HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together salt and flour. Blend in shortening until crumbling. Add water and mix to form a ball. Roll in flour to coat (lightly). Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick). Cut out your crust and transfer to pan. Use a fork to poke holes in bottom of crust before filling or baking. Bake at 350°F 10-15 minutes unless filled.
Preheat oven to 425. While oven is heating, melt the shortening in a cast iron skillet. Mix dry ingredients. Add eggs and milk and mix well with electric mixer. Pour melted shortening into batter and blend until smooth. Pour batter into hot iron skillet and bake 20 - 25 minutes until golden brown.
Preheat oven to 350 degrees. Lightly coat a rimmed cookie sheet with the Pam. Spread chickpeas on baking sheet. Mix the seasonings and sprinkle it on the chickpeas, toss to coat. Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes. Store in a tight lidded container.
Mix first 5 ingredients in a small bowl. Make a bag of microwave popcorn. While it pops, cook 5 tablespoons sugar in a small sauce pan over medium heat until it melts and turns light brown. Remove from heat; stir in 1 tablespoon butter. Pour the caramel over the popcorn in a bowl, sprinkle with the spice mix and toss to coat. Spread out on a baking sheet to cool.
Preheat oven to 425°F Grease a 2-quart casserole. Put the tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Remove from the heat and drain in a colander. In a large bowl, combine the tomatoes, brown sugar, tapioca, flour, lemon juice, cinnamon, raisins, the 3 tablespoons butter, salt, cloves and nutmeg. Mix well and transfer to the casserole dish. Sprinkle with the almonds. To make the topping: in a medium bowl, stir together the topping ingredients to make a stiff, biscuit-like dough. Scoop out the dough to make small mounds on the tomato mixture. Bake for 25-30 minutes, or until the tomato filling is bubbly and the topping is lightly browned. Serve warm or a room temperature with whipped cream.
1. Over medium heat, whisk the butter, condensed milk and egg yolks together. Whisk constantly until just before boiling ( this can burn quickly). 2. Immediately pour into chilled bowl. When just slightly warm, whisk in the vanilla. 3. Pour over bundt cake.
In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender. Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.
In a large bowl, mix flour, baking powder, and salt. Add eggs, then slowly add coconut milk while stirring with a wooden spoon. Continue stirring until batter is smooth. Add sugar, ginger, and coconut, and mix. Then let batter sit for 30 minutes. When batter is ready, heat enough vegetable oil to fry in a heavy pot or a deep fryer. Add the coins from one banana to the batter. Work the banana coins to ensure they are well battered, then add them one at a time to the hot oil. Cook for about 3 minutes (until crispy and golden). Remove with a slotted spoon and drain on paper towel. Repeat previous two steps until all 8 bananas have been battered and fried. Serve with ice cream.
Add Smirnoff Green Apple Flavored Vodka, sour mix and apple juice. Shake with ice and strain into a pre-chilled martini glass. Garnish with an apple slice.
Prepare jars and lids by sterilizing in hot water. Line a colander with cheesecloth and place it inside a bowl. Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes. Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice. Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred. Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top. Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner. Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.
Preheat oven to 350F degrees. In a small bowl mix together the butter, Dijon, horseradish, Worcestershire sauce, and chopped onion. Spread generously onto both (inner) sides of the split kaiser rolls. Place two slices of roast beef and one slice of cheddar cheese into each kaiser roll, and replace tops. Wrap each sandwich in a square of foil, sealing carefully. At this point sandwiches may be baked right away, or refrigerate or freeze (use a freezer bag) for later use. Bake in a preheated 350 F oven for 15-20 minutes, until hot. If frozen, bake at 300 F for about 25-30 minutes, until heated through. Serve hot, or at room temperature. Good with a side of soup or salad, with fresh fruit for dessert.
Prepare the jasmine rice. Combine 4 cups of jasmine rice and 4 cups of water in a rice cooker. Once the rice is cooled place in the refrigerator until chilled. Scramble eggs in seperate pan using whatever oil you normally cook eggs with. Make sure to fold the eggs over, so they can be cut into thin strips. Heat wok and 3-4 tablespoons of wok oil to medium heat. Saute the white onion until soft and partially transparent (usually takes me 3 minutes or so) along with 2 tablespoons of soy sauce, frozen peas and/or carrots. ***If you opted for green onions skip this step and saute the peas/carrots in wok oil.***. Add the rice making sure to seperate the grains (with fingers) and mix with the vegetables. Add another 3 tablespoons of wok oil, sesame oil, egg strips, ginger, chicken stock, and sugar (green onions if you opted for these). Raise the heat to HIGH add soy sauce to desired darkness/taste and STIR-FRY. (I usually use anywhere from 1/2 to a full cup of soy)***it is crucial for the stove to be as hot as possible*****. Basically you are going to Stir-fry till all the liquids are dissolved and the fried rice has reached the dryness desired. While cooling salt to taste in order to enhance the flavor.
Fit 1 piecrust into a 9" deep dish pieplate according to package directions; trim dough around edges of pieplate. Place remaining piecrust on a lightly floured surface, cut desired shapes with a decorative 1" cookie cutter. Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust. Pierce bottom and sides with a fork. Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans. Bake at 400 for 10 minutes. Remove weights and parchment paper; bake 5 more minutes, and set aside. Reduce oven temperature to 350. Cook bacon in a large skillet over medium high heat until crisp. Remove bacon, and drain on paper towels, reserving 2 t. drippings in pan. Crumble bacon and set aside. Saute chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender. Stir together bacon, onion mixture, half and half, and next 4 ingredients in a large bowl. Combine cheese and flour; add to bacon mixture, stirring until blended. Pour mixture into crust. Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Shield edges with aluminum foil to prevent excess browning, if necessary. Let stand 10 minutes before serving.
Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice. Preheat oven to 350 degrees. Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer). Add condensed milk and beat until well blended. Add eggs, one at a time and beat well after each addition. Combine flour, baking powder and salt and add one cup at a time and beat well. Add vanilla and beat well. Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark. Alow to cool for 30 minutes before removing from pan. Enjoy.
Heat oil and saute garlic. add pork and stir-fry until pork is lightly browned. Add vinegar, preserves, and chicken broth. Cover tightly and simmer until pork is tender Add peppers and pineapple. Simmer till peppers are tender-crisp (10 minutes). Stir cornstarch into water. Gradually add to pork, and stir until thickened. Serve spooned over rice.
Heat a small, heavy-based frying pan over a medium heat and add the sesame seeds. Shake gently until they turn a shade darker and give out a nutty smell. Tip them into a bowl. Repeat this process with the coriander and cumin seeds. Allow them cool and crisp up for a few minutes. Place the sesame seeds, coriander, cumin, peppercorns and salt in a clean coffee or spice grinder and grind finely. Finely chop the hazelnuts in the grinder, taking care not to over-blend them into a paste. Mix the finely chopped hazelnuts with the sesame seed mixture and the cinnamon. Store in an airtight container until needed.
Place the prunes, water, juice and extract in a saucepan and scrape the seeds from the vanilla bean into the pan and add the pod too. Simmer on low heat for 20 minutes, or until the prunes are very soft and most of the water has evaporated and you are left with a lovely syrup. When cool, transfer to an airtight container and keep in the fridge.
Soak dried wakame in a bowl of water for more than 3 minutes. Drain well. Mix vinegar, olive oil, soy sauce and sugar to make sauce. Slice onion finely and place in the sauce. Add wakame and mix well. Can serve immediately or allow to meld for up to two days in refrigerator. Decorate with sliced cherry tomato.
Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm. Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts (and optional chips). Chill batter until firm, about 45 minutes. (I spread the batter in a 11"x7" glass pan, and when firm divided the batter into 18 squares and fashioned balls by hand and then flattened them -- this made even sized cookies without using a scoop). Preheat oven to 350°F Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.).
Combine ingredients and whip to desired consistency. The powdered sugar amount is approximate, I have used between 1 and 1 1/2 lbs powdered sugar. If it is too watery add powdered sugar a little at a time to bring up to desired consistency. If too dry, add 2 tablespoons Crisco and approx 1/2 to 1 vanilla powder.
Heat oil and garlic in a skillet. Add shrimp, crawfish, sausage and seasonings. When shrimp just turn pink, add heavy cream and bring to a simmer. Add parmesan cheese and simmer until a smooth and creamy consistency is reached. Toss with cooked fettucine, garnish with chopped scallions and serve with warm French bread.
Pour macaroni into 2 quarts of rapidly boiling water to which 2 heaping teaspoons of salt have been added. Boil for 6 to 8 minutes. Drain and stir in the cheese whiz until combined and slightly cooled. Stir in mayonaise or salad dressing blended with sour cream and seasonings,. Gently stir in remaining ingredients. Chill thoroughly and serve.
Put pudding mix in a small bowl, whisk in 2 cups of cold milk. Pre chill your ice cream machine for about 5 min (if pre chilling is required by manufacture). Pour pudding mixture into machine and follow manufacturers directions. If using the nuts, add them to the mixture when it is about half done, and finish processing; OR, follow the manufacturers directions for adding chopped candy bars to ice cream, and add the chopped nuts following those directions. Store any leftover ice cream in the freezer in a tightly covered container. Press a piece of plastic wrap into the surface of the ice cream before covering the container, to prevent ice crystals from forming.
Heat oven to 400 degrees. Grease 10 x 1 1/2 inch pie plate. Mix seafood, cheeses, garlic, and onions in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with whisk or hand mixer. Pour into plate. Bake until knife inserted between center and edge comes out clean, about 35-40 minutes. Cool 5 minutes before serving.
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Puree soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in creme fraiche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice and garnish with asparagus tips. Cooks' note:.  Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.
Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on each of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges.
Combine all dry ingredients in a bowl. Mix half and half with the orange extract. Pour half and half mixture into the dry ingredients and combine with a fork. Do not over mix. Add in the cranberries. The mixture should be dry so add some flour if necessary. Roll out the dough onto a lightly floured surface and slice into wedges. Bake at 400 degrees for about 13-15 minutes. While baking, melt the white chocolate in the microwave and stir in the milk. When scones are done, drizzle glaze over the scones. Enjoy :).
Cook pasta according to directions. Cook peas according to directions. Heat oil, add onion and saute. add mushrooms and saute. add garlic and saute. add ham and cook until heated. Remove pan from heat. Stir in sour cream, peas, salt and pepper. Toss ham mixture, hot pasta and cheese in a large serving.
Grind all ingredients to a smooth moist paste in a blender, adding a few drops of water to keep the blades turning, if necessary. Refrigerate until ready to use. Will last only a few days so use asap.
Saute the onion and garlic in the oil until soft. Add the carrots with a small amount of water. Bring to a boil, reduce the heat, and simmer until the carrots are soft. Place the chilies, vinegar and lime juice in a blender and blend until peppers are finely minced. Add the onion, garlic and carrots and puree the mixture until smooth. Return the mixture to the stove and simmer for 5 minutes. Strain the mixture into an empty hot sauce bottle. You'll get about 4 ounces. This is a fiery hot sauce that you need to use with care. Place the ingredients that were strained out into a jar and refrigerate. It will have the consistency of finely grated horseradish and the flavor of habanero fruit. I love this on just about everything.
Cut chicken into large bite sized pieces. Heat oil and cook onion, thyme, curry powder, garlic and ginger until onion is soft. Add tomato and coriander; cook stirring for 5 minutes or until tomato soft. Add chicken into pan and cook, stirring for 10 minutes or until browned lightly. Stir in stock, simmer uncovered for 15 mins or until chicken is cooked through and the sauce has thickened to your taste.
Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in 2 tablespoons Grand Marnier. Spoon 1 tablespoon chocolate mixture into each of eight 3/4-cup custard cups. Place cups in freezer. Reserve remaining chocolate mixture. (Used to top custard after baking). Combine milk, orange zest and 2 cups cream in medium saucepan. Scrape in seeds from vanilla beans; add beans. Bring to simmer. Whisk yolks and sugar in large bowl to blend. Whisk hot cream mixture into yolk mixture. Let stand 30 minutes. Strain through fine sieve set over medium bowl, pressing on solids. Whisk 2 tablespoons Grand Marnier into custard. Preheat oven to 325°F Ladle custard over chocolate in cups. Place cups in large baking pan. Pour enough hot water into pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove cups from water. Stir chocolate mixture over low heat until just pourable if necessary. Spoon generous 1 tablespoon chocolate mixture over each. Chill overnight. Serve cold.
Combine mayonnaise with vinegar, salt and sugar. Add cabbage and coat well. Butter bread - this is important as the butter makes a 'lining' to prevent the bread from getting too soggy, and it tastes good too. Layer ham and slaw on bread. Top with a dill pickle slice.
Blanch asparagus in boiling water about 2 minutes. Immediately drain and put asparagus in ice water to stop cooking. This will help keep a slight crunch to the asparagus and keep it bright. Dry asparagus thoroughly with paper towels. Use a little of the reduced fat mayonnaise to coat each asparagus spear, then roll in panko breadcrumbs. You can refrigerate at this point if needed. Mix mayonnaise and chipotle together with a whisk or in blender. Use 1-2 depending on how spicy you like it. Heat about 1 inch of oil heat to 370 F in a frying pan, put in asparagus but don't crowd. Turn to brown on all sides. Drop some dip into the bottom of a champagne flute, add 3-5 asparagus and serve.
1. Preheat the oven to 300F and generously grease a 9-inch springform pan. Cut a circle of parchment to fit the bottom the pan and grease the paper. Wrap 2 pieces of aluminum foil around the outside of the pan to cover the bottom and most of the way up the sides. 2. In a large bowl, beat the cream cheese and butter until smooth, then beat in the sweetener until well combined. Add the eggs, once at a time, beating after each addition. Clean the beaters and scrape down the sides of the bowl as needed. 3. Add the sour cream, lemon zest, and vanilla extract and beat until the batter is smooth and well combined. Pour into the prepared springform pan and smooth the top. 4. Set the pan inside a roasting pan large enough to prevent the sides from touching. Place the roasting pan in the oven and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. 5. Bake 70 to 90 minutes, until the cheesecake is mostly set but still jiggles just a little in the center when shaken. Remove the roasting pan from the one, then carefully remove the springform pan from the water bath. Let cool to room temperature. 6. Run a sharp knife around the edges of the cake to loosen, the release the sides of the pan. Refrigerate for at least 4 hours before serving.
Dehead shrimp-leave in peels. Place in a baking dish. Pour dressing over shrimp - it's good to cover them with dressing. Place butter on top. Bake at 350°F until no longer gray, 7-11 minutes. Serve immediately with french bread for dipping.
Crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, 1/2 cup finely chopped walnuts, butter, honey and cinnamon in large bowl and mix well. Press into 10-inch deep dish pie pan. Bake 10 minutes. Let cool while preparing filling. Filling: Combine egg yolks, 1 cup blueberry juice, 1 cup whipping cream, sugar and cinnamon in 2-quart saucepan. Cook over medium heat, whisking constantly, until mixture coats back of spoon or registers 180*, about 8 to 10 minutes, do not boil. Immediately pour into large bowl of electric mixer. Add lemon juice and vanilla and beat on low speed until yolk mixture begins to cool, approximately 3 to 5 minutes. Meanwhile, combine 1/4 cup blueberry juice and gelatin in small saucepan and stir over low heat until gelatin is dissolved, about 2 minutes. Add small amount of cooling yolk mixture and blend well. Slowly add gelatin mixture to yolk mixture and blend well. Refrigerate, stirring frequently, until mouse just begins to thicken and set. Whip 1 cup cream in large bowl of electric mixture until stiff peaks form. Fold cream and blueberries into mousse. Spoon into prepared crust. Cover entire top of pie with toasted walnuts. Refrigerate until completely set, about 2 to 3 hours. Top each serving with whipped cream.
In a large bowl, toss together all vegetables and celery seed. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning. Refrigerate 30 minutes to let flavors blend. Serve.
Preheat oven to 350°F Coat a 10 cup bundt pan with non-stick cooking spray. Cream sugar and butter until smooth and fluffy. Beat in eggs. Sift dry ingredients together into a bowl. Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth. Stir in remaining ingredients. Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand in pan 15 minutes and then turn cake out onto plate. Glaze if desired.
Whisk together first 7 ingredients in a bowl until blended and smooth. Serve over mixed salad greens.
Bake cake in a sheet pan according to directions on the back of the box. Combine one cup of sugar with the can of crushed pineapple. Bring to a boil. Upon removing the cake from the oven, punch holes all over the top of the cake with a meat fork. Pour the hot pineapple mixture evenly over the top of the cake. Once the cake has cooled, slice the bananas and layer evenly over the top of the pineapple mixture. (You can dip the banana slices in orange juice to keep them from turning dark.). For cake topping, mix together the cream cheese, cool whip, and coconut (I like using the coconut found in the freezer section of the grocery store.) For ease in spreading the topping over the bananas, drop spoonsful of the topping mixture evenly over the cake, then spread to the edges of the cake.
Preheat oven to 375* In large bowl combine spinach, ricotta cheese,mozzerella, 1/4 c parmesan, eggs, salt and pepper. In a 13x9in dish, pour 3/4c tomato sauce Layer 4 lasagna noodles over sauce. Spread half of the spinach cheese mixture over noodles. Top with 1c tomato sauce. Repeat layers and top noodles with alfredo sauce and 1/4c parmesan cheese. Cover and bake 1 hour, uncover and bake 10 more minutes. Allow lasagna to cool 10 minutes before serving.
Soak all the pulses in plenty of cold water overnight. Once soaked, rinse well & pick out any bad bots or grit etc. Put lentils and beans (except fava beans) in a pressure cooker. Cover with water - at least 6 cups, and cook on a medium-high heat for 5 minutes, then reduce the heat to medium & cook for 30 minutes. In a separate pressure cooker or pan with tight fitting lid, cook the fava beans using the same method. Once cooked, drain well & set aside. In a large stockpot, heat oil, add onions and stir-fry until browned. Add the pulses, rice & bulgur to the stockpot. Season to taste & cook over low heat, stirring occasionally for 30 minutes or until rice is tender - you may need to add a little more water at this stage. Finally, add the lemon juice & cook over a low heat for 3 more minutes.