HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together the flour and salt. Dice the butter into small cubes, or cut it into pats. Work it into the flour until it's well-distributed, but not fully incorporated. Larger, pea-sized pieces of butter will be scattered throughout the mixture. Tossing with a fork or your fingers, drizzle in the ice water. Stop adding water when the dough starts to come together, and grab it in your hands. If it holds together easily, without crumbling, it's ready. If it has dry spots, or pieces break off easily, add a bit more water until it's totally cohesive. Gather the dough into a ball, and divide it in half. Gently pat/shape each half into a rough disk. Roll immediately, if desired. For better texture, chill the dough for at least 30 minutes before rolling. If dough has been refrigerated longer than 30 minutes, allow it to warm at room temperature for 10 to 15 minutes, until it rolls easily.
Peel shrimp leaving tails and slice down middle deveining as you go. Lay on greased cookie sheet to form a circle with the tail pointing up. (Fan the tail out for beauty and handle) Mix first 7 ingredients and gently fold into crabmeat. Place a spoonful of crabmeat mixture on top of the circle. Top with fresh parmesan (optional) Place cookie sheet in 350 degree oven for 15 minutes, remove with spatula to serving tray, Serve immediately. Also, try stuffing mushrooms which only take 10-15 minutes in the oven, same temp. To prepare for a party, prepare trays, cover with plastic wrap and store in refrigerator, then just place in oven when ready and serve in 15 minutes! Having medium shrimp saves money and makes more of a finger-food size. I've made extra and frozen some to be used as side dishes. If you can't get seafood where you live, you can order all supplies from a seafood place in Florida- Joe Patti's Seafood online. Even mid-westerners can enjoy a special fresh seafood treat.
Heat oven to 400 F.In a 9" cake pan , press shortbread crust evenly, prick all over with a fork, place foil on top, and weigh down with beads or pie weights. Bake "blind" ie. no filling, for 20 minutes. Remove from oven, allow to cool. Spread jam over the pastry base. Sprinkle half the coconut over the jam. Bring milk and sugar to a boil, remove and stir in custard powder, whisk until thick. Spread over the jam. sprinkle with the rest of the coconut. Let cool and serve. Time does noy include cooling time.
Preheat oven to 350*F. Grease a 13x9" baking pan. Melt the butter in a medium saucepan over low heat. Remove pan from burner; stir in the sugar and vanilla. Add the eggs, one at a time, beating just until blended. Combine the flour and cocoa powder; gradually add to the butter mixture, stirring just until combined (do not overmix). Spread batter evenly in the prepared pan; sprinkle with the toffee bits and chocolate chips. Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it. Cool completely on a wire rack before cutting into bars.
In a large skillet, cook and stir pork, onion and celery in oil until onion is tender. Stir in mushrooms with liquid, bean sprouts, pimiento and chicken broth. Blend soy sauce and cornstarch; stir into vegetable mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Seve over chow mein noodles.
Sift together flour, baking powder and salt. In a large bowl, cream butter and sugar; add eggs, beating well. Beat in lemon rind and juice. Gradually add flour mixture, then stir in oats. Chill dough thoroughly (at least 2 hours). Roll level tablespoonfuls of dough into balls and place onto greased cookie sheets, allowing room for cookies to spread. Using a flat-bottomed glass or custard cup that has been greased and dipped into sugar, flatten each ball to a 1/4 inch thickness (dip the glass into sugar each time). Bake at 375 degrees F until lightly browned around the edges, about 8 - 10 minutes. Cool on cookie sheet for 1 minute, then carefully move to wire rack.
In a mixing bowl beat 1 pkg. cream cheese with milk and sour cream til smooth. Spread into a 9" pie plate lined with plastic wrap. Sprinkle with chopped pecans. In mixing bowl, beat Brie, swiss, blue cheese and remaining cream cheese til thoroughly combined. Gently spread over chopped pecans smoothing top flat. Cover and chill overnight or up to 3-4 days. Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top around edge. Serve with crackers or apples.
In a small bowl or measuring cup, combine the olive oil, lemon juice, and salt. Brush mixture on the swordfish; cover and chill in the refrigerator for 30 minutes. Let the mesquite chips soak in water for 30 minutes. In a bowl, mix together the butter, chervil, and pepper; set aside. Place mesquite chips over hot coals in grill. Grill swordfish over hot coals 12-15 minutes or until done, turn once during cooking time. Transfer fish to platter or serving plates; generously apply butter mixture.
Finely chop the bacon; thoroughly wash and dry, then trim and finely slice the leeks; beat the egg; cut the mushrooms into quarters; cut the tomatoes in half; and finely shred the cabbage. Place the serving plates in a low oven so that they will be warmed when required. Heat 1 tablespoon of oil (less if the bacon is fatty; see notes below) in a heavy-based, non-stick pan, add the bacon pieces, fry for about 4 minutes, until crisp, then remove with a slotted spoon and drain on paper kitchen towelling. (Optional departure: If you want to add finely chopped onion and/or garlic, add them 1-2 minutes BEFORE adding the leeks to the pan.). Add the leeks to the pan and saute for 2 minutes. Transfer the bacon and leeks (and onions & garlic) to a large bowl, add the mashed potatoes, cabbage and egg (see notes below), season to taste and mixing together with wet hands, shape into 4 round cakes, 10cm/4" across. (If you've been imprecise or overly generous in the quantity of some of the ingredients, you may well have enough for five or six cakes. You may also choose to make smaller cakes, but remember to then adjust the cooking time: they'll cook much faster, of course.). Heat the remaining oil in the pan, add the bubble and squeak cakes and cook for about 6 minutes on each side, or until golden brown. Remove the cakes from the pan and keep warm. Add the mushrooms and tomatoes to the pan and saute for 4 minutes. (I add basil here, probably about 1 tablespoon of fresh basil) Place the bubble and squeak cakes on warm serving plates, top with the mushroom and tomatoes and serve immediately. Chef's notes: I always buy middle rashers and remove ALL the fat, so I do need a little oil, probably about 1/2 tablespoon. If you use streaky bacon, I can't see that you'd need much oil at all, if any, certainly not the full tablespoon specified in the recipe. Because I've usually been imprecise in my measurements of one or other or several of the vegetables, I usually add 2 eggs. If tomatoes are just not looking very good or you cannot find a flavoursome variety (isn't the tasteless tomato the bane of all our lives?) canned, drained tomatoes are fine.
Grease an 11x7-inch baking dish. In a large skillet over medium heat brown the pork sausage meat with onion until browned; place into a large bowl to cool slightly. To the bowl with the sausage mixture add in mozzarella cheese, cheddar cheese, half and half cream, eggs, seasoned salt, black pepper and cayenne (if using) mix to combine well; set aside. Unroll the crescent rolls then pinch all perforations to seal. Spread the crescent roll onto the bottom of the baking dish. Bake the crescent crust at 350°F for 10 minutes. Remove then spread the sausage mixture evenly over the baked crust. Sprinkle with Parmesan cheese (or mozzarella or cheddar) then return to oven to bake for 25-30 minutes or until heated through.
Heat oven to 350°F. Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins. Bake 8 to 10 minutes or until light golden brown. Remove from pan and cool on a wire rack. Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs. Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream and garnish with sprigs.
Thinly slice unpeeled cucumbers - use can use a mandolin or slicer for nice paper thin slices. Should be about 3 cups. Whisk sour cream, parsley, vinegar, sugar, and chives in a small bowl. Fold in sliced cucumbers. Cover and chill for at least two hours.
Boil chicken in large stock pot with water to cover. (45 minutes or until done.). Remove chicken and cut into large cubes. Return chicken pieces to water. Add chicken broth and tomato puree. Add carrots, potatoes, corn and onion. Cook on low for 45 minutes (until potatoes are fork tender). Add noodles and cook for 10 minutes more. Add hot sauce and extra spices, if desired.
Preheat oven to 375 degrees. Core apples, remove seeds, peel away a bit of skin, and stuff with currants. Set in oven-proof baking dish. Combine lemon and apple juice with spices and maple syrup and pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.
Preheat oven to 350. Drain sauerkraut and spread in 13x9 pan. Top with sliced Kielbasa. Cook and drain noodles. Spread over Kielbasa evenly. In a bowl mix the soup, onion and dijon mustard. Pour over top of casserole and spread evenly. Top with the swiss cheese. Bake 30-40 minutes until cheese is well melted and casserole is bubbly hot.
Melt the mint chocolate chips in the microwave. Dip crackers, one at a time, into the chocolate. Lay on wax paper to set. Store in airtight container (if there's any left, that is).
Warm platter in 250° oven. In non-stick skillet,cook chicken in olive oil until done. (Do not overcook) Add salt and pepper. Place on warmed platter, replace into oven. In same skillet, place wine, cranberry juice concentrate and dried cranberries. Boil on medium-high heat until liquids are reduce to half (about 5 minutes). Dip each piece of chicken into the sauce and return to platter. Pour remaining sauce over the chicken and serve.
Directions for Crumb Topping: Stir together brown sugar,flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside. Directions: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so the drippings don't drop into your oven. Cover edges of pie with aluminum foil. Bake in a preheated 375F oven for 25 minutes. Then remove foil and put back in for another 25 to 30 minutes without foil.
Set oven to 350°. Thoroughly coat a Bundt pan with cooking spray (making sure that inside all the ridges are very well sprayed). Pour 1/4 cup melted butter into Bundt pan; sprinkle the brown sugar over the melted butter, then sprinkle the chopped nuts over the brown sugar. Cook the noodles; drain. In a large bowl, combine/mix the remaining 1/2 cup melted butter, eggs, salt, cinnamon, sugar, sour cream and applesauce, mix well to combine; add the cooked noodles, mix well. Pour the mixture on top of the brown sugar and nuts in the pan (do not mix) Bake for 50 minutes to 1 hour, or until brown. Remove from oven, turn upside-down onto serving plate. **NOTE** if making this in a 13x9-inch pan, do not turn upside down, just serve from pan, also sprinkle the top with cinnamon and more brown sugar before baking. This is so good! I could eat the whole thing in one day--delicious!
Toss the shredded cabbage and onion together in a large bowl. In a small bowl whisk together cottage cheese, mayonnaise, lemon juice, sugar and garlic powder, then add to the cabbage/onion mixture; toss to combine then season with salt and pepper. Cover and chill for a minimum of 3 hours before serving (overnight is even better!).
Preheat oven to 350; grease a 13x9 pan; set aside. Cream butter, brown sugar, eggs and vanilla. In another bowl, combine oats, flour, salt, baking soda; stir into creamed mixture. Divide oat-butter mixture into thirds--press two-thirds into pan for a crust. In saucepan, combine milk, choc. chips, butter and salt; cook & stir over LOW heat until choc. is melted. Remove pan from heat, stir in nuts and vanilla; spread chocolate-nut mixture over crust. Spoon-sprinkle remaining crust-stuff over choco-nut stuff. Bake for 25 minutes until golden brown; cool, then cut into squares.
Process pecans until finely ground, Melt butter in saucepan, add green onions and saute' on low heat until soft but not browned. Add garlic and cook an additional 1 minute. Slowly add broth and ground pecans, tomato paste, and dissolved cornstarch. Cook uncovered on low heat for 30 minutes. Beat egg yolk into cream, and then slowly whisk into pecan mixture and heat through. DO NOT ALLOW TO BOIL. Season with salt, pepper and nutmeg. Bisque can be refrigerated for 4 days. Serve hot.
Preheat oven to 350°. Mix sugar and fruit; set aside. Put butter in an 11x8x2-1/2 inch baking dish. Place baking dish with butter in oven to melt. Meanwhile, combine flour and milk and 2 tablespoons sugar; stir till smooth. When butter is bubbly, pour flour mixture over melted butter in pan. Then spoon the fruit and sugar mixture over the top without stirring into flour mixture (DO NOT STIR FRUIT INTO FLOUR MIXTURE). Spoon over top. Sprinkle with nutmeg. Bake at 350° for 1 hour or till golden brown.
cut the avocado in half, take out the pit. pour 1 tablespoon of honey into each center of the avocado. eat with a dessert spoon and enjoy!
With a sharp knife, score the underside of the rib racks in a diamond pattern. Sprinkle 1/2 Tbsp Bone Dust on each of the 4 racks of ribs. On the bottom of a dutch oven or roasting pan, place sliced onions and garlic. Then lay ribs on top, meat side down. Pour 2 cans of Guinness over top of ribs and cover tightly with foil. Place in 325 degree oven. Braise ribs until tender, about 2 1/2 hours. Remove ribs and set aside. Pour Guinness mixture into large saucepan. Bring mixture to a boil and boil until liquid is reduced by half. Stir in barbecue sauce and molasses. Bring to boil again, stirring constantly. Remove from heat. In blender or food processor, puree sauce mixture until smooth. Grill ribs over medium high heat for 6- 8 minutes per side, basting with sauce. Serve ribs in sections of 3 ribs each, along with remaining sauce.
For dressing, place the first seven ingredients in a blender or food processor; cover and process until blended. In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Drizzle with dressing and toss to coat. Sprinkle with the corn chips.
Preheat oven to 425 degrees F; line a baking sheet with parchment paper. In a small bowl, whisk together mayonnaise, garlic, and lemon juice; season with salt and pepper. Season tomatoes lightly with salt and pepper. Spread the dough out on the prepared baking sheet and brush with about 1 tablespoon of the garlic mayonnaise all the way to the edge. Arrange about half the tomatoes on the dough, leaving a 2-inch border (tomatoes can overlap). Scatter basil over tomatoes. Made a second layer of tomatoes and basil. Fold the edges of the dough toward the center (will not cover filling); brush with garlic mayonnaise to help secure the folds in the crust. Drizzle a teaspoon of olive oil on the tomatoes and lightly season with salt and pepper. Bake until golden brown, about 30 to 40 minutes; let set for 30 minutes to allow tomato juices to redistribute. Cut the cooled pie into wedges and serve each with a dollop of the remaining garlic mayonnaise.
Grind all the tomatoes,peppers,chili, onion, garlic through a meat grinder. Do not take out the seeds. add salt and vinegar. Cook outside (on a grill or the like) in a thick bottom stainless pot for as long as it take to reduce by half. about 2 hours. After the consistency is what you would like, add other spices. Continue to cook 10 minutes. At this point I run it inside and can it in half pints and save it for the winter. You should be wearing long sleeves and gloves every time you go near this salsa, and when you wash the dishes in cold water. Do not cook inside!
In a large bowl, combine the flour, brown sugar, baking powder, and salt. Whisk egg, milk, pumpkin, and butter and stir in dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to the manufacturer's directions until golden brown. Meanwhile, in a small saucepan, combine the cranberries and syrup. Cook over medium heat until the berries pop, about 10 minutes. Transfer to a small mixing bowl and cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and maple syrup if desired. Refrigerate or freeze leftover butter.
Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes. Stir in all spices and add water and lentils. Reduce heat and cook until lentils are tender, about 25 minutes. Add the spinach and cilantro and cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with a spoonful of yogurt.
In a skillet, cook the chicken until no longer pink. Put the rice in a 4 quart casserole. Spoon the chicken over this. Mix equal parts BBQ sauce and Pepsi. I always keep plenty as depending upon how much rice you use, will need to add more. Pour this mixture over the rice/chicken. Put into oven and slow cook at 250 for 3-5 hours. Keep checking and ADDING MORE LIQUID as needed, otherwise the rice will not be tender. Make sure to stir occasionally. Serve with a salad and breadsticks for an easy meal.
For filling: Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid. Add rice and water. Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well. Bring to a boil, cover tightly, simmer for 10 minutes. For DOUGH: While rice is simmering, preheat oven to 375°F Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together. Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle. Fold dough over and press with a fork to seal the edges. Beat egg, garlic powder and garlic salt. Brush the tops of turnovers with beaten egg mixture. Place on lightly greased cookie sheet. Bake 12-13 minutes.
Brown celery, onion and pepper in bacon fat until tender. Combine all ingredients in sauce pan. Cover and simmer until cooked through. Place mixture on hamburger buns. Place in warm oven until warm.
In a saucepan, place the green beans in boiling, salted water. Cook, uncovered, until fully cooked, about 6 minutes. If you like your beans w/ a little crunch, cook 3-4 minutes. Remove from heat and drain. Saute the onion in olive oil until the onions begin to get limp. Add garlic and ham or bacon and cook for 2 additional minutes. Remove from heat. Stir in fresh lime juice. Pour sauce over cooked green beans and toss to coat evenly. Season w/ salt pepper to taste. Sprinkle chopped fresh cilantro on top and serve.
Preheat oven to 350 degrees. Melt butter in oven in a 9x13 pan; should be sizzling when you take it out. Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter. Bake 40 minutes. Eat immediately.
Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours. Bring to a boil in large pan and cook 10 minutes. Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.
Scald the milk in saucepan. Remove from flame and add sugar, salt, butter and mashed potatoes. Cool. Dissolve yeast in the warm water in a seperate bowl; then add this to milk mixture. Add raisins and flour. Let it rise in a nice warm place for approximately 1 1/2 hours. Divide dough into 2 loaves. Roll out on a lightly floured surface and spread half of the filling on each roll. Roll up as for jelly roll and pinch edges together . Place in 2 greased 9x5 loaf pan and set in a warm place to rise for about an hour. Bake in loaf pans at 350* for about 45-55 minutes sounds hollow when tapped. Remove from oven and brush top with small amount of melted butter or margarine. Let cool in pans 10-15 minutes and then invert onto cooling rack to cool completely.
Cream butter or margarine and sugar in a bowl. Add egg and beat until light and fluffy. In another bowl mix flour, baking soda and seasonings. Stir flour mixture into egg mixture, a little at a time. Peel, pit and finely dice peaches, stir into cookie mixture. Stir in raisins. Drop dough by rounded teaspoonfuls onto cookie sheet. Bake at 375°F for 20 minutes until cookies are brown on top. Cool thoroughly.
In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours. When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender. If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce. Variation: Add 2 whole bay leaves. Variation: Add 2" piece crushed fresh ginger. Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!
Heat the oil in a 12-inch skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve. Pour off all but 1 tablespoon of oil from the pan. Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back inches Cover and cook on medium low for 40 minutes. Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.
Rub oil over each steak, then sprinkle with spices. Heat a griddle pan until hot, then cook the steaks on one side for 2 minutes. Turn and cook for 1 to 2 minutes more. Cut into strips. Heat the tortillas for 30 seconds in a microwave until soft. Pile tuna, avocado and tomatoes on top of each, then squeeze over the line juice and scatter with cilantro. Roll up and eat. If you like you can put a dollop of sour cream on the prior to rolling them up.
In small bowl, combine first 6 ing. Place in refrigerater. Brush the 1 T melted butter on steak. Rub blackened seasoning on each side of steak. Let stand 30 minutes. Cut steak into 4 pieces. Preheat a heavy saucepan to very hot. Add the oil. Add steak and cook on med-hi for 6-8 minutes, to desired doneness. Serve steak with a ball of Tex-Mex butter on top.
Preheat the oven to 200°C. Mix together the sesame seeds and salt. Season the cavity of the fish then make 3 diagonal slashes across each side of the bass so it cooks evenly. Transfer the fish to a large roasting tin and brush with a little oil. Scatter over the sesame salt and roast for 25-30 minutes until the fish is cooked and lightly golden. Meanwhile, splash a little sunflower oil into a small pan and cook the ginger, garlic and chile for 2 minutes, without browning. Add the soy sauce, vinegar and sesame oil and remove from the heat. When the fish is cooked, transfer to a large serving platter. Pour over the ginger dressing, then scatter over the salad onions and coriander leaves. Serve immediately with lime wedges for squeezing over.