HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cube bread and place in a 9x9x2 baking dish. In a mixing bowl, wisk together the Heavy Cream, Milk, Eggs, Sugar, Vanilla Extract, and Limoncello. Pour over bread. Cover with foil and bake at 350 for 40-50 minutes, or until pudding is set. In a small sauce pan, bring linomcello and sugar to a boil stirring well to dissolve sugar. Pour over pudding. Top with one scoop of vanilla ice-cream and fresh mint leaf.
Preheat oven to 350 degrees F. Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake 5 minutes. Beat cream cheese and French Vanilla Liquid Coffee Creamer in large mixer bowl until creamy. Combine eggs and instant coffee in medium bowl; stir until coffee is dissolved. Add egg mixture, flour and remaining sugar to cream cheese mixture; beat until combined. Pour into crust. Bake for 45-50 minutes or until edges are set but center still moves slightly. Microwave morsels in medium, microwave-safe bowl on Medium-High power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Stir in sour cream. Spread over top of cheesecake. Bake 10 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight.
Whip the cream and sugar until firm consistency. Put in a bread shaped mold that is freezer safe. Add the wafers. Put in freezer for 24hrs.
Halve eggs lengthwise and separate the yolks from the whites. Place yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter. Mash the yolks with a fork. Add the Greek yogurt, sugar, balsamic glaze, celery salt, and ground black pepper and cream together. Once thoroughly combined, with no lumps, stir in bacon, red onion, and parsley. Pipe into egg whites and garnish each with a sprig of parsley. Refrigerate until ready to serve. Allow to come to room temperature for 15 minutes before serving.
Cook and drain manicotti shells. Make Tomato sauce with last 10 ingredients. First, saute garlic and onion in large skillet 2-3 minutes. Then add tomatoes and other ingredients-bring to a boil. Reduce heat and simmer, covered, 20 minutes. Remove bay leaf. Mix ricotta, 3/4 cup parmesan cheese, eggs, 1/4 cup parsley, 2 cloves garlic, salt and pepper. Stuff shells with mixture and arrange in baking dish. Spoon tomato sauce over shells. Bake at 350°F for 20-25 minutes, covered in tinfoil. Add 1/4 cup parmesan cheese and parsley. Remove tinfoil and cook for five minutes more.
First, put the rice in a strainer inside a bowl and wash it well. I usually change the water in the bowl at least 3 times. The water doesn't need to run completely clear, but it should not be very cloudy or brownish when the rice is washed. Leave the rice in the strainer to drip out for at least a few minutes. Put the rice and water in a saucepan with a tight-fitting lid and bring just to a boil over high heat. You don't want it to really boil, as soon as you start to see the bubbles, put on the lid and turn the heat down to very, very low (on my electric stove, I put it between "lo" and 1). Resist the temptation to take off the lid and check the rice too much. After about 25 minutes you can check it once and see how much water is left. I do this by sticking a wooden spatula down into the rice and pushing it to the side a little. If there is still water, push the rice back together, put the lid back on, and let it cook a few more minutes. Do not stir or disrupt the rice any more than you have to. It will take about 30 to 35 minutes for it to finish cooking. When all the water is absorbed, there will still be sort of a mushy layer at the bottom of the pot. Take the pot off the heat and leave undisturbed for at least 10 minutes. You can really leave it there as long as you like -- the moisture at the bottom will even out and the finished rice should be slightly al dente with all the grains separate.If there are a few clumps, just break them up with a fork or your fingers before serving or storing. If you plan to use the rice for fried rice, I would recommend refrigerating it for at least 6 hours, but overnight is better, so plan ahead!
In a medium bowl stir fresh yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. In a large bowl whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Give the dough the shape of a ball. Sprinkle oil onto a clean bowl, place the dough and cover with plastic wrap. Let it rest for about 1 hour at room temperature (warm space) until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for the filling. Set aside. Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper. On a floured surface, using a rolling pin roll the dough to a rectangle of about 18x12 inches. Spoon the cinnamon filling over top (keep about 1 tbsp of the filling for the end), spreading evenly, leaving a clean 1/2-inch border around the edges. Sprinkle the almonds over the cinnamon filling. Roll up the dough and using a sharp knife, cut the log in half length-wise leaving one edge uncut for about 1/2 inch. Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top (this is what makes this bread effect). Pinch the ends together and form a wreath. Transfer it to the prepared baking sheet. Brush the wreath with the left cinnamon filling. Bake for 20-25 minutes until golden brown. For the last 10 minutes you can reduce the oven temperature to 180 C (350 F). Serve it warm as it is or with your favorite topping.
Add all the ingredients into the Rice Cooker Plus, microwave on high for 10 minutes. Stir. then microwave at half power for 20 minutes. Let sit for 5 minutes after cooking, then fluff with fork and serve.
Saute finely chopped onions on low flame (if you do this step too quickly by using a higher flame your onions will not become tender) with several tablespoons of oil until nicely browned and caramelized (soft but don't over brown). In a large bowl mix together the remaining ingredients with the caramelized onions. Cook the burgers on a medium flame in a frying pan or barbecue until nicely browned. Top with lettuce, tomato, ketchup, sliced dill pickles, as you like. Enjoy!
Place shrimp and celery in a large bowl. Combine all sauce ingredients and blend well. Pour over shrimp mixture and toss well. Arrange a serving of mixed greens of your choice on a serving plate and mound shrimp salad on greens. Garnish with tomatoes and serve.
Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper; dust with flour. Add chicken to skillet; saute until brown, about 2 minutes per side. Using tongs, transfer chicken to plate. Add mushrooms, garlic and oregano to same skillet. Saute until mushrooms brown, about 10 minutes. Add broth, lemon juice and wine and boil until sauce is slightly reduced, about 5 minutes. Add chicken to sauce. Reduce heat and simmer uncovered until chicken is cooked through, about 2 minutes per side. Season with salt and pepper. Transfer chicken and mushroom sauce to platter. Sprinkle with parsley.
Preheat oven to 400°F. Brush both sides of tortillas with butter and cinnamon sugar. Cut tortillas into eighths. Place on baking sheet and toast about 10 minutes, or until crisp. Heat cream in microwave until steaming. Place chocolate chips in microwave safe bowl. Pour heated cream over chips and let stand 2 minutes. Stir to combine and if necessary, microwave for 20 seconds to fully melt chocolate. In a separate bowl, combine kiwi, mango, and strawberries. Assemble the nachos by layering first the tortilla chips, followed with the fruit mixture, and then drizzle with chocolate sauce. Top with sweetened whipped cream and toasted coconut and enjoy!
Put margarine, evaporated milk, and sugar in a pot. Heat and stir until boiling. Boil 1 minute, stirring constantly. Remove from heat. Add butterscotch chips, stir well. Add oatmeal and stir again. Cool silghtly until mixture can be handled. Drop onto greased cookie sheets. Chill until firm. Can be frozen for future use.
Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and saute for another 3 minutes. Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste. Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time. While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside. When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix. Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown. ENJOY!
Heat griddle until water drop dances on it. Beat all ingredients well. Place 1/4 cup of batter on grill. Fry each patty for 2-3 minutes until golden. Turn and repeat. Serve hot.
Spinners Method (These are little dumplings added when everything is close to finished): Combine the flour and water and knead until a firm dough is formed Take small pieces and roll to desired length. For the Stew Peas: Put water, coconut milk, red peas, fresh beef, pigs tail, garlic and giner in a pressure cooker and pressure for 20 minutes. Leave the pressure cooker to cool, then open. Add spinners, escallion, thyme and pepper to the pot and leave to Simmer for 5 minutes. To serve: Serve with fluffy rice.
Combine sugar, pecans, and cinnamon in a mini-chopper and process until sandy. Line 2 baking sheets with parchment paper. Unfold pastry and brush with egg. Spread sugar mixture over pastry. Cut in half and then cut into 8 (1/2 inch wide) strips. Twist strips. Lay on pans, pushing ends down with your thumb. Freeze 10-15 minutes, until firm. Preheat oven to 400 degrees. Bake until golden, 18-20 minutes, rotating pans halfway. Cool on a rack.
Preheat oven to 450 degrees. In a small bowl, combine beans and taco seasoning. Spread bean mixture onto crust leaving 1 inch border around the edge. Top with salsa, jalapenos, and cheese. Bake for 10-12 minutes until crust is light brown and cheese is melted. After baking top with addition toppings such as diced roma tomato, sour cream, sliced black olives, and sliced green onions if desired.
Mix the ground beef with the chopped onion, parsley, egg, soy sauce, pepper & salt and the breadcrumbs until you get a firm mixture. Roll medium sized meatballs with your hands from this mixture. Put them in the refrigerator for about 30 minutes. Or do this part before going to work. Separate the apricots from its juice, but save both. Cook the meatballs in the margarine on medium high heat until well done and brown on each side. Transfer the meatballs on to a platter, and add the apricot juice into the pan. Add the honey and the thyme; let this cook for a minute. Thicken the sauce a little with cornstarch. Add the meatballs and the apricots and let them heat up.
Remove lobster tails from shell and rinse under cold water. Butterfly each tail by slicing tail down the center, being careful not to cut all the way through. Spread the tail, and flatten slightly with palm of hand. Mix eggs, parlsey and black pepper in shallow bowl. Spread flour on piece of waxed paper. Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat. When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan. Saute lobster approximately 2 minutes each side until lightly brown. Remove lobster to platter and cover with aluminum foil to keep warm. Add wine, chicken broth, and lemon juice to pan using wire whisk. Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3. Add scallions, shallots, garlic, and salt and pepper to taste. Simmer approximately 5 minutes. Mix cornstarch with water to dissolve. Slowly add to sauce, whisking constantly until sauce coats back of spoon. Place lobster into sauce and heat for a minute or two. Place cooked angel hair pasta in individual pasta bowls. Spoon lobster tail and sauce over pasta. Enjoy.
Preheat oven to 400°. Heat olive oil in frying pan at medium heat and add onion. Saute until rings separate. Reduce heat to medium low and continue cooking uncovered, until onions are soft and caramelized at least 30 minutes or more, stirring occasionally. Meanwhile, prick whole potatoes with skins on and bake in roasting pan for 40 minutes or until soft. When cool enough to handle peel skins from potatoes and set aside. When onions are soft add thyme, salt and pepper to taste and mix well. At this point you can either place the onions in a food processor and pulse until they are slightly chunky or chop with a sharp knife. Heat a medium sized pot and add butter. Add the sweet potatoes and mash with a fork or potato masher. Add the sour cream or milk a little at a time then add the onion mixture. Blend with a wooden spoon until fully incorporated and adjust S & P to taste.
Season the chicken breasts with salt, pepper, garlic powder, chili powder, red pepper, and the blackening seasoning. Add 1-2 tablespoons of olive oil to a pan and cook the chicken breasts until cooked through, about 10-12 minutes. Slice into strips or shred, and set aside. Cook the bacon. To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce."). Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.). Slice in half and gobble it down immediately.
8x8x2 pan or 2qt baking dish. place rolled oats, flour sugar salt and cinnamon in large bowl and mix. add butter and blend well. arrange apple slices on top.
Pre-heat youtr oven to 200°C. Combine the tuna, cream cheese, corn, tasty cheese, spring onions, parsley and pepper. Mix until well combined. Lay one puff pastry sheet on benchtop. Spread tuna mixture over one half of the pastry, leaving a 2cm border from the edge. Using a sharp knife, cut 6 x 4cm slits in the other side of pastry. Fold over filling and seal at edges. Repeat with remaining pastry and filling for another slice. Brush pastry with milk and bake for 20 minutes, or until golden. Cut into slices to serve with green salad and or vegatables.
Cut veggies in small to medium pieces and cover with water. Boil fast for 10 min, then simmer and cook until veggies are tender. You can eat this soup anytime you are hungry; eat as much as you want, whenever you want, will not add calories. I have the entire 7 day schedule for this"diet"; if anyone is interested let me know.
Cracked Pepper Sauce: Beat cream cheese& butter together until smooth. Add remaining ingredients and mix. Chill a few hours or overnight to blend flavors. Serve at room temperature. Dill Sauce: Combine all ingredients. Chill several hours or overnight. Teriyaki Sauce: Saute garlic and ginger in oil 30 seconds. Add soy sauce, water,& Sake. Bring to a boil over medium heat. Combine brown sugar and cornstarch. Stir into Sake mixture. Heat& stir until thickened. Serve at room temperature or warm.
PATE SUCREE: Pulse flour, sugar and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 second). Divide dough into 2 disks, and wrap in plastic, and refrigerate for 2 hours (or up to 2 days). Divide both disks of pate into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch-thick round. Combine sugar and cinnamon. Sprinkle 1 teaspoons of the mixture over each of dough rounds. Combine 2 tablespoons cinnamon-sugar mixture, the jam, walnuts, brown sugar and lemon juice in a small bowl. Peel and core apples, creating a cavity about 1-inch wide. Place each apple in the center of a dough round, spoon 1 1/2 tablespoons jam mixture into each apple. Starting on one side, press dough against apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment lined baking sheet. Refrigerate until firm, 45-60 minutes. Preheat oven to 350°F. Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45-55 minutes. Serve warm or at room temperature, with whipped cream.
Put potatoes in a saucepan over high heat; add water to cover. Bring to a boil; decrease heat to med-low; cook until tender, about 20 minutes. Drain and refrigerate until cold; then cut potatoes into quarters. In a big skillet over med-high heat, cook bacon 6-7 minutes, until crisp. Drain on paper-towel lined plate, leaving 2 tablespoons bacon drippings in skillet. Decrease heat to medium; add in potatoes, bell pepper, green onion, salt, and pepper; cook 5-6 minutes, until vegetables are tender and potatoes are browned-stir occasionally. Add in bacon; cook 1-2 minutes longer; serve immediately.
Preheat the oven to 325 degrees. In a medium bowl, sift the dry ingredients (flour, baking soda, salt, ground cloves, nutmeg, baking powder, cinnamon) together. In a large bowl, combine the sugar & wet ingredients (white sugar, brown sugar, canned pumpkin, vegetable oil, eggs) and blend until smooth. Stir in the dry ingredients into the wet ingredients and blend until smooth. Butter two 9"x5" loaf pans using the spreadable butter. Pour the mix into the buttered pan. Bake until toothpick inserted into the center comes out clean. Start checking after 45 minutes.
Grease and flour a 9 X 13 inch pan. Beat banana and butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in dry ingredients. Beat until smooth. Spread batter evenly in pan. Bake at 350°F for 20 minutes or until knife comes out clean. Draw a cat head onto a piece of paper (approx 4 by 5 inches). Use cat stencil to cut out two cat heads. Frost top of one layer and place second cat head on top of first. Frost cake (use a sugarless cream cheese or sour cream filling). Decorate with cat face. Remove candy before allowing baby to attack cake.
Heat oven to 350 degrees. In large mixing bowl, cream together granulated sugar and eggs. Add pineapple with juice, flour, baking soda, salt and walnuts, stir until combined. Pour into greased and floured 13 x 9 cake pan. Bake 55-60 minutes or until wooden toothpick inserted in center comes out clean. Top with cream cheese frosting when cool. CREAM CHEESE FROSTING. Mix together cream cheese, margarine, confectioners sugar and vanilla. Beat until frosting is smooth and of spreading consistency.
Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic. Saute until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt. Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water!
Chop onion and pepper, and saute in butter. Once onion is transparent, add Old Bay Seasoning, Parsley and chopped crab meat. Heat through for 5 minutes. While crab is heating, beat eggs in bowl, add mayonnaise and mix well. Add stuffing mix to egg/mayo mixture and mix to coat well. Add water and mix again. Add parmesan cheese and crab mixture from pan. Blend well, pour and press into cooking spray coated 9x12 baking dish. Sprinkle top with paprika. Bake at 375 degrees for 30 minutes.
Coat beef with a tablespoon of the oil. Heat a heavy based pan over medium - high heat and brown the beef in batches until all is browned and set aside. Add remaining oil to pan and cook onion until softened. Add in the curry paste. Add the beef back to pan and pour in the coconut milk and add the diced potatoes. Bring to a boil, cover, and then either turn to low and simmer for approx 2hrs OR place pan in oven OR transfer to a lidded casserole dish and cook for 2 hours in a 350'F oven until the meat is tender. Stir in the spinach and heat through just before serving. Serve with steamed rice or some slices of crusty bread.
Preheat oven to 400. Line about 15 muffin cups with paper liners. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add eggs, one at a time, beating until combined. Beat in vanilla. In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Do not overmix. Gently stir in blueberries. Spoon batter evenly into prepared muffin cups, filling 3/4 full. Bake for 9 minutes or until golden brown. Let cool in pans for 5 minutes. Remove from pans, and serve warm.
Cube Velveeta in a microwave safe dish. Add all ingredients. Microwave on high for 3 minutes. Stir well. Microwave for additional 4 minutes, until cheese is melted and all ingredients are blended. Serve hot with tortilla chips!
In a food processor, finely chop zucchini, using an on/off motion. Put zucchini in a large bowl. Finely chop onions in food processor. Add to zucchini in the bowl. Remove seeds from, and finely chop peppers by hand. Add to bowl. Sprinkle everything with salt. Stir to blend. Let stand 1 hour, stirring occasionally. Drain off liquid. Rinse thoroughly under cold running water. Drain, pressing out liquid. In a large heavy saucepan, combine sugar, vinegar, dry mustard, celery seed, pepper, and turmeric. Bring to a boil, stirring. Add the drained zucchini mixture. Bring to a boil, stirring frequently. Simmer, uncovered, stirring occasionally, for 15 minutes, or until thickened and zucchini mixture is tender. Combine water and cornstarch. Add to zucchini mixture. Cook, stirring, for 5 minutes, or until clear and thickened. Seal in sterilized bottles and process in a water bath for 5 minutes. How I sterilize bottles: Wash bottles well in hot soapy water. Dry them. Put a cookie sheet in the oven, with the bottles on the cookie sheet, right side up. Heat oven to 225F. Leave bottles at this temperature for 10 minutes. Turn off oven. Leave bottles in there until you need them.
Blend all ingredients in a food processor or blender until smooth. Refrigerate until needed. The sauce will thicken in the fridge.
Oven at 350°F. In a bowl, mix yogurt, mustard and ginger root. In a second bowl, mix breadcrumbs and seasonings. Dip the chicken in the yogurt mixture, then the breadcrumb mixture. Warning, this part is a bit messy -- Place on a baking sheet sprayed with Pam, or lined with parchment paper. Bake for 35 minutes, till cooked through and golden brown. Exchanges: 1 starch, 4 protein.
Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep skillet(or deep fryer) to 325F and fry the potatoes, in batches, for 5 minutes, until they turn golden brown. Drain the frites on fresh paper towels and salt them. Makes 2 large or 3 medium servings.