HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400'F. Grease the inside of a 9 inch springform pan (3 inches high). Remove side. CRUST: In large bowl, combine flour, sugar, lemon peel and vanilla. Make a well in the center. With a fork, blend in yolk and butter. Mix well, rubbing between fingertips, until smooth. On the bottom of the pan, form half of the dough into a ball. Place parchment or waxed paper on top, and roll pastry to edge of pan. Remove paper. Bake 6-8 minutes or until golden brown. Cool. Meanwhile, divide the rest of the dough into 3 balls. Cut six strips of waxed paper, 3 inches wide. On dampened surface, between paper strips, roll each part 2 1/4 inches wide and 9 inches long. Assemble springform pan with crust on the bottom. Line inside of pan with pastry strips, overlapping ends. Remove waxed paper strips and smooth inside crust with fingers. Preheat oven to 450'. Wrap the outside of the pan tightly with one sheet of wide heavy duty aluminum foil, making sure no seams are around the bottom. Boil 4 quarts of water. Place the springform pan in a large roasting pan. FILLING: In large mixer bowl, blend cheese, sugar, flour, peels and vanilla at high speed. Beat in eggs and yolks, one at a time. Beat until smooth, occasionally scraping down the bowl with a spatula. Beat in cream. Pour into pan, smooth the top with a spatula. Place the roasting pan with the springform pan on the middle rack of the oven and pull out so that you can reach it easily,. Push springform pan to one side and carefully pour the boiling water in the roasting pan until it comes to within 1" of the top. Carefully push it into the oven. Bake 10 minutes, reduce oven heat to 250'. Bake 1 1/2 hours longer, or until knife inserted comes out clean. Turn off oven, open door and allow to cool until water bath is tepid, about 1/2 hour. Remove cheesecake to a cooling rack and cool for 1 1/2 hours longer.
Mix the cayenne powder, coriander powder and tumeric powder, set aside In a clean food processor grind the medium onion, garlic and ginger to a paste Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine Heat the oil or ghee in a pan and fry the onion slices to golden and set aside Do the same to the cashew nuts and raisins and set aside Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens Remove from heat and let cool Cut the phyllo sheets in half, so you have 32 squares cover the phyllo with plastic wrap and a damp towel while working so it does not dry out Place one sheet of phyllo on your work surface Brush with a little melted butter, especially the edges Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo Sprinkle 1/8th of the cashews and raisins on top Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top Pinch the gather together and hold for 5 seconds This will hold the package closed Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo Refrigerate until ready to bake (this can be made in advance up to this point) When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked Preheat oven to 375*F Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook) To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf
Mix all filling ingredients. Place stacked sheets of phyllo on a flat surface and cover with plastic wrap to keep from drying out. Place 1 phyllo sheet on work surface. Lightly coat with nonstick cooking spray. Top with another sheet. Cut lengthwise in three 4-inch-wide strips. Move strips apart. Mound 1 heaping tablespoon filling at one end about 1-inch from corner. Fold opposite corner at same end over filling, forming a triangle. Continue folding your way up the strip, as you would a flag, to the end. Repeat with remaining phyllo and the filling. You'll have 12 turnovers. (Can be made ahead up to this point and frozen on a tray or cookie sheet. When firm, pack in plastic bags.). To bake freshly made or frozen turnovers: Heat oven to 400-degrees F. Lightly coat a cookie sheet with nonstick cooking spray. Arrange turnovers seam-side down on prepared cookie sheet. Lightly spray tops with cooking spray. Sprinkle with cinnamon sugar. Bake 15 - 17 minutes, or until golden. Remove to wire rack to cool.
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
In a 9x13 pan, evenly distribute the ingredients in the order listed, one at a time. Bake at 350 for 25 minutes Cool 15 mins and cut into bars.
Preheat the grill, setting the burners to high. Grill the chorizo slices on both sides until crispy, being careful not to burn. It should only take a couple of minutes on each side. Serve hot or at room temperature.
Cut the top off the pepper and remove the seeds. Thinly slice. Remove husk from corn and cut into 1 inch disks. Coarsely chop the onion. Cut the potatoes into small bite-sized pieces -- about 8-10 pieces per potato depending on size. Coin the zucchini. Coin the turkey sausage. Preheat the grill to medium heat. In a small bowl, stir together the olive oil, oregano, parsley, garlic powder, paprika, about 1/2 teaspoon (or to taste) seasoned salt and pepper. Stir. Add seasonings mixture to the veggies + meat and toss well. Place 2 pieces of tin foil on top of each other. Put a generous amount of the mixture in the center and then fold up the first piece of foil and then the next piece of foil to form a secure encasing. Grill covered over medium heat for 16-24 minutes (depending on heat of grill) until veggies are crisp tender. Remove and top with freshly chopped parsley if desired. OVEN: 400 degrees for around 30-35 minutes.
Cube the fish and place in a processor and process to form a rough textured paste. Pour into a bowl and combine with breadcrumbs, garlic, chilli, ginger root, coriander, egg white and lemon juice. Season with salt and pepper and mix well. Place the saffron in the warm water and set aside. Wet hands and shape mixture into 24 balls. Heat a pan and add some of the ghee and gently fry the fish balls. Set aside. In the same pan the remainder of the ghee and add saute onions on very low heat for 5 minutes Add the ground ginger, saffron and water, diced lemon ride and stock. Bring to the boil and simmer for 15 minutes. Return fish balls to the pan cover and cook gently for 10 minutes. Scatter with parsely and serve.
In a bowl mix together pork mince, cabbage, spring onions and chillies. Add garlic, ginger, hoisin sauce, oyster sauce and sesame oil; stir until well combined. Separate wonton wrappers and lay on a clean surface. Place 1- 2 teaspoons of mixture in centre of each wrapper; brush edges with water. Bring corners of wrappers together and pinch tightly to seal. Bring a saucepan of water to the boil, place a bamboo steamer lined with greaseproof paper on top. Place 5- 6 wontons in steamer and steam over simmering water for about 8 minutes, or until cooked. Serve with soy sauce or dipping sauce of choice.
Set oven to 300 degrees Prepare two (9" x 5") loaf pans, or 8 mini loaf pans. In a large bowl combine the fruit, dates and walnuts, then dredge them with 1/4 cup flour. Sift the remaining flour together with the baking powder, baking soda, salt, cinnamon, nutmeg and cloves; set aside. In another bowl, cream butter, add sugar, and beat until the mixture is light and fluffy. Beat in the eggs one at a time. Beat in the orange rind, orange juice, orange extract and drained pineapple. Mash the bananas with a fork (do not use a food processor, as it will liquefy and the bananas, and will change the texture of the cake). Alternately, stir in the banana puree with the flour mixture into the creamed mixture. Stir in the floured fruit and nuts. Turn into prepared pans. Bake for about 2 hours and 15 minutes, or until loosley with foil if the cakes are browning too much on top. Cool in pans for 20 minutes, then turn onto racks Note: If baking in mini loaf pans, then cut down the baking time.
In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil. Mix very well. Form mixture into 1. 5 inch balls. Place meatballs into a large skillet and brown meatballs over medium-high. Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center. Drain any oil in pan. Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot. Bring to a boil and add meatballs. Reduce heat to medium low and cook, covered, for 20 minutes. Combine pasta and meatball mixture. Garnish with fresh parsley.
Preheat oven to 350 degrees. Mix soup and milk together, reserve 1/2 cup of the mixture. Mix together, remaining soup, the rice,mushrooms (with their liquid) and 1/2 the onion soup mix. Pour mixture into ungreased 11x7" baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken and sprinkle with the rest of the dry onion soup mix. Cover with aluminum foil and bake for 1 hour, uncover, and bake for additional 15 minutes.
In a 10-inch skillet over low heat, melt butter until just sizzling. Saute onion and garlic, stirring often until wilted but not quite browned. Add sauerkraut, water, brown sugar and red wine vinegar; Mix well. Bury franks in kraut. Cover and simmer until liquid has evaporated, about 1/2 hour. Serve with warm, buttered, crusty bread.
Thaw Meatballs in refrigerator. Pour Barbecue Sauce and Cranberry Sauce Into fairly large crock pot. Set pot on high heat. Chop cranberry sauce up and stir together somewhat. When sauces start getting hot, whisk until smooth. Add meatballs and coat well using 1-2 wooden spoons to avoid breaking up meatballs. When all gets hot and bubbly reduce heat to low. Cover and stir occasionally. Leave covered until all is heated through. the longer they heat, the more sauce gets soaked up by meatballs. Continue to stir occasionally. When ready to serve, tilt cover so sauce won't get watered down. Use non-slotted spoon to serve. (So everyone can get some of the wonderful sauce).
Mix spaghetti sauce and Italian seasoning and/or garlic (optional; depends on sauce, season to taste). Combine 3/4 cup of the spaghetti sauce with the chicken, spinach, 1 1/2 cups mozzarella, Parmesan and eggs. Spread 1/3 cup onto each noodle evenly as possible and roll up tightly like a pinwheel. Pour 1/2 cup of the remaining sauce into baking dish. Place roll-ups seam side down over sauce. Cover with remaining sauce and than the remaining mozzarella. Bake at 375°F uncovered 20-25 min or until heated through.
Place all ingrediants together in large roasting pa pan. Cut ribs apart for easier serving. Mix together making sure to coat all ribs with this wemi-dry paste. Spread ribs out evenly on bottom of pan. Cover tightly with foil. Bake at 325 degrees for 2.5 to 3 hours. Turning or stirring ocassionally. You can use th broiler for these ribs, just watch them very carefully, and adjust cooking time.
Preheat broiler to LOW. Pound chicken with your fists to flatten slightly. Spray a broiler pan with nonstick cooking spray and arrange chicken on the broiler pan. Place broiler pan about 4 inches from the heat source. Broil for 7 minutes, then turn and continue cooking for about 6 minutes more, or until fork can be inserted easily and chicken is tender. In a small bowl, mix the honey, vegetable oil, lime juice, salt and pepper. In a large bowl, place the red cabbage, Savoy cabbage, and carrots; toss well to mix. Add honey-lime mixture and mango to cabbage and toss getnly to mix. Arrange the cabbage mixture on a platter with chicken on top. Spoon Peanut Sauce over chicken and sprinkle with scallions and peanuts. Peanut Sauce: While chicken is broiling, mix together peanut sauce ingredients in a small bowl, using a whisk for smoothness.
Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour. Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds. Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes. Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes. Position the rack in the center of the oven and preheat the oven to 350°F. Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese. Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.
Remove dough from the machine after the dough or manual cycle is completed. Turn dough out onto lightly floured surface, and carefully form into a ball without punching down. Place onto greased cookie sheet and let rise about one hour or until doubled in size. Brush with beaten egg and bake at 350 degrees for 30-35 minutes or until golden brown. Let cool. Hollow out cooled bread like a pumpkin, reserving"lid" to put back on. Butter inside and fill with: i.e. fried chicken. Replace lid and wrap in heavy duty foil, then news paper, then foil again. Bread and chicken will stay warm all day! Success Hints: Use to make edible soup bowls.
Dice potatoes. Combine potatoes, oil, salt and pepper in a 13x9 inch baking dish. Sprinkle with parmesan cheese. Cover dish with foil. Bake at 425 30 minutes, or until potatoes are tender.
Preheat oven to 350 and grease a 15x10 jelly roll pan. Cover bottom with 1 crust, spreading to fit. Layer salami, ham, pepperoni and cheese. Top with crust, spreading to cover. Bake 25 minutes, brush with olive oil and sprinkle parmesan cheese and Italian seasoning. Bake additional 10 minutes. Cut into squares and serve with pizza sauce for dipping.
Cook chicken, onions, carrots, celery, and salt in water to cover. Bring to a boil and simmer for about 2 hours. Remove skin and bones and cut chicken in small pieces. Strain broth. Peel potatoes, grate very fine like you would make potato pancakes. Or puree in blender. Working with 2 cups at a time, squeeze it in a clean cloth to remove as much liquid as possible {save liquid}. Empty potato into a large bowl {the potatoes will look like snow}. Measure liquid and discard, measure an equal amount of the very hot broth and gradually mix in the grated potatoes. {Potato will swell}The potato will change color. Spread 1/2 in a greased pan 15x20 and cover with chicken, spread the rest on top. Dot with butter, it will make the crust golden brown. Bake at 400 until top start to brown {30 minutes}. Lower oven to 350 and continue baking for another 2 hours. This may be made with beef, clams etc. You can serve it with pickles.
Simply line 4 cups or small serving bowls with lettuce. Arrange crabmeat and orange sections in cups and set aside. Mix the yogurt and cocktail sauce together and in a small mixing bowl and drizzle this dressing on top of the crab and orange. Serve chilled.
Place vanilla bean in your carafe. (coffee pot) Brew coffee using the dark roast, let cool. Pour coffee, back into coffee maker and re-brew through the same grounds. Mix coffee, vodka, sugar and molasses. Pour into clean bottle, close tightly. Let sit for two days. CLEAN out your coffee pot NOW!
Brush chicken on both sides with olive oil, season to taste with Kosher salt and cracked pepper. Grill chicken until done (internal temp of 165F) - prepare lemon butter sauce while chicken is grilling. Sautee onion and garlic in 2 Tbps butter until soft and fragrant. Add white wine and lemon juice, reduce heat to medium-low and simmer 10 minutes to reduce. Add remaining 6 Tbsp butter, a little at a time, until it melts and mixture is emulsified. Add chopped sun-dried tomatoes and basil, heat until hot (but do not overheat or sauce may break). Top nearly-done chicken breasts with 2 oz each of the goat cheese until cheese warms and softens. To serve, spoon lemon butter sauce over chicken breasts. Enjoy! I serve this dish with pasta tossed in butter or olive oil (the delicious lemon butter sauce will perfect it), garlic mashed potatoes and a green salad -- yummmm!
Preheat oven to 350 degrees. In a 1-quart casserole dish, combine all ingredients except Tortilla chips. Bake, uncovered, for 30 minutes or until heated through. Serve with Tortilla chips.
PREPARATION: Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside. Remove the stem from the Portabella mushrooms and cut into 1/4 inch slices, then in half, set aside. Cut the vidalia onions into large pieces, set aside. Cut the Swiss cheese into thin strips, set aside. In a cup melt some margarine or butter (microwave briefly to melt), then add the half & half cream, Harvey's Bristol Cream, Worchester Sauce, flour, stir to blend and set aside. COOKING INSTRUCTIONS: In a cast iron skillet add 1 tablespoon cooking oil, when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside. In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes), set aside. In a skillet add 1 tablespoon cooking oil, when hot add the garlic and stir-fry for 15-30 seconds, then add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes), add some hot sauce to taste. Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute. Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes), remove the cover and sprinkle with basil and arugula leaves. Plate with two vegetables of your choice and enjoy!
Add baby carrots to food processor and pulse to mince well. Add remaining ingredients, except water. Process until all vegetables and beans are well blended and creamy. Process less time for a chunkier hummus. Add up to a 1/4 cup water, as needed, to create the desired consistency. NOTE: The carrots contain a lot of water. The hummus will not dry out as much as hummus usually does when stored. This will keep for about a week in the fridge. I haven't yet tried freezing this recipe. VARIATION: Add some dried dill weed, fresh thyme or basil, or another favorite herb. Cayenne pepper, jalapenos, chilis, or tabasco sauce can be added for a spicy version. Makes about 3 cups. Six 1/2 cup servings.
In large bowl, cream together sugar and butter. When creamed well, add sour cream and cream for an additional 2 minutes. Add egg and vanilla and combine. Sift flour, baking soda and salt and add it to the wet ingredients and combine well. Refrigerate for several hours. Roll out dough so that it is fairly thick. Bake at 375 degrees for 10 minutes (don't let them brown).
Cut eggs in half lengthwise. Remove yolks and set whites aside. In small bowl, mash yolks with fork. Stir in remaining ingredients until well blended. Refill whites, using one heaping tablespoon yolk mixture for each egg half. Chill to blend flavors. Garnish with green onions, red pepper strips, or parsley, if desired.
Heat the oil in a large pan. Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft. Add the pumpkin and cook, stirring for about 2 minutes. Add the water, stock powder, sauce and juice. Simmer, covered until the pumpkin is just tender. Blend or process half the mixture and then return to the pan. Add the coconut cream and the herbs-stir over heat until hot.
In a large bowl, mix together popcorn and nuts. In a double boiler or saucepan over medium-low heat, melt almond bark until smooth. Pour over popcorn mixture and mix with a wooden spoon or spatula, until fully coated. Pour in a single layer on waxed paper-lined sheets. Let cool and break apart. Store in an airtight container.
Saute onions, set aside. Onions, black pepper, garlic salt, barbecue sauce and ground beef--mix together and make into 3-inch diameter rounds. Fry on low medium heat with olive oil. When meat is done cooking take out all but 1-2 tablespoons of juices and add enough Blackberry Brandy to coat all rounds. Deglaze for 2 minutes and serve with mashed potatoes.
Whisk together three tablespoons of the olive oil and the balsamic vinegar in a bowl. Season to taste with salt and pepper. Stir in the cheese, tomatoes and basil leaves. Set aside. Grill the bread on both sides until lightly browned and crisp. Rub one side of each slice of bread with the garlic, then sprinkle with olive oil. Cover each slice of bread with several arugula leaves. Spoon the tomato and cheese mixture over the arugula. Sprinkle each bruschetta with additional olive oil, then top with basil leaves. Serve immediately.
Place butter in metal cooking sheet & put in pre-heated oven at 350 degrees. Pound chicken thin. Roll with mozzarella stick. Dip each chicken roll 1st in shallow bowl of dressing & coat well then dip into 2nd shallow bowl with crushed cheez-its & coat well. Remove cookie sheet of melted butter & spread butter coating sheet well. Put rolled, dipped chicken on sheet & bake 25 minute then turn over onto other side & bake another 25-30 minute or until juices run clear.
Line 8-inch square pan with foil, extending foil over edges of pan. Combine sugar, marshmallow creme, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil and stir 5 minutes. Remove from heat; gradually add butterscotch chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool. Refrigerate 2 to 3 hours. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store tightly covered in refrigerator. About 5 dozen pieces or about 2-1/4 pounds candy. NOTE: For best results, do not double this recipe.