HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make lemon curd: Whisk together lemon juice, egg yolks and sugar in a heavy, nonreactive 1-quart saucepan. Cook over medium-low heat, stirring constantly with a heat-proof spatula or wooden spoon until mixture thickens and coats back of spoon, 5 to 10 minutes. (It should read 140° on a candy or instant-read thermometer.) Remove saucepan from heat and strain mixture over a bowl. Stir in lemon zest and butter until butter completely melts. Cool slightly before using. Curd can be stored in refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled. To make crust: Preheat oven to 350° and position rack in middle of oven. Prepare a 9-inch springform pan by cutting a parchment circle to fit inside. In a small bowl, combine graham cracker crumbs, sugar and salt. Using a fork, stir in butter until well combined. Press mixture into prepared pan. Bake 10 minutes. Cool on a wire rack while you prepare filling. To make filling: Decrease oven temperature to 325°. In an electric stand mixer fitted with the paddle attachment, beat cream cheese at medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl. With mixer on low, gradually add sugar, then flour and finally a pinch of salt. Scrape down sides again. Switch to a whisk attachment and continue by mixing in vanilla, lemon juice and lemon zest. Whip in eggs and yolk, one at a time, scraping bowl and whisk at least twice. Continue to whip on low speed and add sour cream. Whip until well blended; do not overbeat. Batter should be light and somewhat airy. Brush sides of springform pan with melted butter. Wrap outside of pan tightly in heavy-duty aluminum foil making sure there are no holes in foil. Pour filling into pan. Place pan in a large roasting pan and pour hot tap water into roaster so that it comes about halfway up springform pan. Transfer to oven and bake until filling is just set in center, about 45 minutes. If edges start to pull away from sides of pan sooner than that, remove it from oven. Immediately remove pan from water and remove foil. Place on wire rack and cool to room temperature. Stir lemon curd until smooth (it should be the consistency of thick sour cream) and spread over surface of cheesecake. Cover springform with plastic wrap and refrigerate 8 hours or overnight. To unmold cake, place a hot towel around pan to loosen cake from sides. Run a butter knife around edges and remove outer part of pan.
Brown the ground beef, onion, and garlic in a heavy skillet; drain off excess fat. Place the meat mixture back in the skillet and add the soups and a handful of the cheese. Once the cheese is melted, add the seasonings and sour cream. Place the heated mixture into a greased 9 X 13 inch pan. Top with remaining cheese. Place tator tots in rows on top of the cheese. Bake in a 350 degree oven until tator tots are golden brown (30 to 45 minutes). **I have also used mased potatoes instead of the tator tots**.
To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead--cover and refrigerate--rewarm before serving). To make the bread pudding: Lightly butter a 13x9x2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve.
Preheat broiler. In a medium skillet cook onion and garlic in olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender. Remove from heat. Add cream cheese and feta cheese; stir until mixture is nearly smooth. Stir in olives, sweet peppers, and dillweed. Set aside. Using a long serrated knife, split pita rounds in half horizontally to form two circles. Place, cut side up, on a large ungreased baking sheet. Broil 3 inches from heat for 1 minute or until pita rounds are lightly toasted. Spread each pita round with about 1/3 cup of the cheese mixture. Broil about 1 minute more or until hot. To serve, use a sharp knife or kitchen scissors to cut each round into 6 wedges.
Beat together the butter, garlic powder and garlic salt till smooth, set aside. Heat a small, nonstick skillet to medium or medium-high, add a little oil, and the eggs, scramble them, I usually get them a little dry, if they are rarer, they most likely, will dissolve into the rice. Season them with some salt and pepper, adding about 1 teaspoon of the garlic butter, and a very little soy sauce. Youmay wish to place them on a board, and chop them, set them aside in either case. Fry the onion in a 12-inch saute pan in about 1 tablespoon of oil, season them and cook rather brown, adding the scallions after they soften lightly. when the fond has developed on the bottom of the pan, deglaze with about 2 tablespoons wine, if, while the onions finish cooking, another one develops, deglaze with 1-2 more tablespoons wine, make sure the liquid evaporates. Turn the heat to low. Stir in the eggs, a little of the butter, and some sauce, if necessary. Add the rice. Cook and stir together over low heat. Swirl in the butter, and about 2-3 tablespoons sauce. Taste and correct for seasoning. Bring to table, with more soy sauce on the side.
Combine the hot chocolate, honey, vanilla and vodka in a small pitcher. Pour into two tall glasses or Irish coffee glasses. Pour 1 tablespoon of cream on the top of each glass and let it float. Dust with a pinch of cayenne pepper and garnish with cinnamon sticks. If preferred, you may garnish with grated chocolate and a dried red chile.
Directions: 1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes. 2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.
If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil. (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--). Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on). Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. (What a rush!). Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover. Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once. Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste. Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer. (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.
In a stockpot, heat up olive oil and lightly brown garlic and onion. (and red pepper flakes, if using them). Add tomato sauce, salt, basil and parsley. If using plum tomatoes, in stockpot, puree whole tomatoes with hand blender. Simmer sauce for 5 minutes. Cook noodles according to pkg. Spoon sauce over noodles and serve with a fresh salad and bread.
Fry bacon in a large skillet. When bacon is crisp remove from pan, crumble, and set aside. Add garlic to skillet and saute for 1 minute or until aromatic. Add cabbage to the skillet and stir to coat in bacon drippings and garlic. Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine. Simmer over low to med heat until cabbage is soft, about 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking pan. Drizzle melted oil over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine egg whites, milk, sugar, cinnamon, and vanilla Beat until slighty foamy. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Cut breasts into bite-sized nuggets. Put flour on a paper plate.(makes for quick and easy cleanup). Put bread crumbs on a separate paper plate. mix eggs and milk in a shallow dish, such as a pie tin. Dip each nugget in flour, shake off excess. Dip in egg/milk mixture. Dip in bread crumb mixture. Set each breaded nugget aside, on a clean paper plate. Heat oil to 350°F in a heavy pot or cast iron skillet. Fry nuggets, a few at a time until golden. Remove to paper towel covered plate. Sprinkle with salt. Serve with cocktail sauce or honey mustard sauce.
In a small mixing bowl, cream the butter, peanut butter and vanilla; mix well. Gradually beat in confectioners' sugar. Cover and refrigerate for at least 1 hour. Pat cherries dry with paper towel. Dust hands with additional confectioners' sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture; shape into a ball (Peanut butter mixture may need to be refrigerated occasionally while rolling cherries.). Cover and refrigerate for at least 1 hour. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip peanut butter balls in chocolate; place on waxed paper. Refrigerate for at least 1 hour or until set.
Cover the rutabaga with water and boil until just tender. Drain well, and add all the remaining ingredients to the rutabaga. Simmer, stirring frequently, until well amalgamated.
Preheat oven to 375 degrees F. Spray 16 muffin tins with vegetable spray. Mix together potatoes, cheese, broccoli, and onions into each muffin cup. Season with salt and pepper and top each cup with 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.
Preheat oven to 400°F. Combine first 3 ingredients in a zip top plastic bag, tossing to coat. Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400°F for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes. Place butter and garlic in a large nonstick skillet, cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley and cheese to pan. Toss to coat.
Put dates in a small bowl. Pour lemon and orange juice over dates and leave to soak for 15 minutes. Drain dates, reserving juice mixture. Combine dates with carrots in a mixing bowl. Stir garlic, cinnamon, cumin, coriander, paprika and salt into reserved juice mixture. Gradually drizzle olive oil into juice-spice mixture, whisking constantly. Pour dressing over carrots and dates and stir well to coat. Stir in mint and parsley. Allow to sit an hour at room temperature before serving.
NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted. Remove label from condensed milk can. Place UNOPENED can in a large saucepan and cover it with water. Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered). Remove can from water with tongs or a strainer and set aside to cool. Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened). With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer). Add yolks, one by one, beating well after each addition. Add cocoa powder now if you want a chocolate pave (very good this way). Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed). Pour milk or half-and-half in a shallow dish for moistening cookies. In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole. Next, spread half of the butter-cream mixture over the cookies. Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies. Spread entire can of room-temp dulce de leche over the dessert. Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry. Refrigerate for 4 hours or overnite to allow layers to fully blend.
Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste. Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown. Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often. Stir in the shredded chicken, and cook until heated through, Serve over brown rice.
Put all ingredients in crock pot; cover and cook on high for 1 hour. Do not stir. Turn Crock Pot to low and stir every 15 minutes for 1 hour longer. Drop on waxed paper and let cool. Store candy in a tightly covered container.
Brush the meat well with the mixture. Let rest in the fridge for at least 2 hours.
Core and shred the green cabbage. Peel and chop the garlic. Peel and chop the potatoes into large chunks. Peel and chop the onions. Wash and chop the tomatoes. Peel and dice the radishes. Wash and slice the leek into thin circles. Peel and grate the carrot. Melt the butter in a large pot or pan. Add garlic, onion, radish, leek and carrot. Saute on high heat approximately 5-10 minutes until vegetables have softened. Add beef stock (vegetable stock or water) and bring to a boil. Add green cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. Reduce heat to low and cover. Simmer for approximately one hour or until all vegetables are done, stirring occasionally. Remove and discard bay leaves. Finely chop dill and/or parsley. Ladle into bowls. Add a dollop of sour cream (or smetana) on top and sprinkle with chopped dill and/or parsley. Ideally, refrigerate after cooling and wait 1-2 days to serve as shchi is usually allowed to "cure" for a short time. In my opinion, it tastes great fresh or re-heated. Can also be served cold. Pumpernickel or rye bread and butter make a great side. Refrigerate any leftovers.
Place stew-sized chunks of raw pork, rough cut onion, drained hominy, spices, Tabasco sauce and two cups of water in a large microwaveable bowl large enough to hold the ingredients. Microwave until pork is cooked completely through, Time of cooking depends on your microwave's power. Remove bowl with cooked ingredients from microwave and stir in the tomato sauce, chicken bouillon and the remaining. water (about 4 cups) or until posole is the right consistency according to your taste. Stir to blend in the newly added ingredients. Place back in microwave and reheat until hot. Note: If finished posole comes out with too much fat on top, you might want to let it all cool down then chill and skim the fat off the surface and re-heat before serving. It all depends on how much fat the pork had which you used. Posole is usually eaten with the traditional accompanying condiments prepared beforehand according to taste. Usually shredded lettuce, shredded radish, chopped cilantro, lime or lemon juice, your favorite salsa; even cubed Monterey Jack cheese or diced avocado. This quick and easy-to-prepare posole comes out amazingly well considering how little time is spent in preparation. The only downside is possible greasiness if the pork has much fat on it. I suggest chilling it first in the refrigerator, then removing fat before serving it if you don't do well with posole that has visible fat on top of it. This soup is also delicious served with warm tortillas, corn or flour.
In a large bowl mix the cabbage and salt. Let stand for 30 minutes. Pour into a colander and rinse cabbage under cold running water, squeezing out as much water as possible. (You can also use a salad spinner to remover the excess water. ). Melt butter in a wide frying pan over medium heat. Add the cabbage and cook uncovered stirring occasionally until cabbage is a bright green color and limp, about 20 minutes. Add sugar and pepper. Cook, stirring frequently, until the cabbage is soft and lightly browned about 30 minutes longer.
Heat a little olive oil in a large pan. Season the lamb and brown the shanks all over in the oil, then take out of the pan and set aside. Add the onion, celery, garlic, bay leaves and cloves and cook gently until browned. Pour in the wine and continue cooking until it has reduced down to a syrup. Put the contents of the frying pan into a baking dish along with the shanks and pour over the stock. Season again to taste. Cover the baking dish and cook in a low heat in the oven (about 150 C) for 2-1/2 to 3 hours, until the meat is tender. Take the dish out of the oven. Transfer the lamb to a plate and cover to keep warm. Strain the stock into a frying pan or small saucepan and heat until simmering. Mix the flour and water together until there are no lumps and then add to the stock, allowing to cook until you have a gravy that is thick to your liking. Place the lamb shanks on a bed of mashed potatoes and pour the gravy over.
Cook potatoes in boiling water, and about 3 minutes before they are done, add the spinach. When both are cooked, drain water and put the vegetables back in the pot. Add butter and salt & pepper. Beat on low (with an electric hand beater) until the mixture is well blended.
Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer. Blend for 4 minutes at lowest speed. Stir together in a separate bpowl the bread flour, cake flour, and baking powder. Stir together vanilla, water, yellow color and condensed milk in another small bowl. Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter. Fill well-greased muffin cups with 1/2 cup batter per hole. Bake for 22 minutes at 375°F. Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
Cook macaroni according to package. While it is cooking, combine tomato, cheese, carrot, celery, green or red pepper, olives, and onion in a large mixing bowl. Stir in mayonnaise and vinegar. When the macaroni is done, immediately run cold water over the pasta in a colander to stop cooking and to rinse. Add the macaroni to tomato mixture. Toss gently to mix. Season, to taste, with salt and pepper. Cover and refrigerate several hours or overnight, to let the flavors blend.
Balsamic Vinaigrette Dressing: Place balsamic vinegar, garlic and brown sugar in mixing bowl. whisk rapidly by hand while drizzling in the olive oil mix well. Place in glass jar and store in fridge until needed. Pecan's: Preheat oven 350°F. Melt butter in saute pan. Add brown sugar, cinnamon, salt, cayenne pepper and pecan pieces; mix well. Spread pecans on cookie sheet and bake about 5-7 minutes watch carefully to not burn. Remove from oven and let cool. Salad: Place red onion and tomato wedges in medium glass bowl. Stir Balsamic Vinaigrette and pour some of the dressing (leave the rest for top of salad) over the onions and tomatoes. Microwave for about 2-3 minutes. Place spinach on large plate. Using large spoon, place tomatoes AROUND the spinach not on top. Place the onions on TOP of the spinach. Pour some of the dressing over the salad coating as desired and mix well. Sprinkle pecans and goat cheese over salad.
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar and sea salt in a small saucepan. Bring the mixture to the boil until the sugar dissolved and let cool to room temperature. Place the carrot, cucumber and chilies in a mixing bowl and add in the sugar and vinegar mixture. Chill for about 20 minutes before serving. Sauce: Combine all sauce ingredients to mix. Set aside. Spicy Lemongrass Chicken: Season the chicken thighs with sea salt and black pepper. Heat a large cast-iron pan over high heat and add 1 tablespoon of peanut oil. Add the chicken and fry both side until golden brown. Turn the heat to medium and mix in the sauce, press down the chicken meat with a spatula and continue to cook until the sauce thickens and becomes caramelized. Remove from the heat and let cool slightly before slicing. Sandwich: Lightly toast the baguettes and fill with chicken slices with its sauce, pickled vegetables, green chili and assorted herbs. Serve immediately.
Place onion halves cut sides down in shallow pan. Bake at 425*F for 30 minutes or until onions are slightly soft when squeezed and their cut sides are blackened. When cool enough to handle, remove onion skins and trim stems. Place onions in a food processor with olive oil, vinegars and red pepper flakes. Process in two or three 2-second pulses or until coarsely chopped. Add olives and oregano and process 2 to 4 seconds just until chopped.
Heat oven to 400°F. Spray 8-inch square baking dish or 9-inch pie plate with cooking spray. Sprinkle zucchini, tomato, onion and cheese in pie plate. In medium bowl, stir remaining ingredients until blended. Pour over vegetables and cheese. Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into four portions.
Mix coffee granules and boiling water. Add sweetened condensed milk and cold water until completely blended. Mix in chocolate milk and add cold milk (add white milk in amount to desired flavor; I usually use more than 4 cups, especially if the chocolate milk being used is very dark). Chill at least one hour and serve over ice.
Combine first 9 ingredients and form into 5 patties. Drizzle oil on patties and grill 6 minutes on each side. (or you can pan fry) We used George Forman Grill. Place desired toppings, dressings and patty on toasted buns.
Heat oven to 220 C. Line 2 baking trays with baking paper. Place bases on trays, spread with pesto. Sprinkle on 1/2 the cheese, top with spinach. Add tomatoes and pumpkin and rest of cheese. Bake 15 - 20 mins till bases are golden and pumpkin cooked through. Season as desired.