HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift the flour, salt & baking powder into a large mixing bowl. Into the dry ingredients cut in the shortening, or add oil if you are using this option, & mix with your fingertips to combine. Add the milk or water, working the liquid into the dough until a sticky ball forms. Wrap in plastic and let rest for at least 30 minutes. Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth. Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle or oval approximately 1/4" thick. If you want nicely rounded tortillas, trim off any ragged edges & discard. Don't roll the dough out more than once or the tortillas will be tough. Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled & a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas. (I place cooked ones wrapped in the damp towel in a low 200 oven to keep warm, while I am cooking the rest.) Serve warm.~~.
In large salad bowl combine beef, eggs, potatoes, and tomatoes. In mixing bowl, combine salt, pepper, parsley, vinegar, oil, and tarragon. Mix Well. Pour over salad Mix all ingredients in bowl set over night.
Heat oven to 375°F Coat baking sheet with cooking spray. Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated. Stir in cream cheese, chives, salt, pepper, and nutmeg. Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray. Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.
Coat the pork with the flour. Stir the picante sauce, brown sugar and apple in a medium bowl. Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Pour off any fat. Pour the picante sauce mixture over the pork. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through. FLAVOR VARIATION: You can really spice up this recipe by adding 1 teaspoon hot pepper sauce to the picante sauce mixture.
In a small frying pan, brown the ground beef, basil, garlic, and oregano. Drain and add Spaghetti Sauce then remove from heat and set aside. In a square or rectangle shape Microwve Safe dish, place alayer of lasagna noodles across the bottom. Cover with a layer of spaghetti sauce, a layer of Ricotta cheese, and a layer of Mozarella cheese. Repeat one or two more times depending on the depth of your dish. For the last layer, cover with another layer of lasagna noodles and spaghetti sauce. Cover and microwave on high for 20 minutes. Remove Lid and cover with one more layer of Mozzarella. Microwave on high for 5 minutes. Let stand for 5 minutes and enjoy!
Combine the garlic and vegetable oil and leave to soak overnight. Strain and add to the water along with the liquid soap. Spray regularly.
To make corn salsa: Heat half of the olive oil in a large skillet over medium heat. Saute corn with salt and pepper, about 5 minutes. Transfer to a mixing bowl. Add remaining ingredients (including the 2 remaining tablespoons olive oil) and let sit 5 minutes to blend the flavors. To make tacos: Combine flour, 1/3 cup water, cumin, salt and pepper to make a batter. In a separate bowl, combine quinoa, poppy seeds and sesame seeds. Place flour for dusting into a third bowl. Season avocado liberally with salt. To coat avocado, dust wedges with flour, shaking off all excess. Dip floured wedges into batter to coat lightly and then roll each wedge in the seed mixture, pressing gently to form a complete crust. Heat 1 to 2 inches of vegetable oil to 375° in a small pot. In batches, fry the coated avocado wedges in the hot oil until seeds are golden and crispy, about 2 to 3 minutes, and then transfer to a rack to drain. To assemble the tacos, place a piece of lettuce in the center of each warm tortilla and top with a crispy avocado wedge, a generous spoonful of Corn Salsa and a cilantro sprig. Serve immediately.
Mix eggs, mayo, old bay, pepper, worcestershire sauce until smooth. Add breadcrumbs. Add tuna (drained). Shape into patties and roll in reserved bread crumbs. Place in a greased dish. Brush tops of patties with melted butter w/ fresh lemon squeezed in it. Bake 350 for 10 minutes. Broil each side on high for 2-3 minutes.
Put all ingredients together in a pan and let boil for about 10 minutes. Serve with cheese, sour cream, rice and fritos.
Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter). Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic. Mix together remaining ingredients (sauce) and pour over meat. Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can. Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter). If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove) and then add just the "liquid" from that to the crock-pot. I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :).
Steak: Adjust an oven rack to middle postiton in oven and heat oven to 200*F. Toss the flour, 1 tbls. salt, 1 teaspoons pepper and cayene together in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together(it will get foamy). Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack. Pour the oil into a large large Dutch oven or pan until measures 1". Heat the oil over medium high heat until it reaches 375*. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes, then transfer to a paper towel lined plate to drain. Return the oil to 375*. and repeat with the remaining steaks. Move the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven. Gravy: Carefully strain the hot oill through a fine meshed strainer into a medium pot. Return any broened bits from the strainer along with 2 tbls. of the frying oil to the Dutch oven. Return the Dutch oven to medium heat until the oil is shimmering. Add the onion and thyme and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits. Whisk in the milk, salt, pepper, and cayenne and simmer until the gravy has thickened, about 5 minutes. Spoon the gravvy over the steaks before serving. Enjoy!
Add ice, strawberry vodka, vanilla vodka, and cranberry juice to a cocktail shaker. Shake well for 4 seconds and strain into a martini glass. Garnish with a strawberry slice cut to fit on the rim of the glass.
Arrange chicken in an ovenproof dish. They should not overlap. In a bowl combine everything else but the cheese. Mix well. Cover the chicken with the mixture. Cover with foil. Leave this until you want it, it works well if you do it in the morning but it is not necessary. Bake at 180C for 45 minutes. Remove foil. Sprinkle with cheese and bake for 15 minutes. The cheese does not need to brown unless you really want it to, I like it just oozy. Serve one breast per person on rice or pasta or couscous. Even mashed potato could be nice although I've never tried it.
Combine first seven ingredients and blend well. Scoop 1 cup of this flour mixture into a medium mixing bowl. Add yeast and sugar to this cup of flour mixture and blend thoroughly. Combine milk and eggs and add them to this mixture. Add melted butter and beat until smooth. Reserve. In a separate bowl, cut cold butter into remaining flour mixture until butter pieces are the size of large peas. Pour in liquid batter and stir or beat until moistened throughout. Cover and refrigerate for 4 hours or overnight. Remove dough from refrigerator and press into a compact ball on a surface that has been lightly covered with rice flour. Divide dough into 3 equal parts. Roll each third into a 12-inch circle with a rolling pin. Cut each circle into 8 pie-shaped wedges. Separate wedges and roll out each wedge through the length of the piece so that it is about 1/8th-inch thick.* Brush each wedge with gently warmed fruit spread, if desired. Then roll up each wedge toward the point. Shape into a crescent by curving the edges. Set croissants on an ungreased baking sheet or a sheet lined with parchment paper. Cover with plastic and let them rise at room temperature until doubled. (This may take 2 hours if the room is cool.) Preheat oven to 400 degrees. Brush each croissant wedge with egg beaten with cold water. Place croissants in preheated oven and immediately lower oven temperature to 350 degrees. Bake 15 to 20 minutes or until golden.
Mix everything and pulse for 1 minute in a food processor. Serve on bread that's been toasted in the oven brushed with olive oil and a sprinkling of salt and pepper. YummY!
Chop dates and prunes into small pieces, then squish together with a fork (use a sturdy, large bowl). Add peanut butter and maple syrup and mix together. Add cocoa and mix thoroughly. Roll mixture into bite-size pieces and roll in coconut to cover. Refrigerate and eat!
Combine all ingredients EXCEPT croutons in a large bowl. Refrigerate until ready to serve. Toss with croutons before serving.
Preheat the oven to 375°. Butter a 3-quart baking dish. To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl. Stir in the butter, then press the mixture together with your hands to form a few small clumps. Put the topping in the freezer while you assemble the filling. To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated. Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top. Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping. Cool for 20 minutes before serving. Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.
Finely dice Onion and dice Tomatoes, Capsicum and Zucchini into 1/4 inch cubes. Keep the juice from the Tomatoes. In a skillet or pot heat oil and add onions. Cook at a medium heat until soft and transparent. Add the Capsicum cook until soft. Add the Zucchini, Garlic and spices cook for a minute. Add the tomatoes cook for another minute. Add tomato juice and stock, or water. Simmer for about 15 minutes until all the vegetables are soft. Add Beans and Tuna be careful not to break the Tuna up too much. Cook for 10 minutes to heat Beans and Tuna. Serve with Bread. I sometimes use Lebanese cucumber instead of Zucchini.
Drain and chop artichoke hearts. Combine artichoke hearts with remaining ingredients. Use as much or little of the jalapenos as you can handle. (When I make this for my family, I use an entire can, but when I make it for guests, I usually only use half of the can.). Pour into baking dish. Sprinkle with grated Parmesan cheese and paprika. Bake at 400 degrees until bubbles around edges. Serve with tortilla chips, crackers, as a sandwich spread, etc. NOTE: Depending on preference, you can do a rough chop on the artichokes for a chunkier dip, or you can put all the ingredients (except for the cheese) in a blender to puree for a smoother dip.
Soak poppy seeds in 1C boiling water, cool. Beat egg whites w/cream of tartar until stiff. sift together dry ingredients. make a well in dry ingred. add canola oil, egg yolks, vanilla and poppy seed mixture Beat until smooth. Fold mixture into egg whites, do NOT stir. Pour into ungreased tube pan. Bake at 350 Degrees for 1-1 1/4 Hour. Frost w/whipping cream or cream cheese frosting.
In a large salad bowl, combine pasta, tuna, carrot and onion. Combine remaining ingredients; whisk until smooth. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1-2 hours.
Peel the zucchini and slice into 1/2-inch rounds. Heat a skillet and spray with the veggie oil. Quickly brown the zucchini slices on both sides, spray with oil as necessary Arrange half the zucchini slices in an oiled 9x12x2-inch baking dish. Heat the olive oil in the same skillet and saute the onion and garlic until translucent. Add meat, stir to break up any lumps, and cook for about 5 minutes. In a saucepan heat the tomato sauce, tomato pieces, bay leaf, beau monde, honey, oregano, chili pepper and black pepper. Simmer gently for 10 minutes. Meanwhile, in a separate pan, heat a little oil and brown the mushrooms, then add them to the meat and mix well. Pour all of the meat mixture over the zucchini slices. Top with cinnamon, allspice and cottage cheese. Cover with remaining zucchini slices, then the tomato sauce and wine. Sprinkle with the cheese and bake for 1 hour in a 350°F oven. Remove from oven, sprinkle with the parsley, serve.
Measure first 7 ingredients in medium bowl. Mix well. Add chicken. Mix thoroughly. Divide into 8 patties. Fry in greased frying pan until no pink remains.
Combine first 6 ingredients in plastic bag. Shake it to mix and set aside. In a bowl, combine egg and milk; mix well. Skin chicken, if desired. Put 2 or 3 pieces of chicken in bag with flour. Shake well. Dip chicken in egg mixture, return to bag and shake again. Repeat with remaining chicken. Heat 1 inch of oil in a large skillet. Add chicken and fry 15 minutes or until golden brown, turning to brown both sides. Drain chicken on paper towels.
Preheat oven to 375°F. Combine milk and vinegar and set aside. In a bowl stir together brown sugar, salt and baking soda. Mix in egg, vanilla and then milk mixture. Stir in flour to form a dough. Transfer to a floured surface and knead for a minute until silky. Combine butter, sugar and cinnamon until smooth. Roll or press dough out into a 12 x24" rectangle. Spread with butter mixture leaving about a centimeter border on every side. Roll up starting from the longer side to make a ~ 24" log. Cut into 12 1-2" sections, and put into a greased or lined muffin tin. Bake for 20 minutes.
Mix and adjust amount of mayo or sriracha sauce to taste. Can add relish if desired.
Heat oven to 350 degrees. Combine all ingredients;mix well. Spoon mixture into a deep 2 cup oven proof casserole dish. Bake 15 minutes, stirring after 8 minutes. Garnish with toasted sliced alomnds if desired. Serve warm with vegetables, crackers, breadsticks.
Mix beer, egg, milk, flour, salt, sugar and baking powder. Dredge shrimp in batter mixture then redip a second time. Roll in coconut then let rest about 10 minutes. Heat oil and deep fry until golden.
Spread bread cubes on a baking sheet, and let dry overnight. Alternatively, heat in a 250 degree oven until dry, about 1 hour. Preheat oven to 375 degrees. Butter a 2 quart baking dish. Melt butter in a large skillet over medium heat. Saute celery and onions for about 10 minutes. Add mushrooms, and continue cooking for about 8 minutes, or until tender. Season with rosemary, tarragon, chives, parsley, salt and pepper. Fold in bread cubes, and add enough broth to moisten. Transfer to prepared dish and cover with foil. Bake in preheated oven for 40 minutes. Remove cover, and bake for 10 minutes, or until top is crisp.
Cook the black and brown rices in separate saucepans, using 1 part rice to 2 parts broth, following package directions for timing (about 35 to 40 minutes); once rice is tender, turn off heat and place a clean kitchen towel under saucepan lids and let rice sit for 10 to 15 minutes. Transfer both rices to a large bowl. Meanwhile, in a large skillet, heat oil, over medium heat, and add onion; cook, stirring often, until onion starts to soften, about 3 minutes. Add celery and a generous pinch of salt, and continue cooking about 3 or 4 minutes more; add garlic, if using, and cook 30 seconds. Remove from heat and add to bowl of rice. Increase heat under skillet to medium high and add butter; once foaming subsides, add the pears and cook, stirring, until they are lightly seared and translucent, about 3 minutes. Add pears to rice. Add remaining ingredients to rice and gently toss; taste and adjust seasonings. Preheat oven to 325 degrees F; grease a large baking dish with either oil or butter. Place rice mixture into prepared baking dish, cover with aluminum foil, and place in oven until heated through, about 20 to 30 minutes. NOTE: The rice can be cooked up to 3 days in advance. The stuffing is better if made a day in advance.
Boil the stock in medium pot over high heat; then add the minced garlic. Reduce heat to low and let simmer about 5 minutes. Remove the pot from heat; cool to room temperature. Add cucumber, avocados, herbs, pepper flakes, lemon juice, salt and pepper to the cooled stock. In food processor, puree in batches until smooth. Chill in fridge. Serve soup in bowls garnished with yogurt, paprika and radish slices. Note: If you can't find chervil and/or tarragon, substitute with coriander or other fresh herbs.
Combine chicken, water and bay leaf in large pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked, about 45 minutes. Remove chicken and set aside until cool enough to handle. Remove and discard bay leaf. When chicken is cool, discard skin and bones. Cut meat into bite size pieces. Set aside 1 cup of chicken broth from the pot. Add celery, onion, carrot and bouillon cubes to broth in the pot. Place over medium-low heat and simmer until vegetables are tender, about 12-15 minutes. Reduce heat to low, stir in cream and bring mixture to a gentle simmer. Meanwhile, melt butter in small saucepan over low heat. Add flour and whisk constantly 3 minutes. Blend in the 1 cup of reserved broth. Increase heat to medium and cook until thickened, stirring constantly. Gradually whisk this gravy into the vegetable mixture in the pot and simmer until slightly thickened. Add cut up chicken pieces to the soup and stir in the rinsed and well drained sauerkraut. (Chopped sauerkraut is easier to eat with a spoon.). Season to taste with salt and white pepper.
Boil the lasagna noodles until done; rinse. Brown the ground meat, onion, and garlic; drain fat. In a large bowl, mix the spaghetti sauce and brown sugar. In another bowl, mix the eggs, 3 cups of mozzarella, and cottage cheese. Preheat oven to 350. In a large, deep casserole dish, start layering your lasagna. Start with sauce, then noodles, then half the meat, more sauce to cover the meat, and half the cheese mixture. Repeat. You will end with the third layer of noodles covered in the last of the sauce. Be generous with the sauce even if it seems to be getting soupy; the noodles are going to suck it all up. Cover with foil (shiny side in) and bake at 350 for 45 minutes. Remove foil cover and spread the remaining mozzarella cheese on top. Sprinkle with parsley for color. Bake uncovered for another 10 minutes or until cheese is completely melted. Let cool for at least 10 minutes before serving.
Preheat oven to 400 F degrees. Coat baking sheet with cooking spray. Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done. In a shallow bowl, beat the eggs. In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese. Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Bake for about 40 minutes or until golden brown.
In a large saucepan slowly melt together all the ingredients except the baking soda. Do not stir. Boil until a drop hardens in cold water (240°F on a sugar thermometer). Stir in the baking soda. The toffee will immediately foam up as the vinegar releases the gas from the baking soda. Pour out onto a greased slab and while just cool enough to handle fold the edges towards the centre and pull repeatedly until the whole is a pale yellow colour. Allow to cool and harden in a greased tin and break into chunks with a hammer.
Prepare cucumbers. add lime and 8 1/2 qts water. let stand 24 hrs. drain, rinse, soak 3 hrs in cold water. drain again. simmer for 2 hrs in vinegar, red color, alum and enough water to cover. drain. Heat to make syrup of the last 5 ingredients (vinegar, water, sugar, and cinnamon sticks, and red hots). Pour over the cucumbers. let stand overnight or 8 hrs. Drain and reheat syrup and pour over again letting stand for another 8 hours. Heat syrup a 3rd time, pack rings in jars and fill with hot syrup and seal.
In a blender or food processor, combine banana chunks, berries, and orange juice. Puree untl blended. Add yogurt and puree until smooth. If needed, add more juice to achieve desired consistency.
Beat eggs lightly. Heat the oil in a wok over high heat. Add the green onions and eggs, and stir for 10 to 20 seconds. Add rice and the diced pork; stir briskly for 2 minutes. Season with salt and soy sauce; mix well and serve.
PREHEAT oven to 350°F Mix wafer crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 5 to 8 minute or until lightly browned. Cool completely. PLACE cream cheese and remaining 1/4 cup sugar in separate medium bowl; beat with electric mixer on medium speed until well blended. Gently stir in whipped topping; spread over crust. Top with the fruit. STIR boiling water into gelatin in medium bowl until gelatin is completely dissolved. Add ice cubes; stir until ice is completely melted. Pour over fruit. Refrigerate 1 hour or until firm. Cut into 24 bars to serve. Store leftover bars in refrigerator.
Place almonds (or pine nuts) in a large, dry skillet and place over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan and set aside. Heat oil in same skillet over medium heat. Add garlic and cook, stirring, 1 minute. Add string beans and saute 1 minute. Add broth to pan; cover and steam until beans are crisp-tender, about 3-5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds.
Preheat oven to 325°F Heat oil in skillet on the stove. Combine flour, paprika, salt, and pepper. Toss lamb in flour to coat, and brown on all sides in hot oil, in batches. Set meat aside. Remove all but about 2 Tbsp oil and add butter to it. Saute onions until tender, adding garlic and the remaining spices for the last 3-4 minutes. Stir and cook to bring out the favors. Add wine, scraping up bits from the pan and simmer until reduced by half, about 6 minutes. Pour 6 cups water into a loarge covered casserole or dutch oven. Add tomatoes, broth, garbanzos, the onion-garlic-wine mixture from the skillet, and then the lamb, carrots, and turnips. Bake at 325 F for 90 minutes. Stir in lettuce and lemon juice. Bake andadditional 90 minutes, until lamb is very tender and the lettuce has nearly dissolved, thickening the stew.