HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 envelopes of whipped topping, 1 cup of milk, and the vanilla in a large bowl. Beat with an electric mixer on high speed until topping thickens and peaks form. In another bowl, combine the remaining milk, 2 pkgs. pudding mix, pumpkin, and pumpkin pie spice. (Add pumpkin pie spice to taste). Gently stir the pumpkin mixture into the whipped topping until well-combined and smooth. Spoon into the crust. Refrigerate 4 hours.
Pour 1 ounce of creme de cassis into the bottom of the 8 flute glass. Top each with champagne and garnish with a twist of lemon.
Cream together cream cheese and butter. Add cocoa, cinnamon, vanilla, and 3 3/4 cup powdered sugar. Beat together for about 30 seconds. Add more sugar if necessary and beat until the frosting is fluffy, about 2 minutes more.
Heat oven to 400°F Prepare baking dish. In a shallow bowl, combine bread crumbs and salad dressing mix; mix well. Place sour cream in another shallow dish. Dip chicken in sour cream, coating well. Roll coated chicken in bread crumb mixture. Place chicken in baking dish. Discard any remaining bread crumb mixture and sour cream. Bake for 25 to 30 minutes or until chicken is tender and juices run clear.
Cut pumpkin in half. Clean out seeds and rinse leaving the skin on. Cut into bite-sized pieces and set aside. Combine remaining ingredients in a large pot over medium heat and stir until sugar dissolves. Add pumpkin and simmer for 10 minutes, stirring once. Continue to simmer another 10 minutes or until done. Pumpkin is done when it is easily pierced with a fork or toothpick. Do not overcook or the pumpkin will become mushy. Dried shrimp, ebi, can be found in the oriental section of most supermarkets. You can use shrimp bullion or fish stock instead. Nutrition information: Calories 70, Fat 2 g., Cholesterol 6 mg., sodium 97 mg. 1 bread exchange. ww points 2.
Combine oats and butter in 2-quart glass Mix-N-Pour bowl. Microwave on High, uncovered, 3 to 4 minutes, or until heated through. Stir in brown sugar and corn syrup. Microwave on High, uncovered, 1 1/2 to 2 1/2 minutes or until heated and sugar is dissolved. Turn into greased 10 x 6-inch baking dish. Press evenly in dish. Place chocolate pieces in 1 cup glass measure. Microwave, on High, for 1 1/2 to 2 1/2 minutes or until chocolate is glossy, stirring once. Stir until smooth. Blend in peanut butter, spread over bars. Refrigerate until chocolate is set. Cut into squares. Makes 24 bars.
Mix the ingredients and press evenly into a 9 inch pie plate. Tips: Crumble the dough evenly into the pie plate and then pat into place with your fingers to evenly distribute the dough on the bottom of the pan and up the sides. If needing a baked unfilled shell I suggest baking the shell at 325* for about 18 minutes. You want it to be slightly golden so watch carefully.
Cut pork or beef into small cubes. Saute in oil until well browned. Drain off all but 1 tablespoon fat. Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper. Cover tightly and simmer 1 hour.
In large pot of boiling salted water, cook carrots 6 minutes until crisp tender. Drain and refresh under cold running water. In large skillet, over medium-high heat, melt butter. Stir in sugar, salt and hot sauce. Add carrots. Cook, stirring 5 minutes until heated through and sugar is dissolved. Stir in parsley.
Save half of cheddar cheese to sprinkle on top. Mix the other ingredients together in bowl. Spoon into greased casserole dish, top with cheese. Bake at 325°F for 30 minutes.
Boil water and dissolve lemon Jell-O. Mix in softened cream cheese, Splenda, and syrup. Beat with a mixer for about 3 minutes or until well blended and fluffy. Pour into a Pam sprayed pie pan, and refrigerate until firm. You can use other flavors of Jell-O for this. Strawbery and lime are also excellent. Top with freshly whipped cream.
Preheat oven to 350 degrees F; grease and flour a 7 1/2 by 11 (not a 9x13 or the pieces will be too thin) inch baking dish. In a mixer, beat together the eggs, oil, pumpkin, and sugar. Add remaining cake ingredients and mix until thoroughly incorporated. Pour into the greased and floured dish, and bake for 30 minutes or until center springs back when touched; let cool. With an electric mixer, cream together the cream cheese, butter, and vanilla until smooth. Gradually add the confectioners' sugar and beat until smooth. Add milk to desired texture if too thick, or additional sugar if too thin. When cake is cool, spread the frosting over the top.
Heat oven to 350°F Grease bottom only of a 13 x 9 inch baking dish. In medium saucepan, melt 1/4 cup of butter; stir in flour until smooth. Add brown sugar and 2 eggs; mix well. Cook over medium-low heat 5 minutes or until thickened, stirring constantly. Remove from heat. Dissolve instant coffee in hot water; stir into filling. Add 2 t. bourbon, vanilla and pecans; mix well. Set aside. In large bowl combine brownie mix, coffee, oil and 1 egg; beat 50 strokes by hand. Stir in 1/2 cup chocolate chips. Spread in greased pan. Spoon and spread flling evenly over top. Bake at 350°F for 30-40 minutes or until set and deep golden brown. DO NOT OVERBAKE. In small saucepan over very low heat, melt glaze ingredients, stirring constantly. Immediately drizzle over warm brownies. Cool completely. To serve, beat topping ingredients until stiff peaks form. Top each dessert square with whipped cream. Garnish with chocolate dipped pecans, if desired. Store in refrigerator.
Place Smokies and Stir-Fry Mix in a skillet. Cook on medium heat until meat is fully cooked and veggies are tender. Serve on Hot Dog Buns.
Wash and peel vegetables. Cut them into small dices then combine in a salad bowl. For the dressing, mix together oil, vinegar, salt and pepper. Pour the dressing over the salad, mix well. Garnish with diced black olives.
Start the water boiling for the pasta. Put the olive oil in a big deep skillet and turn it on high. If you haven't chopped the veggies yet, chop them and dump them in the skillet as you go. Start sauteing the onions, bell peppers, garlic, and mushrooms over medium high heat. You want them to develop some golden color, not just get mushy cooked. I do this while I wait for the water to boil. When the water comes to a boil, add the pasta. Then add the proscuitto or bacon to the skillet with the vegetables. Stir, and then turn the heat down to medium low. If you are not using wine, you will need to reserve 1/4 cup of the cooking water from the pasta right before the pasta is cooked. When the pasta is cooked, drain. Return it to the cooking pot and cover. This will keep the pasta warm. It's time to deglaze the pan with the vegetables. Use either the wine or the reserved pasta water. Stir and scrape to get all the good stuff off the bottom of the pot. You may need to turn the heat back up, you want the liquid to come to a boil and reduce slightly. Combine the cooked vegetables and the pasta in the larger of your two cooking pots (or a big serving bowl). Add the cannellini beans, parmesean cheese and pesto. Stir. Taste. If you think you need to add salt, add it. Move to a big serving bowl or individual plates. Garnish with basil, tomato, pepper, and balsamic vinegar. (This works great with a thick balsamic, it doesn't work well with the cheaper thin stuff). Leftovers are fantastic heated or cold like a pasta salad. OAMC adaptation: Cook the vegetable part as directed. Add the cannellini beans, pesto, and parmesean cheese. Then freeze. When you thaw you will need to cook/drain the pasta and then add in the HEATED vegetable pesto combo. I will make up a double batch of the veggies and freeze at least half.
Combine fish stock, fish sauce, palm sugar, garlic and 2 cups water in a large saucepan. Heat and simmer for 5 minute. Add fish and cook for 3-5 min, until the fish is just cooked through. Stir in tomato, chillies and lime juice. Cook for 1-2 min, or until tomato is soft. Season to taste and garnish with Vietnamese mint, coriander and bean shoots.
Coarsely chop fresh cranberries and set aside. Mash bananas and set aside. In large mixing bowl, beat eggs, sugar and oil together. Add flour, baking powder, baking soda, cinnamon, salt, vanilla and nuts. Mix together. Add cranberries and bananas and continue to mix until blended. Pour into 2 greased and floured loaf pans. Bake in 350°F oven for 45-55 minutes or till tests done in center with toothpick. Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.
Preheat oven to 400°. Grease a 12-cup muffin tin. Combine the oats and the milk and let stand for 10 minutes. Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend. Add the oat mixture and stir to blend. In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well. Spoon the batter evenly into the muffin pan, filling about 2/3 full. Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top). Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.
Combine the first 5 ingredients in a saucepan. Bring to a boil and continue to cook over a gentle boil for 90 seconds. Remove from heat. Add peanut butter and stir to melt. Add oats and vanilla and stir thoroughly to mix. Drop by rounded tablespoon onto nonstick surface (Silpat, wax paper, nonstick cookie sheet). Transfer to refrigerator and cool till set. * May sub almond milk for milk for dairy-free version. * May sub agave nectar for honey for vegan version. * May sub sunflower seed butter (nut-free) or almond butter for peanut butter.
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes. Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes. Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes. Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry. Serve over hot rice.
Preheat oven to 350°F Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking soda and salt. Pour in the rest of the ingredients (it's helpful to have the buttermilk at about room temperature) and stir until just combined. Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean. Cool completely on a wire rack before frosting.
Add all ingredients to crock pot. Cook on low for 8 hours or high for 4 hours or until desired consistency is reached.
Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Saute chopped bell peppers in remaining butter till tender. Add to potato and onion mixture. Stir to mix well, bring to boil; add half and half and corn. Simmer for 15-20 minutes. *Seasonings are to taste. Taste often and add extra as desired.
Preheat broiler. In large skillet over medium-high heat with 1 turn of the pan of olive oil, brown the ground sirloin (about 5-6 minutes). Add the onion and cook another 3-4 minutes, until the onions start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. Split open rolls and toast under broiler. While the meat is cooking, melt the butter in a medium-size skillet over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir the cheese in a figure-eight motion until it is all incorporated. In a salad bowl, toss the salami, cheese, pepperoncini, Bibb lettuce and arugula with the olive oil and red wine vinegar. Season with salt and pepper to taste. To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll. Serve the salad alongside.
Steam potatoes with skin on. Mix together all ingredients except potatoes. When potatoes are done, cut (it's up to you whether or not you want to leave the skins on) while still warm and fold together with the mayo mixture - it makes it taste better to combine while warm. Put into serving container and garnish. Refrigerate for at least three hours before serving (the longer the better). This potato salad is even better then next day! Note from Julie: I use the dried minced onion because I like their texture, omit the celery, and add about 1/4 tsp of both curry powder and dried mustard... but don't tell Mom. ;)
Mix the dry ingredients, gradually adding the milk and well beaten egg. Beat thoroughly and then add the melted butter and corn. Drop by spoonfuls into hot deep fat and fry until well browned. Drain on brown paper.
Slice bread on the diagonal so you have longer slices, into 8 slices for 4 sandwiches. Place olive oil and garlic in small saucepan and heat only till it's just warm and garlic infuses into oil. Remove from heat. Butter inside of bread slices. Place ham on microwavable dish and heat through. Blot any juices that lay on the plate so it doesn't make sandwiches soggy. Preheat large skillet or griddle on stovetop on medium heat. Put ham on buttered bread, then basil leaves, then cheese. Brush garlic-infused olive oil on outside of sandwiches and place in preheated skillet or griddle. Lightly brown on each side.
Put all ingredients (except the dressing) in a large bowl and marinate for 15 - 20 minutes. Thread shrimp on metal skewers ( or well soaked bamboo) and grill for 5-6 minutes turning often (they will turn red and opaque when done). Serve over rice (or better yet pilaf) with lemon wedges, pitted black olives and cherry tomatoes and drizzle with the dressing.
Melt butter in a medium sized pot (non stick), add flour, salt and pepper - as though you were making a rue (blonde rue). Allow flour to melt into the butter and stir constantly until the flour is a blonde rue. Combine rue with Tomato Paste and slowly add the chicken stock whisking as you go. Once this has come to a moderate heat add marsala and cream - not together or you will cruddle - if you want a dryer taste use a dry sherry instead. Finally add your star ingredient - Crab and allow to come full heat slowly and serve with a wedge of crusty bread and salad for a full meal or just by itself for a great intro to a wonderful dinner.
Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown. ***NOTE***I season the chicken with my favorite spices prior to grilling. Fajita seasoning or Montreal seasoning work well. The purchased grilled chicken would save a step, also. I have added more or less jalapeno depending on the tastes of those I will be serving it to.
Cream butter, beat in milk, a little at a time, until all is blended with the butter. Add lemon rind. Sift flour with sugar and salt; gradually add to butter mixture. Add nuts; mix well. Pinch off pieces of dough about a teaspoon at a time. Flatten dough in the palm of your hand; pinch dough up and around the cherry completely. Roll between your palm. place on lightly greased, floured cookie sheet. Bake at 375°F for 12 minutes. Roll in confectioners sugar while still warm.
In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight). Preheat oven to 350°F Drain chicken and pat dry with paper towels. Combine soya powder, salt and pepper in a plastic bag. In 2 batches, add chicken and toss to coat. Place chicken on wire rack and let dry 15 minutes. Heat 1/2 cup oil in a large skillet over medium heat, and fry chicken i batches 4-5 minutes per side, until golden brown. Place chicken on baking sheet and bake 25-30 minutes until chicken is cooked through.
Dice onion, set aside. Dice potatoes, carrots, and celery and place in a stock pot with broth. Bring to a boil and boil at medium heat for 10-15 minutes or until potatoes are tender. Halfway through the cooking time for the potatoes, carrots, and celery, begin to saute the onion by heating the butter in a saute pan; add the onion and saute until translucent, then add the flour to the cooking onions to make a paste. Gradually add the milk to the paste, stirring constantly. When the milk and onion mixture becomes thickened, remove from heat. Remove the potato mixture from heat and add the milk mixture, stirring to blend. Add seasonings, infuse with LOVE, and serve. This soup freezes very well! Makes 7-8 cups of soup, serving size 1 to 11/2 cups. Enjoy.
In a skillet coated with spray oil, brown ground beef, onion, green pepper, and garlic until meat is browned. Drain off fat. Add rice; cook stirring constantly, for 2 minutes. Add remaining ingredients (except cheese). Bring to a boil, reduce heat. Cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Remove cover, sprinkle with cheese, if desired. (We put the cheese on at the table.).
Preheat oven to 375 degrees. Unfold 1 refrigerated pie crust onto a lightly floured surface. Cut 12, 2 1/2 inch circles from the pie crust, re-rolling the dough if necessary. Press each into a cup of a mini muffin pan. For the filling, whisk cream cheese until smooth. Whisk in sugar until fluffy. Add egg; blend well. Stir in flour, cinnamon, and vanilla until combined. Stir apples into cream cheese mixture. Spoon apple filling into 12 crusts. For topping, combine flour and brown sugar. Cut in butter until it forms a coarse crumb. Spoon topping evenly over each tart. Bake for 18-20 minutes or until golden brown. Cool in pan for 5 minutes before removing.
Preheat oven to 320 F (160 C). Cream molten butter and almond butter. Stir in egg and sugar, add vanilla. Combine flour, salt and baking powder and mix into wet ingredients. Knead until well combined and smooth. Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
Mix sugar, margarine and milk. Boil for 7 minutes. Remove from heat. Add remaining ingrediants, mix. Put into a greased pan and let cool.
Brown ground beef with onion; drain fat well. In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes. Cube cheese and add to soup pot; stir over low flame until melted and blended.
To Make Thai Basil-Infused Vinegar: Place fresh Thai Basil and place it in a quart canning jar. Fill jar with white vinegar to top, place lid on jar and let vinegar mixture sit at room temperature (in a cool, shaded spot) for 2 weeks. After two weeks, strain vinegar and discard basil. To Make Jelly: Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes. Note: Any remaining infused vinegar can be stored in a glass bottle and used for viniagrette dressing, marinades, etc.
Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth. Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter. Sift together the flour, salt, and baking powder. Combine all mixtures. Beat the egg whites until fluffy, then fold them into the mixture. Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes. Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
In a large bowl, combine almond flour, salt and and Herbes de Provence. In a medium bowl, whisk together olive oil and water. Stir wet ingredients into almond flour mixture until thoroughly combined. Roll the dough into a ball and press between 2 sheets of parchment paper to half inch thickness. Remove top piece of parchment paper. Transfer the bottom piece with rolled out dough onto baking sheet. Cut dough into 2-inch squares with a knife or pizza cutter. Bake at 350° for 9-11 minutes, until lightly golden. Let crackers cool on baking sheet for 20 minutes, then serve.
Combine all ingredients in crockpot except the tostada shells and cheese. Cover and cook on low for 8 hours. To serve, fill individual soup bowls with soup, Garnish with tostada shells and cheese. Preparation time does not include the time to cook the chicken breasts. Extra corn and/or pinto beans/kidney beans can be subsituted for the squash and zucchini if desired.
In a large stew pot add the Potatoes, Onions, Celery, and minced Garlic. ( you can substitute Garlic powder if you like) Next add the Soup and do not add any additional liquid. Then add, Heavy Cream Spices and Cheese if you choose. Bring to a simmer until it's hot thru and thru or until the cheese melts. Serve with Cornbread or Over Slices of fresh Sourdough bread! Enjoy!
Lightly grease a 2 quart charlotte mold with light vegetable oil. Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold. Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours. To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen. Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively. Decorate with additional raspberries and serve with raspberry sauce. For the Bavarian Cream:. In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps. In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat. In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes. Beat the cream until it forms stiff peaks. In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry. Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended. For the Raspberry Sauce:. Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon. Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.
Brown hamburger in skillet. Add taco seasoning following directions on the pakage. When meat is done reduce heat and add beans and stir until well mixed. Sprinkle in cheese until melted. Add sauce to taste. If you like more of a tomato flavor you can use salsa.
In a large bowl, combine beef, salad dressing, bread crumbs, onion, salt and pepper. Shape into 6 patties. Grill over medium-hot coals 5 to 6 minutes until no longer pink in center (160 degreesF). Place on sesame seed buns with lettuce, tomato and red onion slices, if desired. Serve with a generous amount of additional salad dressing.