HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 375°F. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn't form a "skin". Refrigerate until completely cooled. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds. Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.
Put the chocolate chips in a glass bowl. In a small saucepan, bring the cream to a boil and then pour it over the chocolate. Shake the bowl gently to let the cream settle into the chocolate, then cover the bowl with a plate or a lid to allow the chocolate to melt (takes about 5 minutes). Whisk to mixture until smooth and shiny. Stir in the Brandy. Cover the SURFACE of the CHOCOLATE with the plastic wrap and put in a cool place for about two hours to let the chocolate firm up. (Do not simply put the plastic over the bowl. If you do, the chocolate with develop a "skin" like pudding does.). Line a baking sheet with wax or parchment paper. Use two spoons to drop 1/2 to 1-inch mounds of chocolate on the paper. Chill your hands under cold water (then dry them), and roll the mounds between your palms to shape them into smooth round balls. Pour the cocoa/ground chocolate onto a plate or bowl, and roll the truffles in the chocolate using a clean spoon to help you coat them. Refrigerate the truffles until ready to serve. To serve, gently scoop the truffles out of the cocoa with a fork and put them in small candy cups or a decorate platter. I like to use a small silver platter than I've refrigerated for nice presentation.
Heat the potatoes and broth to a boil in a large pot. Cover and cook over medium heat 15 minutes or until the potatoes are tender. Drain and *reserve* cooking liquid. Mash potatoes with 1/2 cup reserved cooking liquid/broth. Add more liquid if necessary for desired consistency. Stir in chives or other herb of choice. Season with white pepper. Tip: save the remaining cooking liquid for another recipe.
Cut venison into 1/4 inch thick strips. Combine all ingredients in a large pot. Bring to a boil; boil for 5 minutes. Place meat between paper towels and roll out excess water. *The jerky at this point should have a gray-brown colour. Red colour indicates that the meat was not boiled long enough. Align strips on the oven rack allowing space between for air circulation. Set oven for 200°F. Keep oven door cracked to let moisture escape. The drying process takes about 1 1/2 hours. The finished product may be stored in plastic bags, jars, or coffee cans, and need not be sealed.
Preheat oven to 325 degrease. Grease 2 nine inch pans or a 9X13 pan. With a mixer, blend the cake mix, eggs, oil and mandarin oranges together. Bake for 25 to 30 minutes. After cake has cooled,. With a mixer, mix together the pudding mix, cool whip and drained pineapple until well blended. Spread mixture on top and sides of cake. Keep refrigerated until ready to serve.
Cook pasta; drain well. While pasta is cooking, put remaining ingredients in top of double boiler over simmering water. Stir with wire whisk until smooth. Keep cheese mixture warm till pasta is cooked and drained. Stir pasta into cheese.
Brown and drain ground beef, onion and garlic together in a large soup pot. Add remaining ingredients except for fresh cilantro, sour cream and cheese (if using). Bring to a boil over medium-high heat. Cover, reduce heat to LOW and simmer 30 minutes. Top with cilantro, sour cream and cheese (if using).
--- Freezing Day ---. In a large bowl, combine the peas and carrots, rice, onion and parsley flakes. Mix well. Pour into 2 quart size freezer bags. Seal, lable and freeze. --- Serving Day ---. Thaw bag of rice mixture overnight in fridge or run warm water over bag. Heat 2 Tsp oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes. Push rice mixture to the side of the skillet. Add 1 tsp oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Mix rice in with egg breaking up egg into bite size pieces. Turn off heat. Stir in soy sauce and pepper.
Cook noodles according to package directions. Heat oil in a frying pan while you season each side of the chicken tenders with salt and pepper, Italian seasoning, garlic salt, and onion powder. When oil is hot, add half of the chicken tenders. Brown on one side 2-3 minutes, and flip. Cook until both sides are golden grown and chicken is just cooked through. Remove cooked tenders to a paper towel-lined plate. Add a little more olive oil to pan if necessary and let it come back to temperature. Add remaining chicken tenders and cook til those are golden on each side. Place onto paper towel-lied plate. While chicken rests, add diced zucchini to pan and heat through, stirring frequently. De-glaze the pan with dry sherry, and turn heat down to medium. Add cream of mushroom soup to the pan and heat through, stirring occasionally. Lower heat to low and simmer. Dice the chicken into one inch cubes and toss together with the cooked and drained noodles. Add cheese and milk together slowly with the soup mixture (if you mix the cheese in too quickly it will clump together). Start with 1/2 cup of milk and add more if you want a creamier consistency. Mix noodles, chicken, and sauce together and pour into a baking dish. Combine Parmesan and bread crumbs and spread evenly on top of casserole. Bake in a 375 degree oven for about 45 minutes, or until top is golden brown and edges are bubbly.
Pre cook brussels sprouts in microwave, by steaming, or pan roasting until almost tender, depending on method and size of sprouts, 5-15 minutes. Fry bacon in sauce pan until crisp. Remove from pan and add brussel sprouts to bacon grease, saute for 1-2 minutes. Add pistachios and balsamic vinegar. Stir around for 1-2 minutes, reducing balsamic and glazing sprouts and nuts. Add bacon back to pan and season with salt and pepper.
Preheat oven 350°F. Arrange pecans in a single layer in a shallow pan. Bake pecans 5 to 7 minutes or until lightly toasted and fragrant. Remove from oven. Reduce oven to 300°F. Stir together cake mix, pecans, 1 egg, and butter; press mixture into bottom of a lightly greased 13 x 9 inch pan. Beat powdered sugar, softened cream cheese, and remaining 3 eggs at medium speed with an electric mixer until smooth. Spoon powdered sugar mixture over batter in pan, spreading to edges. Bake at 300°F for 1 hour. Let cake cool completely (about 1 hour). Remove cake from pan to a cutting board, and cut into 2 1/2 to 3 inch squares.
Place pork on bottom of crock pot. Top with tomatoes, goya, onion, parsley, basil, cumin, cayenne, white pepper, soy sauce, garlic, tomato paste, bay leaf, and tomato sauce. Cover and cook on high for 6 - 8 hours. Strain about 2 tablespoons of goya-pork mixture with slotted spoon per tortilla (make sure to press out as much liquid as possible). Place on tortilla, top with 3 or 4 handama leaves, and roll.
Bring the water to a rapid boil in a large saucepan. Boil the potatoes (both) for 5 minutes. Drain the potatoes thoroughly, and in a large boil toss the potatoes with the vegetables, garlic, oil and rosemary. Spread the mixture on a broiler pan, sprinkle generously with the salt and pepper and broil for 10-12 minutes until slightly crisp and browned on the edges. Stir during cooking for even browning. Return the browned vegetables to a large bowl and toss with balsamic vinegar and additional salt and pepper to taste. Serve hot, or at room temperature.
Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked pasta. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend about 10 seconds. Turn into dish, folding into pasta. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve. Enjoy!
Cook ground beef in lightly greased large skillet over medium heat until browned, about 8 minutes, crumbling with a fork. Combine ground beef and remaining ingredients, except salt and pepper in slow cooker. Cover and cok on low for 6-8 hours. Season to taste with salt and pepper.
Wash raw mangoes.cut them into pieces. Marinate with 10g salt and 10g turmeric powder. Keep in the sun for two days. Roast fenugreek seeds. Coarsely grind chilies, fennel, nigella (kalonji), fenugreek seeds and mustard seeds . Heat 4 tblsp mustard oil in a thick bottomed pan till smoke comes out. Now, add all dry coarsely groun masala (spices). Stir for a while on low flame . Add sun dry raw mangoes pieces; mix well till mango pieces get little soft. Take it off the flame and let it cool. Fill into a sterilized jar. If needed, pour more warmed and cooled mustard oil so that it covers the mango pieces completely. In two days it will ready to eat and lasts longer.
Prepare outdoor grill. Season steak with salt and pepper, place on grill, and cook for about 5 minutes, turn and cook for 3 to 4 minutes more, or until meat is cooked rare. Remove from heat and let rest. In large bowl, toss together the greens, cilantro, and mint leaves. Cut meat across the grain and arrange slices on top of greens. Spoon 1/4 of the sauce over each portion, garnish with mint leave and a lime wedge and serve immediately. For sauce combine garlic, chiles, fish sauce, lime juice and sugar in small bowl.
In a large skillet, brown ground beef with the onions, peppers and garlic until beef is no longer pink and vegetables are tender; drain, if necessary. Add remaining ingredients, except for rice; stir well and bring to a boil. Reduce heat and simmer covered for 20 to 30 minutes, until cabbage is tender. Serve over prepared rice.
Set oven to 400 degrees. Set oven rack to second-lowest position. Grease a square 8x8x2-in baking pan. Mix coconut, nuts, 1/4 cup sugar and 1 tbsp melted butter; set aside. Beat remaining ingredients except chocolate chips and coffee, in a large bowl for 30 seconds, scraping bowl. Beat on med speed 4 mins, scaping bowl. Pour into pan. Stir together, melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with a knife for a marbled design. Sprinkle coconut mixture evenly over top. Bake for 20-25 mins, or until golden brown, and cake tests done.
Place cut Hotdogs into oiled frying pan. Saute Hot Dogs for around 2 minutes on high heat. Add Bell Pepper and Saute for 3 minutes. Add Onions and Saute 2 more minutes Add Can of Tomato. Add Salt and Pepper. Let simmer around 15 minutes or until the juices reduce. *Option-Serve with crispy Italian Bread*.
Peel and core apples then slice into 1/4" slices. In large heavy sauce pan combine all ingredients except apples. Over low heat melt butter and stir to mix well. Add apples tossing to coat. Cover pan and cook on low until apples are almost completely submerged in liquid, about 20-25 minutes. Turn fire up to medium, remove lid and cook on a hard simmer until sauce has thickened and is syrupy, about 45 minutes, stirring often. Remove from fire and let cool or use warm, if desired.
Preheat oven to 450 degrees. Spray the cups of a 6-cup popover pan with non-stick cooking spray. Pour 1/2 teaspoon of the melted butter into each cup. In a bowl, whisk together the eggs and the milk, then whisk in the remaining 1 Tbs. of butter. In a large bowl, whisk together the flour and salt, then whisk in the egg mixture. Whisk vigorously until smooth, about 2 minutes. Divide the batter among the 6 cups and bake for 20 minutes. Reduce heat to 325 and bake for 15 minutes more. Remove from oven, they should easily come out of the pan (thanks to butter in bottom), put them on a wire rack to cool. Serve plain (my fave), or with butter or jam for breakfast, or with roast beef and au jus.
Chop onion. Mince garlic. Set aside. Combine flour, 1/2 tsp salt 1/4 tsp pepper. Toss pork cubes with flour mixture to coat. In a Dutch oven, heat oil over medium-high heat. Add pork and brown well, in batches, if necessary. Remove from pan. Reduce heat to medium-low. Add onion, garlic. 1/4 tsp salt, 1/4 tsp pepper, fennel seed, thyme and 1/2 cup water. Cover and cook until onion has softened about 5 minutes. Add tomatoes and pork. Reduce heat, cover and simmer for 90 minutes. Trim tops and bottoms of the fennel. Cut the bulbs into quarters. Cut carrots into short sticks and add into stew with the fennel. Continue cooking, covered, until the pork and vegetables are tender, about 1 hour and 15 minutes.
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add chicken. Cover and boil until fully cooked through. Drain water, let chicken cool, then shred. Steam broccoli until crisp-tender, about 3-5 minutes, then chop. In seperate bowl mix soup, mayo, salt and pepper and lemon juice. In cassarole dish place the broccoli, chicken, then the soup mixture, and finally the homemade crutons. Bake for 30 minutes.
Preheat to 350. Spray 9x13' baking pan with cooking spray. Stir butter, sugar and water together until combined. Add eggs and vanilla. In separate bowl, combine flour, cocoa, baking powder and salt. Stir in nuts, if using. Stir dry ingredients into butter mixture until combined, place in prepared pan. Bake 18 to 25 minutes until toothpick comes out with little crumbs attached, but not wet.
Preheat grill for indirect cooking over medium heat. Sprinkle pork loin with pepper and garlic salt. Place on grill and book about 1 1/2 to 2 hours or until internal temperature reaches 155-160 degrees. Allow meat to cool while preparing sauce. Shred pork into small pieces discarding any remaining fat. Place pork in large pot and stir sauce into pork. Simmer for 40 minutes. Serve on warmed rolls. For sauce: heat butter in large saucepan. Add onion and stir frequently until softened, about 5 minutes. Add remaining ingredients and simmer for 30 minutes.
Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions. For a softer consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours.
Peel plantain and cut in half lengthwise. Remove vein and discard. In a large saucepan, add cut plantains; cover with water and bring to boil. Add salt, cover and continue to cook for about 3 minutes or until done. To test for doneness, insert a fork into the plantain and it should penetrate easily. Remove plantain into a large mixing bowl. Mash plantain. Add egg and mix thoroughly until well blended. Preheat oven to 350 degrees F. Prepare a cookie sheet by lining with 2 pieces of parchment paper. Spread the plantain mixture over the entire area of the cookie sheet until about 1/4 inch thick; set aside. In a large frying pan add chicken, sprinkle with salt and pepper. Add bay leaf, butter and water and bring to boil. Reduce heat to medium; cover, but leave a slight opening for steam to escape. Cook for 5 minutes. Add onion and continue to cook for another 10 to 12 minutes or until chicken is cooked through. Add additional water if required while cooking, (DO NOT LET DRY.). When chicken is done, remove and let cool for a few minutes in order to handle. Shred chicken into a mixing bowl. Remove bay leaf and discard. Remove onions from frying pan with a slotted spoon and add to the chicken. Make sure the onions are quite dry when adding to the shredded chicken. Add mixed vegetables and mix well to blend. Spoon mixture over the prepared plantain leaving about 3 inches from each end and 2 inches from the sides. Begin rolling plantain over vegetables, using the parchment paper to assist. Remove parchment paper as you are rolling. Leave rolled plantain on the cookie sheet. Bake in preheated 350 degrees F oven for 6 to 8 minutes or until golden brown. Remove from oven and let sit for 5 minutes to rest. Cut into 1 inch slices and serve. Serve with cooked rice or with a salad.
Dissolve yeast in warm water and set aside. In a large mixing bowl, beat butter until creamy. Gradually add flour. Add yeast mixture and blend well. Refrigerate dough until well chilled. Spread sugar out on a large piece of waxed paper. Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut. Keep flipping dough and pressing into sugar during this stage. Place on ungreased baking sheets. Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges. Cool on racks.
Set oven to 350 degrees. For the topping: combine all ingredients; set aside. To make the cake: in a large bowl, combine the graham cracker crumbs, flour, brown sugar, baking powder, cinnamon and salt. Add in the butter or margarine (if using) and milk; beat at high speed for 2 minutes. Add in eggs; beat for another 2 minutes more. Spread batter in a greased 9-inch square baking pan. Sprinkle the chopped apples on top of the batter. Then sprinkle the crumb topping evenly over the apples. Bake for 35-40 minutes.
Beat eggs in large mixing bowl. Add sugar and salt, beating until completely blended. Bring 5 cp. milk to a boil. Add hot milk slowly to egg mixture, beating constantly. Add evaporated and condensed milk and vanilla. Add crushed fruit with its juice. Let cool in refrigerator or freezer. Pour into a 4 quart ice cream container. Freeze according to freezer direction.
Add vegetable oil to skillet & heat on medium. Add diced tomatoes with green chilis to pan along with 1/2 teaspoon garlic powder (2 cloves, chopped, fresh). Stir & bring to a simmer. Allow to simmer ~5 minutes or until liquid decreases by half. Cut cream cheese into pieces & stir into tomato mix. Rinse & drain beans (if canned). Add beans, corn, chicken & cumin to pan. Stir. Add salt to taste. Preheat oven to 350 degrees. Scoop 1/2 cup chicken mix into tortilla. Roll like a cigar & put into a 9"x13" baking dish seam down. Continue until pan is full. Pour enchilada sauce over enchiladas. Bake 30-40 minutes until sauce is bubbly & tortilla edges are crispy.
Melt almond bark on high for 4 minutes in microwave. Add peanuts to mixture. Mix together well. Drop by teaspoonful on waxed paper. Let set.
Mix together olive oil, lemon juice, garlic, rosemary, sugar, salt and pepper. Add chicken breast and zucchini to olive to marinade and marinade for 30 minutes. Meanwhile mix Honey Dijon and cream cheese together. Set aside. Place chicken on a hot well seasoned (OILED) grill cook for 20 25 minutes till juices run clear. Cover with foil and let sit for 10-15 minutes. Grill zucchini till browned on both sides. About 4-5 minutes. Wrap tortillas in foil and heat on grill just to warm. On each warmed tortilla spread 1/4 cream cheese mixture on each. Lay 1 ounce fresh mozzarella on the cream cheese mixture. Follow with 1/4 basil leaves. Slice cooked chicken into thin slices. Lay 1/4 chicken on the cheese follow with basil, peppers and zucchini. Roll each tortilla a up and enjoy.
Preheat oven to 350°F. In a saucepan over medium heat, stir together apples, 1/4 cup sugar, and lemon juice: stir constantly until mixture comes to a simmer, then remove from heat. In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until it becomes golden in color and takes on a nutty aroma, about 2 to 3 minutes; pour brown butter into an 8 x 8 inch baking dish. In a mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt; pour in the buttermilk and mix just until dry ingredients are moistened. Spoon the batter on top of the brown butter, using a spatula to smooth out the batter, but being careful to not mix it into the brown butter. Scatter the apples and juice on top of the batter; sprinkle almonds over top and dust with nutmeg and demerara sugar. Bake until golden, 50 to 55 minutes; transfer pan to wire rack to cool. Serve warm.
Place all ingredients into a mixing bowl. Stir to combine. Transfer muesli to an airtight container for storage. Lightly shake container before serving the muesli. Serve with chilled soy or dairy milk.
Combine first five ingredients. Stir well. Chill. Add ginger ale just before serving.
Position oven rack in middle of oven; preheat oven to 350°. Butter a 9-inch springform pan and wrap the outside tightly with heavy-duty foil. Have a roasting pan ready, and put a kettle of water on to boil for the water bath. Make the crust: pulse the chocolate wafers in a food processor until finely ground. With the motor running, slowly add the butter, and process just until blended. Press mixture onto the bottom of the pan. Bake crust for 8-10 minutes, until it is set; let cool on a wire rack. Make the filling: melt the chocolate with the butter in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Whisk in the cocoa powder. Remove the bowl from the heat and let the mixture cool to room temperature. Beat the cream cheese and sugar with an electric mixer, beginning on low speed and increasing to med-high speed, in a medium deep bowl until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the salt. Beat in the chocolate mixture just until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add in the sour cream and vanilla; beat until smooth, scraping sides of bowl as needed. Transfer the filling to the springform pan. Set the pan in the roasting pan, place it in the oven, and carefully pour in enough boiling water to reach halfway up the sides of the springform pan. Bake for 45 minutes, or until the center is almost set but still slightly jiggly; do not overbake--the cheesecake will firm as it cools. Remove the roasting pan from the oven and let the cheesecake cool in the water bath for 15 minutes. Remove the springform pan from the water bath and let cool completely on a wire rack, then remove the foil and refrigerate the cheesecake, loosely covered, until thoroughly chilled, at least 12 hours, or overnight. To serve--let the cheesecake stand at room temperature for 20 minutes. Remove the pan sides, smooth the sides of the cheesecake with a table knife, and cut into wedges.