HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the dry ingredients together in a large bowl. Warm the molasses, and mix the molasses, oil and water. If the molasses is not warm enough to dissolve into the water, they can all be warmed a little together- the microwave is fine for this. Mix the wet ingredients into the dry ingredients. The dough should be quite stiff, and not particularly sticky. If it is too soft and sticky, add a little more flour. Preheat the oven to 350°F. Roll out the dough to about 1/4" thick, and cut out with cookie cutters. Place cookies on cookie trays which have been lined with parchment paper, or lightly oiled. Re-roll and cut the scraps, until the dough is gone. Bake for 10 to 14 minutes, until lightly browned and set- they will harden up as they cool.
Cook beans, by putting in heavy kettle, cover, with 3 inches of water. Do not cover pot with lid, boil for 3 minutes. NOW cover and remove from heat. Let stand 1 hour. Cook bacon or salt pork add to beans. Do not disguard drippings. Return to heat, remove lid and boil, reduce to simmer approximately 1-2 hours.Until tender, drain off water until just covered. Take pan drippings and cook onion. Add Allspice and Ketchup cook at a simmer 2 minutes. Add mixture to beans and simmer, the day away.
Mix all the ingredients for the marinade. Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature). SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.
In non-stick skillet, add butter, onion, garlic and saute gently until onions are translucent. Add alfredo sauce and 1/2 pound of shredded mozzarella. Stir, add shrimp, stir, add parsley to top. Add croutons to cover top of mixture, gently press croutons into mixture, but not completely. Sprinkle 1/2 pound mozzarella over croutons. Cover with lid, simmer for about 20 minutes.
Combine ingredients in large saucepan. Cover and simmer for about 1 hour.
Add all ingredients to large tall glass. Enjoy! Can add more of less of the schnapps and cocktail and ice to suit personal tastes!
In a 10 inch skillet, heat oil over medium-high heat. Pepper chicken and put chicken in skillet and cook for 8 to 10 minutes, stirring occasionally, until no longer pink in center. About 2 minutes before chicken is done, if using, add red pepper flakes and garlic. Stir in hoisin sauce, ginger, wine, sugar, coleslaw mix and carrots. Cook 4 to 6 minutes, stirring constantly, until vegetables are crisp tender. Warm tortilla as directed on package. Place a portion of chicken mixture on each tortilla, roll tortilla around filling. If desired, you can serve with plum sauce or other sauce of your choosing.
Combine the dressing, garlic and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Seal bag and place in the refrigerator for 1/2 hour. Preheat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken breasts for 6 to 8 minutes on each side or until juices run clear when pierced with a fork. OAMC - To freeze: Place chicken and marinade ingredients into a large freezer bag. Seal, pushing out as much air as possible. Label and freeze. To serve: Thaw in fridge overnight. Grill as directed in recipe.
For the cupcakes: Preheat oven to 350 degrees and line cupcake pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter, shortening, and sugar until fluffy. Beat in eggs. Beat in sour cream and water. On low speed gradually add flour mixture and beat until smooth. Stir in nuts. Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cupcakes cool in pans for 10 minutes. Transfer cupcakes to cooling racks to cool completely. For the frosting: In a medium mixing bowl with an electric mixer on medium speed, beat cream cheese and butter until smooth. Gradually add powdered sugar. Add vanilla and maple syrup and beat until smooth and creamy. Frost cooled cupcakes with frosting and top each cupcake with a pecan half.
Melt butter or margarine in large pan. Add whole kernel corn, cream style corn, sour cream, grated cheese, egg, and corn muffin mix. Stir until well blended. Place in an oblong baking dish, approximately 8 x 11 inches (2 quart casserole dish works also), that has been sprayed with nonstick vegetable spray (Pam). Bake at 350 for 40 minutes.
Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan. Increase oven temperature to 500 degrees F. In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Cook Pasta in a large pot of salted, boiling water. Cook shallots, garlic and Bacon or Pancetta in 1Tbs Olive Oil till soft. Reserve a mug full or pasta water and drain pasta. Add Pasta to shallots, garlic and bacon/pancetta and combine. Turn off heat. Stir around for 2minutes, allowing it to cool off slightly. Add cream and combine. Add egg yolks and combined. Add reserved pasta water as needed to loosen sauce. Add salt and cheese and ENJOY!
Mix the sultanas and rum together and set aside to soak. Mix the flour and almonds together then rub in the butter until the mixture resembles crumbs. Stir in 2oz of the sugar and lemon zest. Mix the egg yolk with the lemon juice and stir into the dry ingredients and mix to make a firm dough. Chill for 30 minutes Preheat the oven to 350°F Peel, core and slice the apples, place in a bowl and add the remaining sugar, walnuts, sponge fingers, cinnamon and soaked sultanas. Roll out two thirds of the pastry on a floured surface and use to line an 8in round loose-based sandwich tin, allow the pastry to hang over the edges. Spoon in the apple mixture and press it down firmly. Roll out the remaining pastry, use the tin as a guide to cut out a circle to form a lid then roll over the excess pastry to make a neat seam on top of the pie. Make a steam hole in the centre of the pie. Whisk the egg white until frothy then brush over the top of the pie. Sprinkle with the granulated sugar and bake for 30-35 mins or until the pastry is golden. Leave to cool and serve warm in wedges with cream. Alternatively, serve it warm or cold in dainty wedges dusted with icing sugar and cinnamon.
Saute the potatoes in hot oil until golden; drain. Saute the onions in the butter until soft. Layer the potatoes and onions in a baking dish. Add the stock and garnish. Bake at 350 degrees for 1 hour. This is best in a stoneware casserole dish.
Mix all the dry ingredients in a heavy saucepan with a whisk. Using a whisk blends everything better than a spoon. Stir in the milk. Cook over medium heat stirring constantly. Remove the pot when the mixture is thick like pudding. Add the butter. Stir in until completely melted. Serve over biscuits with a teaspoon of butter dolloped on top.
Bring a 6-quart pot of salted water to a boil and cook linguine until al dente, about 8 minutes. Meanwhile, melt butter in a large skillet over moderately high heat; add capers and cook, stirring, until fragrant, about 2 minutes. Add 1/2 C pasta water and the lemon juice to skillet; bring to a simmer. Drain pasta and add to skillet with turkey; simmer, tossing together with tongs until turkey is heated through and pasta is coated with sauce, about 2 minutes. Remove pan from heat and stir in parsley and oil; salt and pepper to taste. Serve pasta sprinkled with cheese.
- Turn your 5 or 6 quart electric pressure cooker to saute and add the butter. Heat until melted and add the onion and garlic. Saute for 2-3 minutes until translucent. - Add the orzo and stir in with the butter and onion. Top with the frozen vegetables, frozen shrimp and chicken stock.- Cook on high pressure for 3 minutes. When the cooking time is done, turn the valve to vent and quick release the pressure. - The shrimp can be served with the shells on or, If desired, gently remove cooked shrimp from the rice and peel. Add peeled shrimp back into the rice along with the lemon juice and parsley and serve.
Combine all ingredients (except the bread) in a crock pot. Heat for 1 hour, stirring often. Serve on party rye bread.
Place mustard, vinegar, and peppercorns in a medium bowl; whisk. Still whisking, slowly add olive oil; continue whisking until emulsified. Just before serving, toss with greens; season with salt and pepper.
Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees. Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl. Add the banana slices a few at a time, coating them well with the batter. With a long slotted spoon remove the banana slices a few at a time and place them into the oil. Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter. Repeat the process until all of the bananas have been fried. Sprinkle them with the confectioners' sugar and serve warm.
Cook ground meat with onions in a large roaster and drain excess grease when meat is browned. Add the cooked noodles. Mix in the olives and corn. Add the tomato soup and water if desired. Add grated cheese (as much as desired- a lot makes it REALY good). Place in large casserole dish and top with more cheese. Bake at 350 degrees about 30 minutes or until the cheese on top is brown and bubbly.
Sauce. 1 Heat the olive oil in a pot over medium-high heat. Saute the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute. 2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color. 3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes. 4 Put the sauce into a blender and puree until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest. The sauce will keep in the fridge for up to a week. The Tenders. 1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above). 2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl. 3 Heat oven to 500°F Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan. 4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned. Serve with a bowl of the sauce for dipping.
Cook the rice in the water, drain. While the rice is still hot add the soy sauce and finely chopped onions, let cool(a couple of hours preferably overnight). Add capsicum, peanuts, seeds and sultanas. For the dressing, mix all ingredients and pour over salad.
To reduce the cooking time to leeks can use the pressure cooker, which will reduce from 40 to 5 minutes of cooking. If we do not have it, we have to resort to homemade recipe. In a saucepan put the oil along with sliced onion chopped small brounoisse-squares-to cook over low heat. When the onions are cooked, soft, add peeled potatoes cleaned and cut into irregular pieces and sliced carrots, saute then just add liquid (water or broth, fish, meat or vegetables) just to cover potatoes. Once it begins to boil, add the leeks, cleaned and sliced, add a pinch of salt, cover the pan and let simmer over low heat for 40 minutes. When potatoes and leeks are tender, put salt to taste and cover with a lid and put the pot to rest. Serve as is or by passing the purrusalda through a food mill as it is a very rich dish also do so to serve it as a cream or mashed.
Slice the amount of garlic cloves you wish to use thinly. Add the garlic to a saute pan that has been heated with the oil and butter in it over medium high heat (*Note: If you're not a big fan of garlic just add 1 whole clove slightly cracked, to the oil and saute it for about 2-3 minutes then remove the garlic from the pan). Add the cucuzzi to the pan and mix with the sauteed garlic. Continue to saute the cucuzzi and garlic until the cucuzzi gets colored, always watching that you are not burning the garlic you left in the pan. Cucuzzi can take a lot of color in the pan before it burns, and it gets sweeter as it gets the deeper color. Prepare the spaghetti to the "al dente" point and then thoroughly drain it. Add all the cucuzzi, oil, butter, and garlic to the spaghetti and toss to thoroughly mix. Add the grated cheese to the spaghetti and toss it once more. If the spaghetti mixture seems dry, add a little more butter and/or olive oil to moisten. Hint: You can add more cheese if you like, I do. Season with salt and pepper to taste -- Enjoy!
Preheat oven to 375 degrees F. In a very large bowl stir together the 1/2 cup sugar, flour, and cinnamon. Add apples. Stir to combine. Let stand. Make No-Roll Pie Crust dough. In a bowl stir together all-purpose flour, sugar, and salt. In a small bowl stir together cooking oil and milk; add all at once to flour mixture. Stir with fork until dough mixture comes together. With floured hands form ball. Divide in three equal balls. With your hands firmly press two of the dough portions onto bottom of a 9-inch pie plate and up the sides; continue pressing to form an edge at the rim. Set aside. Divide remaining dough portion into 6 equal parts. On waxed paper, pat each dough portion into 3-inch circles; set aside. Transfer apple mixture to pie shell. Top with dough circles. Sprinkle with additional sugar. Place a baking sheet on oven rack; place pie plate on baking sheet. Bake pie for 65 minutes or until filling is bubbly in the center. If necessary, cover top of pie with foil the last 10 to 15 minutes of baking to prevent overbrowning. Remove pie from oven; remove foil; place on wire rack to cool completely.
Put apple juice in a cup, the top up with carbonated water. NB: If you like it fizzy you may want more carbonated water, likewise if you like it less fizzy you should put less carbonated water inches.
Stir together soup and milk in a large mixing bowl. Stir in potatoes, mixed vegetables, and 1 cup cheese. Pour into a greased 13x9 casserole dish. Bake, covered at 350 degrees for 45 minutes. Uncover and bake for 30 more minutes, until potatoes are tender. Remove from oven and sprinkle with remaining 1 cup cheese. Let stand 5 minutes before serving.
Heat oil in a large non-stick skillet over medium-high heat. Add onion, red pepper, and garlic. Cook about 6 minutes, until softened, stirring so garlic does not burn. Stir in tomatos, wine, capers, olives, lemon zest and juice, oregano, salt and pepper. Bring to a boil. Add fish and cook, covered, over medium-low heat for about 8-10 minutes or until fish flakes easily. Gently turn fish halfway through cooking.
Cook's Note: Day-old biscuits or croissants are best for this recipe. You will need enough to fill a 9 by 13-inch baking dish. Preheat oven to 350 degrees. In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
Mix all ingredients together and store in air-tight container. ITALIAN SALAD DRESSING: Mix 2 tbs of this mix with 1/4 cup vinegar, 2 tbs water, and 1/2 to 2/3 cup olive oil or canola oil. Shake before using.
Set a pan of water to boil. Peel the potatoes and chop them into eighths. Put them in the pan of hot water to boil for 15-20 minutes, until cooked. Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the pine nuts to the tomatoes. Finely chop the fresh basil leaves into the tomato mixture. When the potatoes are cooked and soft, mash them. Stir the cream cheese and olive oil into the mashed potatoes. Season with salt and pepper to taste. Add the tomato mixture to the mashed potatoes and mix gently. Add the mozzarella cheese to the mashed potatoes and gently stir to mix. Do not stir too much as the mozzarella can become "stringy" if mixed too much. Serve hot! Note: These mashed potatoes can also be stored in the fridge and reheated in the microwave if you have leftovers!
To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well. Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed. Pass through a fine mesh strainer. To prepare the salad, divide tomato slices among four salad plates. Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil. Garnish with basil leaves; serve salt separately.
In a large bowl, combine all ingredient and mix well. Adjust salt and pepper, lime and jalapenos to your desired taste.
If you have your bread sliced at the thickness for sandwiches, you should have 8 long slices. Soften the cream cheese in the microwave if necessary so you don't tear the bread. Lay your bread slices out, and spread with the cream cheese-just as you would with butter for a normal sandwich. On the first slice, top with the ham, then a bread slice, top with tomato, and a bread slice, top with the mashed egg, then a final bread slice. Season each layer with salt and pepper to taste. Repeat with the remaining 4 slices of bread and filling. I like to place 12 cocktail sticks in the sandwich stacks so I can see where I will be cutting, then I take my electric knife, remove the crusts, and finally cut each stack into 12. *Theseare only suggested filling that are popular and cut easily.
Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes. Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil. Add mushrooms & tomatoes; cook for several minutes. Add shrimp or chicken. Turn heat to high, do not stir. When shrimp or chicken is cooked, continue to cook for 2 minutes more. Serve with hot rice.
Dough: Dissolve the yeast in the water, then mix with the other dough ingredients until smooth. Allow to rise 40 minutes. Knead the dough until smooth and divide into 30 equally sized portions. Filling: Blanch the leaves of the cabbage (or bok choy) briefly in boiling water. Remove and cool in water. Mince finely, strain and squeeze out all the water, as dry as possible. Mix the greens with the other meat filling ingredients until well combined. Roll out the dough into little circles roughly the size of your palm. Wrap one tablespoon of filling inside each piece of dough. (The tricky part is to get it to look pretty : Pinch the tops together tightly on top, over lapping to close the tops together.). Allow the filled rolls to rise the second time, for 40 minutes. Bring water to a boil in a steamer, arrange the buns on the steamer. It helps if you use pieces of parchment paper on the bottoms of the buns (like store bought buns) or the old method is to use some cabbage or leafy vegetables and line the entire steamer, so the steam still goes right through yet the buns won't stick to the steamer). Steam for 6 -8 minutes over high heat.
Saute the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes. Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft. Squeeze on the lemon and add the chopped Corriander.
Sort and wash peas and place in a large Dutch oven. Cover with water 2 inches above peas. Let soak overnight. Brown sausage in heavy skillet, stiring to crumble. Add onions, brown. Cook until tender and drain fat. Drain peas well. Cover with water again. Stir in sausage and remaining ingredients. Bring to boil. Cover and reduce heat and simmer 1 - 1/2 hours. Add water if necessary.
Combine all ingredients except paprika and mix gently till everything is blended. Sprinkle paprika over the salad. Refrigerate for at least an hour before serving.
Mix mustard and sugar. Add the eggs one at a time, beating well. Gradually add the vinegar and mix well. Microwave for 2 minutes, covered. Take out and stir. Cook 2 minutes more and stir before placing in containers and refrigerating. Keeps for up to 6 months in the refrigerator.
Add dry onions to water for 5 minutes. While onions are softening, empty jar of northern beans into a 4-quart baking dish or pan. Add pork and beans to northern beans. Stir in onion, ketchup, barbecue sauce and ham. Bake, uncovered at 350°F about 30 to 35 minutes or until piping hot. Stir 2 to 3 times during baking. Refrigerate covered, to use in 1 week. Freeze to use in 4 months.
Line a 9-inch dish with foil and grease lightly. Melt white chocolate according to package directions. Add frosting until mixture is smooth. Remove form heat to cool slightly. Mixture should be warm and "stir-able," but not too warm to melt the jelly beans. Add jelly beans and stir until evenly distributed. Spread mixture in prepared pan and cool to room temperature. Put in refrigerator and cool for two hours or more. Remove foil and cut fudge into small pieces. Enjoy yourself or give as a gift!
Combine the sugar and cornstarch in a heavy saucepan. Add milk and stir till smooth. Add orange peel. Gently heat the mixture until it starts to thicken. Stir constantly for 2 minutes. Beat egg yolks and slowly add 1/2 cup of the sauce. Slowly add egg mixture to the sauce. Continue to cook for a few minutes, but make sure that the sauce does not boil. Pour sauce into a bowl and add vanilla and cointreau, stir gently to mix. Refrigerate till ready to use.
Preheat oven to 400 (or if you're roasting or baking something else, cook the carrots at that temperature). In a large skillet, melt the butter and add the carrots and a little salt. Cook, stirring, for about 5 minutes until they lose their raw look. Stir in pepper to tase, nutmeg and cream fraiche. Cook until the mixture boils. Spoon the carrot mixture into a small, shallow casserole or baking dish. Cover with a lid and bake until the cream is absored and the carrots brown around the edges, about 40 minutes. No harm if the carrots cook longer -- they simply continue to caramelize. But don't undercook, or the dish will taste very ordinary.