HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small saucepan, combine sugar, milk, 1/2 cup butter and salt. Cook on medium heat until butter is melted. Cool to warm (105-115F). Meanwhile, in large bowl, dissolve yeast in 1/2 cup warm water. Stir in minced onion and only 2 1/2 tsp dillweed. Add milk mixture, 2 beaten eggs and enough flour to make dough easy to handle. Turn dough onto lightly floured surface and knead until smooth, about 8 minutes. Place dough into a greased bowl; turn greased side up. Cover and let rise in a warm place until double in size, approx. 1 1/2 hours. Punch down dough and divide in half. Roll half of the dough into a 24 by 8 inch rectangle. Spread with 2 tbsp butter. Cut crosswise (not lengthwise) into 6 equal pieces. Stack on top of each other, buttered side up. Cut stack again, crosswise, into 5 equal pieces. Place cut edge down, in a greased 9 by 5 inch loaf pan. Repeat with remaining dough and butter. Cover, and let rise until double in bulk (about 1 hour). Preheat oven to 350F degrees. Bake loaves for 25-30 minutes or until lightly browned. Meanwhile, in small bowl, stir together egg yolk and 1 tbsp water. Brush each loaf with egg mixture and sprinkle with remaining 1/2 tsp dillweed (1/4 tsp each loaf). Continue baking for 4-5 minutes or until golden brown. Remove from pan immediately.
In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries. Add pectin and mix together. Over medium high heat, bring to a boil stirring constantly. Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming. When it reaches the full rolling boil, boil for 4 minutes. Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars. If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes. After 5 minutes, turn right side up and let sit in an area free from drafts until cooled. If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.
Prepare crust mix as directed on package in medium bowl. Press into bottoms of 12-15 foil-lined muffin cups (about 1 heaping tablespoon per muffin cup). Prepare filling mix as directed on package in deep, medium bowl. Divide filling among muffin cups. Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze topping equally over cups. Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.
Cream 1 cup butter and the granulated and brown sugars until fluffy. Add the egg yolk and 1 teaspoon vanilla, mix well. Stir in the flour, cardamom and salt. Spread in an ungreased 10 x 15" baking pan. Beat the egg white until bubbly but not forming peaks. Brush the dough with the egg white and sprinkle with the chopped nuts. Bake at 275°F for 1 hour. In a saucepan, melt the 1 1/2 Tablespoon butter until it browns slightly, remove from heat. Beat in 1 cup confectioner's sugar and the 1/2 teaspoon vanilla. Add enough milk to make a"drizzling" consistency. Drizzle on baked dough. Cut into bars.
In a large kettle or Dutch oven, combine all ingredients. Bring to boiling. Reduce heat. Simmer, covered for 20 minutes. Remove bay leaf. Serve at once.
Mix ingredients. Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat. Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinade at least 30 minute but remember the longer time marinading the more tender and favorable the meat. Grill or cook food.
"Butterfly"the dates, making sure that they are still attached along one side Spread the dates open and fill with a generous amount of cream cheese. Place a pecan over the filling. Close the date, shaping it back into its original shape. Eat and enjoy!
Cook pasta according to directions and drain. Melt the butter in a frying pan and add the olive oil. Add the onion to the pan, and cook until nearly translucent. Add the zucchini, garlic, and chicken and continue to heat until the zucchini is limp. Mix the pesto and white wine in the serving dish. For final presentation, add the pasta to the serving dish, followed by the chicken and vegetables and toss. An optional garnish might be parmesan cheese and/or parsley.
Peel and chop the banana then chop the pineapple into small chunks. Add all of the ingredients to a blender and blitz until smooth, creamy and delicious.
Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture. Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender. Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm. Top with a little yoghurt, scatter over the coriander and serve with couscous.
Combine 1/2 cup flour, salt, pepper, and thyme in a resealable plastic bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 tablespoons oil in a Dutch oven or large pot over medium-high heat, 7-9 minutes; transfer to a plate. Brown remaining pork in remaining oil and remove; reduce heat to medium. Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes. Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and reserved pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes. Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more. Combine butter and 2 tablespoons flour and add to the stew; simmer 5 minutes to thicken. Remove bay leaf and season stew with salt and pepper.
Trim broccolini of ends. Place 4-5" long thin stalks into a skillet and cover with water. Cover and bring to a boil. Add salt and reduce heat. Simmer broccolini 6-7 minutes, until tender and bright green. Drain the broccolini and return skillet to stove over medium heat. Add EVOO to pan, then garlic. Cook garlic 2-3 minutes. Add broccolini to pan and coat in garlic and oil, then serve.
Cook hamburger until no pink. Drain. Mix in all the ingredients for sauce in hamburger. Cook until heated and then turn on low for 1 hour. Check & stir occasionally. Cook macaroni as follow on package. Drain and run macaroni under hot water. Put macaroni into sauce. Heat until hot.
Heat a wok or Dutch oven over medium heat. Add peanut oil to pan, and swirl to coat. Add shallots, salt, turmeric, and red pepper; cook for 3 minutes or until shallots are tender, stirring frequently. Add beef; cook for 2 minutes or until the beef begins to brown. Add cabbage and tomato; toss well to combine. Reduce heat to medium-low; cover and cook for 10 minutes or until cabbage wilts. Stir in peanuts; cover and cook 10 minutes or until cabbage is tender.
Place the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain. In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, thyme and parsley. Pour in the tomato sauce and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg. To make the bechemel sauce, melt the butter in a large saucepan over medium heat. Whisk in flour until smooth. Gradually pour in the milk, increase the heat to medium high once all the milk is in the pan, bring it close to boiling, but not boiling, keep whisking until thickened. Season with salt, and white pepper. In the last minute of cooking add the fresh thyme and quickly whisk in the beaten egg. Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Spread the bechemel sauce over the top. Sprinkle with the remaining cheese. Bake for 1 hour at 375 degrees F or until bachemel sauce is nicely browned. Bon apetit!
Heat oven to 350 degrees F. In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed. By hand, stir in zucchini and walnuts. Spread into 2 greased 8 by 4 inch loaf pans. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pans. Cool completely. Store refrigerated.
Cut the Brie into small pieces. Please note that Brie is easier to cut when it is chilled; but after cutting, let it come to room temperature before combining with other ingredients. In a large bowl, combine the cut-up Brie cheese, sundried tomatoes, fresh tomatoes, olives, garlic, basil, and pepper. In a small bowl, whisk together olive oil and balsamic vinegar. Pour immediately over the Brie mixture and toss to cover well. Cover and let sit at room temperature for 2 hours, tossing occasionally. Prepare spinach linguini according to package directions. Drain pasta and toss with Brie/tomato mixture and melted butter. Serve immediately, garnished with grated Parmesan cheese and pine nuts. Makes 5-6 servings.
Heat oven to 350°F. Peel sweet potatoes and chop into one inch cubes. Melt butter and honey together in the microwave or on the stovetop. Stir spices, salt and lemon juice into butter mixture. Place sweet potatoes in a casserole dish. Pour butter mixture over sweet potatoes and stir to coat well. Bake for about 1 hour, until sweet potatoes are soft. Stirring occasionally. Once sweet potatoes are done, sprinkle almonds over the top before serving.
For the cake, preheat oven to 375°F. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside. In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined. In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan. Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely. For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter. Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells. Cover and refrigerate 2-3 hours or until ready to serve.
In a small saucepan, over medium heat, heat the wine just until warm. Add raisins; let stand for 15-30 minutes to plump. In a pot of boiling salted water cook pasta until tender (12-15 minutes or according to package directions). Using a colander, drain pasta; rinse well under cold water to quick chill. Drain again. Drain raisins, reserving wine. Set wine aside. In a large mixing bowl, toss together pasta and raisins. In a screw-top jar, combine reserved white wine with olive oil, lemon juice, herbs, shallots, mustard, salt, and pepper. Put lid on jar and shake well. Pour dressing over pasta; toss to coat. Serve warm or at room temperature or cover and chill for up to 24 hours. Just before serving toss with raisins and nuts (if the nuts are mixed in too soon, they won't stay crunchy).
Cream together sugars and margarine until fluffy with mixer. Blend in eggs, 1 at a time. Blend in vanilla. Combine flour, salt and baking soda. Add flour, combining with a spoon. Add chocolate chips. Use an ice cream scoop for measurement and place on shiny cookie sheet. Bake in a preheated 350°F oven for 18-20 minutes or until golden.
Preheat smoker to 225. Rinse and dry potatoes. Prick on all sides with a fork. Combine butter, salt, and pepper in a bowl. Rub onto potatoes. Smoke for 1 to 2 hours, depending on how large the potatoes are. Potatoes can be smoked alongside whatever meat you are smoking. Potatoes are done when they can be pierced easily to the center.
2-3 hours before your guests arrive arrive, peel, core, and cut the pineapple into bite-sized chunks on a ridged cutting board to catch any juices. Place pineapple chunks into a large clear glass punch bowl or Bowle pitcher, pouring in any of the pineapple juices. Peel mango and cut into small cnunks and add to the pineapple. Pour the Madeira and 1 bottle of white wine over the fruit. Cover and chill until the guests arrive. When the guests arrive, add the remaining wine and the champagne and serve.
Sift together the flour, baking powder, sugar, and salt into a big bowl. In a smaller bowl, combine the milk, water, and egg; whisk until well blended. Add the wet ingredients to the dry ingredients; stir until the batter is well blended and smooth. In a deep-fat fryer or deep, heavy skillet, heat about 2 inches of oil over med-high heat until it reaches 325° on a deep fat thermometer. Drop the batter by heaping teaspoons into the fat about 10 at a time (never overcrowding the vessel), fry until golden brown, 6-7 minutes, and drain on paper towels. Place the powdered sugar in a fine sieve and sprinkle generously over the beignets.
Mix the flour and the salt. Work in the shortening with a pastry blender or two knives or forks or whatever you have. Put it in a covered container or a large zip lock bag and keep it in the cupboard until ready to use. One cup will make one crust. If your pie has a bottom and top crust (like an apple pie) this will count as two crusts. Add water 1 Tablespoon at a time and stir with a fork until the dough will form a stiff ball. Then roll out on a floured surface. Always put your rolling pin down in the middle of the dough and roll out toward the edge. This keeps the dough from splitting at the outer edges.
Mix the white sugar and cinnamon and put into a one of those squeeze bottles or an old spice container that allows you to sprinkle. Shake well. When you are packing cut apple slices squirt some of the cinnamon/sugar onto the apples. The sugar helps preserve the apples and the cinnamon hides the browning of the apples. Put a lid on the container and shake to coat and make sure to pack a fork or spoon to make eating them easier.
If using the tofu, place cornstarch mixed with poultry seasoning in a shallow bowl(about 1/4 cup).Press tofu with a paper towel to remove moisture, then dredge in cornstarch to coat, shaking to remove excess. Heat skillet to medium high. Place oil in pan, then add the tofu pieces and saute till golden brown, about 10 minutes. Remove from pan. To the same pan add 1 teaspoons to 1 tbls. oil. Stir in mushrooms and saute till tender, about 8 minutes. Stir in the garlic and cook for 2 minutes. Add green onions, snow peas and carrots. Cook for 2 more minutes or until crisp-tender. Stir in the cooked rice. Add soy sauce. Cook and stir until the rice is heated thorough. Transfer into a serving dish.
Mix marinade ingredients in saucepan, and bring to a boil. Let marinade cool. Marinate each 3" thick pork chop overnight in the cooled marinade. Preheat oven to 375 degrees F. Place pork chops in baking pan and cover tightly with foil. Bake for 2 hours. Combine dry mustard, water, and brown sugar, making sure mixture is lump free. Add ketchup and chili sauce to mixture. When chops are tender, remove from oven and turn oven temp down to 350. Dip chops in ketchup/chili sauce mixture and return to pan. Bake an additional 30 minutes, uncovered. This last step is optional; grill for 15 minutes over small bed of coals raised as high as possible.
Place all ingredients in a food processor. Blend until smooth. Rub onto a fully cooked ham and heat according to the package instructions for the weight. Baste often.
Preheat oven to 350 degrees. Coarsely chop pepper and onion with food processor. Combine first six ingredients in a bowl; set aside. Grate cheese, if necessary. Unroll bread dough and press into bottom of 9x13-inch baker. Roll dough 1/4-inch up sides of 9x13 baker to form a rim. Trim excess dough and discard. Spread dough with mayonnaise. Sprinkle with vegetable mixture and top with grated cheeses. Bake 30 minutes or until lightly puffed and golden brown. Cool 5 minutes. Cut into 24 squares.
Soak sliced onions in cold water for 30 minutes. Remove onion slices from water; pat dry with paper toweling. In a large bowl, combine sour cream, vinegar, sugar, salt and pepper. Add cucumber and onion slices; gently mix together. Cover, and refrigerate for at least 2 hours before serving.
1. Rinse strawberries in water and dry with a paper towel. 2. In a small bowl, mash strawberries with a fork. 3. Add the cream and honey, and mix well. 4. Apply the paste generously to the face and throat, keeping it away from the eyes. 5. Relax and enjoy pampering yourself! Leave the mask on for 20-30 minutes. "Contraindications: People with sensitive or sunburned skin could have an adverse reaction to strawberries. Test on a small area first to assess your skins reaction.".
Step 1: Clean carefully Catfish with a little salt with water. I suggest you should use your hand to clean fish. Next, put them into basket, add 1 tea spoon salt and wait about 15 minutes. Step 2: Peel the ginger and garlic. Use the white part of spring onion and smash it. You slice the green part of spring onion small. Step 3: Use 1 part of sliced ginger put into the bottom of pot. Crush the remaining sliced ginger with chili, garlic and fried onion. (Mixture A). Step 4: Put Catfish into pot, add more olive oil, mixture A, smashed white spring onion, 3 tea spoons fish sauces, 2 table spoons brown sugar, 1 tea spoon salt and a little chili powder. Embalm about 30 minutes and cook it with medium heat. When it boils, you decrease to small heat. This process will make Catfish absorbs spices. Step 5: Sometime, you shake slightly the pot to help Catfish blend with spices. Do not close the lid when cooking. Most Vietnamese Fish recipes about Braised Fish require the same way is not close the lid. You cook about 30 - 40 minutes and then taste it again to suit with your flavor. Turn off the heat and add more sliced spring onion and pepper on the surface of this dish. If you wanna see more details about this dish and many vietnamese food, feel free to visit my website at http://www.vietnamesefood.com.vn.
Cook rice in water according to package directions. Melt bacon grease in stockpot and sear meat on both sides. Remove meat and set aside. Add coarsely chopped vegetables to pot to soften. Add wine to pot and scrape up brown bits on bottom. Add meat back to the pot and add enough water to almost cover. Bring to a boil then reduce temperature to simmer for 1.5-2 hours. Remove meat and shred. Remove bay leaves and use an immersion blender to blend the liquid. Mix the butter and the rice flour together then add to the liquid. Increase temperature and stir occasionally until thickened. Return shredded meat to the pot and add salt to taste. Serve over 1/2 C rice.
Directions for Enchilada Sauce: Saute onion and garlic in oil until onions are translucent but do not let garlic burn. Add remaining ingredients and simmer for about 10 minutes. Directions for Enchiladas: Prepare enchilada sauce.Cover bottom of 13X9 inch baking dish or 12-inch round baking dish with 1 cup of sauce. Add about half of tortillas, overlapping slightly to completely cover pan. Combine cheeses in medium bowl. Remove about 1 1/2 cups of mixed cheeses; sprinkle over tortillas. Add about half of sliced green onions; half of 2 fresh diced tomatoes and half of olives. Top with remaining tortillas and remaining sauce. Bake casserole, covered, at 350 degrees for 25 minutes. Remove from oven. Immediately add remaining cheese and vegetables. Bake uncovered another 10 - 15 minutes. Meanwhile, make guacamole. Mash avocado until smooth. Add lime juice, jalapeno, garlic, salt, pepper and remaining 1/4 cup diced tomato and cilantro. Remove casserole from over; let set about 10 minutes. Serve garnished with sour cream and guacamole.
In a small bowl, soak the apricots in teh hot water, set aside (do not drain). Combine flour, cilantro, salt and pepper and sprinkle over the chicken. Set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Stir-fry onion and celery for 2-3 minutes or until tender. Add peas, ginger, garlic and the apricots with the water then stir-fry for 2 minutes. Add remaining oil to another skillet and stir-fry chicken for 6-7 minutes or until no longer pink. Sprinkle with lemon juice. Return chicken to the apricot mixture abd heat through. Serve over rice.
Preheat oven to 475 degrees. Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast. Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil. Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.
COOKIE: Preheat oven to 375°F. Line a baking sheet with parchment paper. Set applesauce in a fine sieve to drain while you prepare the other ingredients. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth. Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles. Bake for 10 minutes, until set but not browned. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely. ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth. Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil. Add the shrimp, and cook for 3 to 5 minutes. Remove and discard the lemon and crab boil. Remove the shrimp, reserving the water. Peel and devein the shrimp; chill. Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet. Crumble the bacon and set it aside. Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes). Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender. Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven. Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice. Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes. Remove and discard the bay leaves. Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.