HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan. Bake at 350° for 7-9 minutes. Cool on a wire rack. In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges. In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust. In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack. Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan and serve.
Rinse beans well and place in a large pot. Cover with 4 quarts (or a little less than 4 litres) of water. Bring to a boil, cover and turn off the heat. Allow to soak for 1 hour. Place the olive oil, onions and garlic in a large heavy bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minute Stir in the tomatoes, basil and parsley and cook, stirring occasionally, for an additional 3 minute. Add 6 cups of the soaked beans, cover with 10 cups of cold water and stir to combine. Bring to a boil, reduce the heat and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese and freshly black pepper and a drizzle of olive oil.
Combine in food processor or blender the sugar, cocoa powder, coffee granules, and chocolate chips. Add the boiling water and blend until smooth. Then add the vanilla and eggs and blend for 15 seconds more. Pour into a pretty bowl or individual dishes. Chill for at least 3 hours and serve with whipped cream!
Cut up mushrooms however you like (I just sliced them and it was fine, you could even buy the mushroom presliced) Melt butter in a medium saucepan and cook onions to soften. Add mushrooms and cook about 2 or 3 minutes just to extract a little flavor. Add the milk, water, wine and flour. Cook over medium heat stirring constantly until the soup boils. You want to heat it slowly to avoid burning the milk. Once the soup reached a boil, I turned the heat down to simmer and let the soup simmer a little to thicken it more and concentrate the flavors, but that is optional.
Combine all ingredients except corn flakes in greased casserole; mix well. Top with crushed corn flakes and bake at 350° for 35 to 45 minutes.
In food processor, "crack" the pepper, coriander seeds, and salt separately and then mix, adjusting amount of salt to taste. Rub olive oil on fish or meat and sprinkle with garlic powder. Rub mixture over entire piece. Barbecue or bake in oven as you prefer.
Brown the mushrooms in a heated skillet with the butter, remove mushrooms when they are browned and set aside. Beat the egg, milk & hot sauce together. Mix some salt & pepper with the Panko crumbs. Lightly dust the tomato slices with flour. Dip the dusted slices of tomato into the egg and then the crumbs, coating both sides. Heat oil over medium heat. Brown one side of the slices, flip, add mushrooms back into the pan and brown the other side - total time for tomatoes 7 minutes.
Pour the water and oil into the bread pan. If your instructions specify that the yeast is to placed into the pan first, reverse the order in which you add the liquid and dry ingredients. Sprinkle over the flour, ensuring that it covers the water. Add the mashed potato and milk powder. Add the salt and sugar in separate corners of the bread pan. Make a small indent into the centre of the flour and add the yeast. Set the machine to basic and medium crust and start. To glaze the loaf, brush the top with milk either at the beginning of cooking time or halfway through.
In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with a wet kitchen towel. Place the bowl in a warm place and allow to rise overnight. Prepare an oven proof covered pot with a piece of parchment paper trimmed to be slightly smaller than the base and place the parchment paper in the pot. Sprinkle flour on the dough and use floured spatula to remove dough onto floured parchment surface on counter. Sprinkle the dough again with flour and start bringing in each edge of dough into center, forming a large ball. Flour as needed to prevent the dough from sticking. Place the dough ball in the center of the pot, on top of the parchment paper. Place the oven-safe lid on top of the pot and place it in the cold oven. Turn the oven on to 400 degrees F and set a kitchen timer for 30 minutes. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot and place on a cooling rack. Allow the bread to rest at least 5 minutes (preferably closer to 30 minutes) before cutting into slices.
Preheat oven to 350°F. With an electric mixer, cream the butter and sugar until light and fluffy, next add the eggs; beat thoroughly. Add the honey and mix well. Sift in the dry ingredients. Blend well. Add sour cream, bananas and vanilla; again blend well. At this time if you are adding nuts add them and mix them thoroughly. You can bake this as muffins, mini breads or a bread, it's up to you. Adjust the baking time to the choice you make. For a bread bake one hour or until a toothpick comes out of the center and its clean.
In a small bowl, combine the yogurt, honey, vanilla and cinnamon; set aside. Alternating the fruits, thread them onto the bamboos skewers leaving space at each end for easy handling; chill until ready to serve. Serve with dipping sauce.
Mix sugar and corn syrup in a microwave-safe dish. Microwave mixture for three (3) minutes. Stir again and place in the microwave for an additional four (4) minutes. Stir in walnuts, salt, vanilla and butter. Mix with Electric Mixer until mixture is well blended and Fluffy. Grease a cookie sheet with butter. Spread mixture on cookie sheet in any desired thickness. After candy cools SLIGHTLY stretch the brittle to your desired thickness. Cool at least one hour. When cooled break into pieces and store in covered (tight) container.
Whisk together all ingredients except tomatoes. Place tomatoes, cut side up, on greased grill over medium heat. Top evenly with herb mixture. Cook for 15 to 20 minutes or until softended and tender throughout.
Preheat the oven to 350°F. Generously grease and flour three 9-inch round cake pans. Set the pans aside. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes. Decorate the top attractively with the fresh raspberries, if desired. Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Store in the refrigerator for up to 1 week. Ganache: Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula. Makes 1 3/4 C., enough to thinly frost a 2 - 3 layer cake.
pre-heat oven to 400°F. lightly coat chicken in olive oil, then sprinkle evenly with garlic salt, and place in 9 x 13 baking dish. mix dressing, whorchestershire, and beer together. pour over chicken. bake chicken at 400 for 50 minutes, basting with sauce every 7-10 minutes. The more you baste the chicekn, the juicier it will be!
Combine 1 cup broth, chili powder, cumin, and beans in a Dutch oven over medium-high heat. Combine remaining broth, poblano, and onion in a food processor; pulse until vegetables are chopped. Add onion mixture to pan. Add tomatoes and cilantro to food processor, and process until coarsely chopped. Add tomato mixture to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are tender. Remove from heat; stir in juice, olive oil, and salt. Garnish with cilantro sprigs, if desired. Serve with a big bowl of tortilla chips and dip chips into soup! YUM!
In small skillet over medium heat, melt butter. Saute the onion in the butter for 10 minutes, uncovered. Add the chili powder, tomatoes, jalapenos and simmer, stirring frequently, until slightly thickened. Add the cheese, stirring constantly. Cook, stirring constantly, until the cheese melts. Add the sour cream and cook for 1 minute more. Serve with soft or crispy tortillas. Yield: 2 to 3 Servings.
Heat a gas grill to medium-high or prepare a charcoal fire. In a large bowl, whisk together the miso, soy sauce and ginger. Add the ground turkey, scallions, breadcrumbs and black pepper. Gently but thoroughly mix together. Shape into 4 patties, each about 3/4 inch thick. To oil the grill grates, dampen a folded paper towel with vegetable oil, hold it with tongs and rub it over the grates. Grill the burgers until well browned on the underside, about 4 to 5 minutes. With a metal spatula, turn the burgers over carefully. Grill for another 4 to 6 minutes, or until the burgers reach 165 F at the thickest part. Meanwhile, toast the buns at the edge of the grill. Season the burgers with salt. Dress the burgers with condiments and vegetables as desired.
Preheat oven to 180 deg Celsius. Line a pizza tray (or flat tray) with baking paper. On a floured surface place the pastry sheets on top of each other, then roll to a 36cm circle. Trim edges if needed. Lay over pizza tray - there should be a 6cm overhang. Sprinkle pastry with the ground almonds. Wash prunes then de-seed and slice thickly. Add flour and cinnamon to sliced prunes and combine. Pile the prune mix onto the pastry, leaving the overhang free. Fold the 6cm edge over the fruit, pleating where needed. This will only partially cover the prunes. Brush the pastry with the milk then sprinkle with the sugar. Place in oven and bake for 45 minutes, or until prunes have softened and pastry is golden and crisp. Serve warm, or cold, with rich cream.
Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed. With blender going, slowly add olive oil (the mixture will thicken). When all the oil has been incorporated, mix in the parmesan cheese. Refrigerate.
Cook pasta according to package directions; drain. Combine tomatoes, onion, oil, parsley, salt and pepper in a large mixing bowl. Add feta and warm pasta; toss. Can serve at room temperature or chill before serving.
You will also need: 2 bricks wrapped in aluminum foil. To flatten chicken, stand chicken upright on your cutting board. Cut down on either side of the backbone and remove it. Cut off the first two parts of the chicken wing leaving only the top section.Press the two sides open and remove the breastbone but do not cut the chicken in half. Press the chicken as flat as possible. Place olive oil, rosemary, salt, pepper and red pepper flakes in a shallow dish and stir well. Place chicken in dish and coat well on both sides with marinade. Marinate 10 minutes or up to overnight in the refrigerator. Place chicken flat, with skin side up, on a hot BBQ. Place a brick on each half of chicken to flatten. Cook 10 minutes. Lift the bricks off carefully, turn chicken, replace bricks and cook another 10 minutes. Repeat until chicken is cooked through- about 20-25 minutes per side, turning once or twice. When chicken is almost done, cook a few minutes per side without the bricks. Cook chicken on high or medium high the whole cooking time, but if it begins to burn, reduce heat.
Soak the apricots, sugar and dried fruit overnight in the cold tea. Stir in morning. Add egg and flour. Bake 1 1/4 hours at 350°F.
Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes). Remove from heat. Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl. Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.
Wash neck bones in warm water and 1/2 Tablespoon salt. Put neck bones in a large pot filled halfway with hot water and 1 tablespoon salt. Boil 30 minutes. While neck bones are cooking, cut the long stalks off the greens and remove any yellow leaves. Wash the greens in lots of cold water twice. When the neck bones have cooked 30 minutes, add all the greens, pour some bacon drippings or fatback grease over them for extra seasoning. Cover and turn burner down on low to simmer. Cook until greens are tender. (approximately 1 hour). Put in colander to drain. Tip*** Take a small saucer and push on the greens to get most of the water content out. You may have to pick some bones out because the neck bones some times fall apart. Cooking them in some type of bag (cheesecloth?) might help but I don't do that. You can cut them up how you like. I use a Hand Chopper. I like mine chopped fine but you can chop to your liken.
Mix applesauce and Jell-O. Spread in food dehydrator, or a fruit leather tray, or a plastic wrapped tray. Dry by your dehydrator's manufacturer's instructions, until no wet spots are left. I have used all sorts of fruit puree not just apple sauce. Use your favorite flavor of Jell-O.
Grease a 13 x 9-inch baking dish. Flavor the ground beef with your favorite ingredients. Shape into about 8 patties. Coat the hamburger patties with flour. In a large skillet, brown the patties on both sides in butter, then arrange in the baking dish. Pour half of the pasta sauce over the patties, and spread the sauce with a spoon to cover the patties (do not worry if they are not completely covered with the sauce). Sprinkle with Parmesan cheese, then cheddar cheese. Top with remaining sauce. Bake in a 400°F oven for about 25 minutes, or until patties are no longer pink. Serve the patties and the sauce on buns and sprinkle more cheese on if desired.
Preheat oven to 450°; stir together the first 4 ingredients in a big bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 tablespoons cream, stirring just until dry ingredients are moistened. Turn dough out onto wax paper; gently press dough or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 tablespoons cream just until moistened. Bake for 13-15 minutes or until golden. *Chocolate-Cherry Scones-stir 1/4 cup dried cherries, coarsely chopped, and 2 oz coarsely chopped semisweet chocolate with cream. *Apricot-Ginger Scones-stir in 1/2 cup finely chopped dried apricots and 2 T finely chopped crystallized ginger with cream. *Cranberry-Pistachio Scones-stir in 1/4 cup sweetened dried cranberries and 1/4 cup coarsely chopped roasted salted pistachios with cream. *Brown Sugar-Pecan Scones-substitute brown sugar for granulated sugar; stir in 1/2 cup chopped toasted pecans with cream. *Bacon, Cheddar, and Chive Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese, 1/4 cup finely chopped cooked bacon, 2 T chopped fresh chives, and 1/2 t freshly ground pepper with cream. *Ham and Swiss Scones-omit sugar; stir in 3/4 cup shredded Swiss cheese and 3/4 cup finely chopped baked ham with cream. *Pimento Cheese Scones-omit sugar; stir in 3/4 cup shredded sharp Cheddar cheese and 3 T finely chopped pimento with cream. *Rosemary, Pear, and Asiago Scones-omit sugar; stir in 3/4 cup finely chopped fresh pear, 1/2 cup grated Asiago cheese, and 1 t chopped fresh rosemary with cream.
Heat olive oil in a Dutch oven over medium heat. Add onion and bell pepper, cook for 5 minutes, stirring frequently. Add garlic and cook for an additional 1 minute, stirring frequently. Stir in wine, crushed red pepper and diced tomatoes, bring to a boil. Cover and reduce heat. Simmer for 10 minutes. Add clams and next 6 ingredients (through scallops. Cook for 3 minutes or until shrimp are done. Serve seafood mixture over pasta and sprinkle with cheese.
Place all ingredients except melted butter in pan. Select Dough Only setting and press start. When dough has risen long enough, the machine will beep. Remove dough from pan. Divide dough into 3 equal balls. Roll out each ball, one at a time, into a 9 inch circle (don't worry if you can't get it exactly 9 inch). (Note: I always start rolling my dough and let it rest for awhile and resume rolling. The resting helps relax the dough). With pizza cutter (works great!)or sharp knife, divide each circle into 8 wedges, as if cutting a pizza. Starting at the wide end, roll up each wedge toward the point. Cover and place in a warm oven (turn oven onto warm setting for 2 minutes and turn off, to make a good environment for dough). Let rise for 30 to 40 minutes until doubled. Remove sheet from oven to preheat oven! Preheat oven to 375 degrees. Bake for 12-15 minutes until golden. Remove from oven. Brush rolls lightly with melted butter.
Heat the oil in a large non-stick pan and gently saute the onion, garlic and ginger. Add the spices and briefly toss the contents of the pan to toast the spices. Then add the sweet potato, 2 cups of vegetable stock and the chickpeas. Mix well, cover and cook for about 10 minutes. When the sweet potato is tender, add the spinach, snap peas, beans and wonga bok. Mix well, cover and briefly cook until the green vegetables are just beginning to wilt. While the vegetables are cooking, bring 21/2 cups of vegetable stock to the boil. Then place the couscous and raisins in a bowl and pour the boiling stock over them. Stir and set aside for 5 minutes, fluffing up now and again with a spoon as you add the boiling water. To serve, mound the couscous on individual plates and top with the vegetables and the cooking juices.
Place tuna, mayonnaise, curry powder and shallots in bowl. Spread bread slices with butter on both sides, remove crusts. Spread mayonnaise mixture over one side of each slice of bread. Roll up from one corner to the other and secure with a toothpick. Place on baking dish and sprinkle with grated cheese. Bake in moderate oven for 10- 12 minutes or until crunchy and golden.
in a large bowl mix together flour, salt, and yeast, and form a well in the bottom. pour in water and add the oil. with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed. work it into a ball with your hands and place on a floured work surface. the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic. rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours). turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles. divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375F and let dough rise 20 more minutes. bake 30-40 min until crusts golden. you can also throw 1/2 C of water on the bottom coils 10 minutes in for "crustier" bread.
Preheat oven to 375°F. Combine flour, butter, and cream cheese to make a dough. Wrap in wax paper and refrigerate overnight. Roll out dough on floured board to 1/4 inch thickness. Cut into small triangles. Combine sugar, cinnamon, walnuts and raisins and fill triangles in center. Roll up from the broad side to the pointed end to make into crescent shaped rolls. Bake on ungreased cookie sheet until light golden brown about 20 to 25 minutes. You will have to watch the first batch closely to gauge baking time as every oven is a little different as well as how closely you came to the correct thickness when rolling the dough. Allow to cool and sprinkle with powdered sugar. The raisin and walnut filling is traditional, but you can substitute any fruit jam or marmalade too.
Stuff each date with one almond. Cut bacon into half or thirds. Wrap bacon around date and secure with a round toothpick. Preheat oven to 400 degrees. Place dates on a foil lined (they are messy and this makes them much easier to clean up) baking pan and cook until bacon is crispy (around 15 minutes). Drain on paper towel and serve warm or room temperature. Watch them disappear!
Preheat an oven to 350°F. Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. Lightly toast both sides of bread in oven. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside. In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 teaspoons olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper. Place the crostini in a single layer on a baking sheet. Spread about 2 teaspoons of the goat cheese on each crostini. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto. Sprinkle with the remaining 1 Tbs. parsley.