HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place dates in a food processor; puree until it forms a thick paste. Add cocoa powder, chia seeds, and vanilla extract. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped and well distributed throughout. Spread large sheet of wax paper on work surface. Transfer date mixture to wax paper and use paper to press mixture into a 1/2" thick rectangle. Wrap tightly and chill overnight. Unwrap block and cut into 8 bars. Re-wrap each bar in wax paper.
Place chopped tomatoes in a colander and let drain for several minutes, stirring at least once. Transfer the tomatoes to a large serving bowl and combine with remaining ingredients, except pasta and cheese. Let stand at room temperature until the pasta is ready. Cook pasta in a large pan with 3 qts. water until al dente, about 9 to 11 minutes. Drain well. Fold the pasta into the tomato sauce and serve at once. If desired, offer the Parmesan as a condiment at the table.
Preheat oven to 350 Degrees Fahrenheit. Stir all dry ingredients together in one bowl. In separate bowl with mixer at medium speed beat butter and brown sugar till smooth.Beat in molasses till smooth. Reduce speed to low beat in egg and vanilla.Beat in dry combined ingredients until combined. Occasionally scrapping with a rubber spatula. I roll dough into balls about thee size of a small walnut on an ungreased cookie sheet about 3 inches apart. I prefer to use parchment paper for easier cleanup. Bake cookies 10-15 minutes until flattened and evenly browned. Cool on cookie sheet about 2 minutes. With wide spatula transfer to wire cooling racks to cool completely. Repeat with remaining dough. My wife likes to dip half the cooled cookie in chocolate to give it some added sweetness and dress them up.
Preheat oven-top and skillet to medium heat. Combine crepe batter ingredients in a medium sized bowl, beat together until smooth, and set aside. In a small sauce pot, add water and blueberries, cook until it becomes a syrup. Pour, 1/2 cup of crepe batter on the skillet and distribute in a circular motion. Allow crepe to cook for 30 seconds to 1 min on each side, until golden brown. Add the filling, and fold in the sides of the crepe into the center (Top with whipped cream and syrup if desired).
Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove from pan and drain. Saute garlic and onions for about 5 minutes Add tomatoes, their juice and tomato paste, stir until blended. Return tofu to pan, add remaining ingredients and toss thoroughly. Cover and simmer 15 mins or until green beans are tender. If sauce is too thin boil uncovered to reduce.
Combine together in a pitcher. Serve in a tall glass, over ice, with pineapple wedge (and a tropical paper parasol!).
Preheat oven to 350 degrees Fahrenheit. Drain the sauce from the vegetables/pasta of the vegetable-beef soup and reserve. In a large bowl, stir together the egg, vegetables/pasta from the soup, and breadcrumbs. Add the ground beef and mix until well blended. Shape meat mixture into a rounded loaf shape and place in a baking dish. Pour reserved sauce from the soup over the loaf. Bake, uncovered, at 350 degrees Fahrenheit for 1 hour.
Combine chicken pieces, salt, soya sauce and chicken soup base; let sit for 10 minutes. To make batter, mix Bisquick, eggs, milk, salt and second amount of chicken soup base (should be consistency of pancake batter). Add chicken mixture to batter. Drop by spoonfuls into hot fat and deep fry until brown, making sure the chicken inside is cooked (if the chicken pieces are small and if you use medium heat, the chicken should be cooked by the time the batter is nicely browned). For sauce, cook together the sugar, second amount of soya sauce, cornstarch, water, vinegar and juice from pineapple until it is thick and clear. Remove from heat and add pineapple tidbits. To serve, pour sauce over chicken. Serve over rice.
Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables.
Put 6 cups of water into a large pan. Boil carrots until tender crisp; about 10 minutes. Drain. In a small pan, stir cornstarch into apple juice. Over moderate heat, cook, stirring, until sauce consistency. Stir in mint and cinnamon. Pour sauce over carrots and toss to coat.
Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container.
Brush chicken with 1 tablespoon of the oil; sprinkle 1/4 teaspoon each salt and black pepper. Grill chicken on rack directly over medium heat for 12 to 15 minutes or until no longer pink, turning once halfway through grilling time. Place beans in microwave-safe 1-1/2-quart dish. Add 1 tablespoon water. Cover with vented plastic wrap. Cook on high 3 minutes; drain. For Chimichurri sauce, in small food processor bowl combine parsley, the remaining oil, the vinegar, garlic, 1/4 teaspoon salt, and red pepper. Process until nearly smooth. Serve chicken and beans topped with Chimichurri sauce, lemon peel, and juice.
In a 3 qouart slow cooker, combine chicken, cream cheese, cheddar, salad dressing and hot sauce. cover and cook on low for one hour or until cheese is melted. Serve with chips or celery. Sprinkle with parsley if desired.
Pat the chops dry with paper towel. Place the flour in a shallow bowl. Place beaten eggs into a second bowl& season with salt and pepper. Place the crushed corn flakes into a third bowl seasoned with the tarragon, thyme, marjoram and basil. The crushed corn flakes can be found in the supermarket next to the Shake-n-bake. Dredge a chop in the flour and shake off the excess. Then dip it into the eggs and then into the corn flakes. Then place it onto either waxed paper or a baking sheet. Repeat with all of the remaining chops. Heat a large skillet over medium-high heat with enough olive oil to come halfway up the sides of the chops. When the oil is hot enough and shimmers, add the chops and fry 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and serve immediately.
Set a cast iron grill pan or griddle over high htat and let it get nice and hot. Put the peppers on their sides on the hot surface. Cook, using tongs to rotate and position each one so that all side and the top and bottom get charred, about 20-25 minutes. Put the peppers in a medium bowl and cover it tightly with plastic wrap. Let the peppers steam just until they're cool enough to handle, about 20 minutes. Remove and discard the plastic wrap. Working over another bowl, cut or pull off pepper stems(which should come away with the cluster of seeds) and discard. Tip the opening of the peppers toward the bowl and let any liquid inside pour out. Fish out and discard any seeds in the liquid. Cut the peppers lengthwise in half on a cutting board and trim off all the pale bits inside. Cut the peppers lenghthwise in half on a cutting board, and wipe out the seeds. Turn the halves skin side up an;d scrape off the skin with the back of your knife or peel it with your fingers. Tear the pepper pieces into irregular strips and add them to the bowl with the pepper juice. Add the garlic and vinegar, then massage the peppers with your hands, stirring and tossing them a bit. Stir it again and with your hands, tossing and rubbing the peppers, until the liquid looks creamy and a little viscous. Tear the basil leaves into big pieces andd stir them inches. Eat the peppers right away, when they're still a bit warm, or up to an hour or two later. You can also deep them covered in the fridge for up to 2 days. Let them come to room temperature before serving.
Trim crusts from bread. Spray a rectangular 13 x 9 x 2 inch baking dish with cooking spray. Arrange 6 slices of bread in the dish. Layer ham, cheese and onions on top of the bread. Cut remaining bread slices diagonally into halves. Place along the outer rim of the dish, points facing inward. Beat milk, mustard, pepper sauce and eggs until smooth; pour evenly over bread. Sprinkle with paprika. You can either bake immediately, or cover and refrigerate up to 24 hours. Heat oven to 300 degrees. Bake uncovered for about 60 to 70 minutes, until center is set and bread is golden brown. Let stand 10 minutes before cutting.
Cook rice according to package directions. Transfer to a large mixing bowl and stir in the rest of the ingredients. Divide the mixture evenly among the tortillas. Roll up burrito style. Wrap individually in saran wrap or foil and place into a large freezer bag and place in the freezer. Reheat from frozen in the microwave until cooked (usually around 2 minutes).
Add together the first three ingredients in a saucepan. Over medium heat, bring to a simmer. Add tequila and triple sec and stir occasionally until hot. Pour mixture into 8 mugs. Garnish with lemon slices if desired.
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside. In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours. Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight. Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry. Heat the oil in a deep-fat fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.
In large bowl, whisk together sugar through salt. Add broccoli, toss well. Add apples and onion, toss again. Cover, chill at least 4 hours.
Place the mixture in the bottom of the teapot and pour in boiling water. Let it steep for several minutes, and add a generous amount of sugar. Pour milk into each tea cup, add tea to milk and serve.
To make the meatballs: Place the bread and milk in a medium bowl and let soak for 5 minutes. Heat a 7- to 8-quart Dutch oven over medium heat, and when it is hot, add the olive oil. Add the onion and cook until soft and golden, 5 to 7 minutes. Remove the pot from the heat and set aside. Place the veal, beef, pork, and sausage in a large bowl and, using your hands, mix well. Add the oregano, cheeses, eggs, parsley, and bread one at a time, mixing until thoroughly combined after each addition. Add the onion and mix until very well combined. Add the salt and pepper. Set aside. To make the sauce: Heat a 10-quart casserole over medium heat, and when it is hot, add the olive oil. Add the onion and garlic and cook until wilted. Add the tomato paste and stir for 1 minute. Add the wine, tomatoes, 1 teaspoon of salt, and red pepper flakes and bring to a boil. Reduce the heat to low and simmer gently for 30 minutes, stirring occasionally. Season with salt and red pepper flakes to taste if necessary. While the tomato sauce is cooking, form the meatballs: Take a piece of meat the size of a golf ball and roll it between the palms into a ball. Add it to the sauce, and repeat with the remaining meatballs. Return the sauce to a simmer and simmer gently until the meatballs are cooked through, about 11/2 hours. Be sure to cook the meatballs at a very gentle simmer; if the sauce boils, the fat will separate from the meat and they will dry out. When you think they are done, remove one from the pot and cut into it with a paring knife. If it is still pink in the middle, continue to cook until done, another 10 to 15 minutes. Just prior to serving, fill a 10-quart stockpot with 7 quarts (6.5 liters) of water and bring to a boil. Add the 2 tablespoons of salt and spaghetti and cook until al dente. Drain, add to the pan with the meatballs and sauce, and carefully toss to coat. Serve immediately. Tips: To see if you've added enough salt and pepper to the meatball mixture, before shaping the meatballs, bring a small pot of water to a boil. Pinch off a grape-sized piece of meatball mixture, roll it into a ball, and drop it in the pot. When it is cooked through, in about 2 minutes, taste it and adjust the seasoning before rolling all of your meatballs. To roll nice round meatballs without having the meat stick to your hands, moisten your hands with cold water before you start, and then again as necessary. Wine: This calls for a solid but not murderously expensive Chianti. No need to buy a Riserva; just don't buy anything in a straw-covered bottle. If an American wine is in order, try a good Zinfandel from Ridge Vineyards.
Prepare cake mix as directed on box. Pour batter into lightly greased 9 x 13 pan and set aside. Combine Ricotta, sugar, vanilla and eggs. Blend well. Pour on top of the chocolate cake mix. It's ok if it doesn't flow to the sides of the pan, as it will distribute evenly after baking. Bake at 350 degrees for 55-60 minutes. Blend the pudding mix and milk until thick, and then fold in the whipped topping. COMPLETELY COOL the cake. You can either spread the pudding mix on top and serve, or dollop some of the chocolate "mousse" on top of each piece served. **I used 1% milk, part skim ricotta and sugar free whipped topping and it was fantastic. You may use full fat everything and I'm sure it would be even more rich and lovely**. **Great thing for kids to make and watch bake in oven, as the chocolate cake will envelope the ricotta cheese mixture, after you cut it, the ricotta cheese will be in the center of the cake**.
Combine cumin, sugar, salt, cayenne pepper, black pepper, garlic powder, and paprika into a small bowl and fold together. Use 2 Tablespoons of the spice mixture to season and brown the Lean Ground Beef. Drain 50% of the fat from the Lean Ground Beef, and leave the rest in the meat. Combine in a 10 Quart Pot the Tomato Sauce, Chili beans, Diced Onion, Diced Tomatoes, Diced Serrano peppers, and Diced bell peppers (optional). Add the remainder of the Spices to the Tomato Sauce and stir over medium heat for 15 minutes until it begins to boil. Add the Browned Ground Beef and remaining fat to the Tomato sauce and stir completely in, Turn heat up to Medium High for 5 Minutes then turn back down to Medium Heat. Cover Chili and Cook on Medium Heat for 40 Minutes, Stir occasionally.
Lightly beat the eggs in a bowl with the parmesan cheese, salt, pepper, and herbs. Heat olive oil in a small, nonstick, ovenproof skillet; swirl the oil in the pan to coat well. Add in egg mixture; decrease heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the pan under a hot broiler or into a preheated 400° oven until the frittata browns lightly; remove pan from broiler or oven. Let cool in pan 1 or 2 minutes. Place a plate over the top of pan and invert frittata onto it. Serve frittata at room temperature, cut into wedges.
Preheat oven to 220 deg C (425 deg F). Wrap pancetta around the pork to enclose, place apple slices in a baking dish and top with the fillet, sprinkle with oil, sage and pepper. Bake in oven 12-15 minutes or until pork is cooked to your liking. Serve sliced thickly on rocket (arugula) salad with garlic mashed potatoes.
In a small bowl, mix together the cheese and salad dressing. Slice the bread in half lengthwise; brush cut sides with butter. Place slices of bread, cut side up, on a baking sheet. Broil until golden brown. Spread with cheese mixture. Bake at 350 degrees for 10-15 minutes or until cheese melts. Sprinkle with chopped parsley. Cut into slices and serve warm.
Preheat oven to 350. Grease 9x5x3 loaf pan. Sift flour, baking powder, baking soda, and salt together. With mixer at medium speed, thoroughly mix shortening with sugar, then the eggs until light and fluffy (4 mins). At low speed, beat in flour mixture alternately with bananas until smooth. Turn into pan. Bake for 1 hour. (DO NOT OPEN DOOR WHILE BAKING) Cool in pan for 10 minutes. Remove.
Remove stem and gills from the mushroom caps (use a spoon on the gills). Wash carefully and pat dry. Rub lightly with olive oil inside and out. Cover and set aside. Combine nut meal and flax seeds. In remaining olive oil, saute the garlic, button mushrooms, onion and peppers with the herbs. Continue until the peppers brighten and the onion softens. Combine the pepper mixture with the nutmeal combination. Add the crumbled cheese. Taste the blend and add salt and pepper to taste. Fill the mushroom caps with the mixture. Set your oven to 375 F. On a perforated baking sheet or pan, with another pan to catch the drips, roast the mushrooms until they are tender and the cheese softens/melts. Remove to plate and serve. Possible garnishes: grated parmesan or romano cheese, shredded mozzarella cheese, or black olive slices, or a combination.
Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain. Set aside. In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper. In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole. Bake, covered, in a 375 degree F oven for 50 to 55 minutes or until heated through, stirring once.
Fry tortillas in skillet in oil until crisp. Take off heat and spread on beans. Return to skillet and add olives, salsa, onions, and cheese. When cheese melts, serve onto plate and top with lettuce.
Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette(R) Creme de Brie in each. In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp. Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately. Variation:. For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells. If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).
Preheat Oven to 450. Cover each chicken breast with a piece of plastic wrap. Using a meat mallot, pound the chicken to approximately 1/4 inch thickness throughout. Go east and take your time- rushing the process with too much gusto just blows the chicken apart. Season both sides of the chicken with pepper and salt to taste. Turn chicken over so that the membrane layer is against the cutting board. Lay a piece of ham over each peice of chicken, followed with a slice of cheese and another layer of ham. Roll the chicken widthwise until it is a tight roll. Set aside. Using 3 shallow bowls, place the flour, breadcrumbs and the egg into each bowl. Dip each chicken roll first into the flour, then the egg, and then the breadcrumbs. Be sure each layer is completely coated. The breadcrumbs should completely cover the chicken evenly. On a baking sheet lined with parchment paper, arrange the rolls with ample space between each roll. Bake 16-20 minutes until the chicken is firm to the touch (doesn't squish easily) and the breadcrumbs are nice and golden brown. During the baking process, mix together the lemon, mustard, mayonnaise and honey until smooth. After removing the golden brown chicken from the oven, drizzle 2-3 tsp of sauce over each chicken roll. ENJOY!
BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add coffee and milk, beating until well blended. Add dry pudding mix and cinnamon. Beat on low speed 2 minutes. Let stand 5 minutes or until thickened. Gently stir in 2 cups of the whipped topping. SPOON into serving bowl or 10 dessert glasses. REFRIGERATE several hours or until ready to serve. Top with remaining whipped topping just before serving.
Slice oranges in half. Using a spoon, scoop out all the flesh and divider pith. Reserve Orange Shells and juice. In a medium bowl, add Jello and 1 cup boiling water. When Jello has dissolved, add vodka and 1/2 cup reserved juice. Pour liquid Jello into orange halves. Refrigerate for approximately 4 hours, or until firm. To serve, slice each half into wedges.
Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!). Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl. Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o) ] Transfer to medium bowl and refrigerate 15 minutes. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.
Scoop out the core from each apple, leaving the rest of it whole. Pour honey into the hollows of each apple where the core was. Bake at 350 degrees for 1 to 1 1/2 hours. The texture should resemble the apple slices in a pie.
Heat oil in large pan, addd onion, garlic,ginger, chilli and spices. Cook, until onion is lightly browned and spices are fragrant. Add carrot, apple, potato, lentil and chicken stock and then bring to boil, simmering until lentils and vegetables are cooked- about 15- 20 minutes. Blend soup until smooth, then add lime juice, coconut milk and coriander. Heat through but do not boil.
Cream together cream cheese and cream of coconut until well blended. Add powdered sugar and stir until combined. Chill until ready to serve. Dip will thicken as it chills. Serve with fresh fruit.
In large skillet saute bacon until crisp. Remove bacon and drain fat. Saute onions in oil until tender; remove. In same skillet brown chicken adding more oil if necessary. Drain excess fat. Combine bacon, onions, tomatoes, 57 sauce and pepper; pour over chicken. Cover; simmer 20-25 min or until chicken is tender, basting occasionally. Remove chicken. Skim excess fat from sauce. If thicker sauce is desired, gradually stir in mixture of equal part flour and water, simmer until thickened. Serve chicken with rice or noodles.