HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Melt the butter in a small, heavy-bottomed saucepan over medium heat. Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes. Transfer the butter to a medium bowl -- be sure to get all the tasty brown bits -- and cool slightly. Meanwhile, whisk the flour, baking powder and salt in another medium bowl. Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand. Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with). Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies. Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.). Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool. When cool, spread 1/2 teaspoon jam on the flat side of a cookie, and then sandwich together with a second cookie. Repeat until all cookies have met their match. Lightly dust the cookies with the confectioners' sugar. Serve. Busy baker's tips: The dough can be prepared several hours ahead and stored at room temperature. Freeze baked cookie halves wrapped tightly in plastic wrap, followed by aluminum foil for up to 2 weeks. When ready to serve, defrost at room temperature and assemble as desired. Store sandwiches in an airtight container for up to 3 days. Do not store with crisp cookies, as moisture from the jam will soften the texture of other crisp cookies.
Slice eggplant as u would to make n eggplant parm, about 1/4 inch round slices. Sprinkle with salt to drain out extra water, about 20 minutes. Mix marinade ingredients together and pour over eggplant and let marinate at least 1/2 an hour or as much as 8 hours. Bake on baking sheet for 12 minutes or cook on stove top in skillet until tender.
Beat yolks. Stir in milk. Combine dry ingredients and stir into the yolk mixture. Stir in the melted butter. Beat egg whites until stiff and fold into batter. Cook in a waffle iron according to manufacturers directions.
Sift sugar and cocoa. In large saucepan, melt butter over med-low heat. Add sugar, cocoa, and milk. Bring to a full boil over medium heat for 1 minute. Remove from heat. Add salt and vanilla. Blend in peanut butter. Add oats. Mix well. Drop by teaspoon full on wax paper until firm.
Weigh eggs. Weigh out 1.5 times flour and place on counter (in a bowl if you think it will be difficult to control) in a mound. Make a well in the center. Put eggs in the well. Swirl the eggs so that the flour combines gradually and evenly. Dough can be refrigerated up to 24 hours before rolling. Roll by hand or use a pasta roller. Alternatively place flour and egg in food processor and pulse to blend. Then knead it on floured counter by pressing the the heel of your hand, folding it over, heel, fold, etc until it is velvety smooth. 5-10 minutes. Fresh pasta freezes well (NOT the dough), so make extra. Frozen can be added directly to boiling water. Variations include (these amount are per oz of egg if not in list .5 oz/1 oz egg): .25 cup parsley leaves and stems, chopped. .5 tbs nutmeg. 1-2 tsp garlic, minced. .25 tsp dried rosemary leaves. 1 tbs chives, chopped. .25 tsp sage, chopped. .25 tsp ground fennel. .25 tsp crushed red pepper. .5 tbs black pepper. .375 cups cooked zucchini. .375 cups asparagus. 2.125 oz artichoke heart. .375 cups cooked or canned drained beets. .375 cups cooked carrots. 1 cup fresh spinach, blanched and shocked - all moisture squeezed out. 1 tbs unsweetened cocoa. .5 tsp orange peel. .5 tsp lemon peel. 1 tsp OJ. Squid ink to color. .5 tsp cayanne pepper and .5 tsp hot chili oil. 1 tbs tomato paste and 1 tbs basil (2 if fresh).
In a bowl combine minced pork, egg, garlic, ginger, oyster sauce, soy sauce, corn flour, white pepper and salt. Put a heaped teaspoonful of pork into the center of a wonton skin, lightly dab the edges with the corn flour & water 'glue'. Bring the corners together, give it a twist sealing out as air as possible [Best made ahead of time and refrigerated]. [Optional] finely slice green Serrano chilies, add white vinegar, set aside in a condiment dish. In a stockpot, bring chicken stock to a boil, then lower heat to keep hot. In a large pot, bring water to a rapid boil,. blanch choy sum until just al dente, strain well, set aside for garnish. In the same boiling water, using a 'spider sieve' cook wonton noodles one coil at a time for a min or so, remove from boiling water, dip into a bowl of fresh water before dipping into the boiling water again. Drain well and put into individual serving bowls. In the same boiling water, carefully drop in a few wontons at a time, cook for 2 mins or so [test one for doneness]. Pour hot chicken soup stock over noodles, garnish with a few wontons, sliced roast pork, blanched choy sum and chopped scallions. Serve hot immediately, and if preferred, a condiment of sliced pickled green chilies on the side. For 'Dry' Wonton Mee - blanch noodles, drain then toss well with a 1-2 tsp sweet dark soy sauce and a few drops of sesame oil. Garnish with sliced roast pork, choy sum and wontons; or serve the wontons in a small bowl of chicken soup with chopped scallions. 'Dry' Wonton Mee is sometimes referred to as Kon Lo, Konlo or Kon Loh Mee.
Note: If using bamboo skewers, soak them in water for 30 minutes before using. Using a small saucepan, bring 2 cups of water to a boil. Add green pepper chunks and blanch for 1 minute in boiling water. Drain pepper chunks and allow to cool. Preheat broiler. Cut each chicken breast half into pieces approximately 1-inch in size. In a small bowl, combine 57 sauce and honey and mix well. Alternately thread chicken, bell pepper and pineapple chunks onto the skewers. Brush kabobs with sauce mixture and place on broiler pan (lined with foil for easy cleanup). Broil about 6 inches from heat source for 8 minutes. Turn kabobs over and brush with sauce mixture again. Broil an additional 8 minutes on that side or until chicken begins to brown. Watch carefully as these will burn if left unattended.
Heat oven to 350°F Lightly spray cookie sheets with no-stick cooking spray. Generously butter handle of wooden spoon. Set aside. Combine egg whites and lime juice in large bowl. Beat at high speed until foamy. Continue beating, gradually adding sugar, until glossy and stiff peaks form. Gently stir in flour and butter. Spoon 2 teaspoon batter onto prepared cookie sheet; evenly spread batter to 3-inch circle. Repeat with remaining batter, placing only 3 cookies on each cookie sheet. (Do not reuse cookie sheets without first washing and reapplying no stick cooking spray.). Bake for 5 to 8 minutes or until edges just begin to brown. Immediately shape cookies by wrapping around buttered handle of wooden spoon. Gently remove from cookie sheet; cool completely. Melt candy coating in 1-quart saucepan over low heat, stirring occasionally, until melted (3 to 4 minutes). Carefully dip each end of cookie in coating. Gently shake cookie to remove excess coating. (Cookies are very fragile.) Place on waxed paper until coating is set (15 minutes). Repeat with remaining cookies and coating. Insert 1 fortune inside each cookie. Tie ribbons in school colors around center of each cookie. Recipe Tip If using dark cookie sheet, line with aluminum foil; spray with no-stick cooking spray. Recipe Tip. When cookies are baked, immediately loosen them from the cookie sheet with a thin metal spatula. Working quickly, place buttered handle of wooden spoon on one side of cookie; carefully roll up. Keep bowl of spoon over edge of counter to make rolling easier. Slide cookie off spoon handle onto cooling rack. If cookies harden before rolling them, put cookies back into the oven until they soften (about 1 minute.
Cook turkey in skillet with olive oil until no longer pink. Put into large casserole dish. Stir in eggplant, elbows, water, garlic, salt, oregano, and pepper. Top with tomatoes, onions, and green pepper. Cover and cook at 350 for 50-60 minutes. Stir and sprinkle with parmesian cheese.
Coat bagel evenly with butter. Melt some extra butter in a pan (this is optional and completely up to you). Fry bagel in pan until golden brown. Enjoy!
Scoop the tuna on top of the hot plain rice. We tried it with short and long grain and it was fine. Serve with a salad with lemon/lime dressing.
Mix all the dals together and soak for at least 3-4 hours. Peel the onion and chop the chillies. Heat the oil and fry the onion and chillies till light brown. Add the dals, turmeric powder, asafetida, cumin seeds and salt to taste. Continue to stir and cook over a medium flame for 5 minutes. Add 6 cups of water and cook in a pressure cooker till the dals are cooked and soft. The consistency of the prepared dal will not be too thick but neither too thin. Serve hot garnished with chopped coriander.
Layer peanuts and then vanilla candy coating into the crockpot (I used a 5 quart). Cover. Cook for 1 hour on low temperature without lifting the lid. After 1 hour, stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours). Meanwhile, line 3 cookie sheets with Silpat mats or line countertop or table with a long piece of parchment paper. Turn off crockpot. Reserve 1/2 cup M&M's. When you are ready to scoop, pour remaining M&M's into the crockpot and fold inches. Working quickly, use a 1 tablespoon scooper to portion out candy from crockpot and onto parchment paper. Make sure candy is not touching. Once entire cookie sheet is scooped (before candy dries) top with 1 M&M and sprinkles. Allow the candy to cool completely. Serve and enjoy!
Heat oven 350. Combine the nuts, flour, baking powder and soda, cinnamon, nutmeg and salt. In another bowl beat butter at medium speed for 30 seconds. Add sugars and vanilla. Beat 2 minutes. Add eggs one at a time until blended. Stir in pumpkin. Add dry mix and milk, alternating 1 cup at a time until incorporated. Pour into 2 sprayed loaf pans. Bake 1 hour. Let cool in pans for 15 minutes. Remove to racks. Brush with syrup. Let cool. If desired beat together the cream cheese, butter, honey and sugar until smooth. Serve with bread.
Cream all moist ingredients together except eggs. Add stevia and mix well. Add eggs mixing well. Then add the remaining ingredients and stir. Place in a greased cake pan and bake at 350 for 35-40 minutes.
Crush blackberries using a food mill and reserve juice. Strain juice off of blackberries and set aside. Measure reserved juice. Add concord grape juice to reserved blackberry juice so that it totals 3 cups of juice. Add sugar, lemon juice and 1/2 of the box of dry jello to a pan. Bring to a rolling boil. Add certo and cook for 4 minutes. Put in jars and cover with paraffin wax. Seal jars by properly canning. Alternatively, store in refrigerator for a week and enjoy fresh jelly.
Remove 16 shrimp and set aside. Coarsely chop rest of shrimp. Mix with the next six ingredients and refrigerate. Start with 1 tbls creole seasoning and taste before adding more. The flavor increases some with standing. To Make Tomato Bowls: Decide which sides of the tomato will lay flatter. Cut off thin strip to help this happen. Cut off top and empty insides. Lightly salt insides and turn upside down to drain. Leave like this about fiftheen minutes. Do not rinse. Stand upright. Cut in half from top to bottom making sure that the stripped side will now be the bottom. Line 4 plates with lettuce leaves. Fill each tomato half. Place two halves on a plate. Top each half with two whole shrimp and sprinkle with parsley. Yum, yum -- enjoy!
In a small bowl, combine the sour cream, cumin, and 1/4 t. of the salt. Cover and refrigerate. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the pepper, and the remaining salt and bring to a simmer. Cook for 10 minutes. Add the jalapenos or hot sauce and hominy and simmer for 5 minutes. Add the shrimp and simmer until pink and cooked through, 3 to 4 minutes. Ladle the soup into bowls, top with a spoonful of the cumin cream, and sprinkle with the cilantro. Serve the lime on the side.
Prepare edamame according to package directions. Set aside. Heat a skillet over medium high heat. Add the garlic and stir quickly for 1 minute. Add the remaining ingredients whisking well. Toss in cooked, well drained edamame stirring to coat. Serve.
Cook potatoes in separate pots until soft enough to mash. Drain, saving 3/4 cup cooking water from each pot. Mash potatoes & sweet potatoes, adding 4 oz cream cheese to each. Add cooking water, salt & pepper to taste. Spoon potatoes alternately into shallow 2 1/2 qt microwave safe dish. Lightly mix with tip of fork. Bake at 350*, covered for 1 hour.
2 tablespoons extra-virgin olive oil 1 frozen diced onion 1 teaspoon minced garlic 1/2 cup dry vermouth 3 (15-ounce) cans roasted diced tomatoes 1/2 cup low-sodium chicken broth 10 large fresh basil leaves, chopped, plus more for garnish 1/4 teaspoon salt 1/2 cup cream.
Heat oil in pan and then brown ground chicken and onion with salt and pepper over medium-high heat. Add raisins and peanuts. Stir in Thai Chili Sauce. Heat for a few minutes, stirring occasionally. Remove from heat and stir in cilantro, if using. Pull off washed lettuce leaves and fill with Thai chicken mixture. Enjoy!
Preheat oven to 350°F In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. Remove sausage from casings. Add sausage to the bread crumb mixture and mix well. Shape into 20 meatballs. Arrange meatballs on a shallow baking pan. Bake for 20 minutes or until meatballs are cooked through (160°F). Serve with your favorite sauce and spaghetti.
Add rhubarb and berries to a large saucepan, add sugar, mix. Bring to a full boil at high heat, boil hard for 1 minute, stirring constantly. Remove from heat, stir in pectin, skim. Pour into hot sterilized jars 1/8" from top. Wipe top of jar clean. Adjust lids, seal. Process in boiling water bath for 5 minutes. Makes about 9 half pints.
Combine all the ingredients in a medium bowl. Cover and refrigerate for 1 hour before serving. Any leftover sauce may be stored, covered, in the refrigerator for up to 3 months.
In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes). Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring. In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth. Repeat for remaining soup and sour cream. Return soup to pan and cook, stirring, until heated through (do not boil).
Mash the potato and add the rest of the ingredients, mix well. Divide the mixture into patties. In a non stick pan heat the oil and fry the patties till golden, turn them over and fry the other side. Eat while still hot.
cook tortellini and drain. cook ground beef. add sauce, salsa, cilantro simmer 5 minutes then add pasta. serve.
Toss beef strips/pieces in cornstarch and set aside. Mix remaining ingredients in your crock pot and place beef over top. Cover and cook for 6 to 8 hours. Gently stir the beef into the sauce mixture and serve over rice.
Slice bread on the diagonal (eg. ///) approximately 1/2" thick. Place sliced bread in an even layer on a baking sheet. Brown 1/4 cup of butter in a pan - when putting the butter in the pan add sage leaves (the number of bread slices you have), add salt and pepper to taste while allowing all ingredients to brown together in the butter. Remember, the prosciutto is a cured ham, thus there is salt already in the meat, do not add too much into your butter. Place one slice of prosciutto on each slice of bread - making sure the prosciutto is not hanging over a lot on the bread (kind of clump it, making little waves in the meat). Slice the mozzarella in 1/4" thick slices (the number of bread slices you have), and place on top of the prosciutto. At 350°, bake the bread in the oven until the mozzarella is melted and just barely turning golden. Take the bread out of the oven, and spoon your browned butter over top of each slice of bread, don't over use the butter or everything will be mushy. Place one sage leave on top of each slice, and now you're ready to serve!
Combine oil, cinnamon, curry powder, cumin and ground chili in a large skillet. Cook, stirring often, over medium heat until spices are hot and very fragrant, 2-3 minutes. Add chicken and cook, stirring occasionally to break up the meat. Add onion, garlic and ginger and stir. Add chickpeas and spinach and stir again. Add salt and fresh pepper to taste. Cook until nearly dry, then cool to room temperature. Remove cinnamon stick and discard. In a food processor, combine flour and salt; pulse to distribute the salt. Add oil and pulse until it has the texture of wet sand. With the blades running, drizzle ice water through feed tube until the dough just forms a coherent mass. Wrap dough in plastic wrap and refrigerate. Heavily flour a dry work surface. Cut dough in quarters. Working with one ball at a time, roll ball into an 8" circle. Cut in half. With a fingertip or pastry brush, spread water along the cut edge. Fold the half-circle so the cut edge overlaps itself to form a seam, and the whole thing forms a cone (the center of the cut edge forms the tip of the cone). Pinch the seam tightly. Stuff with about 2 tablespoons of filling, or until nicely full. Wet the remaining exposed edge of the dough, and crimp closed. Repeat with remaining dough to form 8 samosas. (Samosas can be frozen at this point for up to a month; fry while still frozen.). Heat 1 qt vegetable oil in a pot to 360°F Fry in batches until golden and puffy, about 8 minutes. Drain on paper towels. Sprinkle with salt and serve hot.
Mince garlic and mask to a paste with salt using a heavy knife. Transfer to a food processor along with the remaining ingredients and blend. Roll into a 6-inch log in a sheet of plastic wrap, tisting the ends closed; Chill, covered, at least 2 hours for flavors to blend. Bring to room temperature before using.
In a bowl, combine beef, jalopeno peppers, blue cheese, onion, garlic, soysauce, and salt totaste. Mix well, and form into 6 patties. Grill patties on grill and cook 7 minutes on each sideor until done. Place slice of cheese on top of each patty, cover grill, and grill until cheese melts. Combine mayonnaise and ketchup, and spread on bottom of each bun. Top with lettuce, and serve.
Take 12 slices of stale bread and let air dry (or place crumbs on pan and dry in oven at 225 F). Crumble and grate until into crumbs. Let dry again. Add rest of the ingredients.
Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain. Preheat oven to 400°F. Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt. Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink) Cool; cover, and refrigerate. Combine mayo and the remaining chili garlic mixture; cover and refrigerate. Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.
Bring boiling water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water, rinse with warm water. Pour boiling water over the flat lids in saucepan off the heat. Let sand in hot water until ready to use. Measure the wine into a 6 or 8 quart saucepan. Stir pectin into wine in the saucepan. Add butter (if desired) to reduce foaming. Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high leat, stirring constantly. Stir in all sugar quickly. Bring to full rolling boil and allow to boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8" of rim. Wipe jar rims and threads. Screw bands tightly. Place jars on elevated rack in canner. Water must cover jars by 1 to 2 inches, add boiling water if needed. Cover, bring to a gentle boil and process for 5 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger, if it springs back, it did not seal completely and refrigeration would be necessary.
Preheat oven to 400 degrees. Add seasoning mix ingredients to a large zip lock bag or large bowl with lid. Add 1/4 cup olive oil and shake to combine. Add red bell pepper, red onion, broccoli florets and any other vegetable you have handy (total of all vegetables you use should be 4 cups or more) along with 1 teaspoon minced garlic and basil (fresh if possible.) Vigorously shake to distribute evenly. Pour contents into a roasting pan and roast for 20 minutes. Remove vegetables and reduce temperature to 350 degrees. Bring 4 quarts of water to a boil and throw in the ramen cakes (whole). Boil for 3 minutes, drain and place in large bowl. Add beaten egg, minced garlic, grated Parmesan cheese to the noodles and mix well to separate noodles. Place contents into a buttered glass, ceramic or metal pie pan or even an iron skillet. Arrange noodles in the form of a crust, The noodles will be your "pie crust.". Add roasted veggies to the top of the noodles. Whisk 3 eggs, the remaining 1/4 cup Parmesan cheese, and 1/2 cup of half and half cream in a bowl. Pour over vegetables. Cover with foil and bake at 350 degrees for 20 minutes. Uncover and sprinkle with a little more cheese, and bake for 10 minutes more. Let rest for 10 minutes then cut into wedges.
Prepare cake batter according to directions on the box. Beat in the drained oranges until blended. Pour into greased and floured sheet cake pan or two prepared 9-inch round baking pans. Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes and then transfer from the round pans to wire racks until completely cool. For Sheet cake make sure cake is Completely Cooled before continuing. For Topping: In a bowl, conbine the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip. Spread frosting on top of the Cake in the Sheet Cake Pan. For the Round cake : Spread some of the frosting on top of one layer, Put other layer of cake on top. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks if desired.
Slice the tops off of each of the bell peppers and remove the seeds. Place peppers on foil lined baking sheet, and broil about 4 inches from heat for 12 to 15 minutes or until charred. Turn to brown all sides. After they are browned, place the peppers in a plastic bag to sweat for about 30 minutes, and then remove the skin. Meanwhile cut the eggplant into 1/2 inch slices and sprinkle both sides with salt; let drain for 30 minutes. Wipe off excess salt and cut eggplant into 1/2 inch cubes. Preheat oven to 375°F. In a skillet saute the fennel in olive oil for 4 minutes. Add the eggplant and garlic and saute 7 to 8 minutes more. Remove the skillet from heat and add olives, parsley, capers, sage, and 1/2 teaspoon of black pepper. Divide filling among peppers. Arrange peppers in baking dish and sprinkle with cheese. Bake in preheated oven uncovered for 20 to 25 minutes or until heated through.