HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F degrees. With mixer, beat cream cheese until fluffy, gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla, mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes until center is almost set, cool. Top cheesecake with chocolate glaze (follows) and chill. Glaze-----------. In a small saucepan over low heat, melt 2 oz of semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth, remove from heat.
Place chicken thighs and ground chicken in the bottom of the crockpot. Cover with water. Add all other items. Cook on low for 12 hours. Mix well, remove bones. Cool before serving. Freeze in portion controlled servings.
Mix spices together. pour them onto plate. pour evoo over them and serve with fresh bread or use as a chicken marinade -- .
If you need to toast the pecans, you can do so in a dry frying pan on the stove top or in the oven on a cookie sheet. Stove top would be over medium heat constantly stirring for a few minutes until lightly browned. Oven at 350 for about 5 minutes, make sure to check after a few minutes and give them a toss. Let cool. Gently fold ingredients together. Recommended to serve at room temperature. refrigerate leftovers.
In a medium-sized bowl, put 4 cups of the flour, the yeast, the dough enhancer, the vital wheat gluten, and the salt. In the mixer bowl (I mix mine in a Bosch mixer), put water, oil, honey, and lecithin. Add the dry ingredients from the bowl to the liquid in the mixer bowl. Beat with wire attachment until it forms a smooth batter. (About 3 minutes.) Place the dough hook on the mixer. Gradually add more flour and mix until it forms a soft dough. Continue mixing for about 10 minutes to knead the dough. Remove the dough from the bowl and form it into 3 loaves. Place in PAM-sprayed bread pans and spray the top of the loaves with PAM and allow to rise for about one hour. Preheat your oven to 350* and Bake for 20-25 minutes or until golden brown. ** If you don't use all white-wheat flour, cut down on the baking time as it will brown more quickly. **You can use red wheat flour, but it is slightly heavier. I prefer using all white wheat flour or 1/2 white wheat and 1/2 red wheat flour, but any flour will work.
Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again. Set aside. In a large salad bowl combine cheese cubes, pepperoni, tomato, bell peppers and onions. Stir in cooled pasta. Drizzle dressing over pasta salad. Sprinkle with Italian seasoning. Toss to coat. Serve immediately, or cover and chill 2 to 24 hours before serving.
Preheat oven to 350 degrees. Lightly grease a 9 x 12 baking dish. Place spinach in bottom of dish, place fish on top of the spinach, and cover with Alfredo Sauce. Top with the potatos and sprinkle with parmesan cheese to taste. Bake for 30 to 45 minutes until golden brown and bubbly.
Preheat oven to 450 degrees. Lightly grease a 24-cup mini muffin pan or spray with nonstick cooking spray. In a medium bowl, combine the cornmeal, flour, baking powder, salt and pepper. In a separate bowl, mix together the onion, milk, eggs and butter. Fold the egg mixture into the flour mixture until the flour mixture is just moistened. Spoon 1 T of the batter into each of the prepared mini muffin pan cups. Bake for 10 minutes, or until the hush puppies are firm to the touch and golden brown around the edges.
Combine flour, baking powder, salt Make a well, add oil, eggs and water. Mix the wet with the dry. You might have to add a little more water to form a dough. Knead the dough until it is a ball in the bowl. Turn out on floured surface and knead until smooth about five minutes. Place in greased bowl. Cover and refrigerate one hour or longer. You can make this ahead. Make filling No. 1 or No. 2; set aside. Divide the dough into 3 portions. On floured surface roll out each piece to a rectangle at least ten inches long and as wide as you can. Spread filling along one long end and an inch from edge. Roll up jelly roll fashion and pinch the edges closed. Repeat with remaining dough. Preheat oven to 350°. Arrange on no-stick baking sheets, brush dough with olive oil. Bake about 40 minutes until browned. Removed and set about 5 minutes. With sharp knife cut each roll into 8 pieces. Serve with cream gravy, margarine, turkey or chicken gravy. You can serve spaghetti sauce or tomato sauce with the knishes filled with rice if you desire. To freeze: Freeze cut slices on tray. Remove and pack with waxed paper in between slices. To serve: Thaw and reheat in microwave.
Preheat oven 350°F. Combine the tomato paste, wine, water, garlic, spices in a small saucepan. Bring to boil and reduce heat to low, simmer uncovered for 15 minutes; set aside. Combine turkey, oatmeal, egg, zucchini and 1/2 cup of the tomato mixture in a large bowl. Mix well and shape into loaf and place in an ungreased 8" x 14" loaf pan. Bake for 45 minutes. Discard any drippings. You can either pour 1/2 of the remaining tomato mixture over the top and bake for a further 15 minutes longer and use the remainder as sauce on the side or pour all of it over the loaf and bake for a further 15 minutes. Cool for 10 minutes before slicing.
Peel, seed and slice the squash. Place in a pot with tight fitting cover and steam until squash is nearly tender, about 12-15 minutes. Drain well. Preheat oven to 400°F. Arrange squash in one or two layers in greased shallow baking dish. Mix sugar, spices and salt, and sprinkle over the squash. Drizzle with melted butter. Bake until squash is tender and somewhat glazed, 15-20 minutes. For deeper glaze, broil a few minutes.
Combine all ingredients in food processor. Pulse until horseradish and beets are well ground. Carefully remove lid; do not inhale or smell mixture, as it may burn eyes and nasal passages. Store in a glass container. Serve.
Beat cream cheese till light and fluffy, blend in vanilla yogurt. In a smaller bowl mix pudding mix and milk till thickened, blend into cream cheese mixture- fold in all the whipped topping except about 1 Cup. In a 4 quart bowl (or trifle bowl) evenly spread half the cream cheese mixture in bottom of bowl, top with half the angel food cake cubes, press these down lightly with the back of a spoon. Spread 1 can of cherry pie filling over cake, covering completely. Repeat layers. Spread the reserved 1 cup whipped topping over last layer of cherry filling. Cover and chill overnight before serving. This will keep in the fridge for 2 weeks-- IF it lasts that long!
Let the roast sit at room temperature for 30 minutes. Meanwhile position a rack in the middle of the oven and heat the oven to 400°F Put a roasting rack in the roasting pan or a heavy-duty rimmed baking sheet. (Line the pan with foil for easier clean-up if you like.). Season the roast liberally with salt and pepper on all sides. Turn on the exhaust fan. Heat the oil in a large saute pan over medium-high heat. When the oil is hot, brown the meat well on all sides, including the ends, about 4 minutes per side. Transfer the meat to the roasting pan. Set aside to cool while you prepare the crust. In a medium bowl, combine the breadcrumbs, shallots, garlic, thyme, marjoram, 1/2 teaspoons salt & 1/4 teaspoons pepper. Pour the melted butter into the breadcrumb mixture; toss to combine. Using a rubber spatula, smear the top and sides of the beef with the musterd. With your hands, lightly press the breadcrumb mixture into the mustard. Roast the beef until an instant-read thermometer inserted into the middle part of the mead reads 125°F for medium rare, about 60 minutes for a strip loin roast or 60 to 80 minutes for a top sirloin roast, depending on its thickness. (To keep the crust from over browning start checking on the roast after 30 minutes of cooking, and when the crust is golden brown, tent it with aluminum foil). Meanwhile make the horseradish-mustard sauce (recipe follows). Remove the roast from the oven and let the meat rest for 10 to 20 minutes (the meat will continue to cook as it rests) before carving, across the grain, into 1/2 inch thick slices. CREAMY HORSERADISH-MUSTARD SAUCE: In small bowl, whisk all the ingredients. Let the sauce sit for 20 minutes for the flavors to meld before serving. The sauce can be stored, covered, in the refrigerator for up to 4 days; stir before using.
Prepare pans. Stir together dry ingredients& add the cherries. Mix eggs, cherry liquid& melted butter. Add the dry mix to the wet mix until just combined. Bake for 15 to 20 minutes at 375 degrees.
Saute onion, bell pepper and sausage in oil in a large skillet. Add remaining ingredients. Bring to a boil, stirring well. Cover and simmer until liquid is absorbed, and rice is tneder, about 10-12 minutes. (The amount of water needs to be adjusted to suit the brand of rice you are using.). Remove from heat, and let rest 5 minutes before serving.
Heat CREAM to 180 degrees F (82C). Add 1/4 t TARTARIC ACID. Stir for about 10-15 minutes. The cream should thicken with small flecks of curd. Using a DOUBLE layer of FINE cheesecloth in a strainer, pour off the whey and let it drain for about an hour. Put the strainer in a bowl and place it in the refrigerator to drain overnight (or 12 hours). In the morning, scoop out the cheese and put into an airtight container. **Tartaric Acid is available from any cheesemaking supply company and most wine making companies. Since at home winemaking is much more common, look in your phone book for a local winemaking supply store. Many wine and liquor stores carry wine making supplies and may have tartaric acid.
Set oven to 350 degrees. Butter a 13 x 9-inch baking dish. For the topping; whisk together the flour, sugar, lemon zest and cinnamon. Add in 1/2 cup plus 2 tablespoons cold butter pieces; using fingertips mix together until moist clumps form. Add/mix in the nuts (can be made ahead and chilled in a covered container until ready to use). For the filling; place the berries in a large bowl. Drizzle the lemon juice over the berries, then toss berries lightly to coat with lemon juice. In a small bowl mix together the sugar, cornstarch, cinnamon and nutmeg; sprinkle over the berries; toss gently to blend. Transfer/spread the berry mixture to prepared baking dish. Sprinkle the topping mixture over evenly. Bake for about 45-50 minutes, or until the filling is bubbly and thick and topping is golden brown. Cool slightly before serving. Delicious!
MIX 1-1/2 cups of the flour, butter and 1/3 cup of the brown sugar with electric mixer at low speed; press mixture onto bottom of ungreased 13X9-inch baking pan. BAKE at 350°F for 18 to 20 minutes or until lightly browned. Spread raspberry preserves over crust. MIX remaining 1/4 cup flour, 1 cup brown sugar, egg product, baking powder and salt. Spread over raspberry layer; sprinkle with walnuts and chips. BAKE at 350°F for 18 to 20 minutes or until golden brown. Cool. Drizzle with powdered sugar glaze. Cut into bars.
Pulse wafers in a food processor until finely ground. Stir coffee granules in Kahlua until dissolved. Stir in corn syrup, 1 cup icing sugar and crumbs until evenly mixed. Stir in nuts. Shape mixture into 1 inch balls and place on a waxed paper lined tray or baking sheet. Roll balls in 1/2 cup icing sugar. Store in an airtight container with waxed paper between the layers and keep refrigerated for up to 2 weeks but at least overnight. Flavours improve with time.
Line a lrg salad bowl, platter or individual serving dishes w/lettuce leaves. Mix the mayo, sour cream & opt Old Bay Seasoning (if desired) in a sml bowl & set aside. In a separate bowl, combine choppped prawns, beans, carrot, cucumber, eggs & chili. Season w/salt to taste preferences. Add the prepared dressing to the prawn mixture & fold it in gently to ensure all ingredients are well-mixed & coated w/the dressing. Pile the mixture into the bowl, onto the platter or divide equally among 4 individual serving dishes & serve immediately garnished w/opt avocado slices &/or lime wedges as desired.
To make the crust: Preheat the oven to 375 degrees. Coat a 9-inch quiche or pie pan with cooking spray. Combine in a bowl all the crust ingredients except mozzarella. Season with salt, pepper, and hot sauce. Stir to mix. Press the mixture evenly on the bottom and up the sides of the baking pan. Bake for 10 to 12 minutes. If the edges of the crust begin to brown, cover with a piece of aluminum foil. Remove from the oven and immediately sprinkle the crust evenly with the cheese. Return to the oven and bake just until the cheese melts, about two minutes. Remove from the oven and set aside. (You may want to run a thin, small knife around the edges of the crust to loosen it a bit.). To make the filling: Sprinkle the onions on the bottom of the crust. Arrange the shrimp evenly on the crust. Combine the half-and-half, eggs and mustard and whisk to blend. Season with salt, pepper and hot sauce. Pour the mixture into the prepared shell and top with the Swiss cheese. Bake for 20 to 25 minutes, arrange the tomatoes evenly over the pie filling and bake for another five to eight minutes, or until a toothpick inserted in the middle of the quiche comes out clean. Cool a bit before slicing to serve.
In a large heavy skillet, melt butter over medium-high heat. Brown ham on both sides. Move ham to one side of the skillet; brown potatoes in the drippings. Sprinkle potatoes with parsley. Note: Prior to adding to skillet, only boil potatoes till just tender or they will have a tendency to fall apart while browning in the skillet.
Wash and drain the mixed greens. Toss all the ingredients together in a pretty salad bowl. Serve with ranch dressing.
For your crust: You will need a 6 inch spring form pan for this recipe. You will also need to lightly grease the sides of the pan. Place a piece of parchment paper on the bottom of the pan and then replace the ring and close tightly. Now you're ready to start your cheesecake. Prepare 24 - 26 Mi-Del brand Ginger Snaps by processing in your food processor until it is fine and crumbly. (Set aside). *Note: You don't need any sugar for the crust because the cookies already have it. This makes a delicious crust and one that goes well with the lemony goodness of the cheesecake! For Filling: * If you don't have a microplaner, you might consider purchasing one for this recipe. The zest is very fine and adds so much more flavor than if you only have a small grater. It is worth the extra money for the flavor that you get by using this! Blend Cream Cheese and Tofu together first in your food processor, then add the additional ingredients, including the lemon zest, and whip until smooth and creamy, (approx 5 - 7 mins). While that is processing, make your crust. Crust: Add the 2 Tbsp of melted margarine to the crumbs and stir until all of the crumbs are uniform in color and coated with the Earth Balance. Pour into spring form pan and press down, making sure to also push the crust about 1/4 to 1/2 inch up the sides of the pan all the way around. When finished with the crust: Pour the filling into the greased pan and bake in a 350 degree oven for 1 hour and 15 minutes. The cake should be slightly browned on top. You can bake it for an additional 15 minutes if necessary to achieve the right brown-ness on the top. *Note: I use a gas oven, time varies slightly with an electric oven and if you are in the mountains, you'll need to add another 2 tsps of Tapioca flour so that it sets. When done: Remove from oven and cool on wire rack. When cool to the touch, transfer it to the refrigerator and continue to cool for 2 hours. Serve and enjoy!
Preheat oven to 375 degrees F. In a skillet, melt 2 tablespoons of the butter and oil. Add the potatoes and cook over medium-low heat for 5 minutes, stirring frequently. Add zucchini, salt and pepper. Cook until the zucchini is tender. Spoon the vegetable mixture into a 13 x 9 inch baking dish. Set aside. In a skillet, cook the onion with the Italian seasoning until the onion is tender. Add ground beef, cook and stir until the beef loses its pink colour. Stir in the tomato sauce and 1/2 cup of milk. Spoon the meat mixture over the vegetable layer in the dish. Melt the remaining butter, stir in the flour and cook for 1 minute. Gradually whisk in the remaining milk. Cook and stir until the sauce comes to a boil and thickens. Stir in the cheese. Pour the sauce over the meat layer. Bake for 20 to 25 minutes or until golden brown. Let stand for 10 minutes before serving.
Cut zukes in half lengthwise and bake at 400 for 20 minutes. Scoop out center of baked zucchini chop and reserve. Saute onion, beef, garlic, tomato, tomato sauce. Add the scooped-out zucchini to beef mixture and saute until all ingredients are tender. Spoon beef mixture into hollowed out zucchini boats. Top with cheese. Bake at 400 for 30 minutes.
For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes. Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes. For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard. For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff. Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more. Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.
Combine sugar and pepper in a small bowl. Also combine the fish sauce and soy sauce in another bowl. Have everything ready and next to the stove. Heat a wok over high heat and add 2 tablespoons oil and heat until a piece of the chopped garlic sizzles immediately when dropped into the wok. Add the rest of the garlic to the oil and stir fry for 30 seconds, until garlic is golden. Add the chillies and stir fry another 30 seconds. Then add either the pork or chicken and stir fry for 3-5 minutes until browned and cooked. Add the sugar mixture and toss to mix, then the fish sauce mixture, also the vinegar and continue stir frying until the sauce bubbles and thickens a little, about 1 minute. Add the rice noodles and fold gently and repeatedly until they soften and absorb the sauce, about 3-5 minutes, adding more oil if needed. Add most of the basil (reserve some for garnish) and toss gently until it begins to wilt. Add tomatoes, turn once and remove from heat. Transfer to a platter and garnish with basil.
Heat oven to 375°F. Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl. Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions. Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly. Whisk eggs and sour cream until well blended. Spray 9-inch springform pan and 8 phyllo sheets with cooking spray. Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan. Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray. Bake 50 to 55 minute or until golden brown. Cool 15 minute.
Ouzo Dressing: Whisk together the vinegar, oil and ouzo in a medium-sized jug and season to taste. Arrange the watermelon, mint, onion and feta on serving plates, drizzle with the ouzo dressing and serve immediately.
In a large skillet coated with nonstick spray, brown pork chops in oil on both sides. Remove and keep warm. In the same skillet, saute onion and peppers until crisp-tender, stirring to remove any brown bits from the pan. Stir in the V8 juice, salt and pepper. Return chops to the pan. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until meat is tender.
ARRANGE chicken thighs in a single layer in a 9 x 13 inch baking dish. WHISK together in a separate bowl the ketchup, salsa, honey, dijon mustard, chili powder and cumin until well blended. POUR sauce over chicken; Turn pieces to coat both sides with the sauce. BAKE uncovered at 400F for 45 minutes.
Rinse chicken and pat dry. Place on a shallow rack and set aside. In a small bowl combine cornflake crumbs and parsley and set aside. In another small mixing bowl, combine yogurt, garlic, Worcestershire sauce and pepper. Brush chicken with yogurt mixture, then sprinkle with flakes. Bake uncovered at 375 degrees F. for an hour or until chicken is tender and no longer pink.
Heat beans in small pot over low heat until heated through. Take off heat and add salad dressing. After cooling 10 minutes, add tomato. Chill 1 hour and serve. Variations: Add 1 TBS. bacon bits or 1 TBS. almond slices after chilling.
Heat oven to 325°F. Spray 8" X 3" deep cake pan with non-stick cooking spray. Line with parchment or wax paper, spray paper. Beat cream cheese with an electric mixer until smooth. Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth. Beat in one egg at a time until combined. Pour batter into pan. Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side. Bake 42-45 minutes or until cake is set in the center. Turn the oven off, crack the oven door and let stand in oven for 15 minutes. Remove pan from water bath and transfer to cooling rack; cool completely. Run knife around edge of cake, cover and refrigerate 4 hours to overnight. To remove cake, dip bottom of pan in hot water for a few seconds to loosen. Place serving platter over top and invert. Remove paper, garnish, and enjoy!
Place chicken, milk, and butter in crock pot and cook on low 5-6 hours (until done). When chicken in cooked through, remove from crock pot and add cornstarch and parmesan cheese to juices in crock pot and stir until thickened. Spread cheese mixture on chicken, sprinkle with parsley, and serve.
Cream sugar and shortening. Add eggs. Sift dry ingredients. Add dry ingredients alternating with milk and vanilla; mix well. Roll 1/8 inch thick and cut with 2 1/2 round cutter. Combine filling ingredients in order given. Cook in medium sauce pan over medium heat until it looks like marmalade. Stir frequently to prevent sticking and browning of fruit. Put 1 tbsp filling on 1/2 of cookie dough rounds. Cover with remaining rounds. Press edges with fork to seal. Brush tops with egg whites. Bake on greased cookie sheets at 400°F for 15 minutes.