HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill tall glass with crushed ice. Pour vodka and lemonade over ice. Add squeezed lemon. Stir. Enjoy (responsibly! They sneak up on you!).
Sift together the flour, baking powder, salt, cinnamon, and nutmeg. In a large bowl beat the eggs. Add the sugar, followed by the milk and vanilla. Gradually stir in the flour mixture. Stir in the carrots. Heat oil over medium / high heat until hot. Drop the batter by heaping spoonfuls, turning the fritter to brown on all sides. Drain on paper towel then dust with the confectioners' sugar.
Cook pasta in a pot of boiling salted water until just tender but still firm to the bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Meanwhile, cook pancetta in a large nonstick skillet over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; saute' 3 minutes. Add peas, white and pale green parts of green onions, and garlic; saute' until vegetables are just tender, about 2 minutes. Remove from heat. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of the parsley and half of the basil to the pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to a large bowl. Sprinkle pancetta, remaining parsley and remaining basil over. Serve, passing additional Parmesan cheese.
Bring a large pot of salted water to a boil. Add 1 or 2 Tbs. vegetable oil to water, to keep pasta from sticking. Cook penne or rotini until cooked, but still firm, about 9 minutes. Rinse pasta under cool water to stop cooking, and drain. Combine bottled dressing with chopped parsley, chopped basil, dried Italian seasonings, and crushed red pepper. Pour dressing over cooked pasta and toss. Add pepperoni, sun-dried tomatoes, artichoke hearts, ripe olives. Toss gently. Add cheese and toss again. Add salt and freshly ground pepper to taste. Cover and refrigerate until about 30 minutes before ready to serve.
Place raspberries and sugar in a large heatproof jug and stand for 10 minutes, stirring occasionally, until sugar has dissolved. Meanwhile, place teabags in a separate heatproof jug, add 1L boiling water and steep for 5 minutes. Add peppermint tea to raspberry mixture and gently stir. Strain, reserving a few raspberries and set aside to cool to room temperature. Add spearmint leaves and chill. Serve cold with reserved raspberries and crushed ice.
Brown ground beef. Drain and rinse. In saucepan, combine sauce ingredients and ground beef, stirring to blend well. Simmer for 20 minutes, stirring occasionally. While sauce is cooking, prepare lasagna rolls. Cream together cream cheese and butter or margarine. Stir in egg, ricotta cheese, parsley, salt and pepper; blend thoroughly. Spread 2 to 3 tablespoons of filling on each piece of lasagna. Starting at narrow end, lightly roll up each piece. Place rolls, seam side down, in greased shallow baking pan. Pour sauce over rolls; top with Mozzarella and Parmesan cheeses. Bake, uncovered, at 350 degrees F for 50 to 60 minutes. Refrigerate any leftovers.
In a wok, stir-fry bok choy in oil for 3 minutes. Add ginger and 1/4 tsp of salt; stir-fry 2 minutes more. Add paste and hoisin sauce; stir-fry 1 minute more.
Shake all of the ingredients in a cocktail shaker with ice. Strain into a double old fashioned glass or similar to drink as a shooter or just pour it into a Collins glass and drink with a fancy straw! It's good either way.
Mix together topping ingredients. Oil oven tray and place fish fillets close together. Spread topping evenly over fish fillets. Grill under preheated moderate grill for about 15-20 minutes (depending on thickness of fish) until cooked. Baste with oil during cooking time to prevent toping drying out.
Brown the beef and sausage in a large pot. Add chili powder and salt and pepper to taste. Add cabbage, vinegar and tomato paste and simmer, covered for c. 20 minutes. i serve with warm bread. Enjoy.
Pour baking soda into a clean glass container. Add the honey. Now slowly add water a very small amount at a time, and using the handle of a spoon, form mixture into a thick paste. Apply paste onto clean skin of face taking care to avoid eyes and nostril area. Allow the paste to sit for 15-20min. It will begin to feel drier, but not hard or too tight. You may feel a very slight tingle. Moisten a washcloth with warm water, wring it out, and buff the paste off face using gentle circular motions. Then rinse thoroughly with water and pat dry. Any left over mixture can be used the next day or two. Just add a little water if it has hardened. Or, add water to leftover paste and use in the shower on your body as an exfoliator.
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts. Fill cannoli shells with mashed potato mixture, dividing evenly. Spread bacon on a plate. Dip tips of cannoli into the bacon bits. Place on serving platter.
Place quartered chicken in a large stockpot or Dutch oven; cover with about 4 quarts water to just cover and season with salt. Bring to a boil, then reduce to a simmer. Add onions, black pepper, boonie peppers, carrots, Italian seasoning, white pepper, and soy sauce; cover and simmer, over medium heat, for about an hour. Add cabbage wedges, simmer, covered until chicken is fully cooked, another 10 minutes or so. Serve over white rice, with additional soy sauce, as desired. You can strain any left over stock to make a spicy soup or other use.
Pre heat oven to 180 degrees celsius. Prepare 2 x 12 hole muffin trays. Peel pumpkin and finely dice it. Finely chop baby spinach leaves to fill 2/3 of a cup. Boil pumpkin for 3 minutes or until just tender. Drain pumpkin well. Divide pumpkin and spinach leaves between cups in trays. In a large jug, whisk eggs with 1/2 cup of milk and 1/4 cup of freshly grated parmesan cheese. Season with salt and pepper to taste. Pour mixture evenly over the filling. Place in oven and bake for 12 to 15 minutes or until puffed and golden. Serve warm or cold. Garnish with sour cream and chopped chives.
Hull the strawberries and cut them in half into small bowl. Sprinkle them with half the vanilla. Beat eggs until blended; add salt and remaining vanilla. Pour into preheated 6-inch nonstick skillet. As mixture sets, lift up the edges so uncooked portions flow to the bottom edges. When eggs are set, place berries on one half of the omelet and with a spatula fold the other half over the fruit. Roll out of pan onto a warmed plate. Divide evenly and serve immediately.
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. MASH bananas thoroughly. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir lemon juice and fruit protector into prepared fruit in saucepot. STIR pectin into fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Process 5 minutes in a hot water bath. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Preheat oven to 300. Place Kahlua in a small bowl. Microwve on high for ten seconds. Stir in cocoa and espresso powder until smooth. Add oil, eggs, and egg white, stirring with a whisk until blended. Add flours, sugars, two tablespoons of hazelnuts, baking soda, and salt in a food processor, and processor until hazelnuts are ground. Add ground coffee, and pulse two times or until mixture is blended. With processor on, slowly add Kahlua mixture through the food chute, processing until dough forms a ball. Add remaining six tablespoons of hazelnuts, and pulse five times or so until well blended. Dough will be sticky. Turn dough out on a floured surface, kneading lightly four or five times. Divide into three equal portions, shaping eahc portion into a 10"-long roll. Place rolls 3" apart on a baking sheet coated with baking spray. Flatten slightly. Bake at 300 for 28 minutes. Remove from oven, and remove rolls from baking sheet; cool for ten minutes on a wire rack. Cut each roll diagnoally into 20 half-inch slices. Place the slices, cut sides down, on baking sheets. Bake at 300 for 20 minutes. Turn cookies over and bake an additional ten minutes. Remove cookies from baking sheets; cool completely on wire racks.
Cream together butter and sugar; blend in milk and extract. Stir in flour, cherries and pecans. Form dough into two 8 inch rolls. Roll in flaked coconut to coat outside. Wrap in waxed paper or plastic wrap and chill thoroughly. Cut into 1/4 inch slices and place on ungreased cookie sheets. Bake at 375* until edges are golden, about 12 minutes.
Prepare, bake and cool cupcakes. Melt 2 1/4 c white chocolate chips, cool slightly. On medium speed, beat butter until fluffy. Beat in melted chocolate, vanilla, confectioners' sugar until smooth. Chill until thickened (approx 15 mins). Spoon jam or filling until freezer bag. Snip 1/4" hole in one corner. Insert bag tip 1" deep into center top of each cupcake. Squeeze 1 Tbs jam into each. Transfer frosting into pastry bag fitted with decorative tip and pipe over cupcakes. Optional topping:. Sprinkle with edible glitter or red sprinkles and white chocolate shavings from chocolate bar. Melt remaining white chocolate and barely dip fresh cherries into mixture. Cool and set atop each cupcake.
For the head fill a small bowl with your favorite dip. Take six small broccoli florets and press. one at a time lining the top edge of the bowl for hair. Slice an olive and press two rounds in the. dip for eyes. Take a small slice of red or yellow pepper for the mouth. For the body layout five cucumber rounds below the bowl of dip. For the rib cage lay out 8 slices of red bell peppers over the cucumber rounds, four on each side. Take the two green beans and layout one on each side of the first cucumber as shoulder blades. For the arms connect a baby carrot on each side of the green bean. For elbows layout a small. cauliflower floret below each baby carrot. Add another baby carrot below each cauliflower. floret. Add little slices of celery for hands. Below the last cucumber add three large cauliflower florets and layout 2 inch slices of celery for. the legs. Add two small cauliflower florets below each celery stock for knees. Finish the legs. with two small 1inch slices of celery below each knee. Add detail to the legs by adding a sugar. snap pea to each leg. Add slices of mushroom as feet.
Peel potatoes and slice about 3/4 of them, reserve for later use. Mash the remaining potatoes with the butter and milk, reserve for later use. Heat oil in 12 inch skillet and cook the onion until they are yellow. Cut codfish in small pieces and add to skillet. Cook 30 minutes on low. Bechamel Sauce:. Melt butter, stir in flour, salt and white pepper. Slowly add the hot chicken stock and scalded milk. Stir constantly over low heat for 3 to 5 minutes. Tomato paste (option) add to give flavor and color. Egg yolk (option) beaten egg for yellow color sauce is desired. Preheat oven to 350 degrees. Grease 2 quart casserole. In the casserole dish, put a layer of codfish and onions, a layer of potatoes, eggs, bechamel sauce. Keep layering until all ingredients are used. Top with mashed potatoes. Brush with egg yolk. Bake 45 minutes or until potatoes are golden brown.
Place all ingredients in the bowl of a food processor and blend until all of the garlic is well combined.
Pre heat oven to 350 degrees. Lightly beat eggs. Coarsely chop pecans. Melt chocolate morsels in microwave and let cool. Sift one cup self rising flour. Toast nuts in oven by placing them on cookie sheet in hot oven for 5-7 minutes, remove and let cool. Combine eggs, sugar, and cooled melted chocolate in large bowl. Add flour and mix well. Stir in reamaining ingredients and pour equal portions into each uncooked pie shell. Bake 55 minutes. Let cool for 30 minutes before serving.
Wash and boil the beets until tender, 45-60 minutes depending on size. Wash and boil the potatoes until tender, 30-40 minutes depending on size. Chill both with cold water and slip the skins off. Slice beets and potatoes to 1/4" thickness. Finely mince the jalapeno. Thinly slice the red onion. Toss all ingredients in a bowl and serve chilled.
Rinse potatoes and microwave for 4 minutes. Cube potatoes and place into skillet with olive oil. Sprinkle desired amount of Creole seasoning over potatoes. Cook potatoes until light brown. Add diced hotdogs and onions to skillet. Remove from stove when potatoes are at desired crispiness (10-15 minutes total cook time usually).
Preheat oven to 350. Grease or paper line 24 muffin tins. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into muffin tins. Bake until golden brown and center is firm, about 20-25 minutes. Cool on wire rack. Frost if desired, but we like them plain! Makes 24 muffins.
Set potatoes into a large stock pot, cover with water, and bring to a boil. As soon as it starts to boil, lower the heat, cover, and cook for about 20-25 minutes or until your potatoes are very tender (time will vary based on actual size of your potatoes). Drain and set back into the pan (no heat) and mash. Add sour cream, neufchatel cheese, 4 Tbsp of the butter, onion, and salt to taste and stir until mixture is smooth and creamy. Spread evenly into a greased 9x13" glass baking dish, and using the back of a wooden spoon, press shallow craters into the surface evenly across the potatoes. Melt remaining butter and drizzle over the surface- some should pool up in the craters. Sprinkle with a little paprika to garnish. Cover with foil and bake in a preheated oven at 350 F for 40 minutes. Remove foil and bake an additional 20 minutes. To MAKE AHEAD: Prepare potatoes up until the part where you cover with foil- set the foil coverd pan in the fridge overnight; when ready to bake, set the pan on the counter for 30 minutes before placing into the preheated oven and bake as above.
Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute. Add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni. Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.
Preheat oven to 450. Mix tomatillos, chicken broth and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat and simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, cilantro and sliced chile; blend mixture to coarse puree (Note: be extremely careful when processing hot liquids). Season sauce to taste with salt and pepper. Overlap 6 tortillas in a sprayed 13 x 9 pan. Top with half of the chicken strips and half of the mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbly, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillos sauce.
Bring chicken broth and lentils to a boil in large pan. Cover and reduce heat to simmer. Stir occasionally for 30 minutes or until tender. Drain if necessary. Saute chopped onions in hot vegetable oil over heat for 5 minutes or until tender. Process 1/3 of lentils, 1/3 of onions and 1/3 of walnuts in food processor in 3 batches until mixed smooth. Stir mix with salt and pepper. Line a 3 cup mold with plastic wrap. Put mixture in mold. Chill for 8 hours, unmold onto baby leaf lettuce. Garnish with green onions and serve on crackers and celery sticks.
Combine the flour, sugar, and baking powder in a bowl until thoroughly mixed, and stir in the bananas, vanilla extract, and water to make a smooth, sticky dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). The oil should be deep enough to completely cover the pani-kekes while frying, or at last 3 inches deep. Scoop up a scant 1/4 cup of batter with a large spoon, and use another spoon to push it off into the oil. Fry in small batches of 4 or 5 until they float to the top and turn golden brown, about 3 minutes, then flip them to fry the other side. Remove from the fryer and let drain on paper towels.
Cook noodles according to package directions. Mix together cooked noodles, broccoli pieces, cooked chicken and mushrooms. Blend together cream of mushroom soup, cream of chicken soup, milk, lemon pepper, onion powder, garlic and salt. In large bowl, gently stir chicken/broccoli mixture with soup mixture. Spread into a 13x9 baking dish. Sprinkle cheese and crouton crumbs on top. Then, drizzle melted butter over cheese and croutons. Cover with foil. Bake in 350 oven for 15 minutes. Remove foil and bake an additional 10 minutes.
Pour the frozen peas into a colander. Cook the pasta according to the package directions until 'al dente'. Drain the pasta by pouring it into the colander over the peas (the hot pasta will thaw the peas while you complete the preparation of the salad). Cube the ham and saute it until lightly browned. Mix the warm pasta, peas, tomato, ham, and mushrooms in a large bowl. Add the ranch dressing and toss until all salad ingredients are well coated (I usually use almost all of the bottle). Chill until ready to serve.
Decorate all on serving plates and place on table for everyone to grab what they want and eat. To make mayonnaise: Empty milk into a small bowl, add vinegar and mustard powder to taste (it should not taste like condensed milk anymore).
Blend ricotta cheese, powdered sugar, almonds and Amaretto or almond extract; spread over cooled crust, leaving a border around the edges. Top ricotta mixture with berries and brush with warm raspberry jam. Serve chilled or room temperature. If desired, top with whipped topping,.
In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly. Cool. Stir in nuts. Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency. Combine with pineapple mixture. Spread on thin bread, top as sandwich. Trim and cut into squares.
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continuously, until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust. In a blender, combine cream cheese, sour cream and milk. Process until smooth. Add pudding mix; process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered until set, about 15-20 minutes (or overnight). Drizzle fudge topping over pudding in a decorative pattern. Sprinkle with remaining pecans. Serve immediately or keep chilled, loosely covered.
Place the veal chops on a heated grill of 140°F Using clarified butter, season with pepper and salt. Grill the lobstertail the same as veal chop. Add passion fruit nectar and shallots in a 10&#8243; saute pan. reduce in volume by 50% on medium heat. Now add the white rum, and the flambe along with the butter; whisk and simmer until it becomes a nice creamy texture. Strain the sauce and save about a dozen passion fruit seeds to garnish the sauce at plating time. At the center of the plate add the veal chop with the lobster tail leaning off. the veal chop. Pour the sauce over the top and at the base of the plate. Use fresh watercress for garnish.
PREHEAT oven to 400°F Cut Chicken in half to make two thin slices instead of one thick breast. Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil). Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes. Cover with the salsa and then the cheese. BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender. This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us! Thaw in the fridge overnight and reheat in the microwave. Top each serving with sour cream to serve, if desired.
Cut the top 1/4 inch from each garlic clove and remove most of the outer skin. Spray tops with PAM. Place in a small baking dish and Bake in a 325 oven for 1 1/2 hours. Remove & when cool enough squeeze out all the cloves and chop. Place all the ingredients, except the rusk in a pot. Bring to a boill and simmer for 45 minutes. Meanwhile cut the rusks into cubes, or use ready made croutons. Serve floating the rusk bets on top of the soup.
Preheat the oven to 350°F. Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan. Make sure all the ingredients are room temperature, including the eggs. Toss the pecans with 1/4 cup of the flour and set aside. Sift together the remaining dry ingredients and set aside. Cream the butter and sugar together until very light and fluffy. Add the bananas and mix until incorporated. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour. Gently fold in the pecans and the chocolate. Pour the batter into the pan, and bake for about 1 hour and 15 minutes. Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling. For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves. Remove from the heat. Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel. Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking. As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks. Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly. DO NOT BOIL. Keep the heat low or you'll have scrambled eggs. Pour the mixture through a fine mesh sieve, then add the bourbon. Cool completely and serve with the cake.