HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Combine walnuts, 2 tablespoons of sugar, and butter in a bowl and mix well. Pour mixture into 9-inch springform pan and press onto bottom. Set aside. In a food processor combine cream cheese and the rest of the cup of sugar. Mix until light and fluffy and completely combines. Add flour and eggs, one at a time. Add sour cream and cinnamon. Dissolve the instant coffee into the espresso, then add to cream cheese mixture. Pour into the pan and bake for approximately one hour. Shake gently to test. Cake will be firm when done. Top will be lightly browned. Cool completely. Combine remaining ingredients, heat and stir until melted. Drizzle topping over cooled cheesecake. Chill before serving.
Melt semi-sweet/dark chocolate in a double boiler or in a bowl over a pan of hot water. Line a 9"x13" dish with aluminum foil. Pour into dish and spread evenly. Chill. Melt white chocolate. Cruch candy canes in a plastic bag. Pour white chocolate on top of semi-sweet/dark chocolate and spread evenly. Sprinkle crushed candy cane pieces over white chocolate. Refrigerate until set. When chocolate is hardened, break into pieces.
To prepare sauce, heat olive oil; add in garlic and brown the ground beef. Once beef is cooked through add all additional ingredients for the sauce. Simmer on low heat for at least one hour before adding meatballs. to prepare meatballs: Just mix all ingredients in large bowl until well blended. Shape into golf ball sized balls, you can stick them in the fridge until ready to add to the sauce. Once the sauce has simmered for atleast one hour drop the meatballs in carefully. They must simmer in the sauce (over low heat) for atleast 3 hours. This makes a wonderful tasting sauce. Serve over your favorite spaghetti noodle.
Pulse the garlic and onion in the food processor until finely chopped. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely pureed, just finely chopped). Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.
Heat Oven to 375°. Mix butter, eggs and sugars until light. Add vanilla. Sift together flour, cinnamon, baking powder, soda, and salt. Add to butter mix. Mix in milk til combines. Add oatmeal, then chocolate chips (any type you prefer). Substitute or add nuts or raisins for chips using the same amounts. Drop or roll out dough onto ungreased cookie sheet. Cook for 9-11 minutes depending on size.
Divide greens evenly onto 4 salad plates; top with cabbage and cheese. Arrange tomato wedges and avocado over greens. Pour oil to depth of 1/2 inch in a skillet and heat to 350 degrees. Fry tortilla strips in hot oil until crisp, about 1 minute. Drain on paper towels. Drizzle salads with Pecan Vinaigrette and top with tortilla strips. For dressing, process first 5 ingredients and if desired, sherry, in a blender until smooth. Turn blender on high and add olive oil gradually in a slow, steady stream until thickened. Stir in the pecans.
First mix all the dry ingredients in a bowl using a big whisk. Now mix the wet ingredients separately in another bowl. Combine the wet mixture into the dry and mix gently. Do not mix the batter too much. Pour the batter into greased muffin tin using an ice cream scoop. Bake at 400°F for about 20 minute.
Toast the walnuts in a preheated 300-degree oven for 15 minutes; set aside. In a heavy skillet over medium heat, saute the apple slices in 2 tablespoons of butter until they begin to brown. Remove from heat and reserve. In a bowl, whisk together the eggs, water, salt, pepper and cinnamon. Melt the remaining 2 tablespoons butter in a pan over medium-high heat. When butter begins to foam, tilt pan to cover entire surface. Quickly pour in the egg mixture and lift the edges of the omelet with a fork the moment the omelet begins to set, tilting the pan to allow the liquid egg to run under the omelet. Work all the way around the pan, tilting in all directions to ensure an even thickness. When only a little liquid egg remains on the surface of the omelet, distribute the cheese in a line down the center of the omelet. Top the cheese with the walnuts and apples. Using the fork, flip one-half of the omelet over the filling and slide the omelet out of the pan onto a warm plate. Allow the omelet to rest for about 2 minutes for the cheese to melt and the flavors to blend.
Clean the skirt or flank steak. Remove as much of the fat and thin film as possible. Combine all remaining ingredients. Pour over meat and marinate over night (minimum), turning occasionally. Arrange coals on along two sides of the grill with a drip pan in the middle. Once white around the edges, add mesquite chips. You can soak them first if you want, but it's not necessary. Place meat over drip pan and put the cover on the grill. Turn meat after 20 minutes or so, and cook for another 10-15 minute Meat should be cooked, but still juicy. Let meat rest for 15 minute. Cut the meat across the grain into thin strips (1/4-3/8" thick). Be careful here, the grain does not run lengthwise. You should cut each skirt steak into 6" segments, turn each segment 90 degrees then slice. If you don't cut across the grain, the meat will be very tough. Serve on hot flour tortillas, topped with your favorite toppings. I prefer spicy guacamole and shredded shard cheddar cheese.
Combine the 3 filling ingredients together and set aside. For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork. Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12" baking dish; ensure there are no leaks and seal tears with a little water if necessary. Put the berry mixture into the pastry shell. Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together. Brush the top with milk and sprinkle with sugar. Bake at 375°F for an hour or until center bubbles. For juicier cobbler, add a 1/2 cup water before the top goes on.
Mix together the garlic, tomatoes and sugar. Oil an oven dish large enough to hold all the ingredients. Place some onion on the bottom of the dish. Mix zucchini, potatoes and peppers. Add a layer on top of the onions. Top with some of the tomato mixture. Season with salt & pepper. Sprinkle some of the herbs on top and drizzle with the oil. Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish). Cover and cook in a 350°F oven for 1-1 1/2 hours. Uncover for the last 15 minutes. Garnish with herbs on the side and serve.
In a blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread on chicken and marinate for at least 4 hours, preferably overnight. (In the refrigerator, of course!). Pre-heat broiler or barbeque. Broil or grill chicken, skin side down, for 4 minutes. Turn and broil/grill 4 minutes longer until skin is crispy and chicken is cooked through. Cut chicken on the bias into 1/2 inch strips. Place lettuce leaves on a platter and arrange chicken on top. Garnish with cilantro, mint sprigs and green onions. To eat in the traditional Thai manner, roll chicken in lettuce leaves along with herbs and onions. Dip into Thai Dipping Sauce (recipe # 188736).
Trim broccoli, remove tough ends, wash and cut into small spears. Arrange broccoli in a veggie steamer over boiling water. Cover and steam 5 to 8 minutes or until crisp tender. Drain, place in saucepan. Add tomato wedges, water, garlic and oregano to pan, stir gently. Cook uncovered, over medium low heat 10 to 15 minutes or until thoroughly heated, stirring occasionally. Sprinkle with Feta and olives. Remove from heat, Cover and let stand 2 to 3 minutes or until cheese melts.
Preheat oven to 350 degrees. Combine cake mix, egg, cool whip & lemon zest in a mixer at medium blend. Drop by teaspoon fulls (mixture will be very sticky) into confection sugar, roll lightly in sugar to coat., Bake 10-12 min on ungreased cookie sheet until lightly brown.
Brown hamburger and onion together. Drain extra grease, and over medium heat, add enchilada sauce, chilis and soups. Heat until warmed. In 7x13 pan, line bottom with chips and sprinkle with cheese. Pour hamburger mixture over this -- then crush up the rest of the taco chips and cover meat mixture. Cover chips with the rest of the cheese. Bake at 350* for 30-45 minutes, until heated through.
Make a rich chicken stock with leftover chicken bones or giblets. If it is not strong enough, add a stock cube. Season with salt and pepper. Add the rice, pastina, or tapioca to the boiling stock and simmer until tender. Beat the egg yolks or whole eggs and add the lemon juice, beating constantly. Add a ladleful of the soup to the egg mixture and beat well. Pour this back into the pan slowly, still beating constantly. Keep the heat under the pan very low, and cook the soup gently, stirring all the time, until it thickens. On no account allow it to boil, or the eggs will curdle. Taste and adjust seasoning, adding more lemon juice if necessary. Garnish, if you like, with chopped parsley or chives, and serve immediately.
Melt white chocolate pour into molds let set. Melt yellow chocolate. Before it hardens, spoon on white chocolate; sprinkle with red sugar.
Pre heat oven to 350 degrees farenheit Spray pan with non-stick cooking spray or grease with oil and flour. Combine all ingredients in a bowl and BEAT together ***very important to BEAT the mixture*** Drop by rounded spoonfuls onto pan, about 2 inches apart, bake for 10-12 minutes.
Combine egg thru onion and mix thoroughly with hands. Press into an 8-inch square pan or 9 X 5-inch loaf pan. Combine water thru mustard; pour over loaf. Bake at 350° 1 hour (8-inch pan) or 1 hour 15 minutes (loaf pan). Let sit 15 min before serving. To freeze: Flash freeze meatloaf uncooked. To heat frozen meat loaf: Thaw in the refrigerator and cook as directed.
In a large pan over medium heat add 11/2 teaspoons olive oil and mushrooms. Saute about 5 minutes until golden. Remove mushrooms from pan and set aside. Add the remaining 11/2 teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and saute 5 minutes. Stir in wine and continue to cook until liquid is reduced to 1/4 cup, about 1 minute. Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender. Garnish with thyme springs.
In large bowl mix flour baking soda and powder and salt. set aside. Beat together in large bowl- butter & sugar until fluffy. Add eggs one at time beat well after each. next add mashed banana beat well. Next alternately add buttermilk and flour mixture mix only until dry ingredients are moist. Do not over mix. Batter will be slightly lumpy. stir in vanilla and nuts. Line (or grease) muffin pans. Fill apx. 1/2 to 2/3 full. Bake in 400 degree pre-heated oven for 15-18 minutes.
Set oven to 350 degrees. Prepare 12 muffin tins with paper liners. In a large bowl, mix together flour, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, vanilla and egg until well blended. Make a "well" in the middle of the flour mixture and pour in the egg mixture; fold/mix in with a wooden spoon or a spatula JUST until blended (batter will look lumpy). Fold in apples, nuts and raisins (if using). In a small cup or bowl; mix together the cinnamon and sugar. Divide the muffin batter evenly between the muffin tins. Sprinkle with sugar/cinnamon mixture. Bake for 25 minutes, or until muffins test done. Immediately remove from tins. Best served warm.
Cut bread diagonally, but not all the way through, into 1-inch slices. Combine remaining ingredients, and brush over cut sides of bread. Wrap loaf in foil and bake at 400-degrees for 15-20 minutes or until heated through.
In small bowl, combine the cornstarch, sugar, and salt. Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix. Cook over medium heat, whisking constantly; 10-17 minutes. DO NOT BOIL! Reduce heat to low if necessary to prevent burning! After finished cooking, remove from heat and whisk in extracts. Cool to lukewarm and pour into baked pie crust. Refrigerate pie until set-- approximately 3-4 hours. Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.
Put the potatoes in a large pan. Cover with cold water. Bring water to a boil over high heat. As soon as the water starts to boil, turn the heat off but keep the pan on the burner. Let the pan of potatoes stand on the burner for about 5 minutes,depending on the size of the potatoes. Larger potatoes may need more standing time. Drain all of the water from the pan. Allow potatoes to cool enough to handle. Store the potatoes in a bowl in refrigerator until ready to use. Storing the potatoes in a plastic bag tends to make them "sweat" and softens them, which could cause them to go bad sooner(that has been my experience in the past.). If you do store them in a plastic bag, use them within a day or two to ensure freshness. Use the potatoes for hashbrowns or fried potatoes.
Heat oil. Marinade. Combine all ingredients in a large bowl. Dry mix. Combine all ingredients in another large bowl. Cut wings in half to separate drums from wings. Wash chicken in cold water and dry with a clean towel, or paper towels. Add chicken to marinade, then dredge in dry mixture. Add to heated oil and cook until the sizzling slows down. Chicken will be golden brown, but not too brown. Serve with your favorite dipping sauce.
Preheat the oven to 425°F/220°C/Gas 7. Coat a 9-inch square casserole or baking dish with olive oil, and lay the rosemary sprig on the bottom. Layer half of the potato slices over the bottom of the dish and top with half of the sliced mushrooms, half of the garlic, half of the thyme and half of the walnuts; and sprinkle generously with the olive oil, salt, and pepper. Top with the remaining potatoes, then scatter the remaining mushrooms, garlic, thyme and walnuts over the top of the mixture, and sprinkle with olive oil, salt and pepper. Bake, uncovered, until the top is golden and crusty, about 1 hour. Serve hot.
Crumble turkey into a large skillet over medium high heat and cook until almost all the pink is gone, about 4-5 minutes. Add green bell pepper, onion, green chili, tomatillos and cilantro and cook until softened Add taco seasoning mix, chili powder, cumin, oregano, paprika, salt and pepper. Reduce heat to low and allow to simmer, shutting off burner after 10 minutes. Preheat oven to 350 degrees Fahrenheit. Meanwhile, in a medium mixing bowl beat vegetable shortening on low speed until fluffy. In a separate mixing bowl whisk masa harina flour, salt, sugar and baking powder. Add chicken broth and mix with your hands until thoroughly combined. Beat flour mixture into vegetable shortening until the dough is combined. It may still have a few lumps, but that's normal. In a round casserole dish spread half of the masa harina dough in the bottom. Layer turkey filling mixture on top of that and sprinkle with monterey jack cheese. Top with remainder of masa harina dough. Place casserole dish in 9 x 13 baking dish and fill with water 1/2 way up the casserole dish. Cover with foil and bake for 55 minutes. Remove foil and turn oven temperature up to 425 degrees Fahrenheit and bake for an additional 10 minutes until top of crust just starts to turn golden brown. Remove from oven and garnish with monterey jack cheese and torn cilantro.
Cut the duck into 1cm wide strips and mix with the five spice. Heat the oil in a wok and, when hot, add the duck strips and stir fry for exactly 2 minutes until nicely browned but still a little pink in the centre. Transfer to a large bowl and stir in the lime juice, fish sauce, soy sauce and clear honey. Set aside to cool to room temperature. To serve place the salad leaves in a large serving bowl and toss with the mango, bean sprouts and duck with dressing. Scatter over the shredded onions, mint and sesame seeds and serve.
Just mix all the ingredients together. I put everything in a plastic baggie and mix it in there. This recipe should last you through a few uses. I just keep it in the baggie I used to mix it and keep it in the bathroom. Use it in the shower and just scrub it on your body. It leaves skin silky smooth.
In 10-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion & garlic; cook 5 minutes or until golden and softened, stirring frequently. Increase heat to medium-high; add cabbage, cider, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper & pinch of crushed red pepper flakes; cover and cook 5 minutes or until cabbage begins to wilt. Stir in apple; cover and cook 5 minutes or until cabbage is very tender. Meanwhile, in covered 12-inch nonstick skillet, heat remaining 1 tablespoon oil with 1/2 cup water to simmering on medium. Add frozen pierogies; cover and cook 5 minutes. Uncover and cook 10 to 12 minutes longer or until pierogies are heated through and pale golden on both sides. Serve pierogies on cabbage mixture, sprinkled with freshly ground black pepper. Calories 305; Saturated Fat 1g; Cholesterol 5mg; Sodium 550mg(yikes!); Total Carbohydrate 52g; Dietary Fiber 4g; Protein 6g & Calcium --.
Preheat oven to 450 degrees. Grease (or line with paper liners) one 12-cup muffin tin. Sift flour, sugar, baking powder and salt into large bowl. Stir in eggnog,rum,butter,egg and nutmeg; spoon into prepared tin. Bake until tester inserted in center comes out clean, about 20 minutes. Cool muffins completely before serving.
In saucepan melt butter and chocolate. Add sugar, ev. milk, corn syrup, and vanilla. Bring to a boil. Boil for 1 1/2 minutes. Remove from heat. Let cool about 10 minutes. serve over ice cream.
In medium bowl, combine flour, baking powder, salt, cornmeal, and both amounts of the sugar. In a small bowl, combine the egg and buttermilk. Add wet ingredients to the dry ones. Add 1/4 cup buttermilk if batter is too stiff. Immerse 6 or 8 hot dog pieces at the time in the batter. In a small skillet, heat about 1 inch of oil to medium high. Use a fork or tongs to take hot dog pieces out of batter and place carefully into hot oil. Fry until golden brown on both sides. You might have to adjust the temperature of the oil to keep it cooking but not burning. Drain on paper towels. Continue frying in small batches.
Pour passionfruit pulp into a bowl with the citric acid & stir to combine. Put water 7 sugar into a saucepan & simmer over a low heat until suagr dissolves, bring to the boil & simmer for 5 minutes. Remove syrup from heat & allow to cool slightly, pour it over the passionfruit pulp & stir until combined. Pour into sterilised bottles & refrigerate. NB/If you don't want seeds in your cordial, strain the pulp but bear in mind you'll likely need to increase the amount of passionfruits used to make up 1 cup pulp.
Fry meat to desired doneness and set aside. Mix remaining filling ingredients and fry for about five minutes. Combine mixture with meat and refrigerate until ready to assemble pierogi. Combine the ingredients listed under dough and knead until well blended (dough should be somewhat dry and about the consistency of play-doh, you can knead in more flour if needed). Twist off workable portions of dough and roll out very thin on a floured surface. Using a glass with a thin lip and a diameter of about 3. 5 inches, dip lip of glass in flour and cut circles out of the dough. Place about 2 tsp filling in the center of each dough circle. Moisten outer edges with water and fold dough over to close. Seal edges by pressing gently with the back of a fork or pinching together with your fingers. Cook 12 pierogi at a time, reducing heat to a gentle boil; boil, stirring occasionally to keep from sticking to the bottom, until pierogi float to the surface (about 5 minutes). Rinse in cold water, then drizzle melted butter or vegetable oil over dough to keep from sticking. Repeat with remaining pierogi. At this point you can serve them warm, freeze them for later use, deep fry them until golden brown or pan fry them in butter with onions over medium heat, lightly browning both sides before serving.
Make coffee according to your preferred method, using 1/2 cup ground coffee and 3 cups water. Add 2 tablespoons coffee liquor and 2 tablespoons Vodka and set aside until liquid is no longer hot to the touch, preferrably slightly cool. Beat Mascarpone, sugar, and 2 tablespoons each of coffee liquor and vodka on medium, until well combined. It's going to be unbelieveably delicious, but resist the urge to eat this, you will need it all! At this point you can split your ladyfingers in half lengthwise, if you so desire. I am lazy and do not use this method. Grab yourself a baking dish at this point. 8 inches square is an excellent choice for this, as the ladyfingers will fit perfectly, but I've used all shapes and sizes. the pan you use will affect how many layers you can make. Assuming use of an 8 inches square dish, quickly dip your ladyfingers, 1 at a time, and arrange ito cover the bottom of your pan. My husband prefers ladyfingers that have been fully immersed during their quick dip, but I like them immersed just shy of that. USE YOUR HANDS FOR THIS! Don't even try to use tongs or anything, these babies will disintigrate under the pressure. Once you have a layer of ladyfingers, grab 1/3 to 1/2 of your cheese mixture (depending if you plan to make 2 layers or 3) and spread it thinly and evenly. I like using the side of a spatula for this, and you may need to scoop a little cheese up where it's thicker and move it to areas that aren't getting enough coverage. If you accidentally scrape up some ladyfinger crumbs, don't worry, they will not be visible at all in the finished dessert. Get a clean sifter or fine mesh colander and add 1 tablespoon cocoa powder (powder will spill out the bottom, so do this over the tiramisu pan).Sift powder over entire layer of tiramisu. Repeat the above technique with 1 tablespoon finely ground coffee. Repeat steps 5-8 until you run out of cheese mixture. Your top layer will be the mascarpone mix sprinkled with cocoa powder and coffee. Let this sit in your fridge for at least 15 minutes before serving, but a day would be ideal to let all the wonderful flavors develop.
Combine (drained) lentils, rice, tomatoes, stock, basil, cinnamon and sugar in microwave-safe casserole dish. Cover and microwave on HIGH (100%) 8-10 minutes. Continue cooking on MED (50%) 40-45 minutes until rice is tender and fluffy. Let stand covered for 5 minutes, sprinkle with your choice of cheese.
Preheat oven to 350°. Toast oatmeal on large baking sheet 13 x 9 pan or 15 x 10 jellyroll pan for 10 minutes. Add raisins and Rice Krispies and toast another 5 minutes. Add peanuts and dried fruit and set aside. In a large pan, melt butter, peanut butter and marshmallows over low heat. When smooth and combined, add oatmeal mixture. Stir to coat. Press firmly into 9x13 pan. Cool and cut into 20 bars. Note: I use a large dutch oven type pot to make mixing easier. You can also reduce or eliminate butter if you want to lower the fat.
Spread the inside of each slice of bread with prepared mustard. In a shallow dish combine the milk eggs, salt and pepper; whisk to combine thoroughly. Make 6 sandwiches layering 1 slice ham, 1 slice turkey and 1 slice cheese (can use more more). Lightly brush the outside of the sandwiches with melted butter. Melt butter in a skillet over low heat. Dip the sandwich/s in the milk/egg mixture, turning to coat each side. Brown in the skillet.