HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350*. Lightly coat a baking sheet with nonstick spray. In a large bowl, stir together the cake flour, whole wheat flour, rosemary, baking powder, sugar, and salt. Using a cheese grater, shred the butter into the flour mixture. Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk to form a moist dough. Mix in the cheese. Turn the dough out onto a floured work surface. Knead lightly and form into a disk with a thickness of 3/4". Cut into 8 wedges. Transfer the wedges to the prepared baking sheet. Bake for 30-35 minutes, or until puffed and lightly browned. Serve warm.
Spread honey mustard on three slices of bread. Sprinkle the bread with red onion. On one slice of bread, layer the avocado and cheese. If using corned beef, add it now. On another slice of bread, layer the mushroom, tomato and cheese. Bake both slices in a 350 degree Fahrenheit oven for two minutes. Put the two pieces together with the third slice of bread between them. This is a very thick sandwich and may need a skewer or long pick to hold it together. I make 2 sandwiches out of it, leaving out the center slice of bread!
Quarter your apples (no need to remove peel or seeds). In a large stock pot add your apples and fill with water--just enough to cover the apples. Add your sugar. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water. Boil on high for one hour (uncovered) checking on it frequently. Turn down heat and let simmer for two hours (covered). Take off the heat after two hours of simmering and let cool. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this). Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do). You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme. also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.
Break pasta strands in 3 and cook as package directions. Drain and rinse with hot water than cold water than set aside combine beef,Ketchup,onion soup, Shape into Patties. brown Quickly in butter and set aside Cook onions and celery until tender than add tomatoesand Seasonings Bring to a boil and Simmer uncovered for 5 minutes. Stir in pasta pour into a 2 Quart Baking Dish. Top With Patties and grated cheese. Bake at 375 F for 20 minutes.
In large skillet, heat butter over medium heat until melted. Sprinkle chicken with paprika and brown in butter on all sides; reduce heat, cover and simmer for 20 minutes. Meanwhile place cabbage in a greased 13 x 9 x 2-inch baking dish. Sprinkle with salt and pepper. Cover and bake at 350°F for 20 minutes. Arrange apples and onions over cabbage and sprinkle with caraway, lemon peel, and sugar. Top with chicken; cover and bake for 30 minutes, or until chicken juices run clear and cabbage is tender. Uncover and sprinkle with cheese; bake 5 minutes more.
Boil water and berries for 1/2 hour. Strain. For every 4 cups of syrup add 6 cups of sugar. Bring to a rolling boil. Add 1 package of Certo. Boil 1 minute more.
Preheat oven to 350. In a large bowl, mix flour and sugar manually. Add powder and orange juice to the mixture. Using an electric blender, mix at low speed; fold in sour cream and oil. Slowly increase speed and add both extracts; slowly add eggs. Increase speed to medium and mix until smooth. Oil and slightly flour two 8" or 9" baking pans; pour in batter. Bake for at least 45 minutes. When cake is done, cool at room temperature for 20 minutes. Frost with Chocolate, Orange, or Vanilla frosting.
Bring water to a boil for pasta and cook according to directions. Rinse in cold water and set aside. While water is boiling for pasta, brown the turkey in a large skillet. Add garlic and cook until the turkey is no longer pink. Add crushed tomatoes and remaining spices. Cook at medium heat until bubbling. Add spinach and continue to heat until the sauce is thick. In a bowl, combine the ricotta cheese and half of the mozzarella. Mix pasta and sauce in a 10x15 pyrex-type dish. Spoon clumps of the cheese mixture over the pasta and sauce mixture and gently spread. Sprinkle remaining cheese over the casserole. Bake covered for 20 minutes at 375°F Uncover and bake for another 10 - 15 minutes. If cheese is not brown, turn oven to broil for NO MORE THAN 2 minutes.
Fry bacon until crispy. Remove bacon to paper towel covered dish to drain and cool. Reserve 1 1/2 teaspoons of the bacon fat. Combine flour, sugar, salt. Mix well with 1/2 cup water, let stand in mixing container. Heat vinegar and remainder of water to hot (do not boil). Add the hot liquid to dry ingredients, stirring well. Add the mixture to the bacon fat still in skillet, and cook to desired consistency. (If gravy like texture is desired, you can bring to a brief boil. Overcooking with cause it to congeal into a thick ball). If desired, you can crumble the bacon you fried and add to salad. Pour over your salad of choice and devour immediately.
Whisk lemon juice and milk together and set aside. Process 1 1/4 cups muesli in food processor til finely ground (about 2 min.)and transfer to large bowl. Add remaining 3 tablespoons unground muesli plus the remaining dry ingredients. Whisk together wet ingredients and pour over dry, gently stirring together (don't overmix-a few dry flour streaks should remain). Pre-heat (medium-low) 12 inch skillet for five minutes and add a touch of oil and a tablespoon butter to melt. Use 1/4 cup measuring cup to scoop batter.Cook until bubbles form and flip.
If using bowl and hands: Mix dry ingredients together. Instead of cumin, feel free to substitute garlic salt, curry powder, or any other seasoning you like. If desired, add finely chopped cilantro, the zest of a whole lime, and the juices of a whole lime. Add remaining ingredients. If too dry, add more water by the teaspoon. Knead until not too stiff. The dough should have the consistency of fresh Play-Doh. NOTE: if making a combination all purpose flour and corn flour tortilla, you'll need as much as double the water to get the right consistency. Wrap dough ball in saran wrap and let stand at room temperature for 15 minutes. Separate dough into 6 pieces and form into balls. Cover in saran wrap and let stand for another ten minutes. Roll out each ball into a ten inch round. If you have a tortilla press, dust liberally with flour to prevent sticking. Use a rolling pin to flatten even more if the press doesn't get it flat enough. Stack on plate and cover with a tea towel so they don't dry out. If using a stove top, using a large griddle, preheat on range element to medium high / high. If using an electric griddle, do the same. Do not grease. Place dough round on griddle, flipping after about 30 seconds. Tortillas are cooked when they are slightly golden in color on both sides. Use immediately, adding salt as desired before serving. Store in refrigerator in Ziplock bag for up to five days or freeze for future use. To use out of fridge or after defrosted: Heat, one by one, in griddle until pliable, or place one on plate, put filling in middle, and place in microwave, on high, for 15 to 20 seconds.
Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside. Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine. Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly. Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean. Cool in pan 10 minutes. Then turn onto wire rack to cool completely.
Add honey to the mustard. Whisk thoroughly. Pour oil into mix, whisking constantly. Add dressing to DRY spinich, and toss gently. Plate servings and add crumbled bacon and egg.
Preheat oven to 350. Grease the bottom and sides of a 13 x 9 inch pan. Layer the peaches in the bottom of the pan and sprinkle with the brown sugar. In a mixing bowl, combine flour, sugar, baking powder and soda, and salt. In a separate large bowl, mix butter, eggs, and vanilla on medium speed until mixture starts to get foamy. Add the salad oil to the milk, then alternate milk and flour mixtures into the butter and egg mixture. Mix until smoothly combined. Pour into pan on top of peaches. Bake on middle rack for around 25 minutes or until tests done.
Combine tea, salt, sugar, and pepper in bowl. Pat pork dry with paper towels and rub with tea mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. Place pork in pan and cover pan loosely with aluminum foil. Poke about twenty 1/4-inch holes in foil. Using large sheet of heavy-duty foil, wrap 2 cups soaked chips into foil packet and cut several vent holes in top. Make 2 more packets with additional foil and remaining 4 cups chips. For a charcoal grill: Open bottom vent halfway. Light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packets on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. For a gas grill: Place wood chip packets over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature at 300 degrees.). Place pan on cool part of grill. Cover (positioning lid vent over meat if using charcoal) and cook for 2 hours. During last 20 minutes of grilling, adjust oven rack to lower-middle position and heat oven to 325 degrees. Remove pan from grill. Cover pan tightly with new sheet of foil, transfer to oven, and bake until tender and fork inserted into meat meets no resistance, 2 to 3 hours. Let pork rest, covered, for 30 minutes. Unwrap and, when meat is cool enough to handle, shred into bite-size pieces, discarding fat. Strain contents of pan through fine-mesh strainer into fat separator. Let liquid settle, then return 1/4 cup defatted pan juices to pork. Serve. (Pork can be refrigerated for up to 3 days.).
Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow. Let cool. Slice the roast into thickish slices or chunks. Strain the liquid discarding the whole spices and other ingredients. Squeeze out every drop so as not to miss out on any of the flavours. Now heat oil in a pan. Fry the onion till dark brown. I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0! Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato. You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;)) Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast. Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens. You can help it along with a little cornstarch if need be. (I don't) Garnish with coriander leaves.
Cook sausage until no longer pink. Do Not Drain. Stir in butter until melted. Sprinkle with flour. Gradually add milk. Mix well. Add salt, pepper, and hot sauce. Bring to a gentle boil and cook for 2 minutes, stirring constantly. Serve over your favorite homemade or refrigerated biscuits. I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up. Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
In large pot over medium-high heat, heat oil. Add onions and garlic and saute until light brown. Lower heat and add celery, carrots, salt and pepper. Saute until vegetables are tender. Add rosemary and cook briefly. Add broth and cooked chicken. Stir in Asiago and Parmesan cheeses. Simmer 10 minutes. Adjust seasonings with salt and pepper if needed. Serve immediately or cool in refrigerator. To serve: Portion pasta, spinach and cheese for garnish into bottom of individual serving dishes. Top with hot soup.
Melt butter in a heavy-bottomed soup pot until beginning to brown. Add parsnips, onions, and garlic and saute until onions are translucent but not brown. Add chicken broth and nutmeg and bring to simmer. Cook until parsnips are soft, 40 minutes. Add evaporated milk and remove from heat. Pour into blender and puree until velvety smooth. Stir in remaining ingredients. Serve garnished with nuts or croutons.
Mix well. Place in fridge at least 2 hours to allow flavors to blend and develop.
Whip the cream with sugar, cinnamon, and orange peel until soft peaks form. Refrigerate. Combine coffee and brandy and heat but do not boil. Pour into 8 mugs and top with whipped cream.
Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor. Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor. Pulse food processor until desired consistency is achieved. Return to skillet. Add bay leaves, rosemary, balsamic vinegar, brown sugar, cinnamon stick, salt and pepper and stir. Simmer over low heat 30 minutes until thick and jammy. Remove and discard bay leaves and cinnamon stick. Cool thoroughly and store in the refrigerator.
Combine ketchup, brown sugar, mustard and salt in a bowl; stir in onion and corn and mix thoroughly. Pour into a greased 1 1/2 quart casserole. Top with bacon. Bake uncovered at 350 degrees for 4o minutes or until bacon is cooked and dish is heated through.
Saute onion in the olive oil in a heavy sauce pot over medium heat for 3 minutes. Stir in flour, curry powder, and tomato paste. Slowly add the chicken broth. Stir until soup starts to boil. Reduce heat and simmer 10 minutes. Add milk, corn, tomatoes and black pepper, and green bell pepper; simmer 5 minutes.
Prepare the vegetables:.Heat 3 tablespoons of olive oil in a large stock pot. Add 3 minced cloves of garlic, chopped tomato, chopped green onions, chopped onion, chopped red bell pepper, chopped cilantro leaves, 1/2 teaspoon of ground cumin, 1 package Sazon Goya con azafran. Sautee over medium heat, stirring until onion is very soft (about 12-15 minutes). Season with salt and pepper to taste. When done remove all contents from pot and set aside in a separate bowl. Prepare steak and potatoes:.In the large stock pot (or can use a slow cooker) add 1 whole head of garlic (smashed), 1 whole onion peeled and cut in half, 1 whole tomato cut in half,(sounds weird but is necessary for the broth) 3 beef bouillon cubes, flank steak and cover with water. Bring to a boil, lower heat and simmer the steak until very tender (about an hour). Peel and quarter potatoes and add to the pot, adding more water if necessary to cover the potatoes. Simmer until potatoes are very tender (about 25 minutes). Remove pot from heat and let the meat and potatoes cool in the broth. Remove the meat from the broth and slice into 1" cubes, then put cut up steak into a food processor and pulse it until it looks like ground beef *DO NOT OVER PROCESS, YOU DO NOT WANT TO MAKE BABY FOOD OUT OF THE STEAK*. Remove potatoes from the broth and set aside in a separate bowl, strain the broth and reserve it. Add the potatoes, the meat and vegetables into the same bowl. Add a little of the beef broth to the mixture and mix well, mashing the potatoes in the process. Prepare the dough:.Place 3 cups yellow masarepa (pre-cooked cornmeal) into a large bowl, add 2 teaspoons of sugar and salt and pepper to taste, incorporate the dry ingredients well before adding the liquid. Combine 1 cup of reserved broth, 2 1/4 cups of hot water and 1 tablespoon of softened butter. Slowly add the cornmeal to the water and stir with a big spoon. When all of the corn meal has been added, work the dough with your hands until it becomes soft. Let rest for 20 minutes. Making the empanadas:.To make the empanadas, put a small ball of dough (about the size of a golf ball) in the center of a tortilla press covered with plastic and press to flatten it. You can also put the small ball of dough between two pieces of plastic and flatten it with a small saucepan. Add a tablespoon or so of the filling. Fold the circle of dough in half to form a half moon. Cut off the edge of the half moon with a cup or drinking glass. This will shape your empanada and seal it at the same time. Another way to make them is pressing the edge with your fingers and folding the extra dough inwards, this will prevent the filling from coming out during frying. you can fry them in a deep frier at 350°F. You can also fry them on the stove at medium high temperature. Fry the empanadas for 5-7 minutes or until golden brown. Then put them on a paper towels to drain them. *Note: You can shape the empanadas a day ahead, and chill them until you are ready to fry. Once empanadas are cooked, keep them warm in a 200 degree oven until ready to serve.
Slice cucumbers. Place slices into jar of commercially prepared pickle brine, filling the jar just until all cucumbers are covered by the liquid. Replace lid and refrigerate. Wait at least 4 hours to serve. (These are actually better after 3 or 4 days). Keeps in refrigerator up to 3 weeks.
Preheat oven to 350°. Combine flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender until crumbly. Reserve 1 cup flour mixture. Lightly grease an 11 x 7 inch or 9 inch square pan. Press remaining flour mixture onto bottom of prepared pan. Bake at 350° for 25 to 30 minutes or until lightly browned. Spread peach preserves over crust in pan. Dollop raspberry preserves by 1/2 teaspoonfuls over peach preserves. Sprinkle reserved 1 cup flour mixture over preserves. Sprinkle with almonds. Bake at 350° for 35 to 40 minutes or until golden brown. Let cool 1 hour on a wire rack. Cut into bars. Garnish with powdered sugar, if desired. Enjoy!
While garbanzo beans are being drained, place sesame seeds in food processor and process till very finely ground. Add the drained garbanzo beans and process till pureed. Add lemon juice, garlic powder and salt; process till smooth. Add oil and hot sauce; process till well blended. Let stand 1 hour at room temperature to blend flavors. Serve with your favorite dippers.
Preheat oven to 350. Spray a small baking dish with nonstick spray. FILLING. Heat oil over medium-high heat in skillet. Add onions and garlic and cook for 2 minutes. Reduce heat to medium. Add the spinach and the spices. Cook and stir 5 minutes. Remove the spinach mixture fromt he heat and set aside. CHICKEN ROULADE. place a chicken breast half between two sheets of plastic and pound with rolling pin or mallet until it is about 1/4 inch thick. Repeat with all chicken breasts. In a small bowl, combine the lime juice, butter and turmeric and mix well. Brush the lime juice mixture over one side of each chicken piece. Turn the chicken pieces over and spread the unseasoned sides evenly with about 3 tablespoons of the filling. Starting with the short side of the chicken, roll each breast up tightly. Place each chicken breast seam side down in the baking dish. Bake for 30-40 minutes, until chicken is no longer pink. Slice the roulades crosswise into 1/2 inch thick slices and arrange overlapping on the plate.
Pre-heat oven to 375°F. In a large frying pan, heat olive oil and saute the boudin until it is golden brown. Remove and set aside. Add onions, celery, peppers and garlic to the pan. Saute until vegetables wilt, 3 to 5 minutes. Add eggplant, zucchini, squash, tomatoes, olives, and boudin. Blend well, and saute 30 minutes, stirring occasionally. Once eggplant is wilted, add tomato sauce, thyme, basil, and oregano, stirring well. Season to taste with hot sauce, salt and pepper. Continue to cook another 10 minutes. Remove from heat and transfer the ratatouille into an oven-proof baking dish. Bake, uncovered, for 30 minutes. Serve as side dish.
Mix all ingredients together. Cut hindquarters into seperate legs and thighs. You should have 8 pieces of chicken now. Place in baking dish and pour sauce over top to coat chicken. This can be done ahead of time and refrigerated. Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off. Serve chicken and sauce with hot cooked rice.
Put squash halves cut side down in a 2-quart microwave-safe baking dish. Pour in 1/2 cup of water; cover the dish securely with plastic wrap. Using a sharp knife, cut four slits in plastic to serve as steams vents. Cook in microwave on the high setting for 12 minutes, rotating dish halfway through, until squash is soft when touched. Let stand, covered,3 to 5 minutes. In a large bowl, toss together all remaining ingredients except pinenuts;set aside. While the squash is still warm, use a fork to scrape out the flesh; it will part into spaghetti like strands. Add to tomato mixture and toss gently to combine. Garnish with toasted pine nuts and slivered basil sprigs, if desired.
Gently poach the chicken breasts in a saucepan with the water, into which the court-bouillon cube has been dissolved. Poach them over a low to medium heat for 12 to 15 minutes, then turn off the heat, cover the saucepan with a lid and allow to cool in the liquid for about 30 to 45 minutes. (You can add a little white wine to the water if you wish, reduce the water to 750ml and add 250ml of white wine). Once cool enough to handle, drain and cut the chicken into small bite sized pieces. In a bowl, crush the fresh chevre (goat's cheese) with a fork, until roughly crumbled with the leaves from the fresh thyme sprigs. Add the black pepper, salt and garlic to taste. Mix gently. Then add the chicken pieces and then the chopped artichoke hearts and the toasted slivered almonds. Mix gently before adding the oil - then decant the chicken salad into a clean/sterile glass jar, such as a kilner jar, which has an airtight lid. Seal with the lid before storing in the fridge until needed, for up to 1 to 2 days. Turn the jar upside down a few times throughout the day making sure that the oil covers the chicken. Serve at the table from the jar or on a picnic with plenty of paper napkins and crusty, rustic bread! Salad leaves would also be a great addition to this chicken salad.
In a large mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Refrigerate mixture until cold. Shape 1/2 tablespoon of mixture into an egg shape with hands. Heat chocolate and oil over double boiler until chocolate melts. Dip eggs into chocolate. Set aside on wax paper in refrigerator to harden.