HumbleIntelligence/food-ner-1-Million huggingface dataset:
Custard Filling: Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps. Remove from heat and cool. Gelatin glazed topping: Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved. Remove from heat and cool. To assemble: Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish. Spread 1/2 of the custard filling on top of first layer making sure to even it out. Arrange1/2 canned fruits on top of custard. Repeat layering: ladyfingers, then custard, then fruits. Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible. Chill in the fridge until the gelatin is set. Serve.
NOTE: on the shredded cheeses - each 8 ounces of shredded cheese is equal to 2 cups. So you will have 2 cups EACH of sharp cheddar, monterey jack, and colby - 6 cups total. Set aside 1/2 to 1 cup of the sharp cheddar cheese - you will use this to top the macaroni and cheese. If you like a lot of cheese on top, set aside a cup. If you just want a sprinkle of cheese on top, set aside half a cup. Preheat the oven to 350° F. Cook the macaroni to the "al dente" stage, according to the package directions. Drain well and set aside. In a large mixing bowl, beat the eggs together with the milk and the evaporated milk. Add the dried mustard, hot sauce, and salt and mix well. Add the cooked, drained macaroni to the milk mixture. Add the melted butter and the sour cream and mix well. Add the shredded sharp cheddar, monterey jack, colby, and the velveeta to the macaroni and mix well, stirring for a minute or two to make sure all the ingredients are well combined. Pour the macaroni mixture into a greased 9 inch by 13 inch casserole dish, and top with the reserved shredded sharp cheddar. Bake at 350° for 45 minutes or until the top is lightly browned. Let sit for 5 minutes before serving.
In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed. Place 1 heaping teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook. TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also) for 15-20 minutes. Serve immediately with sweet and sour sauce.
Chill salad plates. VINAIGRETTE: Muddle the tarragon with a mortar and pestle (or mash between to tablespoons). In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste. BLANCH BEANS: Bring a large pot of salted water to a rapid boil. Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes. Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process. Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside. PREPARE VEGETABLES FOR GRILLING: Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes. Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes. To Grill Vegetables: Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate). Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside. Brush zucchini, onions, mushrooms and potatoes with olive oil. Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides. Remove from grill and cool slightly. Cut vegetables into 1-inch pieces. Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables). Line chilled serving plates with Roamaine lettuce; top with grilled vegetables. Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves. Pass remaining dressing.
Put it all filling ingredients in a skillet heat it till the cream cheese melts, fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.) If you want to stretch the recipe, add cooked rice to the chicken, and if you do, then use 2 pkg of cream cheese and 2 cans of chilies. Cilantro Pesto sauce. Puree the first three ingredients (it easiest in the food processor) slowly drizzle in oil with (if u pour it all in, it separates). In a bowl, mix cilantro pesto with broth and cream. pour sauce over enchiladas, I usually just pour it down the center of each row of shells -- if you put too much on, it becomes a bit soggy -- add more when serving. Recipe makes more pesto sauce than what you will need so you can either use it for dressing or something else or freeze the extra. Top with grated parm cheese and bake for 30 minute at 350.
In a large skillet, heat oil. Add garlic and short ribs; brown short ribs well on all sides. Place short ribs in a large casserole; cover with sliced onions. Combine remaining ingredients and pour over short ribs. Cover and bake at 350°F for 2 to 2 1/2 hours, or until meat is tender.
Preheat oven to 350 degrees. Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat. Separate eggs and whip egg whites until stiff. In a separate bowl, place softened butter, baking mix and white sugar. Blend for 1 minute on medium speed until the butter is distributed thoroughly. Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed. Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed. Fold in stiff egg whites. Pour into prepared pan. Do not fill more than 1/2 full. Bake for 25 minutes. Do not open oven door while baking. Cake is done when it springs back to the touch. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen. Invert onto a cooling rack, and leave until completely cool.
Put all of the ingredients in the food processor or blender and puree until smooth. Start with 1/4 cup oil adding more if you need.
In bowl of slow cooker, whisk beer with soup and barbecue sauce; mixture will be lumpy. Remove string from pork and trim off excess fat. Place pork in beer mixture. Cover and cook until pork is tender, 4 to 5 hours on high or 6 to 8 hours on low. Leftovers will keep well, covered and refrigerated, up to 4 days or freeze up to 2 months.
After the bread has been toasted, spray the toast with olivio. Then sprinkle the toast with mixed decors. Place 1 colorful candle in the middle. Serve lit or not lit.
Preheat oven to 350F, and line a square baking dish with foil (I use release foil, but if you don't have it just grease your foil with butter). Cut the califlower into florets and place in the prepared pan. In a medium sauce pan, over medium-high heat, bring the heavy cream to a boil. Remove from the heat and stir in the cheeses, salt, pepper, curry powder, and paprika. Pour over the califlower and stir to coat. Place the crushed onions on a plate and beat the egg in a small bowl. Dip the chicken into the egg, and then press both sides into the onion. Place on top of the chicken, cover with foil, and bake for 20 minutes. Remove the foil and bake for another 10 minutes.
In a dutch oven, brown the ground beef with onion and celery and drain any excess fat from the meat. Add remaining ingredients (tomato paste through 4 cups of water) EXCEPT macaroni. Simmer for at least 3 hours. Prepare the macaroni according to package directions (cook in additional salted water). Drain macaroni and add to chili. Simmer this mixture for an additional 15 to 30 minutes.
Melt butter in small saucepan, or microwave. Stir in chocolate until melted. Add Equal and vanilla, mixing well. Combine cream cheese and chocolate mixture until it is completely mixed; may use the mixer if you want. Stir in chopped pecans. Spread in an 8-inch square pan that has been greased well with butter. Refrigerate until firm and cut into 1-inch squares. Store in refrigerator.
Toss pears, syrup, and lemon zest together in medium bowl. Let stand, stirring occasionally, 45 minutes. Heat oven to 350 degrees. Butter wide round 1-1/2-quart baking dish. Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute. Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes. Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top. Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.
To prepare the filling, combine all of the ingredients, cover, and let sit in the refrigerator overnight. Before finishing the tart, take the filling out of the refrigerator and allow it to come to room temperature. To make the pastry, mix the dry ingredients in a bowl. Add the butter and combine by hand, rubbing the butter into the flour mixture, until it all starts to come together but is still slightly lumpy. Add the egg and just enough cream to bring the mixture together into a smooth dough with some streaks of butter still visible. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour. Preheat the oven to 350°F(175°C). Grease and flour a 10-inch tart pan with a removable bottom. Roll out the dough to a thickness of 1/8 to 1/4 inch and transfer to the prepared tart pan. Line with aluminum foil, weigh down with pie weights or beans, and bake for about 20 minutes. Remove the weights and foil and bake for an additional 15 to 20 minutes, until the tart shell is cooked through and golden. Lower the oven temperature to 300°F(150°C). Stir the room-temperature filling to combine. Pour the filling into the baked shell and bake until set, about 20 minutes. Remove from the oven, cool to room temperature, and chill before cutting.
cook cauliflower in a large pot of salted water until tender, abour 12 minutes. drain and let cool. puree cauliflower with eggs and stir in remaining ingredients except oil. in a large frying pan over medium-high heat, heat about 1/2 cup oil until hot. ladle 3 tablespoons batter into pan to form each pancake. fry until golden, about 3 minutes per side. use more oil as needed for each batch. drain on paper towels and keep warm in a 250 degree F. oven. serve as soon as all are done.
Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes. Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.
Pre-heat oven 400 degrees. Mix flour and paprika in bowl or plastic bag. Coat chicken breasts in flour mixture and place in lightly greased baking dish. Pour melted butter over chicken and bake 20 minutes, turn chicken pieces over and bake another 20 minutes. (If you use boneless chicken breasts you need to reduce the cooking time to 15 minutes, turn, then 15 minutes more). While chicken is baking, mix together cream of chicken soup, milk, and ginger in a small sauce pan and heat on med-low, stirring until blended and heated through. Do not boil. Pour soup mixture over chicken and return to oven for another 20 minutes. The top will be slightly browned.
Chop celery and dice onion. Pour 1/4 cup of the wine into frying pan over high heat. Add chicken, and quickly fry it. Move chicken to a bowl, and pour tomatoes into pan. Add 1/4 cup wine. Stir over lower heat setting for about 2 minutes. Add celery and onion to pan. Stir for another minute. Add chicken back into mixture. Stir and serve.
In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice. Add berries; stir gently to mix. Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour. On large serving tray, arrange cookies next to bowl of berries. Place whipped topping in bowl of ice. Place toasted coconut in another bowl. To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.
In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray. Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months.
In a 4-quart Dutch oven, heat oil over medium-high heat. Add onion, saute for 3 minutes. Add garlic, and chipotle peppers. Cook and stir for 3 minutes. Add carrots. Cook and stir for 4 minutes more. Add broth, tomatoes, zucchini,and salt. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Add turkey, and chopped cilantro, cover and cook for 5 minutes more. Place in bowls. Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.
Bring a large pot of water to a boil. Add the noodles and cook until tender, about 20 minutes; drain. Meanwhile, heat the oi in a large saucepan over medium-high heat. Add the ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the chicken, stirring to coat. Stir in the broth, sake and soy sauce; bring to a simmer. Cover and cook at a gentle simmer until the chicken is cooked through, about 10 minutes. Add the veggies and cook till tender, about 5 more minutes. Stir in the noodles and sprinkle with the cilantro.
Preheat oven to 325 degrees. Mix 2 sticks butter, cream cheese, flour and a dash of salt together; chill for one hour. Mix all ingredients for the filling. Place a small ball of the crust mixture in the center of each cup of a mini muffin tin; shape with a tart shaper. Fill each muffin cup 2/3 full with the filling mixture. Bake for 25 minutes at 325 degrees.
Preheat oven to 350°. Beat Butter and Sugars until creamy. Add Eggs and Vanilla. Mix Flour, Salt, and Baking Soda together in a separate bowl. Add flour mixture into the butter mixture until well blended. Next add the Chocolate Chips and the Walnuts. Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies). Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!
Mix chili powder, paprika, cayenne, 1/2 tsp salt, and 1/4 tsp pepper together, then rub mixture evenly over chicken; transfer to slow cooker. Pour 1/2 cup barbecue sauce over chicken and toss to coat. Cover and cook until chicken is tender, 4-6 hours, on LOW. Transfer chicken to large bowl, let cool slightly, then shred into bite-size pieces; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Microwave remaining cup barbecue sauce in bowl until hot, about 3 minutes. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid; add more liquid as needed to keep meat moist. Serve.
Pour cooked noodles in a 2 quart casserole. Brown burger and garlic in skillet; drain. Add the tomato sauce, stir. Let simmer 10- 15 min. Pour meat mix. over noodles. Combine cream cheese and sour cream in small bowl; stir til smooth. Add green onions' stir. Spread cream mix. over meat. Sprinkle on Cheddar cheese. Bake, uncovered at 350% for 30- 35 min.
Cook the pasta according to package instructions. Drain. Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges. Preheat the oven to 180°C/Gas 4. Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top. Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.
Wash the chicken and place it in the crockpot. Mix the maple syrup, soy souce, and whole cranberry sauce. Pour the syrup and sauce mixture over the chicken. Cook on high heat for 1 hour. Reduce crockpot to low heat for 3-4 hours. (Some crockpots cook slower than others. The chicken is done when it is falling off of the bone).
Put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). Push button to start cooking. When done, button will pop up and light change to "warm.". Let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming. Put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. Note: please be gentle so you do not mash the grains of rice. Also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed). Fan the rice to cool as you are mixing in the vinegar. Use in rolls, sushi or to accompany sashimi.
Cut the zucchini in bite size pieces. Chop the onion. Dice the tomato. Heat the olive oil in a heavy skillet. Saute the zucchini and onion until tender and lightly browned, about 20 minutes. Add the rest of the ingredients and cook until the juices thicken a little, about 5 or 10 minutes. Serve with grated parmesan cheese.
Peel away outer leaves from head of garlic, leaving skin of garlic cloves intact. Cut off pointed top portion of head (about 1/4 inch) with a knife, leaving the bulb intact. Place on a double-thick, 12-inch square of foil. Drizzle garlic with the oil. Fold foil to enclose garlic. Bake in a 375 degree oven for 20 minutes or until garlic is soft. Cool. Cook spinach according to package directions, except omit salt. Drain well; press out excess liquid. Squeeze pulp from garlic cloves into food processor bowl, discarding skins. Add the drained spinach, milk, hot pepper sauce, and 0.125 teaspoon salt. Cover and process until well combined. Add cream cheese. Cover; process until nearly smooth. Transfer mixture to saucepan. Cook and stir over medium-low heat until heated through.
Place the onions, carrots, and turnips in a large slow cooker. Pat the meat dry with paper towels. Sprinkle it with salt and pepper to taste. Heat the oil in a large skillet; add the beef and brown it well on both sides, about 15 minutes. Place the beef on top of the vegetables in the slow cooker. Add the beer, sugar, vinegar, mustard, and cinnamon to the skillet and cook, scraping the bottom of teh pan, until the liquid comes to a simmer. Add salt and pepper to taste; pour the liquid over the brisket. Cover and cook on LOW for 8 hours, or until the meat is very tender when pierced with a fork. Slice the beef, spoon the sauce over the meat and vegetables, and serve.
Set oven at 350°F Cream together butter & confectioner's sugar till mixture is fluffy. Beat in eggs 1 at a time. Stir in lemon rind. Sift flour w/baking powder. Add flour to batter, alternately w/milk. Spread batter in buttered & floured 9-in square baking pan. Arrange apple slices on top of batter in overlapping rows. Sprinkle w/almonds. Sprinkle w/sugar in an amt that depends on the sweetness of the apples you have used. Bake 50 min or till cake tests done. Serve w/sweetened whipped cream.
To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper, if desired. For the Burgers: Heat grill to medium heat. Chop fine the chipotle pepper; using a light hand mix with meat, cilantro, garlic and adobo sauce just until blended. Shape into 4 (1/2-inch-thick) patties. Grill 5 to 6 minute on each side or until done (160°F). Top with cheese; grill 1 minute or until melted. Spread aioli onto bottom halves of buns; cover with lettuce, tomatoes, cheeseburgers and tops of buns.
In a mixing bowl, combine Coca-Cola, ketchup, Worcestershire sauce, salt and pepper. Dip each pork chop in mixture, coating both sides. Lay in a single layer on a baking pan. Pour Coca mixture over each chop. Cover pan with foil and bake at 350 for 45 minutes. Serve with rice. 365 Quick, Easy Inexpensive Dinner Menus.
Place oven rack in the center and preheat to 350 degrees. Mix potatoes, one half onion dip and olive oil in a large bowl. Press it in bottom and sides of a 2 quart baking dish. Bake 15 minutes in preheated oven. In a lg. bowl mix ricotta, eggs and second half onion dip well. Pour egg mixture evenly over top potatoes. Place back in the oven and bake for 40 more minutes until center is firm.
Preheat oven to 350F and grease an ovenproof casserole dish. Combine all ingredients and pour into prepared dish. Bake in oven 1 hour or until cornbread tests done.
Grease 9'' round spring form. Preheat oven to 350 degrees F or 180 degrees Celsius. In a bowl, combine flours, baking powder and soda, xanthan, cocoa powder, cinnamon and allspice. In another bowl, stir together applesauce, water, oil, lemon juice, vanilla, erythritol or sugar. Peel and core apple, chop into small pieces and add to water / applesauce mixture. Fold dry ingredients into wet, stir well to combine, and pour into greased spring form. Bake at 350 F or 180 C for 30-40 minutes or until top cracks slightly and feels soft and springy when pressing.
Preheat your oven to 350 degrees. Lightly grease a 13x9 inch baking pan. In a double broiler set over simmering water melt the chocolate squares together with the butter. Stir until the mixture is melted and smooth. By hand stir in the eggs, vanilla and flour until incorporated well. Spread in prepared pan. Sprinkle evenly with 1/2 of the chocolate chips. Bake for 25 minutes or until slightly firm when touched. Let stand on a wire rack for 20 minutes. Spread the jam evenly over the brownies. Melt the remaining chocolate chips with the 2 t's of vegetable oil-whisk until smooth. Drizzle the melted chocolate or spread as a layer evenly over the jam. Chill for at least 2 hours. Cut into squared and serve.
Preheat oven to 350 degrees. Pillsbury makes an Italian Loaf and a French Loaf - both work fine. Remove unbaked bread from refrigerator tube; unroll. Place all chopped ingredients on top of dough, leaving an inch clear on the longest side to use for pinching and sealing. Roll up loaf and pinch to seal. Place on non-stick baking sheet. Using a very sharp knife, score loaf diagonally about 1/4 inch into dough, exposing bits of the colorful filling. MAKE-AHEAD HINT - you can make them to this point, then cover and refrigerate until ready to bake. Bake 350 degrees for 28-29 minutes until nicely browned.
Drain and rinse black beans. In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant. Add black beans, broth and salt. Reduce heat to medium-low, stirring frequently until beans are heated through. OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours. If desired, stir in the cilantro just prior to serving.