HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slowly melt butter and chocolate in a heavy 2 quart saucepan. Then add the rest of the ingredients and mix. Bring to a medium boil, stirring constantly so as not to burn any part of the fudge. Check the temperature and continue to stir until the fudge reaches 235 degrees (soft ball stage). Once you reach 235 turn off the heat and take the pot off the stove. Begin to vigorously stir the fudge as it cools. As it gets harder to stir it will look lighter and make a "cracking" sound: this indicates it's time to pour. Pour into a buttered 9x9 pan and allow to cool before cutting.
1. First make the pastry. Beat the cream cheese vigorously with the butter, until well mixed and softened. Gradually beat in the flour. 2. Gather up into a ball, and wrap in foil or cling film. Chill in the refrigerator for 30 minutes. 3. To make the filling, mix together the muscovado sugar with the cinnamon, walnuts and raisins in a bowl. 4. Preheat the oven to 200°C/gas 6. 5. On a lightly floured board, roll the chilled pastry out into a 30cm circle. Brush with beaten egg, and sprinkle the filling evenly over the pastry. Cover with a sheet of greaseproof paper, and run the rolling pin over it a couple of times to fix the filling firmly into the pastry. Lift off the paper. 6. Divide the circle up like a cake into 16 triangles. 7. Roll up each one, starting with the wider end, as if you were making a croissant. 8. Arrange on a baking sheet, brush with egg and sprinkle with caster sugar. 9. Bake in the oven for 12-15 minutes, until golden brown.
Grease 13-in. x 9-in. baking dish. Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste. Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly "dry". Set aside. Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste. Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours. When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean. NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.
Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl. In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be. Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble. Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream. Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature. Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes. Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard. Chill for 3-6 hours. Once chilled and firm, place the fresh berries on top of the custard and serve. Enjoy!
Preheat your oven to 400 degrees F. Rinse chicken with cool water, inside and out - then pat dry with paper towels. Combine the cinnamon stick, cloves, cayenne, cumin, fennel, coriander and paprika in a dry skillet over low heat and toast for a minute - just to release the fragrant oils - shake pan so spices don't scorch. In a clean coffee grinder, grind the toasted spices together with the sea salt and brown sugar. Massage the chicken skin with the spice rub, making sure you don't miss any spots. Season the inside of the chicken with salt and pepper. Stuff the lemon halves, cilantro and garlic into the cavity of the chicken. Place the chicken into a roasting pan, fitted with a rack, and fold the wing tips under the chicken and tie the legs together with kitchen string. Drizzle oil all over chicken. If you have the time, let the chicken sit for 30 minutes to really let the flavors meld into the chicken. Roast the chicken for one hour, then check with an instant read thermometer into the thickest part of the thigh - if it reads 160 degrees F, then it's done! Take the chicken out of the oven and let it sit for 10 minutes before carving - so the juices can settle back into the meat. Squeeze the lemon halves that have cooked inside the chicken over the meat for added wow.
Make crust: Preheat oven to 325. In food processor, combine crackers, sugar and salt. Process to fine crumbs. With machine running, add butter through feed tube and process til it resembles wet sand. Press crumbs into bottom and up sides of a 9 inch square baking dish. Bake until fragrant and deep golden brown, about 10-15 minute Let cool completely on rack. Meanwhile, make filling. Place 1/4 c cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In large bowl, whisk together pumpkin and cream cheese til smooth. In small saucepan, combine evaporated milk, brown sugar, salt and spices. Bring to a simmer over medium heat. Add gelatin mixture and stir til completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic wrap and refrigerate up to 2 days). To serve, whip cream with confectioners sugar until soft peaks form. Serve with pie.
Pour the milk, sugar and vanilla into the smaller, quart sized bag. Fill the larger, gallon sized bag 3/4 full of ice, then add the salt to the ice. Place the smaller bag inside the larger bag and close the seal. make sure you close them both tightly! Now shake the bag good and hard for 5 minutes. Rinse the small bag off with cold water before opening to keep the salt water from getting into your ice cream.
Blend all ingredients until smooth. If you don't have a frozen banana, you may need to add some ice :) Enjoy!
Boil a quart of water with 1 t salt. Add pasta and boil until tender. Drain (do not rinse). While water is warming up for pasta, brown 1 pound of ground beef until 1/2 pink. While beef is browning, cut up peppers, onion and garlic. Add onions and garlic. Cook, stirring, for 2 minutes. Add peppers and cook until beef is browned and peppers are tender. With your hands, break the can of whole tomatoes into thirds and add to mixture. Add remaining juice in can along with the tomato sauce, oregano, basil and corn. Boil for 5 minutes to reduce to a "sloppy joe" consistency. Add salt and pepper to taste. Finally throw in the pasta and enjoy ;).
Layer 2 (15-inch) sheets of heavy aluminum foil together and fold 1/4-inch of the edges together to create 1 sheet. Repeat with another 2 pieces of foil, to create 2 double foiled sheets. Bend the edges of 1 of the sheets up 2 inches, to help keep the liquid in the foil. On a double sheet of foil, layer (in this order), the oil, onions, jalapeno, red bell peppers, chicken, salt and pepper, garlic, cilantro, cheeses, lemon juice and tequila. Put the second, double layered foil sheet on top of layered ingredients. Fold both double layered sheets of foil together in 1/4-inch folds, 4 times. When all the sides are folded together, make sure that the pouch is not leaking. Refrigerate until ready to cook. To cook preheat the oven or grill to 250 degrees F. Remove the foil pouch from the refrigerator and put on the grill, being careful not to snag the foil pouch and tear it open. Grill for 10 minutes, then flip and cook for another 10 minutes. Remove the pouch from the grill and slice the bag open. Garnish with the tomatoes, cilantro, and Parmesan and serve on warmed rolls.
Blend water and sugar substitute in bowl or large pitcher until completely dissolved. Add remaining ingredients and stir well. Allow to sit for a day or two to blend. I keep it in the frig. but you probably don't have to.
Wash beans and snap. Cover with liquid mixture and bring to a boil. Boil for 15 minutes. Pack in jars while hot and seal.
Cream together cream cheese and mayo. Stir in remaining ingredients except Worcestershire, using a WOODEN SPOON. Add 1/2 the Worcestershire; mix and taste before adding any more. Chill well at least a hour. garnish with shrimp or cheese and paprika.
In a bowl, whisk the eggs until frothy and season with half the salt and pepper. In a nonstick 10-inch skillet, cook the garlic and shallots in the olive oil for 1 minute over moderate heat. Add the tomatoes, basil, and thyme, raise the heat, and continue cooking until most of the water from the tomatoes has evaporated. Stir in the crabmeat, season with the remaining salt and pepper, and cook 1 minute to heat through. Stir the eggs into the skillet. Over high heat, continue stirring with a wooden spoon while simultaneously shaking the pan back and forth over the flame. The eggs will begin to form small curds. Continue stirring and shaking until the eggs are set but still somewhat soft on top. Loosen the frittata from the skillet with a rubber spatula and slide it onto a large dinner plate. Cover the frittata with another dinner plate and invert the plates. Slide the frittata back into the skillet and continue cooking over high heat to brown the other side, about 2 minutes. The cooked frittata should be golden brown on both sides. Carefully transfer the frittata to a large dinner plate, cut into wedges, and serve hot or at room temperature.
Zucchini: Slim, small zucchini will taste best. larger and usually older zucchini tend to have a bitter after-taste. Carrots: Skinny carrots are the younger roots and usually taste sweeter. Mix cornstarch with water and set aside. Heat oil in stir fry pan, wok or heavier skillet over medium high heat. Stir fry carrots for 1 minute and then add zucchini. Continue stirring for about 2 minutes. (Adjust cooking times according to the temperature you feel comfortable cooking with.). Add stir fry sauce and stir well. Stir cornstarch mixture well before adding to vegetables. Stir until sauce is thickened and serve immediately. Sauces with lemon or orange flavors, if available, may be alternate stir fry sauces to try. A side dish for Western foods too.
Place all ingredients except corn chips in a crockpot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium-high heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.
Preheat oven to 350. Spread wing pieces in single layer in baking pan. Bake 45 minutes if thawed, 1hr from frozen. Melt butter in saucepan on stove until bubbly and just beginning to turn brown. Remove from heat and whisk in the whole bottle of hot sauce. No other brand has quite the same flavor! Pour sauce over wings and serve. There will be a lot of sauce!
Remove orange sections from membranes. Toss orange slices, onion slices and jicama, sprinkle with cilantro and jalapeno and season with salt and cayenne. Cover and refrigerate the salad for about 2 hours. Serve cold on chilled plates or on a bed of mixed greens that have been tossed with a vinaigrette, such as citrus or balsamic.
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Heat the 2 cups water to boiling, add cauliflower and onion. Cook until soft, approximately 10 minutes. Do not drain. Blend with an immersion blender or in a regular blender until smooth. Heat butter in a three quart saucepan until bubbly, add flour, salts and pepper, cook and stir for one minute. Remove from heat, stir in the last cup of water and the bouillon, return to stove, heat to boiling, stirring constantly for one minute. Add cauliflower mixture, heat to just boiling, slowly add 1/2 and 1/2. Heat just until hot. Sprinkle each bowl with a touch of nutmeg, optional.
Lightly grease cookie sheets. Insert sticks into whole, stemmed apples. In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 - 310 degrees F (149 - 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring and Kool-Aide. Holding the apple by its stick, dip in syrup and remove and turn and coat evenly. Place on grease cookie sheet to harden. *Hint - Place syrup mixture in a bowl over a pot with lightly boiling water to keep candy from hardening while dipping!
Combine first 5 ingredients in electric blender or food processor; cover and process until smooth. Remove giblets and rinse chickens with cold water; pat dry. Place 2 stems of fresh sage, 1 tsp of oregano, and 2 halved garlic cloves in cavity of each chicken. Tie ends of legs together with kitchen string. Lift wingtips up and over back and tuck under bird. Secure chickesn to rotisserie spit over drip pan surrounded by hot coals. Brush birds with oil mixture. Continue brushing every 5 to 7 minutes, while maintaining an even medium heat. After 30 to 40 minutes, carefully insert meat thermometer into meaty interior portion of a thigh on each chicken. Chickens are done when temperature reaches 180 degrees. Once done, remove chicken to warmed platter. Untie birds and remove sage and garlic from chicken cavities; reserving garlic cloves. Remove chicken to a serving platter; set aside and keep warm. Skim fat from pan drippings. Combine drippings with vinegar, sage, reserved garlic cloves, and mustard in electric blender or food processor; blend until smooth. Accompany chicken with sauce.
Heat olive oil on medium to high heat in large skillet or wok. Add mushrooms, onions and all seasonings and saute for 15 to 20 minutes (Stir-fry style). Meanwhile, slice roasted red bell peppers as desired. Add the peppers to onions and mushrooms and continue to saute for another 5 minutes. Cook pasta and drain. Toss contents of skillet in with pasta and the parmesan cheese (I always serve more parmesan in a separate bowl as well).
Preheat oven to 375°F Spread cashews on a cookie sheet and toast in oven for 2-4 minutes Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine For the frozen dessert: Beat egg whites till foamy Add a half cup of sugar; beat till stiff In another bowl, whip the cream Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture Mix well Fold in egg whites If using dried apricots, simmer the apricots in half the white wine till soft If using fresh apricots, add to the cream/egg white mixture Butter a standard loaf pan or a metal ring mold Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture Pour the cream/nut/egg white mixture into the loaf pan/ring mold Cover tightly with foil Freeze till firm (at least two hours, depending on your freezer) For the sauce: Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently Remove from heat Whisk the egg yolks and then slowly temper in some of the cashew sauce Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce Replace over medium high heat When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat Cool, stirring occasionally Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water Unmold the frozen dessert Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce Garnish, if desired, with additional apricot slices and fresh mint
In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes. Scald milk and stir in sugar, butter and salt. Stir until butter is melted. Combine cinnamon and flour. Add half the flour to the milk and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes. Knead raisins in at this point, if using. Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours. Punch dough down and divide in half. Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours. Preheat oven to 350 degrees. Beat remaining egg. Brush tops of loaves with egg. Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom. Cool on wire racks.
Heat grill. In small bowl, combine margarine, cilantro, cumin, garlic salt and hot pepper sauce; mix well. Alternately thread corn, peppers and steak onto 4 12 to 14 inch metal skewers. When ready to grill, place kabobs on grill over medium coals or gas grill on medium. Cook 8 to 12 minutes or until corn is tender and beef is od desired doneness, turning once and brushing frequently with margarine mixture.
Beat butter at medium speed with an electric mixer, gradually adding sugar and beating well. Add egg and vanilla and beat well. Combine flour, soda, salt and spices; add to butter mixture, beating well. Stir in pecans. Shape dough into two 12-inch rolls. Wrap in wax paper and chill at least two hours. Unwrap rolls and cut into 1/4-inch slices and place on ungreased (or Silpat-lined) baking sheets. Bake at 350°F for 10 to 12 minutes. Cool slightly on baking sheets, then remove to wire racks to cool completely. Note: Dough can be frozen for several months. Slice dough while frozen and bake as directed.
Pre-heat oven to 375 degrees. In a 13 X 9-inch pan, melt butter in the oven. In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper. Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up. Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces. Bake at 375 degrees for 50 minutes, basting occasionally with sauce. Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired. Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.
*You can change the quantity of the ingredients to your preferences*. Half-fill the big pot with water. Boil the water. Throw tomatoes, carrots, potatoes, onions and pork ribs/chicken into boiling water. Cook the soup over a small fire about 1-4 hours(the longer the time, the soup will have more flavor). Serve hot.
Chop cabbage, carrot and onion into very small pieces, set aside. In large bowl, combine remaining ingredients and beat until smooth. Add slaw and mix well. Cover and refrigerate for at least 2 hours before serving. (Don't skip this step, the flavor needs time to set into the slaw). BTW, I like to make the dressing up and keep it in a squirt bottle in the fridge. When I use it, I have to microwave it a little to thin the honey, but it works since I always refrigerate the slaw before eating anyway. Also, when we're dieting, I use less than half the dressing and it's still quite good!
Cut tomatoes in half. Combine all ingredients, tossing gently to coat. Place in fridge until ready to serve.
Unroll one can of crescent rolls; press into a lightly greased 9x13 inch pan. Beat egg yolk in a small bowl. In another bowl, beat the cream cheese with an electric mixer until smooth. Add the beaten egg yolk, sugar, lemon juice, and vanilla and mix until blended. Spread cream cheese mixture over the crescent roll dough. Unroll remaining can of crescent rolls on a sheet of wax paper. Place on top of cream cheese mixture. Whisk the egg white. Brush over the crescent rolls. Sprinkle with pecans if desired. Bake at 350°F for 25-30 minutes or until golden brown on top. Sprinkle with powdered sugar and cool in the pan. Enjoy!
In a tall 16-ounce glass, muddle mint leaves, lime juice and sugar. Add 2 tablespoons of the blueberries and mash until juicy. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.
Preheat the oven to 400°F Line a baking sheet with foil and spray with non-stick spray. Combine all the ingredients for the meat mixture. Wet your hands lightly, and shape into small meatballs. Arrange them on the baking sheet, and bake for 20 minutes, until firm. For the honey garlic sauce, combine all ingredients and mix well. Heat the honey garlic sauce in a large pot. Dissolve the cornstarch in the orange juice, and stir into the simmering sauce. Add the red pepper flakes and sesame oil. When the sauce is thickened, add the meatballs. Simmer partly covered for 10-15 minutes, stirring occasionally. Makes about 5 dozen meatballs (depending upon the size you make them).
Preheat oven to 450 degrees F. Line a baking sheet with foil. Peel sweet potatoes / Cut in half lengthwise, then two more times. You will have 4 slices per half. Toss olive oil and spice together in small bowl. Lay each piece of sweet potato on the baking sheet and brush oil/spice mixture over potatoes. Bake 35-40 min / Broil for 3-4 minutes until crispy. While potatoes are cooking, prep chicken. Mix mrs. dash, pepper and turmeric in a small bowl with olive oil. Brush over chicken. Heat grill pan over medium high heat. Spray with non-stick cooking spray. Grill chicken 7-8 minutes per side or until cooked through to 165 degrees F. Remove from heat and cut on the bias. To serve: layer chicken over baby spinach. Serve with 6-7 potato wedges.
Heat the peanut oil in a large skillet. Saute the shallots until golden brown. Leave them in the oil, and set aside to cool. Squeeze fresh lime juice into the bowl of water. This will be used to prevent the banana flower slices from turning brown. Peel back the dark purple layers of the banana flower until you reach layers with just a hint of purple. Using a mandoline, slice the banana flower into thin rings, beginning at the point and slicing about three-quarters of the way down. The rings will look similar to onion rings. Immediately soak the rings in the lime water until ready to use. Set aside. Once the oil is cool, mix in half of the mint leaves and half of the Thai basil with the sauteed shallots. Mix the dressing ingredients in a separate bowl. Heat lovers will want to add more chili. When you slice the banana flower, you will end up with small bits from the center of the flower. Strain these out using a spoon. Don't worry if you don't get all of them. Remove the banana flower from the water, and combine with the shallot/mint/basil mixture, chopped peanuts, and remainder of the fresh mint and basil. Toss in the dressing, and serve.