HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix together the flour, olive oil and salt. Create a well in the center of the flour mixture and pour in the water. Gradually fold the flour into the water while simultaneously rotating the bowl. Dough will be slightly sticky Knead the dough until pliable and no longer sticky Place in fridge for one hour allow dough to set. Lightly flour your work surface and roll out the dough into a 1/4" thick rectangle. Using a cookie cutter or even a large glass, cut out circles from the dough. Do not lift or remove the circles. Slowly lift the excess dough surrounding the circles and replace in the bowl to be rolled out again as a second batch. Cover with plastic wrap and refrigerate until needed Mix the filling ingredients. Take tablespoon of filling mixture and put on each circle. Take about a teaspoonful of mixture and place in the center of each circle Fold circles in half to create half-moons (semi-circles). Pinch the edges together with a fork or fingers to tightly seal Repeat same process with the remaining dough and filling Frying : Heat oil in a 6qt saucepan over medium-high heat (fill oil no more than half-way) Fry the Sambousek until golden brown, approximately 4 minutes, turning once. Remove with a slotted spoon and drain excess oil on paper towels Baking: Dip each piece in olive oil and put in sheet pan. Bake in 350 degree oven for 45 minutes till brown. Serve cold or warm.
Preheat oven to 400 degrees Fahrenheit. Spray nonstick cooking spray on 13x9x2" baking pan. Put baking pan in oven to warm while preheating. Cook the rigatoni in salted water. While the rigatoni is cooking, combine the tomatoes, cottage cheese, red pepper flakes, thyme, salt, pepper, and cannelini beans in a large bowl. Add the cooked rigatoni to the tomato mixture and combine well. Pour into the baking pan. Top with grated mozzarella. Bake in 400 degree oven for 30 minutes. Allow to stand for 10 minutes before serving.
put sugar, cornstarch, salt, and 250 ml soymilk in a pot. stir on low heat till smooth. add the rest of the soymilk and rice and spices. cover and cook until desired consistency is achieved (45 minutes- 2 hours), stirring occasionally beat egg yolks and add to pudding. cook for one more minute. remove from heat and add vanilla and butter.
Beat eggs and sugar until smooth. add flour, baking powders and salt. add nuts, apple and vanilla. bake in a buttered 8" pie pa 35 minutes @ 350 degrees F.
Peel the apples if preferred. Blend all ingredients. Add another date if not sweet enough.
Wash and pat dry chicken. Pull up chicken skin and place sliced garlic between skin and meat. Lightly salt and pepper both sides. Place skin side up on baking sheet and drizzle with olive oil. Bake for 45 minutes at 350 degrees. Remove and discard garlic or eat as is.
Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it.
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1 1/2 inch round cake pans; set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon and baking soda. In a medium bowl combine eggs, carrots, and oil. Add egg mixture to flour mixture; stir until combined. Pour batter into the prepared pans. Bake at 350 oven for 30-35 minutes or until wooden toothpick inserted near centers comes out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool completely on racks. Frost tops and side with frosting. If desired, sprinkle chopped pecans over frosting. Store cake in the fridge for up to 3 days. *The carrots need to be finely shredded or they may sink to the bottom of pan during baking.
Bring the lentils and water to a boil, then reduce the hear, cover and simmer until tender- about 20 minutes Meanwhile, heat oil and saute the onions, garlic and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside When lentils are tender, coarsely chop the tomatoes right in the can and stir them into the soup pot. Add the chopped cilantro, salt, and sauteed vegetables. Cover and simmer for about 10-15 minutes, until all of the vegetables are tender.
Add tomatillos to boiling water; cook 3 to 5 minutes, until just soft. Drain. Let cool; chop into 1/2 inch pieces. Toss in bowl with remaining ingredients. Refrigerate several hours before serving. *Note* Salsa will keep refrigerated for 3 days.
Bring a kettle of water to a boil. In a bowl, combine the vinegar, water, sugar, salt and pepercorns. Stir until the sugar is dissolved. Place onion slices in a colander. Pour boiling water over the onion slices and drain well. (This wilts the onions slightly and allows them to absorb the marinade). Transfer the onions to the bowl with marinade and mix to coat the onions thoroughly. Cover and marinate several hours or overnight in the refrigerator.
Combine the oil, cumin, red chiles and turmeric in a large saucepan over medium-high heat. Cook, stirring, 1 to 2 minutes. Add the garlic or asafetida, lentils, cayenne, and mango powder, if using, (if using lemon juice instead, stir in at the end), and cook, stirring, 1 minute. Add the water and salt, bring to a boil and skim well. Reduce the heat and simmer, covered , until the lentils are soft, 20 to 30 minutes. Add more water during cooking if necessary. Taste for salt and add more if you need to. Ladle about 1/2 cup of the lentils into a small bowl and mash them with a spoon. Return the mashed lentils to the pot and give the dal a stir. Then continue cooking at a simmer, uncovered, for 5 minutes to thicken. If you like a thicker dal, use a whisk to break up the lentils into a puree. If you like a thinner dal, add more water. Stir in the lemon juice, if using. Serve hot.
Warm saute pan with olive oil. Saute bell pepper, onion, sundried tomatoes, olives, garlic, salt and pepper in saute pan until onion and peppers are soft (about 8 min). Add thawed potatoes (follow directions on bag of Simply Potatoes for thawing instructions) and oregano (until potatoes are heated through). Add spinach and cook for 5 minutes until wilted. Remove pan from heat and add crumbled goat cheese and mix. In separate pan, scramble eggs with a splash of milk. Season with salt and pepper. Add scrambled eggs to top of hash. Enjoy!
In food processor put first 6 ingredients and process until blended. I left some carrots chunky. Add oats and stir to mix well. Let sit for 20 minutes to soften oats. Preheat oven to 400degrees. Roll into burger patties and put on baking sheet- I used a cast iron griddle to help with non-stick and to keep it fat free. You can spray baking sheet w/ oil prior to placing burgers on it. Bake 8 minutes on each side. The recipe says you can also "fry" burgers in non-stick fry pan. Serve w/ whole wheat buns w/ toppings of choice. Enjoy this recipe made 7 good sized burgers. You can also freeze these after cooking and reheat. I am planning on taking these camping.
Preheat oven to 350F and line a baking sheet with parchment paper. In a large bowl, combine all dry ingredients and stir together. Add buttermilk and mix with a large spoon (or with your hands, shaping your fingers into a "claw") until the dough comes together. You might need two tablespoons more or less buttermilk depending on the weather. The dough should be moist, but not so sticky it is very hard to handle. Shape into a round and place on baking sheet. Cut an X into the top with a sharp knife and bake for about 45 minutes, until dark golden. A toothpick will come out clean. Cool on a wire rack for about 10 minutes before slicing.
Rinse and drain apricots, chop finely and place in saucepan with water. Cook about 15-20 minutes until apricots are tender and water has evaporated. Add lemon rind and sugar, stir until sugar has dissolved. Remove from heat, cool to lukewarm and stir in sherry. Set aside. Beat eggs with water and melted butter. Sift flour, salt, sugar and baking powder together. Add flour mixture to egg, water and butter mixture. Blend thoroughly. Melt a small amount of butter in a 6" fry pan over medium heat. Pour in 3 tbsp batter and tilt pan so that batter runs to edges. Cook until firm and slightly brown, flip and brown other side. Spread crepes with apricot filling and roll up. Arrange in a shallow baking pan and refrigerate until 20 minutes before serving. Reheat in 325°F oven for 20 minutes. Top each serve with a spoonful of sour cream and walnuts.
Combine the corn meal,flour,baking powder,and salt. Add the honey,oil,milk and eggs. Mix just enough to moisten the batter. Pour the batter into an oiled 9 by 13 inch baking pan. Bake at 375 degree oven for 20-35 minutes or until golden brown.
To prepare sauce, combine first 7 ingredients, stirring with a whisk until sugar dissolves; set aside. To prepare spring rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or just until soft. Place rice paper sheet on a flat surface. Arrange 1 lettuce piece in center of sheet. Top with 1/4 cup sprouts, 3 carrot strips, 3 cucumber strips, 3 bell pepper strips, 4 shrimp halves, and 3 mint leaves. Fold sides of sheet over filling; roll up jelly-roll fashion. Gently press seam to seal. Place spring roll, seam side down, on a serving platter (cover to prevent drying). Repeat procedure with remaining rice paper, lettuce, sprouts, carrot, cucumber, bell pepper, shrimp, and mint. Serve with dipping sauce.
In med. bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste. transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35-40 minute serve at once. Serving Ideas: Serve with crackers, hollow out a round sourdough bread loaf and fill with the dip and use the bread for dipping or just slice up a baquette for dipping!
Shell and devein shrimp. In a large skillet heat olive oil and then add capers and garlic; cook stirring fo r1-2 minutes. Add shrimp, tomatoes, oregano and tarragon to skillet and saute for 5-6 minutes, stirring occasionally or until shrimp is pink. Remove from heat and stir in feta cheese; toss to combine. Spoon shrimp mixture over the orzo; toss.
Saute onion in 2 oz of the oil over medium high heat for 5 minutes. Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins). Remove from the heat, let cool& add olives. In a bowl, toss zucchini with basil& 2 oz of olive oil. Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish. Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture. Season each layer with salt& pepper to taste. Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables. Bake in preheated 375F oven for 25 minutes.
In bowl, mix together basil, sugar, salt, mustard, garlic, pepper, vinegar and oil. In shallow casserole dish, layer onion, tomatoes, parsley and dressing. Marinate overnight in refrigerator.
Combine mushrooms and wine in a large skillet; Bring to a boil over medium heat. Cook until wine is reduced to 1/4 cup. Add cream and tarragon to mushroom mixture in skillet; Cook until sauce is thickened, about 5 minutes. Stir in green onions, lemon juice, salt and pepper. Remove from heat. Meanwhile, cook pasta according to package directions; Drain well. Place pasta in a large serving bowl. Top with sauce and toss gently to coat.
Prepare the Caramel: Preheat oven to 350&deg;F In a large frying pan, combine all the ingredients for the caramel. Mix well with a spoon, then place over medium heat. Allow sugar to caramelize to a light golden brown. Immediately pour the caramel into 9 Inch x 13 Inch x 3 Inch baking pan. Hold pan with kitchen towels and tilt the pan so the caramel completely covers the bottom. Set aside. Prepare the Flan: In a large mixing bowl, combine the flan ingredients except the lemon or dayap rind. Strain, using a fine strainer like a piece of cheesecloth. Stir in grated lemon or dayap rind. Pour the flan mixture into the caramel lined baking pan. Set aside. Prepare the cake: In a large mixing bowl, blend the first 8 ingredients for the cake. Beat with a wire wisk until smooth and lump free. Set aside. In another large mixing bowl, using an electric mixer, beat the egg whites together with the cream of tartar until frothy. Gradually add the caster sugar while continuing to beat at medium speed until egg whites are stiff but not dry. Quickly but thoroughly fold in egg yolk mixture into the beaten egg whites. Carefully pour the cake batter into the pan with the flan. Do not tap the pan. Bake for 1 hour and 25 minutes using a water bath. Allow the cake to cool in its pan together with the water bath. To unmold: Run spatula around the cake to loosen it and invert to a serving platter. Chill well before serving.
Preheat oven to 425°F with rack in the top part of oven. Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes. Meanwhile, mix all topping ingredients in a bowl with your hands until butter is well combines and mixture is crumbly. Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.
Melt 3 Tbsp butter in saucepan over medium heat. Add shallots and cook until soft, but not brown. Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes. Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed. Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes. When done, stir in remaining butter, cheese, lemon zest, asparagus and chives. Season with salt and pepper. Serve in warm bowls, sprinked with garnish. (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).
Soak bread in milk until absorbed. Combine all ingredients including bread and mix thoroughly. ( Do not overmix. Will lead to tough meatballs). Form into tennis ball sized meatballs ( or whatever size prefered). Bake on 375-400 degrees for 15-20 min. Finish cooking meatballs on stove top in sauce of your choice.
Prepare the chicken wings by by splitting them in half at the knuckle. Fill the deep fryer with peanut oil (It is best to do this outside because it can get messy). Let the oil heat up. Once the oil is hot, put the chicken wings in the basket and lower them in. The wings should be cooked long enough to be crispy on the outside but not too long so as to make them overcooked on the inside. Once the wings are done, put the bottle of red hot sauce in a large freezer bag and shake the wings in the sauce. That's all there is to it. This is a great weekend dish. Either a snack or you can add some side dishes to make it a dinner. This is better than any restaurant's hot wings!
Rinse fresh berries. In a seperate bowl, combine the sugar, cornstarch, salt, flour and cinnamon. Mix thoroughly. Combine the dry ingredients with the berries, coating the berries well. Use one of four single serving cobbler bowls, (2 1/2 inches by 3 3/4 inches in diameter Corningware) or as I do, a deep dish glass pie pan. Spray lightly with cooking oil spray. Pour the Blackberries, coated with above mix into cobbler bowls or pie plate. Place the pie crust on top and cut two holes in crust. I like to brush the crust with milk or 1/2 and 1/2 and sprinkle with sugar. Place bowls or pie plate on cookie sheet and place in oven for 30 minutes at 425 or 45 minutes at 375. Top with ice cream or whipped cream and enjoy with coffee. You're gonna like it!
Bring a large pot of lightly salted water to a boil over high heat. Add the cabbage and cook, covered, until the outer layers of leaves peel off easily. Peel off the tender outer leaves and choose the 10 largest ones. (Save the remaining cabbage for another use, such as stir-frying.) Trim out the thick rib in the center of each leaf. In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes. Drain, rinse under cold, running water, and drain again. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer to a medium bowl, and mix in the parcooked rice, the ground beef, egg, savory, salt and pepper. Place about 1/3 cup of the filling in the center of a cabbage leaf, fold over the sides, and roll up into a cylinder. Place the roll on a plate, seam side down, and repeat with remaining leaves and filling. In a blender, process the tomatoes with their juice, the brown sugar, and lemon juice to a puree. Pour the sauce into a 3 1/2 quart slow cooker, and layer the cabbage rolls in the sauce. Cover and cook until the cabbage rolls are tender, 6-7 hours on low. Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a sauceboat and serve with the cabbage rolls.
Preheat oven to 400 degrees. In medium sauce pan, bring water and butter to a boil. Remove from heat and add flour and salt. Stir until it forms a ball. Add eggs, one at a time, and BEAT THOROUGHLY AFTER EACH ONE with a hand mixer. (The ring may not puff up if not thoroughly mixed.). Drop mixture by spoonfuls into a ring-shape on a greased cookie sheet. Bake 45 minutes, until puffed and golden brown. While ring is baking, beat pudding mix, cream, and milk until thick. When ring is cool, cut in half horizontally. Spread pudding mixture on bottom half and replace top. Spread chocolate frosting on top. (It may be easier to spread if softened in the microwave for a few seconds.). Refrigerate until ready to serve.
Melt butter on stove or in microwave. Add rum. Stir in powdered sugar 1/2 cup at time blending until smooth. Add nutmeg. Let cool about 15 minutes to thicken before icing cookies, cakes, etc.
Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookiesheet 2 inches between each cookie. Refrigerate dough balls for 10-15 minutes to make them firm. Press down the dough ball with a cookie stamp dusted with flour or powdered sugar to prevent sticking. If you don't own cookie stamps, you can use a fork to create the more traditional grid design. Bake in 350 degree oven for 10-12 minute.
Place butter and sage leaves (or ground sage) in a saute pan over medium high heat and cook until butter just turns golden brown. Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat. Whisk gently until combined. Add salt and pepper to taste. Cook tortellini in boiling salted water according to package directions, drain, and toss into saute pan with warm sauce. Place pasta and sauce over medium heat and toss until well coated. Remove from heat, toss with Parmesan cheese and serve.
Combine pineapple, a bit of it's juice; approximately 1/4 cup and marshmallows in a large bowl. Refrigerate overnight or at least 8 hours. Overnight is the best. About 2-6 hours prior to serving, drain any excessive liquid though some should remain. Whip the cream and fold into marshmallow mixture. Refrigerate before serving. This holds up very well in the fridge for days without the cream separating. The cook time is the refrigeration time.
In a saucepan, combine the beef stock, vinegar, soy sauce, brown sugar and cornstarch; cook over medium heat, stirring, for about 2 minutes or until the mixture has thickened. Stir in the onion, garlic, honey and pepper. Place the ribs in a small casserole. Pour the sauce over; cover and bake in a 325 degree F oven for 1-1/4 hours. Uncover and bake for 30 minutes longer. Serve with the sauce.
Chop and fry celery, onion and parsley together in oil. Mix together beef, veal, salt, egg, garlic and soaked bread. Add fried onion, celery, parsley mix. Roll 2 oz. balls and brown in a hot skillet then bake at 375°F for 1/2 hours.
Place steak in a shallow, ungreased baking dish. Mash tomatoes with a fork and spread evenly over steak. Sprinkle with. oregano, parsley, garlic, onion, salt, pepper and oil. Bake uncovered in a 350 degree F oven for 1 hour. Top steak with cheese slices; bake 15 minutes longer or until tender.
Preheat oven to 375 degrees. Beat the egg in a shallow bowl. Mix in the lime juice with the egg. Salt and pepper the chicken breast to taste and dip in the egg mixture and then into the tortilla chips. Coat both sides of the chicken well. Place the chicken in a greased glass baking dish and bake for 20-25 minutes, until the chicken is nearly done. (I would recommend flipping the chicken once during this time.) When the chicken is almost done, remove the baking dish from the oven and add 1/4 cup of salsa on top of each chicken breast, then cover with cheese. Place back in the oven and bake another 10 minutes until cheese is melted and salsa is heated through. Serve with rice or tortilla chips and salsa. You may also want to garnish with cilantro for some added flavor.
In large saucepan over medium-high heat, combine broth, water, lentils and 1/2 teaspoon salt, and bring to boil. Cover, reduce heat to medium, and cook 10 minutes. Meanwhile: In large saucepan over medium-high heat, heat oil until it shimmers. Add onion and 1/4 teaspoon salt and cook 3 to 5 minutes, or until the onions are softened and lightly browned. Add garlic, ginger root and garam masala and cook about 1 minute until fragrant. Add coconut milk and broth-lentil mixture, scraping up any browned bits from the pan. Reduce heat to medium or medium-low and cook 15 minutes, until lentils are tender and soup has thickened. Remove from heat and add chopped cilantro and pepper to taste. Garnish bowls of soup with chopped tomatoes.
Use Sweet bread cycle, and add apricots and pecans at 'raisin beep'. Makes one 1 1/2 lb. loaf; adjust accordingly for your machine.
Mix all the ingredients together in a microwavable bowl, microwave until cheese is melted, stirring frequently. Put into a hollowed out sour dough bowl.
Beat the butter and sugar at medium speed of an electric mixer until light and fluffy. Add eggs; beat well. Add the milk, amaretto, and flour, beating well. Stir in the coconut. Pour the mixture into a lightly greased 9-inch pieplate. Bake at 350 degrees for 35 minutes or until set. Cool completely on a wire rack.
Melt butter, add milk and heat the mixture gently to 38°C. Crumble the yeast into the milk mixture, whip lightly to dissolve. Add salt, sugar and cardamom. Gradually add the flour: stir first with a wooden spoon, then knead into smooth, elastic dough that no longer sticks to the bowl nor to your hand. Cover and let rise until doubled in size (about 30 minutes). Preheat oven to 200 C and grease a 24 cm round cake pan with a removable bottom. Lightly flour the baking board and turn the dough on it. Roll the dough out into a rectangle, 40 cm x 45 cm or so. Spread the softened butter on the dough; combine the remaining filling ingredients and sprinkle on top of the butter. Roll the dough up starting from the longer side and cut into appr. 4 cm pieces. Place the pieces into the prepared pan on their side, and quite close to each other; cover and let rise until doubled (about 30 minutes). Brush the top with the beaten egg and sprinkle pearl sugar on top of the cake. Bake in the preheated oven for about 30 minutes, or until golden brown. Cover while cooling. You can omit the pearl sugar if you want: just brush the cake with egg before baking and drizzle some powdered sugar icing on top of the cake once it has cooled.