HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour and butter until mixture is like cornmeal. Beat together sour cream, egg yolks, lemon rind and sugar, add to flour mixture. Knead the dough until smooth and elastic. Dough will have a satiny appearance and all the dough will come off your hands. Knead at least 20 minutes. The longer you work the dough the flakier the finished product will be. Do not cheat on kneading time. Pinch off pieces of dough no larger than a walnut and form into balls. Place balls side by side in a cake pan. Separate layers with wax paper. This should make about 85 balls. Cover tightly with aluminum foil and refrigerate overnight. (Dough balls may be frozen for up to 6 months. Freezing seems to make the dough even more tender when baked. Thaw in refrigerator overnight, not at room temperature.) Remove 1 dozen balls from the refrigerator at a time. If dough is too warm or too cold it is difficult to roll out. Roll each ball into a 4" circle. Circles will be tissue paper thin. Use as little flour as possible to keep dough from sticking to pastry board. It is best to make a mixture of 6 tablespoons flour and 2 tablespoons confectioners' sugar for sprinkling the board. Lay rolled out circles of pastry on a large tray just barely overlapping so they will not stick together. Use waxed paper between layers. When a dozen balls have been rolled, refrigerate the tray so dough does not become too soft. If this happens kieflies will not be attractive. It is easier to assemble if you roll out about 36 balls, fill and bake. All the balls may be rolled at one time, but keep pastry circles refrigerated until ready to fill. Work with only as many circles as will it an one cookie sheet at a time. To assemble kieflies, place a semi-heaping tablespoon of filling across the middle of each circle, but not quite to the edge. Fold 1/3 of the dough over filling, overlapping about half way; fold the remaining 1/3 of the dough so it overlaps the first 1/3. Use a gentle hand when overlapping the filling so that when it bakes the filling will have room to expand. Shape the rolls into crescents, using thumbs and fingers. When forming the crescents the edges might curl up slightly. Do not try to smooth out the dough. To do so would not allow the dough to expand and become flaky. Always place filled kieflies on a cool, ungreased cookie sheet. Bake no more than 1 sheet at a time. Preheat oven to 400 degrees, reduce heat to 375 degrees and bake 10 to 12 minutes or only until lightly browned. While kieflies are still warm generously coat with confectioners' sugar by sprinkling it through a small sieve or shaker. Filling; Beat egg whites until stiff peaks form. Gradually beat in confectioners' sugar and lemon juice. Use a spatula to fold in ground nuts until thoroughly blended. If filling seems a bit "weepy" add about 3 crushed graham crackers. NOTE Kieflies will keep up to a week if kept in a cool spot. DO NOT cover tightly. These kieflies freeze beautifully. They will thaw at room temperature (uncovered) in about 3 hours. Freshen with confectioners' sugar when ready to serve.
Place bacon, fat side up in an open roasting pan; add juice. Bake at 300F for 2 1/2 hours. Very pretty garnished with pineapple rings or drained, canned peaches.
Preheat oven to 425°F Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan. Bake until chicken is golden and no longer pink in center, about 15 minutes. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.
.Heat oven to 350 degrees. Pour the melted butter into a 8 x 8 x 2 inch pan. Mix sugar, milk and flour together and pour mixture into butter. Do not stir. Pour fruit ito mixture. Do not stir. Bake for 45 minutes. Serve warm with ice cream or cook whip. Great served plain.
Cook pasta according to directions. Towards the end of the pasta cook time, heat 1 tbls olive oil in a frying pan. Add the pressed garlic, cook about 1 minutes, be sure not to burn. Add the 3 tbls white wine and deglaze the pan. Drain the pasta and add to the frying pan. Stir in the remaining 1 tbls olive oil, parsley, salt, pepper. Toss on heat until excess liquid is evaporated- just a few minutes. Put in serving bowl and toss with the shaved parmesan cheese.
Cook onions and celery in butter over medium heat until tender. Crumble cooked (cooled) cornbread into a large roasting pan, add the onions and celery. Stir well; Pour in turking drippings, eggs, soup, sage, salt and pepper. Stir well. Add canned broth if needed to make mixture very moist. It should be the consistency of a cake batter. Bake at 350 degrees for about 1 hour or until firm and top is light golden brown.
Preheat oven to 350 degrees. Slice the top off of the bread loaf; set aside for lid. Remove interior of the loaf, leaving 1" on all sides and bottom. Layer the following inside the loaf: bacon, red pepper, eggs, sprinkled with Parmesan cheese, black olives, tomato, cheese, and mushrooms. Replace the lid and wrap the entire loaf in aluminum foil. Place on a cookie sheet. Bake about 30 minutes or until heated throughout. Cut into 8 wedges.
Cream icing sugar and butter until fluffy. Combine flours and add to the butter mixture, in small portions. Stir in mixed candied fruit. Turn batter out into a 9 x 13 pan. Press to the sides and smooth with the back of a spoon. Score into bars with a sharp knife and prick the surface with a fork. Bake 10 minutes at 350*, then lower the oven to 300*. Bake for 35 - 45 minutes. Remove from oven and immediately cut along the scored lines. Cool, then store in an airtight container. Dust with icing sugar before serving.
Melt butter in dutch oven. Blend in flour until smooth. Pour in tomato juice and stir until it thickens. Stir in baking soda. Add milk, sugar, and salt. Heat thoroughly. Divide into bowls and top with cheese (if desired). This soup does not curdle.
Melt the butter in a large pot. Add the celery and onions, saute until they are almost tender. Add parsley, bread cubes, salt, sage, poultry seasoning and black pepper. Saute for 5 minutes, stirring regularly to ensure even cooking. Moisten with a little water or broth if you think the bread mixture is too dry. Stuff the thawed bird and roast it immediately - you don't want the stuffing to sit in a raw bird. Stuffing is done when it reaches 165 degrees.
Heat the oil to 375 degrees. Start by combining the two eggs and sugar. Wisk until the egg mixture is pail and fluffy. Add the yogurt, butter and vanilla, wisk briefly. In a separate bowl, combine the flour, salt, baking powder and soda. Add the dry ingredients to the wet. Stir just until ingredients are combined, if you over mix the dough will become tough. Roll the dough to 1/4 inches thick. Cut doughnuts as close together as possible. Repeat with the remaining dough. Fry on each side until golden brown. Drain the doughnuts on a paper towel.
Add 1 1/2 gallons water to a 19-quart stockpot; bring to a boil over high heat. Add bay leaves and the next 12 ingredients; return to a rolling boil. Lower the heat to medium and cook, uncovered, for 30 minutes. Add crawfish; bring to a rolling boil over high heat; cook 5 minutes. Remove stockpot from heat; let stand 30 minutes (if you want spicier crawfish, let stand 45 minutes). Drain crawfish; serve on large platters on newspaper lined table with lots of napkins. Cold beer or iced tea is a must.
Preheat oven to 300 degrees. Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of nine inch springform pan. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and almond extract; mix well. Pour into prepared pan. Bake 55-60 minutes or until center is set. Cool. Top with almond praline topping (as follows). In small saucepan, combine brown sugar and whipping cream (not whipped). Cook and stir over low heat until sugar dissolves. Simmer 5 minutes or until thickened. Remove from heat; stir in almonds. Spoon evenly over cheesecake. Store covered in refrigerator.
Mix all ingredients except tomatoes in a 5 to 6 quart slow cooker. Cover and cook on high for 10 to 12 hours or until beans are tender. Stir in tomatoes. Cover and cook on high for about 15 minutes or until hot.
Preheat the oven to 375 degrees F. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.). Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately. *Cook's Note: If stuffing a turkey, the stuffing must be cold before being placed in the bird.
Set oven to 350 degrees. Grease a 1-1/2-quart casserole dish (if you are doubling this recipe prepare a larger casserole dish). Place the sauerkraut in the bottom of the baking dish. Top with beef, then the cheese. Combine the mayo and the salad dressing together, then spread over the shredded cheese. Top with tomato slices; set aside. Combine the melted butter with bread crumbs. Sprinkle over the tomato slices. Bake for 35-40 minutes. let stand for 5 minutes before serving.
Set oven to 350 degrees F. Prepare a 13 x 9-inch pan and grease an 8 x 8 -inch baking pan. In a bowl beat the butter until creamy. Add in the corn flour and water; beat until well combined. Using a food processor process the thawed frozen corn (do not process until smooth, leave bit chunky) then stir into the creamed mixture. In another bowl combine the cornmeal, sugar, whipping cream, salt and baking powder; add to the creamed mixture and stir with a wooden spoon to combine. Transfer the batter to the greased 8 x 8-inch baking pan, smooth out the batter, then cover with foil. Place the pan into the 13 x 9-inch pan, then fill one-third up of the pan full of water. Bake for about 50-60 minutes. Allow to cool for about 15 minutes. Scoop out with an ice cream scoop.
In a large resealable plastic bag, combine the dressing, oil, mustard and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until a meat thermometer reads 170°.
Prepare pie crust. Mix all the rest of the ingredients together and pour into bottom crust. Add top crust. Bake at 375 degrees for 40-45 minutes.
Combine apple, celery, raisins, and a few squirts of lemon juice in a bowl. Set aside. In a small bowl, mix vanilla yogurt and peanut butter until well-blended and smooth. Pour the yogurt-peanut butter mixture over the apple mixture. Stir gently to coat. Refrigerate for a few hours before serving.
Set oven to 350 degrees. Butter a 8x8-inch baking dish. Layer HALF of the hash brown potatoes in the bottom of the dish, then sprinkle with black pepper, then HALF of the chopped onion, then HALF of the cooked bacon, then half of the cheddar cheese. Repeat the layers. In a small bowl combine the egg with evaporated milk and seasoning salt and pepper; pour evenly over the potato mixture. Top/sprinkle with grated Parmesan cheese (any amount desired). Cover with foil and bake for about 45-50 minutes. Uncover and bake for another 10 minutes (at this point you can sprinkle grated cheddar cheese on top if desired and return to oven). Let sit for about 10-15 minutes before slicing.
wash celery sticks and cut in half, giving you 8 sticks in total. spread 4 sticks with peanut butter and the other 4 with cream cheese and top with raisins. Dig in and enjoy.
Preheat (see description) and prepare a 165 degree F water bath. For best results leave as much skin on the chicken as possible, but trim any extra fat; season all sides with a small pinch of salt. Allow the chicken to come to room temperature before sealing in the plastic. To effectively encase in plastic wrap, you should use several layers and fold over the edges to give you something to grip because you will need to put pressure on the wrap to eliminate any air pockets to get a good seal. Once in the plastic, shape the chicken into a cylinder, then tie off the ends. Cook in the water bath for 45 minutes, maintaining a temperature of 165 degrees F. Remove the chicken from the water and insert a probe thermometer to ensure the chicken has reached a temperature of 165 degrees F (if it is not done, return it to the water, hole and all, until it is). Once done, let chicken rest 10 minutes; cut one end of the plastic and slide chicken out. Remove excess moisture with paper towels. Heat a pan with a film of canola oil and sear to crisp the skin; slice and serve.
Boil 3 quarts water in a large pot. Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours. The liquid will reduce by 1/3. When chicken is cooked, remove it and set aside. Strain stock and throw away everything but the stock. Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.) Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings. For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl. Stir until smooth, then let dough rest for 5-10 minutes. Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings). Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20 to 30 minutes until thick. Stir often. While the stock is thickening, the chicken will have cooled. Tear all the meat from the bones and remove the skin. Cut chicken into bite sized pieces and drop them into the pot. Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. (Very good over mashed potatoes.).
Mix butter, seasoning, and red pepper sauce. Brush over corn and grill 20-25 minutes.
Stir water and sugar together in medium saucepan over medium high heat until sugar dissolves to make simple syrup. Cool. Combine Zinfandel, brandy, triple sec, orange juice and 3 cups of cooled simple syrup in very large container. Add apples, nectarines, and lemons. Refrigerate sangria until cold, at least 3 hours and up to 1 day. Ladle sangria and fruit into pitchers. Serve over ice.
Combine cream cheese, garlic powder, marjoram, thyme, and pepper in a food processor until smooth. May be made up to one week in advance. (Bring to room temperature before serving.). Preheat broiler or toaster oven broiler. Cover broiler pan or cookie sheet with aluminum foil, folded up at the sides. Broil pepper quarters, peel side up, close to the heat source, until the skin begins to bubble and char. Remove pepper to a closed container until cool enough to handle. The blackened skin will slough off easily; discard it. Pour any juices from the foil and container into a large bowl. Into the same bowl, chop or small dice vegetables in proportions that please your eye and palate. Mix well before adding cheese. Swirl in olive oil and vinegar and stir gently so the feta keeps its shape. Season to taste. Allow to rest at room temperature. Brush one side of each slice of bread with olive oil. Broil briefly, just until golden. Spread each with herbed cream cheese and a heaping spoonful of relish. Serve immediately.
Trim the turkey as needed, cut lengthwise, through each one, stopping short of the other side, and open like a book. Season lightly with salt and pepper. Rub each with 1 tablespoon pesto. Divide cheese pieces evenly. Shut tenders, close with toothpicks. Season outside lightly. Spread evenly with remaining pesto. Place on a sheet, or on a large rack (like a cookie rack, set over a jelly sheet), and bake in the middle or upper-middle level of a preheated 375 degree oven till done, approximately 20 minutes. Rest two or three minutes before slicing, and serving at once.
Mix together dry ingredients & set aside. Cream together sugar & shortening, beat in eggs, water & applesauce. Add dry ingredients. Stir in nuts. Pour in well-greased pint jars, ones with wide mouths & no necks. (Use a pastry brush to reach all spaces.) Fill 1/2 full. Bake at 325F for 45 minutes. Wipe lips of jars clean, put canning lids & rings on, screw tight. Jars will seal as they cool. Decorate tops of jars. Stores in cupboard for up to one year (in theory.) Makes 12-14 pint jars. (Double recipe makes 3 dozen 1/2-pint jars. If using this size, adjust cooking time.).
Brew coffee needed above. Once coffee is done, mix in the same coffee carafe all of the following ingredients together -- 1/4 cups of sugar, milk, cocoa powder, 1 dash of vanilla and salt. In a separate bowl, mix heavy cream, 1/4 cups of sugar and 2 dashes of vanilla and place in a whipped cream maker for later use. Now blend the coffee mix and ice in a blender until desired consistency. Serve coffee mix with whipped cream on top and enjoy.
Preheat oven to 350 degrees. Grease and flour 9x5-inch loaf pan. Whisk flour, sugar, 1 tablespoon lemon peel, baking powder, orange peel and salt in large bowl. Beat milk, oil, egg and vanilla in small bowl until well blended. Make well in flour mixture; pour in milk mixture and stir until well blended. (Batter will be thin.) Pour into prepared pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool bread in pan on wire rack 5 minutes. Meanwhile, combine marmalade and remaining 1/2 teaspoon lemon peel in small microwavable bowl. Microwave on HIGH 15 seconds or until slightly melted. Remove bread from pan to wire rack; spread marmalade mixture evenly over top. Cool completely before serving.
Brown meat with salt and bell peppers. Drain. Put into 13 x 9 baking dish (spray it first with cooking spray to make clean up easier). Pour cream corn over meat mixture. Sprinkle with cheddar cheese. Mix cornbread mix, eggs, and milk until blended and pour over casserole. Bake at 425 for 25-30 minutes until lightly browned.
Blend and serve in a hurricane glass. Top with whip cream and garnish with a strawberry and orange slice.
Heat a large pot over medium heat, and warm olive oil. Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes). Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds. Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil. While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup. Add salt to taste. Reduce heat, cover, and simmer for about 15 minutes. Let cool a bit before serving.
In a large saucepan, bring 1 quart of water to a boil. Add the salt and orzo and cook until the orzo is tender and has absorbed almost all of the cooking liquid, 8 to 9 minutes. Stir in the butter, Parmesan and blue cheeses and walnuts. Serve immediately. * Note: To toast nuts, spread them on a baking sheet and place them in a 350-degree oven, shaking the pan occasionally, for 8 to 10 minutes. Watch carefully because nuts will burn quickly.
Preheat oven to 400°F. Place hollowed out green peppers in a pot of boiling water, completely covering them, and cook 5 min; drain and set aside. In a skillet, saute the onion and garlic in the oil; Add the Beefaroni, tomatoes and oregano and simmer on low for 10 minutes, stirring often. Stuff the peppers with the beefaroni mixture and place the peppers in a square baking dish. Top the peppers with the mozzarella cheese and bake in the preheated 400°F oven for 15 minute. Variation: Any other part-skim shredded cheese would be flavourful, too!
Coat the chicken pieces with the coriander, cumin and turmeric mix, then leave to marinate in the fridge while making the sauce. Take half of the onion and chop it roughly. Heat 1 tblsp of the oil in a saucepan and fry the onion, garlic and green chilli, until browned - about 5 to 10 minutes. Add the water to the onion mixture and simmer for around 15 minutes. Add more water if it begins to dry out. While the onion mixture is simmering, heat a splash of oil in a wok or fry-pan and gently fry the coriander, cumin and turmeric for about a minute. Add the tin of tomatoes to this mixture and simmer for 10 minutes. After 10 minutes, mash the tomato mixture and add it to the onion mixture in the saucepan. Stir and then simmer for a further 20 minutes. Slice the other half of the onion into thin strips and then in a wok (wipe out the one used to make the tomato mixture if you like) heat 1 tblsp of oil and fry the marinated chicken, stirring continuously. When the chicken is sealed after a few minutes, add the sliced onion, the red pepper and chillis (if using). Stir this until the onions and peppers soften and the chicken is cooked. Add the sauce to the chicken and peppers and simmer for around 10 to 20 minutes. Just before serving, stir in the garam masala and chopped coriander leaves and then serve with basmati rice and/or naan bread.
In a saucepan whisk coca cola, soy sauce, L & Perrins, rice vinegar, maple syrup, fine sea salt, 2-tablespoons fine black pepper and bay leaves. Bring to a full boil, reduce to simmer for 10-15 minutes or until you have 1 cup of sauce. Add chilies, 1-tablespoon chili sauce, Hungarian paprika, onions, red pepper, black peppercorns, garlic and whisk sauce to combine. Remove from heat, place in a container, cover with plastic and chill. Trim excess fat from steak and place into a pie pan. Freeze for 10-15 minutes and slice into thin strips. Place strips into a large plastic bag, add sauce, remove air from bag and seal. Marinate beef strips for 2-3 days. Turn bag over once a day to marinate steak evenly. Pre-heat oven to 350°F, place oven rack in lower position and reduce oven to 200 F degrees. Line sheet pans with parchment paper, spread beef strips out and dust with remaining fine black pepper. Bake for 1 1/2 - 2 hours. Chef's Note: Use Chiloptle Chilies from a can with sauce. Use Pure Maple Syurp and regular Coca Cola.