HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, or in the food processor with the steel blade in place, combine the flour, baking powder, and sugar. Slice the butter and add to the flour mixture. Cut in using a pastry blender or on/off bursts of the food processor until the mixture resembles coarse crumbs. Beat in the egg and mix until a dough forms. Gather dough into a ball and chill. To prepare the filling, pulverize the almonds in the food processor with the steel blade in place, or put through a food chopper with a fine blade. Blend in the powdered sugar and egg whites until mixture makes a firm dough. Wrap and chill. Press 2/3 of the chilled dough into a 9-inch ungreased cake pan, covering bottom and building up the sides of the pan to about 1 inch. Spread almond mixture over the dough. On a floured board, roll the remaining dough out to 1/8 inch thickness and cut into 1/2 inch strips. Crisscross the strips over the filling, fastening them to the edges of the cake. The strips may break but, never mind, they will bake together and look fine. If you have dough scraps, roll into a thin strip and fasten around the top edge of the cake. Preheat oven to 375°F. Bake for 25 to 30 minutes or until golden brown. Cool completely and cut into thin wedges to serve. The Great Scandinavian Baking Book.
Preheat oven to 350°F. In a medium bowl, pour the melted butter over the bread. Add the zucchini, onion, garlic salt and egg. Mix well. Put the mixture in a 9 x 13 baking dish and top with the cheese. Bake, covered, for 30 minutes, then another 30 minutes uncovered.
Place stock in a large, deep saucepan and turn the heat to medium-high. when the stock is just about boiling turn the heat down to medium so that it bubbles but not too vigorously. Stir in the rice, celery, and carrot. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Stir in the chicken. If raw, cook 5 to 8 minutes or until cooked. If chicken is cooked, cook 2 to 3 minutes or until hot. Season with salt and pepper to taste. ** you can sub 1 cup cooked chicken for the raw, if desired.
Heat oven to 350°F. Lightly grease baking sheet. Stir together flour, baking soda, and salt. In a large bowl, beat together margarine, both sugars, and vanilla until well blended. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in Skor bits. Drop by rounded teaspoons onto cookie sheet. Bake for 9-11 minutes or until lightly browned. Cool slightly, then remove cookies to wire rack. Cool completely.
Dissolve the gelatin in the cold water & set aside. Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat. Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid. Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight. To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate. Garnish with berries & mint leaves.
Brush the inside of the torpedo roll with generous amount olive oil and a drizzle of red wine vinegar. On one side of the roll, place a single layer of thin sliced onions, then a layer of tomato slices. Add as much lettuce/greens as desired. Continue to place layers of Italian meats and cheese on the roll. Top the filled side of the torpedo roll with the other side of the roll. Press firmly together and slice in half at an angle. NOTE: In R.I. the sandwich is left open and placed under a broiler or in the oven until the cheese melts. Remove and put top of roll back on and cut in half.
cake: Preheat oven to 350°FF. Grease two 9 inch round pans (parchment suggested). Combine and mix flour, baking powder, cinnamon, baking soda, nutmeg and ginger - set aside. Combine and mix ketchup, water, and food coloring; set aside. In a separate large bowl beat butter and brown sugar, then add eggs. Now add in dry ingredients and ketchup mixture and beat on low until incorporated. Then up speed to med-high for 1 minute. Pour evenly into both pans. Bake for 30 minutes. Allow to cool before assembling and icing. Icing: HBeat cream cheese, butter and vanilla on low until smooth. Slowly add sugar, beating on high until fluffy. Use icing between layers and on surface and sides of cake. Enjoy.
1. Preheat oven or grill to 350 degrees. 2. Drain beans and rinse in a colander and mix with all the remaining ingredients in an aluminum-foil pan. 3. Place the pan on a cookie sheet and cook at 350 degrees for two hours. 4. Let stand 30 minutes before serving.
Preheat barbecue to medium heat. Grill chicken breasts, bone side down, for about 14 minutes. Turn chicken and continue grilling until a meat thermometer inserted into the chicken reads 165°F (about 10-14 minutes). Saute onions and garlic in butter for 2 minutes. Add remaining ingredients, bring to a boil then reduce heat and simmer until sauce is slightly thickened. Spoon sauce over chicken breasts and serve immediately.
Whisk together the first 3 ingredients; pour into a large zip-lock freezer bag. Add in shrimp and next 3 ingredients, turning to coat. Seal and chill 4 hours, turning occasionally. Add avocado; mix up. Serve in chilled glasses, garnish with lime slices and cilantro sprigs.
Pour 4 cups boiling water over tea bags. Cover; steep 10 minutes. Discard tea bags. Stir in sugar until dissolved. Chill until ready to serve. Stir in sparkling cider, and serve over ice. Garnish, if desired.
MIXING AND STORING DOUGH: Whisk together flours, wheat germ, yeast, and salt in large bowl or lidded 5 quart container. Stir honey and melted butter into water; then add water, beer, and vinegar to the dry ingredients. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl/ container until shaggy ball forms (use wet hands if needed). Cover bowl with plastic wrap and let sit at room temperature until dough rises and collapses (or flatttens on top); 2 - 5 hours. Refrigerate in lidded (not airtight) container and allow to preferment for at least one day or up to 5 days. ON BAKING DAY: Lightly grease a 9x4x3-inch nonstick loaf pan. With wet hands, pull up one end of the refrigerated dough. Using a serrated knife, cut off a 1 1/2 pound, or canteloupe-size, piece of dough. Dust the piece with flour and quickly shape into a ball by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off. The bottom of the loaf may appear to be a collection of bunched ends, but they will flatten out during resting and baking. The dough ball should be smooth and cohesive and take no more than 30 to 60 seconds to shape. Form an elongated oval and place into the prepared pan. Cover loosely with plastic wrap and allow to rest until doubled in size, approximately 2 hours. Twenty minutes before baking, preheat oven to 400 degrees, with an empty broiler tray or cast iron skillet on any other shelf that won't interfer with the rising bread. Place the loaf on a rack near the center of the oven. Pour 1 cup of hot tap water into the hot broiler tray or skillet and quickly close the oven door. Bake for 45 - 50 minutes or until golden brown and firm. Remove from pan and allow to cool on wire rack before slicing.
In a large saute pan, brown chicken in heated olive oil. Add sazon, oregano and fill with water until chicken in half covered. Cook Chicken thoroughly, about 30-40 minutes. Drain water. Let cool until easy to handle. Remove skin and shred chicken. Mix into chicken balance of ingredients, except for discos. Let cool. Preheat oven to 375. Thaw discos if frozen. Take mixture and add 1-2 tbsps and put on center of disco. Fold into half moon and secure edges with fork tongs. Ley empanadas on a baking sheet and brush top with butter. Bake for 15-20 minutes, or until top is brown. Serve warm and enjoy.
Beat the egg slightly and combine with the remaining ingredients to make a stiff dough. Knead on a lightly floured board until the dough is smooth. Cover and let it stand for 30 minutes. Roll to almost paper-thinness and allow it to dry partially. Turn the dough over in order to dry the other side slightly. It must neither be sticky nor dry and brittle. Fold into a roll or cut into 3 inch strips. Stack the strips on top of each other. Cut the roll or the strips crosswise into fine shreds. Separate the shreds by tossing them lightly with the fingers. Spread them out to dry. The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use. When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes. The cooking period will depend on the size of the noodles. Strain over a colander or sieve, and then rinse with cold water to prevent sticking. Use as desired. BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna. Cut the dough into broad shreds or tiny squares. These may be used in various lokshyna dishes. LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make. Prepare a desired amount of lokshyna. Cook as directed. Drain, but do not rinse the lokshyna with cold water. Add some melted butter or bacon fat and mix lightly. Mix in some fresh cottage cheese and season to taste with salt. Top with chopped crisp bacon or salt pork. Keep it hot until ready to serve. LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs. To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg. Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt. Cook and stir as for scrambled eggs. Serve immediately.
Combine condensed milk and water well. Add vanilla pudding mix, beating until blended well. Let refrigerate for about 5 minutes. Add in the whipped cream. Spoon 1 cup of pudding into 2 1/2-quart glass bowl. Add one third of the vanilla wafers and bananas, then pudding. Repeat this, layering two times. End with pudding mixture. Let chill well before serving up!
Cook macaroni in boiling water for 6 minutes. Drain and pour into greased 2-quart baking pan. You can use a 9 x 9-inch pan--it will be full. Meanwhile, melt the butter over medium heat in heavy pan. Whisk in the flour until smooth. Gradually whisk in the milk. Cook until it thickens a bit. Stir in the cheese, cooking until it is melted. Mixture will be very"gooey". Season to taste. Carefully pour cheese sauce over the cooked macaroni. (You also can just mix the noodles into the sauce and then transfer back into the pan.) Place cookie sheet under pan in case of"boil-overs". Place in 350 degree oven and bake 40 minutes, or until bubbly and top is beginning to brown. If you wish, you may cut cheese slices into shapes and place on top after removing from oven.
Rub garlic clove on each slice of hot baguette. This will add a perfect light garlic essence without being "in your face" or oily. This technique is actually one of my favorites to use with crostinis or toasted sandwiches. Mix together tomato, avocado, cilantro, lime juice, and olive oil. Season to taste with salt and pepper. Scoop spoonfuls of the tomato/avocado mixture onto the garlic rubbed crostinis. Serve and enjoy!
In 10" skillet brown ham in oleo and brown sugar. Remove ham, pour off fat (usually not necessary). Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots. Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don't stick. Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.
Microwave potatoes 8-10 minutes or until tender. In large skillet toss and brown chicken pieces in oil over med-high heat 5-10 minutes. Add potato;cook potato and chicken,tossing,until potatoes are lightly browned. Add barbque sauce and toss until heated thru.
Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil. In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans. Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack. When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.
Set oven to 375 degrees. Butter an 8-inch baking dish. If using fresh strawberries then slice in half. Place all berries in a large bowl. In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat. Transfer the mixture into prepared baking dish and spread out evenly. To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal. Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!). Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely). Sprinkle evenly with brown sugar. Place the baking dish onto a baking sheet to catch any drips. Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done). Delicious!
Mix milk, sugar and salt in a heavy saucepan, over med-high heat. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat, and add other ingredients. Stir until marshmallows are all melted. Pour into buttered 9" square pan. Cool and cut into squares.
Bring a large pot of water to a boil, season with salt. Add the pasta and cook until tender but still firm to the bite, 8 to 10 minutes. Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbes de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan.Drain. Add the chicken broth the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. Add the pasta, chicken, 1/2 tsp salt, 1/4 tsp pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.
Line a 9 inch pan with pie crust. Scatter chocolate chips across the crust. Scatter walnut pieces over chocolate chips. In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended. Pour into crust. Bake for 45-50 minutes, until top is set and browned and filling is still soft in center. Cool on rack for at least 30 minutes before slicing. Serve warm or at room temperature.
To Make The Greek Salad: Chop lettuce. Using a large bowl, add each of the above ingredients in reverse order topping with olives last. Toss and serve with vinaigrette to taste. Refrigerate. To Make The Blackened Salmon: Rinse salmon with water and place in a medium sized bowl. Pour orange juice and 1/2 freshly squeezed lime juice over salmon. Cover and allow salmon to sit in refrigerator for 10 minutes. In another bowl, mix spices for the blackening rub by combining all dry ingredients and freshly chopped garlic.Remove salmon from bowl and excess liquids. Apply blackening rub to both sides of salmon fillets. Preheat oven to 350°F. Heat a cast iron skillet on medium-high heat until very hot ; coat with olive oil. Flash fry salmon for about five minutes until browned on both sides. Remove skillet from heat, add unsalted butter and sprinkle salmon with brown sugar and 1 tablespoon vinaigrette. Put skillet with salmon in the preheated oven and bake uncovered for 10 minutes.Remove and cool. For added zesty flavor, squeeze remaining lime juice over salmon, if desired. Serve salmon with salad.
Preheat oven to 350 degrees. In a mixing bowl, cream the butter & sugar. Beat until fluffy. Beat in egg and almond extract. Blend in the flour and mix well. Stir in cherries. Roll dough into small balls and place on a parchment lined cookie sheet. Flatten each cookie slightly with your fingers. Bake about 10-12 minutes or until bottoms are golden brown. Remove cookies from sheet and cool on wire racks.
Grease a 20cm x 30cm pan. Place a strip of baking paper to cover the base and extend over 2 opposite sides. Beat butter and sugar in a small bowl with electric mixer until fluffy. Add egg and beat to combine. Sift the flours together and stir into mix. Spread mixture over base of prepared pan. Bake in 325 degree F oven (160 degree C) about 20 minutes until lightly browned. While the base is baking make the fudge topping by combining all the topping ingredients in a medium saucepan. Stir over a low heat until chocolate is melted and ingredients are combined. Remove from heat and pour over the baked base. Cover and refridgerate for 3 hours or until firm. Cut into bars and drizzle each bar with melted white chocolate for a very pretty presentation. You can melt the white chocolate carefully in the microwave and use a spoon to drizzle over the fudge topping.
Separate the two halves(done in advance so residents could use them). Both halves should have some cream filling on them. Stand the berries on the cream. Sift 10X confectione'r sugar over top if desired. 1-2 half cookies with berry top per serving.
Stir salt into vinegars. Add mustard and pepper. Whisk swiftly while adding oil continue till everything is well incorporated. Finally add garlic, scallions, and parsley till all are well blended. Store in fridge till ready to serve.
Preheat the oven to 350°F Spray a large rimmed baking sheet with nonstick spread. Mix the tomatoes, olives, capers, garlic, red pepper flakes, and 1 tsp of the oil in a bowl. Spread the bell peppers, skin side down, on the baking sheet. Spoon the tomato mixture over them. Cover loosely with foil and roast 30 minutes. Uncover and roast until the peppers are tender, about 15 minutes. Let the pepper mixture cool. Transfer to an airtight container and refrigerate up to two days. To serve, transfer the salad to a medium bowl and let come to room temperature, about 1 hour. Whisk the remaining 2 tsp oil, the vinegar, and salt in a small bowl. Drizzle over the salad and sprinkle with the basil or parsley.
Mix cucumbers and onions together. Mix rest of ingredients together in a closed bowl and give a shake. Add to cucumbers, chill till very cold & serve.
Melt butter and Mars bars over med-low heat in a large saucepan until smooth. Remove from heat; stir in Rice Krispies cereal, and nuts, (if using). Press into a greased 8x8 pan. Top with chocolate chips, and place under broiler for 30 seconds Remove from oven and spread chocolate evenly over squares. Store in fridge. Cut into squares, and serve.
Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse. Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and saute for 5 minutes or until translucent. Do not brown them. Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste. Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!
Combine egg, ground beef and soup mix. Shape into 4 patties. Brown patties, add white parts of onions to saute with patties. When the onions are softened, add the gravy and green onion tops. Cover and simmer for 15 minutes. Serve with Garlic Mashed Potatoes with Spinach and Sweet Peas.
In a pitcher, combine all ingredients. Chill. Serve over ice. Garnish with celery stalks and lemon wedges.
Empanadas: Preheat oven to 425°F. Line large cooking or baking sheet with parchment paper or cooking spray. Remove pie cruts from pouches; place flat on work surface. Cut each into 4 wedge-shaped pieces. In a small bowl, mix salmon and cheese. Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges. Brush cut wedges with water. Fold untopped dough over filling, form triangle; press edges to seal. Then seal edges with tines of the fork. Place on cooking sheet. Bake 12-17 minutes or until golden brown. Immediately remove from cooking sheet; place on wire rack. Cool 10 minutes. Sour Cream Dip: Spoon sour cream into a small bowl; sprinkle with chives and paprika. Place bowl in center of serving platter. Cut each warm empanada in half, forming 2 triangles; arrange around bowl.
heat oil in skillet, add scallions. add sherry, soup mix and water, bring to a boil, lower heat and simmer until it starts to thicken add shrimp, tomato, spinach and cashews. simmer until shrimp turn pink. serve over rice.
Preheat oven to 400 degrees. Sprinkle chicken with rosemary, 1/2 teaspoon salt, and black pepper. Heat oil in a large oven proof nonstick skillet or paella pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until lightly browned. Remove chicken from pan; cover and keep warm. Add chourice and cook until lightly browned;. Add onion and bell pepper; cook for 7 minutes, stirring constantly. Add rice, tomato, paprika, saffron and garlic; cook for 1 minute stirring constantly. Return chicken to pan. Add broth and 1/4 teaspoon of salt; bring to boil. Wrap handle of pan with foil, cover pan;. Bake at 400°F for 10 minutes. Stir in shrimp, asparagus, and peas. Cover and bake an additional 5 minutes or until shrimp are no longer translucent.
Steam carrots until tender, I use the microwave. Preheat oven to 400f. Spray a 10x13" baking dish with cooking spray. In a large bowl add cooked carrots and mash. Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter. Taste and if you want it sweeter add brown sugar. Add eggs and coconut milk, mix well. Bake for 1- 11/2 hrs depending at your oven, pudding should be set.
Remove stems from habaneros and seed and remove membrane on 8 of them. Remove stem from bell pepper, remove membrane and seed and chop coarsely. I had only small bells in my garden and I used two red and one purple. Together you should have 2 1/2 - 3 cups of peppers when chopped very coarsely. Place peppers and 1 cup of vinegar in a blender and puree. Cook peppers, remaining vinegar and sugar in a large pot and bring to a boil. Don't walk away, it can boil over in a moment! Stir constantly for 5 minutes, controlling the temp to keep it from boiling over I added a tablespoon of butter to help control the foaming, although I'm not sure I needed to. Remove from heat and strain. Return to a clean pot and allow to cool for an hour. Prepare jars, lids and water bath canner. You'll need enough water to cover jars by 2 inches. Add pectin. I don't add food coloring - I think the natural color is beautiful. Return to boil. When at a full rolling boil (can't be stirred away), cook for 1 more minute then remove from heat. Immediately fill jars leaving 1/2" headspace. Wipe rims of jars clean, put on lids and screw bands on tightly. Using jar lifter, place jars in canner and process for at least 5 minutes. I went a bit longer and all my lids popped down as soon as I removed the jars from the canner. Remove with jar lifter and place on towel or rack to cool for 24 hours. Check for seals. Unsealed jars should be refrigerated. Sealed jars should be stored in a cool, dark place.