HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bowl, mix together softened cream cheese, A.1. sauce, garlic powder and onions until well blended. Add crabmeat (thawed, drained and squeezed dry) and again mix well. Assem- ble each hors d'oeuvre as follows: Place won ton skin on working area with one corner pointed towards you. Spoon about 1/2 teasposon crab mixture on lower half of skin. Roll away from you so that filling is in cylindrical shape. Use small dab of water to seal point. Twist ends. Fry in hot 360 degrees oil until lightly browned and crispy.
Beat the eggs in a bowl. Put some oil into a pan and scramble them eggs. Don't make them too dry, and take them out into a separate bowl or plate. Lay out your seaweed onto a clean surface. Put some eggs in there and roll it up like an eggroll. Let the seaweed soften for a minute. Serve^_^.
Whip cream with sugar with electric mixer until stiff, set aside. Dip cookies quickly into milk then into liqueur. Arrange in a single layer in bottom of ungreased 10" springform pan. Fill in spaces with pieces of cookies which have also been dipped. Spread a layer of whipped cream over cookies. Repeat twice more with remaining cookies and whipped cream ending up with whipped cream. Grate chocolate square and sprinkle over top of torte. Refrigerate overnight. Needs 24 hours to set.
Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water. Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside. Remove and discard remaining peel and pith from lemons. Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices. In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary. Stir for 5 to 8 minutes to prevent floating rind. Ladle into prepared jars leaving a 1/4" headspace. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Spread desired amount of mayonnaise on each ciabatta's top and bottom. Layer the ciabatta bottoms with shredded lettuce, salt and peppered tomato slices, onion and pepper rings, mozzarella, basil leaves, the deli meats, and sliced olives. (NOTE: You can mix-up the order of these ingredients to your liking.) Drizzle with vinaigrette and sprinkle with red pepper flakes. Cover with the ciabatta tops. Cut the ciabatta sandwiches in half on the diagonal and wrap in plastic wrap or waxed paper. Take a few books and set on top of the sandwiches to weigh them down and soak in the vinaigrette. Unwrap and enjoy! ITALIAN VINAIGRETTE: 1/2 cup olive oil, 1/4 cup vinegar, 1 tablespoon sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, 1/8 teaspoon coarse ground black pepper, and 1/8 teaspoon salt. Mix all ingredients in medium bowl with wire whisk until well blended. Cover. Refrigerate until ready to serve. Makes 6 (2-tablespoon) servings. Prep Time: 5 minutes.
For the casserole: Arrange half of bread in a greased 9x13 casserole. Scatter cream cheese over bread and sprinkle with blueberries. Scatter remaining bread cubes. Whisk eggs, syrup and milk together and pour over bread and chill overnight covered. Preheat oven to 350. Bake covered for 30 minutes. Uncover and bake another 30 minutes. Serve with Blueberry Sauce. Blueberry Sauce: Stir together sugar cornstarch and water and cook over medium heat for 5 minutes, stirring occasionally. Add berries and simmer for 10 minutes or so until berries start to burst a bit and it thickens up. Stir in butter until melted. Serve with the casserole.
Pour spaghetti sauce and tomatoes with juice into a slow cooker. Add chopped onion, garlic, and Italian seasonings; mix well. Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce. Cover the slow cooker, turn to LOW heat; cook 7-8 hours. Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.). Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table. NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.
Put the chicken pieces into the crock pot. Mix together the remaining ingredients and then toss with the chicken pieces in the crock pot. Cover and cook on high 4-5 hours or 6-7 hrs on low. Serve over rice.
1. Cream together the shortening, white sugar and pumpkin. Add eggs and mix well. 2. In separate bowl, mix together the baking soda, pumpkin pie spice, salt and flour. Gradually add to pumpkin mixture and mix well. 3. Drop rounded spoonfuls onto cookie sheet. Bake 12-14 minutes at 350 degrees, until edges are lightly browned. 4. For glaze, cook butter, milk and brown sugar over low heat until brown sugar is dissolved. Cool and add confectioners' sugar and vanilla. Add additional confectioners' sugar if glaze seems too thin. With pastry brush, spread over warm cookies.
Start a charcoal fire 45 minutes before grilling. Once the fire has been lit, marinate the trout in lemon juice, parsley, and tabasco in the refrigerator. When fire is ready, place the trout on the grill and cook 4-5 minutes on each side, basting frequently. Garnish w/ lemon slices. Use soaked wood chips for smokier flavor.
Combine potatoes, butter, brown sugar, orange juice, salt and cinnamon. Mix well. Spoon into buttered 2 qt casserole. Spread topping over mixture. Bake 350 degrees for 30 minutes. For topping: Mix all ingredients until well blended.
Toss the cod in flour seasoned with salt and pepper. Heat the 2 tablespoons of oil in a frying pan and cook cod for about 2 minutes each side; you want it almost cooked but not completely. Remove the fish, drain on kitchen paper, and wipe out the pan. Cut or break the almost cooked fish into chunks about 2 inches square. Toss the peeled prawns in the Cajun seasoning and black pepper. Heat the 1 tablespoon of oil. Add the onion slices and cook for about 5 minutes or until softened. Add the garlic and cook a minute or two more. Add the red and green capsicum strips and cook for about two minutes. Now add the prawns and cook for a minute or two each side (until they turn pink); add the cream and lemon juice and bring to the boil. Return the fish to the pan and reduce the heat to simmer for another couple of minutes to heat and finish cooking the fish through. Serve over steamed rice.
Add flour, hazelnuts, salt, one tablespoon of sugar and the vanilla to a bowl and mix well. Add apple cider and stir. Add yolk of 2 eggs and one teaspoon of oil and mix well. Let the dough rest for about 30 minutes. Peel the apples and remove the core. Cut the apples in rings, each about 1/2 inch thick. Add 3 tablespoons of sugar to the lemon juice, toss with the apples and set aside. Add a pinch of salt to the eggwhites and beat until it is stiff, carefully fold it into the dough. Heat the oil in a deep frying-pan to 375°. Dip one ring of apple at a time into the dough and fry it immediately in the oil on both sides until it is brown. Drip off the oil. Sprinkle confectioner's or cinnamon sugar evenly over the rings while they are still warm and serve them immediately. They will also taste good when they are cold, especially if you serve them with some warm vanilla icing.
Prepare pasta al dente. In a large sausepan fry onions until soft. Add garlic and tuna (dicscard water). Stir for 2-3 min and add carrots. Stir for another 3-4 mintues and add milk. Bring to boil and reduce the heat. Continue until milk evaporates and add pasta, tomato sause and spinach. Cook for 7-8 minute Add cheese, salt and pepper. Turn of the heat and cover with lid for 5 min before you serve. Enjoy!
Cook pasta according to package directions; drain and return to pot. Stir together Alfredo sauce, sour cream, minced garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1 teaspoon Italian seasoning; toss with pasta until evenly coated. Spoon half pasta mixture into a lightly greased 13 X 9 inch casserole dish. Stir together ricotta cheese and next three ingredients; spread evenly over pasta mixture. Spoon remaining pasta mixture evenly over ricotta cheese layer. Sprinkle with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly and heated through.
Heat oven to 325; Grease and flour bundt pan. Mix all cake ingredients into mixing bowl and blend on low speed 1 minute. Increase speed to medium and beat for 2-3 minutes more. Pour into pan and bake until light brown and it springs back with finger touch: 40-42 minutes. Prepare glaze. Cool cake 10 minutes. Take long, sharp knife around edges of pan and invert cake onto platter. Poke holes in the top with ice pick or skewer. Spoon the glaze onto the cake.
Cake layers: Preheat oven to 300°F and grease 3 - 9 inch pans. Line greased pan bottoms with rounds of wax paper and grease paper. Finely chop chocolate and in a bowl combine with hot coffee and liqueur. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, almond extract and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes. Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and pour liqueur over layers. Spread carefully preserves over all 3 layers. Cool completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Frosting: Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, and sugar to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth. Mix in the liqueur. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly. Spread frosting between cake layers and over top and sides. Decorate with almond slices. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Pre heat the oven to 190'C/375'F. Beat the egg, salt and oil together lightly and set aside. Sift together the flour and baking powder into a bowl, stir in the sugar (if using) and then mix in the bacon, cheese and parsley. Make a well in the centre and add in the egg mixture and milk. Mix until just combined - do not over mix. Spoon into mini muffin tins and sprinkle with the extra cheese. Bake for 15-18 minutes until golden brown. Remove from oven and leave in tins for 5 mins before turning out onto a rack and cover with a cloth. When they have cooled, make a slit in them and place in it a small slice of Brie. When required, reheat in a hot oven until the cheese melts. This will only take a few minutes.
Empty corn into small casserole dish. Crush saltines in your hands and put into corn. Add salt and pepper and stir. Sprinkle paprika on top. {remember- salt, pepper and paprika are to your taste. Everyone is different}. Bake in 350 degree oven for 30 minutes. Enjoy!
To make ginger juice, grate fresh ginger on the smallest holes of a cheese grater. Pick up dime-sized portions of the shredded ginger and squeeze until you fill 1 tablespoon. Combine all of the ingredients together in a large glass, mix well and then add ice and enjoy.
In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.
Preheat oven to 375°F. Drain 2 cups shrimp, tuna, or salmon. Combine drained seafood with all of the other ingredients. Place these combined ingredients in a greased baking dish. Sprinkle the top with grated cheese. Bake until the top is golden and the interior heated.
Preheat oven to 450°F. Spray 8 inch square bake pan with cooking spray. In a medium saucepan, melt the butter and saute the onion until tender but not brown, about 3 minutes. Remove the pan from the heat and pour into Mixing bowl. Add remaining ingredients reserving 1/2 cup of the cheese. Pour into prepared pan. Top with 1/2 cup of cheddar cheese. Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.
Heat a small skillet over medium-high heat. Add first 3 ingredietns to pan; cook for 1 minutes or untl lightly toasted and fragrant. Place spices, brown sugar, and next 9 ingredients (through jalapeno) in a blender; process until smooth. Combine spice mixture and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally. Prepare grill. Remove chicken from bag, reserving marinade. Thread chicken, pineapple, and bell peppers alternating onto each of 8 (12-inch) skewers. Brush reserved marinade onto pineapple and bell peppers. Sprinkle evenly with salt and pepper. Place kebabs on a grill rack coated with cooking spray. Grill 8 minutes or until chicken is done.
In small cup or bowl, combine water and couscous; cover and allow to stand 5 minutes plus or until couscous has absorbed all water. In small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil 1 to 2 minutes; allow to cool. In medium bowl, combine turkey, bell pepper mixture and couscous. Shape mixture into a round loaf using a 9-inch pie plate or a rectangular loaf using a 8-by-4-by-2-inch pan. Spray pan with vegetable cooking spray. Bake at 350 degrees F for 35 to 45 minutes or until meat thermometer reaches 165 degrees F when inserted in the center of the loaf and juices run clear.
Slice each Twinkie crosswise into 8 thin slices. Spray a griddle or skillet with nonstick vegetable oil spray or brush lightly with vegetable oil. Heat the griddle over medium high heat. Pour 1/4 cup measures of the pancake batter onto the hot griddle, spacing them apart. Arrange 3 twinkie slices in each pancake. Cook until the pancake begins to bubble and is golden brown on the underside. Carefully turn the pancakes and cook the second side. Serve immediately with butter and syrup. Prep and cooking times are approximate.
Scoop egg yolks into bowl. Set aside egg whites. Add mayonnaise, mustard, vinegar, sugar, salt and pepper to yolks. Mash together with fork until smooth. Spoon mixture into egg white halves. Sprinkle tops with paprika,.
For the sauce: Place egg yolks, lemon juice and pepper in blender container and blend until lemon color. Turn blender to high and very slowly add butter, blend until thick, about 30 seconds. To serve, heat sauce slowly in top of double boiler over hot water. Once sauce is finished remove from double boiler to keep warm while omelets are finished. For the Omelet: In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. In the drippings, saute mushrooms and veggies of choice until tender; set aside. Coat a 10-in. skillet with cooking spray and place over medium heat; add 3/4 cup beaten eggs (3 eggs) to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle a fourth of the mushrooms and veggies of choice, 1/4 cup cheese on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate to serve. Repeat for remaining omelets. Top with hollandaise sauce and bacon.
Preheat oven to 400°; grease a 12-cup muffin pan. Set 1 T of the sugar aside for topping. In a big bowl, whisk together the remaining sugar, flour, baking powder, salt, and baking soda. In a blender or food processor, process strawberries, eggs, butter, and vanilla until just blended (it shouldn't be a smooth puree). Add the egg mixture to the flour mixture and stir until just blended. Divide batter evenly among prepared muffin cups; sprinkle with reserved sugar. Bake for 19-24 minutes or until a pick comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool for 5 minutes; serve warm.
Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5 minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese. Divide soup among 4 large soup bowls and top each serving with prepared toasts.
Melt butter, honey and almond butter together just until they are melted and smooth when mixed. Take off heat. Add in vanilla and cocoa powder and mix till well incorporated. Next add in the coconut, almonds, flax meal and oats. Mix well. Drop by cookie scoops full onto parchment paper then light press down. Let cool. You may have to cool in the fridge or freezer. Store in the fridge. This is more like a fudge "cookie". You could experiment and add more oats to see if it becomes firmer. But I love the gooey fudge like texture and flavor.
Stir syrup, water and sugar together in large, heavy pan to hard ball stage (250*F- 265*F-- A little of this syrup dropped into cold water will form a hard ball). Stir in butter and peanuts until golden brown. Stir in vanilla and soda. Pour into 2 buttered pizza pans, just shaking pan to even out mixture. Cool and break into pieces.
In large mixer bowl, mix butter, oats, flour, brown sugar, eggs, walnuts and vanilla. Beat 3 minutes at medium speed or until mixture is light and fluffy. Stir in 1 cup chocolate morsels. Spread batter into 8" square microwave-safe dish; cover dish with wax paper. Cook on HIGH power 4 minutes; rotate dish 1/4 turn. Cook on HIGH power 4 to 5 minutes longer or until top of cake appears dry and bottom is an even color. Sprinkle remaining 1 cup chocolate morsels over top of warm cake. Let stand 10 minutes, then spread chocolate evenly over cake. Cool directly on countertop. Cut into serving pieces.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1-2 seconds of contact. Swirl 2 teaspoons oil into the wok, making sure the bottom gets completely coated. Add beaten eggs and cook, tilting the pan to cover the surface as thinly as possible with egg to make a pancake. When the bottom is just beginning to brown and the pancake is just set, about 30 seconds to 1 minute, flip the pancake using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board and let cool. Cut the pancake into bite-size pieces. Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, decrease the heat to med-high and stir-fry until vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes, and soy sauce and stir-fry, breaking up rice, until it is heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine. 400 calories, 13 g fat, 60 g carb, 7 g fiber.
PRECOOK BEETS:. Wash the beets and trim the ends off before cooking. To ROAST: Place trimmed beets in a roasting pan and add a little water for steam. Roast the beets at 425 degrees F for 30 to 45 minutes (cover the pan with foil) or until the beets are easily pierced with a knife. To BOIL: Cook the beets for 20 to 30 minutes, or until tender. To MICROWAVE: Cook the beets with a little water for 8 to 15 minutes on HIGH. Slip off the skins under running water and grate or dice. PREPARE SALAD:. Mix grated or diced cooked beets, chopped walnuts (if serving immediately; otherwise, reserve until serving), and crushed garlic. Season with salt and pepper. Add mayonnaise and mix well.
Cut the snow peas into thirds. Grate the carrots. Dice the celery. Chop the hardboiled eggs. Mix the olive oil, lime juice, pineapple juice, chili powder, salt and pepper in a jar. Shake well to blend. Set aside. Scrub the potatoes and pierce with a fork. Arrange in a circle in a microwave. Cook on high 4 minutes. Turn potatoes over and microwave another 4 minutes. Remove from the microwave and wrap in a towel. Place corn and snow peas in a microwave-safe bowl. Cover and microwave on high 2-3 minutes, or until peas turn bright green. Stir in carrots, celery, and pineapple and let cool to lukewarm. Mix with half of the prepared dressing; refrigerate. To serve, arrange lettuce on 4 plates. Peel and slice potatoes; arrange in a circle at the outer edges of the lettuce. Place the corn mixture in the center of the lettuce. Sprinkle with chopped eggs and parsley. Drizzle all with remaining dressing.
Place ham in sherry. Refrigerate for 12 hours, turning occasionally. Preheat oven to 350°F. Remove ham from sherry and roll up. Pour cream over ham. Sprinkle cheese evenly over top. Bake for 30 minutes.
Mix together first four ingredients in a small bowl and set aside. Mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients. Bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°F or until a toothpick comes out clean from the center.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large, deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onions and mushrooms and cook until everything is softened, about 6-8 minutes. Add the garlic, season with salt and pepper and cook for 3 minutes. Stir in the marsala and cook until nearly absorbed completely by the mushrooms, about 2 minutes. Stir in the vegetable broth; remove a little of the broth and mix it with the corn starch until creamy. Add the corn starch mixture. Once the sauce starts to thicken, add in the cream and spices; add salt and pepper to taste. Remove the sauce from the heat and stir in the butter until melted, add the parsley (if using) and toss. Add the pasta to the sauce and toss to coat. Top with the cheese and spinach (if using).
Pick all the meat off the chicken and discard bones and skin. Melt the butter in a pot. Stir in the flour and whisk constantly. Slowly add the chicken stock and milk, continuing to stir constantly until thickened. Stir in the meat, mushrooms, peppers, sherry, and salt and pepper to taste. Pour into the shell and allow to cool slightly before serving. NOTE: For a fancier way to serve, place sheets of phyllo in muffin tins and bake, making phyllo cups. Fill each cup with the chicken mixture and sprinkle a dash of paprika on top or garnish with mushrooms slices or slivers of peppers.
Preheat grill/broiler. In a cast iron or oven-proof pan, put the butter and oil and heat until butter is melted. Remove from heat. Put the plaice into the pan, flesh side down, then flip over. The idea is to coat both sides of the fish. Season with salt and pepper. Place under the grill for 3-4 minutes. Remove and baste with the oil/butter and top with the cheese and breadcrumbs. Return to the grill for another 3-4 minutes, until the topping is golden browned and the fish is cooked. Garnish with lemon slices and serve.