HumbleIntelligence/food-ner-1-Million huggingface dataset:
MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms. Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits. Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool. MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes. In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes. PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes. Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
Coat bottom and sides with 2 tablespoons melted butter. Arrange sliced onions in bottom of 10" Dutch Oven. Sprinkle onion layer with brown sugar, salt and pepper. Layer sweet potatoe slices over onion layer. Combine maple syrup, melted butter and thyme in small bowl. Pour over sweet potatoes and onions layers. Put lid on dutch oven and bake using 12 briquettes bottom heat (LP=med.high) and 14 briquettes top heat for 1 hour. Potatoes and onions should be tender.
Place the water and yeast in the bowl of a large mixer, mix it around a bit, then add the sugar and salt and about half the flour. Beat at medium speed for 2 minutes. Break the butter into small pieces and add it to the mixture. Beat one minute. Add the eggs one at a time and the rest of the flour. Beat thoroughly after each addition. Beat at medium speed for 10 minutes. You may have to scrape the dough down off the sides of the bowl from time to time. Stir the cheese into the dough and blend thoroughly. Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled, 2 to 3 hours. Do not stir down the dough. Place it in the refrigerator for at least 5 hours or overnight. This dough must be chilled before it can be worked. Take the dough out of the refrigerator and divide it into two pieces, each about 24 ounces / 680 grams. Place one on the counter and the other back in the bowl in the refrigerator. Divide the dough on the counter into three pieces, about 8 ounces / 225 grams each. Carefully roll the three pieces out to form long strands, 14-16 inches long. Be patient, as the dough will spring back a bit after each roll. When you have the three pieces rolled out, braid them into a loaf, being sure to seal the end pieces tightly. Place the finished braided dough on parchment paper or a greased baking sheet and repeat the process with the second dough. Brush both loaves with the egg-milk glaze. Let the two doughs rise uncovered until doubled, 1-2 hours. Heat oven to 400F / 205°C This is a little high for an enriched bread, so watch it carefully during the last 10 minutes. When ready to bake, give the loaves another brushing with the glaze. Bake for 20 minutes, then turn the loaves around so both sides will bake evenly. Bake until the loaves are done, then carefully remove them from the oven. These loaves will be fragile until they cool.
Heat oven to 375°F Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onions and carrots to skillet; sprinkle with salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown. Stir in Italian seasoning, mushrooms, peas and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spoon into baking dish. Open can of dough; do not unroll. With serrated knife, cut dough into 1-inch slices. Arrange slices cut side down around edges of casserole. Brush with melted butter; sprinkle with Parmesan cheese. Bake 18 to 23 minutes or until bubbly and crescents are golden brown.
Heat oven to 350. combine shortening, peanut butter, and vanilla in food processor. process until well blended. Add sugars; process. Add eggs; process. Add flour; pulse until dough begins to form a ball. Place dough in medium bowl. Roll 1/2 tbsp dough balls. place 1 1/2 inches apart on cookie sheet. make well in the center of each cookie. Fill each with 1/2 tbsp jelly. bake for 10 minutes, cool.
Put ice in Double Old Fashioned glass. Add the schnapps and the creme de cassis. Top off with 4 oz. of diet Sprite. Squeeze a wedge of lime into the glass and stir gently. Garnish with a slice of lime if desired and enjoy.
Melt 2 T butter in large sauce pan, add rice and fry until brown and fragrant. Add 1 cup broth, boil the lower heat. Cover and cook 15 minutes. Add rest of broth and cook until liquid is absorbed. In separate pan, melt remaining 3 T butter and fry onions and pepper until golden. Combine veggies into rice and serve hot.
Broil or deep fry wings to a golden brown. Meanwhile combine the Frank's Red Hot, horseradish and Crown Royal in a saucepan and bring to a light simmer over low heat. Place cooked wings in crockpot, pour sauce over wings and heat on low for 1-2 hours. Serve with Ranch or Bleu Cheese dressing and celery sticks.
Using the side of a knife, mash the garlic with a pinch of salt to a smooth paste. Transfer the garlic to a bowl and whisk in the yogurt, mayonnaise, buttermilk and pepper. Season with salt. Divide the dip into two bowls. In a small skillet, cook the oil, tomato paste and harissa over moderately low heat, stirring, until lightly browned, 2 minutes. Let cool slightly, then whisk the mixture into one bowl of dip. Serve the dips side by side.
1. Start by cleaning shrimp if they are not already cleaned (de-vaining, removing tails). 2. Brown garlic in the olive oil. 3. Line the bottom of a baking sheet with breadcrumbs. 4. Put down a layer of shrimp, covering the the bread crumbs. The shrimp don't need to be perfectly lined up, but there should be more shrimp than breadcrumbs. 5. Liberally apply breadcrumbs to the top of shrimp so that they are fully submerged. You shouldn't have too much excess, but enough that the shrimp are barely visible. 6. Spoon browned garlic and oil over the top breadcrumb layer. The crumbs don't need to be soaking, but the oil should be evenly spread over the shrimp and crumbs. 7. Repeat by layering more shrimp, more breadcrumbs, and more oil. 8. Place think slices of mozarella over the top layer, and place into an oven preheated to 350. 9. Bake until cheese is fully melted and amber in color.
Cut ribs into serving portions of 2 to 3 ribs each. Put ribs in a large stockpot/Dutch oven. Add onion then add water to cover ribs. Season with S& P then cover. Simmer for 45 to 50 minutes or until tender. Drain and set aside. Let cool. Puree cherry pie filling in an electric blender or food processor. Set aside. Heat oil in a large skillet and saute finely chopped onion. Add pie filling and rest of the ingredients. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Cool. Reserve some sauce to serve with ribs. Place ribs and sauce in a gallon ziplock bags and marinade of 2 hours. Turn bag 3-4 times. Place ribs on gas grill over low. Cook 20 to 25 minutes. Turn 3-4 times. When you first turn ribs, drizzle them with the leftover cherry sauce in the ziplock bag. Serve ribs with the reserved cherry sauce.
Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder. Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs. Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.) Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes. Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).
Fill a mixing tin with ice. Mix all ingredients into the tin. Strain the drink into a martini glass and garnish with a cherry and a lime wedge. This drink should fill an average martini glass 3-4 times!
Patty up Ground Bison, should have about 8 patties. Put a little Olive oil in a non stick frying pan and put on medium heat. Add patties to pan. While they are frying on the first side, sprinkle them with the Onion Powder, Garlic Powder, Ground Red Pepper and Sea Salt. After they have browned, flip them over and season the other side. You don't want to cook the burgers all the way through, just brown the outside good. While burgers are cooking, in a separate saucepan add the 2 packages of Vegetable Broth and heat. Take a tablespoon of Cornstarch and add it to the water in a glass or cup and stir until blended, then add to the Vegetable Broth and stir till the mixture thickens. Once Gravy is thickened, turn browned Bison patties on low and pour gravy over the top of them and into the pan. Cover and cook about 30 minutes. If you live in a high altitude, you may have to adjust the cooking time.
Bring water to a boil in a medium to large sauce pan. Add Oats, stirring while boiling until water becomes cloudy and a little thickened. Reduce heat to low and simmer, stirring once or twice, for 30 - 45 minutes. Let oatmeal cool to room temperature. Preheat oven to 350 degrees. Add remaining ingredients to pot. Stir well to ensure all ingredients are evenly distributed. Spray a 9 x 12 pan with non-stick cooking spray. Pour ingredients of pot into sprayed baking pan. Bake in pre-heated oven for 45 minutes to one hour, or until the top of the custard is firm to the touch. Turn off the oven and let the "custard" cool in the pan - this lets the last of liquid thicken up. Once cool enough to handle, slice the custard into 10 even pieces.
Salt and freshly ground black pepper to taste. Coat meat in seasoned flour and saute in oil until browned. Remove from pot and reserve. Add onion, garlic, and bell pepper to same pot and saute until soft but not brown. Mix in spices and continue cooking for another minute; then add the stock. Bring to a boil, add potatoes, and reduce heat to a simmer. Continue cooking until the potatoes are barely tender, then add the coarsely chopped tomatoes and reserved pork. Continue cooking for another minute or two to heat up the pork and tomatoes. Adjust seasonings to taste.
In large nonstick saucepan over high heat, combine butter buds, seasonings, chicken broth and baby peas. Bring to a boil, reduce heat to medium and cook for 5 minutes or until baby peas are tender; stir occasionally. Do not drain. In blender, combine milk and flour. Blend on high for 1 minute or until smooth. Stir milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to boil for 1 minute. Serve hot. Makes 3 servings.
Toast the bread slices in your toaster. Spread mayonnaise on one slice of toast. Top it with slices of turkey ham, beef or bacon, vine tomatoes, cheese and lettuce. Season with salt to taste. Cut into triangles. Likewise, repeat for the other slices also. Serve with French fries (potato chips) and a large glass of Coco-Cola/juice/your favourite. beverage!
After cooking the steak, allow to cool and cut into thin slices. Pound or crush the garlic with the cilantro and stalks, pepper and palm sugar. Stir in the Golden Mountain sauce, lime juice, and fish sauce until smooth. Peel the shallots and slice very thinly. Using the tender, white portion of the lemon grass, slice very thinly. Peel the cucumber, score lengthwise with a fork, and slice thinly. Cut in half if the slices are large. Combine all ingredients, and toss lightly. If you prefer a spicy salad, seed and slice 2 or 3 red chilies and add to mixture.
Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes. Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt. I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer. In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour. Add chicken chunks to the veggies, simmer until rice is done. Serve over rice.
Cook pasta to al dente. Warm olive oil slowly. Add garlic, basil, oregano; heat gently for 10 minutes to allow flavours to mingle. Saute mushrooms, pepper, and tomatoes in the oil/herb mixture. Combine pasta and vegetable mix. Stir in freshly grated Parmesan.
Tip couscous into a large bowl, pour over broth. Cover, then leave for 10 mins, until fluffy and all the broth has been absorbed. Meanwhile, slice the scallions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.
Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and half and half. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.
Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes. Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly. Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin. Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce. For the sauce: Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.
Heat olive oil in a large skillet, then brown the beef with chili powder and herbs for about 5 minutes over medium heat. Stir in beef stock and pasta sauce and bring mixture to boil. Reduce the heat and simmer (partially covered) for 15 minutes, stirring occasionally. Add beans, corn and pepper, then cook for another 5 minutes. While the sauce is simmering, prepare the pasta according to the package instructions. Drain pasta and serve hot with the sauce. Sprinkle with grated Parmesan and fresh herbs, if desired, just prior to serving.
Pull off four sheets of good quality aluminum foil, each about 24 inches long. Double each one over so it's a foot long and spray with the cooking spray. Pre-heat the oven to 375-degrees F. Lay out a fillet on each sheet of foil and pull the sides up a bit so that it will hold liquid. Squeeze a half lemon over each fillet. Cut up the spent lemons into wedges and put the pieces around the fish. Pour the melted butter equally over each fillet. Lightly dust the top of each fillet with the paprika. Instead of paprika, you could substitute Old Bay Seasoning, which yields an excellent flavor. In any case, you may not need all the spice, depending on the size of your fillets. Close the foil and make a seal. Place the closed foil bowls into the oven, middle rack, and bake for 15 minutes. Revove the foil bowls from the oven, carefully open them to expose the filets and place them all on a sheet pan. Re-set the oven to "broil" (on "high" if there is a setting), and return the fish to the oven just above the middle rack. Broil for just a few minutes until you see very slight browning, no more than 5 minutes. Garnish with the parsley sprigs and serve hot with basmati rice on the side. (See: Recipe #217802 ). You can just leave the fish on the foil and place it on serving plates if you wish.
Blend all dry ingredients together in a bowl. In a seperate bowl; combine egg, oil, and milk; add dry ingredients to egg mixture and stir until JUST blended. Fold in apples and nuts; batter will be thick. Fill well greased muffin cups 2/3 full; bake at 400 degrees for 18 to 20 minutes, or until tops spring back when touched.
Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold. Heat your cream to just under boiling. Remove from heat and add vanilla extract. Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture. Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs. Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth. Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins. Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center. Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days. When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning. Eat immediately.
Whiz flour and salt in processor a few times. Add the frozen shortening and butter and whiz until you have pea sized lumps. Mix water, vinegar and egg well and dump over the flour mixture all at once. Whiz until the dough almost comes together. If it forms a ball you went too far -- Dump the dough onto a sheet of waxed paper and divide in half. Shape the dough into two flat disks, wrap in plastic and refrigerate for two hours or double wrap and freeze for up to three months. Roll bottom crust to fit your pan. Before filling or blind baking paint the bottom crust with a beaten egg white. Trim the crust. Fill the shell and continue with your recipe. Roll the top crust. Lay on top of filling, and flute the edge. Mix the remaining egg white and yolk and 'paint' the top crust. For a fruit pie sprinkle sugar on top crust and for a savory add a drop or two of cream to the egg yolk and paint the top crust. Continue with your recipe and bake according to the directions.
Cover the beef roast with steak spice and let sit in fridge for a few hours. Preheat oven to 300 degrees. Put roast in roaster. Mix water and gravy mix together and put in roaster. Roast at 300 degrees for a couple hours, (depending on what size of roast)and adding more water, if needed. About an hour before the roast is done add all the vegetables. Season with salt and pepper. Continue roasting for the hour. When done, serve with fresh buns and drizzle the juice on top of the veggies and meat. Absolutely delicious.
Mix all ingredients together in a large bowl. Mash with a potato masher until mashed well and thoroughly combined. Divide mixture into 8 balls. Form each ball into a thick patty. (This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased). Cook until browned on both sides, turning several times. Serve on buns with toppings of your choice.
Rinse quinoa under cold running water, drain. In sauce pan, bring 1 cup of water to a boil, stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain. In non-stick pan, stir fry zucchini till tender. In large bowl, combine quinoa, zucchini, and all other ingredients. Serve hot or cold. Can be refrigerated for up to 4 days.
Grease a deep 23cm round cake tin, line the base with baking paper. Cream butter, rinds and sugar until light and fluffy, add egg yolks; beat until combined. Stir in half the sifted flour with half the cold pumpkin, then stir in the remaining flour and pumpkin. Beat the egg whites until soft peaks form, fold through the cake mixture. Spread mixture into cake tin. Bake in a moderate oven about 1 hour or until cooked when tested with skewer. Pour hot syrup over hot cake and let stand 10 minutes before turning out onto a rack to cool. To make syrup:- Combine all ingredients in saucepan. Stir constantly over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer 2 minutes without stirring.
Grease a 3 litre casserole dish or a 9 x 13 baking dish. Put cubed bread and shredded cheese in after lightly tossing together. Mix the eggs, milk, salt and dry mustard together. Pour mixture over bread and cheese in casserole dish. Add a bit of ground black pepper to the top. Refrigerate overnight, covered with plastic wrap. Before baking, pour 1/4 cup melted butter over the top, add bacon, shrimp, sausage, crab-- anything that sounds good. Bake at 350 F (180 C) for about 45 minutes. Let sit for 5 minutes before serving. Can also be served cold. Delicious with a side spinach salad.
Presoak lentils in 3 times amount of water. Bring to a boil, reduce heat and simmer 90 minutes. Please drained presoaked lentils in crock pot. Add vegetables, water and seasonings. Cook on low 8-12 hours. Serve as is, or add about a cup of cream for a lovely creamed soup.
To Make the Sauce: Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.) Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool. To Make the Spring Rolls: Heat the oil in a wok over medium head. Add the jicama and oyster sauce and saute for 30 seconds. Remove from the heat and set aside to cool. Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce. Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.