HumbleIntelligence/food-ner-1-Million huggingface dataset:
position racks in center and lower third of oven. Preheat oven to 350°F Coat 9"x3" springform pan with cooking spray. In food processor process cookies and walnuts until finely ground; stir in butter. press crumb mixture onto bottom and 1" up side of pan. Bake 8 minutes or until set; cool. Place roasting pan on lower oven rack; fill halfway with water. At medium-high speed beat cream cheese and sugar until fluffy, 3 minutes. At low speed beat in eggs, one at a time. Beat in sour cream, flour and vanilla. At medium speed beat 2 minutes. Pour half of batter into crust. bake 40 minutes or until center jiggles slightly when pan is shaken. Meanwhile, at low speed beat pumpkin, cinnamon an ginger into remaining batter. Spread cranberry sauce over hot cheesecake layer, leaving 1/2" border. Top with pumpkin batter. Batter will almost come up to top edge of pan. Bake 40-45 minutes or until center jiggles slightly when pan is shaken. Turn oven off; let cake stand in oven with door closed 20 minutes. Run knife around edge to loosen. Cool. Cover; refrigerate overnight. If desired, transfer whipped cream to pastry bag fitter with large star tip; pipe onto cake. garnish with cranberries.
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
FOR PART ONE: Mix PART ONE ingredients in large mixing bowl and refrigerate overnight. FOR PART TWO: Add remaining PART TWO ingredients to PART ONE. Grease and flour 4 coffee cans. Divide dough into the 4 cans. Bake approximately 1 hr 10mins at 350 degrees. Remove bread from cans immediately when done.
Mix together the tuna, beans, lemon zest, olives, capers, tomatoes, cucumber, parsley and rocket leaves. Put in to salad bowls. To make dressing. Pour the lemon juice, mustard, olive oil and salt and pepper into a jar and shake well. Pour over the salad just prior to serving.
Mix all ingredients except steak in a sealable plastic bag. Place steak in the bag and close, squeezing out as much air as possible. Let set in the refrigerator for 3 hours or up to overnight. Grill to desired doneness and slice thinly on the bias.
Preheat oven to 350 degrees. Trim ends of zucchini and cook in boiling salted water for 8 minutes. Cut in half lenghwise; scoop center and resrve; drain, inverted, on paper towel. Chop reserved flesh and mix with other ingredients. Stuff zucchini and bake on greased baking sheet for 15. Can put under broiler to brown.
Prepare a medium-hot fire in a charcoal grill with a cover; or preheat a gas grill to medium-high. Make the salsa: combine all the ingredients in a bowl; stir to mix; set aside to let flavors blend. Make the patties: In a bowl, combine the tuna, panko, egg, mustard, garlic, honey, sesame oil, salt, pepper, and cayenne; mix well. Divide mixture into 6 portions; form the portions into patties to fit the buns. When the grill is ready, brush grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until opaque throughout, about 4 minutes on each side. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Assemble the burgers: brush the cut sides of the buns with teriyaki sauce. On each bun bottom, place a patty and an equal portion of the salsa; add bun tops and serve.
Tomato yogurt curry: heat garlic in olive oil over medium heat till translucent, 1-2 minutes. add next 7 ingredients (through yogurt). reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes. turn off burner and quickly blend in cilantro and butter; set aside. Tandoori chicken: combine first 5 ingredients (through yogurt). coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red). pour the butter over the marinating chicken breasts and stir to coat well. prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade). remove from the grill and chill. slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator. To make pizza: preheat oven to 425. prepare pizza dough. use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim. place slices of yellow squash and zucchini over the sauce; do not overlap. cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer). transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes. carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top. Slice and serve with mango chutney.
Preheat oven 350 F Fillet salmon, leaving skin on. Place fillets, skin side down on a buttered pan. Drizzle soya sauce over fillets. Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon. **This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation. **.
Cook noodles according to package directions. Cook beef and onion until meat is no longer pink and drain. Add tomato sauce and water and bring to a boil. Reduce heat, cover and cook for 8 minutes. Drain the noodles and add to beef mixture. Mix in the corn, salt and pepper. Sprinkle with cheese, cover and cook until heated through and cheese is melted.
Preheat oven to 400°F; place a heavy baking sheet on middle rack. Coat 6 (8-ounce) ramekins with cooking spray, and sprinkle each dish with 2 teaspoons granulated sugar, shaking and turning to coat. Place egg yolks in a large bowl; beat at medium-high speed 5 minutes or until thick and pale. Gradually add 1/4 cup granulated sugar; beat 2 minutes. Beat in liqueur and vanilla. Place egg whites in a large bowl; beat with a mixer at high speed 1 minute or until foamy using clean, dry beaters. Add the cream of tartar and salt; beat mixture until soft peaks form. Gradually add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into liqueur mixture. Gently fold in the remaining egg white mixture; divide evenly among the prepared ramekins. Place souffle dishes on baking sheet in oven; bake for 10 minutes or until tall and golden brown (souffles will rise 1 1/2 to 2 inches above the dish rim). Quickly dust souffles with powdered sugar. Serve immediately.
- Combine all ingredients in a large microwave-safe bowl. - Microwave on high for 10 minutes, stirring every 2 minutes. - Microwave on medium (50% power) for about 10 more minutes, stirring every 2 minutes. Add more milk if it gets dry before it's ready. - You can tell when it's done when there are no hard pieces of rice remaining. It will also be relatively thick. - Serve hot or cold. I like it cold with a spoonful of Nutella -- yum!
Place cornstarch, salt, and sugar in mixing bowl, and mix well. Add 1/2 cup milk, and stir until smooth. Scald 1 1/2 cups milk in top of double boiler, and add cornstarch mixture slowly, stirring constantly. Place over boiling water in bottom of double boiler, and cook slowly, stirring constantly until smooth and thickened. Cover, and cook for 15 minutes longer, stirring occasionally. Add vanilla and stir. Pour into individual molds which have been rinsed in cold water. Chill until firm. Unmold and serve with maple syrup, cream, chocolate sauce, sliced peachs, or sliced apricots as desired. Chocolate: Add 1 square unsweetened chocolate, melted, at the same time vanilla is added. Coconut: Add 1/2 cup shredded coconut to scalded milk.
In a medium bowl combine coconut flour, salt and baking soda. In a large bowl blend eggs, grapeseed oil, agave and vanilla. Blend dry ingredients into wet, then fold in cranberries and walnuts. Pour batter into a greased loaf pan. Bake at 350° for 50 minutes. Cool and serve.
Chocolate Buttercream:. In an electric mixer bowl, combine egg yolks, sugar, coffee and rum. Remove from mixer and wisk by hand over pan of boiling water. Use candy thermometer and stop wisking when it reads between 160 and 165 degrees Farenheit and is a thick custard. Do not immerse the bowl in the water. Place the bowl back on the mixer and beat on a high speed until cool (about 8 to 10 minutes). The mixture should be thickened. Add the melted chocolates Beat in the butter 1 tablespoon at a time, scraping sides occasionally. The buttercream should be silken and fluffy. If too soft, refridgerate 20 minutes and beat again to fluff it up. If you are making the buttercream ahead of time, cover and refridgerate. Meringues:. Butter and flour three 9-inch round cake pans. Cut circles of parchment paper and fit them to the pans. Preheat oven to 350 degrees. Grind nuts and half the sugar and all the flour in a food processor. The nuts should be very fine but not turned to nut butter. Beat egg whites and cream of tartar until peaks are stiff. Fold nuts into meringue, keeping the meringue light. Spread mixture into pans. Bake for 22 minutes or until golden brown.They should be almost hard but still springy. Let meringues cool completley. Run a knife around edges and very carefully remove from pans. Trim any ragged edges. Leave in a cool, dry place until ready to assemble. Zabaione Buttercream:. In an electric mixer, mix egg yolks, marsala, sugar and rum. Remove from mixer and wisk by hand over boiling water until candy thermometer reads between 160 and 165 degrees farenheit. Should be a thick custard. Return to mixer and beat on high for eight to ten minutes or until cool and thick. Add 9 tablespoons of butter one tablespoon at a time and beat until each addition is smooth. Add last 3 tablespoons at once and beat until smooth and thick. If it's not thick enough, chill for 20 minutes and beat again. If made ahead of time, cover and refrigerate. Glaze:. Combine all ingrediends in small bowl and set over boiling water or a double boiler. Stir until smooth. Set aside. Assembling the Torte:. Use paper towls to protect the edges of a flat round cake plate. Dab about a tablespoon of chocolate buttercream in the middle to hold the torte in place. Place one meringue layer in center of plate. Spread chocolate buttercream about 3/4 inch thick, making the it a little thicker around the edges. Set second meringue layer upside down ontop of first. Spread all zabaione buttercream on the meringue, making it a little thicker around the edges. Top with last meringue, again, upside down. Firm the torte in the refridgerator for 30 minutes. Spread thin layer of chocolate buttercream along sides and top of torte. Pipe an undulating border around outer edge of top layer,. Refridgerate at least one hour before glazing. About one hour before serving, spoon glaze over top and spread so it reaches the buttercream border. Avoid refridgerating if possible. It will dim the glazes sheen.
Whisk together the oil, mustard,vinegar, honey, salt& pepper. Place spinach in a salad bowl and just before serving pour in the dressing and toss. Add red peppers, pecans& brie toss again and serve immediately.
Boil the noodles and cook al dente according to the package directions. While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce and sriracha. In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking; turn off the heat. When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.
Heat oil in a soup pot, saute garlic and onion for 2 to 3 minutes. Add all remaining ingredients except the parsley. Cover and bring to a boil. Reduce the flame to low and simmer for 20 minutes. Mash the potatoes slightly with a potato masher to thicken the soup. Serve and garnish with parsley.
Grate the raw potatoes. Add all the other ingredients except the butter, which should be heating in a skillet or frying pan, and mix well. The batter should be thin, so add milk to achieve this result. Pour in large thin pancakes and fry until crisp on both sides. Serve the Czech style with pork cracklings on top.
Soak raisins in rum and 2 tablespoons hot water till plump. Mix flour, sugar, salt, yeast, zest and vanilla bean in mixer on low speed until combined. Whisk the eggs, remaining water and honey together. With mixer at low speed pour in egg mixer into the flour mixture. Increase speed to medium-low to combine. Add 12 tablespoons butter one tablespoon at a time, mixing till all is incorporated increasing speed to med-high. Mix for 8-10 minutes till dough is smooth and elastic. Meanwhile drain raisins and combine with melted butter. Crumble marzipan. Stir in the raisins and marzipan. Place dough including vanilla bean in a large bowl covered with plastic wrap. Let rise till triple in volume about 12-15 hours in a draft free place. Oven is perfect for this. Overnight is ideal. Punch down and remove bean be sure to remove any of the seeds and mix into the dough, discarding the pods. On a work surface or sil pad dusted with flour place the dough. Dust the dough. Fold the edges into the center placing seam side down into a panettone mold, clean and dried generously buttered coffee can or a generously buttered bundt pan. Cover with a damp linen towel. NO terry towels! Let rise in a warm draft free spot for 5 hours. Preheat oven to 375 degrees with rack lower 3rd of oven. Place mold on a cookie sheet pan. Using a sharp knife mark the raised dough with an X one inch deep and place the chilled butter into it. Bake till toothpick comes out slightly moist NOT wet. About 1 hour at this point it should be very dark. Cool completely before cutting.
Cover 2 cookie sheets with waxed paper and coat with nonstick cooking spray. Arrange the macadamia nuts into 24 groups on the cookie sheets. In a small saucepan, melt the caramels with the cream over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Spoon the caramel mixture over each nut group quickly while still hot (reheat if caramel gets too thick). In another small saucepan, melt the chocolate chips with the shortening over low heat for 5 to 7 minutes, or until smooth, stirring constantly. Drizzle the chocolate over the caramel and nuts and let stand until firm.
Heat the chicken stock in a separate pan on low heat. Microwave the peas until cooked, set aside. Heat another large skillet pan with oil. Add the sliced chicken and cook on low heat for 30 seconds on each side. Remove the chicken and place in a bowl until later. Add remaining oil to skillet and add the onions and garlic. Add the rice and stir constantly coating the rice with the oilm, onion and garlic. Add the white wine and cook for about 1 mnute. Add one ladle of stock at a time to the risotto stirring constantly. Keep adding onel ladle of stock, stirring constantly as the rice absorbs it. Repeat this step until the rice is alsmost cooked. Add the chicken into the risotto along with the peas. Add the lemon zest and lemon juice, stir through and turn the heat off. Serve immediately.
Carefully remove rind from fruit using a vegetable peeler, discard white pith. Cut rind from 1 orange, 1 grapefruit and lemon into 1 1/4 inch strips. Section fruit, cut into 1 inch pieces. Discard seeds, reserve juice. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 1 hour or until thick, stirring occasionally. Cool. Pour into airtight containers. NOTE: Store marmalade in the refrigerator up to three weeks.
Preheat oven to 350 degrees. Combine boiling water to butter and sugar. Cream well with mixer. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together, three times. Add these dry ingredients to the creamed mixture, alternating with the milk. Add vanilla. Fold in coconut and beaten egg whites, by hand. Pour into 3 nine-inch cake pans that have been well greased and floured. Bake for 20-25 minutes according to your oven. Icing: Combine egg whites, sugar, syrup, water, salt and cream of tartar. Place in double boiler over boiling water. Beat with a hand mixer until mixture stands with "peaks" (approximately 10 minutes). Remove from heat, add vanilla and continue beating until thick enough to spread. Use fresh or frozen grated coconut to sprinkle between each layer along with the icing and sprinkle generously on the top and sides. Keep any leftovers refrigerated.
Steam the cauliflower florets for approx 5 minutes- You want them to be crisp. Place you prepared cucumber halves in a baking dish cavity side up. Dot cucumber halves with butter/margarine, sprinkle with dill weed. Divide the jalapeno and cauliflower between the two halves filling the cavities. Season with salt and pepper. Sprinkle on the soy sauce and parmesan cheese (if using). Pour the stock/water between the halves on the bottom of the baking dish. Bake uncovered in a 375°F oven for approx 30 minutes. Time depends on the thickness of the cucumber. Enjoy.
Preheat oven to 350 degrees Fahrenheit. Mix ingredients together in a large bowl. Pour into a 9 x 13 inch dish. Bake at 350 degrees for one hour. Top with crushed potato chips for the last 5 minutes of the hour.
Heat oven to 350. Mix together pumpkin, sugar, water, applesauce and eggs. In a separate bowl, mix together flour, baking soda, baking powder, salt and pumpkin spice. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Split the batter between two 5x9 greased bread pans. Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes, then remove from pans by inverting onto a rack and tapping the bottoms.
Drain pineapple slices, reserving 1/2 c liquid. Line sides of baking dish with pineapple and put yams in the center. Combine flour, brown sugar, cinnamon and salt; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Pour reserved pineapple liquid over yams. Sprinkle with flour mixture. Bake at 350°F for 25 minutes. Top with marshmallows and then broil until lightly brown.
In a Dutch oven or large saucepan bring salted water to a boil and cook tortellini for 10 minutes, stirring occasionally. Add broccoli and sausage; return to boil. Cook until pasta is tender but slightly firm and broccoli is tender-crisp, stirring occasionally (5 minutes). Drain well; keep warm. In a medium saucepan, melt butter and saute garlic for 1 minute. Stir in flour and caraway seeds. Add milk all at once. Continue to cook and stir until thickened and bubbly. Add cheese and mustard, stirring until cheese melts. Pour sauce over tortellini mixture; toss to coat.
In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt. In another bowl beat eggs, stir in milk, butter and strawberries. Make well in the dry ingredients, add the egg mixture all at once and stir until just combined. Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.
Add the first 6 ingredients to a blender with 3/4 cup ice; blend until smooth. Pour into a chilled margarita glass; garnish with a speared ball of cantaloupe.
Preheat oven to 350°F. Combine all ingredients, except for the cocoa packet and the powdered sugar. Beat well. In a separate bowl, combine 1 cup of cake batter with cocoa packet. Pour remaining yellow batter into a greased and floured Bundt pan. Pour cocoa batter on top of yellow cake batter and swirl with a knife to get the "marble" look. Bake for 1 hour and 10 minutes or until cake tests done. Turn out of pan and cool. Sprinkle top with powdered sugar.
Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY). Remove chilled bowl and whisk and set up mixer. Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar. Whip on low for 1 minute, and then turn mixer speed up to high. Mix until whip cream is stiff about 2 minutes.
Melt butter and marshmellows. Add peanut butter and stir. Then add rest of ingredients. Pour into greased 13x9 pan. Cut into squares.
Preheat broiler or grill. In a bowl whisk lime juice and zest along with tequila mint and ginger. Rinse scallops and pat dry. Place in a plastic bag you can seal (Ziplock type). Pour marinade over and seal. Marinate 10-20 minutes. Divide scallops equally on skewers. Broil or grill 2 minutes; turn brush with marinade and then broil or grill 1 1/2 minutes more. Serve over rice, a Greek salad or pasta.
In large skillet, melt 2 teaspoons butter over medium heat. Add onions; cook and stir 1 minute or until tender. Add corn and chiles; cook 2-4 minutes or until thoroughly heated. stirring occasionally. Stir in honey. Add sour cream and cream cheese; mix well. Cook 2 minutes or until cream cheese is melted and sauce is bubbly, stirring occasionally. Remove from heat; keep warm. Meanwhile, in small skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs; cook and stir until light golden brown. Spoon corn mixture into serving dish. Sprinkle with bread crumbs and Monterey Jack Cheese.
Mix everything in a bowl until forms a thick goo. divide and store in ziploc bags.
Preheat over to 325. In a mixing bowl combine the butter, sugar, and graham cracker crumbs. stir until combined. Pat into a 9" springform pan. Set aside. In a medium mixing bowl whip the cream cheese, sugar, and vanilla. Beat in eggs, one at a time then beat in sour cream. Pour filling into crust. Bake for 40 minutes. Turn off the over and crack the over door for 30 minutes. Remove from over and allow to cool completely. Once cool mix the creamsicle layer by stirring the gelatin with the boiling water until it dissolves. Then gently whisk in the whipped topping until its completely combined. Pour over cheesecake. set on a plate or dish in case of dripping and place in the freezer for an hour. Remove from freezer amd chill in the refrigirator until ready to serve.
Make syrup: Combine all ingredients in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil 1 minute. Cool. Make cake: Preheat oven to 350°F Oil 13 x 9 x 2-inch metal baking pan. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl. Whisk in matzo cake meal, matzo meal, cinnamon and allspice. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes. Beat in oil and lemon peel. Fold in almond mixture. Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cut hot cake into 32 squares; leave in pan. Drizzle cooled syrup over. Let stand until syrup is absorbed, at least 30 minutes. Serve warm or at room temperature. (Can be made 2 days ahead. Cool, cover and store at room temperature.).
Shake ingredients with ice; top with tonic water. Strain into martini glass. Garnish with lime peel.