HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butter a 13 x 9-inch baking dish. Slice each croissant evenly in half, then tear the bottom halves into small pieces. Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes. Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins. Place the croissant tops crust sides up over the raisins in the dish. In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid). Cover and chill for 1 hour. When ready to bake set oven to 350 degrees. Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath). Bake for about 40-45 minutes or until set. At this point you can prepare the bourbon sauce. Remove then cover with foil, return to oven and bake another 15 minutes. Remove from oven and remove dish from the water pan. For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth. In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon. Serve the sauce with bread pudding.
Drain pineapple & reserve juice, set aside. In a bowl combine brown sugar, corn starch and ginger. Add enough water to reserved pineapple juiice to measure 1/2 cup, stir into corn starch mixture until smooth, add vinegar and soy sauce. Set aside. In a large skillet coated with nonstick spray, stir fry onion (cut in wedges), peppers (cut into 1 inch pieces) til crisp tender. To prevent burning, you may need to spray several times. Add garlic powder and stir fry a minute or so longer. Add the tomato, kidney beans and reserved pineapple, cook and stir for 2 to 3 minutes or until heated through. Stir soy sauce mixture into mixture, cook until thickened. Serve over rice if desired.
Melt margarine in large microwave safe bowl. Add marshmallows, and heat again in microwave until soft and fluffy. Put in a few drops of food coloring to achieve desired color. Stir in cereal and mix well. Using lightly greased hands, shape into small handful sized balls. Place onto pan lined with parchment paper and put candy piece in the top for a stem. Pumpkins aren't generally perfectly round, so it makes this a very kid friendly recipe.
Preheat oven to 350°F. In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside. In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside. Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form. Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside. Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle. When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Preheat oven to 350°F and set the rack in the middle of the oven. Have ready a 9-inch ungreased springform pan. Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time. Add the almond extract and beat on medium speed for 30 more seconds to blend. In a small bowl whisk together the flour and salt. Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff. Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer. Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated. Spread the jam evenly over the dough to within an inch of the edge. Retrieve the remaining dough from the freezer and crumble it over the jam. Sprinkle the almonds evenly over the top. Bake the shortbread for 40-50 minutes, or until golden brown. Remove from the oven and let cool completely on a rack before removing from pan. Cut the shortbread into serving size triangles. Freezes well.
Grease Bundt Pan. Mix together last five ingredients. Make walnut sized balls of dough. Roll in wet mixture. Pile in pan. Let rise till double. Bake at 350 for 35-40 minutes.
Place chicken in a large baggie or plastic or glass pan. Combine all other ingredients and mix well; pour over chicken. Cover and chill for at least 6 hours or overnight. Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork). ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.
In large skillet, cook beef until no longer pink. Drain. Add taco seasoning and prepare to package directions. Add cream cheese, cover and simmer for 5-10 minutes until cheese is melted. Stir well. Cool meat mixture for 1 hour. Fill each shell with about 3 Tablespoons of meat mixture. Grease (2) 9 inch square baking dishes, and place 12 shells in each dish. Mix salsa and taco sauce and spoon 1/2 over shells in both dishes. If not freezing: Cover with foil and bake at 350 for 30 minutes. Uncover, sprinkle with Cheddar cheese and tortilla chips (if using). Bake 15 min until cheese is melted. Serve with sour cream and onions. To use frozen shells: Omit cheddar and tortilla chips before freezing. Thaw in refrigerator 24 hours Bake at 350 degrees for 40 minute Add cheese and chips and cook another 10 minute.
Combine all of the ingredients in a small bowl. Stir well. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
Preheat oven to 400. Spray cups of muffin tin with non-stick oil. Mix flour, oats, sugar, baking powder, baking soda, and cinnamon together. In a separate bowl, beat eggs, yogurt, honey, oil, and vanilla until blended. Stir peaches into liquid mixture. Combine dry ingredients and liquid mixture with several quick strokes. Pour batter into 12 muffin cups. Bake 20 minutes, or until a toothpick inserted in center comes out clean. Cool muffins 5 minutes on a wire rack. Serve warm.
Heat the bacon drippings (veggie oil) in a heavy saucepan and brown the buffalo meat. Add stock, green onions, berries, salt, pepper& honey, Simmer for 1 hour or until the meat is tender. Mix flour with six tbsp of the soup& add it to the soup to thicken the soup slightly.
Sift dry ingredients into bowl. Exclude chocolate chips. Add wet ingredients into larger bowl. Exclude zucchini. Add dry ingredients to wet. Fold in zucchini and chips. Bake at 325 degrees for 45 minutes in a floured and oiled Bundt pan. Make Glaze. Add all ingredients except soda and vanilla. Bring to a boil in a pan 5 times the size you need. Add soda the mixture will expand and change. Remove from heat add vanilla. Drizzle over warm cake. Put extra glaze in the middle and let absorb into the cake.
Boil carrots in orange juice until they are tender, but not squishy (30 minutes). Add butter and brown sugar, and reduce liquid til creamy (about 10 mins).
Note: Available in larger supermarkets, ethnic stores and European groceries. Chestnut puree and chestnut cream are usually imported from France. Either product will work well in this recipe. Preheat oven to 350 degrees F. Line a 9 or 10-inch springform pan with a circle of baking parchment. Cake: Prepare melted chocolate. Set aside and allow to cool to room temperature. Using a whisk or in an electric mixer, blend chestnut cream or puree with butter or margarine. Add vanilla, egg yolks and melted chocolate. Blend well. In another clean bowl, with clean dry beaters, whip the egg whites with the salt, just to break up and foam slightly. Gradually, while increasing mixer speed, dust in sugar to form stiff glossy (but not dry) peaks. Fold 1/3 of egg whites into chestnut mixture and work in well to loosen. Gently fold in remaining 2/3 of egg whites in 2 installments, blending well but taking care not to deflate the mixture. Spoon into prepared pan and bake until done, 35-45 minutes. Cake rises somewhat and looks dry and slightly cracked on top when done. Middle should be soft but firm. Cool in pan for 20 minutes, then remove to a wire. rack. Glaze: Bring the whipping cream (or coffee) to a boil and add the chopped chocolate all at once. Remove from heat and stir briskly, using a wire. whisk, until all of the chocolate melts. Invert cake on a wire cake rack placed on a cookie sheet. Pour glaze over cake, using a metal spatula to spread. Serve with a dollop of cinnamon-scented whipped cream, or pureed raspberries, or garnished with chocolate shavings, or dusted with sifted confectioners' sugar.
Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well. Brown in a little oil until golden. Place chicken in a baking dish, add cheese and ham. Mix soup with 1 cup of milk and pour over all. Bake at 350°F for 30-35 minutes, or until tender and bubbly.
Cook the first 3 ingredients in a small saucepan over medium-high heat for 5 minutes or until the liquid is reduced to 1 tablespoons Remove from heat, and cool for 10 minutes. Stir in butter and the remaining ingredients. Store in an airtight container in the refrigerator for up to 5 days.
Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan. In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 6 hours. Top with light fat free frozen whipped topping if desired.
Combine All Dry Ingredients---. Pour water and melted butter into bread machine, pour dry ingredients. next, close machine and run standard dough cycle. Once cycle. completes. Remove dough, divide into 2 portions and place in lightly. oiled or sprayed 1 gallon Zip Lock bag. Place dough in the. refrigerator and be ready for pizza anytime!---Good in fridge for 3-4. days.
Grease a 8cm x 26cm loaf pan. preheat oven to 200C/400°F. heat oil in frying pan and cook the garlic and onions until soft.Add the basil, pepper, chillies, olives and peperoni and cook for 2 mintes. Cool. Sift flour into a bowl. add the peperoni mixture, chhese, eggs and butter, mix well. Spoon into prepared loaf pan and bake for abour 40 minutes or until lightly browned and cooked through. Turn on a wire rack to cool. Serve cut into medium thick slices with the parmesan butter. Butter: Beat all the ingredients until combined.
Cook macaroni according to package directions. Keep warm. In a large skillet, cook the diced bacon until crisp, pour off all but aboaut a half tablespoon of bacon grease. Add ground beef and green onions and cook together until beef is thoroughly cooked through. Stir in chili powder, salt, and liquid smoke and cook for about 5 minutes. Add ketchup, mustard, and tomatoes and stir until well combined. Stir in cooked macaroni and shredded cheese. Cook over low heat for about 5 minutes until cheese is melted and everything is heated through.
Preheat oven to 350 degrees. Wash broccoli and cut into bite size pieces. Cook broccoli in boiling water for 4 to 5 minutes and drain. Cook tortellini according to package directions and drain. Mix broccoli and tortellini together and set aside. In a medium size pan heat butter until melted. Stir in flour salt and pepper. Mix chicken broth and milk together and add slowly to flour/butter mixture. Cook and stir until thickened. Spray and 9 x 13 baking dish with non-stick cooking spray. Layer in pan: 1/2 tortellini broccoli mixture, 1/2 the white sauce, 1/2 the American cheese slices and 1 can of tomatoes. Repeat layers and top with Parmesan cheese. Cook, uncovered, for 45 minutes or until bubbly and hot.
Mix drink and vodka to Shaker with ice and shake to mix. Strain into 2 cocktail glasses and enjoy!
Preheat oven to 350 degrees. Melt 3 tablespoons butter in 12" nonstick ovenproof skillet over medium heat. Add shallots; saute 2 minutes. Add prosciutto; saute until almost crisp, about 3 minutes. Add mushrooms, saute until brown and tender, about 6 minutes. Cool mushroom mixture in skillet 10 minutes. Whisk eggs, 1 cup grated Fontina cheese, parsley, salt and pepper in large bowl. Stir in mushroom mixture. Melt 1 tablespoons butter in same skillet over medium heat. Pour egg mixture into skillet. Cook without stirring until bottom and sides are set (top will be undercooked), about 10 minutes. Place skillet in oven and bake frittata until top is set, about 20 minutes. Preheat broiler. Sprinkle frittata with remiaining 1 cup cheese. Broil until cheese melts, about 2 minutes. Using heatproof spatula, loosen frittata on all sides. Slide onto platter. Can be made 2 hours ahead. Let stand at room temperature.
Preheat the oven to 350 degrees. Cut the pears in half lengthwise, remove seeds, peel and core. Place the pears cut side down in an oven-proof baking dish. Combine the juice, jam, mirin (or substitute), cinnamom, nutmeg or cardamom, vanilla pod piece and salt. Pour this mixture over the pears; cover baking dish with aluminum foil. Bake pears until soft, about 25 minutes. Remover the vanilla pod and arrange the pears cut side up on a serving platter. Spoon remaining sauce from the baking dish over the pears. Garnish with mint leaves or verbena leaves if desired.
Add oil to pan on medium heat, add onion and garlic. Sweat onion mixture until onions are translucent, do not brown. Remove and cool. Brown ground beef and sausage, drain and reserve. In a mixing bowl add ricotta, feta and 3 cups of mozzarella and 1 cup Parmesan cheese, eggs, oregano, thyme and pepper. Mix well. Mix spinach, sweated onion, roasted peppers and basil into a bowl. In a 9x13 pan place 4 noodles overlapping edges and 1 1/4 cup pasta sauce. Add 1 cup of beef and Italian mixture over top. Next, add 2 cups of cheese mix and 1 cup of spinach, top with noodles then repeat until ingredients are all used. Top lasagna with reserved mozzarella and parmesan cheese. Bake at 350°F for 1 hr or until heated thorough.
Lightly steam mussels until they just open. Remove beards, take from shell and chop roughly. (Not too fine). In a bowl, beat the eggs, Sift in the flour and baking powder and beat with a fork to combine. Stir in the mussels, salt, pepper, basil and parsley. Melt butter over a medium heat. Drop mixture into butter and fry pancake style until golden brown, then flip and cook until golden on other side. Enjoy!
Heat first 3 ingredients in a bowl for 45 seconds, or until berries are thawed and have released their juices. Lightly mash the berries until the sauce no longer has any big chunks, and mix in flour and sweetener. Enjoy over pancakes, waffles, crepes, or whatever you want! Great with margarine and a dollop of Cool Whip.
Heat 2 tablespoons olive oil in skillet. Add and saute sliced onions and minced garlic slowly, cover til onions are tender. Add ham, stir and remove from the heat. Heat 1 tablespoon of olive oil in another skillet till smoking point. Add the sirloin and fry quickly until just brown. Remove and keep warm. Put the last 2 tablespoons of olive oil in skillet. Stir in flour and cook for a few minutes, add beef broth and dry red wine. Keep stirring until smooth and thickened. To the sauce add the onion mixture. Cook 5 minutes. Add the sirlion back to the pan and heat for 1 minute.
Spread out pillsbury pizza crust & flatten as much as you can. They tend to rise quite a bit. Spread both sides with olive oil. Sprinkle both sides generously with italian or pizza seasoning. Bake at 350 for 12 minutes and remove from oven. While baking crust, begin preparing ingredients. Chop and saute sausage until browned. Remove from pan & spoon into separate bowl. Add onion, basil, mushrooms and tomato slices into saute pan and add dash of olive oil (my husband didn't care for the tomatoes, but they were easily removed after cooking). Cook veggies until onions are translucent and remove from heat. Flip crust over so that crusty side is facing up and spoon sauce onto crust. Sprinkle sausage and veggie mixture over sauce. Sprinkle mozzarella cheese evenly onto pizza and top with colby jack cheese. Bake pizza at 350 for 15 minutes. Cool for a few minutes and slice into 8 pieces.
In lg, deep frying pan, brown hamburger, salt and pepper until done, breaking up. Drain grease, add oil, mushrooms, onion and garlic. Cook and stir until onion is tender, about 2 minutes. Add wine (*or sub), reduce heat to med-low and simmer 3 minutes. Stir in soup, sour cream and mustard until combined. Stir in cooked noodles, (**if pan is too small, pour noodles into large dish, pour meat mixture over, and toss to coat), then pour all into greased 13x9-inch baking dish or pan. Cover and bake at 350°F for 20 minutes. Uncover and bake 10 minutes longer. *Serve with tossed salad and garlic bread.
Preheat oven to 350°. Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks. PrepareE stuffing in skillet according to package directions except let stand 2 minute. Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese. Cover and heat through (about an hour).
In a large mixing bowl,whisk the eggs. Stir in the pumpkin pie filling, condensed mik and spices. Pour into a greased 9x13 pan. Sprinkle the DRY cake mix over the pumpking mixture. Carefully pour the melted butter over top. Bake at 350 for 50-60 minutes until set. Cool to room temperature then refrigerate. Serve with Cool Whip on the side.
Preheat oven to 400 degrees F. Partially bake crust for approximately 8 minutes on lowest rack in oven. Remove and turn temperature down to 350 degrees. Spread filling (over bottom of shell). Poor in the egg mixture and cook for 35 to 40 minutes. Let stand for 5-10 minutes prior to serving.
Grind the flax. Peel and chop the pear and mango Mix all ingredients and blend in the food processor. P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry.
in the largest bowl you've got (and i really do mean large) empty the bag of chick peas. then fill up with water till the bowl is about 3/4 of the way full. let soak for at least 12h before the start of cooking. (over night is best). drain the water from the chickpeas once you are ready to start cooking. pour the chickpeas in a large stock pot. add enough water ( same amount as you would add if you were boiling pasta). boil on high, UNCOVERED. as it starts to boil it will produce this white foamy stuff -- skim the foamy stuff out of the pot as it is produced. once no more foam is being made: reduce heat to a simmer and cover the pot. add more water at this point if it is needed. also the water should always be at least an inch above the chick peas. allow to simmer for 4 hours. in the mean time you can start prepping the pita. pre heat broiler at 500°F. separate the two halves of all the pita breads. spread butter on both sides of both halves of all the pita. then stack the buttered pita on top of each other. and cut into half inch squares. place pita squares on a baking sheet in a single layer. and bake in the center of the oven, under the broiler until brown and crisp -- you will need to watch it. since each broiler is different there is no specific cooking time -- normally about 4 minutes. once all the pita chips are made place them in a 9x13 dish. now to prepare the yogurt: in a bowl whisk together cumin, yogurt, garlic and 2 tsp salt. refrigerate till needed. once the chickpeas are done simmering: using a ladle scoop a chick peas out and pour onto the pita chips. make sure you are also scooping out some of the broth. you will need about a 1 inch layer of chick peas. the left over chick peas and broth can be frozen and used later for the same or a different dish. allow the dish to sit for about 10 minutes so the pita has a chance to absorb the broth. pour the yogurt over the chickpeas. serve!
Cream the butter and sugars. Add the vanilla and eggs, then the dry ingredients, beating just until blended. Stir in the chocolate chips by hand. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees F for 7-9 minutes or until set. Cool 1 minute then transfer to a wire rack to cool completely. The batter is very stiff, but makes a rich and gooey cookie if you don't overbake.
in 2qt saucepan melt 1/2 cup butter. stir in crumbs and sugar. press crumb mixture on bottom of 13x9 pan. layer banana slices over crumb mixture. spread ice cream over bananas. sprinkle with chopped nuts. cover and freeze until firm. meanwhile, in 2 qt saucepan combine all sauce ingredients. cook over low heat, stirring occasionally until mixture thickens and comes to a full boil. about 20 to 25 minutes. boil 1 minute. cool completely, pour evenly over ice cream. cover and freeze until firm. in chilled bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form. spread over frozen sauce. if desired garnish with maraschino cherries. serve immediately or freeze until served.
In large plastic bowl, combine molasses, mustard and tarragon vinegar; mix well. Add pork to molasses mixture, turning to coat all sides. Marinate 1 to 2 hours at room temperature or overnight covered in refrigerator, turning several times. Heat oven to 325 degrees. Remove pork from marinade; reserve marinade. Place pork in shallow roasting pan. Cook for 1 to 2 hours or until meat thermometer inserted into thickest part of roast reaches 160 degrees, basting with marinade* every 30 minutes; discard remaining marinade.
Put the garlic into a food processor and process until finely chopped. Scrape down sides of the bowl. Add the basil. Process until finely chopped and scrape down sides of the bowl. Add cottage cheese, yogurt, olive oil, and parmesan. Process until smooth and cream. If using as a pasta sauce, dilute with a spoonful of the pasta cooking water.
In a LARGE bowl, beat cream with cocoa until stiff peaks form. Stir in chocolate syrup, sweetened condensed milk and cinnamon. Pour into a shallow dish or plastic container, cover and freeze 8 hours or until firm. *** I leave mine in the same blow i mixed it up inches It takes alittle longer to freeze but it turns out fine. I have even stirred it several times while in the freezing process.
Cook your chili first. While the chili is simmering, chop your lettuce, tomatoes, and onion. Stir a bit of garlic salt in to the sour cream (it adds flavor and makes it more creamy). Grate your cheese if it's not already grated. Pop the top on your salsa and serve right from the jar if you wish. Place the ingredients in separate bowls in a serving line fashion in this order: plates (big is good), chips, cheese, chili, lettuce, tomatoes, onion, sour cream, and salsa. To serve: Chips go on the plate first, then the cheese. When you put the chili on top of that, the cheese will melt. Then the cold stuff on top -- lettuce, tomato, onion, sour cream and salsa. I don't need to say, "enjoy" 'cuz I know you will! Kids LOVE this!