HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat a 9-1/2-inch deep-dish pie plate with butter and set aside. Combine flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.) Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes. Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans. Place crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let crust cool slightly on a wire rack. Return the baking sheet to the oven. For the filling: Combine peaches, sugars, vanilla seeds, and lemon juice in a large nonreactive bowl and gently mix. Add raspberries and cornstarch and toss to coat. Transfer filling to crust and place pie on the hot baking sheet. Bake until peaches are just beginning to brown, about 30 minutes. For the streusel: Meanwhile, combine all streusel ingredients except butter in a medium bowl and mix until evenly incorporated. Add butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use. When the pie is ready, remove it from the oven and reduce the temperature to 375°F Sprinkle streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is brown, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.
Preheat oven to 350. In a Medium Bowl, Mix together Flour and Baking Soda. Stir in Oats. In a separate Bowl, Mix Sugar, Coconut Oil, Peanut Butter, and Hemp Milk. Slowly Mix in Flour mixture. Stir batter until smooth. Drop spoonfuls of batter onto a tray. Spread about a half a teaspoons of Nutella onto each drop of dough. Covere nutella with the rest of the dough. Bake for 14 minutes.
Preheat oven to 180°C. Beat eggs well with sugar; add baking soda and liquid honey (warm). Melt the margarine/butter in a casserole or pot; add the mixture (margarine should not be too hot). Put the casserole on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool. Dip the dough in flour, divide, roll each layer very thin (1-2mm), cut circles as round as possible (approx 18cm diameter), and bake at 180°C for 2-4 minutes or until golden brown in colour; repeat with remaining dough and allow to cool before assembling. Beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs and ground walnuts. Allow to set at least 6 hours before eating.
Brown and drain ground beef, set aside. Melt butter in pan and cook onion and bell pepper until soft. Add ground beef back to pan with mushrooms, tomatoes, sauce, paste and rotel. Add in salt and pepper to taste. Bring to a simmer. Cover and cook until the tomatoes start to break down some, about 20 minutes, or as long as you want to cook it. Add in pasta and mix well. Sprinkle with grated cheese when serving. ENJOY!
In a skillet, saute onion, garlic, basil, oregano, salt and pepper in olive oil until onion is translucent. Add zucchini and saute until soft. Spread vegetable mixture on toast. Top each sandwich with thin slices of tomato and a sprinkling of 1 tablespoon Parmesan. Broil until cheese turns golden.
To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves. To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl. Drizzle dressing over salad, and toss well to coat. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
-In a 2-quart saucepan over medium-low heat, melt butter 3 Tbls. butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. -Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside. -In a skillet over medium-high heat, cook onions and garlic in remaining 2 Tbls. butter until transparent; stir spinach and water into pan. -Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes. -Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. -Remove from heat; fold in Parmesan.
Saute onions in butter, add hamburger & brown. Add garlic powder, flour, salt, pepper, paprika & mushrooms. Simmer for 5 or 6 minutes. Add cream of chicken soup and simmer for 10 minutes. Now add sour cream, blending well & simmer for an additional 3 to 4 minutes. Serve hot over noddles & garnish with chives.
Option -- You can use a mix of orange juice and pineapple rather than all pineapple if you think pineapple is too sweet. I happen to love it with the mustard and ginger. But you can mix the two if you prefer. Dressing -- Just add all the ingredients and whisk well to combine. Chill at least 30 minutes. Serve -- ENJOY! Serve over your favorite greens, pork, chicken, or seafood.
For Topping. Preheat oven to 375 degrees. Blend flour, sugar and pecans in processor. Cut in butter using on/off turns until mixture resembles coarse meal. For Filling. Mix sugar, cornstarch and cinnamon in large bowl. Add apples and lemon juice and toss. Mix in berries. Mound fruit mixture in pie shell; sprinkle with topping. Bake until filling bubbles and topping is golden brown, about 50 minutes. Cool slightly in pan on rack. Serve warm.
OPTIONAL: Place feta and milk in bowl. Cover and refrigerate overnight (8 hours). This removes sodium content. Drain and discard milk. Process feta, cream cheese, sauce, cilantro and garlic in food processor until smooth. Cover and refrigerate at least 30 minutes. Serve with crackers, chips or veggies.
In a bowl, cream shortening and sugar. Add egg; beat well. Combine the flour, baking soda and baking powder; add to creamed mixture alternately with buttermilk. Set aside 3/4 cup peanuts for topping. Stir remaining peanuts into batter. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Meanwhile, for the frosting, combine the flour and the milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes or until thickened. Remove from the heat; cool completely. In a bowl, cream the butter and confectioners' sugar until fluffy. Add the cooled flour mixture and the vanilla; beat until fluffy, about 4 minutes. Spread over the cake; sprinkle with the reserved peanuts.
Measure carefully, placing all ingredients in bread machine pan in order recommended by the manufacturer. Select Basic/white cycle. Use medium or light crust color. DO NOT use DELAY Cycle. Remove baked bread from pan, and cool on wire rack.
Cut the steak into small cubes and fry in a pan with butter. Season with salt, pepper, paprika and garlic powder. Do so to your own taste. Wash the iceberg salad and place in a bowl. Add the bell pepper, onions and cucumber. Add the feta cheese and when the steak is done, add this as well. Use the cooking liquid from the steak as a dressing.
Cut up peaches into bite size chunks. You can leave skin on if you like. Cut up bananas into bite size chunks. Drain pineapple, set drained juice aside. Gently toss fruit to mix. In separate bowl, mix together reserved pineapple juice and pudding mix. Stirring well until smooth. Pour mixture over fruit and chill until ready to serve. Toss lightly to coat fruit and serve. *Note - Any leftovers will become runny after first serving but it does not alter the taste.
In a food processor or mixer, combine the sugar, 3/4 tsp. salt, yeast and 2 c. flour. Mix well 5-10 seconds. While processing, gradually add warm water and oil in a steady stream. Mix for 1 minute or until smooth and elastic. Check dough; add 1 to 2 Tbsp. of water or flour if needed. Turn onto a floured surface. Roll into a 15" x 12" rectangle. Cut into 12 strips. Fold each strip in half lengthwise; twist each strip several times. Pinch ends to seal. Place 2" apart on a greased baking sheet. In a bowl, combine butter, garlic powder and remaining salt. Brush some over dough. Sprinkle with Italian seasoning or Parmesan Cheese if desired. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 425 degrees for 6-8 minutes or until golden brown. Brush with remaining butter mixture.
CUPCAKES: Heat oven to 350. Line 24 cups in muffin trays. In large bowl, stir together butter, sugars and eggs until well blended. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins. Spoon 1/4 c batter into each cupcake liner. Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack. FROSTING: In a large bowl, beat butter and confectioners' sugar together on medium-high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.
preheat oven 350. In a large bowl mix,cake mix,1 box of pudding,eggs, water,vegetable oil,food coloring. Pour batter into greased pan or pans depending on if you'd like to make this a layer cake. This recipe is versatile. Bake 35 min or until tooth pick comes out clean at center in 9x11 pan or follow pan baking times on back of mix if making layer cake. chill cake and frost with any frosting or suggested recipe below. 1 box pistachio pudding 1 cup milk,beaten with cool whip. Spread over cooled cake.
Grill pork tenderloin until cooked (10 - 15 minutes). Let the pork tenderloin sit for 5 minutes before carving. Sauce: In a pot, reduce white wine to 1 T. Add 3/4 cup cream and reduce to 1/2 cup. (this can be done in advance). Combine butter and cheese. Add to the wine/cream reduction and blend with a whisk. Season with black pepper.
Mix all the ingredients for the sauce in a small bowl until the sugar has dissolved; set aside. In a large bowl, gently combine the ground chuck with the rest of the filling ingredients. Shape a tablespoon of the filling into a small log. Wrap 1 basil leaf around the beef and thread onto a skewer. Repeat until all of the filling is gone. Clean and oil the cooking grate. Grill the rolls until the filling is fully cooked and slightly firm, about 6 to 8 minutes, turning once during cooking. Serve immediately with the dipping sauce. An alternate method would be to bake or pan fry.
Stir together tomato, zucchini, red pepper, chickpeas, artichoke, cheese, olives and parsley in a bowl; set aside. Whisk together lemon juice, olive oil, garlic and mustard in a small bowl. Pour over salad and toss well to combine. Season with salt and pepper to taste. Let stand at room temperature one hour before serving. Enjoy.
Mix all together. For 1 cup coffee, place 2 rounded teaspoons in a cup and fill with hot water.
Put the vermicelli and noodles in a large bowl, and cover with boiling water. As they soften, use two forks to separate the strands. When fully softened, drain them in a colander, and set aside. Rub the chicken with the fish sauce, and set aside. Dissolve the chickpea flour in the water, and set aside. In a food processor, blend together the onions, garlic, turmeric, ginger and chillies. When well-blended, add 1/4 cup of the coconut cream, and process to a smooth paste. Heat the peanut oil in a pan large enough to hold all the soup ingredients. Add the paste and fry for 3 minutes, stirring constantly. Add the chicken and continue frying for another 3 minutes, still stirring. Add half the stock (2 1/2 cups) and one stock cube, if used, and bring to a boil. Continue cooking another 15-20 minutes. Stir every 5 minutes. You want the sauce to start thickening. While the soup is cooking, prepare the garnishes, and set aside. While the soup is cooking, also heat the other half of the stock (and a second stock cube, if used) in another pan until it starts to boil. Add the dissolved (and stirred again) chickpea flour/water mixture, still stirring well to minimise lumps. When this thickens some (about 5 minutes) pour this mixture through a sieve into the pan containing the chicken mixture. Stir well. (The sieve is important -- no matter how much you stir, there are still a few lumps.). When the soup just starts to boil, add the remaining coconut cream. Then bring soup back to a rolling boil. While the soup is returning to a rolling boil, bring a full 2-liter kettle of water to the boil, then pour the hot water over the vermicelli and egg noodles you softened earlier. Get the garnishes ready to serve. Let diners serve themselves. Have each person put some noodles in their soup bowl, then ladle over the soup/chicken mixture and top with the garnishes they like. Those who like salty should add a few shots of extra fish sauce. Attack with a spoon and fork while the soup is hot. Note: We use all the garnishes -- liberally.
Coarsely chop shrimp, set aside. Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours. Pour oil to a depth of 5 inches into a Dutch oven. When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels.
Mix all upto the egg ingredients well. (You can blend them together too to a coarse paste for a variation) Form into 16-18 cutlets that are of a diameter of around 2 inches when flattened or make them 3 inches across so get around 11-12. Coat with the bread crumbs or semolina (I prefer the semolina). Heat a little oil in a pan (maybe a tblsp per round) to a medium high and shallow fry on low for around 5-6 minutes on each side (as many as the pan can take per round) or till they are cooked to the level you like. Add a little more oil if you require. I normally use non-stick pans and so need a minimum of oil. (1 litre lasts over a month and a half in my household).
1. Open each can of beans, drain and rinse very well in a colander and pour into a very large pot. 2. Add sliced onion and bell pepper to beans. 3. In a separate bowl, mix vinegar, oil, water, and all seasonings. Whisk together until emulsified. 4. Pour dressing over beans and give them a quick stir. 5. Cover and refrigerate, mixing the beans once each day, so that they marinate evenly. 6. Drain and serve.
Cook potatoes in water for about 12 minutes or until tender. Sprinkle chicken with salt and pepper to taste. In skillet, heat oil over medium high heat, add chicken and cook for 6 minutes. Turn chicken over, reduce heat, cover and cook for 8 minutes more. Transfer chicken to plate to keep warm. To same skillet, add carrots, broth, cream and dried tarragon, cover and cook over medium high heat for 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas. Coarsely mash potatoes with margarine and salt and pepper to taste. Spoon potatoes onto serving dish, top with chicken and pour vegetable cream sauce mixture over. Note: If sauce is not thick enough, mix together a tablespoon or so of flour with a little water and stir into sauce before adding peas and allow to cook for a few minutes longer.
In a small bowl, combine the first 7 ingredients; set aside. Using a vegetable peeler, cut potato into very thin slices. Place in a large bowl; add ice water. Soak for 30 minutes. Drain potato; place on paper towels and pat dry. In an electric skillet, heat 1-1/2-inches of oil to 375. Fry potato slices in batches for 1-2 minutes or until golden brown, turning once. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Whip butter with mixer. Continue mixing at low speed and add 1 cup powdered sugar, walnuts, then the flour, a few tablespoons at a time. Add vanilla. Drop cookie batter, by teaspoonfull quantities, on ungreased cookie sheet. The dough is fairly stiff so just roll the batter in little balls and then press down with a glass to shape. Bake 15-20 minutes at 350°. Remove from pan; sprinkle with a little powdered sugar.
Combine dry ingredients in medium bowl. Combine wet ingredients separately. Mix wet and dry until just incorporated. Fold in optional 1/2 cup cranberries or raisins or nuts or chocolate chips. Pour into a generously greased and dusted loaf pan. Bake at 350 for about 50 min - a toothpick inserted in center should come out clean (or make 2 smaller loaves and bake for 25 minutes). Wait 10 minutes before removing from pan and placing on a rack to cool.
Preheat oven to 350°F. Lightly grease deep oval casserole dish or dutch oven with small amount of Olive Oil. Sautee Mushrooms, Zucchini and Onion with Fresh Garlic in small amount of Olive Oil with 1 TBSP of Salt in skillet over medium heat until soft and lightly browned. Turn off heat and set aside to cool. Sautee Beef in skillet over medium heat with small amount of Olive Oil until cooked through, add Green Chili, 1 TBSP of Salt, and 1 TBSP of Garlic Powder and combine. Cook until lightly browned. Turn off heat, remove beef mixture from skillet, place in dish and set aside to cool. Be sure to leave oil in pan. Make sauce, using skillet and oil that was used to cook beef mixture, return to medium heat and add Salsa, 2 TBSP Cumin, 2 TBSP Oregano, 1 TBSP Paprika, 1 TBSP Chili Powder, 1 TBSP Garlic Powder, 1 TBSP Salt and 1 TSP Nutmeg, Simmer for 10 minutes. Turn off heat and set aside to cool. Layer casserole dish with light amount of sauce 2 flour tortillas or 4 corn tortillas, 1/2 of beef mixture, light layer of sauce, light layer of cheddar, 2nd layer of tortillas, 1/2 of Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 3rd layer of tortillas remaining beef mixture, light layer of sauce, light layer of cheddar, 4th layer of tortillas, remaining Zucchini/Mushroom/Onion Mixture, light layer of sauce, light layer of cheddar, 5th layer of tortillas, top with remaining sauce and cover with remaining cheddar. Sprinkle top with 1 to 2 TBSP of Paprika. Bake covered at 350F for 30 minutes. Remove cover and bake for an additional 15 minutes. Remove from oven and allow to cool for 10 minutes before serving.
If you're using bread, toast bread in a large shallow baking pan in middle of oven until just dry, 25 to 30 minutes. If you're using stuffing mix, you can skip this step. Cook onions, celery, and herbs in butter in a large heavy skillet over moderately low heat, stirring occasionally, until celery is softened, about 10 minutes. Stir together bread or stuffing mix, vegetables, broth, and salt and pepper to taste, then cool completely, uncovered. Freezes extremely well. Stuff in the turkey or bake at 350 for about 30 minutes.
Preheat oven to 400 degrees F. Cut each potato lengthwise into 8 wedges; place in a large bowl. Add italian dressing; toss to coat. Add 1/4 cup of the coating mix; toss to coat. Arrange on baking sheet sprayed with cooking spray. Bake 20 minutes. Meanwhile, spread remaining coating mix on a large plate. Spread tops of fish fillets evenly with half the mayonnaise; press, mayo-sides down, into coating mix on plate. Repeat with remaining mayonnaise and coating mix on plate to coat remaining sides of fish fillets. Place on broiler pan. Bake potatoes and fish 15 minutes or until fish flakes easily with a fork and potatoes are tender.
Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef. Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute. Add the water, broth, soy sauce, and vinegar; bring to boil over high heat. Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering. Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water. When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves. I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.
Wash and dry the grapes. Dip each into the caramel with a twist and then into the nuts. I serve them on a toothpick. Enjoy!
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Fruity Pebbles. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day. MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
In a mixing bowl, beat margarine and sugar until fluffy texture. Add eggs, lemon rind, and vanilla; beat until combined. In another bowl, add the flour, baking powder, and salt; stir to combine. Beat flour mixture into creamed mixture alternately with milk. Fold in the blueberries. Drop dough by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 10-12 minutes. Transfer cookies to a wire rack to cool.
Measure all ingredients except cranberries into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Sweet Cycle; press start. Add cranberries at the "add ingredient" signal. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Place the ribs in a large pan. Mix together the garlic, ginger, chili, hoisin sauce, tomato catsup, honey, soy sauce, mustard and Worcestershire sauce and pour over the ribs. Leave to marinate for 2-3 hours. Cook in a preheated oven at 400°F for 1 hour, turning 2-3 times. Reduce to 350°F for a further 15-20 minutes, until tender. Meanwhile, melt the butter in a pan and soften the onion. Add the rice and cook for 1 minute. Strain the saffron bouillon over the rice and cook until tender and the liquid is absorbed. Season, stir in the oranges and almonds and heat gently. Garnish the ribs and serve with the rice.
For the herbs, use thyme, dill, or any mix of your favorites. Bake potatoes and make the white sauce. Add wine, cheese and herbs. Simmer until cheese melts. Add shrimp, crab and mushrooms, heating until hot. Spoon over hot baked potatoes, adding more grated cheese if desired.
Beat egg whites until very fluffy. Add cream of tartar, salt, and sugar. Beat for 15 minutes. Place batter into a 9 inch square pan. Put into a 400 degree preheated oven; turn off oven; leave door shut for 6 hours. Spread with whipping cream and strawberries on top.
For the Salsa: Mix all ingredients together. Grill fish to taste (once flesh is opaque or flakes easily with a fork is a good judge for doneness). Spoon salsa over, drizzle with olive oil and top with coriander sprigs.