HumbleIntelligence/food-ner-1-Million huggingface dataset:
Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Combine sugar and rum in a microwave safe bowl. Microwave on high for 1-1/2 minutes or until the sugar has dissolved. Brush the rum mixture evenly over pineapple wedges. Heat butter in a grill pan over medium high heat. Add pineapple; grill 3 minutes on each side or until grill marks form and pineapple is thoroughly heated. Sprinkle with coconut.
Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed. Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl. Beat egg with salt and pepper to taste in wide, shallow bowl. Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden. Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through. Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad. ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.
In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes. Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes. Stir in the cheese and broccoli. Simmer for 10 minutes. Serve. Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.
Preheat oven to 350F and grease a 9 x 13 baking pan. Stir the first 4 ingredients by hand until well combined. Drain any liquid from the shredded zucchini, add and mix until completely coated. Sift together the flour, baking powder soda and salt and add it to the zucchini mixture. Stir until the dry ingredients are evenly combined and add any optional ingredients. In a separate bowl, mix half of the batter with the coca then spread evenly over the bottom of the baking pan. Spread the remaining batter over the top until the chocolate batter is covered. Bake at 350F for 25-30 minutes or until lightly browned and the center tests done. Cool for about 5-10 minutes, while you prepare the glaze. Combine sugar, butter and canned milk in a small pan and stir occasionally on stovetop until it begins to boil. Stir continuously for 1 minute while the mixture boils then remove from heat and add the chocolate chips. Stir until smooth and spread evenly over brownies (add a little more butter if needed for good spreading consistency). After brownies have cooled and the glaze is set, cut and enjoy!
For the dough: Sift flour, baking powder and sugar into bowl. Add lemon rind and butter. Work butter into flour mixture as for pie crust. Add egg yolks and enough sour cream so that when it's mixed it resembles soft pie dough. Gather into ball and divide into 4 parts. Put one part to the side. Pat remaining dough into an ungreased 11 x 17 x 1 inch jelly roll pan. Bake in 350 degree F. oven for 12 minutes to set the dough. Remove from oven and spread with Apricot Filling. For the filling: Place apricots in saucepan and pour enough water to cover apricots by an inch. Cook over medium heat until apricots are soft and liquid has been reduced, stirring occasionally so they don't stick to pan. Mash apricots with a fork or an immersion blender to a somewhat smooth puree. Add sugar to desired sweetness. Filling must be thick and not runny. Finish assembling: Roll remainder of dough to 1/8" thickness and cut into 1/2" strips with pie jagger or knife. Arrange diagonally in lattice fashion over apricots, or you can roll pieces of dough into 1/4" diameter and arrange as above. Bake in 350 degree F. oven for approximately 30 minutes or until lightly browned around edges. Before serving sprinkle with sifted powdered sugar and cut into small squares or diamond shaped pieces. NOTE: I like to trim the edges of the pastry before cutting into serving pieces. It looks better, and the trimmings are delicious with coffee as the baker's reward for the work!
Cut the tuna into small pieces. Chop the onion finely, cut the parsley and mix with the tuna. Sift the spices into the lemon juice, pour over the tuna and vegetables and dress with the oil.
Filling: Whisk pudding and milk until thick. Pour into crust and put in refrigerator while making topping. Topping: *Use cold bowl and whisk from freezer* Whisk whipping cream until thick, this takes about 3-4 minutes. Add vanilla and sugar and continue whisking. OR Use electric mixer. Once thick put on top of pudding. Refrigerate for 1 hour and ready to serve. Alterations: If using vanilla add bananas or coconut, chocolate, add chocolate chips. This will not serve up like a regular pie. You will almost be scooping it out, but that is the best part when all of the layers combine with each other. Enjoy!
Place butter, sugar, cocoa and vanilla in a saucepan and heat until butter is just melted. Add the egg, mix well then heat until just boiling, stirring constantly. Crush the biscuits, mix into the cocoa mixture with the raisins. Press into a greased sponge roll tin. Cut when set.
Dry meat chunks and season with salt and pepper. Brown in olive oil, in 2 batches, remove from pot and set aside. Add onion, garlic and thyme to pot and lightly brown (Add more oil if necessary). Deglaze pot with red wine. To pot, add beef broth, hoisin or soy sauce and bay leaf. Cover pot and simmer about 2 hours or until meat is fork tender. Remove 1/4 cup of the broth and set aside. Add potatoes, carrots, butter beans, green beans, corn, peas and tomatoes if using. Simmer until vegetables are tender, about 30 minutes. Add cornstarch to reserved broth, mix with a fork an add to pot, stirring until thickened. Adjust seasonings to taste.
Preheat oven to 350 degrees. Put oil in skillet, and add cube steaks. Cook until just brown.About 8 minutes. Mix the tomato sauce with the basil, oregano, garlic, onion, and mushrooms.Pour over cube steak and put in preheated oven for 20-25 minutes. Top with the mozzerella, and then the parmesan cheese. Return to oven til melted. About 5 minutes.
Mix ground beef, garlic, bread crumbs, egg, basil, parmesan cheese, and parsley until combined. Do not overwork meatball mixture. Make golfball size meatballs with meatball mixture. Brown meatballs in a frying pan over medium heat, or bake at 375 degrees F for about 10 minutes, until cooked through. Combine browned meatballs in a pot with sauce and raisins. Cook covered, simmering gently over low heat, for at least 3 hours and up to 5 hours, stirring gently occasionaly. If sauce becomes too thick over the course of cooking, a small amount of water can be added to thin it. Serve over spaghetti, on rolls, or however your heart desires.
Whisk the egg and milk together. Set aside. Put salt and pepper into bread crumbs. Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses. Bake 45 minutes at 350 degrees F.
Grind all the spices. Mix with the oil and put the mix in a sterilised jar. Refrigerate and use in Chinese dishes.
NOTE: food.com did not recognize "frozen latkes" as an ingredient, so I used "frozen hash brown potatoes" instead. These are an acceptable substitute, but frozen latkes are preferred. Heat frozen latkes in oven per package directions to the point where they are reheated, but not yet fully crispy, usually about 1/2 to 2/3 of the package direction cooking time, or about 10 minutes in a 425 degree Fahrenheit oven. Set aside to cool. When cooled to room temperature, shred the latkes by hand. Preheat oven to 350 degrees Fahrenheit. Oil or spray a 13x9-inch (3-quart) baking dish with cooking spray. Heat 1 tablespoon butter in a skillet, add chopped onion, and saute over medium-low heat for about 7 minutes until soft but not brown. Add garlic and cook another minute. In a separate bowl, combine cooked onion, garlic, chives, sour cream, cottage cheese, Cheddar cheese, Swiss cheese, eggs, pepper, mustard powder, and 1 teaspoon of the salt. Reserve approximately 3/4 cup of the shredded latkes for crust. Fold the rest of the shredded latkes into the onion-cheese mixture and combine by hand. Pour mixture into baking dish and spread evenly. Melt the remaining 3 tablespoons of butter and add the remaining 1 teaspoon salt, paprika, and Parmesan cheese. Add the remaining shredded latkes and combine by hand. Spread the latke-Parmesan mixture evenly over the top of the mixture in the baking dish. Bake about 1 hour or until set with a golden brown crust.
PLace the chicken breasts, garlic cloves, whole 1/4 onion, jalapenos, serranos and salt in a large stock pot. Fill with water until the breasts are covered. Cook on medium high heat for 25-30 minutes or until chicken is tender and almost falling off the bone. Take the chicken breasts out of the water and set aside. Place the jalapenos, serranos, garlic, and whole onion in the blender. Add in 1/2 cup of the cooking liquid and blend on high for a minute or so until the chiles are pureed. Heat the oil in a saute pan. While the oil is heating up, cut the zuchinni into a small dice about the size of sweet peas. Add the zuchinni and diced onion to the saute pan. Saute the mixture for 5 minutes or until the zuchinni starts to soften. Add in the 1/2 chicken bouillon cube and stir until it is melted. Pour in the chile and stir to combine. Let the mixture cook for 2 minutes on a low boil. Next, shred the chicken using your fingers or two forks. Add the shredded chicken into the chile. Stir to combine. The mixture should not be too thick, if it is add an additional 1/4 cup of the cooking broth. Taste for salt and add if necessary. The mixture is now ready to be stuffed in tamales or whatever you may be using it for.
In a mixing bowl, beat the cream cheese and butter until smooth. Add powdered sugar, cocoa, salt, milk or whipping cream, and vanilla. Mix well. Spread over the cake or cupcakes. Store in the refrigerator.
For the Wasabi Ginger Butter Sauce:. Put shallot, ginger, wasabi and rice vinegar in sauce pan on medium high heat and allow vinegar to reduce to about 1 tablespoon. Add cream and reduce by one half. Add shoyu and turn heat to low. Whisk in butter cubes one at a time until incorporated. Remove from heat. For the Tuna:. Cut ahi into pieces as long as a nori wrapper and 1 inch thick. Spread nori sheets out. Line with spinach. Place one piece of ahi on each sheet. Season with salt and pepper. Top again with spinach. Roll and seal with water. Beat eggs with water and flour. Consistency should be the same as pancake batter. Put flour in one plate and panko in another. Roll wrapped ahi into flour, then into batter mixture and then into the panko breading making sure all parts are covered. Deep fry in hot oil. Turn constantly to allow even browning. Remove and slice. Place about 1 ounce of Wasabi-ginger Sauce on plate. Slice ahi rolls into pieces and arrange on sauce.
Line a 9" x 13" metal cake pan with parchment paper and set aside. In a bowl, beat together the butter, sugar and salt until fluffy. Using a wooden spoon, stir in the flour. Press into the prepared pan and bake in the centre of a 350 degree F oven until golden, about 20 minutes. Let cool in the pan on a rack. To make the filling, whisk together the eggs, brown sugar and almond extract in a bowl. Stir in the flour and baking powder until smooth. Stir in the walnuts, cherries and dates. Spread over the cooled base and bake in the centre of a 350 degree F oven until firm to the touch, about 20 minutes. Let cool completely in the pan on a rack. To make the icing, beat together in a bowl the butter, milk and vanilla until creamy. Add half of the icing sugar and beat just until combined. Beat in the remaining icing sugar until light and fluffy. Spread over the filling. Refrigerate until cold, about 1 hour.
Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter. Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn. Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Blend all the ingredients together in a saucepan. Cook the mixture slowly (here's where an adult should help), stirring constantly in til the clay pulls away from the side of the pan and you can no longer move the spoon. Remove the mixture from the pan and, after it cools a bit, knead it until it becomes smooth and pliable. Store in a zip lock bag or tightly sealed container to keep it fresh. If for some reason it does dry out a little, add a few drops of oil and water then knead it again to make it as good as new.
Preheat broiler with oven rack 6-8 inches from the heating element. Blend yogurt, mayonnaise, ketchup, scallions, parsley, shallots, Dijon, and lemon juice for the remoulade in a food processor. Stir in bell pepper, relish, salt, and pepper. Prepare baguette "boats" by slicing top third off baguette and tearing out bread inside. Cut whole loaf into 4 pieces and cut half loaf into 2 pieces, 6 inches each. Brush bread with oil; place under broiler until toasted, 2-3 minutes. Combine chicken with remoulade. Divide greens and tomato slices among boats; top with chicken salad and garnish with pecans. Cut each sandwich in half, if deslred.
Preheat oven to moderate and grease an oven proof dish and place in half cold spaghetti. To make the meat filling, in a medium saucepan fry the onion and garlic until tender. Add the mince and cook stirring until well browned. Add the tomato paste and lightly fry. Mix in the can of tomatoes and any seasonings you wish (salt, pepper, herbs, etc). Simmer for around 10 minutes. Place the meat filling on top of spaghetti and place the remaining spaghetti on top of meat filling. To make the white sauce, place butter in a medium sauce pan and until melted. Place in flour and over low heat cook stirring for a few seconds. Slowly pour in milk and cook stirring until thickened. Add 1/4 cup grated cheese. Place white sauce on top of spaghetti and meat filling and top with remaining grated cheese. Place in oven and cook for around 25-35 minutes until the cheese is melted and lightly browned.
Chole method : Boil chole. In a mixer , grind ginger ,garlic ,green chilly and cumin seeds. Fry onion until it is pink. Add grinded paste. Add tomatoes and stir continously. Add chana to the above mixture. Now put salt and all dry masala. Stir continously. Put garam masala and kitchen king masala. Stir till you see oil separating from the chola. Put water and close the pressure cooker. let the cooker cool. Garnish it with coriander leaves and serve hot. Puri receipe : Take 6-8 cups of water and add all the above puri dough ingredients. Now add water in parts. Knead the dough. Cover the dough and keep aside for 20 minutes. Then deep fry the puris. And serve hot with chole and enjoy :).
In a large plastic container with a lid, put the salt, Brown Sugar, peppercorns and mustard powder; add in the HOT vinegar and swirl to dissolve the sugar and salt completely. Let the mixture stand for 20 minutes at room temperature to develop flavor. Add in the ice cubes and shake to melt most of the ice. Add in the pork chops, making certain that the meat is completely covered with the brine. Cover with lid and refrigerate for 2 hours (NO MORE than 2 hours!). Rinse the pork well under cold water before cooking. Cook as desired.
In a large mixing bowl, combine all ingredients together until well mixed. Shape into balls and drop on cookie sheet. (keep cookies at least an inch apart because they will flatten and spread while baking) Bake at 350F for 15 minutes.
Preheat oven to 350°; lightly grease a 9x3 inch baking pan. Make the crust: combine all crust ingredients in a food processor; process until the mixture is crumbly. Set aside 1 cup of the crumbs; press the remaining crumbs into the bottom of the prepared pan. Bake the crust for 16-18 minutes, until it is golden brown. Make the filling: In a bowl, beat the cream cheese until soft. Add in the sugar and salt; beat until well blended. Stir in the flour, then beat in the eggs one at a time, beating well after each addition. Stir in the lime juice, mixing until smooth; pour the filling onto the crust. Bake the bars for 15 minutes; sprinkle with reserved crumbs and bake 10 more minutes, or until set around the edges but still slightly wobbly in the middle. Remove from the oven and cool at room temperature for 1 hour. For easiest slicing, refrigerate for several hours.
Puree zucchini and basil with 1/2 cup broth in food processor. Add all other ingredients & mix. Pour puree mixture into pot and simmer 30 minutes. Optional: chili paste and/or chopped basil on top.
Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks -- no need!). Deep fry the chicken pieces in hot oil and drain on a paper towel. Keep the meat warm. Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy. Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot. Serve garnished with the toasted sesame seeds.
Mix soy sauce, brown sugar, and Worcestershire sauce together. Place in an air tight container with desired amount of chicken tenders. Refrigerate in marinade overnight. Grill as desired, basting with leftover marinade throughout grilling. Place one slice of Swiss and one slice cheddar on each chicken tender right before you are done grilling so the cheeses can melt. Serve hot and enjoy!
Dip each hot dog into barbecue sauce. Wrap with bacon slice. Secure with toothpicks. Grill until bacon is crisp. Serve on hot dog buns.
Whisk the first 9 ingredients and 1 tsp salt in a medium bowl to blend. Season to taste with more salt, if desired. Add pepper to taste.
In the top of a double boiler, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender and most of milk has evaporated, about 45 minutes. Stir in butter. Beat eggs; blend in sugar, vanilla, salt and remaining 2 cups milk. Stir into the hot rice mixture. Pour into a lightly buttered 2 quart casserole and top with nutmeg or cinnamon. Bake at 350* for 50 minutes or until firm.
Cook the macaroni as per pkg. instructions. Drain. Squeeze the cheese sauce on the macaroni and mix well. I did not add any margarine, just the cheese sauce. When well mixed, add the green beans and mix well again. Open the can of spam and grate it. Then, add it to the macaroni/green bean mixture and mix well. If you choose not to use the diced tomatos, you are ready to eat. If you choose to use the tomatoes, add them and mix them gently inches At this point, you can either put it in a casserole dish, and pour two beaten eggs over it, then top it with a layer of spaghetti sauce and bake it until the eggs are done and its hot and bubbly OR you can just eat it the way it is sprinkled with salt and pepper. Either way, I think ist yummy. It is even better the next day heated up in the microwave. But, I warn you, if you don't like Spam, you won't like this!
Make beans: Heat olive oil in heavy medium saucepan over medium-low heat. Add onion and chilies; cook until onion is translucent, stirring occasionally, about 8 minutes. Add chili powder and cumin; stir 30 seconds. Add beans and lime juice. Cook until heated through, stirring and mashing beans slightly with spoon, about 4 minutes. (Can be prepared 1 day ahead. Cover and chill.). Make chicken: Heat oil in heavy large skillet over high heat. Add chicken and sprinkle with salt and pepper. Stir until almost cooked through, about 3 minutes. Add chili powder and cumin and stir until cooked through, about 30 seconds. Remove from heat. Make Salad: Combine first 3 ingredients in large bowl. Add oil to depth of 1/4 inch to heavy medium skillet. Heat over medium-high heat until just beginning to smoke. Add tortilla and cook until crisp, abut 30 seconds per side. Drain. Repeat with remaining tortillas. Add 1/4 cup olive oil to salad; toss Season with salt and pepper. Add 1 tablespoon lime juice; toss. Rewarm beans over medium-low heat, stirring and thinning slightly with water. Place 1 tortilla on each plate. Spread with beans. Sprinkle with cheese. Top with salad, then chicken, guacamole and cilantro.
in a lge saucepan bring sugar, milk and butter to a boil, stirring. remove from heat and stir in remaining ingredients. drop by spoonfuls onto wax paper. let it stand about 1 hour.
Run 1 lime wedge around rims of 2 old-fashioned glasses. Dip rims in sugar. Place both lime wedges, raspberries, vodka, and 4 teaspoons sugar in a cocktail shaker; using muddler or wooden spoon handle, smash fruit mixture. Add ice; shake 10 seconds. Divide between glasses (do not strain), top with Champagne, and serve.
Melt butter in skillet and saute onion garlic and peppers. Simmer for 15 minutes then add puree and cook for 5 more minutes. Add green onion, parsley, celery and crayfish. Cook 15-20 minutes longer, stirring to keep from sticking. Let stand 30 minutes to blend seasonings, and serve over hot rice.
Preheat oven to 350 degrees. In a large skillet over moderately high heat, melt butter. Saute barely until lightly toasted, about 5 minutes. Slowly stir in broth and bring to a boil. Transfer to an ungreased 3 quart round casserole dish. bake covered for 20 minutes. Stir in green onions, pasta, salt and pepper. Continue baking, covered, for 20 more minutes or until barley is tender. Uncover and bake for 5-10 more minutes, or until all liquid is absorbed.
In a deep-fryer heat oil over medium-high heat to 365 degrees F. In a large bowl whisk eggs until frothy. Sprinkle crawfish tails with 1 tablespoon of seasoning and add to eggs. Stir in bell peppers, green onions, garlic, salt, flour, baking powder and milk; consistency will be wet. Using a large metal tablespoon, drop beignet mixture into oil and fry about 3 minutes or until crispy and golden brown. Do this in 2 batches. Using a slotted spoon remove beignets and drain thoroughly on paper towels. Sprinkle remaining 1 teaspoon seasoning over beignets. To serve, spoon sauce onto 4 dinner plates and place 5 to 6 beignets on top of each. Sprinkle rims of plates with extra seasoning.