HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan). Mix crumbs, 3 tablespoons of the sugar and butter until well blended. Press firmly onto bottom of pan. Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition until just blended. Pour over crust; top with 2 cups of the blueberries. Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.
Cut the meat into about 1 inch strips. Dredge meat in the flour, shaking off the excess. In a dutch oven, melt shortening over med.-high heat (WATCH CAREFULLY -- if it smokes, it's too hot). Brown meat on all sides -- do in batches, if need be). Season to taste. Drain fat from dutch oven & return the meat. Place sliced on over the meat & then add the water. Cover & simmer on LOW heat for 2 to 21/2 hours OR place in a 325° for the same amount of time.
Combine the sour cream, sugar, eggs, and vanilla extract in a mixer for one minute. Add the cream cheese and mix until smooth. Add the melted butter and mix a few seconds longer. Pour into ready-made pie crust ( I use the larger ones with the 2 extra servings) and bake at 325 degrees F for 45 minutes. If you want to brown the top, turn on the broiler and watch it. If you look away, it will burn. Cool for at least 4 hours in the refrigerator. Overnight is better. Cut into thin slices. It is cheesecake after all. We prefer it plain, but feel free to add the topping of your choice.
Brown bacon in a large saucepan over medium-high heat, stirring occasionally, until just crisp, about 4 minutes. Spoon off all but 1 tablespoon of the fat. Add onion and celery; saute until vegetables are soft, about 4 minutes. Add stock, cauliflower, chicken, salt, pepper, thyme and sage. Bring to a boil; reduce heat to medium, partially cover and simmer until vegetables are just tender, about 5 minutes. Whisk in thickener and simmer until soup thickens slightly, about 2 minutes. Stir in cream and simmer to heat through before serving.
Put flour and sun dried tomatoes into your food processor and whiz for about 30 seconds. Check the size of the tomatoes since they should be pulverized. Whiz another 30 seconds if you need to. Add the eggs and pulse a few times, scrape down the bowl, and whiz until the pasta starts coming together. If the pasta dough is too crumbly to hold together when you squeeze it in your hand you should add another egg yolk and whiz some more. Just as in the pasta fresca recipe you should dump everything into a zip lock bag and press together to form a log. Store in the fridge for 30 minutes to relax the gluten. Cut the log into 8 discs. With your pasta machine or mixer attachment knead the discs 4 or 5 times until they are smooth and satiny. Flour is your friend so make sure you use lots of it when rolling and cutting pasta! When all are kneaded, roll them to the desired thickness one setting at a time. On my Kitchen Aid I roll to #6 and on my Atlas I roll to #7. Attach your fettuccine cutter and cut strips flouring like mad so they don't stick. Spaghetti and other cuts do not work as well as fettuccine cutters. Let dry while you boil a large pot of salted water with a tablespoon of olive oil in it and make the simple sauce described above. Remember, fresh pasta cooks lots faster than dried pasta from a box. Check fettuccine after 2 minutes and keep checking until the desired tenderness is reached. To freeze pasta fresca, separate into four portions and loop them into little nests. Freeze in small containers so they are not crushed and don't stick together. In my pasta fresca recipe I neglected to say that I stir my frozen pasta with either a chopstick or the handle of a wooden spoon. This works better than spoons and the many pasta ladles on the market. I hope you enjoy this recipe.
In medium bowl stir together first 6 ingredients and set aside. In large mixing bowl beat shortening on low speed for 30 seconds. Add sugar and beat until combined. Beat in eggs and molasses until combined. Mix in reserved flour and spice mixture until combined. Shape dough into 2 inch balls, (or you can measure with a #20 ice cream scoop). Roll balls in the coarse sugar. Place 2-1/2 inches apart on ungreased cookie sheet. Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed -- do not overbake! Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
Combine all ingredients in a non-reactive dish and cover tightly. Allow olives to marinate at least 2 to 3 hours or up to 4 days in the refrigerator. (If you are only marinating them for a few hours, leave the olives in the marinade at room temperature.) Note: These olives are great in martinis and also double as a quick party hors d'oeuvre. If you plan on using them exclusively as an hors d'oeuvre, drizzle a little extra-virgin olive.
1. Soak bread in wine for 5 min and then squeeze out excess liquid. 2. Combine meat, bread, onions, garlic, parsley, eggs, cheese, oregano, cumin, salt and pepper. Set aside and chill in fridge for 1 hour. 3. Pinch off 1 tbsp of meat mixture and mold it into little footballs or cigars. Place in casserole baking dish. 4. Combine spaghetti sauce with wine, cinnamon and cloves and pour over uncooked meatballs. 5. Bake uncovered in a preheated 375 degree oven for 1 hour.
Thoroughly combine two cans of milk, use water to rinse out the cans and add vanilla extract. Serve with your preferred brew. Refrigerate if you drink a lot of coffee in your house or if you have company. Or freeze in ice cube containers for individual use.
Preheat oven to 375. Spray 9x9 pan with non-stick spray (or spread a little butter around the pan to prevent sticking). Layer as follows: corn tortillas, chicken, chopped green chilies, sour cream (place spoonfuls randomly around the dish), cheese and green enchilada sauce. Bake 375 degrees for 20 minutes. (Or microwave 80% power for 10 minutes).
Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. Refrigerate. In large bowl beat cream cheese until smooth. Beat in the sugar and at low speed incorporate the eggs. Blend until smooth. Add lime peel and juice. Pour into crust lined pan. Bake at 325F for 55 to 65 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecake set for about 30 minutes. Remove from oven and let stand for 10 minutes. Remove sides of pan and cool in pan on wire rack for 1 hour. Refrigerate for at least 4 hours.
Cream shortening and sugar. Add unbeaten eggs. Beat well. Blend in well-mashed bananas. Add flour in which soda and salt have been sifted together. (Batter should be about the same consistency as a cake batter. If too stiff, add a small dash of milk. If too thin, add small amount of flour.) Stir in pecans. Pour into a greased and floured 5 x 9 inch loaf pan. Bake at 350* for about 50 minutes or until done.
Preheat oven to 350 degrees. Start with the cakes. Combine flour, baking powder, baking soda and spices in large mixing bowl. In a seperate bowl, cream together sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients to the dry ingredients and mix together. Drop by rounded tablespoons onto greased cookie sheets and bake for 14 to 16 minutes or until the center of the cookies springs back when lightly pressed. Cool thoroughly on wire racks or towels before spreading with filling. While the cakes are baking you can make the cream cheese filling. In a medium bowl, cream together vegan cream cheese and vegan butter. Mix in powdered sugar one half cup at a time until thoroughly blended. To assemble, spread a sizeable dollop of filling on the bottom of one thoroughly cooled cake, make a "sandwich" with a second cake.
Cut the bell pepper and onion into large chunks. Place them into a food processor along with the cilantro, garlic and halved jalapeno. (Seed jalapeno for less spicy beans.) Pulse until vegetables are chopped fairly small but not pulsed into a paste. Add olive oil to a medium sized stock pot. Over medium heat, add vegetables and saute until softened about 5-8 minutes. Drain the liquid from just 2 of the 3 cans of black beans. Add all the cans of beans to the vegetables. Add the salt, oregano, cumin, bay leaves, and honey. Bring the beans to a low simmer and cook for 15 minutes. Stir in 2-3 tablespoons of red wine vinegar (based on taste). Taste beans and adjust spices as necessary. Notes: The beans will keep in the fridge for up to a week. If you want a spicier pot of beans, don't seed the chili or jalapeno. For a thicker bean consistency, drain all three cans of black beans.
Heat oven to 325°F. Line a 9" round cake pan with wax paper or parchment. Mix ingredients for crust and pat down into bottom of pan. Bake for 10 minutes. Beat cream cheese, corn starch and spenda until light and fluffy. Add pumpkin, vanilla, cinnamon, ginger and nutmeg. Add heavy cream and scrape down mixer. Add eggs, one at a time. Only mix until incorporated. Pour over cooled crust. Put pan in water bath and bake for 65 minutes. Turn oven off and allow cheesecake to cool slowly for an additional 30 minutes. Keep refrigerated for 24 hours before serving.
Preheat oven to 350°F. Cream the butter and sugar until fluffy with an electric mixer. Add egg yolks and beat until combined. Add sour cream and beat again. Mix baking soda into flour. Mix flour, vanilla and poppy seeds into butter mixture. Beat egg whites until stiff. Fold gently into butter mixture. Pour batter into ungreased bundt pan. Bake about 1 hour or until tester inserted into cake comes out clean.
Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half-pint jars. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes. Remove from water bath and cool away from drafts until jars seal.
In a food processor, combine all ingredients except stock and puree. Add enough stock to give your sauce the consistency of a thin gravy.
Preheat oven to 325°F. Heat a kettle or pot of water to make a water bath later. Grease a 9 inch springform or cake pan. Line the bottom of the pan with parchment paper especially if using a cake pan. IMPORTANT: If using a springform pan, securely wrap the outside of the pan in two layers of aluminum foil to prevent water seeping into the pan while baking in the water bath. In a large bowl, with electric mixer if possible, mix cream cheese with sweeteners, sour cream, and vanilla until smooth. Mix in the eggs one at a time, mixing just enough to incorporate. Do not over mix or the cake may crack due to air bubbles incorporated into the batter. Pour filling into prepared dish. Place a large, deep pan on the oven's middle track. Pour hot water into the pan about 2 inches deep (or until it will come about halfway up the sides of your cheesecake pan. Place cake pan inside larger pan. Be careful sliding the oven rack into the oven so that no water gets into the cheesecake. Bake in preheated oven for 75 minutes. The center of the cake will still be wobbly. Carefully remove cake from water bath and place on cooling rack. Run a thin knife blade around the edges of the cake. Place an inverted plate over cake to slow cooling time to help prevent cracking and leave it alone. Once completely cool, store covered in refrigerator for at least 6 hours before serving. Remove from pan when ready to serve by first running a knife around the edges again then remove the springform ring or invert onto a plate or pan if you used a cake pan. Invert again by putting a second plate on the bottom of the cake and turn right side up. TIP: Use dental floss to cut cake easily. Flavor Additions: After you've poured the batter into the pan add some sugar free Hershey's chocolate chips and push some down into the batter. Or drizzle on some sugar free flavored syrup (such as Torani or Davinci's) and swirl into cake with a knife.
In a big bowl, mix together peas, ham, tomatoes, onions, and carrot; set aside. Add dressing ingredients to a krudit jar with tight fitting lid; shake well. Pour dressing over salad and toss to coat. Cover and keep in the refrigerator for at least 2 hours before serving.
Pre-heat oven to 220° C (425° F - gas 7). Mix together all but the last four ingredients until you have a fairly firm consistency. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs. Melt the lard in a frying pan and quickly brown the meat on all sides. Place the meat in a baking dish and add the stock. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently. Add more stock if necessary. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices. Serving suggestions. Serve with noodles or potato dumplings.
Peel and slice jicama into 1/4 inch thick juilenne sticks. Core and slice Granny Smith apples into 1/4 inch thick juilenne sticks. Remove seeds and stems slice bell pepper into 1/4 inch thick juilenne sticks salt. pepper. cilantro to taste. Add dressing of your choice.
Slice apples and lay them on the bottom of the slow cooker, slice onion and lay half of them on top of the apples. Season roast with Italiano Seasoning, garlic powder, and onion powder, and it you want to add salt and pepper. Lay on top of the apples, and top with the remaining onions. Pour apple juice down the side of the slow cooker so you don't rinse off all the seasoning. Cook on High for 4 hours. When ready to serve, boil or ramen noodles in just water, drain, and toss with some butter and the seasoning packets. Serve pork with the apples and noodles. This is a basic last minute chuck into the slow cooker and run because your late recipe. If you want to add different seasonings then experiment. I really didn't know how it would taste until I got home 9 hours later. Hubby told me I have to make it more often.
Heat oven to 350°F In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up side of ungreased 9-inch tart pan with removable bottom. Bake 19 to 21 minutes or- until light golden brown. Cool 10 minutes. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup whipping cream on High 2 to 4 minutes, stirring twice;until caramels are melted. Stir in cup pecans. Spread over cooled crust. Refrigerate 15 minutes. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.
Brush a 20cm square cake pan with butter. Line base and sides with baking paper, allow it to overhang. Combine the condensed milk, butter, sugar and glucose syrup in a heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly for 10-15 minutes or until the mixture thickens. Add the chocolate and Baileys, and stir until smooth. Pour into prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover and place in the fridge for 1 hour or until firm. Use a sharp knife to cut fudge into portions.
Butter one side of each piece of bread liberally and place buttered side down on a plate. Evenly distribute Muenster cheese on one piece of bread. Place pickled jalapenos on top of the Muenster, distributing evenly around the sandwich so there are jalapenos in every bite. Place two slices of tomato on top of the jalapenos. Evenly top with the pepper jack cheese. Close sandwich with the other piece of sour dough (buttered side facing out) and place in a heated skillet. Place steak weight or heavy plate on top of the sandwich and press lightly. Check after 2 to 3 minutes (should be lightly toasted and golden). Flip sandwich to toast other side until golden, approximately 2 minutes. Check the inside of the sandwich to make sure all of the cheese is melted. When sandwich is finished on stove, remove and set aside on cutting board. Open up top of sandwich, add potato chips, close sandwich, and cut in half. Serve immediately to ensure the best crunchiness.
Place the red lentils in a colandar and rinse. Sift through to remove and debris or damaged beans. Place the washed and cleaned lentils into a medium pot with the stock, potatoes, onions and paprika. Bring the pot to a boil and reduce to a simmer. Loosely place a lid on the pot leaving slightly ajar as to allow some evaporation. Cook for 40-40 minutes until the lentils are tender. Add salt and pepper to taste. Place all but 1 cup of the soup into a blender or food processor and blend briefly. Return blended soup to the pot with the reserved cup of soup. Heat through. Serve.
Prepare leeks by trimming off the tough, dark green leaves and the bottom of the root. Then cut length-wise and wash in between each leaf, as dirt deposits can gather deep inside the leek. Then, thinly slice. Melt butter in a soup pot over low-medium heat. Add sliced leeks, stirring occasionally. Cook until leeks are tender, but not browned. This may take 15-20 minutes. Add sliced potatoes and chicken or vegetable stock. If using vegetable stock, you may add a little powdered chicken stock mix to enhance the flavor. Stir. Bring mixture to a boil, then reduce heat and cook until potatoes are tender. Once potatoes are tender, you can puree the mixture using a hand blender in the same pot or by doing batches in a blender. If you want a very fine texture, put the mixture through a sieve after pureeing. Add cream, salt (optional), pepper, basil, and paprika. You can thicken the mixture by adding a tablespoon or two of flour or corn starch. You can thin the mixture by adding more water or stock. This depends upon your preferred texture and consistency. Reheat gently to serve warm or hot. Or you can serve very cold with cut chives as garnish. Enjoy!
Preheat oven to 400°F. Place all ingredients expect for bell peppers and mushrooms into food processor and puree until mostly smooth. Place bell peppers and mushrooms in a glass baking dish and cover with puree. Cover with foil; bake for 20 minutes. Remove foil, stir, and cook for 20 more minutes. Serve over rice.
You need a 10" springform pan or 9" with 3" sides. Preheat oven to 325 degrees. Crust. Mix pecans and sugar. Beat egg whites until frothy. Add enough egg white to the mixture so that nuts and sugar hold together in a ball. Spray pan with oil, and press mixture into pan. (OR you can use a graham cracker crumb crust). Filling. Cook bourbon or rum in a small pan until reduced by half. Cook sweet potatoes and mash the pulp until smooth. Measure 1 cup pulp and set aside. In a mixing bowl, blend cream cheese with the sugar until smooth. Add the flour and blend together. Add the eggs and yolks; blend until smooth. Scrape down sides of the bowl to prevent lumps. Add bourbon, sweet potato puree, cinnamon and nutmeg. Blend completely. Pour batter into pan over crust. Bake at 325 degrees for 1 1/2 hours. The cheesecake should be firm and slightly colored on top. Nothing should stick to finger when the center is touched. Remove from oven and let cool for one hour. Run a knife around the edge of the pan. Refrigerate overnight or at least 2 hours. Keep refrigerated until serving. Serve with whipped cream. Tips: If you use a graham cracker crust, add some finely chopped pecans to the cracker crumbs. Vanilla or coconut rum can also be used in this recipe.
Sift the flour, baking powder, spice and salt together. Peel, core & dice apples and toss them into the flour mixture. Add milk and mix with a knife to blend all the ingredients. Spread mixture into a greased baking dish approx 9" (23cm) square or a round one of similar size. Measure the topping ingredients in the order given into a saucepan and bring to the boil. Pour boiling mixture carefully over the batter in the pan. Bake uncovered at 375'- 400'F (190' - 200'C) for approx 45-60mins, or until topping is firm in the centre and golden brown. Serve warm with sweetened whipped cream or vanilla ice cream.
In saucepan, combine raisins, dates and water. Boil gently, uncovered, for 20 minutes, let cool for a few minutes. Cream together butter and sugar, beat in egg and vanilla. Add fruit and its liquid. Combine flour, baking powder, soda and salt, stir into fruit mixture, mixing well. Spoon into greased or paper-lined muffin tins, filling 3/4 full. Bake at 350°F for 20 -25 minutes.
Put everything in the blender and blend until smooth. Put chicken (drumsticks or thighs) in a plastic food bag and pour over the marinade. Tie up or ziplock the bag, smoother the chicken with the marinade and refrigerate overnight or at least 4 hours. Take the chicken out of the marinade and put in the oven. Baste with the leftover marinade every 10 minutes. Lip smackinly good!
Combine milk and brown sugar in a bowl and stir til sugar is dissolved. Add flour and .25 oz instant dry yeast. Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup). Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball. Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface. Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle. With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough. Starting with the long edge with ham and cheese, roll tightly into logs. Cut each roll into 12 pieces. Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes. Preheat oven to 400°F. Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer. Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little. They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet. Bake in the preheated oven until they are puffed and golden, about 15 minutes. Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt. Best served warm. Or enjoy room temperature. Consider a mustardy dipping sauce. ONLY active time is estimated.
Peel the clementines and separate into segments. Remove the seeds from the pomegranate. Mix together the pears, clementines and pomegranate seeds.
Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well. Best if chilled overnight.