HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the pastry: Combine the flour and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture resembles very coarse bread crumbs. Transfer the mixture to a large bowl. In another bowl, whisk together the egg and sugar. Pour the egg mixture over the flour-butter mixture and mix with a fork. Squeeze a bit of the mixture between your fingers. If it holds together, transfer the dough to a lightly floured surface; if not, add a couple of teaspoons of ice water and test again. Knead gently and form into a ball, divide the pastry in half, and flatten into 2 disks. Wrap each disk in plastic and refrigerate for at least 30 minutes before using. Make the tart: Roll out the pastry on a floured surface and line a 9-inch or 9 1/2-inch (23-cm or 24-cm) tart pan. Prick the base of the tart with a fork and refrigerate for at least 30 minutes. Preheat the oven to 375°F (190°C). Place the tart shell on a baking sheet. Line the tart with parchment paper and fill it with dried beans. Bake until the pastry is just set, about 15 minutes. Remove the paper and beans and continue to cook until the pastry is a dark golden color, 10 to 15 minutes. Transfer the tart to a wire rack and leave to cool completely. Combine the sugar and butter in a deep, heavy saucepan over medium heat. Stir to mix and cook, stirring occasionally, until the butter and sugar caramelize, 10 to 15 minutes. The sugar and butter will go through several stages. First it will look like a flour-butter roux, then it will appear curdled, and then the butter will leak out of the sugar mixture. Don't worry: It will all come together in the end. While the caramel is cooking, pour the cream into a saucepan and bring it to a boil over medium heat. Remove from the heat and set aside. Keep stirring the butter-sugar mixture, watching carefully as it begins to caramelize and remembering that the heat in the pan will continue to cook the caramel once it is removed from the burner. You want a rich, dark caramel color, but you don't want to burn the mixture, which will give it a bitter taste. When the caramel reaches the right color, remove the pan from the heat and slowly and carefully pour in the cream; the mixture will bubble and spit. When the caramel stops bubbling, return it to low heat and cook for 5 minutes, stirring to dissolve the caramel in the cream. Remove the pan from the heat and let the caramel cool for 10 minutes. Slowly pour the cooled caramel into the baked pastry shell and chill the tart for at least 2 hours. This tart is easier to cut when it is chilled. Remove the tart from the pan and, using a wet knife, cut it into wedges. Serve the tart at room temperature, however, for maximum flavor, with a dollop of whipped cream.
In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet. Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties. In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.
To prepare puddings, combine first 4 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours. Preheat oven to 350°. Divide half of bread mixture evenly among 8 (6-ounce) ramekins or custard cups coated with cooking spray; sprinkle evenly with 3/4 cup berries. Divide remaining bread mixture among ramekins; top with 3/4 cup berries. Cover each ramekin with foil. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until a knife inserted in center comes out clean. To prepare lemon curd, combine 1/3 cup sugar and 1 egg in a small saucepan over medium heat, stirring with a whisk. Cook 2 minutes or until sugar dissolves and mixture is light in color, stirring constantly. Stir in lemon juice and butter; cook 2 minutes or until mixture coats the back of a spoon, stirring constantly with a whisk. Place saucepan in a large ice-filled bowl for 5 minutes or until lemon curd cools to room temperature. Serve lemon curd over warm bread puddings.
In a bowl, mix sauce ingredients and set aside. Steam the edamame for 3-5 minutes to cook. Remove from heat and allow to cool. In a separate serving bowl, place the cooked edamame and mix with the sauce.
Mix the mango juice/nectar with the bubbly beverage of your choice. Chill and serve.
Toss pork pieces with salt and 1 tablespoon cornstarch. Mix egg and flour to make a batter. Dip pork pieces into batter with slotted spoon. Fry in hot oil until nicely browned. Drain on paper towels and keep warm. In a deep skillet, mix sugar and cornstarch; stir in water, pineapple juice, ketchup, soy sauce and vinegar. Bring to a boil, sirring constantly, until thickened. Continue cooking and stirring for two minutes. Add green pepper and onion; cook for five minutes. Add pineapple chunks and pork pieces and simmer, uncovered, for six to eight minutes or until pork pieces are heated through.
In medium saucepan, over medium heat, melt butter. Add onions and cook about 3 minutes, stirring often, until softened. Add tomatoes and 3/4 cup water; bring to a boil. Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender. Transfer to a blender or food processor; puree until smooth, in batches if necessary. Set a medium-fine strainer over saucepan. Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds. Whisk sour cream and tarragon into the soup. If soup is too thick, add a small amount of water. Stir over low heat until soup is hot (do not allow it to boil). Season with salt and pepper. The soup can also be made in advance and served cold.
Mix together first 5 ingredients. Pour into greased 9x13 pan. Mix crushed corn flakes with melted butter. Put on top of hash brown mixture. Bake at 350 for 1 hour.
Cut the french bread into 1-2" wide slices. In a medium sized saucepan over medium flame, put corn/maple syrup, butter and brown sugar. Stir until it all comes together and starts to bubble. Carefully pour the hot, sticky mixture into a well-buttered and possibly aluminum-foiled 13' x 9" baking dish. Arrange the thick slices of french bread over the mixture. In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly. Pour the eggy mixture over the bread which is on the top of the hot, sticky mixture. Cover the baking dish and refrigerate overnight. (note: You can do it just a few hours before you bake it, but it is much better if you do it the night before.). Heat oven to 350 degrees. Put the french toast dish in the oven and bake for 45 minutes. Loosen the sticky baked french bread from it's hot, sticky bed and invert onto a platter. Serve with whipped cream & strawberries!
In juicer, process carrots, pineapple, lemon and ginger. Whisk well and serve.
Preheat oven to 375°F Place paper baking cups into muffin pan. Set aside. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside. In large bowl, whisk together pumpkin, sugar and brown sugar. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. Fill prepared muffin cups. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video at the top of the page.). Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. I liked these best at room temperature or even slightly chilled.
In small bowl, whisk together the white-wine vinegar, balsamic vinegar, thyme, mustard, salt, and pepper. Add the raspberries and crush them to a rough puree with a spoon or your whisk. Slowly whisk in the oil until the dressing is creamy and blended. Taste and adjust seasonings.
Put all of the spices in a small bowl and mix well. Store in an air-tight container. Variation: Sometimes I add less black pepper or even leave it out completely.
Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together the sugar and flour and set aside. In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture. Butter and sugar 6 souffle cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top. Whip cream and a teaspoon of the sugar together and set aside. To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.
Boil chicken until cooked. Pull chicken apart or cut into strips. Mix together sour cream and 1/2 cup shredded cheese. Heat tortillas for 45 seconds in the microwave. Spoon 1/4 cup of sour cream/cheese mix, 1/4 of the seasoning and 1/4 of chicken onto center of each tortilla. Fold in 2 opposing edges of tortilla ~1 inch each, then wrap one unfolded side beyond midline, and finally bring the last unfolded side over top of the other three folds. Put folded side down in frying pan with heated (med/med-hi) 1" deep oil. Let brown for 5 minutes, then turn over and brown other side for 5 minutes. Put into a 400° oven for ~5 minutes, then sprinkle the remaining cheese on top of each and let it melt (~5 minutes).
Using a cookie sheet with sides, grease with oil and set aside. Combine the sugar, water, cream of tartar and chile powders in a saucepan. Cook the mixture over high heat, stirring continuously with a wooden spoon, until it turns a light golden colour ( approximately 10-12 minutes). Be very careful working with this caramel as it is extremely HOT! Brush down the sides of the pan twice with a pastry brush dipped in water to prevent the mixture from crystallizing. While stirring, add the cashews. When nuts are completely coated, remove the caramel from the heat and pour onto the cookie sheet, spreading it out with the spoon. Do this step as quickly as possible because the candy sets up fast! Allow brittle to cool 30 minutes. Break into pieces with your hands. Store in an airtight containers. An important note: Red chile powder is made from hot red chiles that have been dried and ground. Do not confuse chile powder with chili powder, the common spice used to make chili. Source: Chile Pepper magazine.
Finely chop the onion. Place in a colander or strainer and rinse under ice cold water. Skin and finely chop 3-4 tomatoes and mix with finely choped onion, garlic, and hot peppers. Peel the avocado, cut into cubes and sprinkle with fruit fresh or lemon juice. Add it to the mixture, along with salt and pepper to taste. Mix in the extra virgin olive oil, and allow the buljol to sit for a while for the flavours to meld. Serve with bakes, fries, toast, rolls, or crackers.
Brown almonds in margarine over low heat. Remove almonds and set aside. Add remaining ingredients to margarine, cover, and simmer over medium-high heat for about 10 minutes or until vegetables are tender, stirring occasionally. Top with almonds and serve.
*CARAMELIZED HAZELNUTS: Preheat oven to 300 degrees. Place the hazelnuts in a large bowl and set aside. In a small saucepan, combine the honey, brown sugar and salt. Bring the mixture to a boil over medium-high heat; stirring constantly. Boil 3 minutes; DO NOT stir while boiling. After 3 minutes, carefully stir in 2 tablepoons of the butter. On a large cookie sheet melt the remaining 2 tablespoons butter. Spread the nut mixture on the pan. Bake for 30 minutes, stirring about every 10 minutes. Watch the oven {{CAREFULLY}}! Remove nuts from oven and cool completely. When cool, break up into little pieces. Yield: 4 cups. *NOTE: The recipe for the caramelized nuts will make more than you will need for the salad recipe. Refrigerate or freeze the rest for later use. Great in trail mix or on a cheese and fruit platter! VINAIGRETTE: Combine all the ingredients in a non-reactive bowl and whisk well. Whisk again just before serving. SALAD: In a large salad bowl toss the baby spinach with the vinaigrette. Sprinkle the dried cranberries on top of the greens and garnish with the cheese and about 1/2 cup caramelized nuts.
Preheat oven to 350°. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pineapple until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pineapple mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly. Heat oil in Dutch oven or large pot. Add meat and cook over medium heat until browned on all sides, stirring occasionally. Add onion, carrots, beef broth and brandy. Cover and simmer over low heat for 1 1/2 hours or until meat is very tender. Add mushrooms and parsley, and simmer 10 minutes longer. Add crusty bread& a nice green salad and enjoy!
In a small saucepan, bring vinegar, wine, shallots, tarragon, salt and pepper to a boil and reduce to about 2 tablespoons. Cool slightly. Beat in yolks until smooth. Put mixture into a small stainless steel bowl and place in a skillet with about 1 inch of simmering water in it. Whisk sauce until it begins to thicken. Beat in butter, bit by bit. Before serving, add a few drops of lemon juice and parsley.
Crush macadamia nuts to desired consistency. Crush Ritz crackers to same consistency. Melt butter over low heat. Add nuts and crackers and honey and mix well. Place mixture in a bowl and refrigerate for 1 hour giving it a stir every 15 minutes (until butter is coagulated and not runny). Spread mixture over fillets evenly. Squeeze juice of 1/2 lemon evenly over fillets. Place fillets on baking sheet and broil 3-4 minutes. (until top is lite golden brown). Bake 375°F for 15-20 minutes. Slice remaining 1/2 lemon for garnish. Serve hot and enjoy!
1.	Generously grease a 7-inch square baking pan with vegetable oil. 2.	In a microwave-safe bowl, combine the butter and chocolate chips. Microwave on high for 1 minute. Stir very well. (You want the heat from the butter and chocolate to melt the remaining clumps. If you microwave until everything melts, the chocolate will be overcooked. If necessary, microwave for an additional 10 seconds-but stir well before you try that.). 3.	In a medium bowl, combine the eggs, sugar, and vanilla. Whisk until light and frothy. While whisking continuously, slowly pour in the melted chocolate in a thin stream and whisk until everything is incorporated. 4.	Pour the batter into the prepared pan. Set the pan in the air-fryer basket. Set the air fryer to 350°F for 25 minutes, or until a toothpick inserted into the center comes out clean. 5.	Let cool in the pan on a wire rack for 30 minutes before cutting into squares.
Cook pasta according to directions on package, drain and cool by running cool water over it. Let drain thoroughly. Combine pasta with peppers, carrots and parsley. Add vinaigrette and mix well. Add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout. Chill for an hour before serving.
Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.
Heat the oil in a large pot over medium heat. Add the onions, garlic and cook for about 4 minutes or until the onions are translucent. Add the tomato and water, and cook for about 7 minutes more. Add the pork loin chops, bay leaf, salt, cumin powder and bring to a boil, then reduce the heat to low, cover and let it cook for about 30 minutes or until the meat is tender. Add the potatoes, green beans and carrots. Cover and cook for an additional 30 minutes or until the potatoes and carrots are tender. Serve with rice and avocado on the side.
Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes. Arrange lamington fingers over base of 12-cup serving dish. Pour jelly over. Cover and chill 30 mins, or until jelly is set. Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly. Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight. Serve trifle topped with chopped Cherry Ripe bars.
Sqeeze lemon all over both sides of fish. Salt and pepper both sides of fish. Heat olive oil in frying pan. Sear fish over high heat for about 3-4 minutes per side. Serve.
Stir the soda and cornstarch together in a saucepan then add water and mix well. Cook over low heat, stirring frequently for about 5 minutes then cook another 2-5 minutes while stirring constantly until it looks like mashed potatoes. Remove the pan from the heat, set aside and let cool. When cool, put on your floured breadboard and knead it, adding more cornstarch as needed until it's a smooth workable clay. For tinted clay, knead in a few drop of food coloring. Create clay masterpieces! Let creations dry overnight. Store leftover clay airtight in the fridge, it'll stay good for a couple of days.
Quarter tomatoes and place in a blender or food processor. Add chopped green pepper, coarsely chopped herbs, and pressed garlic. Blend till smooth or a consistency you prefer. Place in a serving bowl. Gradually add 1/2 cup olive oil, the juice of 1 lemon, and 3 cups of chilled beef stock to the tomato mixture while stirring. Substitute vegetable stock for a vegetarian version. Blend the onion and 1/2 of the cucumber and add to the tomato mixture. Add the paprika and grate the remaining cucumber into the soup. Add salt if you like or allow people to add salt at the table. Place 2 ice cubes in each bowl and garnish with parsley. Enjoy. I like to serve this with a nice foccacia bread on the side, but it needs nothing else.
Cut the 2 lbs of pork into roughly 2 inch squares and place in the bottom of the slow cooker. Pour the stick of melted butter in the slow cooker coating the meat. Do the same with the 2 Tbs of oil. Break the one cinnamon stick in half and place to the sides of the meat. Peel 5-6 garlic cloves, cutting the tips off, and break 3-4 bay leaves in half. Place the leaves and the garlic in the slow cooker, evenly distributed among the meat. Add the 1 tsp oregano, 1 tsp kosher salt, 1 tsp black pepper, 2 tsp cumin, and 1 tsp (or more depending on taste) red pepper flakes, sprinkling evenly across the meat. Pour the 1/3 cup whole milk in the cooker, being careful not to wash away the spices from the meat. Add the Coca Cola, being careful not to wash away the spices from the meat. Add enough to just cover the top of the meat. Turn the slow cooker to the "Low" heat setting. Cook for 6 hours, stirring every few hours. Once cooked, remove meat from the slow cooker with a slotted spoon and place in a separate large bowl. Shred the meat using two forks, and add spoonfuls of liquid from the cooker to ensure meat is moist. Serve on warm tortillas, with pico de gallo, sour cream, and chopped jalapenos.
Arrange the beans, tomatoes, peppers,& garlic in an oven proof dish, season with Salt& Pepper. Pour in the chicken stock. Cover and bake at 350F for apprx 30 minutes, less if you want the beans crisp.
Mix lemon juice, garlic, thyme, paprika, cumin and pepper in mixing bowl. Marinate chicken mixture in the fridge for several hours. Bake at 350 degrees for 35-40 minutes.
Preheat oven to 425 degrees. Sprinkle pork with pepper. In large skillet, heat oil over medium-high heat. Cook pork slices, turning once, 2-4 minutes until browned. Transfer pork in single layer to baking sheet. In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs. Top pork slices evenly with cheese mixture. Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.
PORK. Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker. SALAD. Place all ingredients in a bowl stir well. TO SERVE. Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.
Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate. Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
Mix all ingredients together in large bowl. Pour into greased 9x13 pan. Bake at 350F degrees for 30-35 minute. Top with your favorite frosting, powdered sugar or whipped topping.
PreHeat Oven to 350 degrees. Cut up all vegetables and place on baking sheet. Pour Olive Oil and Italian dressing on vegetables (may use more to cover all). Sprinkle veggies with salt and pepper and Cajun Seasoning. Roast in oven until soft, usually 45 mins to an hour and 30 mins depending on your oven. While veggies are roasting follow the package instructions to cook the Orzo and drain (I start by boiling my water, adding salt and Olive Oil to it, and then adding the Orzo - Doesn't take long to cook. No more than 10mins.) When veggies are done remove them from the oven and let them sit to cool off for about 5 minutes. Mix Orzo together with the roasted vegetables in casserole dish. Serves well hot or cold. Enjoy!
Preheat oven to 425. Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan. With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved. Stir in orange juice, rind and cinnamon. Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places. While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel. When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side. Let stand, covered by the towel for about 3 hours, or until slicing and serving.