HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F In a small bowl stir together 2 tablespoons granulated sugar and cinnamon. Into a large bowl sift together flour, remaining tablespoon granulated sugar, baking powder, and salt. Cut butter into small pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. In another small bowl whisk together egg and 3 tablespoons milk and add to flour mixture, stirring until just combined. Transfer mixture to a lightly floured surface and gently knead, 3 or 4 times, until it forms a dough. Pat dough into a 10- by 6-inch rectangle (about inch thick). Brush dough with some remaining milk and sprinkle evenly with cinnamon sugar. Beginning with a short side, roll up rectangle to form a 6-inch log and cut crosswise into 4 pieces. Arrange pieces on a baking sheet, cut sides up, with seams touching. Bake buns in middle of oven until pale golden and cooked through, about 18 minutes. In another small bowl stir together confectioners' sugar and water until smooth and drizzle over warm buns.
Preheat oven to 450°F. Mix together dry ingredients. Cut in butter and mayonnaise until pebbly. Slowly mix milk until everything follows, as you stir. Flour board, dump out carefully, and knead the dough until you have folded three to five times. Keep it minimal. Do not overwork the dough, or it will be tough. Do not under work the dough, or it will not rise well. Cut into any shape you desire. You're not limited to round biscuit cutters! There are thousands of cookie cutters which make nice novelty biscuits! Place cut biscuits on parchment-lined baking sheet and bake for 10-12 minutes or until golden on top. I roll mine thin on purpose. The photo above is not an indication of a weak rise. ;).
Remove the coarse outside leaves from the cabbage and trim the base. Bring a large pot of salted water to a boil. Blanch the cabbage for 7 minutes, then refresh under cold running water, drain well. Melt the butter in a large frying pan over medium heat, add the onions, season well and cook until softened. Stir in the garlic and sage the set aside to cool. Whisk the eggs, salt, allspice and pepper together. Pour into a large bowl and add the pork and cooled onion mixture. Stir in the bread crumbs, parsley and mix well. Fry a small ball of stuffing to check the seasoning. Adjust the stuffing if necessary-it should be well seasoned, as the cabbage will absorb it. Spread a section of clean cheesecloth on the work surface and place the cabbage in the centre. Open out the leaves carefully, like a flower until you reach the heart and the leaves are small and too brittle to peel back. Starting with the inside circle of leaves, spread about 1 to 2 tbsp (15 to 25 mL) of stuffing onto them, then fold them back around the cabbage heart. Repeat with each layer of leaves, adding more stuffing to the bigger leaves. If you run out of stuffing before the last layer, don't worry, just fold those leaves to reform the cabbage. Bring the cloth up around the cabbage to keep it in place and tie the opposite corners. Place the cabbage, thyme, bay leaf and juniper berries into a large saucepan or flameproof casserole, and pour in enough chicken stock to come at least halfway up the side of the cabbage. Add a little water if necessary. Bring to a boil over high heat, then reduce the heat, cover and simmer for 2 hours. Remove the cabbage and let sit for 10 minutes to drain out excess liquid. Bring the cooking juices to a boil, skim and boil gently to reduce slightly. Remove the cloth from the cabbage. Cut the cabbage into wedges, removing the core, if desired, and serve with the some of the cooking juices spooned over.
Heat oil in large wok or skillet. Cook pork over medium-high heat until pork is opaque. Add mushrooms and cook until they begin to turn golden. Add garlic, ginger, red pepper, water chestnuts, green onions, salt and pepper. Cook for 1 minute. Add hoisin and toss to coat. Transfer to platter and serve with lettuce leaves. To eat, simply fill leaves with pork mixture, and enjoy!
Heat oven to 375 degrees. Lightly coat a shallow 2 quart baking dish with nonstick spray. Bring milk to a gentle boil in a 3 quart saucepan; slowly whisk in grits. Reduce heat and simmer, stirring often, 5-7 minutes until thickened. Remove from heat; stir in corn, 1 cup cheese, scallions, egg, salt, thyme, and pepper. Pour into prepared dish. Bake, uncovered, 15 minutes. Sprinkle with remaining cheese and bake 15 minutes more until set. Let stand for 10 minutes before serving.
Combine first 3 ingredients in a large bowl. Combine the white wine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over slaw; toss well to combine. Serve immediately.
Preheat oven to 350 degrees. Line mini muffin pans with liners. Combine flour, chai mix, cocoa, baking powder and salt and whisk together. In a large mixing bowl, combine butter and sugar and cream together (approx 3 minutes). Add eggs one at a time and beat well. Add vanilla. On low speed, alternate adding flour and milk into the creamed butter mixture and beat. Fill cupcake cups with batter 3/4 full. Bake for approximately 15 minutes or until done. Let cakes cool completely. Combine all the ingredients and mix until smooth. Refridgerate until cakes have cooled. Frost cakes. Sprinkle cocoa powder or powdered sugar on top frosting as a garnish. *TIP--To make it easier to fill mini cupcakes holders, place batter in a large plastic ziplock bag, snip off a bit on the corner.
Position an oven rack in the lower third of the oven and preheat the oven to 300 degrees. Line the bottom and sides of one large 9 x 5 inch loaf pan or 2 smaller 8 x 4 loaf pans. In a large bowl, whisk the flour with the salt, baking powder and baking soda to combine. Add the brown sugar, all the dried fruit, and nuts and mix thoroughly with your fingers. Set aside. In a small bowl, beat the eggs with the vanilla extract until light. Pour the egg mixture over the dry ingredients and mix well with a wooden spoon or your hands until all the fruits and nuts are coated with batter. Scrape into the prepared pan (pans). Bake until the top is deep golden brown and the batter clinging to the fruit seems set, about 1 hour for smaller loaves, 10-15 minutes longer for a large loaf. Tent loosely with foil if the cake appears to be browning too much. Cook completely in the pan(s) on a rack. When completely cool, remove the cake from the pan(s). The cake keeps, wrapped airtight in foil or plastic wrap, for several weeks at room temperature or at least 3 months in the refrigerator. It can also be frozen for at least 6 months. To serve, cut into thin slices with a sharp heavy knife.
Marinade -- In a large bowl, add the salt, onions, lime juice, fish and shrimp and let marinade about 10-15 minutes, no more. The lime juice will actually start to cook the fish. Drain well. Reserve the onions. Saute -- In a large saute pan, add 2 tablespoons butter and melt on medium high, then add the garlic and cook 1 minute until the garlic starts to brown. Now, pick out the fish and shrimp from the marinade and add to the saute pan with the garlic and cook 2-3 minutes until lightly brown, just a couple of minutes, don't over cook. Remove to a platter and cover with foil. Sauce -- Now, to that same saute pan, add the wine to deglaze and cook 1 minute on medium high until it slightly reduces. Next, add the onions that you reserved along with the remaining butter and cook another 5 minutes until slightly soft on medium. Then reduce to medium low and add in sour cream, cilantro, pepper and chili powder (use as much chili powder as you like to taste). Don't let it come to a boil, as sour cream will curdle. Finish -- Add the fish and shrimp back in and cook just to reheat, 1-2 minutes is all. Serve -- In a small salad bowl with a couple of slices of toasted baguettes, add some of the shrimp and fish sauce and garnish with a squeezed lime wedge. Very simple and very good. To me this is just a nice starter to a dinner. A little seafood in a rich sauce with the baguettes just makes this really unique. Some roasted citrus chicken, Caribbean style rice, fresh fruits would be a perfect compliment to this starter.
Preheat oven to 350 degrees. Beat butter until creamy (hand or stand mixer). Mix in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of the crumb mixture in bottom of a greased and floured 9x13 inch pan. Bake 10-12 minutes. Reserve remaining mixture. Melt 1 1/2 cups chocolate chips and condensed sweetened milk over medium heat. Stir in vanilla. Spread mixture over hot crust. Stir walnuts and remaining 1/2 cup chocolate chips into reserved crumb mixture. Sprinkle crumb mixture over chocolate filling. Bake for 25-30 minutes or until center is set. Cool and cut into bars. Makes 24-36 bars depending on desired size. Store at room temperature.
Mix all ingredients together with a handmixer in a large bowl EXCEPT chocolate chips. Fold in chocolate chips with a spatula and spoon 2 tablespoons of dough per cookie onto an ungreased cookie sheet. Bake at 350° for about 10 minutes or until the edges are just slightly brown. Remove immediately from cookie sheet onto cooling racks.
Melt butter in a deep skillet with the olive oil. Saute the onion for 2 minutes, or just until softened. Add the garlic, and saute for another minute. Add the arborio rice. Toast the rice until lightly browned. Add peppers and saute briefly. Add the heated stock 1/2 cup at a time, stirring until incorporated. When it has been completely absorbed (usually ablut 3 or 4 minutes), and another 1/2 cup stock. Repeat until all stock has been used. Remove risotto from heat and stir in cheese until melted.
Preheat oven to 350°F. Cook noodles according to package directions. Drain and pour into large mixing bowl. Saute celery and onions in skillet with oil over low heat until vegetables are translucent, not browned, about 5 minutes. Remove from heat and stir into cooked noodles. Stir in ham, soup, mushrooms, bouillon or broth, cheese, Worcestershire sauce, thyme, marjoram and Tabasco, if using. Pour mixture into an ovenproof casserole dish. In a small dish, stir together melted butter or margarine and bread crumbs until well blended. Sprinkle between your fingers over the surface of the casserole. Bake casserole in oven preheated to 350°F for 40 minutes.
Preheat oven to 300 degrees. Grease and flour a 10-inch bundt pan. Combine flour and baking soda; set aside. In a large bowl combine mincemeat and sweetened condensed milk. Stir in beaten eggs then the fruit and walnuts. Add the flour/baking soda mixture and stir until combined. Spoon batter into the prepared bundt pan and bake approximately 1 hour 20 minutes or until test in middle of cake comes out clean. (I cook to 1 hour 10 minutes then start testing every 10 minutes until cake tests for doneness. If it's over baked it will be dry, otherwise the cake will come out perfectly moist. Be diligent with your testing.). Cool 15 minutes. Turn out of pan onto a wire rack. Cool completely. Cake may be cut into individual portions and wrapped in foil and frozen. To make in loaf pans, spoon 3/4 full. Bake 300 degrees for 1 hour or until test in middle of cake comes out clean.
Mix artichoke hearts, garbanzo beans, pasta, spinach leaves, tomato, bell pepper, mushrooms & pimento-stuffed olives(if using) in a large bowl. Blend olive oil, lemon juice, water, garlic, oregano or Italian seasoning, black pepper, crushed red pepper flakes, & salt(if using) in a blender or food processor until smooth. Pour over salad and toss. Cover and chill for at least 2 hours. Top with feta cheese before serving.
Combine cornstarch and buttermilk in a small bowl; whisk well. Microwave for one minute till thickened and bubbly. Whisk till smooth. Remove from oven; stir in mustard, lemon juice, tarragon and pepper. Arrange vegetables on a serving platter, and top with sauce. Garnish with lemon slices. Serve immediately.
Combine all ingredients except oil; mix well. Drop by teaspoonfuls into hot oil and deep fry until slightly crisp. Drain on absorbent paper.
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat. Squeeze all the water out of the thawed spinach. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 minutes on each side.
Preheat oven to 400°F. Combine chicken and oysters and place in a buttered casserole; add butter, salt and pepper. Pour white sauce over meat. Cover dish with piecrust, making several slits in crust to allow for escape of steam. Bake for 35 minutes or until golden.
Melt butter in large saucepan over medium heat. Add rice, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until rice is golden. Stir in salsa, water, cumin, carrot and peas; bring to a boil. Reduce heat to low; cook, covered, for 25 to 30 minutes or until liquid is absorbed and rice is tender.
NOTES: DRY SAKE MAY BE SUBSTITUTED WITH 2 TABLESPOONS DRY SHERRY, PLUS 1 TABLESPOON WATER. FOR A MILDER SAUCE, REDUCE AMOUNT OF SRIRACHA. TO PREPARE A SWEET & SOUR SAUCE FOR FRIED PORK AND FRIED PRAWNS -- DOUBLE THE RECIPE -- THEN REPLACE 2/3 CUP OF THE PINEAPPLE JUICE WITH ORANGE JUICE, REPLACE THE TERIYAKI SAUCE WITH RICE VINEGAR, REPLACE DRY GINGER WITH A 1-INCH CUBE PEELED FRESH GINGER ( SIMMER THEN REMOVE BEFORE SERVING), ADD 1 1/2 TABLESPOONS SOY SAUCE, AND 1/4 TEASPOON CHINESE FIVE SPICE POWDER. WHISK all of the sauce ingredients in a small or medium saucepan. BRING mixture to a boil, stirring constantly until completely thickened (you may thin sauce with water then re-season with a few grains of salt, if needed, to accommodate your personal preference and/or recipes). USE in your favorite recipe, or store refrigerated in a jar with a tight-fitting lid. Keeps indefinitely. ENJOY!
Combine rice and pasta; spoon in bottom of shallow serving platter. Keep warm. Whisk together vinegar, 1/2 teaspoon cumin, and garlic powder in a medium bowl. Add cooked lentils and stir to combine. Spoon over rice and pasta. Combine tomatoes, water, sugar, cinnamon, salt, remaining 1/2 teaspoon cumin and red pepper in a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Stir in squash. Spoon tomato mixture over lentil layer. Partially stir tomato mixture into other layers, but do not completely combine all layers. If desired, prepare crisp-brown onions as directed below and add as a topping. *Cook onions in large skillet with 1 tablespoon oil over high heat, stirring frequently, until brown and slightly crispy, about 10 minutes.
Preheat oven to 375 degrees. Cook potatoes approximately 20-25 minutes in boiling salted water until tender. Drain. In large bowl, mix cream cheese and sour cream until well blended. Add potatoes, a few at a time to cream cheese mixture, and mix with electric mixer until light and fluffy. Add green onion, butter, parsley, salt, garlic powder, and pepper, mixing well with spoon after each addition. Add enough milk until potatoes are of desired consistency. Add mixture to greased 1-quart casserole, and lightly sprinkle paprika on top of mixture. Bake 25-30 minutes and top is golden.
Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve. For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.
Preheat oven to 325' Cream butter and sugar together. Add eggs, 1 at a time. Add milk, flour, vanilla, and lemon. Mix well (do not beat or over mix or cake will be tough) Place mixture in a tube pan sprayed well with non stick cooking spray. Bake at 325' for 1 hour and 30 minutes.
Preheat the oven to 400 degrees F. Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minutes, or until lightly golden. Remove the tart shell from the oven. While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts. Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes. Remove to a rack to cool. For easy slicing, chill tart before serving. Serve with a dollop of freshly whipped cream and a cup of coffee, tea or hot spiced cider.
Line bottom of a 9 inch springform pan with foil Butter foil and sides of pan Set aside. Beat egg whites,cream of tartar and salt until stiff peaks form in small bowl Set aside. Combine melted butter, the sugar and vanilla in a large mixing bowl,beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour, oil,and water;beat well Stir in chopped pecans Carefully fold in egg whites to chocolate mixture. Pour into prepared pan. Bake at 350 for 45 minutes or until top cracks slightly. (Cake will NOT test done in center) Cool 1 hour Cover, chill til firm Remove side of pan Make GLAZE Combine chocolate and cream in small saucepan. Cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. DO NOT BOIL Remove from heat. Cool, stirring occasionally until mixture begins to thicken, about 10-15 minutes. Pour over cake letting it run down the sides. Top with pecan halves if desired. Let chill before serving to harden topping.
Remove excess fat from corned beef. Place onions in a crock pot then brisket with season packet on top of onions. Pour beer and water over place lid on. Set crock pot on low for 6 hours. Place cabbage on and cook on high for 1-2 more hours. Remove meat carefully. It is very tender and can fall apart easily. Slice any excess fat. It should slide right off. Then Proceed with Recipe #57813 if desired. Serve with cabbage, onions and your favorite Irish sides. Do check the menu above.
Pour the four cups of milk in the top of a double boiler and heat until very hot. Slowly stir Acorn meal into hot milk. Cook over boiling water for 20 minutes, stirring occasionally. Preheat oven to 300°F Lightly grease a 2-quart baking dish. (8-1/2" round). In small bowl, combine all the other ingredients except the cold milk. Stir into acorn meal mixture and mix well. Turn the acorn meal mixture into the baking dish, then gently pour the cold milk on top, without stirring. Bake uncovered for 2 hours or until just set but quivery on top. Do not over bake. Let stand at least 30 minutes before serving. Serve warm, topped with vanilla ice cream or light cream.
Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender. Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning. Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes. Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat. Add the rice, chickpeas and raisins. Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste. Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half. Bake, covered, at 375 degrees for 20 minutes. Sprinkle with feta cheese and serve.
To clean the crab, pull of the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the leg and claws and crack them with a mallet. If using Dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half. Dust the crab pieces with flour to coat lightly. Prepare the sauce: Stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl. Heat wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir fry for 1 minute. Add ginger and stir fry for 2 minutes. Pour in the sauce and bring to a boil. Reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes. Stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes.
Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.
Mix together ingredients 2 through 5 to make a marinade. Marinate the tuna steaks for at least 10 minutes (I tend to buy sashimi grade tuna medallions/steaks). Pour the two oils into a frying pan, preferably non-stick or anodized, and heat over low-medium flame. Place the tuna steaks in the hot oil. Pour one teaspoon corn starch onto each tuna steak, then one teaspoon sesame seeds and half the fresh ground black pepper. After about 4 minutes, flip the steak over. Cover the other side with 1 teaspoon sesame seeds and the rest of the fresh ground black pepper. Cook for another 3-4 minutes. Flip the tuna steak over one last time for about 1 min to toast the sesame seeds. Let rest for a few minutes before slicing and serving.
Place shrimp in buttermilk and place in refrigerator 3 or 4 hours. This isn't necessary but they are better. Mix corn meal, flour, creole seasoning (I use Emeril's-the recipe is in Zaar) and salt in a gallon zip lock bag. Shake to mix well. Coat shrimp, 6 to 8 at a time in mixture and shake off the excess. Fry in hot oil, canola or peanut oil (my favorite) until golden brown. This should only take one to two minutes. Drain on paper towels and serve hot.
Mix together sugar, champagne and jelly in a saucepan. Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil. Mix water with corn starch in a separate bowl to form a paste. Stir into the saucepan. Cook on medium heat until slightly thickened. Mix in strawberries and cook until heated and slightly softened. Serve over ice cream, sorbet or shortcake with whipped cream.
Rinse and drain beans in a colander. Transfer to a large bowl with lid. Stir onion and bell pepper into beans. Dissolve sugar in water for 1 minute in microwave safe measuring cup. Whisk in remaining ingredients until combined. Pour over beans and toss to coat evenly. Allow to marinate 4 or more hours.