HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chocolate wafer crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees. Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature. Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake. Add the two tablespoons sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving. Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.
Process the flour and salt in a food processor for 20 seconds. Distribute the butter evenly over the flour and process until the mixture resembles coarse meal, 15-20 seconds. With the food processor running, pour the ice water in a steady stream through the feed tube and process just until the dough comes together. Knead the dough for several turns on a lightly floured surface to bring it together. Shape the dough into a thick disks (or 2 for a double crust), wrap in plastic and refrigerate for at least an hour. To roll out the dough, place the chilled dough between 2 pieces of waxed paper (helps tremendously in rolling out!) and roll it out to a circle 2 inches bigger than the size of the pie pan. Fit the dough into a 9-inch (greased) pie plate and trim the edges. Keep the crust in the refrigerator until ready to fill. If prebaking the crust, refrigerate it for at least 30 minutes or stick in the freezer before baking (I always freeze it).
Combine raisins, lime juice and sugar in small bowl, set aside. Bring 4 quarts water to boil in large pot . Add 1 tablespoon salt and rice to boiling water and cook until just tender , about 12 to 14 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes. Melt butter in empty pot over medium heat. Cook onion and jalapeno until soft, about 5 minutes. Add ginger , garlic, and curry and cook until fragrant, about 30 seconds. Off heat, stir in raisin mixture. Toss rice, raisin mixture, and cilantro in large bowl until combined. Season with salt, serve. Salad can be refrigerated for 1 day. Bring to room temperature before serving.
Cook first 3 ingredients in a large saucepan, coated with cooking spray, over medium-high heat, stirring until beef crumbles and is no longer pink. Drain and pat with paper towels. Wipe dripping from skillet with a paper towel. Return beef mixture to skillet. Stir in tomato sauce and next 5 ingredients. Cover and cook over medium-low heat for 10 minutes. Pour into a lightly greased 2 quart baking dish. Prepare cornbread batter according to package directions using skim milk. Pour over beef mixture. Bake at 400 degrees F for 30 minutes or until lightly browned.
Spray the interior of the crock pot with nonstick spray. Mix together bread cubes, grated persimmon, and place in the crock pot. Stir together sugar, eggs, half and half, milk, and cinnamon. Pour mixture over bread, making sure it covers all the bread. Sprinkle the top with toasted pecans. Grate a little nutmeg over the top. Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife). Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.
Place lamb, boned side up, in large roasting pan. Drizzle oil all over meat and sprinkle with remaining ingredients. Rub oil and seasonings into meat. Cover pan with plastic wrap and refrigerate 4 hours or overnight to marinate. Let warm to room temperature 1 hour before roasting. Heat oven to 425 degrees. Remove plastic wrap and place lamb on rack in roasting pan. Roast lamb until meat thermometer inserted in thickest part of meat registers 130F for medium-rare, about 30 minutes. Remove lamb to platter, cover loosely, and let stand 15 minutes before carving. Cut meat across the grain into thin slices. Serve with juices collected on platter.
Bring medium-size saucepan of water to a boil, add scallops. Reduce heat to low and simmer gently for no more than 3 to 5 minutes, depends on the size of the scallops. Drain immediately and place scallops into a medium-size buttered casserole; set aside. In the saucepan, melt butter. Add onion, celery and mushrooms; saute until onions are translucent and most of moisture has evaporated. Combine soup and milk and add to the vegetables. Pour soup mixture over scallops in the casserole; season with pepper, stir gently. Spread fresh breadcrumbs over top and sprinkle with cheese. Bake uncovered at 350 degrees for 20-25 minutes, until bubbly and lightly browned.
In a covered 10 inch skillet cook asparagus in a small amount of boiling lightly salted water for 2 to 3 minutes or until crisp-tender. Drain and plunge into ice water. Drain again: pat dry with paper towels. In a bowl combine cream cheese, lemon peel, lemon juice, and cayenne pepper. Fold in salmon. Spread on tortillas. Arrange one-fourth of the spinach over salmon mixture on each tortilla. Then to one end of each tortilla arrange 3 asparagus spears, and one-fourth of the pepper stips on top of the salmon mixture and spinach leaves. Roll tortillas startin from the edge with the filling. Wrap in plastic wrap. Serve immediately or chill for up to 4 hours.
Mix together streusel ingredients and set aside. In a mixing bowl, cream shortening and sugar until fluffy. Beat in eggs. Mix together dry ingredients; add to creamed mixture alternately with sour cream and vanilla. Beat until smooth. Pour half the batter into a 9-inch springform pan. Sprinkle with 1 cup streusel. Top with remaining batter. Sprinkle with 1/2 cup streusel. Bake at 350 degrees for 30 minutes. Place peaches on top of cake; sprinkle with remaining streusel. Bake for 30-40 minutes or until cake tests done. Let cake cool for 10 minutes. Run knife around edges to loosen and remove sides of pan.
Preheat oven to 350°F. Grease 12 medium sized (2 3/4" diameter) muffin cups. In a mixing bowl, beat egg and whisk together with oil, milk and honey. In a large bowl combine the dry ingredients; mixed well. Pour the wet ingredients into the dry and stir just until flour is moist (batter should be lumpy). Fill muffin cups 2/3 full with the batter, and bake for 20-25 minutes (until golden brown and a toothpick comes out clean when inserted). Remove from pan immediately.
In a large soup pot, heat the oil over medium heat. Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes. Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage. Add the tomatoes and bring to a simmer over high heat. Stir in the water, broth, red wine, salt,thyme,cloves and pepper. Bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through. Stir in the balsamic vinegar. Serve hot.
Butter cookie sheet and large saucepan. In buttered saucepan, combine sugar, corn syrup and water, mix well. Bring to a boil, stirring constantly. Cook until candy thermometer registers 275 (soft-crack stage). Add butter, vanilla and nuts; cook, stirring constantly, until thermometer registers 300 (hard-crack stage). Remove from heat. Add baking soda; mix well. Stir in coconut. Quickly pour mixture onto buttered cookie sheet; spread very thinly. Cool 30 minutes or until completely cooled. (After 5 to 10 minutes of cooling, brittle can be stretched thinner with 2 forks.). Break into pieces.
steam green beans should still have a slight crunch to them. put stove on warm and in a frying pan melt butter and put garlic powder when melted put green beans in and stir you are done.
Combine the first 7 ingredients together in a shallow plate/bowl/ziplock bag; mix well. Coat the chicken strips with the flour mixture by placing them into the ziplock bag and shaking it, or using chopsticks to dredge them in the plate. Lightly beat the egg (I put it in a wide soup bowl/plate; it's easier for dipping). Shaking off excess flour, dip the chicken fingers in the beaten egg. Immediately, roll the chicken in the crushed cashews to coat; set the nut-coated chicken onto lightly oiled baking pan. Repeat with remaining chicken. You may now bake the chicken fingers or chill it in the fridge for a few hours until you're ready to cook (chilling may help the coating to adhere better). Just before baking, drizzle melted butter/oil over chicken and bake in preheated oven at 400°F / 210°C for 10-15mins, until cooked through and golden brown. To make sauce: Combine all ingredients in a small bowl and mix well. You may also serve the chicken fingers with ketchup or sweet Thai chili sauce.
Bring broth to a boil and reduce to medium. Add leeks, potatoes, and onion. Simmer, covered, 25-30 minutes. Add seasonings and cream. Simmer 5 minutes more. Slightly mash with a potatoe masher to desired consistency. Serve with salad and crusty bread. A snap to make, but tastes gourmet!
For dressing, mix 1/4 cup of cider vinegar, 2/3 cup of oil, 2 tablespoons of water and 2 tablespoons of dry mix.
Put oil in a 9 x 13 inch baking pan. Add cake mix, eggs, and water and mix with a fork (batter will be lumpy kinda like brownie mix). Pour cherry pie filling over the top. Bake at 350 degrees for 35-40 minutes. Frost with Cool Whip. Place cherries on top in any pattern. Grate chocolate bar over top of cake.
In a large saucepan, heat the oil over medium heat. Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, until coated with the oil. Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes. Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the scallions and season with salt and pepper. Discard the Scotch bonnet and serve.
In a large dutch oven, saute the onion in olive oil over med. heat for approximately 5 mins or until tender. Add garlic and saute just until fragrant (approx. 1 min) - be careful not to burn. Add flour and stir unil mixed. Add apple cider or sherry vinegar, light brown sugar, and dijon mustard. Stir until combined. Slowly stir in broth. Add cinnamon, chopped carrots, and chopped potatoes. Bring to a boil, reduce the heat, and simmer until thickened and vegetables are tender (approx. 45 mins). Add frozen peas and frozen corn and cook an additional 10 mins or until cooked through. Taste and season with salt and pepper if desired. (Can be served at this point if not using the dumplings). If making the Dumplings - Combine Bisquick and skim milk (and fresh herbs if desired) in mixing bowl and stir until combined and soft dough forms. Drop by rounded teaspoons into hot stew. Cover and cook until done (approx. 10 mins). You may need to turn your dumplings in order to cook evenly about 1/2 way through - especially if they are large.
Preheat oven to 375°F. Place muffin halves on a cookie sheet cut side up and then spread each muffin half with half of the sauce and top with half of the remaining ingredients in order given. Bake for about 10 minutes or until cheese is melted and serve as an appetizer or snack.
Boil chicken pieces in a large pot full of water until runoff of chicken is clear. Drain water out and add enough oil to saute chicken and garlic. Brown on all sides. You can do this in shifts if needed. Add equal parts of soy sauce and vinegar(can be more or less than 1 cup, just add enough to cover meat), as well as the bay leaves and seasonings to taste. Simmer for at least 20 minutes or until chicken is tender. Serve with white rice, which tastes best after rinsed off several times to remove the starch from it.
Use pastry to line the base and sides of a 2.5cm deep, 26cm (base) fluted, loose-based flan pan. Trim excess pastry. Place pan and pastry in the freezer for 15 minutes or until firm. In a small pan, shaking the pan frequently, toast the pine nuts until lightly browned; remove from the pan and set aside. Or you can use the same larger pan that you then use for steps 3-5. Place the bacon in a large non-stick pan over a medium-high heat and cook, stirring often, for 4 minutes or until light golden. Add the leek and garlic to the pan and cook for 2 minutes or until they have softened. Add the silverbeet - or spinach - and toss all the ingredients until they are well-combined; remove the pan from the heat and set aside for 3 minutes or until the silverbeet - or spinach - has wilted and completely cooled. Place a baking tray in the oven and preheat the oven and tray to 200°C. Place the flan pan on the hot tray and bake the pastry case for 10 to 12 minutes or until it is lightly golden. Remove the flan pan and pastry case from the oven and reduce the heat to 180°C. Spread the silverbeet mixture over the pastry base, top with cheese and pine nuts. With a fork, beat the eggs, cream, milk and salt and pepper to taste, in a jug; and pour over the egg mixture the cheese. Cook the quiche for 25 to 30 minutes or until it has set in the centre. Serve warm or at room temperature with a salad and crusty rolls. Notes: If using baby spinach leaves, you may want to leave them whole. Some people remove the stalks, but I always find baby spinach leaves, stalks and all, so tender that I leave the stalks on. IT's a bit of a timesaver too!
Heat olive in in a medium saucepan over medium heat. Add carrot, onion and garlic and cook for 5 minutes, or until onion is translucent. Add wine, bring to a boil and cook until reduced by half. Add beans and reduce heat to medium. Add chilies and broth and simmer for 30 minutes. Remove from heat and add lime juice and salt and pepper to taste. Using a blender or food processor, puree half of the soup and return it to the pot. Bring to a simmer before serving. Top with garnishes such as finely chopped red onion, coarsely chopped avocado, diced tomatoes and sour cream.
Bring the water to a boil in a small pot and add the mint. Reduce heat and simmer until the liquid reduces by half. Remove from heat and add the lime juice, sugar and fish sauce. Stir the mixture until the sugar dissolves. Discard the mint sprigs. Add the chile-garlic sauce and mix well. Transfer the mixture to a stainless-steel or glass pan and place in the freezer. Whisk the mixture every 10 to 20 minutes and continue to freeze until the mixture is consistency of shaved ice, about 2 hours. Break up crystals and whisk before serving. Top each oyster with a tablespoon of the granita and serve immediately.
You may substitute a meaty hambone, diced smoked ham, cut up smoked pork butt, or, if like my husband prefers and no pork is allowed, use smoked turkey. Put all ingredients except salt into large heavy-bottomed stock pot. Cook over low-med. heat. Stir occasionally. Simmer until meat falls off bone and split peas have become mush. Be careful not to burn. Stir more often as soup thickens. Remove bone, bay leaves and spices. Puree and test for salt. Add salt if needed and cook an additional 15 minutes. Adjust water if necessary. The soup should be very thick. It becomes almost paste when cold. You may need to add some water to reheat. This soup freezes very well. If you leave out the cloves you won't have this special recipe. They are the secret ingredient. I'm guessing on servings and amount. it depends on how much you cook it down.
In a saucepan on a low flame melt the chocolate, cocoa, water and sugar until the sugar melts. Add margarine (cut into chunks) and simmer on low flame until margarine melts. Mix well. Place in refrigerator until chocolate mixture cools. With a fork beat egg yolks, rum and wine. Add to cooled chocolate mixture. In a seperate bowl, beat egg whites until stiff. Fold in flour and baking powder. Add white batter to 3/4 of chocolate mixture, reserving remaining 1/3 for icing. Pour the cake into an 8 inch by 8 inch pan and bake at 350°F for 30 minutes. While cake is still warm, pour remaining chocolate mixture over it for instant icing.
Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble. Preheat oven to 400 degrees. Mix all ingredients, except asparagus, in a cruet. Shake vigorously. Pour the vinaigrette over the asparagus and marinade for 15 minutes. Lay asparagus in single layer in a stone baking dish. Pour remaining vinaigrette over the asparagus. Cover and bake for 15 minutes or to desired doneness. Remove to a warmed plate, pour remaining vinaigrette over the asparagus. Sprinkle with the cheese and the bacon.
Slice carrots in half diagonally. Heat olive oil in a pan, add carrots and sprinkle with salt. Cover pan and cook over a low heat for 10 minutes, stirring occasionally. Add garlic, water, sugar and pepper. Cover pan and continue cooking for 20 minutes, stirring occasionally. Remove from heat and toss with parsley.
Preheat oven to 375 degrees. Brown Hamburger until no longer pink. Remove from pan and drain. Put about 1T. Olive Oil into same pan and saute onions and garlic until tender. Return Hamburger to pan and add spaghetti sauce and water. Mix ricotta cheese and parsley together. In 9X13 pan layer half of Noodles, Ricotta Cheese, Mozzarella cheese and Sauce. Repeat with other half. Cover and Bake for 1 hours Uncover and top with parmasan cheese. Let set for 10 minute before serving.
Mix cottage cheese, softened cream cheese and curry in a blender. Add nuts, raisins and 4 T chutney. Mix until chutney is blended. Add green onions and process again. Spoon 1/2 cheese mixture into a loaf pan that has been lined with saran wrap and sprayed with Pam.(Helps when getting out of the pan). Spoon rest of chutney on cheese mixture. Add remaining (other 1/2 of cream cheese mixture) on chutney. Let sit for 8 hours in the frig. Unmold and top w/parsley and toasted coconut. I use Carr Sweet Wheat Crackers for dipping.
1.Heat olive oil in a large saute pan over low heat. Add onions and saute until soft, about 10 minutes. 2. Add garlic and continue to saute until fragrant, about 1 minute. 3. Add the butter or additional oil, and let melt. 4. Add mushrooms and soy sauce, increase the heat to medium and continue cooking until mushrooms release their liquid, about 5 to 10 minutes. 5. Add wine and broth and simmer until wine begins to evaporate, about 5 minutes. 6. Add all remaining ingredients (Cooked rice and cooked wheat berries through lemon zest) and heat through. 7. Season with salt and pepper to taste.
Heat the oil in a large soup pot over medium heat, and add the onion and carrots. Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes. Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit. Add the beans, kale, parsley, water, and bay leaves. Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated and the kale is tender. Add the cooked pasta, and stir to incorporate. Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.
Put the onions, garlic,ginger, salt, chili powder, ground coriander, and keema in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook. Add oil in the keema and cook for 5 minutes.drain dal. now add tomatoes and green chilies.and dal cook 4 minutes. add 2cups of water and cook for 10 to 15 minutes on medium flame or until dal is tender. Sprinkle Garam Masala and coriander leaves.
Put ingredients in a shaker. Shake well to combine. Pour and serve in a shot glass.
In a small saucepan, combine 1 1/2 sticks butter, dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to maintain a brisk simmer and continue cooking until thickened and slightly reduced, 3 minutes more. Transfer to an 8" x 8" baking dish and set aside to cool slightly. In a large measuring cup, whisk to combine eggs, milk, cream, remaining 3 tablespoons maple syrup, 1/4 teaspoon cinnamon, and 1/2 teaspoon salt. Place challah in two layers on top of syrup in baking dish, ripping pieces to fill spaces if necessary. Pour milk mixture over challah. Let sit one hour, flipping the top pieces of challah 2-3 times, to help custard saturate slices. In a small bowl, combine 2 tablespoons sugar and remaining 1/4 teaspoon cinnamon. Distribute remaining 3 tablespoons butter slices on top of bread and sprinkle cinnamon-sugar mixture on top. Place baking dish on a parchment-lined baking sheet and transfer to oven. Bake until puffed, golden, and a toothpick inserted in the middle comes out clean, about 45 minutes. While French toast bakes, combine berries, lemon juice, and remaining 1 tablespoon sugar in a bowl. Toss to combine and set aside to macerate. Remove french toast from oven and scoop, serving with pan syrup and macerated berries. If desired, serve with additional syrup and lightly whipped, unsweetened cream.
Cook chicken unitl half done. Set Aside. Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil. Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes. Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken. Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.
Heat oil in a skillet over medium high heat. Cook shallots until tender and golden, about 5 minutes. Add garlic and cook just until fragrant (do not let garlic brown), about 30 seconds. Add mushrooms, salt and pepper and saute until golden, about 8 minutes. Drizzle with vinegar, thyme and tarragon. Cook 1 minute. Sprinkle with brandy if using. Serve warm. Use immediately or store, covered in the fridge for up to 3 days.
In a bowl combine cream cheese, blue cheese and maple syrup using a fork. Stir in seasonings and chopped nuts. Serve with pear or apple slices and crackers.
In bowl, mash eggs with fork. Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper. (Make-ahead: cover and refrigerate for up to 24 hrs.).
Wash raspberries and pat dry with a lint-free cloth. In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3. Be careful not to scorch. You must continue stirring until complete. This can be canned in 4 ounce jars for gift giving. Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving 1/2" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.