HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dough:. Blend first 3 ingredients in processor. Add butter and cream cheese and cut in using on/off turns until dough begins to clump together. Gather dough into ball. Divide dough into 4 equal pieces; flatten into disks. Wrap each in plastic and refrigerate 2 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.). Filling:. Line large baking sheet with parchment paper. Mix sugar and cinnamon in small bowl. Roll out 1 dough disk on floured surface to 9-inch round. Spread 3 tablespoons cherry preserves over dough, leaving 1-inch border. Sprinkle with 2 tablespoons dried cherries, then 2 tablespoons chocolate chips, 2 tablespoons cinnamon sugar and 2 tablespoons walnuts. Press filling firmly to adhere to dough. Cut dough round into 8 equal wedges. Starting at wide end of each wedge, roll up tightly. Arrange cookies, tip side down, on prepared baking sheet, spacing 1 1/2 inches apart and bending slightly to form crescents. Repeat 3 more times with remaining dough disks, preserves, dried cherries, chocolate chips, cinnamon sugar and walnuts. Place baking sheet in freezer 30 minutes. Position rack in center of oven and preheat to 375°F Brush cookies lightly with whipping cream. Bake frozen cookies until golden brown, about 40 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store in airtight container at room temperature up to 1 week or freeze up to 1 month.).
For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming. For pastry: place kadaifi in a large bowl and gently separate strands with fingers. Grease 13 x 9 inch glass oven dish with some of the. butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top. Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely. For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.
Mix sugar, oil and eggs. Then add rest of ingredients. Personally, I mix the first three well then add the rest and mix just enough (not barely mixed like you mix brownies but not whipped like eggs whites) Bake at 350 degres for 1 hour. Less for mini loaves- check at 45 minutes. this makes 3 large loaves or like I do- 8 small loaves to give out at Christmas.
Soak the matzo in water and drain throroughly. Beat together the eggs, sugar, salt vanilla, juice and butter, add the farfel and then the peaches, reserving some for the top to decorate. Pour either into a 9 x 13 pyrex or a deep enough dish to bake in (souffle dish). Decorate the top with reserved peaches and sprinkle with cinammon sugar. Preheat the oven to 350. Cook till golden brown, at least 45 minutes, up to one hour.
Mix together the softened butter and blue cheese until well mixed. Roll into a log about 2-3 inches in diameter and wrap in Parchment paper. Refrigerate until hardened. You can also freeze if you don't plan to use for a while. Once the butter is hardened, mix together the remaining ingredients in a large bowl by hand. Form the meat into 4-6 balls (depending on how big you want your burgers). Slice 1/2 inch slices from hardened blue cheese/butter log. Place each butter/blue cheese circle into the middle of the burger ball and press into middle, shaping into a thick burger shape. Repeat for all remaining burgers. Ensure that butter/blue cheese is sealed into the middle of the meat. Grill burgers until desired doneness. Cook bacon as usual on stove or oven. If you have non-peppered bacon, add a generous amount of pepper before cooking. Serve burgers on your favorite bun with bacon. Add your favorite toppings -- fresh tomatoes, lettuce, extra blue cheese, ketchup, mustard, extra blue cheese, etc. These are awesome! I love to make them huge -- 1/3 to 1/2 pounders and serve without a bun and have a salad as a side dish. They are so yummy!
Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm. Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm. Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon. Season the sauce, add pork and juices and simmer for 3 minutes to heat through. Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.
Cut summer sausage into 2" inch cubes, combine sausage, 2 cans Pinto beans, beef broth, garlic powder, onion powder, salt, pepper and cayenne in a 2 qrt. sauce pan. Bring to boil. Cover and continue boiling on meduim heat stirring occasionally until beans become soft, about 45 minutes to an hour. Remove from heat. Remove sausage chunks -- all the flavor will be boiled out of the sausage, so I use them for another recipe to fallow later. Return pan to stove, add third can of Pinto beans, cover and let simmer on low for about 3 hours. After 1-1/2 hrs, using a good masher, mash beans to a desired consistency, but don't mash all of them. Once you've reached a preferred consistency and juices are absorbed, just stir occasionally for the next 1-1/2 hours. to keep from scorching. Taste your creation, if you should feel there isn't enough smoke flavor you can always add a few drops of liquid smoke but not too much, I've always found liquid smoke tastes fake and can be overwhelming. The trick to good red beans and rice is to allow a long slow simmering, that's why the three hours, I've actually let is simmer for as much as 5 hours. You can expirement with it as you go. Add to prepared rice and enjoy.
Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs. Make a mould in the middle of the flour mixture and add the milk mixture into it. Blend in diced apples and cranberries. Fill the dough into a lined muffin pan and pre-heat the oven to 190°C. For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed. Spread each muffin with 2 ts of the crumble-topping. Bake for 25 minutes.
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
In a large bowl, dissolve the yeast in1/4 cup of the warm water. Add the sugar and 1/4 cup of the flour and stir with a wooden spoon or rubber spatula to combine. Cover with plastic wrap and let rise in a warm place for 20 minutes. Add the remaining 1 cup warm water and 3 cups flour, the cornmeal, salt, and 1/2 cup olive oil. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will be a little sticky, but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking. Lightly oil a large bowl. Add the dough and turn to coat on all sides. Cover the bowl with plastic wrap and place a clean, damp, kitchen towel over the top. Set the bowl in a warm spot and let rise until doubled in volume, 1 1/2 to 2 hours. (For a slow rise, place the covered bowl in the refrigerator and let rise for 10 to 12 hours, returning dough to room temperature before using). When the dough has doubled in volume, punch it down and knead it for 2 to 3 minutes. Press the dough evenly into the bottom of an oiled 14-inch round deep-dish pizza pan. Let the dough rise in the pan for 15 to 20 minutes. Press the dough until it comes 2 inches up the sides and is even on the bottom and at the corners of the pan. Proceed with any deep-dish pizza recipe.
Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands. Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling. Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board. Cut into desired shapes and place on ungreased baking sheets. Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough. Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely. Package airtight: they stay very crisp. Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.
In bowl, mix oil, molasses, Splenda and egg. In another small bowl, combine flours, baking soda and spices. Add flour mixture to molasses mixture. Mix well. Cover and refrigerate dough for at least 2 hours. Shape dough into one-inch balls and roll in sugar. Place on cookie sheet about 2 inches apart. Bake at 375 for 10 minute Remove from baking sheet immediately.
Position a rack in the upper third of the oven and heat the oven to 500 degrees F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they're cool enough to handle, pull off and discard the skin. Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs. Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes. While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion. Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Puree, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes. In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the puree (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 tbsp salt. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes. If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. If you don't have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they're cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips. Add the chicken, chicken broth, oregano, and 1 tbsp salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes. To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.
Note: For enough nuts for the cake and to sprinkle on the cream cheese frosting, measure a generous 2 cups of nuts into a large baking pan. Toast at 350 degrees for about 10 minutes, checking every couple of minutes after 5 and shaking the nuts around. When walnuts are cool, chop a scant 1/2 cup finely for the frosting and coarsely chop the remaining nuts for the cake. If oven is not preheated from toasting nuts, preheat oven to 350. Grease and flour a 9 by 13 inch cake pan. Combine apples and sugar in one bowl. Let sit for 20 minutes so apples get juicy. This is not a crucial step, but it does add to the cake's wonderful chewy texture. Combine eggs and oil and mix well. Combine rest of ingredients by hand, then add the egg and oil mixture and mix well. Add the apple mixture. The mixture will be very thick. Pour and press into the prepared pan. Bake for 45 minutes. Remove from oven when only moist crumbs cling to a toothpick inserted in center. This is a moist cake--don't overbake. Allow to cool on rack. When cake is cool, frost with cream cheese frosting, and sprinkle with the finely chopped nuts. To prepare frosting: Allow cream cheese and butter to soften a room temperature. Beat with a mixer until well blended. Slowly beat in powdered sugar until smooth. Add vanilla and mix well. Adjust to spreadable consistency with milk, 1 tablespoon at a time. The cake stands well on its own; however a sifting of powdered sugar looks nice if you don't care for naked cake. Unfrosted cake is good with whipped cream or vanilla ice cream. If not frosted with cream cheese frosting, which requires refrigeration, cake keeps well at room temperature for a weekend.
Pour raspberry syrup into a 12-ounce cup. Add espresso shot. Immediately add at least a tablespoon of steamed milk. Whisk in dark chocolate cocoa mix until dissolved. Mix in the remaining steamed milk. Garnish with whipped cream and dust with cocoa, if desired.
Mash, grind or chop fish (Bream). Add the rest of the ingredients for the fish mixture. Refrigerate covered at least one hour. Shape into patties and dip each patty in coating mix. Fry on low heat in oiled non stick frying pan @7 minutes on each side. Drain on paper towels until serving.
Combine the apple slices, raisins, drained pineapple and sprinkle with the lemon and pineapple juices. Toss lightly with a mixture of 1/8 C each of white and brown sugar and 1/4 t of cinnamon. Put into a large casserole dish and bake at 350 degrees for 15 minutes. In a medium size bowl (while the apples are starting their cooking), mix the dry crumb topping ingredients together, then moisten with the melted butter. Top the apple mixture with the crumb topping and bake for another 30-35 minutes.
Let the beef roast stand at room temperature for about 1 hour. In a nonreactive bowl, combine the heavy cream and sour cream and whisk until smooth. Add the lemon juice, salt, pepper and horseradish and whisk until blended. Cover and refrigerate until ready to serve. Position a rack in the bottom of an oven and preheat to 350°F. In a small saute pan over medium heat, warm 2 Tbs of the olive oil. Add the garlic and fry, stirring constantly, until golden, 1 to 2 minutes. Remove the pan from the heat and immediately skim the garlic from the oil, reserving the garlic. Season the beef generously with salt and pepper and rub the fried garlic over the roast. Set the beef on a rack in a roasting pan and roast until an instant-read thermometer inserted into the center of the meat registers 125°F for very rare to rare, 1 3/4 to 2 hours; or 130°F to 135°F for medium-rare to medium, 2 1/4 to 2 3/4 hours. Transfer the roast to a carving board, tent loosely with aluminum foil and let rest for 20 minutes before carving. (The roast will continue to cook as it rests, so you can remove it from the oven 3 to 4 degrees below the desired temperature). Meanwhile, in a medium saucepan over medium-high heat, warm the remaining 2 Tbs oil. Add the carrots, celery and leek, and saute until tender and golden, 6 to 8 minutes. Add 4 cups of the stock and the thyme sprigs, bring to a simmer and reduce the heat to low. Simmer until the liquid is reduced by half, about 1 hour. After removing the roast from the pan, set the pan over medium heat, pour in the remaining 1 cup stock and whisk to scrape up any browned bits. Pour the pan juices into the simmering broth, add the chopped thyme and simmer for 10 minutes. Strain the sauce through a fine-mesh sieve set over a bowl. Skim the fat, adjust the seasonings with salt and pepper, and transfer to a sauceboat or pitcher. Carve the beef into 1/2-inch-thick slices and pass the sauce and the horseradish cream alongside.
Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. Heat oven to 325°F Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
Pour hot chocolate into a brandy snifter. Add Rumple Minze and Godiva liqueurs. Stir. Top with whipped cream.
Combine flour, salt& pepper in a shallow dish or plastic bag; add chicken& turn or shake to coat. Don't discard remaining flour when you remove the chicken. Heat half the oil in a large nonstick skillet; fry the chicken until no longer pink inside, about 15- 20 minutes depending on their size. Remove to a plate& keep warm in the oven. Add remaining oil to pan; cook garlic& sage until just golden, about a minute. Sprinkle with remaining flour& cook, stirring, for 30 seconds. Stir in stock, vinegar& honey; cook, stirring constantly, for about 3 minutes. Return chicken& any accumulated juices to the skillet, turning to coat. Cook, turning occasionally, until chicken is glazed, about 5 minutes. Sprinkle with parsley before serving.
Place semisweet chocolate in microwave-safe 8-cup measuring cup or large bowl. Place white chocolate in microwave-safe 2-cup measuring cup or medium bowl. Heat semisweet chocolate in microwave, covered with waxed paper, on High 2 to 3 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Heat white chocolate in microwave, covered with waxed paper, on High 1 to 2 minutes or until almost melted, stirring once. Remove from microwave and stir until smooth. Stir 1 cup pistachios and 1 cup cherries into semisweet chocolate. On large cookie sheet, spread chocolate mixture to about 1/4-inch thickness. Spoon dollops of white chocolate onto semisweet-chocolate mixture. With tip of knife, swirl chocolates together for marbled look. Sprinkle with remaining pistachios and cherries. Refrigerate bark 1 hour or until firm. Break bark into pieces. Store in tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes lined with waxed tissue paper or colored cellophane for gift giving.
Preheat oven to 425 degrees Fahrenheit. Prepare dough. While dough is rising or sitting, steam broccoli and cook chicken with olive oil, oregano and basil to taste, until no longer pink. Spread the dough into a prepared jelly roll pan. Bake for about ten minutes. Meanwhile, chop cooled chicken into small chunks and chop steamed broccoli. Combine chicken, Ricotta cheese, broccoli, 1/2 cup Mozzarella cheese, 1/2 cup Cheddar cheese, dry mustard, and crushed red pepper. Remove crust from oven. Spread with ricotta mixture. Top with remaining cheese. Cook until cheese is browned (10 to 15 minutes).
If very moist, press shredded carrots dry before mixing the salad. Mix carrots, bell pepper, cashews and salt. In a small pan heat oil over medium heat until hot. Add mustard seeds and fry until they sputter and turn grey. Pour oil and seeds over salad, add herbs and toss to mix. Serve.
Put the potatoes in a saucepan, add water to cover and bring to a boil over high heat. Reduce the heat to medium and cook, uncovered, until the potatoes are tender, 15 to 20 minutes. Drain and let stand until just cool enough to handle. Cut each potato in half (or quarters, if the potatoes are large) and place in a warmed serving dish. In a small bowl, whisk together the mustards, the vinegars and the shallot until well blended. While whisking, slowly drizzle in the olive oil to make a thick dressing. Stir in the parsley, salt and pepper. Pour the dressing over the warm potatoes, mix gently and serve immediately.
Cream butter and sugar. Add eggs - one at a time and beat well. Add the warm water and almond essence. Add sifted flour and baking powder. Stir well to make a mixture that will spread evenly in 20cm diameter tin. Sprinke with slithered almonds. Arrange sliced plums on top. Sprinkle with sugar. Bake in the oven for approx 20 minutes at 160'C.
Between sheets of plastic, pound the chicken breasts into uniform thickness (about 1/2 inch). Mix all marinade ingredients together (soy sauce through crushed red pepper). Place marinade in a large ziploc bag and add chicken breasts. Marinate for 1 1/2 - 2 hours. While the chicken is marinating. Mix all slaw ingredients together and let sit in fridge. When chicken is done marinating, heat grill to medium heat. In a large fry pan, heat the 2 tbsp of oil over medium high heat. Add onion, peppers, and Mrs.Dash. Stirring often, cook until desired tenderness is achieved. I like my peppers and onions very soft, so I cooked mine for about 20 minutes. Grill chicken breasts until cooked through, about 10 - 12 minutes. Remove from heat and cut into thin slices, about 1/4 inch thick. Wet two paper towels and squeeze out excess water until just damp. Place one of the paper towels on a plate, put the tortillas on top, and then add the second paper towel on top of that. Heat in microwave for 20-30 seconds. To make fajitas: Take one tortilla, place some of the chicken in the middle of the tortilla. Top the chicken with the peppers and onions, sprinkle with cheddar cheese and then add the broccoli slaw mixture. Add any additional toppings you would like. Fold the tortilla over and enjoy!
Sprinkle garlic powder and salt over ostrich, stir until well distributed. Shape meat into about 30 small balls. Brown meat balls in hot oil. Remove meat balls from skillet. Dissolve corn starch in pineapple juice. Place all remaining ingredients except cornstarch mixture in a big pan or skillet. Cover and cook over medium heat for 15 minutes. Add cornstarch mixture. Raise heat and stir constantly until mixture boils. Add meat balls, lower heat and simmer for another 15 minutes.
Mix dry cake mix, eggs, oil and mandarin oranges with juice. Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 30-40 minutes. Drain the pineapple. Pour 3/4 c juice from the crushed pineapple over the cake while still warm. Mix the drained pineapple with the pudding powder and whipped topping. Spread over cooled cake. Keep refrigerated.