HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375 degrees and place oven rack in the middle of the oven. Throughly mix ingredients for crust. Press them into the bottom of a 9" spring form pan (10" ok too). Do sides too if you can. Chill the crust about one hour or more. Combine eggs, cream cheese, sugar, salt, flour, vanilla extract, almond extract and beat until smooth with an electric mixer at medium speed. Now blend in sour cream. Don't over beat the mixture as this causes air to get into the batter and causes cracks later. Pour this mixture into the crust and bake, on a middle oven rack about 60 minutes, until it sets. It will lightly brown and not jiggle much when moved. (I used a cookie sheet with some water in it and I put foil around the bottom of the spring form pan). Do not open the oven within the first 30 minutes of cooking. Let cake cool on a wire rack at room temperature completely, and then chill in the refrigerator for at least 5 hours. Invert the cake to serve, so that the crumbs are on the top. Serve like this or with the glaze on top or along side. For the Glaze: Cook the berries in 3/4 cup water until simmering. Mix cornstarch with 1/4 cup water and pour into berry mixture and add sugar. Bring to a boil, stir constantly, until thick and clear, a couple of minutes. Add the red food coloring if using strawberries. Chill the glaze and coat the top of the cake or serve along side the cake.
Rinse squid and dry on paper towels. Cut large tentacles in two and bodies into 1/2" rings. Cut bacon into 1" pieces and brown in a 12" skillet. Transfer bacon to paper towels to drain. Turn the heat to high, get bacon fat very hot. Toss calamari with 1/4 teaspoon of salt and add to skillet with the scallions and red pepper flakes. Saute till just done, about three minutes. Serve immediately, sprinkled with bacon.
In a bowl, whisk together first 8 ingredients (vingear - chile) and then season with the pepper. Transfer 3 tablespoons to a cup and reserve. Add tuna to remaining marinade, tossing to coat and refrigerate for up to 45 minutes. Prepare grill and spray grill reack with Pam. Prepare skewers by alternating fish, pepper and onion squares on skewers. Grill skewers to desired doneness - mine took about 10 mintes-- turning often. Transfer to platter, drizzling reserved marinade over skewers and sprinkle with additional cilantro, if desired.
Preheat the oven to 350 degrees with the rack in the center of the oven. Butter a 9" cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper. Chop both the chocolates into fine pieces and set them aside. Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes. Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely. Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT! - this causes nasty air bubbles. Spoon and scrape the mixture into the prepared pan. Set the pan into a slightly larger pan or a sturdy jelly-roll pan. Set both in the oven and pour hot water into the larger pan. Bake for 25-30 minutes. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. (Ed. Note: I cook longer as I don't trust the consistency. It's very "soft"). Ganache:. Scald the cream. Add the chocolate off the heat, and stir very gently until smooth. Cool slightly and pour over cake.
For this soup, I use 1/2 lb button, 1/4 lb cremini and 1/4 lb shitake mushrooms. In a large pot, sautee mushrooms in olive oil until browned. Add onions, carrots, celery and garlic and sautee until tender. Add flour and thyme and cook for 3-4 mins until flour is cooked into the vegetables. Add stock, bay leaf and rice and bring to a boil. Simmer soup covered for 45-60 mins until rice is tender. Add salt and pepper to taste and balsamic vinegar if desired.
Chicken: Cut chicken pieces in 1-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 TB oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375°F. Add chicken pieces, a small batch at a time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook chicken or chicken will be tough). Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 TB oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add cooked chicken, stirring until well mixed. Add to chicken and heated through. Sauce: Add oil to WOK. Add the Flour and cook to make a almond colored roux. Add the Butter and Melt over Medium heat,. Add Chicken Stock and wisk until smooth. Add Sugar and stir until sugar is desolved. Add Sesame Oil and stir to blend. Let cook until boils and thickens, stirring constantly. Remove from heat and serve over Deep Fried Almond Chicken. Sprinkle chopped almonds on top and enjoy!
Preheat oven as directed. Mix all ingredients and bake as directed. I use a Bundt pan or you may also use 2 large loaf pans. These cakes can be frozen for 30 days and still taste like you just baked them!
whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake. divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.
In a large bowl combine the instant potatoes and the boiling water. The potatoes will swell up and absorb the water. Add the oil and salt. Stir until well combined. Add the flour and baking powder. Stir the mixture, making a soft dough. Allow it to cool slightly, so it won't burn you when you make patties out of it. Heat a skillet or griddle over medium-high heat. Oil it lightly, so the Doodle-Bugs won't stick during cooking. Shape the cooled mixture into patties about 3-inches wide, and 1/2-inch thick. Place them on the hot skillet ad let them coo until they are well browned on the underside. Flip the Doodle-Bugs and brown the remaining side. This recipe makes 10-12 Doodle-Bugs.
Preheat oven to 350°F. Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds. Add the softened cream cheese and blend for about 30 seconds, scraping down sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds. Pour cheese filling into Ready Crust and bake until set, about 35 minutes. Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours. Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute. Slice cheesecake into 8 portions, top with sliced strawberries and sour cream. Serve and enjoy!
Mix vegetables in a large bowl. Thoroughly combine lemon zest, lemon juice, vinegar, sugar, salt, and pepper; whisk in oil. Fold into vegetables. Season to taste with salt. Store up to 12 hours in the refrigerator to marry flavors. Return to room temperature before serving.
Mix all ingredients together. Spread 1/2 cup on 4 pounds of pork ribs. Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well. Bake in 200 degree oven for 4-5 hours. Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out! Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.
Mix ingredients by hand one at a time. Bake in an unbaked pie shell 50-60 minutes at 350 degrees - until set. Fills one regular pie crust.
The night before, wash the lentils and let soak overnight covered in cold water. Next day, drain the lentils. In a large dutch oven or soup pot, saute the diced bacon until golden brown. Add sliced onions and diced carrots and saute until the onions are golden. Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves. With a grater, grate the peeled potato into the lentil mixture. Add the ham bone. Simmer, covered, for about 3 hours. The lentils should be tender. Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup. To serve at once, add the lemon juice and enjoy! To serve the next day, refrigerate soup adn then add the lemon juice and reheat.
Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shiitake mushrooms and saute until soft, about 4 minutes. Add garlic and stir 1 minute. Add whipping cream and bring to boil. Reduce heat to medium and simmer sauce until thickened, about 4 minutes. Stir in Gorgonzola cheese and chipotles. Season sauce to taste with salt and pepper. DO AHEAD Sauce can be made 2 hours ahead. Let stand at room temperature. Sprinkle steaks with salt and freshly ground black pepper. Heat remaining 1 tablespoon olive oil in another heavy large skillet. Cook steaks in skillet until brown on both sides and cooked to desired doneness, about 5 minutes per side for medium-rare. Rewarm sauce. Transfer 1 steak to each of 8 plates. Pour sauce over steaks and serve.
In a large stock or soup pot, over medium heat, heat the 1/4 cup of olive oil. Add the onion, leek, celery, carrots, cabbage, green beans & potatoes & stir for 2 minutes. Add the prosciutto, zucchini, spinach, tomatoes & tomato sauce & stir for another 2 minutes. Add the chicken broth, bring to a boil & then simmer, covered, over low heat for 15 minutes. Add the rice & beans & simmer, uncovered for 15 minutes or until the rice is tender. Remove the soup from the heat. In a small skillet, saute the rosemary and oregano in the 2 tablespoons of olive oil for 30 seconds. Add this to the soup along with the parsley & cheese. Season with salt & pepper to taste & serve immediately with a crusty garlic bread. Garnish with more grated cheese if desired.
In a large bowl, combine meat, bread crumbs, 1/4 cup salsa, chili seasoning, parsley flakes and Cheddar cheese. Using a 1/3 cup measuring cup as a guide, form into 6 patties. Place patties in a large skillet sprayed with olive oil flavored cooking spray and brown about 4 to 5 minutes on each side or to desired degree of doneness or cook on gril for same amount of time. For each serving, place a patty between a bun and top with 1 tablespoon salsa and 1/2 tablespoon sour cream.
Toss chicken, bell pepper, raisins, celery and onions in large bowl. Stir mayonnaise and chutney in small bowl until blended. Add to salad; toss to evenly coat. Serve at room temperature or chilled. Line 4 individual plates with lettuce leaves; top with salad.
Preheat oven to 350 degrees. Grease two 12-cup muffin tins (or use paper liners). Combine flour,sugar baking powder and salt in large bowl. Whisk oil, milk,eggs and extract in another large bowl until smooth. Add dry ingredients and mix only until evenly moistened; stir in poppy seeds. Divide batter between prepared tins. Bake until muffins are golden brown, or about 30 minutes. Serve muffins warm or at room temperature.
Cookies:. In bowl of standing mixer fitted with flat beater, mix flour, lime zest, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds. Use hands to roll dough into 1-inch balls. Place on parchment-lined baking sheets, spacing about 1 1/2 inches apart. Bake one batch at a time in 375-degree oven until lightly browned, about 12 minutes. Cool to room temperature. Glaze:. Whisk cream cheese and 2 tablespoons lime juice in medium bowl until combined and no lumps remain. Whisk in confectioners' sugar until smooth, adding remaining lime juice as needed until glaze is thin enough to spread easily. Dip tops of cookies into glaze and scrape away excess, then dip into coconut. Set cookies on parchment-lined baking sheet; let stand until glaze dries and sets, about 20 minutes.
Combine orange juice, sherry, soy sauce, honey, garlic and shallot in a shallow glass dish. Add chicken and turn to coat. Refrigerate overnight, turning once. Place flour in shallow dish. Beat egg in another shallow dish. Remove chicken, reserving marinade. Dip chicken in flour, then in egg, then in flour again. Melt butter with oil in large skillet over medium heat. Add chicken and cook until browned and tender, 3-5 minutes per side. Remove chicken and keep warm. Add reserved marinade to skillet, scraping up any browned bits. Continue cooking until sauce thickens, about 5 minutes. Arrange chicken on platter and pour sauce over. Garnish with orange slices. Serve with steamed rice and asparagus.
Place a rack in the upper third of the oven; heat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray; line the bottom with a round of parchment paper. spray the parchment. Wrap the outside of the pan with aluminum foil to prevent any water from coming in from the water bath (don't skip this step & be sure to use the heavy gauge foil - seriously). Press the farmer cheese through a fine-mesh strainer; place in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Add the cream cheese and sugar; beat on low speed until smooth, about 2 minutes, scraping down the sides of the bowl. Add the eggs and egg yolks, one at a time, scraping down the bowl after each addition. Beat in the lemon juice and vanilla. Beat in the sour cream. Slowly add the whipping cream, beating until blended; stop to scrape down the bowl and paddle every 30 seconds. Gently press the finished batter through a fine-mesh strainer. Pour the mixture into the prepared pan. Place the pan in a baking or a roasting pan; place on the oven rack. Pour enough hot water into the baking pan to come halfway up the sides of the springform pan. Bake 1 hour. Turn off the oven; do not open the oven door. Leave in the oven until cake is golden and set, 45 minutes -- 1 hour (if you don't have a window, open the oven door quickly to check) (I just gave it the full hour - no problemo). Remove the cake from the oven; remove pan from the water bath to a rack. Cool to room temperature, about 2 hours. Chill at least 4 hours in the refrigerator. To serve, run a knife around the inside of the rim of the springform pan; remove the rim. Allow the cake to stand at room temperature 20 minutes before serving.
Sprinkle meat with lime juice and allow to marinate for 1-4 hours. Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering. Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate. Add onions (and eggplant if using - see notes in description) and saute in remaining butter or oil until translucent. Stir in ground walnuts and saute for 1/2 a minute. Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes. Stir in the pomegranate juice, sugar, salt and pepper. Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust. Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
In a large, heavy-bottomed skillet, place onions and peppers in 2 tablespoons oil. Saute over medium heat until soft, about 8 minutes. Set aside. Add 2 tablespoons more oil to skillet. Add beef. Saute meat, until it is browned. Add celery salt, oregano, basil, salt, black pepper, garlic, cayenne pepper, and reserved onions and peppers. Mix well. Add tomato sauce and Worcestershire sauce. Stir to blend. Cook 10 minutes over medium heat, so flavors mingle. Stir occasionally. Add olives, capers, and raisins. Cook over low heat, covered, for 40 minutes. Add reserved olive juice, if needed for consistency. Top with slivered toasted almonds.
Wash the bok choy and chop it, discarding the stems. Mix the cream cheese, soy sauce, & water chestnuts together then spread in a 9 inch circle on a 12 inch serving plate. Layer the bok choy, bean sprouts & onions over the cream cheese. Then place the rice crackers or vegetables along the edge of the plate.
The night before or at least 4 hours before you plan to serve the waffles, proof the yeast in the water for 10 minutes; add the milk, butter, salt and sugar; stir in flour and beat for 1 minute; cover and set aside at room temperature. When ready to make waffles, beat in eggs and baking soda; bake in waffle iron and serve.
Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns. Add the onions, garlic and leeks; cook until they start to wilt. Stir in the cabbage; saute, stirring frequently, until the cabbage has softened, about 20 minutes. Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm. Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time). Quickly toss the noodles with the cabbage mixture and the poppy seeds. Serve immediately. Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!
Preheat the oven to 350F. Place the Sea Bass in an oven proof dish, single layer. Pour in all the remaining ingredients. Bake uncovered for apprx 20 minutes or until it flakes easily with a fork.
Place pork ribs in a gallon-size plastic storage bag which reseals well. In a small bowl, mix together the remaining ingredients and pour over pork. Seal the bag and mix well. Early in the day before you want to serve this meal, remove from freezer and thaw in refrigerator for 24 hours. Transfer the meat in the bag to your slow cooker and pour the sauce in the bag over the meat. Cook on HI heat for 3-4 hours or on LO heat for 6-7 hours.
Mix together the ground beef, egg, bread crumbs, pepper, seasoned salt, onion powder, garlic powder and Worcestershire sauce. Form into 4 patties, or as many as you want, depending on how large you want your "steaks". Heat the oil in a large skillet over medium heat. Fry the patties and onions in the oil until patties are nicely browned, about 4 minutes per side, or until done if not making gravy. Remove the patties to paper towels. If NOT MAKING GRAVY, continue cooking the onions until they turn golden brown and caramelize. Remove onions and serve atop hamburger "steaks". Stop here! If MAKING GRAVY, sprinkle flour over the onions and drippings in the skillet. Stir, scraping up brown bits off the bottom as you go. Gradually add the beef broth and sherry. Bring to a boil, then simmer and stir over medium-low heat about 5 minutes, or until gravy thickens. Taste and adjust seasonings with salt and pepper as needed. Reduce heat to low, return patties to the gravy, cover and simmer 15 minutes or until cooked through.
Preheat oven to 180°C. Brown mince in a pan. Add onions and cook gently until soft. Stir in parsley and tomatoes. Season lightly with salt and pepper. Simmer for 5 minutes. While mince is cooking, make cheese sauce. Heat oil in a small saucepan. Stir in flour. Cook gently for a minute. Gradually add milk while whisking continuously for a lump-free sauce. Stir in grated cheese. Grease a 1 1/2 litre ovenproof dish. Place a layer of sliced potato in the bottom. Spoon a little meat sauce over potato, then top with another layer of potato. Continue layering in this manner until mixture is used. Finish with a layer of potato. Pour cheese sauce over potato dish and gently shake dish so sauce works its way through. Top with extra cheese. Bake for 1 1/2 hours or until potatoes are cooked. Serve with seasonal vegetables.
Filling: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined. On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar. Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream. Perfect Pie Dough: In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes. Cook's Notes: The same recipe can be made in individual serving sizes. Pate Sucree (sweet dough): Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe. Savory Dough: Add 1/4 cup grated cheese to the original recipe. Nutty Dough: Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts, etc.). Blind Baking (Method): Roll out the chilled pie dough to fit a 9-inch pie plate. Transfer the dough to the pie plate pressing the dough lightly into the plate and then trim the edges. Dock the dough with the tongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust in a 425 degree F oven until the edges are brown and golden. Bake 15 minutes with pie weights. Remove the crust from the oven and remove the pie weights. Return the crust to the oven to finish baking for another 5 minutes.
Tear off a 5' length of aluminum foil: fold double. Combine ketchup and flour. Spoon about 1/3 of mixture in center of foil, spreading slightly. Place steak on top of this. Season with salt and pepper. Cover meat with the onion slices, and remaining ketchup mixture. Sprinkle lemon juice over everything. Fold foil over and seal all edges securely. Place in a shallow baking pan, and bake at 450 for about 1 hr. or until meat is tender.
Dice the beef, cover with water, and simmer for one hour. Separately, wash and peel the vegetables and potatoes, and cut them into bite-size cubes. Bring the beef broth to a boil. Add the carrots and the rutabaga, and cook for 15 minutes. Then add potatoes, and cook another 15 minutes. Add the meat and onion, and season to taster with salt and pepper. Continue to cook until the stew thickens and the meat, vegetables and potatoes ae all tender (but not mushy). Stir occasionally while cooking, being careful not to let them burn.