HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly. Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together. In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes. When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears. Cut into squares or wedges and serve.
Mix ranch dressing, salt, pepper and dry bread crumbs in 1 quart storage bag. Beat 2 eggs in bowl. Rinse and dredge chicken through egg then place in bag and shake until completely covered. Place in buttered 13x9-inch glass baking dish. Place a pat of butter on top of chicken. Cook at 375°F for 1 hour. Note: Can use already prepared ranch dressing. Omit eggs and dredge through dressing and then trough dry bread crumbs or crackers. Also can put crackers in dry bread crumbs to make crispier coating. Time may vary depending on the size of the breasts.
PORTOFINO SAUCE: Start by getting your ingredients ready. Dice the onion. Melt butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes until onion is soft. Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium. Stir in clam juice, shrimp stock, and Old Bay Seasoning. Stir together milk and half-and-half. Add cornstarch to this mixture, 1 tablespoon at first. Stir milk mixture in slowly, allowing the sauce to thicken. Add about half at first, slowly, while stirring. If you'd like a thicker sauce, add more cornstarch to milk mixture. Continue to add milk mixture slowly, making sure that sauce is the desired thickness. The sauce is now ready! It can be store for up to one week in the refrigerator. I like to freeze it in ice cube trays and use whenever I like. Seafood Portofino: Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes. Add mussels, and cook 30 seconds. Add shrimp, crawfish, and scallops. Cook until heated through, stirring. Add portofino sauce; cook until bubbling throughout. Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs, coat pasta with sauce (mussels should be open).
Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl. Sprinkle cumin over the top. Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.
In large saucepan, melt butter over medium heat. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes. Add milk, pale ale and cream, stirring to combine for 5-6 minutes. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil). Discard bay leave. Spoon into bowls and garnish with crushed pretzels.
Combine all ingredients in a bowl. Place on a platter and garnish, if desired. Serve with crackers or cocktail bread.
Brown sausage in large skillet. In a large mixing bowl, combine remaining ingredients. Then mix in sausage and pour into baking dish. Bake for 40 minutes at 350 degrees.
Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside. In small bowl using handheld blender or mixer, beat 1 package (8 oz) cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside. Lightly flour flat work surface. Unroll 2 cans (8 oz each) PillsburyTM Crescent Recipe CreationsTM refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares. Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up. In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate. Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.
Preheat oven to 325 degrees. Place pecans and walnuts in a ziploc bag and crush with a mallet or rolling pin. In a large mixing bowl mix together oatmeal, coconut flakes, crushed pecans and walnuts, and raisins. In a smaller bowl stir together coconut oil, honey, brown sugar, cinnamon and salt. Pour the honey mixture over the oatmeal mixture and stir until coated well. Spread granola onto a large sheet pan and place in the preheated oven. Bake for 30 mins stirring every 10 so the granola doesn't burn. Cool on sheet pan then store in an airtight contain for up to one month. Note: When you remove the granola from the oven it will be brown but not crisp. It will crisp up as it cools. I stir every 15 mins while cooling because it starts sticking together.
Heat oven to 350. Combine breadcrumbs and seasonings. Add eggs, ketchup and diced tomatoes. Let stand about 5 minutes. Add shredded cheese and ground beef. Mix gently. Spread in 2 litre casserole dish. Cover with tinfoil. Bake about 1 hour.
Saute onions, celery and pork in oil until vegetables are tender crisp. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring 2-3 minutes or until heated.
Preheat oven to 350 F degrees. Combine all ingredients except chili sauce and mix with you hands. Place into a 9x5" loaf pan, top with chili sauce and cover with foil. Bake 60 minutes, remove foil and bake 30 minutes.
Mix approximately 1/2 cup of the pan drippings with the almond meal and whisk until smooth. Bring other 1/2 cup of turkey pan drippings to a boil in a small saucepan, and then whisk in the almond meal mixture. Slowly add in almond milk and whisk until desired thickness is attained. Salt and pepper to taste.
Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour. Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside. Place a round in a buttered pie plate; then brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds. Mix remaining butter with honey; then brush generously. Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste.
Spray 12 count muffin pan with cooking spray. Press wonton wraps into muffin cups allowing tips to remain upright, bake for 10 minutes at 350 degrees or until slightly browned. Remove shells from pan and place on serving plate. In a large skillet, over medium heat, cook sausage and onions until browned. Add remaining ingredients except squash and cheese. Reduce heat. Simmer 5 minutes. Fill wonton shells 1/2 full with squash and top with sauce. Sprinkle with cheese.
Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain. In a dutch oven or other large soup pot, fry the ground beef over medium heat. Puree the onion in 1 cup water in a blender or food processor and add to the ground beef. Add garlic and salt also to the meat and stir-fry for about 10 minutes. Add the tomato paste and 1 more cup water and simmer 10 more minutes. Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes. Check to see if 1/4 -1/2 teaspoon more of salt is needed. Turn off heat. In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree. After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf. Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot. Melt 2 tablespoons butter in the skillet over medium heat. Whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil. Season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes. Stir in cheese to melt. Combine onions and cheese sauce with pasta and toss.
In a medium bowl, whisk together the flour, baking powder, salt & cardamom. Set aside. In a large mixer bowl, cream together the butter, coconut oil and sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until smooth. Mix in the flour mixture until just combined. Divide the dough in half and shape each half into a log (about 2 to 2 1/2 inches thick) and roll in plastic wrap or parchment. Place in the fridge to chill for at least an hour (or overnight -- this would be a great place to freeze the dough logs for a future treat. Just thaw them overnight in the fridge and bake as usual!). When you're getting ready to bake, preheat the oven to 375°F. Line a few baking sheets with parchment paper. Take each roll out of the fridge, slice into rounds about 1/2" thick and place on the baking sheets about 1 inch apart. Bake until just barely golden brown on bottom, about 8-10 minutes.
Prepare salmon by cutting into strips, then chopping or shredding salmon, being careful to remove any bones. In a large bowl, combine salmon, breadcrumbs, onions, mustard, horseradish, eggs, rosemary, salt, and pepper to taste. Chill for 30 minutes. Prepare grill for medium-high heat. Form salmon mixture into 8 patties, and lightly coat each patty with butter. Cook 4-5 minutes on each side. Place patties on rolls, and top with lettuce and tomato.
Cream butter and sugar until light and fluffy. Add melted chocolate and vanilla. Beat until smooth. Add eggs, one at a time, beating for 5 minutes after each. Chill before spreading on cake. We use this on Duncan Hines Chocolate Pudding cake mix, but any cake will do.
Melt butter and honey together. Next add milk, sugar, vanilla,and butterscotch schnapps. Microwave or heat on stovetop until it reaches the desired temperature. Mix in hot chocolate powder and cinnamon. Enjoy!
Cook pasta per directions until al dente. Drain water and add tomato soup and 3/4 soup can (1 cup) of water to pasta. Stir in sugar and pepper and serve when hot.
Blend together cream cheese, confectioners' sugar, butter and vanilla. Beat with electric mixer until smooth and creamy.
Spread cranberries in shallow dish so that they are not too thick. Sprinkle sugar over them. Cover. Place in oven at 350 degrees until all are popped open. Remove from oven, mix with marmalade and lemon juice to taste. Refrigerate. ( you could add some nutmeg and cinnamon to this)
Peel mangoes and cut from pit lengthwise into 1/4-inch slices. Measure 1 cup of the smallest pieces; cover and chill remaining large slices. In a blender or food processor, whirl the 1 cup mangoes and the coconut milk to a smooth puree; pour into a bowl. In the top of a double boiler, combine egg yolks, granulated sugar, and brandy. Whisk over simmering water until mixture reaches 140 degrees F. Adjust heat to keep mixture between 140-150°F, and continue to whisk for 3 minutes. Remove from heat and add the mascarpone cheese; stir until mixture is well blended. In a deep bowl with a mixer on high speed, whip cream and powdered sugar until cream holds distinct peaks. Add the mascarpone mixture and fold gently to blend. Separate ladyfinger pieces. With a fork, dip half the pieces, 1 at a time, in mango puree to coat; lift out, drain briefly, and arrange flat side down in a single layer in a 9-inch square pan. Cover ladyfingers in pan with half the mascarpone mixture, spreading it level. Repeat to dip remaining ladyfinger pieces in mango puree and arrange in a single layer over mascarpone mixture in pan. Spread remaining mascarpone mixture smoothly over top layer of ladyfingers. Cover tiramisu airtight and chill at least 2 hours or up to 1 day. In an 8- to 10-inch frying pan over medium-high heat, stir coconut until golden, 4 to 6 minutes; pour into a small bowl. When cool, cover airtight. To serve, cut tiramisu into 9 equal squares. Use a wide spatula to lift out portions and set on plates. Arrange reserved mango slices equally on portions and sprinkle equally with toasted coconut; spoon raspberry sauce equally around desserts. Raspberry Sauce: Rub the thawed frozen raspberries through a fine strainer into a bowl; discard seeds. Add 3 tablespoons sugar and stir to blend. Makes about 1 cup.
In blender, combine soy sauce, agave nectar, sesame oil and ginger. Blend on high until smooth. Add almonds and toss to combine.
Combine all ingredients in a jar or other container that has a lid. Shake well until fully mixed. Pour over meat and cover. Allow to marinade overnight or longer, turning often.
Cream vanilla extract, butter, sugar, cinnamon, cardamom, allspice, salt, and almond extract until smooth. Work the egg and milk into the dough. Blend in the flour as quickly as possible. Divide finished dough into 3 equal-sized pieces and roll them out into 3 cylinders about 8 inches long. With the aid of a dull knife, press the sides into a square so that when cut they will produce rectangular slices. Wrap in plastic and let the bars of dough rest, preferably overnight but atleast 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 375 degrees farenheit (190 degrees celsius). Cut each roll into 30 slices. Place on the baking sheet, spaced well apart, and bake on the center shelf of the oven until light brown, about 12-15 minutes. Remove the baking sheet and let the pangani cool. Melt chocolate (or temper it, if you know how to) in a wide-mouthed bowl and dip the pagani from corner to corner on the diagonal. Wipe the underside off on the rim of the bowl, and place cookies back on parchment-covered baking sheet. If you have simply melted the chocolate, you should refrigerate the cookies in order to get the chocolate to solidify.
Melt half of butter in large skillet over medium-high heat. Saute chicken until no longer pink, about 5 minutes. Remove from skillet; set aside. Melt remaining butter in same skillet over medium heat. Saute mushrooms and onion until tender and liquid is evaporated, stirring often. Stir in soup, milk, and cheese. Bring to boil. Return chicken to skillet and add bacon. Heat through, stirring occasionally. Serve over noodles.
Put chicken in a container with lid. Add marinade. Refrigerate for at least thirty minutes. Melt butter in a skillet. Place chicken in skillet with all of the marinade. Cook approximately 20 minutes on medium heat or until done.
in a pan put meat, bouquet garni and beef stock slowly to the boil and simmer for about 1 hour until meat is tender. Strain off 200 ml stock into a measuring jug. Slice the cooked meat very thinly. Melt the butter in a pan and stir in the flour. Add the stock, while stirring, and continue stirring until the sauce is thick and smooth. Leave the sauce to cook gently for about 2 minutes. Stir in the meat and add salt, pepper and nutmeg to taste. Pour the ragout onto a flat plate and refrigerate until firm. (Best to make this one day in advance) In a deep plate beat the eggs with one tablespoon of water. Shape the ragout into 24 balls (Little bit smaller than golfball) and roll in the breadcrumbs. Then roll in the beaten eggs and breadcrumbs again. Repeat until well coated. Heat oil in a deep fat fryer to 180 degrees celcius. Deep fry croquettes 6 at the time for 3-4 minutes until brown and crisp. Drain on paper towel. Serve the warm'bitterballen' on a plate with a serving of mustard next to it.
Combine egg, milk and oil. Stir in cake mix until it clings together. Form into one-inch balls. Roll in sugar. Place on lightly greased cookie sheet. Bake at 350 for 10-12 minutes.
Preheat oven to 400^F. In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil. Stir to coat evenly. Cover and bake until tender and golden, about 40 minutes, stirring now and then. Drain shallots and garlic and place in a blender or food processor. Reserve oil. Puree shallots and garlic and transfer to a heavy medium skillet. Add remaining 1/4 cup olive oil, stirring to combine. Over medium heat, continue stirring until brown, about 3 minutes. Return to processor and add remaining ingredients, including the reserved oil. Process until well blended. Season to taste. Can be made ahead and refrigerated. Bring to room temperature before using.
Rinse chicken and pat dry. Pour contents of Rice mix in pan (there will be an spice mix in the box - add that too). Lay chicken on top of rice. Add the amount of water listed on the rice mix, I think it's 2 1/4 cup, for each box. Sprinkle on dry soup mix. Dot with butter. ( I use about 3 tablespoons butter - my Mom used an entire stick - your choice :). Cover with foil or lid, and bake for about 45 minutes - remove cover and bake another 20 minutes. Cooking time will vary based on type of chicken parts used. If you use boneless skinless chicken be sure to to adjust time or chicken will be very dry.
Preheat oven to 350°F. In a bowl, mix oil, egg, white & brown sugars until smooth. Add salt, baking powder, and milk. Gradually add the flour and wheat germ. Add vanilla and chocolate chips. Mix. Divide into 12 mini-loaf or muffin pans. Bake 20 minutes.
Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside. In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined. Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill or capers, if desired, and serve with crackers or baguette slices.
Preheat oven to 325 degrees F. Mix crumbs and butter press into 9" x 13" baking pan. Bake for 15 minutes. Beat cream cheese and pesto until well blended. Add 1/3 cup of the sour cream and the eggs beat until smooth. Pour mixture over crust and bake 20- 25 minutes until the center is set. Remove to cooling rack. Carefully spread 2/3 c sour cream over hot filling using scraper. Cool and refrigerate for at least 3 hours. Before serving, cut into squares and garnish with green onions and tomato.
In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms. Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes. On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again. Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary. Place the tortilla on a plate and cover with plastic wrap. Repeat the rolling out process for the remaining 11 balls of dough. Heat a flat cast iron griddle over moderately high heat. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. The tortilla should be lightly browned but still soft and flexible. Transfer the cooked tortilla to a heavy towel and wrap it up. Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft. Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use. To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°F oven for 10 to 15 minutes.
Heat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a small bowl, combine the cream cheese, orange marmalade, egg yolk, and orange zest until well blended. Unroll the pie crust on a work surface. Cut the pie crusts into 32 circles using a 2 1/2" fluted cookie cutter. Spread about two teaspoons of the cream cheese mixture over half the pastry circles, leaving a void about 1/4" from the edges. Top the cream cheese with 8-10 mini chocolate chips. Top each pastry circle with another pastry circle. Crimp the edges with a fork. Brush beaten egg white over the pastries. Sprinkle each pastry with a bit of sugar. Bake for 20-25 minutes or until the pastries are a light golden brown. Remove pastries from the baking sheet and place on a cooling rack. Cool for at least 15 minutes before serving.
Preheat oven to 350*. Lightly grease 2-quart baking dish; set aside. In large bowl stir together egg, corn, milk, onion, salt and pepper. Stir in 3/4 cup of the cheese. Spoon into prepared baking dish. In medium bowl combine bread crumbs, butter and remaining 1/4 cup cheese. Sprinkle over corn mixture. Bake for 25 to 30 minutes or until golden brown and the center jiggles slightly. Let stand for 10 minutes before serving.
Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover. Cover, and cook on low 10-12 hours, or until beef is tender. Drain and reserve the liquid. Shred beef using two forks to pull it apart. Combine beef, salsa, and enough of reserved liquidto make a desired consistency. Use` this filling for burritos, chapupas, or tacos.