HumbleIntelligence/food-ner-1-Million huggingface dataset:
***Add more ice cream or reduce the amount of milk to thicken the shake to desired thickness. Also, if you do not like pears, don't be afraid to switch it for something such as a banana or another fruit. Chop the pear into quarter-sized pieces. Add pear, ice cream, milk, and vanilla into blender. Blend ingredients on low for 30-60 seconds. Serve *You can also try serving this shake in a frosted glass for extended clill. Enjoy :).
Mix all ingredients. Pour into ice cream maker and follow directions for ice cream. For Strawberry Margarita variation: Add 1/2 cup pureed strawberries.
In a cocktail shaker add three cubes of ice. Add remaining ingredients. Shake well, strain into a chilled champagne saucer. Can also be served on the rocks.
Preheat oven to 425 degrees F. Bring water to a boil in a large pot and add 2 Tbsp salt. Cook pasta 2 minutes fewer than the package directs. It should be too firm to eat. Drain and rinse under cold water until cool. Drain and put in a large bowl. Meanwhile, warm olive oil in a large skillet over high heat until smoking. Add onion and cook until light golden brown (5 minutes). Add mushrooms and cook until they have given off their water and it has evaporated (8 to 10 minutes). Add wine, spaghetti sauce, butter and salt and pepper to taste. Reduce heat to medium and cook until thickened (5 minutes). Add mushroom mixture to bowl with the pasta. Add mozzarella and mix together. Transfer pasta to a baking dish and top with grated Parmigano-Reggiano. Bake until bubbling and crusty on top (20 minutes).
Preheat barbecue to medium. Brush one side of baguette slices with olive oil. Grill until lightly charred. Remove from heat and cool. Combine goat cheese and cream in bowl of electric mixer outfitted with the whisk attachment; process until well blended. Add honey and process until combined. Place mixture into a piping bag fitted with a large star tip. Squeeze goat cheese mixture onto baguette slices. Add black pepper. Top with chives. Cover and chill until ready to serve.
Lightly butter, or spray with a non stick vegetable spray, the bottom of a 13x9x2-inch (33x23x5-cm) baking pan. Line the bottom of the pan with parchment paper and sift three tablespoons of confectioners' sugar onto the bottom of the pan (this will release the set marshmallow from the paper). Place 1/2 cup cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about two minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat. With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream). Add vanilla extract and beat to combine, about 30 seconds longer. Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours. Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks. Makes about 24 - 2 1/2 inch marshmallows.
Add green beans to a pot of water and cook until the beans are tender---about 20 to 30 minutes,and drain well. I believe that canned green beans could be used. In a frying pan, add olive oil and garlic; saute the garlic, but make sure the garlic does not get brown in color. Strain the tomatoes and discard liquid; smash up the tomatoes with a fork and drain away any excess juice. Add the tomatoes to the olive oil & garlic and season with salt and pepper; cook for 10 to 15 minutes. While the tomatoes are cooking, the water will begin to evaporate, and you will notice more of the olive oil; that is when the sauce is ready. Add the cooked green beans to the frying pan and incorporate the sauce with the greens beans, serve.
Remove stems, wash and sort grapes. Place in a towel lined bowl to dry while you do the rest of the prep. Toast almonds. Set aside to cool. Whip together cream cheese, honey, and milk. Stir in pecan. Fold in grapes. Sprinkle top with brown sugar. Try not to eat it all.
Preheat oven to 350 degrees. Coat a 2-quart casserole with nonstick cooking spray. In medium saucepan, over high heat, thaw frozen pierogies in boiling water for 5 minues. Drain: set aside. In large saucepan, over medium heat, combine soup, mushrooms, peas and chicken. Cook stirring about 5 minutes, or until heated through. Place pierogies in casserole. Place vegatables over pierogies. Sprinkle with grated cheese. Bake 15 minutes.
Preheat oven to 425. Cook the chopped broccoli in your microwave according to package directions, then spread on the bottom of a 9x13 baking dish. Mix together the soup, chicken, and sour cream. Spread mixture on top of the broccoli. Sprinkle the cheese all over the chicken mixture. Crush your crackers (I do this by leaving them in their stacks and carefully rolling my marble rolling pin over them). Then mix your melted margarine with your crackers. Spread the buttery crackers all over the cheese. Bake for 25 minutes at 425 degrees.
Soak ducks in salt water all night. Drain and rinse ducks. Salt and pepper ducks inside and out. Stuff them with oranges and celery. Place ducks in roasting pan on a rack with water in the bottom. Pour sherry and orange juice over ducks. Roast 5 hours at 325 degrees.
Slice open the squash, seed, then rub flesh with olive oil. Cover and bake at 375* for 30-40 min until tender. Remove and set aside until cool enough to handle. Don't turn off the oven. Meanwhile, dice the apple into 1/2 cubes and set aside in a bowl. Stir in juice of 1/2 lemon to prevent browning. Dice onion into 1/2 in pieces and add to the apple. Heat a skillet over medium heat, then crumble in the sausage. Saute until no longer pink, and some spots are crisping up. Without draining off the fat, add in the apple and onion mixture. Season with salt, pepper, sage and red pepper flakes. Cook stirring for several minutes until crisp tender. Remove from heat and return sausage mixture to bowl. Remove squash in big chunks, leaving 1/2 of flesh in shell. Stir squash, 2 T butter and honey into sausage mixture, then pile mixture back into squash halves. Dot squash with remaining T butter, then return to oven. Bake uncovered until piping hot and crisp on top, about 20-25 minutes.
Heat oven to 375°F In small bowl, mix all ingredients except dough until well combined; set aside. Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake at 375°F for 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.
Place chiles in a medium skillet over medium heat. Cook for a minute on each side or until chiles are fragrant and toasty. Place in a blender or food processor with cherries, broth, onion, raisins, tomato paste, cocoa, oregano, cumin, cinnamon and garlic; puree until smooth. Transfer to a medium saucepan and cook over medium heat for about 15 minutes to thicken, stirring frequently. Season chicken lightly with salt and pepper. Grill for 5 minutes on each side or until lightly charred and cooked through. Coat liberally with cherry mole sauce and cook for a minute more on each side. Transfer to a serving platter and top with additional sauce, sesame seeds and cilantro.
In a saute pan, heat the olive oil until hot but {NOT} smoking. Saute the garlic for about 1 minute, being careful not to burn! Add the mushrooms and cook 1 minute. Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes. Garnish with the fresh parsley and serve immediately. Serve with lemon slices. Heaven is these mushrooms scooped up with crusty bread! Trust me!
Heat butter in 12 inch skillet. Add salmon; cook on med for about 12 minutes, turning occasionally. In small bowl mix remaining ingredients. Place salmon on plates. Pour sauce into skillet; heat through. Drizzle on salmon.
Sprinkle the beef cubes (mine were pretty small, maybe 1/2") with salt and pepper and brown in batches in oil over medium-high heat. Be sure to leave enough space between the beef chunks so that they actually brown and don't steam/boil when they release their liquid. In the bottom of an oven proof lidded glass or ceramic baking dish (or a crockpot), layer onion and cabbage and top with beef. Repeat layering, finishing with beef. Open the tomatoes use them and the liquid with them to deglaze the pan in which the meat was browned. Break up the tomatoes while you do this. Pour contents of the pan over the layered meat, cabbage, and onions. Cover the pot and place in a slow oven (about 200-250 degrees F) for about 2 hours. Check meat for tenderness and serve or continue cooking until tender. Serve with sour cream or feta cheese.
Place sliced apples in a large mixing bowl & gently mix all the ingredients together. Lightly grease a 1-1/2 to 2 quart casserole dish w/ cooking spray. Place apple mixture in casserole dish & bake, covered, for 45-50 minutes at 350*F. Stir every 15 minutes or so. Once apples are soft, cook for another few minutes to allow the cinnamon sauce to thicken. Serve warm.
Preheat oven to 350 degrees F. Melt butter in a 10-inch cast iron skillet or a 10-inch cake pan with 2-inch sides; sprinkle with 1/2 cup SPLENDA(R) Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple and cherries over SPLENDA(R) Brown Sugar Blend mixture; sprinkle with pecans. Set aside. Combine flour, SPLENDA(R) Sugar Blend for Baking, baking powder, baking soda and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed). Stir together buttermilk, egg substitute and vanilla in a small mixing bowl; add 1/3 of the buttermilk mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure with next 1/3 of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; invert onto plate. Serve warm or at room temperature.
Remove seeds from dates and chop them finely. Add 6 tbsp of water and keep on low flame for 2 minutes Remove from fire. Add 1/2 tsp soda-bicarb. Keep aside for 15-20 minutes. Sift flour with baking powder. Keep aside in a bowl. Mix dates and walnuts with flour. Beat oil and condensed milk very well. If using eggs, then first beat oil and sugar, then add eggs one at a time. Beat well. Add vanilla essence and mix. Add flour and mix lightly. Bake in a preheated oven at 175C/350F for 45 minutes or until a toothpick inserted in the centre comes out clean. Let cool for 10 minutes before taking out of the cake pan.
In a a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Drain grease. Stir in rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil, then remove from heat. Add 1 cup of the cheese, stir until melted. Transfer to a greased 11x7x2 inch baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter, sprinkle over cheese. Bake, uncovered, at 350 for 15-20 minutes or until cheese is melted.
Preheat oven to 350 degrees. Beat eggs, water and vanilla until thick and foamy but not stiff. Stir in pecans until thoroughly coated with egg mixture. Mix dry ingredients thoroughly in large measuring cup. Pour over pecans and stir well. Making sure the dry ingredients get a chance to coat all pecans. Pour the mixture into a 9 X 13 baking pan and bake fore about 35-40 minutes turning over and breaking up the pecans (they will stick to the pan and to each other) every 10 minutes or so. Cool to warm before eating. They do taste great warm!
In a pot, combine spareribs, soy sauce, brown sugar, salt, pepper, star anise, bay leaves, garlic and water. Cover and cook over low heat, adding more water in 1/2 cup increments as needed, for about 1 hour or until meat is fork tender and sauce is thickened. Serve hot with rice.
In a large stockpot, bring the chicken, onion, carrots, celery, dill, parsley, bay, peppercorns, cayenne pepper, salt, and water to a boil. Decrease heat to low and simmer until the chicken is tender (50 minutes). Remove chicken from pot and set aside to cool. Let stock continue to simmer for another 15 minutes, then strain into a clean stockpot and set aside. Using two forks, shred the chicken (removing any meat clinging to the bones). In a small mixing bowl, combine the orange juice and lime juice. Break the chiles into pieces and soak in the juice mixture for 20 minutes. Transfer to a blender and blend until smooth; set aside. In a large skillet, melt the butter, then saute the onions with the turmeric until the onions are soft and translucent (8 minutes). Add the garlic and cumin and saute for another minute. Soak the bread in the evaporated milk. Add the blended chile mixture to the skillet and cook until the liquid cooks off (10 minutes). Skim off any fat that may have risen to the surface on the cooling stock. Add the soaked bread to the skillet (discarding the milk) and cook, stirring constantly for 30 seconds. Add the contents of the skillet to the stock along with the walnuts, potatoes, and cheese, and cook, stirring occasionally, until thick enough to coat the spoon (30 minutes). Add the chicken meat, and let simmer 10 more minutes. Ladle the stew into bowls and garnish with the sliced eggs.
Mix first five ingredients together and heat. Sprinkle each serving with chips and cheese. Add hot pepper sauce for those who are so inclined.
Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil. Cook over high heat until mixture thickens, about 3 to 4 minutes. Salmon: Remove any bones from the salmon. Brush with olive oil and season lightly with salt and pepper. Grill salmon over moderately hot coals on both sides until just cooked through. Place on warm plates, drizzle glaze over and serve immediately.
Chop onions and cilantro. Combine all ingredients in a crock pot. Cook for 4 hours on High or cook for 8-9 hours on Low. Ladle soup in bowls and garnish with a dollop of sour cream and a sprinkle of shredded cheese.
Preheat oven to 350°F. Butter and flour 12-1/2 cup muffin tins. In a double boiler (or bowl over pot of water), melt chocolate with butter, whisking til smooth. Remove from heat and whisk in sugar. Whisk in eggs, one at a time. Add reamining ingredients, whisking until smooth after each addition. Divide batter among prepared tins (with 1/3 cup scoops, then top off each), and bake until tester comes out clean 20-25 minutes. Turn cakes out onto rack and serve warm or at room temperature.
Preheat oven to 350°F. Boil chicken breast until tender; drain and cube. Spread evenly over the bottom of a square casserole dish. Salt and pepper to taste. Mix sour cream and chicken soup in a separate bowl. Spread the sour cream and soup mixture over the chicken in the casserole dish. Crush the Ritz crackers and spread over top of the casserole. Spoon melted butter on top over all. Bake in a 350°F oven until top is golden brown, approximately 20-30 minutes.
Cover the potatoes with water and bring to a boil, turn the heat to medium but keep the potatoes boiling. Add kale to the boiling potatoes. When potatoes are soft drain the potato kale mixture Add ricotta and butter, salt and pepper to the drained potatoes and kale - mash coarsely. Serve.
Sprinkle the chicken with kosher salt and pepper. On a cookie sheet, place rosemary sprigs, thyme sprigs and garlic. Arrange flattened chicken on top and sprinkle with olive oil. Place chicken in 400° F oven for 20 minutes. Pour sherry vinegar over chicken and cook additional 15 minutes. Place lemon slices over chicken. In a small bowl, mix together the honey and chipotle sauce. Brush over lemon slices. Bake chicken additional 10-15 minutes, brushing with honey sauce (use foil to cover chicken if it starts to burn). Test for doneness by inserting an instant read thermometer into the thickest part of the thigh. It should register 180°F Remove chicken to platter and sprinkle with almonds and parsley. Enjoy!
Heat oven to 350°F Peel and mince garlic. Mix soy sauce, brown sugar, garlic and ginger until sugar has dissolved. Put chicken in 9x13 pan and pour teriyaki sauce over it. Cover tightly with foil and bake for at least one hour or until chicken is cooked through. I bake it for about 2 1/2 hours and the chicken is falling off the bone! I usually double the sauce for extra on rice. *This is even better if you marinate the chicken for at least 2 hours in the sauce before cooking - especially before grilling. **If cooking in an electric roaster, make sure you have enough sauce to cover chicken. Bake covered at 325°F for about 4 hours.
Dissolve jello powder into 1 cup boiling water. Put 4 ice cubes into a measuring cup and fill with water to make 1 cup. Add to dissolved jello. Cool 5 minutes. Beat in pudding powder until mixed. Chill 15 minutes. Fold in cool whip and chill 10 minutes.
Rinse the livers and pat dry. Cover with the Port, and chill for 2 hours. Melt 3 tablespoons of the butter in a medium skillet. Add the shallots, garlic, and thyme. Cook over medium low heat, stirring, until softened but not browned, about 3 or 4 minutes. Remove the livers from the Port (reserve the Port) and add to the skillet. Continue to cook, without browning, until the livers just start to change color, another 3 to 4 minutes. Add the Port and simmer for 2 minutes. Place the liver mixture in a blender, and puree until smooth. Add 3 more tablespoons of butter, and puree again until smooth. Add the cream, and pulse until it is incorporated. Season with salt and pepper. Spoon into a 3 cup container (terrine, loaf pan, mason jar) and smooth the surface of the pate. Chill for 1 hour, until it just starts to firm up. Melt the remaining butter, and pour over the top of the pate, covering it completely. Refrigerate overnight or up to a week. Serve on toasted baguette slices or other crusty bread.
Place ice cream in blender, pack down. Mix extract and milk, pour into blender. Add Oreos, mash into ice cream. Run blender at lowest speed for 10-30 seconds, stop and scrape ice cream from sides into center. Repeat until texture is as desired, usually only 2 times. Suggested variations include: M & Ms rather than Oreos, orange juice and orange extract instead of milk and mint, 2 tbs peanut butter and no flavor extract, light coffee ice cream and no flavoring extract, or chocolate syrup and bananas. Serve in a chilled mug.
Follow basic home canning directions. No pectin needed b/c it's in the grape skins and seeds.
In a small saucepan heat together butter and water just until boiling, stirring to melt butter. Sift together powdered sugar, dry milk powder, coco powder and salt into a large bowl. Add melted butter mixture. Stir until well blended. Stir in chopped nuts. Turn into a buttered 8x8x2 inch pan. Chill several hours. Cut into squares.
Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag. Trim fat from meat and add to marinade. Marinate in refrigerator for at least 6 hours. Remove meat from marinade and place on spit over indirect heat. Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.
In a large bowl, combine the chicken, onions, cabbage, and carrot. For the dressing, in a small food processor, combine all the dressing ingredients listed; cover and process until chopped and well mixed. Pour the dressing over the chicken and vegetables and toss to coat well. Place a tortilla on a plate, place a lettuce leaf on each tortilla and top with the chicken mixture. Roll up tightly and slice in half for serving.
Puree chickpeas, 1/2 cup of broth, and peanut butter. Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes. Stir in curry powder and cumin, saute another minute. Add remaining broth, tomatoes, and chickpea puree. Stir in smoked turkey breast. Simmer 5 minutes. Season with cayenne and sprinkle with cilantro.
For Ume Paste/Ume Bishio: First soak umeboshi in water for 3-4 hours to remove some of the saltiness. It is best to change water every hour. Remove umeboshi pits by using a small knife. Mince very, very finely until paste or use a food processor and pulse until it is a smooth paste. Using a small pan, combine ume paste, sugar, and mirin over low heat. Turn down to simmer and stir frequently. It is done when the paste becomes shiny. This usually takes about 10-13 minutes.It will take on a beautiful shiny appearance and color. Remove from heat. Gather shiso leaves and roll into pencil shape. Slice thinly into chiffonade. Place butter in a large bowl and beat until creamy. Combine 3 T ume paste and mix well. Boil spaghetti until al dente and drain. Mix spaghetti with butter/ume mixture along with thinly sliced shiso in the bowl. Serve either hot or at room temperature.
Lightly grease bottom of small muffin tins. Can use regular size muffin tin, but will reduce the amount of tarts produced with no affects to flavor. Crust:. Cream butter and sugar until light. Beat in egg, vanilla and flour. Drop a rounded teaspoon of crust mixture into each greased small muffin cup, pressing batter over bottom and up around sides, leaving inside hollow; a coating 1/4 inch thick. Almond Filling:. With electric mixer, gradually add sugar to beaten eggs, beating until incorporated. Fold in ground almonds (or almond paste) and divide equally over crust. Bake until set and browned at 325 degrees 25 to 30 minutes.
Place whole shrimp in a single layer in an oven proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough, add more. Add lots of salt, lemon juice, Tabasco and Worcestershire sauce. Remember that you are seasoning through the shells. Cut up a good amount of butter on top of shrimp and broil until shrimp are cooked, about 15-20 minutes. Be sure and taste to see if they are done. Serve these in bowls with lots of napkins. Have hot French bread to sop up the sauce.
Mix together butter, cream cheese, mayonnaise, garlic salt, pepper, Worcestershire sauce, and lemon juice. Stir in onion, celery, and shrimp. Serve on crackers or party rye bread.