HumbleIntelligence/food-ner-1-Million huggingface dataset:
For pie crust, in a food processor, pulse together flour, sugar and salt. Add butter and pulse until largest pieces are the size of peas. In a cup, combine water and vinegar; drizzle, a little at a time (just using amount needed), while pulsing, into flour mixture until a dough just starts to form (mixture will appear dry but will form a soft dough when pressed with fingers). If dough still crumbles, pulse in a little more water mixture. Turn dough out onto a sheet of plastic wrap and quickly form a ball by gathering together and pressing with hands. Halve and wrap each piece in plastic wrap, pressing to flatten into disks. Refrigerate until ready to use. On a lightly floured surface, roll out 1 pie crust disk into a 14-inch round. Fold in half and transfer to a 9 1/2-inch deep-dish pie plate. Unfold dough and gently lift into place. Trim edges to a 1/2-inch overhang and transfer to a freezer. For apple filling, peel, core and cut apples into 1/8- to 1/4-inch thick slices. In a large bowl, gently toss together apples, granulated sugar, cornstarch, 1/2 t cinnamon, the ginger and the nutmeg. In another bowl, combine nuts, butter, brown sugar and remaining 1/4 t cinnamon. Fill crust with half of the apples, evenly sprinkle with nut mixture and top with remaining apples. Freeze while making lattice top. Heat oven to 425 degrees and place rack in lower third. On a lightly floured surface, roll out remaining disk into a 14-inch round. Using a fluted pastry wheel, cut into eight 1-inch wide strips. Vertically arrange half of the strips over filling. Horizontally weave in remaining strips, gently lifting vertical strips. Adhere to bottom crust with some water; trim and crimp. Beat egg with 1 T water; brush over lattice. Generously sprinkle with granulated sugar. Bake on baking sheet 25 minutes. Reduce oven to 375 degrees and bake until apples are tender (test by piercing with a paring knife) and juices are bubbling, about 1 hour 15 minutes. If crust browns too quickly, cover with foil. Transfer pie to a wire rack and let cool at least 1 1/2 hours before serving. Serve warm or at room temperature.
Put yeast, sugar and water in bowl and stir. Let sit for 5 minutes and add salt, butter and 1 cup flour. Stir till smooth. Add rest of flour and stir till mixed well. When mixture is too stiff to stir with a spoon (or you can use an electric mixer with dough hook like I do), begin kneading. Knead dough till smooth and the dough no longer sticks to your hands. Place dough back in bowl and cover to rise to double it's size. While dough is rising, grease cookie sheet and preheat oven to 475°F Prepare baking soda boil by combining the 4 cups of water and 5 teaspoons baking soda in a non-aluminum pot and bring to a boil on stove. When dough has risen, punch down and knead a minute or so. Divide and roll into 6 inch sticks to about 1/2 inch diameter with your hands, or 12 inch long rolls to make into the pretzel shape. Allow pretzels to sit for 2-3 minutes. Place 1-2 at a time into the boiling baking soda water. Let pretzels boil for 1 minute and 10 seconds on one side, then flip them over and boil 1 minute and 10 seconds on the other side. This boiling step is the secret to firm skin and adds that definite pretzel flavor. Not boiling them long enough leaves them too soft and allows them to rise too much. Boiling too long makes them tough. Err on the side of not too long if unsure. Using a large slotted spoon, lift them out the of water, let them drip off and place on the greased cookie sheet. When all are done, sprinkle with course salt (Parmesan is good too!). Bake 12-15 minutes until the are a medium to dark golden brown. Makes 3 dozen 6 inch sticks or 1 dozen pretzels.
Arrange chicken pieces in crock pot. Combine lemonade, brown sugar, vinegar, and ketchup and mix well. Pour over chicken. Cover. Cook on high 3-4 hours or low 6-8 hours. Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.
Put all the ingredients in the bread machine on the dough setting, in the order specified for your machine. When the dough cycle completes, remove, divide in half and then split each part into 3 equal pieces. Roll into long strands (18" long), and braid strands into 2 loaves. Put loaves on greased cookie sheets. Let rise until doubled in size (30 minutes). Brush with second egg and sprinkle with sugar. Bake at 375°F for 20-25 minutes or until golden brown. Immediately after taking them out of the oven, remove from pans. Cool on racks.
Grind together and put 1 tablespoon of mixture on plate. Pour extra virgin olive oil over and mix together with mixture. Dip warm french bread in the mixture.
Place the pork butt, fat side up in a roasting pan or deep cassarole dish. Combine the water and liquid smoke. Pour this mixture over the pork. Sprinkle with the salt. Cover and roast in the oven at 400 degrees F. for 3 hours. Remove, shred and serve.
Make a batter with the flour, egg and milk and a pinch of salt. It should be the consistency of heavy cream and run quickly off the spoon. After frying the bacon in butter or lard, remove it to a plate to keep hot. Increase the heat under the frying pan and put in a tablespoon of batter. This will run into an oval shape and rise up in the middle. Baste it with hot fat as you would a fried egg and dish up at once with the bacon.
Preheat oven to 350 degrees. Grease a 12-cup muffin pan. In a bowl, combine flour, sugar, baking powder and salt, stirring with a whisk. Add cheese, stirring until covered with flour mixture. In a small bowl, combine milk and egg; stir into flour mixture until just blended. Stir in melted butter. Fill prepared muffin pan with batter; bake 20 minutes.
Brown chicken in a little oil on all sides. Place in glass baking dish. Sprinkle soup mix over the chicken. Arrange onion and tomato slices over the top. Pour in coke and bake in 350 degree oven for 1 hour. Serve with rice.
Wash rice several times until water runs clear. Soak rice with salt to taste for at least an hour. Bring a pot of water to a boil add salt to taste and add drained rice. Once boiling, cook 10 minutes. While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times. NOTE: Do not stir. Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won't escape. Check the rice to make sure it is cooked. It should be soft and cooked but not mushy. Drain rice in colander. Rinse with cold water to stop the cooking process. Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes. Rinse barberries after soaking. In a skillet melt 1 tablespoon of butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar. You will see that they will start to plump up! Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat. Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust. Sprinkle advieh and top with some barberry mixture. Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish. Create 3-4 holes in the rice with the bottom of your spoon. Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt. Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice. Cover tightly and cook 1 hour on low. Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination. Enjoy!
Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo. Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices. Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes. Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked. Season to taste. Ladle into bowls and top with the spring onion.
Preheat oven to 350 degrees. Crumble and cook sausage in a medium skillet until browned. Combine milk, velveeta, and mustard in a medium saucepan; cook over low heat and stir until cheese melts and the mixture is smooth. Stir in the cooked sausage, drained tomatoes, mushrooms, onions, and cayenne pepper. Remove from heat. Cook the macaroni according to package directions and drain. Combine the cooked macaroni and the cheese mixture in a large bowl and toss to combine. Spoon into a greased 2 quart casserole. Cover and bake 15-20 minutes. Sprinkle with parmesan cheese and bake uncovered for 5 mor minutes. Enjoy!
In a large dry skillet, toast the coriander seeds until fragrant, about 2 minutes. Let cool, then crush coarsely in a mortar with a pestle. In the same skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper, then add to the skillet and cook until brown on all sides, about 10 minutes. Add the onion and cook until softened, stirring occasionally, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over medium low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the creme fraiche and tarragon. Whisk this mixture into the skillet, and simmer until the sauce thickens, about 5 minutes. Return the chicken to the pan, and turn to coat. Note: This can be made ahead and refrigerated for up to 3 days.
Place all ingredients in a large stockpot. Bring everything to a boil and let boil for 30 minutes or until veggies are done.
Grill chicken breast. grill or steam four spears of asparagus with heads cut off. Place chicken on slice of white bread , lay the 4 spears of asparagus on top of chicken, and place swiss cheese over asparagus. After placeing final piece of bread over the cheese, grill panini using panini press or pan.
Cut ribs into individual pieces. Line a roasting pan with a double thickness of foil. Place ribs in pan and seal tightly in foil. Bake at 350°F (180°C) for 45 minutes. Unwrap ribs and pour off drippings. Combine remaining ingredients; pour half the sauce over ribs. Return to oven and bake for about 11/2 hours or until meat is tender, turning ribs occasionally and basting with remaining sauce.
Steam carrots lightly until tender crisp, about 4 minutes. The carrots may be roasted or pan fried also which will bring out more flavor. Mix with remaining ingredients and let marinate 2-3 hours. To eat this warm, just heat the carrots and dressing slightly. Serve on plates and enjoy!
In a bowl combine 3 cups flour, sugar, salt and yeast, mix well. In a small sauce pan heat 2 cups water and shortening until very warm. Add warm mixture to flour mixture, blend on low speed until moistened and then for 3 min on medium speed. By hand stir in an additional 1 1/2 - 2 1/4 cups flour to form a stiff dough. On a floured surface, knead 1/4 - 1/2 cup flour until dough is smooth and elastic, about 8 minute. Place in a greased bowl, cover loosely with greased plastic wrap and a cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 min. Grease a large cookie sheet. Punch the dough down several times to remove all air bubbles. Divide the dough in half and then divide each half into 3 equal parts. Roll each part into a 14 inch rope. Braid the 3 ropes, sealing the ends. Place on greased cookie sheet. Repeat with other dough half. In a small bowl combine 1 tbsp water and the egg white, beat slightly. Carefully brush over the loaves. Cover, let rise in a warm place until light and doubled in size, 20-30 minute. Heat over to 375. Uncover the loaves, brush again with egg white mixture. Bake for 25-30 min or until golden brown. Remove from oven and cool on wire racks.
Preheat oven to 350 degrees F. In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside. Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze. Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
In a small saucepan, allow the butter to melt slowly over low to medium heat. When the butter is completely melted, add the spices and stir well to combine. Slowly add the brown sugar and stir well to combine. You may not be able to get the butter and sugar perfectly blended yet; don't panic if this is the case. Allow the mixture to come to a slow boil. Let it boil for a minute or two. This will thicken up the syrup and help to blend the butter and sugar better. Remove from heat and let the mixture stand for a minute. Serve with your choice of desserts and enjoy!
Cook hamburger and onion until meat is no longer pink; drain off fat. Stir in tomatoes, taco seasoning and water. Bring to a boil. Add ramen noodles and cook and stir for 3 to 5 minutes or until noodles are tender. Spoon into bowls and sprinkle with cheese and tortilla chips. Serve with sour cream and salsa for additional garnish.
Fill a large pot with water and add the garlic. Bring to a rolling boil. Add the chard and cook for 2 minutes. Drain, set the garlic and chard to one side. Combine, flour, thyme, baking powder, salt and pepper. Mince the garlic extremely finely or press through a press. Whisk the eggs and add garlic, milk and 3/4 c water. Add the flour stiring until just mixed. In a large pot, boil 4 qts water and add bouillon cube. Bring to a rolling boil. In batches, spoon some of the dough into a collander over the pot of boiling liquid. Press the dough with a wooden spoon or a spatula to make to go through the holes in the collander and into the boiling liquid. Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm). Make sure to allow extra liquid to drain. Make batches until all the dough is used. Mix the parsley with the spaetzle and keep warm. In a large nonstick pan, cook the kielbasa on a medium high heat. Cook for approx 4 minutes until browned on both sides. Remove. Add the carrots to the pan and cook until tender 2-4 minutes. Put the chard and the kielbasa back in the pan and heat while stirring until hot. Put the spaetzle on a serving dish and top with the hot kielbasa mixture. Serve with beer (if desired).
Cook the pasta in boiling salted water for 10-12 minutes until al dente. Meanwhile -- Slice the olives into 5-6 slices each (may sound time-consuming but it's not, really). Remove seeds from red bell pepper, quarter and slice finely. Drain mushrooms. When the pasta is cooked, drain in colander. Quickly heat all other ingredients in the olive oil (1-2 minutes maximum). The idea is to take the chill off, not to cook! Serve vegetables spooned generously over pasta.
Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni. Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown. Drain. Stir in remaining ingredients except for the cottage cheese. Heat to boiling, stirring occasionally. Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done. Stir in cottage cheese. Spread shredded cheese over the top and cover until melted.
Have potatoes cooked and ready to go- they should be warm, but cool enough to handle. Slice potatoes in half crosswise. Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half. Season to taste with some salt and pepper. Fill each hole with a dollop of sour cream. Sprinkle with chopped olives, chives, and bacon. If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.
In a large glass bowl or plastic bag, combine marinade ingredients; add prawns. Turn to coat. Refrigerate 1-3 hours. Heat grill. Let prawns stand at room temperature for 30 minutes. Cut lime into 18 pieces. Drain prawns, reserving marinade. On each of 6 metal skewers alternate 4 prawns and 3 lime pieces. Oil grill rack. Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade. Serve.
Heat oven to 350°. Grease bottom only of 13x9 pan with shortening or spray bottom with cooking spray. Stir brownie mix, water, oil, and eggsin large bowl until well blended. Spread in pan. Sprinkle cookies over batter. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely. Stir together powdered sugar and milk in small bown until smooth and thin enough to drizzle. Drizzle over brownies. Store, covered, at room temperature. *Servings and yield depends on how big you cut your brownies*.
Place baking rack in upper 1/3 of oven. Preheat oven to 350. Grease 8X8 or 9X9 baking pan. Sprinkle nuts to cover bottom of pan. Sprinkle mini-chips to cover nuts. Melt chocolate and butter together (Melt in microwave 2 minutes on 70% power) Set aside chocolate to cool. Set aside flour in measuring cup. Place remaining ingredients in food processor and blend 2 minutes on high. When chocolate mixture is cool add to food processor and blend until smooth. Add flour as processor runs on low. (Be quick and blend only until flour is in incorporated and no white streaks are visible.) Do not overbeat. Pour mixture into pan. Smooth batter to level and eliminate air pockets. Bake 20-30 minutes. Brownies are done if the top bounces back when touched with a finger. Let stand 5 minutes. Turn out onto cooling rack. (The top becomes the bottom so the chips make a frosting.) Cut into squares with a sharp knife.
Combine milk and soups in slow cooker. Stir till smooth. Stir in chicken. Cover and cook 3 3/4-4 3/4 hours. When done cooking stir in sour cream and hot sauce. Cover and continue cooking for 15 minutes, or until bubbly.
Crack eggs into a bowl and add the cream, whisk until the eggs look foamy. (Important to whisk to incorporate air into the egg mixture.makes the scrambled eggs turn out light and fluffy.). Heat a large nonstick skillet over medium heat. Add butter and melt until it foams, then turn the heat down to low. Slowly pour in the egg mixture. Using a rubber spatula, slowly stir the eggs from the outside of the pan to the center. (Once eggs begin to set, stirring slowly will create large, fluffy results.). *This takes approximately 10 minute Don't let the eggs brown. Be patient! Season the eggs with salt and pepper. Serve with slices of avocado and smoked salmon. Garnish with chives, if desired.
Combine the first 10 ingredients in a pie plate or some other deep platter; stir well to blend. Add the fish steaks to the marinade; turn over to coat. Cover and marinate in the refrigerator for 30 minutes. Grill or broil the fish steaks about 3 inches from heat source for 5-7 minutes (time depends on how hot the heat source is), or until lightly browned on one side. Turn steak over and grill or broil for about 5 minutes. Check for doneness, insert the tip of a knife into the thickest part of the steak--fish is done when it changes color from translucent to opaque. Serve steaks on individual plates with lime wedge for garnish. I like to squeeze the lime wedge over the fish for extra POW.
Combine all dressing ingredients including any desired optional ingredients, and refrigerate, covered, for several hours before serving. Divide greens onto 4 individual salad plates or place in a large serving bowl. Top with shrimp and/or crab and/or lobster, and drizzle with lemon juice. Garnish with any or all of the optional ingredients, the more the better. Sprinkle with chopped chives. If serving individually, top each salad with a dollop of Louis Dressing, serving the remainder on the side. If serving from a large serving bowl, present, add dressing, and toss the salad at the table. Serve additional dressing on the side.
Saute onion in oil for 3 minutes over medium heat. Add garlic and pepper and saute until onions are translucent and soft (about 10 minutes). Add tomatoes, seasonings, and simmer until thick (about an hour). Taste, and adjust salt, pepper, and chili powder if necessary. Add clams, beans and simmer for an additional 10 minutes.
In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk. Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes. Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce. Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days. Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
Place about 1 inch water in medium sized saucepan and set heat to high. Once water is boiling, add carrots and cook about 8-10 minutes longer (or until tender). Drain (set aside). Add honey, brown sugar and lemon juice to the saucepan (can have heat to low to medium-low at this point). Stir until blended (just a minute or two). Add carrots and stir thoroughly so it's well coated. Serve!
Saute the celery and onion in the butter until tender. Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes. Add the crushed crackers and mix well. Add the sherry and continue to cook for another 2 minutes. This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F
Cut hot dogs into bite-size pieces. Put in frying pan with all the ingredients. Simmer for 1 hour; if liquid dries too much, add more whiskey. Serve hot with toothpicks.
In a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and Creole seasoning. Rub onto a turkey and refrigerate for 24 hours before frying according to your favorite recipe.
Melt the butter in a soup pot. Saute the onion until it is softened. Blend in the flour and then gradually stir in the chicken broth. Stir constantly until it comes to a boil, keep stirring for one more minute. Add wild rice, ham, carrots, almonds, salt and simmer about 5 minutes. Add half-and-half and sherry, heat until just heated through. Garnish with chopped fresh parsley or chives.