HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put rack in center of oven; preheat to 325*F. Coat 9x3 spring form pan with cooking spray. Wrap outside of pan with foil. Combine cracker crumbs and butter. Press onto pan bottom. Bake 6 minutes. Put roasting pan on center oven rack; fill halfway with water. At medium speed, beat cheese and sugar until smooth. At low speed, beat in next 4 ingredients, until smooth. Divide batter among 4 bowls; tint 1 yellow, 1 green, 1 pink with red coloring and 1 purple. Pour into pan, one color at a time STARTING with yellow. Gently swirl batters. Place pan in water-filled roasting pan. Bake 1 hour, 25 minutes until center jiggles slightly. Turn oven off. Let stand in water in oven 1 hour, 40 minutes with door closed. Remove from oven; run knife around edge. Cool and Chill overnight.
Toasted Walnuts:. In a large, heavy frying pan, over a high heat, toast the walnuts for 2 to 3 minutes, stirring frequently. Remove and set aside to cool. Honey Drizzle Dressing. Put the vinegar and a good pinch of salt and black pepper in a screw-top jar and shake until the salt has dissolved. Add the honey and walnut oil, then shake again to emulsify - the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad. Salad:. Wipe the fresh figs gently, and cut them in half. Arrange them on a large platter, OR on individual plates - allowing 4 to 5 fresh figs per person, depending on the size. Sprinkle 1 to 1 1/2 ozs of crumbled or sliced blue cheese per person, over the top of the fresh figs. Scatter the chopped,toasted walnuts over the fig salad. Just before serving, drizzle the honey dressing over the salad, and garnish each plate with 1 - 2 fresh fig leaves if available. Serve with crusty bread and butter and mixed herb and salad leaves. Can also be served as a dessert/cheese course combined.
Rum Filling: Blend 1/2 cup butter with 1 T. dark rum; add 2 cups unsifted powdered sugar; stir until smooth. Chocolate Frosting: Mix chocolate chips with 2 Tbsp butter. Place over pan of simmering water; stir until melted and smooth. Cream butter and sugar uintil smooth. Add egg and beat until fluffy. Stir in vanilla, crumbs, coconut and walnuts. Press into greased 13 x 9-inch baking pan until smooth. Bake at 350° for 15-20 minutes or until lightly browned. Cool thoroughly and spread with Rum Filling. Spread rum filling with Chocolate Frosting. Chill. Cut into 1-inch squares. These can be frozen for several weeks in an airtight container.
In processor, place cheeses, lime juice and onion powder. Cover; process till mixed well. spoon into medium bowl. Stir in oilves and cilantro. Place crushed tortialla chips on wax paper. Spoon cheese mixture onto chips. Roll to coat ball. Serve with crackers.
Twist mushroom stems free from caps, trim dried ends, and finely chop the stems. In a frying pan, combine mushroom stems, green onions, garlic, chili powder, cumin, and water. Bring to a boil and cook until water evaporates and veggies begin to brown. Add tomato sauce, peppers, and 1/2 the cheese. Remove from the heat and stir in the stuffing mix. Preheat the oven to 400° and spray a 9X13 inch baking pan with cooking spray. I like to use olive oil flavored spray. Mound a teaspoon or so of the stuffing mixture into each mushroom cap (depending on the size of the cap), then place in the baking pan. Sprinkle with the remaining cheese. Bake for 15 - 20 minutes, until the cheese is lightly browned.
Marinate the chicken pieces in yogurt, 1 tablespoon ginger-garlic paste, red chili powder, and vinegar. Keep in refrigerator for about 1 hour. Soak basmati rice for 30 minutes in water. Drain. Fry the soaked rice in 3 tablespoons of ghee for only 2 minutes, stirring constantly. Set aside. Heat 2 tablespoons of ghee in another pan. Over medium heat, fry cloves, cinnamon stick, and bay leaves for 2-3 minutes. Add turmeric and onions and fry until soft, stirring constantly. Add the other 1 tablespoon of ginger-garlic paste and fry for another 3 minutes. Add tomatoes. Cook until very mushy. After that, stir in the salt and cayenne pepper and cook for 1-2 minutes. Add marinated chicken pieces and cook for 2 minutes, then mix in only half of the chopped cilantro leaves. Add coriander powder, garam masala, saffron threads, and chicken masala, frying together for about 5 minutes. Add the fried mixture to a pressure cooker with 3 cups of water and pressure cook for one whistle (or for roughly 20-25 minutes if you do not have a whistle mechanism). Remove from heat. Open lid when pressure is released. Stir in the fried rice and remaining cilantro and mix well. Pressure cook again for one whistle or 20 minutes. When done, sprinkle rose water over finished biryani and garnish with hard boiled eggs.
Boil potatoes in salted water until tender. Drain and peel when cool enough to handle. Boil garlic with potatoes until soft. Remove and peel. Mash potatoes with garlic, cream, butter and cheese. Stir in scallions. Spoon into buttered casserole dish. Run under the broiler until golden-brown on top.
Preheat oven to 350 degrees F. Place pie crust on baking sheet; pour 1/2 can of pie filling into crust and spread evenly. Set aside. With a mixer, beat together cream cheese, sugar, lemon juice, and vanilla until fluffy. Add eggs, one at a time, mixing after each addition; pour filling over apple layer. Bake for 30-35 minutes, or until center is almost set. Cool. Prior to serving, garnish (in this order) with remaining apple filling, caramel sundae syrup, and optional toasted pecans.
Thaw peas and set aside. Stir fry carrots in oil for 5 minutes or until tender, but still crisp. Do not allow to brown. When carrots are done, add peas and heat through. Remove from heat and add remaining ingredients. Stir until all are coated with the sauce.
Mix potatoes, bacon, green pepper, onion, eggs in a large bowl. Add dressing and lemon juice; mix lightly. Season to taste with salt and pepper. Regrigerate.
Heat oven to 350°F Spray a 13x9-inch baking dish with cooking spray. In large bowl, stir together cake mix, pudding and pineapple. Pour into prepared baking dish. Bake 20 minutes or until toothpick inserted in center comes out almost clean. Cool completely on a rack. Spread whipped topping over cake. Sprinkle with coconut. Cover and refrigerate until ready to serve.
Preheat oven to 450°F. Cook pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes, then drain and set aside. Heat oil in a medium-sized skillet over medium heat. Add the ham and cook until brown. Add the leek. Then add the cream. When the cream begins to simmer, add the Parmigiano Reggiano cheese and pasta, and season with salt and prepare. Divide the pasta into 4 oven-proof dishes. Top with Gruyere cheese and bread crumbs. Bake for about 8 to 10 minutes or until golden brown. Remove from oven and sprinkle with chopped chives. macaroni will be very hot so it is best to let it sit just a few minutes before serving.
Put your stock in saucepan and bring to boil, then turn down to low and keep lid on whole time. In a frying pan, melt 1st measure of butter and olive oil, added chopped mushrooms and saute until cooked, adding herbs about 1/2 way through and a pinch of salt and pepper. In another large pan (I use a reasonably wide pan with high sides) melt your 2nd measure of butter and olive oil. added chopped onion and saute on low-medium heat cooking until clear without browning (about 8 minutes) Add wine and cook until reduced by 3/4, then add rice and stir through, coating in oil and wine mixture evenly. Cook on medium heat stirring and scrapping bottom so as not to burn anything for a couple of minutes, effectively 'toasting' the rice. Then add dried mushroom powder. Next use ladle to spoon in about 1 cup of stock into the pan. Mix quickly, dispersing throughout the rice and cook on low heat until all stock has been absorbed. Make sure you scrap bottom of pan as you go. Add 1/2 cooked mushrooms now and then add more stock as before, one ladle or cup at a time. This should take about 20 minutes approximately. When you have 1-2 cups of stock left taste rice to see if it is 'al dente' if it seems almost there add your last cup of stock and take off the heat. (Or add second to last cup, as previously, cooking then proceed with last cup as above) 7. Stir in rest of mushrooms, or reserve for serving on top, your choice. Add parmesan cheese, 3rd measure of butter, salt and pepper and beat with a wooden spoon for a 1 minute, then put lid on a leave for 2-5 minutes and then serve! ENJOY!
Cut the lean lamb into 2cm cubes and place in a resealable plastic bag. In a food processor, put the onion, garlic, white wine, soy sauce, lemon juice or cider vinegar, oil and sugar. Season well with pepper then process until smooth. Pour over the lamb, seal and toss to coat. Marinate for 30 minutes at room temperature or refrigerate for up to 8 hours. Cut the yellow pepper into 2cm dice. Thread the lamb and pepper onto skewers. Brush the kebabs with oil. Barbecue or grill over a moderately high heat for about 6-8 minutes until the lamb is cooked, turning regularly.
Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps. Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes. Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.). When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles. Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side. Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.
In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside. In a large mixing bowl, cream together butter, peanut butter, white and brown sugars. Mix until creamy and light. (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition. Beat in corn syrup and cream. Add flour mixture in small batches, stirring it into the creamed mixture with a wooden spoon until well combined, but try not to overmix. The mixture will become quite thick, and when you are down to the last cup of flour you may want to use your hands to mix if it is too difficult with the spoon. Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand. Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours. To bake cookies: Preheat oven to 325 degrees. Line cookie sheets with Silpat or parchment paper. (Do not use dark colored/coated cookie sheets! Silver aluminum ones work best) Using a cookie scoop or medium ice cream scoop, scoop out balls of dough and place on lined cookie sheet. Slightly press down the top of each scoop of dough. These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking. Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden. They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center. Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely. Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough. Enjoy!
Combine flour, baking soda and cornmeal. Add egg, buttermilk and vanilla. Stir until just mixed. Pour by 1/4 cup into a hot pan. Cook until bubbles appear, flip. Makes about 10 pancakes. I put 1 serving as one pancake. Note: This recipe is very versatile; If you like sweeter pancakes, add 1 tbsp of sugar; These are also good with 1 cup of blueberries, or try any other kind of fruit; Cinnamon may also be added for extra flavour.
Combine hoisin sauce, ketchup, chili,green onion, and ginger; set aside. Season pork cubes with pepper. Thread pork and pineapple onto skewers; grill over direct heat for about 4 minutes, turn and glaze with hoisin mixture. Continue cooking on grill until pork browns, about 8-10 minutes total cooking time.
Dredge chicken in mixture of breadcrumbs and 4 Tbsp parmesan cheese. Heat oil in a large skillet over medium-high heat. Cook chicken 4 minutes on each side or until browned. Remove chicken from skillet and set aside. Add mushrooms and bell pepper to skillet; saute' 3 minutes. Add tomatoes, garlic, and salt; return chicken to skillet. Cover, reduce heat, and simmer 10 minutes or until chicken is done. Stir in basil, oregano, and remaining 2 Tbsp parmesan cheese. Serve immediately.
Take each slice of bread and cut three circles per slice of bread approx 2 inches wide. continue until all are cut. using a cookie cutter. Using your rolling pin roll each piece until thin (this should make them at least 3 inches across)and spread each side thinly with the garlic butter. pre heat oven to moderate ( 170c). push into patty pans and cook until slightly golden brown - 15 - 20 minutes, sometimes its worth flipping them over in the pan just to make sure the base is well cooked then remove and cool. The Filling. Drain the Salmon well. when you open the can actually push the lid into the can to get out as much juice as possible and remove any skin and bones. Beat the cream cheese until soft, add the salmon, sour cream, salad dressing and lemon juice, coriander, chives, salt and pepper, beat all together for one minute. Put at least one heaped teaspoon of the filling into each bread case, garnish with a few pieces of Chives and serve. NB. both the bread cups can be made at least 24 hours ahead, keeping the bread cups in a sealed plastic bag and the filling the the fridge, they can then be put together at the last minute.
Mix flour, soda and salt in a bowl; set aside. Cream together margarine and sugars. Beat eggs into sugar mixture. Add vanilla. Beat until fluffy. Add the dry ingredients. Add chocolate chips. Drop onto ungreased cookie sheet and bake at 350° for 8-10 minutes . Cookies should be brown around the edges and will finish cooking on the sheet when removed from the oven.
Cook ground beef in skillet, stirring to crumble, and drain well. Add salt and worc sauce. Place biscuit mix in bowl and add onion gravy (dry), the cooked hamburger and milk. (the dough should be stiff) Spread dough over bottom of well-greased 9x9x2 inch glass pan. Press down firmly to all the edges. Sprinkle the dry brown gravy mix on top, then add the hot water. Bake at 375 for 20 to 25 minutes. Cut in squares and serve with the bottom up so the gravy is on top.
Slice celery and carrots. Chop cilantro leaves. Mince 1/2 C of yellow onions. Combine the first six ingredients in a soup pot and simmer for 10 minutes. Mix remaining ingredients together and form into small balls. Bring soup to a boil and carefully place meatballs into soup. Cover and reduce heat and simmer for 30 minutes.
Boil or steam carrots in lightly salted water until tender, about 10 minutes. Drain and return carrots to pot. Add butter and brown sugar, stirring over medium heat for about 2 minutes, until "glazed". Serve.
Mix ingredients together and marinate for several hours or overnight before serving. Cook time is time needed to marinate.
Measure peanut butter into a bowl. Heat peanut butter in microwave for 20 seconds. Spread approximately 1/2 cup peanut butter into bottom of each crust (about 1 cup total). Let remaining peanut butter (approx 1/2 cup) cool. Mix 2 boxes of pudding with 3 cups skim milk, beating until thick. Divide pudding mixture in half and pour one half over each pie. Mix whipped topping and remaining peanut butter until blended. Spread one half of whipped topping mixture over each pie. Sprinkle peanuts on top of pies. Refrigerate 1 hour or until well-chilled. Serve and ENJOY!
Melt 1 teaspoon of butter in a large skillet over medium heat. Add finely chopped onions and cook 5 minutes until golden brown, stirring occasionally. Cool slightly. Mix mayonnaise, both cheeses, parsley, garlic powder and hot pepper sauce in a medium bowl. Stir in onions and spoon into a baking dish. Bake in a 350 degree oven for 20 or 25 minutes or until heated through. (I have used my toaster oven with a flat bowl that fits.) Serve on triscuits, club or ritz crackers. I like the new triscuit thin crisps best. Enjoy!
In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside. Make sure yogurt is thoroughly blended, or it will curdle during the cooking process. Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes). Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes. Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes. Make sure you stir the yogurt or it will curdle. Reduce wok heat if ingredients start to boil over. Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes. Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin). Sauce can be made up to 2 days ahead of time. Stir in the fenugreek, then add spinach, and simmer about 5 minutes more. Check consistency of sauce, and thin if necessary. Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika). Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn. Serve at once with steamed basmati rice.
Beat egg yolks in large mixing bowl. Combine all of the other ingredients except the egg whites. Mix well. In separate bowl, beat egg whites till stiff peaks form. Fold these into other ingredients. Pour into a 9 x 13 pan. Bake at 325 for 40 minute. When cold, break into pieces. Layer these pieces in a medium size plastic bowl, altertnating with layers of cool whip. Chill overnight. Turn bowl upside down on a plate. Cake will come out nicely. Spread the remaining cool whip all over the cake and decorate with the cherries any way you like. Serve with more whip cream! Keep cold until ready to eat.
Put the toor dal is a largish saucepan with 4 cups water. Bring mixture to a boil, reduce heat and simmer for 40 minutes. Add more water if needed. Add the onion, tomato, sambar powder, turmeric and tamarind concentrate. Simmer for 20 more minutes, adding a little water if needed. Add the salt and spinach and cook 20 more minutes. You can add more water if needed, but mixture needs to be very thick at the end for the spices to taste correct. Turn off heat. In a small frying pan put the oil, mustard seeds, urad dal, cumin seeds and dried red chili pieces. Heat over high heat until the mustard seeds are popping AND the urad dal is light brown. Remove from heat and quickly stir in curry leaves and hing. Pour seasonings into the spinach dal. Mix well. Check for salt. If you don't have tamarind concentrate, add a bit of lemon at the end of the cooking time.
Spray a large cookie sheet with non stick cooking spray. Set aside. In a large mixing bowl beat the egg whites with an electric mixer on high speed until soft peaks form (tips curl). Gradually add the sugar, 1 tbsp at a time, beating until stiff peaks for (tips stand straight). Fold in the coconut. Drop by rounded teaspoons 2 inches apart onto the prepared cookie sheet. Bake in a 325 degree oven about 20 minutes or until edges are light brown. Transfer to a wire rack and let cool. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until smooth. Fill a sandwich bag with the chocolate and snip the corner off to form a small hole. Pipe chocolate through the hole over the macaroons. Let stand until chocolate is set. Store cookies in an airtight container.
Preheat oven to 425°F. Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture. In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well. Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp. Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender. Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes. Sprinkle with fresh basil and mozzarella. Bake for 5-7 minutes or until cheese is melted.
In a medium bowl mix pumpkin, eggs, vanilla, cinnamon and sugar together. Pour into a greased 9x13 baking dish. Sift cake mix over top of pumpkin mix. Drizzle melted butter over top. Bake for 1 hour or until top is golden brown.
Melt the white star candy and peanut butter together. Add all other ingredients and mix together. Drop by spoonfuls onto wax paper. Refrigerate until hardened.
Preheat oven to 425°F. Have ready a 12-14" round pizza pan with a rim (or use a 10x15" jelly roll pan), lightly greased with olive oil. Combine flour, salt, oregano, pepper, eggs, and mikl until smooth. Pour crust batter into the pan, tilting the pan to coat evenly; you want the entire bottom covered and it will appear to be very very low and thin. Sprinkle cooked sausage (or pepperoni slices) all over the batter, then do the same with the garlic,onions,green peppers, and mushrooms if using, but DO NOT ADD SAUCE OR CHEESE YET. Bake on a low rack in preheated 425 F oven for 25-30 minutes until deep golden brown (to give it a crispy crust). Meanwhile mix together the sauce ingredients. When pizza is ready, drizzle the sauce over the pizza as evenly as you can and sprinkle cheese over the top, bearing in mind that if you add extra sauce/cheese the pizza will not be as crispy. Bake another 10-15 minutes or until sauce is heated through and cheese has melted. Cut into squares and serve, this is going to have a very thin crust and depending on how many toppings you added, might be a bit floppy so have a fork handy (my aunt always ate pizza with a fork).
Heat oil in a large nonstick skillet over medium-high heat. Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk. Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.
In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Dissolve baking soda in hot water; add to mixture. Blend in vanilla and sour cream. Add flour, baking powder and salt; mix well. Cover and chill dough for at least 2 hours. Preheat oven to 350°F. Line cookie sheets with parchment paper. (I buy in bulk from the local food service store - a great price and less grease and clean-up). On a lightly floured surface, roll dough to desired thickness (1/8-inch for crispy and 1/4-inch for softer cookies). Optional - sprinkle cookies at this point with colored sugar. To make cookies to frost, bake them plain. Bake for 10-12 minutes, until edges are lightly browned. Decorate with your favorite frostings and decorative candies.