HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy. With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine. Beat in egg and vanilla extract until combined well. Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined. Set a large sheet of waxed paper on a flat surface. Set dough onto the waxed paper and form dough into a 10x2" log. Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out). Preheat oven to 375 degrees F. Pour remaining 1/4 cup sugar onto a shallow platter. Remove wax paper and roll dough log in sugar (not all sugar will stick). Cut dough into rounds,1/4" thick. Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more). Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown. Remove baked cookies to wire racks to cool.
Combine flour, baking powder, salt. In a separate bowl beat egg YOLKS and then add milk and butter. Combine dry mixture with egg+milk+butter mixture. Beat until smooth. Beat egg whites until stiff, but not dry.Slowly add sugar, beating constantly. Mix 1/3 of beaten whites with batter then fold remaining whites in carefully. Pour around 3/4 cup of batter in waffle iron.
Heat oil in a large heavy-bottomed skillet over medium high heat. Brown pork chops on all sides, 2 to 3 minutes per side. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour. Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.
. Put the oven on Gas 5, 190C, 375°F. . Peel and cook the potatoes in salted water. Drain and mash. . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash. . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish. . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well. . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes. . Season with salt and pepper. . Reduce the oven temperature to Gas 5,190C, 375°F. . Spread the mashed potato carefully on top. . Sprinkle with parmesan cheese. . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.
Melt butter in large skillet; add olive oil. Add mushrooms, garlic and red pepper flakes;saute over medium heat for 10 minutes. Add broth, wine, balsamic vinegar and bouillon cube to the mushroom mixture; increase heat to high cooking for 10 minutes more. Remove from heat and stir in parsley and salt. While sauce is cooking, cook macaroni as directed on package; drain well and return macaroni to pot. Add mushroom sauce to macaroni and stir well; add cheese and toss to mix.
After egg noodles are drained and rinsed, toss with 1 tblsp olive oil to prevent sticking together. Set aside.Keep warm in oven. In deep wide frying pan, add olive oil, lemon juice, water,dill weed and sugar. Bring to a simmer. Cut fish into individual servings and sprinkle with sea salt and lemon pepper. Place in the simmering liquid.Cover Turn once after 8 minutes. Add the 1/2 cup white wine. Turn heat low and cook another 5 minutes. Gently remove fish from pan and set aside.Keep warm in oven. Add diced onions, mushrooms and garlic to remaining liquid. Add remaining white wine. Uncover and simmer for 8 to 10 minutes.Simmer until liquid is reduced by half. Remove from heat and cover. Right before serving, turn heat to medium level, add sour cream and mix in gently with the onions and mushrooms. Place noodles on a large platter in a large circle. Pour onions,mushrooms and sauce in the middle and drizzle across the noodles. Place the fish on top. Garnish with green pepper rings. Garnish with Roma tomato slices.
Preheat oven to 400 degrees. Combine all prepared ingredients in a large bowl and pour into a jelly roll pan. I put Silpat on the bottom of my pan, but I guess you could use Parchment paper. When preparing the red onion and peppers chop them as if you were preparing them for a kabob. Roast in oven for 35-40 minutes (stir up vegetables half way). ENJOY!
Make a white roux with 6 tbsp butter and 1/2 cup flour by melting the butter in a medium skillet, stirring in the flour and simmering 3- 5 minutes while stirring constantly. Avoid browning. Set aside. Melt 2 tbsp butter in a stock pot, or Dutch oven. Add diced onions and carrots. Saute until tender. Add chicken broth, diced smoked sausage, diced potatoes and chopped cabbage to the pot. Stir and simmer for 20 minutes. Add white roux, thyme, salt and pepper to the pot. Stir until smooth. Simmer for 20 minutes.
Scoop out and measure 10 cups watermelon pulp. Puree watermelon and sugar in batches in blender until smooth. Push puree through mesh strainer into a large bowl. Cover and freeze until puree is slushy but not solid, about 3 hours. Remove from freezer, stir in chocolate chips. Place 24 3oz disposable cups in 2 shallow baking pans (spoon puree into cups to within 1/2" of rim). Place pans in freezer until puree is solid but not rick hard, about 2 hours. spread softened sherbet on top of each portion of puree so that it comes up to edge of cup. smooth top off with the edge of a butter knife. Cover each cup with plastic wrap and cut small slit in center. Insert popsicle stick into each cup so it reaches the bottom. Freeze until solid, about 6 hours and up to 2 days. To unmold: Let pops sit at room temperature for about 1 minute. then gently pull out from cups. Or you can peel away the cups from the pops.
In a large skillet, heat the oil over medium heat. Cook the onion, mushrooms and thyme, stirring occasionally, until tender and the liquid is evaporated, about 8 minutes. Stir in the beef broth and mustard and bring to a boil. Reduce the heat and simmer for 5 minutes. In a small bowl, whisk together the sour cream, 1 tablespoon water and the cornstarch. Whisk into the sauce. Add the meatballs and simmer until the sauce is thickened, about 2 minutes.
Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn greased side up. Cover and let rise in a warm place until double, about 1 1/2 hours. The dough is ready if it leaves an indentation when touched. Meanwhile, prepare Flavored Topping Dough. Punch dough down; divide into 12 equal pieces. Shape each piece into a ball; place on greased cookie sheet. Flavored Topping Dough. Beat sugar and margarine until light and fluffy. Stir in flour until mixture is the consistency of thick paste. Divide into 3 equal parts. Stir cinnamon into one part, vanilla extract into one part and orange peel into one part. Divide each part of dough into 4 equal pieces. Pat each piece into a 3-inch circle. Place 1 circle of Topping Dough on each ball of dough, shaping it down over the ball. Make 5 or 6 cuts across the topping, using a table knife, to form a shell pattern. Cover and let rise until double - about 40 minutes. Heat oven to 375 degrees F (190 celsius). Bake buns until golden brown, about 20 minutes.
Blend oil, garlic powder, ginger, pepper, cardamom, chili powder and soy sauce in large skillet. Add pork; stir-fry pork over medium-high heat 3 minutes. Add vegetables, vinegar and curry. Reduce heat; simmer, stirring occasionally, until vegetables are tender. Serve over rice.
Cream together first 5 ingredients. Add remaining ingredients. Arrange on cookies sheet, bake at 350 for 8-9 minutes.
In a Dutch oven, bring asparagus and water to a boil. Reduce heat and cover and simmer 4 to 5 minutes or until crisp-tender. Rinse in cold water and pat dry. In a large bowl, combine the asparagus, black beans, red pepper, onion, and parsley. In a small bowl, whisk the oil, lime juice, salt, and pepper. Pour over vegetables and toss to coat. Cover and refrigerate salad for at least 2 hours before serving.
In a small microwave-safe bowl, microwave the chocolate on 100% power for 1 minute. Stir well. Continue microwaving on 5-% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let residual heat finish the job. (Alternatively, in small heavy saucepan, melt the chcolate over lowest beat, stirring frequently; be very careful not to burn. Immediately remove from heat.let cool to warm. In a large bowl, with electric mixer on medium speed; beat together the butter and sugar until well blended lightened. Add the egg, vanilla and salt and beat until well blended and smooth. Reduce speed to low and beat in powdered sugar and 1/2 cup of the flour, then the chocolate, until well blended. Beat or stir in remaining 1/2 cup of flour until evenly incorporated. Divide dough in half. Place each portion between large sheets of wax paper. Roll out the portions 1/8" thick, check the underside of the dough and smooth out any wrinkles. Stack the rolled portions( paper still attached) on a baking sheet. Refrigerate for 45 minutes or until chilled and firm, or freeze.for about 20 minutes to speed chilling. Preheat oven to 350*. Grease several baking sheets or coat with nonstick spray. Working with one portion at a time and leaving remaining dough chilled, gently peel away, then pat one sheet of waxed paper back into plate. Flip the dough over, then peel off and discard the second sheet. using a 2 1/2"-3" fluted round cookie cutter or any shape desired. cut out the cookies(if at any point the dough softens too much to handle, transfer the paper and and cookies to a baking sheet and refrigerate until firm again. using a spatula, transfer cookies to baking sheets, spacing 1 1/4" apart.reroll dough scraps -- sprinkle a few chocolate jimmies over and gently pat into dough. bake the cookies one sheet at a time, in middle of oven 6-9 minutes or just barely firm when pressed in centers.Reverse sheets from front to back halfway through baking time. Transfer sheet to wire rack and let stand until cookies firm up slightly, 3-4 minutes.Using a spatula, transfer the cookies to wire racks, let stand until completely cooled -- Store in an airtight container for up to 2 weeks or freeze for up to 1 month.
Drain canned chicken thoroughly. In a medium mixing bowl, beat together softened cream cheese, chicken and ranch dressing mix with a hand-held mixer until a spread texture is achieved. Chill slightly before serving with hearty crackers. This may also be made with a food processor.
Combine pineapple, mango and nuts in a non-reactive bowl. Add remaining ingredients and toss to mix. Correct seasoning, adding fish sauce, lime juice, or hot sauce to taste.
Soak sun-dried tomatoes in boiling water 15-30 minutes until they soften, then drain and dice; set aside until needed. Heat oil in a large skillet; add eggplant, red pepper, and onion along with salt, pepper, cumin, paprika, and garlic. Cook mixture, stirring occasionally, over medium heat, for 8-9 minutes or until lightly tender, then remove from heat and allow to cool. In a large bowl, mix together chopped olives, chopped sun-dried tomatoes, chopped parsley, toasted almonds, lemon juice, and mint (if using). Mix in cooled eggplant mixture, tossing lightly (add extra-virgin olive oil, salt, or fresh lemon juice if desired to adjust consistency to your taste). Serve salad warm or chilled with fresh pita bread, or alone as a salad or first course.
Coarsely chop half of the chillies and remove the seeds from the remaining chillies and coarsely chop. (Wash hands after chopping). Place the chillies, capsicums and salt into a food processor and pulse until finely chopped. Heat the sesame oil in a medium saucepan, add the chilli mixture and cook for 3 minutes, stirring often. Stir in sugar and vinegar then bring to the boil. Reduce the heat to medium and boil gently, uncovered, for about 15 minutes, stirring occasionally. Add garlic then boil gently for 8 minutes. Remove from the heat and stand for 2 minutes. Pour sauce into wide necked bottles and seal immediately.
Chop up the fish and sprinkle with lemon juice, put in a bowl and refridgerate till needed. Saute onion and garlic with butter till golden brown. Add thyme, old bay, salt, pepper, potatoes, bay leaves and celery leaves, saute for a minute. Add carrots and tomatoes, saute for a minute, then add the water. Simmer for 20 minutes with cover on. Add fish, Worcestershire, wine, celery and cover, simmering for 15 minutes or until fish is done. Serve with garlic bread and salad.
Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard sized muffin pan with nonstick cooking spray. Combine raisins and water in small microwave safe bowl, cover with plastic wrap, cut several stam vents in plastic, and microwave on high power for 30 seconds. Let stand, covered, until raisins are softened and plump, about 5 minutes. Transfer raisins to paper twoel-lined plate to cool. Process half of bran cereal in food processor until finely ground, about 1 mintue. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well combined and light coloted, about 20 seconds. add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whiskto combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes. Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenlymoistened. Do not overmix. Genly fold raisins into batter. Using 1/3 cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces of mounds. Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.
Mix first four ingredients together. Add 2/3 package of the soup mix to the meat mixture and stir together by hand. Make 4 or 5 small patties a little larger than a palm of your hand. I pan fried mine for about 2 minutes per side in nonstick skillet and then placed in casserole dish. I cooked the sliced onions till carmelized and set to the side. In the same pan I poured 1 1/2 cups of the water in and brought to boil. In measuring cup i added the package of gravy mix and the other 1/3 package of soup mix with the other 1/2 cup water. Once water boiling add gravy soup mixture cook til thickened. Once gravy is thick pour over patties and baked in the oven for 45 minutes on 350. Plate and put 1/4 of cooked onion on patty. Serve with sides and enjoy.
In 10" skillet, cook bacon and remove and crumble. Reserve 1 1/2 tablespoons drippings. Add mushrooms and garlic to reserved drippings and cook over medium heat, stirring occasionally, 5 minutes or until mushrooms are tender and liquid is almost evaporated. Add golden onion soup mix and pepper, then cream cheese and combine thoroughly. Simmer, stirring constantly, until cream cheese is melted. Stir in sour cream and bacon and heat through. Garnish, if desired, with parsley and additional mushrooms and bacon. Serve with bread or crackers.
Cut the ends off of the green bananas and score up the sides. Place the scored bananas in a 3 qt pot, cover with water, boil until you can easily poke through the bananas, approximately 20 minutes. Remove the peels, which should come off easily, and place bananas in a large mixing bowl. Mash with a fork or masher. Add flour and baking powder to bananas and knead into a dough. Seperate dough into two pieces. Roll into balls. Flour the counter and roll the balls into 6" rounds. Combine cashews, lemon, nama shoyu, garlic and the olive oil in a food processor (or blender) and process until smooth. Heat a heavy skillet on medium heat until hot. Pour a small amount of oil onto skillet and fry omelet on one side until golden, approximately 3 minutes. Flip and cover 1/2 of the cooked side with Nut Cheeze, green onion, carrots and cilantro. Fold over like and omelet and cover. Flip and cook until golden brown on both sides. Serve Hot.
Saute onion in reserved bacon drippings in large skillet until tender. Add green beans, stirring to coat with bacon drippings. Cook, covered, for several minutes. Add salt, sugar, undrained tomatoes and crumbled bacon; mix well. Reduce heat to low. Cook for 15 minutes longer.
Place broth in large saucepan. Add chicken and boil for 15 minutes. Add coconut milk-gently boil 45 minutes or so. Add spinach and cook 2 minutes. Place rice in large rimmed platter or bowl. Top with chicken mixture. top with condiments Aloha.
Put corn syrup, peanut butter, and sugar in a 6 quart pot and bring it to a boil. When it has come to a boil, take the pot off the stove top and add the 5 cups rice crispies. Mix well until all the rice crispies are well covered with the peanut butter mixure. Spread onto Wax paper in a baking sheet and let it cool. Cut it into bars or whatever shape you desire. (Optional - You can melt baking chocolate and spread onto cooled peanut chews. Let the chocolate harden and then you cut it into bars.).
Line 9 x 5 x 3 inch loaf pan with aluminum foil. Make Toasted pecan crust: reserve 3/4 cup crumb mixture and press remaining mixture on bottom of pan. Mix pumpkin, rum and spices in medium bowl; reserve. Heat sugar, water and corn syrup to boiling in medium saucepan, stirring occasionally until sugar is melted; boil, without stirring, until candy thermometer registers 248 degrees (firm ball). While sugar syrup is cooking, beat egg whites in large bowl to soft peaks. Gradually beat in syrup; continue beating until meringue mixture is room temperature, about 5 minutes. Beat Whipping cream to stiff peaks in medium bowl. Fold pumpkin mixture into two-thirds of the meringue mixture; fold in half of the whipped cream. Spoon mixture over crust in pan; sprinle with reserved 3/4 cup crust mixture. Mix vanilla into remaining meringue; fold in remaining whipped cream. Spoon mixture evenly over second crust, mounding slightly over top of pan; cover loosley with foil and freeze 8 hours or overnight. To serve, remove from baking pan. Remove foil and cut into squares or slices. To Make Toasted Pecan Crust: Mix all crust ingredients in a small bowl and set aside till needed. Enjoy!
Cook pasta according to directions on pasta box. Drain, but do not rinse. In same pan that you cooked the pasta in, add margarine and onion. Cook until onion is slightly softened, add flour and stir until well combined. Add milk a little at a time, until slightly thickened, you might not need all the milk. Then add dry mustard,cayenne pepper, salt and pepper. Remove from heat. Add up to 1 1/2 cups of cheese, and stir until melted. Add pasta back to cheese mixture, stir until well combined. Then stir in broccoli and diced ham. Place into a greased 2 quart baking dish. Sprinkle top with remaining cheese, and bake in a pre heated 350 degree oven for 35 minutes.
If you are using raw shrimp you will need to remove shells and vein. First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp. Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes. While shrimp are marinading cut vegetables and mushrooms. When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir. Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good). Serve with grilled summer squash or grilled romaine lettuce.
Heat canola oil in heavy skillet or wok. Add pork and stir fry for 3-4 min, until pork begins to brown. Add scallions and garlic, cook 1 min more. Add water chestnuts, mushrooms, and pepper. Cook, stirring, for 2 minute. Add vinegar, salt, pepper, sesame oil, and soy sauce. Cook 2 minute. Serve immediately.
In a heavy skillet saute onion, green bell pepper and garlic in oil until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder , salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
Heat the oil in a small saucepan over moderate heat. Add the onion and shallots and saute until slightly wilted, about 1 minute. Transfer onion mixture (not the juice) to a bowl and add the egg white, fish sauce, salt, sugar, garlic, white pepper, cornstarch and baking powder. Add the shrimp and toss well. Transfer the shrimp mixture to a food processor and process until almost smooth but still lumpy. Transfer the paste to a bowl, scraping the work bowl clean. Stir in the scallions. (If the paste is not cold, refrigerate at this point to stiffen it.) Quarter the sugarcane pieces lengthwise, or halve them if they're small. Wet your hands with cold water. Place 2 tablespoons of the shrimp paste in the middle of your palm. Place a piece of the sugarcane on top and mold the paste around it. (The paste should be about 1/4 inch thick and about 2 1/2 inches long). Gently press the paste against the stick so that the edges are sealed. Set the shrimp stick aside on an oiled plate. Repeat with the remaining sugarcane and paste. Oil a steamer basket and place the sugarcane sticks in a single layer. Steam until the shrimp paste turns pink, 2 to 3 minutes. You can make this dish in advance up to this point. To finish, grill or broil the shrimp sticks until the paste is hot inside and slightly charred around the edges. Serve immediately with accompaniments as described above.