HumbleIntelligence/food-ner-1-Million huggingface dataset:
About 20 minutes before frying fill a deep saucepan halfway to 2/3 full of oil, lard, or shortening, and heat slowly to 365°F or follow the manufacturer's directions for set-up if using an automatic deep-fryer. Sift together flour, sugar, and salt into a bowl. Mix together the egg yolks, sour cream, whiskey, and vanilla, then make a well in the center of the dry mixture and pour the wet mixture inches. Mix the ingredients until all of the flour is moistened. Let dough rest 1-2 minutes. Turn dough out onto a lightly floured surface and knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process just until ingredients are well blended (always turn the dough in the same direction and use as little additional flour as possible). Shape dough into a smooth ball and roll out on a lightly floured surface into a rectangle 1/8-inch thick (if you don't have enough space to do this, divide dough in half first, then roll out the halves seperately). Use a spatula to loosen the dough, lift it slightly and sprinkle a little flour underneath anywhere the dough sticks. With a floured knife cut the dough into diamond shapes about 2-inches wide at the center and 6-inches long (you can make a cardboard pattern beforehand and use that as a guide if you wish). Make a 1-inch slit lengthwise at the center of each cookie, and pull one end through the opening, twisting slightly as you do. Deep fry only one layer of cookies at a time (don't crowd the pan). With a fork, turn the cookies several times as they fry and as they rise to the surface, but be careful not to pierce the cookie. Fry until lightly browned (about 3 minutes). Drain cookies over fat for a few seconds and then drain on paper towels. Sprinkle cookies with powdered sugar while still hot.
Heat oil in large frying pan; stir-fry garlic and lemon peel 30 seconds. Add vegetables and shrimp. Stir-fry over medium heat until shrimp turns pink, about 3 minutes. Meanwhile, add water to chicken broth to make 1 1/2 cups. Add broth and bring to a boil. Stir in rice and seasonings. Cover and let stand for 5 minutes. MICROWAVE: Combine garlic, lemon peel, vegetables, shrimp, and spices and oil in microwave safe dish. Cover and microwave on HIGH power for 5 minutes, stirring at half time. Add remaining ingredients and microwave 5 minutes more. Let stand 3 minutes.
Using an electric hand mixer, cream the cheese slightly then add all the remaining ingredients. Beat 1 or 2 minutes watching carefully so that the texture thickens slightly but not turning to butter. Yield is about 1 and 1/3 cups.
Preheat oven to broil. Put diced avocado into a mixing bowl, stir in in feta cheese, lime juice and black pepper. Add scallions, bacon bits, sunflower seeds and mayonnaise, stirring gently to combine. Stir in grape tomatoes and shredded lettuce. Spray tortillas lightly with nonstick cooking spray and heat in oven until softened (about 30 seconds. Remove from oven and place each tortilla on individual plates. to serve, line each tortilla with whole lettuce leaf and mound salad mixture on top.
Place tomatoes in a small saucepan with the garlic and spices and bring to a boil. Separate the egg and whisk the yolk with the cream,. When the juice of the tomatoes has reduced, stir in the cream and quickly heat through before turning heat to low. Let it simmer on a back burner till thickened, but don't let it boil. Season with salt and sriracha to taste and stir occasionally. Brown the sausage and onions in a medium skillet and set them aside in a bowl. Salt the zucchini slices (to help remove some water) and sear them on both sides,briefly on high heat, using the sausage pan. While searing, grate mozzarella and thinly slice the cold cream cheese. Spray a loaf pan with with some nonstick spray, and place a layer of seared zucchini 'noodles' in the bottom of the pan. Lightly beat egg white with a fork and toss it with the meat and onions before placing them in the loaf pan. Place the cream cheese slices on top of the meat layer and sprinkle on 3/4 cup of mozzarella, then the 1/4 cup parmesan. Pour the tomato/cream sauce over the cheeses and smooth it with the back of a spoon. Cover the sauce with another layer of zucchini. Spread remaining 3/4 cup mozzarella over all and sprinkle parmesan, to taste. I like to top with granulated garlic and oregano because it makes the entire house smell good. Bake at 375 degrees till brown and bubbly and let it cool for 10 minutes before cutting, to to allow it to set.
Place the pumpkin cubes into a large, shallow container and evenly sprinkle the sugars, salt and spices evenly over the top. Cover and let sit in the fridge for 3 days, stirring each day. Pour the mixture into a large, heavy pot and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, about 1 1/2 - 2 hours, until the pumpkin is tender and the syrup is thick. Let the mixture cool in the pan 30 minutes, then spoon into clean jars and store in the refrigerator up to 3 months.
Rinse beans well. Soak beans in water in a saucepan for 2 hours. Bring to a boil. Cover and simmer until beans are soft about 1 1/2 hours. Remove from heat. Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender. Transfer to a saucepan and heat the soup at medium low temperature. Poach eggs in soup. Serve hot w/ fried flour or corn tortillas.
In a bowl, combine cream cheese and dried beef. Mix well. Add mayonnaise and mix again. You can refrigerate it for at least 15 minutes (better if longer). **Note: Do not add salt, the dried beef is very salty.
In a large bowl, mix the cottage cheese with the egg yolks, sugar, flour, and vanilla. In a separate bowl, add the salt to the egg whites and beat until firm peaks form. Fold the egg whites into the cottage cheese mixture in 2 or 3 additions. Melt butter on surface of griddle or skillet. Drop batter on the skillet and cook until bubbly. Flip and cook for another minute. The pancakes should be light in texture and golden brown on both sides.
Boil 7 cups water in a 6qt heavy pot with salt, cinnamon, vanilla extract, 1/2 C sugar, and cardamom. Wash rice, soak in water 15 min, drain, rinse, and add to already boiling water. Cook rice 18 minutes simmering over med-low boil until all water is absorbed with a vented lid, adding 1/2 cup(s) water if needed to keep from burning. Take off heat. Stir in the clarified butter and drained currants. Set the rice aside. Please note: the rice should be thoroughly cooked, firm, heavy, and somewhat sticky when it comes time to add the milk mixture. Whisk in a 4 quart heavy pot over a low-medium flame the evaporated milk, 2 cups water, and 2 tsp cornstarch. Temper the two egg yolks in a small bowl with some of the warmed milk. Whisk the tempered egg yolks, and butter into the pot of milk. Whisk in the heavy whipping creme, sugar, vanilla bean, and sweetened condensed milk. Continue to whisk while heating until slightly thickened. Fold the cooked milk mixture with the rice. This works well with a heavy wooden spoon. Serve warm or room temperature.
spread pb, then cottage cheese evenly onto flat bread, leave about 1/4 to 1/2 inch on sides not spread upon. sprinkle on cinnamon. microwave 10 seconds at a time until nicely warm and cottage cheese beginning to melt. sprinkle on sweet n low. roll up enjoy.
Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar and pepper. Turn the heat to high and reduce the sauce until a glaze forms. If the sauce is not reduced and is thin, add enough of the cornstarch mixture to produce a thick sauce. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper. Serve with jasmine rice.
Place anice seed in the center of an 8 inch piece of cheese cloth. Bring edges together, tie with string. for marinate, in a small sauce pan, combine the anise seed bag, water, sugar and lemon juice. Bring to a boiling point stirring til dissolves. Cook uncovered, over medium heat for 5 to 7 minutes or until golden and the consistency of thin syrup (should have about 1 cup of syrup) Do Not Remove bag. Cool syrup slightly. Pour over prepared friit. Toss lightly til fruit is coated. Marinate in Frig several hours or over night. Remove bag and serve.
Mix a count the olive oil and sherry in a shallow dish. Add garlic, chillies, salt and pepper. Squeeze lemon into mixture. Remove shells from prawns. Squeeze the heads into the mixture, place the prawns and heads into the mixture and discard the remaining shells. The squeezing of the heads is a very important step and should not be forgotten, however squeemish! Ensure the prawns are mostly covered by the mixture. If not, add more sherry and olive oi in equal measures. Cover and leave to marinade at cool room temperature for as long as possible, preferably 3 hours. If less time is available, add more garlic and chillies. Mix occasionally to cover the prawns. Remove prawns from mixture, leaving heads in the sauce, and place to one side. Heat the marinade over a high heat until bubbling and the heads have turned pink. Return the raw prawns to the pan and stir until just cooked. Remove some heads from the pan if desired, although a few make an attractive addition, and the Spanish traditionally suck any remaining juice from them. Serve in the pan in the centre of the table with lots of crust bread for dipping.
Mix all ingredients in a medium mixing bowl. If you want it warm microwave on medium in 30 second increments, stirring until desired temperature.
Heat at a low simmer, all ingredients for 1 hour or use a crock pot). Serve hot in tea cups.
cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes. cool a little and stir everything in. keep in the fridge and serve cold. this will keep for a few days in the fridge.
Preheat oven to 400 degrees F. Prick potatoes all over with fork. Bake 70 minutes or until soft. Cool 10 minutes or until easy to handle. Lightly flour baking sheet. Slice potatoes in half and scoop flesh into large bowl. Mash until no lumps remain, but potatoes are still fluffy. Fold in flour, egg, salt and pepper. Divide dough into 8 balls and transfer to lightly floured work surface. Roll 1 dough ball into long strand about 3/4" thick. Cut into 1" pieces, and place pieces on prepared baking sheet (although this is not mentioned in magazine, now is the time to get fancy making indentations with a fork if you so choose, so that your gnocchi will have the pretty, familiar pattern -- just roll each 1" piece between your palms a bit then press with the tines of a fork before placing on baking sheet). Repeat with remaining balls of dough. Bring large pot of water to a boil. Drop quarter of cut gnocchi into pot and cook 2 minutes, or until gnocchi rise to surface (my gnocchi were extremely fat, so I let them boil about a minute after they popped to the surface and they seemed to come out fine). Transfer to serving bowl, and repeat with remaining gnocchi. If serving later, toss with vegetable oil to keep gnocchi from sticking together. Otherwise, top with desired sauce and serve. I found that I only needed half of these for a VERY FILLING dinner for two. The other half kept quite well in the fridge tossed with oil to be served with another sauce on another night; I just reheated them by boiling for a couple of minutes. The good news is that these can be frozen quite easily. While they are spread on their baking sheet, freeze them through, then pop them in freezer bags until needed. To heat, place frozen gnocchi in boiling water for 7 to 8 minutes. Make a lot and have homemade yumminess whenever you want.
Preheat oven to 350. Coat 2 quart shallow baking dish with oil. Combine turnips, sweet potato, apples, cranberries, brown sugar and lemon juice in the baking dish. Bake for 1.5 hours or until tender. Stir every 45 minutes.
Break the graham cracker in half. Spread peanut butter over cracker (add more if desired -- i always desire!). Place 1/2 Hershey's bar on top of peanut butter. Place marshmallow on top of Hershey's bar. Finally, put the other 1/2 of the graham cracker on top. Eat, fall in love and enjoy! Repeat steps 1-6 until satisfied.
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
In a bowl, with a whisk, mix egg, breadcrumbs, garlic, water, italian seasoning and half salt and pepper. Add ground beef and stir with a fork. With wet hands, do 4 patties of 1/2 inch thickness. In an ovenproof skillet, heat oil at medium high heat. Add beef patties and cook about 6 minutes or until bottom is golden. With a spatula, flip the patties and keep cooking 2 minutes. Meanwhile, in another bowl, mix tomatoes, bell pepper, onion, parsley and remaining salt and pepper until homogeneous. With a spoon, spread this mixture on the patties. Add the shredded cheese on top. Cook under the preheated broil in oven 4 inches below the heat for about 4 minutes or until cheese begins to brown and beef is not pink inside.
Preheat oven to 400 degrees. Saute onions in margarine till crispy tender. In mixing bowl, combine flour, sugar, baking powder, pepper and salt. To dry ingredients add whipping cream, egg and onions. Stir till all dry ingredients are moistened. On floured board knead dough about 1 minute. Put on cookie sheet and make into a circle about 1/2 inch thick and 8 inches round. Bake in 400 degree oven for approximately 12 to 15 minutes, or till light brown. Brush with margarine. Serve Hot.
Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop. In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.
Mix everything together with a mixer, serve with Wheat thins or Triscuits. Enjoy!
Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray. Melt butter in a saucepan over medium heat. Saute celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat. Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan. Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.
Bring large pot of water to boil. Add broccoli & cauliflower, & cook until just tender, about 3 minutes, then drain & set aside. In large skillet, melt butter over medium heat. Add garlic, minced onion, salt & pepper, & cook until garlic is softened, about 1 minute. Add 2 tablespoons of water & the broccoli & cauliflower. Cover & cook, stirring occasionally until heated through, about 5-6 minutes. Sprinkle with parsley & serve.
Brown ground beef along with onion, celery, green pepper, and garlic. Boil 3 C of water and mix in beef & chicken bouillon. Put all ingredients into crock pot and stir. Cook on high 2 hours, low for 3 - 5 hours or if you want to extend the cooking time all on low for 8 - 10 hours or to your desired doneness of the veggies.
Preheat oven to 500°F. Place onion wedges in a single layer in a shallow baking dish. Sprinkle with garlic and herbs. Season with salt and pepper; drizzle evenly with vinegar and olive oil. Roast until onions are lightly caramelized and barely tender, 12 - 15 minutes. Remove from oven and let cool. Serve at room temperature.
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft Set aside until ready to use. Preheat oven to 350 degrees F. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approx 7-9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4-6 minutes. Add the garlic and oregano and cook until the onions are tender, 2-3 minutes more. Add the chicken back to the pan and remove from heat. Spray a 13x9 glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them in the bottom of the dish. Cut one of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with the remaining 1 cup of cheese. Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
Preheat oven to 350 degrees. Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan. Bake 20 to 25 minutes until golden. Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured. Pour over the base and allow to set. Melt chocolate and spread over set caramel. Cut into squares once set.
Mix dashi, miso paste and water in a soup pot. Bring to a boil, but do not boil! Adjust amount of water and other ingredients-- soup should be not be too thin Serve immediately.
Preheat oven to 400 degrees F. In medium bowl, slightly whisk eggs. In another bowl, whisk together sugar, flour & salt. Slowly add dry ingredients to eggs, mixing well. Add melted butter, mincemeat & nuts, mixing well. Pour into pie shell & bake 15 minutes. Reduce oven temperature to 325 degrees F & bake an additional 30 minutes.
Preheat oven to 400. Chop pepper and onion. Heat olive oil in pot ravioli boiled in; add veggies and saute until tender. Stir in spagetti sauce, ravioli and water. Bring to a boil. Melt butter in a 13x9 casserole dish. Dip bread slices in butter. Toss to coat evenly. Remove from casserole. Spoon half the ravioli mixture in bottom of buttered casserole. Top with half the mozarella Add rest of ravioli on top of the cheese and then remaining mozzarella. Arrange bread slices around the edge of the casserole overlapping and press lightly into the ravioli mixture. Sprinkle with Parmesan cheese and bake uncovered, until ravioli is heated through and bread is crisp.
Grease a 9-inch springform pan; set aside. In a large bowl combine 1-1/4 cups of the flour and the yeast; set aside. In a small saucepan, heat and stir milk, 1/2 cup sugar, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture and the 2 eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour. Transfer dough to prepared pan; spread evenly (dough will be sticky). Cover and let rise in a warm place until double in size (about 1 hour). Preheat oven to 350 degrees F. In a medium bowl, combine cream cheese, sour cream, 1/4 cup sugar, 1 tablespoon flour, and vanilla. Beat with an electric mixer on medium speed until smooth. Stir in 1 egg and lemon peel; set aside. In another bowl, stir together the pie filling and almond extract. Spoon cherry mixture over dough in pan. Spoon cream cheese mixture over cherry mixture, spreading evenly. Bake about 45 minutes or until center appears set when gently shaken. Cool in pan on a wire rack for 30 minutes. Using a small sharp knife, loosen crust from sides of pan; cool for 1 hour. Cover and chill at least 4 hours before serving. Remove sides of pan just before serving. If desired, spoon additional cherry pie filling on top and garnish with chopped white chocolate.
Mix the sugars and cinnamon in a bowl. Cut the biscuits into fourths. Roll in the sugar/cinnamon mixture. Drop in a non-stick bundt pan. Melt butter and remaining sugar/cinnamon mixture. Pour over the biscuits. Bake 30 minutes at 350 degrees. Allow to cool 10 minute. -turn onto a plate.
Put all the ingredients into an oven proof casserole. Stir to combine. Cover and bake in 375 degree oven for 30 minutes or until veggies are cooked. Time depends if you pre cook. Mix them half way through the baking. Remove from oven. You may now serve as is, puree or mash them.
Fry the cumin seeds in a heavy bottomed pan in a bit of oil and butter until just starting to brown. Add the onion and fry until it too starts to brown. Add the potato, garlic, turmeric, ginger and garam masala and fry until the potato starts to soften. Unless you are using a non-stick pan, you may need to add water and cover to keep the potato from sticking and to help it cook. The first time I did this 1/2 cup at a time and it took about 20-30 minutes but I now prefer to parboil the potatoes, which means you add less water and it only takes about 10 minutes to finish off from this point. Add the spinach or chard and cook until it collapses over the potato. Salt to taste.
After washing brussels sprouts, remove any yellow or spotty leaves, cut ends off, and cut in half. Put brussels sprouts and carrots in frying pan with 3/4 inch of water (so veggies are in a single layer), cover, simmer for about 11 minutes or until veggies are done to your preferences and water is cooked off. Stir in butter, zest, parsley, salt, and hot pepper sauce, toss to coat, and serve.
Rinse and pat dry salmon (thaw if frozen). Preheat oven to 425 degrees F. In a 15 x 10 x 1 inch baking dish combine bell peppers and tomatoes, drizzle with olive oil and sprinkle with half of the rosemary, the salt and pepper. Toss and then roast uncovered for 20 minutes. Meanwhile cook pasta according to package directions. Remove pan from oven and stir wine and vinegar into vegetable mixture. Add salmon pieces to the pan, turning to coat. Return pan to oven and cook for another 10 minutes or until salmon is done. To serve, divide pasta among 4 plates and top with vegetable mixture and sprinkle with basil. Place salmon on top of vegetables and pasta and sprinkle with remaining rosemary.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, thoroughly combine oil, vanilla, honey and applesauce together. Add eggs, and beat well. Stir in mashed bananas. Add flour, baking powder, cinnamon, sugar, nutmeg and salt, stirring gently to combine ingredients. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. Stir just until smooth. Pour batter into two greased standard-sized loaf pans. Bake for 60 minutes or until knife inserted in center comes out clean. Allow to cool on cooling rack for at least 1 hour before serving. Whatever you don't eat can be refrigerated or frozen and will keep for quite a while.