HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal. With fork, stir in cream and vanilla just until mixture begins to hold together. With hands, gently squeeze dough into loose clumps. Place on large sheet of plastic wrap; press clumps together to form a ball. Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan. Line pastry with foil; fill with dry beans or pie weights. Place tart pan on baking sheet or pizza pan; bake 35 minutes. Turn off oven; carefully remove foil and beans. Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes. Let cool completely. In medium bowl, beat cream cheese with powdered sugar until smooth;. Beat in yogurt, extract and rum. Fill cooled pastry shell; chill. Drain pineapple well on paper towels; chill. Just before serving, garnish tart with pineapple and toasted coconut.
In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes. Stir in the garlic and saute briefly, about 30 seconds. Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender. Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.
Heat oven to to 375°F. In a large bowl, combine pears, raspberries, 1/2 cup sugar, 1/4 cup bread crumbs, ginger, 1/4 teaspoon cinnamon, lemon peel and nutmeg. In a small bowl combine the remaining sugar, breadcrumbs and 1 teaspoon cinnamon. On a piece of waxed paper, place one sheet of phyllo. Brush with butter, sprinkle with sugar mixture. Repeat with remaining sheets. Spread fruit mixture on phyllo lengthwise leaving 1" border on all sides. Fold in sides and roll jelly roll fashion. Place on cookie sheet sprayed with cooking spray. Brush strudel with butter. Optional: for a garnish, take one sheet of phyllo and cut sheet into 2" wide strips. Fold each strip lengthwise in half. Gather and roll each strip to make rosettes. Arrange on top of strudel. Bake for 50 minutes or until top is golden and fruit is tender. Watch it so it doesn't get too brown. Shield with foil if necessary, but don't tuck the foil down around the sides, just lay it on top. Otherwise it will get soggy.
Preheat BBQ to medium-high. Husk corn. Soak in water at least 5 minutes before grilling. Stir lime juice with chili powder, salt, and pepper in a small bowl. (We would suggest adding tequilla) Set aside. Place cobs on grill, using tongs to turn every 2 minutes until charred, about 10 min total. After each turn, brush the length of the cob with juice mixture. Transer to a platter. Serve when cool enough to handle.
Preheat oven to 350 degrees. In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized. Drain excess liquid off into a large pan and reduce it over low heat. Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted. Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar. Add in the cornbread, cheese, and drained squash mixture and combine until well mixed. Spread into a 9 x 13 casserole dish. Toss crackers with melted butter until well coated and spread across top of casserole. Place in oven and bake 40 minutes or until done.
Place onions in sauce pan and cook down until soft; add crushed garlic. Add butter and when melted, add chicken broth and wine bringing to a hard boil, until alcohol is cooked off. Throw in shrimp and as soon as the shrimp turns white remove from heat. Season to taste, serve over rice.
Beat banana and butter together in mixer until creamy and well blended. Add in eggs a little at a time, blending well. Add in molasses, agave and apple juice. Mix dry ingredients together in a small bowl. Add to the the wet a little at a time until smooth. Pour in muffin tins lined with cupcake liners. Leave about 1/2" at the top. Bake at 350 at for 15-20 until done in center when tested.
Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving. Salsa: Halve the avocado lengthwise. Slice one half (save for garnish) and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside. Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.
Preheat your oven to 350 degrees F. Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour. Place 4 (16-inch) long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets. Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.
Mix all ingredients. pour into pie crusts. Bake at 325 until knife inserted in center comes out clean. Makes 3 pies. Time varies on size of pie shells, deep dish or regular your oven etc. Note it will take a long time to cook. but more than worth the wait.
For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro. For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl. For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions. For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.
Heat oven to 190C (375F). In blender, combine sunflower seeds, salt and garlic. Add sesame seeds and pulse to combine. Add water 2 tbsp at a time, checking for when it clumps together. Knead on bench. Roll out between waxed paper and transfer to tray. Use pizza cutter to cut into squares. Bake until browned, about 15-20 minutes. Break along scored lines. Mix tuna and mayonnaise together and serve with crackers.
Preheat oven to 350F degrees. Combine chicken and beans in bowl. Spray 13x9 casserole dish with non-stick spray. Layer the casserole as follows: chicken/beans (on bottom), then chiles, followed by cheese, then tater tots. Cover with tin foil and bake for 35-40 minutes, until cooked through. Remove foil, turning oven up to 425°F. Using a fork gently flatten out the tater tots and return casserole to oven. Cook until tater tots get brown and crispy, about 5-10 minutes.
Combine dry ingredients. Cream butter, sugar and oil until fluffy. Add in eggs one at a time, then vanilla. Stir in sour milk and grated zucchini. Combine wet and dry ingredients, then fold in chocolate chips (or you can just sprinkle a few on top of each muffin before they go in the oven(. Bake at 375 for about 20 min.
In a small bowl blend eggs, coconut oil and agave nectar with a hand mixer. Pulse in coconut flour, salt and baking soda. Allow batter to sit and thicken just a bit. Line a cupcake tin with unbleached baking cups. Spoon 1/4 cup cupcake batter into each cupcake liner. Bake at 350° for 20-25 minutes. Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.
Combine pudding mix and milk in a medium bowl and whisk to thicken. Add 1/3 cup caramel dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9"x11" dish. Spread 1/2 cup caramel dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer, top with half of banana slices. Repeat process with remaining ingrediants. For topping, spread whipped topping over all, drizzle with caramel apple dip and sprinkle with cinnamon.
Preheat broiler. Whisk mustard and horseradish to gether. Heat oil in a medium oven proof skillet over medium high heat. Add salmon and cook until begining to brown, about 2 minutes per side. Spread mustard mixture over salmon and broil until mustard mixture begins to brown and salmon is cooked through, about 4 minutes. Transfer to serving plate. Add lemon juice and butter to skillet and whisk until butter is melted, season and spoon over salmon.
Preheat oven to 350 degrees. Beat butter, sugar, egg yolk and vanilla until creamy. Add flour and salt; mix well. Pat dough into a 10x13" rectangle on greased cookie sheet. Bake for about 20 minutes- until dough is set and lightly browned. Remove from oven and immediately top with the Hershey bar squares. When squares have softened (and it doesn't take long!) spread evenly and top with the finely chopped walnuts. Cut into bars while warm, as these are difficult to cut when cooled.
In a medium microwave-safe bowl, place chocolate pieces and whipping cream. Microwave on high for 1 1/2 to 2 minutes, until chocolate is melted and mixture is smooth when stirred. Refrigerate until thoroughly chilled. In a large mixer bowl, beat the powdered sugar, butter and vanilla unil thoroughly blended. Gradually add chocolate mixture, beating until stiff. Use immediately or cover and keep refrigerated.
Saute the sausage and onions til brown and onions soft. Add the rest of the ingredients and simmer for an hour. Serve with a good crusty bread.
Combine olive oil in frying pan with 2 slices fresh green hot pepper, and one clove garlic. When oil is medium hot, add fish. Sprinkle each piece of fish with salt and white pepper and cook about two minutes (more if fish steaks are thick). Flip the steaks, sprinkle with oregano. Let the temperature in the pan return to medium hot. Add capers and cherry tomatoes (and caper berry if using). Add parsley. Add shellfish and white wine. Cover and cook until shellfish open. Remove cover and let the liquid in the pan evaporate. (Do not reduce the flame).
Cook pasta according to package directions. Meanwhile in skillet heat oil until hot. Add walnuts and garlic; saute 2-3 minutes. Add milk, sour cream, cheese, salt, and pepper. Stir constantly until sauce thickens. Add basil. Combine drained pasta and sauce in a large serving bowl.
You will also need: 1 8-inch round cake pan, 3" deep. Spray 8 inch cake pan with non stick spray. Form the thawed dough into an 8-inch round loaf and press into cake pan. Bake at 350F for 20 to 25 minutes or until bread sounds hollow when tapped. Cool 5 minutes and then remove from pan and cool thoroughly. Once cooled cut the loaf horizontally into 4 equal slices, (these will be the"cake" layers). To assemble the"cake", line the same baking pan with enough plastic wrap to hang over all sides 8 inches. Spread bottom slice of bread with 2 tbsp of butter and 2 tbsp of horseradish. Top with roast beef, provolone& roasted red peppers. Spread second slice of bread with remaining butter& horseradish and place it horseradish side down on top of roast beef layer. Spread the top of the second bread slice with 2 tbsp mayonnaise and then top with turkey, swiss cheese and sprouts. Spread third slice of bread with remaining mayonnaise and place mayo side down on top of turkey layer. Spread top of third bread layer with 2 tbsp honey mustard and top with lettuce, ham and cheddar cheese. Spread cut side of loaf top (fourth layer) with remaining honey mustard and place mustard side down on top of ham layer. Place assembled"cake" in plastic lined pan and bring plastic wrap around cake to cover. Refrigerate 4 hours, (to make the cake more compact and easier to"ice" place a large pan on top of the cake and weigh down with heavy object such as canned food while refrigerating). To ice the"cake", beat cream cheese with an electric mixer until light& fluffy. Carefully remove cake from 8 in pan, unwrap and place on cake serving platter. Using an offset spatula neatly spread the top and sides of the"cake" with cream cheese. Using a#21 tip, pipe remaining cream cheese along bottom to make shell border and then garnish with olives at every second shell. Refrigerate until ready to serve.
Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices. Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain. Slice ginger, green onion, and pork. Heat oil in skillet. Stir fry ginger, pork, and mushrooms for 2 minutes. Add green onions, chicken broth, bouillon cube, and soy sauce. Bring to boil; simmer for 5 minutes. Add noodles, vinegar, salt and pepper. Stir to mix. Simmer another 5 minutes.
In a wok, heat the oil over high heat. Add the shrimp, garlic and cole slaw mix; stir fry for 2 minutes. Add the chicken, and cook for an additional 2 minutes or until the shrimp are pink and curled. Push the mixture to one side and pour in the beaten egg. (Note: Searing the shrimp should keep in the juices, but if there is liquid at the bottom of the wok, pour out and add a little more oil and continue with the beaten egg.) Let cook 1 minute or until just set. Add the rice and stir all together, chopping up the rice clumps and the egg with a wooden spoon. Stir in the ketjap, sesame oil and Sriracha. Stir to combine all ingredients. Serve hot.
In a large bowl mix together the oil, vinegar, Tabasco, chili powder, garlic powder and salt. Rinse wings in cold water and pat dry with paper towels. Add wings to the mixture in bowl and toss to evenly coat all wings (I put the mixture in a large zip-lock bag and shake everything together until coated). If tossing in bowl cover and chill the wings in sauce for at least 30 minutes. (of course the longer you chill them the more the sauce soaks in). Set oven to broil. Remove wings from sauce and place in a 13x9 foil lined baking pan. Broil wings about 4" from heat 7-10 minutes. Turn and broil other side about 7 minutes. Continue turning every couple of minutes until wings are done. Serve with blue cheese or ranch dressing.
Cut all the vegetables into small dice (leave peas and corn whole). Transfer everything to a large bowl and stir carefully to combine. Adjust seasoning by adding salt and pepper to taste. Put in a pretty bowl and spread over top with a thin layer of mayonnaise to'frost'. Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.
Place a fine mesh sieve over a medium bowl and set aside. First, whisk together sugar, corn starch, and salt in a saucepan. Add milk gradually making sure to dissolve cornstarch. Add egg yolks and mix to combine. Turn on the element to medium heat and place saucepan on the element. Stirring constantly until the first large bubble forms and sputters, and then reduce heat to low. Continue to stir constantly for one minute and then remove from heat. Immediately pour the mixture through the sieve in the bowl to remove any lumps. Stir in butter and vanilla into the hot pudding. Place a layer of saran wrap over the surface of the pudding-this will prevent a skin from forming. Chill for 3 hours or for 3 days. Before serving whisk until smooth. For chocolate pudding: add cocoa powder with the sugar, corn starch, and salt and then proceed as directed. For Chai Cinnamon Pudding: brew the two tea bags in 3 tbsp boiling water, set aside until cool. Squeeze out the teabags and reserve liquid. Mix the tea into the pudding after step 8 and sprinkle cinnamon on top before serving. For Mocha Chip Pudding: Prepare pudding with chocolate variation. Then dissolve the espresso powder into 2 TBSP boiling water and cool. Mix the cooled espresso into the pudding after step 8 and sprinkle chocolate chips on top before serving. For Rum Raisin Pudding: Combine 1/4 cup raisins and 1/3 cup rum in a small pot and bring to a boil. Remove from element and let cool completely. Remove raisins from rum and set aside. Mix the rum into the pudding after step 8 and sprinkle the raisins on top before serving.
In a med bowl, combine flour, 1 cup sugar and salt. In another bowl, whisk egg yolks, milk and butter. Gradually add to the dry ingredients, stirring until smooth. Toss rhubarb with the remaining sugar; gently stir into batter. In a mixing bowl, beat egg whites until stiff; fold into batter. In a skillet, heat oil to 375 degrees. Drop batter by tablespoons into hot oil. Fry a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with icing sugar. Serve warm.
Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside. Add olive oil to a large skillet and saute the onion and bell pepper until softened but not browned, about 5 minutes. Stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Add in the chopped smoked sausage and cook about 3 minutes. Stir in the basil, thyme, Cajun seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted. Serve immediately with a green vegetable or a mixed garden salad.
Preheat oven to 350°F. Stir all ingredients together until well mixed. Spoon into a 1 - 1.5 qt ovenproof dish. Bake for 30 minutes or until bubbly. Serve hot with tortilla chips.
Remove skin from chicken. On wax paper, combine onions and next three ingredients. Brush chicken pieces with sour cream. Coat with onion mixture. In a 9 X 13 baking dish arrange chicken. Bake in 350 degree oven till chicken is no longer pink in the center and coating is nicely browned.
Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess. Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp. *Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm. In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil. Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes). Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.
Remove rind from brie and chop cheese. Mash 2 avocados with a fork; stir in cheese and 2 tablespoons basil. Sprinkle chicken with salt and pepper; loosen skin from chicken breasts without detaching it; spread avocado mixture evenly beneath skin. Prepare a hot fire by piling charcoal or lava rocks on one side in a Charcoal or Gas grill, leaving other side empty. Arrange chicken, skin side up over empty side and grill, covered, over medium-high heat (350 degrees to 400 degrees) 45 minutes or until chicken is done. (Do not turn chicken.). Process remaining avocado, remaining basil, broth, and next 3 ingredients in a blender until smooth, stopping to scrape down sides. Serve with chicken.
Place ribs in a large Dutch oven; add water to cover. Bring to a boil; cover and reduce heat. Simmer for 45 minutes or until tender. Drain well; sprinkle with salt and pepper. Set aside. Combine apple butter and remaining ingredients in a saucepan; stir well. Bring to a boil; reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally. (After the sauce has been simmering for about 10 minutes, get your fire ready on the grill!). Coat the ribs generously with apple butter sauce. Grill the ribs over low coals (275 to 300 degrees -- make sure the fire isn't too hot or the sauce will burn!) for 45 minutes, turning about every 10 minutes. Baste frequently with the remaining apple butter sauce.
Saute onion in butter in a Dutch oven over low heat until tender. Add flour, stirring until smooth. Cook 1 minutes, stirring constantly. Gradually add water and vinegar; cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.
Sprinkle the veal with salt and pepper. Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat. Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough! Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. Add 1 T. of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 secs. Add 1 T. of the olive oil, if necessary. Add the mushrooms, and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by 1/2, about 2 minutes. Add the broth, and the rosemary leaves. Simmer until reduced by 1/2, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 T. of butter into the sauce. Season the sauce with salt and pepper, to taste. Put on a serving dish, and spoon sauce over the veal. Serve. To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional. If desired, slightly thicken the sauce with the corn starch and water mixture.