HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the over to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a pastry cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and combine until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4 inch thick. Use a 3 inch round cutter to cut out the biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper, brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with the melted butter.
Soak daal in 4 cups water for 1 hour. Drain and rinse daal. Bring daal, salt and 4 cups water to boil, lower heat and simmer 45 minutes till daal feels soft when pressed between finger tips. Strain daal and place back in cooking pot and reserve the liquid. In fry pan heat 3 Tbsp oil put in the cumin till the crakkling stops, add chopped onion and fry till golden, add the ginger and fry for 15 seconds. Pour into daal and add 1 1/4 cups reserved liquid and simmer for 10 minutes stirring gently to prevent sticking to bottom of pan. Taste for salt and more if not enough. Add the cream and allow to simmer for 2 minutes till heated through. Stir gently as you simmer cream. Can be eaten with chippattis (pita bread), naan, or rice and sliced tomatoes and onions sprinkled with salt and vinager.
Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat. Stir the egg, buttermilk and apple cider together. Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that's just right. Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef's knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don't defrost before baking - just add about 2 minutes to the baking time.). Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!).
For sauce~ in a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium heat until preserves are melted. Arrange drumsticks in a single layer in 13x9 baking pan. Pour sauce over drumsticks, turning to coat. Bake uncovered in a 350° oven for 40 to 45 minutes or until chicken is done, spooning sauce over drumsticks once during baking. Serve drumsticks over rice. If desired, spoon sauce from baking pan over chicken and rice.
Combine cereal and nuts in a roaster to the volume you want, then melt margarine and stir in seasonings. Sprinkle liquid mixture over the dry mixture slowly while stirring constantly. Roast in oven for 1 hr stirring every 10 - 15 min. I usually add the mixture in 4 equal amounts and sprinkle when stirring.
Let the butter, eggs, and sour cream stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Grease and flour 12 individual fluted tube pans; set aside. In a large bowl combine flour, ground tea leaves, baking powder, salt, and soda; set aside. In a very large mixing bowl beat butter with an electric mixer on medium-high speed for 1 to 2 minutes. Add granulated sugar; continue beating 5 minutes. Beat in the eggs, 1 at a time, scraping sides of bowl after each addition. Beat in vanilla (Mixture may appear curdled). Alternately add flour mixture and sour cream to butter mixture, beating on low speed after each addition until combined. Spoon batter into prepared pans, filling two-thirds full. Bake 25 minutes or until pick inserted near center comes out clean. Cool in pans on racks 10 minutes. Remove; cool on racks. TO FINISH: Split cakes in half. Place tops on plates upside down; spread with curd. Add bottoms to creat a proper looking bundt cake. Sprinkle powdered sugar. *TIP: For 4 teaspoons ground Earl Grey tea leaves, open bags with finely ground tea leaves (5 bags) or use mortar and pestle to finely grind loose Earl Grey tea leaves; measure 4 teaspoons.).
1. Rinse lima beans and place in water along with quartered onions, carrots, and celery in pot or dutch oven. 2. Bring mix to a boil over medium heat. 3. When mix begins to boil, reduce heat and simmer for an hour. 4. Add the two grated potatoes and simmer for an additional half hour. 5. Add the balance of the potatoes along with the golden brown bacon (nix the bacon drippings unless you don't mind the fat and extra calories). 6. (Optional) Add one cup of grated cauliflower or one cup of flour for thicker broth, if desired. 7. Let simmer for an additional half hour, then add four cups of diced tomatoes (canned will do) for flavor and a bit of color, two bay leaves, 3/4 T thyme, 3/4 T paprika, 2 T lemon juice, salt and pepper to taste, and favorite flavorful hot sauce (optional). 8. Either continue to simmer for three to four additional hours until done, stirring often and/or adding additional water to avoid burning the ever-thickening mix, or remove contents from heat and transfer to 7-qt. or 8-qt. crock-pot to finish soup at low setting for five to six hours till finished. Add additional warm water prior to serving if somewhat thinner consistency desired. Okay to refrigerate broth overnight and then transfer to crock-pot next morning, with a little extra water, if needed, to finish soup at low setting for six to seven hours, but wait until then to add lemon juice. Some think this soup is a bit bland, but avoid over-seasoning while cooking and just let each person season to taste. Goes great with corn bread or a multi-grain muffin or roll. An ale really compliments the overall taste.
Slice Kielbasa into 1/2 inch slices and place in crockpot;. Add ketchup, brown sugar and the can of pineapples;. Stir until thoroughly blended;. Cook on low in crockpot for approximately 4-5 hours.
Cook Potatoes O'Brien in a large frying pan with non-stick butter spray under medium/low heat. Add pepper. Put tofu in bowl and chop up cubes as much as possible with a sharp knife. You want it to resembled a scrambled look so maybe 1/2 or more of each cube size. Add in Fantastic World Foods Vegetarian Nature's Burger mixture and continue cutting and mixing. Add tofu/burger mixture to frying pan with potatoes. Raise heat to med/high. Microwave sausage links as instructed on box and cut into little tiny pieces and put into frying pan. Add salsa and cook until you start seeing a golden brown. About 5-10 minutes. Please note mix is 170 cal; 3g fat; 300 mg sodium; 29g carbs; 4g dietary fiber; 1g sugar; 8g protein (divide that by 3 for each serving).
Place first 5 ingredients into a bowl, add buttermilk, oil and egg. With a spoon mix all ingredients and beat until smooth. Spray a griddle for frying pan with nonstick spray. Heat pan or griddle to medium low heat. Fry pancakes until small bubbles show on top before flipping pancakes. If batter is too thick add a little more buttermilk.
Start with the chocolate sauce. Put all ingredients into a heavy-bottomed sauce pan and bring to a boil, stirring constantly with a wooden spoon. Reduce heat to low and stir until sauce thickens enough to coat the back of a spoon (10-15 minutes). To make the glaze, bring the heavy cream to a boil in a small saucepan. Remove from heat and slowly add the chocolate, stirring with a wooden spoon. Continuing to stir gently, slowly add the butter piece by piece. Once the butter is incorporated, add the chocolate sauce. Stir to combine.
Preheat the oven to 400°F Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil. Roast for 15 minutes until the tomatoes are soft. Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes. Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm. Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches). Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.
Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and saute until both are translucent, about 5 minutes. Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4. NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock. The Olive and The Caper.
Heat oven to 350* In large bowl, comine 1/2 cup sugar and butter, beat until light and fluffy. Add flour and cornstarch, dried butter powder.( this should be available from a cake decorating shop, etc) adds just the best butter flavor -- and mix well. Divide dough into 18 equal pieces, shape into balls. Roll balls in 3 tbls sugar. Place 2" apart on ungreased cookie sheets. For each cookies, flatten ball of dough firmly with cookie stamp. Bake at 350* for 9-12 minutes or until bottoms are very light golden brown. Cool 1 minutes, remove from cookie sheets.
Boil the milk and salt over medium heat. As it is boiling, add the honey, nutmeg, and cinnamon sugar. Add the oats and cook about one minute. As it is cooking, add the raisins and crushed Nature Valley bars (or any other granola bar you prefer, it provides a nice crunch). Enjoy!
Preheat oven to 350 degrees. Mix together; melted butter, seasoned salt, minced garlic, cayenne pepper and black pepper. Set aside. Prepare potatoes and onions. Mix potatoes and onions together in large bowl and add butter mixture. Stir to coat well. Spray a square casserole dish with non stick cooking spray. Spread 1/2 of the potato onion mixture on bottom of dish. Place 1/2 of the cheese slices on top of potatoes. Repeat layers. Sprinkle bread crumbs on top to cover. Bake, uncovered for 1 hour at 350 degrees.
Dough: Add yeast to the sour cream and mix inches Set aside for 10 minutes. Combine flour, salt and butter and mix with your hands until crumbly. Add egg, vegetable oil, lemon juice and sour cream and mix well. Knead the dough, over a floured surface, for 5 minutes, or until no longer sticky. Add more flour if necessary. Form into a ball, mark with an "+", symbolizing a cross. Cover with plastic wrap. Refrigerate 5 hours, or overnight. Filling: Mix melted butter and flour until combined. Add sugar, walnuts, vanilla and cardamom. Stir until the mixture is smooth. Preheat oven to 350°F. Assembly: Melt 3 tablespoons of butter and set aside. Remove dough from refrigerator; divide into 8 equal portions. Roll each dough ball into a 10 x 6" rectangle. Brush with melted butter. Spread 1/8th of the filling over each rectangle, leaving 1/2" border. Cover with a piece of parchment paper. Roll over it lightly with a rolling pin, so that the filling adheres to the dough. Fold the edges in 1/2" over the filling. Roll into a cylinder. Gently flatten with the palms of your hands. Cut each roll into 6 pieces and arrange on 2 greased cookie sheets. Brush liberally with the egg glaze. Bake for 35 minutes, or until golden brown. Enjoy with a hot cup of tea!
mix ingredients in a freezer or storage bag - add steak and allow to marinade for several hours. Can also be stored in freezer for a later meal. Broil or grill as preferred.
Snap woody ends off asparagus spears. In a large frying pan, bring 3/4 cup water to boil. Add salt and trimmed asparagus, cover, and cook until asparagus is tender, about 4 minutes. Drain, dry and let cool. In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste. Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.
Separate crescent dough into four rectangles. Place on an ungreased baking sheet; seal perforations. Spread 1 tablespoon cream cheese onto each rectangle. Top each with 1/4 cup cherry pie filling. Bake at 375° for 10-12 minutes or until edges are golden brown. Cool for 5 minutes. Place frosting in a small microwave safe bowl; heat on high for 15-20 seconds. Drizzle over warm pastries. Serve warm. Refrigerate leftovers.
Rolls: In a large bowl, dissolve yeast in the warm milk. Stir. Add the sugar. Stir. Add the melted butter, salt and eggs. Stir well. Gradually add the flour and mix well. Knead the dough about 5 - 10 minutes. Form into a ball. Lightly dust the dough with flour. Place dough in a bowl, cover it with a damp towel and let it rise in a warm place for about an hour or until doubled in size. Preheat oven at 400 degrees. Roll the dough on lightly floured surface with a rolling pin. Roll flat until about 1/4 inch thick, approximately 21 inches long, 16 inches wide. Filling: Combine brown sugar and cinnamon in a bowl. Spread softened butter over the entire surface of the dough. Sprinkle cinnamon and brown sugar mixture even over the dough. Spread with your hands until dough is completely covered with the mixture. Roll the dough up as tightly as possible. You should get about 3 - 5 rings. Cut dough into 1 3/4 inch slices. Place slices into 9 x 13 pans lined with parchment paper. You can only do 6 in each pan. Let rise for about a half hour. Icing: Blend softened butter and cream cheese in a bowl. Add the vanilla, whole milk. Blend. Gradually add the powdered sugar until icing is smooth and fluffy. Place in refrigerator until you are ready to spread it on the cinnamon rolls. Bake cinnamon rolls for about 10 minutes. Watch them as some ovens cook quicker than others. They will be golden brown when they are done. Let them cool about 10 minutes, then coat them generously with icing. If you are making them the day before you serve them, let them cool completely and then spread the icing on. Heat the cinnamon roll for about 15 - 20 seconds in the microwave.
mix topping until crumbly( i made in food processor). press into bottom of tube pan.( i would butter or pam it next time ,kinda sticks). cream sugar and butter. add eggs and lemon zest. add dry ingredients. mix. spoon mixture on top of crumbs. bake 300 degrees 60 to 70 minutes. cool 15 minutes before flipping. caramel. cook everything but butter. stirring constantly til thick and clear add butter stir. serve over cake.
Combine yogurt, mayonnaise and lemon juice in a small bowl. Add blue cheese, garlic and chives. Season to taste with salt and pepper. (personally I like a lot of pepper and a little salt!).
Preheat oven to 200.C. Sift flour & baking powder into a bowl & add 1 tblsp caster sugar. Combine eggs & milk separately & whisk into flour mixture until smooth. Heat a 22cm oven & stove proof plate or pan over a medium heat on the stove and add 20g butter, heat until butter begins to froth. Add apples, cinnamon & extra sugar, toss well and cook for approx 2-3 mins until apple is tender. Remove half the apples & pour half the batter over the apples in the pan. Bake in the oven for 4-5 mins or until browned & cooked through. Repeat with remaining apples & batter. Serve dusted with icing sugar & drizzled with cream.
Melt butter and add lime and cilantro, roll corn in the mixture. Wrap in foil- I like to dribble the rest of the mixture over the corn. Cook in oven or on barbecue for 20-40 minutes.
Place egg in boiling water for 1min. Take it out and rince under cold water. Crack it immediately into bowl. Place all other ingredients into bowl and mix. Enjoy!
Spray skillet with olive oil cooking spray. Over medium-high heat, saute garlic salt for 2 minutes Add pork chops. Brown on each side. Sprinkle pepper, allspice and cinnamon evenly over chops. *Use as much, or little as your little heart desires. Add honey, apple juice and Worcestershire sauce. reduce heat and simmer 30-45 minutes until chops are tender and brown. Save drippings. Transfer chops to serving platter and keep warm. In small mixing bowl, combine cornstarch and water. Whisk into skillet over med-high heat until drippings thicken into a glaze. Add apple slices to skillet and cook until tender. Approx 5-10 mins on medium heat. Remove from heat and spoon over chops.
For Filling:. Beat butter in electric mixer on medium speed with the paddle attachment for three minutes. Blend in vanilla essence and brown sugar. Spoon mixture into bowl and refrigerated until firm. Divide mixture into 20 g portion into ball. Keep refrigerated until ready to use. For Topping:. Beat butter and icing sugar in electric mixer with the paddle attachment on medium speed for five minute until mixture is light and fluffy. Gradually beat in eggs. Mix in coffee flavouring. Sift flour onto mixture and mix on low speed until combined. Refrigerate until ready to use. For Sweet Dough:. Mix sifted flour, castor sugar and salt in electric mixer with dough hook on low speed for one minute Mix in yeast. Add egg and water or milk. Mix on low speed for another minute. Mix on medium speed for eight minutes. Mix in butter. Mix five minutes more on medium speed until soft, smooth and elastic(but not sticky) dough forms. Remove dough from mixture and shape into a ball. Divide the dough into 55 g portions(should get 17 portions). Roll each portion into a ball. Cover the balls of dough and leave to rest for 10 minute To shape the buns:. Flatten a ball of dough with the palm of your hand. Place a ball of filling in the centre of the dough. Gather the edge and pinch to seal. (Be sure to seal well or the filling will leak out during baking.) Pat into shape and place on a greased baking tray. Repeat with remaining portions of dough. Place each bun about 7.5 cm apart on the baking trays. Prove for 45 min in a warm place. Pipe the topping on the buns in a spiral, starting from the centre. Bake in preheated oven at 200 deg C for 12 to 15 min or until buns are lightly brown.
cut slits on the hot dogs about 1/2 inch apart. Roll the hot dog in the ketchup and then in the corn flake crumbs. Place on a cookie sheet and Bake at 350 for 15 minutes. Note: may need more or less of the ketchup and corn flake crumbs. I never measure it and I made a guess on the amount.
Lightly spray the tortilla with Pam. Toast the tortilla in a 400 degre oven for 5-7 minutes. Remove the flatout and top (in order) with pizza sauce, fat free cheese, pepperoni slices, onions, mushrooms and green pepper. Sprinkle with 2 Tbl low-fat mozarella. Bake for 7-10 minutes. Sprinkle with parmesan cheese, slice and serve!
Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat. Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool. Mix in the beans with the pancetta mixture and serve at room temperature. Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.
Boil water. While water is boiling put cloves, cinnamon stick, tea bag, rum, sugar, and lemon juice in your favorite mug. Fill mug with boiling water, serve and Enjoy!
Heat closed contact grill for 5 minutes. In a large resealable plastic bag, mix the asparagus, bell pepper, onion and dressing; coating well. When the grill is heated, place half the vegetables crosswise on bottom of grill. Close grill and cook 5 to 6 minutes or until vegetables are crisp-tender. Place the vegetables in a serving dish and top with cheese. Repeat process with remaining vegetables. Serve immediately.
Pick the pods on a dry day, sort through them and discard any that are blemished or hard. Make up a brine with salt and 1 pint water and plunge the pods into it while still hot. If they look bright green they are ready for pickling. If not, strain them off, re-boil the brine and repeat the process. Strain off the brine and wash the pods under cold water to get rid of excess salt. Drain well and pack into clean, sterilised jars with the dried chillis. Heat up the vinegar and boil for 5 mins, then cool. Pour over the pods, seal and store for a couple of months.
Scald 3 Celsius of the milk in the top of a double boiler. Beat eggs well; add salt, sugar, and the remaining cup of milk. Stir egg mixture slowly into the hot milk and cook over a small amount of simmering hot water, stirring constantly, until mixture just coats a clean metal spoon. (To prevent curdling, do not have the water boiling vigorously, and take care not to overcook). Stop cooking as soon as the custard coats the spoon and remove from heat at once. Cool pan of custard in another pan containing cold water, then chill thoroughly in refrigerator. Combine pawpaw puree with the lemon juice and add to the chilled custard along with the cream and vanilla. Pour mixture into a chilled 1-gallon ice cream freezer canister and fit dasher into place. Freeze and ripen according to directions accompanying ice cream freezer, or as follows: Fill the freezer tub around the canister with finely cracked ice and salt, using 1 part ice cream salt to 8 parts of ice, or about 1 quart of salt for a gallon-sized ice cream freezer. Fill the freezer half full of ice before adding the first layer of salt, then alternate layers of ice and salt until the tub is filled. Freeze until the ice cream stiffens (about 20 minutes with an electric ice cream freezer). Then repack the freezer tub with ice, or remove the ice cream and place it in an ice cream mold, and let the ice cream ripen for several hours before serving. To repack the freezer, remove the dasher, plug up the hole in the lid of the ice cream canister, drain out the salt water through the hole in the side of the ice cream freezer, and add fresh ice and salt to fill the freezer tub. Put cracked ice, but no salt, over the top of the canister, too. Cover the whole freezer with blankets or newspapers and let it stand in a cool place for several hours.
Preheat oven to 350°. Cut off wing tips and throw away. Cut wings into 2 pieces. Place wings in a shallow roasting pan. Mix together the soy sauce and the sugar. Toss wings in this mixture and allow to marinate for 30 minutes in the refrigerator. Bake for 30 minutes. Turn over, baste and cook another 30 minutes. Turn again and cook an additional 15 minutes. These need to be watched carefully and basted often so that they don't burn.
Scramble eggs in a bowl. Melt 1/2 TB butter in a pan. Add your eggs and when it looks like the edges are starting to set add your mexican cheese. Gently fold your omelet and flip. If you would like you can sprinkle extra cheese! Enjoy!