HumbleIntelligence/food-ner-1-Million huggingface dataset:
The day before, make the cheesecake. Preheat the oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle with sugar, tapping out excess. Wrap foil around the outside of the pan so it comes up the sides (this prevents the water bath from seeping into the cake). In an electric mixer, beat the yogurt, mascarpone, sugar and confectioner's sugar on medium speed until smooth, about 1 minute. Beat in the eggs and egg yolks, one at a time, scraping down the sides. Beat in the salt and vanilla. Transfer to the springform and set it in a large roasting pan. Fill the roasting pan with enough hot water to rise halfway up the springform. Cover the roasting pan with foil, tenting the foil so it does not touch the cheesecake. Bake for 20 minutes. Rotate the pan and bake for 20 minutes more. Uncover and continue baking, until the cake is puffed but not cracked, jiggly but not liquid in the center, for about 25 minutes more. Cool cake in the roasting pan until the water is lukewarm, then cool on a rack. Cover and refrigerate overnight. Remove sides from springform and serve.
Cut the loaf of sliced sour dough bread into 2 inch cubes and dry in 250 degree oven until stale (Crusts maybe removed but not essential). Heat a small skillet, add the butter, margarine, or olive oil and saute the diced onion and celery until soft. Stir in 4 teaspoons Fuller's Sage Blend, 1/4 cup chopped parsley, and the fresh sage leaves. Put dried bread into a large bowl. Add onion mixture and stir. Add the salt and pepper. Lightly beat the eggs and pour over bread. Add heated turkey or chicken broth and mix to thoroughly combine. More liquid may be added if the bread cubes appear to be dry inside. Add just enough to make the mixture moist but not soggy! Stuff the cavity of the turkey loosely just before roasting or butter a large casserole pan and bake the stuffing for about 45 minutes at 350 degrees. Roast the stuffed turkey according to roasting directions for a stuffed turkey.
In a double boiler, melt caramels in the water then dip 1/2 of each pretzel into the hot caramel. Place on a greased sheet of foil to cool. Melt chocolate chips and shortening over low heat. Then dip caramel ends into the chocolate. Sprinkle with nuts. Return to foil to cool. Poster notes that you can use white chocolate, almond chocolate or other flavors. You can also use sprinkles in place of nuts.
In medium bowl, combine lime gelatin and boiling water. Stir in cold water or pineapple juice. Chill slightly in refrigerator but don't allow to completely set. Remove from refrigerator. Whip jello until fluffy like egg whites. In separate bowl, whip cream to soft peak stage; add cream cheese and whip. Add to jello, mix well. Stir in crushed pineapple, grapes, and marshmallows. Chill until set.
In a large stockpot, melt butter and saute onion until soft and tender, about 5 minutes or so. Add carrots, potatoes, chicken broth, and ginger powder. Cover and cook on medium heat 30 minutes or until veggies are very tender. Remove from heat and let cool 15 minutes. Using a stick blender, puree the soup right in the pot (or pour some into a blender and puree- you'll have to do this in batches though). Return to heat and add milk, rosemary, salt, and pepper. Cook over low heat until heated through, maybe 5 minutes or so.
Split the dough into 5 or 7 ounce balls and roll out very thin-- to 10 inches if you are using 5 ounces of dough and 13 inches for a 7 ounce ball. Brush with the olive oil, then spread the olives and a bit of salt over the skin. Sprinkle a baking sheet with cornmeal and bake for about 10 minutes in a 400 F oven or until lightly browned.
Heat oven to 400°F Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese. Bake at 400°F For 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.
In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes. In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice. Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.
Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured. Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper. Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes. Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency. Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Toss chicken and ginger together in a med. bowl. Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot. Add chicken and stir-fry 2 minutes. Add red pepper and continue to cook and stir 4 more minutes. Whisk cornstarch into teriyaki sauce. Add to meat mixture, and cook and stir until thick and bubbly. Stir in cashews and cook just to heat through. Serve with white rice.
Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk. Stir in chopped walnuts. Make a well in center of mixture. Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or eat room temperature.
Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute. Mix sauce ingredients together in small bowl, set aside. Heat wok with 1 tablespoons oil and stir fry almonds until lightly browned; set aside. Heat wok with 1 tablespoons oil; add water chestnuts and snow peas and stir fry for 30 seconds, remove and set aside. Heat wok with 2 tbsp oil and stir fry chicken pieces until they turn white and firm ( about 2 minutes). Add cooked vegetables and almonds to cooked chicken in wok; mix and add sauce mixture. Stir together until sauce thickens slightly. Serve with rice or noodles.
Place frosting ingredients in a mixing bowl. Mix on medium speed until well blended. Ice cake when cake is completely cool. Optional garnishes: Sprinkle finely chopped walnuts. Makes enough to frost a two-layer 9 inches cake.
Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals. In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours. Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve. Paula's Pointers: Use very ripe bananas for best flavor. Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set. Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Boil pasta in salted water until al dente. Drain. Combine dressing mix, vinegar, water and oil. Add tomatoes, scallions and cheese. Pour mix over cooled pasta. Chill at least 1 hour.
Preheat the oven to 250 degrees F. Mix together all the cereals, pretzels, and peanuts in a large baking pan (The tin foil ones that you can buy from the store to roast turkey works really well!). Divide the mixture between two pans. In a medium-sized sauce pan over medium to medium-high heat, melt butter. Add sugar and dissolve well. Add corn syrup, soy sauce, oil, Worcestershire sauce, and Tabasco Sauce. Stir until blended well. It works best if you heat till it reaches the hard ball stage (about 250 degrees). Pour over cereal mixture, one pan at a time, and mix well. Put into the oven. After 15 minutes, remove from oven, and add one bottle of furikake to each pan. Mix around to evenly distribute furikake and sauce from the bottom. Continue baking for about 1-2 hours, stirring every 15 minutes. The cooking time fluauates depending on how crispy you want it, and how humid it is (making this in 90% humidity is a nightmare!). Store in an air-tight container or ziplock bags.
In a nonstick skillet, heat oil over med-high heat; cook onion and garlic, stirring often, for 3 minutes. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute. Add beef; cook, breaking up meat, for 5 minutes or until no longer pink. Drain off any fat. Add tomatoes and tomato paste, breaking up tomatoes with a fork; bring to boil. Reduce heat to medium. Add green pepper and parsley; cook, stirring often, for 10 to 15 minutes or until most of the liquid has evaporated. Divide beef mixture among tortillas; fold tortillas in half to form pockets. Sprinkle beef filling with cucumber, and feta cheese.
Break spaghetti in half and cook as directed on package until al dente; drain. Saute onions in margarine until transparent, about 10 minutes. Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put spaghetti mixture in 2 6-cup containers (or freezer bags) and freeze. Thaw Tetrazzini and put in a baking dish. Bake uncovered 30-40 min at 350° until bubbly.
Combine pasta and sesame oil, tossing well to coat. Heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic. Saute 30 seconds. Add broccoli and onion. Saute 3 minutes. Add steak. Saute 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients. Cook 1 minute or until lo mein is thoroughly heated, stirring constantly. Serve and enjoy!
Cream sugar and softened butter until smooth. Add eggs in 1 at a time, mixing well between each addition. sift in 1 1/2 cups cake flour, and combine. Add heavy cream to mixture, stir in well. sift in the remaining 1 1/2 cups cake flour and combine until smooth. Stir in vanilla extract and additional optional flavors. Pour into Greased and floured bundt pan or 2 loaf pans. Place in the middle of a cold oven, turn on heat to 350 degrees F. Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean. (the smaller the pan, the less time it will take to bake.). Remove from oven and let cool before removing from pan. store in an airtight container or wrap with aluminum foil.
Cover prunes and dried mushrooms in boiled water. Let stand for 30 minutes then drain. Cut all meats into 1-inch cubes, put in a ziploc bag, add the flour, close the bag and shake. Saute the onions in the oil until soft. Remove. Add the meat and brown in batches. Remove and set aside. Add the wine and simmer for 2 minutes stirring. Return the meat to the pan with the onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms and prunes. Pour in the stock and season with salt and pepper. Bring to a boil, lower the heat, cover and simmer for 1 1/2 - 2 hours. Uncover for the last 20 minuntes to let the liquid evaporate. In the meantime, peel and cut the potatoes into 1-in cubes. Boil them in water until tender, drain and toss with parsley. Add potatoes to bowl and top with the stew, sprinkle with parsley.
Sauce: 1. Melt 3 tablesppons butter in a heavy medium skillet over medium heat. Mix in onion. Cover; cook until softened but not brown, stirring occasionally, about 10 minutes. Add 3/4 cup broth; simmer untill onions are tender, about 6 minutes. Puree in processor until smooth. Paur into small saucepan. Add 1 tablesppon butter. Then with more broth if desired. *Can be made 1 day ahead. cover; chill. Dough:. Mix flour and salt in large bowl; make well in center. Add eggs, yolks, and 1 tablesppon water to well.; stir to blend. Gradually stir flour into egg mixture. Knead dough in bowl until shaggy, sticky dough forms, about 5 minutes. Turn dough onto lightly floured work surface and knead until smooth, about 10 minutes. Gather dough into ball. Cover with plastic and let rest 1 hour at room temperature. Filling:. Cook butter in heavy samll saucepan over medium heat until brown, about 3 minutes. Pour into small bowl; cool. Mix in ricotta, blue cheese, parmesan, salt, and egg yolk. Assembly:. Divide dough into 4 equal pieces. Cover pieces with plastic wrap. Set pasta machine to widest setting. Flatten 1 dough piece into rectangle; run through machine. Fold in half crosswise (end to end) and run through again. Continue, adjusting machine to narrower setting after every 2 passes and dusting with flour as needed to keep from sticking, until pasta sheet is 24 inches long (sant 1/16 inch thick). Using 2 1/2 round cutter, cut out 12 to 14 rounds. brush half of each round lightly with egg white. Drop 1 teaspoon filling into center of each round; lift sides of round up over filling to meet at center; pinch to seal along seam, forming dumpling. Repeat with remaining rounds. Place in single layer on lightly floured parchment-lined baking sheets. Repeat with ramining dough. *Can be made 6 hours ahead; chill. Working in 2 batched, cook pasta in large deep skille of boiling salted water until just tender, about 5 minutes. Using slotted spoon, transfer to large bowl. Drizzle with 1 tablespoon olive oil; toss gentle. Rewarm sauce; drizzle onto each plate. Top with ravioli and garnish.
Beat the egg yolks stiff with the sugar and salt. Add the milk in a slow, steady stream. Stir in the honey. Cook the mixture lightly. Cool. Chill. Freeze. Garnish.
Put potatoes in salted water and cook, until almost done. Remove potatoes, mash and then add to chicken stock. Add garlic and 2 tablespoons butter/margarine and simmer for about 5 minutes. Put potato stock through a strainer and remove any lumpy pieces. In a separate cooking pot add 1 tablespoon of butter/margarine and add the celery, stir for 1 minute and remove. In the same pot put in 2 tablespoons butter/margarine, add leeks and cook until slightly translucent. Add potato stock to leeks, stir and simmer for about 5 minutes. Add Instant mashed potatoes and stir briefly. Turn off heat and add half & half cream, stir, add salt & white pepper to taste. Add Caraway Seeds and/or a pinch of Curry Powder. Let cool and then add the cucumbers and celery- both should remain crunchy! Put into a big glass jar/container and CHILL in refrigerator. Serve in individual bowls with a pinch of either parsley and/or perhaps a pinch of Mrs Dash or Paprika on top for color. Have available sour cream on the side!
Boil the meat, drain it, save the broth it was cooked in and pick off any remaining hairs. Hollow out the chilis, toast them, and soak them in a little of the broth in which the meat was cooked. Fry the half tortilla. Liquify the chili pasillas, onion, garlic, half fried tortilla, peeled peanuts, salt and pepper. Fry everything until the flavor peaks. Add a little of the pork broth. Add the meat. Boil everything on low flame until it thickens. Fill the fresh tortillas with the meat. Fold them over into tacos and steam them until they "sweat. " Serve hot.
Chop the potatoes into 1/2 inch cubes. Chop the celery, onion, and carrots into 1/4 inch cubes. Mince the garlic. Melt half a stick of butter in a large frying pan, over medium-high heat. Place potatoes, celery, onion, carrots, nutmeg, salt, and pepper into the frying pan. Cook vegetables, stirring frequently, for 10 minutes over medium-high heat. Add half a stick of butter to the pan, along with the garlic and 1/4 cup of the brown sugar. Cook for another 7-8 minutes, stirring frequently. Add the remaining half a stick of butter and 1/4 cup brown sugar, and cook for another 5-7 minutes. It is done when the sweet potatoes are crispy on the outside, and soft on the inside.
Cut the eggs in half lengthwise and set aside the egg whites. Scoop out the yolks into a fine strainer and rub the yolks into a bowl. Mash the sardines with a fork; mix in the egg yolks. Add lemon juice and Tabasco. Add enough mayonnaise to made a past and season with salt and pepper. Spoon the filling into the egg whites mounding it slightly. Dip each egg half in the flour, then in the beaten egg, then in the bread crumbs. Heat the vegetable oil for deep-frying to 350-375°. Deep fry the egg halves for 2 minutes or until golden brown. Drain on paper toweling and serve hot, garnished with parsley sprigs.
Put the first 6 ingredients in a bowl and mix. Add the next four ingredients and mix again. Refrigerate for at least an hour (trust me, it tastes much better after being refrigerated than it does served right away). Serve with your lunch or supper.
In a wok, dutch oven or deep saute pan, fry onions in oil over medium high heat until the edges are nicely browned. Add garlic & ginger & continue stirring 2 minutes. Add ground spices (including salt) & fry another 2 minutes. Add tomatoes & fry over medium heat for 5 minutes. Add chicken & water (or coconut milk) & stir. Bring mixture to a simmer & reduce heat to low. Cover & simmer 20 minutes, then check. If sauce is too thin, remove cover & simmer 10 minutes more. If sauce is desired thickness, continue to simmer covered for 10 minutes.
Melt butter in 2-quart saucepan over medium heat. Add rice. Cook and stir 2 to 3 minutes. Add broth and heat to boiling, stir once or twice. Reduce heat, cover and simmer 15 minutes or until liquid is absorbed. Remove from heat. Stir in cheese, cranberries, pecans and onions. Season to tast w/salt and pepper. *to toast pecans (or pine-nuts) spread on small baking sheet. Bake at 350 5-8 minutes (keep an eye they don't burn) or until golden brown. Stir frequently.
Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl. Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated. Next put chicken filling and cheese in the tortilla and roll up. Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top. Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!). Cook at 350 degrees for 30-45 minutes. Serve with limes, rice, avocado, cilantro.
Mix everything. Transfer to a small baking dish. (The mixture should fill the baking dish to the brim as it will shrink when baked.). Bake in a preheated 325F oven until the brie is melted and starts to bubble, about 20-30 minutes.
Melt butter in large saute pan. Add garlic and onions, saute until brown. Add broth and cream and reduce for several minutes. Slowly add the cornstarch/water mixture stirring until the sauce begins to thicken slightly. Do not over thicken as the parmesean cheese will also act as a thickener. Add the parmesan cheese, parsley, and salt & pepper. Taste test and add more seasoning if needed. Combine with fettuccini noodles and toss. Serve immediately in warm bowl.
1. melt butter in saucepan over medium heat, add onion and sautee until brown. 2. Sprinkle sugar over onions and cook until sticky and sweet. 3. Separately, in a small pot, add lentils, stock, water, cayenne, tumeric and season with salt and pepper. Bring to a boil and then simmer until lentils are soft (about 25-35 minutes). 3. stir in parsley and lemon juice. 4. ladle soup and garnish with onions.
Preheat oven to 450. Place crackers, garlic powder, salt and pepper in a large zip top plastic bag. Using a rolling pin, gently crush the crackers to make fine crumbs and set aside. Mix mayonnaise and milk in a mixing bowl. Add the chicken tenders to the bowl and mix until tenders are evenly coated. Spray a baking sheet with cooking spray. Add about 1/4 of the tenders at a time to the bag of crumbs and shake to coat. Remove the tenders from the bag and place on the baking sheet. Repeat until all of the tenders are coated with crumbs. Bake chicken until it is lightly browned and cooked through, about 15 - 20 minutes. Using spatula, remove tenders from sheet. Serve at once, either alone or with dipping sauce (such as BBQ, honey mustard, ranch dressing, etc.).
Rinse chicken and pat dry; set aside. Fill large deep-fry pot or electric skillet to no more than half it's depth with oil. Heat to 325 degrees. In bowl, combine flour, dill, salt, and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in milk. Shake off excess. Roll in flour mixture and shake off excess. Repeat process. Fry in small batches-skin side down-10-15 minute longer, till juices run clear; drain well on paper towels. Let stand 7 minute before serving.
Melt butter blend in flour over medium heat and allow to barely sizzle. Stir in milk, bring to a boil, and stir until thickened. Lower heat and blend in cheese stirring for 3-5 minutes. Stir in seasonings and serve warm over pasta. May be made in advance - refrigerate and reheat.
Preset convection oven to 375 for 20 minutes + 5-10 minutes. "If you use a convection oven, the cornbread turns out lovly.". Spray inside of each SS hotel pan with oil. Mix together separetly the dry ingredients and wet ingredients. Combine and stir until lumps are gone. Pour batter into pans about 3/4 " of batter, cover with tin foil and into convection oven. Rotate each pan half way through time set. At end of 20 minutes, uncover, check for uniform light brown color and solid in middle, put back in for 5-10 minutes until knife comes out of middle cleanly. Cut into squares of 30 per pan.
I like my veggies firm! So this is what I did; begin boiling water for the fettuccine -- (in a sufficiently large pot). in a large fry pan:. clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,. add zucchini. cook until firm and transfer to a bowl, (drain but return liquid to pan). clove garlic in the returned liquid, add mushrooms,. cook until firm and transfer to the same bowl, (drain but return liquid to pan). clove garlic in the returned liquid, add pealed shrimp whole turning once,. Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion). put on the fettuccini -- (my thick fettuccini took 18 min til andante). add the wine to the above "returned liquid," in the pan and reduce,. add in the cream and chicken stock, blue cheese, 2 oz Parmesan,. add 1 oz butter and reduce until 2/3 of what it was,. when the pasta is within 1 minute of being finished,. add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,. drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,. add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,. spoon the shrimp veggie cream sauce over the pasta,. crack pepper over the presentation,. serve with crusty bread -- OMG!