HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 325 degrees. Butter 9-inch springform pan. In large bowl, blend crust ingredients- wafer crumbs, almonds and melted and 1/4 cup melted butter. Press into bottom and up sides of pan. Refrigerate. In large bowl, beat cream cheese and sugar until smooth. Add eggs,one at a time, beating well after each addition. Add melted chocolate chips and beat well. Add whipping cream, 2 tablespoons of butter and 1 teaspoon of vanilla; beat until smooth. Pour into prepared crust. Bake at 325 degrees for 55 to 65 minutes or until edges are set. Centre of cheesecake will be soft. (Place shallow pan half full of water on lower oven rack to prevent cracking.) Cool in pan 5 minutes, then carefully remove sides of pan and cool completely. In small bowl, combine sour cream, 1 1/2 teaspoons vanilla and 1 teaspoon sugar. Stir until smooth. Spread over cooled cheesecake. Melt unsweetened chocolate and drizzle over top in lace pattern. Refrigerate for several hours or overnight before serving. Garnish with fresh mint and raspberries or raspberry coulis.
Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary. Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese. Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.
Steam potatoes in a steamer basket for 15-20 minutes until they are tender. Remove from the heat and set aside until they are cool to handle. Slice potatoes thickly and transfer to bowl. Sprinkle the potatoes with vinegar, salt and pepper. Add the celery, cooked and crumbled bacon, and parsley. In another bowl, combine the mayo, sugar, salt and pepper to taste. Pour dressing over potatoes. Add the green onions and toss gently. Taste for seasonings and add salt and pepper if needed. Refrigerate for several hours before serving.
Rub with butter or spray rice cooker pan with nonstick cooking spray. Add water or stock, rice, and salt to taste. Cover and cook about 40- 50 minutes, or until rice is fluffy. Let stand 10 minutes more before serving.
Beat the egg whites until frothy. Gradually add in the sugar, continuing to beat until stiff. Combine vanilla extract. Spread over pie and bake at least 10-15 minutes at 350°. Combine milk and lemon juice; stir until it thickens. Add yolks, cream cheese and strawberries. Combine mixture well. Pour into pie shell. Spread meringue on top. Bake 10-15 minutes. Chill, then enjoy!
Pour carrot juice into a bowl. Whisk in the buckwheat flour until combined. Whisk in the arrowroot and season with the nutmeg and sea salt. Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary. Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan. Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds. Cool the wraps on a plate and store between sheets of grease-proof paper. Store wrapped in the fridge for up to 3 days. Makes 10 wraps. NOTES: Swap the carrot juice for beetroot juice for a lovely crimson colored wrap. Swap the carrot juice for spinach or kale juice for a lovely green colored wrap. Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.
Preheat oven to 350 degrees F. Thaw and partially cook the carrots by microwaving them on high, together with the butter, for 90 seconds; set aside. In a non-stick skillet over medium heat, brown the ground beef; when the meat is about halfway cooked, add the onion, garlic, and carrots, and saute until beef is completely browned, about a total of 7 to 10 minutes; drain drippings, if any. In a bowl, combine the beef mixture, cubed potato, and cheeses (and curry powder, if using), then season to taste with salt and pepper; stir well. Place one of the pie crusts on a lightly-floured board, then mentally imagine the crust divided into 4 equal pieces: place about 1/2 to 3/4 cup of the cooked meat mixture in each equal quarter of the crust- make sure to leave about a 1/4 inch aisle beside each mound of mixture (the aisle should basically be the lines which divided the crust into 4 equal pieces, plus the outside edge). Moisten the uncovered"aisles" and outside edge portions of the crust with water or milk, then place another crust over the top of it all and carefully press it down onto the exposed bottom crust areas (the"aisles" and outside edge), making sure that the mounds of meat are covered by crust. Cut the 4 pasties away from each other down the middle aisles; using a fork, press the edges all around each pastie to make sure edges adhere. Repeat the assembly process with the remaining crusts and meat filling. Place the pasties on a lightly pan-sprayed non-stick baking sheet (4 should fit per large baking sheet, you might need to cook in two batches) and bake at 350 degrees F until crusts are golden brown, about 30 minutes.
Preheat oven at 400°F. In a bowl, mix strawberries, lime, lemon juice and chartreuse. In another bowl, whisk heavy cream until soft pics. Spread the strawberry mixture in ramequins. Garnish with pecans. Cover with whipped cream and sprinkle with icing sugar. Cook 3 minutes. Serve now.
Combine ham, pork, bread, milk and eggs. Shape into six little loaves and place in baking pan. Combine brown sugar, vinegar, water and dry mustard. Pour over meatloaves. Bake at 350 for 1 hour and 15 minutes, basting often with sauce.
In a large skillet, sautee onion, celery and bell pepper until softened. Add garlic and cook 1 minute until fragrant. Add sausage and let brown, making sure to stir fairly often. Add 1 can of tomato paste, mixed with the 1.5 - 2 cups water (however thick you'd like your sauce, initially), to form a sauce. Add to the skillet, with sugar, lime juice, oregano, cumin, paprika, red pepper flakes, bay leaf, and a little salt and pepper to start. Cover and let cook 10-15 minutes, simmering over medium/medium-low heat. remove lid and let simmer 3-5 minutes, till sauce thickens to your liking. Check for seasoning, and serve over rice!
Mix dill weed with Caesar dressing. Spread on fish (I top it on salmon) 1-minute before you remove it from the heat. Enjoy!
Chop the onion and garlic and fry gentle for a few minutes. Chop the bell pepper, add to the pan and fry for 2-3 minutes longer. Add the stock and tomato paste and bring to the boil. Add the corn and lower the heat to a simmer. Mash half of the beans and add both the mashed and the whole beans to the pan. Stir and simmer for 15 minutes. Serve.
Melt butter in a skillet on medium heat. In a small bowl, beat together eggs, milk and salt. Dip bread slices one at a time in egg mixture, and fry in butter until bolden brown. After turning once, top each slice of bread with a slice of muenster cheese. Cover skillet until the cheese is melted. Serve and enjoy.
Place all ingredients into a saucepan. Bring to a boil, lower to simmer, cook for 15 minutes until slightly thick, stirring occasionally. Let it cool slightly. Pour into blender and puree. Use as you would any bbq sauce, on chicken, pork, or tuna.
Pour apple juice into a microwave-safe mug, add spices, and nuke at full power for 1 1/2 minutes or until it is hot, yet drinkable. Remove from the microwave and steep the tea bag for as long as you like; I like a mild tea flavour so I just swish it around for about 15 seconds. Remove tea bag and drink immediately!
In salad bowl, combine pasta, onions, tomato, chilies, corn, cilantro, lime juice, salsa, and olives. Stir to blend. Add enough mayo to coat ingredients. Refrigerate a couple of hours before serving.
Heat oil in skillet over medium heat. Cook onion for 1-2 minutes or until soft. Add curry paste and cook, stirring for 1 minute. Add tomato paste, wine, mango and ginger chutney, lemon juice and water, and cook stirring for 5 minutes. Allow to cool then process in a food processor with mayonnaise, coriander and cream until combined. Combine chicken and sauce in a bowl. Place lettuce on plates and spoon chicken mixture into lettuce. Top with extra coriander and nuts.
Preheat oven to 350 degrees. Put cake mix and pudding mix in bowl. Add oil/butter, water, apricot brand and eggs and beat until smooth. Grease and flour a 12 cup bundt pan. Sprinkle nuts in the bottom of the pan. Pour batter in on top of nuts. Bake for 1 hour. For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes. After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
In a large bowl, drizzle melted butter over popped popcorn, then add remaining ingredients. Toss to combine. Enjoy!
Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag. Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze. Refrigerate crescent rolls. To prepare for serving, thaw chicken mixture. Preheat oven to 350°F. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so the rectangle halves will not separate. Place about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over the filling, and pinch the edges to seal tightly. Dip each packet in melted margarine, and coat with crouton crumbs. Place packets on a baking sheet. Bake for 20 minutes or until golden brown. Packets are good either hot or cold.
Mix the flours, cinnamon, baking soda, salt and baking powder together in a medium bowl. In a large bowl beat the egg and whites, sugar, applesauce and vanilla. Stir in the dry ingredients, followed by the apples. Stir until just combined. I baked this in a slightly larger than normal, lightly greased, loaf pan and had enough mix left over for 8 mini-muffins. This mix makes great muffins as well as the apple bread. Cook muffins for about 20-30 minutes or until done in a 350 degree oven. Bake the loaf for 1 hour in a 350 degree oven.
In large pot of salted, boiling water, cook pasta for 8 to 9 minutes, or until pasta is tender but firm. Drain Rinse with cold water and drain again, return to pot. Meanwhile, in saucepan melt butter over medium Heat. Sprinkle with flour, salt and pepper, cook, stirring for 1 minute. Whisk in milk, bring to boil. Reduce heat and simmer, whisking often, for about 5 minutes or until sauce thickens. Stir in cheddar Cheese, whisking until smooth. Add to pasta, mixing well. Fold in Asiago and pour mixture evenly into Greased 8 cup (2 L) baking dish. Mix together cracker crumbs and Parmesan, toss with butter and Sprinkle over top of macaroni. Bake in 350F over for 30 to 35 minute, or until topping is golden Brown.
Combine all ingredients into bread pan. select dough setting. When dough is finished, remove from bread pan and pat out onto pizza pans and top with your favorite pizza toppings. Bake at 400 degrees for 15-20 min. or until crust is golden brown. This can be done by hand also, but you will need to let the dough rise (double in size) and knead it down again and rise again before patting it into pizza crusts.
Preheat your oven to 425*F. In a blender, puree the goat cheese, cottage cheese, half of the mozzarella cheese, and pepper to taste. Spread half of the cheese mixture on each tortilla to 1/2" inside the edge. Sprinkle half of each remaining ingredient over each tortilla(onion, tomato, spinach, cilantro, chives, jalapeno, garlic and parsley). Place one tortilla on a cookie sheet. Place the other on top of it. Sprinkle the top with the remaining mozzarella. Bake 8-10 minutes, or until cheese begins to brown. Slice into four wedges and serve warm. Enjoy!
Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored.
Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with the cooking spray; set aside. In a large saucepan, heat water, butter (oleo), garlic/onion powders to boil. Remove from heat and add cream cheese, milk and sour cream, stirring until smooth. Stir in potatoes and mix until all ingredients are combined. Spread into prepared baking dish. Sprinkle with paprika. Garnish with chives (optional). Bake one hour until golden brown. NOTE: Before baking may be refrigerated up to 48 hour. Omit paprika/chives until ready to bake.
Drizzle chocolate syrup in chilled martini glass. Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers. Shake vodka and liqueur over ice and pour into glass. Place large marshmallow on skewer and dip end in chocolate syrup then in crackers. Put on top of drink, serve happy guests!
Mix desired ingredients in a bowl. Place in an airtight container. Refrigerate for 3 hours or overnight.
In a large saucepan, combine onion, green pepper, and 1/4 cup water. Bring mixture to boiling, then reduce heat. Cover and simmer for 3 to 5 minutes or until vegetables are tender. Add undrained tomatoes to onion mixture, along with garlic, rosemary, paprika, and pepper. Stir in 1 1/2 cups water and both packets from rice mix. Bring mixture to boiling. Add frozen shrimp. Return to boiling, then reduce heat. Cover and simmer for 4 to 5 minutes or until rice is tender and shrimp turn pink. To serve, ladle gumbo into individual soup bowls. Pass hot pepper sauce.
Preheat oven to 400°F. Combine herbs, olive oil, salt,pepper and potatoes and toss to mix. Place sausages and potatoes in large baking or roasting pan. Roast at 400° for 30 minutes, or until just beginning to brown, turning several times. Add a little more oil if the potatoes appear to be drying out. Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside. Sprinkle with mozzarella and return to oven just until cheese is melted.
Coat chicken pieces in flour. Season with salt and pepper. Melt unsalted butter in frying pan and fry chicken in pan until golden brown and cooked throughout. Set aside in baking dish. Combine heavy cream and cream cheese in saucepan. Melt cream cheese over medium-low heat, stirring contantly, until thickened. Pour over chicken. Serve.
In a large bowl, whisk together the pudding mix with the milk until smooth and well combined. Place in the fridge and let chill until firm. Preheat oven to 375 degrees F. Working with one pie crust at a time, place on a lightly floured work surface and roll out. Using a lightly floured rolling pin, roll each pie crust to make them slightly larger. Trim the edges to create somewhat of a rectangle that's the 9x10-inches in size. Then cut into six even rectangles. Place on a baking sheet in a single layer. Repeat with another pie crust and place the rectangles on a separate baking sheet. Place a small spoonful of pudding on the center of each, and then place one or two thin banana slices on top. Sprinkle with crushed up vanilla wafers. Brush the edges with a bit of beaten egg. Repeat the rolling of the remaining pie crusts to create the tops of each tart. Place each piece on top of the filling and crimp the edges with a fork to seal. Poke one or two holes with a sharp knife on top of each tart to release steam while baking. Brush each with egg wash and bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely. In large bowl, whisk together the powdered sugar, vanilla extract, butter, milk and salt until smooth and spreadable in consistency. Divide glaze into four separate small bowls. Place 2-3 drops of each food coloring into the bowls with icing and whisk to combine. Spread the glazes on top of each cooled tart and top with sprinkles.
Use white part of leek. Wash well and chop into fine pieces. Wash and trim squash and chop into medium pieces. Heat oil in skillet over medium heat. Add leek and saute until translucent. Add squash and saute, stirring until soft, about 10 minutes. Season with salt and pepper. Add stock and marjoram, heat to boiling, cover, reduce heat and boil gently for 30 minutes. Add artichoke puree and mix well. Pour soup(careful!) into processor/blender and process into coarse puree. Serve hot with cheese on top. NOTE: Artichoke puree is available in specialty stores or you can make your own! Drain a can/jar of water-packed baby chokes and grind them in processor/blender. Leftovers can be used in pasta sauce or as a dip for raw veggies.
In large mixing bowl, combine egg, brownie mix, cooking oil, coffee liqueur or coffee, coffee or water, milk chocolate pieces, white baking pieces, semi-sweet chocolate pieces and the nuts. Stir until just combined. Spread in a greased 13x9x2 inch baking pan. Bake in a 350 oven for 30 minutes. Cool completely in pan on a wire rack. Cut into bars.
Combine ice cream and apple juice. Beat until foamy. Pour into glasses. Top each serving with a sprinkle of cinnamon.
Heat 4 to 6 quartsized soup pot, over low heat. Add diced bacon, rendering fat, cook til crisp, with slotted spoon, remove bacon and set aside. Add butter to the bacon drippings in the soup pot, then add diced onions, garlic, celery, thyme and bay leaves. Saute, stirring occasionally with wooden spoon, until onions are softened, not brown, about 10 minutes. Drain the canned clams, saving the liquid into the soup pot. Set the clams aside with the crisp bacon. Add the diced potatoes and bottled clam juice to the soup pot. Total broth should just barely cover the potatoes, if it does not, add a little water. Cover and cook vigoriously about 10 minutes. Mash cooked potatoes with a spoon against side of pot to thicken chowder. Cook 1 to 2 minutes more,uncovered, to release the starch from the potatoes, which causes the chowder to thicken nicely. Remove from heat. Add clams, bacon, and cream. Season and add Parsley. Serve immediately.
Cook vermicelli according to pkg directions; drain and toss with 1 tablespoon of the oil. Keep warm and set aside. Meanwhile heat remaining oil in a large, deep skillet over medium heat. Add ginger,garlic and pepper flakes;stir-fry for 30 seconds. Add bok choy, bell pepper,and mushrooms; stir-fry 4 minutes. Add broth and soy sauce; bring to a simmer. Add green onions; simmer until vegetables are tender, about 2-3 minutes. Stir in vermicelli, water chestnuts and Canadian bacon, if using, or "turkey" bacon pieces; heat through. Transfer to 4 or 5 shallow bowls; top with cilantro or parsley, and, if desired, peanuts or cashews. Serve with hot fluffy white or brown rice.
Preheat the grill to medium heat. Generously grease a heavy medium size shallow disposable foil pan. Cut the sweet potatoes into thick slices, then place in a large bowl. In a small bowl combine the brown sugar with thyme and lemon pepper; sprinkle over the potato slices in the bowl and toss to coat. Arrange the slices in layers into the pan. Dot with butter (at this point you may refrigerate until ready to grill). Pour the orange juice over the top. Cover with foil. Place on the grill, then cover with the grill lid. Cook for about 15 minutes, then remove the foil and do a test for doneness, if needed cook for additional time until they are to your liking, you may need to add in more orange juice if potatoes begin to dry out.
In your blender or food processor combine butter, egg yolks, cottage cheese, flour and salt. Blend at low speed until the batter is smooth and no curds remain. Beat egg whites stiff but not dry. Fold into the cheese mixture. Drop batter by the tablespoon onto a lightly greased hot griddle or skillet. Shape the pancakes into circles with the back of a spoon. Flip pancake when underside is lightly browned. Serve with Fruit syrup or fruit preserve or fresh fruit.
In food processor or blender, puree half the corn. Add garlic, shallots. and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper. Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into. large bowl. Fold in all but 1 tablespoon of remaining corn. Heat oil in non-stick skillet over medium-high heat until shimmery. For each corn cake, drop about 2 tablespoons batter into pan. Cook in. batches about 2 minutes, or until golden, turning once. Drain on paper. towels and keep warm. To serve, make 2 stacks of corn cakes on small serving platter. Scatter. with remaining 1 tablespoon corn kernels and green onions. Drizzle. generously with chili sauce.
Place the eggs in a large bowl and beat well. Stir in the corn and crumbled bacon. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the mixture and cook, stirring constantly. Add the onion and bell pepper just before the eggs are completely set.
Preheat Instant Pot to saute setting. Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side. Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat. Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.). Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper. Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm. Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper. Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.