HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°F Place a piece of parchment paper on a sheet pan. Lay one sheet of pastry on a floured board and roll into a 10 inch square. Place on a sheet pan and brush with the mustard, leaving a 1 inch border. Arrange soppressata in overlapping layers on the mustard and sprinkle with cheese, also avoiding the border. Brush border with egg wash. Lightly roll second piece of pastry into a 10 inch square. Lay directly on top of first square, lining up the edges. Brush top with egg wash and cut 3 large slit for steam to escape. Chill for 15 minutes. When pastry is cold trim edges with a sharp knife to make a clean edge. Bake in center of oven for 20 to 25 minutes, rotating once while baking, ubtil puffed and brown. Allow to cool for a few minutes before cutting into serving sizes.
Place all ingredients in a pot and bring to a boil. Cook rapidly to the gelling point. As it thickens stir frequently to prevent sticking. When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space. Adjust caps and process for 15 minutes in a water bath. Turn off flame and remove lid. Let sit 5 minutes. Remove to a draft free spot and leave for 12 hours. Remove rings and wipe jars, label, store in a dark pantry and enjoy!
Mix your cinnamon and sugar together in a bowl. Take a small ball of raw bun dough (these are easily made if you have leftover bread dough as well), and wrap it around a marshmallow, sealing well. Dip the ball into melted butter. Dip the buttered ball into the cinnamon/sugar mix. Place the ball onto a greased cookie pan, (use a pan with a lip, because the marshmallow will melt out to make a nice gooey sauce, and you wouldn't want it all over the bottom of your oven!) Leave enough space between balls to allow them to rise to double their size. Cover loosely with plastic wrap and let rise for about 35 mins or until doubled in size. Pre-heat oven to 375. Bake the Resurrection Buns in the oven for 18-20 mins or until lightly browned.
Spread the cornmeal on a waxed paper. Keep aside. Coat both sides of the fish with the cornmeal. Now, take a pan and in it combine all the ingredients, except for the fish, oil and cornmeal. Dip the fish{thats coated with the cornmeal on both sides} into the prepared batter. Fry the fish, in batches, in the hot oil on medium flame until golden brown on both sides and thoroughly cooked. Remove from heat. Serve hot. Enjoy!
Coarsely chop ginger, garlic and green onions. Place in bowl of food processor. Add water chestnuts to food processor. Grind until a thick paste forms. There will still be some small pieces of water chestnut. Remove paste, place in mixing bowl. Add sesame oil, soy sauce, broth and egg to water chestnut paste. Add chicken. Combine all ingredients until well blended. Heat large skillet, add enough vegetable oil to cover the bottom of the pan (to help prevent sticking). Using hands, or a small scoop, form a ball of meat about the size of a golf ball, place in the hot skillet. The meat mixture is very wet and loose, it will not hold it's shape well, so keep the balls small or they will flatten as they cook. Saute meatballs about 2 minutes or until browned on bottom, turn gently to an uncooked side, and continue cooking. Keep turning the meatballs as they cook, so that all sides are browned evenly. Cut a meatball open to test for doneness by verifying that it is cooked through to the center. Remove cooked meatballs and keep warm until all are done. Serve plain, or with your favorite dipping sauce.
Wash apples thoroughly. Use apple slicer to slice apples. Discard core. In large pot, boil apples (with skins on) in water until soft (approx. 15 min.). Drain apples. Discard water. Run apples through food mill to remove skins and turn apples to pulp. In large pot, bring cider to a boil and add apple pulp and brown sugar. Lower temp to simmer. Stir frequently in a figure 8 to prevent burning. You will need to check on it often and be prepared -- it takes time for it to reduce. When it reduces/thickens, add cinnamon, allspice and cloves. Let it thicken to desired spreading consistency. Follow canning procedures to jar apple butter. (Note: When jarring, I allow 1" head space to prevent apple butter from darkening at top). I can't remember exactly how many jars it makes, but I think it is around 3-4 quart jars or 7-8 pints. Serve on bread, toast, muffins, or on cottage cheese.
Place brisket on foil. Coat with ketchup and sprinkle with onion soup mix. Wrap brisket in foil. Place on baking sheet and cook at 350 degrees for 2 1/2 hours.
Trim the tenderloins of fat. Process the chilies, onion, and ginger into a smooth puree using a blender or food processor. Add the chile paste, peanut oil, soy sauce, allspice, garlic salt, and bay leaf and process to blend well. Divide the marinade in half and, wearing rubber gloves, rub half the marinade over the pork. Cover the tenderloins with plastic wrap and let refrigerate overnight in the refrigerator. Reserve the remaining marinade. When ready to cook, prepare a hot fire in your grill. Remove the pork from the marinade and pat dry with paper towels. Place directly over the coals, cover, and cook, turning every 10 minutes, until an instant-read meat thermometer inserted into the center registers at least 145 degrees F, about 30 minutes. Cover between turns. If you like your pork more done, then aim for 155 to 165 degrees F. Combine the reserved marinade in a small saucepan with the water and simmer gently over low heat for 10 to 15 minutes, stirring to prevent scorching or burning. Remove the pork from the grill and let it rest for 10 minutes before slicing. Serve with the heated marinade and barbecue sauce on the side.
In a small bowl, combine flour, sugar, and almonds; cut in butter until crumbly. Press onto the bottom and 1 1/4 inches up the sides of a greased 9- or 10-inch springform pan. Bake at 400 degrees for 10 minutes, or until lightly browned. Meanwhile, in a large mixing bowl, beat room temperature cream cheese, milk and pudding mixes until smooth. (Note: if the cream cheese is not at room temperature, the cheesecake will turn out with small lumps.) Add eggs; beat on low speed just until combined. Do not overbeat. Pour mixture over crust. Put a piece of foil underneath the pan and wrap it up a little bit on the sides. Place pan in another pan or cooking dish that is about 2 or 3 inches larger around than the springform pan. Place pan in the oven and pour boiling water into the water bath pan about halfway up the sides of the springform pan. Reduce the heat to 350 degrees. Bake for 50-60 minutes or until the center is almost set. Place on a wire rack until the cheesecake has cooled. Carefully run a knife around the edge of the pan to loosen. Refrigerate, covered, overnight (the cheesecake is even better if you leave it in the refrigerator for 2 days before eating). Remove sides of pan. Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios, if desired.
Bring stock to boil in a saucepan over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed. Heat oil in a heavy nonstick skillet over medium heat. Saute onions and garlic 5-7 minutes or until onions are softened. Stir in bell peppers and saute another 4-5 minutes, stirring frequently. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally. Add cooked rice to vegetable mixture. Cook until heated throughout. Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.
Bring salted water to a boil. Combine cornmeal and flour together in a bowl. Add milk slowly to make a smooth paste. Stir cornmeal paste into boiling salted water. Cover and cook on slow heat for 15 minutes. Stir in banana, vanilla, cinnamon, cover and simmer for 5 more minutes. Sweeten with Equal. Serve hot.
Preheat oven to 350°F. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Drizzle with 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Place the peppers upright in a baking dish and roast for 20 minutes or until just tender. Meanwhile, in a medium saucepan over medium heat, drizzle the remaining olive oil and add the onion, zucchini, oregano and lemon zest. Season with the salt and pepper. Cook for 5 minutes, stirring frequently or until the vegetables are softened. Remove from heat and stir in the orzo, lemon juice and 2/3 of the feta. Fill the peppers with the mixture and top with the remaining feta. Return them to the oven for 20 minutes and bake until the cheese is golden brown. Serve warm or at room temperature.
To make Indian Fry Bread Mix dry ingredients together. Cut in shortening; then add milk. Shape dough into a long cylinder; cut into 8 equal parts. Flour hands, then work the pieces into 6" tortillas. Fry in oil until golden brown. To Make filling Mix dried onion with water in a small bowl and let stand for five minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.
Mix pina colada and juice concentrate in large container. Stir in water. Just before serving, pour into punch bowl. Add soda and lemon and lime slices. Pour over ice in glasses.
Gently mix together all ingredients; except tomatoes and chill. Serve in tomato cups. If you can't make the cups;put salad on a bed of sliced tomatoes.
Preheat oven to 400-degrees F. Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan. In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla. Fold in peaches and simmer for 5 minutes or until filling thickens slightly. Remove from heat and stir in lemon juice. Spoon filling into prepared pie pan. Fit top crust on top of filling. Crimp and seal edges. Cut slits in dough on top of pie. Place pie on baking sheet and cover loosely with foil. Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
Preheat the oven to 425 degrees F. Put the carrots into a large pot and the beets into another, and add enough water to cover them. Season with salt and bring to a boil. Cook for 15 to 20 minutes until just tender, then drain and place in separate bowls. Peel the beets, and cut any larger carrots and beets in half or into quarters. Smaller ones can stay whole Now add the flavorings while the vegetables are still hot. Toss the carrots with half the smashed garlic and a glug of olive oil, then lightly season. Add the orange juice and the thyme leaves and toss again. Mix the beets with the rest of the garlic, the rosemary, balsamic vinegar and salt and pepper. You can now put the vegetables either into separate ovenproof dishes, or together on a large roasting pan with the carrots in 1 half of the pan and the beets in the other. Place in the middle of the preheated oven and roast for around 1/2 hour or until golden While the carrots and beets are cooking, lay the chops on a board and score through the skin and the streaky-looking part of the meat. This will give you lovely crackling Firmly press a sage leaf onto the eye meat on both sides of each chop. Season with salt and pepper When the vegetables start to color, heat a large ovenproof frying pan or small roasting pan on the burner, add a good glug of olive oil and put in the chops. As soon as you've got nice color on 1 side, turn the chops over and place the pan in the oven for 10 minutes, or until the chops are crisp on the outside and just cooked through and juicy in the middle. Remove the chops to a warmed plate. Pour most of the fat out of the pan and add a squeeze of lemon juice to it. Stir and scrape the lovely sticky bits off the bottom and drizzle all over the chops. Remove the carrots and beets from the oven - they should be nice and sticky by now. Serve them with the chops and a glass of wine.
Stir together cereals, pretzels, crackers and peanuts in large microwavable bowl; set aside. Stir together remaining ingredients until blended. Pour over cereal mixture in bowl, stirring until evenly coated. Microwave uncovered on High 10 minutes, stirring every 3 minutes (time is approximate due to individual variances in microwaves). Spread on aluminum foil or paper towels to cool. Store in airtight container.
in a large pot add ale, water, onions, old bay, and salt bring to a boil. (i make this outdoors in a turkey fryer). add potatoes, chorizo and onions,cover, cook 15 minutes. add corn, mussels, lobster, cover, cook 10-15 minutes more until mussels open remove lobsters, split in half. serve in large bowls,with melted butter on the side (optional).
Combine flour, brown sugar, baking powder and salt. Add egg, orange juice, sour cream, vegetable oil, orange peel and vanilla. Stir until just mixed. Fill paper-lined or well greased muffin cups 2/3 full. Bake at 350 degrees for 23-25 minutes.
(I am not sure which broth or stock you would use. My granular stock powder is not very salty, so my soup needed more salt than stated above. The cubes unfortunately need boiling water to dissolve, while the granular powders dissolve readily in cold water. Therefore you will have to taste and adjust the seasoning before serving). Rinse cucumber and cut off ends. Cut into rounds and then into cubes, and put into food processor. Add the cold chicken broth/stock, and whizz at medium speed. Add parsley, onion, yoghurt (Greek yoghurt is best)salt, Tabasco, oil and lemon juice. Whizz at high speed until soup is smoothly processed. It won't be, and shouldn't be, velvet smooth. Pour into, preferably, a glass bowl, cover, and chill. It's best to make this a day ahead. Taste before serving, and adjust seasoning.
In a crock pot, put in 1" cubed bread in first and put white chocolate on top. Mix all other ingredients together: Egg Beaters, warm water, sweetened condensed milk,. and vanilla. Pour mixture over the bread/white chocolate. Cook on LOW for 3 1/2 - 4 hours. It is done when a toothpick comes out clean. **You may add raisins or sliced almonds -- or both!
Heat your panini press or pan to med. high - high. Brush one side of each piece of bread with olive oil. Cut the chicken into thin strips. Place bread, olive oil side down. Place a layer of provolone, then spread a thin layer of olive tapenade. Add a layer of chicken, a layer of tomato slices and then a layer of the chorizo. Top with another piece of bread, olive oil side out. Repeat for additional sandwiches. Place sandwich on pan or press, cooking till both sides are golden brown (with a pan, you'll need to flip the sandwich). Cut in half and serve immediately.
Combine butter, sugar, powdered sugar, egg and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low and add 2 1/4 cups flour. Mix well. Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand. Cover dough and refrigerate 1 hour. Shape dough into three 10 x 1 1/2-inch rolls on lightly floured waxed paper. Wrap rolls in plastic food wrap and refrigerate until firm (1 to 3 hours). Heat oven to 350° F. Cut rolls into 3/8-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes, or until edges are very lightly browned. NOTE: This dough freezes well. Wrap rolls tightly and place in plastic freezer bags or foil. Thaw in refrigerator before slicing.
Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine egg, milk, and oil; add liquid mixture into dry mixture, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. bake at 400F for 20 to 25 minutes. Remove muffins from pan immediately. Variations:. Apple Muffins: Stir in 3/4 cup peeled, chopped apple, 1/4 tesp. cinnamon and 1/4 teaspoon nutmeg. Blueberry Muffins: Fold 3/4 cup fresh blueberries ( or 1/2 cup canned, drained blueberries). Cranberry Muffins: Fold 3/4 cup fresh cranberries. Date-Nut Muffins: Fold 1/2 cup chopped dates and 1/2 cup chopped pecans. Jam Muffins: Fill muffin pans one third full, top with 1/2 teaspoon jam or preserves, and spoon remaining batter on top. Oat Muffins: Reduce flour by 1/2 cup and stir 1/2 cup quick cooking oats. Pecan Muffins: Stir 1/2 cup chopped pecans into ingredients.
Base: Preheat oven to 350°. Combine flour, brown sugar, salt, oats, and butter well. Reserve out 1 cup for the top and set aside. Press remainder into a ungreased 9-inch square pan. Filling: Combine all well until smooth. Spread evenly over the base. Sprinkle the reserved one cup of base mixture over top of filling. Bake 350° for 30 to 35 minutes. Remove and cool then cut into squares.
In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers.
Prepare edamame according to package directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red bell pepper, green onion, red onion, parsley, and oregano. In a large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.
Season veal with salt and pepper. Brown veal and onion in sauce pan with Olive oil. Add can of tomato puree and water. Simmer for 1 hour. Add peas and continue to cook for and additional half hour. Enjoy with a crusty Italian Bread.
Cut chicken in bite size pieces. Brown in oil in a large pan or wok. Add onion and garlic. Cover and cook 10 minutes. Add carrots and green pepper to pan. Combine sauce ingredients and pour into pan. Cover and simmer 10 minutes longer. Serve over rice.
Bring 4 quarts of water to a boil in a large pot over high heat. I sometimes use a ladle, fill each of four serving bowls with about 1/2 boiling water and set aside. Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 tsp salt, pepper and nutmeg. Bring to a simmer. Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat. Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta. Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings. Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately.
In a saucepan, mix together cocoa, stevia, cornstarch and salt. Stir milk in gradually. Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute. Remove from heat. Blend in vanilla. Cool 10 minutes. Pour into pie shell; refrigerate. Top with whipped cream before serving.
Trim broccoli and break into small florets (reserve stems for another use). Trim the ends of the zucchini but do not peel. Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more. Cut each asparagus spear into thirds. Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen). Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl. Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes. Add mushrooms to the bowl of mixed vegetables. Add the chopped chiles and the parsley to the mixed vegetables. Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes. Add the basil, stir and remove from heat, keeping it covered. Cook the spaghetti in boiling salted water until al dente; drain and return to the pot. Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture. Cook stirring gently, just to heat through. In a pan large enough to hold the pasta and the vegetables, melt the butter. Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth. Add the spaghetti and toss quickly to blend. Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat. Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy. Add the pine nuts and give the mixture a final toss. Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish. Spoon equal amounts of the tomato mixture over each portion. Serve immediately.
Marinate fish in herbs and garlic for 1 hour before grilling. Combine or blend the Salsa Fresca ingredients 1 hour before serving: Combine the Dressing ingredients in blender until creamy 1 hour before serving. To assemble: Grill strips of fresh marinated fish until medium done, reserve. Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca. Garnish with cilantro and a lime wedge. Serve immediately. Enjoy!
Cook spaghetti according to directions or until al dente. In large skillet, heat oil saute bacon, garlic and onions until light brown. Add remaining ingredients except for cheese and parsley and simmer on medium heat for 15 minutes, stirring occasionally. Drain pasta and toss well with sauce. Add parmesan and parsley and serve.
First put the pan on the stove. Heat it up to"high". Then put the butter on the pan, and let it partially melt. Then place the tortilla on the pan. Add the cheese evenly all over the tortilla. Then place the chopped steak evenly. Let cook until cheese has melted. Serve for a delicious meal!
Preheat oven to 350°F. Render bacon in a large pan. Add onion and cook it down. While onion is cooking, beat eggs and some of the milk together to make an egg wash. Mix 1/2 of the Bouqet Garni with enough flour to bread all the chicken. Remove onions and bacon from pan, leave grease in pan to fry chicken. Flour chicken. Dip in egg wash. Flour again, coat well. Fry chicken in pan, add oil if needed. Brown very well on both sides. Put chicken into 350°F oven to finish cooking. Return onions and bacon to pan. Add soup, stock, the rest of the milk, the rest f the Bouquet Garni and garlic Stir vigorously until a gravy forms. Serve gravy as a side dish to chicken.
In a bowl combine lime juice, bean paste, sugar, onion, ginger, garlic and salt; mix well. Add papaya, chile pepper, cilantro, toss to combine. Cover and refrigerate for 2 hours. Serve chilled.