HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Line baking sheets with parchment paper. Using a mixer, cream margarine and sugar. Add flour till dough forms. Stir in cranberries, pistachios, zest, and juice. Let dough rest in fridge for a few minutes. To form cookies, roll 1 tablespoons dough into a ball, then flatten. Place on cookie sheet. Bake cookies for 11 minutes or till the bottoms are just turning golden and the tops look dry-ish. Cool on wire racks.
Saute onions and mushrooms in butter in a non-stick skillet over medium high heat until golden brown. Remove from heat and set aside. Unfold pastry dough and cut into 2x2 inch squares. Place 1 tsp of mushroom mixture in center of dough. Place 1 medallion on top of mix. Fold corners to the center. Flip over so seams are on the bottom and bake on non-stick cookie sheet until golden brown. If desired, you can brush them with egg whites before baking for a better browning job.
Puree the tomatoes in a food processor and then pour the tomatoes into a soup pot. Puree the fish with the coconut milk and add the mixture to the tomatoes. Add the curry paste, fish sauce, and lemon juice. Bring to a boil over medium heat, reduce the heat to low, and simmer for 10 minutes. Garnish with cilantro or chopped green onion before serving.
Make crust: Sift flour and salt into bowl. Pour oil into measuring cup and add enough cold milk to make 3/4 cup. Pour into flour and stir with a fork until mixed. Save 1/2 for another time, or make 2 crusts. Roll, make standing rim, and prick with fork. Bake at 450° for 8-10 minutes, or until golden. In a saucepan, mix brown sugar, spices, salt and gelatin. Measure the milk into a 2 cup measuring cup (to allow for the yolks), add the egg yolks and beat slightly. Stir into saucepan with sugar and spice mixture. Stir over medium-high heat until mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds, but not too stiff. Beat egg whites until very frothy and they start to form soft peaks. Very gradually pour in sugar beating constantly until stiff peaks are formed. Fold into pumpkin mixture and gently pour into crust. Chill until firm. (this sometimes takes 4-6 hours). If feeling decadent, top with homemade whipped cream.
Whisk together the soy sauce and cornstarch until smooth. Add 1/4 c beef stock, rice vinegar, brown sugar, and garlic and mix well. Heat remaining beef stock (not boiling). Put ramen in a pot and add enough beef stock just to cover noodles. Set it aside to let the noodles soften. While noodles soak, toss with some salt and pepper. Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then the beef. Saute until cooked through, 4 to 5 minutes. Set aside. Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off). Add in mushrooms. Add sauce to the pan and toss to coat broccoli and mushrooms. Continue cooking until sauce reduces slightly, 1 to 2 minutes. Add beef to the pan and toss everything to coat in sauce. Remove the noodles from the broth, and divide into 4 bowls. top the noodles with the steak, broccoli and mushrooms. Ladle about 1/2-3/4 c of broth over the top. Garnish with green onions and a sprinkle of sesame seeds. For a more authentic experience, add 1/2 of a soft-boiled or poached egg to the garnish step.
Dissolve yeast in warm water. Stir in sugar, oil, salt, egg and 1. cup of the flour. Beat until smooth. Mix in enough remaining flour. to make the dough soft but easy to handle. Turn onto well-floured. surface; knead until smooth, about 5 minutes. Place in greased. bowl; turn greased side up. Cover; let rise in warm place until. double, about 1 hour. Cook and stir beef until light brown. Stir in cabbage, onion, water,. salt, caraway seed and pepper. Heat to boiling, reduce heat. Cover. and simmer until cabbage is tender, about 15 minutes. Punch down dough. Roll into a 16-inch square and cut into 1 inch. squares. Place about 1/4 cup filling onto the center of each square,. bring corners up and together, then pinch to seal. Place seam side. down on a greased cookie sheet. Shape into rounds. Let rise again. until double, about 1 hour. Preheat oven to 375°F Bake until pastry. is light brown, about 20-25 minutes. Brush tops with butter. If. desired, wrap individually and freeze. If turnovers are prepared. ahead and frozen, they should be covered and reheated at 350F for. about 20-30 minutes.
Sauce: Saute diced onion in a large saute pan, put half aside to cool. Add BBQ sauce, A-1, mustard, and ketchup. Fill the empty BBQ sauce bottle with water and add to pan. Bring to a simmer, for 5 minutes, then set aside. Meatballs: In a small mixing bowl; blend: egg whites, bbq sauce, A1 sauce, salt, pepper, chili and garlic powders, and margarine. Place the beef in a large mixing bowl and slowly add the blended ingredients. Slowly add crushed crackers and mix until well blended. Roll into small (3/4- 1 inch balls). Bake on greased sheet in 350 degree oven for 15 minutes. After meatballs are all baked, place them into your crock pot and add the sauce. cook on low for 4-5 hours. Can be served with toothpicks as an appetizer, on rolls for a sandwich, or over egg noodles as dinner.
Halve & squeeze juice from orange into a large Dutch oven; cut rind into wedges & add to pot. Add rhubarb & water and bring to a boil, stirring occasionally; reduce heat, cover and simmer until rhubarb is tender, about 10 minutes. Mash any chunks with a potato masher or immersion blender. Wet & wring out jelly bag and suspend over large measuring cup or bowl; fill with rhubarb mixture and let drip, without squeezing the bag, until the juice measures 2 cups, about 2 hours. If you don't end up with 2 cups of liquid, top up with orange juice or orange liqueur. Mix pectin crystals with 1/4 cup of sugar and stir into the rhubarb liquid in a large, clean Dutch oven or preserving pot. Bring to a full rolling boil over high heat, add the remaining sugar & return to a full boil, stirring with a wooden spoon; boil hard, stirring, for a minute. Remove from heat, skim off any foam with a large metal spoon and fill hot 1 cup (250ml) canning jars, leaving 1/4 inch head space. Remove any air bubbles, wipe rims & cover with prepared lids; screw on bands until resistance is met, then increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Start off by getting a large mixing bowl. In the bowl, mix together the Caesar dressing and red wine vinegar. Once that's well combined, stir in the Parmesan cheese. Place the bowl in the refrigerator until needed later. Bring a large pot of water to a boil. Boil pasta until al dente, usually 8-10 minutes. (Check your pasta package for recommended times.). Carefully drain off the pasta in a strainer or colander. Run the pasta under cold water to cool off the pasta. Drain well. Remove the mixing bowl from the refrigerator. Add in the pasta and the remaining ingredients. Stir thoroughly. Keep any leftovers in the refrigerator in a covered bowl. Notes about the lettuce - the bags of salad mix vary widely in weight, depending on the type of lettuce/greens in the mix, usually 5-10 oz per bag. Regardless of the weight, they usually contain in volume roughly 6 cups of greens. Feel free to sub this amount of your preferred lettuce type. ***If you are making this batch ahead or going to eat over a course of a few days and don't want the lettuce to get wilty, you can leave the lettuce out of the mixture, and serve the mixed salad over lettuce greens when you are ready to eat. I've made this up a couple of times to take to work for lunch; I just put my lettuce in the salad container and scoop the pasta mixture on top.
Blend jelly,barbecue sauce and 2 jiggers of Kahlua together throughly. Dip chicken breasts into sauce and place into casserole dish. I usually pour any extra sauce over chicken. Bake on 350 degrees for 1 1/2 hours,turning and basting as needed. During the last 1/2 hour,add 1 jigger of Kahlua to the sauce pan.
To make Cornmeal Crust: Add flour, cornmeal, sugar and salt to a food processor and pulse 2 or 3 times to combine. Add cheese and butter, and blend until dough resembles coarse meal. Add 3 Tbs. cold water, and pulse several times, or until dough comes together. Pat into a flat disk, wrap in plastic wrap and chill 1 hour, or overnight. Preheat oven to 425°F. To make Peach-Blueberry Filling: Using a large bowl, toss together the peaches, blueberries, sugar, lemon juice, cornstarch and cinnamon. Let stand 15 minutes, or until sugar is dissolved. Place sheet of parchment paper on work surface, and sprinkle with flour. Roll dough into 12-inch round. Fold in edge 1/2 inch to create sides. Slide parchment and dough onto ungreased baking sheet or pizza pan. Using a slotted spoon, place fruit in center of crust . Discard the juice. Bake 15 minutes at 425°F. Reduce heat to 350°F, and bake 20 minutes more, or until crust is crisp and brown. Allow tart to cool 10 minutes. Slide tart from parchment onto serving plate. Serve warm or at room temperature, and top with ice cream or whipped cream, if desired.
Melt six (6) cubes bark (12 ounces) in a medium sized pan on low heat. Combine nuts and chow mein noodles. Stir into bark and stir mixture until well coated. Drop by teaspoonful into candy cups or onto waxed paper. Cool completely. Can be stored for several weeks in airtight container.
Put the mussels in a large bowl full of water with a large handful of ice and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour to disgorge any sand. Lift mussels out of bowl, leaving flour and sand behind. Scrub and debeard mussels. Discard any which are open and do not close when thumped on the counter. In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots and saute, stirring often, until softened, about 2 minutes. Add the stock (or wine or water, as you choose) and the saffron. Add mussels and tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the heat to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes. Discard any which fail to open. Take the pot off the heat, and stir in the cream. Serve.
Steep 1 3/4 ounces of instant coffee in 4 cups of boiling water. Make a syrup by putting 6 cups of sugar in 5 cups of boiling water- allow to cool- then add 2 ounces of pure vanilla extract. Mix syrup with coffee mixture then add 1 3/4 pints of 190 proof ethyl alcohol (Everclear). Let cool and enjoy!
Cook the chorizo and strain the excess fat and juice. Beat the eggs and add them to the chorizo. Mix the onion and pepper and add when the eggs and chorizo are 3/4 cooked (for crunchiness). Garnish with cilantro. Serve with refried beans, salsa, corn or flour tortillas.
To make the pate: In a small, covered bowl, soak the cherries in the brandy overnight at room temperature. Then drain cherries, pressing out brandy, and reserve cherries and brandy separately. In a large saute pan, heat the butter over medium-high heat until melted. Add the onions and cook, stirring often, about 3 minutes, or until translucent. Add the garlic and cook 30 seconds, and then add the livers. Sprinkle with salt, allspice and pepper. Cook about 2 minutes, turning livers as needed. Add reserved brandy and increase heat to high. Cook until livers are just done, and brandy/juice has cooked down until pan is almost dry, about 11/2 to 2 minutes. Immediately remove from heat and place mixture in a food processor. Process until smooth, then add reserved cherries (and nuts) and pulse just enough to mix - not to chop them. Pack pate in a 2-cup crock or pate mold. Cover surface with plastic wrap and chill pate at least 4 hours, can be prepared up to 3 days before serving. Serve with Sage Toast. To make Sage Toast: Heat oven to 375 degrees. Meanwhile, heat oil and sage in a very small pan until just warmed. Remove from heat and let sit for 5 to 10 minutes to infuse sage flavour. Lay out baguette slices on a baking sheet and lightly brush slices with the oil. Sprinkle with salt and bake for about 10 minutes or until crisp.
In a 2-quarter saucepan, combine the milk, sugar, and cornstarch and cook until thickened (or microwave for 5 to 7 minutes). Add 1/4 of the hot milk mixture to the beaten eggs and blend well. Add the egg mixture to the remaining hot milk mixture in the saucepan and add stir over medium heat (or microwave for 2 minutes or until thick). Remove pan from heat; stir in the brandy (if using) and vanilla. Chill completely. For use as a crepe filling - Recipe makes enough filling for 10 crepes. Place 3 tablespoons of custard in the center of each crepe. Add about 1/3 cup of sliced strawberries, if you wish. Then gently roll each crepe and place on a plate. Top each crepe with whipping cream and fresh strawberries.
Dressing: Puree the vinegar, capers, 1 1/2 tablespoons mustard, and shallots(or green onions) until well blended. Pour into a bowl. Add the remaining mustard around the edge of the bowl and fold into the mixture. Add the oil in a stream while stirring constantly until creamy. Salad: Combine all of the ingredients in a large bowl. Move about 1 1/2 cup of the salad mixture into serving bowls. Coat lightly with some dressing and toss to combine. Serve immediately.
Preheat oven to 375 Fahrenheit. Select 4 large, whole leaves of chard. Cut off the stems and, with a sharp knife, shave off any thick part of the center ribs. Set the prepared leaves aside, then chop the remaining chard and set it aside. Briefly heat the olive oil in a large nonstick skillet. Add the scallions and saute them one minute. Add the garlic, saute for 30 seconds, add the reserved chopped chard, salt, red pepper flakes, and ground pepper, saute about 5 minutes or until the chard is just cooked and reduced in volume. Place the fillets on a work surface. Spread each fillet with 1/4 of the cooked vegetable mixture. Roll up the fillets, starting with the tail (narrower) end. The wrap one reserved chard leaf around each roll. Spray a baking dish with the vegetable oil. Place the wrapped fish rolls in the dish and spray the tops of the rolls with vegetable oil. Place the baking dish in the hot oven and bake the fish rolls for 15 minutes, or 20 minutes if the fillets are on the thick side.
In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside. Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken. Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange. In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm. To serve, place salad on plates. Top each salad with one or two chicken fillets.
Preheat a waffle iron. Whisk together dry ingredients in a large bowl. In another bowl mix together eggs,melted butter, and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes of a whisk. Ladle the batter into a waffle iron. Cook the waffles until golden and crisp. Serve immediately.
For the shrimp sauce: Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside. Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste. For the palabok: Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened. For the noodles: Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain. To assemble: Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges.
Preheat oven to 375. In a food processor, combine the first three ingredients with a metal blade until coarse crumbs are formed. (can also bedone with 2 knives or a pastry cutter). Pat as a crust into a buttered 9x13 pan. Bake for 10 minutes, then cool completely. Spread pecans over cooled crust. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking power in the bottom of a 1/4 cup measure, then fill the rest of the measure with flour. Stir this into egg mixture. Pour this mixture over the pecans and crust. Sprinkle chips over the mixture. Bake at 375 for 20 minutes or until center is set. Let cool before cutting.
Heat oven to 350°F. Cook noodles according to package directions. Drain when cooked. Meanwhile,heat butter in a skillet over medium heat. Add onion, green pepper and basil. Cook, stirring often, until vegetables are tender. Stir in soup, mushrooms with their liquid, and milk. Spray a 9x13-inch baking dish with cooking spray. Place half the noodles in dish. Dot with half the cottage cheese and half the tuna. Place 8 of the cheese slices over tuna. Sprinkle with 1/4 cup of the Parmesan cheese. Repeat layers. Spread soup mixture over the top. Bake 45-55 minutes.
Shake vodka, schnapps and lemonade in ice-filled cocktail shaker. Strain into chilled cocktail glass. Garnish with strawberry.
Mix all ingredients in an airtight container. Shake it up. This keeps fine at room temperature if you're using it in a week or two. Refrigerate if it lasts you longer than that. Add to the food about 1 tsp per 10 pounds of body weight.
Combine ground peppers and their juices with sugar and vinegar in 4 qt. casserole. Cover. Microwave on High 12 minutes, stirring once. Mixture must boil. Let stand 5 minutes. Add pectin and food coloring. Mix well. Pour into hot sterilized jars, seal with lids and store in refrigerator. Pour jelly over cream cheese and serve with crackers.
Pour consomme and one can water into a small sauce pan. Add chopped mushrooms. Bring to a boil, and simmer until mushrooms are soft.
In olive oil, cook onion, garlic, jalapenos and carrot until softened, about 5 minutes. Add chicken broth, tomatoes, spices and beans, simmer 10 minutes. Stir in green beans and spinach and season with salt and pepper and simmer an additional 10 minutes. If soup is too thick, add additional broth or water until desired consistency.
For Meat Layer. Saute onions in butter till soft. Add meat breaking up with spoon & cook till no pink remains. Drain off fat in a strainer & return meat in pan. Add remaining ingredients. Bring to a boil, lower heat and simmer uncovered 15 minutes. For Cream Sauce. Melt butter in large pot. Stir in flour and cook 1 minute. Lower heat and add cream and stock till smooth. Cook stirring constantly till sauce is thick & bubbly. Stir in cheese,salt and pepper and stir till cheese is melted & blended into sauce. Remove from heat, cover and set aside. Cook pasta according to directions on box. Beat eggs, 1/2 Cup cheese and Soft butter. Add to pasta, blending well. Assembly: Spoon 1/2 of pasta into buttered 13X9X2 dish. Pour 1 Cup Sauce over pasta. Spoon on all of the meat mixture. Pour another 1 Cup sauce over meat. Add other 1/2 of pasta. Pour rest of sauce. Sprinkle 1/4 C cheese on top. Bake uncovered 350 F for 35 minutes.
In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool. Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator. Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste. Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.
Pop corn and remove unpopped kernels. Place in large greased bowl. In saucepan, combine marshmallows, brown sugar and butter and cook over low heat until smooth. Add vanilla or almond extract. Pour hot mixture over popcorn and stir. Enjoy!
Whisk together first 6 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
Melt butter, brown sugar, lime juice, rum, and seasonings in a large skillet over medium-low heat. Add bananas and pineapple. Saute until tender, but not soft, about 2 minutes. Serve over scoops of vanilla ice cream, garnished with coconut. **To toast your coconut, place in a nonstick skillet over medium heat about 5 minutes or until golden.
Melt butter in a shallow baking dish. Combine dry ingredients in a bag and coat chicken breasts by placing breasts in bag and shaking (close bag first!). Place chicken in pan with melted butter and bake 30 minutes, uncovered at 400°F. Combine butter, honey, and lemon juice and pour over chicken. Continue to bake for 15 minutes, uncovered, basting occasionally.
Wash chicken breasts and dip in melted butter. Combine flour and all seasonings in a small bowl. Dredge chicken in the flour mixture. Bake at 350 degrees for about 25 minutes in a convection oven or 35 minutes in a regular oven.
Place drained asparagus in lightly buttered crock pot. Combine soup and cheese. Top asparagus with soup mixture, then the cracker crumbs. Dot with butter. Cover and cook on low for 4 to 6 hours.
preheat oven to 350. place one breast in large baggie and flatten to as thin as you can get it without it tearing,repeat with second breast. place breast into lightly oiled baking dish place ham then cheese over the breasts. roll up like a jelly roll. mix mayonnaise, mustard and garlic power and spread on top and sides of rolls sprinkle with black pepper. sprinkle with cheese and place in oven. bake 25 minutes then pour wine over the breasts, place back in oven. let wine reduce 10 minutes then pour cream over breasts. bake approx five minutes and serve.
Preheat oven to 350 degrees. Scrub potatoes, do not peel. Cut into bite-sized cubes. Rinse in cold water and place in gallon size zip-lock bag. Add olive oil, soup mix, and cheese. Close bag and seal. Mix well until potatoes are evenly coated. Remove from bag and place in roasting pan and spread out evenly. Bake 1 hour or until potatoes are tender.
Cook the lo mein noodles according to the package. Heat the vegetables and imitation crab and scallops in a pan and stir in about 1/4 of the sauce. Mix everything together (including the extra sauce); you can add extra sauce if necessary.