HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees; line two baking shees with parchment paper. Roll puff pastry into a 10x14-inch rectangle. Whisk egg and water together and brush on pastry. Sprinkle with parmesan cheese, rosemary, and pepper pressing lightly into pastry with fingers. Cut the pastry into 24 strips, each slightly more than 1/2" wide. Twist each strip and place on baking sheet. Bake 10-12 minutes till golden. Serve warm or at room temperature. NOTE: For 2 sticks--30 calories--2g fat--1g protein--0g fiber--50mg sodium.
Preheat oven to 400°F. In large bowl mix together flour, baking soda, baking powder, sugar and salt. Cut in margarine with pastry cutter till crumbly. Add buttermilk and raisins and mix. Batter should be stiff but not dry. Drop by large rounded spoonfuls onto cookie sheet lined with parchment paper. Sprinkle tops of scones with sugar. Bake 15 minutes till golden brown. Serve with strawberry jam and devonshire cream. Recipe may be doubled.
For the Cake: Grease and flour a 10-inch tube pan. Cream shortening, butter and sugar in a mixer until light and fluffy (at least 3 minutes). Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder, then add to creamed mixture alternately with milk and vanilla, beginning and ending with the dry ingredients. Stir in the pineapple. Pour batter into the prepared pan. Place in a cold oven. Set the temperature at 325° and bake for one hour and fifteen minutes or until a toothpick inserted in the center of the cake comes out clean. While cake is baking prepare the Pineapple Glaze. Cool the cake ten to fifteen minutes in the pan, then turn it out onto a cake plate. Drizzle with the Pineapple Glaze. To Make The Glaze: Mix the butter and powdered sugar until smooth. Stir in the Pineapple.
Drain the plain yogurt for 3-4 hours. It needs to be the same kind of consistency as either crisco or butter. Mix together the yogurt, sugar, eggs, vanilla, and applesauce to a creamy consistency. Mix together the dry ingredients. Flour, baking soda, salt. Slowly add the dry mix into the yogurt mix. Stir until it is smooth. Add in bananas and only mix for about 30 seconds or until all the bananas are broken up. The mix should remain chunky from the bananas. Bake @ 350 for 50 minutes in a greased bread pan or 22 minutes in a greased muffin pan.
Prepare the sauce. Saute onions and garlic in olive oil over medium heat until soft and lightly browned. Break up the tomatoes with your hands and add to pan with the juice, canned tomato sauce, and Sugar Twin. Season with salt and pepper. Reduce the heat to low, cover the pot,and simmer gently for about 45 minutes. Preheat oven to 400°F. Prepare the cabbage: Bring a large pot of salted water to a boil. Cut core from cabbage and place into water. As leaves become softened, remove and place in colander. Prepare the filling: Place all filling ingredients into a large bowl and mix well with your hands. Assemble the cabbage rolls: Take a large cabbage leaf and carefully cut out the large stiff vein at the base. Place about 1/3 cup of filling near stem end of leaf. Mold the filling to a log shape with your hands. Fold sides of leaf over filling, then roll up and set aside seam side down. Repeat until all filling is used up. Tear up some of the remaining leaves to line a baking pan. Place rolls seam side down in pan. Pour sauce over all. Cover with more torn leaves. Cover tightly with foil. Bake about 45 minutes or until meat thermometer inserted in roll reaches 180°F.
In a 4-quart saucepan, cover potatoes with water and bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until potatoes are tender; drain and cool slightly. While potatoes are cooking, combine remaining ingredients in a large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper.
Place chicken in a single layer in a large pot and cover with water. Bring to a boil, cover, reduce heat and simmer until cooked, about 7 minutes. Drain, transfer chicken onto a bowl or plate, let cool and shred. In a large, deep skillet, heat 1 cup oil until it reaches 360 degrees Fahrenheit (use a candy thermometer). Fry 1 tortilla for about 1 minute or until crisp, flipping the tortilla halfway through. Remove tortilla onto a plate. Let oil return to 360 degrees and repeat. Warm the remaining 1 tablespoons oil in a separate skillet over medium heat. Add onion and bell pepper, salt and pepper, and cook 7 minutes. Stir in adobo sauce and chicken, and saute for 2 minutes. Top the tortillas with the chicken mixture, lettuce and tomato, cheddar cheese and sour cream.
Pre-heat oven to 375 degrees. In large mixing bowl beat butter and brown sugar until smooth and creamy. Add eggs, molasses and vanilla and combine well. In another bowl combine oats, flour, baking powder, salt, baking soda and cinnamon, stirring to mix together. Add dry ingredients slowly to the butter mixture, mixing until all dry ingredients are incorporated. I do this using a wooden spoon because the dough becomes too thick for an electric mixer. Add pecans, both kinds of baking chips and dried cranberries last. Continue mixing by hand until all ingredients form a stiff dough. Measuring about a tablespoon of dough for each cookie, place on lightly greased cookie sheet. This cookie dough will not spread while baking so you might want to flatten each mound of dough just slightly with fingers or back of spoon. Bake at 375 for 8 to 10 minutes or until cookie begins to brown. Carefully Remove baked cookies from baking sheet as soon as they come out of the oven.
Between two sheets of wax paper, roll out each biscuit into a 6-in. circle with a rolling pin or a large soup can. It might be difficult, because the dough is springy, but press kind of hard. In a small, nonstick skillet over medium-low to medium heat, cook each biscuit for 60 seconds on each side, or until golden brown. DO NOT put any oil in the pan. Cook them in a completely dry pan. Stack the bread on a plate and cover with foil to keep warm.
Brine the chicken as follows: Combine water, salt, sugar, garlic, and thyme in a 2-gallon sized resealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've got only 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken. Meanwhile, make the sauce as follows: Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat the oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a smoky taste. Add the onion and garlic. Cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Cook the chicken as follows: Preheat an outdoor gast or charcoal barbecue to medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a non-stick surface. Remove the chicken from the brine, pat the chicken dry on the paper towels. Arrange the chicken pieces on the preheated grill and cook,turn once mid way, and cook for a total of 15 minutes. Serve with extra sauce.
Combine all ingredients in a pitcher. Chill for at least an hour (the longer the margarita sits, the more cucumber and jalapeno flavors infuse into the drink). Serve over ice in salt-rimmed glasses.
If using brine-packed olives, drain them. If you wish, you may whack them with a (clean) hammer or rolling pin to "crack" them so the seasonings penetrate further. In a medium bowl, combine the olives, salt, peppercorns, bay leaves, herb sprigs, fennel seeds, garlic, and red pepper flakes (if using). Zest the lemons in whatever size zest you like: a mix of finely grated zest for the brightest flavor and larger strips for color is nice. Add the zest and oil to the olives and mix well. Pour and scrape into a covered jar and refrigerate for 12-24 hours to let the flavors mingle.
Cook bacon in a dutch oven over medium high heat for a minute or two until soft but not crisp. Add chicken pieces and stir until browned. Add onions and bell pepper, saute until onion is translucent. Add broth and potato, bring to a boil. Simmer until potato is tender, approximately 20 minutes. Add corn. Place flour in a bowl. Gradually whisk in milk until blended, stir mixture into soup & bring to a boil. Reduce heat to medium & simmer for 15 minutes until thick, stirring frequently. Stir in the cheddar cheese, and salt & pepper to taste. Serve with bread or biscuits and a salad.
Melt the butter in a large soup pot. Add the onions and splash of water, and cover. Let onions soften at medium high for 10 minutes. Remove the lid, turn heat to low and begin to slowly caramelize onions, stirring frequently. This will take about one hour. I did this while watching tv (food shows, natch!) and got up to stir at every ad break. Season with salt and pepper, and add thyme and mustard. Add beer and bring to a boil, add chicken stock and bring to a boil again. Reduce heat and let simmer for 10 minutes. Add more salt or pepper or stock if necessary. Preheat oven to 350 degrees. Ladle the soup into 4 oven-proof onion soup bowls. Add toasted baguette slices. Sprinkle with cheese. Bake for 10 minutes. Bowls will be very hot. Let cool for 10 minutes. Cheese will be still delightfully melted!
Whip room temperture cream cheese until light and fluffy. Add instant pudding mix and beat until mix is well disolved in cream cheese. Add milk and whip until fluffy. Fold Cool Whip into mixture. Frost cake, must referigate.
Combine the water, brandy, preserves, sugar, and salt in a medium heavy saucepan. Bring to a boil, stirring occasionally until the sugar dissolves. Reduce the heat to medium, add the peaches and cook for 3-5 minutes, or until the peaches are tender. Remove the peaches from the pan with a slotted spoon and place in a serving bowl. Cook the syrup until very thick- about ten minutes. Toss with the peaches and vanilla. The sauce can be served immediately, or can be served at room temperature or chilled.
Heat butter in a large non-stick skillet, add chicken, cook over medium high heat 3-4 minutes per side. Combine remaining ingredients in a medium size bowl and pour over chicken. Bring to a boil, reduce heat and simmer 15 minutes.
Mix together flour and shifted icing sugar. Cut the butter in small pices and cut it into the flour/sugar mix until the texture is coarse. Add the egg yolk and water and quickly work the dough together. Place the dough in the fridge for at least 30 minute. Roll the marzipan into 40 small balls, set aside. Heat oven to 400°F. Roll out the cold dough on a workspace dusted with flour until the dough is very thin (0.1 inch). It should be as thin as possible without breaking. Use a cup or round cookie cutter with 2 inch diameter and cut out 40 round cookies. Gather and roll out cookie dough repeatedly as you go along to use up all dough. Place one marzipan roll in the middle of each round cookie. Gather the round cookie dough with three fingers and press around the marzipan ball; the form of the cookie should now look like Napoleon's hat (3 flaps sticking out). Place the 'hats' on baking sheets lined with parchment paper and bake for 8 min until sligtly golden. Let cool. Melt chocolate over a double boiler and dip the three flaps of the hat in the chocolate. Cool and enjoy!
Slice the apples and place in greased 2. 5 quart baking dish. Add strawberries quartered add rhubarb cut in 1 inch length,s. Mix together sugar, flour and cinnamon and stir gently through fruit. Mix together topping of oats, flour, brown sugar, cinnamon and nutmeg and sprinkle over fruit mixture. Melt butter and pour over all. Bake at 350 for 1 hour.
In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend. Add the chicken and toss to coat. Serve on a bed of lettuce leaves.
Chicken can be boneless or bone in Rinse off Chicken. Coat chicken on both sides.do the under side first. First with Kosher salt, then sprinkel with pepper and seasonings. let Chicken sit for 20 minutes . on the other side, season again with everything BUT the Kosher Salt Brush chicken on both sides with Olive Oil. Pre heat oven to 400. Bone in 40 minutes. Boneless 35 minutes Remove frome oven let stand for five minutes.
Heat olive oil in large skillet over medium heat. Add onion, peppers and garlic and saute 10 minutes. Add tomato and bay leaf and saute 3 minutes more. Add wine and boil until reduced by half, about 4-5 minutes. Add potatoes, fish stock and saffron and cook until potatoes are tender, stirring occasionally, about 20 minutes. Add squid and simmer until cooked through, about 2 minutes. Season to taste. Serve over buttered noodles.
Pour Kahlua and cola over ice cream in a tall glass. Fill with club soda.
Preheat oven to 350°F. Combine Alfredo sauce, beans, 1/2 of the onions and pepper. Place in a 1 1/2 quart baking dish and sprinkle with Parmesan. Bake 25 minutes or until bubbling. Top with remaining onions and bake 5 minutes.
Spray skillet with non-stick cooking spray. Saute onion and garlic over high heat until browned. Add chicken; cook one minute without stirring. Turn and cook two or three minutes more. Add the spices and stir for one minute. Stir in squash, chicken broth, and raisins and bring to a boil. Reduce heat to low and cover. Simmer for 15 minutes, until squash is just tender-- not mushy. Add in zucchini and simmer, uncovered for 5 minutes.
Put tomato paste in saucepan; add milk or water using empty tomato paste can and rinsing can thoroughly. Add salt and sugar and optional additions if using; stir. Cook on medium, stir and serve.
Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350. In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste. In mixer, combine ricotta, egg and verde sauce until smooth. In glass casserole dish create three layers: First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese. Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese. Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix. Top with jalepenos or cilantro (optional). Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes. Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.
Preheat oven to 325 degrees. Grease and flour Bunt or angle food cake pan. Cream butter add eggs and sugar. Mix applesauce, soda, nutmeg and cinnamon together. Add to butter and egg mixture. Add gumdrops, nuts to flour and salt. (Mix to dredge). Add the flour-salt-gumdrop-nut mixture, mix thoughly. Pour into prepared pan and bake 1-1/2 hours.
In a mixing bowl, mash the chickpeas together with the oil until no chickpeas are left. Add the remaining ingredients and knead together for about 3 minutes. Preheat a large nonstick skillet over medium heat. Divide the cutlet dough into 4 equal pieces. To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. Add a moderately thin layer, approximately 2 Tbsp., olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. The cutlets are ready when lightly browned and firm to the touch. Oven baked chickpea cutlets: Spray or oil a baking sheet with olive oil. Brush or spray cutlets with olive oil and place on tray. Bake for approximately 20 minutes. Flip cutlets and bake for 8 to 10 minutes or until they are firm and golden brown.
Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes). Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved. Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly. Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours. Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes). Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix. Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello. Put in the fridge and chill for at least 6 hours (or overnight). Take the "Coffee & Baileys Jello" together with the cling film out of the form. Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use. NOTE: Should be make ahead one day prior serving. NOTE: Cooking time is for making one day ahead. NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.
In a large soup pot saute the onions and garlic. in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and. carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock. and simmer until the carrots are tender, about. 15 minutes. Finally, add the cooked fava beans. and the parsley and lemon juice.
Put the spinach in a big pot and along with the basil leaves, shallots, garlic and a 1 cup of the stock and cook, stir until wilted. Use a hand blender and blend the ingredients, then add the balance of the stock and milk and blend again, cook stir for about 3 minutes. Now add the instant potato flakes, sour cream, lemon juice, cayenne pepper and salt to taste. stirring for about three minutes or more (make sure the sour cream is blended well). Place soup in individual bowls, add 1 coin shaped slice (or more) of hard boiled egg, cucumber, squash. Then sprinkle a little of the paprika on top and finally add some graded cheese. Serve and enjoy this tasty soup on a cold winter or hot summer day!
Mix pork and broccoli slaw in large mixing bowl. I find it easy to mix using my hands. Dice green onions (white and greens). Finely dice cilantro and garlic. For the onions, cilantro and garlic, I use a mini-food chopper. I t makes it a fine dice. Add soy, salt and pepper. Heat oil to medium in a large skillet (or you can bake spring rolls in the oven. Spray each side with cooking spray, place on parchment paper on a cookie sheet. Bake at 350 degrees about 20 minutes until golden. Turn once. Check pork inside spring roll for doneness). Place about 2 T of meat mixture in the center of one egg roll wrapper. Fold in bottom, fold in each side, and bring the top down envelope style. Dip your fingertips in water to seal edges. The egg roll wrapper package will have further instructions for folding. Keep unused wrappers under a damp paper towel while working or they may dry out. This makes about 14-18 spring rolls depending on how much meat you have added. Place 4 spring rolls in hot oil. Cook about 4 minutes per side watching them carefully. Do not burn. Drain on paper towels. Check inside one spring roll for doneness of meat. For sauce: Drain pineapple well. reserve juice for another use. Using a food processor or mini-chopper, chop pineapple with cilantro. Add jalapeno and chop. I use seeds and all. If you don't want much heat, take the seeds out. Add hot sauce ( I use Sriracha) and honey. Serve with spring rolls and garnish with cilantro sprigs.
Mix all ingredients together. Grease and flour a 20 cm square tin. Bake 20-25 minutes at 180 deg Celsius.
Rinse black beans, removing any stones or foreign objects. Cover with water, soak all night. Drain beans and place in crock pot with salsa. Add enough water to just cover beans. Cover and cook on low 8-10 hours.
Form 1 inch balls with the cookie dough. Refrigerate or put in the freezer to keep them very cold. Melt white chocolate chips in a double boiler. Coat cold cookie dough balls in melted chocolate and place on wax paper to harden. ( take only a few dough balls out of the fridge at a time so they will stay cold). After chocolate has hardened they can be stored in any sealed container including ziploc bags.
Cook Fettuccini according to package directions. Heat oil in skillet. Add garlic and pine nuts. Saute for one or two minutes until pine nuts are lightly browned. Stir in spinach. Cook until spinach is wilted. Add tomatoes and cook until they are warm. Spoon spinach mixture over the fettuccini and top with parmesan cheese.
Heat oven to 425°F. Measure ingredients (except 2nd amount of salad oil) into a bowl. Stir vigorously until mixture leaves the side of the bowl. Gather dough together and press into a ball. Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured surface roll each half into a 13-inch circle. Place on pizza pan. Turn up edges 1/2 inch and pinch. Brush circles with remaining 2T of salad oil. Add toppings and bake for 20-25 minutes or until it looks done.
In large skillet on med-high heat, brown pan sausage, breaking apart large lumps. Drain fat. Add tomatoes, rice, and enchilada sauce. Stir to blend. Add as much chopped cabbage as you prefer (it may not be necessary to use an entire head). Cover and cook on medium heat, stirring occasionally and adding water if needed, until cabbage and rice are tender. Adjust seasoning and enjoy.
Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl. Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice. Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through. In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well. Serve with diced tomato scattered over top like a garnish.
In a medium mixing bowl beat the egg white, apple juice concentrate and sugar using an electric mixer. Add the honey and oil to the mixture and beat for 2 minutes. With a wooden spoon stir in the coconut, cinnamon, apricots and dates, oats, rice flakes, flour and baking powder. Mix well. Pour mixture into a lined slice tin and press down firmly with a metal spoon dipped in hot water. Bake in a moderate to hot oven for 20-25 minutes or until golden and brown. Allow to cool before cutting.
Dissolve sugar in hot coffee. Cool slightly. Add remaining ingredients and pour into 1 large freezer container or, 2 or 3 smaller ones, and freeze. Remove container from freezer 1&1/2 to 2 hours before serving. Stir and serve icy cold and slushy! *Cooktime is freeze time,and I am not sure of serving numbers.
Heat oil in a wok or pan. Make a paste or the onion, garlic and ginger. Then brown them in the pan. Add the peanuts and cumin then wait untill it is brown. After that, stir the steak inches Add the red pepper, tumeric, asafetida, (tumeric and asafetida are optional), soy sauce, lime and waterl. When the steak is done, serve over rice or noodle. You can garnish on the side with cilantro or green onions.