HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt chocolate and butter in a small pan over low heat. Beat eggs with a whisk until light and foamy. Gradually beat in sugar, flour, and vanilla to eggs. Add butter/chocolate mixture. Pour into a well buttered 9 inch pie pan. Bake at 325-350 oven for 25-30 minutes. Serve warm or cold. Top with whipped cream; run the chocolate chips over a grater, sprinkle over pie.
FOR THE PIE: Preheat oven to 450 degrees F. Roll out pastry to fit a 9-inch pie plate, then line the pie plate with the pastry, trimming it, but leaving a 1/2-inch overhang. Do not prick the pastry, but line it with a double layer of heavy-duty foil & bake 8 minutes. Remove foil & bake another 5 to 7 minutes or until lightly browned. Cool on a wire rack. Reduce oven heat to 350 degrees F. Meantime, in a large saucepan, combine sugar, cornstarch & salt, then gradually stir in the water & ORANGE juice until smooth. Cook & stir over medium-high heat until thickened & bubbly, then reduce heat & cook, stirring, for another 2 minutes. Remove from heat. Stir a small amount of this hot mixture into the egg yolks, then return it all to the pan, stirring constantly. Bring to a gentle boil, cooking & stirring another 2 minutes. Remove from heat. Gently stir in the LEMON juice, butter & both zests, then pour into the prepared pie shell. FOR THE MERINGUE: In a large bowl, beat egg whites & vanilla on medium speed until soft peaks form, then gradually beat in sugar, one tablespoon at a time, on high speed, until stiff peaks form. Spread this mixture over the hot filling, sealing edges to the crust. Bake for 12 to 15 minutes or until meringue is golden brown. Cool on wire rack for at least 1 hour, then refrigerate for another couple of hours before serving.
Adjust oven rack to middle position and heat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Bring 4 quarts of water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, 5 to 7 minutes. Drain pasta and leave in colander (do not wash Dutch oven). Meanwhile, brown ground hamburger with diced onion, set aside. Heat oil and garlic in 12-inch skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano; and browned hamburger, simmer until thickened, about 10 minutes. Off heat, stir in 1/2 cup basil and sugar, then season with salt and pepper. Stir cornstarch into heavy cream in small bowl; transfer mixture to now-empty Dutch oven set over medium heat. Bring to simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup of your tomato sauce mixture, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce. Transfer pasta mixture to a prepared 13- by 9-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup Parmesan over top. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. NOTE: If you don't have heavy cream, whole milk can be substituted by increasing the amount of cornstarch to 2 teaspoons and increasing the cooking time in step 3 by 1 to 2 minutes. Avoid preshredded mozzarella cheese, as it does not melt well.
Place all ingredients in blender container; cover. Blend on medium speed 15 seconds or until smooth. Cover; chill and let flavors meld several hours. Makes about 1 1/4 cups. NOTE: Vidalia seems to make a thicker dressing. Please do not use a hot onion.
Preheat oven to 375 degrees. Season chicken breasts with salt and pepper. Grill chicken until cooked through and then slice into small pieces. Heat a pan with the olive oil and sautee onions, garlic, and zucchini until the zucchini becomes tender. This takes about 8-10 minutes. On a pizza pan, lay one tortilla down and top with chicken, veggies, and half the cheese. Put the other tortilla on top and bake for about 10 minutes or until the tortilla is browned and crispy. Slice with a pizza cutter and serve with fresh pico de gallo and sour cream.
Preheat the oven to 190*C/375*F/Gas mark5. Place the eggs into a shallow bowl. Place the crackercrumbs into another shallow bowl and mix together with the garlic powder and the pepper. Dip the chicken breasts, first into the egg and then roll them in the cracker crumb mixture, coating them well. Place them in a 9 by 13 inch baking dish. Drop the pieces of butter all around the pieces of the chicken. Bake for 30 to 35 minutes in the preheated oven until the chicken is no longer pink inside, the juices run clear and the crumbs are nicely browned.
1. Brown ground beef. Drain. 2. Saute onion & pepper and add to beef. 3. Unroll cresecent rolls. Place beef inside cresecent rolls. You can be creative in how you roll them. You can place beef inside a cresecent roll and roll it up how you would normally roll a cresecent roll or you may choose to shape them in a rectangle, or shape like a real Runza. I shape them into a rectangle using about four of the triangles. Two on the top, two on the bottom. 4. The cheese can be added on the inside or the outside. I prefer to put it on top on the beef before rolling. If you want to put it on the outside, just add cheese on top with five minutes left in baking time. 5. Bake according to your crescent roll directions. 6. Serve with Ketchup & Mustard!
Cut wings in half. Dip in slightly in beaten egg. Dip in flour. Fry in butter until golden crispy. Brown on all sides, use butter as needed. Put in roasting pan or casserole dish and pour sauce over top. Bake uncovered 350°F for 1 hour, basting frequently with sauce.
Mix ground turkey and green chilies together. Add salt and pepper. Heat skillet with 2 or 3 spritzes canola oil. Make 4 patties so they fit in a bun. Fry on low heat covered. Flip burgers; add cheese. Cover again until cheese melts. On kaiser roll, start with sliced avocado; add sliced red onion, lettuce leaf, and sliced tomato. Make sandwiches; cut in half.
Preheat the oven to 350 degrees and butter a 10-inch loaf pan or an 8-inch round cake pan. Sift the flour, baking powder, baking soda and salt together. Using a mixer, whip the eggs and sugar together until thick and pale. Fold one-third of the flour mixture into the egg mixture. Add the orange juice, and then fold in half of the remaining dry mixture. Add the milk, and then fold in all of the remaining dry mixture. Fold in the olive oil, rosemary and orange zest. Pour the batter into the prepared pan and bake until firm to the touch and nicely browned, about 40 minutes. Serve warm or room temperature.
Use indirect heat. Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion. Place bouillon cube in hole and add some butter. Replace top of onion and wrap in heavy foil. With a closed grill cook for 1 hour or until tender. Cut into bite size chunks and pour juices over top.
Cook shells according to package directions with oil and salt; drain. Rinse with cold water to cool quickly. I rinsed twice and returned to cooled pasta pot. In a large bowl combine mayo/miracle whip, cheese, milk, garlic powder and pepper. Stir mixture into pot. I transfered some of the pasta back to the bowl to mix, makinh sure I had soaked up all of the mixture. Add crumbled bacon and drained peas. Refrigerate.
Heat the oil in a large skillet over medium high heat. Add onion and cook until softened and translucent, about 5 minute. Add the ham and garlic and cook for an additional 3 minute. Stir in the beans, crushed tomatoes, water, molasses, mustard, vinegar, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook until about half of the liquid is absorbed, 15 minute.
Dissolve yeast in 1/4 cup water. In a large mixing bowl or KitchenAid, combine 1/2 cup water, starter, honey, butter, dissolved yeast and salt. Blend well. Gently stir in flour. Knead dough for about 5 minutes, adding more flour (if necessary) to prevent dough from being sticky. Place dough in a lightly greased bowl, turning dough to coat the top. cover with a towel and let rise until doubled (about 1 1/2 hours). Punch down and divide in half. Shape into 2 round loaves and place on a parchment lined baking sheet about 4" apart. Cover and let double in size (about 1 hour). Preheat oven to 400°F Bake 15 minutes; reduce heat to 375F and bake an additional 20-25 minutes longer or until bread sounds hollow when tapped. Remove from pan and cool on wire racks.
Spread the bacon strips across a large rimmed baking sheet pan and place on the middle rack of a cold oven. Set the temperature to 400 degrees. Set a timer for 16 minutes and check the bacon. Remove it from the oven when it is as crisp or crunchy as you like. While the bacon is cooking, peel and chop the potatoes. Transfer the bacon to a paper towel lined plate to drain. There should be 2 to 3 tablespoons of bacon grease left on the tray. If there is more than that, drain off a bit. Put the potatoes on the tray and toss with tongs to thoroughly coat them in the bacon grease. (I cooked mine in butter--personal preference). Sprinkle with salt and pepper. Spread the potatoes out in a single layer and bake for 20 minutes. Stir well and bake another 20 minutes. Stir again, making sure that none of the potatoes are sticking to the tray. Bake another 15 minutes. Chop the bacon into small pieces. Remove the potatoes from the oven, stir again, and sprinkle generously with shredded cheese and chopped bacon. Return the tray to the oven and bake an additional 2 to 3 minutes or until the cheese is melted. Top with sliced green onions just before serving.
Cream together butter and sugar. Add eggs one at a time and then vanilla. Mix until incorporated. Sift flour, salt and baking soda together, add to wet ingredients and stir together. Add chocolate chips, Hershey pieces and marshmallows to cookie mix. Drop by tablespoon onto graham wafers. Bake at 350 degrees for approx 11 minutes. Watch carefully as they burn quickly. Transfer to wire rack -- best eaten while still gooey and warm!
Dissolve yeast and sugar in 1/2 cup warm water. Let stand until foamy, about five minutes. Combine yeast mixture with oil, salt, vital wheat gluten, and one cup of flour in a mixer equipped with dough hooks. Gradually stir in the rest of the flour and remaining water. Scrape remaining flour from the edge of the mixing bowl to make sure it combines fully. The dough should be soft and slightly sticky when blended. Remove dough from mixing bowl, spray bowl with cooking spray, and return to bowl. Cover bowl with plastic wrap and place in a warm place until it doubles in size, about one hour. Divide dough into four pieces, and shape them into an oblong (submarine sandwich-shape). Spray two large baking sheets with cooking spray, and arrange dough so there's plenty of room between them. Reshape the dough to retain shape, since the softness will cause it to flatten out somewhat. Cover the loaves and allow to rise for about an hour. Preheat oven to 350 degrees F. Reshape dough again in the pan as needed to retain desired shape. Cook for 16 minutes, or until the top of the loaves are golden brown. Remove bread from the baking sheets and place on cooling racks.
Into a cocktail glass,pour Paradise Mango Rum and soft drink, then stir. Garnish and enjoy! *Note - If you can't find Paradise Mango Rum liqueur, Cruzan will work great here and is inexpensive to boot. To make it a bit more like the liqueur, you might want to add a splash of mango nectar! Delicious either way!
In a small bowl, mix together all the marinade ingredients. Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot. While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!). Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking. Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken. About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.
WITH ICE CREAM MAKER: Heat milk (stove or microwave) until it just begins to bubble. Meanwhile, process chocolate in a food processor or blender until the chocolate is finely chopped. Mix chocolate and sugar. Combine hot milk and chocolate mixture and blend until chocolate is melted and the mixture is smooth. Cool. Once cool, stir in heavy cream and vanilla. Chill for at least 50 minutes. Pour mixture into your ice cream maker. Mix in ice cream machine for 25-30 minutes or according to manufacturer's instructions. WITHOUT ICE CREAM MAKER (general instructions for all recipes): Mix up the ice cream recipe as directed. Pour the ice cream mixture into a wide, airtight container, metal bowls work best. Make sure the bowl you choose is wide rather than tall. A wide bowl aids freezing and allows you to mix your ice cream easily. Place ice cream in refrigerator for at least 1 hour. Ice cream will need to be in fridge longer if the mixture has been heated and cooked. Ice cream must be well chilled before proceeding. Place the chilled ice cream mixture in the freezer for 30 minutes. Beat ice cream mixture with an electric mixer until smooth. The edges of your ice cream should have started to thicken. Scrape the edges with a fork or spatula and beat with an electric mixer to add air to the mixture and break up ice crystals. You can use a fork instead of an electric mixer, but the ice cream will be less smooth and creamy. Place ice cream in the freezer for 40 minutes - then beat with an electric mixer. Repeat "40 minute freeze-then-beat cycle" 3 times. This should total 2 1/2 hours of freezing. You can choose to either beat your ice cream mixture every 40 minutes until frozen or let your ice cream mixture freeze on its own. Either method works fine. The more you beat it, the softer it will be. Total freezing time can take anywhere between 3-5 hours. If you want to add mix-ins to your homemade ice cream, wait until the ice cream is thick enough to "hold" the mix-ins so they don't fall to the bottom of the container. Generally, add mix-ins after 2-3 hours of freezing.
Cook pasta according to package directions, drain. Cover and keep warm. Meanwhile, cook onion and garlic in hot olive oil in a large frypan over medium heat till onion is tender. Add tomato, salt, black pepper and if desired crushed red pepper. Cook and stir over medium high heat about 2 minutes or till the tomatoes are warm and release some of their juices. Stir arugula, watercress, or spinach, and heat just till greens are wilted. To serve, divide pasta among individual serving bowls. Top with tomato mixture. Sprinkle with toasted pine nuts or almonds and the cheese.
Brown rice in olive oil. Put V-8 juice in crockpot. Add onion, pepper, and garlic. Carefully add browned rice to crockpot. Brown sausage and add to crockpot; add salt. Cook on HIGH for 2 hours, then cook on LOW for 5 hours.
In a large saucepan, melt butter and add flour and salt. Stir until well blended. Slowly add milk, stirring until thickened. Stir in Wocestershire sauce, potatoes, ham and corn. Pour mixture into a 1 1/2 quart baking dish and sprinkle top with Cheddar. Bake at 350 for 40 minutes.
Boil water, soy sauce and mirin. Allow to cool and place in the refrigerator. Cook soba according to package instruction. Wash soba in cool running water. Place soba in bowl and garnish with ginger, leeks and nori. Pour cold broth over the noodles. Add wasabi according to taste.
Preheat the oven to 350 degrees. Line a standard-size loaf pan with aluminum foil. Spray the foil-lined pan with non-stick cooking spray and set it aside. Cook the macaroni in a large pot of boiling water according to package directions. Drain it thoroughly and add the butter, stirring until it melts, set aside. Combine the eggs and egg whites in a large bowl and beat them lightly. Add the onion, tuna, olives and bread crumbs and mix well. In a large saucepan combine the milk, salt, dry mustard and horseradish. Mix well and bring to a boil over medium heat. Reduce the heat to low and simmer for 2 minutes. Add the cheese and stir just until it starts to melt, then pour it into the tuna mixture in the bowl. Add the macaroni and mix well. Carefully spoon the mixture into the prepared pan and, using your hands, press it down firmly. Bake in the preheated oven until golden brown, about 1 hour. Allow to cool for 10 minutes before turning it over onto a serving dish or cutting board. Using a serrated knife, cut the loaf into 8 slices.
Place the pork fillet into a shallow dish. Brush with melted butter and sprinkle with dried sage and chopped garlic. Pour the roasted garlic alfredo sauce over the meat, cover and refrigerate for four hours or preferably over night. Cut each of the slices of bacon into halves lengthwise. Plait these strips around the pork in a criss-cross pattern. Reserve the marinade for heating and serving with the pork. Cook the bacon wrapped pork fillet on a heated barbecue on a medium heat for approximately 30 minutes or until the pork is cooked through, turning halfway through cooking. Place the remaining marinade into a small saucepan and bring to the boil. Lower the heat, add 1/4 cup of wine and simmer for an extra minute and serve with the sliced pork as a sauce. Notes: The original recipe specified Leggo's Stir Through Sauce - Roasted Tomato & Bacon, but Zaar was unable to recognise this as an ingredient. The closest acceptable ingredient I could find was roasted garlic alfredo sauce. Use whatever equivalent to one of these is available in your region. The pork can be cooked in a conventional oven at 180°C for 40 minutes or in an outdoor kettle oven following manufacturer's weight for cooking time.
Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them. Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer. Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out. Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold. Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.
Spray a deep skillet or wok with cooking spray (I used some garlic oil) and heat on medium. Beat eggs lightly, pour into pan, and cook without stirring until they are almost dry. Remove to a plate and set aside. Heat oil in same pan over medium high heat and add the onions and carrots and cook, stirring from time to time, for about 2 minutes. Ad mushrooms and garlic and cook and stir for 2 more minutes. Add the sherry, soy sauce, and cooked rice. Continue to cook, stirring from time to time, for about 3 minutes. Add green onions, peas and sesame oil. Cut the eggs into thin ribbon strips, add to pan, and toss well to mix all ingredients. Serve at once with extra soy sauce if desired.
Rip the tender little leaves off the oregano sprigs and place into a bowl with the olive oil. Crumble in the feta cheese. Season, to taste, with freshly ground black pepper, then add the chopped spring onions and lemon juice and mix everything together gently, mashing some of the cheese. Heat a griddle pan until hot, season the lamb steaks with salt and freshly ground black pepper, and brush each steak with a little olive oil before placing on the hot griddle. Cook for a few minutes one each side, or until lightly crisp - I like mine still pink in the middle. Pop the pitta breads into a toaster or under the grill for a minute or two, until they are puffy and hot; carefully cut them into three pieces and place on the serving plate. Place the lamb steaks on top of the hot, cut pitta bread and while they are still sizzling, gently spoon over the feta and herb mash. Eat immediately, while all is hot, herbal and piquant! Serve with jacket potatos, fresh mixed salad leaves and a good glass of wine.
Foil line a lipped baking sheet. Place the ham with the large side down on the foil. Mix the applesauce, brown sugar and mustard in a bowl and then use your hands to cover the ham all the way around. Cover ham with foil. Put it into a 350 degree oven at 350 degrees for 14 minutes per pound. After it's done cooking (about an hour for a 4 lb ham), take off the foil and use your hands to cover the ham again in the sauce. Lather it on their well to create a crust. Bake some more until the crust is crispy. When done, let the ham rest for about 1/2 an hour. Then spoon the pan drippings in between the slices for more goodly sweetness. Serve while warm --I served it with cheesy mashed potatoes with sour cream and chives and cheese and brocolli. (My family are cheese-aholics). Served with some warned up buns from the baker and sweet cream salted butter. Enjoy! Save the leftovers for ham sandwiches (I just left it in the fridge and people made what they wanted with leftover ham and rolls.). Take the end part of the ham and put it in a big (like a tamale pan) pot, add carrotts, onions, peas and chicken stock to cover. Add some spices that you like (I put in some ginger and salsa--Mrs. Dash and salt and pepper). We ate that with rolls for Christmas dinner after going to the movies all day. So, three meals in one ham! Total cost for all three meals for 5 people was less than $10. Including purchasing all the ingredients (except spices, carrots and onions I had on hand). This'd be a great Easter recipe too!
In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 1/4 cup of olive oil. Stir the ingredients together until well incorporated. Place a large skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
Combine fruit and nuts in a bowl. Sprinkle 2 or 3 teaspoons of flour over the fruit mixture and stir to lightly coat the fruit. Cream butter and sugar together. Add egg, vanilla, and almond extract and mix until light and creamy. Combine flour, baking soda and salt. Add to the creamed mixture and blend well. Stir in fruit mix. The dough will be very stiff - I found mixing with my handmixer dough hooks easier! Drop dough by heaping spoonfuls onto parchment covered baking sheets, flattening very slightly with the spoon. Bake at 350 degrees for 10 to 12 minutes, or until golden.