HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using). Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack. Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won't melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water. Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended. Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife. Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).
Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar then beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape the mixture into the the pie crust. There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie. Chill in the refrigerator for 4 hours. Starting in the center, arrange the strawberries in a circular pattern. Pipe with any extra filling if you like.
In a medium saute pan melt the butter and saute the garlic until it begins to brown. Add the white wine and the Reduce the heat and add the lobster meat. Simmer for 10 minutes or until lobster meat is hot. Add the heavy cream and butter and simmer until the butter melts and the sauce begins to thicken. Add the cheese and salt and pepper to taste. Serve at once over pasta. Garnish with chopped parsley.
Heat oven to 400°F. Place pie crust in 9 1/2" deep dish pie pan; crimp edges. Line crust with foil, fill with pie weights. Bake 15 - 20 minutes or until pale brown on edges and set. Remove foil and weights. Cool on wire rack. Increase oven temperature to 425°F Mash sweet potatoes in medium bowl. Place in large bowl, along with sugar, salt, cinnamon and nutmeg; beat at medium speed until combined. Add eggs one at a time, beating just until blended. At low speed, beat in evaporated milk, butter, rum and vanilla until smooth. Pour mixture into crust. Cover edge of crust with foil and bake at 425F for 10 minutes. Reduce oven temperature to 300F and bake 50-60 minutes or until knif inserted in center comes out clean. Cool completely before cutting.
The crisp coating keeps the lamb succulent and juicy. Bake 10 minutes longer for medium-done. If you use frozen lamb, defrost in the refrigerator overnight. Combine jam, mustard, garlic, soy sauce, olive oil and rosemary. Reserve 2 tbsps. of marinade for sauce. Brush remainder all over lamb. Season well with salt and pepper. Marinate for 30 minutes. Broil lamb for 3 minutes per side. Then bake lamb at 425 degrees fat side up for 20 minutes or until just pink. Remove from oven and let rest on a serving dish for 10 minutes. Pour off any fat in pan. Add red wine to pan and reduce to 1 tbsp. Add beef broth, reserved marinade and any extra lamb juices from the serving dish. Bring to boil and hoil for 2 minutes. Slice lamb in thin slices against the grain. Serve with some sauce poured over.
Combine pork, water, onion, garlic, apple, raisins, apricots and seasonings in pan. Bring to a boil. then simmer uncovered, until liquid has evaporated (45 min) Stir often. Remove from heat, stir in bread crumbs and cool to room temperature. When filling is cooled pour into two unbaked pie shells, cover, brush top shell with milk Place pies in 400°F preheated oven for 10 minute. Reduce heat to 350°F for 25- 35 minutes. Pies freeze well.
Place all the ingredients into a food process or blender and process to form a paste (it will not be a smooth paste because it is not cooked). Store, refrigerated, for up to a week; freeze for longer storage.
Place pickle juice and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses.
Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets. Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture. Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready. Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
Preheat oven to 350*. Grease and flour 2 (8") round cake pans or a 9x13" casserole. Combine butter and brown sugar, divide and spread evenly between the 2 pans or spread it all in 9x13 pan. Sprinkle pecans evenly over brown sugar mixture. Arrange banana slices evenly over pecans. Prepare cake mix according to package instructions. Divide batter into the 2 pans (or pour evenly over pecans in 9x13). Bake 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn cake(s) upside down on a platter or plate, gently tap bottom and carefully remove pans, replacing caramel mixture that sticks to pan. A few pear slices can be added to bananas for extra flavor.
On stovetop or in microwave melt first 3 ingredients. When melted add vanilla and marsmallows, mix well and put in a buttered 9x9 (can use a 9x13 but they will not be as thick) Place in refrigerator to set& cool.
Make the cupcakes. In a large mixing bowl, blend well the sugar and softened butter. Blend in the eggs, one by one. Make the sour milk. To 1 tablespoon lemon juice, add enough milk to bring it to 1 cup. Let it sit for 5 minutes. It will curdle. In another bowl, mix together the dry ingredients (sweet rice flour, baking soda, baking powder, and salt). To the butter/sugar/egg mixture, alternately blend in the dry mixture and sour milk. Blend well. Rice flour lacks gluten, so the mixture will become fluffy as you blend. Fill cupcake holders about 3/4 of the way. Bake at 350 degrees F for 17 - 20 minutes. When cupcakes are slightly golden brown and a toothpick comes out clean, the are perfect. Make the cream cheese icing. Blend well the cream cheese and butter. Blend in the powdered sugar, a little at a time. Blend in the lemon juice, a tablespoon at a time, tasting as you go. Keep the icing chilled in the refrigerator until ready for use. Spread on top of cupcakes after they've cooled off.
In a heavy sauce pan mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and turn down the heat to simmer. In a large bowl mix together the ground beef, ground pork, bread crumbs, Parmesan cheese, garlic powder and parsley. Shape into balls the size of a golf ball. Try to make 40 meat balls. In a skillet, fry meatballs in hot olive oil until brown. Combine the sauce mixture and the meat balls and simmer over low heat for another four hours.
All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and bugs away. Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you'll need. Use them in the place of raisins in bread, soups, and puddings.
Melt butter in a saucepan. Add mushrooms, onion and garlic. Saute until golden, about 5 minutes. Stir in broth, tomato paste and black pepper. Bring to the boiling point. Reduce heat and simmer, covered, for 10 minutes. Blend cornstarch with water. Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan. Cook and stir until clear and thickened. Stir in wine and cook until hot. Serve over steak, hamburgers or other meat.
Mash the potatoes along with the bread slices. (It is better to mash potatoes while they are still hot.) Add all the seasonings. Saute the green peas, carrots, and cabbage in 1 tablespoon oil; cook until tender and dry; mix with the potato mash and make like a hard dough. Make a thin mixture of gram flour (or all-purpose flour) by adding about 1/3 cup water. Take small balls of the potato vegetable mixture on palm of your hand and make into oval or round patties. Wet the patties in the flour solution, roll in the bread crumbs, and deep fry at high heat (cutlets tend to break on low heat) until golden brown on all sides. Drain the cutlets on paper towels. Serve hot with'Mint Coriander Chutney' or ketchup. Healthy Alternative: Instead of deep frying, brown the cutlets in a wide skillet on low to medium heat, using a teaspoon of oil on both sides. Or arrange the patties on a well greased cookie sheet; bake in the pre heated oven at 375 to 400°F for 20 minutes. Turn, adding more oil as needed. Bake for another 15 minutes.
Brew coffee and chill. Add cream and sugar. Mix well. Add ice cubes or crushed ice. Enjoy!
Cut potatoes into large pieces if desired. Heat 1 inch water to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes, or until tender; drain. Shake pan gently over low heat to dry potatoes. Heat oven to 425°F. Grease cookie sheet. Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/2 cup butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. Add eggs; beat until blended. Drop potato mixture by 12 spoonfuls into mounds onto cookie sheet; or place in decorating bag with star tip and form rosettes or pipe a border around meat or fish. If cooking now, brush with melted butter and bake about 15 minutes or until light brown. If making ahead, do not add the melted butter until ready to bake; cover and refrigerate up to 24 hours; bake 20 to 25 minutes or until light brown.
In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, egg substitute, water and oil; mix well. Stir into dry ingredients just until moistened. Fold in walnuts. Spoon into a 9-in. x 5-in. x 3-in. baking pan coated with nonstick cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
To make the dressing: In a bowl, whisk together all the ingredients. To make the salad: Season the steak with half each of the salt and pepper. Place on a greased grill over medium-high heat. Close the lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board and tent with foil. Let stand for 10 minutes. Thinly slice across the grain. Meanwhile, in a large skillet, heat the oil over medium-high heat. Saute the mushrooms, garlic, thyme and remaining salt and pepper until no liquid remains and the mushrooms are golden, about 5 minutes. Divide the spinach between four plates. Divide the mushrooms, steak and onion over the top. Drizzle with the dressing.
With electric mixer beat eggs until foamy. Beat in remaining ingredients. Pour into greased 8" square baking dish. Bake on center rack of preheated 400~ oven 35 minutes or until knife inserted comes out clean.
In a small bowl combine pecans, brown sugar and Kahlua. Let sit until needed. In a large bowl,and I do mean large, combine the cake mix, pudding mix, vegetable oil and sour cream, and mix on low speed until moistened. Add the eggs, one at a time and mix well after each. Beat for 2 minutes on medium speed, the mixture will be very thick, don't panic. Slowly mix in the pecan mixture, until well mixed. Pour into very well greased muffin cups, see note below. Bake at 350 for 15 to 20 minutes, or until toothpick comes out clean. Pop out of pan and cool on rack, if you can wait that long to eat one. NOTE: Make sure you use well greased muffin tins, if you're using non-stick pans. I spray mine with Baker's Ease and am sure to run my finger all around the inside and rim. I find the darker the pan, the better the muffin. If they stick, you did not grease enough. Just run a spatuala around the edge to release. I noted these make 18 regular size muffins. These do not rise a lot so you can fill 2/3 way full without spill over. When I make, I make 12 regular muffins and 6 mini-bundt size, or I might make 48 mini muffins and 6 regular muffins.
Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes. Transfer the garlic to a plate to cool, then peel the cloves and mince. Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed. Transfer the mixture to a small bowl and season with salt and pepper to taste. Serve with your choice of al-dente pasta!
Wipe the fillets with a paper towel, but don't rinse. Take out possible big bones that might be left. Place the fillets skin side down on a work surface. Sprinkle with salt, sugar, pepper and fresh dill. Place on of the fillets on top of the other, skin side up, so that the seasoned sides are together. Wrap tightly in a plastic wrap. Put a small weight on top of the salmon and put in in the fridge for minimum of 24 hours, but preferably 2-3 days. Before serving, scrape off the seasoning and cut the fillets into thin slices. You can serve this with a slice of lemon, on some nice bread, with boiled potatoes, as an appetizer, as an evening snack. Or just eat it all by yourself. Delicious.
Remove any fat from the cavity of the duck and pierce the skin of the legs and breast with the tip of a knife or the tines of fork (helps to render out the fat). Season the duck well with salt and pepper inside and out and let the duck sit at room temperature for 30 minutes before roasting. Preheat oven to 400°F. Roast the duck on a rack in a roasting pan for 45 minutes, turning it from side to side every ten or so minutes and finishing with it breast side up. Pour off as much fat as possible (reserve it for other uses--like the best french fries there are). Add the cherries, the wine and the stock and roast for another 15 minutes--the duck should still be pink next to the bone. Allow the duck to rest 15 minutes before carving. To carve, remove the legs, slice the breast and reserve all the juices. Skim the juices again, taste for seasoning and serve the duck garnished with the cherries and the de-fatted pan juices.
In double boiler, melt chocolate and butter; when smooth, add instant coffee and set aside to cool. Beat eggs and salt together until slightly fluffy, add sugar gradually and beat until mixture is ribbony (about 10 minutes). Add vanilla extract, Godiva Liqueur and cooled chocolate to eggs while beating on low speed. Fold in sifted flour until just incorporated, then fold in nuts. Pour batter onto greased, floured and parchment-lined 11" x 17" baking pan. Place in preheated 450F oven, lowering temperature to 400F; bake 20-22 minutes or until toothpick inserted into center comes out clean. Yield: Twenty 3 x 3 brownies.
Preheat oven to 375°. Cook rice as per directions on box or bag, more rice can be used but at least a cup. Combine can of cream of chicken with whipping cream, mix well. Add chicken bullion cube. Take chicken breasts and slice into inch, inch and a half strips (if you want to keep them whole, adjust cooking time). Pour rice, cream of chicken mixture, and cheese into a medium sized casserole dish. Bury chicken strips into mixture. Add pepper to taste and veggies (optional). Mix well and cover with tinfoil. Check chicken to see if its done after about 40 minutes, depends on if you kept them whole or how big the strips are.
In a medium size baking dish, combine the 2 cans of corn. add the macaroni(uncooked) and the velveeta. stir until mixed well. dot the top of the casserole with the butter and salt and pepper to taste. bake for approximately 1 hour at 350f.
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving. Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.
Saute onion in butter (I mixed the minced onion with the melted 1/2 stick of butter). Place all ingredients in crockpot, mix a bit, and cook on low until hot. Thaw the broccoli and drain--cooking time is just enough to get everything hot, about 2 to 4 hours (depending on cooker).
Dip chicken pieces into 2 beaten eggs. Mix cornstarch, salt and pepper and dip the chicken in the cornstarch mixture. Fry in small amount of oil in frying pan. Put into a casserole dish. Make sauce: Saute the lemon and onion in the oil until onion is soft. Add the sugar, vinegar, and pineapple juice. In a separate bowl, mix the corn starch, water, and soy sauce, then add to the sauce. Cook until clear and thick. Pour on chicken in the casserole dish. Cover and cook at 300 for 30 minutes or until done.
Frost a glass with brown sugar. Rub some lemon on the rim on a glass, then invert the glass on a plate of of brown sugar. In a cocktail shaker, mix your ice cubes, juices, ginger ale and alcohol until chilled. Strain into your frosted glass. Bend your lemon in half without breaking it, and place your grape in the middle. Keep it together like that by pushing a toothpick through the lemon peel into the grape.
Make Filling: In a microwave safe container, melt 20 caramels with 1 cup apple pie filling. Stir in remaining pie filling and ground cinnamon. Allow to filling to cool completely. Place 2 tablespoons caramel apple filling on one half of each dough round, leaving a 1/4-inch border around the filling. Brush border with water; fold dough over filling to enclose completely. Press edges to seal, then press to crimp with hands. Chill finished pastries in freezer for 10 minutes before cooking. Cook: Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 340°F. Line two baking sheets with paper towels. Working in batches, fry empanadas until they are light brown in color and crisp, about 5 minutes a batch, transfer empanadas to prepared towel lined baking sheets. Cool slightly before serving. Tip: Copycat Taco Bell Caramel Apple Empanda's can be formed and chilled in the refrigerator up to one day ahead; or frozen and thawed before cooking.
Place the eggs in a medium saucepan; add water to cover by 1 inch, and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 dozen ice cubes. Pour off the water from the saucepan and gently shake the pan back and forth to crack the shells. Transfer the eggs to the ice water with a slotted spoon and let cool 5 minutes. Peel the eggs and slice in half lengthwise; transfer the yolks to a fine-mesh sieve. Use a spatula to press the egg yolks through the sieve and into a bowl. Add the remaining ingredients, mashing the mixture against the side of the bowl until smooth. Arrange the whites on a serving platter. Add the egg yolk mixture to one corner of a large plastic storage bag and twist the bag to keep the filling in the corner. Snip off about 1/2 inch of the corner of the bag and squeeze the filling into the egg whites, mounding the filling just above the whites. Serve immediately (the deviled eggs can be made up to 2 days ahead; wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling in a zip-lock plastic bag, squeezing out all the air; refrigerate until ready to fill and serve).
Heat oven to 350 degrees. Line Jelly Roll pan (or large cookie sheet) with parchment paper. In large bowl, stir together all ingredients, using hands or spoon. Shape mixture into 1 inch balls. Place in pan evenly spaced. Bake 20-25 minutes or until golden brown. Immediately remove from pan. Serve warm.
CAKE INSTRUCTIONS: Stir together the flours, baking powder, cinnamon, and salt. In a large bowl, cream the butter or margarine with the sugars. Beat in the eggs, and then the citrus peels and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Pour the batter into a greased and floured 9x13 inch pan. Bake at 350 degrees F for about 90 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. FROSTING INSTRUCTIONS: Beat cream cheese, adding butter, orange rind, and vanilla. Add powdered sugar in thirds, beating. Frost cake, top with nuts.
To make filling,. 1. Add spinach into a large microwavable bowl along with 1/4 cup water. Microwave on high for 3 minutes until wilted. 2. Cool completely, transfer to a clean kitchen towel, wrap and squeeze well to get all the moisture out. Set aside. 3. Heat 3 tablespoons vegetable oil in medium non-stick skillet until shimmering. 4. Saute onion, garlic and cauliflower over medium heat for about 10 minutes until golden brown and cooked. 5. Add cayenne pepper powder, coriander powder and salt , stir for 1 minute. 6. Add spinach and saute for 2 minutes. 7. Transfer to a medium bowl, mix in 4 eggs and bread crumbs. To make taquitos. 1. Stack tortillas , wrap in a clean damp dish towel. Microwave until warm , about 1 minute. 2. Beat 2 eggs in a small bowl . 3. Working with one tortilla at a time, spread 3 tablespoons of filling over half of a tortilla and brush egg wash over the remaining half. Roll tightly starting from the filling side. 4. Place seam side down on a plate, cover with a another damp towel. 5. Repeat with remaining tortillas. 6. Heat 2 cups oil in a medium skillet to 350 degrees over medium heat. 7. Place 6 tortillas , seam side down, fry until golden brown on all sides (about 5-7 minutes, turning often). 8. Drain on paper towels, repeat with remaining taquitos. To make dipping sauce,. 1. Transfer RAGU SAUCE and goat cheese into a medium sauce pan. 2. Heat over low flame , stirring often until cheese is melted. Serve taquitos with dipping sauce. makes 4 servings as light meal.
Preheat the oven to 200°C/400°F/gas mark 6. --------Forthe pastry----------. Sift the flour and salt into a bowl. Rub in the fat and add just enough water to make a dough. Or put it all in the food processor! Chill for 30 minutes before using. -------Forthe filling---------. Grill the bacon and then cool and cut into strips. Finely chop the mushrooms, melt the butter, add shallots and mushrooms and cook until dry. Season and add the tomatoes. Roll out just over half the pastry, line a 17cm flan ring. Smooth the mushroom mix onto the base of this. Sprinkle with bacon, break in 6 eggs, season and roll out the rest of the pastry. Make a glaze of egg wash with the remaining egg. Lay the pastry on top of pie. Seal with egg wash and decorate. Bake in the oven for 30-35 minutes . Rest for 10 minutes, remove flan ring and serve hot or cold.