HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese in mixing bowl (you can nuke it on medium in the microwave for about 2 minutes), Blend in lime juice and Splenda. In a separate bowl, stir the boiling water into the Jello until it is completely dissolved. SLOWLY blend Jello mixture with the cream cheese mixture until blended. Add the cold water and the lime zest immediately and mix thoroughly. Pour into pie pan and refrigerate at least one hour. Cut into eight slices and serve with a dollop of Reddi Whip.
Break each graham cracker in half (so each half is 1 square). Spread 1 teaspoon of peanut butter evenly over the inside of each of 4 halves. Spread 2 tablespoons whipped topping each evenly among the insides of the 4 remaining halves. Sandwich the crackers together to form 4 sandwiches, each with a layer of peanut butter and a layer of whipped topping. Transfer to an airtight plastic container and place in freezer. Freeze for about 2 hours or up to 1 month. Serve frozen.
Combine endive, spinach, tomatoes, and mint in bowl and distribute evenly. TO MAKE THE DRESSING: Chop the shallots and add to the vinegar with the salt. Let sit for 5 minutes. Whisk in the olive oil. Add black pepper to taste. Dress salad as heavy or as lightly as you like. Either add the feta cheese to each individual plate or add with the rest of the salad ingredients and distributing cheese throughout being careful not to moosh cheese.
Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally. Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyere. Season with salt and white pepper. In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the souffle mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside. Bake the souffles for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the souffles onto a large heatproof platter or into individual gratin dishes. Preheat the oven to 400°. Pour 2 tablespoons of the remaining heavy cream over each souffle and sprinkle them with the remaining 1 cup of Gruyere. Bake the souffles for 8 to 10 minutes, or until puffed and golden brown. If baking the souffles on a platter, use a flat spatula to transfer them with their cream to plates, then serve.
Cut the halibut fillets into strips, about 1" x 2". This is easier if the fish is slightly frozen. Mix the oil, the garlic powder, the garlic, and the salt in a bowl. Add the halibut and toss to coat. Let marinate for approximately 10 to 15 minutes. Put bread crumbs in one bowl; the parmesan cheese in another bowl. Roll the halibut in the bread crumbs, then in the Parmesan cheese. Bake at 425 degrees, approximately 12 to 15 minutes, or until lightly browned.
Drain fruit and divide among 6 small dessert bowls. Top with yogurt and nuts and sprinkle lightly with cardamom. Serve immediately.
Preheat oven to 375 degrees. In large mixing bowl, combine spinach, shredded chicken, garlic, parsley, mayo, and milk. Layer this mixture evenly in 9x9" glass dish. Sprinkle mozzarella evely over top. Tear phyllo into pieces about the size of the palm of your hand and layer over cheese. Pour melted butter over phyllo and cover dish with foil and bake 30 minutes covered; try not to let foil rest on phyllo, but create a little "tent". After 30 minutes, remove foil and sprinkle with parmesan. Broil for 5-10 minutes until phyllo is golden and crisp. Serve with green salad and fresh rolls!
In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.
Combine water and 2 tablespoons juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1/4 inch from top of artichoke. Cut off stem of artichoke to within 1/4 inch of base; peel stem. Cut artichoke in half vertically. Place artichoke halves in lemon water. Repeat with remaining artichokes. Set aside. Melt 1 1/2 teaspoons butter in a large nonstick skillet over medium-high heat. Add onions; cook for 3 minutes or until onions begin to brown, stirring occasionally. Remove onions from pan, and set aside. Add remaining 1 1/2 teaspoons butter and oil to pan, stirring until butter melts. Add shallots, mushrooms, and garlic; saute 1 1/2 minutes or until shallots are tender. Add onions and wine; cook for 3 minutes or until wine almost evaporates. Drain artichokes. Stir artichokes and peas into onion mixture; cook 3 minutes or until artichokes are tender. Remove from heat; stir in remaining 1 1/2 teaspoons juice, parsley, salt, and pepper. Sprinkle with cheese.
Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside. Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl. Finely grate carrot by hand or use shredding disk of food processor. Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary. The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Preheat oven to 375°F. in a small bowl combine flour baking soda and salt then set aside. in a large bowl cream butter,sugar and brown sugar until light. Then beat in eggs cinnamon and vanilla until smooth. Gradually add flour mixture until well combined. Stir in chips and (optional) walnuts. Drop by well rounded teaspoonfuls onto an ungreased cookie sheet. Bake 8-12 minutes or until just golden brown (don't over bake). Then place several cookies in decorative bags. Great for gift giving. I sell my cookies and all are placed in cute and unusual gift bags!
Melt butter in a skillet. Saute mushrooms and onions, until most of mushroom liquid has evaporated. Blend in flour until smooth. Add broth, and milk or cream, stirring until smooth and thickened. Add cheese, salt, pepper and lemon juice. Stir until cheese melts. Lower heat and simmer uncovered 10-15 minutes. While sauce is simmering, cook spaghetti noodles. Drain noodles and add sauce along with ham and pimentos. Spoon into greased 2 quart casserole and sprinkle with parmesan and bread crumbs. This freezes well. Bake at 400 for 20-30 minutes.
In small bowl blend soy sauce into cornstarch; stir in dry sherry, ginger, sugar, & red pepper Preheat wok (or large skillet) add cooking oil. stir-fry green pepper& green onions in hot Remove.oil for 2 minutes or till crisp& tender. Stir-fry walnuts for 2 minutes (you may need to add more oil at this point). Remove. Add half the chicken to hot wok; stir-fry 2 minutes. Remove. Stir-fry remaining chicken 2 minutes. Return all chicken to wok. Stir in soy mixture into chicken. Cook& stir till thickened and bubbly. Stir in veggies. Cover and cook 1 minute more. Serve with rice.
In a large shallow bowl combine the sugar, ginger, garlic, tarragon, soy sauce and vinegar, mix until sugar has dissolved. Add meat into the marinade mixture, mix. Cover with cling wrap and allow to marinate at least 30 minutes, turning once or twice. Place steak on BBQ or grill, cook then brushing with marinade, flip steak once, cook until done or according to your taste. Remove off heat and serve immediately with salad and potato dish.
Mix all ingredients. Make it the night before if possible, minimum 1 hour to get it nice and tasty.
Mix dry ingredients together in lg bowl. In sm bowl, mix together eggs, milk,& butter; add to dry ingredients. Add remaining ingredients and combine thoroughly. Fill lightly-greased 12 c muffin pans 1/2 full w/ batter (or turn into greased 9"x13" pan). Bake in preheated 400 degree oven for 20-25 mins (longer for pan) or til top springs back when lightly pressed; remove from oven. Let cool before turning muffins out.
Soak the bulgur wheat in water for 3 hours. Note: bulgur wheat absorbs a ton of water, so err on the side of too much. Drain the wheat and place in a pot with the chicken breasts and enough water to cover. Add 1 tsp salt, bring to a boil and reduce to simmer. Let cook for about 30 minutes. Meanwhile, cut up the chicken giblets into very small pieces. In a small pot, mix the turmeric powder with water. Bring to a boil, then reduce heat and simmer until you get a thick paste. Remove from heat and set aside. Transfer the giblets to a small pot and simmer with about a half cup of water and 3 tbsp of the turmeric paste. Add a pinch of salt and the sugar. Simmer for 10 or 15 minutes, or until the giblets are cooked. Fry the onions in the remaining ghee until they are crispy. Take the chicken breasts out of the pot and shred them, then return the to the bulgur wheat. Add 3 tbsp of the ghee and stir until well-incorporated. The wheat should be soft and the dish should be the consistency of a thick dough; if it's not, keep cooking until it reduces down, or add more water if necessary. Serve with the turmeric sauce and fried onions.
The day before you plan to cook the chicken, season inside and out with salt and pepper. Stuff with quartered lemon, bay leaf, garlic and thyme. Refrigerate. On the day you plan to cook the chicken take it out 30 minutes before you plan to roast it. Set oven to 425-450. in a pan just large enough to hold the chicken ( I used a cast iron skillet) oil the pan lightly and place the bread in the pan. Only use as much bread as will be under the chicken or else it will burn. Place the chicken on the bread. drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices. While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper. When the chicken is almost done brush on a bit of the glaze and cook another 5 minutes. The glaze will caramelize. Repeat a second time. When the chicken is done remove from oven and let rest 10 minutes. The bread should be crisp on the bottom (mine was black) and moist and juicy on the top. Cut the bread into 2-3 pieces and serve with the chicken. Garnish with lemon wedges and maldon salt.
Melt the chocolate in a double boiler and then let cool a bit but not so it starts to harden again. Add the other ingredients and blend until well mixed.
Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so. Pour in wine and lemon juice and cook off for a few minutes. . Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes. Serve over cooked linguine.
Preheat oven to 350°F Lightly grease a 13x9-inch baking pan. In large mixing bowl, beat Eagle Brand, peanut butter, egg, and vanilla until smooth. Beat in biscuit mix. Pat evenly in prepared pan. Bake 20 minutes or until lightly browned. Cool. Melt chocolate square with butter; drizzle over all, Cut into bars. Store at room temperature. Makes 24 bars.
In a medium size mixing bowl, combine first five ingredients. Roll into small meatballs and set aside. Mix the next four ingredients together and set aside. Layer all the onion slices on the bottom of a large heavy pot. Place the uncooked meatballs on top of the onions and then pour the liquid mixture on top. Place a lid on the pot and simmer for about 30 minutes or until the meatballs are cooked through. Add the pineapple to the meatballs in the last ten minutes of cooking. Stir once or twice during cooking. Meanwhile, boil 5 cups lightly salted water. Add the rice after water is boiling. Boil until rice is tender (about 20 minutes); drain. Serve the meatballs and pineapple over the rice in individual plates and pour extra sauce on top of each. Enjoy!
CAKE: 1. Preheat oven to 350&deg;F. 2. In large mixing bowl, combine cake mix, chocolate pudding mix, sour cream, oil, eggs, and water. Mix well. Add mini chocolate chips, stir. 3. Butter 2 8-inch round cake pans and divide batter equally. Bake for 30-40 minutes, until cakes test done. (Stick a toothpick in near the middle and see if it comes out clean. Watch out, if you hit a chocolate chip you may think it's not finished baking when it is!). 4. Allow cakes to cool about 15 minutes before turning out of pans to cool completely (at least 1 hour). GANACHE: 1. Once cakes are in oven, begin ganache. (This give it enough time to set.) Dump the Ghirardelli milk chocolate chips, 2 tbsp butter, and 1 tsp vanilla into a blender or food processor. 2. In a small saucepan, heat 1 cup of the heavy cream and granulated sugar until boiling. Stir constantly, being careful not to burn it. 3. Once it begins boiling, pour cream mixture over chocolate chips in blender or food processor. Mix until smooth. 4. Place ganache in a covered container and refrigerate until cool and desired consistency. MOUSSE: 1. In mixing bowl, combine 2 tbsp softened butter, 8 oz softened cream cheese, 3/4 c of the powdered sugar, 1/2 tsp vanilla extract, and 1/8 tsp salt. Mix at medium speed until smooth. 2. Melt 2/3 c chocolate chips in the microwave, about 20 seconds at a time, stirring between each time. They are done when you can stir them completely smooth. 3. Add melted chocolate to cream cheese mixture, mixing until fluffy and incorporated, about 1 minute. 4. In a separate mixing bowl, combine 1/4 c powdered sugar and 1 tbsp vanilla pudding mix. The pudding mix stabilizes your whipped cream and keeps it from falling or weeping! Add remaining 1 c heavy whipping cream and beat until stiff peaks form. (It should look like whipped cream.). 5. Scrape whipped cream into chocolate cream cheese mixture and fold gently to incorporate, stirring gently as needed to combine all ingredients. ASSEMBLY: 1. Split cake layers horizontally so that you have 4 layers. Place first layer on cake tray or stand. Divide your mousse into three equal parts. 2. Place one third of your mousse in the center of the cake layer. Gently spread it out to the edges to cover. 3. Slice some raspberries in half (from top to tip) and cover the mousse with halved raspberries. 4. Place next cake layer on top of raspberries. 5. Repeat steps 2-4 until you have placed the top layer on the cake. 6. Check on your ganache. You want it to have a soft frosting consistency. If it has not set firm enough yet, you can set your container in a bowl of ice water (be careful not to get water in the ganache!) to set faster. If it has set too firm, microwave for 5-10 seconds at a time and stir before microwaving any more. 7. Scoop ganache a little at at time on the center of your top layer and spread outwards and down to cover top and sides of cake. 8. Place whole raspberries in a ring around top of cake to decorate. 9. You may wish to refrigerate your cake a short time before serving to help set ganache and stabilize mousse, or serve immediately. This is a cake to slice THIN. Enjoy!
Stir together first 4 ingredients in a large bowl; make a well in the center, and add whipping cream, stirring just until dry ingredients are moistened. Turn biscuit dough out onto a sheet of wax paper, and pat dough into 3/4-inch thickness; cut with a 2 1/2-inch round cutter. Place biscuits in a 13x9 inch pan. Reshape remaining dough, and repeat procedure. Bake at 400 degrees for 18-20 minutes or until lightly browned. Remove from pan immediately. Serve with Cinnamon Butter. Cinnamon Butter: Beat butter at medium speed with and electric mixer until creamy. Microwave cinnamon chips and whipping cream in a glass bowl at HIGH, 1 minute, stirring once. Stir until blended; cool. Stir together butter and cinnamon mixture; cover and chill. Serve at room temperature.
Turn on the oven to 180°C - 350°F Line a square baking pan with baking paper. In a large mixing bowl beat egg whites until soft peaks form, using the hand electric mixer. Gradually add the sugar and beat until it's well combined. Add oil and continue to beat until it's fluffy and white cream. Turn off the electric mixer. Sift the flour with the baking powder upon the egg white mixture. Stir gently with the wooden spoon until it's completely combined. Peel, core and slice the apple. Arrange the fruit slices on the bottom of the prepared baking pan. Sprinkle with all spice. If desired you can now cover the apple with sliced almonds. Drop batter over the apples. Bake in the preheated oven about 30-35 min, or until a toothpick insered in the center of the cake comes out clean. Allow to rest about 10 minutes on a wire rack, then remove from the pan. Slice into squares and dust with confectioners' sugar.
Make lasagna first. Boil for 8 minutes (slightly hard); rinse with cold water, drain and let sit. Make mashed potatoes; saute 5 onions and 1 to 21 1/2 cups margarine on low heat until onions are soft. Grat e Cheddar cheese and add to potatoes; add onions and butter mixture. (Leave a little out to spread on top when through layering.) In 9 x 13-inch pan, layer butter on bottom of pan, then lasagna noodles, then potato mixture. After 3 layers (lasagna on top), spread remaining butter and onions on top. Cover with foil and bake at 350 degrees for about 30 to 40 minutes. Note: The layers of the potato mix should not be more than 1/2-inch deep.
in a nonstick skillet, melt butter over medium high heat. sprinkle chicken with salt, pepper and garlic powder. add chicken to skillet and cook until brown on both sides. remove from skillet and keep warm. with the same skillet, add onions, olives, capers, oregano, pepper flakes and cook until onions are translucent. add the wine or broth, stir in the can of tomatoes return chicken to skillet. reduce heat to medium low, cover and simmer until chicken is no longer pink. serve on top of your favorite pasta. garnish with parsley.
Roll the meat in flour and brown in bacon grease in a dutch oven. Add onion soup mix and water. Bring to a boil. Reduce heat and simmer for 3 hours. Add carrots and potatoes and cook until done (about 30 minutes). Add peas and heat through.
Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil. Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top. Blend cheese and sugar. Add 3 eggs and reserved 1 cup of cake mix. Beat 1 minute at medium speed. Gradually add milk, juice, and vanilla. Mix until smooth. Pour into the crust. Bake at 300°F for 45 to 55 minutes. COOL, when cool, top with cherry pie filling. Refrigerate and enjoy!
Preheat oven to 350. Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly soon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist. Spoon batter into a 9 inch cake pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes. Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely. Tope each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.
Preheat oven to 350°F In a bowl, mix together the flour, bran, baking powder, baking soda, salt, and cinnamon. In another bowl, mix together the mashed banana, egg whites, and juice concentrate. Add the dry mixture to the wet ingredients stirring as little as possible until just combined. Spoon into greased muffins cups. (This recipe will make 18 standard muffins or 12 jumbo). Bake for 25 minutes. (30 if making jumbo muffins).
STIR 1-1/4 cups of the boiling water into the dry orange gelatin in medium bowl at least 2 minutes until completely dissolved; pour into lightly greased 8-inch square pan. Repeat with remaining 1-1/4 cups boiling water and dry grape gelatin in separate bowl. Refrigerate at least 3 hours or until firm. CUT gelatin in each pan into 1/2-inch cubes. Place 1/4 cup of the orange cubes in each plastic cup; cover each with 1 tablespoons of the whipped topping and 1/4 cup of the grape gelatin cubes. Top each with an additional 1 tablespoons of the remaining whipped topping. MELT chocolate as directed on package; cool slightly. Pour into small resealable plastic bag; seal bag. Cut a small corner off of one of the bottom corners of bag; squeeze chocolate over whipped topping to resemble spider webs or other Halloween shapes. Add decorations as desired.
Marinade: Mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor. Skewer 2 1/2 ounces of chicken onto each skewer(about 4 pieces). Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. For the dipping sauce: Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of ingredients and puree in a blender. Yield: about 1 1/2 quarts.
Peel and finely grate ginger. Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil. Cook over medium heat until the sauce starts to thicken, about 2-3 minutes. Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
Over medium heat, melt butter and add shrimp. Saute for about 2 minutes, then add garlic and cook for 1 more minute, being careful not to brown garlic. Remove ingredients from pan and set aside; increase heat to medium high and then add wine and chicken broth. Cook to reduce liquids. Meanwhile cook linguine according to directions on package and drain well. Add cream to sauce, then add shrimp back to pan. Add linguine to sauce and then add Parmesan cheese. Stir until sauce thickens. Add black pepper to taste.
Put all ingredients in large bowl and mix together by hand until well blended. Can be used in bread, tortillas or croissants. I use 3/4 cup sour cream, 3/4 cup mayonnaise and 1 teaspoon dill weed, due to personal preference.