HumbleIntelligence/food-ner-1-Million huggingface dataset:
heat oven to 400*F. in medium bowl combine all ingredients except eggs and halh-and-half. cut in butter until crumbly. stir in eggs and half-andhalf just until moistened. turn dough onto lightly floured surface, knead until smooth about 1 minute. divide dough in half, roll each half into 8" (20cm) circle. cut each circle into 8 pie shape wedges. place 1inch apart on cookie sheet. bake for 15 to 20 minutes, or until lightly browned.
Cut liver into 2 inch long strips & 1/2 inch thick. Pat dry on paper towels. Mix together flour, paprika, salt, pepper& thyme. Roll liver strips in flour mixture. In large frying pan, melt butter with oil, add liver and saute for about 3 minutes or until well browned. Remove from pan and set aside. To fat in pan, add onions and cook for 3 or 4 minutes. Return liver to pan, pour in consomme and cover. Simmer about 30 minutes. Just before serving, blend in sour cream and heat through.
Saute onions and garlic until tender. Meanwhile, combine ricotta, yogurt, and whisked eggs. Add seasonings, lemon juice, spinach, and onion/garlic mix. Transfer to greased deep-dish pie plate. Bake in 375F oven for 40-45 minutes, until set.
Process all ingredients in a food processor (reserving a few chick peas for garnish) until you get a smooth paste with no chunks. Plate dip in an oval serving dish, drizzle with olive oil and garnish with the reserved chick peas. Serve hummus with Arabic bread for dipping.
Preheat the oven to 350°F. Put the olive oil in a casserole. Cook the onion and the garlic until are translucent. Add the parsley, cook until looks bright green. Add the tomatoes stir and add the salt. Cook until is dry. Add the tuna, stir and taste, put more salt if needed. Flatten 1/2 of the puff pastry on a floured board, fill a 12 inch diameter glass pie pan. Put in the tuna mix into the glass pie pan. Cover with the sour cream and the cheese. Flatten the other half of the puff pastry, place pastry over top of tuna pie and tuck in the sides. With a fork make some holes. Glaze with the beaten egg. Bake for 20 minute or until pastry has risen and is golden and crispy.
In a bowl, combine baking mix, 1/4 cup sugar, milk and vanilla; mix well. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter. In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers.
Thinly slice tomatoes (if using small tomatoes, halve or quarter them), and arrange on a platter. Season with salt and pepper. Drizzle with olive oil. Sprinkle with lemon thyme leaves. Lay lemon thyme sprigs over the top for garnish. Let stand for at least 20 minutes prior to serving.
Preheat oven to 400°F. Scrub potatoes and bake, 1 hour, or until done. Let potatoes cool, peel, and cut into chunks. Preheat oven to 350°F. In a large bowl, combine remaining ingredients. Add potatoes, and toss gently to combine. Spoon into a 13x9x2 inch baking dish. Bake 40 to 45 minutes or until hot and bubbly.
Trim and chop the cabbage as desired; washed and pat dry. Saute the onion, leek or green onions with 4 tablespoons of oil and 1/4 cup of water until tender (5 minutes). Add to the onion 1/4 cup of water, garlic, ginger, turmeric. Stir for 5 minutes. Add potatoes, carrots and cabbage to the sauce. Stir for 5 minutes. Add Italian seasoning, salt and black pepper. Stir well. Cook it for 20 minutes. Add sliced hot green peppers. Mix well. Remove from heat. Serve it cold or warm, with Injera or rice. P.S. You may substitute the turmeric with one tablespoon of tomato paste or 1/2 teaspoon of curry powder.
Heat oven to 350 degrees. Trim all fat from ham. Place ham on rack in roasting pan and bake 30 minutes. Dissolve espresso in hot water in 2-cup measure. Add remaining ingredients and stir to blend. Baste ham with coffee mixture and continue to bake for 45 minutes, basting every 10-15 minutes. Let stand 5-10 minutes, then cut into thin slices and serve.
Preheat oven to 350 degrees. Beat egg yolks, 1 cup sugar, baking powder, juice, extract, flour, and oil until well blended. Set aside Beat egg whites and salt in large mixing bowl on high speed until peaks form. Gradually add 1/2 cup sugar (1 tablespoon at a time) beating until stiff but not dry. Gently fold egg yolk mixture with the egg whites. Gently combine well. Pour into an ungreased 10 inch tube pan and bake for 1 hour or until tests done. When done immediately invert pan on top of a soda bottle. Cool at least 3 hours before removing so that it will not fall. When cool, loosen edges and remove cake from pan. VARIATIONS: Almond Chiffon Cake: Use apple juice for liquid and add 1/4 cup ground almonds to sugar-yolk mixture. Do not omit almond extract. Chiffon Cake with Sprinkles: Add 6 tablespoons of chocolate or other sprinkles to the batter.
Place cheese on a buttered broiler pan. Pour on melted butter. Broil 4 - 6 inches from heat until cheese is bubbly and golden. Warm brandy in microwave or small sauce pan. Place cheese in ovenproof dish to flame before serving. Pour warmed brandy over hot cheese and ignite immediately. Squeeze lemon over cheese as flame begins to die.
Place one sugar cube in each of 8 glasses, add a capful or 2 teaspoons of liqueur to each glass. Fill each glass with well chilled champagne. Serve immediately.
Combine all ingredients except the water in a food processor or a blender and puree until the mixture is smooth. Pour mixture into a small saucepan over medium heat. Add water, stir, and bring mixture to a boil. Allow it to boil for five minutes, stirring often. When the sauce has thickened, remove it from the heat and let it cool. Store sauce in a covered container in the refrigerator.
Preheat oven to 350*. Grease a 9x13" baking pan or coat with nonstick spray. In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes. Beat or stir the flour into the butter mixture just until evenly incorporated. Firmly press the dough into the pan. Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top. Peel off and discard the paper. Using a fork, prick the dough all over. Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges. Transfer the pan to a wire rack and let cool briefly. Using a table knife, spread the apple butter evenly over the dough. CREAM CHEESE LAYER. In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended. Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges. Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled. Transfer the pan to a wire rack and let stand until cooled. Sift the cinnamon over the top. Refrigerate until chilled and firm, about 1 hour. Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month -- If freezing, leave slab whole, then cut into bars when partially thawed.
Marinate pork roast overnight in olive oil, lemon juice, garlic, rosemary and thyme. When ready to cook, brush off herbs slightly and place in a deep baking dish. Pour enough milk in pan to come up 2/3 of the sides of the meat. Sprinkle top liberally with black pepper to taste, then scatter garlic slices in the milk, cover and bake at 325 degrees F for about 1-1/2 to 2 hours, or until pork is tender and done. At this point, I usually discard the milk when the meat is done; maybe a gravy could be made of the milk and pan juices, but I've never attempted this since we're not gravy fans.
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup. To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.
Heat oven to 350. Cream butter and sugars. Beat in vanilla and eggs. Mix dry ingredients together in separate bowl and mix in with the butter/sugar mixture. Mix well. Add chocolate chips. Roll into balls that are just smaller than a golf ball. Cook for 8-9 minutes (will not look done but they will be PERFECT after sitting for a few minutes). Eat and enjoy :).
In a medium bowl, whisk lime juice, 8 tbs of oil, garlic, worcestershire, brown sugar, jalapeno, cilantro, 2 tsp salt and 1 1/2 tsp pepper. Remove 1/2 c of marinade and set aside. Add another tsp of salt to marinade. Add the whole chicken breasts in marinade, cover and refrigerate for 15 minutes. Slice onions into onion rounds and red and yellow peppers into strips. Brush both sides of onion rounds and peppers with oil and season with salt and black pepper. Set aside. Heat up grill. (I put a layer of plastic wrap on top and below the chicken breasts and pound them a little before cooking so they cook more evenly) Cook whole chicken breasts until cooked through. (when meat thermometer reads 175-It will continue to cook when off of heat) Remove and put on plate with a tent of foil to keep warm. Grill vegetables until done and put in bowl. Cut up chicken breasts into strips and add to bowl of vegetables. Add the reserved marinade and toss the chicken and veggies until nice and covered. Serve.
Mix soup, pepper, onions and sour cream in a bowl. Put a thin layer of soup mix on bottom of crackpot. Layer potatoes, soup mix, and cheese. Repeat, ending with a layer of soup mix and cheese on top. Cook on High 4 hours or Low 8 hours.
In a medium size skillet, add pork. Season with garlic powder, and ginger; mixing thoroughly. Cook pork until no longer pink; drain off fat and set aside on paper towels. In a deep fryer or large skillet, add oil. Heat oil to 375 degrees, or use medium-high heat with the skillet. While oil is heating, in a small bowl, combine flour and water until they form a paste. In a large bowl, combine cabbage, carrots, onion, green peppers and reserved pork; mix well. On a plate, lay out one egg roll skin with a corner pointed towards you. Place about 1/4 to 1/3 cup of the vegetable mixture on an egg roll paper, and fold corner up over the mixture. Fold left and right corners toward the center, and continue to roll. Brush abit of the flour paste around the final corner to help seal the egg roll. Repeat process, using up remaining ingredients. Place egg rolls into heated oil and fry, (turning occasionally) until golden brown. Remove from oil, and drain on paper towels. Makes 20 egg rolls. Serve with a sweet and sour sauce. Note: You may stir fry the vegetables slightly; before adding the cooked pork, and finishing the egg rolls.
Flatten chicken breasts to approx 1/4" thickness. Season both sides of chicken with garlic salt and pepper. Divide and place sliced smoked jalapenos on each breast with cheese. Fold over the chicken and secure with a tooth pick or two. Then wrap each chicken breast with bacon. Brown rolls over medium heat until bacon just begins to crisp. Place on a baking sheet and bake in a 350 degree oven for 20 minutes. Grilling Method: Skip step #3. Grill on all sides until chicken and bacon are cooked through, being careful because the cheese will melt and seep out. Watch for flare ups from bacon fat.
Combine all ingredients except tortilla and oil in a bowl. Spray skillet with cooking spray or lightly coat it with oil and heat to medium high. Lightly brown one side of the tortilla and set to the side. Re oil or spray pan and place un toasted tortilla in the pan and top with cheese, meat, and veggie mixture then place toasted tortilla on top. Continue cooking until cheese is melted and warmed. Slice into wedges and serve.
This takes 4-5 steps, but you do a few steps ahead of time so then it is just a matter of warming up the vinaigrette and tossing the salad. Pecans -- In a small dry saute pan, toast the pecan halves on medium heat for just a couple of minutes until they get lightly brown. You will actually start to smell their toasted flavor. Remove from the pan and cool on a paper towel and then place in a ziplock bag or small tupperware type container and keep until you are ready to make the salad. Vinaigrette -- Make this a day or so ahead and then all you need to do is just reheat. Step 1: In a small bowl, add add the apple cider, vinegar, honey, and cinnamon stick, cover with plastic wrap and refrigerate for at least 8 hours. Step 2: In a small pot, add the oil and saute the shallots of medium heat until tender. Then add in the apple cider mix and bring to a boil. Continue to cook on medium for about 4-5 minutes to let it reduce slightly. Remove from the heat and stir in the mustard and thyme. Add to a blender and puree until smooth and creamy. Check to see if it needs any salt or pepper. I usually use 1/2 teaspoon salt and 1/4 pepper, but season according to your taste. The dressing is done. You can use it right then, or you can put in a small container and refrigerate until later. If serving it at a later date, I just whisk the vinaigrette, or my favorite method (just shake it in a small tupperware container) or you can always put it back in the blender or even use and immersion blender and then just reheat in the microwave for 1 minute on medium heat. Pears -- You need to make the pears a couple of hours before as I like to serve them chilled. In a medium size bowl, add the melted butter, allspice, and pears and toss well. Transfer to a baking sheet lined with parchment paper or foil and bake for 15-20 minutes in a 425 degree oven until tender but not too soft and then begin to get lightly brown. Depending on how thick you slice them, they can take anywhere from 10-20 minutes. Remove to a plate to cool. Then cover with plastic wrap and refrigerate. Salad -- In a large bowl add the spinach, red onion, cranberries and set to the side. Vinaigrette -- Reheat until warm. Medium heat in the microwave for 1-1 1/2 minutes. Finish the Salad -- Add a spoon or two of the vinaigrette over the spinach, cranberries and onions and toss lightly. Divide the spinach between four plates. Finish the salad by topping it with the chilled pears and toasted pecans. Drizzle the warm vinaigrette over the salad and enjoy! This will serve 4 large salads or 6 smaller salads.
Lightly beat egg yolk. Add 1/2 cup of milk. Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit. Whisk cooked mixture together with remaining ingredients. Cool and chill mixture for a few hours (1-2 hours). Pour cold mixture into ice cream machine and process according to manufacturer's directions.
In a microwave or double broiler, melt unsweetened chocolate, 1 cup (6 oz.) chocolate chips, and butter; cool for 10 minutes. In a mixing bowl, beat sugar and eggs for two minutes. Beat in vanilla and the cooled chocolate mixture. Combine dry ingredients (except confectioners sugar); beat into chocolate mixture. Stir in remaining chocolate chips. Cover and chill for at least 3 hours. Remove 1 cup of dough. With lightly floured hands, roll into 1" balls. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes, or until lightly puffed and set. Cool on baking sheet 3-4 minutes before moving to wire rack to cool completely. Repeat with remaining dough. Dust with confectioners sugar. (If you want to save time and skip the chilling step, unchilled dough can be dropped directly into mini-muffin tins and baked for about the same length of time. **Cook and chill time are combined.
Combine butter, powdered sugar, chocolate, and vanilla. Beat with electric mixer until smooth, on lowest speed. Gradually add enough milk to make frosting spreadable (approx. 2 T.). Beat until light and fluffy. Spread on cake of choice.
SAUCE: In a heavy-bottomed pot over medium heat, melt butter. Add garlic and shallot to butter and cook for 1 minute. Add flour and stir with a wooden spoon until a roux is formed. Gently whisk in milk, 1 cup at a time, being sure to work out any lumps. Add bay leaf and nutmeg and let slow simmer for 5 minutes on low heat. Stir in cheeses and seasoning and continue cooking and stirring until cheese is completely melted and incorporated. CRUMB TOPPING: Place all crumb topping ingredients in a food processor and mix on low speed until bacon is fully incorprated. NOODLES: In a large pot of boiling water (not salted), cook noodles until al dente. Strain noodles from water. TO ASSEMBLE: Add noodles into sauce with lobster and bacon. Place in a casserole dish and top with crumb mixture. Bake in a 350F oven until crumb topping is golden. Remove from oven and serve.
Place cinnamon stick and pickling spice in a spice bag. In a large stainless steal or enamel pot combine spice bag, vinegar, sugar and pepper flakes. Bring to a boil, stirring until sugar is dissolved. Stir in remaining ingredients and bring to a boil-reduce heat and simmer, covered for 30 minutes. Discard spice basg and ladle relish into clean, hot jars leaving 1/2 inch head space. Seal and process for 20 minutes in a boiling water bath. Let stand overnight and then check seals.
To Make the Pepper Paste: Combine the sweet paprika and the smoked paprika, the wine, garlic (to taste), crumbled bay leaves, tomato paste, lemon juice, cilantro, parsley, salt, white pepper and piri-piri sauce (to taste) in the bowl of food processor or blender; pulse until the garlic and herbs are minced, stopping to scrape down any chunky bits from the sides of the bowl or jar. With the motor running, add the oil in a slow, steady stream to form a homogenous dark-red paste; this should take 1 to 2 minutes. Use the mixture immediately, or transfer it to a glass jar with a tight-fitting lid and refrigerate for up to 1 month. Make the Tenderloin:Use a metal skewer to poke a center channel running the length of each tenderloin half. Widen the channel to about 1/2 inch in diameter, then carefully stuff the cheese into the pork. Place the stuffed tenderloin halves in a large (2-gallon) plastic food storage bag, then use a wide knife to cover the meat with the red pepper paste. Carefully invert the bag, holding the tenderloin halves in place, then repeat to cover the rest of the meat, using all of the paste. Season with the black pepper. Seal and refrigerate for 4 hours or up to overnight. Position a rack in the middle of the oven and crank up the heat to 400 degrees. Remove the pork from the fridge and let it sit for 20 minutes. Have a large rimmed baking sheet ready, preferably with an uncoated wire rack nested in it. Heat the oil in a large skillet over medium-high heat. Add the tenderloin halves (with the paste on them) and sear for 6 to 8 minutes, turning occasionally, until well browned all around. The skillet will be used to make a sauce; drain off any fat and keep it on the stove top (off the heat). Use tongs to transfer the tenderloin halves to the rack. Roast for about 20 minutes, or until an instant-read thermometer inserted into the meat (and not into the cheese) registers just under 150 degrees. Let them rest for 5 minutes before cutting. Some of the cheese may ooze out as the meat roasts; this is okay. Use a knife to gently push it back into its channel. While the tenderloins are roasting, place the skillet over high heat, then add the white wine. Bring to a boil, using a wooden spoon or spatula to dislodge any browned bits. Add the beef broth and return the mixture to a boil; cook for about 5 minutes, or until the liquid has reduced to 1 cup. Remove from the heat. To serve, cut the pieces of each tenderloin half on the bias into 2 pieces. Lay one half in the center of each plate; if desired, lean the other against it at a jaunty angle. Drizzle equal amounts of the sauce over each portion. Garnish with the parsley; serve warm.
Place the oil in a braising pan and heat over a piping hot grill. When the oil begins to sizzle, add the chicken. Cover with water, making sure the chicken remains submerged throughout the cooking process. Generously sprinkle with salt and cumin. Lower the heat to medium-high, so the water continues to simmer. Move the braising pan to the grill and continue cooking for 30-45 minutes over a medium grill, replenishing water in the pan as needed. The chicken is done when it is firm and white on the outside, and when you slice into it, there is no pink. to be seen. Remove the braising pan from grill and carefully drain the broth and discard. Let the chicken cool completely. Remove the chicken skin and bones and discard before shredding the meat. Shred the chicken and reserve. Reata Creme Fraiche:. Combine all ingredients in a bowl, whisking until the mixture has a consistency of salad dressing. Season to taste with salt and pepper. Reata Roasted Poblano Peppers:. Rub the oil liberally over the Poblano peppers. Roast the peppers directly on the grill grate until they. are charred, turning frequently to ensure charring on all sides. Place the warm roasted peppers in a large bowl and tightly cover with plastic wrap for about 15 minutes, until they begin to 'sweat'. Peel off the first layer of skin from each pepper. Slit the peppers lengthwise, rinse under cold water to remove the seeds and reserve. Stuffing the Rellanos:. Preheat the oven to 350°. In a large bowl, combine the cheeses and thoroughly mix. In another large bowl, add the diced tomatoes and shredded chicken, and mix. Add the Ancho Chili Sauce. to the chicken and tomatoes and mix until well combined. Carefully fill each pepper with about 1 cup of the chicken-tomato-chili mixture. Top each pepper with 1/2 cup of the blended cheeses. Place each stuffed pepper, cheese-side up, in a large baking dish. Bake in the preheated oven for about 20 minutes until cheese is melted. Serve 2 per person, drizzled with 1-2 tablespoons of Creme Fraiche and a generous side guacamole.
Mix together all ingredients in a nonmetal bowl. It is easier to mix the seasoning with the water, then incorporate the meat, using your hands to distribute all spices evenly (like making a meatloaf). A note, based on a review, do not over mix the meat or it will be tough. This is true about any kind of meat, work it just enough to get every thing incorporated. I use an ice cream bucket and place a lid on top. Refrigerate for 24 hours. Remove from bowl and roll into 4 rolls, about 1 1/2 to 2 inches thick. Wrap in aluminum foil with shiny side towards meat. Punch tiny holes along one side and place in a broiler pan with holes down to drain out liquid. Bake at 325 degrees for 1 1/2 hours. Remove foil and rewrap in plastic wrap. Ready to use or freeze.
Preheat oven to 350°F. Cook bacon lardons on med-low heat until crispy and brown. Generously grease a quiche pan or deep dish pie pan (glass preferably). Place eggs, onion powder, bisquick, milk, sugar and cayenne in a blender and pulse to mix well. Pour 1/2 egg mixture in greased quiche pan and add bacon & cheeses. Pour remainder of eggs on top. Bake at 350F for 40 minutes or until a knife inserted near the edge comes out clean. Allow to rest for 10 minutes before serving. Excellent if served with fruit or a small green salad.