HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position a rack in the lower third of the oven and preheat to 350 degrees. Grease the sides of the springform pan and line the bottom with parchment paper. Combine the almonds, chocolate, 1/2 cup of the sugar, and the salt in a food processor and pulse until the almonds and chocolate are very finely chopped but not completely pulverized. Set aside. Use a mixer and large bowl to beat the egg whites with cream of tartar until soft, moist peaks are formed. Gradually add the remaining 1/2 cup sugar and continue to beat until egg whites are stiff but not dry. Add one third of the nut mixture to the egg whites and fold in with a large rubber spatula until nearly incorporated. Fold in half of the remaining nuts, then fold in the rest of the nuts. Scrape the batter into the prepared pan and spread it evenly. Bake until the torte has risen and is golden brown on top and a toothpick inserted in the center of the cake comes out clean, or with just a little melted chocolate, approx 25-30 minutes. Set the pan on a rack to cool for 10 minutes. Remove the sides of the pan and invert the cake onto the rack. Remove the bottom of the pan and then the parchment liner. Turn the cake right side up and cool completely. Cover or wrap tightly, and store for up to 3 days at room temperature. To serve, transfer cake to a serving plate. Dust with powdered sugar or cocoa powder and serve slices with a dollop of whipped cream, if desired.
In a 3-4 quart casserole dish, with a tight fitting lid, bring 6 cups of water to a boil over high heat. Pour the rice in slowly so the water doesn't stop boiling. Stir a couple times, boil for 5 minutes and then drain in a sieve. Meanwhile, crush the saffron and sugar together and dissolve in the teaspoon of warm water. Pour it into the casserole along with the melted butter. Add the potatoes and turn them with a spoon until they are coated. Spread the potatoes out flat so they cover the bottom of the dish. Spoon the rice over them, mounding it slightly in the centre. Dot the top of the rice with the remaining butter. Cover tightly and cook over a high heat for 5 minutes. Now place a sheet of aluminium foil over the dish to seal it completely. Put the lid back in place, reduce the heat as low as possible and steam the rice and potatoes for 45 minutes, or until tender. To serve, spoon the rice in a mound on a heated platter. Lift out the potatoes and serve them browned side up on the rice.
Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch thick. Press pepper into both sides of the patties. Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;). Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Whisk butter, small pieces at a time, into the sauce. Serve sauce over the patties.
Combine sugar and egg, beat well. Combine flour and baking powder. Add to sugar mixture, alternately with the milk, beginning and ending with the flour mixture, beating well after each addition. Stir in butter and vanilla. Spoon into greased muffin pans, filling 2/3 full. Combine sugar and cinnamon and sprinkle evenly over muffins. Bake at 375°F for 15-20 minutes.
Place al ingredients in blender container and process until smooth. Adjust volume and consistency with water as desired.
Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan. Do not mix anything. Bake for 55-60 minutes at 350 degrees. If chopped nuts have a tendency to brown too soon, cover baking pan with foil after 40 minutes.
Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce. Spread in bottom of 9x13 glass dish and chill until partially set. Combine sour cream and cream cheese and spread over red jello layer. In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set. Spread over the top of the cream cheese layer. Cover with plastic wrap and refrigerate overnight or several hours until completely set.
Make cookies: Sift together the flour, cocoa, and salt. Set aside. In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined. Add the egg, espresso, and vanilla. Scrape down sides of bowl as needed, then mix in melted chocolate. Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition. Remove dough from bowl and divide into quarters. Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll. You should be able to leave an imprint when you press dough. Position rack in center of oven and preheat to 350°F. Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick. Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough. Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes. Carefully place on cookie sheets. Bake cookies, one sheet at a time, for 9-10 minutes. Transfer cookies to a wire rack while still warm, and cool completely. Repeat with remaining dough. MAKE GANACHE: Break chocolate into 1" pieces and place into bowl of a food processor. Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside. In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil. Immediately pour hot cream over chopped chocolate. Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified. Blend in rum and vanilla. If surface is oily, stir in 1/2 to 1 teaspoon of hot water. Glaze should thicken as it stands, but remain pourable. If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes. Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Preheat oven to 375 degrees. In food processor, combine graham cracker, 2 tablesppons sugar, buter and cinammon. Pulse crumb ingredients until blended. Press into bottom and 1/2 inch up sides of 9 inch springform pan. In food processor, blend cream cheese, 1 cup sugar, eggs and 2 teaspoons vanilla. Process until smooth. Pour cream cheese mixture over prepared crust. Bake for 25-30 minutes or until filling is set. Allow to cool for 2 hours on wire rack. Preheat oven to 350 degrees. In a small bowl, mix together the sour cream, 1/4 cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 10-15 minutes. Cool on wire rack and store covered in refrigerator until serving.
Preheat oven to 375-degrees F. Cut pocket in steak for stuffing and sprinkle with tenderizer. Cook bell pepper in boiling water for 5 minutes. Drain. Reserve. In a heavy skillet over medium heat cook bacon until limp; drain drippings and reserve. Stuff steak with bacon and peppers and skewer shut. Brown steak in reserved bacon drippings over medium heat. In a seperate skillet melt butter and brown sugar together, stirring until bubblling. Add vinegar, salt, bay leaves and tomato sauce and stir to combine. Place steak in a 9x13-inch baking dish and pour sauce over meat. Bake for 1 3/4-2 hours or until meat is tender. Slice across grain to serve.
Cook converted rice according to package. Cool rice and reserve. Saute ground beef, crumbling well. Season beef generously with garlic powder and black pepper. Combine seasoned meat and cooled rice. Mix in spaghetti sauce and cheese. Divide mixture into ten baseball sized balls. Place on nonstick cookie sheets. Chill. Can be IQF frozen at this point and put into freezer bags. Combine egg and water in a bowl. Pour breadcrumbs into a bowl. Dip each ball in egg wash and then into crumbs to coat. Bake@ 350 for 30 minutes, or if baking from frozen add 15 minutes.
Preheat oven to 350. Mix together the milk and yogurt. Heat to room temperature and set aside. Cook the noodles al dente, drain ad return to pan. Butter the noodles. Sprinkle the cheese packet over the noodles. Mix in the heated milk and yogurt. Mix in parmesan. Bake at 350 15 minutes. Remove from oven and stir in dish with fork. Sprinkle cheddar over top and bake 5 min or until cheese is melted. Serve immediately.
Cut veal into serving pieces and roll in flour. Brown quickly on both sides in butter in a heavy skillet. Remove veal and brown onion. Return veal to skillet with remaining ingredients. Cover and simmer 30 minutes.
For the dressing: Combine mayo, green onion, chili sauce, cider vinegar, onion salt, chili powder and tabasco in a small bowl. Whisk to combine. Then refrigerate. For the salad: Layer the lettuce, corn, black olives, kidney beans and black beans in a salad bowl. To serve: Add dressing to salad and toss to combine.
Preheat the oven to Gas Mark 7. Grease a baking sheet. Sift the flour and baking powder into a bowl. Add the butter, cut into small pieces and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the chocolate, sugar and orange rind. Add the orange juice and milk and stir to make a soft dough. Turn it out onto a lightly floured surface and roll out to 2cm thick. Use a 6cm cutter to cut out rounds. Transfer to the baking sheet and cook for 12 minutes until well risen and pale golden. Transfer to a wire rack to cool.
Preheat the oven to 500 degrees F. Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly. Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5. Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute. This Sauce will last for 3-4 months in the fridge.
Process the onion and cilantro until chopped up. Put in a large bowl. Process the fish until pasty and then the the shrimp until mostly pasty, but still somewhat coarse. Add to the bowl. Slice the green beans approximately 1/8", or process them, and add. Mix the cornstarch with the fish sauce, and add the curry paste, egg and sugar. Add to the bowl and mix very very well. Heat some oil in a frying pan. Use a tablespoon to form small (2") patties and fry in the oil. When golden, turn over and fry the other side. Drain on paper towels, and serve hot with the Cucumber Dipping Sauce. Cucumber Dipping Sauce: Cut the cucumber lengthwise in quarters, and then slice thinnish. Put in a small bowl. Chop the shallots, and add. Remove some of the seeds and membranes from the peppers and finely chop. Add. Boil the water, vinegar and sugar together for a few minutes. Pour over the chopped veggies. Refrigerate to cool. Add the peanuts when serving. Notes: You could make substitutions for the flounder, or use all fish if you didn't want to use shrimp. Recipe, as posted, is mildly spicy, "warm," but not very spicy "hot". It could be toned up or down by adjusting the red curry paste a bit, but the flavor is central to this dish. Since I mostly serve this at parties, # of servings is very approximate. Sorry, but time is, too - I guessed. Next time I'll time it. I counted the frying as active time.
Preheat oven to 400. Lightly grease a 13 x 9 baking dish Set aside. Slice the onions lengthwise into about 8 wedges each and put in the 9 x 13-inch baking dish. In a bowl, combine the blue cheese, milk, butter, Worcestershire, parsley, and pepper. Spoon over onions. Bake at 400 for about 30 minutes or until brown and bubbly.
Cut spare ribs into 2" long pieces and put in marinating dish (I use a tuperware marinating dish). Combine remaining ingredients and pour over ribs. Marinate for at least one hour or up to 8 hours. Pre-heat oven to 450-degrees F. Bake ribs in oven for 30 minutes, turning and brushing with marinade every 10 minutes, or until done.
Brown sausage in large skillet, crumbling with fork as it browns. Drain any accumulated fat. Add green pepper & onion to skillet with sausage and cook for 5 minutes. Add tomatoes & seasonings, stir well. Pour in blackeyed peas with the liquid in the can. Cover & simmer for 15 minutes. Serve hot with grated cheese on top.
Preparation:. In medium bowl, mix cream cheese and Swiss cheese. Set aside. In heavy skillet, saute onions, thyme, and pepper in 1/4 cup butter until very soft and beginning to brown, 10-15 minutes. Stir in garlic and cook another 1 minute. Cool 20 minutes. Mix together onion mixture and cheese mixture and refrigerate for 30 minutes. Place one sheet filo dough on work surface. Brush with melted butter. Lay another sheet on top, brush with butter, and put one more sheet on top. Take the onion mixture and form a roll about 1 inch in diameter down one long edge of the stacked filo. Roll up carefully and place on cookie sheet. Brush thoroughly with more butter. Repeat with remaining filo and filling, making six rolls total. I place three rolls on each cookie sheet. Cover well with plastic wrap and chill overnight. When ready to bake, preheat oven to 375 degrees F and remove the rolls from the refrigerator. Bake for 10-17 minutes or until rolls begin to brown and cheese filling melts. Let stand 5 minutes, then, using a very sharp knife, cut rolls into 1" pieces. Let cool for 5-10 minutes, then serve. The onion filling right out of the oven is super-hot. Serves 8-10 - or 4-6, at my parties! You can also freeze these rolls. Wrap well in freezer wrap, label, and freeze up to 3 months. To bake frozen rolls, place rolls on cookie sheets and bake at 375 degrees F for 15-23 minutes or until the rolls are beginning to brown and crisp and cheese melts. Proceed as directed above.
Preheat oven to 375. Beat eggs in a large bowl. Whisk in cream of mushroom soup and milk. Add garlic salt, crushed red pepper (if using), broccoli, rice, salmon, and 1/4 cup Parmesan cheese. Mix well. Pour into greased casserole dish, 8 x 10 or larger. In a small bowl, mix together remaining cheese, panko, and parsley. Sprinkle over casserole. Cover dish with foil and bake 30 minutes (40 if using brown rice). Remove foil and cook for another 15 minutes.
In 1 1/2 quart or larger ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Return leftovers to freezer.
Heat oven to 350°F Spray bottom of 8-inch square pan with cooking spray. In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes. In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator. Cook time doesn't include 30 minutes of refrigeration.
Set oven to 375 degrees. Butter a 3-quart casserole dish or a 13 x 9-inch baking dish. In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened. Stir in flour and cook stirring for 3 minutes. Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes). Add in well-drained tomatoes; simmer for 2 minutes. Add in cayenne, salt and pepper. In a large bowl, mix together cooked macaroni, and tomato/cream mixture. Add in the chopped cooked ham. Stir in the cheddar cheese to combine. Transfer mixture to prepared baking dish. In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole. Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.
In a saucepot combine the brown sugar, corn syrup, and the butter. Cook until sugars are dissolved well. Add the broken nut pieces. Spoon mixture into the bottom of a 9 x 13 inch baking pan with 2 inch sides. In a small bowl combine the granulated sugar, cinnamon, nutmeg. Cut each biscuit in half across. Just to make more pieces of dough. Dip each biscuit into the cinnamon dry mixture. Place cut side down into the baking pan over the brown sugar mixture. Bake 375 degrees F. oven for 23- 30 minutes, until golden brown. Invert onto a serving tray.
Heat oil in a 4 quart pot. Remove sausage from casing & crumble into oil. Stir in the onions and garlic. Cook over "high" heat, stirring often, until the sausage browns (about 5 minutes). Meanwhile, cut up the tomatoes right in the can (use kitchen shears). Add tomatoes w' juice, water, pasta and bouillon cubes to the pot. Bring to boil over "high" heat, stiring a couple of times. Lower heat, cover & simmer for 10 minutes. Meanwhile, rinse and drain the beans. Add to the soup and simmer for 5 minutes, or until pasta is tender and the beans are heated through.
Place superfine sugar, grapefruit and lime juice in cocktail shaker and swirl until sugar mostly dissolves. Pour in tequila, liqueur and at least 4-6 cubes of ice. Shake vigorously for 30 seconds. Strain in sugar rimmed martini glass and garnish with lime wedge or grapefruit section.
Preheat oven to 375 degrees F & lightly butter a deep cake pan 8 inches in diameter, then line the bottom of the pan with parchment paper. In a large bowl mix together the breadcrumbs, cheese, herbs & garlic, then season to taste with salt & pepper, before sprinkling half of this crumb mixture over the bottom of the prepared pan. Slice all vegetables as thinly as possible, which is best done with a mandoline or in a food processor with a thin cutting disc. The vegetables are to be layered in the prepared pan ~ lightly seasoning with the crumb mixture every couple of layers ~ starting with half of the potatoes, then half of the parsnips, then half of the turnip, then half of the sweet potato & finally half of the rutabaga. At this point sprinkle a little more than half of the remaining breadcrumb mixture over everything, then start the entire process again, finally topping the last layer with the remaining crumb mixture. Whisk together the eggs, vegetable stock & cream then season lightly. Pour this mixture evenly over the layered vegetables & cover with aluminum foil, pinching around the edges to seal. Bake for 1 hour, then remove the foil & bake another 30 minutes. Preheat the broiler to high, then turn the cake onto a heatproof plate. Remove & discard the parchment paper lining before placing the cake under the broiler for 4 or 5 minutes or until it is crisp & golden. Let it cool just slightly, then cut into wedges & serve.
Use a medium saucepan to boil noodles just until they are done, 3 to 5 minutes; stir to prevent sticking. Drain noodles and rinse with cold water to cool down; return to pot and toss with sesame oil. and set aside. In a shallow bowl, combine chicken, ginger, 1 teaspoon rice wine, cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon salt and pepper. In a separate small bowl, combine 1 tablespoon rice wine and 1 tablespoon soy sauce; set aside. Heat a wok over high heat, add 1 tablespoon oil and stir fry pepper flakes for 10 seconds; add chicken and let sear 1 minute, then stir fry 2 to 3 minutes until done, then place in a bowl. Add cabbage and mushrooms to wok and stir fry 1 minute to wilt; add to bowl with chicken. Add 1 tablespoon oil to wok and stir fry noodles for 30 seconds; stir in soy sauce/wine mixture. Return chicken and vegetables to wok, along with green onions; season with 3/4 teaspoon salt, stir to heat through.
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps. Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups". Top with"Special Sauce".
Remove giblets and necks from Cornish hens, and set aside. Rinse hens under cold running water, and pat dry. Remove skin, and trim excess fat; split hens in half lengthwise. Set aside. Heat oil in a saucepan over medium-high heat; add giblets and necks. Cook 5 minutes or until very brown. Add broth, onion, 1/4 cup wine, and next 2 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain broth mixture through a sieve into a bowl, reserving 1 1/2 cups; discard solids. Set aside broth mixture. Combine remaining 1/4 cup wine, lemon juice, gingerroot, and minced garlic in a large bowl. Add hen halves; cover and marinate in refrigerator 30 minutes, turning hens occasionally. Remove hens from marinade, reserving marinade. Coat grill rack with cooking spray; place hen halves on rack over medium heat. Cook 15 minutes on each side or until juices run clear, basting occasionally with reserved marinade. Set aside, and keep warm. Combine reserved broth mixture and 1/2 cup raspberries in a saucepan; boil until reduced to 1 cup (about 5 minutes). Strain and discard seeds; return puree to pan. Combine water and cornstarch; stir well, and add to puree. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat; stir in parsley, sugar, and salt. Spoon 3 tablespoons sauce onto individual serving plates; arrange hen half on each plate, and top with 2 tablespoons raspberries.
Roll pastry on floured surface into 12 inch circle, transfer to ungreased cookie sheet. Combine flour and Equal then sprinkle over peaches and toss lightly. Arrange peaches on pastry, leaving a 2 inch border around the edge of the pastry. Sprinkle peaches lightly with nutmeg. Fold edge of pastry in. Bake in a preheated 425 oven about 25-30 minutes until crust is browned and fruit is tender.
Lay out 6 wrappers at a time. Keep others covered in a towel. Layer the following in the wrapper. 1 angel food cube. 1/2 tsp brown sugar. 4 or 5 marshmellows. Pinch of cinnamon on top. Wet your fingers in cold water and brush the edges of the wonton. Bring two edges opposite sides together,in a triangle and seal the two sides. Prepare 6 at a time, cover under a damp towel. Preheat oil in fryer to 375*. Fry 6 to 8 at a time. Place on a paper towelled platter. Keep warm in the oven at 300*. Serve warm, not hot.