HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pastry. Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency. Add just enough iced water to make a dough that comes clean away from the bowl. Filling. In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound. Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften. Add the carrots, peas, salt, spices and lemon juice. Cook for a further 15 minutes on medium heat. Turn the oven to 350°F. Roll out on a floured surface to a narrow strip. Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times. Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise. Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape. Cover the pastry with milk or egg wash and bake for 50-60 minutes.
Prehaet oven to 350°F Beat egg whites ( at room temp) and cream of tartar at high speed with an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves ( about 2-4 minutes).Stir in remaining ingredients. Drop by teaspoons onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. DO NOT OPEN OVEN DOOR FOR AT LEAST 8 HOURS. Carefully peel cookies from foil.
Mix flour and salt in food processor or mixing bowl. Add butter and process, or cut into flour with pastry blender until mixture resembles coarse crumbs. Mix egg yolk and ice water. With machine running, pour egg mixture through feed tube and process until dough comes together; or pour egg mixture over flour mixture and stir with fork. Shape dough into thick disk, wrap in plastic wrap, and refrigerate at least 1 hour. Roll out dough 1/8-inch thick on lightly floured surface. Line 9-1/2-inch tart pan with dough and trim edge even with top of pan. Refrigerate 15 minutes. Heat oven to 400 degrees. Prick bottom and side of shell with fork. Line tart shell with aluminum foil (dull side up) and fill with pie weights or dried beans. Bake 15 minutes. Transfer to wire rack and remove foil and weights. Let cool.
cream margarine and sugar. add applesauce, buttermilk, mashed bananas and vanilla and mix well. combine flour, baking soda, and salt. add flour mixture to banana mixture and mix until combined (will be lumpy). stir in chocolate chips. spoon into greased loaf pan. bake at 350F for 60 minutes.
Combine crumbs, sweetened condensed milk, rind, juice, and vanilla in a medium bowl. Add 2/3 cup coconut, and beat at medium speed for 1 minute or until no longer grainy. Add sugar, 1/4 cup at a time, beating until well combined. Cover and chill 20 minutes. Shape crumb mixture into 24 balls, about 1 teaspoon each. Place remaining 1/3 cup coconut in a shallow bowl; roll balls in coconut. Refrigerate balls in an airtight container for up to one day.
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft. Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through. Add basil and coriander toss until hot, serve immediately. To serve: Serve over jasmine rice garnish with coriander leaf.
Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler. Add crushed potato chips and peanuts. Mix together with melted chips. Spoon into mini cupcake paper cups. (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set. You can also add 1/2 cup coconut to melted chips and peanuts. To speed up chilling time, pop them into the freezer for a few minutes.
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes or until golden. Add the cauliflower and potato and cook, stirring, for 2 minutes. Add the stock, increase the heat to high, and bring to the boil. Cook for 18-20 minutes or until potato and cauliflower are tender. Add half the cheese, salt and pepper to taste and, using a hand blender, process until smooth. Stir through the cream and oregano. Top with remaining cheese, crumbled, to serve.
Mix loaf ingredients together and form 2 loafs. Place each loaf in a loaf pan. Mix sauce ingredients together in a saucepan and simmer over low heat for about 10 minutes. Divide sauce and pour over meatloaf. Cook at 350% for 1 hour.
Blend the amaretti in a food processor and then set them aside. Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside. Put the butter and sugar in the food processor and blend together until creamy and fluffy. Then add the eggs, one at the time until well combined. Now add the flour and a pinch of salt and blend them inches. Set the food processor to a low speed and add the almonds and a shot of amaretto. Finally ad the amaretto cookies and mix them inches. Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan. Add the filling. Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside. Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil. Let cool before serving. Notes: The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust. By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.
Heat oven to 350°F Grease a 9x12 baking pan well with butter. Set aside. Melt the 2 sticks of butter in a 2-quart microwave safe bowl, covered with paper towel, and add the brown sugar. Stir well. Add baking powder, salt and vanilla extract, stirring until completely incorporated. Stir in the flour, again stirring until it is well mixed. The batter will be very stiff. Crack the eggs into a small bowl, and beat them well with a fork or whisk. Add the eggs to the batter and stir with a wooden spoon until they are completely incorporated. Stir in the chocolate chips (and the pecans if using). Spread the batter in the greased pan. The batter will be stiff and sticky. You may have to spread it to the edge of the pan with the back of a spoon, don't worry too much about getting it even, as the batter will spread as it bakes. Bake until the top begins to get golden brown and the blondies just begin to pull away from the sides of the pan, about 20-25 minutes. (Baking time will vary depending on your oven and the type of pan you use.) Do not overbake!(!). Cool for at least 20 minutes, and cut into small squares. Store in an airtight container or cover well with plastic wrap. These bars freeze very well and improve in flavor after the first day (if they last that long). NOTE: To get the proper texture, do not use an electric mixer. You do not need to sift the flour, but spoon the flour into the measuring cup so as not to pack it down too much. Use the spoon handle to brush away extra flour, and thereby "level" the top of the measuring cup.
Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes. Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender. Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically. Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes. Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.
Pre heat oven to 180°C Cook the cauliflower and broccoli in boiling salted water for about 10 minutes. Soak the lasagna sheets in hot ( not boiling ) water to soften. If using fresh lasagna sheets skip this step. mix the creme fraiche with 3 tbsp of water anf the herbs. Season with salt and pepper. Brush an ovenproof dish with oil and pour in 3 tbsp of creme fraiche. line a third of the lasagna sheets, followed by half of the broccoli/cauliflower, half the ham, half the tomatoes, a third of the cheese and a third of teh creme fraiche sauce. Repeat the layers, finishing with a layer of pasta. Pour over remaining creme fraiche and sprinkle with the remaining cheese. Bake for 40 minutes, then grill the top under a grill until it browns and bubbles. If you don't have a grill just bake an extra 10 minutes at 190°C.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Garnish with Green Onions. Mix in tomatoes just before serving. Serve with Chips. *You could use the pre-cooked bacon and microwave it for a couple of minutes to make it even easier.
Wisk together the buttermilk, roasted garlic (preferable still warm), vinegar and salt in a small bowl. Add the cayenne peper or smoked paprika 1/4 teaspoon at a time, tasting after each addition. Refrigerate in an airtight container until ready to use; shake before using. Note: To roast garlic, Slice the top off 1 head of garlic so that the tops of the cloves inside are exposed. Lightly drizzle with olive oil and wrap tightly in aluminum foil. Bake in a preheated 425-degree oven for about 45 minutes or until garlic has softened and browned, set aside until cool enough to handle, then squeeze the softened garlic cloves out of there skins and discard their stem ends - dressing can be refrigerated up to two days in an airtight container.
Preheat oven according to the Hash Brown package. On a baking sheet place aluminum foil down and 1 hashbrown into the oven and cook for 15 mins. after 15 mins, on another baking sheet, cook the bacon along with the hashbrowns both in the oven for another 10mins. start cooking the egg in the last 5 mins of the hasbrown and bacon. (I usually make the egg scrambled). take the tortilla and add a layer of cheese across (however much you like). add Taco Bell's Mild Sause in a zig zag formation along the cheese (however much you like). place the single hashbrown in the middle of the wrap. add the egg on top of hashbrown. add the bacon on top of the egg. fold by pulling the left and right sides of the wrap towards the middle and touch together, then do the same with the remaining folds. OPTIONAL: put on a Press (George Foreman) until you have desired crisp to the torilla and ENJOY.
Melt 1 tbsp margarine in a large skillet. Cook mushrooms over medium heat until medium tender. Drain moisture from skillet. Melt another 3 tbsp margarine in the skillet, adding sliced onions and garlic. Cook until onions are tender. Stir in the vinegar and paprika. Meanwhile, mix flour and next 3 ingredients. Dredge the chicken breasts through the flour mixture. Place in the skillet with the vegetables, pushing them up against the side so the chicken will brown. Cook 3 to 4 minutes on each side, or until golden brown. Add water and chicken bouillon granules. Heat to a boil, then reduce to low and cover for 1 hour. Prepare the egg noodles according to the directions. Add 2 tbsp margarine and parsley/cilantro to taste. While the noodles are finishing up, remove the chicken from the heat. Add the sour cream. Add salt and pepper as needed. I prefer to cut my chicken up into bite size pieces and mix with the noodles. Another option is to serve the chicken on top of the noodles, topped with the sauce. It is just easier for kids and the "knife-challenged" to eat it if it is already cut up!
Melt butter in a large soup kettle and brown the onion. Stir in flour and add broth; continually stirring to the boiling point. Add the remaining ingredients; cover and let simmer for 2 1/2 hours. Strain solids; whirl in blender or food processor until smooth and return to the broth. Serve hot.
Grease a 13 x 9-inch baking dish. Heat oil and butter in a large skillet over medium heat. Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet). Sprinkle the chopped onion around the pork steaks. Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes). Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined. Pour on and around the steaks then lift and turn the steaks to coat with the mixture. Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.
Cook Ramen noodles according to package directions, drain and set aside. Heat up wok oil in a frying pan. Add onion, cabbage, and carrot strips. Once veggies are cooked to your discretion, add noodles and stir constantly. When noodles are heated, add in flavor packet, stir. Enjoy!
Brown ground beef, drain grease. Add to kettle with remaining ingredients. Simmer all for 2 hours without covering.
Combine ice cream, cookies and milk in a blender. Blend on medium speed for about 2 minutes or until well combined.
Shell and devein prawns, and chop them roughly. Combine prawns, ginger, garlic and your sweet stuff in a large shallow bowl, and refrigerate at least three hours, or until you need them. Heat oiled pan, and cook the prawns until they're just right - remember, cooking prawns too long will make them rubbery. Take them off the pan while keeping all the liquid they might have left behind in the pan. Place the chili sauce and the chicken stock to the pan, and let simmer until it thickens. Pour over the prawns. Take one sheet of rice paper and put it in a large bowl of warm water until it's soft. Take the paper out from water and place on a board, pat dry with a towel or paper. Place some baby spinach and coriander leaves in the middle of the paper, add prawn mixture to the top. Fold in top and bottom, roll from side to enclose the filling. Repeat until all prawn mixture is used - I made about 17 rolls (but it's of course dependent on the size of the rice paper). Once you let the rolls sit for couple of minutes they should be firm enough to eat with your fingers, serve with rice or dip in soy sauce.
Strip skin from chicken pieces. Pour buttermilk over chicken in plastic or glass container. turn chicken pieces to coat evenly. Cover and refrigerate several hours or overnight. Preheat oven 425F Smear 9x13 with oil. set aside. Drainbuttermilk from chicken, place chicken on rack to drain. Combine bread crumbs with paprika, salt, thyme, and pepper roll chicken in bread crumbs. Arrange in single layer in prepared pan. Bake 30 minutes. Turn chicken. Bake 15 to 20 minutes longer.
Peel raw potatoes and slice very thinly (mandoline). Stack them in an oven proof dish (butter is not necessary, the cream will prevent the potatoes from sticking to the dish) and let them overlap (like tiles on a roof). Mix cream and milk together, add garlic, salt, pepper and nutmeg (here you could also throw in some rosemary if you like). Be generous with the salt! Put gratin into a preheated oven and let bake at 200°C until the surface has browned nicely (about 45 min.).
Set oven to 350 degrees. Line cookie sheets with parchment paper or foil (lightly grease the foil). In a mixing bowl, cream the butter and shortenintg together for about 3 minutes. Add in peanut butter and sugars; blend well. Add in eggs and vanilla; beat for about 2 minutes until fluffy. Sift together flour, baking soda, baking powder and salt. Add/mix in the flour mixture to the creamed mixture. Mix in the chocolate chips and the chopped Reese's Cups. For the filling: in a food processor, combine all the filling ingredients, process for about 2-3 minutes to make a paste-like texture that holds together. Form the cookie dough into large round balls (about the size of a golf ball). Press down and make a indentation in the middle (enough to hold the filling). Spoon about 1 tablespoon of filling in the middle, and press down lightly with back of a spoon. You may also mix in the gooey filling into the cookie dough for a marbleized effect. Continue with the balance of the dough and filling. Bake for 12-15 minutes. Cool on baking sheet before removing to a wire rack.
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.). 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
Preheat oven to 400°F Place the nuts, peppers and onions on a baking sheet. Drizzle with 1T olive oil. Roast for 10-15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor combine the nuts, peppers, onions, chili powder, cumin, salt, tamarind paste, 1T dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for two minutes. Remove from heat and keep warm.
Preheat the oven to 400°. In a small food processor, combine the basil and garlic cloves and process until a paste begins to form. With the motor running, add the 1/4 cup olive oil in a slow, steady stream, processing until a smooth paste forms. On a lightly floured work surface, roll out the puff pastry into a 12x15 rectangle, marking the center at top and bottom, making an imaginary line. Spread the basil paste thinly over the pastry surface. Roll the 2 narrow ends of the pastry sheet inward, not too tightly, brushing with a little olive oil to help it hold together. When the rolls meet at the center, press together very lightly, then place in the freezer for 20 minutes. Lightly oil a baking sheet. Remove the pastry roll from the freezer, place on a work surface, and cut crosswise into 3/8-inch pieces. Transfer each piece to the prepared baking sheet, cut side down. Sprinkle with a little sea salt and pressing very lightly to adhere the salt. Bake until golden, about 15 minutes. Using a spatula, transfer the pastries to a rack and let cool completely before serving.
Pre-heat oven to 400 degrees. Place bacon on a broiler pan and cook for 10 - 12 minutes, until crispy. Meanwhile,Combine ground beef with 4T BBQ sauce, grill seasoning and bread crumbs. Form into small patties and using your thumb, form a deep indent into the center of each patty (this prevents them from shrinking). On an indoor grill, grill patties over medium heat until both sides have grill marks. Remove the bacon from the oven and lower the temperature to 350 degrees. Transfer sliders to the oven and cook for 4 - 5 minutes. Remove the sliders from the oven and top with condiments and serve.
Preheat the oven to 200°C/400F. In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can. Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter. Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like). Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill. Enjoy warm, especially the outside crust mmmmmm!
Wash and drain rice, put aside. In a food processor mince onion, peeled garlic and peeled ginger, put aside. In a wok heat ghee and saute cinnamon, 5 cardamom, star anise and lemon grass for 1 minute. Add onion ginger, garlic mix to wok and continue saute for about 5 minutes. Add carrots, beans, and tomatoes and cook down for 10 minutes. Add rice, corn, peas, coriander, turmeric and salt, mix well. Transfer to the rice cooker. Add water and screw pine leaves and cook in WHITE RICE mode. Heat ghee and fry cashews until golden, then fry raisins. Drain both. When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig. Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani.