HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended. In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough. Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour). Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper and set aside. Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/4 inch (1 cm) thick. Using a lightly floured 2 inch (5 cm) round fluted cookie cutter, cut out the cookies, placing them on the prepared sheet. Place the baking sheet of cut out cookies in the refrigerator for about 15 -20 minutes to chill the dough. Meanwhile, in a small bowl, whisk the egg with the water for the egg wash. Remove the cookies from the refrigerator and brush the tops with the egg wash. Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie. Bake cookies in the preheated oven for about 12-14 minutes (depending on size of cookie) or until golden brown around the edges. Cool cookies on wire rack. Store in an airtight container for up to a week.
Combine all ingredients to the corn in the large crock pot. Cook for 6 to 8 hours on low. If using whole chicken breast remove before serving and shred with forks, then return to pot and stir. The others items on list are for garnish after this bad boy is cooked. Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.
Combine the butter, chili garlic paste, lime zest and juice, and salt in a food processor and process until the butter is smooth and the ingredients are completely incorporated, about 20 seconds. Transfer the compound butter to a dish to serve right away or roll it up in parchment paper and store it in the refrigerator for at least 3 hours, or until firm. Serve within 5 days or store it in the freezer, in an airtight container, for up to 6 weeks. Get the book here: https://www.amazon.com/Platters-Boards-Beautiful-Spreads-Occasion/dp/1452164150/.
Mix all ingredients in a blender. Blend on medium speed for 2 minutes . Pour into glass and enjoy.
Combine Cranberry sauce, brown sugar, orange extract and nutmeg. Peel (or scrape) off top rind of a round 8 oz brie, leaving a 1/4" rim. Top with cranberry mixture. Sprinkle with pecans. Bake in 500 degree oven 5 minutes. I like to serve this with plain water crackers, such as made by Carr.
Chill four 8- or 9-ounce stemmed glasses. To toast the oatmeal: Preheat the oven to 350°F Spread it out on a baking sheet. Bake, shaking the pan at 5-minute intervals to prevent burning, for 15 minutes, or until toasted. Remove from the oven and let cool. Put the hulled strawberries in a large bowl and mash, or pulse a few times in a food processor. Stir in 1 tablespoon of the sugar. Whip the cream with an electric mixer until soft peaks form. Fold in the yogurt or sour cream, the remaining 4 tablespoons of sugar, the whiskey, and oatmeal. Spoon 1 to 2 tablespoons of the strawberries into the bottom of each glass. Spoon 1 to 2 tablespoons of the oatmeal-cream mixture over the berries. Repeat the layers. Refrigerate for 1 to 2 hours, or until set. At serving time, divide the blueberries on top of each.
Mix the ingredients for the dressing in a small bowl. Combine the ingredients for the salad in another bowl then pour the dressing over. Marinate for 1 hour before serving.
Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings. Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet! Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too. In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice. Cook on low for 6-8 hours. Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy! In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color. Deglaze the pan with your red wine. Make sure you continuously whisk! Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency. Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!
Clean and shuck corn. Cut the kernels from the cob into a bowl using a sharp knife. Scrape the pulp from the cobs into the bowl, this making the "milk". Melt the butter in a large skillet. Add onion, bell pepper, and garlic; saute for 5 minute. Stir in the tomatoes and the corn. Season with salt and pepper. Simmer uncovered, for 45 min, stirring occasionally. Stir in the "milk" if the mixture becomes too dry or begins to stick to the skillet.
Pre heat pizza stone in a 400 degrees oven. Saute garlic and broccoli. Carefully cut a pocket into the center of the pita, but be careful not to slice through, then stuff inside with the sauteed steamed Broccoli and garlic. Spread Tomato Sauce on top of the Pita. Sprinkle black olive and mozzarella on top and place in the oven on the pizza stone. (Regular pizza pan or piece of aluminum foil can be used it you do not have a pizza stone). Bake for approximately 12 -15 minutes until cheese is melted and lightly browned. Remove from oven and cut into quarters and enjoy!
Whip whipping cream until soft peaks form set aside. Combine pumpkin, marshmallows and cinnamon in heavy pan -- over low heat till marshmallows are melted. Cover and chill thoroughly. Blend chilled mixture till fluffy -- Fold in whipped cream. Divide and spread evenly into pie crusts -- Chill until firm.
Begin by removing the outer mottled gray membranes and any dark red portions from the monkfish fillets. On a slight angle, slice the fish into 1/2-inch thick medallions. Using two pieces of wax paper, place a few medallions between the paper and lightly pound them with the flat side of a meat mallet or small heavy saucepan to slightly flatten them. In a 4-5 quart saucepan, add the potatoes and enough cold water to cover them by 3 inches, season with salt and bring to a boil. Reduce heat to a gentle boil and cook 10 minutes. Trim the root ends and dark green leaves from the leeks. From the greens of one leek, trim any yellow, wilted or bruised parts and reserve them. The other two leek greens can be set aside for another use, like stock. Slice the leek whites and reserved greens in half lengthwise. Rinse layers well under cold water to remove any grit from between the layers. Using one set of leek whites and greens, cut again in half lengthwise. The remaining leek whites cut crosswise into 1 inch pieces. Add all the leeks to the potatoes after they have cooked at a gentle boil for 10 minutes. Cook leeks and potatoes for an additional 10 minutes or until they are tender. Reserve 2 cups of the potato/leek cooking liquid. Drain the remaining liquid from the vegetables. Transfer to a blender the leek greens, long pieces of leek whites and two slices of the potato. Add approximately 1/2 cup of the reserved cooking liquid and blend until smooth. While the blender is still running, add 1/2 cup of the olive oil in a thin steady stream. Blend until creamy and the sauce is thick enough to lightly coat a spoon. If necessary, add more cooking liquid to get the sauce to that stage. Strain the sauce into a small saucepan, keep warm over low heat. In a large skillet over a medium-high flame, heat 3 tablespoons of the olive oil. Add the remaining leeks and potatoes that have been drained and the thyme sprigs to the skillet. Season with salt and pepper and cook until golden brown, turning often, for approximately 12 minutes. Remove from heat and cover skillet to keep the mixture warm. Sprinkle the monkfish slices with salt and lightly coat them with flour, tap off excess. In a large non-stick skillet over medium flame, heat the remaining 3 tablespoons of oil. Add as many monkfish slices as possible to fit in a single layer. Cook fish only turning once until golden brown on both sides, approximately 5-7 minutes. Remove to a plate and keep warm. Divide the potatoes and leeks among 6 warm dinner plates. Place the monkfish slices on top of the vegetable mixture and spoon the sauce over the fish. Garnish with a sprinkle of parsley and/or chives. Serve immediately.
In a large skillet heat oil oil. Add in garlic and chipotle pepper powder; cook for 1 minute. Add in shrimp, butter and tequila to skillet; cook for about 3 minutes or until shrimp are pink. Stir in lime juice and cilanto.
Mix the sponge ingredients, except the flour together and set aside until foamy, about 15 minutes. Add the flour and combine well. Cover with a tea-towel or loosely with plastic wrap and set aside overnight. Don't cover the sponge tightly because the air inside with become anoxic and the yeast will die. The following day, mix the second lot of yeast, water and honey/sugar together until foamy then add the remaining ingredients except the sesame seeds or nigella seeds and egg then knead until the dough is smooth and very elastic. Add more flour if the dough is too wet. It should be slightly damp but silky smooth. About 20 Minutes. Once the dough is the right consistency, ball up and place in an oiled bowl covered with a tea-towel or loosely with plastic wrap for 3+ hours or until the dough has doubled in size. Punch down the dough then kneed again for another 10 minutes or so. Divide into six pieces and roll out to the desired shape, quite thinly and put on a greased baking tray and put in a warm place for an hour or more until the dough has risen significantly. Pre-heat your oven to 250°C. Brush with an egg wash and sprinkle over the sesame or nigella seeds. Bake in the oven for 10-15 minutes until the crush is golden.
Steep the rosemary for 5 minutes or longer, depending on the strenghth of tea. Rosemary blends well with other teas such as lavender rosemary, or thyme rosemary herbal tea.
Saute onions and garlic over medium heat in the olive oil. Once onions begin to carmelize add ground turkey. Once turkey is completely cooked add taco seasoning, water, diced tomatoes and corn (do not drain corn or tomatoes). Add both beans (be sure to drain and rinse them). Simmer until warm. Serve with RF Mexican Blend Shredded cheese and/or RF Sour Cream.
Combine sugar and evaporated milk in a medium saucepan and bring to a boil. (stir constantly to prevent scorching). Remove from heat; add peanut butter and vanilla. Mix well. Add crushed crackers and toss lightly to blend. Allow mixture to stand for 15 minutes. Drop mixture by small teaspoon onto waxed paper. Allow candies to firm before serving.
Place bananas& strawberries in a bowl and freeze. Remove after frozen& place in a blender. Add skim milk, yogurt, orange peel,& sugar. blend at medium speed until thick. Add rum& brandy. Pour into a chilled champagne saucer. Arrange strawberries,banana slices,& mint on long toothpicks. Rotate into drink& serve. Varation: you could use about any berry in this and it will still be great.
Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan. Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top. Put saffron into 2 tbs warm water and set aside. Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally. Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat. Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be. Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes). Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern. Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency. *Optional serving styles: The pudding also tastes great warm (right after it's done cooking). Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea. Enjoy!
Preheat oven to 400°F. Arrange pineapple cubes, red bell pepper cubes, and red onion wedges on an ungreased rimmed baking sheet. Drizzle with toasted sesame oil and vegetable oil, sprinkle with brown sugar, and season with salt and pepper, if desired. Toss to coat. Roast pineapple mixture on center oven rack 30 minutes, or until lightly browned, turning once. Remove from oven and sprinkle with sweetened coconut flakes, if using, then drizzle with lime juice. Remove to serving bowl and toss well to combine. Serve hot or at room temperature. Can also serve on rice to make a main dish out of the recipe.
Preheat oven to 375 degrees F. Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl. Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool. Place the water in the top of a double boiler set over hot water. Sprinkle in gelatin or agar and let stand for 5 minutes to soften. Add half the sugar and egg yolks. Whisk continually over a low heat until the gelatin dissolves and the mixture thickens. Do not boil. Remove from the heat and stir in the brandy. Set the pan in ice water and stir until it cools and thickens. It should not set completely. With an electric mixer, beat the salt and egg whites until they hold stiff peaks. Beat in the remaining sugar. Fold large dollops into the yolk mixture. Whip the cream until soft peaks form, then gently fold into the filling. Spoon into the prebaked crust and chill until set, 3-4 hours. Decorate with chocolate curls immediately before serving.
Combine soups and seasonings and shredded carrots in a 13x9" casserole dish. add stew beef, cut into cubes.mix well. cover and bake at 350* for 2 hours -- or beef is tender -- serve over cooked noodles.that have been drained and tossed wit a little melted margarine or butter -- .
Preheat oven to 350 degrees. Drain corn and tomatoes. In a medium baking dish, mix all ingredients together. Bake 30 minutes at 350 degrees, or until hot and bubbly.
Add to or take away from the salad items to 'personalize' your salad. Combine diced (seeds removed) fruit ingredients in a bowl. Combine water, sugar, ginger, lime peel, cinnamon sticks and honey in a saucepan and simmer for 5 minutes to reduce. Cool and strain out cinnamon sticks and lime peel. Stir in fresh lime juice immediately before pouring over fruit salad. Toss gently and serve.
Crumble tofu with hands. In a skillet mix tofu and everything except the tomatoes together well. Heat for 5 to 8 minutes. Add the tomatoes and then continue heating until thoroughly heated (about 5 to 8 minutes more.
Combine ground vanilla wafers and clarified butter. When the mixture is the consistency of moist cornmeal, you've added just the right amount of butter. When squeezed it should hold together easily. Rub inside of a springform pan with butter. Dust sides and bottom with flour, discarding any powder that does not stick. Using your hands, tap down the butter-wafer mixture forming a short wall up the side. When the mixture is even and all holes are filled in, bake the crust at 300 F for just a few minutes to set the shell. For the filling, beat cream cheese until smooth. With machine running, add granulated sugar, stopping occasionally to scrape down the sides. With the machine running, add the eggs, one at a time. Add the vanilla extract and sour cream. Pour batter into prepared, cooled pan and level off with a spatula. Bake at 300 F for 40 minutes. For the sauce, in a small saute pan, cook brown sugar and butter slowly until the mixture liquefies. Add lemon juice, banana liqueur, orange juice and cinnamon. Bring mixture to a boil and then simmer for 10 minutes and cool. In another saute pan, saute banana slices in sizzling butter. When browned on one side, douse the fruit with some of the Fosters sauce. Cut cooled cheesecake into 8 portions. Top with Fosters sauce. Dust with powdered sugar and add a sprig of mint.
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 12 to 15 minutes. Drain and let cool and cut each potato into 3/4-inch thick slices. Heat the grill to high. Brush the tomatoes with some of the oil and season with salt and pepper. While the potatoes are cooking, place the tomatoes on the grill and grill until charred on all sides and soft, about 10 minutes. Remove from grill when charred. Place the tomatoes, mayonaise, garlic, paprika and chipotle in a food processor and process until smooth, season with salt and pepper. Can be made 1 day in advance and refrigerated. Brush potato slices on both sides with some of the oil and season with salt and pepper. Place the potatoes on the grill, close the cover and grilluntil lightly golden brown and just cooked through, about 2 minutes per side. Carefully transfer the potatoes to a platter and garnish with the parsley. Serve the aioli drizzled over the potatoes or on the side.
For the Salad: Preheat oven to 425 degrees. Combine red onion, vinegar, sugar, and 1/2 teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using. Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat. Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing. For the Lemon Tahini Dressing: In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.
Heat oil in dutch oven or large skillet and brown chicken pieces. Add tomatoes, with juice, and remaining ingredients. Bring to a boil. Reduce heat and simmer for 40 minutes, stirring occasionally, until chicken juices run clear.
"chocolate syrup". Combine the sugar, water, and cocoa in a medium sauce pan. Stirring constantly, bring the mixture to a rapid boil. Remove the mixture from the heat and allow it to cool. Once cool stir in the vanilla. "custard base". Start by heating the half and half in the microwave. Heat for 2 minutes, then stir. Check the temperature with a thermometer. Heat for 30 seconds, then stir. Check the temperature again. Continue heating for thirty second increments until the half and half reaches 170 degrees. Place the eggs and yolks in a blender. Blend on the slowest setting until thoroughly mixed. Again, set the blender to the slowest setting and slowly add the sugar, honey, salt, and heated half and half. Heat the mix in thirty second increments until it again reaches 170 degrees. Set aside to cool. Once the chocolate and custard have both cooled to room temperature, put them in the fridge to chill for one hour. Pour the chocolate, custard, and whipping cream into your ice cream maker. Freeze according to the ice cream makers directions.
Preheat oven to 350 degrees F. Melt butter in saucepan, add onion and garlic. Cook onion and garlic over medium heat until tender-about 5 to 7 minutes. Remove from heat, place in medium bowl. Add bread crumbs, egg, milk, salt, pepper, and tarragon. Mix well. Add chicken, mix gently with hands to combine all ingredients. Form into 1" meatballs, place on cookie sheet (I found it helpful to use parchment paper). You also may want to wet your hands or moisten them with olive oil, the chicken is sticky. Bake for 15-20 minutes or until cooked through (internal temperature should be 165 degrees F).
Make sure your seafood is well drained of liquid. Mix all ingredients except avocados. Refrigerate. Meanwhile, cut avocados in 1/2 and remove pit. If you would like more salad than avocado use a spoon and carefully remove part of the center of the avocado. Sprinkle all avocado halves with additional lemon juice to help prevent browning. Just before serving use an ice cream or cookie scoop to fill avocados, and serve.
To prepare pork, preheat oven to 450 degrees. Combine first 6 ingredients in a shallow dish. Combine soy sauce and egg white in a medium bowl, stirring with a whisk. Place panko in a shallow dish. Dredge pork in flour mixture; dip in egg mixture. Dredge in panko. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 1 minute on each side. Place pork on a baking sheet with cooking spray. Bake at 450 degrees for 6 minutes or until done. To prepare dressing, combine onions and the remaining ingredients. Serve dressing with pork. One serving is 1 pork chop and about 2 T dressing.
In a large mixing bowl, combine first 5 ingredients and beat on low for 2 minutes until combined. Pour half the batter into a greased and floured 10" tube pan. Combine pecans and chocolate chips and sprinkle half over batter, then top with marshmallows. Pour remaining batter over, then sprinkle with rest of pecan mixture. Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes and then remove from pan. When cool, sprinkle with powdered sugar.
TO TOAST NUTS:. Preheat oven to 350 degrees. Spread nuts in a single layer on a cookie sheet or shallow metal baking pan. Toast for a total of 10 minutes, gently shaking pan and checking progress at halfway point (5 minutes). Let toasted nuts cool before tossing with salad. TO ASSEMBLE SALAD:. Gently toss all ingredients in a large serving bowl and enjoy!