HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Make the Cream Cheese Pastry: Process the butter, cream cheese, and cream in a food processor, electric mixer or by hand to thoroughly combine. Add the flour and salt. Process until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, pace the disk on a clean, well-floured work surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, then but not transparent. To Make the Filling: heat a large skillet over medium heat, and then swirl in the olive oil. Add the onion and bell pepper. Saute until the onion is translucent, 3 to 4 minutes. Raise the heat to high and add the beef. Cook, stirring constantly, to brown, about 5 to 7 minutes. Add the cumin and cook for another minute. Stir in the olives, raisins, honey, salt, pepper, and hot sauce. Cook until the meat is golden brown, the liquid has evaporated, and the flavors have blended, about 4 more minutes. Cool the mixture completely in the fridge. Stir in the egg whites. Preheat the oven to 375°F Butter or line a baking sheet. To form the empanadas, work with half of the disk of dough at a time, rolling out on a floured work surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 or 4 at a time from each piece of dough. Gather all the dough scraps together, reroll once, and cut. Place 1/4 cup filling on one side of the dough circle. Wet the edges of the dough with water. Fold the dough over to form a half circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all of the filling is used. The empanadas can be frozen at this point. Place the empanadas on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg yolks with 1 tablespoon of water. Brush the egg wash over each empanada. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The empanadas can be cooled and frozen to reheat in a microwave.
Place sliced bread in 2 large baking pans that have been sprayed with PAM. Mix eggs, half and half, milk, sugar, vanilla, and spices. Pour over bread. Refrigerate overnight. The next morning combine the last 3 ingredients and put on top. Sprinkle with cinnamon and nutmeg and bake at 350 for 30 minutes or until done.
Cut up the potatoes and boil them. When they've got about five minutes left, stick the eggs in the pot as well. They should be hard-boiled. Mix the mustard with the mayo and set it aside. When the potatoes and eggs are done, mash five of the potatoes and add the mayo mixture. Cut the other three potatoes into small pieces and add as well. Remove boiled eggs from shells and cut into slices. Add to salad. Chop the celery and apple into bite-sized pieces and add, with peas, to salad. Stir it all together, sprinkle paprika on top, and enjoy!
Place the chocolate and milk in a microwave-safe bowl and place in microwave on high for 45 seconds (or until chocolate is smooth). Mix the chocolate with the whipped cream. Pour the mixture into the ready-crust. Decorate with chocolate pieces. Place in freezer for 4-5 hours or until frozen.
Preheat oven to 350°F Spray a 9x5 pan with non-stick cooking spray. Combine vinegar/lemon juice with fat free milk (subtract one teaspoon of milk before you add them together) and let it stand for about 5 minutes. Blend the dry ingredients in a large mixing bowl. Set aside. Add oil, milk mixture, and vanilla to the mashed bananas. Mix well. Pour banana mixture into dry ingredients. Stir until just mixed. Pour batter into prepared pan. Bake in preheated 350°F oven 45-55 minutes or until rich brown and the center is set.
Preheat barbecue on high. Remove neck and giblets. Rinse turkey inside and out then pat dry with paper towels. Rub the turkey lightly with oil, then inside and out with salt, pepper and Cajun seasoning. Open your Rickard's Dark and place on a solid surface. Grabbing a turkey leg in each hand, plunk the bird 'cavity' over the beer can. Cover tips of drumsticks with foil to avoid burning. Insert digital thermometer into the thigh of the turkey. Turn one side of the barbecue burner completely off and the other side to a medium-high heat. Place the Rickard's Dark beer-butt turkey on the side of the grill that is turned off so it is cooked by indirect heat. Balance the bird on the grill with its two legs acting as support. Close the lid and grill over medium indirect heat for approximately 1 1/4 hours, or until the internal temperature reaches 170° F (77 °C) in the breast area and 180 °F (83 °C) in the thickest part of the thigh. Carefully remove from grill, cover and let rest for 12-15 minutes before removing the Rickard's Dark can. Be careful not to spill, contents will be hot. Carve turkey and serve immediately.
In a small bowl, mix parsley, oil, garlic, lemon zest and juice, and salt and pepper, to taste; set aside. Preheat oven to 450 degrees. Place asparagus into a spray-coated 9 x 13-inch ovenproof dish. Spoon 2/3 of parsley mixture onto asparagus. Rinse any ice glaze from frozen cod fillets under cold water; pat dry with paper towel. Place fillets on top of asparagus. Sprinkle cod with remaining parsley mixture. Roast, uncovered 20 to 25 minutes for frozen fillets or 15-20 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Pour water in pan to 3/4 in and bring to simmer. Add chicken , cover and poach over med/low heat for about 12 -15 minutes. Put on a plate and refrigerate till cool enough to handle. Then finely dice. In a bowl stir all remaining ingredients including the chicken. Butter the bread with the softened butter and spread 1 slice with the mixture. Top with remaining slice of bread. Trim the crust and cut the sandwich into triangles or squares for little hands. If you want to make ahead , place on a baking sheet and cover with a damp cloth and cover tightly with plastic wrap for up to 24 hours.
To make the crust: Combine the flour, salt and sugar in a food processor fitted with a metal blade. Add the butter and shortening and pulse until the mixture resembles a course meal. Add the sour cream and water, and process for a few seconds, just until a ball of dough begins to form. Do not over process! To make the dough by hand, place the dry ingredients in a large bowl and use a pastry blender to cut the butter and shortening into the flour mixture. Add the sour cream and ice water, and mix until it comes together and forms a mass. Transfer the dough to a floured work surface, gathering all the loose bits and form into a disk about 1 inch thick. Cut the dough into 2 pieces, wrap each one in plastic wrap and refrigerate for at least 30 minutes, or overnight. To Make the Filling: Coarsely grind the orange in a food processor or blender. In a large sauce pan, combine all the remaining ingredients. Stir to combine, and bring to a boil. Reduce the heat to a simmer, and cook, stirring constantly until the mixture has thickened and the sugar has dissolved, about 4 minutes. Set aside and cool completely. To Assemble the Pie: Position a rack in the center of the oven and place another rack under it. Preheat the oven to 400°F Have a 10-inch pie pan ready. On a lightly floured work surface, roll out 1 piece of the dough into a circle about 12-inches in diameter. (Dust the work surface and dough with a little more flour, as necessary, to keep the dough from sticking.). Roll the dough around the rolling pin, lift it over the pie pan, and unroll the dough over the pan. Adjust to center the dough; then press it into place. Roll out the remaining dough into a 12-inch circle. Spoon the cooled filling into the pie shell, molding it in the center. Using a pastry brush dipped in the milk, moisten the sides of the bottom crust. Drape the crust over the pie, then lightly press the top and bottom crust edges together. Trim the excess dough by running a knife around the edge of the pan. Crimp the edges to make a decorative border. Cut 3 or 4 slits in the top crust to allow steam to escape. (I like to use my Williams Sonoma Leaf Pie Press cutters to make the holes and use the cut outs, plus any more I can make with the excess dough to decorate the pie. Brush with milk and sprinkle with the turdinado sugar. Place the pie in the center of the oven, and place a rimmed baking sheet on the rack below. Bake until the crust is golden brown, about 50 minutes. Cool on a rack and serve the pie warm or at room temperature.
Preheat the oven to 190C/375°F Put the beans in a large bowl and mash lightly with a fork. Add the eggs and cheese and whisk with the fork until combined. Put 2 tablespoons of the oil in a small skillet over medium-high heat. When the oil is hot, stir in the onion and garlic and cook, stirring frequently until they are soft and golden. Stir in the rosemary and remove from the heat. Put the flour, baking powder, and a sprinkling of salt and pepper into the bowl with the beans. Add the onion mixture and stir with the fork until just combined. It should be like thick cookie dough - add more flour if necessary. Use the remaining oil to grease a baking sheet. Use a large spoon or your hands to form the bean mixture into 8 bean cakes and put them on the prepared pan. Bake until golden and crisp, about 30 minutes and serve hot. Serve with a little extra cheese and a side salad.
Combine apple juice and pectin in a large Dutch oven; bring to a boil, stirring occasionally. Add sugar and bring to a full, rolling boil. Boil 1 minute, stirring constantly. Remove mixture from heat, and skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, leaving 1/2 inch headspace; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 5 minutes.
Preheat oven to 180°C Combine first 6 ingredients. Lay schnitzel on a board and place about 1/4 cup mixture on each one, roll up and secure with a toothpick. Heat oil in a fry pan and brown schnitzel parcels, transfer to a caserole dish. Add remaining oil to pan and cook onion and garlic until soft. Stir in flour, tomatoes and juice, vinegar and seasoning. Bring to boil and pour over schnitzel. Cook in oven for 40 minutes.
Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
In frying pan, heat the oil then saute the garlic quickly (do not burn) . Add the veal and peppers. Once peppers are tender, add the mushrooms and the onions. Let the dish simmer for 15-20 minutes. Once simmered, add the tomato paste and mashed tomatoes. Let simmer and additional 5 -- 10 minutes. Season with the spices and herbs then simmer for 20 minutes. Adjust seasoning if required. Remove the basil leaves and serve over pasta.
Preheat the oven to 425 F or 220°C. Line a cookie sheet or baking tray with parchment paper. Toss the cauliflower florets with the olive oil, salt and pepper. Spread evenly on the baking tray. Bake for 20 minutes - turning once. Toss the baked florets with with almond meal and yeast flakes. Return to oven and bake for an additional 15 minutes - turning once. Serve immediately.
Mix flour, baking powder, salt and cayenne together. Cut shortening and butter into the flour but don't overwork - small butter pieces are fine. Toss in chives and cheddar. Toss in cream until it starts to come together but don't mix too much. Bake at 375°F for 15 - 17 minutes and serve with sea salted butter and maple syrup.
Cream the softened cream cheese and add the mayonnaise and sour cream. Mix until smooth. Add the remaining ingredients and mix until well blended. May be divided into 2 casseroles or makes one big one. Bake in 350 oven for about 20 minutes, until bubbly and starting to turn brown on top. Serve with tortilla chips and enjoy.
In lg skillet on medium heat add tablespoon olive oil, onion and garlic. Saute till translucent. Add beef cook thoughly. Drain. Add can of tomatoes, oregano, water, and macaroni. Cover cook 10-12 minutes Add basil. Stir. Cook till water has cooked down. Serve. Note* Taste better the next day. Also if you don't have the herbs handy, I suggest getting 2 16oz cans Del Monte tomatoes w/ basil, garlic, and oregano. It is just as good, if not better on the first day. Enjoy.
Grind the sunflower seeds, sesame seeds separately. Add to your food processor. Grind the cocoa nibs up and take out 5 tablespoons These are for coating the truffles. Add the rest of the ingredients and process until the dough holds together well. Transfer the dough to a bowl and roll into little balls. I found that I had to squeeze the dough a few times to get it to stick together. Roll the truffles in the reserved ground cocoa powder you made and put into the fridge for at least an hour to set up. Bon Appetit.
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream.
Preheat oven to 375°; lightly butter a 9-inch diameter circle in the center of a baking sheet. In a bowl, stir the flour, cornmeal, sugar, baking powder, salt, chili powder, cumin, and pepper together. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In another bowl, stir the egg, milk, and chilies together. Add the egg mixture to the flour mixture and stir to combine (the dough will be sticky). With lightly floured hands, knead in the cheese to evenly distribute. With lightly floured hands, pat the dough into an 8-inch diameter circle in the center of the prepared baking sheet. Brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes or until the top is lightly browned and a cake tester comes out clean. Remove the baking sheet to a wire rack; cool for 5 minutes. Using a spatula, transfer the scones to a wire rack to cool; recut into wedges and serve.
Sprinkle pork chops with salt and black pepper, coat evenly with flour, of course shaking off excess. Cook pork chops in hot oil over medium- high heat for 3 minutes on each side. Add sliced onions and cook for 5 minutes, turning pork chops over. Add beef broth, cover, reduce heat, and simmer for 15 minutes. Remove pork chops only leaving onions in skillet. Stir together cornstarch and 2 tablespoon water. When well mixed together, stir in onion mixture. Cook over medium-high heat, stirring rapidly until gravy is thickened Spoon over pork chops and serve.
Rice Cream: Cook rice with water and salt for 15 minutes. Add milk and cook for 30 minutes until rice is tender and of a thick consistency. Let cool. Whip cream with sugar and vanilla extract. Combine the rice and cream. Strawberry Sauce: Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired. Note: I always use fresh or frozen and I've never tried it with the preserves. When using fresh or frozen, you'll need about a pound. Slice them as preferred, then place them in a bowl with water, lemon juice and sugar to taste. Let it sit for a while, overnight is best.
In a small pan, bring the rhubarb, sugar, and water to a boil. Lower heat and stir occasionally until the sugar has dissolved and the mixture has reduced into a light syrup, about 10 minutes. Strain through a mesh strainer and press the rhubarb bits with the back of the spoon to release all of the juices into a bowl. Add about a tablespoon of the syrup to the bottom of each cup and top with club soda. Serve immediately.
Season roast on both sides with salt and pepper then brown on both sides in oil; place in crock pot. If using chopped vegetables, place beneath roast. In the pan you browned the roast, brown the onions and garlic until the onion wedges fall apart. In a mixing bowl, stir together onion, garlic and all remaining ingredients except optional vegetables. Cover roast with tomato mixture. Cover crock pot and set on low for 8-10 hours until roast is tender and the meat can twist out with a fork. Drain roast and veggies; thicken some of the sauce if you like or serve with other gravy.
slice or dice leek, carrot and onion powder and saute in a medium size pot until veggies start to turn brown. ad broth, finely diced potato and season with salt, pepper and caraway seed to taste. boil for 15-20 minutes on medium heat. puree everything until desired consistency (I like mine very finely pureed). ad half and half. cook for a couple more minutes on medium heat serve and sprinkle some ground caraway seed on soup.
Combine first 4 ingredients; stir until blended. Add soda just before serving. Serve over ice.
Place the sun-dried tomatoes in a small bowl. Cover with boiling water (just to cover) and let soak for 3 minutes; drain. Slice, and return to bowl. Add in oil and remaining ingredients. Let sit at room temperature for 1 hour, stirring occasionally. Store in the refrigerator covered in a glass jar. **NOTE** the oil will thicken in the fridge, just warm slightly in the microwave before using.
Combine mustard, vinegar, garlic, rosemary and olive oil in a food processor and mix well. Place lamb in a resealable plastic bag and add marinade. Marinate at least 6 hours, but overnight is better. Remove meat from marinade and season with salt and pepper. Thread meat onto skewers. Brush grilling rack on BBQ with vegetable oil. Grill kebabs over medium high heat for about 10 minutes until brown on outside and pink in the middle, turning and basting with lemon juice. Remove from grill and cover with foil for a few minutes before serving.
A food processor or mandolin cuts 10 min off of prep time. Heat 1/2 cup water and soy sauce in a large pot. Add onion and sweet potatoes. Cook over high heat for 5 minutes, stirring occasionally. Add carrot, celery and bell pepper. Cover and cook 3 minutes stirring occasionally. Stir in tomatoes, stock, and garbanzo or other beans. Blend peanut butter with 1/2 cup water, add to soup with curry powder. Stir. Cover and simmer for 10 minutes. Stir in cilantro and save some for garnish. Can be served over rice if desired.
Season Bnls Pork Chops with Salt and Pepper. Cut Onion into slivers and place on Top of Pork Chops. Add 1/4 of the Red Pepper Skin side Down. Cover Red Pepper with Crumbled Brie Cheese and Wrap with 3 Pieces of Bacon, If need be hold Bacon in Place with Toothpicks. Bake @ 375 for 35 to 45 Minutes.
Thaw catfish, if using frozen. In a medium bowl, combine lime juice, mayonnaise, 1/2 teaspoon hot pepper sauce; add cabbage and toss. Rinse fish fillets and pat dry with paper towels; cut into 1 inch strips and season with Cajun seasoning. In a large bowl, combine cornmeal and flour. Add fish strips and toss to coat. Heat oil in a large skillet over medium heat, and cook catfish, in batches, about 2 to 3 minutes per side, until golden brown and fish is flaky. Wrap tortillas with paper towels and heat in microwave 1 minute or toast tortillas in a dry skillet. If using corn tortillas, stack two and layer with fish and slaw. Serve tacos with remaining sauce from slaw, lime wedges, and additional hot pepper sauce, if desired.
Preheat oven to 350 degrees (175 degrees C). Grease and flour two cake pans and set aside. Mash banana and set aside. Combine cake mix and baking soda in the large bowl of an electric mixer. Add the rest of the ingredients and beat on low speed until combined (about one minute). Beat at medium speed for 4-5 minutes. Divide batter between the two pans and bake 30-35 minutes or until center of cake springs back with lightly tapped. (A tooth pick stuck in the center may leave a slight crumb.). Allow to cool on a wire rack and frost.
Combine pear, garlic, soy sauce, pepper flakes, ginger, sugar, and sesame oil in a bowl and whisk to combine. Using a sharp knife, slice meat into very thin strips. Add beef and marinade to a large releasable bag, seal bag, and squish everything around until the meat is coated. Toss in the fridge for 8 hours. When ready to cook, let the meat sit on the counter and come to room temperature. Heat one tablespoon of oil in a frying pan set over medium high heat. Cook half the meat to desired doneness and set aside. Repeat last two steps with the rest of the meat. When ready to eat, sprinkle with green onions.
In a large saucepan cook onion and bacon on medium heat until onion is clear and bacon lightly browned (If needed add oil to brown bacon). Add bean and bacon soup to bacon/onion mixture. Then pour half of the can of mixed beans into a bowl and mash. Add the rest of the canned and mashed beans into saucepan with other ingredients (if the mixture seemed to thick add the water) . Stir until well mixed, and turn heat to low and simmer for 15 minutes or until heated through.
Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat. This is tasty served with mashed potatoes, and broccoli spears.
Mix first 5 ingredients. Pour into greased bundt pan. Bake 40-45 minutes at 350F degrees. Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.
Combine mayonnaise, yogurt, onion, jalapeno juice and spices in a medium bowl (you may decide to add more curry to taste). Being careful not to tear the artichoke hearts apart too much, gently add to spice mixture and set aside. Spray a large pan with cooking spray and let heat over medium-high for about 30 seconds. Add chicken, stirring to cook until it is no longer pink in the middle. Pour spice mixture into the pan, gently stirring for about 5 minutes (still on med-high heat). Serve over brown rice.
Flatten softened cream cheese in bottom of a pie plate or shallow dish. Spread the re-fried beans over top. Cover with salsa. Cover this with the cheese blend. Bake 350* for 10 minutes. You can actually use as much Salsa as you want, I found using the hot salsa made this sort of bitter.
1. Preheat deep fryer to 375 degrees. 2. Whisk together egg and milk. 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well. 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves. 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes. 6. Coat each piece well with flour mixture until completely covered and gently shake off excess. 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour. 8. Drain well. Repeat process for remaining chops until all are fried and serve! Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!