HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare carrots & cut into julienne strips. Dissolve bouillon cube in 1/2 c boiling water. Cook carrots covered in bouillon 10 minutes. Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally. Stir in flour, salt, pepper, and 3/4 c water. Bring to a boil. Add carrots with liquid. Simmer, uncovered, 10 minutes. Add pinch of sugar.
Put 2-4 walnut halves apart to use as garnish. Mix walnuts, ricotta cheese honey and salt together, either in a food processor or by hand held blender. Taste and adjust salt to your liking. Put the spread in a bowl and garnish with walnut halves and sprinkle with half a tablespoon honey.
Preheat oven to 350 degrees. Mix the butter and both sugars until combined. Add the egg and applesauce, mixing until well blended (2-3 minutes). Mix in oats, flour, baking soda, baking powder, and salt. Fold in raisins. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely. To make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.
Cut livers in two, season with salt and pepper. Melt butter in saute pan and add livers; cook for one minute. Wrap each piece of liver in a strip of bacon and fasten with a toothpick. About ten minutes before serving, place bacon wrapped livers in a baking pan and broil until bacon is crisp. Drain on paper towels. Serve hot, either with toothpicks or on a small square of toast.
Toss together all ingredients and chill for 1 hour. Stir gently and serve.
Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth. Add zucchini, onion, and chicken; mix. Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter. Sprinkle cheese over chicken mixture and bake for 1 hour. Casserole should be golden brown and hot!
Place oreos in the food processor & pulse until roughly chopped. Add cream cheese and process until completely combined. Line baking pan with aluminum foil. Roll into ball and place on foil. Place in freezer until firm. Melt chocolate according to directions on package. Dip balls into chocolate to cover, place back on foil. Melt chips according to package. Pour melted chips in ziplock bag and cut the top off one corner. Drizzle with the melted chocolate chips as desired. Let chocolate set and serve.
In a large skillet or heavy bottomed pan saute the onions and butter on high heat for 2 minutes. Add the garlic powder and mushrooms and cook for five minutes, stirring frequently. Add the spinach, and continue cooking for about 10 minutes. Stir frequently. The mixture won't get 'dry', but you don't want it to be really wet. Add the cream cheese. Mix well until it all dissolves. Taste the mixture and add salt and pepper, if desired.
Preheat oven to 170c degrees. Grease and line a 20cm cake tin. Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar. Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients. Bake for 35 minutes or until golden on top. Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
Place the milk, scraped vanilla bean, cinnamon stick and lemon and orange zests in a saucepan and bring to the boil. Simmer for 5 minutes, then strain and set aside. Whisk the egg yolds with the caster sugar in a bowl for about 5 minutes, until pale and creamy. Add the cornflour and mix well. Slowly add the warm milk mixture to the egg and whisk continuously. Return to the saucepan and cook over low to medium heat, stirring constantly, for 5-10 minutes, or until the mixture is thick and creamy. Do not boil as it will curdle. Pour into six 1 cup ramekins and refrigerate for 6 hours or overnight. When ready to serve, sprinkle evenly with brown sugar and grill for 3 minutes or until it caramelises.
In a large bowl; place hearts of palm, tomatoes, black olives, and jalapeno. In a little bowl; mix oil, honey, lime juice, rice vinegar, capers, and garlic. Pour caper mix and cheese into the hearts mix and toss to coat. Chill then enjoy!
Combine juices, rum and Triple Sec. Fill blender with crushed ice. Blend until slushy. Serve in margarita glasses, garnished with fruit.
1. Preheat oven to 350 Degrees Fahrenheit. 2. Sift together cake flour, salt, baking powder and soda. Set aside. 3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes). 4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg. 5. Mix in sour cream and vanilla extract. 6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING! 7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly. 8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake). 9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan). 10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
Place the ricotta in a fine-mesh sieve or colander lined with cheesecloth. Cover with plastic wrap and let drain in the refrigerator for at least 12 hours, or up to 24 hours. Make the crepes. Preheat the oven to 350. Brush an 11 x 8 inch baking dish with some melted butter. In large bowl, whisk the granulated sugar and eggs together until pale yellow and smooth. Add the ricotta, lemon zest, and nutmeg and beat lightly until blended. Fold in the raisins. Place a crepe, lacy side down, on the work surface. Spread about 1/4 cup of ricotta mixture over the crepe and roll the crepe up like a jelly roll. Place the crepe, seam side down, in the buttered baking dish. Repeat with the remaining crepes and filling, arranging them side by side in the dish. In a small bowl, whisk the remaining melted butter and the liqueur together until blended and pour over the crepes. Bake until the filling is warmed through and the liquid in the dish is bubbling, about 20 minutes. Transfer the crepes to serving plates, spooning some of the butter sauce over each serving. Sprinkle with confectioners' sugar and serve immediately.
Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot. Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes. Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine. Transfer to pot. Season with salt and pepper. Toss; add more pasta water as desired. Serve.
Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes. Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds. Add soy sauce and continue to process one minute longer. Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover. Freeze up to 6 months. Use 1 tbl to one cup boiling water to make broth. Strain if you desire a particle-free broth. The salt content of the mixture will keep it from freezing so that you can scoop it straight from the container.
Pre heat oven to 350°F Brown rice in butter and pour into a casserole dish. Add additional ingredients and cover. Bake for 1 hour or until rice is tender.
Heat milk. Blend other ingredients together. Add warm milk to blender& blend. Heat& serve.
In a bowl, combine garlic powder, ground ginger, & onion powder. Add beef and toss. Put into quart sized freezer bag. Put frozen broccoli into separate freezer bag. In a quart sized freezer bag combine soy sauce, brown sugar, vinegar, cornstarch & water until smooth. (I made 22 recipes of this for my exchange, so I put 1 Tbsp of cornstarch in each bag, and lined them up on my counter. Then I mixed all the rest of the ingredients in a large bowl. Then I poured a bit more than 3/4 cup of the mixture into each bag and that came out about right). Seal bags tightly, lay flat on cookie sheets, and freeze everything. To cook from frozen: Defrost everything overnight in the fridge. Half hour before cooking, take everything out of the fridge so it can completely defrost. In a large skillet or wok, over medium-high heat, stir-fry beef in your choice of oil until beef reaches desired doneness. At the same time, warm up your broccoli a bit under some hot running water in a collander so that it doesn't cool down your stir fry when you add it to the pan. Add the broccoli and stir-fry another 2-4 minutes until broccoli reaches desired doneness. At this point you can add either or both of the optional veggies for flavor & color and the red pepper if you like it a little spicy. Next, add the contents of the sauce bag to the pan. Cook and stir for about 2 more minutes, until sauce thickens sufficiently. Sprinkle the whole thing with sesame seeds or peanuts if desired. Serve over hot cooked rice.
In a small bowl combine 2 tablespoons olive oil, with orange rind, orange juice, ginger root and 1/4 cup coriander. Season with salt and pepper. Spray 4 large pieces of aluminum foil with cooking spray and place on fish in the center of each. Divide orange mixture in 4ths and spoon into the body of each fish. Add 2 slices of the orange inside the fish. Wrap tightly and place on preheated grill. Grill over medium heat for about 30 minutes or until fish is done. Meanwhile combine yogurt, mayonnaise, lime juice, remaining olive oil and remaining coriander in a bowl. When fish are done remove from grill and unwrap. Be careful of the hot steam. Place on plate and pour 1/4th of the sauce over each fish.
In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through. Garnish with toasted almonds, if desired.
Cook pasta in boiling water until tender. In a small saucepan, heat milk over medium heat, until steaming. Whisk in cream cheese until smooth. Add Cheese and mix until melted. Toss with pasta to mix and season with salt & pepper.
Peel,and devein shrimp, retaining tails; set aside. Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done. Arrange coconut shrimp on large lettuce leaves on individual serving plates. Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Take a non stick heavy bottom pan and heat the oil. Put bay leaves, cloves, cinnamon first and then add onion, garlic, salt and black pepper powder. Saute for 2 minutes and add chopped tomatoes, salt and sugar. Keep covered and stirring for 10 minutes or until tomatoes are soft. Allow to cool to the room temperature. Add nutmeg now. Put the mixture in the blender and blend till smooth (Remove bay leaves before blending). Fill in a sterilised jar and keep refrigerated.
Rinse beans. In a large pot, bring 8 cups water and beans to boiling. Reduce heat; simmer, covered, for 1.5 to 2 hours or until beans are tender. Drain. In a 3.5 or 4 quart Crock-Pot, combine drained beans and rest of ingredients. Stir well, but try not to mash up the beans. Cover; cook on low for 10 to 12 hours, or high 5 to 6 hours. Stir before serving. For a 5 or 6 quart cooker, double the ingredients and follow directions above. For a 1 quart cooker, use 3/4 cup beans, 1/2 cup onion, 1/4 cup water, 1/4 cup molasses, 3 tablespoons brown sugar, a dash of pepper, and 2 ounces salt pork.
Cover shredded cabbage and refrigerate several hours or until well chilled. 30 min before serving time, mix ingredients in order given. Chill and serve.
Melt margarine in saucepan. Add flour and milk for your basic white sauce. Then add your frozen peas & salmon`and onions. Stir until creamy; salt & pepper to taste. Also if desired you can add some dill, garlic, or even bacon bites just to give that white sauce a little more flavor. You can serve this over rice, toast or pasta--make it a meal!
Pre-heat the oven to 350 degrees. Place a large ovenproof saute pan over medium heat and add the butter. When it begins to bubble, arrange the pineapple pieces in the pan and sprinkle with brown sugar. Reduce heat to low, and lightly brown the pineapple on both sides. Remove from heat and add the cinnamon stick, star anise, vanilla and half the rum. Place the pan into the oven and roast for 15 minutes, turning the pineapple half-way through. When the pineapple is soft and caramelized remove from the oven and stir in the remaining rum and return to the oven for 2 minutes. Allow to cool slightly, reserving the caramelized juices. To serve: Place a pineapple slice on one side of the plate and scoop of pistachio ice cream on other side. Drizzle reserved juices and lemon juice around the ice cream and pineapple and serve immediately.
Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot. Add water or broth and bring to a rolling boil. Reduce heat to low and cook covered, about 45 minutes. Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!
In a bowl, mix the chopped chicken with the chopped scallions, red pepper and half of the curry mayonnaise. Spread the mixture over three of the bread slices and sandwich with the remaining bread, press together well. Spread the remaining curry mayonnaise over the top of the bread and cut into 1 1/2 inch circles using a round cutter. Dip into paprika, chopped parsley or chopped nuts and arrange on a serving platter.
CAKE: In a bowl, combine flours, cocoa, baking powder, baking soda and spices; stir in walnuts, raisins and coconut. In a large bowl, beat together the egg substitute and sugars; add pudding mix and sour cream; stir in carrots. Add flour mixture all at once, mixing just until evenly combined. Spray a 13 x 9-inch cake pan with non-fat cooking spray, and line with parchment paper or waxed paper; then spray the paper with non-fat cooking spray. Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan. Let cool. TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese and neufchatel cheese until light; gradually beat in the cocoa powder and sugar. Cover and chill in the refrigerator for 30 to 60 minutes or until spreadable. Spread over the cooled cake.
Dressing: Make the dressing first, so flavors can blend while salad is being prepared. whisk together olive oil, vinegar,1/4 cup sugar, poppy seeds,salt, mustard, celery seed, and corn syrup. Toss dressing with salad just before serving. Sprinkle dressed salad with pecans. Spiced pecans: Beat egg white untl frothy, but not stiff. Add vanilla, sugar, water and mix well. Add pecans and mix to coat. Spread pecans on a foil lined baking sheet in a single layer and bake in a preheated oven at 200 degrees for 45 minutes, turning every 15 minutes.
Drain pineapple, reserving juice & set pineapple aside. In saucepan, combine pineapple juice and pudding mix. Cook over medium heat until thickened. Cool. Combine pineapple and other fruits, nuts and coconut in large salad bowl. Add dressing and stir to coat. Chill until ready to serve. Garnish with cherries and whipped topping if desired.
Preheat oven to 350°F. Season chicken with salt and pepper. Place in a lightly oiled or sprayed 4 quart baking dish. Cover with sliced onions. MAKE SAUCE: In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles. Pour over chicken. Top with bacon slices. Bake uncovered for about 60 minutes. Add olives and bake 5minutes longer. Chicken should be done when juices run clear. NOTE: Bacon options. Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible. 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.
Mix first three ingredients together. Add remaining ingredients and mix. Turn into greased and floured 8x4 loaf pan. Bake at 300 for 1 1/2 hours. Cool 10 minutes. Remove from pan. Cool on rack 10 minutes. Wrap in foil while still warm.
Set oven to 400 degrees. Line 16 muffin tins with paper liners. In a large bowl, sift together flour, sugar, baking powder, 1/2 teaspoon cinnamon and salt. Cut in the butter with a pastry blender. Measure out 1/4 cup to add to topping ingredients; set aside. Add in the chopped apples and nuts to the flour mixture. In a small bowl, whisk together egg and half and half cream, then add to the flour mixture; stir JUST until combined, mixture will be lumpy. Spoon into muffin tins about 2/3 full. To the reserved 1/4 cup butter mixture add in 1 teaspoon cinnamon and 2 tablespoons brown sugar; toss to combine. Sprinkle the topping mixture over each muffin. Bake for 15-20 minutes.
Combine all ingredients except bread and butter. Pour into a greased casserole. Combine melted butter and bread crumbs. Spread on top of casserole. (you could also use cracker crumbs if you prefer). Bake at 350 degrees for 45 minutes.
Cream butter and sugar. Add eggs and vanilla. Mix dry ingredients and add to butter mixture. Mix well. Chill for 1 to 2 hours or see HINT below. Roll to desired thickness and cut into desired shapes. Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges. HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator. Continue rolling dough between paper until you have used it all. By the time you finish preparing the dough, the first batch will be chilled and ready to cut. Reroll left over dough and repeat the process. An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.
Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a serving bowl or 3 cup metal mold. If you want to make individual servings, pour into six small 1/2 cup individual molds. Cover and chill until set, at least 4 hours. Unmold by dipping container in hot water until edges being to melt. Invert mold onto a serving dish and surround with fruit.
Place grated ginger into a 2-cup glass measuring cup. Fill to the 1-1/2 cup line with boiling water. Set timer for 10 minutes. When timer goes off, strain into a large mug and stir in sugar (you may need more or less, depending on how sweet you want your tea). Taste; if it's too strong (too gingery) for you, add a little more boiling water to your mug, but I found the strong taste really grew on me, so I hope you try it this way first! Sip and enjoy! Note#1: If that's too much, you can use just 1 tsp grated ginger and just 1 cup of boiling water, but I like a big mug. Note#2: a squeeze of lemon can be added, and maple syrup is an interesting replacement for the white sugar. Note#3: If you triple or quadruple this recipe, you can make a lovely pot of ginger tea instead of a single serving.
Make the chocolate crust:. Preheat oven to 325°F. Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil. Mix together cookie crumbs and melted butter in bowl until combined. Press mixture into bottom of prepared pan. Refrigerate crust while preparing filling. Make the filling:. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) for 1 minute. Stir. Microwave 30 seconds more or until chocolate is softened. Stir until smooth and let cool. Beat cream cheese in mixing bowl until creamy, using electric mixer at low speed. Gradually add sugar and beat until blended. Add eggs, one at a time, beating after each addition. Dissolve salt in hot coffee. At low speed, slowly beat in the coffee. Beat in vanilla and melted chocolate until blended. Pour mixture over crust. Place cheesecake in roasting pan. Pour boiling water into roasting pan so that the water comes halfway up the side of the springform pan. Bake for 60 to 70 minutes or until center is firm. Leave cheesecake in the oven and turn off the oven. Prop oven door open and allow cheesecake to cool in the oven for 1 hour. Remove cheesecake from roasting pan. Cool cheesecake in the pan on wire rack. When cheesecake is cooled, cover pan with aluminum foil and refrigerate at least 6 hours or overnight. Make the whipped cream topping:. Loosen edge of cheesecake with a knife. Remove side of springform pan. Beat cream, sugar and vanilla in mixing bowl until stiff peaks form, using electric mixer at medium speed. Reserve 1 cup whipped cream for garnish. Spread remaining cream over top of cheesecake. Sprinkle with grated chocolate. Fill a pastry bag fitted with a large closed star tip (such as Ateco #5) with reserved whipped cream. Pipe a border of rosettes around edge of cheesecake. Decorate with chocolate coffee beans. Cut cheesecake into wedges.