HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to the middle position; preheat oven to 425°. Line a baking sheet with parchment paper. Freeze, then grate 8 T butter over the large holes of a box grater. Keep frozen until needed. Place the berries in the freezer until needed. Whisk the milk and sour cream together in a bowl and refrigerate until needed. Whisk the flour, 1/2 cup sugar, baking powder, lemon zest, salt, and baking soda together in a bowl. Add the frozen grated butter and toss with your fingers until thoroughly coated. Fold in the chilled milk mixture with a rubber spatula until just combined (do not over mix). Turn the dough and any floury bits out onto a well-floured counter. Lightly flour your hands and the dough and knead the dough gently 6 to 8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking. Roll the dough out into a 12-inch square; fold the top and bottom of the dough over the center (like a business letter). Fold up the sides of the dough to form a 4-inch square; transfer the dough to a lightly floured plate and chill in the freezer for 5 minutes. Transfer the dough to a lightly floured counter and roll again into a 12-inch square. Sprinkle the berries evenly over the dough, and press them lightly into the dough. Loosen the dough from the counter with a bench scraper, and roll into a tight log and pinch the seam closed. Lay the dough seam side down and press into a 12 x 4 inch rectangle. Using a floured chef's knife, slice the dough crosswise into 4 equal rectangles, then slice each rectangle on the diagonal into 2 triangles. Place the scones on the prepared baking sheet. Melt the remaining 2 T butter, then brush it over the scones and sprinkle lightly with sugar. Bake until the scone tops are lightly golden brown, 18-25 minutes, rotating the pan half-way through baking. Transfer to a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.
Rub chicken with salt and pepper and pan fry with coconut oil until cooked through. Remove from pan, shred and keep warm. Add more oil, garlic, ginger and lemongrass to pan and cook for a couple of minutes, add fish sauce and then stir in stock and coconut cream and cook until starts to thicken (around 5 mins). Add snow peas and cook until just cooked. Divide chicken between bowls and spoon over coconut sauce and sprinkle basil leaves, lime leaves and chilli.
Cook the potatoes in plenty of lightly salted water until tender. Drain well and mash with, turmeric, coriander, milk and seasonings; set aside. Potatoes could be done in the microwave. Heat a little oil in a pot and gently saute the onions, chillies, garlic and ginger until slightly coloured. Add cumin, garam masala and sambel. Mix well and add lamb mince, together with more oil if needed. Cook, mashing and stirring the meat until it changes colour and separates. Then add tomatoes, stock and seasonings. Stir well and cook until thick and fragrant. Transfer meat mix to an oven proof dish and top with potato, spreading out into an even layer. Cook in oven about 10 minutes until crispy. Oven should be preheated to 200dC.
Refrigerate pie shell until ready to use. Preheat the oven to 350°. Scatter the peaches over the bottom of the piecrust. In a bowl, combine the sugar, sour cream, egg yolks, and flour. Using a whisk, stir to mix everything into a thick, rich sauce. Pour this evenly over the peaches. Place the pin on the center shelf of the oven. Bake until the custard is set and the crust is handsomely browned, about 30 minutes. Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon. Pulse the machine on and off, until the mixture resembles small peas. Stir in the chopped pecans; set aside. Remove the pie from the oven, and scatter the topping all over the pie. Return to the oven and bake until the pie is golden brown, 10-15 minutes. Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes. Serve warm, or refrigerate and serve cold.
Preheat oven to 350°F. Melt butter on medium-low heat in a small ovenproof pot. Fold in onions and stir well. Cook for 3-4 minutes until onions turn translucent but are not browned. Add cumin, cayenne pepper, paprika and rice. Stir well so that the rice is evenly coated with butter. Cook for 3-4 minutes. Stir in stock and raisins. Bring to a boil on high heat. Once the stock comes to a boil, cover the pot and let the pilaf cook in the oven for 18 minutes. Fold in salt, pepper and almonds before fluffing with a fork and serving. Enjoy!
Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes. Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste. Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.
Directions for The Chart House Spice Blend:. Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate. For the Clam Chowder:. In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
1. Heat oil and brown turkey on skillet pan. 2. In crock pot add diced tomatoes, kidney beans, black beans, corn, red and green bell peppers, onion, chili powder, red pepper flakes, garlic powder, cumin, black pepper, all spice, salt. 3. Add cooked ground turkey, stir. 4. Cook on low for 8 hours or high for 4 hours.
Combine chicken, garlic, onion, vinegar, salt, and pepper in a bowl and mix well. Remove chicken, reserving liquid. Heat oil in a large skillet over high heat. Add chicken and cook 3 minutes. Reduce heat and add soy sauce, water, and reserved liquid. Cover and simmer for 20 minutes, or until chicken is falling off the bones.
PASTRY: Sift flour, sugar and salt into a large bowl. Cut in lard with a pastry blender until it resembles coarse meal. Put egg yolk in measuring cup, add milk to make 1/2 cup. Add egg mixture to bowl; stir until dough clings together and forms a ball. Roll out half the dough on a floured surface to a 15" x 11" rectangle; transfer to a cookie sheet. Note: You can make a parchment paper or wax paper pattern measuring 15" x 11". Roll out pastry directly onto the paper for easy transfer to baking sheet. FILLING: Spread mincemeat filling evenly over dough to within 3/4 inch of edges. Dot the top of the mincemeat with the bits of butter. FINAL ASSEMBLY: Roll out remaining half of dough; cut vents. Moisten edges of bottom pastry with cool water using a pastry brush or your fingers. Cover filling with the top pastry, sealing edges. Pinch edges together and crimp. TOPPING: Beat egg white until stiff; spread on top crust. Bake in preheated 400 degree Fahrenheit oven for 25 minutes, or until golden brown. Remove to wire rack. GLAZE (optional): Combine icing sugar and lemon juice in a small bowl. Drizzle over warm pastry. Cool slightly before cutting into squares to serve.
Roughly chop the mushrooms, celery, and parsley. Put everything in the food processor apart from the water and process until smooth. Pour in water and process for another minute.
Preheat oven to 350°. In a large mixing bowl, combine the pears, raspberries, brown sugar, flour, and nutmeg; toss to blend; spoon into an ungreased 8-inch square baking dish. In another large bowl, combine the flour, oats, and brown sugar; mix well. Drizzle in the melted butter and mix until the mixture is crumbly. Sprinkle topping over fruit. Bake for 45 to 50 minutes or until bubbly, golden brown and fruit is tender.
Place the green beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until tender-crisp; drain. Place the beans in a serving dish. Add the basil, butter, salt, and pepper. Toss until the butter is melted and beans are evenly coated. Serve immediately.
in blender, chop up ice (if you already have crushed ice you can skip this step). put into pitcher. add in wine, soda, and 3-4 cherries and 2 tsp juice. stir gently. pour into your favorite wine or beverage glass (martini or marguerita glasses look great with this). dress with a wedge of lime or lemon and a cherry. CHEERS.
Slice top third of oranges off and discard. Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp. Set orange shells aside. Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water. Stir until smooth. Remove from over water and stir in egg yolks, one yolk at a time. Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl. Gradually add sugar and beat until stiff but not dry. Fold 1/4 of whites into chocolate mixture. Fold in remaining whites. Beat cream until stiff peaks form;fold into chocolate mixture, blending well. Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls"). Refrigerate until firm. Garnish with candied orange peel and serve.
Combine PB, corn syrup, and brown sugar in a large pot and cook over medium heat until well blended. Remove from heat. Add cereal and peanuts and stir quickly to coat with the hot PB mix. Grease a baking dish and press cereal mix evenly into it. Melt the butter and chocolate chips over medium heat and pour the frosting over the cereal mix. Smooth and allow to cool. Cut into 24 bars.
Beat butter until creamy. Gradually add sugar, beating until smooth. Stir in chocolate chips and vanilla. Stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended. Shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. Cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets. Bake at 350° for 10 to 12 minutes or till edges are golden. Cool on wire racks.
Mix all ingredients, drop by spoonfuls onto ungreased cookie sheet. Place in center of oven and cook at 425°F until tops are golden brown, approximately 20 minutes.
To make Doughnuts: Preheat oven to 375 degrees F. Coat molds of a mini-Bundt pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking out excess. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with oil and sugar. Repeat with the remaining batter. To make maple glaze: In a bowl, combine confectioners sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the "doughnuts" in the glaze to coat. Then set them, glazed-side up on a rack over wax paper for a few minutes until the glaze has set.
In a 3-quart saucepan, bring 3 cups water to a boil. Stir in wild rice and 1 teaspoon salt. Return to a boil, cover, and simmer over low heat 50 minutes. Drain in a large coarse sieve. In a 12-inch skillet over medium heat, melt butter. Add celery, onions and garlic; saute, stirring, for 10 minutes or until softened. Add cooked wild rice and stuffing mix or cornbread; heat through, stirring. Add broth, parsley and salt and pepper to taste. Spread evenly in a 9" x 13" glass baking dish, and cover tightly with aluminum foil. (Dressing may be prepared up to 6 hours ahead and refrigerated.) Bake until heated through, about 30 minutes. Serve hot.
Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon). Spread 1 tablespoon (can use more) onto one side of each slice of bread. Place the 4 slices of bread butter-side down onto a large skillet or flat grill. Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese. Cover with a slice of bread (butter-side facing outside). Fry over medium turning once with a spatula until golden brown on both sides.
Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray. Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl. Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine. Add milk to egg mixture. Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture. Make a well in dry ingredients - add egg mixture - stir lightly until just combined. Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.
Bring water to a boil, then add bouillon, stirring until it dissolves. Add garlic, cinnamon, cloves, ginger, allspice, nutmeg, cayenne, pepper, cumin, coriander, sage, and honey. Reduce heat and simmer for a few minutes, stirring occasionally. Remove from heat and let cool for about twenty minutes. Marinate chicken or pork for a few hours or overnight. Apply heat to the marinated chicken or pork with a method of your choice and enjoy!
In medium saucepan, combine first seven ingredients. Bring to a boil over medium heat, then reduce heat and simmer one minute. Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender. Remove from heat and add remaining banana and mango, along with the raisins. Stir well to combine, cover and let stand for 30 minutes. To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.
place 1 can crescent rolls in bottom of 13x9 pan and press edges together to cover bottom of pan, stretching dough as needed. Mix cream cheese, 1 cup sugar, vanilla and egg yolk thoroughly and spread over dough. Place second can of rolls on top of cream cheese mixture and press edges together to make a solid top crust. Slightly beat egg white and 1/2 cup sugar together and spread on top of rolls. Sprinkle with chopped nuts. Bake in preheated oven 350 degrees for 25 - 30 minutes. Refrigerate overnight for best flavor. I have used "no name" and reduced fat crescent rolls and reduced fat cream cheese and splenda sweetener in this recipe with great results, no one has suspected it was modified to be slightly healthier. It is also very good with walnuts in place of pecans.
Place chicken, onion, carrots, celery, cilantro, garlic, ginger, peppercorns, and water in a stockpot. Bring to a boil over medium-high heat. Skim off any froth that is on the surface. Reduce heat and simmer covered for 2 hours. Strain into a bowl, cool, and refrigerate.
Pour jam and water into medium-sized saucepan over low-medium heat. Stir continuously until jam melts into smooth sauce. (You could use more or less water, depending upon your preference for thick or thin sauce). We drizzled the sauce over white chocolate cake--delicious!
Beat cream cheese and butter until smooth. Mix in sugars and vanilla. Stir in chocolate. Cover and chill 2 hours. Shape into a ball. Wrap with saran wrap and chill at least 2 hours. Roll in chopped nuts if desired. Serve with graham cracker stix.
Combine sugar, butter, salt, marshmallows and evaporated milk to a boil, and boil for 5 minutes. Stir constantly as this mixture can scorch easily. Remove from heat, stir in cherry chip until melted and pour into a buttered 9 x 13 pan. Chill until set. Melt chocolate chips and peanut butter, either in microwave or on the stovetop, stir in peanuts. Pour over cherry mixture and chill again until set.
With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan. Mix together the 3/4 cup sugar and cinnamon and sprinkle half the mixture lightly over dough base. Arrange peach slices in rows on top of cinnamon sugar. Sprinkle with remainder of cinnamon sugar mixture and drizzle melted butter over all. Bake for 25-30 minutes in preheated 350 degree (Fahrenheit) oven. Cool, then slice into small squares.
Squeeze out as much moisture from the spinach as you can (use fresh if you have it, but if not can is ok). Mix together spinach, cottage cheese, eggs, parmesan, salt and pepper in a bowl. Here is the tricky part. Take your chicken and cut it down the middle of the breast plate and all the way through the back (you can help by trying to break it). Now you have your chicken in two halves. Turn your chicken breast side up. Loosen the skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin against the meat to loosen the skin. Try not to tear the skin. Spoon the spinach mixture into pockets beneath skin. Place chicken, breast side up, in a roasting pan. Combine olive oil, oregano, rosemary, and thyme and brush it over chicken. Bake, uncovered, at 375 degrees for 1 hour or until chicken is done.
Combine ingredients in order listed. Toss to coat, gently. Place in pretty serving dish and refrigerate mixture overnight. Serve with crisp crackers, thick sliced zucchini chips, or your favorite chip.
Rinse the lamb under running water, blot dry. With the tip of a sharp knife, make several pockets at random intervals in the meat. Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine. Mix the mustard, rosemary and black pepper together. Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours. Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast. Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water. Place roast in preheated oven and cook for 15 minutes. Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste. Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving. While meat is resting, warm about 1/2 cup of mint jelly. Slice into 10 equal portions and serve with warmed jelly.
Parboil the chicken until cooked through. Let cool. Tear into very small pieces with your fingers (easier than cutting and looks better!) and stir fry with the teriyaki sauce for one minute. Set aside. *** OR, you could cut the raw chicken up into 1-2" cubes and stir-fry with the teriyaki sauce until done, then shred by hand when cool. Chop, not tear, the Napa cabbage into roughly 1/4" x 2" strips. Add the green onion, almond slivers, sesame seeds, cilantro and chicken and gently toss. Heat the vegetable oil to 375F degrees. Test a couple of maifun noodles by dropping them in the hot oil; if they "explode" immediately, your oil is hot enough. Deep fry the remaining maifun noodles in batches (they puff up to 5 times their original size) and drain on paper towels. Be gentle... they're fragile. Combine all dressing ingredients in cruet and shake well. To serve, very gently fold noodles into salad, then add dressing at the last minute to maintain salad crispness. Top with fried wonton wrapper strips.
In food processor: dump the first five ingredients and blend until the ingredients are 'liquified'. Add the salt and baking powder and pulse to mix. Add the cinnamon, flour, wheat germ and raisins and pulse just until mixed. Spray an ice cream scoop with non-stick spray and use that to form the muffins. Bake 350 for about 23 minutes if you make 16 muffins, longer if you make 12 larger muffins. These freeze well.
combine all ingredient with milk and cook on medium flame for 15-20 minutes. or till becomes very thick. keep stirring with intervals. serve cold.
Melt butter in big saucepan. Add garlic and let sizzle for about 2 minutes. Add everything else but the shrimp, and stir. Let cook for another 30 seconds. Add in shrimp and heat through, stirring to coat. Serve!
Preheat oven to 400°F. In large bowl with fork, stir flour, Cheddar cheese, sugar, baking powder, chives, and salt until combined. Add butter and oil and stir just until mixed. Add milk and stir just until mixtture forms a soft dough that leaves side of bowl (do not overmix). Drop dough by 1/4 cups, 1 inch apart, on ungreased large cookie sheet. Bake biscuits about 20 minutes or until golden. Cool biscuits slightly on wire rack to serve warm or cool completely to serve later. Reheat if you like.
Preaheat oven to 350 degrees. CRUST. Mix pecans, brown sugar twin and melted butter. Press onto the bottom of a 9" springform pan. Bake for 10-15 minutes. Remove from oven and set aside to cool. FILLING. Increase the oven temperature to 450 degrees. Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth. Add eggs, one at a time, mixing well after each addition. Blend chocolate into one cup of batter and add 3 teaspoons splenda. Layer the plain and chocolate batters over the prepared crust. Cut through the batters with a knife several times for a marbleing effect. Bake for 10 minutes. Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes. The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving. It is best if it chills longer.
- Drain the two cans of tuna. - Heat the oil in a skillet (frying pan). - Add crushed ginger and garlic, stir, add onions, green chili, curry leaves and cinnamon. - Cook until the onions are tender light brown. - Add drained tuna, stir all together. - Allow to cook for a few minutes. - Add the drained tuna liquid. - Stir and allow to cook until the liquid is dry. - Add salt, pepper and cardamom powder. - Stir until well mixed. - Turn off heat. - Add potatoes and mix well. - Separate the mix and shape in to small (2 inch diameter) balls or thick discs. - Coat the balls with beaten egg and then with the toasted bread crumbs. - Deep fry in hot oil until light brown. - Cutlets (made in to thick disc shapes) are great with rice & curry.
Saute onion in oil until soft, about 10 minutes. Add tomatoes, salt and pepper. Saute 5 minutes. Stir in cream & cheese until cheese begins to melt. Arrange potatoes on serving platter and top with sauce. Enjoy! Serves 6.