400°F. Heat oil in skillet large enough to hold spinach. Saute garlic and onion in skillet over medium heat until golden. Add spinach to pan and stir over medium heat until spinach is reduced and cooked. Drain in colander. Meanwhile, beat eggs until frothy. Add to spinach mixture. crush dill between fingers and add to spinach and egg mixture. Cool. In a small saucepan,melt butter. Prepare Phyllo as per directions on box (defrost 8 hours at room temperature before use). Separate three sheets of Phyllo dough and place on counter.Using a pastry brush,sparingly coat top layer with butter. Sprinkle with a tablespoon of breadcrumbs.Separate three more sheets of Phyllo on top of the first layer. Again, lightly brush with melted butter.Sprinkle with bread crumbs.Continue six times, or until you have counted a total of 18 layers of Phyllo. Evenly spread out spinach mixture onto the top. Starting with the long end, roll up as a jelly roll, keeping it as tight as you can. Place on buttered baking sheet seam side down. Bake immediately in oven 25 minutes. To serve, slice in one inch interval diagonally.
Set oven 350°. Set oven rack to middle position. Line a large cookie sheet with parchment paper. With an electric mixer, cream melted butter with sugars until light and fluffy (about 5 minutes). Add in the eggs and vanilla; mix well. Mix together flour, baking soda, baking powder, cinnamon, oatmeal and salt; mix well to combine. Add in the dry mixture to the creamed mixture; mix well until combined. Fold in the chocolate chips, strawberries (care not to break too many of the the berries when mixing in) walnuts and raisins. Shape into golf ball size balls. Place on a cookie sheet (leaving 2-inches apart). Bake for 12-16 minutes or until set. Cool ten minutes before removing to a wire rack.