HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in peanut butter chips. Fold in chopped Reese's Peanut Butter cups. Refrigerate in a bowl for 3 hours. Form into a ball, then roll in chopped peanuts. Serve with graham cracker or chocolate graham cracker sticks.
Brown pork and onion in a Dutch oven. Season with salt and pepper. Drain oysters, reserving liquid. Add oyster liquid and celery to pork and onion, cover, and cook slowly for one hour. Stir occasionally, adding a little water if necessary. Add oysters and cook for five more minutes. Add five to six cups of rice as needed to absorb most of the liquid. Heat thoroughly.
Preheat oven to 350 degrees (or 175 Celcius). Separate your eggs making sure there is absolutely no yolk in the white mixture. In a small bowl, mix together egg yolks, cottage cheese, and sweetener until creamy. In a larger bowl, add egg whites and cream of tartar and beat the whites with an electric mixer on high until fluffy. You want this mixture to be well whipped and quite stiff - under mixing will result in a very runny mixture. Carefully fold egg yolk mixture into the egg whites with a large spatula, until evenly mixed. Try not to over-mix, you don't want to loose the 'fluffiness' of the egg whites mixture. Spray two cookie sheets with Pam (or fat-free cooking spray). With a large spoon "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across). Place cookie sheet the middle rack and set timer for 20 minutes. Now you will need to watch them, because the cooking time may vary on any two batches. Basically, you want them to bake until they become nice and golden brown color (the color of a McDonalds bun). Remove from the pans and cool on a wire rack.
Combine soy sauce, sugar, saki & crushed red pepper flakes, in a small bowl. Set aside. Heat wok or electric frying pan to medium heat. Heat oil, add steak strips and stir until beef is browned (about 3-5 minutes). Push beef to one side. On the other side, add scallions and peppers and stir-fry for 2-3 minutes. Add cabbage and sprouts. Stir-fry about 1 minute. Sprinkle soy mixture over meat and vegetables still keeping the beef separate. Cook for 1 minute. Place rice on plates; add beef and vegetables. Sprinkle with sesame seeds.
Spicy Pasta Sauce: Heat oil in saute pan. Add garlic and saute for 30 seconds. Add onions, saute one minute, then add peppers and continue to saute another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper. Spicy Pasta: Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
Oven to 325 degrees F. Wrap the bottom of the springform pan tightly in foil. CRUST: Finely grind the nuts and sugar in a food processor- be careful- don't overprocess. Just until the nuts are in very, very small pieces, not a paste! Turn out into a bowl, add the melted butter and mix until it comes together. Press the mixture into the bottom of the pan and bake for about 10-15 minutes, or until it looks"dry". Cool to room temperature. FILLING: In your mixer bowl, combine the cream cheese, mascarpone and sugar. Using the paddle attachment on med-low speed, beat just until smooth. Add the remaining ingredients and mix on low speed until well combined. Pour the filling over the crust. Place the cheesecake in the larger pan, and place that pan on the middle rack of your oven. Pour water into the baking pan until it comes half-way up the sides of your springform pan. Bake until the sides of the cheesecake are set, but the center is still a little jiggly (like fresh jello). This should take about 45-55 minutes. Do not overbake! Don't worry about the jiggle- the cake will firm up while chilling. Carefully remove the cheesecake from the larger pan, and run a very thin knife around the edge of the pan to prevent the cake from sticking to the sides. Let cool completely to room temperature, then refrigerate for several hours, or overnight before serving. NOTE: This cheesecake freezes very well for several months if you wrap it tightly in a double layer of plastic wrap. It is best if if made the day before you serve it.
Heat liquid and dissolve gelatin in it. Allow to cool and set. Then whip and fold in remaining ingredients. Set in one large mold or several individual molds.
Place the chicken in a gallon-size resealable plastic bag. Combine the onion, 6 garlic cloves, 2 tablespoons chopped fresh ginger, serrano pepper, and oil in a blender, and process on high speed until it forms a smooth paste. Add the paprika, 1 1/2 teaspoons salt, cumin, turmeric, coriander, garam masala, and cayenne, and continue to process until well blended. Add 1 /2 cup yogurt and 1 tablespoon lemon juice, and process again to form a smooth sauce, scraping down the sides of the bowl as necessary. Pour the marinade over the chicken, seal the bag, and refrigerate for at least 4 hours and up to 24 hours, turning the chicken occasionally. Preheat the oven to 500 degrees F. Line a large rimmed baking sheet with parchment paper. Remove the chicken from the marinade, pat it dry with paper towels, and arrange in one layer on the baking sheet. Brush the chicken on one side with just enough vegetable oil to coat and season it with the salt and 1 /4 teaspoon white pepper. Place the chicken in the oven and cook for 15 minutes. Turn the chicken pieces on the other side and continue to cook 10 to 15 minutes longer until nicely browned and cooked through and an instant- read thermometer inserted into the thickest part of the drumstick (without touching the bone) registers 165 degrees F. Remove the chicken from the oven and let it rest briefly. While the chicken is cooking, make the yogurt dipping sauce by combining the remaining 1 cup yogurt, mint, honey, minced garlic, the remaining 1 1 /2 teaspoons ginger, 1 1/2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1/2 teaspoon white pepper in a bowl and stirring until well incorporated. Serve with the chicken.
Soften yeast in warm water in a small bowl. Heat milk, sugar, salt and oil till warm (115-120 degrees). Turn into large mixing bowl. Add the yeast mixture. Stir in as much flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Shape into a ball in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour). Punch dough down. Turn onto a floured surface. Cover; let rest for 10 minutes. Roll dough on a lightly floured surface to an 18 by 12-inch rectangle. Spread melted margarine or butter over dough. Combine brown sugar and cinnamon; add raisins and nuts, if desired. Sprinkle sugar mixture over dough. Roll up from one of the long sides. Seal. Slice into 12 pieces. Place, cut side down, in a greased 13 by 9 by 2-inch baking pan. Cover, let rise in a warm place till nearly double (30 mins.). Bake in a 350 degree oven for 25 to 30 minutes. Cool slightly. Remove from pans. For icing, combine the powdered sugar, vanilla and enough water to make icing of drizzling consistency. Drizzle over warm rolls. Makes 12 rolls.
Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish. In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside. In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes. Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes. Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes. Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.
Heat oil in saucepan over medium heat. Cut sausage into small chunks and cook in oil, stirring until it breaks into small pieces and is no longer pink, about 10 minutes. Remove the sausage with a slotted spoon and set aside. Pour off all but 2 tablespoons rendered fat and discard. Raise heat to medium high. Add the onions and cook, stirring until golden, 5 to 6 minutes. Add tomatoes, stock or broth and herbs (use rosemary, thyme or herbs of your choice) and simmer over medium heat until it starts to thicken, 20 to 25 minutes. Add sausage, squash, carrots, parsnips and fennel. Cover and simmer until vegetables are tender, about 10 minutes. Add brussel sprouts and cook covered about 5 minutes more. Remove lid and cook, stirring occasionally, until liquid thickens, 10 to 15 minutes more. Season with salt and pepper and serve.
Preheat oven to 350°F. Wrap beets in aluminum foil, and roast until tender, about 1 hour. Let the beets cool a bit, and then peel the skins while they are still a bit warm. Using a mandoline, or very sharp knife, cut beets into paper thin slices. For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined. Toss the beets with half of the vinaigrette. Toss the greens with the remaining vinaigrette. Arrange the greens on a serving plate or bowl, and top with the beet slices. Crumble the goat cheese over top the salad, and serve.
Preheat oven to 350 degrees. Cream butter, sugar, eggs, bananas and vanilla together into a lovely, ooey-gooey mess. Mix the buttermilk and soda together and add to the sweet, creamy banana mess. Gradually add the flour and salt and mix well. Add chopped nuts. Pour into a greased and floured loaf pan and bake for one hour or until center is cooked.
Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes. Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes. While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable. Spray a 13" x 9" baking dish with non-stick spray. Set aside. When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off. Shred the meat using to large forks. Set your oven to 500 degrees. To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2" of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly. Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas. Then bake in oven on middle rack at 500 degree for 6-8 minutes. Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious. Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo. Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.
Combine Oreo crumbs with melted butter. Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm. Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined. Gently stir in the Cool Whip. Pour filling into crust and smooth the top. Refrigerate for about 4-6 hours or until firm. Remove cheesecake from springform pan and place on cake plate. To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth. Let the ganache to cool slightly and thicken before pouring over cheesecake. Sprinkle chopped Ferrero Rocher over the top of the cheesecake. Refrigerate until serving.
Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly. Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.
Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off. Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds. Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.). Add lemon juice, toss, and serve.
Lightly salt the steak and set aside for 10 minutes. Fry the onions in 1 tablespoon of the oil in frying pan; remove and set aside, keeping warm. Add rest of the oil to pan and heat. Pat the meat dry with paper towels and add to pan. Cook til medium rare, about 2 minutes each side; there should be pink in the middle. Remove from pan and set aside, keeping warm. Reduce heat to low, add sake to pan and let bubble for 30 seconds, then add mirin, sugar and soy. Stir well and simmer for about a minute. Slice meat thinly and arrange on top of rice with onions; spoon sauce over.
Brown hamburger; season with salt, pepper, garlic powder, and onion powder. Combine cream of chicken, cream of mushroom and rice in a bowl, mix together throughly. Spread hamburger evenly over cake pan, then spread soup and rice mixture evenly over hamburger. The rice will needed to be pre-cooked, if it is not instant or quick cooking rice. The rice will need too specify that it cooks within 15 minutes or less, or quick cooking. Bake at 400 degrees covered 30 to 45 minutes. Uncover and add shredded cheese to the top, bake again until cheese is melted.
Preheat your oven to 450 degrees Fahrenheit. Get out 2 large, well worn, seasoned baking sheets. Scrub the potatoes and slice into 1/2" thick disks, lay the discs flat and cut into 1/2a batons or matchsticks. Put cut sweet potatoes in a large bowl -- big enough to toss them around. In a smaller bowl, combine the egg white, oil and seasoning. Whisk with a fork or whisk until combined (and "not snotty" as my eloquent friend, Kristen, puts it) or get fancy and emulsify with a hand blender. Pour the oil/egg white mixture over your sweet potatoes and toss to coat evenly. Using your immaculately clean hands lift the coated sweet potato batons from the bowl (allowing any excess gunk to drip back into the bowl) and transfer to the baking sheet. Spread the fries out in a single layer so that none are touching -- this is a drag but critical to the crispiness factor of the finished fry. Bake both sheets in the oven and bake for about 15 min, at which time the fries will be half done. Remove both trays from the oven and, using a metal spatula, loosen the fries from the baking sheet. Give the sheet a vigorous shake to make sure that all are free. Use a pair of tongs to turn each fry individually -- again, tedious but crucial to the crispiness factor. Return the pans to the oven for another 10 - 15 minutes, until the fries are deep golden, brown and tender on the inside. You may have to sample a few just to be sure. Once done remove fries from the oven, season cautiously with sea salt (they may already be quite salty from the Cajun seasoning) and serve right away. These babies do not like to sit around and you worked hard for all that crispiness!
Whisk red wine, Worcestershire sauce, tomato paste, vinegar, horseradish, thyme leaves, and garlic in small bowl until well blended. Place steak on large platter. Sprinkle with salt and pepper, then brush with half the marinade. Turn steak, season, and brush with remaining marinade. Cover with plastic wrap and let marinate at room temperature 2 hours or in the refrigerator at least 4 hours. (Make sure steak is at room temperature, though, before grilling.). Prepare grill or heat broiler. Grill or broil steak, basting occasionally with juices in platter, 6-8 minutes each side for medium-rare. Transfer to cutting board and thinly slice on sharp diagonal. Serve.
Preheat oven to 350. Mix Bisquick and milk to form dough. Spray 9 inch pie plate with cooking spray. With fingers, spread dough to edges and slightly up sides of pie plate. Saute onions in butter for 5 minutes. Cook only until soft, do not brown. Spread onions over pie crust. Mix cream cheese, milk and egg well. Pour over onion mixture. Bake at 350 for 45 minutes. Let stand 10 minutes before serving.
Combine sugar & cornstarch in a pan. Stir in mango, butter, lemon & orange zest. Cook over medium heat until thickened, stirring constantly. Stir 1/2 of the hot mixture into egg yolks: stir the egg yolks back into the hot mixture. Bring just to a boil. Cook 2 minutes, stirring constantly. Spoon into a bowl: cover with plastic wrap. Chill until serving time.
Place chicken, sweet potatoes, mushrooms, shallots, garlic, wine, salt and pepper in a 6 quart crock pot; stir to combine. Cover and cook on low until the potatoes are tender, about 5 hours. Before serving, remove bones from the chicken, if desired, and stir in vinegar.
Begin roughly chopping beet tops and parsley. Place beet tops in a blender with parsley, water, oil, and spices. Blend until well chopped and smooth. It may need a little extra water and oil to get it to blend well. Once it has blended a little though, the rest should blend pretty well also. Cut the first group of ginger, avocado, tomatoes and mushrooms into chunks. Also add these to the blender. This will enhance the flavor and smooth it out a lot. Now let it blend for about a minute or two to let everything get smooth. This is the base for this raw soup. At this point you may want to add extra seasonings to give it just the taste you want. Finally, place in small bowls and add the extra chopped vegetables, avocado, mushrooms, celery, carrot, tomato. Bon Apetit.
Empty out one gallon of vanilla ice cream in a large punchbowl and let it melt down. Add the Whiskey, Rum and Brandy. Mix everything together and serve. Sprinkle Nutmeg & Cinnamon to taste.
Preheat oven to 400 degrees. Prepare a 9 x 9 x 2" pan with cooking spray; set aside. In a mixing bowl, combine crispy rice cereal, flour, brown sugar, baking powder, pumpkin pie spice, and baking soda. In another mixing bowl, combine egg whites, bananas, and oil. Mix dry ingredients with wet ingredients just until moistened. Spread mixture into prepared pan. Bake for 20 minutes or until lightly browned.
Remove thorns and "eyes" from cactus, and trim off the edges of pads. Blanch cactus for 2 minutes in a covered pan with enough boiling salted water to cover; drain. Cut cactus in 3- to 4-inch strips similar to French fries; set aside. Combine cornstarch and achiote paste in a blender or food processor, and pulse until smooth. In a medium-size bowl, combine flour and baking powder, add cornstarch mixture, and blend well. In another bowl, beat egg white to stiff meringue. Fold into the flour mixture, alternating with enough ice water to make batter the consistency of unbeaten egg white; chill. Dredge cactus strips in batter, and fry in deep hot oil (375° on the thermometer) until crisp and golden, approximately 3 minutes. Drain well and serve.
To make the crust: Combine all ingredients except the olive oil, salt and pepper in a food processor. With the processor running, slowly pour in the oil and process until incorporated. Season with salt and pepper if desired. To prepare the salmon: Preheat the oven to 400 F. Spread the pesto crust 1/8-inch thick on the salmon fillets. In a dry nonstick ovenproof saute pan or skillet over high heat, heat the olive oil and sear the salmon, crust-side down. Turn the fillets over and place in the oven for 5 to 6 minutes, until cooked through.
Combine sugar, water and salt in 3 quart sauce pan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Boil slowly to 246 degrees Farenheit (firm ball stage) Remove from heat. Add vanilla and walnut halves, stir until nuts are coated, then keep stirring, until the syrup crystallizes and turns "sugary". At this point they should not be sticky at all, but rather dry-looking. Dump out on waxed paper or foil and QUICKLY separate nuts using two forks. I usually have someone else work with me on this step. Let cool thoroughly before storing in a tightly covered container.
In a large pot, brown ground beef, breaking apart any large chunks. Add in onion and garlic, fry until softened. Add green pepper. Add tomatoes, undrained. Stir in all beans, undrained. Add chili powder, black pepper. Stirring once in awhile to prevent scorching, simmer for 2 hours. Skim fat, if lean beef used this step shouldn't be necessary. Taste and adjust seasoning.
Preheat oven to 350°F. In a saucepan mix cornstarch, sugar, and water. Add berries and cook on medium to medium high heat until mixture is thickened, about 15 minutes. Add butter and lemon juice. Pour into an 8" baking dish. Prepare the batter by mixing all of the batter ingredients and beating with a spoon until the batter is smooth. Drop the batter over the berry mixture. Bake 25-30 minutes at 350°F. Let cool. Serve with whipped cream or ice cream.
Preheat oven to 325°F For the Crust, mix all ingredients in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Set aside. For the Filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add remaining ingredients; beat until smooth. Pour into crust. Bake 1 hour and 15 minutes or until top is lightly browned and center is almost set. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack. Refrigerate 4 hour or overnight. For the Raspberry Sauce, puree raspberries in blender. Strain seeds from sauce; discard seeds. Stir in vanilla. Cover and refrigerate until ready to serve. To serve, spoon Raspberry Sauce on dessert plates, then place cheesecake slices on sauce. Garnish with whipped cream and orange slices, if desired.
Make a rosemary infusion:. Measure out 1-2 ounces (about 1/2-1 cup) of dried herbs per quart of boiling water. If using fresh herbs, double the amount of plant material. Combine the herbs in a pot. Pour 1 quart of boiling water over the herbs. Strain, and sweeten lightly with honey if desired. Make the lemonade:. After the rosemary infusion. Stir, cover and allow to steep for 15-20 minutes. Strain out the rosemary leaves, and add the fresh lemon and honey or maple syrup. Stir well and transfer to a festive glass bowl. Add the raspberries and ice cubes, and garnish with a few sprinkles of edible flowers such as basil blossoms, borage, calendula, lavender, rose petals or nasturtiums).