HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash grapes first before using and drain. Mix cream cheese, sour cream, Splenda granular and vanilla. Blend very well together on high for 3-4 minutes. Carefully stir in the grapes. Pour into a 9 x 13-inch cake pan and sprinkle the Brown Sugar Blend lightly over mixture (may require more if needed) and then sprinkle with chopped nuts. Place in the refrigerator for about 1 hour before serving. It tastes like caramel apples! YUM!
Get your tofu properly dried out by either letting it sit out of the package between two plates, or do it the lazy way like I do which is to dry the brick of tofu off with paper towels and microwave on high for 2-3 minutes, blotting off all excess water when done and let it cool on the cutting board for a few minutes. Cut into 8-10 rectangular slices. Mix the oil, tamari sauce, rosewater, and herbes de provence (just shake in how much you want, 1 teaspoon is a rough estimate) together in a small dish until incorporated to make a baste. Brush a little bit of the baste onto a heavy skillet, and put down as many pieces of tofu as the skillet can hold. Brush the tops and sides with more baste. Let cook for about 5-6 minutes or until the bottom is browned and collected enouhg baste, and flip, cook another 5-6 minutes or until browned. If you want a chewier texture, let cook on each side about 8 minutes. 5-6 minutes is good for a softer texture. Ready to serve immediately! Can be easily reheated with microwave or stovetop, but also can be eaten cold-- I like my leftovers to have on sandwiches the same way one would use lunchmeat!
Heat 2 tbsp of oil in a pan over medium-high heat and add the onion and garlic, reducing the heat to medium and cook until they are soft and translucent. While the onion is cooking, add the other 2 tbsp of olive oil to another pan and heat over medium-high heat and add the cubed zucchini and cook for 10 minutes. Strain off the liquid and add the cooked zucchini to the onions and cook together for another 2-3 minutes. Add a little salt and pepper as well as the parsley, oregano and lemon juice to the vegetables. Then add a dash of salt to the beaten eggs and add them to the vegetables, cooking over medium heat while stirring and tossing the eggs and vegetables. The eggs will be broken up when then are done.
Lightly butter one side of each slice of bread. Place 2 slices of buttered bread, butter side down, on a griddle or skillet over medium-high heat. Top with cheddar cheese, sliced avocado, and other slices of buttered bread. Grill for a couple of minutes until cheese has started to melt and bread is grilled to desired amount. Flip sandwiches and grill on other side.
Mix all the marinade ingredients and pour into a large plastic bag, place all the chicken in the bag and seal. Place in a shallow pan Cover and refrigerate overnight turning once in a while. Bake chicken at 350 degrees for 1 hour in a single layer, basting every 15 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Stir and add chicken. Cook for 5 minutes and serve.
Brown Italian sausage, rinse and drain. Place sausage in a soup pot. Add garlic, Chili mix and Italian seasoning and stir. Add tomato paste, pizza sauce, water and beans (do not drain). Boil 10 minutes while you cook the pasta in separate pot. Drain pasta, add to soup. Simmer 5 minutes. Garnish with cheese.
Place the marshmallows, chocolate, butter and water in a pan until melted and combined. Whip the cream and vanilla until firm peaks form then pour the chocolate mixture into the cream and fold together. Chill for 5 minutes then serve.
fill your blender with ingredients and blend until smooth. Generally, I maintain the basic recipe: i.e., Ripe bananas, strawberries, yogurt, honey, flax seeds and orange juice. I change the fruit depending on availability. I love this with a slice of toasted Ezekiel bread!
Set oven to 400°F. Heat the chili in a small saucepan or microwave until hot. Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate. Spoon half of the chili over the chips. Sprinkle with half of the cheese. Repeat with remaining chips, chili and cheese. Bake for about 7-8 minutes until the cheese has melted. Top with salsa, guacamole and sour cream. Serve immediately. Delicious!
Combine butter, sugar, and 1 cup of flour, using sturdy wooden spoon or mixer with dough hooks. Add eggs and mix in thoroughly. Gradually work in the remaining flour, until dough will roll into balls without being sticky. Roll into one or two-bite size balls and place on ungreased cookie sheet, or silicone baking sheet. Bake at 350 F for 15 minutes. Cool on cookie sheet before moving cookies to sheets of waxed paper. Space the cookies at least 1/2" apart on the waxed paper so you don't have to move them to put icing on them. Combine icing ingredients and stir until smooth. The icing should be runny enough to drop from a knife onto the cookies, but thick enough that it doesn't all run off. The icing will thicken as it sits. Add more water if needed. To ice, leave the cookie on the waxed paper, and drop enough icing onto it to cover the top and drip down the sides a bit. While the icing is still wet, you can add little drops of icing to ensure coverage. Try not to have too much icing ending up on the waxed paper, or you may not have enough for the whole batch. Let the icing dry before placing in shallow storage containers, in a single layer.
Preheat oven to 400°F Place peas in a 1-qt microwave safe dish. Cover and cook on high for 2 minutes. In food processor, puree garbanzo beans, carrot, flour, 1 T olive oil, pepper and salt. Stir in peas. Form mixture into 8 patties. Heat remaining oil in a large skillet over med-high. Add patties. Cook 2-3 minutes per side or until browned and heated through. Meanwhile, place pitas on baking sheet. Place two slices of cheese atop each pita. Bake 5 minutes, or until cheese is melted. Place 2 patties on each pita; fold over, and cut in half.
Preheat oven to 300°F. Melt butter in heavy medium saucepan over low heat. Add orange peel, cinnamon, coriander, cloves and cayenne and stir until aromatic, about 30 seconds. Add pecans, then sugar and salt and stir to coat evenly. Transfer nut mixture to baking sheet. Bake until nuts are toasted, stirring occasionally, about 20 minutes. Cool. (Can be prepared 3 days ahead. Store airtight at room temperature).
Pour liquours into a mug and fill with hot coffee. Top with a dollop of whipped cream.
BARBECUED ROAST BEEF: Pierce Rotisserie or Oven /Roast all over with fork. Place in large sealable freezer bag with Diana sauce original; refrigerate for 8-12 hours. Discard marinade after use. (If using Premium Rotisserie/oven roasts, marinate for 1-2 hours or simply rub all over with some of the sauce). Place drip pan under grill; add 1/2 inch of water to pan. Preheat barbecue to medium-high (400F) . Cook using indirect heat or Rotisserie. Cook roast at constant heat in closed barbecue until thermometer reads 140F for medium-rare, about 20-25 minute per lb. Transfer to cutting board, cover with foil and let stand for up to 30 minutes. Serve warm, carving into thin slices or cover and refrigerate for up to 2 days. INDIRECT HEAT: Place roast on grill over drip pan that is moved ot one side and filled with 1/2 inch of water ; turn off heat under just the roast. Insert meat thermometer into middle of roast. (If using a 3-burner barbecue, position roast and drip pan in center of barbecue, turn off center burner) ROTISSERIE: insert spit rod lengthwise through center of roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast avoiding spit rod. CHUNKY CHOW-CHOW RELISH: Cook cauliflower florets and carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in green peppers, chopped red onions, Diana sauce, vinegar, minced fresh parsley and hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups.
For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place chicken in a shallow dish and drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes and prepare the Tomato Relish. Grill chicken 6 or 7 minutes on each side or until juices run clear. For the Tomato Relish: Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.
To an 8-inch omelet pan, add 1 to 2 teaspoons butter and place over medium heat to warm. Add the sliced onions and bell peppers, stirring until onions are wilted. Stir in the diced Canadian bacon and cook until warmed. Beat together the eggs and yogurt/sour cream, salt and pepper, pour over onion mixture and cook until bottom is set. As the egg sets, pull cooked portion to the center allowing the uncooked portions to run to bottom of pan. When omelet is set on bottom there are a couple of options, if you have another omelet pan the same size, you can flip the omelet into the other, you could put under the broiler the broiler for a few minutes to set or if you are really good flip the omelet and allowing it to finish cooking. Lightly butter the bread with softened butter, cut omelet in half and using half for each sandwich place on unbuttered side of bread, top with shredded cheese and cover with remaining slice of bread, buttered side up. Cook on preheated Panini press as per manufacturer's recommendations until browned. Enjoy!
Mix together all ingredients except potato chips. Put in pan. Top with crushed potato chips. Bake for 1 hour at 350 degrees.
Preheat pizza stone in oven at 500°F. Warm water for 20 seconds in microwave. Dissolve yeast and sugar in water; allow to rest for 8 minutes. In the meantime, combine flour, salt and Italian seasoning. Pour yeast over flour mixture and mix well with a heavy spoon. Add 1 tbsp flour if needed. Turn dough on to a floured surface and knead for 2 minutes. Dust more flour on surface if needed . Using a rolling pin, roll dough into a 12" circle of even thickness (about 1/4") flipping over to roll each side (don't press too hard when rolling or dough may stick to surface). Cut off any excess edges to make a neat circle. Palm down, slide your hands under dough and lifting carefully place on to a hot pizza stone. Bake at 500°F for 4 minutes. Remove from oven and top with your favorite toppings (don't go too crazy with the toppings, a little goes a long way). Return to oven for 6-8 minutes. Helpful hint: Top pizza in this order to prevent the crust from getting soggy: chopped basil. minced garlic. pepperoni. cheese. (6-8) 2 tbs dollops of pizza sauce evenly spaced.
INSTRUCTIONS. Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside. Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.
Preheat the oven to 350*. Place the sweet potatoes in a medium saucepan with the salt and water to cover. Cover and bring to a boil, then simmer until tender, about 10 minutes. Drain and set aside. While the sweet potatoes are cooking, warm the oil in a medium skillet or saucepan and add the onions, garlic, and chile. Cover and cook on medium-low heat, stirring occasionally, until the onions are tender, about 7 minutes. Add the cumin and coriander and cook for 2 to 3 minutes longer, stirring frequently. Remove from the heat and set aside. In a food processor, combine the black beans, cilantro, lemon juice, salt, and cooked sweet potatoes and puree until smooth (or mash the ingredients in a large bowl by hand). Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices. Lightly oil a large baking dish. Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with foil and bake for about 30 minutes, until piping hot. Serve topped with salsa.
Coat chicken in flour mixture. In dutch oven and brown chicken in 2 tablespoons of butter. Add more butter as needed. Add carrots, onion and celery on top of chicken. Add rest of ingredients into dutch oven and bring to a boil. Lower heat and simmer 1 hour. Remove chicken from liquid and take meat off bones. Liquid should be on thick side like stew. Add small chicken pieces back into stew. Add more flour for thickness or water for less thickness. Simmer till vegetables are tender.
Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot sauce onto the prepared meat just prior to serving.
Whisk together the flour, sugar and salt in a saucepan until combined. Add the milk and cook over medium heat until it barely simmers (bubbles around the edge of the pan), whisking constantly. It will thicken slightly. Pour mixture into the bowl of a stand mixer and mix on high until the outside of the bowl is cool to the touch (about 8-10 minutes). Reduce the speed to low and add the butter (and vanilla extract if you are using it). Once the butter is incorporated, turn the mixer up to medium-high speed and whip until the frosting is light and fluffy (about another 3-5 minutes), scraping down as needed. If you are tinting your frosting, add the coloring and continue to whip until the color is evenly distributed. Use immediately to frost a two-layer cake, or 24 cupcakes.
Heat oven to 325°F. Create a baking pan by layering two sheets of Reynold's Wrap Heavy Duty non-stick Aluminum Foil about ten to twelve inches in length. Fold sides of foil upwards until the pan is about three inches deep, creasing the corners to prevent batter from leaking. Use more foil as needed. If you are feeling really creative you may try to form the pan into a shape such as a heart or the initial of special person. Place the foil pan on a cookie sheet for stability. Mix crumbs, almonds, butter, and 1 tablespoon sugar in a small bowl. Press onto bottom of foil pan. Beat cream cheese, remaining sugar, 1/2 teaspoon vanilla, lemon juice, and zest until well blended. Add 4 ounces sour cream mixing well. Add eggs one at a time beating on low after each is added until blended. Pour over crust. Bake 30 to 40 minutes or until center is almost set. Mix remaining sour cream, vanilla, and honey in a small bowl. Gently spread over cheesecake. Bake an additional 15 minutes. Remove from oven and cool completely. Refrigerate at least two hours before serving.
Combine all except pears in saucepan. Boil till sugar is dissolved then add pears. Cover and cook 8-10 minutes turning occasionally. When pears are barely tender remove from syrup and put in individual serving bowls. Boil remaining syrup rapidly uncovered until reduced to 1 cup. Pour over pears. Let cool before serving or serve chilled.
Pour the stock into a large sauce pan and bring to a boil. Add the spinach, tofu, mushrooms, and ginger, return to a boil and cook for 2-3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot.
Puree cantaloupe, sugar, and OJ. Garnish with mint and whipped cream.
Saute butter, onion slices, garlic and mushrooms in heavy frying pan until golden brown (about 5-10 minutes). Add ground chuck- break up and cook until no longer pink (another 5 minutes). Add wine, lemon juice, consomme, and pepper. Tip: Be sure to use undiluted beef consomme (not broth or bouillon). This is what gives the depth and richness of flavor! Also be sure to measure the wine and lemon juice properly, for best flavor. Simmer uncovered for 15 minutes. Add noodles (uncooked), cover, and simmer until noodles are tender (about 20 minutes). When ready to serve, mix in sour cream. Garnish with fresh chopped parsley. Serve immediately (but best if allowed to rest for 15-20 minutes so the flavors can meld, if you can wait! also makes great leftovers.). Good with a side of French green beans.
Put sugar and milk in large, very heavy saucepan and bring slowly to a rolling boil. Let boil for at least seven minutes, but not more than 8 minutes, while stirring constantly. Remove from heat and add chocolate chips, marshmallows, and butter. Stir constantly only until chips and marshmallows are melted. Mix in nuts and vanilla. Spread in large, ungreased pan.
Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones. To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat. Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste. Enjoy the spicy goodness!
In a dish mix together milk and 2 teaspoons salt (make sure that the salt is dissolved). Add in pork chops. Cover and refrigerate for 1 hour or up to 4 hours (turning once within the hour). To make the applesauce: (this can be done a day ahead) peel, core and chop the apples. Place into a saucepan and add in the remaining ingredients; bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer covered, stirring occasionally until apples are very soft and falling apart (this should take about 15-20 minutes, adjusting the sugar to taste). Mash the apples with a fork; set aside. For the pork chops: in a bowl mix together bread crumbs, garlic, rosemary, thyme and 1 teaspoon seasoning salt or white salt and pepper. Lift the pork chops from the milk one at a time (shake off any excess milk). Dredge in the pork chops, lightly, patting down with hands to adhere the crumbs to the chops. Arrange onto a plate or tray. Heat oil and butter in a skillet. Saute the pork chops (without crowding in the pan) until golden brown, adding more butter to the pan if needed. Serve the pork chops with applesauce. Delicious!
Preheat the oven to 350 degrees. Cut the ribs into 1 1/2-2" pieces. Place either a disposable tin pan or a shallow baking dish lined with non-stick foil. Salt and pepper the ribs to taste. Cover with foil and place in the oven for 45 minutes. Meanwhile, stir together the remaining basting sauce. Remove the ribs from the oven and drain any fatty liquid. Toss with 1/2 cup of the sauce. Return the ribs to the oven, uncovered, and bake an additional 30 minutes, basting with the remaining sauce.
To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend. Add butter and pulse 8-10 times, until pieces are about the size of small peas. With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it! Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand. Gather the dough together and shape it into a rough square. Pat it down to compress it slightly, and wrap in plastic. Chill until firm, at least 30 minutes. The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month. Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out. Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it. 4 hours later, when I remembered to pull it out, it was frozen solid. I pulled out my box grater and grated it directly into the pie pan. It worked beautifully, no roling involed: just patted it all down into place.
Fry bananas in butter over medium heat until brown on all sides. Arrange in a butter baking dish. Mix sugar with cheese and sprinkle with cinnamon (if desired). Spread cheese mixture over bananas. Add cream until bananas are almost covered. Bake in oven 350°F until tender, 30 to 40 minutes. Cream should not be absorbed.
Boil water in a large pot, then add milk. Bring to a full foaming boil, stirring to prevent sticking. Lower heat, the add lemon juice stirring constantly. Soft curds should appear in 10-15 seconds, separating from the light yellow, clear whey. Remove from heat and allow to stand 5-6 minutes. Line a colander with finely woven tea towels (not cheesecloth!). Use a slotted spoon to remove the curds from the pot and into the towel-lined colander. Use fine strainer to get the smallest remainders. Gather the corners of the towels and twist into a tight ball. Put a weight (heavy pan?) on top of the ball and let it rest 10 minutes. Unwrap and use in recipe or wrap in plastic and refrigerate.
Heat oven to 350. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack. Combine all crust ingredients and press onto bottom and up sides of a 9-inch springform pan. Bake 8 minutes at 350. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust. Cut cooled brownies into 3/4-inch pieces and sprinkle over cheesecake batter, gently pushing them down into the batter. Drop peanut butter topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan; cool. Cover and place in refrigerator until chilled through, about 4 hours.
Remove silver skin/sinew and excess fat from roast. Rub meat with several of the crushed cloves of garlic. Sprinkle with salt and pepper. Tie the meat into roast. Using a long, thin knife pierce the roast several inches deep in a half-dozen evenly spaced areas. Using a teaspoon handle, push crushed garlic pieces and rosemary leaves into slits. Rub roast with olive oil. Preheat oven 350 degrees. Place dutch oven on stove over high heat. When pot is hot, sear roast, browning on all sides. Remove roast and reduce heat to medium. Add 1-2 Tbs olive oil. Saute carrots, celery, and onions to brown. Add roast back to pot. Pour red wine over roast. Add stewed tomatoes. Add stock to cover. Bring to simmer on stovetop. Cover with lid and place in preheated oven. After rump goes in oven, prepare cippolini onions and parsnips. Place large saute pan on stovetop over medium high heat. Add veggies and saute to brown. Set aside. One hour into cooking rump, add veggies to the pot and replace lid. Cook additional 30-60 minutes until meat is fork tender.
In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly. In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.