HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425°F degrees. Line a sheet pan with parchment paper. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic; saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly golden. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm. Enjoy!
Pierce raw eggs and place into a large pot filled with enough water to cover the tops of the eggs by about an inch. Bring to a boil. As soon as water boils, remove from heat and cover for 10-12 minutes. Remove eggs from pot, and place into ice water. Peel the cooled eggs under running water. Cut each egg in half lengthwise. Remove yolks. In a bowl, mix together egg yolks, mayonnaise, mustard, vinegar, dill weed, and pepper. Arrange whites on a deviled egg platter. Fill each white with the yolk mixture using a spoon or frosting gun. Sprinkle with paprika.
Place candy coating in a 5 qt slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combine the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks. Whisk together lime juice, rice vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste. Let stand at room temperature 15 minutes before serving.
Bring to boil 4 cups of water in a medium pot. Rinse the lentils with fresh water and add to it to the boiling water. Cook it for 5 minutes. Remove the foam with spoon and discard. Lightly drain the extra water in a container or a cup. Meanwhile saute the onion with 1/2 cup of water and oil for 5 minutes or until tender. To the cooked onion, add 1/2 cup of water, garlic, ginger, white pepper, curry or turmeric. Stir for 5 minutes;. Combine the lentils and the sauce. Mix well. If more water needed, use the water which is set aside. Cook the Stew for 15 minutes or until it simmers. Add salt, hot green pepper and mix it well. Remove from heat. Serve it warm or cold. Some of the spices could be found in Ethiopian or Indian shops/groceries.
Put apples and orange in blender then add grape juice. When done with putting fruits in add juice and ice. Blend all together on blending speed till every thing is smooth and you hear no more friut or ice blending. When done pour in to cups and drink like a slushie.
1Freeze the meat just slightly to make slicing easier. Slice into bacon thin slices. Place the meat slices in a large mixing bowl and sprinkle with splenda and mix with hands. Let this sit for about 20 minutes. Mix onion & Asian Pear in blender until liquid, pour into small bowl. Mix soy sauce, splenda, black pepper, sesame oil, cooking wine, vinegar and garlic. Cut green onion into 2 to 3 inch pieces and put in meat mixture. Combine all three mixtures and mix with hands. Refrigerate at least two hours. Grill the meat in the broiler until it's slightly charred.
Pre-heat oven to 375°F. Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish. In a medium sized bowl, mix together the flour, baking powder and sugar. Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated. Spread this over the berries. Dot with the butter cubes. Bake for 45-50 minutes, until the top is golden and the berries are bubbling. Cool slightly before serving.
Pour coconut milk into saucepan. Combine sugar and cornstarch; stir in water and blend well. Stir sugar mixture into coconut milk; cook and stir over low heat until thickened add coconut extract. Pour into 8-inch square pan and chill covered until firm. Cut into 2-inch squares. Garnish with toasted coconut.
Rub ribs with salt, pepper dried garlic and ginger. In a crock pot on low heat add rest of ingredients (except cornstarch) stir to blend. Add seasoned ribs coat and place top on pot and cook for 6-8 hours on low heat. Till the meat almost falls off the bones. Remove ribs and place on a cookie sheet pan line with foil. Brown ribs just a couple minutes each side under broiler. Meanwhile mix cornstarch with a small amount of the sauce from the crock pot. Skim fat if necessary. Put into a microwave safe dish with rest of sauce with cornstarch mixture and heat in micro to thicken. Pour over browned ribs or serve on the side. Garnish with fresh cilantro, sesame seeds, and or parsley.
Heat oil in a large saucepan over medium-high heat. Add onions and garlic and saute for 5 minutes, stirring occasionally until the onions are tender but not browned. Stir in tomatoes,parsley,oregano,salt, pepper, and sugar. Simmer, uncovered,over low heat for 30 minutes, stirring occasionally. *Can be made ahead to this point. Cover and refrigerate up to 24 hours. In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside. In a medium saucepan heat 2 quarts of water to boiling. Drain shrimp and drop into boiling water. Return water to a boil (shrimp should just be turning pink); drain shrimp. Place shrimp in a bowl and pour ouzo over them. *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours. In a large skillet heat the tomato sauce. Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through. Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.
Beat eggs and milk together in a large saucepan. Add sugar and cook over low heat, stirring constantly until thickened, about 10 minute Mixture should smoothly coat the back of a wooden spoon. Cool, then add cream and vanilla. Chill thoroughly. Begin soaking cookies in liqueur. Pour custard into ice cream maker; begin processing according to manufacturer' s directions. About 1/3 of the way through, add the cookies, along with some (not all) of the liqueur and continue processing using up all the crushed cookies and Amaretto. When processed, spoon mixture into airtight freezer container and freeze thoroughly.
Rinse the peas. Put them in a soup pot with 3 cups of water and bring to a boil. Reduce heat, cover, and simmer for 45-60 minutes. Meanwhile, saute the onions and garlic in olive oil until onions are translucent. Mix in the spices and saute for 5-10 minutes, stirring frequently to prevent burning. Set aside. When peas are cooked, stir in the onion mixture along with the stock. Add the lemon juice and cooked rice and season with salt and pepper. Stir in the parsley and gently reheat.
Mix all ingredients except chicken and spread in a greased, (I use non-stick spray.)13x9 inch pan. Place chicken on top (skin side up). Season the chicken pieces with salt and pepper. Cover tightly with foil. Bake at 300 degrees for 2 hours. Remove foil. You can place under broiler for a few minutes to brown chicken pieces if you like (my mother did not, but I like my chicken browned so I added this step).
Heat oven to 350°F. Grind the espresso beans to a fine powder. Combine flour, cocoa, ground espresso beans, baking soda and salt. In a stand mixer, cream butter and sugar at medium speed until light and fluffy (~5 min). Add eggs and vanilla extract. Beat well at medium speed for 2 minute. Slowly add the flour/cocoa to the creamed mixture over 12 minutes. If the powder escapes the mixer, you are adding it too quickly! Stir in chocolate chips at slow speed to give the final cookie dough. Using a leveled ice cream scoop, drop measures onto parchment paper on a cookie sheet. Leave the space of a drop between each new one. Bake for 9 minutes. The cookies will rise and still be soft when removed from the oven. Cool for 5 minute on the sheet. Transfer to a wire rack to cool completely.
Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon. Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain. Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt. Keep stirring for 1-2 minutes on high heat. Add the bacon. When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.
Preheat grill or grill pan over medium high heat. Place shrimp in shallow dish and season with salt, lemon juice and a liberal drizzle of olive oil, just enough to coat the shrimp. Skewer 4 shrimp alternating with 4 slices of chorizo on each skewer. Place palmful of parsley on cutting board with the lemon zest. Add 1/2 palmful of cilantro leaves to the pile as well as 1 clove of garlic. Finely chop mixture and reserve for sprinkling over shrimp and gazpacho. Place remaining herbs and garlic in a food processor or large blender with peppers, tomatoes, chopped vegetables, bread and hot sauce and proceed until smooth. Grill shrimp and chorizo 3-4 minutes on each side until shrimp is firm and opaque. Serve small bowls of gazpacho with shrimp skewers resting across the top of bowls for dipping and dunking. Garnish with reserved parsley, cilantro and garlic mixture.
If you can only find dried ancho chilies remove stems and cut into 1 inch pieces, cover with boiling water and let stand for 30 min. Drain the chilies and put into a blender with 1/2 of the tomatoes and juice. Process until semi smooth. Add this and all remaining ingredients into a saucepan and simmer for 15 minutes.
Preheat the oven to 400. Whisk together the eggs and milk. Season with salt and pepper to taste and set aside. Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup. Divide cheese evenly amoung the biscuit cups. Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess! Sprinkle with the bacon pieces. Bake for 10-12 min, or until the bisuits are golden and the eggs are set. Use a butter knife to loosen from the pan and serve warm.
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
In large saucepan, cook garlic in margarine over medium heat for 2-3 minutes. Add broth and tortellini, heat to boil. Reduce heat, simmer for 10 min, then add spinach and tomatoes. Simmer 5 mins and serve with parmesan cheese.
Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using.
Preheat oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, combine the yogurt, egg and melted margarine. Add the yogurt mixture to the flour mixture, stirring until just blended; do not overmix. Lightly flour a work surface and rolling pin. Roll out the dough to 1/4" thickness. With a sharp knife, cut into 12 wedges; place on the baking sheet. Reduce oven temperature to 400 degrees Fahrenheit. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack 10 minutes.
Create a salad as you normally would (cooking the meat, chopping vegetables, etc.). Run the garlic, shallot and sardine through a food processor until it is smooth. Add the olive oil and vinegar to the puree and beat together with a fork. Drizzle over fresh lettuce (and other vegetables/meats if you've added them) serve immediately or within the hour. Optional: Top with fresh parmesan cheese before serving.
Note: I used a KitchenAid stand up mixer to prep the dough. PREHEAT oven to 450 degrees. Sift flour, baking powder and salt together in a large bowl. Cut in shortening until mixture resemble coarse meal. Add milk to make a soft dough. Turn dough out on a floured surface and knead *gently* for 30 seconds. Roll out to 1/2 inch to 3/4 inch thickness. Use a cookie cutter to cut out into rounds. I used a 3-inch diameter Fiestaware tumbler cup, top floured. Place on greased or parchment-lined baking sheet. Bake approximately 12-15 minutes or until light golden.
Try to use very moist raisins. If they are dried out, place them in a colander, pour about 1 quart of boiling water over them, and let them drain at least 30 minutes. (Hmm, I wonder if you soaked the raisins in rum overnight, drained the raisins, reserving the rum to substitute for some or all of the water -- Might not be Belgian, but would be good!). Add all ingredients except the raisins in the order recommended by your bread machine manual and process on the bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo and National brands), add the raisins. Let cool completely before slicing.
Preheat oven to 325 degrees. Line baking sheets with parchment paper. Melt 2/3 cup chunks in microwave-safe bowl on high power for 45 seconds; stir. Microwave an additional 10-15 second intervals, stirring until smooth; set aside. Sift flour, cocoa, baking soda and salt into medium bowl. Beat butter, brown sugar, granulated sugar in large mixer bowl until creamy. Add melted chocolate and mix well. Add egg and vanilla extract, mixing until well blended, about 1 minute. Add flour mixture, mixing just until blended. Stir in remaining chunks. Drop dough by level 1/4-cup measure 3 inches apart onto prepared baking sheets. Bake 16-18 minutes or until wooden pick inserted in center comes out with moist crumbs and the tops have a cracked appearance. Cool on baking sheets for 5 minutes. Remove to wire racks to cool completely.
Saute sausage to brown, then drain. In a large pot combine sausage, rice, butter, onion, salt, pepper and peas. Add the water; cook until rice is tender.
1. Preheat the oven to 325°F Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside. 2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on. 3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside. 4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust. 5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn't matter if it isn't perfect. 6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely. 7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.
Cook pasta and cool. Cook meat, onion and green pepper. Drain. Stir in taco seasoning, water and sauce; heat to boiling. Reduce heat- simmer 5 minutes. Heat oven to 350~. Pour 1/2 of meat sauce on bottom of 13X9X2 baking dish. Layer with noodles, meatsauce and cheeses. Top off with sauce and cheese. Cover with foil and bake 20 minutes. Remove foil; bake 10 minuites until bubbly. Let stand 10 minutes. Serve sprinkled with lettuce and tomato and black olives. Great when you have company OR fix in two smaller dishes and freeze one for later. Freeze before baking.
Stir together flour, almonds, sugar, lemon peel and salt in a large bowl. Cut butter into flour mixture with a pastry blender or 2 knives until coarse crumbs form. Whisk together eggs and vanilla in a small bowl; stir into flour mixture until dough forms. Shape into disk. Wrap in plastic and chill for at least 1 hour or overnight. Preheat oven to 350 degrees. Grease and flour a baking sheet. Place dough on baking sheet; pat into a 10-inch circle forming a high edge. Pierce bottom of dough all over with a fork. Bake until slightly browned about 25 minutes. Place baking sheet on a wire rack and cook for 10 minutes. Transfer shell to rack to cool completely. Melt jam with lemon juice in a small saucepan over low heat until spreadable. Spread 1/2 cup jam mixture over bottom of the shell. Arrange berries on top, cut sides down. Brush with remaining jam mixture. Serve with whipped cream if desired.
Place the first four ingredients in a blender; cover and process until smooth. Pour into glasses; sprinkle with cinnamon if desired. Serve immediately. Enjoy.
Cut meat into serving size pieces (4 or 5). Season well with salt and pepper. Dip in egg-buttermilk wash. Let excess drain off. Dredge in seasoned flour (salt, pepper, garlic powder, cayenne for example). On griddle heated to 375-400*, pour half of clarified butter and lay steaks on it. Pour remaining butter over steaks. Cook until golden brown and turn to cook other side. Serve with milk gravy (use seasoned flour) and mashed potatoes. Cooking should be around 10-15 minutes total.
Preheat oven to 350°F. In a medium bowl, combine all ingredients. Stir until well blended. I do not use the nuts. Drop mix from a teaspoon onto a cookie sheet lightly sprayed with cooking spray. Bake for 9 to 10 minutes. Once cookies have lost their gloss, yet still feel soft to the touch, remove from oven. DO NOT OVER BAKE THESE COOKIES. Let cool 1 minute, then remove to racks to finish cooling. Store in airtight container for up to 1 week.
Preheat the oven to 350. Grease a 9 x 13 glass baking dish. Peel and thinly slice the potatoes. Thinly slice the mushrooms. Cover the bottom of the baking dish with 1/2" of potatoes. Place all the mushrooms on the top and cover with another 1/2" of potatoes. Season with salt and pepper. Pour the vegetable stock over all to a depth of 1/2". Oil one side of a sheet of aluminum foil and lightly cover the potatoes, oiled side down. Bake for 1 hour, then remove the foil. Bake another 30 - 45 minutes, or until a knife goes through the center easidly. Remove from the oven. Place a heavy object on top of the terrine to compress it while cooling, for about 1 hour. To serve: Cut the terrine into squares, place on a greased cookie sheet and reheat at 350 for 10 - 15 minutes.
Mix Graham crumbs, coconut, cocoa and sugar. Stir in margarine and water. Press into an ungreased 8x8-inch or 9x9-inch pan. Refrigerate while making icing. Mix remaining ingredients. Spread over crumb mixture and refrigerate for about 2 hours before cutting. Cut into 1 inch squares, these can be decorated with cut up red or green cherries. Keep refrigerated once cut. These freeze really well, cut first lay on a cookie sheet and freeze them first on a cookie sheet, then put into a container putting wax paper in between each layer of squares. Will stay in freezer for about 2 months.
Wash and peel the lotus root. Slice it into wheels about 1/8 inch thick. Bring a medium-sized pot of water to boil. Put the vinegar and lotus pieces in the water and simmer until the lotus becomes almost transparent, about 2 minutes. Drain and rinse under cold running water. Pat dry with paper towels. Chill. Remove the pits from the umeboshi plums. In a small bowl, mash the plums with a fork. Add soy sauce and sugar and combine thoroughly. Combine chilled lotus root and seasoned plum sauce and toss well to coat the lotus root evenly. Serve in small individual bowls.
Preheat oven to 350F and grease 3 (8x5x3 inch) large loaf pans ready. In a large bowl, beat the butter with sugar and honey; then beat in eggs and vanilla. Mix well. Stir in the bananas and the pineapple (with the juice). Then add flour, walnuts (if using), cinnamon, baking soda and salt until moistened. Pour into prepared loaf pans and bake for 1 hour or until toothpick inserted in the center of bread comes out clean. Allow to cool for at least ten minutes before removing from pan.
Preheat oven 375°F Oil a 13x9x2-inch baking dish. In a small bowl, combine olive oil and garlic. In another bowl, combine crackers and Parmesan cheese. Dip oysters into oil mixture then coat with crumb mixture until evenly coated. Arrange in baking dish. Sprinkle with sherry and any remaining cracker mixture. Bake for 12 to 15 minutes to brown.
Mix celery, cucumber and onion together and salt to taste. Dissolve 1 package lemon Jello in 1 cup boiling water. Mix cream cheese and mayo together and add other ingredients. Add Jello last when cool. Refrigerate until set. Cooking time is setting time.
If you wish you can soak the raisins in fresh orange juice for 15 minutes first. Then drain. Mix all ingredients together in a bowl. Let sit at room temperature for at least 1 hour for best flavor. Refrigerate leftovers.
In the bowl of a food processor, combine chives and milk. Pulse several times, scraping down sides with a rubber spatula. Add cream cheese in 3 batches, scraping sides as needed until well blended. Add salt and pepper. Store mixture in a plastic container. (Can be made in advance and refrigerated for 2 to 3 days.) Crumble bacon and add to cream cheese mixture. Toast bagels, spread with cream cheese, and top with a tomato slice.
Preheat oven to 350°. In a large bowl combine flour, brown sugar and egg. Cut in 1/2 cup butter. Stir in nuts. Reserve 2 cups of crumb mixture. Press remaining mixtuew firmly in bottom of greased 9 x 13" pan, I use Pam baking spray. Bake for 15 minutes. Remove from oven. In a heavy saucepan over low heat, melt caramels, condensed milk and 1/4 cup remaining butter. Cook until smooth. Pour over crust. Sprinkle evenlly with remaining crumbs. Bake for 20 minutes or until bubbly. Cool. Cut into bars. Store loosely covered at room temperature.
Put the 1 cup milk and 1 cup wheat kernels (yes, uncooked and unsoaked whole wheat kernels) in the blender and mix on high speed for 4 minutes. Add the remaining ingredients and mix on medium speed until well incorporated. Pour 1/4 cup batter onto heated griddle for each pancake, turn when bubbles cover top of pancake, cook to desired doneness. Top with butter and syrup, fruit and cream, or peanut butter and jelly. You may use reconstituted powdered milk and powdered egg from your food storage in place of the milk and eggs.