HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line bottom and sides of a 9" x 13" of a glass pyrex baking dish with crushed meringues (a trifle bowl would also work well). Spread the remaining meringues evenly over whole meringue base. Microwave each jar of Kraft Marshmallow Creme for 20 seconds each and then spread carefully over meringue with silicone scraper in an even layer. Let sit for at least 2 hours the meringues and marshmallow to meld. Trust me this is the only tricky bit to the whole recipe. Clean and slice up all the fruit except for the passion fruit and/or mango puree and set aside. Keeping each fruit separated from the other. In a large bowl or electric mixer whip cream till stiff peaks form and then gently fold in vanilla and powdered sugar. Spread whipped cream evenly over marshmallow creme layer. (If you are good with a piping bag then you can save some of the whipped cream to decorate the outside edge or used canned "spray" cream.). Passion fruit pulp: I used canned (170 gm John West), or you can puree some fresh mango. Drizzle to cover over whipped cream layer and then decorate with fruit. It will keep n the fridge for about 2 more hours but is best served immediately after decorating.
Preheat the oven to 350°F. Press cookie dough in an ungreased 11" x 15" jellyroll pan or 12" pizza pan. Bake at 350 for 15-17 minutes. Cool completely in pan on a wire rack. Carefully remove cookie crust from pan with a metal spatula, and transfer to a serving platter if desired. Beat cream cheese at medium speed of an electric beater until creamy. Gradually add sugar and orange juice, beating well. Spread mixture evenly over prepared crust. Cover and chill 30 minutes. Arrange fruit on top of cream cheese mixture. Heat jelly in a small saucepan over low heat until melted. Brush fruit with jelly. Cut tart into square to serve.
Preheat oven to 350. Saute carrots, zucchini and onion in butter until tender. Mix cooked vegetables, tuna, soup, pepper, and sour cream. Put into a greased 2 quart pan. Bake for about 45 minutes.
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Working quickly, add corn flakes , and stir until the cereal is well coated. Using a buttered spatula or buttered fingers, press the mixture evenly into a greased 13 by 9 by 2 inch pan. When the treats are cooled, cut into squares. Serve, and enjoy!
In a double boiler melt caramels and 2 TBS evaporated milk. Mix together cake mix, remaining milk, margarine and nuts. Spread 1/2 of the cake mixture in a greased 13x9 pan. Bake 350 for 10 minutes. Remove from oven and sprinkle chips over top. Drizzle melted caramels over that. Carefully drop/spread remaining cake mixture over top of caramel mixture. bake 350 for 20 minutes more. Cool slightly but cut while still slightly warm, but leave in pan til serving.
Cook pasta per package instructions. After draining pasta in colander, rinse the pasta in cold water to cool off. Once drained and cooled, sprinkle with Season Salt, to taste. (I use Tastefully Simple but I am sure other brands would work as well). Fry bacon on stovetop. Once crisp, pat to remove excess oil and crumble. If using chicken, boil chicken to cook. Once cooked through, chop into small pieces. Please note: I do not often use chicken but, when I do I use a small breast or 1/2 of a breast. Combine all ingredients in a large bowl and toss. Although I do not use salad dressing, my family uses a light vinigrette (their current favorite is sun-dried tomato) as a dressing with the salad. Also, ingredients can be removed or their amounts adjusted to meet the tastes of people eating the salad although the basic ingredients remain the same.
Add all ingredients into the blender & blend on high for 1 mintue. Taste to see if its spicy enough, if not add another half of the jalepeno. Chill in the fridge or just enjoy right after you blend!
Preheat oven to 325 degrees F. Grease and line an 8-inch spring form pan with non-stick baking paper. Melt the chocolate with the butter over a pan of hot, not boiling, water, then mix in the liqueur and set aside. Beat the egg yolks and the sugar until pale and creamy, approx 5/6 minutes, mix this with the melted chocolate mixture. In a very clean bowl, with very clean beaters, beat the egg whites until the they form soft peaks, not stiff dry peaks, start your mixer beating slow and gradually speed it up. Add a few tablespoons egg white to the chocolate mix, folding it in carefully to lighten the mixture first before you fold in the rest. Put this in the prepared tin and bake for approx 30 minutes, use your own judgment and give it a few minutes more if you think it needs it because every oven is different, there is a good chance you will see some cracks in the top appearing, do not worry. Take it out of the oven, it should be well risen by now, the center should feel springy to the touch. Let it cool completely in the tin, and yes, you will see your creation sink, and sink! Take out of the tin, if you prefer leave the bottom and only remove the outer ring of the springform tin, peel off the paper, cover and chill until needed. Mix the creme fraiche with the liqueur, chill until needed (Remove from the fridge 30 minutes before serving). To serve: cut in wedges, serve dusted with cacao or icing/powdered sugar, some of the berry mix (if using) and the creme fraiche.
Place coffee and cinnamon in filter in brewing basket. Carefully stir the coffee grounds and cinnamon. Insert brewing basket to coffee maker. To the coffee pot, add the brown sugar and vanilla extract. To the coffee maker, add the cold water, then place in coffee maker. Turn on your coffee maker. When coffee is done brewing, stir coffee in coffee pot; to dissolve the brown sugar. Serve coffee in cup or mug with a dollop of Cool Whip, and a sprinkle of cinnamon (if desired). This makes: 6 and 3/4 cups of coffee. Note: The first few times I made this coffee, I used Gevalia Hazelnut, and the second time I used Folgers French Vanilla (for variety). I did make this in an 8 cup coffee maker, which does end up making 9-(3/4 cups of coffee each). Also, the first time I made this coffee, I only used 1/4 cup of the ground coffee, as I didn't want very strong coffee, and this still tasted great. I also only added 2 teaspoons of the vanilla extract. I found adding the extract helps to make this coffee taste a bit smoother, and even better. By the way, some people may think the teaspoon of the cinnamon is a bit much, but not if you add milk to your coffee. I did make this once only adding 3/4 tsp of the cinnamon, but I've found I much prefer this recipe using one measuring teaspoonful.
Toss all the ingredients together. Marinate for a few hours or 24hrs and serve. Great with barbecued salmon.
Finely chop onion and crush garlic. Finely slice rump into thin strips, place in a non-reactive dish. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour. For satay sauce put peanut butter, coconut milk, sugar and chilli in amall saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander. Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade. Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently. Serve with satay sauce.
Allow at least 2 jonathan apples per person. Quarter, core and peel (if desired). Slice. Melt 2-3 tablespoons oleo in fry pan. Add apples, 2-3 tablespoon brown sugar and just a sprinkle of nutmeg. Cook until done, stirring occasionally.
Place 1 inch pieces of pork and veal alternately on skewers, almost 5 pieces per stick. Season with flour, salt and pepper. Brown in butter; do not crowd; turn often to brown evenly. Place in a roasting pan. Pour 2 cans of cream of mushroom soup over top. Cover and bake at 325 degrees Fahrenheit for 2 hours.
Scrub the potatoes well. Place in a large saucepan with cold water to cover. Bring to a boil, cover, then reduce heat to simmer and cook until soft, but not mushy. Drain and allow to cool until warm enough to handle. Slice into a large bowl. In a small bowl, whisk together the oil, vinegar, tarragon, mustard, and garlic powder. Pour over the warm potatoes and toss gently to combine. Add the celery, peppers, radishes, and scallions. Toss gently. Chill for several hours for flavor to develop. Serve cold.
Preheat oven to 400°F Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.) Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes. Let meatloaf stand 10 minutes before serving.
Melt margarine in a small saucepan; stir in brown sugar& water. Cook, stirring gently until thickened. Pour into well greased 10x15 or 9x 13 pan. drain peaches& reserve liquid, place peaches on top of cooled sugar mixture in pan. slice french bread into 1" thick slices& place slices over peaches, filling all the gaps. mix eggs, vanilla,& milk and pour over bread. cover& refrigerate overnight. in the morning, uncover& bake@ 350 for 40 minutes. cool for 5 minutes before inverting onto serving tray. for peach syrup: mix reserved peach liquid with cornstarch& stir over low heat until thickened add juice. serve warm.
Finely grate lemon peel, avoiding pith. Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each. Stir in baking soda and grated peel. Fold in half the flour, then half the buttermilk. Repeat. Fold in chocolate chips. Scoop 1/4 cup batter into prepared muffin tins. Bake at 375 degrees for 20-25 minutes. Remove from oven. Brush lemon juice over hot muffins until used up. Sprinkle with sugar. Let stand 5 minutes before removing from pans.
In a large pot, cook the onion and garlic in hot butter and oil for 5 minutes or so; stir frequently. Add in the mushrooms; stir to combine. Cover and cook 5 minutes or until the mushrooms are tender. Add in the broth, water, vermouth or sherry, tomato paste, and pepper; stir. Bring to a boil; lower heat, cover pot and simmer for 20 minutes. Ladle soup into individual bowls; sprinkle with parmesan cheese and basil.
Greek Salad: In a bowl, combine all the ingredients. Season with salt and pepper. Set aside. ?. Sandwich: Spread the mayonnaise on the inside of the bread. Cover with the salad and close. ??. Tips: For lunch, it is preferable to carry the Greek salad and bread separately and then assemble them at the last moment.
Combine meat, eggs, rice,onion, salt and pepper; set aside. Cut peppers in half and seed. Stuff meat mixture into peppers and drop into sauce. Sauce: Make a roux with oil and flour and cook over MEDIUM heat until brown but not burnt. Add 1 small can tomato paste and a quart of water. Stir with a whisk until sauce bubbles. Add bay leafs. Drop peppers into sauce. Cook, covered, at slow simmer on stovetop for 1-1 1/2 hr, or bake in covered casserole 1- 1/2 hours. Add water if necessary. The rice will absorb water. Peppers should be COVERED with sauce, and peppers are done when rice is cooked.
Combine first 4 ingredients in saucepan. Bring to a boil and boil gently stirring for 5 minutes. Remove from heat and add last 4 ingredients. Stir well and drop by teaspoonful onto wax paper. Cool.
place the meat and bone in a large pan and add enough cold water to just cover. tie the bay leaf and spices in a piece of muslin and add to the pot. bring to the boil, skim and simmer for 3-4 hours. drain the stock from the pan but don't throw away, flake the meat from the bone and shred or chop it finely. place the meat and stock back in the pan and taste for seasoning. boil again for another 10 mins or so to reduce the liquid. (N.B. this is how it was written but I think seasoning may be better left until liquid has reduced). pour the mixture into moulds or small bowls and leave to cool. Chill and serve with oatcakes and a good strong mustard or piccalilly.
Preheat oven to 350. In a large bowl, combine sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Allow the fruit mixture to sit while you prepare the crumble topping. For the crumble topping, take a large bowl and combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your hands until it forms a coarse mixture and there are big crumbles. (I didn't like using my hands so I used a pastry blender). Place the fruit mixture in a 10 inch skillet or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Bake for 40 to 45 minutes, or until the top is browned and crisp and the juices are bubbling. Serve warm with vanilla ice cream.
Preheat oven to 350F. Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover. Blend until smooth, Pour into crust. Bake for 35 to 40 minutes or until center is set. Cool completely in pan on wire rack. Arrange strawberries on top of pie; drizzle with jelly. Refrigerate for 2 hours before serving.
Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet. Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely. Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright. Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir. Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet. Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.
Melt margarine in pan. Add flour and stir until slightly lighter than peanut butter in color. Pour in broth and whisk. Add soup and stir. add Worcestershire to taste. Can be seasoned depending on what you are serving it with.
Using a cast iron frying pan heat up the butter and miso until melted. Add some teryiaki sauce. When hot add mushrooms and fry them until golden brown. The miso will stick to the mushrooms and give them a meaty taste. In a separate pot add water and bring to a boil. Once the mushrooms are brown dump the butter and mushrooms into the pot. Bring water to boil. While water is coming to a boil, crack the eggs and place them in a bowl. Gently whisk them so that there are no bubbles. When water is boiling slowly add the eggs to the water. Heat until they are cooked. Literally drop the eggs into the boiling soup. The slower you go the more wispy it comes out. Serve in simple bowl.
Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo). Remove the seeds, core, and veins, leaving the stem intact. Mince shrimp; add old bay, garlic, and cilantro. Stuff peppers with shrimp. Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly saute. Arrange peppers in pan shrimp side up, and drizzle with oyster sauce. Cover and simmer until done through.
Combine aromatics. Combine sauce ingredients. Heat large heavy skillet. Add 3 tbs. oil and swirl to glaze pan. Reduce heat to moderate. Add aromatics, stir gently 20-30 seconds- do not brown. Add eggplant, toss to combine. Adjust heat so eggplant cooks without scorching. Drizzle in more oil as needed to keep from sticking, but beware that eggplant will absorb oil. Stir sauce and add to pan. Toss well to combine. Bring liquid to simmer, cover pan, and simmer until liquid is 90% absorbed, 2-3 minutes. Serve hot, tepid, or cold. Garnish with scallion rings.
Prepare Jiffy Mix as directed, set aside to cool. Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover. Cook on medium low heat just until tender, remove from heat. Drain squash, reserve one cup of water for casserole. On medium low temperature place all of the butter in large sauce pan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley. Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and diced cheese, stir. Crumble corn bread in squash and pour the reserved cup of water and mix well. Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50- 60 minutes. Remove cover the last 20 minutes of baking time.
Place the garlic in a food processor and finely chop. Add beans and 1/2 of the reserved liquid. Process finely or to desired consistency. Add parsley, lemon juice and zest, black pepper, and salt. Process until it forms a paste. Drizzle with olive oil and process until consistency of a mayonnaise.
Preheat the oven to 450 degrees F. Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard. Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper. To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months. One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is "sealed." Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size. Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans. Guacamole: Combine all the ingredients in a small bowl and mash with the back of a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.
In a bowl mix together, soy,rice vinegar, hoisin sauce, brown sugar, chopped ginger, 2 tsps. sesame oil cornstarch and pepper flakes, set aside. To 2 cups boiling water andd two beef ramen noodles, 1 seasoning packet, 4 scallions and 1 teaspoons sesame oil. Cook one minute, remove from heat; let stand covered. In a large skillet heat oil, add boneless sirloin and garlic and stir fry until lightly browned. Remove beef, keep warm. Add second Tbls. of oil add asparagus; stir fry until done to your taste. Add beef and soy mixture to skillet. Stir fry until thickened. Sprinkle with toasted sesame seed and more green onions. Toss with noodles and serve.
Bring the chicken broth to a boil in a small saucepan over medium-high heat until it is reduced to 1/4 cup. Add the juice, mustard, garlic, sage, mustard powder, red pepper, honey. Bring to a boil, reduce the heat to low, and simmer for 5 minutes, stirring occasionally. Remove from the heat. Use immediately or refrigerate until ready to use. Coat a grill rack with cooking spray. Preheat the grill for 10 minutes on medium-high. Grill the chicken for 4 minutes. Turn and grill for 1 minute longer. Brush with the pineapple-mustard glaze. Grill for 4 minutes longer, brushing with the glaze, until a thermometer inserted in the thickest portion registers 170 and the juices run clear.
follow heating directions for crust. (I heat the oven to 425 degrees). sprinkle mozzarella and Parmesan cheese evenly on crust. dollop the ricotta cheese to your liking on top. bake pizza until cheese get bubbly. drizzle truffle oil over cooked pizza. enjoy.
1. Place all ingredients in a high-powered blender and whirl until smooth, approximately 2 to 3 minutes. 2. Garnish with drizzle of peanut butter and cocoa nibs if desired. Serve immediately.
Season the leg quarters with the pepper, garlic powder and italian seasoning to your taste. Place in Casserole dish and ALMOST cover with beer. Spread the A-1 sauce on top of the Chicken. Bake at 375 for 45 minutes then take dish from oven and drain the juices. Leave enough juice in bottom of casserole dish to cover the bottom about 1/2 inch. Turn chicken over and spread more A-1 on top of quarters. Bake an additional 20-30 minutes at 400.
Put washed cranberries into pan with water. Add orange and lemon zest. Simmer 10 minutes until berries soften. Sweeten to taste with sugar. Add gelatin to the orange and lemon juice. Mix together and add to the cranberries. Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs. Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve.
Lightly brown the nuts in an oven. cook the water and sugar until the caramel stage is reached. mix in the nuts. Turn out the micture on a baking sheet lined with baking parchement and lightly oiled. Allow to become quite cold. Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment. Store in an airtight container.
Bring the potatoes, water, and salt to a boil, turn down and simmer for about 15 minutes. Melt the butter in a soup pot. Add the onions, celery, and garlic. Saute for about 5 minutes. Add the peas, white pepper, and the potatoes with the water. Add more water if necessary to cover the vegetables. Bring to a boil, turn the heat down and simmer until the peas are tender. Put the soup into a blender or food processor and puree. Return the soup to the soup pot and add the milk or cream. Adjust the seasonings. Reheat before serving.