HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and peel. Cool to room temperature without stirring. In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight. Carefully run a knife around edge of pan; remove sides of pan. Refrigerate leftovers.
Saute onion till softened. Then add the garlic and thyme. In a separate bowl, combine the meats until thoroughly mixed. Add breadcrumbs and onion mixture. Mix well. In a small bowl, combine the milk, egg, and ketchup. Add to the meat mixture. Mix well. Shape into a loaf and place in a meatloaf pan. Bake at 350 degrees for 90 minutes or until the internal temp is 180 degrees.
Preheat oven to 375°F. In a non-stick skillet over medium heat, brown the ground chicken and the onion until the chicken is no longer pink. Stir in pepper, water and mushroom soup and heat till bubbling. Add frozen vegetables and stir cook until the vegetables are warm. Pour the mixture into a 2 quart (2L) casserole. Arrange tater gems in a single layer on top of the chicken mixture. Bake, uncovered, for 40 to 45 minutes or until the tater gems are crisp and the chicken mixture is bubbling.
Fish: Break bread into pieces. In food processor, pulse bread, salt and pepper to fine crumbs. Put onto a piece of waxed paper. Place eggs& water into a small bowl& stir with a fork to blend. Dip fish into egg misture, then into crumbs, coating on all sides. Heat butter in a skillet and cook fish till nicely browned on all sides. Sauce: Cut green pepper& orange rind into 1 inch squares. Place into food processor bowl with other ingredients and whirl till blended. Pour into a saucepan and cook and stir until sauce thickens and is clear. Serve hot with fish.
Spray a 9-inch glass pie plate with non-stick cooking spray. In a small saucepan stir together butter and 1 ounce chocolate until melted and combined. Finely grind the chocolate wafer crumbs in a processor. Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened. Press into the prepared pie plate. Freeze until firm (about 30 minutes).
First, heat a pan on medium heat (I like to spray a little cooking spray, because the sausages sometimes stick) and then cook the two sausage patties until browned. Then take the slices of cheese and place them on the sausage pattie, and turn the heat down to low. When the cheese is a little melted take the patties and place them in the halfed pita pocket. Then put the pocket back in the pan, and brown until lightly toasted on both sides. Lastly, take out the pita pocket and spoon the sauce into the sandwich. enjoy. *NOTE: you can use any type of cheese or meat and sauce.
Soak fruit in rum overnight. Add spices, tea and rinds to fruit mixture. Cream butter and sugar, beat eggs and add alternately with flours to butter, sugar mixture then add breadcrumbs. Grease a large pudding basin well, fill basin with pudding leaving a little room at top for expansion and cover with double sheet of greaseproof paper well greased then clip on lid, it should fit tightly. Steam pudding for 4-5 hrs in large boiler (very large saucepan), with a saucer placed underneath basin, fill with boiling water to come half way up basin - keep adding boiling water as it evaporates. If you put a lid on boiler, don't cover completely, leave space for steam to escape. Reheat on Christmas Eve in crockpot 12-14 hrs on low, place upturned saucer under basin, start about 11pm to midnight so it will be ready by lunchtime for Christmas Dinner. Take pudding out of basin and serve pudding on a platter with a sprig of holly (artificial) on top and a bowl of hot custard or brandy custard alongside.
Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined. Roll mixture into one and a half inch balls (about 25) and place on a baking sheet. Refrigerate for 1 hour. Preheat oven to 425° F and bake meatballs for 15 to 20 minutes. Toss the meatballs with the Thai chili garlic sauce and serve.
Sprinkle chicken with salt and pepper. Heat butter and oil in 12-inch saute pan over medium-high heat. When butter foaming subsides, add chicken; saute until browned on both sides, moving around to brown evenly, 10 to 15 minutes. Remove from pan and set aside. Discard all but thin film of fat from pan. Add onion, carrots, and turnips; saute, stirring frequently to prevent scorching, until pan juices evaporate, 4 to 5 minutes. Add garlic and saute until fragrant. Return chicken and accumulated juices to pan, moving vegetables to top. Add thyme sprigs, spices, chickpeas, and reserved chickpea cooking liquid; bring to boil. Lower heat, cover, and barely simmer until chicken is cooked through, basting three or four times, about 25 minutes. Place portion of chicken on each plate; top with vegetables. Ladle juices over both chicken and vegetables and serve immediately.
Place all the ingredients in saucepan and whisk together over medium heat until well blended. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Cover and remove from heat. Serve over pork or chicken cutlets.
Combine all ingredients; the filling tastes even better when it's had a chance to chill thoroughly, but often I eat it right away. Goes well on croissant or in a pita. Makes about 4 servings.
Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan. Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.
In a small bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Sprinkle with ice water and toss with a fork. Form into a ball. On a lightly floured surface, roll dough into a 7-inch circle. Place apple slices on half of the circle; sprinkle with sugar and cinnamon. Fold dough over filling, sealing edges with fingers or pressing with a fork. Brush with milk. Prick top with a fork. Place on a greased baking sheet. Bake at 375 degrees for 25-30 minute or until golden brown. Combine glaze ingredients until smooth; drizzle over turnover.
Place marinade into a blender, puree till smooth, adjust seasonings and puree again if needed Place raw shrimp in a glass bowl, pour marinade over shrimp, stirring to coat Cover bowl and refrigerate mixture 4 hours. Heat a large skillet on high heat till hot, add shrimp and marinade, tossing till shrimp are pink and cooked through, about 2 minutes Serve on rice.
Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop. Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.
Preheat oven to 425°F Meanwhile, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt in a medium-sized bowl. In a second bowl, whisk together the remaining two tablespoons of flour and 2/3 cup of water. Set both bowls aside. Pour oil into a large ovenproof skillet set over medium-high heat. When oil is shimmering, add peppers, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, six to eight minutes. Turn heat to high and add beef and the tomato paste. Stir constantly, breaking up the meat with a wooden spoon, until the meat is no longer pink, about 3 minutes. Slowly pour in the flour and water mixture. Season with more salt and pepper, and let cook until thick, stirring occasionally, about two more minutes. Turn off the heat. Add sour cream and the whisked egg to the bowl of cornmeal and flour. Stir until just combined. Scoop up one tablespoon of the batter and place on the beef. Repeat process, placing the batter about 1-inch apart from each other. Transfer skillet to the oven and cook until biscuits are golden brown, 15 to 20 minutes.
Wash the mussels thoroughly and remove all the ones that are open. Melt the butter in a large pot and add the vegetables, some pepper and salt. Cook until the veggies have softened a bit. Add the mussels and put a lid on the pot. Cook for 5 minutes and shake the pot. Cook for another 5 minutes. The mussels should be done bu now. Serve with homemade Belgian fries and a salad! Enjoy!
In double boiler, melt chocolate chips. Mix thoroughly first 4 ingredients. Use dough attachment on mixer or by hand. Spread mixture into 9x12 pan. Place wax paper over top and roll flat with glass or rolling pin. Spread melted chocolate over top. Cool and cut into approximately 2" or smaller pieces.
In a skillet, heat olive oil over medium heat. Add onion and saute until soft. Add garlic and cook for another minute. Stir in tomato products, oregano, rosemary, crushed red pepper, salt and pepper. Taste sauce and if desired, add sugar. Bring to a low boil, then reduce heat and simmer for about 10 minutes, until it is thickened up a bit. Use as desired.
Mix olive oil, red pepper flakes, and garlic. Process through blender or processor. Set Aside. Rinse out food processor or blender and add avocado, jalapeno or chipotle pepper sauce, light shake of seasoning salt, and lime. Process or blend until smooth texture. Set aside and refrigerate. Thread shrimp on skewers and brush with garlic& olive oil mixture and lightly season with seasoning salt. Grill over medium heat@ 2 1/2-3 minutes each side. Serve with Avocado dipping sauce. Note- do not make avocado dip too salty.
Heat milk in a small saucepan over medium heat until just hot. Meanwhile, beat sugar & eggs together in a medium bowl until thick & pale yellow. Gradually whisk hot milk into egg mixture in bowl, then pour milk-egg mixture into saucepan. Return saucepan to medium-low heat and cook custard, stirring constantly with a wooden spoon until it is thick enough to coat the back of the spoon, about 5 minutes. Remove saucepan from the heat and stir in half the peanut butter. Strain the custard inot a large bowl, let cool briefly, stirring often, then stir in cream and vanilla. Cover & refrigerate until cold, 6-8 hours. Process mixture in an ice cream maker according to manufacturer's directions, adding half the chopped nuts to the ice cream 30 seconds before it has finished churning. Transfer to a bowl, quickly swirl in remaining peanut butter, cover, and freeze until hard. Serve ice cream sprinkled with remaining nuts.
Combine 3 T lemon juice, soy sauce, garlic and 1 tsp of the oregano in a gallon Ziploc bag. Add the chicken, turn to coat. Allow the chicken breast to marinate for 30 minutes a room temperature or overnight in the refrigerator. Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 tsp lemon juice, olive oil and the remaining 1 tsp oregano. Stir to combine and allow to sit at room temperature for 30 minutes. For the yogurt sauce, whisk together the yogurt, garlic, walnuts and olive oil. Cover and refrigerate until ready to use. Preheat a grill pan to medium heat and coat with cooking spray. Grill the chicken breasts and onion rings for 8-10 minutes, turning frequently. (Grill until chicken is no longer pink in the thickest portion of the breast.). Remove chicken and onion rings from pan and set aside to cool. Slice the chicken into thin pieces. To assemble the sandwiches, cut each pita in half and split. Place several slices of grilled chicken, 3-4 slivers of onion, 1 T of the tomato-feta mixture, lettuce, olives and 1-2 slices of bacon to each pita. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste.
Preheat oven to 350*. Grease an 8in loaf pan. Combine dry ingredients in small bowl. In lg bowl, beat butter and sugar until fluffy. Add egg yolks, one at a time, beat well. Add orange peel. Add flour mix and orange juice, alternately. In small bowl, beat egg whites until stiff. Gently fold egg whites and walnuts into batter. Pour into pan. Bake for 50-60 minutes, until bread tests done. Mix orange juice and powdered sugar together. Spoon over the bread as soon as it comes out of the oven. Let cool in pan 10 minutes. Remove and cool completely.
Combine first 5 ingredients and place in a greased 2 quart casserole dish. Top with the cheese and bake at 350 degrees farenheit for 30-45 minutes.
Preheat oven to 350°F. Cream butter, cream cheese, and Splenda. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract. Pour into a greased 9 to 10-inch springform pan or 9-inch round cake pan and bake for 50-55 minutes. Serves 12.
Place sweet potatoes in large pot, add water to cover sweet potatoes. Bring to boiling. Cover and cook 20 to 25 minutes or until tender, let cool. Preheat oven to 375 degrees. Pell and mash sweet potatoes. Stir in cranberry sauce and cinnamon. Spoon into lightly greased 2-quart casserole. Combine flour, sugar, and oats, cut in butter with pastry blender until mixture resembles coarse crumbs. Spoon over sweet potato mixture. Bake 20 minutes. Top with marshmallows and bake 5 minutes or until golden brown.
Set oven to 350°. Grease a 9-inch square baking dish. In a large bowl, combine the flour, coffee granules, brown sugar, cinnamon and salt; mix well with a spoon to combine. With a pastry blender/knife cut in the COLD butter until crumbly and well blended. Press half of the mixture into a prepared baking pan; set aside. In a medium bowl whisk together the sour cream and baking soda; add in the egg, and whisk until combined. Add sour cream/egg mixture to the remaining crumb mixture, stiring gently JUST until combined. Pour over the crumb crust in the pan. In a small bowl, combine the nuts and chocolate chips. Sprinkle over the top of cake. Bake for 30-35 minutes or until done.
Prepare macaroni according to package directions; rinse, drain, and chill for 1 hour. In a skillet, crumble and cook the ground round until browned; drain. Add in the taco seasoning and French salad dressing; stir to combine; let cool. In a large bowl, add the macaroni, ground beef mixture, and remaining ingredients; stir to combine. Serve immediately.
Combine first five ingredients in a large bowl. Beat until smooth. Combine flour, soda, creams of tarter, and salt. Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips. Shape mixture into 1" balls. Roll in granulated sugar. Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes. Cool.
Combine the oats, butter, and brown sugar. Press mixture onto the bottom and sides of a 9-inch pie plate and bake at 350 degree F oven for 10 minutes; let cool. In a saucepan combine the water, 1 cup sugar, and lemon juice, and bring to a boil. Add the sliced apples and poach gently until apples are tender. Drain, reserving 1 cup of the syrup. In a saucepan combine the cornstarch, remaining 1/4 cup sugar, and salt; gradually blend in the reserved syrup and half and half and cook over medium heat, stirring constantly, until thickened. Remove from heat, stir in the rum and raisins, then let cool slightly. Pour half of the cream mixture into the pie shell. Arrange the apple slices over the cream mixture (reserving a few slices for garnish), then top the apples with the remaining cream mixture. Arrange reserved apple slices on top for garnish. Refrigerate until set and well-chilled. Serve with sweetened whipped cream or vanilla ice cream.
Preheat oven to 350 degrees. Sift flour with sugar, soda and salt. Beat eggs until thich and lemon colored. Add undrained fruit cocktail to egg mix. Stir in dry ingredients, mix thoroughly. Pour into greased and floured 9" square. pan. Combine nuts and brown sugar. Sprinkle nuts/sugar over batter. Bake for 25 to 30 minutes or until tests. done.
To make Chai Tea base, in a medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and allow to steep for 30 minutes. Remove tea bags. Cover and refrigerate Chai Tea base. To serve hot: Combine equal parts of Chai Tea base and milk. Heat on stovetop or in microwave. To serve cold: Combine equal parts of Chai Tea base and milk over ice cubes. Tips: This recipe can be Doubled or trippled easily. Chai Tea base may be stored in refrigerator for up to 1 week. For more information and recipes, please visit www.beemaid.com.
Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more. Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.
Preheat oven to 160 c, or 325 f. Heat oil in dutch over. Over high heat, fry pork in batches until lightly browned. Remove from pan. Add onions to pan. Cook over medum heat until soft. Add flour and spices. Stir and cook 1 minute. Stir in wine and stock and slowly bring to a simmer. Add meat and fruits. Cook in center of preheated oven for 2 hours until meat is tender.
In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together. Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on. Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some inches. Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper. Wrap each pepper in bacon and secure it in place with a wooden toothpick. Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups. Place a grill screen over the drip pan directly on top of the grill grate. Preheat barbeque to medium heat 325°F (160°C). Oil the grill grate to help prevent sticking. Place the stuffed peppers onto the grill plate and cook with the lid up for 15-20 minutes or until the bacon is crispy. Turn the peppers frequently for even cooking.
Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour. Mix the dry ingredients together in a large mixing bowl. Mash up the bananas in a large bowl. Add and mix the wet ingredients together with the bananas. Pour the wet ingredients into the dry ingredients bowl and stir together. Add 1/2 cup walnuts into the mix. Pour into prepared loaf pan. Top with remaining walnuts. Bake for 45-60 minutes until a toothpick comes out clean.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a small bowl, combine the flour, salsa and chili sauce until blended; stir into skillet. Add the corn, chilies and brown sugar. Transfer to a deep-dish 9-in. pie plate. Unroll pastry; place over filling. With a sharp knife, cut out a face to resemble a jack-o'lantern; flute edges. Beat egg and food coloring; brush over pastry. Bake at 450 degrees for 9-11 minutes or until crust is golden brown and filling is bubbly.
Soak chickpeas in water for at least 3 hours. Cook until tender, and mince with the garlic, onion, and fresh cilantro. Soak broken-up bread roll in water until soft and break up finely. Add flour to the bread and mix in . Add to the first mixture. Stir, and add salt, pepper and coriander seeds, and leave for 15 minutes. Add baking powder and mix in . Shape with hands into a flat saucer shape (make more than one if it's easier) and sprinkle with sesame seeds. Deep or shallow fry. (Deep-fry is the usual method). Serve on its own. Can be served with a topping. (No more is known. You're on your own here! LOL!).
Brown meat. Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl. Put meat in crock pot, then onion and celery. Pour sauce on top. Cook until meat shreds with fork. Crock pot 8-10 hours low-medium. Oven: covered 6-8 hours 250 degrees.
Brown bologna in frying pan, just enough for it to get hot. The trick is to make a few pinwheel slices so it doesn't shrink up. Toast bread to your liking. Spread peanut butter on warm bread and put bologna right on there. I always wait a minute to eat for the peanut butter to get nice and melty.
Preheat the oven to either 200 degrees C (ordinary oven) or 175 degrees C (fan oven). In a bowl, combine flour, baking soda and bicarbonate soda. In another bowl, beat butter and sugar with en electric mixer until white and fluffy. Add the eggs, one at a time, while beating. Add vanilla sugar, milk, lemon and lime curd. Combine. Add the flour mixture and the berries, combine everything until it's well mixed, just make sure not to over work the mixture. Fill the cupcake tins up to 3/4 with the help of a spoon. Make a small hole in each cupcake (this will be quite sticky) and pour a small amount of raspberry syrup into each hole. Bake in the oven for 15 minutes, depending on the size of your tins. Just make sure they won't get dry as you want moist and nice cupcakes.
Quinoa Crepes with Hemp Vanilla Sauce & Fruit . Quinoa & brown rice flours produce a gluten free spin on an old favorite. Combine the flours & cornstarch in a medium bowl. Add the eggs, egg whites and almond milk. Whisk until smooth. Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom. Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds, then remove from the pan. Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.