HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prep Time: 1 hour 25 minutes (Ready in 2 hours 25 minutes). To prepare the crust: Preheat your oven to 325 degrees. In a medium bowl combine the graham cracker crumbs and the brown sugar. Gradually add the melted butter, stirring until well mixed. Press onto the bottom and sides of an ungreased 9-inch pie plate. Bake 5 minutes; remove from oven, leaving oven on. To prepare the filling: In a large bowl beat the cream cheese until smooth. Beat in the sour cream, sugar, eggs, and lemon juice. Pour the mixture into your crust. Bake for 25 to 30 minutes. Allow to cool completely, then store tightly covered in your refrigerator until ready to serve. Top with fruit, serve, and enjoy. Refrigerate leftovers (if you have any).
Pre-heat the oven to 200 degrees. Beat sugar and butter until smooth in a food processor. Add yolks and milk to cake mixture. Add flour and vanilla extract and processuntil it's a smooth batter. Pour into a 28 cm round container for oven use. Bake for 35 to 40 minutes. For the topping, whip egg whites and sugar until stiff. Remove from oven, add topping and reinsert into oven. Bake an additional 10 minutes. Serve with vanilla custard.
Place a large baking sheet in the oven, and preheat oven to 450 degrees. Place shredded squash and onion on a layer of paper towels. Cover with another layer of paper towels, and press down firmly to remove all excess moisture. Repeat until squash and onion shreds are as dry as possible. In a large mixing bowl, combine squash, onion, egg substitute, flour, and salt. Mix well. Using oven mitts or kitchen towels, carefully remove the hot baking sheet from the oven. Cover sheet evenly with a 3-second spray of olive oil spray. Spoon squash mixture onto the sheet in 12 evenly spaced mounds. Using the back of a spoon, flatten and spread each mound into a circle about 3 inches wide. Carefully (remember, it's hot!) return pan to the oven and bake for 8 minutes. Using oven mitts or kitchen towels, carefully remove sheet. Coat the top of the latkes with another 3-second spray of olive oil spray. Gently flip with a spatula. Return to the oven and bake for approximately 10 minutes, until both sides of latkes are crispy. Serve with sour cream topped with scallions and/or applesauce topped with cinnamon!
Combine the water vinegar, sugar, pepper and onions, in a 6 qt crock pot and mix well. Place corned beef and contents of spice packet in the mixture. Scatter the potatoes and carrots over the top and along the sides. Cover and cook on high heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on low 3-4 hours longer, or until beef is tender. To serve, carve the beef into slices against the grain and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist.
Spread cereal mixture in a large shallow pan (cookie sheet). Set aside. In a saucepan, melt butter and add Worcestershire sauce and blend well. Drizzle butter mixture over cereal, stir to coat. Sprinkle with seasoned salt. Stir in pretzels and peanuts. Bake at 350°F for 18-20 minutes or until lightly browned and crisp. Stir often to prevent scorching. Raisins may be added after baking, if desired. Allow to cool completely, then store in air-tight container.
Combine all ingredients in a blender. Blend until pudding consistency. You can add water as necessary to achieve desired consistency.
Combine everything in a blender or mixer. Process until smooth. Store refrigerated for upto 1 week or frozen for upto 2 months. Serve on warm bread toast slices for a quick snack or brunch.
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, bread flour, and all-purpose flour. Mix well and add salt. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). You can add more water or flour to adjust the texture. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled. On a floured counter, punch dough down and roll into a cylinder shape. Cut cylinder into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into a circle about 3 to 4 inches in diameter. Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy. Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of onion (or topping of your choice) in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes. Preheat oven to 425°F Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes). Bialys should be golden brown, but still soft. Cool on wire racks. Bialys are best eaten fresh (with cream cheese if you like) but will keep a day or two at room temperature, or much longer frozen.
Boil potatoes whole in salted water until done. Put poblanos on a cookie sheet and broil until black. Turn and blacken on all sides. Remove poblanos and put right into a plastic bag and seal so no steam escapes. Set aside. Meanwhile, heat oil in large skillet on medium high heat. Add onions and cook until wilted and slightly browned. Peel and cube cooked potatoes (about 1/2-inch cubes). Turn skillet temp up to high and add potaotes. You may need to add more oil. Potatoes tend to suck it all up and you want the potatoes to kind of "fry". You want to get some color on the potatoes, so stir and then let them cook and brown before stirring again. The potatoes will fall apart and kind of mash, but that's OK. Add lots of salt and some pepper to taste--do taste to make sure it is salty enough. Under running water, peel skins off of poblanos and remove stems and seeds. Coarsely chop poblanos. When potatoes have some nice color on them, add poblanos, garlic and queso fresco. Cook for another 5 minutes. Note: I use this as a filling for vegetarian tacos or for quesadillas, but they would be good as even a side dish or for breakfast instead of hashbrowns.
Put first four ingredients into a saucepan, cover with water. Heat to a simmer for 20 minutes, then boil to reduce liquid to about half to three quarters of a cup. Strain and cool. Mix pork with spices and herbs, salt and pepper. Bring milk,water and lard to a boil, gradually beat it into the flour and salt in a bowl. Knead 3-4 minutes. Roll out two thirds of the pastry, line an 8" spring form pan. Add the meat mixture and 4 Tbsp. of the meat stock to the pie case. Roll out remaining dough to form lid, seal edges well with water. Make a hole in center of pie. Glaze with beaten egg. Bake at 425 degrees for 30 minutes. Cover loosely with foil, reduce heat to 350 degrees, and bake a further two and a half hours. Cool pie. Warm the remaining jellied stock, then pour into the center hole in the pie. Chill. Note: If you don't have bones for the stock, use 2 tsp. of Gelatine to 1/2 pint stock.
In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed. Gently stir in whipped topping. Spread onto bottom of crust. Pour 2 cup milk into clean large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Pour over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, top with chocolate curls. Store any leftover pie in refrigerator.
Place ham in an 8 quart stock pot and add water to 1-inch below the top. Add onions, beans (if using dry beans), pepper, and parsley. Let simmer 5-6 hours. To prepare steranka: mix together egg, flour, and water and knead until smooth (dough should be very stiff). Pinch off bits of dough (about the size of a pea) onto a lightly floured board. When all of the pieces have been pinched off, drop into boiling water slowly so that the water doesn't stop boiling. Boil until all of the pieces come to the surface (3-5 minutes). Rinse with cold water and drain. Remove ham from the soup, and chip into bite sized pieces. Discard fat and bones, and return meat to soup. Add steranka and barley, and cook for 15 minutes. Add all vegetables (if using canned beans add with the vegetables instead of with the onions and seasonings), and simmer for 45 minutes. Add tomato soup, and simmer 15-20 minutes longer.
Simmer all ingredients except the cool whip. Cool if you wish to serve that way or serve warm. Top with a dollop of "wool" (cool whip) whether hot or cold. Enjoy!
Whisk all ingredients together; chill in a cruet at least 2 hours. Shake well before serving over salad greens.
Preheat oven to 350. Put the banana chunks in the bowl of a stand mixer, add oil, vanilla, cinnamon and brown sugar. Mix them on medium, medium high until they are well creamed. Prepare egg replacer, according to package direction, add it with the salt to the banana mix and mix it well. Add baking powder and baking soda and mix. Add flour and mix in 2 batches. Line a muffin pan with baking cups or spray a 9 inch round cake pan with non-stick pray. Pour the batter and bake: 40-45 min for the cake and 18-20 min for the cupcakes (test with a toothpick). Allow to cool and frost if desired.
In a large pot of boiling water cook pasta 2 minutes less than package directions, pasta should be firm. In a large skillet over medium-high heat cook beef and onion until no longer pink. Remove from pan and drain on a papertowel lined plate. In the same skillet, reduce heat to medium and whisk together milk, pumpkin, tomato sauce, sugar, and all of the spices. Cook, until it comes to a simmer, then add beef, onion, pasta, and peas. Stir until heated through.
Warm stock in a heavy-based saucepan over medium heat. Melt butter in another pan. Stir in flour and cook about 3 minutes or so until bubbly. Gradually ass warmed stock, whisking constantly. Cook, uncovered, at a slow simmer for about 50 minutes to one hour, stirring occasionally, until reduced by one-third. Skim any foam that may have arisen to the top during cooking. Strain through cheesecloth or a fine sieve. Keep hot in a top double boiler until ready to use. Adjust seasoning to taste. Serve over broiled chicken or lightly cooked vegetables.
1.Heat oven to 350°F Line cookie sheets with parchment paper or lightly spray with cooking spray. 2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets. 3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. 4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.
Heat oil in skillet; add onions,garlic, celery peppers and carrots. Saute on high until transparent. Transfer to slow cooker. Add remaining ingredients. Stir to blend together. Cook on low for 9 hours or on high for 6 hours. About an hour before serving time, check and thin with water if necessary. I love a thick sauce. Set the Slow cooker on Low and let is cook overnight. Tip: Use your processor on the pulse mode to chop your vegetables. I always try to make it in the summer and add my fresh herbs by the handfull.
Boil Zucchini for 10 minutes. Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside. Saute garlic, tomato, and onion in oil until onion is soft. Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes. Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes. Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
In a sauce pan, add water first then the rest of the ingredients except for the flavoring. Simmer gently for 30 minutes. Add flavoring. Serve with whipped cream or over cake. I like it plain for breakfast!
In a large frying pan on medium-high heat, add olive oil, sliced leeks and mushrooms and saute' until the leeks are tender, about 3 minutes. Stir in thyme, salt and pepper and cook for 1 - 2 minutes. Let cool slightly, then transfer to a food processor and process until the leeks and mushrooms are finely chopped. Add bread crumbs, parmesan cheese and parsley and process just to blend. Preheat oven to 350°F. Cut each tenderloin lengthwise about 3/4 of the way through the thickness of the meat. Open meat like a book and using a food mallet, flatten each tenderloin to about 1/2 inch thickness. Divide the stuffing mixture in half and cover each tenderloin with the stuffing mixture, pressing it firmly into an even layer over the entire surface of the meat. Beginning at one of the shorter ends, roll the tenderloin up to enclose the stuffing. Tie each rolled tenderloin with kitchen string in at least 3 places to secure the roll. Brush each tenderloin with mustard and sprinkle with salt and pepper. Place tenderloins side by side in a small roasting pan. Roast in preheated 350 F oven for 35 to 45 minutes or until a meat thermometer inserted into the center reads 155°F. Remove from oven and let stand for 10 minutes before slicing into spirals about 3/4 inch thick. Serve warm or at room temperature with Roasted Garlic Mayonnaise.
Preheat oven to 450°F. Warm the stock in a saucepan along with saffron. In a large ovenproof skillet, add olive oil over medium heat. A minute later add the onion and cook, stirring occasionally, until the mixture is translucent and soft, about 5 minutes. Add paprika and cumin and cook 1 minute more. Add rice and cook, stirring occasionally, until glossy, 1-2 minutes. Stir in the shrimp and season with salt. Add the warm stock and transfer skillet to oven, baking 15 minutes or until liquid is absorbed and rice is dry on top. Garnish with parsley, serve immediately. *For shrimp stock, boil the shells from the shrimp in 4 cups water, then remove and steep until ready to use, or until water cools. Strain and use.
Puree bananas. Mix well with pumpkin, eggs, sugar and vanilla. Add oil. Add remaining dry ingredients, mixing until evenly blended. Grease 5 small, or three standard size loaf pans and fill 1/2 full with mix Bake at 350- small loaves need 35-45 minutes, standard loaves need 50-60 minutes Bread keeps beautifully in the freezer for long periods if double bagged in a zip lock bag with the air squeezed out.
Preheat oven to 500 deg. F. In a food processor, combine 1 cup flour, yeast and sugar. With motor running, pour in the hot water. Turn motor off and add remaining ingredients. Process mixture until it forms a ball, and then process 15 seconds longer to knead. Turn out onto a lightly floured board and knead 10 times. To make two pizzas, cut into half; wrap one half well and freeze for up to one month. Divide remaining piece in half. Roll or press out each half into an 8" circle. Transfer to a baking sheet and lightly brush or spray with additional olive oil. Top with favorite toppings, season with salt and pepper. Bake for 10 to 12 minutes, or until crust is golden and cheese is melted. Note1: white cornmeal works just as well. While the recipe calls for hot water, I usually use room temperature or even cool water - the action of the FP can heat up the dough quite a bit, so I would rather allow a little more time. Note2: toppings must be thinly sliced; meats and some veggies should be cooked - this pizza is in the oven only a short time. I've never used a pizza sauce with this - if you do and it works, let us know!
Preheat the grill to hot. Line the grill pan with aluminium foil if desired. Place the cumin, coriander, cayenne, oil, lime, ginger and salt in a shallow dish and mix well. Add the fish and turn to coat on all sides. Grill for 3-5 minutes on each side or to your liking. Serve immediately.
Make the pancakes: In a medium bowl, combine the flour, cornstarch, baking powder, sugar, salt, and pepper; stir to blend. In a separate small bowl, add the soy sauce, garlic, doenjang, and egg yolks; whisk to combine. Add this mixture and the club soda into the dry ingredients. Whisk about 10 times, then transfer to the freezer and let rest 10 minutes (this will help any remaining clumps incorporate). Meanwhile, make the dipping sauce: In a medium bowl, whisk the soy sauce, mirin, rice vinegar, and sesame oil. Set aside. Retrieve the batter and fold in the scallion pieces. If the batter is too thick, add more club soda, 1/4 cup at a time, and mix well. Line a baking sheet with paper towels, and set it next to the stove. In a 10-inch nonstick skillet, heat 1/2 cup of the oil over high heat. Once shimmering, carefully add 1 cup of the batter to the center of the pan. Using a spatula, spread to form a 7-inch pancake; avoid letting the batter touch the sides if possible (to prevent the edges from burning before the center is cooked through). Lower the heat to medium and cook until the bottom of the pancake has set, 2-3 minutes. Gently slide a spatula under the edge of the pancake and lift it, tilting the pan so some of the hot oil runs underneath the pancake. Cook until the bottom is crispy and deep golden brown, 2-3 minutes more. Carefully flip the pancake, being careful not to let the oil splash, and cook on the remaining side until golden brown and cooked through, 3-4 minutes. Transfer to the prepared baking sheet, letting the paper towels absorb any excess oil. Place the pan back over high heat, and add 2-3 tablespoons more oil if needed. Repeat the process until all the batter is used. To keep the finished pancakes warm and crispy, set them in a single layer on a baking sheet and place in a low (200°) oven. Cut each pancake into pieces and serve with the dipping sauce on the side.
Remove the outside leaves of the cabbage, cut out the core and quarter the head. Slice/Shred the cabbage into thin strips. In a wide Corningware dish (or crock pot) add a layer of the shredded cabbage and sprinkle salt on top, add some dill and toss. Next add another layer and sprinkle with salt, dill and toss, etc. Add luke warm water to cover the cabbage mixture and toss. (Note: It is important to have enough liquid cover the cabbage all the time. As needed add more liquid; 2 tablespoons salt to 1 quart water-to cover.). Next put a flat plate on top to press the cabbage down and then cover with cheese cloth. Make sure the cheese cloth does not go over the lip of the dish, but tucked in around the cabbage. Next cover with plastic wrap. (You can also use a plastic zip-lock bag filled with water to act as a weight and seal the cabbage from the air. I use the glass Corningware cover upside down and on the plate, as an additional weight.). Every few days, remove any scum and poke (I use chopsticks), toss lightly to make sure there are no air pockets. Let ferment for about 3-4 weeks. Remove any remaining scum/discolored kraut, toss. Transfer to a glass container and refrigerate. NOTES: 1) It is important to completely de-solve the salt if adding more liquid at the beginning or later on. Also, to thoroughly toss the cabbage. Because if you don't the finished sauerkraut will appear "Sandy" due to the salt granules not de-solving completely. 2) Please do your homework on making a safe recipe free from bad bacteria. That is, a good sauerkraut, which is fermented and then refrigerated (which can keep up to 1-2 months). This recipe is not intended for the canning process which uses a hot water bath to seal the sauerkraut and can keep for an extended period of time. This recipe is only written as a general guide only and specific quantities of ingredients are not listed. Because it is important for you to search and follow the written/proper proportions (from a published recipe within an established website or cook book) for the cabbage, salt, vinegar, water, etc and recommended "times" for fermentation. So go to the internet and do a search for a good Sauerkraut Recipe. Furthermore, go to these URL's as well; National Center for Home Food Preservation, http://nchfp.uga.edu/how/can6a_ferment.html, http://nchfp.uga.edu/how/can_06/sauerkraut.html, And go to the Food dot com message board, Canning, Preserving and Dehydrating,. http://www.food.com/bb/viewforum.zsp?f=24. Finally, the Ball Book is a good source of how to safely make fermented products as well. 3) This recipe and all notes have now been modified from the initial post.
Cover each breast with plastic wrap and pound to approximately a 6mm (1/4") thickness, taking care not to make any holes. Lay meat out, and just inside one edge lay a piece of mozzarella, black pepper to taste, 3 or 4 of the s/d tomatoes, 2 spinach leaves and 2-3 basil leaves (depending on size). Fold breast over, and secure with toothpicks or skewers (I used 4 toothpicks per breast) Grind rice crackers using a food processor, rolling pin or mortar and pestle until they are the consistency of "normal" breadcrumbs. Mix garlic powder, parsely and freshly ground black pepper into rice cracker crumbs. Dip the stuffed breasts into beaten egg and coat well with crumbs. Bake in a 200c oven for the first 20mins, then turn down to 180c for another 10 mins or until chicken is cooked through.
Clean and cut up zucchini/squash. I like to cut them into sticks rather than slices because that shape fries more evenly in deep fat without need of turning. Pre-heat oven to 250. Prepare an oven-proof pan by lining it with several paper towels. Either heat your deep fryer to the temperature recommended for fried squash in its manual or heat 2 inches of frying grease (I prefer a 50-50 mix of oil and shortening), in your preferred, stove-top, frying utensil -- mine is a cast iron chicken fryer -- until a drop of water thrown into the grease sizzles vigorously but not violently. While the grease is heating beat the egg in a shallow bowl. Beat in the milk, seasonings, and finally the flour. The batter will be thin and may have a few lumps. Toss a skillet's worth of squash sticks in the batter and coat thoroughly. When the grease is ready carefully drop in the battered sticks, being sure not to drop them right on top of each other. If you are in doubt of your ability to do this without burning yourself use tongs. Yes, the thin batter will have drippy bits that dangle from the sticks and there will be a lot of little, batter crispies in the grease. The drippy bits are what makes this batter light and crisp where a thicker batter might be heavy. If necessary turn the pieces over partway through so as to brown them evenly. When nicely brown transfer the sticks to the prepared pan and put them into the oven while you fry the next batch. Do not try to fry too much at once or the temperature of the grease will drop and the coating will end up soggy and greasy. When the squash is done serve with grated Parmesan at the table. Some people might like ranch or blue cheese dressing instead or a simple dipping sauce made from sour cream, fresh dill, and a bit of lemon juice to thin it. This recipe doubles nicely. But if you need more than that I suggest making separate, additional batches since the rising power fades after long sitting. Leftovers can be reheated on a baking sheet in a 450 degree oven. The microwave would make them soggy and unpleasant. This batter is also good on eggplant, onion rings, and chicken tenders. Note: If you do not keep self-rising flour in the house you can use 1 cup all-purpose flour mixed with 1tsp baking powder and a pinch of salt instead.