HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust two racks to divide oven into thirds, preheat to 300 degrees. You can prepare this dough in a mixer or food processor (or by hand). Food Processor Method, using steel blade:. Place dry ingredients in processor bowl. Cut cold butter into 1/2 slices and drop into bowl. Add the vanilla. Cover and pulse just until all ingredients hold together. Electric Mixer Method (take butter out of fridge 20-30 minutes before mixing):. Cream butter in large mixer bowl. Add salt, sugar and vanilla and mix. Using low speed, add cocoa and flour. Make sure to scrape down the sides and beat only until the dough holds together. Turn out dough onto floured surface. Knead it briefly, if necessary, until it's very smooth. Roll it into a ball and flatten it a bit. Roll to an even 1/2" thickness. Use a 1 1/2" round or square floured cookie cutter for a yield of 35-40 cookies. Reroll scraps of dough, if any, and cut more cookies. Place cut cookes 1" apart on ungreased cookie sheet. Prick each cookie in three rows (I line the rows up evenly)with a dinner fork. Fork should go all the way through to the cookie sheet for each row. Pop the sheet in the fridge for a few minutes if your fork sticks too much or if the cookies are losing shape when you prick them. Bake 25-30 minutes or until firm to touch, rotating baking sheets top to bottom and front to back once. Be careful - since they're so dark in color it is easy for them to burn without much notice. If you use only one sheet, place on higher rack and reduce baking time. Place on rack to cool.
Preheat oven to 350°. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl, and reserve. Place coconut on a rimmed baking sheet; bake for 15 minutes. Remove the coconut, carefully wrap it with a kitchen towel, and place it on a solid, stable surface. Hit the area around the eyes of the coconut forcefully with a hammer or kitchen mallet. Remove the hard shell. Use a vegetable peeler to remove the brown skin from the back of the coconut meat. Rinse flesh under cold running water. Finely grate coconut using a box grater. Transfer to a large glass measuring cup. Add reserved coconut water and rum; set aside. Working in batches, in the jar of a blender, combine coconut milk, cream of coconut, condensed milk, evaporated milk, and coconut rum mixture; blend until combined. Pour all of the mix into a pitcher, and add cinnamon sticks. Refrigerate, covered, for up to 2 days. Just before serving, stir to combine. Serve over ice.
combine ingredients in large bowl, folding together until blended. spoon into serving bowl. chill.
In large bowl combine cornmeal and 2 cups cold water. Pour 8 cups boiling water into 4 qt crock pot add salt and butter. When butter melts carefully add wet cornmeal stirring. Cover and cook on low for 6 to 9 hours (3 to 4 hours on high), stirring occasionally. Transfer polenta mixture to greased loaf pans. Chill til cold and firm. Remove from pans. Wrap individual loaves in foil or slice for desired recipes and carefully place in large freezer bags; 1 layer per bag. Stack bags after frozen. Makes 3 - 4 loaves depending on pan size.
In a heavy skillet, fry bacon until crisp, do not drain. Add potatoes and onion, cook until lightly browned. Stir in cabbage, vinegar and hot water. Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently. The water should cook out, if needed raise heat and continue to cook until the cabbage and potatoes are lightly browned. Sprinkle the caraway seeds over all and adjust salt and pepper to taste.
Microwave the potato till tender, about 7-10 minutes. Slice in half lengthwise. Scoop out the inside, leaving only an inch or so and the skin. Mash and mix the middle of the potato with the ranch dressing. Spoon it back into the shells. If you have to have the cheese and bacon, sprinkle on top and microwave till the cheese is melted.
Put dry lentils into boiling vegetable broth with tomatoes and tomato sauce. Reduce to low, cover, and simmer for 25- 30 minutes. Meanwhile, saute onion, pepper and garlic with spices until softened. Add to lentils. Simmer for 20- 25 minutes. Wipe out saute pan, add a little oil and sautee tofu for five minutes, then add corn and saute for another 5 minutes -- add to soup. Serve hot! Great garnished with lowfat sour cream.
*Duringthe Holiday times,left over fresh cranberry sauce is great! In a small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. In a bowl, stir cranberry sauce until it reaches a spreading consistency; spread over cream cheese mixture (leaving about 1 inch around sides of cheese showing-- makes it pretty) Sprinkle with almonds. Cover and refrigerate for 2 to 3 hours. Serve with crackers.
Pour all ingredients into a highball glass 3/4 filled with ice cubes. Stir well and serve.
To make dressing combine all ingredients in a bowl and mix well. Heat a non-stick frying pan, Add duck and cook 5 minutes each side. Remove and cover to stand for 10 minutes. Meanwhile combine carrot, snow peas, sugar snap peas, and chilli in heatproof bowl. Cover with boiling water and drain immediately and refresh under cold water. Drain, return to bowl. Thinly slice duck across the grain. Add to carrot mixture along with cabbage, bean sprouts, shallots, coriander and almonds. Drizzle as much dressing over salad as you like and toss to combine. Serve.
Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook. Add oil ,tomatoes and potatoes and cook for 5 to 10 minutes. then add 3-4 cup water for gravy.and cook for 10 to 15 minutes or until potatoes is tender.then sprinkle Garam Masala.
Melt butter in large pot over medium heat. Add white part of scallions, carrots, potatoes, salt, pepper, and garlic powder. Cover and cook 8 minutes, stirring occasionally, until vegetables are slightly soft but not browned. Add flour to pot and mix into vegetables. Add water stiring at same time to dissolve the flour. Bring to a boil, reduce heat, cover and simmer 10 minutes or until vegetables are almost tender. Stir in green part of scallions, milk, green beans, corn, peas, and thyme. Bring to a boil, reduce heat and simmer uncovered 5 to 10 minutes until vegetables are tender. (Make sure heat is not to high or milk will scorch and get yucky.).
In a food processor coarsely puree beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper. Serve soup garnished with sour cream and toasted pumpkin seeds.
In a frying pan, saute the chopped onion in the olive oil on medium-low heat until the onion is translucent. Carefully cut the avocados in half lengthwise. Use a sharp knife to remove the pit and pulp, keeping the shells intact and discard the pits. Chop the flesh and combine with the other ingredients, including the cooked onion. Fill avocado halves with filling and serve.
In a large bowl whisk together flour, baking powder, sugar, and salt. In another bowl whisk together eggs, butter (the more butter you use the crunchier they'll be, I find that 8 tbsp is perfect), and milk. Warm melted butter may separate into flaky clumps when mixed with milk. I just stick it in the microwave for 1 minute then stir and the lumps will go away. Make a well in the center of the dry ingredients and pour in the egg/milk mixture. Gently whisk together just until combined. Baking time and amount of batter will depend on your individual waffle maker. I use about a cup of batter for 2 waffles and mine take about 3 1/2 minutes to bake. I like to bake mine until they are a dark golden brown. Cooking spray usually isn't needed if you use 8 tbsp or more butter in the batter.
Shred the caggage, onions, and bell pepper with a medium shred blade in a processor. Place in a heat proof container. Mix part two ingredients in a pan and heat to just bring to a boil, stirring often to disolve sugar. Pour over cabbage mix, stir, cover, and refrigerate at least over night. Keeps well.
Line a large (rimmed) cookie sheet with foil. Gently cut graham crackers in half. Place in a single layer on foil. Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil. Add almonds and boil until syrup is bubbly. Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again. When slightly cooled, separate with a knife.
Heat oil, add shallots, bay leaves, curry leaves and rice, and stir over medium heat until the rice turns translucent. Add the coconut milk, salt and peas and bring to a boil until most of the liquid is absorbed. Reduce heat to very low, cover, and cook for a few more minutes, being vigilant that the rice does not scald at the bottom. Remove bay and curry leaves and stir in the cilantro, mint and chilies. Fluff up with a fork, garnish with lime wedges if desired and serve immediately.
Heat oil in a skillet over medium-high heat. Add onion chunks, garlic and ginger; cook for 2 minutes. Add tomatoes and cook for approximately 5 minutes. When tomatoes are cooked enough and become paste-like; add garam masala, coriander powder (or curry powder), cardamom and tumeric; stirring well. Add mixed vegetables and cook on low heat until vegetables are soft and tender. Add coconut milk and mix well. Simmer for 1 minute. Add cilantro, cover and turn off the heat.
Preheat oven to 350°F In a medium bowl combine spinach, cheese, butter, green onions, eggs, salt and pepper and just enough bread crumbs to make the mixture hold together. Shape into 1-inch balls. Arrange in a single layer on a large baking sheet. Bake 10 to 15 minutes until lightly browned.
Combine berries, water and juice and bring to a boil. In the meantime, combine potato flour and cold water and mix. When the water and berries boil, give the potato flour mixture a stir and add. Boil a few minutes longer until it thickens a little. Remove from heat. Add sweetener and vanilla.
You'll need a 7 quart crock pot. Place the roast in the pot. You can dredge it in flour and brown it first but I don't bother. Add the potatoes, carrots, and onions, in that order. Sprinkle the onion soup over top and then dot with the mushroom soup. Sprinkle with salt and pepper, to taste, and pour in the water. Cover and cook on low for 7 hours. If I can, I like to stir after about 4 hours, to mix the gravy. Otherwise you can stir it before serving. Makes it's own gravy which I find to be thick enough. I hope you enjoy this as much as my family does.
Combine vinegar, plum wine, onions, garlic, salt, pepper, bay leaf, oregano and time in a non-reactive bowl and mix well. Add venison and toss to coat. Cover and refrigerate several hours or overnight, stirring occasionally. Drain and reserve marinade. Heat oil in a heavy pot or Dutch oven. Add meat and brown well on all sides. Add marinade and tomatoes. Cover and simmer over low heat until meat is tender, about 1 1/2-2 hours.
Chop the onions and eggs together until almost able to spread, but leave some texture. Add salt, pepper, mayo, and lemon. Blend. Cover and chill. Toast bread, slice tomato and assemble sandwiches.
Place potatoes in crockpot. mix together cream cheese, soup, milk, dressing mix, garlic. Stir in chicken strips. Pour over potatoes. cook on low 8 hours or until potatoes tender. Add broccoli the last 45 mnutes of cooking and I stirred the mixture when added. very good serve with salad and french bread.
Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl. Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate. Cut the strawberries into bite-size pieces. Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
In a large mixing bowl, stir together the first 12 ingredients (cumin through lemon juice) Cover and refrigerate 4-6 hours. Prepare a medium-hot fire in the grill. Thread pork on the soaked skewers. Grill directly over the heat, turning kebabs as necessary, until meat is browned and cooked through. Remove to a platter and if desired, sprinkle with cilantro.
Heat a heavy medium skillet over medium heat. Add 1 tsp olive oil, onion and ground beef. Season with salt & pepper. Saute until the meat browns and the onion is translucent. Remove from the heat and cool. Brush 1 tsp oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer manicotti from the pot to the oiled baking sheet and cool. Meanwhile, combine the ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan and parsley. Add the garlic, salt and pepper to taste, mix. Stir the cooled meat mixture into the cheese mixture. Preheat oven to 350°F. Brush the remaining 2 tsp of oil over a 13 x 9 by 2 inch glass baking dish. Spoon 1 1/2 cups of the spaghetti sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the dish and spoon the remaining sauce over. Sprinkle with remaining 1 1/2 cups mozzarella, then the remaining 1/2 cup Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand for 5 minutes and serve.
Preheat oven to 375 degrees. Mix together the oil, milk, vanilla, molasses, baking soda, and salt. Add the flour. You can use regular flour if you don't have whole wheat. Add the Splenda. It will look really weird, not like regular cookie dough. Make sure it's mixed really well before going to the next step. (Walmart now carries a generic Altern, which works just like Splenda and saves a couple bucks.). Mix in the rolled oats. This will be a challenge, it will look weird and you have to use your hands to get it to all mix in and stick together. Make sure you mix and squish enough that all the oats are moistened. Might need to add a smidgen more milk to stick things together. I use regular oats, not the quick oats. They have a lower glycemic index as it takes the body longer to break them down. Also, the cookies are chewier so you have to eat them more slowly. Can use quick oats if you wish. Add a few chopped nuts or raisins here if you want. I recommend trying a plain batch first though. Take walnut sized amounts, squish some more to make sure it all sticks together then flatten between your hands and lay out gently on an ungreased cookie sheet. You can put them close together, they don't expand much. Bake for 8-10 minutes in center of oven. My oven takes about 9 minutes. The bottoms will get lightly browned. Do a test batch. They get too dry very quickly if overcooked.
* To Make Tart:. Sprinkle bicarbonate of soda over the dates. Pour the boiling water over the dates. Leave to cool. Cream the butter and sugar in a mixing bowl. When the butter mixture is light and creamy, gradually beat in the egg. Sift the dry ingredients. Alternately fold the dry ingredients and the date mixture into the creamed mixture, using a metal spoon. Pour into a greased 25 cm pie dish or cake tin. Bake at 180 C (350 F) for 45 minutes until dark brown and done. Prepare the sauce and pour over the hot tart. * To Make Sauce:. Bring the sugar, water and butter to the boil. Remove from the heat and add the vanilla and brandy. Pour the warm sauce over the hot cake and leave to cool. Cut the tart into equal portions. Fill a large piping bag with 1 cup whipped fresh cream. Pipe a large curl of cream on each serving. Add a sprinkling of chopped pecan nuts.
Heat a stockpot with water and cook pasta as directed. Note: Rub some olive oil on the inside edge of the pot towards the top and the pasta will never boil over the top. While pasta is cooking, cut fish or chicken in 1 inch cubes. Beat eggs and water together. Pour in a flat bottom dish. Mix paprika with flour.Pour in flat bottom dish. Dip the fish or chicken in the egg mixture, then in seasoned flour. Heat the olive oil in large frying pan, saute the fish or chicken until brown on all sides. Place on paper towels. About 5 minutes. While pasta and fish or chicken are cooking, mix hot water chicken base or chicken broth,garlic,rice vinegar, soy sauce together. Put in a microwave steamer dish or microwave dish with cover. Add mushrooms and edamame; stir. Cook 70% power for 10 minutes; set aside. Do not uncover. Drain Pasta. Keep warm with towel. To Serve: Place pasta in large serving pasta dish around the edge. Put fried fish chunks or chicken chunks in the middle and the steamed sauce veggies over the fish or chicken. Sprinkle pimento slices on top if desired. Serve hot.
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).
In a small mixing bowl, beat avacado with lime juice add the cream cheese, Worcestershire sauce, salt and hot pepper sauce; beat until smooth serve with tortilla chips store in the refrigerator.
Cold potatoes are critical to making good gnocchi! Bake them the night before. 375 for a minimum of 60 minutes, make sure they are done- poke with a fork, before and after! Scoop out the flesh of the potatoes once they are cool. [not necessary to the recipe, but save potato skins to fill with cheee and chili to bake and serve with sour cream, onions and hot sauce- awesome!]. Refrigerate the baked potato flesh overnight. Next is to mix the dry ingredients in a stand mixer (flour, parm and nutmeg) (or do it with a hand mixer and a boatload of patience). This is the dating stage, let those dry ingredients blend together -- Stop the mixer and add all of the COLD potato at once. Mix on low for 5 minutes. At first this will look very dry and you will be tempted to add liquid. DO NOT DO IT! After 5 minutes, you have a dough. They are married now and we all honor the bond :). While doing this, brown the italian sausage in a pan. Make sure it is done because it will only be warmed through after this stage. As you are making the dough, prepare the cheese sauce: Start a small pot of water to a boil and place a glass bowl over it. Keep the water boiling at a low temp, barely boiling- small bubbles. This is a double boiler, most people know what it is, but if you did not, just cook in the clean bowl and let the boiling water do the heating! To the bowl on top, add the three cheeses (this keeps the cheese sauce from sticking to the bottom of a pan- a bowl in this case). Add the cream. The cream will absorb the heat and allow the cheeses to melt together. The dough is now looking like dough, bring it out and punch it down and knead it a few times- you don't want air bubbles in the dough or they will absorb water. Cut the dough into fist sized balls. Roll them out with your palms to make long, cigar-shaped cylinders. Line them all up and chop at 1/2-3/4" intervals. This makes the pillow shpaed gnocchi. The cheese sauce should be melted so mix it up with the sausage in a serving bowl. Turn the water up to a boil to cook the gnocchi in the boiling water. Once a few of them float to the top, ALL of them are done. Don't pick the floaters only, when a few float, get them all (assuming you added them all at the same time). Put the gnocchi into the sauce/sausage mix and let stand for a minute or two so the gnocchi can absorb the awesomesauce. Serve with shaved parm.
Pastry: In a medium bowl, mix flour and salt; cut in shortening until crumbly. Stir in water until completely moistened. Divide pastry into 2 equal portions. Roll out each portion thinner than you would for pie crust. Cut into circles with a 3-1/2" biscuit or cookie cutter. Apple filling: In a medium saucepan, simmer diced apples, cider, sugar, cinnamon, and nutmeg over low heat until apples are soft. In a small bowl, mix cornstarch with enough water to form a thin consistency; stir into apple mixture and cook until mixture thickens. Assembly and cooking: Brush pastry circles with beaten egg. Place a small spoonful of apple mixture in center of each circle. Fold pastry over filling to form a half circle. Press edges together with a fork to seal. Heat 1 cup of cooking oil to 400 degrees in an electric skillet. Place several empanadas in hot oil at a time, cooking on one side, and turning over when golden brown. Cook second side until golden brown. Remove and drain on paper towels. Sprinkle tops of empanadas with cinnamon and sugar mixture.
Place olive oil and pancetta in pot. Saute until pancetta is crisp. Add onion, garlic. When they become golden in color, add the escarole . One minute later, add the basil, followed immediately by the whole can of tomatoes. Crush the tomatoes with your hand before adding. Cook for 10 minutes. Then add the beans, chicken broth, salt, pepper, oregano, and red pepper flakes. Simmer for 30 minutes at medium flame. In the meantime, cook your pasta "Ditalini" (or substitute) for 5 minutes. Once pasta is cooked, strain and add to the pot with the beans. Let simmer for 2-3 minutes. Serve.
Prepare the vegetables and chicken. Brown sauce: Combine the ingredients and set aside. In a large skillet or wok, add 2 T of the oil. Let it heat up until sizzling. Carefully add the chicken and stir fry until chicken is partially cooked. Remove to a plate. Add 2 T more of the oil to the skillet and let it heat up. Add the onions and garlic; stir fry for 2 minutes Add the broccoli and pepper and stir fry for 2 minutes. Add the chicken back to the wok and add a little bit of water -- close the lid of the skillet and steam cook, until veggies and chicken are almost cooked. Add the cilantro and coconut milk and cook until heated through and chicken is cooked.
Make two slits about an inch and a half apart down the side of the cup. This will be the tongue of the shoe. Along each side of the tongue, punch holes for the "shoe laces". Run ribbon through the holes in the same way you would lace a pair of shoes. Tie in a bow and fill with mints, nuts, or whatever you like. Note: If you use Dixie cups, to keep the holes from ripping when laces are tied a little clear nail polish can be applied, but let dry before threading the laces.
In a large pot brown sausage then remove from pot. Add butter to the pot and melt, add onion, celery and saute for about 5 minute All remaining ingredients including sausage and mix together adding enough liquids to moisten. Stuff turkey neck cavity and body loosely. and use skewers and string to close. Put remaining stuffing into a buttered casserole and bake at 350 degrees for 40 minutes.