HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs. Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands. Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out. Turn the oven on to 200°C/400°F/Gas Mark 6. Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about 1/4 cm thick. Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter. Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork. Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven. Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes. Using your oven gloves take the tray out of the oven. Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.
Put lettuce in a salad bowl. Combine remaining ingredients, except chives; pour over lettuce; toss. Serve at once garnished with chives.
Saute mushrooms in 3 tablespoons of the margarine and remove the mushrooms; set aside. Add remaining margarine to the skillet and saute the chicken until brown. Sprinkle with Beau Monde seasoning while browning. Add green onions, wine, and tarragon. Simmer over low heat for 30 minutes or until tender. Remove chicken to a serving platter. Stir in the sour cream and mushrooms into the sauce in the pan. Pour over the chicken and serve with rice or noodles.
Spread pesto mayo onto tortilla shell. Lay mixed greens, cheese, carrots, cucumbers, mushrooms, and tomato onto shell. Roll together & enjoy!
In a 3 quart or larger pitcher, combine syrup, orange slices, lime slices and orange juice. Add wine to pitcher; mix and pour into ice-filled glasses.
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.
Season the chicken with Cajun seasoning. Put oil and butter in a large skillet over medium heat. Add the chicken and saute 7 minutes per side. Remove the chicken and cut into 1-inch cubes. To the pan, add the diced onion and chopped garlic. Saute them until the onion is translucent and not browned. Place the chicken in a large pot. Add the white and black beans, chili, onions, garlic, seasoning, the chicken broth, Worcestershire sauce, and wine. Stir well. Cover and cook for 15 minutes (over medium heat) stirring occasionally. Add the broccoli. Bring back to a boil; then reduce heat and simmer 7-9 minutes, or until broccoli is tender crisp. Remove from heat, stir in the sour cream and half and half. Good with corn bread.
Prepare to fry churros by heating the oil in a pan (1- 1 1/2") to 360°F To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 min); remove from heat. Beat eggs all at once; continue beating until smooth and add to saucepan while stirring mixture. Spoon mixture into a cake decorator tube with a large star tip. Squeeze 4" strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once every 2 minutes on each side. Drain on paper towels. Mix sugar and cinnamon; roll churros in sugar or dump it on the pile.
Pick over the parsley, removing the large stalks so that neat sprigs remain. Wash it clean and shake it dry in a cloth. Heat the oil in a deep pan to 190C/ 375F degrees. Put the parsley in a frying basket and hold it in the oil for 2 minutes. Drain well and then place in a low heat oven until quite dry, crisp and brittle. Serve over fried, baked, or broiled white fish, such as trout, sole, or whiting.
Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.
In the blender puree cranberries and oranges. Add sugar to cranberry mixture and blend. In a large bowl dissolve jell-o into boiling water. When dissolved add ice to begin the setting process. Remove what few ice cubes that are remaining. Add cranberry mixture to jell-o. Mix well. Cover with saran wrap and set in fridge to set.
Slice the potatoes. Fry the onions three minutes in the hot butter, add the potatoes and fry 5 minutes more. Take the potatoes and onions out and put them on a plate. Stir the flour into the hot butter and simmer for 2 minutes. Stir in the beer and bring to the boil. Pour this sauce over the potatoes.
If using full-sized dog/franks, cut them into one-inch pieces. Over low heat, simmer catsup, jelly, lemon juice, and mustard together for about 3 minutes, stirring to mix well. Add"dogs" (whatever meat you select) and pineapple chunks and continue to simmer for about 15 minutes, or until"dogs" are hot. To serve, pour mixture into fondue pot or chafing dish to keep it hot during party serving period. Serve with toothpicks for spearing these tasty morsels. NOTE: Any dogs and sauce left in the cooking pot (not served) can be frozen to use for another party! VARIATION: This sauce is also delicious with meatballs. MAKE-AHEAD: These can be made up to 3 days before a party and refrigerated until time to reheat them. Or they can be frozen for up to 2 months before reheating.
Preheat oven to 350 degrees Fahrenheit. In a large bowl mix ground beef, eggs, diced onions, ketchup, garlic powder, and onion powder. Mixing with your hands is best. Mix it real well. Crush the crackers. I always crush the crackers while still in their sleeve. Pour crushed crackers into beef. Mix the crackers into the beef mixture well. Form into a loaf shape and set to the side. Take the bacon and divide it into even amount. Take 1 half of the bacon and lay side by side long ways. Fold every other bacon strip in half. Lay 1 of the other half of the reserved bacon strips across. Unfold the half folded bacon strip. Fold the other every other bacon strips that were not folded in the previous step. Lay a slice of bacon across and then unfold. Repeat until you run out of room. Start on the other half of the bacon strip until you have made a weave. Pace the loaf shaped beef mixture into the center on your bacon weave. Wap the weave around the beef loaf shaped mixture. Flip the bacon wrapped meat loaf upside down,making the ends of the bacon tuck under the loaf. Place the loaf in the center of the oven on a cookie sheet. It takes about an hour to cook. To make sure it is cooked all the way through, I sometimes use a meat thermometer but that isn't really needed. Sometimes I leave it in for 15 more minutes if I am worried it isn't cooked all the way.
Put the mustard seeds in a clean spice grinder and grind to a fine powder. Empty into a small bowl. Add 3/4 cup water and let soak for 20-30 minutes. DO NOT STIR. Set the mustard mixture aside. Put the oil in a frying pan and set over medium-high heat. Add the onion. Saute on medium heat until the onion is soft and just begins to take on color. Put in the beans, salt, cilantro, and green chile. Stir for 1 minute. Carefully pour the watery top of the mustard mixture over the green beans, making sure to leave all the thick paste behind (you do not need the thick paste). Stir to mix well. Bring the beans to a boil. Turn the heat down to low and cover. Simmer very gently for 25 minutes, or until the beans absorb all the spices and lose some of their wetness. Serve hot.
In a blender or food processor, combine the basil, garlic, pine nuts, Parmesan, parsley, water, and oil. Process until smooth. Season the swordfish steaks with the salt and pepper. Also, season the pesto with salt and pepper to your taste. Preheat the broiler (or your oven- to 400 if thats what you're using). Coat a broiler pan with no-stick spray. Slice the fish through its side, cutting nearly to the skin. Be careful not to cut the fish in half. Stuff the fish with the pesto, reserving a few tablespoons of pesto. Spread the reserved pesto on the top and bottom of the fish. Place the fish on the prepared pan and broil 4" from the heat for 10 minutes. Turn the fish over halfway through the cooking time. Fish is done when it flakes easily with a fork. (I imagine the cook-time in the oven would be roughly the same- 20 minutes total, turning once, half-way through.). (To intensify the flavor, cover and refrigerate the stuffed fish for up to 8 hours.).
Combine coconut oil, peanut butter, and cocoa powder in a double boiler set over a pot of simmering water. Heat, whisking, until melted and smooth. Add stevia, cinnamon, and salt and stir to combine. Divide mixture among a silicone mini muffin tray. (Alternatively, line a mini muffin tin with liners and divide mixture among liners.). Top with coconut and cayenne and transfer to freezer until firm, about 30 minutes.
PUDDING: Preheat oven to 325 degrees F. Butter inside of baking dish. Combine dates, baking soda, and 2/3 cup boiling water in a medium size bowl. In a standing mixer fitted with paddle attachment, add dark brown sugar and 5 tablespoons of softened butter. Mix together on medium low (until just mixed) for about 1 minute. Add molasses and vanilla until just combined. Add the date mixture until just combined. In the buttered baking dish evenly distribute the mixture. Bake about 35 minutes. Insert a butter knife into center to check for doneness. Knife should come out clean. TO MAKE TOFFEE SAUCE: Melt the butter in a medium sauce pan over medium heat. Whisk in light brown sugar. Cook until instant-read thermometer reaches 250 degrees. Slowly whisk in cream and salt and bring to simmer. Remove from heat and place in a glass bowl. Cover with plastic wrap. TO SERVE: Let pudding cool. Cut the pudding into squares and add to individual serving plates. Pour the warm toffee sauce over each pudding (NOTE: Toffee Sauce can be microwaved for a few seconds to reheat, if desired). Serve with a teaspoon of Irish whiskey over the pudding and a scoop of vanilla bean ice cream. For a spectacular presentation, light pudding at the table. BE CAREFUL NOT TO SINGE THE GUEST.
Mix flour, baking powder and salt. Beat together eggs and water. Beat egg mixture with flour mixture until batter is elastic. Boil a pot of water. Reduce water to simmer. Plop spoonfuls of dough into simmering water. When they rise to the surface, remove with a slotted spoon and put aside. When all of the spaetzel are cooked, melt butter in frying pan. Saute onion in butter for a few minutes. Add spaetzels and saute for 5-10 minutes.
Combine all ingredients in a greased crock pot. Cover and cook on low for 8-10 hours.
Preheat over to 450 degrees F. In a large bowl, whisk together Jose Cuervo tequila, soy sauce, honey, mustard, garlic and hot sauce. Wash chicken wings and pat dry. Season with salt and pepper. Add wings to the marinade and stir to coat. Transfer to refrigerator for 2-3 hours. Drain chicken and arrange on baking sheet. Bake for 15 minutes. Reduce heat to 375 degrees F and continue baking for an additional 20 minutes. Transfer to platter and sprinkle with fresh cilantro.
Add buttermilk and spices. Mix well. Add mayo and then mix on low 15 minutes. Stays fresh 3-5 days.
Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm. Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until chicken juices run clear. Top each chicken breast with barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.
In a medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft. Add Orange Muscat Wine and reduce by half. Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves. Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste. Garnish the dish with Cinnamon Sticks.
Heat oven to 400°. Combine flour, baking soda, baking powder and salt in a medium bowl; set aside. Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula. blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts. Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart. Bake until lightly browned and edges are set, 12-15 minutes. Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.
Preheat oven to 325°F. Coat an 8 x 8 inch baking dish with nonstick cooking spray. In a shallow bowl, beat egg with just enough water to thin it a little. Set aside. Place bread crumbs in another shallow bowl, and stir in dried basil. Set aside. Place 1 chicken breast between two sheets of plastic wrap and pound with a mallet until about 1/4 inch thick, being careful not to pound holes in chicken; repeat with 2nd breast. Remove plastic wrap and place 1 slice of ham on each breast. Place one piece of cheese on the narrow end of each breast. Roll breast up jelly-roll fashion, and secure ends with toothpicks. Dip breast in egg mixture and coat all sides. Roll in bread crumbs until well coated. Repeat with 2nd breast. Place in baking dish and LIGHTLY spray with cooking spray (or an oil mister). This will help coating brown. Bake for 30-35 minutes, until chicken is cooked through. Remove toothpicks and place on plates. Top with some heated pasta sauce and some shredded cheese to garnish; serve.
Place all ingredients in order given into bread machine pan. Select desired settings. I used the "rapid bake" function on my bread machine with good results. Note: If your bread machine has a timer feature, it is recommended not to use it for this recipe.
Preheat oven to 425 degrees. Lightly spray cookie sheet and set aside. Spray each tortilla shell lightly on each side; sprinkle lightly with popcorn salt. Using kitchen scissors (or knife), cut into one inch wide strips (if using for tortilla soup) or cut into wedges (if using to dip with). Put on cookie sheets in one layer, laying as close to each other as possible without overlapping. Bake at 425 degrees for just a few minutes (3 to 4 minutes watching closely for burning) till they turn a very light brown. Remove and enjoy hot or cold.
A couple of days ahead of time: cut up the baguette into very small pieces and let it dry completely. One day before cooking: warm up the milk and add to the dry bread crumbs. Warm up butter and add chopped onions and parsley. Cook for 3 minutes. Add the butter, onion, parsley, eggs, salt, and nutmeg to the bread. Knead until firm. Store overnight in a closed container, refrigerated. Day of preparation: Knead the dough again and form little balls. (Wet hands before forming the balls). Fill a large microwave-proof container with 1 cc. of hot salty water. Place the knodel in the container, cover with a lid and cook at the lowest setting for 10-15 mins. Drain and serve.
Melt butter in soup pot. Saute onions. Add whole grain mix, stir. Add chicken broth, stir. Bring to a boil. Simmer 45 minutes. Add mixed vegetables and chopped meat. Simmer 15 minutes.
Soak the onions in 2 cups hot water for 4 minutes. Drain and spread to dry on paper towels. Transfer the onions to a mixing bowl. Add the remaining ingredients and mix together. Taste and adjust the seasoning if necessary.
Soak livers in milk for at least 2 hours and drain well. Melt 4 tablespoons butter in a saute pan over medium heat. Add onions and cook until soft (about 3 minutes). Add garlic and cook for about 1 minute. Add livers, 1 tablespoons peppercorns, bay leaves, thyme, salt & pepper. Cook stirring until livers are brown on outside and pink inside (about 5 minutes). Add cognac and cook until most of the liquid is gone. Cool. Discard bay leaves. In food processor puree liver mixture. Add remaining butter in pieces and pulsing to blend. Fold in remaining tablespoon of green peppercorns and adjust seasonings to taste. Pack in ramekins, cover and vacuum seal. Refrigerate or freeze.
Crumble sausage into a Dutch oven; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook and stir 2 minutes longer. Add the broth, water and tomatoes. Bring to a boil. Stir in tortellini; return to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until tortellini are tender, stirring occasionally. Add the spinach, basil, pepper and pepper flakes; cook 2 - 3 minutes longer or until spinach is wilted. Serve with cheese if desired.
Melt the butter over a medium heat. Slowly add the flour and beat till smooth. Remove from the heat and slowly add the milk, making sure to mix well. You want to avoid lumps. If you get some, fishing them out on the spoon and squishing them with the fork to break them up can help. Bring to a boil and cook gently for 2-3 minutes stirring constantly. Add the cheese and mustard if you have it (I'd not worry if you don't I doubt it's enough to fuss over.) The more cheese the better in my book, but for a thinner sauce you might want just the 4 oz. Serve immediately, or pour into Tupperware and put in the fridge. The sauce will firm up,but just cut off as much as you want and warm in either the microwave or a pan. You can add more milk to thin if needed.
Slice potatoes 1/4 inch thick. Cut onions in half, then in 1/4 inch thick slices. Cut squash or zucchini in 1/4 inch thick slices. Cut pepper in half, remove seeds, and then cut in 1/4 inch thick slices. Lay two large pieces of aluminum foil on table, set one potato on each. Alternate potato with slices of onion, squash or zucchini, and green pepper. Top potato and veggies with chopped garlic. Sprinkle liberally with Worcestershire sauce, Italian dressing, and balsamic vinegar. Add remaining spices liberally after the liquid has been added. Seal foil well. Bake over grill, rotating every 15 minutes, for one hour.
Heat oil and butter in a saucepan over medium-high heat. Add shallot and cook, stirring from time to time until pale gold. Add ground veal and brown, stirring from time to time. Add tomatoes, salt and pepper and simmer for 20 minutes. Cook pasta per package directions. Combine pasta with sauce and serve topped with cheese.
Rinse the chicken inside and out well under cold water, then pat dry using a paper towel. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired). Place the lemon/s inside the cavity. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken). Set oven to 450 degrees F. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less). Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).
Brown and drain ground beef. Cook and drain noodles. Mix ground beef, tomato sauce and taco seasoning. Spread noodles in the bottom of a 9x13 pan. Spread beef mixture over noodles. Mix slightly. Cover with cheese. Bake 350 for about 20 minutes until heated though and cheese is melted.
Heat oven to 350°F. Grease and flour a 9 x 5-inch loaf pan, set aside. In a large bowl, beat sugar, shortening, eggs and vanilla until light and fluffy. Beat in bananas. Stir together flour, baking powder and salt. add to banana mixture. Stir just until dry ingredients are moistened. Fold in the chocolate pieces and 2/3 cup of the peanuts. Pour batter into prepared pan. sprinkle with remaining peanuts. Bake in a 350°F oven for 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. ALTERNATIVE:. For mini-loaves, prepare batter as above. Grease and flour 8 mini-loaf pans (4 1/2-inch x 2 1/2-inch x 1 1/2-inch). Pour 1/2 cup batter into each pan and sprinkle with chopped peanuts, about 2 teaspoons per loaf. Bake in a 350°F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Mix all ingredients. This will be thick, so a stand mixer is useful. Roll into a tube with plastic wrap, or press into a pan. Refrigerate for 1 hour, then cut into 15ish bars. Place in individual baggies. Enjoy while hiking!
Combine 2 T. flour and blueberries; toss lightly and set aside. Combine 1 cup flour, baking powder, cinnamon, nutmeg and sugar in mixing bowl. Combine egg and milk; gradually add to flour mixture. Fold in blueberries. Heat 3 or 4" of oil to 375 degrees in Dutch oven. Drop 3 or 4 heaping tablespoons at a time. Cook for about 3 minutes, or until golden brown on one side; turn and cook 3 minutes. Drain on paper towels. Sprinkle with powdered sugar.
scald milk (not boiled) remove from heat and add the butter and sugar. cool. Slowly stir into the beaten eggs and add remaining ingredients. pour into a buttered casserole dish; set in pan of hot water Put pan with casserole dish inside of it inside the oven and bake at 350 for about 45 mins until the custard is firm.
Place oats on an ungreased oven tray, bake in a moderate oven for about 15 minutes, stirring several times, until oats are golden brown (take care as they burn easily). Cool. Toast coconut, seeds and almonds on a dry frying pan, tossing to prevent burning. Cool. Combine all ingredients and store in an airtight container.
Blend together sugar, butter, and eggs. Add dry ingredients, then the mashed bananas, chopped nuts, vanilla and caramel extract. Pour into a greased loaf pan. Bake at 375°F degrees for 1 hour.