HumbleIntelligence/food-ner-1-Million huggingface dataset:
FOR THE PASTRY: Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water , 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap. PREPARE FILLING; If scallops are large, cut into 1 inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the margarine in 10 inch skillet over medium heat until mushrooms are light brown and liquid is evaporated, about 5 minutes. Remove from skillet. Heat 2 tablespoons of the margarine in skillet until hot. Cook and stir scallops over medium heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons. Heat remaining 1/4 cup margarine in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 cup; stir into half and half mixture. Heat to boiling stirring constantly; boil and stir 1 minutes. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2 quart casserole. Heat oven to 425°F Unwrap pastry and place on well floured board. Roll dough 1 inch large than top of casserole, using floured stockinet covered rolling pin. Cut out designs with 1 inch cookie cutter. Place pastry over top of casserole; turn edges under and flute. Mix egg yolk and water; brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. 4 servings. Betty Crocker's new International Cookbook.
Begin by sweating the onion in the oil. When onion is soft, add the shrimp and garlic and saute for 1-2 minutes (just until shrimp are cooked). Remove the shrimp and add the rest of the ingredients (except parsley). Cook/reduce for about 2 minutes (until smooth and glistening). Stir in shrimp and toss to coat. Garnish with parsley and lime wedges.
Tenderize and marinade chicken in oyster sauce overnight. Peel and Dice potatoes. Chop carrots, celery and pepper into one half inch size pieces. Slice garlic. Steam these vegetables until tender. Turn off heat. Stir in chopped spinach. Reserve liquid for broth. Cut chicken into 1/2 inch size pieces and saute in olive oil until done. Add chicken to vegetables and set pan aside for cooking dumplings. For the dumplings, mix together the flour, baking powder, oatmeal and remaining spices. Cut in two tablespoons of butter to resemble small peas. mix in egg white and milk. Bring vegetable liquid and 4 cups water to a boil. Add two teaspoons of chicken flavored soup base, cayenne pepper, garlic salt and curry. Drop dumpling mixture into broth by the teaspoon. Cover and simmer for 15 minutes. Gently add the chicken and vegetables, cover and simmer 5 minutes more. Thicken if desired with a little corn starch or thin with prepared fat-free chicken broth or water. Add egg noodles and simmer 10 minutes longer. Enjoy!
brown the polish sausage. add the water,jambalaya spices & rice. simmer for 30 mins or til the rice is tender.
Melt the bacon drippings in a saucepan; add chopped onion and cook until onion is lightly browned, stirring frequently. Add boiling water and salt; mix in oats and cook about 15 minutes, stirring frequently, until oatmeal is thick. Crush the sage and mix into the porridge along with pepper. Spread mixture into a 6 or 7 inch square pan or 8 inch pie pan and chill. When ready to serve cut into squares. Dip each square into flour and fry in hot bacon drippings. Serve as an accompaniment to stews or chowders. Soups and Stews The World Over.
Preheat oven to 350 degrees F. Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.
Preheat oven to 350 degrees. Grease an 8" x 8" square cake pan. In a medium bowl, combine cream cheese, cake mix, melted butter, and a pinch of salt. Mix until smooth. Divide into 6 small bowls and tint each one with a different color. Place bread dough on a lightly floured work surface. Using a rolling pin, shape the dough into a rectangle, 1/8-inch thick and 13" x 10". Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Starting with the long, red side of the rectangle, roll the dough up into a log. Use a sharp knife or serrated bread knife to carefully slice the log into 9 equal portions. Transfer to prepared cake pan, placing rolls cut side up, 3-by-3. Transfer to oven and bake until golden and puffed, about 30 minutes. Let cool 10 minutes. Meanwhile, make glaze. Add confectioners' sugar, milk, and vanilla to a large bowl. Whisk to combine, adding more milk if necessary to reach a consistency that is thick but pourable. Drizzle glaze immediately on cooled birthday cake rolls and top with rainbow sprinkles. Serve warm.
Cook as much Jasmine rice as needed. Pour the chicken broth into a large pot over medium heat. Shake the coconut milk thoroughly and add to the pot. Add sliced mushrooms. (You can add chili oil now or anytime following. The longer it is mixing, the stronger the flavor). Cut lemon grass into ~1 inch long pieces. Set aside. Thinly slice ginger. Set aside. Cut a 10in x 10in square of cheesecloth. Place the lemon grass & ginger into the cheesecloth and tie closed. Drop the sachet into the pot. Let simmer for ~15 minutes (usually the time I use to peel the shrimp and cut them in half). Add Chili oil if you haven't already. Add fish sauce, if desired. Add shrimp. Cook ~3 minutes more (until shrimp are pink). Take off the heat, remove the lemon grass/ginger sachet, and add lime juice. Serve with desired amount of Jasmine rice.
Let tenderloin stand at room temperature 1-1/2 to 2 hours if convenient. Meanwhile, stir-fry onion, carrot, and celery in butter over low heat about 10 minutes until tender but not brown; mix in lemon rind. Preheat oven to 450 degrees F. Spread vegetable mixture over tenderloin, lay bacon slices on top, and insert meat thermometer in center. Roast, uncovered, on a rack in a shallow roasting pan 5 to 6 minutes per pound for rare (120 to 125 degrees F.) and 7 to 8 minutes for medium rare (130 to 140 degrees F.). Remove bacon and vegetables and discard. Transfer tenderloin to a steak board or hot platter and keep warm. Skim fat from drippings, smooth in sour cream, and warm gently, but do not boil, 1 to 2 minutes. Garnish beef with stuffed mushrooms and watercress. Top with some of the sauce, and sprinkle with paprika. Pass remaining sauce.
Preheat oven to 300°F Coarsely chop 1 chocolate bar into 1/4-inch pieces, about 1/3 cup. Set remaining bar aside. In med bowl, using and electric mixer, beat butter until smooth. Gradually beat in sugar until light and fluffy. Beat in vanilla and salt. Using a wooden spoon, stir in 1 cup flour until just mixed. Stir in remaining flour with chopped skor until just mixed. Scrap dough into ungreased 8" square baking dish. Lightly flour fingers, then pat mixture into even thickness. Using a fork pierce dough every inch. Finely chop remaining bar and sprinkle over top of dough. Bake until edges are deep golden and center is pale golden, about 35-40 minutes Remove from oven. Cut into squares immediately. Cool completely in pan.
Line quiche dish or pie plate with pastry. Beat the eggs together with the milk and seasonings. Fry onions and bacon in the oil until onions are soft and translucent. When cooled, spread the bacon/onion mixture onto the pastry. Spread the grated cheese evenly over the bacon/onion mixture, followed by the liquid ingredients. Add sliced tomato and sprinkle with Parmesan cheese. Bake at 350°F or 180°C for 35 - 40 minutes.
Whisk oil, lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside. Using vegetable peeler or V-slicer and working from top to bottom of each zucchini, slice zucchini into ribbons (about 1/16 inch thick). Place ribbons in large bowl. Add basil and nuts, then dressing; toss to coat. Season to taste with salt and pepper. Sprinkle Parmesan over salad.
In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended. In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute. To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs on bread with mashed potatoes and corn.
Heat the milk and butter in a medium sized saucepan and on medium heat, bring to a boil. Once at a boil turn off heat and add the nutmeg, salt and flour. Stir until thick and the mixture leaves the sides of the pan and forms a compact mass. Set aside and let cool for around a half an hour you don't want to cook the eggs. When it is cool beat the eggs in one at a time. Drop into hot soup and cover for ten to fifteen minutes. They are done when they've risen to the top and doubled in size.
Peel pineapples; chop or shred. Add water and let stand overnight. Put in large saucepan with spices, sugar, and coconut milk. Boil for 5 minutes. Strain liquid into large pitcher. Add rum and serve hot. NOTE: If fresh coconut milk is not available, pour sweet milk over shredded coconut. Let stand for several hours. Squeeze through a cloth. Woman's Day.
First you will need the following utensils:. 1 Heavy Stock Pot. 1 Small Glass of Cold Tap Water. Wooden Spoon. Teaspoon. 1 Greased 9x12 in Cake Pan. ______________________________. Place first 3 ingredients in Pot, and over Medium High Heat bring to a rolling boil. *Stirring Constantly* to prevent Burning. Once you have reached a rolling boil , continue to boil for several Minutes. Take your teaspoon and gather up a small amount and drop it into the glass of cold water. If it forms a soft ball, it is done. If not, continue to boil for another minute or two until it does. Once it has reached the soft ball stage, Immediately remove from heat and add the remainder of the ingredients in this order:. Marshmallow fluff , Peanut butter, Vanilla and nuts. Immediately pour into cake pan and spread if necessary. Let Cool at room. temperature. This Fudge can be stored in the freezer for up to one year wrapped tightly in Plastic wrap and then in Foil. Wonderful for the holidays or that special gift for someone You love.
Preheat oven to 350 degrees. On the stovetop, bring a large pot of water to boil. Cook the pasta according to package directions and drain. Return the pasta to the pot. Meanwhile, in a saute pan over medium heat, cook the sausage; drain. Add the sausage, spaghetti sauce and mushrooms to the pasta and stir to combine. Stir in the Parmesan cheese and half the pepperoni slices. Spread pasta mixture into a lightly greased 9"x13" pan. Top with the mozzarella cheese. Arrange remaining half of pepperoni slices over top. Bake for 20 minutes, until cheese is bubbly.
Pre heat oven to 500°F. Mix first 5 ingredients and 3 tsp of oil. Season with pepper or salt if needed. Brush oven proof glass dish with 2 tsp oil. Arrange fish in dish. Spoon sauce over fish, leaving enough to drizzle over when serving. Roast fish for 12 minutes until opaque. Top with remaining sauce.
For the chicken - I use thighs - its not necessary to use breast meat and tends to be drier. I use a wok for maximum space in my pan. heat approx 2 - 3 tbsp oil in your pan on medium high (this cooks fast). saute onion until slightly soft - approx 2 - 3 minutes. add green pepper and garlic, garam masala & cumin (they intensify flavor but are not mandatory for this recipe- the curry sauce already has some in it) and saute approx 2 minutes. add chicken and stirr fry for approximately 5 minutes. add curry sauce and cauliflower. Stirr well and lower heat - simmer for 20 minutes stirring regularly. add yogurt combine well to make your sauce creamy and serve.
Preheat oven to 350. Mash the avocado & cream cheese till smooth. Mix in the the lime juice, garlic powder and cumin. Cut jalapenos in half lengthwise and remove seeds. (you might want to wear gloves when handling peppers.). Stir in the cheese. Fill each pepper. Place on a foil lined cookie sheet. Bake for 15 to 20 minutes. **Note** Depending on the size of your jalapenos, you may have leftover filling. I filled around 12 medium to small peppers.
Put rice in a un-greased 2 QT casserole dish and sprinkle the first tsp salt and the pepper over the rice. Pour ONE can of the tomato sauce and the hot water over the rice. Layer the onions and green pepper next. Then a layer of crumbled hamburger (you don't have to cook it first). Sprinkle the hamburger with the second tsp of salt. Top it off with a layer of the corn. Mix the chili powder into the other can of tomato sauce and spread on top of the corn. Lay the bacon strips on top. Bake covered for 1 hour at 375. Then uncover and bake 15 min. more until rice is done and bacon has crisped.
Combine salmon, cream cheese, chopped onion and dill. Shape into ball, wrap in plastic, and refrigerate at least 2 hours. To serve: Cover serving tray with onion rings and sprinkle over capers. Place salmon ball on onion bed and capers. Garnish with dill and lemon wedge. Serve with toasts.
Heat cooking oil or butter over medium high heat till hot. Add rice, onion, garlic, and jalapeno. Stir constantly till rice is golden and onion is translucent. Add sauce, water, and corn. Bring to a boil. Reduce heat to medium low. Cover and cook for 25 minutes. You may stir occasionally if you prefer, sometimes it keeps it from sticking!
Throw all the ingredients into a blender and blend until smooth. If the smoothie is too thick, add some more orange juice. If it is too thin, add some ice cubes or more frozen fruit. The smoothie is equally good if you leave the sherbet out but not as "tangy".
Preheat oven to 350°F. In a large saucepan, over medium heat, scald milk. In a large bowl, lightly beat eggs. Add farina, sugar, vanilla and salt to beaten eggs. Slowly pour milk into mixture, stirring constantly. Pour everything back into the large saucepan. Cook over low heat, stirring constantly to prevent sticking and burning. Cool to room temperature. While this is cooling prepare syrup: In a large saucepan, combine water and sugar, and cinnamon and cloves, if desired. Bring to a boil. Reduce heat and simmer 20 minutes. Allow to cool and remove cinnamon and cloves. Brush the bottom of a 9x13-inch pan with butter. Layer 10 sheets of phyllo dough in the bottom, brushing EACH LAYER with butter. Add custard. Top with remaining 10 layers of phyllo dough, brushing each layer with butter. Score into 12 sections. Bake for 45 minutes, or until golden brown. Pour cooled syrup over baked galataboureko so it is absorbed. Serve at room-temperature. Refrigerate leftovers.
Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated. Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes. Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.
Preheat oven to 350°F (325°F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan. Pour EAGLE BRAND evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.
Melt 2 tablespoons butter in skillet and then add sliced mushrooms, cooking until just tender. Remove from pan and set aside. Place each chicken breast between plastic wrap and flatten to 1/4 inch using a meat mallet. Dredge each breast in flour to lightly coat. Melt 2 tablespoons butter in same skillet and add half of breasts. Saute until golden about 4 minutes each side. Repeat with remaining 2 tablespoons of butter and the other 3 breasts. Place breasts in a lightly greased 9x13 pan. Top with the mushrooms. To the skillet add the wine and chicken broth. Stir up drippings from pan and bring to a boil. Add the salt and pepper. Decrease heat and simmer, uncovered 8 minutes, stirring occasionally. Pour sauce over chicken and mushrooms. Mix the cheeses together and sprinkle on the chicken. Bake 12-14 minutes at 450 degrees uncovered.
In a large bowl, combine the eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand for 15 minutes or until bread is softened. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.
Preheat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper or a silicone liner. On a lightly floured surface, roll the dough out to about a 12- by 15 rectangle. Place on the prepared pan and flip over a 1/2-inch border, using water to hold down the edges and then crimping with a fork. Whisk the egg white with 1 tablespoon water, and brush this over the edge of the tart. Prick the inside of the tart in several places with the fork. Par-bake until lightly browned and slightly cooked in the center, 12-15 minutes. Let cool slightly. Meanwhile, cut the tomatoes in half through the equator, then gently squeeze to remove seeds and excess liquid. Slice into 1/8 to 1/4 inch-thick slices. Spread the prepared crust evenly with the mustard, then layer the tomatoes on top in alternate colors, overlapping them by about 1/2 inch and arranging them tightly within the edges (they will shrink a bit). Season well with sea salt, then top with the shallot rings and thyme. Cook until the tomatoes are softened and the crust is cooked through in the center, 20-25 minutes.
Toss asparagus in evoo, and pepper. Wrap prosciutto half around 2 or 3 asparagus at a time, depending on how many prosciutto slices and asparagus spears you have. Lay bundles seam side down on foil-lined baking sheet. Roast at 425 degrees for 10-15 minutes or until asparagus is done to your liking. We like it crunchy, so I roast for only 10 minutes. Variation: Drizzle with balsamic vinegar before serving and/or top with crumbled feta cheese before serving.
Heat gas or charcoal grill. cut 18x12" sheet of heavy duty foil. Place potatoes and carrots on center of foil sheet. Drizzle with butter. Sprinkle with Italian seasoning, peppered seasoning salt and cheese, stir slightly to mix and coat vegetables. Wrap packet securely using double fold seals, allowing room for heat expansion. When grill is heated, place packet, seam side up on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 45-50 minutes or until vegetables are tender. Open packet carefully to allow steam to escape. Sprinkle with chives.
Place the chicken in crock pot. In a bowl, combine the pineapple juice, salad dressing, onion soup mix and lemon peel. Pour over the chicken. Cover and cook on low for 6-7 hours or on high for 3 to 4 hours. Twenty minutes before serving, arrange pineapple slices and green pepper strips over chicken to heat through. Arrange chicken, pineapple and green pepper on large serving platter. If desired, thicken juices with 1 tablespoon cornstarch dissolved in 1 tablespoon water. Stir slowly into juices until thickened slightly. Pour over chicken.
Create gochujang paste: Mix gochujang with sugar, grated garlic cloves, grated ginger, apple cider vinegar. chingiang vinegar, and sesame oil. Trim fat from pork. Cut pork into 1/2" chunks. Mix thoroughly in a small amount of the gochujang paste, using just enough to coat, and marinade in refrigerator for at least 4 hours. Add 1 tablespoon of olive oil to medium-hot wok. Cook pork on both sides, then set aside and cover. NOTE: the vegetables will be cooked separately, and should also be stored that way. Make sure to cook them in the same wok where the pork was cooked to integrate the flavors. Steam Brussels sprouts and snap peas - keeping them separated - for about 10 minutes, then set aside. Cut Brussels sprouts into chunks Toss in a small amount of gochujang paste, then cook in the wok for a few minutes, tossing to cook all sides. These should have enough moisture that they don't need oil. Remove from heat, set aside, and cover. Toss bean sprouts in a small amount of gochujang paste, then cook in the wok for a few minutes, stirring frequently. These should also have enough moisture that they don't need oil. Remove from heat, set aside, and cover. Toss carrots in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover. Toss snap peas in gochujang paste, then cook in the wok for a few minutes, stirring frequently. Add oil as needed so they cook properly. Remove from heat, set aside, and cover. Boil some rice, per your preference, and add enough to cover the bottom of a serving bowl. If you have a dolsot (Korean stone cooking bowl), warm the bowl according to manufacturer instructions. Assemble the meat and vegetables in separate wedges around the bowl (look at image for a guide on how this should look). Add some oil to the pan and cook 1 egg for each serving. Cook egg sunny-side up until the egg white just turns a solid white. Other eggs can be saved until they're ready for serving. Top bowl with fried egg and serve immediately.
Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake vigorously and serve.
Pre-heat oven to 375°. Mix together cookie mix, butter, egg and flour until dough forms. Shape dough into balls using medium cookie scoop. Place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack. Microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies.
Boil the raisins for 5 minutes, strain & cool. In a large bowl cream butter & sugar. Add well beaten eggs. Add 1 cup flour then applesauce & raisins, mix. Add the rest of the flour (2 cups), baking powder, salt & gumdrops, mix. Bake for 2 1/2 hours @ 300F in pan(s) double lined with foil (I recommend having a pan of water on the bottom shelf of the oven while cooking). DO NOT cut for at least 7 - 10 days.