HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 475.* This recipe mkes enough dough for a 12" round deep dish pizza, preferably cooked in a seasoned cast iron skiilet. One secret to making Gino's East pizza is getting the cornmeal ground up fine enough so that you don't have a grainy texture to the crust. To do this, take 3/4 cup corn meal and grind it up in a coffee grinder. You have to grind it as fine as is possible. Then take the ground corn meal and sift it into your mixer bowl. Another secret to Gino's East pizza is to get the cornmeal dissolved as well as possible (again, to prevent the grainy crust.) To do this, put the warm water in the mixing bowl with the corn meal, and add the yeast, salt, sugar, olive oil, and melted butter. Using the whisk attachment (if you have a KitchenAid mixer), stir the mixture for 10 minutes. Add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers). Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes. Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours. After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick. Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475°F. Melt 2T of butter and use a basting brush to coat the crust surface with melted butter. The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the meat. Layer the meat spaced evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top of the meat. Don't put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle parmesan cheese over the top of the sauce. Bake the pizza at 475 for 15 minutes. Lower the temperature to 400°F and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
Combine the confectioners sugar and almond flour in a fine mesh sieve and sift together into a bowl. Set aside. Beat the egg whites at medium speed until foamy, and then add the sugar. Continue to whip at medium speed until stiff and glossy. Take 1/3rd of the egg whites and add to the sugar-almond mixture, until it is all moistened, and then fold in the remaining egg whites. The mixture will loosen and deflate. Fold until it is a sticky batter, like a boxed cake mix. Separate into four bowls. Tint each one with a different color and stir inches Transfer to piping bags. Cut 1/4 inch opening into pastry tip, and then pipe mounds the size of a quarter, at least two inches apart. Pipe the entire sheet pan in desired colors before moving to next step. Rap the pan to release any bubbles. Pipe small dollops to create pusheen's ears onto each macaron. Go back over each with a toothpick, and refine the shape. Allow the macarons to dry for a minimum of 30 minutes, until they have a dull outside shell. If it is humid, it may take longer. Bake the macarons, one sheet at a time, in the center of the oven for 12 minutes. Rotate halfway through cooktime. Remove and allow to cool before removing. To decorate, combine confectioners sugar and water. Tint royal icing in desired colors and pipe onto macarons. Decorate pusheen designs onto half of the macarons. Assemble the macarons by piping 1 teaspoon buttercream onto flat side of the undecorated macarons. Sandwich together with decorated faces. TIP: Dry near a fan or air conditioner to speed process.
Line rimmed sheet pan with parchment paper or wax paper, or butter it well. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Watch closely and stir often. When butter is evenly browned, stir in marshmallows. (If using unsalted butter, stir in 1/8 teaspoon salt.) Melt and cook, stirring often, until mixture turns pale brown, then stir constantly until lightly browned but not dark, 3 to 5 minutes. Turn off heat, add cereal, and mix well, preferably with a silicone spoon or a spatula. Scrape into prepared pan (either 9x13 for thick pieces or a cookie sheet with a rim for thinner pieces) and press down lightly. If necessary, butter hands to press mixture flat. Let cool, and cut into squares or bars.
Bring the fish stock to the boil in a large saucepan, add lobster bodies and tail fans and boil for 6 minutes (no longer or you will overcook the legs). Remove from the pot. Pull off legs and claws, cover and set aside with the tail fans (they will later decorate the completed dish). Strain and retain the stock for the sauce. Heat a little oil in a large saucepan and lightly cover the lobster tail pieces for about 1 minute. Set aside. Lightly brown the onions and garlic in the same pot (add extra oil if necessary), then add the chilli, curry leaves, cumin, coriander, turmeric, cardamom, and cinnamon. Sizzle the spices for about 30 seconds, then add the chopped tomato, lemon juice, stock and a little salt and pepper. Cover and simmer for about 10 minutes. Just before serving return the lobster to the sauce and simmer for 2-3 minutes until cooked. Add the yogurt and heat through. Tip into a warm bowl, or serve directly from the pan. Garnish with the reserved tail fans and legs.
Preheat oven to 350 degrees. Grease a 9x13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.
Remove sinew and membrane from the chicken breast, chop or mince very finely to almost a paste. Mix with 1/2 a tablespoon of the cornflour, milk, add the egg white and blend well. Skin the tomatoes, cut them in small cubes about the size of the peas. Bring the stock to the boil; add the peas and the tomatoes, when it boils again remove from the stove. With one chopstick pick up a little of the chicken mixture and drop that in the stock, go on until all the chicken is used up and you have lots of chicken bits/balls pea size. Put the pan back on high heat and bring to the boil again, mix the one-tablespoon of cornflour with some water, add to the soup, then add salt, white pepper and 1 tablespoon of the rice wine. Do a last taste check and serve.
In greased casserole dish arrange apricot halves cut side up. Sprinkle with brown sugar, then cracker crumbs. Dot crumbs with butter. Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.
Make barbecued pork: Preheat oven to 350F and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin sauce mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160F. Cool pork completely in baking pan. Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander. Serve with curried, stir-fry noodles.
Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later. Preheat the oven to 350 degrees. Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine. Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes. Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole. Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!
Cook the Ditalini until al dente according to the box directions. Warm the milk in the microwave for 20 seconds. Mix all the ingrediants and serve.
In a pan, heat the garlic with half of the olive oil. Add in the ground meat and small onion. When the meat is almost cooked through add in the tomato paste. Add in the salt, pepper, cinnamon and all spice to your taste. When cooked completely through, remove from heat and set aside in a bowl. Preheat the oven to 375F degrees. In a large lasagna size glass pan, spray the bottom of the pan with Pam. Add one sheet of the Phyllo dough. Spray that sheet and add another layer the same way until you have 5 sheets sprayed down with the Pam and layered on top of each other. You can let it go over the sides if the pan is too small for the sheet. Once you have the 5 sheets, add the meat to the sheets and spread evenly. Add the feta cheese evenly on top of the meat mixture. Make sure it is crumbled small. You do not want large chunks in one spot. Once you are through with that, start to add the remaining sheets the same way you did to begin with, remembering to spray each sheet as you layer. On the top layer, I sprayed with the Pam and also put the remaining olive oil on it spread evenly. You do not have to do this, I just like the extra taste. I also folded over the overlay to make it seal somewhat. Cook for about 15-17 minutes or until it is lightly golden on the top.
Puree garlic and chiles in food processor, add water if needed. Add cilantro, then salt, pepper to taste and cumin. Remove mixture and set aside. Puree tomatoes in processor then combine the two mixtures.
Cook potatoes in boiling water 10-12 minutes or until fork-tender; drain; rinse with cold water; drain well. In a large mixing bowl, mix mayonnaise (or salad dressing) and seasonings. Add potatoes, celery, pepper, onion, and corn. Gently mix all together to coat. Chill.
Boil water and add quinoa. Cover and lower heat to simmer for 10 to 15 minutes or until water has boiled away. Stirring not necessary. Careful not to burn Quinoa. Chop all produce. Strain excess water from canned products. Mix the chopped produce and canned goods together in medium-sized bowl. Add cooked quinoa and mix. Mix sauce ingredients in small bowl and add to salad. Serve cold.
Beat the cream until it's rich and fluffy, with soft peaks (or use already whipped cream from a can). Mix in the powdered sugar, and continue to beat until you have stiff peaks. Split whipped cream between 2 mugs. Add vanilla to the hot coffee, then pour over cream. Serve right away, Don't stir!
In a large"non-aluminum" pot over medium heat bring cranberries, hibiscus tea, orange juice, merlot, sugar, mulling spices and orange slices to a simmer. Reduce to low and warm for roughly 30 minutes before serving. Transfer to a silver/glass coffee carafe and serve each cup with a cinnamon stick garnish.
In mixing bowl beat cream cheese on medium speed until fluffy. gradually beat in sweetened condensed milk. Add egg and vanilla, mixing until just combined. Toss together 1 cup chocolate chips and flour. Fold into cream cheese mixture. Pour into crust. Bake at 350 about 30 minutes or until center is almost set. Cool for 1 hour. In small saucepan combine 1/2 cup chocolate morsels and cream. cook over very low heat, stirring constantly, until chocolate melts and mixture thickens slightly. remove from heat. pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.
Preheat oven to 350°F. Beat eggs until frothy. Combine sugar, flour, cinnamon and salt in a small bowl. Add eggs; mix well. Add corn syrup, melted butter, and vanilla. Mix oatmeal. Pour into uncooked shell. Bake for 45 minutes.
FOR THE MARINADE & CHICKEN: In a large bowl, combine 3 cloves of garlic (minced), oil, sugar, rosemary, thyme, zest, salt & pepper. Add chicken & toss until chicken is well coated, then cover & refrigerate overnight or up to 24 hours. FOR THE SAUCE: In a medium bowl, whisk together lemon juice, olive oil, vinegar, honey mustard, salt & pepper. Preheat grill, then place chicken on grill rack & grill for 16 minutes, turning once. Baste chicken with lemon juice mixture, then grill 8 more minutes, turning & basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165 degrees F. Discard extra marinade & basting sauce.
Dissolve lime jello in 1 cup boiling water and stir in pineapple. Pour into a 9x13 pan sprayed with cooking spray. Refrigerate until set but not firm. Sprinkle gelatin over cold water. Let sit for 1 minute. Put in the microwave for 15 seconds on high. Stir and let stand for 1 minute or gelatin is dissolved. Beat cream cheese until fluffy. Gradually add milk and gelatin mixture. Beat until it's smooth. Gently spread over the lime layer and refrigerate until set but not firm. Dissolve strawberry jello in the rest of the boiling water. Whisk in the cranberry sauce until smooth. Refrigerate until partially set. Gently spread over the cream cheese layer. Refrigerate until firm.
Preheat oven at 350 degrees F. Spray a spring form cake pan or casserole dish with cooking spray. Brown ground beef and onion and then drain the grease. Add taco seasonings and cook according to package directions. Heat refried beans to make for easier spreading. Lay 1 tortilla in bottom of baking dish and spread 1/3 of the refried beans on it. Top with 1/3 of the meat and sprinkle on some cheese. Add the 2nd tortilla and spread 1/2 the rice, 1/2 salsa, 1/2 the corn and a little cheese. Add the 3rd tortilla and spread 1/3 beans ,1/3meat, and a little cheese. Add the 4th tortilla and layer the remaining beans ,meat, corn, rice, salsa and cheese. Bake, covered with foil, for about 40 minutes. Uncover and bake 10-15 minutes longer. Let sit 5 minutes before cutting. After baking, top with sour cream, diced white onion and shredded lettuce, if desired.
Adjust oven rack to middle position and heat oven to 425°F. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece and cutting until dough has been used up. You can also make a round and cut it into 8 wedges before baking it. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Put eggs, sour cream, milk, and instant coffee in a bowl. Whisk until well blended. Stir in raisins. Let stand about 5 minutes while coffee dissolves. Stir to mix. While coffee is dissolving, heat oven to 375 degrees F. and grease muffin cups or use paper liners. Mix flour, oats, sugar, baking powder and spices in a large bowl. Add sour cream mixture and fold in just until dry ingredients are moistened. Scoop batter info muffin cups. Sprinkle with the 1 T. oats. Bake 20-23 minutes, or until brown and springy to the touch in the center.
Bring some water to a boil in a saucepan immerse prawns for 1-2 minutes until they turn pink. Save 1 cup of the prawn stock. Dash the prawns in cold water, peel& devein them. If they are large cut into 3 pieces. Cook your noodles. Soak noodles in warm water, drain. Bring a large pot of water to a rolling boil. Cook noodles for 2 minutes or until just tender (do not overcook). Drain them and place on a large baking sheet lined with parchment paper, spread them out and allow to dry for at least 30 minutes, spray with a little oil. Meanwhile heat the oil in a large wok or skillet, when very hot fry the noodles, a few at a time, they should be golden, remove as they are done and keep warm. If necessary add a bit more oil and fry the garlic, onion, prawns, chicken, pork& Ham (take out a bit of the meats to garnish the finished dish). Add cabbage, soy, prawn stock, salt& pepper. Cook uncovered until the liquid has all but evaporated. Add noodles, heat through. Place on a platter garnish with the reserved meats and wedges of lemon.
Marinade chicken in additional sherry, garlic, and sugar. Make rice. Combine hoisin, plum sauce, sherry, rice vinegar, soy sauce, honey, sugar, powdered ginger, and garlic salt in a bowl. Adjust to taste if needed. Chop scallions and reserve green tops. Saute scallion bottoms, red peppers, minced garlic and minced ginger. Drain from pan and reserve. add one egg, beaten, to the chicken with corn starch. Heat oil again add more if needed and cook chicken on medium high until brown and cooked through. Add sauce and cook just until thick. Add reserved veggies -- looks better if you don't stir them inches. Serve over rice with steamed broccoli. Enjoy!
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl. Beat with electric mixer until smooth. Fold Cool Whip into the pumpkin mixture until well incorporated. Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly. Refrigerate at least 2-hours prior to serving. Serve slices topped with 2 tablespoons of Cool Whip Topping.
Cook whole zucchini in boiling water about 10 minutes, or until tender. Cut in half lengthwise. Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside. Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender. Stir in flour& oregano; remove from heat. Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini. Heat mixture through. Preheat broiler. Fill zucchini shells, using approximately 1/4 cup filling for each. Sprinkle with Parmesan cheese. Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly. NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. Broil for 5 to 7 minutes instead of 3 to 5.
Combine all ingredients, mixing well. Pour into a 9 x 13-inch casserole dish. Bake 50 to 60 minutes at 325°F. Optional: Add small can sliced black olives and/or cover top with thinly sliced tomatoes as soon as it is baked.
Sift together dry ingredients. Mix together wet ingredients and add to dry. Mix until moistened and pour into 12 greased muffin pans. Bake 15 - 20 minutes at 400* F. Cool in pan for 3 - 4 minutes and then on racks.
Heat oil in large non-stick skillet over medium heat. Add garlic, paprika, cumin and coriander, cook, stirring, until fragrant but not browned, about 20 seconds. Add water, lemon juice and salt. Bring to a simmer. Reduce heat to low and simmer until somewhat syrupy, 10-15 minutes or so, stirring often. Add carrots, cover and cook until just tender and the liquid is syrupy, another 3 to 5 minutes. Stir in parsley and lemon zest. Serve hot or at room temperature.
Combine turkey, grapes, celery and almonds. Add enough salad dressing to moisten. Serve on lettuce.
Preheat oven: 350°F. Melt cream cheese and butter in a double boiler or microwave. In a large skiller, saute onion, bell pepper, celery and shrimp in 2 tablespoons butter. In a large mixing bowl add all other ingredients. Pour into a 13 x 9 inch glass casserole dish. Top with sharp grated cheese and then cracker crumbs (if you would like, you can freeze the dish at this point to serve at a later date). Bake at 350F for 15 to 20 minutes (or until bubbly). Serve warm.
Pour ingredients into a cocktail shaker and shake. Strain into a martini cocktail glass. Garnish with a cherry at the bottom, and serve.
Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan. In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon. Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling.
In a large bowl toss all ingredients together until well combined. Spread on a large ungreased cookie sheet or jellyroll pan and place in a preheated 350 degree oven for 20 to 25 minutes; stirring evey 10 minutes. Cool completely in pan, when cool store in an airtight container.
Heat the corn syrup in a large saucepan until boiling and remove from heat. Stir in vanilla and chocolate chips until melted. Add Cheerios and stir until well coated. Press mixture into a buttered 8 inch square pan. Cool completely and slice into 2 inch squares.
Place all ingredients in the breadmaker in the order given. Process according to manufacturer's instructions, using the Whole Wheat setting. For a darker bread you can increase the cocoa up to 50%.
Heat a saute pan over medium-low heat. Add the hazelnuts and toast the hazelnuts until the skins are dark brown but not burned. Keep the heat low so that you don't burn the hazelnuts. It should take about 6-7 minutes. Let cool enough to handle and rub the skins off. You can use a towel or a garlic peeler. Coarsely chop and set aside. Add 1 cup water to the saute pan and bring to a boil over medium heat. Add the green beans and cover with lid. Steam the beans for 3-4 minutes, until just tender. Immediately drain and rinse with cool water to stop the cooking. Wipe the saute pan dry and return to the stove on medium-high heat. Add the butter and let the butter brown and bubble. Once the butter is browned, add the shallots and saute for 1 minute. Pour in the balsamic vinegar and the green beans. Use your spatula or large spoon to scoop up some of the browned balsamic butter up and over the green beans. Season generously with salt and pepper to taste. Stir in the chopped hazelnuts.