HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray. In a medium bowl, thoroughly stir together the flour, baking soda and salt; set aside. In a food processor, process the butter and sugars in on/off pulses, then continuously until well blended and smooth. Add the egg yolks,lemon zest, lemon juice, vanilla and lemon extract and process until evenly incorporated. Add the flour mixture and process just until thoroughly incorporated; do not over process. The dough should be faily soft to facilitate piping; if it seems to stiff, add up to 4 tbls water, pulsing to incorporate. Spoon the dough into a pastry bag fitted with a 1/2" open star tip. Pipe 1 1/2" wide swirls onto a baking sheet, spacing about 2" apart. Bake the cookies, one sheet at a time, in the upper third of oven for 7-10 minutes, or until just tinged with brown at the edges. Reverse sheets halfway through baking from front to back to ensure even browning. Transfer the sheet to a wirer ack and let stand until the cookies firm up slightly -- 1-2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. FOR THE FROSTING:. In a food processor, process the powdered sugar and lemon zest until the zest in evenly incorporated, about 2 minutes. Add the butter, and process until very well blended -- and smooth. Add 1 1/2 tsps lemon juice and food coloring, if using, and process till smooth and well blended. If necessary, add a bit more powdered sugar to stiffen the frosting or a bit more lemon juice to thin it so that is of piping consistency. Spoon the frosting into a pastry bag fitted with 1/2" open star tip. Pipe 1-1 1/2" frosting swirls onto the cookies. let stand until the frosting completely sets -- at least 1 hour. Store in a single layer or layered with wax paper in an airtight container in a cool place for up to 2 days.Refrigerate for up to 1 week, or freeze for up to 2 months.
Cut squash in half lengthwise; remove seeds and hair-like fibers. Divide butter between the halves and season very generously. Wrap loosely in plastic wrap that has been pierced and place in microwave. Microwave for 25 minutes. Remove from oven, scoop out squash and place in bowl. Add more butter, if you like, and serve.
Mix milk, flour, pepper, salt, and dill weed. Set aside. Cook bacon in deep skillet or saute pan until crispy. Remove bacon from pan and place on layered paper plates and paper towels to drain. Keep approx 2-3 tbsp of remainng grease in pan; Cook potatoes and onions in bacon grease for 1 minute Add chicken broth, bring to boiling, then simmer for 8 to 10 minutes. Meanwhile chop the drained bacon into small 1/2 inches or smaller chunks. Transfer broth mixture to a stock pot or saucepan. Stir milk mixture vigorously before stirring into broth. Add bacon and stir. Cook and stir until thickened and bubbly. Add cheese; stir until melted and mixed well. stir and cook on low heat for an additional 10 minutes Let cool, and refrigerate for a few hours, then skim excess fat off the top, or serve immediately.
In a mixing bowl combine 2-1/4 cups flour, yeast, sugar, butter, and salt. Stir in warm water until a soft dough is reach, adding only enough of the remaining flour as necessary. Turn out onto a lightly floured surface, kneading until smooth. Lightly grease a baking sheet and roll out the dough into a 14 x 10 in rectangle. Spread the dressing on the center third of the dough. Layer beef, cheese, and sauerkraut. Slide the edges of the dough every 1 in on both sides of the filling. Alternating sides fold the strips across the filling at an angle. Cover and let rest in a warm place for 15 minutes while warming the over to 400°F. Brush the top with the egg whites, then bake for 25 minutes, until lightly browned.
Add all ingredients to a food processor and blend. Slowly add the oil to a smooth paste. Season with salt to taste.
Preheat oven to 350. In a bowl, stir together 3/4 cup sugar, flour, 3 T. cocoa, baking powder, and salt. Stir in milk, butter, and vanilla; Mix until smooth. Pour batter into an ungreased 8" square glass baking dish. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 T. cocoa. Sprinkle cocoa mixture evenly over batter. Pour hot water on top- do NOT stir! Bake for 35-40 minutes or until the top of the cobbler is set. Let stand for 15 minutes. Spoon into individual serving dishes. The cobbler makes it's own sauce in the bottom of the pan. Spoon sauce over each serving. Garnish with ice cream or whipped cream. Refrigerate leftovers- tastes great cold, too!
Toss chicken pieces in flour to coat and lay on bottom of slow cooker dish. Combine all other sauces and pour over chicken. Cook on HIGH for 4hrs or LOW for 6-8hrs.
Preheat grill or broiler. In a medium nonstick skillet,heat the oil over medium-high heat. Add onion and garlic and cook, stirring, 2 minutes until onion is slightly softened. Stir in the tomatoes with puree, breaking the fruit up with the side of a spoon. Add the sugar and the pepper flakes. Bring to a boil, then reduce heat and simmer, covered, 10 minutes. Stir in the remaining ingredients (except fish) and simmer, uncovered, 5 minutes. While the sauce is simmering, grill or broil the fish 2 to 3 minutes on each side. Serve with sauce on the side.
Place cucumber, onion, tomato and olives in bowl. Stir in olive oil, garlic press and seasoning mix. Gently stir in feta cheese. Hummus dip: Whisk sour cream and hummus. Serve in separate bowls and serve with pita chips.
Combine all ingredients with 1/2 cup water in a saucepan. Cover; bring to boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes. Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.
Preheat oven to 300°F In the bowl of an electric mixer or by hand, beat the butter to soften it, adding the sugar gradually to incorporate the two ingredients. Now add the flour and the semolina and blend the ingredients together thoroughly, working everything together with your hands towards the end of the mixing time. Transfer the dough to a lightly floured surface and roll it out with quick gently strokes of the rolling pin until it is the right size to fit in the tart pan. Transfer it to the tart pan and lightly press the dough evenly into the pan, right up the fluted edges. Prick all over with a fork to prevent buckling when it is in the oven and transfer to the centre shelf of the oven to bake for about 1 hour or until it is pale golden and firm to the touch. Remove from the oven and, before it cools, use a metal spatula to mark out 12 wedges on the surface. Let it cool in the pan. Cut into wedges when completely cold. New Celtic Cooking.
Preheat oven to 400 degrees. Place tomatoes, skin side up, on baking rack set on baking sheet. Add the green pepper and onion. Brush vegetables very lightly with olive oil. Place in oven and roast until lightly browned, about 15 minutes. Remove from oven and cool slightly. Chop the onions and peppers fairly small. Place the tomatoes in a food processor and pulse until chunky. Add the onions, peppers and additional ingredients. Taste for seasoning. Let set at room temperature until ready to use. Can be made ahead and refrigerated for up to 3 days.
boil water and rhubarb in a large saucepan for 10 minutes. strain into a bowl in a sieve, pressing down on solids, discard solids. add sugars to liquid, stirring to dissolve, add lemon juice. cool mixture in refrigerator. add to container of an ice cream maker according to manufacturer's directions. transfer to a freezer safe container, freeze for 1 hour.
If doing this for chicken use pineapple chunks. Strain the pineapple. Place the juice of the can of pineapple and the two 6 ounce cans of pineapple juice in a saucepan. Add the two sugars and heat. Mix the cornstarch and water and stir into the pineapple mixture--stir till thick. Add the crushed pineapple and the cut up cherries along with the cherry juice. Put in gravy boat at serve warm at the table to be ladled over the ham on the plate.
Trim ends from squash and cut into thin slices. Core apple and cut into thin slices. In a medium saucepan, combine squash, apple, chicken broth, salt, pepper and nutmeg. Cook until squash and apple are tender, 6-8 minutes. Serve garnished with chives or parsley.
Cover beans with water. Soak overnight. The second day drain beans. Meanwhile bring water to a boil; add bouillon cubes, stirring to dissolve. Add canned tomatoes, cabbage, onion, carrots, celery, tomatoes, potatoes, parsley, garlic, marjoran, thyme, oregano and pepper. Return to a boil, lower heat; simmer on low for 1 hour. Meanwhile cook spaghetti separately according to package directions. Drain, cover and set aside. Portion spaghetti into individual bowls. Ladle soup over noodles.
In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight. Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt. Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges. *Spicy, peppery Cotes-du-Rhone Wine: 2006 Domaine d'Andezon.
Partially cook sausage and drain off fat. Place sausage in 2 quart casserole and cover with layers of rice, potatoes, onions and carrots. Add tomatoes with juice. Add tomato juice until it comes up about half-way on the layers. Combine salt, pepper and sugar and sprinkle over top. COVER casserole and bake at 350 degrees for 1 1/2 to 2 hours. Add some water or tomato juice while cooking if casserole seems too dry.
Saute onion and garlic in oil in large saucepan until tender, about 5 minute Add broth, potatoes, bay leaf, thyme, and mustard; heat to boiling. Reduce heat and simmer, covered until potaoes are tender, about 10 minutes. Add milk and corn; heat to boiling. Reduce heat and simmer, covered, 5 minute or until corn is cooked. Discard bay leaf. Process half the vegetables and liquid in food processor or blender until smooth; return to saucepan. Stir in Canandian bacon and simmer, covered, 5 minute. Season to taste with salt and white pepper.
Add 1st 6 ingredients in large stainless steel bowl. Mix well with a rubber spatula. Add avocado and mix well. Add shredded iceberg and ranch dressing. Mix well and serve immediately to say fresh and crispy.
Preheat oven to 325°F. In a large bowl, combine all ingredients together and toss well with scrupulously clean hands until everything is well-coated. Season generously with pepper, but go a little easier on the salt than you normally would cause the cheese will also lend its salt to the finished dish. If you have a large clay pot, like a bean pot, assemble the ingredients there, cover with lid, and proceed with recipe. If not, cut 6 large sheets of parchment, distribute the kleftiko mixture evenly amongst the 6 sheets, and wrap up envelope-style. You may need to double-wrap cause you don't want any of the lovely juices this recipe emits to get lost in drainage while braising. A large, covered casserole would work well, too. Basically what you want to do is have as little liquid escape during cooking as possible. Braise, in the oven, for 3 to 3 1/2 hours. You want the meat to be falling off the bone. Yes, the potatoes and carrot will be very soft and tender, but will be permeated with a deep-rich flavour. Do not judge this dish by the cooking standards you are used to - remember its origins - the conditions these people lived under -- this is gourmet food created during a time of rebellion and should be enjoyed under its own standard.
Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well. Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well. Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing. Pour the dressing into the vegetables and toss well.
Grease a 1.2litre pudding basin with butter. Place the cherries in the bottom. Beat the sugar and butter with a hand held beater until pale and creamy. Beat in the eggs seperately, whisking well in between. Fold in the sifted flour, spice and salt carefully. Then add the lemon juice, lemon and orange zest, apple and fruit mince. Spoon into the basin. Tie a double piece of pleated baking paper on to the basin. Place in boiling water and cook for 2 1/2 hours. When the pudding is completely cold, turn it out, wrap it well and freeze until needed. Take out of freezer Christmas Eve. Can either re-steam it for an hour or just slice it and heat in the microwave. I used mixed red, green and yellow cherries.
Place the lentils, barley, and chickpeas in a large bowl with enough water to cover generously, and soak overnight. Drain and transfer to a large salad bowl. Add the tomatoes, pea pods, and cilantro. Add the oil and salt and pepper to taste. Toss. Optional: You can add other raw vegetables, as desired, such as sun-dried tomatoes, corn, avocado, etc.
Preheat oven to 350. In a 12x8 inch baking dish, place 3 tortillas. Layer on 1/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese. Cover with 3 more tortillas. Repeat the layering process twice, ending with tomatoes and cheese. Bake, uncovered, for about 35 minutes or until bubbly and heated through.
Cut the bacon into slices and brown it in a pan for a few minutes with the sausages. You can use cooking spray if you like but the bacon usually makes enough fat of it's own to help the sausages along. While the meat is browning, cut the mushrooms in half, cube the apple, slice the leek and cut the carrot into batons. When the meat is done, put it to one side in the crock pot / casserole dish along with the mushrooms and apple. Add the remaining veg (leek and carrot) to the pan to soften a little. After a couple of minutes, sprinkle the flour over the veg and mix through (the flour thickens the sauce, but if you prefer a more watery gravy then you can omit this step). Add the cider to the pan - it will bubble up to begin with but don't worry about it. Turn up the heat and cook for a couple of minutes to burn the alcohol off (I sniff-test it and cook until it stops smelling boozy). Transfer all the ingredients in the pan to the crock pot / casserole dish (cider and all). Now this is where you have to use your judgement a bit! I find 300ml water is usually about right to top up my crock pot, but you may find you need a bit more/less depending on the exact amount of ingredients you have used (ie. size of sausages, carrot, etc.). So as not to waste any of the stock cube, I crumble it into the crock pot without dissolving it in water first and then add as much water as is needed to JUST cover all the ingredients. CROCKPOT: Cook on Low for 8-9hrs or Medium for around 5hrs. OVEN: I've never actually made this in the oven but have no doubt it would work just as well. I would imagine that, if you cover the casserole dish and cook it at around 150 degrees it should be done in a couple of hours.
Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam. Makes 6 servings.
Position rack 1/3 down from TOP of oven and preheat to 350 degrees F (175C). Butter a 13x9x2" cake pan or large springform pan (put foil around outside of springform pan as the cheesecake batter is quite runny) and set aside. In a large bowl, beat cheese and butter until soft and smooth. Beat in vanilla, sugar and cornstarch and continue beating until smooth. Beat in eggs one at a time and then, on low speed, gradually add the cream. The mixture will be very thin. Add lemon juice and beat only to mix. Pour into pan, place in larger pan that is not deeper than cake pan and pour in hot water almost 1" deep. Bake for 30 minutes, rotate pan from front to back; raise oven temperature to 400 degrees F (190C) and bake 10-15 minutes more, until top is pale golden-brown. Remove from hot water and let cool completely (do NOT!!! refrigerate until it has been removed from baking pan! otherwise you'll never be able to get presentable pieces out.). Turn out onto cake plate and serve with your topping of choice (strawberries and whipped cream are always good).
Unroll dough into a greased 15x10x1 inches baking pan; flatten dough and build up edges slightly. Bake at 425 for 5-6 minutes or until edges are lightly browned. Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat. Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.
Combine plums, vinegar, honey and crushed red pepper in a medium saucepan. Bring to a simmer over high heat. Cover, reduce heat and simmer, stirring occasionally, until the plums start to break down, 5 to 10 minutes. Transfer to a blender or food processor and pulse several times into a coarse puree. Cover and refrigerate for up to 1 week.
Mix together well the cream of chicken soup and chicken broth. Cook the rice according to directions and then mix into soup. Stir in chicken. Salt and pepper to taste. Heat and serve.
Mix cranberries and 1 cup hot water together in a blender and puree until smooth. Dissolve Jello in the cup of boiling water. Stir the Jello and pecans into the cranberries. Pour half into an 8x8-inch pan. Chill in the freezer until firm, about 30 minutes. Remove pan and spread with sour cream. Cover with remaining Jello. Chill until firm in refrigerator.
Combine 1 cup bread flour, cake flour, undissolved yeast, sugar and salt in a bowl. Add water and mix until well blended, about 1 minute. Add additional flour, if needed, to form a soft dough. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Place dough back in mixing bowl and cover tightly with plastic wrap. Let rise at room temperature for 1 to 3 hours. (Tips to Kneading Dough: To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you. Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading the dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of the dough.). Place a pizza stone on the lowest oven rack. Preheat oven to 550°F, or as high as your oven setting allows. If your oven has a convection setting, this is a good time to use it. Punch dough down. Divide into 8 equal pieces; keep covered. Roll each piece into a very thin (1/16-inch) circle on a floured surface. The shape doesn't have to be perfect! To achieve a very thin crust, try these tips: roll dough until very thin. Now, carefully pick up the thin dough and turn it over - roll again. Use a bench knife to help you get the dough off the surface for turning. Use as much flour as needed to make sure the dough is not sticky. Frequently flour rolling pin. Once the dough is rolled as thin as possible, it is ready to be baked. Place crust on a cornmeal-dusted pizza peel, flat baking sheet or the back side of a jelly roll pan or pizza pan. Make sure that the crust moves freely (doesn't stick to the pan). If it is sticking to the pan, gently lift dough and add a little more cornmeal. Use a fork to "dock" or make lots of little holes in the crust, about 1/2-inch apart. This prevents the crust from puffing up during baking. To bake, slide the crust off the pizza peel or baking sheet onto the preheated stone in the oven. Use a long-handled spatula to help transfer the crust if needed. Close the oven door as quickly as possible to keep the oven hot. Bake 2 to 5 minutes or until crust has browned patches. When done, remove crust from the oven with a spatula and place on wire rack to cool. Repeat with remaining dough portions. Use a minimal amount of topping to keep the crust crisp and for ease in handling. Spread a thin layer of boursin cheese on each crust. Top with prosciutto and sprinkle with green onions. Return to oven for an additional 1 to 2 minutes. Most stones will accommodate baking 2 pizzas at once. Remove finished pizza from oven to cutting board. Cut into pieces and serve. Allow the oven to cool before removing the pizza stone and follow the manufacturer's directions for cleaning. Excess cornmeal tends to burn so be sure and use your exhaust fan.
Whisk together the flour, spices, salt and baking soda, and set aside. In a large bowl, beat together the butter and sugar, then beat in the molasses. Add the dry ingredients alternately with the rum. Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet. Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven't yet browned around the edges.
Preheat oven to 300 degrees, Layer 1/3 diced chiles in the bottom of a 4-quart baking dish. cover these with a layer of cheddar cheese. Layer in another 1/3 of the green chiles. Cover this with a layer of Jack cheese. Layer in the last of the green chiles. Separate the eggs. Beat the yolks then add the evaporated milk, flour, salt and pepper. Mix well. In a separate bowl, beat the egg whites until stiff. Fold the whites into the yolk mixture and pour over the layered chile/cheese mixture. Bake for 2 hours, uncovered. Pour enchilada sauce over the top and bake for an additional 30 minutes.
In blender, process chocolate chips and powdered sugar until coarsley chopped. In saucepan on med heat, bring half and half and butter to a boil. Add to blender. Cover and process until melted and smooth. Chill.
Mix all of these ingredients. Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible. Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate. Roast meat dry at about 300°F. Or grill and baste.
Place wakame and 3 cups water in a large bowl; let soak 20 minutes. Heat remaining 3 cups water to simmering iun 2-qt, saucepan over medium-high heat. Add soaked wakame and simmer 30 seconds. Rinse under cold running water and drain well. Lay wakame out flat on work surface; cut away and discard any hard veins. Cut wakame strips into 1-inch lengths. Mix vinegar, soy sauce, sugar, and oil in a small bowl; stir to dissolve sugar, then reserve dressing. Place tuna in a medium-size bowl; break up with fork into bite-sized pieces. Sprinkle with lemon juice. Cut cucumber crosswise into 1/16-inch slices. Cut tomato into 3/4-inch cubes. Add prepared wakame, cucumber, and tomato to tuna; add dressing and toss lightly until thoroughly mixed. Transfer to a medium serving bowl or 4 individual bowls.