HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 500°F and line a rimmed baking sheet with parchment. Whisk flours, baking powder, baking soda, salt and sugar in a large mixing bowl. Add the butter cubes and, using your fingers, break them up into the flour until the mixture is filled with pea-sized bits (you should have definite "butter" pieces). Don't work the butter too hard, it will melt the butter. Add the buttermilk and stir until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse, slightly sticky lump. Turn out the dough on a well-floured surface. With floured hands, press the dough into a 1/2"-thick rectangle. Starting from the shorter ends, letter-fold the dough. Rotate 90°. Press out again into a 1/2"-thick rectangle and repeat the letter-folding (again from the "new" short ends). Turn dough 90°, press out and fold one more time. You will have folded a total of three times. Press out into a 3/4"-thick rectangle. Use a sharp knife to cut the rectangle into 10 even pieces. Do not "saw" the dough. If using a glass or biscuit cutter, don't twist down - it seals all the edges. If you are using a cutter, you'll be able to re-press the scraps about two more times with similar flakiness. Place biscuits on the sheet, brush with buttermilk and place in the oven. Immediately drop the temperature to 450°F and bake 8 minutes. Rotate the pan 180° and bake a further 6 minutes. Immediately place biscuits on a wire rack to cool.
mix dry ingredients in a large bowl. blend well. mix wet ingredients in a bowl. blend well. add wet ingredients to large bowl and stir just until blended. fold grated apple and carrot into batter. transfer into 12 greased muffin tins. bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned enjoy!
For the rice: Heat a large sautee pan with tight fitting lid, over high heat. Add the oil and allow to come to a shimmer. Add rice and stir for 3 minutes. Add onion, cook and continue stirring for another 3 minutes. Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes). Remove pan from heat and keep rice covered until ready to use. For the beans: Heat large soup pot over high heat. Add oil and allow to come to a shimmer. Add onions and cook, stirring, until onion begins to turn color. Add garlic and oregano; cook for 1 minute. Reduce heat to medium, add tomatoes, broth, beans and cilantro. Allow to simmer until liquid is reduced by half (about 20 minutes). Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat. Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice). Serve in shallow bowls and top each serving with sliced avocado. Serve with warm tortillas, if desired.
In large bowl,whisk together flour,baking powder,baking soda, splenda and raisins. In separate bowl whisk together egg beater,buttermilk and melted butter. Quickly stir wet ingredients into dry ingred. Pour batter into greased 9x5" loaf pan. Bake bread in preheated 375 degree oven 45 minutes to an hour or till cake tester comes out clean.
Pre-heat the oven to 450 degrees Fahrenheit. Pour 1 tablespoon of the olive oil into a medium sauce pan and place over medium heat. Add the shallot, and cook slowly, stirring, until translucent. Add the farro, bay leaf, salt, and water. Cook at a gentle simmer, stirring occasionally, until the farro is tender, about 45 minutes. If the farro starts to dry out before it is done, stir in an additional 1/2 cup of water at a time, and continue simmering until the farro is tender. While the farro is simmering, heat 2 tablespoons of the olive oil in a small saute pan. Add the onions, season with salt and pepper, and cook over a medium-high flame, stirring frequently. After 3-4 minutes, the onions will begin to caramelize and soften. Remove the pan from the flame, add the balsamic vinegar, and return the pan to the heat. Continue cooking the mixture until the vinegar is reduced and the onions are glazed, but not completely dry. Turn off the heat and set the onions aside. Place the butternut squash and celery root in an ovenproof nonstick saute pan, and toss the vegetables in the remaining tablespoon of olive oil. Season with the salt and pepper, and bake in the oven for 5 minutes. Stir the vegetables, and bake for an additional 5 minutes, at which point they should be tender and browning around the edges. Toss in the chopped herbs with the vegetables, and bake for a final 5 minutes, resulting in a total of 15 minutes. Remove from the oven and set aside to cool. To complete the dish, heat the butternut squash and celery root over medium-high heat until sizzling. Add the farro and the chicken broth to the pan. Continue cooking until the farro is hot and moist like a risotto, but not overly brothy. Check for seasoning, and add the butter, cheeses and balsamic-glazed onions. Stir until the butter is melted, and serve in warmed pasta bowls or a warmed platter.
In large skillet, brown sausage in oil over med high heat. Remove with slotted spoon and keep warm. In drippings, saute peppers and onion until crisp tender. In a bowl, combine the water and one soup mix envelope. Add soup mixture, hot pepper sauce and sausage to the vegetables. Reduce heat. Cover and simmer for 5 minutes or until thickened. Serve over hot, cooked rice.
In a saucepan, combine the sugar and water and bring to a rolling boil. Stir to prevent scorching. Remove from heat. Cool slightly and stir in extract to desired strength, starting with 1/2 teaspoons Store in a closed container in the refrigerator for up to a week.
Preheat oven to 350°. Just melt, don't cook, butter in small saucepan or microwave. Add worcestershire sauce and mustard. Dip chicken in butter mixture and coat well with crushed onions. Place in baking dish and bake for 45 minutes or until juices run clear.
Sterilize 6 half-pint jars and lids and set them aside. In a large saucepan, heat the sugar, water, lemon juice, lemon zest, and fresh ginger to a boil. Lower the temperature so the mixture is simmering, and cook, stirring occasionally, for 10 minutes. Add the quartered pears and crystallized ginger to the saucepan and continue cooking for 30 minutes, until the preserves thicken and coat a spoon. Pack the pears and gingered syrup into the sterilized jars, and seal in a boiling water canner.
Preheat oven to 325°F Remove wrapping and plastic insert from turkey and discard. Take out giblets and neck and set aside. Rinse turkey well under cold running water and pat dry. In a small bowl, combine salt, paprika, cumin and coriander. Sprinkle seasoning mix all over turkey - inside cavity and over skin - especially the breast and top side. Put a handful of diced onion, the lemon wedge and the herbs in the cavity. Set aside. In the bottom of the roasting pan just larger than the turkey, place the remaining onions, carrots, celery, giblets and turkey neck. Set turkey on a rack over top. Add broth and about 1 cup water; add more water if needed so that liquid covers vegetables but doesn't touch the turkey. Tent turkey loosely with foil and roast, breast side up, for about 3 1/2 hours or until the thickest part of the thigh registers 175F on an instant-read thermometer. Check periodically, adding water to the pan if it looks dry. Remove foil for last hour of cooking, rotating turkey halfway through if top is browning unevenly. Transfer cooked turkey to a platter (internal temperature should rise to 185F) and allow to rest for 15-20 minutes. GRAVY: Pour contents of roasting pan through fine mesh strainer set over a large measuring cup or work bowl. Place roasting pan on stovetop. Add 1/2 cup chicken broth and over low heat, stir liquid until brown bits have been lifted. Pour through a strainer, adding to accumulated liquid. With the back of a spoon press solids against strainer until all their liquid is released. Discard solids and skim fat from pan juices. Add enough chicken broth to make up 4 cups stock. In a medium, heavy bottom saucepan, melt butter over low heat. Add flour and stir mixture until lightly golden, about 5 minutes. Whisk in stock, a little at a time, over low heat, Once all the stock is incorporated, heat the gravy gently, whisking until smooth Add balsamic vinegar and thyme. Adjust seasoning if necessary. Carve turkey and serve with gravy. HAPPY HOLIDAYS!
grind all ingredients together in a chopper or bowl Store in a covered container and use as desired.
Cut Broccoli and Cauliflower up into bite size pieces. Stir together sugar, vinegar and mayo. Pour over the broccoli and cauliflower. Toss in cheese and crumbled bacon. Toss all together to mix together. Refridgerate until ready to serve.
Boil potatoes until tender and then mash. Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy). Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges. Top with the French's onion the last 5 minutes in oven. Serve and enjoy!
Combine all ingredients except cracker crumbs, mix well. Spoon into greased 10x6-inch baking dish. Sprinkle with cracker crumbs. Bake 350 degrees for 50 minutes.
Preheat oven to 350 degrees. Spray or grease the cups of a muffin tin. In a skillet over medium heat, cook beef until browned; drain off drippings. Stir in the barbeque sauce and onion; simmer on low for 10 minutes. Flatten each biscuit with your hand or a rolling pin and press into the cups of the muffin tin; the dough needs to come to the top of each cup. Place a portion of the beef mixture into each dough cup. Bake at 350 degrees for 12 minutes. Remove from oven, sprinkle each cup with grated cheese, and bake for an additional 3 minutes or until cheese is melted. Makes 4 to 6 servings.
Dice onions and saute. cook bacon and crumble; drain all grease. Add diced peppers and the rest of the ingredients. Simmer low until done.
Set oven to 350 degrees. Butter a 2-quart baking dish. Cook the carrots in a saucepan until fork-tender, about 15 minutes drain VERY well (you might even want to pat dry with a paper towel) cool slightly. Place the cooled carrot in a food processor and process until smooth. Add in all remaining ingredients; pulse to combine. Transfer to baking dish. Bake for about 40 minutes or until puffed and set.
Combine muesli, flour, sultanas & pecans. In a separate bowl combine bananas, egg & honey. Pour wet ingredients into dry ingredients and mix well. Lightly grease and line a 18 X 28cm slab tin. Spoon mixture into tin and smooth the top. Bake at 180 C for 30 mins until firm and golden. Cool before cutting into fingers to serve.
Drain the peaches and empty into a large bowl and mash. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350 degree oven for 35 minutes. n a medium saucepan, mix 3/4 cup sugar, evaporated milk, butter, and coconut. IBoil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on the warm cake .
Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil. Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.
Toss together first 4 ingredients and let stand at room temperature for 10 minutes. Beat whipping cream and lemon curd at low speed with mixer until blended. Gradually increase mixer speed, beating until medium peaks form. Layer one-third each of fruit mixture and curd mixture in large bowl. Top with half of crushed cookies. Repeat layers once. Top with remaining one-third fruit mixture and curd mixture. Cover and chill at least 1 hour. Garnish with mint leaves if desired.
In a 3 quart saucepan, saute the onions and garlic in the ghee until they are a nice golden color. Medium heat works best. Add the raisins and curry powder and cook for a minute. Then add the milk and bring it to a boil. Whisk in the farina and cook it according to the package directions. (I use the "quick-cooking" variety, which takes 2 1/2 minutes.). Remove from heat and add cilantro, pistachios, salt and sugar, as desired. (I use the cilantro, salt and sugar.).
Preheat oven to 350 degrees. Flour and grease three 14" round cake pans, three 10" pans, and three 6" pans. In a mixer, cream butter and sugar until fluffy and light in color. Beat in eggs on low; mix until smooth. Beat in vanilla. Transfer the mixture to a large bowl. In a separate bowl, sift flour, baking powder, and salt. Stir one-third of the flour mixture into the butter and eggs until just smooth. Stir in half of the milk. Continue alternating between mixing flour mixture and the milk into the butter-egg mixture. Do not overmix. Divide batter into the nine baking pans. Layers should be about 1" deep. Bake until cakes are golden, springy to the touch, and just pulling away from the sides of the pans. Ovens may vary, so to avoid over-baking, check after 20 minutes and every 3 to 5 minutes thereafter. Remove cakes from pans and place on cooling racks. While cooling, construct three cardboard rounds (14", 10", and 6") that will support the three tiers of the cake. Assemble with peach syrup and peach mousse filling. Frost with buttercream icing. Keep cool, enjoy.
Using a paring knife, trim rind off lemon in wide strips, then cut lemon in half and squeeze juice into a small bowl. Set rind and juice aside. Whisk together egg, mustard, horseradish, 1 teaspoons salt, and paprika in a medium mixing bowl. Gradually add oil in a slow, steady stream, while whisking constantly, until oil is incorporated and mixture is emulsified. Stir in vinegar, garlic, parsley, celery, shallots, bay leaf, worcestershire, and the reserved lemon rind and juice. Add Tabasco to taste, cover with plastic wrap, and refrigerate remoulade for at least 6 hours or overnight. Remove and discard lemon rind and bay leaf. Bring a medium pot of salted water to a boil over high heat. Add shrimp and cook until they begin to float and are just cooked through, 3-5 minutes. Drain, then plunge into a large bowl of ice water to chill, and drain again. Add shrimp to remoulade. Divide romaine leaves among eight chilled salad plates, then rest an avocado half, cut side up, on lettuce, and spoon shrimp and remoulade over each. Serve with sliced French bread, if you like.
Process the dressing ingredients in food processor or blender until smooth. Cook pasta until al dente. Drain pasta in colander and run under cold water until well-cooled. In a large bowl, combine cooked pasta, spinach, roasted red peppers and smoked mozzarella. Toss the salad with the dressing then serve.
On each chicken breast, place one piece of prosciutto and cheese. Roll up each chicken breast and secure with a toothpick. Season each roll with salt and pepper. Place in the Crock-Pot slow cooker. In a small bowl, whisk together the soup, milk and white wine. Pour half of this mixture over the chicken breast rolls, placing the other half in the refrigerator for later. Cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours. Before serving heat up the remainder of your sauce and put over the chicken breast when serving (also tastes wonderful over rice or risotto).
Saute onion, mushrooms and garlic in 3T olive oil; stir in rosemary. Remove from pan and set aside. Roll chicken breasts in Romano cheese, then in flour. Lightly brown chicken in remaining olive oil. Add to casserole dish and top with mushroom mixture. Pour crushed tomatoes over top and bake at 350° for 1 hour.
Mix the herbs. For each cup of tea, steep 1 tablespoon of herbal tea mix in 1 cup boiling water.
Heat oven to 425F degrees. Place pizza crust on ungreased cookie sheet. bake for 6-8 minutes. Cool at least 15 minutes. Meanwhile, in a small bowl, combine cream cheese, mustard and honey; mix until well blended. Spread cream cheese mixture over cooked crust, arrange salmon over top, sprinkle with onion, caper, and dill. Cut into wedges; serve immediately, or cover and refrigerate until serving time.
Preheat oven to 350 degrees. In a small bowl combine butter and brown sugar. Microwave on high 30 seconds or until butter and sugar have dissolved. Toss walnuts in the butter/sugar mix. Spread on a cookie sheet and bake 15-20 minutes or until beginning to brown. In salad bowl, make the dressing by combining vinegar, oil, and mustard. Gently toss greens in dressing. Allow walnuts to cool 10-15 minutes, then toss with greens. Serve and enjoy!
Rinse and pat dry scallops. If using sea scallops, cut into quarters; set aside. Wipe mushrooms with damp towel and slice. Rinse and chop broccoli and pepper into bite size pieces. Mince garlic and set aside with vegetables. Heat half of the oil in a non-stick skillet over medium-low heat:saute garlic for 1 to 2 minutes. Raise temperature to medium high, add vegetables and stir-fry until tender about 4 to 5 minutes. Add remaining oil and scallops to pan and stir-fry until scallops are opaque, about 4 to 5 minutes. Add teriyaki sauce and heat about 1 minute. Serve over cooked brown rice.
In a large saucepan, simmer potatoes, water, onion and bouillon, covered, for 10 minutes. Then, add cauliflower and cook until tender. Stir in 2 1/2 cups milk, ham and any seasonings of choice, if desired. Bring to boiling point. Blend 1/2 cup milk with flour and stir into hot mixture. Cook until thickened. Serve, and enjoy!
For mole, remove stem and seeds from peppers; coarsely chop peppers and set aside. In a large skillet cook onion and garlic in hot oil over medium-high heat for 4 to 5 minutes or until onions are brown. Add the dried peppers and 1/2 cup water; reduce heat and stir in chocolate. Cook and stir over medium heat, uncovered, for 3 to 5 minutes or until thickened and bubbly. Cool slightly. Transfer mixture to a food processor bowl or blender container; cover and process or blend until a smooth paste. Set aside to cool. Reserve 1 to 2 tablespoons mole. Season chicken with salt, if desired. Using a sharp knife, carefully butterfly-cut each breast; spread inside face of each breast with mole. Fold closed. Rub the outside of each breast with reserved mole. Grill breasts on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through. Cover and chill. In a small bowl stir together avocado, light mayonnaise dressing, salt, and the ground red pepper, if desired. Slice chicken into 1/4- to 1/2-inch-thick slices. Spread avocado mixture on split rolls; layer with chicken, romaine, and tomato slices. Garnish with sliced papaya. Serve open-faced. Make-Ahead Tip: Up to 8 hours ahead, prepare and grill the chicken. Cover and chill until ready to serve.
Preheat oven to 325°. Beat butter with orange zest until it whitens and holds soft peaks. Beat in sugar until well blended. Whisk together yolks and vanilla. Add to butter mixture and mix scraping down sides as necessary. Add flour and poppy seeds mixing only to combine Divide dough into 4 pieces and Roll into 4 logs, each about 1 1/2 inches in diameter. Dough should be frozen for 30 minutes so that it can be easily cut or you can freeze, wrapped well for later use. Slice 3/8 inch rounds. Bake on a parchment lined sheet pan until firm and lightly and evenly browned- about 12-15 minutes. The cookies must be cooked through to be tender.
Mix all ingredients in a small bowl. Sift ingredients together. Add to coffe as desired.
Mix the two flours, baking powder and salt. Incorporate brown sugar, cinnamon and carrots. Beat egg, oil, melasse and milk and add to dry ingredients and mix well. Add raisins and walnuts. Spray muffin tin with non-stick cooking spray and fill each muffin mold 2/3 full. Bake in 350 degree oven for 20- 25 minutes. Cool and store in cool place or freeze.
Cook lasagna noodles according to package directions. To make meat sauce: Saute in small amount of oil, onion, garlic, celery, parsley and carrot. Add tomato paste, tomatoes and spices and sugar. Saute ground beef in skillet and add to sauce. Simmer 2 hours. To make cream sauce: Melt butter, add flour stirring to mix. Add milk stirring until smooth and thickened. Add remaining ingredients. Lightly oil a 9 x 13 inch pan, layer noodles, meat sauce, cream sauce, Parmesan and mozzarella cheese. Repeat layers twice. Bake in 350 degree oven for 1 hour. Let stand 15 minutes before cutting.
Slice onion, peel and slice apple. Place the onion, apple, bay leaf and pork in your slow cooker. Then whisk together the broth, half the grilling sauce, tomatoe paste, flour, chilli powder, Worcestershire sauce, garlic (minced or diced fine) and pepper. Pour into the slow cooker and cook on low for 8 hours or until done. Remove any excess fat that has risen to the surface and remove the pork to a cutting board. Cover to keep warm. Take the sauce remaining in the slow cooker and transfer to a saucepan and bring to a boil over medium heat. Reduce heat and simmer until sauce is thickened, then add the remaining applewood grilling sauce. Remove the bay leaf. Shred pork with two forks and combine with sauce. Serve on buns with coleslaw and salad on side. Enjoy.
mix cheeses with parsley and cook pasta(reserve 1/2 cup mozz). put into 9x13 inch baking pan.combing with sauce( reserve 1/2 cup). top with remaining ingredients. 350 oven for 30 minutes or until bubbling.
Brown pork in frying pan with little oil. Mix meat and flour. Stir until well coated. Next add onion, fresh garlic, green chile, and tomatoes into pan. Mix together. Add enough water to cover all ingredients. Let simmer on medium low heat about 30-45 minutes. About 10 minutes before finished, add garlic salt and oregano.
Wash and sort the cranberries. Wash apples and orange BUT do NOT peel the apples or orange; just remove the core and seeds. Using a food processor, do it in 2 batches, place 1 apple and half orange (cut into quarters) and half the cranberries, pulse the fruit together to a fine chop. Place all fruit in a medium size bowl and stir in the sugar, start with a 1/4 cup, just taste and see, add more to your desired taste. Fill into a glass quart jar and store in your refrigerator. According to the book this will keep for several months (mine don't last that long ;-).
Combine evaporated milk and sugar in a small, heavy-duty saucepan. Bring to a full rolling boil over medium-low heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat. Stir in chips, stirring vigorously until mixture is smooth. Stir in extract. Refrigerate for 1 1/2 to 2 hours. Shape into 1 inch balls, roll in nuts. Cover and refrigerate until ready to serve.
Cream margarine and sugar until light and fluffy Add eggs a bit at a time. Add almond essence Lightly FOLD in the rest so as not to loose all that air you have beaten inches Put into two 2 lb loaf tins (GREASED AND LINED). Cook in a preheated oven 160 c /325f (middle shelf) for 1 hour to 1 hour and 15 minutes.
In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now. Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes. Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes. Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes. Add the chicken and gumbo file to the pot and bring to a boil. I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce. This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.