HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut wax paper or aluminum foil into eight strips which are 2 inches wide and long enough to go around eight 5 oz individual ramekins. Fasten the strips to the souffle dishes securtely with string or tape to form a collar to hold the souffle mixture above the dish until it sets. In a small bowl, beat the egg yolks with 1/4 cup of sugar until thickened. Add the coconut rum, the key lime juice and the zest. Set aside. In a large bowl, beat the egg whites until foamy. Gradually add the remaining 1/2 cup sugar, beating until the whites are stiff and glossy. Fold the egg yolk mixture into the beaten egg whites. Gently fold in the whipped cream. Spoon into the prepared souffle dishes. Freeze overnight. To serve, remove collar and press the chopped nuts (or toasted coconut) around the sides of the souffles. Garnish with additional whipped cream and lime slices.
Preheat oven to 375 degrees. In a large bowl, mix all of your ingredients until incorporated. Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan. Press cookies flat with a fork. Bake in the oven for 12 minutes or until done.
BROWN THE CHOPS WELL ON BOTH SIDES IN A LARGE HEAVY SKILLET IN ONE TBS BUTTER AND THE OIL, COOKING 3 TO 4 MINUTES PER SIDE. SEASON WITH SALT AND PEPPER, REMOVE TO A PLATTER, AND KEEP WARM. ADD THE REST OF THE BUTTER TO THE PAN AND BROWN THE ONIONS LIGHTLY, TURNING OFTEN SO THEY DON'T STICK OR BURN. RETURN THE CHOPS TO THE PAN AND ARRANGE THE ONIONS ON TOP OF THEM, REDUCE THE HEAT, COVER AND SIMMER FOR 10 MINUTES. THEN ADD THE WINE AND SIMMER ANOTHER 10 MINUTES, OR UNTIL THE CHOPS ARE TENDER.
For the stock, in large pot, combine all ingredients and add just enough water to cover. Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off the surface. Strain stock into a large bowl and discard solids except for chicken halves, set those aside. To make soup, in large pot, heat olive oil over medium heat. Add onions, carrots and celery. Cook about 10 minutes. Add 6 cups stock. Cook 25 minutes, or until vegetables are very tender. Meanwhile, pull chicken into shreds from reserved chicken halves; discard skin and bones. Add chicken to stock, along with dill and noodles, and cook until noodles are al dente, 8-10 more minutes. Season to taste with salt and pepper (the stock is unsalted; it may need more than you think). Serve hot.
Gently fry the onion & the chicken in a medium sized pan over a medium heat. After 10 minutes, add the rest of the chopped / grated veggies & the seasoning, fry for a further 15 minutes. After 15 minutes, add the liquidized tomato , miced garlic & the water. Cover & simmer gently for 45 minutes. After 45 minutes, remove the lid, turn up the heat & reduce the sauce until it is nice & thick. Whilst the sauce is cooking, cook the pasta in plenty of lightly salted boiling water until soft. When you have a thick sauce, remove from the heat & stir in the cheese & the basil. Mix well then stir in the pasta. Cover & allow to sit for 5-10 minutes, this way the pasta is the right temperature for the family to eat & the pasta will have taken on the flavours of the sauce. Serve the kids first, then adjust the seasoning for adults if required.
Preheat oven to 325 degrees. Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes. Meanwhile, melt chocolates with milk in double boiler. Stir until smooth. When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot. Drizzle melted chocolate on top, allow to cool before cutting into wedges.
Fry tortillas in hot oil until golden; drain on absorbent paper. Place a slice of cheese, some avocado, pepper, onion and a spoonful of beans. Top with salsa and roll.
Preheat oven to 200c. Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes. Melt a third of the butter in a seperate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside. Meanwhile, grease an ovenproof dish with some of the butter. Season the fish and potatoes with salt and pepper. Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top. Sprinkle over water or stock, cover with foil and bake for 15 minutes. Meanwhile process bread, garlic, parsley and zest until mixture resembles medium-fine crumbs. Remove foil from fish dish top with breadcrumb mix, dot with remaining butter. Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown. Serve pie with vegetables or simple green or tomato salad.
In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate, and place the bowl over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate over the simmering water, stirring occasionally, until smooth. (Or, you can melt the chocolate in the microwave in short, 30-second bursts, stirring well in between.) Remove the melted chocolate from the heat and add the Nutella and the cocoa powder dissolved in water into it, whisking until smooth. The mixture should be relatively thick but smooth and shiny. Set the bowl aside. In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until stiff, but not dry, peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain. Transfer the mousse to a large pastry bag fitted with a large, plain, open piping tip. Pipe the mousse into small ramekins, jars or a well-greased miniature cheesecake pan. Or just spoon it in - maybe not as pretty but it does the job. Place in the refrigerator to chill until firm (about 2 hours). Serve chilled, with the (optional) whipped cream and chocolate shavings.
Thorougly stir together flour, 3/4 cups brown sugar, baking powder andsalt. Add milk, peanut butter, oil and vanilla. Spread in a greased 8"x8" baking pan. Sprinkle with remaining brown sugar. Carefully pour hot water over entire top. Bake in 350 degree oven for 45 minutes. Serve warm with vanilla ice cream or whipped cream.
Shake together liquid ingredients with ice (except Sprite and ice) and strain into a cocktail glass. Gently add sprite. Add more ice, if desired.
Preheat oven to 300°F. Place the egg whites in a glass mixing bowl with the salt. Beat until the whites are stiff and slowly add 1 cup of sugar, beating constantly. Gently fold in the red food coloring, extract and coconut. Do this very slowly to avoid deflating the mixture. Drop the mixture from a teaspoon onto a greased and well floured baking sheet (I use ungreased parchment paper). Bake about 30 minutes. Turn the oven off and let the kisses sit in the oven for 1 1/2 hours.
In a greased 9x13 casserole put the following:. 1/2 of the peeled, sliced tomatoes. Top with bread slices (you may cut the bread to fit). In a separate bowl, melt butter. Add milk and all the seasonings and whisk together. Pour this over the bread. Sprinkly with the bacon bits and 2 cups of mozzarella cheese. Add another layer of tomatoes and the rest of the cheese. Bake at 350 for 40 minutes.
Preheat oven to 375 degrees and lightly grease 12 muffin tins. In a medium bowl, mix dry ingredients. In another bowl stir together milk, oil and honey until well blended, then add egg and egg yolk, beat (not with electric beater but with wire whisk!) until slightly foamy. If using additional sugar, beat in the sugar until liquid is smooth. Pour liquid into dry mix, blend until everything is just blended - don't overmix! Divide batter into muffin tins and bake at 375 for 15-20 minutes or until toothpick inserted in the center of a muffin comes out clean. Let cool in muffin tins, don't remove muffins before cooled to handwarm or they might break.
Cook together minced onion, vinegar, wine, dill, and tarragon until only a little liquid remains. Cool slightly, then stir mixture and mustard into mayonnaise. Add salt and pepper to taste.
Combine all ingredients and cook for about ten minutes to dissolve spices. Can be used as a marinade for beef briskets or shoulder clods or it can be used on the table as a"sloshing sauce" for chopped or pulled pork.
Do not open sweetened condensed milk cans, but remove the paper on the outside of the cans. Put water into crock pot, then put UNOPENED sweetened condensed milk cans into water. Turn on low, and allow to simmer overnight, or for 8 hours. Remove cans from water. Allow to cool, then open cans. Empty contents (should be a rich, caramel color) into a bowl and with a whisk whip until smooth and fluffy. Pour into pie shell, and top with cool whip. Chill before serving.
DIRECTIONS. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. Coat pork tenderloin and Marinate at least 4 hours or overnight. The longer it marinates, the more flavor the pork absorbs. Pineapple Mango-Kiwi Salsa. Put all in a bowl, mix it up, and let it sit for a little bit to allow the flavors to mingle. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. Juices should run clear or temperature 160 degrees. Let roast sit about 10 minutes to let juices settle. Slice and serve with Pineapple Salsa.
Preheat oven to 425 degrees. Spray a 9x13 baking dish with a non-stick cooking spray. Place Tilapia in a baking dish in a single layer and drizzle with melted butter and season with salt and pepper; set a side. In a small mixing bowl combine the Spinach and Artichoke Dip and the Lobster meat; stir well and place 1/3 cup of mixture on # smoothing to form an even crust. In a separate bowl, combine the Parmesan cheese and panko bread crumbs and sprinkle on the coated fish, covering well. Pour 1/4 cup water around the fish, being careful not to wash away the mixture of coating. Bake for 15-20 minutes until fish flakes easily.
in a bowl,combine thyme,rosemary,vinegar,oil,salt and pepper and mix well. arrange onions in a single layer in large contaner. pour marinade over onions and let marinate for at least 1 hour and no longer than 4 hours. prepare a med-hot grill on 1 side of the grill. Arrange onion slices on the side of grill opposite the heat source. Grill for 2-3 mins. serve warm.
Combine Blue cheese, Ricotta cheese, mayonnaise, lemon juice, half-and-half, Worcestershire sauce and cayenne pepper in medium mixing bowl. Chill. Preheat grill or broiler. Grill sirloin steak to desired doneness; thinly slice. Serve with Blue cheese sauce. Note: Sauce can also be used as a dip for raw vegetables or chips or as salad dressing.
Preheat oven to 375°F Cut pound cake into 16 slices using serrated knife. Cover bottom of 9 x 13 baking pan with cake slices. In 2 quart bowl combine cream cheese and sugar. Whisk in sour cream, egg and vanilla until well blended ; spread evenly over cake slices. Peel, core and slice apples. Cut slices crosswise in half; layer apples evenly over cream cheese mixture. In 1 quart bowl, mix crumb topping ingredients until crumbly; sprinkle evenly over apples. Bake 35-40 minutes or until apples are tender and crumb topping is golden. Serve warm with ice cream or alone.
Remove the skin from the chicken. Mix all marinade ingredients together in a large bowl, add the chicken pieces and stir gently. Cover and place in the fridge for at least three hours, but not more than 24 hours. Place chicken, marinade, quartered onions, bok choy and chicken stock into the soaked clay pot, and mix gently. Cover and place the clay pot into a cold oven. Turn oven temperature to 360F - 375F (moderate heat). Bake for 1 hour or until chicken is tender. If using shiitake mushrooms, add 15 minutes before the end of cooking time.
Preheat oven to 350°F Lightly grease a mini muffin tin with cooking spray or vegetable oil. In a small bowl, whisk together flour, baking powder and salt. In a large bowl, beat together sugar and egg until light in color. Beat in vegetable oil, vanilla extract and lemon zest. Gradually add in flour mixture in two or three additions, alternating with additions of buttermilk. Divide batter evenly into prepared mini muffin cups, filling each about 3/4 full (approx 1 tbsp batter). Bake for 9-11 minutes, until a tester inserted into the center comes out clean. Place melted butter in a small bowl. Place sugar for rolling in a small bowl or deep-sided plate. Remove donuts from pan, dip the tops in melted butter and roll in sugar. Place on a cooling rack to allow sugar to set. When donuts are cooled, fit a pastry bag or ziploc bag with small round pastry tip. Place lemon curd into pastry bag. Poke a small hole in the side of each donut with the pastry tip and pipe a small amount of curd into the center of each donut (approx 1 tsp).
Soak tortillas in enchilada sauce while you brown meat. Drain meat & add chili & soup. Mix thoroughly & heat. Line casserole dish with 6 tortillas. Add layers of meat, sprinkle with cheese & onions. Repeat layers, ending with cheese, onions, & jalapeno peppers on top. Heat @ 350% until cheese is bubbling.
In a blender or food processor, blackberries, sugar, lemon juice, and salt until smooth. Press through a fine strainer into a bowl; discard seeds. Taste, and add more sugar (up to 1/4 cup) if desired. Stir in half-and-half. Cover and chill until cold, about 1 hour. Pour into an ice cream maker (1 1/2-qt. or larger capacity); freeze according to manufacturer's directions until mixture is softly frozen. Serve soft, or freeze airtight until firm, about 3 hours, or up to 3 days.
FOR THE PASTRY: In a food processor combine flour, sugar, baking powder, pepper, and the 1 teaspoon salt; cover and pulse with a few on/off turns to combine. Add the 1 1/2 cups butter; cover and pulse with several on/off turns until the largest pieces of butter are no bigger than a small pea (about eight 1-second pulses). Add cheese; cover and pulse with a few on/off turns to work it inches Add egg yolks; cover and pulse with a few on/off turns to combine. Transfer the mixture to a very large bowl. Gradually add 1/2 cup of the ice water, stirring with a fork until combined. Squeeze a small handful of the dough together (it should easily hold together without crumbling apart). If necessary, add enough of the remaining 1/4 cup ice water, 1 tablespoon at a time, until dough holds together, stirring between additions. Gather mixture into a ball, kneading gently until it holds together. Transfer to a cutting board; cut into six equal portions. Place each dough portion on a sheet of plastic wrap; fold the plastic wrap tightly over the ball. Pat each plastic-wrapped dough ball into a 4-inch disk. Chill for 1 hour to 2 days. FOR THE TARTS: place apple slices in a large bowl. Add the 1/4 cup melted butter, the apple jelly, and lemon juice; toss to combine. Line two extra-large baking sheets with parchment paper; set aside. On a well-floured surface, roll a pastry disk to a 9- to 10-inch circle, about 1/4-inch thick. Spread 1 1/2 teaspoons of the mustard over dough circle. Overlap two slices of the ham in the center of the dough circle; arrange one-sixth of the apple mixture over the ham, making sure to leave a 3-inch border uncovered. Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center. Using a spatula, carefully transfer the tart to a prepared baking sheet. Repeat with the remaining dough disks, mustard, ham, and apple mixture, placing three tarts on each baking sheet. Cover and chill for 1 hour. Arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven. Preheat oven to 375°F. In a small bowl beat together egg, the 1 tablespoon water, and the pinch salt. Using a pastry brush, brush the egg mixture over the edges of each tart. Bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender. Cool slightly on wire racks. Serve warm.
In a large pan suitable for stew, cook garlic, onion, and beef in oil until meat is browned. Add tomatoes, geeen pepper, sugar, apricots, beef broth, sweet potatoes, baking potatoes, and some salt and pepper. Cover and simmer 1 hour. Preheat oven to 325. Meanwhile, cut top off of pumpkin. Scoop out seeds and stringy membrane. Brush inside of pumpkin with butter and sprinkle with salt and pepper. Once the hour has passed, stir sherry and corn into stew and pour stew into pumpkin shell. Place pumpkin shell on baking sheet and bake 1 hour, or until pumpkin meat is tender. Place pumpkin in large serving bowl and ladle out stew, scooping out some of pumpkin with each stew serving.
Heat 3 tablespoons oil in skilled over medium high and add onion and garlic. Saute until onion is slightly browned. Mix in tomatoes, dried basil and crushed pepper. Bring to a boil. Break up tomatoes. Add broth and bring to a boil again. Reduce to simmer and cook until reduced to 6 cups, about one hour. Add salt and pepper to taste. Preheat oven to 375. Cook pasta, per package directions and drain well. Toss pasta with 2 tablespoons olive oil. Pour sauce over and mix well. Stir in havarti and transfer to a 13 x 9 baking dish. Sprinkle with parmesan and bake 30 minutes. When done, sprinkle with fresh basil.
Trim fat from beef, discard. Cut into 5-6 pcs. Place in cooker. Sprinkle with beef granules and pepper. Top with tomato. Cover and cook LOW 7-8 hrs., till steak is tender. While meat cooks, combine jicama, cilantro, green onions, ginger, jalapeno chile, and oil in small bowl and refrigerate. Remove steak from cooker. Spoon jicama mixture over each serving.
Prepare vegetables according to package directions and drain. Place half in an ungreased 11 x 7 baking dish. In small saucepan, combine cheese and 4 T butter. Cook and stir over low heat until melted. Pour half over vegetables. Repeat layers. Melt remaining butter and toss with cracker crumbs. Sprinkle over top of casserole. Bake uncovered at 325 degrees for 20 to 25 minutes or until golden brown.
Combine tomatoes, onion, and pepper in large bowl. Sprinkle salt over vegetables, mix in,and let stand 1 hour. Drain vegetables. Combine drained vegetables, sugar, mustard, and celery salt in a large pot. Tie cloves in cheesecloth and add to mixture. Stir in vinegar and simmer for 20 minutes. Take out spice bag. Pack hot relish into hot jars. Leave 1/4 inch headspace. Place canning lids on jars. Process half pints for 10 minutes in hot water bath.
In saucepan, bring water to a boil. Combine dry ingredients in a small bowl and whisk into boiling water, stirring constantly. Return to boil and cook for 1 minute, stirring constantly. Remove from heat and let cool completely. Fold in vanilla, oranges, pineapple, and whipped topping. Transfer to a serving bowl. Cover and refrigerate for 2 hours or more until set. Serve.
In a large saucepan or Dutch oven over medium heat, cook sausage, garlic, green pepper, and onion until the sausage is no longer pink; drain. Add the tomato sauce and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Spoon about 1/2 cup onto each roll; sprinkle with cheese.
Lay chicken breasts on bottom of crock pot. Pour everything else over the top and stir (without moving the chicken). Cook on low 8-10 hours or high 4-6 hours (I actually cooked it on medium for about 5 hours). If you're home, stir once in a while, as the chicken and potatoes soften, to break them up a bit, though it will probably also work to do that when it's all done.
Preheat oven to 425 degrees F, then lightly oil a 15" baking SHEET. FOR THE FILLING, in large bowl, combine beans, olives, green chilies, slaw mix, cheese & 1 cup salsa, & mix well. Wrap tortillas in cloth towel & microwave on HIGH 1 1/2 minutes. Divide filling evenly among the 6 tortillas, spooning it onto each tortilla in a narrow band just off center & with each end of the narrow band of filling ending about 1 1/2 inches from the edge of the tortilla. Roll tortilla over filling, then fold ends over, tucking them under the roll, if necessary securing each end with wooden picks. Spray each tortilla lightly with PAM, then place each tortilla seam side down on baking sheet. Bake up to 15 minutes until golden brown, then using a spatula, flip each chimichanga over. Cook other side 4-10 minutes or until golden brown. Serve topped with salsa, sour cream, green onions & almonds.
Cream eggs with sugar. Mix the oil and beets into the egg mixture. Sift the flour, salt, baking soda, and cocoa into the beet mixture and blend. Stir in the vanilla. Grease a Bundt pan and pour the mixture into the pan. Bake at 350 degrees F. for 30 minutes or until a toothpick comes out clean. If you plan in icing the cake, let it cool at room temperature. The cake stays moist for a long time.
In a medium saucepan, melt butter and cook flour over medium heat, stirring constantly, 3 minutes or until bubbling. Stir in soup mix, milk and worcestershire sauce. Mix well. Bring just to boiling point, then simmer, stirring occasionally, for 10 minutes. Stir in remaining ingredients and simmer, stirring constantly, 5 minutes or until cheese is melted. Garnish with popcorn.
Heat a tablespoon of vegetable oil in a large flat frying pan over medium high heat. When oil is hot, pour in the beaten eggs. Let the eggs set up until firm enough to flip as one sheet. Cook for a few more seconds and remove from heat to a chopping board. Slice the egg sheet into strips and set aside. Heat 2 tablespoons of oil in the same pan over high heat and add half of the green onions. Stir until the onions are sizzling for a minute. Add the cabbage and bean sprouts. Saute until cabbage is wilted but still a little crunchy. Remove from heat and set aside in an extra bowl. Heat the remaining oil in the same pan over high heat and add the garlic and the rest of the green onions. Saute until fragrant and add the pork. Stir fry until the pork is just cooked. Add the Chinese mushrooms, bamboo shoots, cabbage, sprouts, and egg sheet. Stir fry for another few minutes. Heat the mu shu shells according to the instructions on the package. Serve each mu shu shell with a smear of hoisin sauce down the middle. Place several spoonfuls of mu shu on the shell and fold the sides inches.
Place cubes of velveeta in a microwave safe dish. Pour can of tomatoes and chile on top of cheese cubes (do not drain). Microwave on high for 3 minutes and stir. Microwave for 2 additional minutes. You are done! Note sauce will thicken in about 10-15 minutes after it begins to cool.
Preheat oven to 450. Toss potatoes with dressing and pepper in greased 15x10x1-inch baking pan. Spread into single layer. Bake 20 minutes. Stir in onions. Continue baking 20 minutes or until vegetables are tender. Sprinkle with parsley and bacon; stir. Top with cheese. Bake an additional 2 minutes or until cheese is melted.
Heat oven to 450 F degrees. Place ribs, meaty side down, on large shallow pan and cover tightly with foil. Bake for 30 minutes. Meanwhile, combine syrup, jelly, soy sauce, chives, and dry mustard in a small saucepan and cook over low heat about 10 minutes until hot, stirring occasionally. Remove sauce from heat. Reduce oven temp to 350 F degrees and remove ribs from oven. Drain liquid from ribs, turn them meaty side up, and brush syrup mixture onto them. Continue baking uncovered for about 30 minutes. Brush the ribs with more syrup mixture, and bake an additional 15 to 20 minutes until ribs are tender and glaze is set.