HumbleIntelligence/food-ner-1-Million huggingface dataset:
Making the crust: In a large bowl, combine flour and salt. Using a pastry blender or 2 knives, cut butter into flour mixture to form coarse crumbs. Beat together 1 egg and water. Add to flour mixture; mix until a soft dough forms. Shape into a disk and wrap in plastic wrap; chill for 1 hour. Making the filling: Preheat oven to 400 degrees. In a large skillet, melt butter over medium heat; add onion and thyme. Saute for 5 minutes. Whisk together cream, broth, flour, cornstarch and paprika; add to onion mixture. Whisk until thick. Add carrots, peas and chicken to cream mixture; mix well. Pour into a 6 inch deep-dish pie pan. On a lightly floured surface, roll out dough into a 12 inch circle. Place on top of filling; trim excess dough. Flute edges of pie. Prick the top of crust with a fork or cut slits to allow steam to escape during baking. Lightly beat remaining egg. Brush crust with egg and bake until filling is bubbly and crust is browned, about 30 minutes.
Remove pineapple rings from syrup. DO NOT USE SYRUP IN CAKE. Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well. Add the entire bottle of Brandy and mix well. Cover the bowl tightly with food film wrap and let stand overnight. During this marinate, mix at least two times. THE NEXT DAY. Preheat oven to 275 degrees F. Sift 3/4 cup of flour over marinated fruit and mix well to coat. Now sift an additional 1/2 cup flour over fruit and mix well again. In a mixing bowl cream butter; set aside. In a separate mixing bowl, beat eggs with 2 tablespoons of milk. Add baking soda and almond extract to the beaten eggs and mix well. Add remainder of 1 1/2 cups of flour over the fruit and mix well. Add creamed butter and egg mixture over fruit and mix well. Add granulated sugar, brown sugar, mace and cinnamon and mix very well. Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan. The cakes should be between 2" and 2 1/2" in thickness. Bake in preheated 275 F oven for 4 to 5 hours on the middle rack. If top of cake starts to brown too much, cover with aluminum foil and continue baking. Test cake for doneness with a wooden testing stick. If stick comes out dry, the cakes are done. Remove cakes from oven and let cool in pans. When cooled, remove from pans and place on metal racks for about 3 hours. Remove the brown paper carefully and discard. Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum. Wrap each cake in about 4 thicknesses of cheese cloth. Now wrap each cake with 2 layers of heavy duty aluminum foil. Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum. Re-wrap and let sit for a few days. This cake freezes very well.
Trim large areas of fat from steak and remove any bones. Mix flour and salt and pepper on a plate. Heat oil in frying pan. Dredge steak in flour and place in heated pan. Brown steak on both sides and place in the bottom of crock pot. In the same pan, place onion and garlic, stir and then sprinkle with sugar. Fry until browned and caramelized. Place on top of steak in crock pot. Mix water and beef base or bouillon and pour over the steak and onions. Pour can of tomatoes over the top of the steak. Cover and cook on low for 6 hours. Serve over white or brown rice.
*NOTE: Thai curry paste available at Asian markets or make your own using recipes off this site. In a medium saucepan, bring broth, carrots, onion, garlic and ginger to a boil over medium-high heat. Cover, reduce heat to low and simmer for 15 to 20 minutes; until carrots are tender. Stir in Thai curry paste and salt; simmer 1 minute to blend flavors. Remove from heat; cool slightly. Add tofu to saucepan and puree in soup pot using an immersion hand blender (or in batches in a blender) until smooth. Serve mint leaves on side. Yields about 1 cup per serving.
Soak the raisins in the alcohol for a few hours or overnight. Crumble the Roquefort, then mix in all the other ingredients, making sure they are evenly distributed. Line a large loaf tin (2 lb size) with cling film, then fill with the cheese mixture. Cover the top with cling film (folding over the cling film lining the sides) to seal well. Put weights on the terrine to press it down, then leave in the fridge for a few hours or overnight. When ready to serve, turn out and unwrap, then cut carefully into eight slices (for a main course). If serving as a starter, cut each slice in half.
Use a mortar and pestle to grind all the ingredients together, or use a spice grinder. Store in an airtight container.
Beat eggs in small mixer bowl on high speed 5 minutes or until thick and lemon colored. Stir in remaining ingredients. Pour batter by tablespoonfuls onto MEDIUM-HOT un-greased griddle. Bake until puffed and bubbles begin to break. Turn and bake other side until golden brown. About 5 dozen 2-inch pancakes. Serve with sausages and rum flavored syrup. MAPLE RUM FLAVORED SYRUP: Heat 1 cup maple flavored syrup and tablespoon butter or margarine. Remove from heat; stir in 1/2 teaspoon rum flavoring. Serve warm. About 1 cup. Betty Crocker's Bisquick Cookboook.
Boil the rutabaga and potato until soft, about 25 minutes. Mash the rutabaga, using either a food processor or a potato masher. Cut the vanilla bean in half lengthwise, scrape out the seed and sir into the mashed rutabaga. The rutabaga can be left like this for up to 24 hours. Just before serving, heat the mashed rutabaga while stirring with a wooden spoon. Stir in butter and serve.
In large frying pan, combine brown sugar, cornstarch and seasonings. Stir in apple juice and cook over medium heat until thick and bubbly. Cut sausages in chunks and add to glaze mixture, turning to coat with glaze. Reduce heat, cover and cook until sausages are heated thoroughly.
Melt butter in a heavy pan over medium heat. . Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
Heat oven to 375°F For lemon layer: In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well. For cream cheese layer: In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover. Bake at 375°F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Whip cream and sweeten it to taste. Serve pie topped with whipped cream. Store in refrigerator.
Soak 2-3 bamboo skewers in water for 30 minutes or more. Wash asparagus and snap the ends off. *Note: Snapping the ends off with your fingers rather than cutting will prevent the asparagus from being stringy. Thread the asparagus spears onto the bamboo skewers. Spoon or brush the toasted sesame oil onto the asparagus. Spoon or brush the soy sauce onto the asparagus. Sprinkle with pepper. Place on BBQ grill and cook for 3-4 minutes until tender-crisp. Sesame seeds can be added after cooking or before, whichever you like better. Any extra soy sauce-oil mixture can either be used for dipping or basting during cooking.
Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake). Return to skillet with water, beans, taco seasoning, onion and green chilies. Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved. Reduce heat cover and simmer 10 minutes stirring every couple minutes. The construction. On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips. Now pour over WARMED cheese sauce. Top with the lettuce next, then what ever order you want of the other veggies except the JP's. Then add the JP's AS MUCH AS YOU CAN MUSTER YEA! A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER. You should also consider topping with some of my guacamole. You are welcome.
Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes. Stir in the paprika and continue to cook, covered, for 5 minutes. Add the sliced chorizo and the chili cooking for a further 5 minutes. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened. While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.) Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through. Add the basil and pour into a bowl. Serve immediately.
Preheat oven to 375 degrees. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan cheese and egg whites. Using 13x9 baking dish, spread 1 cup pasta sauce on the bottom. Layer 4 lasagna noodles, then 1 cup pasta sauce, then 1/2 cheese mixture. Repeat. Top with remaining 4 lasagna noodles and 2 cups sauce. Reserve the remaining sauce. Cover with aluminum foil and bake for 1 hour. Remove foil and sprinkle with remaining cheese. Bake uncovered 10 minutes. Let stand for 10 minutes. Serve with remaining sauce.
Pour boiling water over All-Bran or Buds and let stand. Cream together Crisco and sugar and add to bran. Add the well-beaten eggs and buttermilk and the soaked bran mixture. Then slowly add the flour, salt, soda and fold in 4 cups All-Bran. Store in covered container in the refrigerator and use as desired. Improves with age. If you have leftovers, microwave for about 20 seconds. When filling muffin pans, do not stir refrigerated batter. Bake for 20 minutes at 375°. Will keep 6 weeks in refrigerator.
Preheat the oven to 400 degrees. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.
1. In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad. My Note: You don't care for bell pepper and onions in our slaw, so I left them out and it was still scrumptious. Here is a little tip I heard about from a chef on the cable food network. As you know all veggies have quite a bit of water so if you but the cabbage in a colander and sprinkle a little salt over it. It will remove the excess water from the cabbage. This process takes about 30 minutes to an hour but it gives you a very crisp cabbage and the slaw is not watery. I did differently was to put a tablespoon of lemon juice on the apples while I chopped up the rest of the ingriedients, I did this the first time I made the salad, I didn't do it the second time and the apples turned brown after 2 days. I still added the lemon juice that the recipe calls for. For a change of pace, I occasionally throw in pecans or sunflower seeds for a little something different -- This has joined a list of favorites in our household! I only used 1/4 cup of brown sugar and added a couple Tbl. of cider vinegar in addition to the lemon juice. I always buy a pre-shredded cabbage/carrot mixture to make prep easier and also change up the apples from time to time (try Fuji or Gala, you must keep the granny smith though for the tartness). I skip the red pepper and sometimes add a little extra dressing. This is WONDERFUL and keeps for several days.
Heat griddle. Lightly spread butter on the outsides of two slices of bread. Spread Nutella on the inside and sandwich together. Grill 2 mins per side. Slice in half Serve warm.
Fill up a large bowl with warm water. Add the noodles and soak them until they are tender, about 20 minutes. Drain and set aside. While the noodles are soaking, you can combine the fish sauce, lime juice, sugar and sambal - in a small bowl. Stir until dissolved. Heat up a wok or large skillet over high heat. Add the oil and swirl to coat the pan. Add the shallots and stir-fry until brown - about 1 minute. Add the chicken and stir-fry, breaking up the meat, until cooked through - about 3 minutes or so. Add the noodles and sauce mixture and heat through, stirring. Add the scallions and basil ribbons and give them a toss. Garnish (opt.) with the lime wedges and basil sprigs and serve immediately.
Mix the ingredients except cheese,. knead for 2 or 3 min, stretch and fold (letter style, top to bottom, bottom to top and from side to side without tearing) and place in oiled straight-sided clear container. Stretch and fold after 15 minutes, cover and rest for another 15 minutes. Stretch and fold once more and return to container. Cover container and place in fridge. When twice the volume (3 hours) lightly flatten, cover and allow to warrn about 1 hour. spread cheese on top and roll into desired shape. Preheat oven and an empty pan to 400F, adding water to the pan when oven is up to temperature. 45 minutes or until doubled in volume. bake for 12 min and rotate loaves, removing pan. bake for 15 min more until 205 internally. Cool on rack.
Slice or chop onions, then mix all of the above in a crock pot and set it for 8 hours. Eat. Or if you want to get fancy, serve it this way: add one slice of dry crusty french bread into each bowl and pour soup over the bread into the bowl. Cover with Gruyere or Jarlsberg Cheese and put under the broiler for about 2 minutes until cheese bubbles and gets a little brown.
Trim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning. Add enough beer to cover the onions and turn heat to high, reducing the beer to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes. Place oven rack in top 1/3 of oven and heat broiler. Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute. Season soup mixture with salt and pepper. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
In a 5- to 6-quart Dutch oven cook bacon until crisp. Remove with a spoon; set aside. Reserve 1 tablespoon drippings in pan. Add chicken to pan. Sprinkle with salt and black pepper. Cook and stir over medium-high heat until chicken is no longer pink; remove from pan. Add sweet pepper and onion to pan. Cook and stir until tender. Add chopped jalapeno and garlic; cook and stir for 3 minutes. Stir in flour. Cook and stir for 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, for 10 minutes or just until potatoes are tender, stirring occasionally. Stir in chicken, corn, cream, cayenne pepper, and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Discard bay leaves. Top with jalapeno slices, if desired.
Heat the milk, Crisco, sugar and salt on top of stove until fairly warm (just until the butter melts, but does not have to melt completely) remove from heat and cool until warm but not hot (if you are in a hurry, place in the fridge for about 20 minutes). Warm egg slightly in warm water to bring to room temperature only. When milk is still warm but not hot, place 3-1/2 cups flour in the Kitchen Aid stainless steel mixing bowl bowl with room temp egg and cooled milk/butter mixture, mix, cover with a towel to keep all ingredients warm while proofing yeast. Proof yeast in water with 1 tsp sugar for 10 minutes until foamy, then add to bowl. Start mixing/kneading (adding more flour until a smooth semi-sticky dough is formed (knead for about 8-10 minutes on the heavy-duty stand mixer fitted with a kneader blade. Remove the dough and let stand covered with a clean dish towel for 10 minutes. Gather up dough and knead gently for a couple of times, then form into a ball. Place dough into a well greased bowl. Cover and rise for 1 - 1-1/2 hours. Punch down dough. Divide dough into two or three balls, (three sections will give you smaller crescents) then roll into an even circle with a rolling pin and spread/brush liberally with melted butter (use only butter!). This is a great tip, roll out the dough and just sit a small pizza pan lightly on top of your rolled dough, then run a pizza cutter all around the edges of the pizza pan, you will have an even round circle. Cut into even size triangles (I use a pizza cutter for this!). Roll up the dough starting at the larger end. Place on a baking sheet that has been lightly brushed with melted butter. Cover and rise for about 30-45 minutes or until almost doubled. Bake for about 20 minutes at 375°.
Mix all ingredients together and eat right away or let sit in the refrigerator for a few hours for the flavors to really come together. After it's been refrigerated, if it's a bit dry, just add a bit more mayonnaise.
Spray bottom and sides of a 9x13" glass dish. Place the frozen loins in the dish in single layer. Squeeze the juice of half a lemon on top. Melt the Smart Balance Spread in the microwave for 30 seconds or so. Pour the melted spread over the fish. Sprinkle with Tony Chachere's original creole seasoning, to taste. Bake in preheated 350 degree oven for 30 minutes, or until fish flakes with a fork.
Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything. Preheat a small pan over low heat. Cook the garlic in the olive oil for about 3 minutes. (You want just to gently heat it, not brown it.). Add the garlic and oil to the mixture in the blender and puree. Taste for salt, pepper and lemon and adjust to your liking. Transfer to a container, cover and refrigerate until ready to use.
Add to a large enough pot double the weight of water you observed when weighing shrimp. Add all the dry ingredients and place pot on heat. Bring to a boil for 1 minute. Add shrimp, place lid on pan and immediately remove from heat. Allow shrimp to steep in the "tea" for 12 minutes. Strain and chill shrimp for 1 hour, removing any large spices and herbs. Mix sauce ingredients together until smooth. Place sauce in cocktail glasses and arrange shrimp around the rim, serve.
Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide. Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it. Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze. When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn. Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.
In a large pot brown ground beef, stirring to break up. Drain well. Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more. Stir in pasta cook about 8 minutes more till pasta is done. This makes a fast, great-tasting soup in no time at all--freezes well.
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell. Sprinkle with pecans. In a small bowl, whisk remaining eggs. Graduall whisk in caramel ice cream topping until blended. Pour over pecans. Bake at 375 for 35-40 min or until lightly browned (loosely cover with foil after 20 min if pie browns too quickly). Cool on wire rack for one hour. Refrigerate for 4 hrs or overnight before slicing. Refrigerate leftovers.
Combine sugar, butter or margarine, salt and half and half in saucepan. Boil on high heat for about 5 minutes, stirring occasionally. Stir in marshmallows and cherry chips. Spread in 8 or 9" square pan which has been lined with parchment or wax paper. Melt chocolate with peanut butter in a small pan over low heat, stirring occasionally. Stir in peanuts. Spread evenly over cherry layer. Let set in refrigerator. Cut into 1" squares with warm sharp knife (hold under hot water and then dry before cutting).
In a mixing bowl, whisk together sour cream, sugar, vinegar, dill, salt and pepper. In a separate large mixing bowl, toss together cucumbers and onions. Pour sour cream mixture over top and mix together. Chill at least 1 hour before serving.
Mix graham cracker crumbs with melted butter and press in a sprayed 9"x 13" pan. Pour half the can of sweetened condensed milk over the crust. Layer your pretzels as close together as you like over the condensed milk/crust. Sprinkle caramels, chocolate chips, and coconut flakes over the pretzels. Add nuts if desired. Pour remaining half of sweetened condensed milk on top. Optional : Break up some extra pretzels to put on top, with a few extra chocolate chips so you can see all the colors above the condensed milk. Bake at 350 degrees for 20 - 30 minutes until lightly browned. Cool completely before cutting and serving.
Blend together the egg yolks. Mix in all other ingredients except egg whites and cheese. Cook, stirring constantly, over medium heat until thick. Add the egg whites and cheese. Cook and stir until the cheese is completely melted.
Combine all ingredients in the order given; add more balsamic vinegar if desired. Refridgerate until ready to serve, better if let set in refridgerator for an hour or so before serving.