HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together vanilla wafer crumbs, butter and 1 teaspoon Equal; press into bottom and 1/2 inch up sides of 9-inch spring form pan. Bake in preheated 350° oven until crust is lightly browned, 8 minutes or so. Cool on wire rack. With electric mixer beat cream cheese and 5 1/2 teaspoon Equal for recipes in large bowl until fluffy. Beat in eggs, egg whites and corn starch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheese cake in roasting pan on oven rack. Add 1 inch hot water to the roasting pan. Bake in preheated 350° oven just until set in the center, about 45-60 minutes. Remove cheese cake from roasting pan and sprinkle with reserved crumbs and return to oven. Turn oven off and let cheese cake cool in oven with the door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of pan. Place cheese cake on serving plate. Serve with fresh fruit and strawberry sauce, if desired.
Mix together flour, baking powder and cinnamon. Add soy milk and blueberries and stir gently until "just mixed". If the batter is too thick or runny, add more soy milk or flour accordingly. It should be a "pancakey" consistency. Pour batter in small amounts to a warm, un-oiled, non-stick frying pan on medium heat. When edges start to pull away from the bottom of the pan and a few bubbles form on the tops, lift up a little and check to see if the pancake is turning a light golden brown. When they are, flip the pancakes over. After a few minutes, carefully make a little slit in one to see if it is cooked all the way through, and check that the second side has become a light golden brown colour. Serve hot and enjoy!
In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In still another shallow pan, place baking mix. Coat steak pieces in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, add additional vegetable oil if needed. Remove from pan and keep cooked steaks warm in preheated oven (150°F). Pour off all but 2 tablespoons of the cooking oil. Put the frying pan back over the heat and make the gravy. In the same frying pan with 2 tablespoons pan drippings, over medium heat, sprinkle flour over the oil and blend with a wooden spoon or whisk until smooth. Whisking or stirring constantly, slowly pour in milk, cream or evaporated milk; continue stirring, scraping loose browned bits from the bottom and sides of skillet, until the gravy begins to boil and thicken. Season with salt and pepper to taste. Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes or until gravy is thickened to the desired consistency and the flour has lost its raw, pasty taste. Remove from pan and serve hot with the steak strips.
Pour first 3 ingredients on waffle iron. Close iron. You may enjoy the"waffle runoff" that is squeezed out when you close the iron. When waffle is done, peel it off the waffle iron. Wrap waffle around full stick of butter. Insert toothpick to close waffle around butter and enjoy.
Put half the bread into the bottom of a greased 9 x 11 pan. Dot cubed cheese on top. Cover with the rest of the bread. Combine remaining ingredients and pour over bread mixture. Cover and refrigerate overnight. Bake at 375 degrees for 45 minutes in the morning. Drizzle with more syrup over top when finished baking. Serve while hot. Another variation is to add a layer of your favourite fresh fruit. (peaches, blueberries, apples)on top the first layer of bread cubes.
Preheat Oven and Cook Quinoa: Preheat oven to 400 degrees, place veggie stock, quinoa, 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer until tender, 15-20 minutes. Prep and Cook Chicken: Wash and dry all produce. Shell and roughly chop pustachios. Pat chicken dry with paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes. Make Salad: While chicken cooks dice cucumber and tomato. Chop mint leaves, saving 1 tbsp for garnish. Halve, peel, and finely dice2 tbsp shallot. Zest and halve lime. Dice jalapeno, removing ribs, and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle with olive oil. Season with salt and pepper. Slice Chicken: When chicken is cooked enough, remove from oven and rest 3 minutes before thinly slicing. Season Quinoa: When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil. Plate: Serve chicken on a bed of quinoa. Spoon cucumber jalapeno salad on top and garnish with reserved mint.
Heat wok over med-high heat. Add 1/3 of each of the Oils. Swirl to coat. Add Ginger, Garlic,& Red Chilies. Stir fry for 1 minute. Add 1/3 of the Beef, Stir fry 3 minutes. Set aside, keep warm. Repeat 'til all the beef is done. Set all aside, keep warm. Add Stock, Vinegar,& Scallions. Bring to a boil, reduce to low. Simmer 10 minutes. Meanwhile cook the Ramen. Divide the Ramen between 4 bowls. Top each bowl with 1/4 of the beef. Divide the broth between the 4 bowls. Top each bowl with 1/4 of the Carrots. Serve with a side dish of plain 'sticky' rice.
To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste. Whisk in olive oil. Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
Preheat oven to 350 degrees. In a large bowl stir the rice, half and half, eggs, raisins, 1/3 cup of the sugar, lime zest, cinnamon and nutmeg together. Lightly butter a 1 1/2 quart casserole or baking dish. Pour the rice mixture into prepared dish and sprinkle the remaining sugar on top. Bake 20 - 25 minutes in a 350 degree oven. To serve Hot Version. Let cool slightly and just before serving, drizzle heavy cream on top and garnish with a large dollop of strawberry preserves. To Serve Cold Version. Cool to room temperature, then refrigerate until needed. Get a small bowl and place the strawberry preserves and shredded, candied pineapple together and gently mix. In a parfait glass layer rice pudding, 1/8 cup of strawberry mixture, more rice pudding, another 1/8 cup of strawberry mixture and finally top with more rice pudding, garnishing with the toasted coconut. Chill until ready to serve.
Mix together the garlic, ginger and salt in a bowl. Then add in the yoghurt, chilli and lamb. Leave for 15 minutes. Blitz the nuts in a food processor until ground to a paste. Take a large frying pan or wok and heat the oil. Add the onions and stir until they turn golden. Add the spices. Lift the meat out of its marinade and add to the pan. Stir well until the meat is seared. Add the marinade and meat stock. Bring to a boil, then lower heat and cook until the lamb is done. Add the nut paste and coconut milk. Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.
Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes. Thicken to consistency with cornstarch; season to taste with salt and pepper. Add cooked pasta to sauce and heat through until hot. Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
While putting away the party leftovers -- Grease 13x9 pan with butter; spread bread/bun cubes over entire bottom of pan (use more or fewer buns if using a larger/smaller pan). Sprinkle ham pieces and cheese slices over bread; set aside. Mix eggs and milk until frothy, add several squirts of mustard, beat and then pour over the ham, cheese, bread cubes. Customize the toppings to the eaters' choices. (Dad likes everything, but Mom doesn't want tomatoes, and DS would rather kiss a rattlesnake than eat onions, so let's make everyone happy!). Add another layer of leftover cheese; sprinkle sausage dices artfully (or optionally). Olive slices can go on now, too or any other little tidbits of really tasty niblets. Top pan with foil; chill until morning or leave on the counter if you're a brave soul. Next morning - pop pan in oven, set to 350*. Bake for 20-30 minutes, remove foil, bake for another 3-5 minutes until top is bubbly and "set". VARIATIONS: Use your favorite cheese, try turkey instead of ham. Great way to use up the cheese and sausage tray that was forgotten in the fridge! EXTRAS: black or green olives. Par-cook: stuff from the veggie tray (cauliflower, broccoli, carrots). DELISH: add a few smidgens (or a LOT!) of the veggie dip to the egg/custard bowl -- or drop on top in cheerful dollops. Oh yum!
In a large non-stick skillet, bring the wine to a boil over medium-high heat. Add the garlic, onions, carrots, celery, rice and lentils. Cook, stirring often, for 2 minutes. Add the black beans, basil, cumin, curry powder, hot pepper sauce and bay leaf. Cook, stirring often, for 2 minutes. Add the stock and bring to a boil. Cover and simmer for about 15 minutes or until the lentils and rice are tender. Remove and discard the bay leaf. Season with soy sauce to taste.
Pour ingredients into a cocktail shaker filled with ice cubes. Shake well; strain into 2 chilled Martini glasses and serve.
Rinse chicken under cold water and pat dry. Place the rest of the ingredients (except lemon slices) in a 2 1/2 gallon resealable plastic bag or large glass, plastic or ceramic or stainless steel bowl. Add the chicken legs. Seal or cover the bowl and let it marinate for a few hours or as long as overnight. Preheat oven to 400 with rack in middle of oven or prepare grill. Remove chicken from marinade and discard the marinade. Bake the chicken on a large rimmed baking pan with the lemon slices scattered over the chicken until lightly browned and cooked through about 40 minutes. You can make the chicken ahead of time and store in fridge, they will keep for 24 hours; reheat them in a 400 degree oven for 10 minutes or serve them cold.
In a large bowl, mash the avocado. mix in the crab meat and pinch of salt for taste. squeeze the lemon into the dip to prevent oxidation. Be sure to mix well!
Heat oven to 400°F. Trim ends from plantains, then cut a slit down one side. Peel plantains-beginning at the slit. Slice across into 12 pieces, each about 1/2-3/4". Place in a large bowl. Toss slices with oil and 1/8 tsp of the salt. Transfer to a sprayed nonstick baking sheet. Bake slices for 15 minutes Remove pan from oven. Place a few slices on a cutting board and press gently with the bottom of a glass. Turn over. (Bottoms will be lightly browned.). Return to baking sheet. Repeat with all slices. Spray with oil. Sprinkle with the rest of salt (1/8 tsp). Bake another 5 minutes. Serve warm with fat free sour cream. 194 cal per serving-9g fat & 2g fibre.
In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired. Yield: 14 servings (about 3-1/2 quarts).
Crust: Transfer flour to a large bowl and stir in 1 teaspoon salt. Form/press a well in the flour and add sugar, yeast (in pieces) and about 50ml lukewarm water. Stir and incorporate flour until paste-like. Transfer to a warm location an let starter dough rise for about 20 minutes (until bubbly). Add rest of water to starter dough and knead until a soft, sleek ball forms. Let rest for another 20 minutes. Cut zucchini in 5mm thick slices and fry, together with minced garlic, in olive oil until golden brown and crispy. Set aside to cool. To soften ricotta, incorporate 2 tablespoons milk and stir. Add salt and pepper to taste (to ricotta). Shape pizza dough as you like it (I usually make 4 small pizze out of the amount of dough) and prick with a fork. Spread ricotta evenly on dough/pizze. Add oregano and fresh basil. Add parmesan and mozzarella. Top with zucchini slices. If using - sprinkle with pine nuts. Bake at 250°C for about 15 minutes.
Combine sauce ingredients thoroughly. Toss cooked soba noodles (or spaghetti) with vegetables. Add sauce and combine to coat everything. (Since the flavors are so intense, I like my noodles a little on the"dry" side-- you can make this dish more"saucy" if you wish.) Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.
Preheat to 350. Combine all ingredients and mix well. Spoon on foil lined cookie sheet and flaten. Bake for 8 to 10 minutes.
Flour and salt in a large bowl --. Make a "well in the dry ingredients, and add the "warm" milk. Stir thoroughly. Beat the eggs separately and add to batter. Add the warmed water. Beat this with a beater until large bubbles rise to the surface -- then allow to "rest" for an hour --. Beat again after resting --. Melt lard to 1/4" depth (6mm) in each muffin holder at preheated 400 degree oven, then pour in batter in each cup to 5/8" (15 mm) depth (very quickly!) and cook at 400°F for 20 minutes --. Lard will make them taste best, but butter or just about any other oil will also work, will beef fat, which is smokey but superb in flavour. ENJOY!
Set oven to 425°F. Prepare a large roasting pan. In the roasting pan cook the bacon in the oven until crisp (this should take about 10 minutes) remove from the roaster and crumble, then set aside to a plate to cool slightly (DO NOT drain the bacon fat, leave in the roaster). Place the potato wedges skin-side down in the roasting pan; toss to coat in the bacon fat (you can also add in some oil if it seems too dry). Add in onion wedges (the onion wedges will separate). Sprinkle the peeled garlic cloves in the pan around the potatoes and onions. Sprinkle the veggies with rubbed thyme, salt and pepper. Roast uncovered for about 40-45 minutes, or until the potato wedges are fork-tender and browned. Before serving sprinkle with crumbled bacon and season with more salt and pepper if desired).
Shake all ingredients (except apple slice) in a shaker. Strain into well chilled martini glass. Garnish with apple slice.
Chimichurri (must be done in advance): In a food processor, add garlic, parsley, coriander, oregano, chili flakes, cumin and vinegar. Slowly add olive oil and blend until you get a chunky pesto-like consistency. Don't over-blend - you don't want it to become a paste. Check seasoning and let sit for 10 minutes to allow flavours to relax and combine. The longer you can make this advance the better; even a day before is great. Steak: Preheat oven to 450°F (230°C). Add a good splash of olive oil to an ovenproof fry pan set to very high heat. Cast iron or steel is preferred; don't use aluminum. Season steak well on both sides with salt and pepper. The thicker your cut is, the heavier you should go on the seasoning. On your stovetop, sear each side of steak until browned. Then sear the edge fat strip (approximately 1 to 2 minutes per side and edge). Slide pan into oven for 5 more minutes. On a 1.5-inch thick steak, this should get you around medium to medium rare. Remove from oven, remove from pan, cover with foil and let rest for 5 minutes. (Chimichurri is served at room temperature.). Once steak has rested, cut crossways into half-inch slices (serrated knife is best). Slather steak with chimichurri or serve on the side. Chef's tip: Chimichurri lasts in the fridge for up to a week. It's also heaven on roasted veggies and chicken.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink and drain. Stir in the spaghetti sauce, garlic, basil, and oregano. Bring to a boil and reduce heat. Cover and simmer 10 minutes. In a bowl, combine the spinach, ricotta, and a cup of mozzarella until combined. Spread 1 1/2 cups meat sauce into a greased 13x9x2 inch baking dish. Top with three noodles. Spread 1 1/2 cups sauce to edges of noodles. Top with half of the spinach mixture. Repeat layers. Top with remaining noodles, sauce, and mozzarella. Cover and bake at 375 for 30 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
In a bowl, soak the livers in the milk for 2 hours and drain well. In a large saute pan or skillet, melt 4 tablespoons of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken livers, 1 tablespoon of the peppercorns, the bay leaves, thyme, salt, and pepper and cook, stirring, until the livers are browned on the outside and still slightly pink on the inside, about 5 minutes. Add the Cognac and cook until most of the liquid is evaporated and the livers are cooked through but still tender. Remove from the heat and let cool slightly. Discard the bay leaves. In a food processor, puree the liver mixture. Add the remaining butter in pieces and pulse to blend. Fold in the remaining 1 tablespoon peppercorns and adjust the seasoning, to taste. Pack the pate into 6 individual ramekins or small molds, about 4 ounces each. Cover with plastic and refrigerate until firm, at least 6 hours. To serve, place the ramekins on individual plates. Garnish the tops with parsley and surround with croutons. Serve with cornichons on the side.
Mix flour and salt. Combine water, egg and oil. Add flour until dough forms. Knead 10 minutes until satiny. If dough is sticky add more flour. Stretch dough paper thin to about 45x50 inch on floured cloth. Mix apples with leftover ingredients.I use red delicious apples). Spread on pastry. Roll as a jelly roll,tuck ends close. Place on Pam sprayed cookie sheet. Bake 350°F for 1 hour. Note- This isn't as difficult to make as you may think. And once you've made it, becomes easier. Note- I didn't list a prep time ,because if you have a food processor for slicing and a kitchen aid for kneading.You've got it made in no time. But, if you have to slice by hand and knead by hand it will take a while longer -- But, well worth the time. Ummm Good -- .
Boil rice, water and onion soup mix until rice pops, covered approx. 1 1/2 hours. Add can soup, milk, mushrooms, cheese and meat. Cook until cheese is melted. Add more milk if desired.
Dice the celery & carrots in a food processor until finely chopped. Spray a large pot with cooking spray then heat over medium low heat. Add the chicken & vegetables, saute for 5 minutes. Pour in the broth & water next stir in the spices. Heat to a boil then cook for 5 minutes. Stir in the noodles then cook for 5-7 minutes, depending on how firm you like them.
In a blender or food processor combine one carton of yogurt, peaches, strawberries, orange juice and nutmeg. Cover and blend until smooth. Pour mixture into a bowl. Stir in remaining yogurt and mix well. Garnish with sliced strawberries if desired and serve immediately.
preheat oven to 200C/ 390F. mix curry powder with mayonnaise. the following is better done by 2 people, one for the mayonnaise, one for the crumbs. coat drumsticks in curry-mayonnaise and crumb them. as they tend to stick I prefer to put them on some kind of lattice,grill in the oven. bake for~20-30 minutes& turn. bake another~20 minutes or until golden brown.
Combine beer, cumin, dried oregano and garlic powder in heavy medium sauce-pan. Bring to simmer. Add beans and salsa; stir until heated through. Add Velveeta cheese; stir until cheese melts, about 3 minutes. Stir in cilantro. Transfer to bowl. Serve warm with tortilla chips.
Mix milk, water, butter, honey and yeast together. Combine 3 1/2 cups flour and salt in bowl of stand mixer. Gradually add milk mixture to flour. Increase mixer speed to medium, mix for 10 minutes, until dough is smooth. (You may need to add extra flour to get dough to the right consistency. I always do.). Turn dough out onto floured surface, knead briefly to form a small, round ball. Place dough in a greased bowl, turn to coat. To Proof: Original recipe suggests while you are making the dough, heat an oven to 200 for 10 minutes, then turning off. Place bowl covered with plastic wrap in oven to proof. However, I cover with a towel and use my warming burner. Let rise 40 - 50 minutes, or until doubled in size. Turn onto floured work surface, gently roll dough into a 1 x 9 inch rectangle. Roll the short side into a tight cylinder. Pinch the seams closed. Place the seam-side down in a greased 9x5-inch loaf pan. Cover with plastic wrap or towel; set in a warm spot until the dough almost doubles in size, 20-30 minutes. Preheat oven to 350. Placing a glass dish with boiling water inside. Bake 40 -50 minutes or until an instant-read thermometer reads 195°. Brush with melted butter, cool on wire rack. To freeze: Cool completely, cover with plastic wrap or foil. Place in freezer bag. Thaw on counter overnight.
Preheat waffle iron. Place blackberries in a small bowl and sprinkle with 2 tablespoons sugar; mix. Melt butter in microwave or stovetop. In a medium bowl combine dry ingredients: flour, baking powder, salt and the remaining 2 tablespoons of sugar. In another medium bowl, whisk the eggs slightly, and stir in the milk, sour cream, and melted butter. Stir the wet ingredients into the dry ingredients until just mixed. Do not overmix. Add the blackberries and stir once or twice. Once the waffle iron is hot spray with nonstick cooking spray. Pour about 1/3 cup batter for each waffle. Cook about 3 1/2 minutes or until golden brown. Repeat with any remaining batter. Keep warm in oven. Serve with maple syrup or honey.
Preheat oven to 375°F. In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom. Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside. Heat oil in a skillet until hot. Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften. You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split. Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla. Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish. Repeat with remaining tortillas and filling. Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered. Sprinkle cheese evenly over the top. Garnish with the chopped onion and sliced olives, if desired. Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted. To serve, garnish with sour cream, if desired.
Preheat oven to 350*F. Spray a 9x13 inch baking pan with cooking spray. In a large saucepan over low heat, combine sweetened condensed milk, cocoa, and chips. Stir until chips are melted; remove from heat. Stir in egg whites, flour, baking powder, and vanilla; mix well. Turn into prepared pan. Bake 20 minutes or until center is set. Cool. Make icing: combine icing ingredients and mix until well blended. Spread on cooled brownies.