HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream margarine, shortening and sugar, then add flour; whirl coconut in food processor, scrape down container and whirl again; add to flour mixture and blend well. Place two 16-inch lengths of plastic wrap on flat counter and spoon half of dough along the lengthwise center of each piece of plastic; fold edges of plastic over dough and shape into a"log" a little larger than the diameter of a golf ball; fold plastic wrap ends under and chill in refrigerator until firm. When dough has chilled, preheat oven to 375° and slice rounds/discs of dough approximately 1/4-inch thick; arrange on non-stick cookie sheet and bake for about 15 minutes until lightly browned. Remove from baking sheet and immediately place in confectioners' sugar, cover both sides of cookie, shake off excess, then place sugar coated cookies on a wire rack to cool; the cookies are very tender when they are warm and will break easily. When cookies are completely cool, coat in confectioners' sugar a second time then store in a cool place.
Combine first 10 ingredients and place in ziploc containers. Place beans and rice into separate containers. TO PREPARE: Place beans in a Dutch oven or soup kettle. Add water to cover by 2 inches. Bring to a boil and boil for 2 minutes. Remove from heat and let stand 1 hour. Drain beans. Return them to the pan. Add seasoning mix, 2 12 cups water and ham hocks. Bring to a boil. Reduce heat, cover and simmer 1 1/2 hours. Remove ham hocks. cut meat into bite sized pieces and return to pan. Add sausage. cover and simmer 30-40 minutes until beans are tender and sausage is heated through. Remove bay leaf. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat , cover and simmer 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes. Spoon into bowls, top with bean mixture. Garnish with parsley if desired.
For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch and lemon juice. On floured surface, roll each crust to 12-inch diameter. Coat 9 1/2-to 10-inch cast-iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come 3/4 up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar. Place skillet on rack over empty side of grill. Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.
Mix and knead all ingredients throughly. Spread and roll dough thinly on a greased cookie sheet (only about 1/8th of an inch thick). Spread sesame seeds evenly on top of dough, and roll with rolling pin again to make sure seeds stick to the dough. Cut into rectangles (about the size of graham crackers), and make holes evenly with a fork. Bake for 20 minutes at 425 F (220 C). When done, don't put bread in any closed container, or it will get soft!
Cream butter and sugar, add eggs one at a time and mix smooth. Add Baking Powder, Baking Soda, salt and Graham crumbs. Add nuts and dates. Add orange juice and zest and mix well. Bake in a 9x9 greased pan at 350 degree oven 35 to 40 minutes. When cool you may want to ice with orange icing. Orange Icing: In a medium bowl mix butter, cream and orange juice. Add in icing sugar, adding more if needed to make for desired consistency.
Pre-heat the cooker for 20 minutes. Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker. Add tomatoes, onion, pepper and chicken stock. Cover with the lid and cook following the times and settings above in the description. Add the curry powder and brown sugar. Puree in a food processor or blender. Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary. Reheat but do not boil. Serve sprinkled with chopped chives.
Put the tomatoes in a baking dish, drizzle with oil & season, cook in oven at 160 c for approx 20 minutes Remove skins & set aside. Gently fry the shallots/onions & garlic 'til golden. Add the tomatoes & stock. Bring to the boil then simmer gently for at least 20 mins then add basil & liquidise/blend. Continue simmering for a couple of minutes or if you want it thicker, leave to cook until desired consistency. (a pinch of sugar is good if tomatoes aren't nice & sweet). This freezes well & is a good sauce base. If you want it as soup add a little cream/creme fraiche etc.
Rinse quinoa thoroughly; drain. Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat. Cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil; cover and remove from heat. Melt butter in 10-inch nonstick skillet over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender. Toss vegetables and quinoa mixture together. Top with Romano cheese.
Preheat oven to 400F degrees. Coat baking sheet with cooking spray. In large pot, add potatoes and enough water to cover them. Bring to a boil. Reduce heat to medium, and cook 10 minutes, or until soft. Drain. Mash until smooth (I like using my mixer to do this). Stir in butter and sour cream. Add egg yolks and chives. Season to taste with salt and pepper. Scoop potatoes into a pastry bag fitted with a star tip. Pipe 8 swirled ovals into the prepared baking sheet. This can be refrigerated at this point until ready to bake. Bake 25-30 minutes, or untl the edges start to brown.
Mix all ingredients, cover and leave to marinate in the fridge for 1 hour. To make packets: Cut out 4 large sheets of aluminum foil, spray with nonstick cooking spray. Divide chicken mixture into 4 equal amounts, and place onto the foil. Bring up sides of foil to completely cover the chicken. Double fold the other sides to form packets (Don't make it too tight). Bake for 20-25 minutes in a preheated 450F degrees oven on a cookie sheet. (Be careful when opening the packets, they are hot!). Serve with french fries, or rice.
Grease a 20cm ring tin, line the base with paper; grease paper. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes. Turn on to rack to cool. When cold spread with icing and decorate with walnut halves. CREAM CHEESE ICING:- Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar; beat until combined. ** I don't bother icing this, good one.
For crust: Preheat oven to 350°F Mix all ingredients in small bowl. Press crumb mixture onto bottom (not sides) of 9-inch-diameter springform pan. Bake until brown and fragrant, about 8 minutes. Cool. Maintain oven temperature. For filling: Beat cream cheese, sugar and vanilla extract in large bowl until well blended. Beat in sour cream and Irish Cream liqueur. At lowest mixer setting, add eggs, 1 at a time, beating until just combined. Pour filling into pan. Bake until edges are puffed and center no longer moves when pan is shaken, about 50 minutes. Cool cheesecake 10 minutes. Maintain oven temperature. Prepare topping: Mix sour cream and 1/4 cup sugar in bowl until smooth. Press down edges of cheesecake to flatten. Spoon topping over hot cheesecake. Bake 10 minutes. Remove cheesecake from oven and cool. Cover and refrigerate overnight. Combine berries in large bowl. Season to taste with sugar. Release cheesecake from springform pan. Serve with berries.
Croustades: with a pastry brush, coat the inside of two miniature muffin pans (24 total muffins) with the melted butter. With a plain or fluted 2 1/2" cutter, cut rounds from the 24 slices of bread; carefully fit them into the muffin tins, pushing the center of the bread into the well and gently molding them around the bottom of the tin Push the tops of the bread rounds into petal shapes; each bread round should form a little cup Bake the croustades at 400° for 10-12 minutes or until they brown slightly on the rims, then remove them from the tins and let them cool. Duxelles: In a heavy 10-inch skillet, slowly melt the butter; add the shallots, stir them and cook over moderate heat for about 4 minutes. Add the mushrooms and stir thoroughly to coat them with butter In a few minutes, they will begin to give up a good deal of moisture Stir them from time to time and continue to cook until all the moisture has evaporated, about 10-15 minutes; remove pan from heat; cool slightly. Sprinkle the flour over the mushrooms and stir until not a trace of flour is visible; pour in the cream. Put pan back on heat and stir constantly while bringing to a boil; simmer 5 minutes Remove from heat; add salt, parsley, chives and lemon juice. Cool filling. Use a small spoon or a decorating bag to fill the croustades, mounding the filling slightly; sprinkle each one with a little bit of parmesan cheese. Before serving, heat the croustades at 350° for about 10 minutes.
Combine marinade ingredients in an airtight plastic bag. Add mushrooms and beef and turn to coat thoroughly. Seal and refrigerate for 30 minutes, turning bag frequently. Cook pasta using package directions, omitting salt and oil. Spray a large nonstick skillet with olive oil spray. Heat over medium-high heat for 1 minute. Using a slotted spoon, transfer half the beef mixture to skillet. Cook for 4 minutes, or until meat is no longer pink, stirring frequently. Put on a plate and set aside. Repeat with remaining beef mixture, reserving all marinade and leaving beef mixture in skillet. Return reserved beef mixture with juices to skillet and add marinade. Increase heat to high and cook for 1 minute, stirring gently. Remove from heat. To serve, spoon beef mixture and sauce over pasta.
PREHEAT oven to 350°F Grease 11 x 7-inch baking dish. PLACE potatoes and sliced onion in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 3 to 4 minutes; drain. Set in ice cold water to stop the cooking; drain. HEAT butter in same saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender. Stir in flour, salt and pepper. Gradually stir in evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Arrange potatoes in prepared baking dish; pour milk mixture over potatoes. Sprinkle with cheese. BAKE for 50 minutes or until potatoes are tender and cheese is light golden brown. NOTE: For a twist on the traditional, spice up your Scalloped Potatoes with these tips. Add chopped ham.Or, add 1 cup (4 ounces) shredded cheddar cheese to the milk mixture after it is removed from the heat and top the dish with additional shredded cheddar cheese in place of Parmesan cheese. No fat Carnation milk works. Slicing your potatoes in your processor is another time saver.
Sprinkle the oregano on to the halloumi cubes and set aside. Heat the butter in a pan on a medium to high heat with a dash of olive oil. Once the butter has melted add the garlic, prawns and parsley. Continuously mix the prawns to they cook evenly and do not burn (2 minutes), and as they turn pink add the halloumi along with the black pepper. Cook for another 2 to 3 minutes until the halloumi browns and the prawns are cooked through out. Once done, remove for the heat and squeeze the lime over them. Layer the base of your salad with the green leaves and top with the prawns and halloumi poured all over them.
MAKE THE PASTRY. In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs. In another bowl, mix the egg yolks, sour cream, and lemon zest. Add to the flour mixture and process or mix just until the dough holds together. Press the dough into a ball, then remove one-quarter of the dough. Wrap the two pieces separately in plastic wrap and chill for 10 minutes. Butter the bottom and sides of a 9 or 10 inch springform pan. Remove the larger portion of dough from the refrigerator and on a lightly floured surface, roll out to about 1/4 inch thick (see Note). Using the pan as a guide, cut a circle of dough and fit it into the bottom of the pan. Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. Seal the edges around the bottom of the pastry. Refrigerate while preparing the filling. Preheat oven to 350°F. FOR THE FILLING, place the raisins in a small bowl and cover with hot water. Let stand for a few minutes until plumped, then drain. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Add the vanilla, lemon zest and juice, and the raisins. In a small bowl, beat the egg whites with the remaining 1/4 cup sugar until stiff and fold into the filling batter. Pour into the prepared pastry shell and spread evenly. Roll out the reserved dough on a lightly floured surface to 1/4 inch thickness and cut into 1/2 inch strips that are 9 or 10 inches long, depending on the diameter of the pan. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Crimp the edges of the pastry together to seal. FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar. Bake for 1 hour 10 minutes, until the filling is set an the crust is pale golden brown. Remove from the oven and cool on a wire rack. Makes 12 to 16 servings. NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic. If you use ricotta cheese in a container then drain in a strainer until liquid drains out. Festive Ukrainian Cooking.
Blanch the kale leaves and then put them in an ice bath to help set the bright green color. Roughly chop the kale into large pieces and set aside. Heat the olive oil in a large saute pan and saute the shallots until soft. Add the kale and toss to coat with oil and shallots. Add the white wine and bring to a boil. Cook until the volume of the wine is reduced by half. Season with salt and pepper and serve.
SOAK: oats, 12 grain cereal and cornmeal in yoghurt and apple sauce (or prune puree) for 1/2 hour. Add brown sugar, egg and mix well. MIX: flour, flax, baking powder, baking soda - Add to yoghurt mix. Combine just until moist. Batter should be fairly thick. Add a tablespoon or two more of flour if batter is runny. FOLD: fold in berries (or fruit) dried cranberries (or rasins). Grease muffin pan or use line with muffin cups. Makes 12 muffins (or 6 super muffins!). Bake at 350 F for 35-40 minutes or until toothpick inserted into muffin comes out clean.
Mix marinade ingredients with half of the oil. Coat both sides of duck pieces and marinade the longer the better preferably overnight. Put some oil in a heavy oven proof pan and place marinated duck pieces in it and cook till golden. Sprinkle the sugar over the duck cook for 10 mins more then turn again and sprinkle with rest of the sugar; Cook further 10 minutes. Take out and drain. In the fat fry off the garlic ginger and lemon grass and chilies. When this is cooked stir in the lime juice, julienne orange peel, orange juice and the nuoc cham sauce. Put back the duck then place in a heavy oven dish and cook until duck is ready 1 - 2 hours in a moderate oven.
Slice roll in half. Butter top and bottom of sliced roll. Stack mixed greens, Dutch cheese, sliced egg, tomatos, cucumbers, sprouts and sprinkle with fresh parsley. Serve with black European coffee.
Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well. In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft. Add tomatoes, chili powder, cumin, cinnamon, and cloves. Cover and simmer 2 hours, stirring occasionally. If mixture is too thick or if more liquid is needed, add beef broth. Add potatoes and carrots and cook until veggies are done, about 45 minutes.
Process garbanzo beans, tahini, chili pepper, garlic, and lemon juice in a food processor or blender (I use a mini-chopper) until smooth. Add water as needed to achieve the consistency you prefer. Place mixture into a glass bowl. Stir in cumin, cayenne pepper, paprika, salt and black pepper. Cover and refrigerate for at least a couple of hours. The flavor improves greatly if given this time to develop.
Preheat oven to 400°F. Line a large baking sheet with aluminum foil and coat lightly with oil. Grind fennel seed, oregano and basil into a powder using a spice mill or mortar and pestle. Wash, peel and slice potatoes into thin french fry shapes. Combine ground spices, tomato paste, garlic powder, salt, sugar and oil in a small bowl until smooth. Place potatoes and seasoning paste in a large ziplock or plastic bag. Using your hands, move the potatoes around in the bag until they are evenly coated with the seasoning paste. Place potatoes in a single layer on the baking sheet. Bake for 25 minutes at 400°F. Using a spatula, turn potatoes over and sprinkle with parmesan cheese (if using). Bake for 10-20 minutes more or until fries become golden and start to crisp (time may vary with size of fries). Serve with marinara sauce or ketchup, if desired.
In a nonstick skillet, heat oil over medium high heat. Add carrots, squash, and onion and cook until golden, about 10 minutes. Stir in garbanzo beans, stewed tomatoes, prunes, cinnamon, salt, crushed red pepper, and 1 and 1/2 cups water. Heat to boiling. Reduce heat to low and simmer 30 minutes or until all vegetables are tender. Meanwhile, prepare couscous as label directs, but use vegetable broth in place of the water called for on label. Stir cilantro into stew. Spoon stew over couscous to serve.
Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes. Preheat oven to 350 degrees. Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan. Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes. While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool. Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour. Serve with blueberry sauce.
Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter. Spoon hot filling into pie crust. Beat egg whites in small bowl with mixer at high speed until foamy. Gradually beat in remaining 1/3 cup sugar; continue beating until stiff peaks form. Spread meringue evenly over hot filling, sealing to edge of crust. Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes;. Refrigerate for 3 hours before serving.
Heat oil in a wok or large deep skillet over medium heat. Add kalonji seeds and when they begin to sizzle add cumin seeds and allow both to sizzle for 45 seconds. (Don't let the cumin burn.). Reduce heat and add onions. Saute for 10 minutes or until golden. Add garlic. Cook until garlic is golden, then add ginger, tomatoes and tomato paste. Stir well. Add salt, turmeric, cayenne and garam masala. Cook until oil separates from sauce, about 5 minutes. Add chicken pieces and cook, uncovered, on medium heat for about 10 minutes, stirring occasionally. If the chicken or the sauce is burning, add 1/2 cup/125mL water. Cover and cook for 20 minutes or until chicken is thoroughly cooked. Stir in cilantro.
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth. If the batter is too thick, add an ice cube to help thin it out. Cut the firm vegetables such as carrots and sweet potatoes into 1/8 inch slices. For softer vegetables, 1/4 inch will do. Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan and heat the oil to 350&deg;F Line a plate with a double layer of paper towels. Working in batches, drop a few slices of vegetables into the batter. Stir gently to coat. Using tongs or chopsticks, lift the food from the batter, allowing excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, making sure not to overcrowd the pot. Turn vegetables occasionally and fry until lightly golden on all sides, about 1 to 1 1/2 minutes. Let temperature heat back up to 350F in between batches. Transfer tempura to paper towels. Season with salt and serve with ponzu sauce.
Cut beef into fist size pieces and put into crockpot. Add au jus mix (dry), italian seasoning mix (dry), french onion soup mix, beer (optional) and onion flavored beef broth to crockpot. Stir until all seasonings are well incorporated. Cover and cook on high for about 3 hours. For very robust flavor, pour the entire jar of pepperocini's with the juice into the crockpot. Do not drain, the vinegar in the juice helps tenderize the beef and gives a good flavor. For a more mild or less tangy flavor, remove the seeds and stems from the peppers and use half of the vinegar. I PREFER THIS TASTE. It will still have lots of flavor, just not quite as spicy. Cover and continue to cook on high for 2-3 hours. Cut onions into small strips (slices) and add to crockpot. Cover and cook until meat begins to tenderize and fall apart (about 2 hours). Remove the beef and tear (shred) into small pieces. Return beef to crockpot and continue cooking until meat is done and onions are soft which is usually about 2-3 more hours. I've tried them all and this is my personal favorite because of the flavor and the bread doesn't get as soggy. Sliced provolone cheese is completes the sandwhich.
Combine filling ingredients and beat until light and frothy. Pour into graham cracker crust and bake at 350 for 25 to 30 minutes. Remove from oven and cool 5 minutes. Combine topping ingredients, and pour topping over pie. Return to oven and bake 10 minutes longer. Cool and place in refrigerator for approximately 5 hours (if you can wait that long). Optional: When pie is cool, put a can of red pie cherries or pie blueberries, or fresh strawberries, etc on top.
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool. Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.