HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the flour, salt, mustard and cayenne pepper into a bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the grated cheese. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1/2-inch thickness. Cut into 7 or 8 rounds with a 21/2-inch round cutter. Transfer to a baking sheet. Brush the tops with milk. Bake at 450°F for 7-10 minutes or until well risen and golden. Cool on a wire cooling rack.
Preheat oven to 400 degrees F. Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown. Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly. Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve.
Mix the dry items first. Beat the egg and egg white until nice and fluffy. Combine the eggs and melted butter to the milk and slowly stir in the flour. Let sit at least 5-6 minutes while heating the pan. These will be high, but light and fluffy.
Brown and drain ground beef or ground turkey. Saute chopped onion in olive oil, add to meat. Add pepper, paprika, Instant Chicken Bouillon & Seasoning granules to onion/ground beef mix. Rinse sauerkraut in collander one time, drain. Add sauerkraut to mix, stir and cook for 2 minutes. Add dry rice, tomato sauce, and water to mix. Stir occasionally. Cook 15 minutes or until rice is done.
Cook turkey as desired. Preheat oven to 425. If needed roll pie crust on floured surface to obtain a 12 inch cirle. Cut a small wedge out of the "top" of the pie crust. Cut this wedge in half to make two smaller wedges. These two wedges form the bow tie. Along the sides trim the edges about an inch deep along the bottom third of the crust. From this trimming you should make one rectangle and two circles. The circles are the buttons and rectangle mark the bottom line of the cummerbund. See the diagram for clarifications. Carefully place the large piece of crust on the turkey. It actually fits better if you put the "neck" of the tuxedo between the legs of the turkey. While it is "upside down" it looks better this way. You may need to trim the crust a bit to fit. Place the smaller pieces on the turkey as shown in the second diagram. Moisten the back of the pieces with water before applying them and press lightly so they stick. Combine egg yolk and water and divide between two small bowls. Add red food coloring to one and black to the other. Using a small pastry brush paint the bowtie pieces red and the buttons and trim black. Careful paint the edges of the large piece black also. Bake 15 to 17 minutes or until pie crust is golden.
In a large nonstick skillet, bring vegetables and water to a boil. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is almost absorbed. Add the salad dressing, salt, basil and oregano. Cook and stir until heated through.
Cut the pork into 1 inch cubes. Slice the carrots into 1 inch segments. Chop the onion. Trim the ends of the corn and cut each ear into 3 segments. Bring the chicken stock, water, and shaoxing rice wine to a boil in a large pot. Add all the remaining ingredients and when it boils again, reduce heat and simmer for 1 hour. Remove the ginger slices with a slotted spoon and serve.
Preheat your oven to 375°F and line baking sheets with parchment or SilPat. Cream together the shortening, coconut oil, sugar and xylitol. Add the egg replacer, vanilla and lentil puree, beating in thoroughly. Add the dry ingredients (except chips) and mix to combine - do not beat, but there should be no visible flour. Fold in the chocolate chips. Drop tablespoons of dough 1-2" apart. Bake 9-10 minutes. Cool on the sheet.
Preheat oven to 425°F (220°C). Heat oil in skillet over medium heat. Add prosciutto and leeks and saute for 3 minutes or until leeks are softened. Stir in mustard, cream and thyme. Bring to boil and boil until mixture is thick, about 1 minute. Roll out half of puff pastry into a 10 x 12-inch (25 x 30-cm) rectangle. Spread leek mixture over, leaving 1-inch (2.5-cm) border on all sides. Brush all exposed pastry with beaten egg. Place pork on upper third of pastry tucking any thin ends under. Season pork with salt and pepper. Bring short ends of pastry up over the ends of the pork. Roll pork in pastry until fully enclosed, cutting off pastry excess. Place seam-side-down on cookie sheet and prick top. Brush pastry with egg. Bake for 20 to 25 minutes or until golden brown. Place port, orange juice and stock in a skillet. Bring to boil and boil until reduced down to 1 cup (250 mL). Stir in soy sauce and cream. Bring to boil and reduce until slightly thickened. Slice pork into slices and drizzle with sauce.
Butter and 12x17 jellyroll pan (I used 10x15 and cut back slightly on the ingredients). Line with parchment paper or waxed paper and butter the paper. Beat the egg yolks and sugar until thick. Add the honey, water, oil and butter and mix briefly. Sift together the flours, baking soda, baking powder and salt. Stir into the butter miture briefly. Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar until mixture is firm and glossy. Stir a spoonful of the egg whites into the the batter, then stir them together lightly. Spoon into the baking pan and spread evenly. Bake at 350 degrees for 15 to 20 minutes until top is golden and center springs back when touched. Cool for 5 minutes. While cake bakes, make chocolate cream. Put the chocolate in a heatproof bowl. Bring the cream to a near boil and pour over the chocolate. Whisk until melted and combined. Refrigerate, whisking occasionally, until cooled. When ready to frost the cake, beat the mixture until it reaches a spreading consistency. (The mixture is too stiff after about 5 hours in the fridge.) Spread a clean kitchen towel on a work surface and sprinkle with confectioners' sugar. Invert the cake onto it. Slowly remove parchment. With a sharp knife, cut a line or groove across the short end of the layer about 1/2 inch from the end nearest you. (The groove lets the cake start start rolling up easily, roll tightly and not crack.) Lift the kitchen towel to start the rolling, then roll up completely. Let it cool for at least 20 minutes and up to a few hours. Unroll the cake. Spread thickly with marshmallow cream. Roll up and place on a serving platter. Pour ganache over it. Let it set for 30 minutes or so.
Combine noodles, oil, and 1/2 tsp salt; toss well to coat. Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks. Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted. Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.
Preheat oven to 350°F and prepare a baking pan 13-15 inches long with either cooking spray and foil or parchment. Combine honey and water, stirring to form a solution; stir in almond extract and/or vanilla if desired and set aside. Combine the dry ingredients (including the ground and the whole almonds) and stir for a minute or so to combine. Add honey-water and stir until all the ingredients are incorporated into a thick dough. Divide the dough in half and form or roll into 2 logs about 12 inches long (they'll spread out as they bake so place well apart from each other in the pan)--Tip: Lightly moisten your fingers with water to prevent the dough from sticking to them. It's easier to shape the logs. Bake at 350°F for about 30 minutes; they should be well risen, firm, and a dark golden color. It is important that the logs bake a half hour or very close to it. After cooling for 5-10 minutes, slice the logs diagonally at 1/2 inch intervals with a sharp knife. Place the biscotti on their sides and bake about 15 minutes at 300°F until lightly colored and dry. If they need to bake longer than 15 minutes, turn them over to avoid over-browning the side on bottom. Allow to cool in the pan and store in a tin or tightly closed container. (Note: I usually buy raw almonds and roast them myself in a 300°F oven for 15-20 minutes, stirring after the first 10 minutes. Cool to room temperature before using in a recipe).
Melt butter in heavy large Dutchoven over medium high heat. Add onion, both peppers and garlic and saute until tender about 15 minutes. Add broth, potatoes, pepper and cumin. Bring to boil, reduce heats and simmer until potatoes are tender, about 30 minutes. Puree half of corn in processor. Add pureed corn, remaining corn, sausage, milk and cream to chowder. Simmer about 20 minutes. Season to taste.
Heat oven to 425 degrees F. Line shallow baking pan with foil; spray with non-stick cooking spray. In small saucepan, add all ingredients except salmon. Heat 3-4 min or until slightly thickened, stirring occasionally. Remove from heat; cool slightly. Place salmon on baking sheet; top with glaze. Bake 10-12 min or until salmon begins to flake.
Put the carrots and parsnips into a large saucepan, cover with water, put on the lid, bring to a boil, then simmer until all the vegetables are soft (20-30 minutes, depending on your vegetables and the size you have cut). Drain off all the water, and return the vegetables to the hot pan to evaporate off any excess moisture - you don't want the puree to be too wet. Add the butter, salt and pepper (to taste), then blitz with a hand blender until you have a puree (it's nice left lumpy, too). Serve hot, with extra butter, freshly ground black pepper and a little nutmeg (if liked) ground over the top.
combine cake mix,pie filling,extract, and eggs. Mix by hand and spread on jelly roll pan or 13 x 9 pan Bake at 350 Until done in middle (25-35 minutes). Frosting-------------. combine sugar,butter and milk,stir over low heat. Bring to boil for 1 minute. Stir in chocolate chips until melted. Cool then frost.
Wash plums thoroughly and place in a large pot with enough water to BARELY cover fruit. Simmer uncovered, until soft, about 3 hours. Press through a strainer. Add sugar and cider and cook for about an hour or until thick. Seal in hot, sterilized jars and process in a boiling water bath for ten minutes. **Plum butter thickens by evaporative cooking. If mixture seem thin, there's likely a little too much water in the mixture. Make sure that you're cooking it with the lid off, stir frequently, and continue cooking until it thickens to your preference. You'll be able to speed up the process if you increase the surface area of the plum butter by transferring it to a wider pan, maybe a skillet. Don't increase the heat -- you'll be taking a chance of scorching it.
Heat oven to 350 (325 for dark or nonstick pan). Make cake as directed for 13 x 9-inch pan; cool 15 minutes. Stir together lemonade concentrate and powdered sugar. Poke top of warm cake every 1/2 inch with long fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread frosting over top of cake. Sprinkle with colored sugar. Store loosely covered in refrigerator.
Combine all ingedients in a large mixing bow, stir and refrigerated for at least 20 minutes. Cook on a pre-heated grill plate until cooked through. Be careful not to overcook octopus as they will toughen.
Combine flour, salt and sugar in a mixing bowl and make a well in the center. Pour in the egg and milk and whisk until smooth. Whisk the butter in slowly. Allow batter to rest, refrigerated, at least two hours.
Mix together cookie crumbs, 2/3 c coconut and melted butter in medium bowl until well blended. Press mixture evenly onto bottom and up sides of 9-inch pie plate. Bake at 325 degrees for 10 minutes or until golden. Cool and arrange banana slices on bottom of crust. Pour cold milk into large bowl and add pudding mix. Beat with wire whisk for 1 minute. Stir remaining cup of coconut into pudding and spoon over banana slices in crust. Gently stir pineapple into whipped topping. Spread over pudding mixture. Refrigerate 4 hours or until set.
Cook gizzards in enough water with the 1/2 onion and salt to taste. Let simmer for an hour or until they are tender. Drain liquid off and chop in small bits. Heat the cooking oil and saute the onion until translucent. Add the gizzards and season with salt to taste. Continue sauteing the gizzards until they turn darker in color. Just before serving add the dry red pepper flakes and let cook for 5 more minutes.
You'll need a large glass baking dish or 5 to 6 miniature loaf pans to make this dish. Blanch zucchini in boiling water for 1- 1.5 minutes. Drain zucchini and place between tea towels to remove as much moisture as possible. Otherwise your lasagna will be watery. Sautee chopped mushrooms in olive oil, seasoning with salt & pepper. Add soy crumbles to mushroom mixture and sautee 1-2 minutes, then add spaghetti sauce. In a separate bowl, mix ricotta, cottage cheese, parmesan, garlic powder & salt & pepepr to taste. Begin by layering the bottom of your loaf pan(s) with strips of zucchini, then a layer of the cheese mixture, and finally a layer of sauce,a nd repeat. This should just about fill your pans. Cover with a layer of mozzarella. Wrap in plastic wrap and/or foil and freeze, or bake at 400 for 30 minute. If taking out of the freezer, thaw in the fridge for a day and pop in the oven at 400 degrees for 30 - 40 minutes.
Mix together the Lea and Perrins Worcestershire Sauce, sherry and ginger and pour into a large zip-lock bag. Add the lamb chops, seal and toss to coat in the marinade. Refrigerate for 10-15 minutes. Pan fry the lamb chops in olive oil in a hot frying pan till done to your liking. Or grill under a high heat turning once only.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Season the chicken with salt and pepper and cook, turning once, until golden, 12 to 14 minutes. Transfer to a large plate and reserve the skillet. Meanwhile, in a large pot of boiling salted water, cook the orzo until al dente, about 5 minutes. Drain and transfer to a large bowl. Toss with the remaining 2 tablespoons olive oil, half the basil and salt and pepper to taste. Cover to keep warm. Set the skillet over mediumhigh heat; add the onion and mushrooms and cook, scraping up any browned bits from the pan, until softened, about 8 minutes. Stir in the tomatoes and their juice, the tomato sauce, capers and remaining basil; season with salt and pepper. Add the chicken to the sauce and bring to a boil. Lower the heat and simmer, stirring occasionally, until the chicken is cooked through and the sauce has thickened, 7 to 10 minutes. Transfer the chicken to 4 plates, top with the sauce and serve the orzo alongside.
Bring water to boil in a small saucepan; add oatmeal and cook 1 minute (if you want you can use the peach juice as part of your 2 cups of liquid). Add finely chopped ginger to the pot (be sure to cut small as it swells quite a bit); continue to cook another 2-3 minutes. Add peaches and cook oatmeal until desired doneness, about 2-4 minutes depending on your grain and eating preferences. Serve topped with sweetener, milk, yogurt or cream, again according to your tastes.
Tie spices in a small cheesecloth bag and add to vinegar and sugar in stainless kettle Bring to a boil. Add pears and cook until tender (the pears will look clear when tender). Remove the pears with a spoon and fill sterilized jars. Boil syrup until thick. Pour over pears and seal.
In a small bowl, cover the dried porcini with 1/2 cup boiling water and the sherry. Set aside to soak for 25 minutes. Meanwhile, in a nonreactive soup pot, warm the oil and saute the onions and garlic for 3 or 4 minutes over medium heat. Sprinkle with parprika and continue to cook until onions soften, about 5 minutes. Add the carrots, cover, and cook for a few minutes. Stir in the bell peppers and soy sauce, saute for 3 more minutes. Add the mushrooms and portabellas. Remove the porcini from the soaking liquid, slice thinly, and add to the vegetables. Strain the soaking liquid and add to pot. Saute until the mushrooms have wilted. Add the tomatoes and water, stir well, and bring to a low boil. Cover,, reduce the heat, and simmer for 20 minutes. Remove from the heat and stir in the dill and hot pepper sauce. When the soup has almost finished simmering, bring a large pot of salted water to a boil. Cook the egg noodles for about 3 minutes, drain, and add to soup. Add salt and pepper to taste. If desired, garnish with sour cream or yogurt, and a dusting of paprika.
In a large skillet, crisp-fry bacon, drain on PP towel and crumble (set aside). In same skillet, add 6 Tbs. of butter to bacon grease, heat on med-high to just smoking. Add hash browns and peppers. Brown potatoes. Spray large casserole dish with cooking spray. Spread potato mixture over the bottom of casserole; season to taste with salt, pepper, granulated onion, chili powder. Sprinkle half the bacon over that, then half the cheese. In skillet, over medium heat, melt 2TBS, butter and spread to cover bottom of skillet. Break 1 dozen eggs into the butter. Salt and pepper. Cook eggs, turning and breaking up yokes, until almost set. Spread eggs over potato mixture. Sprinkle with remaining bacon, then remaining cheese. Crumble cornflakes over top and dot with 1 Tbs. butter. Place in oven at 350 for about 15-20 minutes or until cornflakes are lightly browned. Serve with hot cocoa and orange slices. Enjoy!
Cream sugar and butter. Add eggs one at time. Add vanilla. Mix flour and baking powder. Add to wet mixture. Spread 3/4 of the dough on a greased 9 x 13 inch pan. Spread pie filling in strips.(i just slathered on cherrypie filling and dropped clumps on top ). Cover strips with remaining dough. Bake 35 minutes at 350 degrees Fahrenheit. While baking mix powdered sugar, vanilla, and butter glaze ingredients together, adding just enough milk to make runny. Drizzle glaze over bars.
Wash and pat dry the basil. Fill a wide-mouthed jar with the herbs. Add the vinegar to the jar. Cap jar and place in a warm spot out of direct light for at least 2 weeks. When the desired strength is reached, line a funnel with a coffee filter and pour the finished vinegar through the funnel into a pretty and appropriate bottle.
Place the chicken breasts in a roasting pan skin side down and season with salt, pepper, and your choice of herbs. (I like it with both the Thyme and Tarragon). Pour half cup of champagne over breasts. Make a slit in each breast and insert shallot. Place the pan under the broiler for 3 minutes. Flip the chicken breast side up and broil for an additional 5 minutes, or until the skin is nicely browned. Remove the chicken from the broiler, baste with the pan juices and add the remaining half cup champagne. Adjust the oven temp to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
With a coring knife or a vegetable peeler, from the stem end of the apple, core out the center, almost, but not completely to the bottom. The hole should be about the diameter of an inch. Line a glass 8 inches by 5 inches and 3 inches high glass baking dish with aluminum foil, and place the apples, standing upright, into the dish. Mix the brown sugar, granulated sugar and cinnamon very well. With a tablespoon, place half of the mixture into each of the holes. It is okay if the mixture overflows. Gently pour 3 oz. of the Root-Beer into each of the holes, allowing the soda to somewhat overflow. Preheat oven to 450 degrees F. and bake the apples 45 minutes. Remove from oven. With 2 very large long handled spoons, carefully remove the apples and place each into individual serving bowls. With the long handled spoon, scoop out and top each of the apples with the juice and serve.
Thinnly slice potatoes with a mandolin. Place in bowl and pour heavy cream over potatoes. Preheat oven to 375. Line a baking pan with foil. Layer potatoes. Salt & peper and grate parmesan cheese over each layer. Pour remaining cream over potatoes. Top with a buttersheet of aluminum foil and bricks. Bake for one hour. Cool & trim edges, cut to serving size. Heat a saute pan with oil and saute each pave until golden brown turning once.
Combine beef, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add two tablespoons oil to heated wok and stir fry beef till it loses its pink color. Remove to serving bowl. Add two more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to beef. Lower heat. If necessary, add more oil. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened.
Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or place paper baking cup in each muffin cup. Beat brown sugar, molasses, milk, oil and egg in large bowl, using spoon. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm if desired.
Heat olive oil in a large pot. Add the hamburger meat (or double ground brisket if using) and brown; drain off excess fat). Add the minced garlic, 8 cups of water and the dried chili pods and bring to a boil. Reduce heat and simmer for an hour. Remove the chili pods and any stems that may have fallen off the pods. Add the bay leaves through the Mexican Chili Powder and stir. To thicken the chili, mix the flour and cornmeal with 1/4 cup of water until smooth, then add to the chili and stir well. Add the Beans and Tomatoes. Mix well and bring to a boil. Reduce heat and simmer for 1 1/2-2 1/2 hours. The longer it cooks the better it gets. Add a little water as it cooks down. :). NOTE: If it gets too thick, just add a little water. We serve this with cheddar cheese or chopped onions on top and crackers or cornbread.
Melt butter over medium heat in a large saucepan. Stir in flour until smooth. Gradually add the cream. Bring to a boil,cook and stir for 2 minutes or until thicked. Remove from the heat. Stir in the rosemry,garlic,salt, pepper and potatoes. Transfer to a greased 13x9x2 inch baking dish. Sprikle with parmesan cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer or until potatoes are tender.
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.