HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve yeast in warm milk and let sit for 5 minutes until frothy. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants; mix well. Cover and chill at least 2 hours. For filling: cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside. Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six tea cakes. (Three cakes may fit on one cookie sheet.). Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the tea cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm. For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost tea cakes.
In a large nonstick skillet, stir-fry the chicken, kielbasa, onion and garlic in oil until onion is tender. Add the peppers, mushrooms, tomatoes, herbs, Cajun seasoning, salt and pepper. Cook and stir until chicken juices run clear and vegetables are crisp-tender. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over spaghetti.
Pre heat oven to 350°F. Steam broccoli until tender (about 3-4 minutes in microwave/stovetop). Place broccoli, soup stock, oil and lemon juice in a blender or food processor and process to a smooth puree. Place rice and cheese in an ovenproof dish. Pour broccoli mixture over the rice and cheese. Toss mixture gently to blend ingredients. Place in oven for 15 minutes or until heated through and the cheese is melted. (Instead of using the oven, you can heat this dish in the microwave for 3 minutes, stir, and cook 3 more minutes) Note: Refrigerate leftovers for 3-5 days, or can be frozen for up to 2 months. This dish should not be introduced to children under 12 months old.
Mix sugar and shortening together until light and fluffy. Add molasses and beat until it is incorporated Add hot water and stir well. Sift dry ingredients into mixture a cup at a time and stir until mixed well Chill for at least 2 hours. Roll out a small amount, cut out a cookie round and test by cooking in a preheated 375F oven. If cookies are spreading out too much, add and knead in a bit more flour. Roll out dough a quarter at a time, keeping the rest chilled. This makes handling the dough easier. Roll out (using an equal mixture of confectioners sugar and flour) and cut into gingerbread men shapes. Bake in a preheated 375F oven for about 12 minutes.
Brown stew and hamburger meat. Add Beef broth, stewed tomatoes, and all the other canned vegetables drained plus the Bouillon cube. You may need to add a little water and salt and pepper to taste. Simmer on stove until hot and serve. You can also freeze this as it makes a lot. Very easy and tasty.
Peel and dice potatoes. Peel and chop apple. In a large saucepan cook onion in butter until tender. Stir in potatoes, cider, thyme, salt, and cayenne. Bring to boil, then reduce heat. Simmer, covered, for 15 minutes. Add chopped apple. Simmer, covered, 5 minutes more or until potatoes are tender. Combine milk and flour. Stir into soup. Cook and stir until bubbly and slightly thickened. Slowly add cheese and whisk until cheese is melted.
In a 10" skillet, mix sugar, butter and salt heat on medium heat until golden brown. Remove from heat, cool slightly. Add water, stirring until blended. Add potatoes, toss to coat and brown.
Preheat oven to 400 degrees. Mix all ingredients together well (except for green olives and sweet pickles). After you mix, if desired, add either sweet pickles (which is my favorite, or green olives). Mold into oval loaf, and place on baking sheet. Bake for 45 minutes. Add extra ketchup if desired and bake another 1/2 hour.
Using a wok on high heat, pour in 1/2 of the oil (1/4 cup), half of the shrimp and half of the garlic and stir fry for 3 minutes or until shrimp turns pink. Add 1/4 teaspoon of the hot sauce and then transfer to large bowl. Repeat with the remaining shrimp, garlic and hot sauce. Add vegetables (mushrooms - carrots) to empty wok over high heat (there is some oil remaining from the shrimp, if not add some additional oil to wok) and then stir fry mixture 3 minutes or until vegetables are crisp tender; add to shrimp in bowl. Add remaining ingredients (coconut milk - cilantro) to wok and stir fry for 3 minutes, stirring constantly. Return shrimp and vegetables to wok and stir fry for 3-5 minutes.
Place 2-3 teaspoons in a mug. Add boiling water to fill. Stir well and enjoy.
Stir together water, lemon juice, cinnamon and cloves. Stir in pie filling and bring to a boil in a 10 inch skillet. Add enough milk to the egg to make 1/2 cup. Stir into the biscuit mix to make a soft dough. Drop dough by tablespoons on top of the boiling fruit. Simmer on low heat about 10 minutes more. Serve warm (scoop fruit over top dumplings in a bowl). Serve with cream if desired.
Preheat the oven to 375 degrees. Saute the onion, zucchini and jalapeno until soft. Season with salt and pepper. Beat your eggs into a large (4-6 Cup) measuring bowl. Add enough milk or cream to measure 2 cups. In a deep pie dish spread evenly out the zucchini mixture, top that with the cheese and pour the egg mixture over it all. Bake in the oven for 40-45 minutes, or until the middle is no longer shaky. Remove from the oven and let rest about 5 minutes before cutting into it. Enjoy!
In a large bowl, combine yogurt, lemon zest, lemon juice, sofrito, ranch packet, sugar. Then add cabbage, carrots and jicama to yogurt mixture. Place bowl to the side. In a large bowl, combine ground pork, sofrito, egg, and bread crumbs. Separate meat and form in four patties. Sprinkle with adobo and brush with oil. Heat grill pan with medium heat and brush with oil. Cook patties for 4 min on each side. Remove patties on to plate. Toast buns om grill pan for 3 min till grill marks form. Arrange buns on plate. Place a pork pattie on each bun then scoop creamy slaw on each pattie. So Spicy and Good!
In a bowl, beat egg and water. Dip pork chops in egg mixture. Coat with bread crumbs. In a large skillet, brown chops in oil. Transfer to greased 9x13 baking dish. Mix the soups together and pour over then sprinkle with cheese. Cover and bake at 325 for 1 1/2 hours or until tender.
In pot, sautee onion and garlic in olive oil until onion is soft. Add rest of ingredients and simmer until thick (about 35 minutes).
rRemove outer leaves and cut tough stem from cauliflower. Steam in a large pot until fork tender. Drain. Meanwhile, add the oil into a skillet and saute the minced garlic over low heat for 4-5 minutes until softened and fragrant, but not browned. In a high speed blender, add the cooked and drained cauliflower, sauteed garlic, milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until a super smooth sauce forms. . Bring a large pot of water to a boil. Add your desired amount of pasta and boil for the time instructed on the package. Drain pasta, reserving about a half cup of the water. Add water, pasta and the cauliflower sauce into the pot (you can use the same pot!) and add the drained pasta. Heat over medium until heated enough to your liking. It will be thin at first, but this extra step of cooking off the water will make your pasta creamier and hotter, and will allow you to bring you dish to the table "restaurant" hot. Salt to taste. Serve with fresh minced parsley and black pepper. Feel free to add in your favourite sauteed or roasted vegetables. I think peas, spinach, or broccoli would work very nicely! I added mushrooms, but I wasn't overly crazy about them in this dish. Read more: http://ohsheglows.com/#ixzz2r8D9IHKZ.
If you are purchasing the chicken breasts halves, make sure they are partially frozen before slicing them. Place your hand on top of the chicken and carefully draw your knife lengthwise throughout the piece to form two 1/4 lb cutlets. Place the chicken cutlets into a large plastic, sealable bag. To make the dressing, simply pour the vinegar, oil, herbs, garlic and red pepper flakes into your shaker bottle, or a small bowl; shake the bottle to mix or whisk in the bowl. Set 1/4 cup of the mixture aside and pour the remainder into the plastic bag. Work the dressing throughout the chicken, seal the bag and refrigerate for a minimum of two hours, but no more than four hours. Preheat the oven to 350F; have a nonstick jellyroll pan ready (baking sheet with a 1/4 inch lip on all sides). Heat a nonstick large skillet on medium-high heat; place 4 pieces of chicken into the skillet and sear for two minutes on each side; transfer the chicken to the pan. Repeat with the next 4 pieces; wipe any residue out of the skillet. Place the pan into the oven and finish cooking the chicken off for seven minutes. Take the reserved 1/4 cup of marinade, place it in the skillet, medium-high heat again; and toss to coat the julienned bell peppers and onions. This will continue to cook in the skillet during the seven minutes the chicken is finishing up in the oven. Occasionally move the vegetables around as you're using minced garlic and you do not want to allow it to brown or burn. Serve a piece of chicken with a side portion of the peppers and onions, or slice the chicken, place inside a sub roll with the peppers and onions to make a sandwich serving.
Mix all the ingredients together and form into hamburgers. Grill over high heat until cooked through (internal temperature of 165° F). Serve on a bun with guacamole and salsa if desired.
Put the apricots, water, lemon juice and cloves in a large bowl. Cook, covered with pierced plastic wrap for 10 minutes on high, stirring frequently. Remove cloves and add the sugar, stirring well. Cook covered on high for 15 minutes, stirring every 5 minutes. Put a spoonful of jam on a cold plate. If a skin forms and the jam wrinkles when the plate is tilted, setting point has been reached. If jam is still liquid, cook for a further 2-3 minutes on high, Pour into hot sterilized jars, .cover with seal and ring; cool completely listening for the seal to snap. Any that do not snap seal need to be used with in a week. Or alternately pour into freezer containers; cool completly and freeze.".
Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl. Stir cake crumbs into egg mixture until combined,stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan. Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool. Lemon Icing ~ Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth. Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.
In a small bowl beat the eggs with water. Melt the butter in a large skillet or a wok over medium heat or until sizzling. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time). Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste). Stir in the egg, chicken, veggies and green onion.
Preheat oven to 350°F. For crust, in medium bowl, combine 1 cup peanut butter, 1/2 cup Splenda, 1 egg, 1 tsp vanilla and salt until smooth. Evenly press mixture into the bottom of a 9x13" baking dish. Bake at 350°F for 12 minutes, or until golden brown. Cool on rack completely. Melt chocolate and mix with Splenda; pour over cooled crust and let cool 15 minutes. In mixing bowl, with electric mixer, beat cream cheese and remaining Splenda and 2 teaspoons vanilla until blended. Slowly add whipping cream and continue beating at medium-high speed until smooth and fluffy. Spread over cooled chocolate layer on crust. In small microwave safe bowl, melt remaining 1/4 peanut butter until it can be stirred smooth. Drizzle over top of cream cheese mixture. Chill for one hour until set; cut into squares and serve.
Grease a 9x13 baking dish. Preheat oven to 350 degrees. Brown ground beef with onion. Drain. Mix 1/2 of tomato sauce with taco seasoning and add to beef. Place beef mixture in the baking dish. Combine remaining tomato sauce with the refried beans. Carefully spread over beef mixture. Bake for 25 minutes. Sprinkle cheese over top and bake an addt'l 5 minutes. Serve with corn chips.
Sprinkle first three ingredients in square cake dish. Save a few for the topping. Filling:. Beat milk, pudding and ice cream. Place into dish. Sprinkle with remaining crumbs. Freeze for 2 hours.
Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins.
Put vinegar in a small dish and add the steak to coat. In a small bowl combine rosemary, garlic and red pepper. Rub on both sides of steak. Places steak in a dish, cover and refrigerate for at least 4 hours. Grill until desired doneness.
Saute finely minced onion on lard until become translucent. Add before thinned schnitzels and season them with salt and pepper. Saute it until meat starts to leave juices and than add wine. Cook until alcohol evaporates and add paprikas (sweet and hot), thyme and caraway seeds. Stir and add water if necessary. Meat must be covered with liquid. Cook covered on low fire at least 60 minutes checking if there is enough liquid in it. About 10 minutes before end (meat should be soft) carefully add some flour to coagulate juices but be careful not to put it too fast - stir all the time. Some put sour cream in it some not: sour cream will reduce hotness if you put too much hot paprika. Serve with all kinds of pasta or potato.
Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper. In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg). In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously. Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth. Pour the batter into the pan and spread until even and sprinkle with raw sugar. Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean. Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside. Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste. Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside. Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F. Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy. Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper. Slice the turkey breast on the diagonal, and serve with warm gravy.
Cut tiny slits in the roast and push in some garlic. Place roast in small oven cooking bag. Combine chicken broth, all the lemon juice, oil, onion, bay leaves, thyme, and pepper; pour over roast. Put tie around bag, refrigerate overnight, and turn occasionally. Preheat oven to 350 degrees. Remove bag from refrigerator, put into pan, and roast for 20 minutes per pound, or until a meat thermometer reads 145 degrees. Remove roast from bag-cover with foil and let rest. Skim and discard fat from juices in roasting pan. Remove both bay leaves. Put liquid into 3 quart saucepan and heat up over medium setting. Put cornstarch and cold water into small jar, put lid on, and shake it up. Add cornstarch mixture to liquid in saucepan. Bring to a boil and boil for 2 minutes, stirring constantly. Season with salt to your taste.
Drain your soaked cashews and then blend them up with all of the ingredients bar the water. Scrape down sides and add water. Blend with a high-powered blender, scraping down sides as you go, until its smooth. Scrape contents into a bowl/contained. Add the remaining chives on top and cover and refrigerate. Can be eaten immediately but thickens up when in the fridge. Can keep for probably up to 5-7 days but unlikely it will last that long!
Add olive oil and add sofrito heat through for 1 minute. Add olives, beans, Sazon packet, tomato sauce and cook for 1 minute. Add water. Cook for 20-25 minutes at medium heat, you want bean stew to thicken slightly. Serve with yellow or white rice.
Preheat oven to 325. Grease pan. Cover farfel with hot water, let stand a while covered. Mash water out in colander with tablespoon. Beat the eggs. Saute the onions and celery in oil or chicken fat. Drain the grease. Season to taste. Grate carrot on large holes of grater. Mix all ingredients, adding eggs last. Put in pan or bird. Cook for an hour and twenty minutes or until done, checking at about an hour.
Preheat oven to 400 degrees. Grease an 8" square pan. Combine the milk, butter, rum and eggs in a large bowl; whisk until well mixed. Add in remaining ingredients; stir just until moistened. Spread in the greased pan. Bake 45-50 minutes, or until done. Serve warm or at room temperature.
Grease a 30cm flan tin or a pie plate that you can directly slice and serve from. Preheat oven to 18OC. Using electric beaters, beat butter, sugar and lemon zest until creamy and pale in colour. Continu beating and add the eggs, one at a time. Fold in the flour, baking powder and almond meal. Fold in the xanthan or guar gum at this point if you are using gluten-free flour that does not already contain a gum. Spoon half of this mixture into the flan tin. Spread to cover. Reserve the remaining half of the mixture. Arrange the pear slices over the base. Spread the pears out evenly. They usually need to be slightly overlapped. Sprinkle the cinnamon over the pears. Spread the remaining cake batter over the top of the pear layer and then scatter over the flaked almonds. Bake in the pre-heated oven for around 30 minutes or until tested as cooked with a skewer. Allow the cooked cake to stand for at least 10 minutes prior to serving. Serve warm with fresh cream, warm custard or ice-cream.
In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat. Cover and simmer for 55 minutes or until meat is tender. Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chillies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. transfer to a small bowl; cover and refrigerate until serving. Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Roll up and secure with toothpicks. In an electric skillet or deep fat fryer, heat oil to 375. Cook flautas until golden brown, turning to cook all sides. Drain on paper towels. Serve with the salsa verde.
Prepare dressing by heating balsamic vinegar in a small saucepan over medium heat. Add sugar and stir until it caramelises and mixture changes to a darker colour. Take off heat and set aside to cool for 1-2 minutes. Whisk in olive oil and add seasoning to taste. Unwrap the Halloumi cheese and cut into six slices. Season flour with salt and pepper and coat pieces of Halloumi with flour on both sides. Heat Oil in a frying pan until very hot and add Halloumi pieces. Fry one or two minutes on each side until golden brown. Pour half of dressing on warm plate until it covers the whole plate evenly. Add cheese pour the rest of the dressing on top. Garnish with sprigs of parsley and serve with hot pitta bread.
Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary. When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so. Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper. About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.
Heat oven to 350 degrees. Have a rimmed baking sheet ready. Pierce potatoes in 3 or 4 places with a fork. Bake directly on oven rack 55 to 60 minutes or until tender when pierced with a fork. Remove to cool. When baked and removed, increase oven temperature to 450 degrees,. When cool enough to handle, cut each potato into quarters. With a spoon, scoop pulp from skins, leaving at least 1/4 inch think shell. Reserve pulp for another use (I made mashed potatoes). Place skin side down on ungreased rimmed baking sheet. Mix butter, hot sauce, salt, garlic and onion powder in a small bowl. Brush evenly on potatoes. Bake 15 minutes or until browned at edges and crisp. Serve with dressing for dipping.