HumbleIntelligence/food-ner-1-Million huggingface dataset:
SHORTBREAD: Preheat oven 350 degrees. Grease with butter a 9x9" baking pan. In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool. CARAMEL FILLING: Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set. (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth). TOPPING: Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife. Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.
preheat oven to 350, grease a 9" pie plate. heat olive oil in a skillet, add onion cook until softened, 3 minutes. add zucchini, herbes de provence, salt pepper and cook 5 minutes more, remove from heat and cool. meanwhile mix veal, egg, garlic,3 tbsp parsley, salt pepper and herbs. sprinkle the greased pie plate with bread crumbs to cover bottom lightly. add half of the zucchini mix. top with veal mix and cover with remaining zucchini mix. mix together remaining bread crumbs, parsley and parmesan and sprinkle over the top. drizzle with olive oil. bake 20-30 minutes until cooked through.
Boil potatoes in their skins. Peel while hot and mash in a bowl. Add chopped eggs, then sweet relish and onion to taste. Mix sauce ingredients; add only enough vinegar so sauce is neither too sweet nor too sour. Add to potato mixture. Garnish with egg slices and paprika.
Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour mixture; mix well. Add the nuts, pineapple, raisins and carrots; stir again. Grease and flour a 9-inch loaf pan or four mini-loaf pans. Fill the pans two-thirds full with batter. Bake for about 30 minutes for a 9-inch pan or until knife comes out clean when tested. (Mini loaves take about 20 minutes.).
Finely chop the onions and apple, using a food processor or by hand. Heat the butter and oil in a large wide saucepan and fry both onions and apples until soft, about 10-15 minutes. Now very finely chop the bacon in the processor, and add this to the softened onion and apple mixture. Cook everything, stirring frequently, for about 5 minutes more; then add the orange zest. Take the pan off the heat and let it cool a little; then mix in the gingerbread crumbs. Add the beaten eggs and pepper; mix well. You can use the stuffing to stuff the cavity of your turkey, or cook all of it in a buttered baking dish or loaf pan. Bake at 350° for 30-35 minutes. Let the cooked stuffing sit in its terrine for 10 minutes before turning it out and slicing it.
In a saucepan combine the first 4 dry ingredients. Add in milk and half and half cream; cook over medium heat stirring/whisking until thickened and just at a slight bubble (do not boil hard) remove from heat. Immediately pour into serving dishes allow to sit at room temperature until cooled. Enjoy warm or refrigerate until cold.
In a saucepan combine sugar, jello and pineapple. Boil for 3 minutes. Remove from heat. Add cream cheese. Stir until mixture is thoroughly combined. Cool. Fold in nuts, apples, celery and whipped topping. Pour into 9" square pan and chill until firm.
Add the chicken, spinach, water chestnuts, green onion, bean sprouts, crumbled bacon and sliced eggs in a large bowl (if not serving right away, may store undressed but covered salad in the refrigerator for up to 4 hours). To make the dressing--In a small bowl, blend together the oil, sugar, vinegar, and ketchup using a whisk. Pour some of the dressing over the salad ingredients (you may not need all the dressing). Toss the salad gently but until thoroughly coated. Add more dressing if needed; serve.
Preheat oven to 400 degrees F. In a bowl beat together eggs and pumpkin. Stir in next 6 ingredients (sugar - vanilla). Stir in milk. Pour mixture into pie shell. Bake for 50-60 minutes or until knife inserted in center comes out clean. Cool completely. To make topping, in a small bowl combine topping ingredients (butter - pecans). Drop topping by teaspoons on top of pie. Broil pie five inches from heat for 3 minutes or until mixture begins to bubble.
Pat meat dry with a papertowel, set aside. Spread cream cheese liberally over tortilla. Sprinkle green onions over cream cheese. place 1 or 2 slices of meat over green onions. Roll tightly and slice about one half inch thick. Arrange on a serving platter with favorite dip. HINT: For better slicing, refrigerate whole rolls for about 4 hours.
Spread a thin layer between buttered bread and place in sandwich maiker. Note: do not add too much filling or it will make one terrible mess in sandwich maker. Let brown. Remove from sandwich maker and sprinkle with powdered sugar. Makes two triangular tarts. My kids love them.
Heat skillet with oil on medium high heat. Wash chicken and place in bread cumb mix, coat chicken by pressing and turning to coat all sides. Place chick in pan and cook 6-8 minutes turning to cook both sides until crispy and golden brown. Stir tomatoes, green peppers, onions and seasonings into pan with drippings saute until onions are translucent. Stir in gravy mixture and slowly add 1 1/2 cups water while constantly stirring so that sauce is smooth. Bring to a simmer and let cook for 3-5 minutes until done. Serve sauce over chicken.
Gently remove dirt and debris. Slice mushrooms in 1/4" slices. Rough chop or slice onion. In a skillet on medium low heat saute onions until tender. Stirring frequently. Sprinkle 1 teaspoon of garlic powder over onions. Add mushrooms and saute until tender. Stirring frequently. Enjoy.
Combine rice, bell pepper, jicama, tomato, jalapenos, and cilantro in a medium salad bowl. Whisk together ingredients for the vinaigrette and pour over salad, stirring to mix thoroughly. Refrigerate several hours before serving (marinate time develops flavors).
Heat oil in a wok or large frying pan on high. Stir-fry pork and garlic for 4-5 minutes, breaking up lumps with the back of a spoon, until browned. Add sugar, fish sauce and leaves. Simmer for 3-4 minutes or until thickened slightly. Add coriander, peanuts, shallots and chilli. Stir-fry for a further 3-4 minutes. Spoon into lettuce cups. Sprinkle with extra fried shallots. Serve with lime wedges.
The Meat: Trim most of the fat from the meat. If it is a goat hindquarter cut into 2 pieces, severing it through the joint at the top of the leg. Place in a large, noncorrosive dish. The Chile Marinade: Heat a griddle or heavy skillet over medium heat. tea the chiles into flat pieces and toast them a few at a time, pressing them against the hot surface until they crackle and blister, then flip them over and repeat. Cover with boiling water, weight with a plate to keep them submerged and soak 30 minutes. Roast the garlic on the hot griddle until black on the outside, soft in the middle. Cool and peel. Drain the chiles and place in a blender jar with the garlic and vinegar. Add the cumin, pepper and salt and 3/4 cup water. Blend until smooth-then strain. Remove 1/2 cup, stir in the sugar, cover and set aside for the final glazing. spread the rest of the chile paste over the meat, cover and refrigerate for at least 4 hours or, preferably, overnight. Slow steaming: Preheat the oven to 325. Ser a roasting rack into a deep, wide stockpot. Make sure the rack is 1 inch off the bottom. Measure in 3 cups of water then lay the marinated meat on the rack and spread any remaining marinade over it. Add water to the masa harina to make a soft dough. Roll tennis ball-size pieces between your palms to make a 3/4 inch rope, then press them gently all around the top edge of your pot. Set the lid in place and press it into the masa to seal. Bake for 3 hours. Finishing the broth: Break the seal by tapping the hard masa with the back of a cleaver-watch out for the steam-and take off the lid; then carefully remove the tender meat. Take out the rack, spoon the fat off the broth and then measure it. You need at least 1 quart-if necessary, add water to bring it to that level. Pour the broth into a small saucepan. Puree the tomato in a blender or food processor, add it to the broth along with the oregano, cover and simmer over medium low heat for 20 minutes. Season with salt. Glazing and serving the birria: Shortly before serving, remove the bones, large pieces of gristle and excess fat from the meat, keeping the pieces of meat as large as possible. Set the meat on a baking sheet, brush lightly withthe reserved chile paste glaze, then bake for 10 minutes to set the glaze. Either present the meat on a large platter and pass the warm broth separately, or slice the meat across the grain and serve it in deep plates, awash in the broth. Mix the onion and cilantro, and pass the lime at the table.
Cream the sugar and oil together. Add eggs and pumpkin, mixing well. Mix together the dry ingredients. Add dry ingredients to pumpkin mixture alternately with water. Pour into 2 well greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees for 1 1/2 hours or until tests done. Let stand 10 minutes, remove from pan to cool. Note: To test for doness, insert a toothpick off center and if it comes out clean the bread is done.
Combine all ingredients in a blender (preferably Vita-Mix) and blend on high until Smooth. EnJoY.
In large pot steam sliced apples 1- 2 minutes. Cool 1- 2 minutes. Add the rest of the ingredients and pie filler is ready to use. Hint When dealing with large quantities of apples I prepare double and triple batches of the pie filler, cool and set into the fridge while preparing the pastry. I find using the recipe 'Lemon Tang Pastry' which was passed to me as no-fail pastry works so very well making the preparation of pies for the freezer a snap. Time depends on how fast you can prepare the apples, those with experience do get throught prep time quickly!
Combine all ingredients and shape into four patties. Grill or boil to desired doneness. Serve with additional hoisin sauce or sweet chili sauce instead of ketchup.
Directions: Mix dry ingredients together in a bowl and set aside. (You can prepare jars of those dry ingredients in advance to save time). In another bowl, mix cereals, oatmeal, milk, yogourt, apple sauce, vanilla and molasses. Let stand 5 minutes. Meanwhile, coat a regular pan of 12 muffins with cooking spray. Make a hole in the center of the cereal preparation where you can beat your 2 eggs. Mix them with the preparation. Add the oil, the chocolate and the walnuts. Mix until well blended. Add the dry ingredients and mix well. The batter should be thick. Drop by big spoonfulls into the muffin pan. Bake 375 degrees for about 30 minutes.
Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet. To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly. Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight. To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.
bake cake mix in a rectangular pan. once they are baked let them cool down. then cut it in half to make 2 pieces (cut with thread). mix all ingredients for cream. boil them on a low fire until thickening. let it cool down. once everything is dry put a layer of cake and then a layer of cream and the almonds and the second cake piece on top. put it in the refrigerator for a few hours. after it has been in the fridge for a few hours prepare the buttercream. mix the butter with a mixer and slowly add caster sugar to it until it is nice and fluffy. once it is nice and fluffy add the caramel to it. once the buttercream is done spread it all over the top and sides of the cake. leave it in the fridge for a few hours. once its done you must decorate it with the colored fondant, make sure to make it look like spongebob.
Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan. Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan. Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter. Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners' sugar.
Soak the top and bottom of clay pot (brand I use is Romertopf, size is # 111) in cold water for 15 minutes. Drain. Rinse corned beef with cold water. Place meat in deep kettle; add water to cover. Heat to boiling; drain. Place meat, fat side up, in clay pot, add 2 cups water. Place covered clay pot in cold oven. Set oven to 425°F Bake until corned beef is tender, about 2 hours. Pour off and discard cooking liquid. Grate lemon rind; squeeze and reserve lemon juice. Mix brown sugar, bread crumbs, mustard and lemon rind. Stud top of corned beef with cloves. Pat brown sugar mixture over top of brisket. Mix lemon juice and sherry. Drizzle half the mixture over corned beef. Bake covered 30 minutes. Drizzle with remaining sherry mixture. Bake uncovered until topping is browned, 10--15 minutes. Cut corned beef into thin slices. Spoon cooking liquid over slices.
Combine all of the ingredients except the tuna in a large shallow bowl and mix well. Add the tuna and refrigerate for 2 hours. Preheat the grill. Grill the tuna for 3 to 4 minutes, turn, and grill 4 to 5 minutes longer. Be careful not to overcook the tuna; it can be slightly pink in the center.
Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger. Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball. Cover the dough ball with plastic wrap and set aside for 2-4 hours. Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water. Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat. Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth. Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork. Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute. Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula. Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again. Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all. Remove and keep covered. Turn the heat up to medium-high again and make the second bread. Make all the breads this way.
In a large bowl, combine dry ingredients, Mix in water. Place bowl inside a plastic bag. Allow it to rest for 12 hours at room temperature until very bubbly. Stir down with a spatula and cover until dough rises again (about 1-4 hours, note that time will vary depending unpon room temperature, activeness of yeast, quality of flour and other factors). Ready a sheet of parchment paper on a flat surface nearby. Uncover dough, sprinkle dough generously with flour, and place on a floured counter. Flatten dough with your hands until it's about1/2-inch thick. Be sure not to tear a hole in the dough. Fold the sides, top and bottom into the middle. Pinch seams together. Flip dough so that it's seam side down onto the sheet of parchment paper, form into a ball. Cover loosely with plastic wrap. When the dough has doubled in size (Again, about 1-4 houra) set the oven to 450F, and place a covered ovenproof dish or Dutch Oven inside. ( The covered dish must be large enough to allow the bread to rise as it bakes). When the oven reaches temperature, Remove the dish,with the parchment still under it, into the dish. Replace the lid and bake for 20 minutes. Remove lid and bake for another 20 minutes. (Remove the parchment paper at this time if you want to re-use it, otherwise it will scorch). Bread is done when the top crust is a deep brown.
Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with minced onion, salt, garlic powder and pepper. Top each with a slice of cheese. In a large bowl, combine the soup, sour cream and water; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350° for 30-40 minutes or until chicken juices run clear and crumbs are golden.
Blend all ingredients in a food processor till smooth. (Add 1-2 tbsp water, if it's too thick). Taste, add more seasoning if you like. Cover and refrigerate at least 30-60 minutes. Stir before serving.
Combine first 3 ingredients in a medium bowl; stir well. Combine milk and egg in a small bowl; stir well. Add to flour mixture, stirring well with a wire whisk. Coat a 10-inch nonstick skillet with cooking spray, and place over medium-high heat until hot. Remove pan from heat, and pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Lift edge of pancake carefully with a spatula to test for doneness (pancake is ready to turn when it can be shaken loose from pan and the underside is lightly browned). Turn pancake over, and cook an additional 30 seconds. Place pancake on a towel, and let cool. Repeat procedure with remaining batter. Stack pancakes between single layers of wax paper or paper towels to prevent sticking. Spread 1 tablespoon preserves over each pancake, and roll up. Garnish with orange slices and raspberries, if desired. Sprinkle with powdered sugar, if desired.
Mix all dry ingredients in medium bowl then add WARM Water and Vanilla, and mix well. Add Vinegar mixing well. Get skillet warmed to med/med high add a Tbsp of cooking oil of choice for one to two pancakes add as needed, pour in batter approx 5 inches around. Cook until edges brown and center starts to bubble, flip and let cook thoroughly. Serve with butter and syrup or your choice of toppings. Enjoy!
Boil chicken and debone, put in a bowl. Peel green chile and empty into the bowl with the chicken. Add the two cans of mushroom soup. Mix ingredients together well in the bowl. Start with a 8 by 5 pan with 6 tortillas on the bottom; add mixture and cheese, repeat until pan is full. Put in the oven on 350°F for 40 minutes, until top tortillas are crunchy.
Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND. Chill at least three+ hours. SERVE cold! Serve with: COBBETTES & corn tortillas.
place first 5 ingredients in the bowl of a food processor using the metal blade. pulse food processor until dough takes on a corn-meal type texture. SLOWLY drizzle water while processor is running until dough forms a ball (sometimes we don't even need any water, so watch your dough closely). Remove dough to a lightly floured surface. From here we use our pasta machine to form our noodles. We use the widest setting for 6 cycles, lightly flowering the surfaces of the pasta if they become sticky. We then do only 1 cycle per setting until dough is to desired thickness. Let sheets sit for 15 minutes prior to using your preferred cutting technique. We spin the noodles into loose nests and dry on a cookie sheet for about 30 minute prior to cooking. These will cook very quickly, even the wider noodles in under 5 minute I have found a good tip for knowing when they are done is when they start to float!
Process first 5 ingredients in a blender. With blender running, add oil in a slow steady stream until smooth. Chill until ready to use.
Using a small bowl, mix olive oil and red wine vinegar together. Place onions in mixture and let marinate while you prepare the rest of the ingredients. When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions. Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread. Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!
Combine all ingredients in a large mixer bowl until smooth about 5 or 6 minutes. Add eggs , one at a time while you mix. Pour into well buttered Bundt pan, or you can use a bread loaf pan. Bake at 325 for 60 minutes, or until cake tests done.
Whisk eggs with milk and salt and pepper. Set aside. Heat large nonstick frying pan with nonstick cooking spray over medium high heat. Add egg mixture and cook without stirring until only a tiny bit of egg is still wet. Place 2 cheese slices on half of the omelet. Sprinkle ham over the cheese and top with other 2 slices cheese. Carefully fold over one side of omelet on top of other. Slide out of pan onto plate.
Drop penne into kettle of boiling water, return to boil and boil gently for 8 - 10 minutes or until al dente. Drain, toss with 1 tablespoons olive oil, return to pan and keep warm. Saute garlic slowly in 3 tablespoons olive oil in skillet until softened but not browned. Add olives, basil, red pepper and tomato sauce. Heat. Stir in cheeses and heat, stirring, until chunks begin to melt. Pour over pasta. Pass additional grated Parmesan cheese to sprinkle over if desired.
combine flour, baking poweder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle. Preheat the oven to 400 degrees F. Grease a 9-inch round baking pan lightly. Spread butter over the doiugh. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot.