HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crust: Combine graham cracker crumbs, sugar, pecans, cinnamon, and 1/4 cup melted butter in a small bowl. Press crumbs into bottom of 7-inch springform pan. (I use an 8-inch springform pan). Cheesecake: Beat together cream cheese, sugar, and orange zest until smooth (I use food processor). Beat in eggs, one at a time, beating thoroughly after each addition. Beat in pumpkin, 2T butter, cornstarch, cinnamon, nutmeg, and ginger just until smooth. Pour batter over crust. Recipe says to cover with 2 layers of paper towels, top with foil, and crimp along edge of pan to seal. I have made other cheesecakes in the pressure cooker without covering them. If you do not cover the cheesecake, after cooking you'll need to carefully dab the top of the cheesecake with a paper towel to absorb any pools of excess water. Pour 2 cups water into 6-quart or larger pressure cooker. Insert trivet. Make a long foil strip with a 1 1/2 foot piece of aluminum foil. Double it lengthwise, twice, to create a long strip. Center the springform pan on this strip and use it to lower the cheesecake into the pressure cooker. Fold down the ends so they don't interfere with closing the pressure cooker lid. Secure lid. Bring to high pressure (15 psi), reduce heat to maintain pressure, and cook for 25 minutes. (At 25 minutes, my covered 8-inch cheesecake was completely raw in the middle, so I returned to the pressure cooker, brought back to pressure, and cooked uncovered for 10 more minutes. I would suggest 35 minutes cooking time). Remove pressure cooker from heat, let pressure come down naturally. Remove lid. Using foil handles, carefully remove cheesecake to cooling rack. Remove covering and check for doneness. The cheesecake should look set. Cover and refrigerate at least four hours or overnight. Before serving, release and remove outside ring of springform pan. Garnish or serve with plain whipped cream or Spiced Whipped Cream. Spiced Whipped Cream: using an electric mixer, beat cream in a medium bowl until thickened. Add powdered sugar and cinnamon and whip until thickened.
In a skillet, brown beef. Drain. Transfer to a greased 2-quart casserole dish. Add the next 8 ingredients. Cover and bake at 350°F for 1 hour or until rice is tender. Uncover and sprinkle with the cheese. Return to the oven until cheese melts, about 5 minutes.
Cook the chicken breast in an oven preheated to 350 degrees for 20-30 minutes (until no longer pink in the center). As the chicken is baking, combine the yogurt, mayonnaise, salsa, lime juice and curry powder in a medium bowl. Stir to combine. Peel and de-seed the mango then chop into half-inch chunks (I haven't tried this salad with mandarin orange slices, but I think they would make a nice substitution if mango is unavailable). Remove the apple's core and chop into one-inch chunks. Chop the celery into 1/4-1/2 inch chunks. Cut the fresh mozzarella into one-inch chunks. Add the mango, apple, celery and mozzarella to the bowl. Toss to combine. Finely chop the cilantro. Add the cilantro and field greens to the bowl and stir to combine. Shred the cooked chicken after it has cooled (cutting the chicken into small cubes would work as well, but shredded chicken adds a nice texture to the dish). Add to the bowl and toss. Serves four as a small dish or serves two as a large dish.
Mix all ingredients together in a bowl. Add meat of choice(of course, New Zealanders most always use lamb!) and marinate for at least 2 hours, but not more than 6. Cook meat as desired.
Mix together water, warm milk, and yeast. Add melted margarine, sugar, salt and flour. Knead dough, place in bowl, cover and let rise in warm place 1 hour. Divide dough into 6 parts. Shape dough into 6 long pieces (length of baking sheet). On baking sheet, braid 3 of the pieces together like you would hair, then braid remaining 3 pieces together. Cover and let raise 1 more hour. Brush beaten egg on top and bake at 350 degrees for 30-40 minutes.
Preheat oven to 375 degrees. Coarsely chop nuts with brown sugar, flour and salt in processor. Add butter; process until nuts are finely chopped. Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides. Press remaining half of mixture over bottom of 9-inch-diameter cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cool completely. Break the crust in the cake pan into crumbs. Leave the one in the springform pan as is. Place 1 tablespoon water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended. Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes. Remove bowl from over water. Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes. Beat cream in large bowl until soft peaks form. Fold yolk mixture into cream. Spread 1/3 of mousse over crust in springform pan. Sprinkle half of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly. Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs. Carefully spread remaining mousse evenly over. Cover and freeze overnight. Can be made 3 days ahead, keep frozen. Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes. Using knife, cut around pan sides to loosen torte. Release pan sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve. Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!
In sauce pan over med. heat whisk cocoa, sugar, and 1/2 cup water to form a smooth paste. Add the other 1/2 cup water and stir constantly till warm and sugar dissolves. approximately 5 minute. Remove from heat and add milk. Pour mixture into metal 9x13 cake pan and freeze at least 5 hours. Place 1/2 of the frozen mixture into food processor using the mixing blade. Process to "ice cream" texture. approximately 1-2 minute. Repeat step 4 with the other half of the mixture. Place in freezer safe container for 30 min and then ENJOY.
Preheat the oven to 375°F. Arrange the bacon on a broiler pan and bake until crisp, about 15 - 20 minutes. (I just cooked mine in the microwave). Heat 1 T. oil in a small saucepan to medium high. Add the onions and garlic and season with salt and pepper. Cook for 7-8 minutes, stirring occasionally. Add the sun dried tomatoes, Worcestershire, vinegar, brown sugar and 1/2 cup water. Stir well. Bring to a boil and reduce heat and simmer for about 7-8 minutes or until mixture thickens. Season the tuna with grill seasoning, zest and rosemary. Place a skillet over medium high heat. Add 1 T. olive oil. Sear the tuna steaks for about 2 minutes per side for rare fish or about 4 minutes per side for cooked through fish. While fish cooks, toast the rolls. Drizzle the rolls with a little olive oil. Place 2 lettuce leaves on each roll. Top with seared tuna, 2 strips of bacon, and a big spoon ful of tomato jam. Place tops on rolls. Enjoy!
Preheat oven to 200 degrees Celsius. Spread the corned beef evenly over an 18 cm. flan dish, packing it up the sides. Put all the chopped ingredients on top of the corned beef. Beat the eggs with salt and pepper. Pour on top of the vegetables. Bake in the oven for 20-25 minutes. Serve hot with boiled carrots and potatoes or cold with salad. Can also be served on its own.
Preheat oven to 400 degrees. Heat 1 tablespoon oil in saucepan over medium-high heat. Add tomatoes and garlic. Bring to a boil, stirring well. Reduce heat and simmer until slightly reduced and thickened, about 10 minutes. Whisk in the butter, if desired, until melted and incorporated. Meanwhile, brush roasting pan, or baking sheet with olive oil and arrange salmon fillets on the pan, skin side down. Brush fillets with olive oil, sprinkle with salt and pepper and the fresh dill. Bake 10 minutes at 400 degrees; if fillets are thicker than 1" bake for about 12 minutes. Serve immediately with some tomato concasse mixture spooned on top of each portion of fish.
Peel and cut up potatoes and fillets. Place in large sauce pan with enough water to cover. Boil until potatoes are tender, about 15-20 minutes. Drain and cool. Chop onion in food processor; add cooled potatoes and fish. Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, 1/4 cup cracker crumbs and spices. Form into patties. Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend. Dredge patties in crumbs, covering both sides well. Refrigerate on baking sheet for at least 30 minutes to set coating. Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each. Remove to paper toweling and drain. Keep warm. Repeat if needed with remaining patties. Serve with chili sauce. Will freeze.
Mash the bananas. Halve the passionfruit and scoop out the pulp. Place all the ingredients into the top of a double broiler saucepan and cook over a medium heat, stirring or whisking until thickened. Bottle in sterilized jars and seal.
Preheat the oven to 425 degrees. Spray the cooking spray evenly on a 13x9 baking dish. Lay all four tilapia fillets in the baking dish. Combine the panko bread crumbs and 1/2 cup of parmesan cheese in a small bowl. Set aside. Make the Parmesan base. In a medium bowl, mix 1/2 Celsius of parmesan cheese, 1 tablespoons parsley, and the refrigerated Alfredo sauce and stir to combine. Brush 1/4 of the mixture evenly onto the tilapia fillets. Sprinkle the parmesan bread crumb mixture evenly over the fillets. Bake the tilapia on the top oven rack for 15 to 20 minutes. Fish is done when the internal temperature reaches 140 to 150 degrees. As the fish bakes, prepare the Parmesan Cream Sauce. In a medium saucepan, mix the remaining Parmesan base, along with the fresh basil, wine, and half and half cream. Heat the mixture over medium heat, stirring, until the sauce simmers. Place the cooked linguine into the saucepan and toss with the cream sauce. Serve with the baked tilapia fillets. If desired, garnish the entree with additional parmesan cheese.
Heat oven to 400°F; combine flour, 3 tablespoons sugar, baking powder and orange peel in large bowl. Cut in butter until mixture resembles coarse crumbs; stir in Mandarin oranges and cranberries. Combine sour cream, egg, extracts and orange juice in small bowl; beat with wire whisk until smooth; stir sour cream mixture into flour mixture until well mixed. (Mixture will be dry seeming.) Spread into greased 9-inch round cake pan & sprinkle with 1 tablespoon sugar. Bake for 28 to 32 minutes or until toothpick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes; remove from pan then cut into wedges.
Brown meat and onion in olive oil. Add garlic, tomato paste, water, basil, parsley, salt and pepper, and sugar. Mix well, and simmer at least 20 minutes. Cook lasagna noodles according to directions on the package. Drain. Mix together the ricotta and cottage cheeses. Set aside. Layer the ingredients, in a prepared 9x12 casserole dish, in the following order: noodles, ricotta-cottage cheese mixture, jack cheese, and sauce. Repeat until all noodles, ricotta-cottage cheese mixture, and sauce are used up. Reserve a portion of the jack cheese to sprinkle a thick layer on top. (Don't make the cheese and sauce layers too thick, as your goal is to have enough cheese and sauce to use all of the noodles.) Bake at 350 degrees F about 20 minutes, or until cheese on top is melted and bubbly. Serve hot.
Preheat grill to medium-hot. Toss pork cubes with seasoning in resealable plastic bag until pork is evenly coated. Thread pork cubes, alternating with pepper and onion pieces, onto skewers. If using any extra ingredient chunks alternate them on the skewers also. Grill kabobs, turning occasionally, until pork is nicely browned and done (internal temp 155°F). Refrigerate leftovers. If using wooden skewers, soak in water for 20 minutes before using.
Boil potatoes until tender and let cool. Remove skin, cut into chunks and place in baking dish. Add pineapple chunks (reserve juice). Mix the juice with the honey and pour over potatoes and pineapple. When ready to serve, just bake at 400 for 10 or 15 minutes.
Beat eggs slightly. Add sour cream, butter and corn. Fold in dry Jiffy corn mix. Put in baking disk (I used a 9 x 7). Sprinkle cheese on top. Bake at 350 for 45-60 minutes. Make sure center comes out clean. Another rendition is to mix in the cheese-- this was very good since it spread the cheese throughout the corn.
Mix together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg and ginger. Add the eggs, cream cheese, sour cream, butter, and vanilla and beat until the batter is smooth. Add in the cut up apples. Bake for around 50 minutes at 350 degrees.
In large ziplock bag, combine first 6 ingredients. Mix well, add ham. Turn to coat. Refrigerate at least 2 hours, turning occasionally. Drain and reserve marinade. Either broil 3 to 4 minutes each side or grill uncovered over medium-high heat for 3-4 minutes on each side. Baste frequently with reserved marinade. **NOTE**. To double recipe add 3/4 cup water and 1 can of pineapple juice (instead of 2 cans), and double rest of ingredients.
Melt butter in a large skillet, add cabbage and salt. Saute over medium heat 7- 10 minutes or until cabbage is wilted. Add remaining ingredients, toss to combine and serve immediately.
Cut the potatoes into quarters and combine all ingredients. Cook for about 10 to 12 minutes, until potatoes are tender.
Chop krab legs and place into bowl. Then with both hands lightly shred so some pieces are smaller than others. Then add rest of ingredients in order given and mix till combined well. Cover and chill at least 2 hours before serving. Garnish with extra green onions and a dash of paprika. Serve on crackers. - Deli King Krab Pasta Salad: Add about 1 1/2 to 2 cups cooked pasta of your choice to salad with an extra 1/2 cup, or more to your liking, of real mayonnaise. All ways are really yummy.
In a skillet over medium heat, saute garlic in butter for 1 minute. Add shrimp; cook for 4-5 minutes or until pink. Using a slotted spoon, transfer shrimp to a greased 11x7x2-inch baking dish; set aside and keep warm. Add wine or broth to the skillet; bring to a boil. Cook and stir for 5 minutes or until sauce is reduced. Pour over shrimp; top with cheese and parsley. Bake, uncovered, at 350° for 10 minutes or until cheese is melted.
Preheat oven to 200°C Squeeze excess moisture from spinach. Combine with remaining ingredients. Place a sheet of 'filo' pastry on the bench. Spray lightly with the olive oil spray. Top with another sheet of pastry. Cut into 5 strips. Place a tablespoon of filling at the bottom of each strip. Fold across diagonally, and continue folding to the top of the strip. Place on a baking tray and cook for 20 Minutes or until crisp and golden.
Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade. Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator. Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil. Roast for 15 minutes, turning once, until the skin is golden. Remove. Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling. Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender. Skim any fat from the surface. The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency. Scoop the chicken and sauce onto a serving platter or serve from the pot. Steamed rice and a vegetable go good with this dish.
Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree Fahrenheit oven for about 50 minutes.
dice pimento stuffed olives finely. combine cream cheese and olives in a bowl. stir well. serve on bagels or crackers.
Place rhubarb into a saucepan, pour sugar over the rhubarb, and let stand for one hour. Add water to mixture and bring to a boil slowly, uncovered. Cook for 1 to 5 minutes, until your rhubard is soft. Cool, cover and refrigerate for several hours before servings. Can add a dash of whipping cream to the top if you like for that extra touch.
Preheat oven to 350 degrees. In a bowl, blend the feta and mozzarella cheese with the beaten eggs. Add the chopped herbs, season with pepper and nutmeg and stir well to mix. Cut the sheets of pastry into four rectangular strips approximately 3 inches wide. Cover all but one or two strips with a damp cloth to prevent them from drying out. Brush on strip of pastry at a time with a little melted butter. Place 1 teaspoon filling at the bottom edge. Fold one corner over the filling to make a triangle shape. Continue folding the pastry over itself until you get to the end of the strip. Keep making triangles until all the mixture is used up. Place the boreks on a greased baking sheet and bake in the oven for about 30 minutes or until golden brown.
Cook rice according to package directions. When done, set aside. While rice is cooking, remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems. Chop ginger, garlic, celery, onion and mushrooms and set aside. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add ginger, garlic, celery, onion, mushrooms and peas and saute. Add kale and small amount of water if needed. Cover and cook until wilted and soft. Push cooked vegetables to one side of the pan and cook eggs in cleared area of pan. Stir and break up eggs until cooked. Mix cooked eggs with vegetables in pan and add chickpeas and cooked rice. Cook until everything is hot. Add soy sauce, sesame oil, and pepper. Mix well.
Scatter rice into a baking dish and place into a moderate oven to toast lightly, add butter, mix until melted and return to oven for 2-3 minutes. Carefully pour in heated stock and wine, stir through. Cover & cook in the oven for 25 minutes. Loosen the rice with a fork, add shallots and soy sauce and toss through; season well. Return to oven to partially soften the shallots and evaporate any remaining liquid before serving.
Brown hamburger and onion until mixture is cooked through. Mix in chili powder, 1/2 tsp salt, pepper, green peppers OR the salsa. Mix well. Spray a 9 x 9 square pan with nonstick cooking spread; spread mixture evenly in bottom of pan. In medium mixing bowl, combine the remaining ingredients, mixing well. Beat until batter is smooth; pour over meat mixture. Bake 35 - 40 minutes, 350°F Sprinkle with cheese, bake another 3-4 minutes. Cut in squares, top with tomatoes, shredded lettuce, sour cream (if desired).
Combine beans with taco seasoning. Spread bean mixture evenly in 9 x 12 pan. Layer remaining ingredients in order listed. Serve with nacho chips.
After eggs are boiled and shelled, cut in half lengthwise. Place the yolks in a small mixing bowl. Place the whites in an egg holder. Smash the yolks with a fork. Mix the mayo, vinegar and mustard with the yolks until smooth. Fill pastry press with yolk mixture and fill each egg white with mixture. Sprinkle with paprika (optional). Refrigerate until serving.
Mix all ingredients well and then put juice in a pitcher with a sealable lid. Refrigerate.
Boil Noodles according to package directions. Drain noodles and rinse in cold water till cool. Place noodles in a large bowl and mix in all the other ingredients. It is ready to serve or you can chill it.
Preheat oven to 350 degrees. Grease a 9" x 13" baking pan or dish. Mix ingredients well. Pour into greased baking pan or dish. Bake for 45 minute.
Clean the mussels and discard any that don't close when sharply tapped. Place the mussels in a large saucepan and cover with the wine. Cook for 3-4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside. Melt half the butter in a pan over a low heat and add the shallots and garlic. Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp. Now add the tomatoes and cook until softened. Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture. Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.
Combine meatloaf ingredients. Put in loaf pan. Top with glaze. Bake at 350 degrees for 45 minutes or until no longer pink in center.
Insert a wooden stick into each hot dogs. Put 3 T flour on a plate and roll hot dogs in flour to coat, shaking off excess. Heat 3 inches oil to 350 degrees F in a deep pot over medium high heat. Whisk together cornmeal, 1/2 C flour, 2 T oil, baking powder, sugar, baking soda, cayenne, and salt in a medium bowl. Add eggs 1 at a time, whisking well after each addition. Whisk in buttermilk. Transfer some of batter to a tall glass, filling it almost to the top. Working in batches of 2 or 3, dip hot dogs 1 at a time into glass of batter to coat. Add more batter to glass if necessary. Fry, turning occasionally until golden brown all over, about 2-3 minutes. Transfer corn dogs to paper towels to drain. Repeat until all hot dogs are done. You may have leftover batter, use the batter to dip veggies such as asparagus, green beans, onions and fry for 1-2 minutes until batter is used up. Or you can open another package of hotdogs and fry 4-5 more.
Cut potatoes in chunks,not to small. In a large pan add 1/4 in of oil and dump the potatoes into the oil. With a spoon coat all the pieces in the oil. Turn oven to 350 and put pan in the oven. After 20 minutes with a fork,,slide it under the pieces and flip them over.The reason to slide the fork under the pieces is because some will stick. About every 20 minutes flip again.It takes 1 hour for the pieces to be crisp,give or take 10 minutes. Enjoy.
In plastic food storage bag, mix shrimp, ginger, red pepper, garlic, sesame seeds, black pepper. Put rice in heatproof serving bowl. Bring 2 1/2 cups water to boiling in saucepan, then pour over rice, cover with foil-set aside. In large wok or skillet heat the oil, sweet pepper and scallions. Saute for 3 or 4 minutes to slightly soften. Add teriyaki sauce, then peas, shrimp, and seasoning. Saute for 4 minutes, until shrimp are opaque. Stir the cornstarch and broth in small bowl; add to wok/saucepan. While stirring cook until bubbly and thickened. Add salt. With a fork, fluff the rice and spoon shrimp mixture over rice; serve.
Mix all dry ingredients in medium-sized bowl. Melt butter in microwave. Dip chicken in butter and then coat in dry mix. Place on large baking pan sprayed with Pam and bake for 20 minutes at 400 degrees.
Place cheese and cream in small cup and microwave until the cheese is melted. Twist on the flat blade and pulse 3 - 4 times. Stir through hot pasta.
Empty contents of fruit pectin box into a small saucepan. Add 1/2 cup water. Bring mixture to a boil and boil 1 minute, stirring constantly. Pour mixture into a measuring cup, and add cold water to make 1 cup. A 1/4 c equals 3 oz pkg of commercial liquid pectin. Refrigerated left over, use within 1 week.