HumbleIntelligence/food-ner-1-Million huggingface dataset:
STARTING with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips. HEAT a saucepan to medium temperature and when the pan is hot add oil and peppers. COVER and cook 20 minutes. Every 2 minutes, you want to toss the peppers. SPRINKLE peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes. YOU want the peppers are very tender and caramelized. Now add the salt and pepper. ALLOW peppers to cool for 15 minutes before adding to sandwich. ON your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.
Preheat oven to 425°F. Whip the eggs until fluffy. Stir in sugar, flour, and cottage cheese. Fold in the almonds and amaretto. Butter or spray a 9" x 13" casserole. Pour into pan. Bake for 1 hour. If cheesecake starts to get too brown, cover with foil. Best served warm with fruit compote.
Coat a 15x10x1-inch baking pan with some cooking spray. For the crust: In a medium mixing bowl, beat the cake mix, softened butter, and 1 egg with an electric mixer on low speed until mixture is crumbly. Pat into the bottom of the pan; set aside. In a medium mixing bowl, combine cream cheese, the 2 eggs, and butter flavoring, if you like, and beat until smooth. Add the powdered sugar and beat on low speed until well combined. Spread on top of crust in pan. Bake the bars in a 350 degree F oven for 25 to 30 minutes or until the filling is set and golden brown. Cool in pan on a wire rack. (The filling will fall when it's cooled.) Cut into the bars. Garnish with cranberries and fresh mint leaves, if you like.
Saute minced garlic in vegetable oil until slightly browned and fragrant. Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes. Add cheese tortellini and basil leaves, then simmer for 5-10 minutes. Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL. Goes great with side salad and bread.
.Remove fat from chicken. Pour the dressing into a shallow bowl or pie pan. Place the bread crumbs on waxed paper or a plate. Dip chicken, one piece at a time, into dressing, coating all sides. Then coat all sides with crumbs. Heat oil in 10- or 12-inch skillet over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once until golden brown and juice is no longer pink when the centers of the thickest pieces are cut.
Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes. Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl. Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side. Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.
Dissolve yeast in warm water. Heat milk and turn off heat. Add butter and Crisco to melt and cool milk. If you have a large Kitchen Aid Mixer, add all ingredients except beaten egg and sesame seeds. If not, you will need to mix all in a large bowl and knead by hand. Add enough flour to make a soft slightly sticky dough. Knead 10 minutes in mixer or with oiled hands. Allow to rise until double in bulk. Around 2 hours. Oil hands and punch down. Pull off a hunk of dough and roll out with your hands to a long rope. Slice on the diagonal in 5 inch pieces. Make sticks or circles or braid three pieces together, if desired. Place on a cookie sheet an inch apart. Brush with beaten egg and sprinkle with sesame seeds. Bake at 350 degrees for 30 minutes until light brown.
Slowly melt chocolate in a double boiler over low heat, stirring with a wooden spoon. Lightly spray the molds with non-stick spray. Spoon the melted chocolate into the molds and refrigerate until hard. Remove the frogs and wrap them in cellophane. Repeat until the chocolate is all used.
Rub salt, red chilli and turmeric powders into the brinjals. Heat oil in a small wok. Once its hot, shallow fry the brinjals until brown in colour. Drain on clean paper towels. Add salt and sugar to the yogurt in a bowl. Mix well and keep aside. Heat ghee in a wok. Stir in the fried brinjals. Mix in the yogurt. Cook on low flame for 10 minutes. Add cumin powder just before removing it from flame{off the stove}. Garnish with corriander leaves and serve hot with rotis. Enjoy!
For the Shortbread: Preheat your oven to 350. prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment). Cream your butter and sugar together. scrape the bowl and add yolks. scrape the bowl again, making sure the yolks are mixed in, but don't over mix. Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour. Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect. Bake for 15-20 min, until just set and lightly browned at edges. Prep your ingredience for the caramel as you put the shortbread in the oven. Put everything except the almonds into a heavy bottomed sauce pan. when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting. Turn off the heat and stir in your almonds until evenly coated. spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute. the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast. Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!
Cook peas until barely tender; drain well and chill. Combine all ingredients and refrigerate until ready to serve. Serve on lettuce. Use as a pita filling Serve as a side dish Add a cup of cooked pasta and 1 tsp more of mayo and sour cream toss together for pasta salad. OPTION: Try this warm too! Just drain the peas and add the rest and cook over low heat on the stove until the cheese is melty and everything is combined.
Preheat oven to 350 degrees F. Grease and flour two 9x1-1/2-inch round cake pans or two 8x8x2-inch square baking pans or coat with nonstick spray for baking; set aside. In a large bowl, beat cake mix, sour cream, water, oil, eggs, and food coloring with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl. Beat mixture on medium speed for beat 2 minutes more, scraping down the sides again if needed. Spread batter evenly into prepared pans. Bake cakes for 25 to 30 minutes for 9-inch pans or 30 to 35 minutes for square pans or until a toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks. In a small saucepan, melt 4 ounces white baking chocolate over low heat, stirring frequently; cool 10 minutes. Meanwhile, in a very large mixing bowl, beat butter, cream cheese, and vanilla with an electric mixer on medium speed for 30 seconds or until smooth. Gradually beat in 2 c powdered sugar. Beat in 1 tablespoon milk. Gradually beat in an additional 2 cups powdered sugar. Beat in melted white chocolate until well combined. If needed, beat in additional milk, 1 teaspoon at a time, to make frosting spreading consistency. Spread frosting between layers and over sides and top of cake. Sprinkle with toasted coconut. Cover and chill cake to store. If you like, garnish with sugared cranberries.
Combine mango, red pepper, and red onion in a bowl. In a separate bowl, combine lime juice, olive oil, cumin, and green Tabasco. Add to mango mix. Stir in cilantro and mix until well combined. Set aside. Season the halibut fillets with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the halibut fillets and sear the fillets for 4 to 6 minutes per side, depending on the thickness of the fillets. To serve, place fish on separate plates and top with salsa.
Preheat the oven to 400 degrees F. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.
Prepare Spice Herb dressing by shaking all ingredients in tightly covered jar. Place remaining ingredients, except lettuce, in large bowl and toss with dressing. Cover and refrigerate at least 4 hours. Drain salad, reserving dressing. Serve in lettuce-lined bowl. TIP: Reserved dressing can be refrigerated and used again within 1 week.
Preheat oven 350' - spray bundt pan with cooking spray. Make Prailine Mixture by adding all ingredients to a saucepan and bring to a small boil. Add one cup walnut pieces. Once butter is melted and ingredients are combined, lower heat to simmer. Place remaining walnuts in bottom of bundt pan. Separate biscuits and cut into quarter pieces (I use my cooking shears and cut them in 4). Place 1 cup sugar and 3 Tbls cinnamon in a plastic bag. Add first can of cut biscuits into sugar/cinnamon mixture and shake to coat. Layer biscuits in prepared bundt pan. Pour half of praline mixture on top of the biscuits. Repeat second can of cut biscuits with sugar/cinnamon and add to layer. Top with remaining Praline mixture. Bake 35 minutes. Turn out while hot onto a large serving plate. Pull apart or slice like cake. Share with your loved ones ;).
NOTES: All seasonings/ spices should be measured using rounded t/T for a full flavor. You may want to use a level measure of cayenne. It packs heat! DO NOT BROWN THE BEEF. Add 8C of water to deep stock pot. Using your hands, add the raw ground beef and break up the raw beef as you add it to the water. Add all other ingredients and bring to a boil. NOTE: remove the lid of the pot or tip it so the steam can escape. Simmer for several (4) hours or more to reduce the amount of the liquid. Stir often. Reduce until the chili is thick. When desired consistency is achieved: remove bay leaves and whole peppers. Served 5 ways! Add your favorite toppings as suggested above.
Place water in heavy sauce pan and bring to a boil. Add the tea bag and steep for 10 minutes. Remove tea bag and add 1 cup of sugar while still hot. Let it cool completely. Then add the lemonade concentrate,the Orange juice concentrate and bourbon. Place in a freezer container and freeze overnight. Before serving remove from freezer and let it sit at room temperature for a while then whip up with hand mixer just before serving.
Dice glaceed and candied fruits into bits and mix into the Marsala. Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels. In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch). Separate the eggs and discard whites or save them for another recipe. Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy. Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan. Reduce heat and stir constantly until the custard thickens. Strain the custard through a sieve. Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas. Whip the cream until it is very stiff, and fold it carefully into the mixture. Pour it into a charlotte mold lined with cling wrap. Cover tightly with foil and freeze for 24 hours.
Melt butter in heavy large pot over medium heat. Add 9onions and saute until very tender and pale golden, about 25 minutes. Add garlic, and stir 1 minute. Add broth and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender. Return to pot. Stir in cream, sherry and thyme. Simmer about 10 minutes. Season with salt and pepper. Sprinkle with chives.
Preheat the oven to 350°F Line 2 nine-inch round cake pans with parchment paper, and grease the sides of the pans. Sift together flour, cocoa, baking soda, cinnamon and salt; set aside. Beat together the oil and sugar in a mixing bowl. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and the applesauce. Add the dry ingredients alternately with the buttermilk to creamed mixture, beating well after each addition. Divide the batter evenly between the two pans. Bake in the preheated 350°F oven for 45 to 50 minutes or until cake tests done. Cool 10 minutes in pan on rack. Remove from the pans; cool on rack. Ice with frosting as desired.
Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well. Then add 2 eggs and beat again. Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes. Until center is firm.
Crumble saltines into a blender. Add onion flakes and parsley. Pulse until the mixture is a fine powder. Pour the mixture into a bowl. Add the rest of the ingredients and mix well. Store in an airtight container. To make salad dressing, add 1 1/2 to 2 tablespoons mix to 1 cup mayo and 1 cup buttermilk. Mix well. To make dip, add 2 to 3 tablespoons mix to one 16 oz container of sour cream. Mix well.
Layer these in a shot glass in order red, green and white for that real Christmas look. Best drunk in a group. 1,2,3, down the hatch.
Combine all of the sauce ingredients and set aside. Combine 1 tablespoon of the jalapenos, cilantro, and onions and grind with a pestle in a Molcajete or run them quickly through a food processor. Add the avocado and other ingredients and mix together. On the bottom 1/2 of the potato bun, add sauce and patty. Top with cheese, bacon, and guacamole. May add lettuce, sliced red onion, or tomatoes.
Rub rim of cocktail glass with fresh lemon slice, then dip into sugar. In a cocktail shaker with ice, briskly shake the Advocaat with the lime cordial and the tablespoon of fresh lemon juice; strain into a cocktail glass filled with ice and top up with sparkling lemonade. Garnish with a lemon slice.
Beat together the pumpkin, cream cheese, Mexican seasoning blend,garlic powder, and pumpkin pie spice -- test seasoning and adjust to your liking. (NOTE:if your Mexican seasoning is not salty/peppery enough you may wish to add a bit of salt & pepper to taste as well, cayenne pepper if you want it zesty). Gently stir in diced bell peppers, the ham, and the olives to combine. Cover and chill until ready to serve. Before serving, cut off the top of your round loaf of bread and scoop out the middle, forming a bread bowl and lid (see description above for more complete suggestions) and fill the cavity with the dip. Serve dip with assorted fresh veggies, crackers, chunks of torn bread, etc.
Flake the salmon and try removing all bones and skin as much as possible. Slice tops of of the potatoes and scoop out. Put the shells **skin of the potatoes** off to the side. In a bowl, mash the potato meat, adding the milk and seasonings. Add the salmon. Mix lightly. Stuff the potato shells with the potato and salmon mixture. Top it off with the bread crumbs. Dot with the butter. Bake at 400* for 25 minutes.
Brown the pork chops in the oil or butter and place in a single layer in a baking dish. Combine the remaining ingredients in a bowl, mixing to combine, and pour over the pork chops. Bake in a preheated 350 degree Fahrenheit oven for 45 minutes to 1 hour.
Very Finely chop onion and saute in a small amount of butter until very soft and starting to caramelize. Then add pumpkin, stock, salt, pepper, spices and sweetening to taste. Bring to a boil, then reduce heat, leave uncovered and chase the kids, clean the house, etc for one hour (or more)! After at least one hour, combine water and flour until thoroughly mixed. Increase heat and add to soup, boil until thickened (maybe a couple of minutes) Remove from heat and add cream. Enjoy with a good bread. Great prepared ahead! Cook until cream step, save in frig or freeze, then add cream in right before serving.
Pre-heat pressure cooker on the Brown setting. Dice chicken into bite-size pieces. Add the olive oil to the pressure cooker and brown the chicken pieces briefly, seasoning with salt and pepper. Add the onion, carrots, celery, garlic and thyme; saute for 2 to 3 minutes. Stir in the rice, and pour in the stock and tomatoes. Season with salt and pepper to taste. Lock lid in place, and cook on HIGH for 8 minutes. Reduce the pressure with the quick-release method, and carefully remove the lid. Add the parsley, adjust seasoning if needed and serve.
Preheat oven to 350 degrees. Combine meat with all ingredients except cheese. On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick. Shape into a flat rectangle. Place cheese slices on top of meat, leaving about 1/2inch space on outside edges. Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese. When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out. Spray a loaf pan with cooking spray. Use wax paper to help lift meat loaf into pan. Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.
In a saucepan, heat oil over medium heat. Add bell pepper and garlic and cook, stirring, until fragrant, about 1 minute. Add olives, lemon juice and basil and toss evenly to coat. Let cool to room temperature, cover and refrigerate and let marinate for at least 24 hours before serving.
In a 3-qt. or larger electric slow cooker, combine potatoes, onion, ham hock, dill weed, lemon peel, white pepper, and broth. Cover and cook at low setting until ham hock and potatoes are very tender when pierced (7 1/2 to 8 hours). Lift out ham hock and let stand until cool enough to handle. Meanwhile, remove about 1 cup of the potatoes with a little of the broth; whirl in a blender or food processor until pureed and then return the puree to the crock-pot. In a small bowl, mix cornstarch and cream; blend into potato mixture. Increase cooker heat setting to high. Remove and discard fat and bone from ham; tear meat into bite-size pieces and stir into soup. Cover and cook, stirring 2 or 3 times, for 20 more minutes. Garnish with dill sprigs, if desired.
1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust. 2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy. 3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain. 4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the to.
Heat oil over medium heat and brown the beef in batches, transfer to slow cooker when browned. Add onions to pan and cook until soft. Add garlic, cinnamon and allspice and cook for 1 min, add vinegar, tomato sauce, sugar and bay leaf and stir to combine. Pour mixture over beef and cook on low for 8 to 10 hours or high for 4 to 5 hours. Add feta cheese and cook on high for 10 minutes. Discard bay leaf. Serve with potatoes.l.
Combine cream cheese, sour cream, salsa, taco seasoning mix and onion soup mix in a medium bowl. Blend well with a mixer at low speed. Spoon into a shallow bowl or 13x9-inch baking dish and smooth top. (If making this ahead of time, stop here.). Top cream cheese mixture with lettuce, cheese and tomatoes. For added crunch, add French fried onions to the top before serving. Serve with tortilla chips.
Mix Peanut butter, honey, nuts, vanilla, and cinnamon into a bowl. add cereal and stir gently until cereal is well coated. with wet hands form mixture into bite-sized balls, approximately 1 inch in diameter, place on waxed paper.
In a small bowl combine the grill seasoning, lime zest, coriander, cumin, and chili powder. Work the dry rub into the steaks on both sides; set steaks on a plate and let stand for 15 minutes. In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and cook, whisking, until bubbling 3-4 minutes. Stir in the cheese and chipotles in adobo sauce. Season the sauce with salt to taste. Reduce heat to low to keep sauce warm. Drizzle a little extra virgin olive oil on a large griddle or skillet. Heat pan over high heat until just smoking. Add the steaks and cook for 2-3 minutes for medium. Remove and let rest 5 minutes. Slice steaks and top with the sauce.
Preheat the oven to 350°F Bring a large pot of water to boil. Cook the pasta according to the package directions until just shy of al dente. Drain well. Meanwhile, lightly grease standard size muffin pans with cooking spray. In a medium bowl, combine the cracker crumbs, 1/2 cup of the shredded cheese, and melted butter and mix with a fork until combined. Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other. Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter. In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine. Add the liquid mixture to the bowl with the pasta. Stir in the salt and red pepper flakes and mix until evenly combined. Divide the macaroni mixture between the prepared muffin wells. Bake until light golden, about 20-25 minutes. Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.
Heat oil and garlic in a large skillet over medium-high heat. Add mushrooms and cook 1 minute. Add remaining ingredients, except pine nuts and cheese, and bring to a boil; cover and remove from heat. Let stand for 5 minutes. Toast the pine nuts lightly. After 5 minutes, fluff with a fork and sprinkle with pine nuts and cheese. Devour!