HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F. To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature. Raise the oven temperature to 450 degrees F. To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust. Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Measure your short grain rice with the mearuing cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures. Measure first the rice then rinse rice in cold water, and place rice, water and salt into rice cooker and click to on. Cook until it clicks automatically to warm. When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let cool for 15 minutes. Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest( a large thin slice of zest, not grated) and nutmeg together. Add the whisked milks into the rice, close lid and set the cooker to WARM setting. Check about 30 minutes later and see if it is at the consistency you like. Discard the cinnamon stick and the lemon zest. Place into individual dishes and garnish with ground cinnamon and cream if desired.
Crust first: Mix shortening, butter and flour. Add boiling water, salt and baking powder - mix well. Separate into 2 equal balls; place between 2 pieces of wax paper; roll, place in freezer (keep in freezer for about 15 minutes - cold pastry makes it easier to work with.). MEANWHILE -- WE'LL WORK ON THE FILLING. Lightly mix the cinnamon, sugar, and vanilla with the apples and raspberries. Line your pastry pan with one dough, and heap filling into it. Sprinkle the 1 tbsp of flour on top - do not mix inches Dot the filling with the 1 1/2 tbsp of butter. Cover with topping crust, make slits to allow steam to escape. Bake at 350 for 1 hour. Serve hot with ice cream with your family!
In large saucepan heat oil over medium heat, saute onion, mushrooms, carrot, celery and curry powder for about 4-5 minutes or until onion is softened. Add broth, split peas and bay leaf; bring to boil. Cover and reduce heat to medium low and cook covered about 50-60 minutes or until peas are tender, stirring occasionally. Remove bay leaf. Season with pepper to taste.
Wash chickpeas in water. Put chickpeas in fresh water with salt, two parts water to one part chickpeas. Leave overnight to soak. Put chickpeas (with water they were soaked in) into a large pot. Top up water to maintain 2 parts water to 1 part chickpea ratio if necessary. Bring water to a boil. Cover and turn down to medium (level 5) heat, skim off any white foam. Leave to simmer until chickpeas are tender, usually 2 or 3 hours. Take off heat. In a large pot, saute onions and garlic on high heat, then turn down to (medium-high) level 8. When onions are thoroughly transparent put in ginger. Continue to saute until mixture is sticking to bottom and brown bits are evident. Put onion mixture in a food processor and mix (not steadily) until smooth. Process tomato, 1/2 tomato portions at a time. Put mixture back into large pot. Add green onion. Heat should be at (medium-high) level 8. When mixture starts to bubble add tomato paste. Stir for 1 to 2 minutes until butter is released and mixture does not stick to pot. Add in potatoes. Add in chana masala. Reduce heat to level 7. Put in chickpeas with a slotted spoon. Water is NOT put in, but put aside for later. Mix for about 2 minutes Add in red pepper, masala. Mix for a further 2 minutes. Add water from chickpeas, additional water can be added to give mixture a watery consistency (mixture should not be too thick looking initially, as mixture will reduce, usually you can add in another cup of water). Add turmeric. Bring mixture to a boiling point on max heat, then reduce heat to level 7. Cover partially and mix infrequently. Once potatoes are tender, the daal is done. This daal is typically eaten with Indian bread- naan or chapati. As with most Indian cooking there is no"true" recipe, the cook decides what the recipe needs (somewhat of a hit and miss strategy, but it works). If you are unable to find garam masala the following can be used: 1/2 teaspoon ground cumin, 1/2 teaspoon paprika, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne, 1/4 teaspoon cracked dried bay leaves, and 1/8 teaspoon ground cloves.
In a saucepan, combine the sugar and water. Bring to a simmer over moderate heat, stirring until the sugar dissolves. Remove from the heat and let cool. In a blender, combine half of the sugar syrup with half of the lime juice, rum and watermelon chunks and blend until combined. Add half of the ice and blend until smooth, then pour into a large pitcher. Repeat with the remaining ingredients. Serve in chilled glasses, garnished with watermelon spears and topped with mint sprigs. The watermelon mixture can be blended earlier in the day and refrigerated. Blend with ice just before serving.
If using fresh spinach, bring a pot of water to a boil. Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible. If using frozen spinach, simply thaw and squeeze out the liquid in a colander. Chop finely. Heat the butter or oil in a saute pan and saute the onions over medium heat till translucent. Add the ground beef and saute till just cooked through. Drain excess oil and allow to cool. Mix the spinach and ground beef mixture together in a bowl. Drain the bread and squeeze dry. Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper. Add 3-4 eggs and mix or knead to form a paste. Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half. Press down on edges to seal. Cook for 8-10 minutes in rapidly boiling, salted water. Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter. VARIATIONS: Use different types of bread for different flavors: rye, whole wheat, or stale rolls. Substitute ground chicken or lamb for the ground beef. A. Add a little minced ham or sausages for extra flavor. Krautermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.
Rinse the beans, and drain. In a large saucepan combine the beans and the 6 cups of water, and bring to a boil. Reduce heat to a simmer, and cook uncovered for 10 minute. Remove from heat, cover and let stand for 1 hour. Drain and rinse beans, then transfer to a 4-quart slow cooker. In a large skillet cook the sausage over medium heat until sausage is no longer pink, breaking up the sausage as it cooks. Drain off the fat. Transfer the sausage to the slow cooker. In the same skillet cook the pork, half at a time, until pork is not longer pink. Drain off fat. Transfer pork to slow cooker. Add onion, carrots, and garlic to the slow cooker. Stir in the 3 cups of water, bouillon granules, thyme, and oregano. Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours. If using low setting, turn slow cooker to high after the 7-8 hours. Stir the wine into the tomato paste and add the mixture to the slow cooker along with the parsley. Cover and cook for 15 min more.
Dissolve yeast in warm water in a large bowl. Let stand 5 minutes until foamy. Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth. Add enough remaining flour to make a stiff dough that's nearly sticky but not quite. Divide dough into thirds. Roll each third in more oats, then shape and place into 1-pound cans (4 of them) or 2-pound cans (like the Hunt's pasta sauce can) or three mini loaf pans. Let rise until doubled, about 45 minutes. Bake at 350 for 40 to 45 minutes, depending on the pan. Let stand in cans/pans 5 minutes to firm up, then remove and cool completely. Bread is best eaten with 3 days, or freeze for later.
Preheat oven to 350 degrees F. In a medium sized mixing bowl combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don't stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9x9 inch baking pan. Sprinkle nuts over the top. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
In a small bowl, stir water and mustard powder together until smooth. In a heavy-bottomed saucepan, combine wine, vinegar and all remaining ingredients (EXCEPT HONEY). Simmer, uncovered over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into the prepared mustard/water paste; whisk or stir till smooth. Cook mixture over med-low heat, stirring constantly for about 5 minutes, or until slightly thickened (the mixture will thicken more as it cools). Stir in the honey. Let cool completely. Store in clean glass jars, cover tightly. Store in the refrigerator for up to 6 months (but it won't last that long!).
In a mixing bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and raisins. Stir in the banana. Beat eggs, oil and vanilla, stir into carrot mixture just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 375 degrees for 18-22 minutes.** Cool for 5 minutes, remove from pans to wire racks. Yield:a 1 1/2 dozen. **This recipe calls for regular size muffin pan so when you make the mini muffins, you need to adjust the baking time. Just watch them and you will see when they are done. They freeze well too.
In a jar with a tight fitting lid, combine the first nine ingredients; shake well. Serve over salad greens.
Preheat oven to 350 degrees. Combine Thousand Island dressing and mayonnaise. In an ungreased pie plate layer sauerkraut, half the swiss cheese, the corned beef and Thousand Island mixture in that order. To the reserved half of the cheese add the green onions and sprinkle over top. Bake 15 to 20 minutes until bubbly. Serve with crackers.
PLACE meat in shallow dish; brush with 1/4 cup of the dressing. Cover and refrigerate several hours or overnight to marinate, turning meat halfway through the marinating time. Remove meat from marinade; discard marinade. PREHEAT grill to medium heat. Grill meat 30 minute or until cooked through (160°F), turning after 15 minute Cool slightly. Cut into thin strips; set aside. MIX remaining 1/2 cup dressing and the soy sauce in microwaveable bowl. Microwave on HIGH 20 sec. Toss with the cabbage and onions in large bowl. Transfer to large serving platter; top with meat. Sprinkle with sesame seed and cilantro.
Preheat oven to 425°F with rack in lowest position. Generously cover potatoes with cold water in a 4-quart pot and add 1 tablespoon salt. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Cool potatoes to warm, then peel and cut in half crosswise. Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until cooked through but still flexible. Drain on paper towels, reserving fat in skillet. Brush bottom of a 15- by 10-inch shallow baking pan with oil and half of reserved bacon fat. Sprinkle potatoes with 1/2 teaspoon salt and 1/4 teaspoon pepper and arrange, cut sides down, in baking pan. Bake until undersides are golden brown, 30 to 35 minutes. Reduce oven temperature to 375°F. Turn potatoes over, then sprinkle with cheese, bacon, and garlic and drizzle with remaining bacon fat (if fat congeals, reheat briefly over medium heat). Bake until cheese is melted, about 15 minutes. Sprinkle with parsley. Cook's notes:  Potatoes can be boiled and peeled 1 day ahead and chilled in an airtight container.  Potatoes, without cheese, bacon, garlic, and bacon fat, can be baked 6 hours ahead and kept, loosely covered, at room temperature. Turn potatoes over and proceed with recipe, baking a little longer. If baking at same time as stuffing, leave oven temperature at 425°F.
Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. x 2-in. baking dish. Cool for 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside. With a meat fork or wooden skewer, poke holes about 2 inches apart into cooled cake. Slowly pour gelatin over cake; refrigerate until cake is completely cool and gelatin is set. In a bowl, whisk milk and pudding mix for 2 minutes or until soft-set. Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.
Combine mince, egg, garlic and salt and pepper in bowl. Roll tablespoonfuls into balls. Heat oil in large non stick pan. Cook meatballs over medium heat in batches. Cook 5 - 7 minutes or till cooked through. If freezing, allow to cool. Then place in bag, seal tightly, expel air. Freeze for up to 3 months. Before reheating, allow to defrost completely in fridge.
Line a 9-inch square pan with foil; set aside. In saucepan, heat the candy coating, milk, and salt over low heat until melted. Remove from heat. Stir in vanilla and gumdrops; spread into foil-lined pan. Cover and refrigerate until firm. Using foil, remove fudge from pan and cut into 1-inch squares. Store at room temperature.
In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours. Preheat oven to 350°F. Form dough into 1-inch balls and place on ungreased cookie sheets. Bake until golden, 18 to 20 minutes. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks. Makes 36 cookies.
Place the water in a large pot that can easily hold the liquid and the meat you intend to brine. Add all the ingredients and stir for a minute or so until the sugar and salt dissolve. Refrigerate poultry in the brine for 24 hours; pork for 3 days. If the meat floats to the top, use a plate or other weight to keep it completely submerged in the brine. To cook chicken: Stuff the cavity with onions, lemon wedges, and herbs such as thyme, parsley, and rosemary. Rub the skin with oil to help browning. Sprinkle with fresh ground pepper. (Salt isn't needed because of the brine.) Cook uncovered in a 400-degree oven until done, about 1 hour and 15 minutes for a 3-1/2 to 4-pound chicken. To cook turkey: Stuff the cavity with lemons, herbs, and onions, if desired. Rub the skin with oil and sprinkle with fresh ground pepper. Cook uncovered in a 400-degree oven for 12 to 15 minutes per pound until the internal temperature at the thickest part of the thigh registers at least 165 degrees. To cook a boneless pork roast: Sprinkle the roast with pepper and herbs such as sage, thyme, or tarragon, if desired. Roast uncovered in a 400-degree oven for about 12 to 15 minutes per pound or until the internal temperature reaches 150 to 160 degrees.
Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot. Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside. Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.
Cook the spinach according to package directions; drain well. Sprinkle the cheddar cheese in the bottom of a buttered 13 x 9 x 2 inch baking dish; spread the spinach evenly over the cheese. Cook the sausage in a skillet over medium heat until browned, stirring to crumble the meat; drain and sprinkle over the spinach. Saute mushrooms and green onions in butter in a large skillet until tender. Sprinkle the sauteed veggies over the sausage. Combine the eggs and cream, beating with a wire whisk until blended. Pour the egg mixture over the vegetable mixture. Top evenly with Swiss cheese; sprinkle with paprika. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until set.
Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad oil, oregano, and crushed garlic cloves; add to meat. Freeze. To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables. To prepare: Thaw steak in marinade. Remove steak and pan-sear in hot pan. Cook until medium rare; remove from pan. In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender. While vegetables are cooking, slice meat into thin slices against the grain. Add to cooked vegetables. Add salsa to meat and vegetables; heat through. To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh cilantro.
Lay tortilla wrap flat. Spread sour cream and salsa. Add the rest of the ingredients. Fold the sides and roll into a wrap. Cut in half and enjoy.
Mix marinade ingredients together in a gallon size zip lock bag and add beef refrigerate 6-8 hours. In a large pan or wok heat oil add ginger and garlic follow with broccoli, peas, mushrooms and celery stir fry 3 minutes add 1/2 cup chicken broth and 2 tablespoon of the marinade from the beef, simmer. Meanwhile add oil to hot large pan and stir fry drained beef strips (discarding the rest of the marinade) till browned about 4 minutes. Add browned beef to veggies. Stir in cornstarch and cook till glazed.
In a pan heat the molasses, vinegar, and butter. Pour into a special mug for your child. Stick a plastic spoon in it and all you have to do when you want it reheated is to put it in the microwave for only a VERY SHORT time and it will be hot and ready for another dose. At night, put a heating pad on LOW with a facecloth on top of it and set the cup on it so that it will be warm when needed during the night--(try this during the day so you will know if it is the right temperature to leave on at night). If you have a couple of kids with a cough, make them each one of their own.
Prepare all risotto ingredients in advance, chopping mincing and measuring. Warm the vegetable stock in a saucepan over low heat to the point that it is barely steaming. Using a large high sided saute pan (we like a 12" pan), melt the butter and saute onions over medium-high heat until onions are translucent and begin to break down. Add garlic and other spices of your choice and cook until fragrant. Add the wheat berries to the saute mixture and stir until every wheat berry is coated with butter (if you are a little short on butter, add more until you have finished coating all wheat berries, don't skimp on the butter). Continue to cook and stir until edges of the wheat berries are translucent and the center is still opaque. You should be able to smell the aroma of toasted wheat berries. Add 1/2 cup of white wine, stirring and simmering until the wine has completely reduced and the pan is nearly dry. Begin adding the barely steaming vegetable broth one ladle-full at a time. When liquid is almost completely absorbed, add another ladle until you have just enough broth to cook the wheat and no more. After 20 minutes or so start tasting the wheat berries. The risotto is ready when the wheat berries are still a little chewy and almost creamy. Finally, add more ladle of broth, two tablespoons of butter and the cheese. Stir together and serve immediately. If the risotto stands too long, some starches may set.
Wipe clean, and thinly slice the mushrooms. Melt the butter in a skillet over medium heat. Add the mushrooms and cook until very well reduced and softened. We did this in 2 batches. Add the cream and bring to the boil, allow to reduce and thicken a little. Add the lemon juice, season very well with salt and pepper, and stir through the parsley. Meanwhile, slice the loaf into 10 slices. Butter with the extra softened butter (one side only) and place under the grill (broiler). Grill until golden on one side only and remove to a warmed serving dish. Pile the mushrooms onto the toasts and serve.
Measure all ingredients into a glass jar. (I use the 3 cup canning jar that my favorite spaghetti sauce comes in.). note: you may substitute 2 teaspoons dry mustard for the Dijon style mustard. Shake well. Store in refrigerator. After several days, you may wish to remove the garlic cloves.
Sauce: Melt butter and whisk in flour, add milk, bring to boil, reduce to simmer and cook 5 minutes. Add tomatoes. and simmer. Filling: In skillet with butter, cook onions till translucent. Add chicken and broccoli , mushrooms and 1/2 of the cheese plus one cup of tomato mixture. Fill cannelloni with mixture and put in baking dish (you may need two) Pour remainder of sauce over the cannelloni and top with remaining parmesan cheese. Bake uncovered for 30 - 40 minutes.
Place sugar, margarine and milk in large pan and bring to a boil over medium heat. Stir constantly for 2 minutes and promptly remove from heat. Stir in remaining ingredients and pour into 8x8" dish. Let set for 45 minutes or until set. Cut into bars and serve.
Pre-heat oven to 350. Cut bacon into 1" pieces and fry until mostly crisp. Cut chicken into cubes and cook in a frying pan until it is no longer pink. Place chicken and bacon into a bowl, and put in the fridge to cool. In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste. When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli. Place chicken mixture into a casserole dish, then pour sauce over the top. If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted. To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.