HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dough: Heat the butter and milk in a small saucepan, or in the microwave, till the butter has melted. Put the sugar, coriander and salt in a medium-sized bowl, and pour the hot milk over them, stirring to combine and to dissolve the malt or sugar. Set aside to cool to lukewarm. Add the instant yeast and flour to the milk mixture and stir to form a shaggy mass. Set this rough dough aside for 30 minutes. Knead the dough until it's smooth -- in a bread machine set on the dough cycle, about 2 minutes in a food processor, 6 to 8 minutes by electric stand mixer, or 8 to 10 minutes by hand. Put the dough in a greased bowl, turn it over to coat the entire surface, and cover the bowl. Let the dough rise for 1 to 1 1/2 hours, or until it increases in size by at least one-third. Filling: If you have a food processor, use it -- it's ideal for this filling. Cube the hard cheese, add the soft cheese, and process until well-mixed but some chunks remain. Add the eggs, flour and seasonings, and pulse just to mix thoroughly. Refrigerate until ready to use. If you don't have a food processor, grate the hard cheese, and beat in the soft cheese and eggs. Continue beating, adding the flour and seasonings. Refrigerate until ready to use. Shaping and Baking: After the dough has risen, turn it out onto a lightly floured surface. Divide the dough in half (you'll be making two loaves), and cut a small (1-ounce) piece of dough off of each half. Round all four pieces of dough into balls, and let them rest, covered, for 15 minutes. Roll each large ball into a 10- to 12-inch circle. Place one circle into a lightly greased small pie tin, 8- or 9-inch round cake pan, or onto a lightly greased or parchment-lined baking sheet. Dollop half of the cheese mixture into the middle of the circle, and pull the dough up around the cheese, folding and pinching it, and "pleating" it into a topknot. Leave a small hole in the very center of the knot, and place the small ball in this hole. Repeat with the remaining dough and filling. Cover the loaves and let them rise for 45 minutes or longer -- they'll look puffy, but not doubled in size. If the pleats have opened, pinch them shut. Bake the loaves in a preheated 375°F oven for 15 minutes, then lower the temperature to 350°F and bake for another 20 to 25 minutes. When finished, the loaves will be golden brown, and the middle should feel set. Tent the loaves with aluminum foil after 15 minutes if they seem to be browning too quickly. Remove the loaves from the oven, and allow them to cool for at least 15 minutes before slicing. Slice the bread into wedges, and serve it warm, or at room temperature. *Heat milk until small bubbles form around the edge, and the occasional wisp of steam is evident. **Cheese varies greatly in salt content, so taste before adding salt.
Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside. Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary. Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside. Preheat oven to 450°F. Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin. Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer. While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer. Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm. When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter. Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.
Place pork in a casserole dish. In a bowl mix applebutter and garlic. Spoon mixture on top of pork. place in oven at 350 degrees. Cook for 20-35 minutes or until done. Serve with extra applebutter on the side.
Heat oil in non-stick skillet over medium heat until shimmering. Add onion and saute slowly until soft and translucent, about 5 minutes. Add garlic and ginger and saute until fragrant, about 1 minute. Add beef and cook, breaking up large clumps with the edge of a wooden spoon, until brown all the way through, with no pink, about 8 minutes. Season with salt and pepper. Add tomatoes, garam masala, green chili, and turmeric and cook until tomatoes are hot and flavors combine, 3-4 minutes. Add peas and lemon juice. Cook until peas are hot but not mushy, about 6-8 minutes. Adjust seasoning and serve.
Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside. Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper. Pour ingredients into a 9-inch deep dish pie shell. Bake at 350 for 20 minutes; remove from oven. Top with julienned red pepper and return to oven for 30-40 minutes.
SOAK. Grate zucchini in food processor, along with onion and bell peppers. Mix salt in with vegetables in large plastic bowl. Let stand overnight. Next morning, rinse thoroughly in a large strainer and drain well. MIX. Place shredded vegetables in large heavy pan and add remaining ingredients. Mix well and boil for 30 minutes. Pack and seal in hot sterilized jars.
Preheat oven to 350 degrees. Unroll pie crust and place in 9-inch pie plate; flute edges. In a large saucepan combine brown sugar, flour, corn syrup, cream of tarter, salt, vanilla, and eggs. Slowly stir in water and cook over medium heat, stirring until mixture boils and rises. Remove from heat. In a medium bowl, mix crumb topping ingredients until crumbly. Poor cooled brown sugar mixture into crust to 3/4 full. (Ther may be some mixture left.) Use your fingers to sprinkle crumbs evenly on top. Bake for 45-50 minutes or until golden and set.
After washing your herbs, and drying them well, snip fine with a pair of kitchen shears. Mix the herbs with your oil You may use a food processor, pulse only once or twice or your mixture will turn green. This is best made a day in advance so the flavors blend well. Store in the refrigerator, but bring to room temperature before using. This will make l cup. It can be used on thick grilled bread slices, vegetables, and even poultry. **Usethe leftovers within 5 days of making. **.
Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper. Heat 2 tablespoons oil in skillet over medium-high heat. Add fish to skillet; saute` until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.
Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken and pat dry. Season the chicken with the season salt, pepper and Tabasco, and place in the slow cooker on top of the aluminum foil balls. There is no need to add water; it will make its own juices. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the pop up timer pops or the juices run clear. **Please note: I have a big slow cooker and a seven pound chicken fits nicely in it. Please adjust cooking time if making a smaller bird.
Heat oven to 200 degrees F. In a food processor, combine the avocado, buttermilk, 1 garlic clove, lime juice and salt and pepper. Puree until smooth. Set aside. In a medium bowl combine the coleslaw ingredients (cabbage, remaining garlic and next 4 ingredients (-hot sauce) and the remaining garlic. Season with salt and pepper and set aside. Heat a heavy skillet (I used cast iron) and toast tortillas one at a time, 30 seconds or so per side - as they cook place them on a sheet of foil - wrap foil around them and place in oven to keep warm. In a pie pan combine 1 cup flour, 1 tablespoon salt and 1 teaspoon pepper. Dredge each piece of fish in mixture, shaking off excess. In a large skillet over medium high heat, heat 1 tablespoon of the oil and add half of the fish to the pan, cook turning once until golden. Transfer fish to an oven-safe place and keep warm in oven. Repeat with remainder of the fish. To serve: top each tortilla with a bit of the avocado sauce, then a piece of fish and then with the cabbage mixture (which should have been drained or excess liquid). Serve with jalapenos and cilantro.
Remove any fat or sinew from the meat and roughly chop. Combine with the other ingredients in a saucepan. Cover and simmer for 2-3 hours or until the meat is tender. Allow to cool and then transfer mix to a food processor and puree. Transfer pureed mix to a serving bowl and refrigerate before serving.
Combine mustard, herbs, garlic & olive oil. Brush on fish& shrimp; marinate for 30 minutes. Oil the base of an ovenproof baking dish; place fish in the center. Scatter tomatoes around fish & sprinkle with herbs. Bake in preheated 450°F oven for 5 minutes. Add shrimp& bake for another 5 - 8 minutes or until the juices begin to rise. Remove from the oven; pour the juices & tomatoes into a small pot. Add cream, bring to a boil & boil for 2 minutes or until slightly thickened. If you prefer a smooth sauce, whisk with an immersion blender. Serve fish surrounded by shrimps & topped with sauce.
Melt butter in medium skillet and add corn. Add salt and pepper and fry for about 5 minutes. Add the cheese and stir until it's nice a melted. Serve immediately! Ohhhh -- it's soooo good!
Run 1 litre of hot water into sink. Dissolve 1 tbsp of fabric softener and 1 tbsp salt in the water. Place aluminum foil on the bottom of the sink. Place tarnished silver on the foil. Make sure silver is completely immersed. Silver will come clean in 10 seconds.
Mix marinade ingredients together and marinate the pork overnight. Preheat oven to 375°F and place marinated pork on a rack over a roasting pan filled with 1 cup of water. Bake for 20 minutes, basting occasionally with remaining marinade. Turn and bake another 20 minutes. Take pan out of oven, switch oven to broil. Baste both sides of pork with basting sauce and broil for 1 minute on each side. Let pork cool and cut into thin slices. Serve hot or cold. Keep in tightly sealed container in refrigerator or in freezer if not served right away.
Prepare rice. Chill overnight. Heat oil in a wok. Add eggs. Cook until set. Remove to a plate. Chop. Wipe out wok. Heat oil until very hot. Add rice and ham. Stir-fry 1 minute. Combine the soy sauce, oyster sauce and water. Add to wok. Stir-fry 1 minute. Add peas, carrots and eggs. Stir-fry 2-3 minutes.
Preheat oven to 375 degrees. Cream butter, peanut butter and sugars. Add egg and vanilla. Blend in flour, soda and salt. Roll dough into 1" balls and roll in granulated sugar. Place balls on cookie sheet and bake for 8 minutes. Remove half baked cookies from the oven, press one Hershey kiss into each. Return to oven and bake 2-3 more minutes. Remove from oven and cool completely.
Chop cold butter into chunks. In cuisinart fitted with metal blade, process butter with icing sugar until well creamed, about one minute; you may have to scrape down the sides. Add remaining ingredients and process with several on/off turns, just until dough is well mixed and begins to gather together in a ball around the blade. What I do now is wrap this dough in wax paper and put it in the fridge, and make up a second batch with the remaining 1/2 pound of butter (1 cup butter= 1/2 pound); I then put that dough in the fridge and proceed with the first batch I made. Raw dough keeps well in the fridge for several days. Shape rounded teaspoonfuls of dough into small balls. Place on an ungreased cookie sheet (shiny is best) and flatten, using a fork dipped in icing sugar, cookie press dipped in icing sugar, or a cherry or nut (halved). I often put coloured sprinkles or coloured sugars on top of cookies before baking. Bake at 350 degrees for 12-15 minutes, watching carefully; edges should be very lightly browned. Yield: 40-50 cookies.
spray frying pan with cooking spray. Turn stove on to medium heat, and add tomatoes to outside edges of pan, and add spinach to center. Sprinkle salt and garlic over the vegetables. Toss spinach frequently, and turn tomatoes over after a minute or so. cook tomato just until it gets a little soft, but do not wait until it gets mushy. Cook spinach until slightly wilted. Take both out when they are done and set aside. Wipe pan out with towel, and heat on medium. Butter one piece of bread as you would for a regular grilled cheese sandwich. Put bread in pan, and place cheese on top and then place spinach and tomato on top of the cheese. Allow to heat. Butter the other piece of bread, and fry sandwich until nicely browned on both sides. Remove and Serve!
Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5-7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that's ok! Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don't press too hard or you'll break the loops!). Cover treats loosely with plastic and let sit until cool, about 2 hours. Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares. Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.
Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. Variations: If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. Based on ingredient costs to create four servings of the recipe and side dish (Green Giant Tuscan Seasoned Broccoli Steamers). Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil. In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes. Turn the machine onto low and pour in flour mixture. Blend just until the dough comes together. By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl. Mix oil and water in a separate medium bowl. Make a well in the flour mixture and pour oil/water into the center. Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly) On a lightly floured surface, pat dough into a flat rectangle. Wrap in plastic wrap and refrigerate for 30-60 minutes. Preheat oven to 500°F. If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat. Place the rack in the center of the oven. Line 2 large baking sheets with parchment. Remove from refrigerator and dough into 2 equal pieces. On a lightly floured surface roll dough into a 16x12 inch rectangle. (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets. Poke each rectangle all over with a fork. If you would like consistent shapes, score lightly with a sharp knife. Mist with water and sprinkle with the course salt. Bake for about 10 minutes until dough is set- one sheet at a time. Transfer on the paper onto a rack to cool. Let cool completely, then break into irregularly shaped crackers or break at score marks. Store into an airtight container for up to 3 days.
Place flour, salt, pepper and paprika in a zippered plastic bag. Add chicken thighs and shake to coat. Add olive oil to a large nonstick skillet and place over medium heat. Add chicken thighs and brown on all sides. Add broth, bring to a boil, reduce heat to simmer; cover, and cook 30 minutes. Add vegetables, cover and cook until vegetables are tender, about 10 minutes.
Put all ingredients in a crock pot, and put enough water to cover the roast. Cook on high for 8-10 hours. If you'd like you can add carrots, potatoes, etc. to crock pot a few hours before it's ready. I know it seems like a long time to cook, but it will be very tender and delicious. I like to put it on early in the morning and let it cook all day.
In large frying pan, heat oil over medium-low heat. Add onion and cook until starting to soften, about 3 minutes Add garlic and ginger and cook for 2 minutes. Stir in cumin, coriander,,turmeric, paprika and 1 tsp of the salt. Cook until spices are fragrant, about 1 minute. Stir in jalapenos and tomatoes. Add cream, cinnamon stick and water and stir well. Add spinach. Bring to a simmer. Cover pan, reduce heat and simmer for 5 minutes. Stir in chicken and remaining 1/2 tsp salt. Cover and simmer until just done, about 10 minutes. Remove cinnamon stick before serving. Serve over basmati or regular white rice.
Place the egg yolks in a bowl and use a whisk to mix in the lemon juice, mustard and a little salt. Beat continuously, adding minted oil 1 tablespoon at a time until all the oil is incorporated and the mixture is smooth and creamy. Minted olive oil instructions. bring the oil slowly to temp of 70-80d in a pan. If you don't have a thermometer, don't boil it, it is better to be colder than too hot. Place the mint in a heatproof bowl and poor the oil over it, mix well and allow to cool. Strain oil into a jar and discard the mint.
Combine all in Rice cooker. Close lid, press cook and let cook for 2 hours or until meat is fall-apart tender. Serve with buns and your favorite coleslaw.
Unroll cresent rolls and separate. Wrap each apple quarter with cresent roll dough, and place in a lightly greased 13 X 9 baking dish. Bring orange juice, sugar and butter to a boil in a saucepan. Pour over the apple dumplings. Stir together 2 t sugar and 1 t cinnamon; sprinkle over dumplings. Bake at 350 for 25 minutes until golden and bubbly.
Core, peel, and chunk apples and pears. Place in 2-quart sauce pan. Add apple juice, cinnamon, vanilla, and nutmeg. Cover, simmer until chunks are fork tender. Mash with fork, leaving some chunks. Add honey to taste. Serve hot or refrigerated.
If using wooden skewers, soak them in water for 10 minutes. Preheat grill on medium heat. Alternately thread chicken and peppers onto skewers. In a medium bowl, whisk together olive oil, lemon juice, lemon zest, garlic, mustard and tarragon. Reserve 1/3 cup of olive oil mixture and set aside. Oil grill grates. Brush kabobs with some of the olive mixture and place on grill. Grill kabobs, basting frequently with olive oil mixture and rotating every 3-4 minutes, until chicken is cooked through, about 10 - 15 minutes, or until a thermometer inserted into chicken reads 165 degrees. Remove from grill. Serve drizzled with reserved olive mixture over your favorite rice or couscous, garnished with lemon wedges, if desired.
Linda said to pre bake pie crust a few minutes. I bake it according to the directions on the box. She also recommends to brush with an egg white if you aren't going to eat it right away to prevent sogginess. You will put the filling into the hot crust. In a medium bowl beat eggs. Mix in milk and seasonings. Drain chilis. (I don't drain because the brand I use doesn't have anything to drain.) Place half on bottom of crust. Add cheese and then egg mixture. Top with remaining chilis. Dust top with pepper. Bake at 375 for 40 minutes or until knife comes out clean from center. (Like a custard.). Let stand for 10 minutes or so to set.
In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately.
Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar. Put chicken pieces into the mixture and refrigerate for an hour or two. When ready cook peppers and mushrooms in 1 tablespoon oil. Remove from skillet and cook chicken pieces in 3 tablespoon oil. When the chicken is cooked, add water to it and stir to thicken. Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.
Wrap the tenderloin in plastic wrap and place in the freezer for 2 hours. After 2 hours, unwrap the tenderloin and thinly slice the beef into approximately into 1/8 to 1/4-inch pieces. Lay out sheets of plastic wrap and place each slice onto the plastic. Top with another piece of plastic and gently pound the meat with a meat mallet until paper thin. Repeat until all of the meat is sliced and pounded. Divide the meat evenly among 4 chilled plates. Serve with greens tossed with vinaigrette, salt, pepper and/or Parmesan.
Mix sugar and cornstarch in 1-1/2 quart saucepan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260°F, or until a hard but plastic ball is formed in cold water. AFTER BOILING HAS CEASED, stir in flavoring and coloring. Pour onto lightly greased cookie sheet. Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and light color. Cut into 1 inch pieces. Wrap in waxed paper.
Combine shrimp, spinach and cantaloupe in large salad bowl. Combine orange juice, shallot, oil, vinegar, sugar, poppy seeds, salt, pepper and red pepper flakes, if desired, in small bowl. Stir well. Pour over salad just before serving. Toss gently, but thoroughly.