HumbleIntelligence/food-ner-1-Million huggingface dataset:
Process pecans in a food processor until finely chopped. Add cheeses and process until very smooth. Add the milk, if necessary to blend smoothly. (Can prepare ahead to this point and then place in a covered dish and refrigerate until ready to proceed.). Unroll dough into 4 long rectangles. Firmly press diagonal perforations to seal. Spread the cream cheese/bleu cheese/nut mixture on each rectangle. Starting at the shortest side, roll up each rectangle, press and seal. Cut each of the 4 rolls into 5 slices forming 20 slices. Place cut side down on an ungreased cookie sheet. Press one pecan half on each slice. Bake 15-20 minutes or until golden brown. Remove from cookie sheet.
CAKE: Combine dry ingredients in a bowl. Add all the rest of the ingredients. Beat at medium speed for 2 minutes. Batter will be thin. Pour into 2 greased and floured 9-inch cake pans. Bake at 350° for 30-35 minutes until toothpick inserted in center comes out clean. Cool on rack until ready to frost. FROSTING: Prepare, bake and cool 2 9-inch round cake layers. For layer filling, combine hot fudge and instant coffee granules in a medium sauce pan; heat until coffee crystals are dissolved. Cool for 15 minutes and then fold into fudge mixture 2 cups of the whipped topping. Refrigerate 30 minutes. Place first cake layer on a serving plate and spread with 1 cup filling. Top with second layer. Add remaining 2 cups whipped topping to the remaining fudge mixture and mix well. Frost top and sides of the cake with topping mixture. Keep cake refrigerated. TIP: Garnish with chocolate curls, chocolate coated coffee beans or grated chocolate.
Dissolve yeast in warm water. Sprinkle in sugar and stir. Let sit for at least 10 minutes. Heat milk, butter, sugar, and salt in a small sauce pan over medium heat. Milk mixture should be luke warm, not hot. Let it cool down if its too hot. Pour 1 C of the flour into a mixing bowl. Pour the milk mixture into the flour and stir. Add another cup of flour and stir. Add eggs and stir, then yeast and stir. Gradually add the rest of the flour, kneading the dough inside the bowl. Add more flour depending on the consistency, so its not sticky and dough pulls away from the bowl. Cover with a towel and let rise in a warm place for a half hour. While its rising mix all the ingredients for the filling, adding the butter last. After the dough has risen, beat it down. Knead for a few minutes on a floured surface. Roll it out into a 12 x 18 rectangle. Cut into 3 vertical strips, 4 inches wide each. You want long strips. Spread filling evenly over dough with the back of a spoon. Roll each strip into a roll, overlapping the edges and pinching them shut. Place on a greased jelly roll pan. Gently braid, tucking the ends underneath. Try to braid quickly so the dough doesn't stretch. Cover with a towel and let rise for a half hour in a warm palce. Bake at 350 degrees for about 25 to 30 minute Bread should be browned and sound hollow when patted. Let cool on a rack. Take it off the pan with a spatula on each side so it doesn't fall apart. While the bread is cooling, make the glaze. Heat butter over medium heat until lightly brown, remove from heat. Stir in powdered sugar and vanilla. Stir in milk, one tsp at a time. Place bread on foil or board when cool. Drizzle bread with warm glaze. Let glaze harden before wrapping foil around bread if giving as a gift.
In a large saucepan melt together butter, flour and chopped onions. Cook butter and flour together for about a minute, and then slowly add in half-and-half. Add about 1 quarter of the half-and-half, whisk until thickened and smooth. When all of the half-and-half is incorporated add frozen broccoli, and Velveeta cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded Cheddar cheese. Serve when all cheese is fully melted.
Preheat the oven to 450°. Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled. Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.). Lower the oven to 250°. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes. Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick. Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining 8 patties and shape into smooth disks. Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point). Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties. Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm. Grate the remaining mozzarella cheese. To serve: sprinkle each potato cake with grated mozzarella and place in a 250° oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.
Melt butter in skillet and saute carrots, onions and celery for several minutes until onions and celery are opaque. Add 1/2 of chicken broth to pan then transfer contents of pan to blender; puree until smooth. Return mixture to deeper soup pot. Add remaining ingredients and heat on medium, stirring constantly, for 12-15 minutes. Serve hot with cold sweet grapes on the side and garnish the surface of the soup with a little paprika.
Grind pepper over the rabbit and place in the crock pot. Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit. Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below. Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes. Give it a good stir and allow to rest 10-15 minutes before serving. At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate. You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.
Heat oven to 375 degrees. In medium bowl, stir together Alfredo sauce, 2 cups of water and pepper. Pour 1 cup sauce mixture into bottom of 2 1/2-quart casserole. Arrange half the tortellini (uncooked) in a single layer over sauce. Sprinkle with broccoli. Pour 1 1/2 cups sauce over top. Repeat layering remaining tortellini and remaining sauce. Cover with foil. Bake for 45 minutes. Remove from oven. Heat broiler. In small bowl, stir together bread crumbs and olive oil until evenly coated. Sprinkle crumbs on top. Place casserole under broiler about 4 inches from heat until crumbs are golden, 1 to 2 minutes. Let stand 10 minutes before serving.
Mix the tuna, corn and mayonnaise together. Season to taste. Serve on crispbreads. Garnish with parsley if desired.
Combine garlic, pepper and salt to taste, rub over tenderloins. Cover and chill 1 hour. Preheat oven to 425 degrees. Lightly coat rack of shallow roasting pan with non-stick cooking spray. Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side. Place in roasting pan on rack. Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees. Let stand 10 minutes before slicing. Heat evaporated milk in medium saucepan over medium heat, stirring frequently. Add horseradish and mustard; cook, stirring constantly, until mixture is heated. Serve over tenderloin.
Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined. Cover and chill.
Roast -- This to me is an important step. Season the meat well with a mix of the flour, salt and pepper. Rub it in well on all sides of the meat. Then in a large pan add the oil and heat to medium high. Sear the meat on all sides until you get a nice crust and it begins to brown. Just a minute per side is all you need. This really helps the flavor in this dish. Then add your meat to the crock pot. Crockpot -- Add all the vegetables around your roast. I like to put the carrots, parsnips towards the bottom, then the potatoes and mushrooms, and last, add the onions over the top of the roast. Sauce -- Mix everything together in a small bowl and pour over the meat and vegetables. Turn your crockpot on low and cook 6-8 hours. Mine was tender in 6, but it really depends on whether you have a round or oval pot, and the newer models tend to cook a bit hotter. So, you know your crockpot best. Before serving, check if you want to add any additional pepper and add in the fresh parsley. Serve -- Remove the roast and vegetables and make sure to let the roast set 15 minutes before slicing. Serve with the gravy on the side. ENJOY!
Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste ans stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambal Oelek, or Sambal Manis to taste. Sambal Manis (dark hot condiment) is used more with these two than the soy based pork ones.
In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese. Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed. Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.). Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375. Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.
Peel, quarter and core apples, place in saucepan with nectar and cinnamon. Cover and cook. If you aren't using the nectar just add a little water to the saucepan with the cinnamon to soften the apples. Cook until apples are soft. In a bowl mix by hand oats, biscuits. coconut,nuts, marg/butter and honey. Spoon apple into a 9" greased pie dish. Top with sliced banana and sprinkle the crumble mix over the fruit. Cook in a pre-heated oven for 15mins or until the crumble is golden. Serve warm with scoops of vanilla icecream. NOTE: If Arrowroot biscuits are unavailable try any sort of sweet plain biscuit in it's place.
Mix all the ingredients together. Let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.
add lemon juice to cranberries in a separate bowl. mix tuna with mayonnaise and minced onion. add the cranberries & lemon to the tuna mixture (it's best if you can let this set a while before eating). this can be made with fresh lemon juice and fresh onions. if you use dried unsweetened cranberries then add a bit of sugar to the mixture.
Prepare Filling: Place potatoes in a saucepan, cover with water and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes or until tender. Drain well. Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and butter. Add onion, cook 5-10 minutes until caramelized. Remove with slotted spoon and add to potato mixture. Stir into the potato mixture. Set aside. Prepare Dough: Preheat oven to 375°F. Combine 2-1/2 cups flour, baking powder and salt in a large bowl. Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk. Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms. Sprinkle with chopped chives, if desired. Turn dough out onto a floured surface. Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky). Cover dough, and let it stand for 10 minutes. Divide dough into 16 portions. Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board. Place 1/4 cup potato mixture in the center of dough. Fold dough over filling, pinching ends and seam to seal. Place knishes, seam side down on a cookie-sheet coated with cooking spray. Repeat procedure with remaining dough and filling. Make a small cut in center of top of each knish. Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk. Brush egg mixture over knish tops. Bake for 30 minutes or until golden.
Whip the cream until stiff. Add the sugar and continue whipping. Add the eggs once at a time, beating continuously. Add the orange juice and vanilla pudding, beat until smooth. Pour into ice cream container and freeze.
Preheat oven to 350°F; butter a muffin tin. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack. Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes. Note: make the glaze thicker or thinner by adding or subtracting milk.
Place a large pan over high heat until hot. Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds. Add spinach and broth; stir once, then cover. Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes. Add sesame oil, soy sauce, and sesame seeds. Toss to distribute seasonings and serve.
Cook the chopped bacon over medium heat until golden brown and crisp. Remove with a slotted spoon & reserve the bacon fat. In a medium pot pour the rinsed black eyed peas and 2-3 tbsps. of the bacon grease. Add a 1/4 tsp salt, 1 tsp dried thyme, a little water (just to cover the beans) and keep over low heat. The beans are cooked so this is mostly to give them a little flavor. Most of the water would evaporate by the time you're ready to use them. In a large sauce pan or a wok heat 2 tablespoons of the bacon grease over medium high heat and cook the onions until soft. (Using olive oil will make a healthier version.) Add the garlic and cook for 30 seconds just to release the flavor without burning it. Stir in the rice and cook for about 2 minutes or until it looks translucent. Add in 1 cup of the champagne or wine and cook until completely reduced. Add 2 cups of the broth and let it cook over medium heat until evaporated. Add the last cup of broth. When the liquid is gone your rice should be cooked. If you want to use more rice just use the ratio of 1:3 rice to broth. When it's done set to the side and sprinkle the green onions. In a saute pan add 3 tablespoons of the bacon grease and add the shrimp in an even layer, salt & pepper. Cook until nicely pink & no longer translucent. Add those on top of the risotto. Place the 2 cups champagne, shallots, vinegar & pepper in a medium saucepan and bring to a boil over high heat. Let cook until liquid is reduced to 1/4 cup. Begin whisking in the butter a few pieces at a time and continue whisking until the sauce is emulsified. Season with salt. Pour the black eyed peas over the risotto, pour the white sauce, top with the bacon bits & parsley.
Heat oven to 350°. Grease and flour two 9 inches round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting. To make Frosting melt butter & stir in cocoa. Alternately add powdered sugar and milk, beating on med speed to spreading consistency. Add more milk if needed & stir in vanilla makes about 2 Cups. I followed this recipe exactly and did not add xanthan gum and it was not only easy to do but again the results are fantastic. I think I have found the cake I will use for birthdays, special occasions, etc. No one and I mean no one will be able to tell it is gf! :).
Place a large Dutch oven or soup pot over medium heat; add in butter and or oil. When the butter is melted, or the oil is hot, toss in the carrots, onion, celery, garlic, ginger, rosemary, and thyme. Season with salt and decrease heat to low, and give the ingredients a couple of turns to coat them with butter or oil. Cover the pot and cook for 15-20 minutes, stirring a few times, until the vegetables are very soft but not colored. Remove the lid, pour in the chicken broth, increase heat, and bring to a boil. Toss in the potato cubes and adjust the heat so that the soup is at a simmer. Partially cover the pot and let the soup simmer gently for another 20 minutes or until the potato can be mashed easily with a spoon. You may serve the soup as is or puree it; remove the rosemary and thyme sprigs. If serving as is, taste soup and adjust seasoning with salt and pepper. Or puree the soup in a blender or food processor, or use a food mill or immersion blender. Taste it for salt and pepper and reheat it before serving. If you find the soup a little too thick for your taste, when you're reheating it, pour in enough additional chicken broth or water to get the texture you like.
Beat eggs and milk together in a bowl. Cut chicken to desired size and dip in egg/milk mixture. In another bowl, combine flour, salt blend (I use Morton Nature's Season seasoning blend) and pepper. Coat chicken pieces in flour mixture. Heat oil in frying pan ( I use about 1/4 cup) and brown chicken on both sides. Drain on paper towel, then place in a 9 x 13 baking dish. Cover and bake at 325 for 30 minutes.
In a large covered pot, boil meat in seasoned stock and water with whole ribs of celery, whole onion and whole potato. Simmer for 3 hours or longer. Take soup meat from pot and remove meat from bone. Chop into bite sized pieced, discarding bone and fat. Mash well cooked vegetables through a strainer or puree with stock blender. Return these ingredients and meat to the liquid. Add al other vegetables and rice, cook until vegetables are well done. Break small amount of spaghetti or macaroni into soup during last 20 minutes of cooking.
Combine all but the corn starch in a large kettle. Cook on low 20 minutes. Stir in corn starch. Stir and cook another 2-3 minutes. Pack in pint jars and refrigerate or process in water bath, or freeze if desired.
Combine cream cheese and mayonnaise. Stir in the spinach, cheese, cooked bacon, onion, dill and garlic; set aside. Cut a 1-1/2-inch slice off top of the bread; save. Hollow out bottom, leaving a 1/2-inch shell. Cube removed bread and place on a baking sheet. Broil 3-4 minutes or until brown. Fill bread with spinach mixture; replace the top. Wrap bread in heavy foil and place on a baking sheet. Whatever does not fit save for another time or put in a small casserole and bake along with the wrapped bread. Bake at 350 degrees for about an hour. Serve with vegetables of your choice and the leftover bread.
To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day. To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil). Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best. Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish. In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Put butter in a large pot. add the onions and saute till translucent. Add two tablespoons instant blending flour and stir well. Add 4 cans of beef bouillion, and 3 cans of water. Add 1-2 tsp black pepper. Simmer, without letting boil, (I usually make in the morning and let simmer most of the day). Taste test for strength of broth, you want it beefy-- add more bouillon if needed, and pepper if not peppery enough. Fill french onion soup bowls with the soup. Top with a Rusk, then grated mozzarella and parmesan. Bake in hot oven 400 degrees till cheese is golden and bubbly. You can brown up the cheese with the broiler if needed. This makes quite a bit, but it stores in the fridge and can be re heated. It will look yucky when you go to reheat as the butter comes to top and hardens-- but once heated is fine. Enjoy!
Cube bread into small cubes. Core, peel, and cut apples. Saute onions, celery, apples, cranberries, and spices in broth (add more broth or water if needed). Salt and pepper to taste. Mix with bread chunks. Bake in 350 degree oven for 30 minutes. Keep covered but check for drying. Add more water/broth if it dries out.
Preheat oven to 400°F. Mix the flour, sugar, baking powder, baking soda, salt, poppy seeds, and ginger in a bowl and set aside. Combine the egg replacer, lemon juice, soy milk, melted margarine, lemon extract, and vanilla in a separate bowl. Add the wet mixture to the dry mixture and stir just until combined. Immediately spoon the batter into a greased muffin tin and bake for 20-22 minutes, or until the muffin tops are just beginning to get a hint of golden color.
In a large skillet over medium heat saute the onion, celery and broccoli in the butter. Stir in the cheese, soup and evaporated milk. Place rice in a greased 8-inch baking dish. Pour cheese mixture over rice. Bake, uncovered @ 325° for 25-30 minutes.