HumbleIntelligence/food-ner-1-Million huggingface dataset:
For dough: Cut butter into flour. Mix egg yolks with sour cream and add to flour mix. Mix well. Divide dough into 6 or 8 parts. Flatten each into small patty shape. Wrap each patty in plastic wrap and chill at least 6 hours or overnight. For filling: Combine nuts, sugars, and lemon rind and set aside. Beat egg whites a little with a fork and set aside. To assemble: Remove one patty at a time from fridge and roll out on a floured board to a 9" circle. Now smear some egg white over the circle of dough. Sprinkle about 2 tablespoons of sugar/nut mixture over that. Cut into 12 pie-shaped wedges. Roll up, curve into crescent shape, dip tops in egg whites, then in nut mixture and arrange on prepared cookie sheets. Repeat with balance of dough. Bake at 350 degrees F. for 15 to 20 minutes. Makes 72, 96, or more, depending on how many times you divide the dough.
Saute onion and garlic in margarine for a few minutes until soft. Add crab meat, salt, pepper and parsley and cook for a few min more. Add breadcrumbs and Worcestershire sauce; combine well. Pack mixture into cleaned crab backs or shells, sprinkle with breadcrumbs and dot with margarine. Heat in oven till piping hot.
For Pot Roast: In a large heavy bottom pot, heat 2 - 3 tbsp of olive oil. Place lamb racks in fat down and leave for 4 - 5 minutes or until golden brow & caramelised. Turn and seal all sides of the rack. Throw in garlic cloves whole and bay leaves then add about 1 cup of the red wine vinegar and the balsamic vinegar and the red wine, keep over high heat. Use some aluminium foil and place inside the pot covering the roast but allowing some steam to escape around edges. Be careful, the fumes from the vinegar can really take your breath away! Cook over high heat for about 45 minutes but keep a close eye on it, do not allow to boil dry, use the remainder of the bottle of red wine vinegar to ensure it does not boil dry. The vinegar and fat from the lamb will emulsify and create a lovely rich thick sauce. Potato Crush. Boil potatoes skin on until cooked, drain and add about 1 tbsp butter and 1/2 cup milk and the spinach, using something solid like end of rolling pin crush the potatoes. Don't use a masher as you don't want to mash them too much. After crushing just stir to make sure spinach and butter is stirred though, season with P&S to taste. Also great served with broccolini on side. When you cut the rack it should still be a little rare drizzle a little of the sauce on the cutlets before serving and a garlic clove or 2 and a bay leaf on each looks great too.
Mix milk and eggs together. Mix flour, sugar, and nutmeg and add to milk and eggs. Beat all together. Add rhubarb blending well. Fill pastry lined pan. Dot with butter. Lattice top crust optional. Bake 400 till brown; Approximately 1 hour.
In a large glass straight-sided bowl, layer ingredients in order listed. Mix the mayo, sour cream and lemon juice together and spread evenly over the layered vegetables, sealing to edge of bowl, this could be about a 1/2 inch layer. Cover with plastic wrap and refrigerate for 24 hours. Before serving remove wrap and top with cheese and bacon bits.
Put potatoes in a pot of cold water and a handful of salt. Boil roughly 15-18 minutes. (Do not over boil or it will fall apart) Rinse with cold water so that you can cut the potatoes in half without burning your fingers. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar. Set aside. In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar. In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro. Add the mayo dressing and the potatoes to the large bowl and mix gently. Refrigerate, then enjoy.
Combine all ingredients in a large bowl (or food processor bowl) and mix until a ball is formed. If dough is dry, add more water, a tablespoon at a time, until moist. If dough is sticky, add more flour, 1 tablespoon at a time, until dough is smooth. On a floured work surface, knead dough 3 to 4 minutes, or until elastic. Cover dough with plastic wrap and refrigerate for at least 30 minutes. Roll, cut, fill, and cook pierogies.
In a big skillet, brown the sausage bits gently in half the butte, reduce heat to medium. Add chopped or minced onions, mushrooms, celery, and celery leaves. Cook, stirring often, until the onions are golden, about 8 minutes. Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper. Gradually stir in broth combined with the egg substitute, until the stuffing is evenly moistened but not soggy. Transfer stuffing to a lightly buttered casserole dish; drizzle with additional broth and remaining melted butter as desired, cover, and bake in a preheated 350° oven for 30-45 minutes.
Season hot parsnips with salt, pepper or seasoned salt to taste. Combine ham, mushrooms and cheese. Alternate layers of parsnips and ham mixture in a lightly greased 2 quart casserole. Sprinkle top with crumbs. Bake at 350 degrees for 25 minutes.
To make the sukiyaki sauce: Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside. To make sukiyaki: Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside. Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil. Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together. Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover. As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve. After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.
Start your baking oven preheating to 250 degree Fahrenheit. Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame. Dry 2-3 the Chicken Legs with a paper towel. Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken. Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time. Remove the browned Chicken Legs and set aside. Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings. Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter. Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs. Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.
Add boiling water to gelatin and stir until dissolved. Add fruit juice; mix thoroughly and refrigerate until it starts to congeal. When partially congealed, beat with a mixer until mixture is light and fluffy. Add fruit pulp; fold in whipped cream. Pour into individual molds and chill. Unmold and serve with Recipe #315983.
Fill 2 quart pot (medium size) with water, so it is just below metal steamer basket. Bring water to boil. Cut cauliflower into florets and place into steamer basket. Cover with lid and steam for 5 to 8 minutes. Drain water and enjoy!
In blender, combine sugar, chocolate chips and eggs. Add hot milk and flavoring, and blend at medium speed until mixture is very smooth. Pour into small individual serving bowls (about four ounces each) and refrigerate until firm. Garnish with whipping cream, if desired.
Brown the ground beef with the garlic and drain. Stir in the tomatoes, salt and pepper. Cook over medium heat for about 5-10 minutes and then add your pasta. Sprinkle with cheese and enjoy!
Saute onions and garlic in olive oil until just soft. Sprinkle flour over mixture in pan and stir well. Pour milk and water into the pan and mix until there are no more lumps. Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper. Stir well until the cheese is melted. Add pasta to sauce and mix well. Pour into a greased 9x13 baking dish. Top with bread crumbs and the remaining parmesan cheese. Bake at 350 for 30-45 minutes or until the crust is just golden brown.
Preheat oven to 400 degrees. In a 12 inch ovenproof skillet melt the butter. Add the shallots and sugar, tossing to coat. Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown. Add the vinegar, salt and pepper and toss well. Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley and serve.
Rub chicken with salt, pepper, and 1/4 teaspoon each of the ginger and cinnamon. In skillet cook chicken in hot oil over medium heat 12 minutes (chicken is no longer pink). Transfer to serving platter; cover, keep warm. Add fruit and nuts to skillet; cook, stirring frequently, 2 minutes. For sauce: Stir together brown sugar,1 1/4 cup water, vinegar, and remaining ginger. Add to skillet; cook and stir 30 seconds. Serves 4.
Melt the butter and set aside. Heat both milks with the oil until lukewarm. Beat eggs and sugar.Sift flour and salt. Place 3 cups of flour mixture into a bowl, making a well in the centre before adding the egg mixture and yeast. Add the rest of the flour mixture and add the melted butter. Mix into a soft, sticky dough. Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk. With buttered hands, knead and then allow to rise again. Roll the mixture, paint it with melted butter and sprinkle with cinnamon and brown sugar. Roll like a swiss roll. Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again. Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven (350F or 180C) for 20 minutes.
Combine 1 tbs flour and 2 tsp water in a bowl and stir until combined. Take dough out of bowl and place on a cutting board coated with cooking spray followed by a light sprinkling of some of the extra .5 tbs flour. Roll dough into a ball and roll out with a roller coating in cooing spray until it is very very very thin. Place in oven set a 400°F for 2 minutes on lowest rack. Flip and bake another 2 minutes, then remove from oven. Place tomatoes, Italian seasoning and 1/4 cup water on stove and cook until water dissolves. Place cooked tomatoes and left over 1/4 cup water in blender, puree until smooth. Shred mozzarella. Place tomato sauce and cheese on pizza. Broil 2 minutes on high or until desired doneness. DON'T LET IT BURN! ENJOY!
Preheat oven to 400 degrees. Combine corn, milk, shortening, eggs, cornmeal, soda, baking powder, salt, drained chiles and cheese. Mix well. Pour into greased 9-inch square pan. Bake for 45 minutes until golden. Serve hot.
Mix all of the ingredients in a large bowl. It is important to use a large bowl so that the milk is shallow in the bowl and your electric whisk will not be more than half way submerged. This allows enough air to be beaten into the mixture and thicken. Beat with electric whisk for 3 minutes. Rest for 30-60 seconds and whisk for 3 minutes more. Cover and place in the refrigerator to chill for at least 6 hours or over night. You could eat it sooner if you can't wait but it won't be that really nice thick cream it turns into. I found it stays thick longer than traditional dairy whipped cream.
Heat oven to 425°. Place the pumpkin cut-side down on a baking pan, and roast until tender, 50 to 60 minutes. Meanwhile, lightly dust a clean surface with flour, and roll out each circle of dough to a 14-inch diameter. Fit circles into the plates, being careful not to stretch the dough too thin; create the edges of your choice. Using a fork, prick the dough all over. Transfer to the freezer until firm, about 15 minutes. Remove pumpkin from oven, and set aside to cool. Using a large spoon, scrape out and discard the seeds. Remove the flesh from the skin, and transfer it to the bowl of a food processor. Process until the pumpkin is completely pureed without any solid pieces, about 1 minute. Transfer 2 cups of the pumpkin to a large bowl. Add the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, eggs, and evaporated milk, and mix well until well combined; set aside. Fill pie shell with dried beans, and bake for 15 minutes. Remove beans and bake 5 minutes more. Remove pie crust from the oven. Reduce oven temperature to 350°. Pour the pumpkin filling into the pie shell. Return to the oven to bake until all but the center is set, 40 to 45 minutes. (If the crust gets too dark, cover the edges with foil.) The filling will be slightly loose in the center but will firm up as it cools. Place on a wire rack until completely cool. Serve the chilled pie with whipped cream.
Preheat oven to 350°. Warm soup, cheese, and jalapenos in a sauce pan. Add milk to thin. Heat through, do not boil. Remove from heat, set aside. Brown hamburger. Add onion and green pepper, cook until tender. Mix in chili powder, salt, and pepper. Fill and roll tortillas. Place in a 9" x 13" pan. Pour sauce over tortillas. Cover, bake 25-30 minutes. Uncover the last 10 minutes and sprinkle on extra cheese, if desired.
Preheat the oven to 375 degrees F. Bring a large pot of water to a boil. Melt the butter in a cast-iron skillet set over low heatit is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble. While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot. Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together. Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
Combine sugar, butter, corn syrup, and evaporated milk it a large heavy bottomed saucepan. Cook and stir on medium heat to firm ball stage. Remove from heat and stir in vanilla and nuts. Pour into a well buttered 9x13 pan. When cool, cut into bite-sized pieces and individually wrap (I use squares of waxed paper and twist the ends.). These are also good dipped in chocolate. 60.
Preheat oven to 325 degrees. Cream together cream cheese and Splenda. Add egg whites and mix well. Add vanilla and sour cream, blending well. Divide evenly into 8 mini pie tins. Bake for 45 minutes, or until cakes jiggle evenly across the top. Let cool to room temperature, then refrigerate. Top accordingly with fruit, preserves, peanut butter, whatever!
In a small bowl, using a fork, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about 5 minutes. In another small bowl, combine the cold water, sugar, salt and olive oil (and optional italian seasoning). Stir to dissolve the sugar and salt. TO MAKE THE DOUGH BY HAND: Place 5 1/4 cups of the flour in a large bowl. Make a well in the center of the flour and stir in the yeast mixture along with the cold-water mixture. Using a wooden spoon, mix the dough, incorporating as much of the flour as possible. Turn the dough out on a lightly floured work surface and knead until soft and elastic, 10 to 12 minutes. It will still be a little sticky but shouldn't stick to your hands. Add only a minimum amount of flour to the work surface to keep the dough from sticking. TO MAKE THE DOUGH USING A STAND MIXER: Fit a heavy-duty stand mixer with the dough hook attachment. Place 5 1/4 cups of the flour in the mixer bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes. Let rest for 2 minutes. Mix on low speed until the dough is smooth and not sticky, about 6 minutes longer. (If the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down. If the machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down.) Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if necessary. PREP DOUGH FOR RISING: Cut the dough into thirds to form three even portions, each weighing 15 ounces. With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight, smooth ball. Pinch to seal. Repeat with the other two portions. Place each portion in plastic grocery bag, twist the top together and fold excess underneath. be sure to allow enough room for the dough to double in size in each bag. Refrigerate for at least 10 hours or up to 2 days. Remove from the refrigerator 1 hour before using to allow the dough to come to room temperature. Proceed with your favorite pizza recipe. Makes 45 ounces dough or three 15-ounce portions, enough for three 12-inch pizzas.
Mix cereal, oats, fruit, nuts, and coconut in a large bowl. Heat honey over medium heat, stirring occasionally, until bubbly. Stir in peanut butter and flax meal mixture. Heat, stirring, until well-mixed and melty. Add more water if necessary. Consistency should be liquidy. Pour wet mixture into dry ingredients and quickly stir to mix with a rubber spatula. When well-incorporated and slightly cooled, add carob. Press into a 13 x 9 inch pan. Press hard. Refrigerate a few hours or overnight. Cut into bars.
-In a 10" skillet or wok heat the oil;add the prepared vegetables. -Cook,stirring quickly& frequently until vegies are crisp tender& onions are browned. -Stirin the beef strips,cook till desired doneness. -Ina small bowl, combine the remaining ingredients, stirring to dissolve the cornstarch; add to the beef mixture& cook stirring constantly until sauce is thickened, 2-3 minutes.
Beat butter, sugar and eggs until creamy. In a blender, mix corn and milk. Add corn mixture to butter, mixing well; add remaining ingredients until well blended. Bake in a well greased 9x13 inch pan about 30 minutes - until the top is golden brown.
Melt butter in saucepan, add clam juice ,minced clams and juice form minced clams. Heat this mixture. In a large bowl add stuffing and sauted celery and onions, pepper and oregano. Pour hot liquid over stuffing mix. Mix well and cool. Roll into balls then bake for 30 minutes at 350.
Cook bacon in large soup pot until crispy. Remove bacon and set aside to drain. Discard bacon grease, reserving 2 tablespoons in the pot. (Crumble bacon when cool.). Add onions and carrots to soup pot. Saute for approximately five minutes over medium heat until onions are soft. Add celery and apple and saute for another five minutes. Add garlic and saute very briefly, approximately one minute. Add squash and chicken broth. Increase heat and bring to a boil. Reduce heat again and allow to simmer for about 20 minutes until carrots are tender. If you have an immersion blender, process the mixture in the pot until smooth. If not, CAREFULLY process the mixture in a blender or food processor until smooth. Return mixture to pot. Stir in lime juice. Add all remaining ingredients (except garnish) and 2 pieces of reserved crumbled bacon. Simmer for an additional ten minutes until thickened. (Be sure not to boil again as the cream will not be so lovely.). Garnish with remaining bacon, sour cream, and red pepper.
Put oreos in food processor and process them into fine crumbs. Weigh powdered sugar and add to oreos and process well. Add nuts and process well While food processor is running, add Irish cream and process well until stiff dough forms. You may need to add more Irish Cream in order to make it the consistency of cookie dough. Remove from food processor and place on glass dish. Cover in plastic wrap and put in refrigerator for an hour. Using the large side of a melon baller, form into small, uniform balls. Melt Almond Bark in microwave until smooth. Dip bon bons in almond bark and place on waxed paper until set. This can be very messy. I use a candy dipping utensil. Once bon bons are set, melt white chocolate in small glass container in the microwave until chips are melted and stir until smooth. Place in ziplock baggie and snip a small hole in the corner. Drizzle small white chocolate stripes over the top of the bon bons. These are best when they sit for 3 days or so. Keep refrigerated during setting time. Make great gifts.