HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour into a mound on a clean working surface. Shape flour into a large ring, forming a high wall. Place butter, vegetable shortening, cheese, salt and pepper in center of ring. Add half of the water and work into the central mixture with two table knives using cutting motions. Work the flour in carefully from the center of the ring, adding more water as needed. Mix until all the flour is added and the dough holds together. Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel. Refrigerate dough for at least one hour before using. Roll out dough on lightly floured surface to 1/8 inch thickness. Cut six, 6-inch circles from the pastry, marking the center of each lightly. Cook potatoes in boiling, salted water until crisp-tender, then drain. Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal. Combine meat, onion, salt and pepper. Mix well. Spread 1/6 of meat mixture evenly over potatoes. Moisten the edge of each pastry circle with cold water. Bring unfilled pastry half over the filled side and pinch edges together firmly to seal. Place on greased baking sheet, sealed side up. Brush top of pasties with the egg. Bake in preheated 400 degree oven for 10 minutes. Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Preheat oven to 350°F. Butter and flour two 6- to 8-cup loaf pans and reserve. In a mixer, cream together the butter, oil and sugars. Add the eggs, vanilla and sour cream. Sift together the cardamom, salt, baking powder, baking soda and flour. Mix into the creamed ingredients, a little at a time, until incorporated, taking care not to overmix. Stir in the walnuts and apple. Divide batter between the prepared pans. Tap pans on the counter to remove any air bubbles. Bake for approximately 60 to 65 minutes, or until a toothpick poked in centers comes out clean. Rotate pans halfway through baking. After 45 minutes, place sheets of foil loosely over loaves to prevent overbrowning. (Ovens bake differently, so use your best judgment and a doneness test when gauging cooking time for baked goods.) Cool in pans for 10 minutes, then remove to a rack and turn right-side-up to cool completely.
Heat oven to 400 degrees. Grease round baking dish. Melt butter in skillet over med-lo heat. add onion and red pepper, cook until soft. add ham, cook 2 mins more. Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper. Transfer to prepared dish. Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.
Combine all ingredients and form into 3/4 inch to 1 inch balls; you can use a melon ball scooper. Place meatballs in a greased 13 x 9 casserole dish or on a greased cookie sheet. Bake at 375 degrees for 15 minutes. Serve with toothpicks.
spread peanut butter and honey onto all 8 slices of bread. combine 2 pieces of bread to make a sandwich (peanutbutter sides IN). on a grill pan or skillet heated to medium heat, place the sandwiches on, when one side is light brown, flip it and heat on other side until light brown. cut crust off sandwiches, and cut in half.
Marinade: Combine honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in medium bowl and whisk. Add sliced pork and let sit for 15 minutes. Heat skillet over high heat. Add pork and cook for 1-2 minutes on each side. Once cooked, remove pork to plate and set aside. Arrange 8 corn tortillas on platter. Sprinkle each with equal amounts shredded lettuce and pico de gallo. Arrange a few pieces of pork on each taco and top with sour cream or crema if desired. *Substitute smoked or plain paprika as an alternative. **Prepared pico de gallo can usually be found in your grocer's produce department.
Grill or heat hotdogs. Combine chili and chipotle sauce in a small saucepan over medium heat, and heat through. To assemble, place hot dogs in buns. Top each with chili, salsa, sour cream, cheese, tortilla chips and green onion. Serve with plenty of napkins.
Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce.
In large covered kettle place turkey cage, bones, S& P,carrots, celery plus half the onions in water. Simmer 1 hour. Remove the turkey parts and let cool. Pick the turkey meat and discard bones. Add turkey, remaining onions and cook ten minutes. Add noodles to soup. Simmer until noodles are tender. Add frozen peas to hot soup and serve.
In a med saucepan melt 2 tablespoons of butter. Add flour, salt and pepper; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubbly; stirring constantly. Remove from heat then mix in the Velveeta cheese until melted; set aside. In a large skillet, saute ham and onions in 3 tablespoons of butter until the green onions are tender (about 2 minutes). Add eggs; cook over med heat, stirring occasionally until eggs begin to set. Add the mushrooms and cheese sauce; mix well. Pour into greased 11x7 baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered in a preheated 350 degree F oven for 25-30 minutes, or until top is golden brown.
Set oven to 375 degrees. Lightly spray a 2-quart casserole dish with cooking spray. In a large mixing bowl, mix together flour, white sugar, baking powder, cinnamon and salt. Add in the milk; beat until smooth (add a little more milk or cream if the mixture is too thick). Stir in the chopped pears and pecans. Transfer to the prepared casserole dish. In a bowl, combine the brown sugar, butter and boiling water; (this mixture will be thin, but will incorporate into the cake while baking) mix well, pour evenly over the batter. Bake for 35-40 minutes. Serve hot with ice cream or Cool Whip topping (I prefer it with vanilla ice cream!).
Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring. Shake to dissolve salt. Set upside down on counter away from sunlight and heat. Let sit 4 to 5 days turning the jar either upright or upside down each day. Let sit upright 2 more days, then refrigerate. Lasts about 6 months.
Preheat your oven to 400 degrees. In a bowl mix the milk, the egg, the applesauce, the oil, and the vanilla. Mix well and set aside. In another bowl combine the flour, wheat germ, baking powder, and salt. Add the wet to the dry, mixing just until combined. Add the dried berries and just mix until combined. Bake at 400 degrees for 20-25 minutes or until brown.
Combine first 5 ingredients in cocktail shaker. Fill with ice, cover and shake vigorously until cold. Strain into 2 coupe glasses. Cut slit in each apple slice and attach to rim of glass.
***Caution - you must wear food-safe gloves when preparing this***. Wearing gloves, seed and chop the chile peppers. Simmer vinegar, salt and peppers in a large saucepan over medium heat for 10 minutes. ***BE CAREFUL NOT TO BREATHE THE FUMES***. Let cool and then process in a blender until smooth. Store in a glass bottle and age for at least 3 months. Strain sauce into small bottles for gifts or for home use.
Preheat oven to 400. Lightly oil a 9 x 13 casserole dish. Warm the oil in a large pot, add onions & garlic, cover and cook on medium heat for 10 to 12 min, stirring occasionally. Add the salt, thyme, marjoram, shrooms and mustard. Cook till the shrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and water, bring to a boil. Reduce heat, cover and simmer for 15 - 20 min, until the vegetables are tender. Stir the dissolved corn starch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Pour the vegetables into the prepared dish and set aside. In a mixing bowl, sift together flour, salt, baking powder and baking soda. In a separate bowl mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients in as few strokes as possible to make a soft dough. Drop the biscuit batter over the vegetables in the casserole dish in six equal mounds. Sprinkle the dill over the biscuits. Bake for 25 to 30 minutes or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.
Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth. If you wish your lemonade to be pulp-free, strain the mixture through a tea strainer or drive, otherwise pour the mixture into a 2-quart pitcher. Add the sparkling water and stir to combine. Fill the pitcher with ice and serve.
Beat eggs a little, add sugar gradually and beat for about 7 minutes. Add vanilla. Mix flour and baking powder; add to egg mixture. Scald milk, remove from heat and add butter. Add to egg mixture and stir well. Oil and flour large cookie sheet (10 x 15), and spread batter evenly. Bake at 350 deg.F until golden brown (approx. 15 - 20 minutes). Prepare topping for cake: melt butter, add sugar and remaining ingredients. Spread on cake and broil until golden brown. Cool. Put the cake with pan into the freezer for at least 1/2 - 1 hour. After the cake is removed from the pan, using a large sharp knife, cut the cake in half horizonally. Spread the lower layer with the whipped cream filling and replace the upper half of cake. The cake can be stored in the pan till ready to serve. You can freeze this cake and it will always taste fresh.
Combine mint, lemon peel, 2 tsp of the lemon juice, olive oil, 1/4 tsp of the salt, and 1/8 tsp of the pepper in a bowl and set aside. Bring 4 cups salted water to a boil. Prepare tzatziki sauce by peeling and grating half of the cucumber. Cut the remaining half into bite sized pieces and set aside. Squeeze the grated cucumber to remove excess water. Combine the grated cucumber, yogurt, remaining 2 tsp lemon juice, 1 tsp of the garlic and 1/4 tsp salt in a bowl and set aside. Halve any large chicken tenders and combine them in a bowl with the cornstarch, 1 Tbsp of the dry sherry, remaining 2 tsp garlic, remaining 1/2 tsp salt and remaining 1/8 tsp pepper. Stir until the cornstarch is no longer visible. Stir in 1 Tbsp of the vegetable oil and set aside. Heat a 12 inch stainless steel skillet over high heat until a bead of water evaporates within 2 seconds. Add the orzo and cook, stirring constantly for 1 - 2 minutes to toast it. Transfer the orzo to the boiling water and cook for 9 minutes or until tender. Drain and set aside. Meanwhile, add the remaining 1 Tbsp of oil to the pan. Add the chicken, spreading evenly in a single layer. Cook, undisturbed for 1 minutes until the chicken begins to sear. Stir-fry 1 minute or until chicken is just opaque. Swirl in the remaining 2 Tbsp dry sherry and stir-fry another 1 - 2 minutes until the chicken is cooked through. Add the tomato quarters and stir-fry for 30 seconds. Remove the pan from the heat. Stir in the cooked orzo and cucumber pieces. Drizzle the chicken and orzo with the mint mixture. Serve with tzatziki sauce.
Heat oil in a Dutch oven over medium high heat. Cook beef and onions 3-4 min, stirring frequently until beef is browned and onions have softened. Stir in the tomatoes, pasta, and water. Bring to a boil. Reduce heat to low, cover tightly and simmer for 15-20 min or until pasta is tender. Sprinkle with cheese before serving.
Simmer 1 cup blueberries with water for 4 minutes. Mix dried cornstarch with sugar then add salt, cinnamon and lemon juice. Cook until thick and translucent. Mix gently with remaining blueberries and pour into baked 9" pie shell. Chill for one hour and top with whipped cream, if desired, before serving.
Grate zucchini and onion. Beat in eggs. Sift together dry ingredients, add to zucchini mixture. Heat oil for shallow-frying in large frying pan. Drop in batter by large spoonfuls, fry until brown.
Combine butter, sugar and flour. Spread in 8x8 pan. Spread jam over mixture thinly. Beat egg white until stiff. Add brown sugar, vanilla and coconut. Spread over bottom layer. Bake at 325 F for 25 minutes. Cool and cut into squares. (no portions specified so I guessed).
If using regular lasagna noodles, cook as directed on package. Combine cheese& eggs; mix together well. Lightly spray baking dish with vegetable spray such as Pam. If using wine and/or the sugar, mix with marinara. Spread 1 cup marinara sauce in bottom of baking dish. At this point, if you care to, you can mix the remainer of the marinara sauce with the cooked ground beef. Easier and faster to layer that way. Lay 4 noodles on sauce in dish. Spread 1/2 the cheese mixture on noodles. Layer 1/2 the spinach on top of cheese mixture. Spread 1/2 the ground beef and marinara on top of spinach layer. Repeat layers once again: noodles, cheese, spinach, ground beef and marinara. Add one more layer of noodles. Spread jar of Alfredo Sauce over last layer of noodles. Cover and cook at 350 degrees for 40 minutes. Uncover and cook 15 minutes more. Can sprinkle more grated Parmesan on top for the last 15 minutes if desired. After cooking, it helps to let it sit for 10-15 minutes before cutting. Reduces the filling running out of the lasagna layers.
Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients. Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly. Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy. Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.
Brown the ground beef in a large saucepan or Dutch oven. Drain the fat,. Add onion, jalapeno pepper and garlic. Cook another 3 minutes. Add the remaining ingredients except the almonds. Bring mixture to boiling. Reduce heat and simmer 20 minutes, uncovered, until the sauce is slightly thickened. Remove cinnamon stick and add almonds. Serve over hot cooked rice or with flour tortillas.
Heat oven to 350°F. Arrange tortilla strips in single layer on ungreased cookie sheet. Bake 7 to 11 minutes or until lightly browned. Meanwhile, make peanut satay dressing. Beat vinegar, peanut butter, peanuts, sugar, oils, soy sauce, ginger, and garlic in small bowl with whisk until smooth and creamy. Place chicken in resealable plastic bag; add 3 tablespoons dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours. Refrigerate remaining dressing. Brush grill rack with oil. Grill chicken covered, 10-15 minutes until juice is no longer pink. Cut chicken into strips. Toss remaining salad ingredients in large bowl. Toss with chicken and remaining dressing. Divide salad among 6 plates. Sprinkle with tortilla strips.
Wash and peel potatoes. Before adding potatoes to the pot, fry a 2-inch slice of fat back in the pot til browned. Leave grease in pot and remove strip and discard (or put 1 cube chicken bouillon in the water while cooking). Add potatoes and water to grease in the pot and bring to a boil. Cook 20 minutes or until tender. Drain potatoes. Put potatoes in a mixer bowl and add milk, whipping cream, salt, pepper and butter and cream to texture you prefer (use more or less milk if needed).
Heat oven to 350. Grease and flour 10 inch tube pan. In med. mixing bowl; combine flour, sugar, cocoa and mix well. In small bowl with wire whisk gradually beat water with mayonnaise until evenly combined; stir in vanilla. Then pour this mixture into dry ingredients and mix well. Spoon into prepared pans. Bake 45- 50 minutes or until center springs back. Cool cake for 10 minutes. Then remove from pan and cool completely on baking rack. When cool place on cake plate and dust with powdered sugar.
Place the flour, rosemary, thyme and salt in a food processor; process until blended. Add the butter; pulse until the mixture resembles coarse cornmeal, with pieces no bigger than small peas, about 13 to 15 one-second pulses. Transfer dough to a medium bowl; drizzle with 1/4 cup of the water. Mix with a fork to form a "shaggy" dough. Squeeze some in your hand. If it doesn't hold together, add the remaining water, 1 Tbsps. at a time. Form into a disc; wrap in plastic wrap. Refrigerate at least 1 hour. Position the oven rack in the lower third of the oven; heat oven to 400 degrees. Roll the dough on a lightly floured surface into a 13-inch circle. Ease dough into a 10-inch tart pan, fitting it snugly against the sides and bottom; trim the excess. Prick the bottom of the tart with a fork; cover with parchment paper. Fill the tart with pie weights or beans; bake 25 minutes. Remove the weights and parchment; set shell aside to cool. Meanwhile, for the filling, melt the butter in a large skillet over medium heat. Add the leeks; cover skillet. Cook, stirring often, until leeks soften, 8-10 minutes. Add the chard; cook, uncovered, until excess water evaporates, 6-8 minutes. Beat the eggs, cream, salt, pepper and nutmeg in a medium bowl. Add the vegetable mixture; toss to coat. Pour the mixture into the tart shell. Sprinkle raisins and pine nuts over the top; dot with the goat cheese. Place on a baking sheet; bake until the filling is set and puffy, about 25 minutes. Cool on a rack to room temperature.
Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare on stovetop. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce.
Preheat oven to 450 degrees. Mix cornmeal and sugar together. Add to next 4 ingredients. Cook over medium heat stirring constantly until boiling and thickens. Remove from heat and pour into pie shell. Add meringue (instructions to follow). Bake for 5 minutes or until meringue is golden brown. MERINGUE. Beat egg whites until frothy. Gradually beat in sugar. Continue beating until stiff peaks form. Spread over pie filling.
Preheat oven to 350 degrees. Spray a rectangular baking dish 12 x 7 1/2 x 2 inches with cooking spray. Mix Bisquick, milk, 2 eggs and the onion and beat vigorously for 20 strokes. Spread in the dish. Mix remaining ingredients and spoon evenly over batter in dish. Bake until set, about 30 minutes. Let stand 5 minutes before cutting.
Put into a food processor the flour,eggs,custard powder,milk and sugar. Add softened butter. Beat for 10 mins - I know it sounds a long time! Pour into greased 10 inch tin. Bake at 180 degrees celsius. Bake for 1 hour.
In large Dutch Oven add the oil. Cut beef into bite size pieces. Add beef, garlic and onion and saute until medium brown. Halfway through the saute process, add Chili powder, Cayenne Pepper, dried, crushed peppers, Cumin, Paprika, White pepper. Once browned, add Cilantro, parsley, tomatoes, and beans. Simmer on medium/low heat for at least 1-1/2 hours. This Chili tastes best the next day, as the spices have had a chance to really take flavor! I serve this with grated cheese, sour cream, and fresh chopped onions, soda crackers or flour tortillas.
Combine pineapple, juice, sugar and water; simmer about ten minutes or until slightly thickened. Cool, color and add peppermint flavoring. Refrigerate until ready to serve.
Lightly coat a 1-quart baking dish with cooking spray. In a medium saucepan over medium-high heat, melt the butter. Add the onion and saute for 2 minutes, or until the onion begins to soften. Add the sausage and cook until cooked through, about 8-10 minutes. Drain away and discard any fat. Add the mustard, cream cheese and beer, then stir until the cream cheese has melted. Remove the pan from the heat and stir in cheddar cheese, a handful at a time, until it is all incorporated. Stir in the hot sauce, then transfer to the prepared baking dish. Let cool, then cover and refrigerate for up to three days. When ready to serve, preheat oven to 350 degrees F. While the oven heats, let the dip sit at room temperature for about 30 minutes. Bake the dip for about 20-25 minutes, or until bubbling. Serve warm.
In a hot pan, pour the oil, and make an omelet. Slice in thin shreds then set aside. In the same pan, fry Chinese sausages until crisp. Reduce the oil in half (or less if you prefer). Saute garlic, onion, and rice. Add the rest of the ingredients and stir-fry for 15-20 minutes until rice is cooked and evenly coated with soy sauce. Garnish with scrambled egg shreds and green onions.
Cream the shortening and sugar until it is light and fluffy. Add mashed potatoes and cream some more. Heat the milk to lukewarm, dissolve one .25 ounce packet cake yeast in it. Pour warmed milk/yeast mixture into the shortening, sugar and potatoes. Add enough flour (approximately 1 cup) to make like cake dough. Stir in the salt. Let rise 2 hours. Stir in remaining flour, baking soda and baking powder to make a biscuit dough. Knead dough some. Refrigerate dough for 1/2 hour, then shape into rolls. Let rolls rise double their size. Bake at 450 F degrees for 12-14 minutes. Serve hot with my "Kentucky Whipped Butter".
Combine oil, onion, celery, green pepper, garlic and thyme in 1-1/2 quart microwavable dish. Cover and cook on high 3 minutes or until tender-crisp. Add shrimp, stewed tomatoes and tomato paste. Cook on high 6 minutes, stirring halfway through or until shrimp is pink. Serve with rice, if desired.
Mix cake mix with canned crushed pineapple,undrained. Grease a sheet cake pan. Pour batter into pan. bake at 350, for about 20 min, or until cake test done,. Cool. about 45 minute. Slice bananas on top of cake, spread pie filling on top bananas, spread cool whip atop pie filling, sprinkle on nuts and drizzle with Hershey chocolate syrup.Put in the fridge, Serve cold,.
Soak 8 wooden skewers in cold water for 30 minutes. To make the zathar spice mix, put the sesame seeds into a dry frying pan and toast over medium heat until golden and aromatic. Remove, let cool then transfer to a spice grinder (or clean coffee grinder). Add the thyme and salt and then blend to a coarse powder. Alternatively, use a mortar and pestle. You will need 3 tablespoons for this recipe (put the remainder into an airtight container and keep in a cool place for future use). Put the 3 tablespoons of zathar spice mix and olive oil into a shallow dish and mix well. Cut the chicken into bite-sized pieces, add to the Zathar oil and toss well until coated. Let marinate in the refrigerator for at least 2 hours. Preheat the barbecue, then thread the chicken pieces onto the soaked wooden skewers and cook over hot coal for 2-3 minutes on each side. Remove from heat, let rest briefly, sprinkle with chilli oil and lemon juice and serve hot with salad or pita bread.