HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 F with a rack in the middle. Cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12-15 minutes. Put spinach in a colander and press out as much liquid as possible. Add spinach to onion and cook another 5 minutes, stirring occasionally. Remove from heat and add 1/3 cup dill, 3/4 tsp salt and 1/2 tsp pepper. Puree cottage cheese in a blender with milk, eggs, nutmeg and 1/2 tsp each of salt and pepper until smooth. Reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta. Stack matzah in a deep dish and pour reserved cottage cheese mixture over them. Let stand 15 minutes to soften. Arrange 2 soaked matzahs side by side in a generously oiled 13x9 inch dish. Pour in half of spinach filling. Put 2 more matzahs on top, then pour in remaining filling. Cover with remaining 2 matzahs and pour any remaining cottage cheese mixture over them. Sprinkle with remaining 1/2 cup feta. Bake, uncovered, until golden and set, 30-35 minutes. Cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill. Can be assembled before baking one day ahead and kept chilled, covered.
Bake pastry shell according to pkg directions. Mix blueberries, 3/4 cup sugar, cornstarch, water and lemon zest in saucepan. Cook and stir over medium heat until mixture boils and thickens. Cover and refrigerate. Mix 1/3 cup sugar and flour in saucepan. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and gradually stir in half of hot mixture into egg. Return egg mixture to saucepan. Cook and stir over medium heat 1 minute. Remove from heat and stir in butter and vanilla. Place plastic wrap directly onto surface of pastry cream and refrigerate 45 minutes. Spoon 1 tablespoon blueberry mixture into each pastry shell. Top with 1 tablespoon pastry cream and 1 tablespoon blueberry mixture. Repeat layers. Add almond extract and chopped fine almonds to whipping cream or non-dairy whipped topping. Top with remaining pastry cream and almond-flavored whipped cream or non-dairy topping. Bon Apetit!
Put heavy-duty aluminum foil on grill and spray with non-stick cooking spray. Heat grill to medium heat. Blend first 6 ingredients in blender until well blended. Reserve half the mayo mixture; brush both sides of fish with remaining mayo mixture. Grill 3 minutes on each side or until fish flakes easily with fork. (I found it took more like 6-10 minutes, but I moved the fish up one shelf, about 5 or 6 inches from the flame.). Top with cheese. Serve with reserved mayo mixture.
1.) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water. 2.) spread over crust. 3.) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate. 4.) spread over chocolate. 5.) put in fridge to set. 6.) 1/2 cup cool whip over top. 7.) sprinkle pecans and mini chocolate chips.
Heat the oil in a pot and add all ingredients, except the salt. Bring to simmering, then cover and cook over low heat for about 30 minutes, until the zucchini slices are tender. (Add a little tomato juice, vegetable or chicken broth, or water, if the mixture is drying out.) Season with salt and serve.
Combine all ingredients with the exception of lemon slices and salt in a shaker. Place plenty of ice into shaker and shake for 30 seconds or so. Pour into martini or other glasses of your choice and place several ice cubes in the drinks. Top with lemon slice on the rim. You may also want to wet the glass rim with lemon juice and dip into coarse salt for salt rimmed glass before pouring in the drink.
Cook noodles and rinse in cold water; drain. Combine noodles, corn, Velveeta cheese, egg, butter and salt in 9 x 9-inch greased baking dish. Bake at 350° for 45 minutes.
Soak the rice noodles in hot water for about 10-15 minutes. Cut to 2 inches in length. In a large bowl mix first 12 ingredients and set aside. In a small bowl mix flour and water to make a loose paste to seal the wrappers. Instructions on how to roll the egg rolls should be on back of the each packages. Use 1-2 tbsp of filling for each wrappers and seal edges with the water and flour mixture. Make about 55-60 depending on the amount of fillings you use. Give or take. (There has been times that i have more fillings and less wraps or vise versa). Deep fry until golden brown. Cook time is about 15-20 minutes per batch depending on your fryer and amount or egg rolls per batch. Serve with favorite sweet and sour sauce.
Spread refried beans on pizza crust. Pile on ground beef and cover with salsa. Spread cheese over the whole pizza. Bake per crust instructions. Remove from oven and sprinkle with lettuce. Cut into slices and enjoy!
Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; saute until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.
Beat lemonade concentrate in large bowl with electric mixer on low speed about 30 seconds. Spoon in ice cream, beat until well blended. Gently stir in whipped topping till smooth. Freeze, if necessary, until mixture will mound. spoon into crust. Freeze 4 hours or overnight, Let stand at room temperature.15 minutes or until pie can be cut easily. Garnish wish additional whipped topping, lemon slices and fresh mint leaves.
Heat heavy stock pot with 2 tablespoons vegetable oil. Add ground elk and cook throughly until the meat has browned. Remove all elk to a seperate bowl. Add additional 2 tablespoons vegetable oil, onions, celery, peppers and garlic. Saute until onions are translucent and soft. 5-6 minutes. Add 1/2 bottle red wine direct stock pot and vegetables. Deglaze being sure to get all bits on the bottom of the pot. Add cooked elk meat, tomatoes, tomato paste, chili seasonings and cup of water. Simmer chili for 2-3 hours being sure to stir periodically. Additional Garnishes: chopped onion (red, white or green), sour cream, diced cilantro, fresh diced tomatoes, grated cheese, chili peppers, hot sauce.
Cover beans with water and the baking soda. soak overnight and drain in the morning. put into crockpot add the rest of the ingredients. Cook on high for 3 hrs then turn to low and cook until beans are soft, approx-6 hours.
First, prepare the prune filling (this can be done way ahead of time): Cover 20-24 ounces of pitted prunes with boiling water in a saucepan. Once the prunes are softened, drain the water and put it aside for later. Puree prunes in a food processor and put them back into the saucepan. Add half cup of the reserved prune water to the puree and bring it to a boil over medium heat. Mix in 1 cup sugar and 2 tspn cinnamon. Boil off excess water until the mixture has the texture of jam (we will be spreading it). If the mixture is too thick, add in more reserved prune water. Remove from heat. Mix in 1 tspn vanilla extract. Set aside to cool. Next we do the second major section, preparing the layers: Mix the following wet ingredients together in a mixer: 1 cup butter, 1.5 cups sugar, 2 eggs, 1 tspn almond extract, 2 tbsp light cream. Mix dry ingredients in another mixing bowl: 4 cups flour, 1 pinch of salt, 1 tspn baking powder, 1/2 cup ground almonds (optional), 1 tspn cardamom (optional). Add dry ingredients into the wet ingredients and mix well in the mixer. Remove the doughy mixture from the mixer and knead it around 10 times on countertop until it binds together. You will barely need to knead this, as it is not leavened. Chill dough for 20 minutes in refrigerator. Spread the dough into six 9" ungreased circular pans with palms until spread evenly across the bottom. If you don not have 6 pans, you can repeat this process 6 times with 1 pan, it will just take longer (or 3 times with 2 pans, et cetera). Bake at 350F for 20 minutes. (Jump ahead and do the icing if you are impatient.). Pop the layers out of the pans and cool on cooling racks. When all 6 layers are complete, assemble layers and prune filling by starting with a layer for the bottom. Spread on 1/5th of your filling onto the base layer, then add another layer cake, add another 1/5th - etc. repeat until your vineterta is complete. Prepare your icing by mixing the following with a beater in a mixing bowl: 3 tbsp softened butter, 3/4 cup powdered icing sugar, 2 tspn light cream, 1/4 cup ground almonds (optional), 1/8 tspn almond extract. Spread the icing on top of the vineterta. Decorate with icing with the sliced almonds. Chill everything and let it set. This torte may be kept in the fridge for extended length of time and is better for having been "aged" in the fridge for at least a couple of weeks to a month. When serving slice into small rectangular pieces (about 2" by 1", or smaller) and serve cold.
Cut the roasted chicken into quarters. In a warmed saucepan, add the sugar and stir until it melts. Add the wine, chicken stock, vinegar, peppercorns and blueberries. Increase the heat to medium high and reduce the sauce by half. Whisk in the butter to thicken the sauce, taking care not to let it come to the boil. Season with salt to taste. Arrange quartered chicken on serving plates and top with sauce.
Coat baking dish lightly with butter. Grate all the cheese, then save a small amount aside to sprinkle on top of the casserole. Cut the squash into medium thin slices, the onion in very thin slices. Cook squash/onion the following way: place cut squash and onion in a pan of cold water. Bring to a boil, then immediately remove from stove and drain well. Combine squash/onion with most of the shredded cheese, 1/2 stick of butter, 1 cup of seasoned bread crumbs. This will form a thick "pasty" mixture. Add 1 beaten egg (or substitute). If mixture is too runny, add a little more bread crumbs. If too dry, add a little milk. Add to mixture a heavy "dash" of Worcestershire, 1/2 to 1 tsp of sugar (to taste), a dash of Tabasco sauce, a good dash of garlic powder, then salt and pepper to taste. Mix well. Spoon mixture into the buttered baking dish. Sprinkle top lightly with bread crumbs and the small amount of grated cheese that was set aside. Cut small amount of butter into a few thin slices and "dot" on top of casserole. Bake at 350 degrees F for 35 minutes. Let cool slightly before serving to "set" the casserole.
Bring grape juice and lemon juice to boil. Reduce heat and simmer for 4 minutes. While simmering, soak gelatine in cold water until dissolved. Remove juice from heat. Add gelatine to hot grape juice; mix well. When cool, pour into small sterilized containers and refrigerate. Makes 1-1/2 to 2 cups.
Preheat oven to 350 degrees F. Line a 13X9 inch baking pan with heavy duty aluminum foil. Lightly grease the foil. In a medium bowl, combine melted butter and cocoa, stirring well. Set aside. In a large bowl, beat sugar and eggs at medium speed with and electric mixer until fluffy, about 5 minutes. Slowly beat in butter mixture. Add flour, salt, and vanilla, beating until just combined. Spread half of the chocolate mixture into the prepared pan. Place mints, side by side, in an even layer over chocolate mixture. Carefully spread remaining chocolate mixture over mints, sealing edges. Bake for 35 minutes. Let cool completely. Cut into squares to serve.
Heat butter and oil in a large frying pan over medium heat. Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside. Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro. Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste. Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using. Garnish with chopped peanuts and cilantro if you like and serve.
Cook pasta according to package directions; drain. Combine turkey, breadcrumbs, Parmesan, eggs, parsley, marjoram, salt and pepper. Shape into 18 balls. To 12" skillet over medium-high heat, add sauce and wine. Bring to boil. Add meatballs. Over low heat, cook 10 minutes. Turn meatballs; cook until no longer pink in centers, about 15 minutes. Serve with spaghetti.
Combine barley, rice, beans, corn, green onions, bell pepper, and cilantro. Toss with mixed salad greens. Wisk remaining ingredients together to make dressing. Top salad with dressing & serve immediately.
Squeeze spinach until dry. In medium bowl stir in spinach, sour cream, mayo, soup mix, chestnuts and onion. Cover and refrigerate at least 2 hours. Hollow out bread and put dip in center. Serve and enjoy.
Set oven to 325 degrees. Stir together flour, baking powder and salt; in a large bowl, beat butter until softened. Add sugar and beat until fluffy. Add egg and almond extract and beat well. Add flour mixture and beat until well mixed. Divide the dough into fourths; form each into a 12" roll. Place two rolls 4-5 inches apart on an ungreased cookie sheet. Flatten each roll until 3" wide; repeat with remaining rolls. Brush the flattened rolls with milk and sprinkle with slivered almonds. Bake at 325* oven for 12-14 minutes when the edges are slightly brown. While cookies are warm, cut into 1" diagonal strips. Cool the cookies. Drizzle with Almond Icing.
Place oven rack in the middle of the oven. Toast the hazelnuts: Lay hazelnuts on a cookie sheet and toast at 350 degrees F for 10-15 minutes until lightly browned and skins are beginning to crack. Wrap in a towl and let steam for 1 minute. Rub hazelnuts in the towel to remove some of the skins. Grind coarsely and let cool. Keep the oven at 350. Make the crust: Combine all crust ingredients except the butter in a food processor until well mixed. Cut the butter into cubes and incorporate into other ingredients for about 1 minute. Press firmly onto bottom of 9-inch springform pan (I use bottom of flat glass). Bake at 350 for 10 minutes. Make the cheesecake: Increase oven temperature to 400 degrees and place a pan half-filled with water in the bottom rack. Melt the chocolate and set aside. (Tip: if melting in the microwave, heat in intervals of 30 seconds and stir. Should take no more than 1 minute on high). On low speed, beat cream cheese until smooth. Slowly mix in the sugar, flour and frangelico. Keep scraping down the sides of the bowl. One at a time, beat in the eggs on low speed. Take 1/2 cup of the cheesecake batter and mix it with the chocolate. Pour cheesecake batter into pan. The chocolate mixture can either be placed in a bag for piping or dropped by spoonfuls into the batter and swirled for a marbled effect. Bake at 400 degrees for 10 minutes. Decrease oven temperature and bake at 225 degrees for about 1 hour. Towards the end of the baking time, check for doneness. Move the cheesecake pan slightly -- if the edges are set and the center is still wobbly the cheesecake is done. Turn the oven off and prop the door open with an oven mitt. Let cool inside the oven for at least an hour. Let cool on a counter until the pan is cool. Place in the refrigerator uncovered to chill and set. The cheesecake must be chilled for at least 24 hours.
Preheat oven to 300°F. Line 2 baking sheets with parchment. Combine dry ingredients and set aside. Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended. Add the dry ingredients and mix until combined. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour! Scrape the dough out onto a parchment lined sheet pan. Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape. Bake until firm and dry, about 50 minutes. Remove from the oven and cool 10 minute. Use a long serrated knife and slice into 1/2-inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes. Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown. Cool the biscotti on a rack; cool completely before storing.
In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 (15oz) can of enchilada sauce, and salsa. Stir, set aside. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.
Wash spinach thoroughly, drain. Saute in hot oil. Let cool, grind it in the processor. Add the following ingredients: Cilantro, washed, drained and chopped. Green onions, cleaned and chopped. Garlic, peeled. Turmeric. Black pepper. Salt. Meat. Beans, washed and drained. Water to cover all ingredients. Bring to a boil and let simmer about two hours depending on the size of the beans.
For The base:. If you're using a dark pan, preheat the oven to 350. If you are using a shiny pan, 375. Combine the crumbs, melted butter and 3 tbsp sugar well and pat onto the bottom of a 9 inch springform pan. I also like to very very lightly butter the sides of the pan so that the cheesecake will not stick later on. Bake for 10 mins in your preheated oven and remove. Let it cool while you prepare your batter. For the batter:. Make sure everything is at room temperature. Combine sugar, cheese, flour and vanilla in a big bowl and mix on medium speed till well combined. Don't forget to scrape the bowl as you're doing this. Mix in the sour cream till its incorporated well. Then, add the eggs one by one, mixing well after each addition. Pour the batter into the springform and let it bake for 1 hour and 10 minutes After the baking time, turn off the oven and leave the door ajar. Let the cake cool in there for about 1 1/2 hours. Remove the cake and let it cool thoroughly. Refrigerate overnight. The next day, release the sides of the springform and ENJOY YOUR CAKE.
In a large bowl, combine the first eight ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover and cook 2-1/2 to 3 hours longer or until a thermometer placed in the center reads 160° and the eggs are set. Sprinkle with additional 1/2 cup of cheese if desired.
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
Cut the beef into bite size pieces. Chop the onion and green chillies grind the coconut. Make a paste of lemon juice, chilli powder and garam masala . Coat the beef with this masala and keep it aside. (The lemon juice in this mix will make the meat softer.). Heat oil in the pan, add chopped onion, sliced chilli, when the onion turns golden brown add the remaining 1 tsp ginger garlic paste, chilli powder and coriander leaves cook for another 2 minutes. Now add the masala coated beef to it and stir fry till the meat turns brown, reduce the flame, cover the pan. The meat will get cooked in the water it releases. When the meat gets cooked 3/4th percent check for salt. Add the ground coconut/coconut cream cook till the liquid evaporates and the meat becomes soft. Add the dried coconut pieces. Garnish it with mint or few sprigs of coriander leaves.
Slice the bananas and sprinkle with juice. Mix the raisins, peanuts, chives and rice together. Gently add the bananas into the rice mixture. Blend the honey, curry powder and tabasco sauce into the mayonnaise. Gently stir the mayonnaise mixture into the salad. Cover and refrigerate until cold. Allow to sit at least two hours for flavours to blend. Serve on a bed of lettuce, or in the center of a cantaloupe, or honey dew melon.
In food processor, combine apples, walnuts, cinnamon, orange juice, lemon juice and currants. Pulse briefly until desired texture is achieved. Serve.
Mayonnaise: Combine first 6 ingredients in a small bowl; cover and chill. Salmon Cakes: Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender. Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty. Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes. Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned. Serve salmon cakes with flavored mayonnaise.
In a heatproof bowl, whisk together the eggs and sugar until combined. Place over a pan of gently simmering water. Gradually add all remaining ingredients. Whisk over low heat 10-15 minutes, until the mixture thickens and coats the back of a wooden spoon. Do not boil. Pour into sterilised jars and seal. The bottles can be stored in a cool place but must be refrigerated once opened.
Spray large pot with no-stick spray. Heat oil over medium heat. Remove sausage from casings and mash with fork to break up into small pieces When almost browned, add veggies and garlic and cook 3-4 minutes-drain any visible fat. Add tomatoes, tomato sauce and spices. Bring to boil and simmer 30 minutes. Add corn and kidney beans and simmer another 30 minutes.
Stir together flour, baking powder, and salt; cut in shortening with a pastry blender until coarse crumbs form. Gradually work in the water to form a pastry-like dough. Turn onto a light floured board. Place a damp cloth over and allow to rest for 1 hour. In large, heavy frying pan, heat oil to 425°F Divide dough in half (you will find it easier to handle this way). Roll each ball of dough as thin as possible. Cut into 3-inch squares and fry in hot oil, pushing squares down into the oil several times so that they will puff evenly. Turn once to brown and cook until golden on both sides. Place on paper towels to drain. Serve warm with honey.