HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the container of a food processor, combine the cranberries and 1/2 cup sugar; pulse 5 or 6 times until the berries are well chopped. Transfer mixture to a large bowl; mix in the pears, lemon juice, and orange zest; mix well and set aside for 20 minutes. In a small bowl, mix together 1 tablespoon sugar and the cornstarch, cinnamon, and cardamom. Add to the fruit and mix well. Transfer filling to the chilled pie shell; smooth the top with your hands to even it out. Place pie in a 400° oven, center rack; bake for 35 minutes. To make the crumb topping: add nuts, sugars, flour, and salt to the food processor; pulse several times to mix. Scatter the butter over the top and pulse until the mixture looks like medium-fine crumbs; transfer crumbs to a large bowl; then rub crumbs between your fingers to make large, buttery crumbs; refrigerate until ready to use. Remove pie from oven and lower temperature to 375°. Carefully dump the topping in the center of the pie and spread the crumbs evenly over the surface with your hands. Tamp down lightly; return pie to oven, placing it so the part that faced the back of the oven now faces the front. Bake 30-35 more minutes or until the juices bubble thickly around the edge. May be necessary to cover with loosely tented foil during the last 10-15 minutes to keep crumbs from over browning. Place pie on wire rack and let cool at least 1 hour before serving.
To make about a pound of paneer, heat 1 gallon of milk in a large pot that allows enough space for milk to boil. When milk is about to boil, immediately add 4 to 5 tablespoons of lemon juice and 1 tablespoon of vinegar (can substitute cream of tartar for lemon juice and vinegar). You may optionally add 1 cup of plain yogurt too. Be careful that milk does not boil over; lower heat if needed. Simmer until the milk curdles (cheese separates from clear liquid (whey)). Use more lemon juice or vinegar as needed. Turn off the heat. Strain the cheese in a large sieve set over a bowl and lined with a thin muslin cloth or cheesecloth. Mash the cheese to make it smooth. Let it drain. Note: Instead of discarding the whey, you may use it as a substitute for water in soups or dough. Drain it as much as possible (couple of hours) till no liquid can be squeezed out. Blend the cheese with hand or in a food processor to make it smooth. Spread it evenly, about half inch thick on a cloth on flat board lined with paper towels. Fold the cloth over on four sides and cover the top. Put more paper towels on top. Put a large flat-bottomed skillet filled with water on top to put pressure to drain excess liquid. Change paper towels if they get wet. After 30 to 45 minutes, when paper towels appear dry, unwrap the cheese. Cut paneer; into 1/2 to 3/4" cubes (or strips) and use without frying or fry as follows. To fry, heat about 4 tablespoons of oil in a frying pan on medium heat. Lightly brown the cubes on all sides while turning with a slotted spatula.
In a large saucepan, cook beef and onion over medium heat until no longer pink, drain. Stir in the chili beans, corn, tomatoes, spaghetti sauce, taco seasoning and finally the pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Cook bacon until crisp; drain, and crumble. Place beef, bacon, carrots, and onions in the bottom of the crock pot. Whisk together flour, marjoram, garlic, and pepper with broth, wine and Worcestershire sauce. Pour mixture into crockpot. Cook on high for 1 hour. Reduce to low and cook for 5-6 hours. Add mushrooms to crock pot. Cook on high for 30 minutes or until mushrooms are cooked to your liking. While mushrooms are cooking, prepare noodles according to package directions. Serve beef over noodles garnished with parsley, if desired.
Fry the bacon and drain on paper towels. Grill the wiener split side down for a minute or two, while toasting the bun on the high rack of the grill, open face down. When they are done immediately add the cheese to the bun so the cheese melts. Relish and onion the other side of the bun, add on the dog and bacon and enjoy. Ketchup lovers, go right ahead.
Mix sugar, cornstarch, cloves, and salt together in saucepan. Add remaining ingredients and heat over medium heat, stirring as necessary. Cook until mixture thickens and comes to boiling. Serve with ham.
Preheat oven to 350°F. Cook ground sirloin and onions in a saute pan over medium heat until beef is browned. Season with chili powder, cayenne, salt, and pepper. In a large bowl combine garlic, beans, tomato sauce, olive oil, and cider vinegar. Add the beef, corn, and all but a handful of the cheese. Mix well and transfer to a 3 quart dish and bake 35-40 minutes, or until bubbly. Remove from oven and top with reserved cheese. Bake an additional 10 minutes. Let stand for 5 minutes. Serve with tortilla or corn chips.
Put the flour and salt in a 3 qt bowl, stir to blend. Scatter butter slices over flour and cut in with a pastry blender until the mixture consists of particles that vary in size from small peas to bread crumbs (you can use a food processor for this step). Stir in the sour cream with a fork. The pastry will appear dry because the sour cream is thick and does not disburse easily. With your hands, manipulate the dough into a ball. Divide in half, wrap in plastic and refrigerate until cold and firm- at least 4 hours, and up to 3 days or freeze for up to 1 month.
Pre heat oven to 350 degrees. Unroll crescent roll dough and divide into triangles. Arrange triangles in a circle on a 13 inch baking stone. Arrange triangles with narrow ends towards the center. Roll dough into a 12 inch circle using a lightly floured rolling pin to seal the seams. Bake 12 to 15 minutes or until light golden brown. Cool completely. In a 1 qt. bowl, combine cream cheese and dill weed. Add lemon zest to cream cheese and mix well. Spread cream cheese mixture evenly over the pizza crust. Spread seafood cocktail sauce over the cream cheese layer. Coarsely chop cucumber, red pepper and crab meat. Sprinkle over the cocktail sauce layer. Sprinkle snipped parsley over the pizza and garnish with thin lemon slices. Cut with pizza cutter and serve.
Sift dry ingredients into mixing bowl. Measure shortening and cut into flour mixture with pastry blender, two knives or blending fork, until mixture looks like "meal." Stir in almost all the milk. If dough does not seem pliable, add the remaining milk. Use enough milk to make a soft, puffy dough easy to roll out. Knead on a light floured board. Too much handling makes tough biscuits. Roll out 1/4-inch thick for thin crusty biscuits and 1/2-inch thick for thick biscuits. Place on ungreased cookie sheet, close together for biscuits with soft sides, an inch apart for biscuits with crusty sides. Bake 10 to 12 minutes at 450 degrees. ANGEL BISCUITS 1 pkg. dry yeast 1/4 cup warm water 2 1/2 cup flour 1/2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoons salt 1/8 cup sugar 1/2 cup shortening 1 cup b uttermilk . Dissolve the yeast in warm water and set aside. Mix the dry ingredients in the order given (flour, baking soda, baking powder, salt and sugar), cutting in the shortening as you normally do for biscuits or pie dough. Stir in the buttermilk, also the water-yeast mixture. Blend thoroughly and the dough is ready to be refrigerated in a large covered bowl or made into biscuits. When you are ready to make the dough into biscuits, turn it out onto a floured board and knead lightly as for regular biscuits. Roll out and cut with a biscuit cutter and place in a greased pan. Let the biscuits rise slightly (if the dough is cold, it will take a little longer for them to rise than when first mixed) and pop into a 400 degrees oven until lightly browned (about 20 minutes).
Pound chicken breast halves to 1/2 inch thickness. Combine flour and seasonings in a medium bwl. Lightly beat eggs. Measure cornmeal into a shallow bowl. Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge. Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden. Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices. Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.
In a bowl, mix chicken 1/2 cup of sour cream, garlic, cumin, chillies and 1/4 cup of cheese. Puree, salsa, water and remaining sour cream in blender or food processor. Spread one cup over bottom of prepared dish. Spoon 1/3 chicken mixture down center of each tortilla. Roll up and place in greased 13 x 9 baking dish. Heat oven to 350°F. Pour remaining sauce and cheese over and bake uncovered 35 minutes.
Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray. Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown. Stir eggplant and roast for an additional 5 minutes. Heat remaining oil in a skillet and add onion. Saute until onion is golden, then stir in garlic and ginger for just a moment. Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level). Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet. Simmer for 10 minutes, partially covered, before removing from heat. Stir in cilantro and salt, if desired. Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.
Preheat oven to 375 degrees. In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball. Transfer dough to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti, about 12 cookies to each log. Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.
Mix egg whites and sugar, adding sugar until glaze is the consistency of enamel paint. Add food coloring (don't skimp--you can get nice, bright colors with this stuff). Brush on cookies with a watercolor paint brush. You can sprinkle on decors while glaze is still wet. Let dry overnight.
Lightly spray a 4 to 5 quart pot with cooking spray and place over medium heat. Add the oil, onion, and garlic and cook 5 minutes, stirring frequently. Stir in remaining ingredients (except cheese) and bring to a simmer, stirring occasionally. Simmer 10 minutes, stirring occasionally. Sprinkle with Parmesan when serving.
Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; saute 2 minutes. Add bok choy; saute 1 minute. Add tofu and garlic; saute 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
Combine all ingredients except pork chops in small bowl. Place pork and ingredients except garnish in a storage bag, Cover and Refrigerate 6 hours or overnight. Remove pork from marinade. Heat the marinade in small saucepan over medium heat to simmer. Grill pork 12 to 15 minutes, turning once during cooking and basting frequently with marinade.
Select 1 1/2 pound loaf size. Add ingredients except pesto to machine according to manufacturer's directions. Select the dough cycle, when the cycle is complete, remove dough, punch down. Cover and allow to rest 10 minutes. Place dough on greased 11-12" pizza pan. Using the palms of your hands, pat dough into an even round just smaller than pan; using your fingertips, poke dough all over to dimple surface. Spread pesto over the dough. Cover loosely and let rise in a warm place 30 minutes; bake at 400°F for 25-30 minutes. Serve warm or cool, cut into wedges. Leftovers can be store in the freezer.
Mix dry ingredients in a bowl. Mix wet ingredients together and stir into dry. Press into buttered (oiled) 8X8 square pan. Bake at 350 for 20 - 25 minutes.
MAKE THE PASTRY: Cream the butter in a food processor. Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth. Add the rum and pulse to blend. Add the flour and baking powder and pulse to blend. Transfer the dough to a floured work surface and gather into a ball. Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic. Refrigerate for at least 2 hours and up to 2 days. Let the dough soften slightly before rolling out. Preheat oven to 350-degrees. Line 3 baking sheets with parchment paper. On a lightly floured surface, roll 1 disk of the dough into a 10-inch round. Using the bottom of a springform pan as a guide, cut out a 9-inch round. Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes. Repeat with the remaining disks of dough. Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned. Transfer the pastry to a rack and let cool completely. MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon. In a large heavy skillet, melt the butter over moderately high heat. Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes. Add the rum, carefully ignite it and stir the apple to coat. Transfer to a plate and let cool to room temp. In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge. Remove from the heat, cover and let steep for 10 minutes. Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water. Remove from the heat. Strain the hot cream over the chocolate and discard the cinnamon stick. Gently stir unmtil smooth and let cool until tepid. In a bowl, beat the egg whites until very foamy. Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form. Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate. Fold in the remaining whites and then fold in the apple. Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top. Cover with a second cinnamon pastry round, pressing gently. Spread the rest of the mousse over the top and cover with the last pastry round. Refrigerate for at least 30 minutes and up to 8 hours. GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake. Cut 5 thin slices from the apples and rub with lemon juice. Fan the apple slices on the cake. In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples. Garnish with the cinnamon sticks and serve.
Chop ham slices into three pieces each. Melt the butter in large skillet. Add ham. Fry until brown on both sides and remove from skillet. Keep warm on platter. Put pineapple and bananas in skillet with the honey or brown sugar. Fry until they are barely soft, not mushy. Remove fruit to the warm platter. Scramble the eggs in the skillet. Serve platter along with eggs so each guest gets a little of each item.
Pour pie filling into ungreased 9x13x2-inch baking dish. Smooth filling, sprinkle with cake mix,. Add chopped nuts. Melt margarine and drizzle over entire top. Bake 375 degrees for 40 minutes. Serve with whip topping.
In a small, microwaveable bowl, soften the cream cheese on HIGH 30 seconds. Beat well with a fork until creamy. Add the egg and beat very well until creamy; mix in remaining ingredients. Use a small rubber spatula to scrape down the sides of the bowl so that all the batter is in the bottom. Microwave on HIGH 30 seconds; rotate bowl (do not stir) and cook another 30 seconds. If center still looks too runny, cook another 30 seconds. May take up to 2 1/2 minutes total, depending on your microwave. Center should be a bit soft for the danish filling effect. Run a small rubber spatula around the danish, then under it to release from bowl. Transfer to a small plate. Cool until just warm or cool completely before eating.
Place fish fillets in shallow greased baking dish. Pour soup over fish; mix crumbs and butter and sprinkle over fish. Bake at 350 degrees for 35 minutes.
In a large mixing bowl, mix together rice, cheddar cheese soup, cream of chicken soup and chicken broth. Add shredded chicken and broccoli. Mix in milk, butter and chopped onions. Mixture will be thick. Place mixture in casserole dish; spread layer flat. Sprinkle shredded cheddar cheese over top. Cover with foil and bake 30 minutes at 350. Remove foil and continue baking for 10 minutes at 350. Remove casserole dish from oven and let stand 10 minutes, then serve.
Put into a bowl and whisk well. Transfer to a small jar, using a piece of parchment as a guide to help you get it inches. Label and date and keep chilled.
Bake cake according to box directions and poke holes in it. Boil together the crushed pineapple can contents and the sugar,and pour over cake while hot. Let cool. Prepare vanilla pudding according to its box's directions and mix with the coconut and spread over cake. Spread Cool Whip over this. Place the sliced bananas on top of cake spread and top with the nuts.
Preheat oven to 350 degrees. Coat 9x5-inch loaf pan with cooking spray. In bowl, combine flour, pumpkin pie spice, baking soda, baking powder and salt; reserve. In small separate bowl, combine apple and raisins; toss with 2 T. of the flour mixture; set aside. On medium speed, beat butter and brown sugar until combined. On medium-low speed, beat in eggs and potatoes until blended. (Mixture may look curdled.). On low speed, alternately beat in reserved flour mixture with apple cider until blended. Stir in reserved apple mixture. Transfer to loaf pan and bake for 1 hour and 20 minutes or until toothpick inserted into center comes out clean. Cool on rack in pan for at least 10 minutes, then carefully transfer from pan to rack and cool completely.
Cut crust from bread slices-butter both sides-place a layer in bottom of a 9x13 pan-. Add a layer of ham, peppers, onions and cheese-repeat layers until gone. Whisk together eggs, milk, mustard and Worcestershire sauce-pour over entire pan. Let stand overnight in refrigerator. Preheat oven to 325*- bake for 1 hr to 1 1/2 hrs- cut into serving size-serve warm, and enjoy.
Heat oven to 375°F Grease and flour two 4-cup and two 1 1/2-cup ovenproof bowls. In medium bowl, combine flour, cocoa, baking powder, baking soda, and salt. In measuring cup, combine milk and mint extract. In large bowl, beat together sugar and butter on low speed until blended, about 1 minute. Increase speed to high and beat 2 minutes, or until light and creamy. Reduce speed to medium-low and add eggs, one at a time, beating well after each. Alternate flour mixture and milk mixture, beginning and ending with flour mixture; beat until batter is smooth, occasionally scraping sides of bowl with rubber spatula. Divide batter among prepared bowls. Bake 30 minutes. Remove 1 1/2-cup bowls, and let cool. Continue baking 4-cup cakes until center comes out clean when inserted with a cake tester, about 10 minutes longer. Cool in bowls for 5 minutes. Invert cakes onto wire racks, and let cool completely. Meanwhile, prepare frosting: In the top of a double broiler, over simmering (not boiling) water, beat together sugar, water, egg whites, light corn syrup, and cream of tartar on low speed until combined. Increase speed to high, and beat constantly for 10 to 12 minutes, or until stiff peaks form, scraping sides occasionally with rubber spatula. Makes about 4 cups. To assemble cake: Trim the flat side of each cake layer. Spread a thin layer of frosting on trimmed sides of cakes. Place same-size layers together to form two round shapes. Stand cake upright, and place smaller cake on top of larger one to form the snowman shape. Secure cake layers together by inserting a trimmed wooden skewer. To decorate cake: Spread a thin layer of frosting onto bottom of Ring Ding, and secure to cookie. Spoon remaining frosting into a piping bag fitted with a 1/2" star tip. Pipe a border around Ring Ding and place blue M&M's onto border to create a decorative hat. Place taffies together and shape into a scarf. Set the hat and scarf aside to firm up. Transfer cake to a serving platter. Working down from the top, pipe star shapes around the entire cake. (If shapes are too pointy, gently tap down with fingertips.) For the face, arrange Junior Mints for the eyes, trimmed orange slice for the nose, and licorice string for the mouth. Wrap scarf around the neck. Place candy melts down middle of body for buttons; top with hat. Scatter rock candy around cake and serve.
Place the bread crumbs in a large resealable plastic bag. Place the chicken between two pieces of wax paper and pound the chicken to flatten a little. Add this to the bag of crumbs and shake to coat. In a large skillet, over medium heat, brown the chicken in the oil. Remove from skillet. Place half of a cheese slice and two tablespoons of spinach (squeezed dry) down the center of each piece of chicken. Fold chicken over the filling and secure with a toothpick. Place in a greased 9-inch square baking dish. Top with spaghetti sauce and bake uncovered at 400 degrees for 12-15 minutes or until heated. Discard toothpick and serve.
Season steak with garlic powder. Dust with flour. Brown in vegetable oil. Combine remaining ingredients with browned steak in crock pot. Add 1/2 can of water. Cook on low 8 hours. Serve over rice.
IMPORTANT! THE TIMING FOR THIS RECIPE IS BASED ON USING GOOD SIZED CHICKEN BREAST WITH SKIN AND BONE-IN. IF USING OTHER PARTS, ADJUST THE TIME ACCOURDINGLY. Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco. Put baking pan into cold oven and heat oven to 400°F. Meanwhile, put biscuit mix and seasonings in large plastic bag. Put one piece of chicken in bag and shake to coat. Do this for all pieces. When 400°F is reached, remove the pan from the oven. Place chicken pieces "skin" side down in hot pan. Bake for approx 35 minutes. Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box. You can make drop or rolled biscuits. When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan. On other side, place or drop biscuits close together in all those gorgeous juices. Put back into oven and bake for 15 or more minutes, until biscuits are done. There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan! ENJOY!
Mix cooked rice with salt, pepper, beaten eggs, onion and cilantro, blending well. Fold in peas, (don't worry about thawing unless covered with ice). If using cast iron, get the pan smoking hot and add the oil. If using a non-stick skillet, just heat the oil. Place a spoonful of the rice mix in the oil and spread out so it's about 3" across. (I can get 4 in my 10" pan.) Fry on one side until the pancake holds together. Turn and brown the other side. Keep the first ones hot while you do the rest.
Trim fat from the chicken. Place chicken in an electric slow cooker; stir in wine and next 8 ingredients (wine through tomatoes). Cover with lid, and cook on high-heat setting for 1 hour. Reduce heat setting to low, and cook for 3-1/2 hours. Serve the chicken and tomato sauce over rice.