HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn oven to 500 degrees Fahrenheit or 260 degrees Centigrade. Cut in Crisco with a fork. Add 1/2 cup buttermilk and mix. Put black iron skillet in oven with a teaspoon of Crisco. Flour a rollout sheet lightly. Turn out dough onto sheet and knead together (Do not knead much or biscuits will be tough). Flour rolling pin and roll out dough to about 1/8-inch thick. Fold dough over once. Cut out biscuits with a biscuit cutter or glass. Take hot skillet out of oven. Add biscuits to grease, turning once to grease both sides. Put skillet in 500°F oven and bake 10 minutes. Best and quickest you ever ate.
Preheat oven to 400 deg F with rack in center position. Prick potatoes several times with fork and wrap each in foil. Roast until very tender, about 45 minutes. Unwrap foil and halve potatoes; scoop out the flesh into a bowl. Mash the potatoes with the butter, zest, juices, garlic, allspice and salt to taste. (You can prepare it this far up to two days ahead of time - just store well-covered in the fridge). Toss together the bread crumbs, pecans, green onions and Parmesan in a bowl. Reduce the heat to 375 deg F and grease a 1 quart pie plate or other shallow ceramic baking dish. Spoon the potatoes into the dish and cover with the crumb mix. Bake until the crumbs are golden and the potato mixture is hot, about 30 minutes.
Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.
Optional toppings: sour cream, shredded cheddar cheese, chopped onion, chopped cilantro. In a large saucepan, cook bacon over medium-low heat, stirring frequently, until crisp. Remove to paper towels with slotted spoon. Pour off all but about 1 tablespoon of the drippings. In drippings, brown ground beef with onion and green pepper; drain. Add reserved bacon and remaining ingredients except optional toppings; mix well. Bring to a boil. Reduce heat, cover and simmer 20 minutes. Ladle into bowls, top as desired, and serve with additional picante sauce.
Preheat the oven to 450 degrees F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of he rosemary. Chop the mix until it forms a paste. Scoop it up into a small bowl and add the oil. Season the pork with salt and pepper and rub it all over with the paste. (If you like, you can let it marinate up to 4 hours in the fridge before cooking.) Then place the pork in a roasting pan and bake until a thermometer inserted into the middle reads 160 degrees F, 25 to 30 minutes. Take the meat out and let it rest 10 minutes. In a saucepan, heat the beans, lemon juice, and remaining rosemary until warmed through. Season with salt and pepper. Slice the pork and serve with the beans.
In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula. Divide dough in half. On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). Repeat with remaining dough. Meanwhile, in a small bowl, stir sugar and cinnamon until blended. On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15" by 12" rectangle. Sprinkle half of cinnamon sugar mixture evenly over dough. Starting from long side, tightly roll dough jelly-roll style. Brush last 1/2 in of dough with water to seal edge. Cut log crosswise in half. Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) Repeat with remaining dough. Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. Place cookies 1/2 in apart on two ungreased cookie sheets. Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook. Repeat with remaining two logs.
Melt butter. Stir in cheese, lemon peel and pepper. Toss with noodles. Taste and salt if desired. Pass more cheese at the table.
Slice 7 lemons thinly. Seed sliced lemons and place in a large mixing bowl. Add 12 mint leaves; sprinkle with sugar. Pour in boiling water. Let sit for 45 minutes at room temperature, occasionally pressing lemons and mint with a wooden spoon. Strain liquid through a fine-mesh strainer into a glass punch bowl or a pitcher with at least a 2 1/2 quart capacity. Juice the remaining lemon; add to the strained liquid. Add cold water; stir well. Add ice cubes; stir rapidly. Ladle or pour lemonade and a few ice cubes into each glass; garnish each with a mint leaf.
Gradually whisk chocolate into the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Scrub, peel if desired and cut potatoes into 1/2" slices. Heat a pan to medium-high and add about 2 T. of oil. Add potatoes and brown on both sides, about 10 minutes. Season with lemon pepper or salt and pepper. Add the onion, cook another minute. Next add the bell pepper and garlic and cook another minute. Make sure the garlic does not burn. Pour approximately 3 T. of fresh stock or water into pan. Cover and increase heat to high. When lid is too hot to touch, reduce heat and cook potatoes about 15 minutes or until potatoes are tender. Uncover pan, raise heat to medium-high again and cook potatoes another 2 to 3 minutes or until crispy and all stock is evaporated. Adjust seasonings and garnish with fresh parsley. Serve with your favorite topping.
Combine egg yolks, milk, sugar, cornstarch, salt and butter. Bring to a boil over medium heat, stirring constantly. Boil for 1 minutes and remove from heat. Stir in vanilla and macadamia nuts. Pour into pie shell, chill covered with plastic wrap.
In a shallow bowl, pour boiling water over ancho peppers, just enough to cover them, and leave set for about a half hour, or until peppers are soft. Then remove stems and seeds from peppers (use latex gloves while doing this). Place the peppers and the water in a food processor and puree them. Brown the ground meat with the garlic. Drain. Fry the sausage until cooked. Drain. In a large pot combine ground meat, sausage, ancho puree, onion, green chilies, mushrooms, tomatoes, tomato sauce, and beer. Mix together the salt, black pepper, cumin, cayenne, oregano, and chili powder. Add about half ofd the spice mix to the chili and mix thoroughly. Bring to a boil then reduce heat and simmer for 45 minutes, stirring occasionally. Add beans and the rest of the spice mix. stir and simmer for another 15 minutes.
Combine flour, onion powder, garlic, salt and pepper in a bowl; mix well. In seperate bowl, combine panko and parmesan. In a third bowl, combine eggs and mustard. Take tomato slices and dip in flour mixture, dusting off excess. Then dip in egg mixture, letting excess drip off. Finally, dip in parmesan/panko mixture, pressing parmesan mixture onto slices for good coverage; repeat until all slices are breaded. These should be stored in a single layer and dusted lightly with extra crumbs. DO NOT STACK. Heat olive oil in a non-stick frying pan over medium to high heat. Place 3 slices (one order) in pan and let cook about 1-1/2 to 2 minutes on each side, until golden brown. DON'T FLIP TOO SOON or parmesan mixture will fall off. Continue with remaining slices and serve hot.
In a 4-quart pot, combine the water, onions, parsnip, parsley root, and garlic; bring to a boil over high heat. Stir in the split peas and return to a boil. Decrease heat, cover, and simmer 1 hour. Remove the parsnip and parsley root from the pot; set aside. Stir in the remaining ingredients; bring to a boil. Decrease heat, and simmer, uncovered, 1 hour longer. Mash the parsnip and parsley root; stir into the soup. Variation--add 1/4 cup small dry pasta (such as small bowties, alphabets, or orzo) to the pot 12 minutes before the soup is finished cooking.
Combine onion, potato and water. Bring to a boil, and boil covered 10 minutes or until onion and potato are tender. Add tuna, milk, creamed corn, black pepper and cayenne, if using, and heat through. Do not boil.
Heat a greddle orlarge skillet over medium-high heat. Heat the oil and then add the hash browns, season with salt and pepper, and cook, tossing occasionally, until brown and crisp. Scatter the ham, bell pepper, and onion over the hash browns. Toss the mixture with spatulas-go "Benihana" with it, spreading the whole mixture out thin so it can cook. Break the eggs over the potatoes and toss and scramble them into the mixture. Once the eggs are cooked, scatter the cheese on top of the whole mixture and cover it to speed up the melting process. When the cheese is melted,serve with the sourdough toast, chili, salsa, sliced avocado, and sour cream.
Place chicken in a 4 quart slow cooker. Drain ONE of the cans of diced tomatoes. In a medium bowl, combine the drained and undrained tomatoes, the tapioca, ginger, parsley, garlic, red pepper and salt. Pour mixture over chicken in the slow cooker. Cover and cook on low setting for 6-7 hours or on high setting for 3-3 1/2 hours. Skim off fat. Serve in shallow bowls on a bed of hot brown rice.
Part 1 - Filling. 1. Carefully decant all ingredients (minus the boiled potato & garbanzo beans) at once in boiling water, stir vigorously until mixed and cover it until brought back to a boil. 2. Lower heat to simmer temperature. Simmer for 3 hours stirring every 15 minutes or less to avoid sticking to the bottom and burning. 3. Let it rest overnight tightly covered. 4. Next day, using simmer temperature, bring it to boil, and simmer for about 1 hour, stirring every 15 minutes or less to avoid sticking to the bottom and burning. 5. Add already boiled potatoe's and garbanzo beans. 6. Let it rest tightly covered until it cools down from hot to warm. Part 2 - Batter. 1. Mix all ingredients in large bowl until batter acquires an even texture. When ready masa should feel about three times thicker than pancake batter. Add more water if necessary. Add salt as needed to fit your taste and diet. Part 3 - Garnish. 1. Place olives in a bowl and place at arm's length on tamal-preparation surface. Part 4 - Wrappings. 1. Place the wrappings also at arm's length on tamal-preparation surface. Part 5 - Making the Tamale's. 1. Lay out aluminum foil square on tamal-preparation surface. 2. Lay out banana leave square on top of aluminum foil square. 3. Pour a heaping cooking-spoon of batter on center of banana leaf slightly closer to you but not on the edge. 4. Making a depression in center of batter, pour three full table spoons of Filling on center of Batter. 5. Toss in 1 olives on top of the batter/filling. 6. Wrap up tamal on four sides with banana leaf & foil avoiding any leakage as much as possible. NOTE: The best way to fold them would be to fold end closest to you forward first, then folds the ends in and roll the tamal to the end of the wrapping. Part 5 - Steaming Tamale's 1. In a large stock pot bring 2L of water to a boil (add salt). 2. Place a metal rack at the bottom of the Stock pot. 3. Stack 1/2 or the tamales in the stock pot allowing room for steam to move in between them. 4. Steam for a total of 4 hours, make sure to change positions of tamales every hour to ensure even cooking in all tamales. 5. Continue the same proccess with the remaining tamales (or use 4 stock pots). 6. Tamal's are now ready to be served directly from the stock pot. Note: Tamales can be served at breakfast, lunch or supper. Accompany tamales with coffee at breakfast, or cold ale or lager at lunch or supper. Enjoy! Part 6 - Freezing Tamales 1. Let tamales cool down to room temperature. 2. Pack in sealed plastic bags. Make sure that tamales have cooled before placing them in plastic bags. 3. Freeze them. Part 7 - Defrosting and Serving Tamales. 1. Defrosting tamales may prove tricky. If heated wrong, tamales may get sandy, chewy, or crunchy. The best result is obtained if tamales are let thaw at room temperature. 2. Once thawed, discard aluminum foil wrap and, still wrapped in banana leave wrap tamal in polyurethane foil ("Saran wrap"), then microwave tamal for 2 1/2 minutes at high temperature.
Heat the oil in the skillet. Add the garlic for 30 second. Then add the onions for 2 minute. Add the green pepper and carrot for 3 minutes. Put the all the ingredients and mix it well. Cook it for 10 minutes.
Melt margarine and evoo in saucepan. Add lettuce, garlic and crushed red pepper. Stir fry until lettuce is wilted about 10 minutes. Stir in oyster sauce. Serve.
Preheat oven to 400 degrees. Melt butter in 13x9 metal baking pan. In heavy saucepan, combine peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil. In small bowl, combine 3/4 cup water & cornstarch then add to peach mixture. Return to boil. In mixing bowl, combine 1-1/2 cups sugar, the self-rising flour, vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter). Pour hot peaches into pan with melted butter, and pour batter all over peach mixture. Top with cinnamon/sugar mixture and bake for 30 minutes it's or until golden brown.
Combine ingredients; stir and simmer for 15 minutes. Serve with chicken or ribs.
In a mixing bowl, dissolve yeast in water; let stand 5 minutes. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3 1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes (5 mins in the mixer). Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8 x 4 x 2 inch loaf pans. Cover and let rise until doubled about 30 minutes. Bake at 375 for 20 minutes or until tops are golden. Remove from pans to cool on wire racks.
Spray a 9x12 baking dish with Pam. Lay raviolis evenly across the bottom of the pan. Spread 3/4 of the shredded cheese on top of pasta. Pour meat sauce over the top. Bake at 350 degrees for about 1 1/4 hours or until bubbly. Top with remaining cheese the during the last 15 minutes of baking.
In a cocktail shaker, combine the bourbon, orange juice, lime juice and sugar with a handful of ice and shake vigorously. Strain into an old-fashioned glass over ice. Garnish with orange slice and a maraschino cherry and serve.
In a large bowl, whisk lemon juice, minced garlic, Italian seasoning and the olive oil together. Carefully add the tuna, garbanzo beans, red bell pepper, olives, celery, parsley, and capers. Mix together gently and refrigerate until ready to serve.
In sprayed, nonstick skillet, sear chicken. Add to crock pot with remaining ingredients. Cook on LOW for 6 to 8 hours.
Heat oil in large pot over medium high heat. Add peppers, onions, mushrooms and saute, stirring constantly for 15-20 minutes. Add garlic, cook 2 minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken. Heat 1 Tablespoon olive oil in a lrage non-stick skillet. Dredge chicken in flour and saute until golden. (Do not crowd skillet, and add more olive oil as necessary). As pieces brown, add to tomato-pepper sauce. When all pieces have been added, cover and simmer for 10 minutes to finish cooking chicken. Serve sauce over pasta.
Filling: In large bowl, combine sugar, flour and cinnamon. Blend in sour cream and vanilla, Add apples and mix thoroughly to coat all slices. Transfer to pie shell, smoothing top. Crumble topping: Mix together flour, brown sugar and cinnamon. Using pastry blender or fork, cut in butter to make coarse crumble. Sprinkle evenly over apples. Bake in 425 oven for 15 minutes. Reduce heat to 350 and bake 30 to 35 minutes or until apples are tender and crust is browned. If rim of pie browns too quickly, cover with strips of foil.
Sift together flour, baking soda, salt and cocoa -- cream crisco with sugar till fluffy -- Beat in egg, add flour, alternating with milk beating till smooth -- Add vanilla and nuts, drop by tsps on greased cookie sheets. Bake at 375° for 8 minutes. Remove and top each with glaze. GLAZE: Combine all ingredients. Melt butter and add cocoa and enough powdered sugar to make a glaze.
Layer onions, ground beef, potatoes, garlic and beans in slow cooker in that order. Mix your diced tomatoes& flour in a separate bowl. I like to take my immersion blender to it, kids don't like tomato chunks. Pour tomato mixture over top of things in pot and sprinkle with salt& pepper. Cover& cook on low for 5-6 hours, or until potatoes are done (the thinner the faster).
Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.). In saute pan over medium-high heat, melt butter. Add onion, garlic, and jalapenos and saute until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once). When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper. May be made and reheated later.
To make the soy and vinegar finadene: place the onion in a non-reactive bowl. Add remaining ingredients and stir to mix. This will keep, tightly covered, in the refrigerator for several days. To make the coconut finadene: Combine the coconut milk, garlic, ginger, and lemon juice in a non-reactive bowl and stir to mix. Add the onions, jalapenos, salt and pepper. This can be made several hours ahead. To make the lemon finadene: combine the lemon juice, salt and water in a non-reactive bowl. Whisk until the salt dissolves. Stir in remaining ingredients. This can be covered and refrigerated for several days.
TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl. Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed. Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball. Add no more water than is necessary to form the ball. Turn out on a lightly floured board. Quickly form dough into a ball with your hands. Divide into two pieces for 9 inch or 10 inch pie shells. Chill. To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F. for 8 to 10 minutes. Cool in the pan. Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells. TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell. Pour cream over peaches. Sprinkle on nutmeg. Combine the brown and white sugar, flour, and salt. Using a pastry blender, cut the butter into the dry ingredients. Sprinkle this mixture over the peaches. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees F. and cook for 35 minutes more or until the peaches are tender and the crust is golden brown. Classic Canadian Cooking.
Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.). Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the 1/2 cup grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
Put the stick of butter in a skillet and brown the onions. Then add the tomato soup. Now cut the cheese into chunks and simmer until the cheese melts. Put and serve over crackers.
Grease and flour a 9 inch pie tin. Heat oven at 350 deg F. Cream the butter and sugar. Add the egg and mix well. sift the flour and baking powder together and then add to the wet ingredients to make a soft dough. Pat dough into pie tin and spread dough around the bottom and sides. Mix the filling[except for the berries] until smooth. Arrange the berries into the pie dish on the dough then cover with the filling mixture. Bake for 60 minutes until the crust is golden brown and the custard is set. Chill.
Fill pint or hurricane glass with ice. Add all rum save the 151, then fill with pink lemonaide. Float 151 rum on top. Garnish with a lemon wedge and a cherry.
Place all ingredients in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, dough will be very soft (between a batter and a runny dough). Remove dough from pan and place into a oiled large bowl. Cover with plastic wrap and let rise in at room temperature approximately 1 1/2 hours or until tripled in bulk (dough will be sticky and full of bubbles). On a baking sheet, place a sheet of parchment paper. Sprinkle parchment paper with semolina flour. Turn the risen dough onto a flour dusted work surface. Pat dough (do not punch down) into a rectangle and dust with flour. Transfer to prepared baking sheet. Press fingertips into dough in several places to dimple surface. Cover dough with plastic wrap and let rise at room temperature for 1 1/2 to 2 hours or until doubled in bulk. At least 45 minutes before baking, place baking stones on lowest oven rack in oven and set the temperature to 500°F Allow the oven to heat for 30 minutes. Lower oven temperature to 400°F Transfer loaf (with parchment paper) to the hot baking stones. Bake 15 minutes or until pale golden. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.
Preheat oven to 350 degrees. With a knife or a spoon fill the mushrooms with the cheese spread. Place the mushrooms in an oven safe dish and bake for 10-20 minutes or until mushrooms are tender and cheese is heated through. Enjoy! Note: you can use any kind of cheese spread that you find in the fancy cheese section of your grocery store, but my personal favorite is the garlic and herb kind. Also the number of mushrooms that will work in this recipe is very subjective as it depends on the size of mushrooms that you use, as well as how much you stuff them. I can get 12 medium-large mushrooms over stuffed with one full container.
Preheat oven to 375°F. Place flour, salt and cubed butter into a food processor. Pulse until mixture resembles pea-sized crumbles. Add cold water 1 tbs. at a time until mixture forms a smooth ball. Set aside. In a medium-sized bowl, gently combine nectarine slices, raspberries, blackberries, sugar, flour and lemon juice. On a large baking sheet or pizza stone, sprinkle a pinch of flour and roll out pastry dough into a 16-inch circle. Spread filling evenly onto pastry, leaving a 1 1/2-inch dry outside edge. Carefully pull up edge of pastry and fold over outside edge of the filling all around. Remember, it is meant to look rustic, so don't worry about perfection. Sprinkle outside edges of pastry with sugar. Bake at 375 F for 40-45 minutes or until pastry is lightly browned. Allow to cool for 20-30 minutes. Slice into eighths and serve warm.