HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make the crust: Combine 2 cups of the flour with the salt and confectioners' sugar in the work bowl of a food processor. Pulse a few times to blend. Add the butter, and pulse about 20 times, or until the butter is the size of small peas. Add the egg, pulse to blend, and add enough of the water (a little at a time, pulsing between each addition) for the crust to stay together when you squeeze a handful of dough. Wrap the dough in plastic and chill in the refrigerator for about 30 minutes. Preheat the oven to 375 degrees. To make the filling: Mix the apple slices with the lemon juice, and set aside. Mix the remaining 1/4 cup flour with the sugar and cinnamon in a small bowl. Add half of the flour-sugar mixture to the apples, and stir gently to combine ingredients. Roll the dough out into a large 1/4-inch-thick round. Sprinkle the remaining half of the flour-sugar mixture over all except the outside 2 inches of the dough. Place the apple slices over the flour-sugar mixture in concentric circles, overlapping the slices and leaving about 2 inches of empty crust around the edge of the apples. Using your hands, fold the edge of the crust over the apples, overlapping the folds slightly and pressing the crust together with your hands where the crust overlaps. Place the remaining tablespoon of butter cubes over the top of the uncovered apples. Bake the tart for 35 to 45 minutes, until crust and apples are light golden brown and the apples are somewhat tender. Before serving, dust the tart with confectioners' sugar.
Preheat the oven to 425 degrees F. In a large bowl, combine the flour, salt, baking soda, baking powder, and pepper. Using a pastry cutter or your fingertips, work in the pieces of butter into the flour until; the dough is crumbly and resembles small peas. Add the herbs and the buttermilk (a bit at a time), stirring just to blend well. Place the dough on a lightly floured surface, and press into and circle about 1/2-inch thick, with your fingers. Cut biscuit shapes with a biscuit cutter or a floured glass, placing them on an ungreased baking sheet. Gently reshape the dough, and repeat until no more dough is left. Brush the tops of the biscuits with a small amount of melted butter and bake in a preheated oven for 18-20 minutes or until golden brown. Serve warm, with pats of butter or cheese spread, if desired. Note: Biscuits can be made in advance, and rewarmed easily; or left just a few minutes underbaked, frozen, then finished in the oven to thaw and cook nicely till done.
Soak the Black Eyes in water overnight ( 2 cups of dry yields 4 cups ). Next day add 1 tsp salt and GENTLY boil for about 30 minutes. Dice the bacon and fry until crisp. Remove from pan. In the hot bacon fat, cook the onion, celery and carrot until thoroughly heated. Add the Black Eyes, liquid, BBQ sauce and mustard. Gently mix. Simmer for 15 minutes, adding more liquid if needed. Just before serving, stir in the green pepper and crushed potato chips. Serve topped with the bacon.
Cook sprouts in boiling salted water for 15 minutes or till tender. Blend butter, flour and salt in top of double boiler. Stir in tomato juice. Stirring constantly, blend in the milk. Cook, stirring constantly, until thick. Place sprouts in a greased casserole dish. Cover with sauce and sprinkle with the cheese. Brown in oven at 350 degrees for 15 minutes.
Combine ingredients to make a dough. Cover and let rest for 10 minutes. Knead until smooth and elastic. Divide into 16 pieces. Roll into 6 inch squares. (Dough should be very thin). Stack rolled squares separately with wax paper between each one. Keep covered so they will not dry out while making the entire recipe of wrappers. Fill by making a line of your favorite filling about 1/2 from top and side edges. Fold in each side over filling. Brush on a small amount of saved egg along remaining side edges and the bottom edge. Roll from the top to the bottom and press lightly so it will seal. Fry at 350 degrees until golden brown.
In a strainer, rinse the wild rice under cold water, drain well. Into a 3 qt saucepan, put the wild rice and chicken broth; bring to a boil over a high heat. Reduce the heat and simmer, covered, for 45-50 minutes, until tender. Drain off any excess liquid. Set aside Meanwhile, in a medium skillet, heat the olive oil over medium high heat, add the bell peppers and cook for 3-5 minutes, or until tender. Add the cashews and green onions, cook for 2-3 minutes longer, or until the nuts begin to brown. Remove from heat In a large bowl, toss together the wild rice and bell pepper mixture. For the dressing; In a jar with a tight-fitting lid, combine the vinegar, olive and sesame oils, garlic, salt and pepper. Cover and shake until blended; pour the dressing over the salad and toss until evenly coated. Cover and refrigerate salad for at lease 2 hours or up to overnight to allow the flavors to blend. To serve the salad, spoon it onto a lettuce lined platter.
Dough Recipe: The dough must be prepared and refrigerated, preferably overnight. Remove crust from bread; soak in water for 1/2 hour. Drain and squeeze thoroughly. Add paprika and salt. Add the bread crumbs and work to form a dough, place in refrigerator to chill thoroughly. Crab Meat Filling: Heat the olive oil in a skillet. Saute the onion and green pepper until transparent. Add the garlic and saute all until soft.Combine salt, hot sauce, sugar, bay leaf, parsley, tomato sauce and the nutmeg. Add to saute and mix well. Cover and simmer for 1/2 hr (add water if needed during cooking time). Add the crab meat and sherry. Mix well and cook covered another 10 minute Cool and refrigerate. Preparation of the Croquettes: Remove dough and filling from refrigerator.Take 2 generous tablespoons Of dough in palm of your left hand. Indent with the back of a spoon in the center enough to fill with a tablespoons Of crab meat filling. Work dough around filling to form a croquette. Prepare a mixture of 2 eggs, 2 tablespoons Of water, salt and pepper and beat. vigorously. In a bowl, combine 1 cup of seasoned bread crumbs with 1/2 cup of all purpose flour. Mix well. Dip croquettes first in the egg mixture, then roll in the crumb flour mixture to coat well. Place croquettes side by side in a shallow dish. Cover with Saran Wrap or foil and refrigerate at least 1 hour before frying in deep fat.(Make sure you have lots of your favorite red pepper sauce available to pour onto them, it makes them even more delicious.).
Sift the flour. Add sugar, baking powder and lard. pour in water and knead until smooth. Cover with a damp teatowel and rest for 30 minutes. Saute the onions and pork briefly in the oil. Add water and seasonings and simmer until the sauce thickens. Spread this filling onto a plate to cool. Roll the dough into a long sausage shape and cut into twelve equal pieces. Roll each into a ball and flatten into a circle with your fingers. Place a spoonful of filling in the center and bring the dough up around it. Pinch the dough firmly to join it. Put each bun on a separate piece of parchment or wax paper. At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer. Otherwise, brush each with a little water and set them in a steam basket. Steam over rapidly boiling water for 10 minutes. When steaming, do not crowd the pastries. If necessary steam them in batches. They can be rewarmed (once) carefully in the microwave.
Heat oven to 350°. Line a 13x9-inch baking pan with foil, letting ends extend about 2 inches above pan. Lightly coat with nonstick spray. FILLING: Microwave milk and chocolate in a 1-qt glass measure on high until steaming hot. Let stand 1 minute until chocolate melts and mixture is well blended and thickened. Stir in vanilla. Put next 5 ingredients in a large bowl: beat with mixer until fluffy. Add flour; beat just until blended. Stir in oats (mixture will be crumbly). Press 2/3 firmly over bottom of pan. Spread evenly with chocolate mixture, then sprinkle with remaining oat mixture and the M&M's. Bake 25 to 30 minutes until lightly browned on top. Cool in pan on a wire rack. Lift foil by ends to cutting board. Cut into 48 bars.
Don't be intimidated this is easy to master and will be requested often. In a large bowl mix thoroughly. 1 1/2 lb of ground beef - I love chuck but round or sirloin brings a little less fat to the grill. 1/2 lb chorizo - needs to be raw. Our local GS makes a nice chorizo but not always available in which case I use a cheap Mexican brand. De-case and break in small pieces. 1/2 finely diced onion - I use sweet. 8 butter crackers (RITZ, Waverly, etc.)- finely crushed. 1 large egg. Cut wax paper to fit a medium cookie sheet and spread hamburger mixture across pan with hand. Roll evenly to fit pan - I use an old glass pickle jar I have saved for such purposes. Important key is to cut mixture with a pizza cutter. 2 cuts long, 3 cuts wide makes 12 patties. Place in freezer. If cooking immediately remove after 1/2 hour. For future use wait 2 hours, snap patties apart and store. I thaw in the fridge before use. Never let hamburger patties get warm before cooking. These cook as well in a skillet as on a grill. About 5 minutes on each side. They are thin and shrink. They make a lot of smaller hamburger buns for sliders now. If you can't find them, larger dinner rolls work. Topping can vary just don't over power the burger. I love cheese and a havarti or Muenster works well. I always provide grilled onions, sweet peppers & jalapeno. Mayo, a mild mustard and lettuce is a must.
With the bottom rack in the lowest position, preheat oven to 450 degrees. Place dough in a greased 12 in pizza pan, then press and stretch dough out to a 10 in circle; prick w/a a fork and brush with olive oil. Bake on bottom rack 10 minutes. Puree red peppers, tomato sauce, garlic, and black pepper ina food processor until smooth; spread over pre-baked pizza crust. Top pizza w/ feta, onions and olives; sprinkle w/oregano. Bake on bottom rack until crust is crisp and cheese begins to melt, 10 minutes.
In medium bowl, combine all ingredients except chicken. Reserve 1/3 cup mayonnaise mixture. Grill or broil chicken, brushing frequently with remaining mayonnaise mixture, until chicken is thoroughy cooked, turning once. Serve chicken with reserved mayonnaise mixture and garnish, if desired, with additional chopped green onions.
Coat chicken with flour. Heat oil in large deep skillet or Dutch oven over medium heat. Add half of chicken; brown about 5 minutes per side. Remove from skillet. Repeat browning step with remaining chicken, adding onion. Return all chicken to skillet. Combine cinnamon, cumin, ginger and turmeric in small bowl; add to chicken. Stir to evenly coat chicken and onions with spices; saute 1-2 minutes. Stir in broth, lemon juice and salt; bring to a boil over medium heat. Reduce heat to medium-low. Stir in dates and almonds and cook, covered, for 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally. Serve over cooked basmati rice.
Place rice in a bowl, add 1 tablespoon salt, and cover with hot water; stir and let sit until cooled; drain and set aside. In a heavy skillet, cook tomatoes in butter, stirring over medium heat, until it forms a paste, about 30 minutes. Add broth, salt and pepper to taste, and simmer for 2 minutes. Add rice, stir once, cover and cook on high heat, without stirring, for 5 minutes. Reduce heat to low and cook until rice absorbs all the broth, about 15 minutes; remove from heat. Uncover, place a napkin over saucepan, replace cover, and leave in a warm place for 40 minutes before serving.
Preheat the oven to 350 degrees F. Prepare the rice according to the package directions. Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish. Combine the rice with all of the remaining ingredients (except the cheese). Spoon the rice mixture around the chicken breasts. Sprinkle the cheese on the chicken and rice. Cover and bake for 30 minutes. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.
Wash and dry crown daisy leaves.Tear into bite sized pieces. Slice green onion as thinly as possible;peel,crush ,and mince garlic;work the salted anchovy into a smooth paste with the blade of your knife.Mix with all of the remaining ingredients. Toss dressing with leaves and chill for 20 minutes for the flavors to develop. Serve cold or at room temperature.
Spread approximately 1 tablespoon peanut butter, then a teaspoon of marshmallow cream onto a Ritz cracker and sandwich with another cracker. Melt chocolate bark (I like Ghirardelli the best) on low heat in microwave, stirring often or over a double boiler. Dip sandwiched cookies into chocolate, covering both sides. Place cookies on waxed paper and allow to harden. I find that if you put the paper or silpat on a cookie sheet and place it in the freezer for 5 minutes, the cookies harden up faster. Can be drizzled with melted white chocolate to make pretty. Store in airtight container. Enjoy!
Brown meat in large skillet on medium-high heat; drain, reserving meat in skillet. Stir in taco seasoning. Reduce heat to low. Add remaining ingredients; cook until Velveeta is melted, stirring occasionally. I pour it into a oven safe bowl* and then serve in individual bowls and with tortilla chips. * for reheating.
Brown chicken in oil over medium high heat in a large frying pan; remove excess fat and set aside. In a small pot; mix sugar, cornstarch and chili powder. Stir in pineapple juice and Chili sauce. Over medium heat cook until mixture comes to a boil, stirring from time to time. Cook for 1 minute. Add pineapple. Place chicken in a 2 quart casserole or roasting pan. Pour sauce mixture over chicken. Bake uncovered at 350F for 45 minutes.
Combine all ingredients in a food processor and process until smooth. Serve with pita bread and /or crackers.
NOTE: for the tomatoes, drain them lightly and don't drain them completely dry, or you may have to supplement the sauce with jarred salsa (see sauce preparation instructions below). NOTE: for the chicken, I usually season 3 skinless boneless breast halves with Tone's Lime Pepper seasoning or Goya Adobo con Pimiento, then toss them on the Foreman grill for about 8 minutes. ******************************************. TO PREPARE THE TORTILLA CHIPS: Preheat oven to 375°F. Stack tortillas into three piles of four tortillas each. Cut each pile like a pie into 8 sections. Spray 2 large baking sheets with cooking spray. Divide the tortilla chips between the two pans, keeping them in as much of a single layer as possible. Mist the chips with cooking spray, and bake them (stirring them a bit, once or twice) for 10 to 15 minutes, or until crispy and golden. Sprinkle with salt, if desired. TO PREPARE THE SAUCE: Pour the drained tomatoes and the chipotles (seeds and all) into a blender. Coarsely puree the mixture (it shouldn't be totally smooth). You need to have approximately 2 1/4 cups of puree. If you come up short, rather than using another partial can of tomatoes, you can supplement the mixture with some jarred salsa (I use taqueria salsa from either Goya or La Victoria). In a large Dutch oven with a lid, heat the vegetable oil and cook about 1/2 cup of the onion, stirring regularly, for about 7 minutes or until golden. Add the garlic and cook for another minute, stirring so garlic doesn't burn. Increase heat to medium-high and add tomato/chipotle puree. Stir almost constantly until the mixture thickens up a bit, about 4 or 5 minutes. Stir in the broth, and salt to taste (keeping in mind the salt that will be added from the chips, if you used it). FINAL COOKING AND ASSEMBLY: Bring the sauce to a boil over medium-high heat. Add the chips and stir to coat. Bring sauce and chips to a rolling boil again. Cover the pan, turn off the heat and allow to stand for 5 minutes (no longer, because the chips should be s bit chewy and not mushy). Sprinkle cilantro into the pot. Dish out mixture onto 4 warm plates. Divide chicken evenly over top of tortilla mixture and stir lightly to coat chicken with sauce. Top with crema or thinned sour cream, remaining chopped onions and both cheeses, then serve.
I don't juice the lemon - instead I just slice it up minus the peel and throw it in a super small food processor (blender works as well), blend it all up, and pour over the salad! Sometimes my date isn't even blended all the way in and it really doesn't matter - still delicious!
Add all ingredients to a cocktail shaker filled with ice. Shake; strain into highball filled with ice. Garnish with a lime slice and maraschino cherry.
Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp.
In a large heavy sauce pan, combine the sauce ingredients. Bring to a simmer over a medium. heat and cook for about 1 hour (sauce will reduce & thicken to a rich well-blended consistency) stirring occasionally. Cool to room temperature. Store in a closed jar in the refrigerator(should keep well for about a week). Re-heat to tepid-to-warm when ready to use.
In a separete bowl beat eggs lightly. Melt butter over med high heat. add Brown sugar and heat until just boiling (sir occasionally so it doesn't burn). Remove brown sugar mixture from heat and stir gradually into egg mixture. add vanilla,crumbs and pecans. Mix and put into 9x9 pan. chill. Frost with your favorite vanilla frosting or Cream cheese frosting. NOTE: 2 cups oreo crumbs and 2 cups Graham wafer crumbs can be used in place of all oreo crumbs. Enjoy!
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat. Cover and marinate in refrigerator 2-3 hours,stirring occasionally. Drain shrimp,discarding marinade. Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat. Place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes. Turn and broil an additional 1-2 minutes or until shrimp turn pink.
Combine the sugars, ginger, garlic, soy sauce and vinegar together in a bowl. Place meat in shallow dish for marinating (I use a Tupperware specifically made for marinating, where you can turn it over easily-- a freezer bag works well also). Pour soy sauce mixture over meat. Allow steak to marinate at least 30 minutes, basting frequently and turning once or twice. The longer you are able to marinate it, the better. When ready to grill remove meat from marinade, reserving liquid. Place steak on grill about 3" from coals. Grill about 6 minutes or until one side is browned, basting frequently with reserved marinade. Turn and grill the other side about 6 minutes, or until done as desired. Enjoy!
Cook sausage. Saute onion in pork fat. Combine cheese and flour and stir in with sausage and onion. Pour in pie shell and mash it down. Mix all other ingredients together and pour in pie shell. Cook at 375°F for 35 to 40 minutes.
Preheat oven to 350 degrees. Grease 12 cup regular size muffin tin with 1 tbsp of coconut oil. In a large bowl mix together tuna, scallions, and cilantro. Add mashed sweet potato and gently combine. Mix in lemon zest, jalapeno, remaining coconut oil, eggs, and red pepper flakes. Season with salt & pepper to taste. Place 1/4 cup of mixture into each muffin cup. Tamp down using a spoon. Bake 20-25 minutes or until a toothpick/fork inserted comes out clean. To cool: Flip from muffin tin to wire rack. Eat right away or store in refrigerator for up to 4 days. To reheat, skillet fry in a little oil over medium heat until edges are crispy.
Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing. Steam rice according to the directions of your rice cooker. Slice lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and burdock into 1-inch length thin slice. Saute Lotus root, mushrooms, Carrot and Burdock, then add remaining liquid from shiitake mushroom, sugar, sake and soy sauce. Cook on medium heat until vegetables are soft. When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like.
Preheat oven to 375°F. Combine rice, tuna, cheese, eggs, chives, pickles, juice, pepper sauce and salt. Form into 1" balls for appies or 2" for entree. Roll in breadcrumbs mixed with paprika. Place on lightly sprayed foil-lined baking sheets. Bake for 20 minutes. Note: Can freeze after baking.
Mix vanilla wafer crumbs, cocoa, nuts and 1-cup of confectioner's sugar well. Add the corn syrup and rum. (mix well). Shape into 1-inch balls and roll in granulated sugar. Put into a tightly covered tin or metal container for at least 12-hours before serving. (cookies keep very well for 4-5 weeks).
Mix bulgur and water and set aside for 30 minutes, until all of the water is absorbed. (There is a special kind of bulghur used in Turkish Kisir, but any bulgur or cracked wheat that can be prepared in this way will work). Add remaining ingredients, adding the red pepper paste last. (Trader Joe's makes Red Pepper Spread with Eggplant and Garlic, which works pretty well. The Turkish spread is called Ajvar (Ayvar/Hayvar/Havyar), and it is much more spicy). Refrigerate and serve cold.
In a heavy medium saucepan, combine the sugar, cocoa, and salt, and stir or whisk to mix everything well. Add the butter and place over medium heat, stirring to melt the butter and mix everything together into a smooth, brown sauce. Add the milk, stir well, and bring the frosting to a boil, stirring often and adjust the heat to maintain an active but gentle boil, and cook for 5 minutes, stirring often. When the frosting begins to thicken, remove it from the heat and stir in the vanilla and set it aside to cool for about 20 minutes. Beat the frosting just until it thickens and looks shiny, and then spread it over the cake or the layers you want to ice.
Fill a pot with 2 quarts water and cloves garlic and bring to vigorous boil. Add the chicken and bring it back to another boil. Reduce the heat and simmer 10 minutes. Turn off the heat and let the chicken sit in the pot, covered, for 20 minutes. Remove the chicken and set it aside to cool. Remove and discard the skin and bones from the chicken. Hand shred the meat into 1/4-inch thick strips and transfer to a mixing bowl. Add the black pepper, salt and sugar and gently massage into the chicken. Add the lime juice, onions, chilies, rau ram and oil and toss gently. To serve, line a serving plate with the butter lettuce and place the chicken on top.
Heat oven to 425°F (220 Celsius). Put flour, baking powder and salt into a large bowl; stir mix well Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine crumbs. Add sugar; toss to mix. Add milk and stir with a wooden spoon until dough forms,(the dough may be a bit crumbly). Place dough on floured counter and knead gently until the dough comes together in a ball. Pat or roll into a circle about 1 1/2 inches thick. cut each circle into 6 or 8 wedges. place wedges on a greased cookie sheet- slightly apart for crisp sides, touching for soft. Bake about 12 minutes, or until medium brown on top.
Preheat broiler. PLace the poblanos on a baking sheet and broil, turning once, until blackened. Transfer to a bowl & cover. Let stand until cool enough to handle. Peel off the skins & remove the seeds, discard. Chop into 1/2" pieces. Using a food processor, mix the tomatillos, jalapeno, onion, cilantro, lime peel, lime juice and honey until smooth-season with sdalt. In a large bowl, season the sirloin with the cumin, salt & pepper, combine. Mix in the poblanos. Halve the meat mixture & form into 3 inch patties. In a cast iron skillet or grill pan, heat the oil over high heat. Cook the patties, turning nce, about 5 minute for med-rare. During the last minute of cooking top with cheese and tent with foil. Dot the roll tops with tomatillo sauce and assemble the sliders. Serve with the extra sauce.