HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425F. Lightly butter a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and stir until combines. Stir in the currents/raisins (optional). With lightly floured hands, pat the dough into a 1/2-inch thickness on a lightly floured cutting board. Using a floured 2 1/2-inch-diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture, if desired. Bake for 13-15 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. Makes about 14 scones. Variation: Add about 1 1/2 teaspoons of grated lemon peel to the dry ingredients. My variation: Classic Scones 280 grams all-purpose flour 65 g granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 110 g unsalted butter, chilled 6 tablespoons milk 1 large egg 1 teaspoon vanilla sugar 125 g raisins Preheat oven to 220C. Directions as above.
Using a cookie cutter, donut cutter or lid from a jar, cut bread into shapes or circles. Set aside. Place bread scraps in bottom of buttered 13" by 9" baking dish. Layer half of the cheese over bread. Arrange half of the tomatoes and all of the onion rings and mushrooms over the cheese. Cover with the rest of the cheese. Arrange the bread shapes on the cheese. Put slices of the tomato in the center of each bread shape. Combine slightly beaten eggs, milk, salt, oregano and garlic salt. Pour over the bread. Sprinkle with Parmesan cheese and dot with olives. Cover. Refrigerate for 6 hours or overnight. Bake 1-1/2 hours in a 325 degree F oven, or until knife comes out clean. Let stand for 5 minutes or until firm.
Heat oven to 350°F. Cream margarine with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 8-9 minutes for a chewy cookies, 10-11 minutes for a crisp cookie. Transfer to wire cooling racks.
Preheat oven to 350 degrees. Prepare meatloaf: Combine first eight ingredients in a large bowl. Smooth into a loaf baking dish. Bake uncovered for 1 hour. While meatloaf is baking, prepare potatoes: Boil potatoes until tender, drain water. Mash potatoes with fork, stirring in 1/3 cup of half & half. In skillet melt margarine and brown slices of onions. Put on lid and cook, stirring occasionally, making sure all of the onions get brown (usually about 10 minutes). Mix potatoes and onions in a medium-size bowl. Place mixture in 2-qt baking dish and top with cheese. Bake at 350 for 20 minutes. When meatloaf and potatoes are done, remove from oven. Assemble shepherd's pie: Drain the meatloaf of grease and spoon into a 3-qt casserole dish (The meatloaf will break apart as you spoon it out.) Mash the meatloaf down into a flat layer. Mix peas and carrots together and add them on top of the beef. Spoon mashed potato mixture on top of the vegetables. The potatoes should form the top layer, so be careful not to mix the vegetables with the potatoes. Bake at 350 degrees for 20 minutes.
Put all ingredients in an herb mill or use a morter and pestle to grind all together well. Store in a jar. Can add salt to taste if desired.
Put all ingredients in blender in the order given and blend on high speed until light and fluffy. Enjoy!
Heat oil in pan over medium to high heat and brown lamb shanks on all sides. Season lamb shanks with pepper. Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan. Place mushrooms and garlic cloves over the top. Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl. Pour mixture over the top of lamb shanks. Cook in crock pot on low for 6-8 hours depending on your crock pot. Remove bay leaves. Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
Pick over the lentils while dry to remove debris or shriveled lentils, and rinse in a strainer. Pour into large saucepan, cover with water and bring to a boil for 2 to 3 minutes. Reduce heat and simmer until tender. Depending on the variety and age, cooking time may take anywhere from 10 minutes to 1 hour. Preheat oven to 350. In a skillet, saute the onion, celery and garlic in oil, adding garlic at the last minute. In a large mixing bowl, mix the cooked lentils, sauteed vegetables, polenta or bread crumbs, cheese, egg, and spices. Place the mixture in a greased loaf pan. Spread top with glaze. Bake for 1 hour at 350. Cool for 5 minutes before slicing or inverting.
Pre-heat rice cooker. Place Olive Oil, Onions and Garlic in the inner pot and saute for 3-5 minutes, stirring frequently. Add chicken and brown on all sides, stirring occassionally. Add broth, carrots, tomatoes, chiles, corn and rice. Close rice cooker and cook until rice is done (approximately 20 minutes). To serve:. Break up a handful of chips into bowl. Ladle soup over top and sprinkle with cheese. Makes 8 servings.
Mix dressing and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate.
PREHEAT oven to 350°F Mix mustard and honey until well blended. SPREAD tortillas lightly with the mustard mixture. Cut each tortilla into 6 strips. Roll 1 tortilla strip around each Little Smokie; secure with toothpick. Place on nonstick baking sheet (or on baking sheet sprayed with cooking spray). Reserve remaining mustard mixture for dipping. BAKE 5 to 8 minutes or until heated through. Serve with the reserved mustard mixture.
In medium bowl, combine ground beef, breadcrumbs and egg; shape into 12 meatballs. Press 1 cheese cube into each meatball, enclosing completely. In 3 quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve.
Peel and slice the shallots thinly. Heat a sauce pan over medium heat and put the olive oil and shallots in the pan. Saute the shallots until caramelized, maybe 20 minutes. You can prepare this far ahead of time. Take the stems off the beans but otherwise leave whole. Steam them briefly until just tender but still crisp. Toss the beans with the shallots and oil and season with salt and serve.
In a bowl, combine the frosting, extract and food coloring. Spread over half the crackers; top with remaining crackers. Melt candy coating in microwave. Dip filled crackers in chocolate, coating entirely. Place on wax paper until competley set.
Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it. Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Heat oven to 350°F. Cook pasta in a large pot of lightly salted boiling water until al dente, firm but tender. Drain well. Place in a 13x9x2 inch baking dish. Add peas, sprinkling evenly over pasta. Meanwhile, brown kielbasa in a medium size nonstick skillet over medium-high heat 5 to 7 minutes. Add to pasta in baking dish. Whisk together soup, milk, hot pepper sauce, and black pepper in a medium size bowl. Add to baking dish and toss to coat pasta. Bake in heated 350°F oven about 30 minutes or until heated through.
Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour. Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
Cut chicken into strips. In a plastic bag combine parmesan cheese, bread crumbs and basil. Add chicken pieces and coat well. In large frying pan and olive oil brown chicken pieces for 5 minutes. Add can of Italian tomato sauce and water. Simmer 10 minutes. Sprinkle mozzarella over top. Cover frying pan with a lid for 1 minute until the cheese has melted. No need to stir. In a serving dish have cooked pasta ready and pour chicken mixture over top.
In a medium bowl, mix flour, curry powder, chili powder, red pepper flakes and red pepper. Add beef; toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add coated beef to skillet and brown all sides of meat, turning constantly, for about 5 minutes. In a slow cooker, add coconut milk, potatoes, bell pepper and onion soup mix. With a slotted spoon, transfer cooked beef to slow cooker. Stir to mix thoroughly. If you want the carrots to be very soft, add them at this time. If you prefer crisper carrots, wait until 1 hour of cooking time remains and then add the carrots. Cover and cook on LOW for 4 to 5 hours or on HIGH 2 to 3 hours until the mixture is bubbling. In a saute pan, heat oil. Add snow peas and toss for one minute. Add 2 tablespoons of water and cook until crispy. To serve, place beef curry on top of rice and spoon with sauce. Place snow peas on top of plate.
Prepare a 13 x 9-inch baking pan. In a large pot (or a large microwave-safe bowl) PARTIALLY melt the margarine on top of stove or in the microwave. Add in Mars Bars pieces, and melt over low heat, stirring constantly until mixture is smooth. Add in the crushed cornflakes; mix until well blended. Press into prepared baking pan. Combine the chocolate chips and butter in microwave, stirring once or twice until smooth and melted. Spread over the top of mixture in pan.
Mix all ingredients in a bowl until the sugar dissolves. Add chicken, fish, or any other meat and marinate several hours or overnight.
Peel and thinly slice cucumbers and onions. Sprinkle with salt and let stand overnight. In morning drain well and make dressing. Dressing:Heat vinegar. Blend dry ingredients with the water, using a whisk to get it nice and smooth. Add thickening to heated vinegar and whisk together. Add the sliced cucumbers and onions, simmer together until heated through. Put into sterilized jars and seal. Check guidelines as to processing. Note: have found this sauce is good for three quarts of cucumbers and onions after they have been drained.
Place flour, yeast and gluten in mixing bowl. Mix on medium-low or first speed for 1 minute with the hook attachment. Add water and mix for another 2 minutes. Add salt and continue to mix for another 8 - 10 minutes on medium or second speed. Add the chips and mix for an additional 1 - 2 minutes, or until the chips are well distributed throughout the dough. Take the dough out of the bowl and lightly kneed into a ball. Put dough into an oiled bowl, cover with plastic wrap that has been sprayed with Pam and let rise for 45 minutes. Cut dough into two portions and kneat them into the desired form, and place them into your pans (lined with parchment or silpat). Let loaves rise for about an hour. Bake in a preheated 400 degree oven for about 20 minutes.
Bring 7 cups of water and 2 cups of sugar to a boil and cool. Bring 2 cups of water and 4 tea bags to a boil and cool. Remove tea bags. In a 5 quart ice cream container mix the tea mixture and the sugar mixture. Add 2 cups of brandy, the lemonade and the orange juice. Mix well. Freeze the mixture. To serve, scoop into a glass and add sprite.
Bring a medium sized saucepan of water to the boil. Drop in the peaches. Cook for 30 seconds and remove. Remove the skin and slice from the stone. Place water, sugar, vanilla pod and peaches in a medium sized saucepan. Slowly bring to a simmer and cook until peaches are just cooked. Remove from heat. Serve warm with a dollop of yoghurt, or cream or icecream.
For the crust: In a food processor, blend together graham cracker crumbs, coconut, and sugar. Add about 7 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add another tablespoon. Pour contents into an 11" tart pan and press to form a shell. Bake crust for 10 minutes at 400 degrees. For pie: Whisk sweetened condensed milk with the egg yolks. Stir in whipping cream and key lime juice. Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes. Cool to room temperature and refrigerate for at least an hour before slicing.
(Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease. In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.) Add mushrooms and garlic and cook 3-4 minutes. Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.) When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet. If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms. Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.
Butter a casserole dish and preheat oven to 350°F. Cover eggplant with boiling salted water; let stand for five minutes; drain well. Brown onion, bell pepper and meat in bacon drippings until onion is translucent, about five minutes. Add tomato puree and heat thoroughly. Add drained eggplant and remaining ingredients. Place in prepared casserole, cover and bake for 1/2 hour; remove cover, increase temperature to 400F and bake for an additional 15 minutes until golden brown on top.
Tear up the chicken meat into bite sized pieces. Cut the leeks into 2-inch pieces up to the point where the leek begins to turn green. Slice the piece once lengthwise, and divide the leaves. Rinse if dirty. Saute the leek stems and garlic in the oil. Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook them until they are barely tender. Add the chicken to the pan, and cook it until hot. Add the salt, pepper, and nutmeg. Mix well, and add the cream. Heat, and serve. Decorate with parsley.
Cut up chicken into bite size pieces. Crush and mince garlic. Slice onion. Mix all ingredients in a medium sauce pan. Cook on High heat until boiling. Reduce heat to med-low and simmer for 1/2 hr to 45 minutes until chicken is tender and the sauce has gone down. Make 1 1/2 to 2 cups white rice (according to package). Mix Rice and Chicken A'dobo together and serve.
Preheat oven to 450°F and place a rack in the upper third of the oven. Toss potatoes in a large roasting pan with oil and pepper. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes. Sprinkle with vinegar and salt to taste, toss and serve.
In a small mixing bowl, beat the cream cheese until smooth; beat in marshmallow creme. Fold in yogurt and food coloring, if desired. Cover and refrigerate until serving.
Halve the eggs lengthwise. Remove and mash the yolks. Add mayo, lemon zest, salt, curry powder and mustard. Mix until creamy. Fill egg whites with flavored yolk mixture, leveling each to flat edge of egg. Place one asparagus tip across the center of each half. Cut pimiento into thin strips and place 2 strips across each asparagus tip.
Cut chicken wings apart at joints, discarding tips or freeze them for the stock pot. Marinate overnight in salad dressing. Combine soy sauce, dressing mix, optional hot pepper flakes, and brown sugar in a small saucepan. Heat, stirring, until blended and sugar has dissolved. Drain chicken wings well, and place in shallow baking pan. Baste with soy sauce mixture, and bake at 350 degrees F for 1 hour, turning and basting frequently with soy sauce mixture. Serve hot or cold. The easiest way to serve hot is to scrape them into a crockpot set to LOW and drizzle them with any remaining soy sauce mixture.
In a nonreactive saucepan, whisk together all the ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes. Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick. Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
Preheat the oven to 350 degrees F. On a rimmed baking sheet, toss the rye bread cubes with 2 Tablespoons of the canola oil. Bake for about 15 minutes, stirring once, until the bread is lightly toasted. Let cool. In a bowl, whisk the mustard with the mayo and vinegar. Gradually whisk the remaining 3 Tablespoons of canola oil and season with pepper to taste. Add the chopped celery, ham, Gruyere, snipped chives and the rye bread croutons. Toss well and serve immediately. Note: the rye bread croutons can be made in advance and stored in an airtight container for up to 1 day.
Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes. Set aside to cool. Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste. Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.
Combine water and tea leaves in a saucepan. Bring just to a boil, remove from heat and let steep 5 minutes. Strain, discarding the leaves. (Do not press leaves to extract liquid, this makes the liquid bitter.) Return tea to clean saucepan, add sugar and bring to a boil. Boil until sugar dissolves, about 1 minute. Remove from heat and cool about 30 minutes. Peel mangoes and cut fruit from pit. In a food processor or blender, puree mangoes with lemon juice. Add tea and blend until smooth. Pour into a glass 9-inch baking dish and freeze about 3 hours. Transfer mango mixture to a food processor. Pulse until smooth, 30 to 40 seconds. Serve at once or store in the freezer for up to 2 months. Soften 10 minutes before serving.
Grease a 10- to 12-inch pie or flan dish. Spread the berries, pecans in the dish. Sprinkle with sugar. Combine the butter, sugar, eggs and extract. Stir or beat in the flour. Spread over the berries. Bake at 325 degrees for 35-40 minutes. Serve with whipped cream flavored with Grand Marnier or orange peel, or ice cream or custard sauce.
Marinating Sauce: Take soy sauce, water, brown sugar, molasses and salt - mix together in a saucepan and bring to a boil. Let cool. Put chops in a pan with bone side up. Pour marinade over the pork chops and let stand overnight in refrigerator. Take chops out of marinade, place in baking pan and cover tightly with foil. Put in 375 degree oven and bake until tender - about 2 hours. Red Sauce. While chops are baking, combine all red sauce ingredients in heavy saucepan or double boiler. Mix well - leaving no lumps. Bring all ingredients to a slight boil. After chops are tender, remove from oven and dip in red sauce. Take chops after dipping and place in baking pan and bake for 30 minutes in 350 degree oven or until slightly glazed. Both sauces can be reused if brought to a boil and stored in refrigerator or frozen. For an extra flavor keep at room temperature until you are ready to put on a charcoal pit or grill. Have grill as high as possible from coals, not a large bed of coals is needed. Place finished chops on grill, let cook slowly, a little blacking does not hurt chops -- grilling should not take more than 15 minutes.
Preheat oven to 400 F / 200 C / Gas 6. Lightly grease a baking tray or line with parchment paper. Cream together butter and sugar, then beat in egg, pumpkin puree, maple syrup or extract (if using), and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour and oatmeal until a dough forms, add nuts and chips, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk and sprinkle with spiced sugar (mixture of sugar and spice). Bake in the preheated oven until golden brown on top and bottom, 15 to 20 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving (with the honey butter from referenced recipe if preferred.).
In a medium-size bowl, stir the hot coffee, sugar, and orange zest until the sugar dissolves. Cool. Stir in the vanilla. Transfer the liquid to a shallow bottomed bowl or square metal cake pan and place in the freezer. Wait about 30 to 40 minutes, until the sides start to freeze, then stir the mixture gently with a wooden spoon, especially around the edges. Put the granita back in the freezer and repeat the stirring every 20 to 30 minutes, until the mixture is grainy-frozen. Transfer to well-chilled bowls - the chilled bowls are important, especially in summer, to prevent it from melting; in fact, chill your spoons too. Serve, garnished with whipped cream if desired.
Dry roast the seeds until aromatic. Crush them coarsely using a Mortar and pestle, or use that coffee grinder that has been lying around unused for a while now :). Put them into a pan with the water and bring it to a boil. Set aside. Put the yogurt into another bowl, add the yeast. Pour the seeds+water mixture and stir well. Add 1-1/2 cups of flour and stir it well until blended. Cover the bowl and let it prove for 30minutes. Then add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour. Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough. Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes. On a skillet, place the naan, brush it with little oil. once its done on one side, turn it the other side.