HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat cream cheese until smooth. (seriously, no lumps!) Add sugar, vanilla, and lemon flavoring and mix well. Slowly add the eggs, one at a time, mixing well after each addition. Add 1/2 cup heavy cream and blend until smooth. Lightly grease and flour (can skip the flouring to make it gluten-free or use alternative) a 9-inch springform pan and preheat oven to 400 degrees. Remove 1 1/2 cups of cheese mixture to a small bowl and stir in the melted chocolate. Add remaining 1/4 cup cream to remaining cheese mixture and pour into springform pan. Add 1 1/2 cups of chocolate cheese mixture to pan in spoonfuls dotted around top of cake. With tip of knife, run blade through cheesecake, swirling mixture together. Place springform pan in a water bath and bake for 15 minutes. Reduce temperature to 325 degrees and cook an additional 40 to 50 minutes, until center of cheesecake is set. Cool and refrigerate for at least 6 hours. Tips: It's generally done when there is only a 2-3 inch spot in the center that jiggles. Several small cracks is fine and often just he nature of the cheesecake but if you get a larger crack through the middle of it, then it is a sign that it has been over baked. Also, if you cool the cheesecake too quickly you may get cracks. Let it cool on top of one of the stove burners with an inverted plate resting on top.
In a large ziploc bag,combine first 6 ingredients. Add pork and turn to coat,seal bag,refrigerate 4-6 hours. Grill uncovered over medium heat for 10-12 minutes or until juices run clear,turning once.
Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time and beat. Mix flour and baking powder together. Add flour mixture and water alternately to the cream mixture beginning with flour and ending with flour. Add vanilla. Pour into a greased and floured square pan (*8x8 or 9x9). Bake about 30 minutes till very light and golden colored. Touch the top for a gentle spring back to know it's done.
Preheat the oven to 375°F. Put all the ingredients (no, you don't need to thaw the edamame) in a loaf pan, and add salt and pepper if desired. Remember: olives are salty, so you might not want more salt. Mix everything well. Cover the pan tightly with aluminum foil. Bake for 45-50 minutes, or until the garlic is tender. Stir, and if desired, drizzle with more olive oil. Enjoy! (It's especially good scooped up with corn chips.).
Place chicken breasts in crock pot. Combine remaining ingredients and pour over chicken. Cook on medium setting for 5-6 hours. Serve with steamed rice.
Preheat oven to 350 degrees. Place muffin liners in muffin tin. Makes approximately 12 muffins. In a large bowl combine the flour, baking powder, salt and sugar. In a smaller bowl combine the maple syrup, milk, lemon juice and zest and the oil or applesauce. Stir the wet ingredients into the dry. Fold in the Chia seeds. Fill muffin tins with the batter. Bake for 18 minutes.
1. In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. 2. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator for at least 30 minute. 3. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers. 4. Grill chicken tenders about 5 minute per side, until no longer pink and juices run clear. They cook quickly, so watch them closely.
Pre heat oven to 375 Fernheit. Have a two quart casserole dish unsprayed with lid ready. Cook Spaetzle according to package directions (I found that boiling them for about 22 minutes is perfect). While that is cooking sautee pancetta in pan until just cooked. Then add onions and garlic with a table spoon of olive oil until onions are just starting to turn clear. Then add mushrooms and finish cooking to your liking. Feel free to season the veggies to your liking with salt and pepper as you add them. Next combine in a large skillet or sauce pan the butter and flour to form a roux. Then add heavy cream and let cook until nicely mixed together and starting to thicken. (About two minutes or so) then add regular milk as you would like to make sauce more creamy. Then start to slowly add one handful at a time combine swiss cheese into cream mixture. (You can add more cheese as you would like for flavor if amount above is not enough). Then add chili pepper and hot sauce to your tastes of you would like a more spicy flavor. Once sauce is looking well blended and smooth add spaetzle and veggies and mix everything in really well. Then transfer mixture to casserole dish and top off with more swiss cheese or parmesaen and then sprinkle French fried Onions on top to your liking. Then bake for 20 minutes at setting above. I recommend having a nice beer (maybe a Hefenwizen) with this dish.
Mix vinegar, soy sauce, pepper, garlic, and chili peppers. Marinade chicken in vinegar mixture for 2 to 3 hours. BBQ or grill chicken until it is almost cooked through. While you are grilling the chicken, remove the minced garlic from the marinade and saute it in the olive oil. Add the chicken to the garlic. Add the rest of the marinade to the chicken and garlic. Boil until chicken is cooked through and the marinade is reduced to 1/2.
Preheat oven to 350°. Stir cocoa and baking soda in a bowl. Blend in 1/3 cup vegetable oil until smooth. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup vegetable oil; stir until smooth. Add flour, vanilla and salt; blend completely. Pour into greased 13x9x2 pan or two 8" square pans. For a 13x9x2 pan bake 35-40 minutes; for a 2 8" square pans bake for 30-32 minutes. Cool completely and cut into squares.
In a mixing bowl, combine the dried mushrooms, onion flakes, garlic powder, dried thyme, and parsley and mix well. Add the rice and toss, making sure all of the ingredients are evenly combined. Pour the rice into a jar and seal tightly. Makes enough for 6 servings. This homemade rice mix is easy to cook and versatile enough to complement just about any main dish. For 6 servings, combine 2 1/2 cups of water and rice mix in a medium saucepan and bring them to a boil. Reduce the heat, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Fluff the rice with a fork. Serve hot with salt and pepper to taste.
Sift dry ingredients together. Separately whisk wet ingredients. Combine and whisk. Heat doughnut machine. Brush each dip with hint of oil. Put one dessertspoonful of batter into each dip. close lid. Cook for 3 minutes. Remove to cool on a rack and repeat with remaining mixture. Decorate doughnuts. you could dip in melted chocolate. but I brush with a little warmed apricot jam and dip in sugar strands or hundreds and thousands or chocolate flakes.
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 8 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl. Add the Velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 4 cups of the sharp yellow Cheddar, 1 cup of Parmesan and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl. Pour the mixture into buttered baking dishes (approximately 3 (3-quart) baking dishes). Mix together remaining 2 cups of grated Cheddar, 1 cup Parmesan, and bread crumbs. Sprinkle casseroles with the bread crumb mixture. Drizzle melted butter on top. Bake covered with foil for 35-40 minutes. Uncover and bake another 15-20 minutes more. ___ Optional Items ___ (Add before baking). Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast. Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions. Add in 2 cups diced cooked ham. Add 2 cups chopped tomates and 1 cup chopped fresh basil.
Cake: Cream together brown sugar and shortening; Add egg and vanilla. Combine flour, baking sode and salt together. Add flour mixture to creamed mixture, alternately with buttermilk or sour cream, beating after each addition. Stir in rhubarb and chocolate chips. Pour into a greased 9 x 13 inch baking dish. Topping: Combine topping ingredients and sprinkle over the cake batter. Bake at 350 degrees F. for 45 minutes.
Wipe the lamb shanks with a damp cloth. Remove the rind from the bacon and chop. Heat the butter in a flameproof casserole, add the onion and bacon and saute until golden brown, remove from the casserole. Roll the lamb shanks in flour and brown evenly all over in remaining fat in casserole. Return the onion and bacon to the casserole, add the remaining ingredients and bring to a boil. Cover the casserole and cook in a moderate to slow oven for about 2 hours or until the shanks are tender. Serve with creamy mashed potatoes and a green vegetable.
preheat indoor grill to it's recommended setting for chicken breasts. Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts). While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside. In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt. Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet. To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.
Soak 4 8-in. skewers in water for 20 minute Preheat barbecue to medium. Cut 1 cauliflower into large florets. Thread about 3 florets onto each skewer. Whisk 2 tbsp lemon juice with 1 tbsp chopped fresh oregano, 1/4 tsp salt and 1/8 tsp hot-red-pepper flakes. Slowly whisk in 3 tbsp olive oil until mixed. Brush cauliflower with half of vinaigrette. Oil grill and barbecue cauliflower skewers, lid closed, until tender-crisp and grill marks form, about 6 min per side. Transfer to a platter and brush with remaining vinaigrette.
In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer. Using a press mince garlic into mixture. Continually whisking blend in sugar, salt and turmeric. To tame down the heat you may add 1 tablespoon olive oil whisked. Place in a sealed jar for at least 1 day. Will remain in fridge for at least 2 months.
Cook flour and milk until it forms a stiff paste. Don't undercook! Stir constantly while it's cooking. Remove from heat and cool. In mixer bowl, cream butter, sugar, and vanilla. Add the completely cooled milk and flour mixture, beating until it looks like whipped cream. Spread on cooled cake.
Melt butter in a large saucepan. Add garlic and onion. Cook gently 3- 4 minutes until fragrant and tender. Sprinkle with flour. Cook 3- 4 minutes longer but do not brown. Whisk in milk. Bring to a boil. Add tomatoes, paste, herbs, salt and pepper. Cook 5 minutes. Meanwhile, cook tortellini in boiling, salted water for 3 min. Add broccoli and continue to cook 5 minutes longer. Drain well. Combine drained tortellini mixture with sauce. Add cheese. Transfer to a 3 qt baking dish. Sprinkle with grated Parmesan. Bake in a preheated 350 oven for 30 minutes or until hot and lightly browned.
Combine spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice, and pepper. Crumble turkey over mixture. Mix well. Shape into 24 meatballs. Place on broiler pan coated with cooking spray. Broil 4-6 inches from heat for 8 minute. Turn; broil 3-5 minute longer or until meat is no longer pink. Transfer meatballs to a large saucepan or Dutch oven. Add spaghetti sauce and bring to a boil. Reduce heat and simmer until sauce is warm. Cook spaghetti and drain. Serve.
Mix dry packages of italian, ranch and brown gravy mix with the water. Brown roast if you want. Place in crock pot with water mixture. Cook on high for 4 hours or on low for 8 hours. Note: Can add carrots and potatoes about 1 1/2 hours before roast is done.
Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with. oysters, and dot with butter, repeat layers. Sprinkle top with salt, pepper, and paprika. Dot with butter. Take. reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole. Bake at 350°F for about 1 hour until top of casserole is brown.
put all in crock pot, with meat on top. cook on low for 7 hours or high 3 1/2 hours. add more water if you need it or to make a soup.
Peel pears, and cut into halves and core. Treat to prevent darkening(I submerge them in lemon juice and a little water). Drain; rinse and drain again. Cook pears in water one layer at a time until hot throughout. Heat the apple juice just to a boil. Pack hot pears into hot jars, leaving 1/2" headspace. Place 1 cinnamon stick in each jar. Ladle hot apple juice over pears, leaving 1/2" headspace. Remove air bubbles(I do this with a knife). Adjust two piece caps. Process pints 20 minutes in a boiling water canner. Enjoy!
Allow cream cheese to warm to a spreadable consistency. Combine cream cheese and margarine together in a bowl until well blended. Work the whipped topping into the mixture. Spread on scones, or other items.
Preheat oven to 300 degrees Fahrenheit. Combine butter, powdered sugar, vanilla, flour, pecans and water. You might have to add a little extra water if mixture is too dry. After all ingredients are mixed, roll into small balls. Place balls on an ungreased cookie sheet. Bake for 30 to 45 minutes. After cookies come out of oven, cover with powdered sugar; set aside. Cool completely. When cooled dust them with more powdered sugar.
Cook mussels, covered in a little water until opened, removing them as they do so and discarding any that don't. Remove meat and chop coarsely. Whisk the flours, egg, fish sauce, palm sugar and up to 60ml water to form a smooth batter. Add chopped mussels and mix well. Heat a thin layer of oil in a large pan and drop tablespoons of the mussel mixture in without overcrowding. Cook until golden on both sides, then drain well on kitchen paper towels. While the cakes are cooking, heat a little oil in a wok and quickly stir-fry the bean shoots, green onions and garlic until crisp-tender. To serve, arrange cakes on a plate, sprinkle with a little soy, mound with bean shoots and then sprinkle with chilies.
Preheat oven to 200 degree Celsius. Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven. Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate. Add the potatoes and cook them until they are a golden colour, remove to a plate. Add the bruised garlic and cook for a minute of so longer. Add the chops back into the pan, and top with the potatoes and some of the bruised garlic. Season with salt and pepper and pour over the wine and boil for a few minutes. Put pan into the oven and cook for 15 minutes. Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes. To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.
In a small saucepan, bring the vegetable stock to a boil. Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes. Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine. PRESERVED LEMON VINEGRETTE:. In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified. Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
In large bowl combne garlic, cinnamon, sherry, chicken broth, salt, pepper, lemon and honey. Add in chicken and marinate 2 hours or overnight, depending on how much time you have. Preheat oven to 350 degrees. Use large baking dish or even aluminum pans, big enough so that pieces are not on top of each other. Pour marinade over chicken and bake for 50 to 60 minutes. Marinade will become nice and thick on the chicken. Serve with some noodles and salad.
In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes. In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
Preheat oven to 200°C. In a large pan add the oil and cook the onion until softened. Stir in the zucchini and peppers and cook for 2 minutes. Add the garlic, pumpkin, lentils, tomatoes, stock, herbs and salt and pepper to taste. Stir until well combined and bring to the boil. Reduce heat and simmer for 10-15 minutes. Mix the ricotta and sour cream together with half the cheese. Season well. Place 1/3 of the lentil sauce in the base of an ovenproof dish then top with lasagne sheets next layer 1/3 lentil sauce and 1/3 ricotta mixture, repeat. Top last layer with ricotta mixture and sprinkle with grated cheese. Depending on the shape of your dish you may need to adjust the layering. Bake in the oven for 30 - 40 minutes. Allow to sit for 5 minutes before slicing.
Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds. Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.
Preheat oven to 450°F. Peel and cut vegetables into 1/2" cubes. Toss root vegetables in a large bowl with 1 tablespoon oil, 1/2 teaspoon pepper and 1/4 teaspoon salt. Spread in a single layer on a large rimmed baking sheet. Roast for 15 minutes. Stir and continue roasting until soft and golden brown in spots, 13 to 15 minutes more. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, garlic, mustard, anchovy and the remaining 1/4 teaspoon each pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in small bowl. Add the salad greens to the large bowl and toss to combine; divide among 4 dinner plates. When the vegetables are done, transfer them to the large bowl and gently combine with the reserved dressing, salmon and scallions. Top the greens with the salmon and vegetables.
Blanch the spinach in boiling water for one minute. Drain and place on a serving dish. Heat oil in a wok and stir fry the lamb until nearly cooked (a couple of minutes or so). Add remaining ingredients and stir fry until the lamb is completely cooked and still tender. Pour the lamb and the sauce over the spinach. Garnish with cilantro and serve.
Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Saute until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form 1/4 cup mixture into croquettes. Chill until firm, about 1 hour. Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain.
Blend all ingredients together in bowl. Refrigerate 2 hours or more for best melding of flavors. Serve with crackers, chips or vegetable tray.
Preheat oven to 375 degrees. Lightly mist an 11x7 inch(2 quart) glass or ceramic baking dish with vegetable oil cooking spray and set aside. Bring a large pot of water to a boil over high heat.Add salt,if using,and stir in the macaroni.Reduce heat to medium-high and cook uncovered about 8 minutes.Reserve 1 cup of the pasta cooking water,then drain the macaroni well in a colander. Transfer the macaroni to the prepared baking dish.Add the pasta sauce,2 cups of the cheese,and the reserved pasta cooking water,and stir until ingredients are well combined.Scatter the remaining 1 cup of cheese over the top. In a small bowl,toss the olive oil with the bread crumbs, and then scatter on top of the cheese. Bake until the macaroni and cheese is bubbly and the crumbs are lightly brown,25 to 30 minutes.
Add all ingredients to bread machine in the order suggested by manufacturer, adding dried cranberries and nuts WITH Flour. Basic/White bread cycle, select Medium/Normal color setting.
In a heavy pot, heat the ghee or oil until shimmering. Add onion and cook slowly, stirring often, until golden, about 20 minutes. Add ginger, garlic, tomato paste, garam masala and chili powder. It should be thick, but not pasty; it should drip off a spoon. If too thick, add more ghee or oil. Cook until very fragrant, 3-4 minutes. Add water and stir until smooth. Season to taste with salt and pepper. Add shrimp and poach gently until cooked through, 3-5 minutes. Remove from heat and stir in yogurt. Serve over cooked jasmine or basmati rice.
Beat eggs with whisk or fork; season with salt and pepper and set to the side. Heat large skillet on medium-high heat; add oil. Saute onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; saute about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).
In skillet or saucepan, heat oil over medium heat. Add garlic and onion; cook until tender. Remove from heat. Stir in spinach, parsley and basil; cool. In bowl, combine all 3 cheeses, egg, salt and pepper. Blend in spinach mixture. Place chicken breasts skin side up on a board. Gently loosen skin from one side of breast. Stuff each pocket with about 1/6 of stuffing and gently press on surface of skin to spread stuffing evenly. Tuck ends of skin and meat under breast to form an even round dome shape. Place stuffed chicken breasts in greased baking dish. Bake at 375 for 35 minutes or until skin is golden brown and juices run clear. Serve immediately, or cover and refrigerate until needed. Just before serving, slice into serving size pieces for a cold buffet or salad platter.