HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees. Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended. Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust. Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce. Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.
In a mixing bowl, gently mix the beef, 1/2 cup of the onion, 1 teaspoon sugar, 1 tablespoon soy sauce, the pepper, 1 teaspoon sesame oil, 1 tablespoon sherry, and half of the garlic. Form mixture into 4 patties, each 3/4 inch thick. In a small bowl, mix the remaining onion, 1 tablespoon sugar, 2 tablespoon soy sauce, 1/2 teaspoon sesame oil, 2 teaspoons sherry, and garlic; set aside for topping. Lightly oil the grill or a skillet over med-high heat. Cook the burgers to the desired degree of doneness, 3-5 minutes per side for medium rare. Serve burgers on toasted and buttered hamburger buns; top with the onion-soy sauce mixture and slivered scallions.
Set oven to 350 degrees. Melt butter in a medium saucepan over medium-low heat. Add in onions and bell pepper/s; cook until veggies are tender, stirring occasionally (about 8-10 minutes) then cool the mixture completely. In a large bowl mix together ground pork, ham, crushed crackers, milk, eggs, pepper, salt and the cooled onion/pepper mixture; mix well to combine. Shape into an approx 9x5-inch loaf, and place onto a shallow greased baking pan. Using a long knife, make shallow criss-cross (diamond) pattern in the top of of loaf. Bake for 30 minutes. Meanwhile for the glaze blend the orange marmalade, Dijon mustard and brown sugar in a small bowl. After 30 minutes of baking remove from oven and drizzle about 1/3 cup glaze over loaf and return to oven to bake for another 15 minutes. After 15 minutes, drizzle the remaining glaze over loaf and bake for about another 22-25 minutes or until a thermometer inserted in the center of the loaf reads 165°F. Transfer the loaf to a platter; let stand for 10 minutes. Pour the pan juices into a small bowl and whisk to blend. Slice the loaf and serve with the pan juices. Delicious!
Preheat oven to 175°C. Grease and line an 8" square or round tin. Beat sugar, oil, treacle, golden syrup and eggs till smooth. Sieve flour, bicarb and cinnamon and fold into mixture. Mix well. Stir in grated carrots, coconut and walnuts and pour into prepared tin. Bake for 1 hour or until firm to the touch. Leave to cool a little in tin, then turn out onto rack and leave till cold. Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting. Decorate with walnut pieces.
Preheat oven to 350°F. Tear bread into bite sized pieces. Slice bacon into small bite size pieces about 1/2-inch wide (Tip: partially freezing bacon makes cutting easier, or you can fry bacon and rip into small pieces after it cools). Cook bacon over medium heat until done. Remove bacon and add to bread. Reserve bacon fat and return pan to stove. Add celery to pan-saute until no longer firm (you may cover pan to speed up cooking time-just check routinely). Add onions and cook until tender (you may do celery and onion separate if you're afraid you may overcook celery). Add salt, pepper, and onion & garlic powders to celery to taste (go easy on salt--just because other ingredients already contain salt). Add celery/onions to bread/bacon. Add mashed potatoes (2-3 cups--I think I use about three, but it may be two--I just "scoop" potatoes into mix. (Tip-if using fresh and still hot wait until they cool to add egg to mix). Add three cans condensed chicken and star or chicken noodle soup (Note: if using chicken noodle, you'll want to break up noodle fine while mixing by hand)--just soup as is--NO WATER. Add three eggs. Okay-here's the part not for the squeamish: MIX BY HAND--(yep-get your hands in and squish all the ingredients together--it's not an attractive looking mix, unbut wait til ya bake it--). Place in a greased (I use butter or margarine) 9x13-inch baking pan about an inch and a half thick. Press mix into pan--you may have more than pan--I get about a 9x13 and a pie pan's worth. Do not make too thick--this increases cooking time and doesn't seem to taste as good. Bake at 350°F for about 30-45 minutes. Time depends on how fast your oven actually cooks. I don't really look at the clock so much as the browning of the filling. You want a golden brown top (GOLDEN!). Just check for doneness if you layered thickly in pan. Remove from oven when golden brown and cooked through (Note: glass dishes cook faster and brown bottom-aluminum will not brown bottom. Your filling may be done faster if you use Pyrex). Set pan on cooling rack. Let pan sit and slightly cool before cutting into servings (if filling cools completely before you actually serve, just reheat in microwave first). You may bake this a day in advance an reheat (my hubby and I even snack on it cold).
Put the beets in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer until the beets are tender, 20-25 minutes, or you may steam the beets if you like. Rinse the beets under cold water, drain and slip off the skins. Slice beets into 1/4" thick rounds and place in a bowl. In a small bowl, combine the remaining ingredients, except onion. Pour over beets. Add onion and toss thoroughly. Chill for at least 3 hours before serving. Enjoy!
Preheat oven to 350 degrees. Butter the bottom only of a 9x13-inch pan; set aside. In mixing bowl, beat all cake ingredients for 2 minutes. Pour into prepared pan. In small bowl, combine topping ingredients and sprinkle over cake batter. Bake for about 1 hour or when a toothpick inserted in center comes out dry. Note: When I make two 8-inch cakes I line the cake pans with foil. They don't take as long to bake. When the cakes have cooled I remove the cake and foil from the pan then peel the foil off the cake taking care not to disturb the crumb topping. This cake also freezes well.
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup. Heat liquid in a small saucepan until mixture is boiling. Dissolve gelatin in liquid and cool. Pour liquid into a mixing bowl and gently stir in Ginger Ale; chill til partially set. Meanwhile, mix pineapple and cranberry sauce. Fold into gelatin mixture. Turn mixture into 9x9x2 dish. Chill until firm. Fold cream cheese and whipping topping together until blended. Spread over firm gelatin. Toast pecans in butter in a 350 oven for about 10 minutes. Cool and sprinkle over top of salad. Chill. Cut into 9 squares to serve.
Pre-heat oven to 350°F. Stir together all the wet ingredients (first 6) in a large bowl. In a smaller bowl stir together the dry ingredients. Add dry ingredients to the wet and mix until basically smooth. Pour batter into a well greased loaf pan and place into the oven to bake for 50-60 min or until tooth pick comes out fairly clean. Enjoy!
Mix the Brie and cornstarch together in a bowl. Bring the wine, mustard, and shallots to a boil in a sauce pan. Allow it to boil for about 5 minutes. Reduce the heat to medium high and slowly stir in the cheese and crab. Stir for about 5 minutes, until the flavors develop and the alcohol cooks away. Taste and adjust the seasonings. OK to prepare up to 2 days in advance and refrigerate, or freeze for up to 3 months. OK to use as a sauce over broccoli, asparagus, chicken breasts, or fish. Season with either 1/2 teaspoons dried crushed Tarragon or 2-4 minced green chilies. Serve with Chardonnay.
Combine soy sauce, fish sauce, sugar and pepper in a small bowl. Set aside. Steam 1 inch cubes of eggplant until tender. Set aside. Heat wok over high heat until hot. Add oil and swirl to coat. Add eggplant and stir fry for 10-15 minutes or until golden. Transfer to a plate using a slotted spoon. Add garlic and chilli to the wok and stir fry for 5 minutes. Add mince a stir fry for 5 minutes or until brown. Return eggplant to wok and add soy sauce mixture and coriander. Stir fry for 2 minutes or until sauce has thicken slightly. Serve with jasmine rice! Yum!
In a large bowl using your hands, add ground beef,pork,bread crumbs,onion,egg,Worcestershire sauce,garlic,tarragon,salt and pepper.Mix very well.Divide into two loafs about 4x7 on to a baking sheet.Prepare the grill for indirect heat medium to medium low, about 300. In a small bowl mix the ketchup and barbecue sauce.Top each meat loaf with 3 tablespoons all over the meatloaf.Reserve the remaining sauce for later. Making sure your grill is clean,slide the meatloaf gently onto the grate where there is indirect heat so there are no flare up's. Cook until the interior meat temperature is160,this will take around 50-60 minutes.Let them cool on the grill about 10-15 minutes.Then add the remaining sauce equally on each loaf.Remove and cut into 1/2 inch slices. To make meat loaf sandwiches, cut into 1/2 inch slices slather with sauce on both sides with reserved barbecued sauce over medium low heat for 4-6 minutes, turning once.Temp should be between 250-300.Serve on sourdough bread with provolone cheese and more sauce if desired.
Peel cucumbers. Cut several thin slices and put in ice water. Save these slices for garnish. Chop remaining cucumbers. Saute cucumbers and onion in butter over medium heat until wilted, but not browned. Pour into blender and pulse until finely chopped, almost liquid. Return to saucepan; add chicken stock, lemon juice, dill weed and salt. Simmer about 5 minutes to blend flavors. Remove from heat; cover and refrigerate for at least 6 hours. Just before serving, stir in sour cream. If desired, add 1 to 2 drops of green food coloring. Garnish each serving with a cucumber slice and fresh dill weed.
(Peel the banana BEFORE you freeze it!). Pour juice into a blender jar. Add chunked banana, yogurt, and spinach. Blend thoroughly on High. Enjoy! This recipe obviously can be tweaked to your heart's content -- add other fruit, use flavored yogurt, or even add ice cream or sherbet. It's an especially good way to use fruit that's slightly past its prime.
Preheat oven to 350 degrees. Use a circle cookie cutter to create small rounds out of dough. Line each muffin tin cup with dough and set aside. Chop all vegetables into 1/4" cubes. Heat the oil in a large skillet over medium heat and add vegetables, herbs de Provence, and salt and pepper. Saute until veggies are just beginning to become tender, about 5 minutes. Remove from heat and fold in the feta cheese quickly before scooping into the prepared muffin tins. Fill the tins above the brim of each pastry shell as the vegetables will cook down. Bake for 25-30 minutes until crust is golden brown. Remove and let cool slightly before serving.
In mixing bowl, cream butter and sugar. Add eggs, sour cream, and vanilla. Combine flour, baking soda, salt; gradually add to the creamed mixture. Stir in the bananas. Spread into a greased sheet cake pan (15x10x1-inch). Bake at 350°F for 20-25 minutes. Cool. I put a cream cheese frosting on this.
Preheat oven to 350°F. Place ham flat side down in oven safe dish. Pour half of Cream Soda over ham. Spread brown sugar over ham. Drizzle remaining Cream Soda over ham, careful not to rinse of brown sugar. Cover (tent) with aluminum foil. Baste occasionally. (20-30 minute intervals). Heat to 140-160F internal temperature.
Cut pork into 1/4" cubes. In a large resealable plastic bag, combine pork cubes and flour. Seal bag, and shake to coat pork. In a large Dutch oven, heat oil over medium-high heat. Add pork, and cook 6-8 minutes, or until browned. Add onion and celery, and cook 5 minutes, stirring frequently. Stir in potatoes and remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender. Can add additional beef broth or water if desired or needed.
Preheat oven to 400 F (about 200 C). Whisk together the flour, baking powder, baking soda, and salt in a large bowl. Add the butter and rub it into the flour using your fingertips, until the mixture becomes a fine crumble, like cornmeal. Crumble the rosemary needles in your hand and add them to the mixture. Add the cheese and toss to combine. Pour in the buttermilk and fold in gently with a spatula until mixture forms a sticky dough. Divide roughly into 8 and drop onto a parchment lined baking sheet. Bake for about 12 minutes until golden on top or a toothpick comes out clean.
If using bulk spinach, remove stems, wash, pat dry and tear into bite-sized pieces. Combine spinach, avocado and jicama in large bowl; set aside. Combine oil and next 6 ingredients in a jar; cover tightly and shake vigorously. Drizzle dressing over salad and toss gently to coat. Sprinkle with sunflower kernels; serve immediately.
I'm making this up. Should adjust it for water bath instead of pressure cooker. caramelise onion with 1T butter. break down rabbit. pressure cook pork trotter, rabbit ribs and duck with ginger, rosemary. after cooking remove meat and skin from trotter. Keep skin aside. remove skin from duck, put aside. remove meat and keep in chunks. pressure cook rabbit pieces in leftover liquid. after cooked, remove meat and keep in chunks. chicken livers, cooked pork, 1t salt, port, tarragon, garlic into food processor. line terrine dish with aluminium foil, 2-3mm thick all the way around. grease up the foil. de-vein kale leaves. lightly blanch kale leaves to make them floppy. place kale leaves in terrine as the wrapper. fill terrine alternating with liver mush, chunks o meat, globs of onion and slices of truffle. compress terrine, discard leaky stuff. refrigerate 4-6 hours. carefully remove loaf from terrine dish. clean terrine dish. line with plastic wrap 2x. press sage leaves onto bottom in good pattern. make up the agar-agar with water and fill terrine 1/4 full careful not to move leaves. place loaf back into dish so it is fully submerged via displacement. allow to set. pop out. something like that.
Season fish with lemon zest, basil and pepper. Add salt to taste. Put fillets in a saucepan large enough so the fillets do not pile up. Pour wine slowly into the saucepan, bring to simmer. Let it cook for about 10 minutes; until fish looks firm and flakes. Serve with mixed greens, or whatever you desire!
In a baking dish, stir together rhubarb, sugar, maple syrup, wine, lemon juice and vanilla bean. Bake on lower rack of 350* oven, stirring once gently, until bubbly and thickened, about 90 minutes. Let cool, scrape vanilla bean into jam and discard bean. Stir to combine before serving.
Saute onions and garlic in butter or olive oil until translucent. Add pinch of salt and pepper and broccoli. Saute until broccoli is crisp tender. Add spices. Add stock. Simmer until broccoli pierces easily with a fork and is very tender. Remove from heat and blend or partially blend for even consistency. Stir in cream and cheese. Salt and pepper to taste. Serve, refrigerate or freeze.
1:Place fruit and juice in a blender and blend until smooth. 2:Add ice cubes and blend to desired consistency. If you need to, add up to 1/4 cup more juice if it is too thick for you.
Combine beef, onion, garlic, herbs, and sauce. Shape into 8 patties and refrigerate, covered, for 15-30 minutes. Spray a non-stick frying pan with oil and cook patties over medium heat for 8 minutes. Turn and cook for 5 minutes more. Serve with bread rolls, lettuce, tomato, carrot, beetroot, and extra sweet chilli sauce.
Put water, oil, ginger, fruits, vinegar, sugar, soy sauce, garlic, salt, in pan, bring to the boil. Put in the fish. Cover and simmer till cooked through (about 5-10 minutes depending on thickness of fish.). Taste to adjust saltiness. (You may want to be on the salty side because the fish is not marinaded.). Take out the fish onto a plate leaving sauce in the pan. Dissolve starch in water to make starch water. Add basil to sauce. With one hand stirring the sauce, slowly dripping in only enough starch water to achieve the right consistency (the sauce should be able to stay on the fish, but not lumpy.) Make more starch water if the sauce is still too watery. Pour the sauce over the fish and garnish with fruit slices.
In a saute pan, over high heat cook chicken thoroughly, approximately 6 minutes. Allow to rest before cutting into 1/2 dice. Reserve. Preheat oven to 425°F Top flatbread with blue cheese dressing. Add diced chicken, the top with blue cheese and mozzarella. Season with salt and pepper. Cook flatbread on pizza stone for approximately 8 minutes until crust is crisp and cheese begins to melt. Remove from oven, garnish with scallions and buffalo sauce.
Thoroughly mix all the ingredients in a bowl and set aside. Prepare the turkey. If still frozen, let it thaw overnight in the refrigerator. Gently rinse the turkey, inside and out, with cold water. Dry with paper towels. Insert 2 tablespoons of the rub into the cavity. Apply the rest of the rub to the outside surface of the turkey, on all sides. Wrap the bird in plastic wrap and refrigerate for 24 hours. Follow cooking instructions on the label. You can either brush with olive oil toward the end or use this browning glaze:. 1/4 olive oil. 1 T garlic powder. 1 T onion salt. 1 T Worcestershire Sauce. Mix liquid ingredients in a squirt bottle or shallow bowl and baste turkey during the last 30 minutes of cooking, basting every 10 minutes.
Peel cucumber, but in half lengthwise, and scoop out seeds. Cut into bite-sized pieces and put in a 3-quart, or larger, bowl. Stem, seed, and cut the bell pepper into bite-sized pieces. I usually slide my knife over the inside of the pepper to remove the waxy part; add to the bowl. Peel and finely chop the onion and add it to the bowl. Add tomatoes, their juice, and tomato-vegetable juice. Rinse and drain black beans and add to the bowl. Add garlic, stir in the vinegar, Worcestershire sauce, and hot pepper sauce. Refrigerate for 2 hours or until thoroughly chilled, serve.
In a medium bowl, using an electric mixer on high speed, cream together the peanut butter, butter, and salt until light and smooth. Blend in the vanilla and add 3 Tbsp. of the milk until well blended. Gradually beat in the powdered sugar and cocoa powder, adding more milk, if necessary, to achieve a smooth, spreadable consistency.
To prepare beef filling, combine onion, ground beef, garlic, oregano, cumin, salt and chili powder in a large skillet; saute until beef is browned. Add tomatoes and corn and heat through. Remove from heat and stir in cilantro. Preheat the oven to 350°F Lightly grease a 13-by-9-inch casserole dish. To prepare cornmeal batter, combine chicken broth and salt in a large saucepan. Bring to a boil over high heat. Whisk together cornmeal and cold water until smooth. While broth is boiling, add cornmeal mixture all at once, whisking constantly. Stir over medium heat until thick and boiling. Cook 3 to 5 minutes or until the consistency of mashed potatoes. Stir in yogurt and cook 3 to 5 minutes, stirring often. Spread about two-thirds of the cornmeal batter in casserole. Add beef filling. Top with 1 cup pepper Jack and 1 cup Cheddar cheese. Spoon on remaining cornmeal batter and smooth with a spatula. To make the toppings, stir yogurt and cream together in a small bowl. Spoon lines of yogurt mixture and diced tomatoes across top. Sprinkle remaining cheeses over top. Place casserole dish on top of a large baking sheet. Bake 30 minutes; cover with foil and bake 30 minutes longer. Let stand 20 minutes before serving. Serve with sour cream and black olives.
Preheat oven to 400°F Roast yams until tender when pierced with knife, about 1 hour. Cool slightly. Melt butter in heavy large skillet over medium heat. Cook until butter turns light brown, about 5 minutes. Scoop flesh from yams into processor. Process until smooth. Blend in brown butter. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm in microwave before serving.).
Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Sprinkle beef with seasoned salt. Cook in skillet 6 to 8 minutes, turning once, until brown. Layer potatoes, carrots, beef and onion in 4- to 5-quart slow cooker. Mix tomatoes and gravy; spoon over mixture in slow cooker. Cover and cook on low heat setting 7 to 8 hours or until beef and vegetables are tender. Sprinkle with parsley.
Combine sugar and yolks in the top of a double boiler, beating with a mixer at medium speed until foamy. Add wine and water. Cook over simmering water until mixture reaches 160° (about 7 minutes), beating with a mixer at medium speed. Serve immediately over peaches. Garnish with fresh mint sprigs, if desired.
Preheat oven to 350 degrees. In a medium bowl combine flour, sugar, soda, powder and spices. Make well in center. In small bowl, whisk eggs. Whisk in oil, vanilla and banana. Pour wet ingredients over dry and stir just until moistened. Fold in peaches. Do not over mix. Divide between two greased 8x4" loaf pans. Sprinkle each with 1 1/2 T cinnamon sugar. Bake 40-50 minutes or until tootpick comes out clean.
In a large bowl, mix together yogurt, lime juice, Splenda, celery salt, salt, pepper, and pepper sauce. Gently stir in coleslaw mix until coated. Serve chilled.
Cook orzo pasta according to package instructions. Preheat the oven to 400 degrees F, cut squash into half, place in the ovenproof dish skin side up with a bit of water on a bottom and bake 30-40 minute. Wrap garlic gloves in greased aluminum foil and bake on a rack together with squash. Take out squash and garlic from the oven and let them cool. When cold enough to handle scoop out the seeds from the squash and throw them away. Using fork take out the inside of the squash into a bowl. Add squash into a food processor. Cut off the stems from each garlic clove and squeeze out of its skin into a food processor. Combine with Greek yogurt, almonds, salt and pepper and process until smooth. In a pot mix with orzo, parsley and add more salt or pepper if necessary. Heat slightly and serve. Tip: I tried making this dish with other type of pasta, I think elbows and it did not work that well. I mean it worked great when it was eaten right away but when I left a portion for the next day it became a bit lumpy and elbows became somehow overcooked so if you want to make more for the next day do not combine all the sauce with pasta at once, leave some separate for the next day and combine just before eating. Plus I think it just looks and tastes better with orzo but you can experiment with other types of pasta. When combined with elbows it becomes healthier version of mac & cheese. Also it might be good to substitute almonds for parmesan.
Mix ingredients and cover both sides of meat. Wrap in foil and seal. Marinate overnight in refrigerator. Bake in 300°F oven for 5 hours, or at 275°F for 6 hours. May cover with barbecue sauce during last hour, leaving uncovered.
Pour all beans into a very large mixing bowl and combine. In a large roasting pan, layer the beans, sugar, molasses and bacon squares; starting with the beans on the bottom and end with bacon on the top. Bake at 350 degrees, covered, for 1 1/2 hours; remove lid and bake for an additional 1/2 hour.