HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine the cream cheese and gorgonzola cheese together. Shape beef in 8 (4-inch) patties. Try not to 'over work' the patties. Spoon the cheese mixture evenly into the center of 4 of the patties. Top with the remaining 4 patties. Press edges together to seal in the cheese. Cover patties and chill in the refrigerator for at least 30 minutes. When patties are done chilling, preheat grill to about 350 to 400 degrees (medium to medium-high heat). Place mushroom on half the sheet of foil. Drizzle with 2 Tbsp melted butter and sprinkle with 1/4 tsp salt and pepper to taste. Fold over foil to form a pouch and tightly seal edges. Season patties with garlic salt and pepper. Grill patties on preheated grill, covered for about 5-6 minutes per side. At the same time, grill mushrooms in foil packet for 10 minutes, turning once. Serve patties on toasted buns with mayonaise and dijon mustard along with the mushrooms.
With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms. Pat meat dry with paper towels. Rub meat all over with herb paste. Cover; chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated.). Preheat oven to 450°F Place meat, fat side up, on rack in roasting pan. Roast meat 15 minutes. Reduce oven temperature to 350°F Roast meat until instant-read thermometer inserted into thickest part of meat registers 130°F for medium-rare, about 35 minutes (or 140°F for medium, about 40 minutes). Remove from oven; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter.
Preheat the oven to 400 degrees F. Butter a 12-cup muffin tin. Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well. Add the cheese, sun-dried tomatoes, and scallions and toss well. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl. Add the wet ingredients to the dry and mix together just until a soft dough forms. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter. Bake until the tops start to brown slightly, 20 to 25 minutes. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool. Serve warm or at room temperature. Cover and refrigerate for at least 2 hours or up to 2 days.
Beat 3/4 cup butter and cream cheese in medium bowl; add flour and 1/4 cup sugar, beating until well blended. Cover; refrigerate about one hour or until dough is firm. Shape dough into 1-inch balls; press each ball onto bottom and up sides of about 36 small muffin cups (1-3/4 inches in diameter). Heat oven to 350°F Combine egg, remaining 1/2 cup sugar, melted butter, lemon juice and vanilla in small bowl; stir until smooth. Stir together milk chocolate chips and peanut butter chips. Set aside 1/3 cup chip mixture; add remaining chips to egg mixture. Evenly fill muffin cups with chip mixture. Bake 20 to 25 minutes or until filling is set and lightly browned. Cool completely; remove from pan to wire rack. Combine remaining 1/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over tops of tassies.
In a large pot, saute the onions in the oil over medium heat about 5-7 minutes or until they become translucent. Add the mushrooms and saute for 5 minutes more. Add the bouillon, lentils, and tomato paste. Bring to boil. Reduce heat and simmer for 15-20 minutes or until the lentils are soft but not mushy.
Marinate the diced oranges in the Grand Marnier in the refrigerator for 4 hours, turning from time to time. Layer the diced oranges (reserving the Grand Marnier), pineapple chunks, powdered sugar, and shredded coconut in a glass trifle dish, or in individual dessert dishes. Drizzle with the reserved Grand Marnier and garnish with the grated orange rind (and fresh mint, if using).
Prepare instant lemon pudding with milk according to package instructions. Mix well with yogurt. Tear angel food cake into 1 inch pieces. In trifle bowl, or other pretty glass bowl, layer cake pieces, pudding, berries, cool whip; repeat. Finish with cool whip. Refrigerate for a couple of hours before serving.
Cut asparagus up into thirds, discarding the end. Place asparagus into boiling water and boil for 5 - 10 minutes (depending on how crisp you like it). Strain water from pot and add garlic salt and parmesan cheese sprinkling evenly.
Place chopped cherries in a strainer and press with the back of a spoon to extract as much juice as possible (if you are looking for something to do with the juice, it can be added to iced green tea to give it a delicious taste). Place cherries on a double thickness of paper towel; wring and squeeze paper towel to extract more juice. Spread cherries on another sheet of paper towel until ready to use. Preheat oven to 325 degrees farenheit. Grease 3 to 4 large baking sheets. In a large mixing bowl, beat eggs and salt until light. Beating constantly at medium speed, add sugar 1/4 c at a time, beating well after each addition. Increase speed to high; continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, about 5 to 10 minutes. Fold in vanilla and flour, then coconut, chocolate chips and the chopped cherries. Drop dough by rounded tablespoons,1 1/2 inches apart, on prepared baking sheets. Press down slightly. Bake 15 to 19 minutes, or until golden brown on the tips. Cool on racks. Store in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray. Whisk flour, baking powder, and salt in medium bowl until combined. Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream in 2 steps, whisking just to combine. Add frozen berries to dry ingredients and gently toss to combine. Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds (small spots of flour may remain and batter will be thick). Do not overmix. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 to 30 minutes, rotating pan from front to back halfway through baking time. Invert muffins onto wire rack, stand muffins upright, and cool 5 minutes.
Mix mayonnaise, tomatoes, garlic, horseradish, ketchup, and cayenne in small bowl. Toss onion, peppers, pepper flakes, and some juice from the peppers in another bowl. Let it stand for at least 5 minutes for flavors to blend. Spread butter on one side of each slice of bread, and spread mayo mixture on the other side. Sprinkle cheese on two slices, top with roast beef, then some of the salad mixture, then the other slice of bread, butter side up. Toast sandwiches in George Foreman grill or in a skillet using another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
Preheat oven to 350. Grease a 13x9 cake pan, and dust with cocoa powder. Prepare cake mix as stated on the box, but adding the cherry extract into the mix. Pour into prepared pan, and bake until done, approximately 30 minutes. Turn oven off. Remove from oven, and let cool 3 minutes. Pour chocolate chips evenly over surface of cake, allowing to melt a bit. Put cake in oven for about 3 minutes (or more) until the chips are glossy. Remove cake from warm oven, and spread melting chips over the cake in a thick, even layer. Let cool. Serve to anyone you wish to make your love slave!
Preheat oven to 350. Grease and flour a 10-in tube pan with removable bottom. Tap out excess flour. Place pecan halves on bottom of pan in even layer. Using colander, drain sweet potatoes well. In a bowl, mash potatoes until smooth. In medium bowl, combine flour, baking powder, cinnamon, baking soda, ginger and salt. In large bowl, with electric mixer on medium speed, beat butter and sugars 2 minutes, until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in buttermilk, vanilla and mashed potatoes. With mixer on low speed, gradually add flour mixture, beat on medium speed until well blended. Spoon batter into prepared pan; spread evenly. Bake 60 to 65 minutes or until cake tester inserted in center comes out clean. Cool on rack 15 minutes. Run knife around edges; remove pan sides. Cool completely. Run long, sharp knife carefully under bottom of cake between pan and pecans. Turn cake out onto cake plate, pecan side up. Glaze: In small saucepan, over high heat, combine sugar and orange juice. Bring to a boil. Reduce heat and boil until thick and syrupy, 3 to 5 minutes. Remove from heat. Stir in zest. Brush over pecans, letting some glaze run down sides of cake.
Preheat oven to 350°. Butter a 10" springform pan, set aside. In a large bowl, whisk almonds, flour, sugar, salt and vanilla. Cut in butter till completely incorporated with no dry crumbs. Squeeze mixture to create pea size - 1" clumbs. Transfer all but 1 1/2 cups of mixture to pan. Press mixture into pan to compress dough. Sprinkle with reserved 1 1/2 cups of crumb mixture. Transfer to oven -- bake, rotating pan 2-3 times, until cookies begins to turn golden, about 25 minutes. Reduce temperature to 300°. Bake until golden brown and fairly dry.about 15-20 minutes more. Transfer to a wire rack to cool completely. Remove from pan. Store in an airtight container for up to 3 days.
Preheat oven to 400 degrees F. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well. Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter. Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top.
Prebake pie crust. Reduce oven temperature to 350°F (175°C). Beat eggs, sugar, vanilla extract, coconut extract and salt until well mixed. Set aside. Mix 1/4 cup of Coconut Milk with cornstarch in a medium saucepan until cornstarch is completely dissolved. Add remaining Coconut Milk over low heat & stir constantly - do not boil. Cook until sauce begins to thicken. Remove from heat. Pour custard into the pie shell. Sprinkle with coconut. Bake 25 - 30 minutes or until the custard is set. Serve warm or cold.
Saute bacon until it starts to brown. Add onion & apple. Continue to cook until apple & onion begins to carmelize. Combine apple/onion mixture with all other ingredients in a bowl & mix well. Bake in a loaf pan or form into the classic meatloaf shape on a sheet pan & bake at 350F until brown about 45 minutes.
Butter a 13 x 9-inch baking dish. Spread softened butter lightly over each slice of bread. Arrange 12 bread slices buttered side down overlapping slightly in the baking dish. Spread the room temperature marmalade over the bread slices. Top with remaining bread slices buttered side down. In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread. Cover and refrigerate for 8-24 houres. When ready to bake set oven to 375 degrees. In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread. Bake for about 45-60 minutes or until golden brown and set. Let stand for 10 minutes before serving. Sprinkle the nuts over the casserole.
Combine soup, sour cream, cream cheese, onions, garlic, bacon and bread crumbs in a bowl. Add cooked cauliflower to mixture. Grease casserole dish liberally. Put mixture in casserole dish and top with cheddar cheese. Bake at 350 degrees for 20- 30 minutes.
Preheat oven to 350 degrees. Cook the noodles according to package directions. Drain, set aside and keep warm. Saute onion and garlic in the olive oil, adding a little water as needed to keep from sticking. Add one bag of spinach and saute until completely wilted. In a very large bowl combine ricotta, tofu, parmesan cheese, garlic salt, oregano, egg, black pepper, parsley and sauted spinach mixture. Mix well. Spray a 9x13 inch pan with cooking spray. Arrange a layer of cooked noodles on the bottom and top with 1/3 each of the ricotta mixture, the tomato or alfredo sauce, a handful of uncooked spinach and mozarella cheese. Repeat layers twice more, ending with the sauce and cheese. Cover with foil and bake for 40-45 minutes. Remove foil and bake for 10-15 more minutes to brown the cheese.
Preheat oven to 400°. Combine sour cream, yogurt and flour in a large bowl, stirring well. Add onion, cheese, butter, chives, 1 teaspoon salt, garlic powder, black pepper, nutmeg, and potatoes to sour cream mixture and mix inches. Spread potato mixture evenly into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 35 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 12 to 14 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces. Garnish with additional chives, salt and fresh black pepper, if desired. Serve immediately.
In a large bowl, mix flour, baking soda, cinnamon and salt together. In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth. Stir apple, cranberries, and walnuts into wet mixture. Fold wet mixture into dry ingredients. I use an ice cream scoop to measure batter into greased muffin cups . Bake at 350 degrees for 20 to 25 minutes.
Preheat oven to 400 degrees. steam bag of green beans in microwave for roughly 5 mins. dice shallots. combine beans, olive oil, shallots, salt, and pepper in a bowl. Toss together by hand or with tongs. spread over a baking pan as evenly as possible and place in oven. check and move beans around with a spatula every 10 mins or so. If they become chard, it is not an issue as this is what you will want. remove from oven after about 30 mins and enjoy!
Grease a 9 x 13 baking dish. Make sure it has a secure cover if you want to freeze these. In a large bowl, mix well: ground beef, lemon juice, water, egg, bread, onion and seasoning salt. Shape into 6 individual loaves (or large balls) and place in greased baking dish. Cover. Alternative: Once frozen, wrap each loaf with either freezer paper or parchment paper. Put in freezer bag and take out as many as you want at a time. Stir together the topping: ketchup, brown sugar, mustard powder, allspice and cloves. Place in Tupperware-type container or zip-lock freezer bag. Freeze. Make sure you mark the date and contents on the containers. To cook: Thaw completely. Preheat oven to 350°F Bake loaves for 15 minutes. Spoon sauce over the loaves, then top each one with a slice of lemon. Return to oven and continue cooking for another 30 minutes or until cooked through.
Remove the pastry from the refrigerator 15 minutes before rolling out. Preheat the oven to 400°F (200°C). Lightly butter the tarte form and sprinkle with flour. Put a cookie sheet in the oven. Roll out the pastry and line the form, trimming of the edges with a sharp knife. Prick the bottom with a fork and fill with dried beans or blind - baking pebbles. Place on the cookie sheet and bake for 15 minutes, remove the beans, lower the heat to 375F (190C) and bake for a further 20 minutes, cover lightly with foil if the pastry shows sign of getting too dark. Cool for a few minutes, remove the ring and place the pastry on a wire rack. Meanwhile, wipe the mushrooms with a damp cloth and trim the stems. Melt 4oz of butter in a wide-based pan over low heat, add the lemon juice and mushrooms, salt lightly, cover and leave to render their juice. In another pan melt remaining butter, whisk in the flour, take the pan from the heat and add the stock, whisk together. Drain the mushrooms when tender, add the juice to the stock mixture, whisk until incorporated and return the pan to the heat. Simmer for @ 10 minutes, stirring frequently, season with salt and pepper. Beat the egg yolks into the cream in a small bowl. Remove the pan from the heat, ad a tablespoon of the sauce to the cream, stir well and then return the whole thing into the pan. Heat gently without boiling until very thick. Mix in the mushrooms and allow to cool a little, poor into the pastry shell and serve warm with a salad on the side.
Combine meatloaf ingredients. In ungreased 13x9 pan, form mixture into 9x4 loaf. Bake at 350° for 45 minutes. Combine all sauce ingredients in saucepan. Cook over medium heat until boils and thickens,stirring frequently. Spread on top of loaf; bake 15-20 minutes more. Let stand 5 minutes before slicing.
The day before combine the following marinade ingredients in a medium bowl and blend together-- the buttermilk, lemon juice, Worcestershire sauce, garlic powder, paprika, seasoned salt, and black pepper. Place chicken breasts in large zip lock bag; pour marinade over all. Marinate, refrigerate overnight. Preheat oven to 350 degrees. Drain chicken thoroughly, then roll chicken in breadcrumbs. Place chicken on rack in baking pan; pour butter over chicken. Bake at 350 degrees for 1 1/2 hours, uncovered for a crispy chicken. Or if boneless, about 50 minutes. When juices run clear.
Preheat your oven to 180 degrees C. Grease a loaf or square cake tin well with some butter and line the base with baking paper. Cream the butter, sugar and grated rinds until light and fluffy. Add the eggs, one at a time, and beat in well. Fold through the sifted flour. Stir in the walnuts, followed by the orange juice and then the milk. Pour into the prepared tin and sprinkle with the 2 teaspoons sugar. Bake for about 50 minutes. Stand for a few minutes then cool on a wire rack. To make the frosting, cream the butter in a small mixing bowl until light. Beat in the icing sugar. Add the rind and juice then beat at high speed with electric mixer for a few minutes until frosting is stiff enough to shape easily but not too stiff to spread. If it's too thin add more sifted icing sugar. If too thick add some more juice or water. When the cake has cooled frost with the prepared frosting.
Tear cake into small pieces and cover bottoms of 5 dessert dishes. Mix pudding according to directions on box; pour over cake. Spread fresh strawberries over pudding mixture. Top with Cool Whip. Refrigerate if not served immediately.
Whip the egg whites to stiff peaks. Add the sugar, salt and vanilla with beater/mixer running at medium speed. Stop mixer and fold coconut into whites by hand. Drop by the teaspoon-full onto a parchment-lined baking sheet. Bake at 325 F for 12-15 minutes.
Mix all ingredients together and marinate meat for at least 2 hours or overnight. You may not need to use all of the marinade at one time. Store unused marinade in a covered container in the refrigerator. I use half for one whole cut-up chicken and the rest for pork steaks or beef steaks.
Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done. Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously. Add stock and bring to boil. Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion. Remove bay leaf and puree soup. Add butter and lemon juice. Simmer until heated through. Serve hot.
Blend onion, celery leaves, parsley, flour, butter, salt, pepper and milk in a blender, mixing thouroughly. Arrange potato slices in a buttered, 2 quart baking dish. Pour blended mixture over potatoes. Cover loosely with tinfoil and bake at 350 degrees for 25 minutes. Remove tinfoil half way through. Sprinkle with grated cheese, paprika and cayenne and bake for an additional 25 minutes. Broil until chesse is bubbly and golden.
Heat your oven grill to high. Put the cleaned mushrooms cap side down on an oven tin. Sprinkle seasoning salt and garlic into each mushroom hollow, and add 1/2 - 1 teaspoon virgin olive oil to each cap. Grill about 5 minutes, or until mushrooms just start shrinking. They should only be parcooked, not cooked through and shrunk. Remove from oven, carefully, to save the juices which have formed in the hollows of the caps. While mushrooms grill, cut the zucchini into thin strips with a potato peeler or mandolin. Make a bed of arugula or other lettuce in the bottom of a salad bowl. Slice the mushrooms and put in another bowl WITH the juices which have formed. This is important! Add the zucchini slices, spring onions, walnuts and blue cheese. Season with black pepper, add the lime juice, and toss. Taste the "dressing" -- you might want more lime or lemon juice for a tang. Add to the bed of arugula or lettuce. More salt might be needed: that depends on taste. * You might want to add more blue cheese: I did not measure and merely crumbled in a large chunk. You could use more zucchini too, if you like.
Spread the breadcrumbs on a piece of wax paper. Press both sides of the cutlets into the breadcrumbs, until coated. Heat a large skillet over medium-high heat. Add a little oil and cook the cutlets on each side until lightly browned and cooked. You may need to add a little oil to brown the other side. Stir the butter, garlic, and sage into the skillet. Cook for a minute. Add the chicken broth and sugar. Let it simmer down to about 1/3 cup. Add the vinegar and simmer a minute more. Pour the sauce over the cutlets and serve. If desired, use a potato peeler to make Parmesan shavings and garnish cutlets.
Heat the oil in a medium size skillet over medium high heat. Add the rice and onion and saute until both are translucent, about 5 minutes. Stir in the water with 1 heaping tablespoon of tomato paste, bring to a boil, then reduce the heat to low and cover the pan. Simmer until the rice is just done, 20 minutes. Add salt and pepper to taste, and the nutmeg, if using. Sprinkle with the parsley, if desired. Fluff with a fork and serve. NOTES: Not caring much for the flavor of plain water, a Greek cook who does not have stock on hand will usually flavor the water with tomato paste: about 1 tablespoon tomato paste to 1 cup water. This can be used for bulgur pilaf as well. As with bulgur pilaf, the quantity can easily be doubled, tripled, or more: Use 1 1/4 times as much liquid as rice. Be sure to increase the amount of olive oil and onion as you increase the rice and liquid. Adventures In Greek Cooking.