HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F,. Sift dry ingredients together. Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs. Form a well in center of flour and pour buttermilk in. Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball. When it comes away from sides without sticking too bad, it's ready. Otherwise, work in a little more flour. Place dough on floured surface and knead 5-6 times. Do not knead too much or dough will become tough. Roll or pat out to about 1/2" thickness and cut with biscuit cutter or floured glass. Place biscuits on ungreased cookie sheet. Bake at 450 degrees F. for 8-12 minutes or until light golden. Brush tops with melted butter, if desired. Serve warm with sausage gravy or butter and preserves, if desired.
Sort and wash beans. Soak beans overnight in water. Add spices to beans and bring to a boil. Using a heavyweight covered pot, simmer 1 1/2 - 2 hours. Stir occasionally to ensure they do not burn. During last hour add sausage. During last 1/2 hour make white rice. (For this recipe I boil 4 cups water and 1 teaspoon salt. Once water is rolling add 2 cups white rice. Bring to another boil, cover and reduce heat to medium-low. Cook on stovetop for 30-35 minutes. Do not uncover pot to stir until cooking time is completed.). Serve beans over hot rice. Add cheddar cheese and green onions to top if desired. ***Note to make these beans thicker, when sausage is added, remove 3/4 cups of the beans from pot and mash. Return mashed beans to pot.***.
Preheat the oven to 350 degrees. Combine the oats and buttermilk in a small bowl; let these sit while you prepare the other ingredients. Mix the dry ingredients (including the cinnamon and nutmeg) together in a medium mixing bowl. Mash the banana until it's nearly smooth--measure once the fruit is mashed, of course. Add the egg, oil, sugar, and vanilla. After stirring those together, add in the oat-buttermilk mixture. Add the wet ingredients into the dry, stirring just until the dry ingredients are absorbed and no large lumps remain. Refrain from over-mixing. Grease twelve muffin cups. Spoon the batter in, filling the cups evenly to about 2/3 or 3/4 full. Bake 25-30 minutes, until the top is slightly springy when gently pushed with a finger.
Mix dry ingredients in bowl. Add beer a little at a time until desired thickness (about the thickness of pancake batter). Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed). Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper. Pour mixture over food and chill for one hour. Remove when ready to fry and drop one at a time in hot oil until golden brown.
Turn a grill on high. Slice the eggplant into quarter inch pieces (about 20 pieces. It's your preference if skin is left on or off.) Brush eggplant with olive oil. Season with salt. Grill eggplant pieces about 7 minutes per side or until nicely charred and tender. In a saucepan heat tomato sauces until bubbly. Preheat oven to 400 degrees F. In a 9x13-inch pan, layer the sauce, eggplant pieces, cheeses, and breadcrumb in this order: 1/3 sauce, 1/2 eggplant, 1/3 sauce, 1/2 mozzarella cheese, breadcrumbs, the rest of the eggplant, the rest of the sauce, the rest of the mozzarella, and all of the parmesan cheese. Add pepper to taste. Bake uncovered for about 30 minutes or until the sauce and cheese slightly bubble. Remove from heat and let stand for 5 minutes. Enjoy with a side of delicious garlic bread!
Make Pastry: combine flour, butter, shortening and salt and lightly mix until it resembles breadcrumbs. Blend in enough water to form a dough. Wrap in clingfilm and refrigerate for at least 30 minutes. To make Tart: Pare yukon gold potatoes, slice 1/4 inch thick and put in cold water. Pare and slice sweet potatoes and stand in cold water. do the same with the parsnips. Steam potatoes, parsnips and sweet potatoes until al dente. Set aside. Heat oil and saute onions until caramelized and golden brown in color. Add Herbes de Provence and garlic and saute for 3 more minutes. Set aside. Mix manchego, gruyere and cream together in bowl and set aside. Preheat oven to 350°F. Roll out pastry and press into bottom and sides of a 9 inch springform pan. Layer potatoes, sweet potatoes and parsnips in tart and sprinkle onions and cream/cheese. Repeat until all ingredients are used. For maximum appearance make sure to finish the top layer with sweet potatoes, then caramelized onion. Bake 45 minutes in preheated oven. Remove from oven and allow to sit for 20 minutes.
Break bread in small pieces and moisten with milk; combine with remaining ingredients. Shape into patties. Fry quickly in 3 or 4 tablespoons hot oil until brown. Serves 6.
Put the balsamic vinegar in a small saucepan and turn the heat on low. When making a balsamic reduction, you don't have to boil the vinegar - you just have to get it warm enough to evaporate the vinegar. Boiling may burn the reduction. Stir the balsamic occasionally to check the consistency, and make sure your hood fan is on. The evaporation of the vinegar can be quite pungent. Have patience - this reduction takes a bit of time. Maybe 45 minutes?. Once the volume of the vinegar has been reduced to about 1/3 of its original volume, remove it from the heat and set it aside. Slice your fruit, cucumber and celery and place in a bowl. Add the walnuts, cranberries and blue cheese crumbles. Toss. Add ground pepper and drizzle with balsamic reduction (make sure it's cool!). Add a bit more ground pepper, and more balsamic reduction if needed and toss again. Enjoy as an appetizer or a side salad.
Preheat oven to 350. Process cookies into crumbs in a food prcessor or crush in a heavy plastic bag with a rolling pin. Add melted butter and mix until combined. Press into bottom and sides of a nine-inch pie dish. Bake for 10 minutes; it will feel soft, but will firm up as it cools. Cool completely before filling with your favorite filling.
Stir the Benedictine and orange juice together. Add the champagne. Serve in tall glasses. Garnish with a fresh cherry or berries of choice.
Grate rind of the oranges and juice. Peel and grate ginger. Crush (garlic press)/finely mince garlic. Combine orange rind, orange juice, ginger, garlic, soy sauce, honey (or splenda) and salt and pepper in a screw top jar. Secure lid and shake until well combines. Recommended for noodle salad, rice salad or asian style coleslaw. Store dressing in jar for upe to 7 days in the fridge.
Preheat oven to 375. Lightly coat baking sheet(s) with cooking spray. Mix all ingredients together by hand in large mixing bowl. Open crescent roll packages and separate into triangles. Cut each triangle in half. Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 "mini" rolls). Bake for 12-15 minutes or until the crescents are golden brown. Enjoy!
Preheat the oven to 350°F 2. Spray a 10" removable bottom tart pan with a non-stick cooking spray. In a mixing bowl, whip the egg yolks and 1 tablespoon of water on high speed until thick and lemon colored, about 5 minutes. Fold the almond flour and thyme into the yolks. In a clean bowl, whip the egg whites and sugar until medium peaks form, about 2 to 3 minutes. Add a large tablespoon of the whites into the egg yolk mixture to loosen it and fold the remaining egg whites into the mixture and mix until just combined. Pour the batter into the prepared tart pan. Bake until the edges are golden brown, about 5 to 8 minutes. Cool for 15 minutes. Remove from the pan and place on a rack to cool. Melt marmalade in microwave until it is runny and brush the top of the tart with half of it. Lay the strawberries on the glaze in a circle starting from the outside inches Ending with a mound in the middle of the tart. Fill gaps with blueberries. Glaze the strawberries and the edge of the tart with the remaining orange marmalade glaze. Sprinkle with almonds. Garnish with thyme sprig.
To make the quick Preserved Limes: Combine all ingredients for the Quick Preserved Limes in a saucepan; bring to a boil. Reduce heat, and simmer 1 hour. Cool to room temperature; cover and refrigerate. Discard peppercorns, cinnamon, and bay leaf before using. Yield: 16 servings (serving size: 1 drained lime quarter). To make the Tabbouleh Salad: Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl. Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.
Set aside 1/4 c of your morning coffee to cool. Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature. Cream the butter and sugar together, then add the brewed coffee. Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough. Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper. Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie. Bake at 300 F for approximately 20 minutes.
TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans. In large mixer bowl, stir together dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans. Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY. Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving. FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff. Fold in vanilla until evenly blended. If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season. COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened. Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth. Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Preheat the oven to 375 degrees F. Squeeze all water from the spinach. Combine all ingredients, except bread crumbs and butter, in a bowl and stir carefully. In a casserole dish that has been sprayed with PAM, pour in the mix. Mix the bread crumbs with the melted butter and sprinkle them on top of the casserole. Bake for 45 minutes or until the casserole is firm. A substitution of 1 tablespoon of chopped fresh thyme for the dried thyme will make this dish slightly better.
To make Blood Orange Sauce, mix all sauce ingredients in a 10-12" nonstick skillet over high heat. Bring to boil and boil until reduced to 1 cup, about 10 minutes. Stir often to prevent burning. May be made up to 2 days in advance; use either hot or cold. Meanwhile, rinse chicken and pat dry. Cut into 1/2 inch chunks. In a 12" nonstick skillet or 5-6 qt nonstick pan, heat oil over high heat. Add chicken and stir-fry until lightly browned and cooked through (cut to test for pinkness), about 4-5 minutes. Add Blood Orange Sauce and stir until it comes to a boil, about 1-2 minutes. Spoon chicken and sauce over rice in bowls. Sprinkle with green onion and season to taste with soy sauce.
Combine all ingredients EXCEPT NUTS in blender/food processor. Blend until completely smooth. Spoon into cups (or pie shells) and chill for 1 hour. Garnish with a sprinkle of cinnamon and nuts.
Preheat the oven to 375. Rub the salmon with the olive oil. Place on foil-or parchment paper-lined baking sheet. Cover with the dill and herbes de Provence. Spread the mustard on top ot cover completely. Bake the salmon until opaque, about 15 minutes.
Sautee onions in a pan. Once they are done, add boca meat and heat on the stove at medium heat. Add taco seasoning with a little bit of water -- let meat soak it up. Add beans and rotel to the mixture. Meanwhile, spray a square baking pan. Lay out the four tortillas and add a slice of cheese to each. Divide meat/bean mixture among the tortillas. Wrap them and put in the baking dish. Pour the enchilada sauce over the enchiladas. Cover with aluminum foil and bake for 20-30 minutes. Use any of the optional toppings once you have plated the enchiladas. I also like to add a little sugar free honey to the top for a sweet and spicy taste!
in small bowl stir together all spread ingredients. in another bowl stir together butter and garlic. spread 1 side of each slice bread with garlic butter. place on cookie sheet. broil 5 to 6" from heat for 3 to 4 minutes or until bread is toasted. to assemble each sandwich, layer 1 slice bread with 3 slices roast beef, 2 slices tomato and 3 slices cucumber. spoon about 2 tablespoons spread over cucumbers, top with 1 slice bread.
Dice chicken breast, mix it with oregano, basil and 1 pressed clove of garlic. Grate the cucumber and mix it with 2 pressed cloves of garlic, yoghurt and some salt. Let the dressing cool in a fridge. Boil the pasta with some salt and warm up the butter on a frying pan. Mix the water with a tablespoon of yoghurt dressing. Fry the chicken till it's white-ish and add the water mix. Let the liquid reduce itself, shaking the frying pan every now and then. Mix the boiled pasta with the chicken and add the dressing quickly, so that the pasta and the chicken will cool down thanks to the dressing. Serve with cucumber sticks.
Sift flour,salt,baking powder and sugar together. Cut margarine into mixture. Add milk and mix to a stiff dough. Add rosemary leaves,mix well. Roll into thickness desired and cut with small biscuit cutter. Place on greased baking sheet. Bake at 425 for 10 minutes or until golden.
To make filling, heat oil in large saucepan. When hot, saute chicken, stirring, until browned. Add potato and paste to the chicken; cook, stirring a few minutes, until fragrant. Add coconut milk, the water and juice. Bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until potato is tender and sauce is thick. Remove from heat, stir in beans and cilantro. Season to taste. Cool 30 minutes. Preheat oven to 400&deg;F Grease four holes of a large (3/4 cup each) muffin pan. Cut four 5 1/4" rounds and four 3 3/4" rounds in the pastry sheets. Line the greased muffin tin holes with the larger rounds. Divide the filling among the four lined holes. Brush the smaller rounds on one side with the egg. Place them egg side down onto the filled muffin holes and seal the edges. Brush egg on the top side of the pastry rounds too. Use the remaining pastry scraps to decorate the pies as desired. Bake for 45 minutes or until lightly browned.
Remove wax coating; carefully scoop out center of cheese leaving a 1/4" shell. Coarsely chop scooped-out cheese into small pieces and put in microwave safe bowl. Mix in tomatoes & basil. Cook cheese-tomato-basil mixture uncovered in microwave at 50% for 1 minute Stir and cook at 50% stirring every 20 seconds until cheese bubbles, 1-1/2 to 2 minute longer. Set shell on plate, surround with baguette slices. Pour hot cheese into shell. Cooking Tips: Chili/Onion Version: tomatoes, 1 T. chopped green chilies, 1 chopped green onion, 1/4 tsp chili or cumin or both.
In large soup pot, combine mushrooms, tomatoes, onion, garlic, red pepper, broth, and tomato sauce. Bring to a boil. Reduce heat and simmer, loosely covered, for 20 minutes. Turn heat to high, uncover and cook until sauce is slightly thickened, about 10 minutes. Season with salt& pepper. In another pan, cook pasta until tender. Drain pasta and add to stew along with beans. Mix gently and serve hot. For Vegetarian use vegetable stock.
Preheat oven to 375°F. Mix cream cheese spread add bacon in small bowl until blended. Separate each can of dough into 8 triangles each. Cut each triangle in half lengthwise. Spread each dough triangle with cream cheese mixture. Roll up starting at shortest side of triangle and rolling to opposite point. Place point sides down on ungreased baking sheet. Bake 12-15 minutes or until golden brown.
Beat Cream cheese, garlic, onion, Worcestershire sauce salt and lemon in bowl til thoroughly combined. Stir in crab to incorporate evenly. Place two tablespoons of crab mixture on each egg roll wrapper and roll up. You can fry the egg rols but I bake them on a sprayed cookie sheet. fry until golden brown 2-3 minutes each side or bake 350 degrees for 15-20 minutes.
Preheat oven to 375°F. Cook pasta as package directs; drain. Meanwhile, in a large saucepan, over medium heat, cook bacon until crisp; remove and crumble;set aside. Pour off all drippings except one tablespoon. Add garlic; cook and stir until tender. Gradually stir in milk, beat in eggs and Italian seasonings. Cook and stir until hot and slightly thickened. Stir in cheddar and fontina cheeses; cook and stir until melted. Stir in parmesan cheese, pasta and bacon. Spoon mixture into a greased 13x9-inch baking dish. Top with the bread crumbs. Bake 40 minutes or until hot and bubbly. Let stand 10 minutes.
Place chicken in a Dutch oven with enough water to cover. Sprinkle liberally with salt and pepper. Cover and bring to a boil. After it has come to a rolling boil, turn off heat. Keep chicken tightly covered and let sit 30 minutes. Remove chicken and shred when cool. While chicken is cooking, mix the 2 cans of soups with Rotel. In a buttered 13x9x2-inch baking dish, layer half of the crushed chips, half of the cooked chicken, half of the cheese, and half of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top. Bake at 350 degrees for 1 hour, until hot and bubbly. Serve topped with shredded lettuce, chopped tomatoes, and sour cream.
Set oven to 400 degrees F. Fit pie crust into the bottom of a 9-inch pie plate. In a bowl, combine all ingredients (except the pie shell); beat with a wooden spoon for 2 minutes, or until thoroughly mixed. Pour into the prepared pie shell. Bake at 400 degrees F for 15 minutes; reduce temperature to 350 degrees and bake for 45 minutes.
Whisk together the flour, baking powder, allspice, and salt in a large bowl. Rub in the butter and lard with your fingertips. Add the sugar and raisins. Beat the eggs and add to the mixture along with a little milk, only using enough to make a fairly stiff dough. Roll out on a lightly floured surface to the thickness of about 1/4 inch and cut into 2 inch rounds with a pastry cutter. Cook on a greased griddle or heavy based frying pan over medium high heat for about 3 minutes on each side until golden brown. Dust with sugar and serve warm.
In large bowl, mix all ingredients except blueberries for about 30 seconds. Fold in frozen berries. Pour into 2 greased 8 1/2x4 1/2x2 1/2 loaf pans that have been greased on the bottoms only. Bake in 350° oven for 55-60 minutes, til toothpick inserted in center comes out clean. Cool slightly, loosen sides with knife from sides of pan, turn out onto rack to cool. When cool, wrap tightly with plastic wrap, keep refrigerated. Best the next day! *Ialways bake blueberries frozen in breads and muffins so they hold up perfectly, and you don't end up with a hollow blue hole, lol.
Melt butter in heavy skillet over medium heat. Add the shallots and garlic; saute 5 minutes. Stir in the mushrooms and saute until they start to give off their liquid, about 5 minutes. Spoon out mushrooms and keep warm. Whisk flour, paprika, salt and pepper into the butter and cook over medium-low heat 1 minute. Stir in the Marsala and whisk until blended. Add mushrooms back to mixture and simmer 5 minutes.
Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 6 rows. Store covered at room temperature.
Preheat oven to 350°F. Butter 8 x 8 x 2-inch baking dish. Cook potato in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer potato to large bowl. Add macaroni to same pot of boiling water; cook until just tender but still firm to bite. Drain macaroni. Add to bowl with potato. Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add sliced onions and sautee until tender and brown, stirring often, about 15 minutes. Add onions, cream, milk and cheese to potato mixture and mix well. Season to taste with salt and pepper. Transfer to prepared dish. Bake until heated through and cheese melts, about 20 minutes. Let cool 5 minutes; serve hot.
In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes. Add the package of jello and boil for one more minute. Remove from heat and let cool. Store in the refridgerator in an airtight container.
Preheat oven to 350°. Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside. Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well. Whisk together flour, baking soda, salt, and cocoa. In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined. Spread batter evenly in prepared cake pans. Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean. NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.
Set oven to broil at 500 degrees. Roast poblano pepper in oven, turn often until the pepper is charred black. Remove pepper from oven and place in brown paper bag to sweat. Turn crockpot on low. Put first 15 ingredients in crock pot and mix well. Heat some olive oil in a large skillet at medium heat. Saute garlic, onions, and green bell pepper for 4-5 minutes. Add sauteed vegetables to the crock pot. Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot. Dredge the beef in flour and brown in skillet. Add more oil if necessary. Add meat to the crock pot. Brown italian sausage in the skillet and add to the crock pot. Add pulled pork to the crock pot. Cook 8-10 hours. Let the crockpot cool and place in the refrigerator over night. 2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.
Preheat oven to 350°F. Place wafer cookies in a ziplocked bag. Roll a rolling pin over the bag until the wafers have been crushed into fine crumbs; pour crumbs into a mixing bowl. Add the melted butter or margarine to the bowl and slowly combine with the crumbs using a mixing spoon. Turn crumb mixture onto a 9-inch pie plate and spread evenly around. Using a small measuring cup (or your fingertips works fine) tightly press the crumb mixture onto bottom and sides of the pie pan to form a firm and even crust. Place in oven and bake for 8 minutes.