HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, dissolve yeast and sugar in 2 cups warm water; let stand for 5 minutes. Add olive oil and salt. With an electric mixer, gradually beat in 3 cups flour, beating until smooth. Beat in cheddar cheese and 1 cup Monterey Jack cheese with peppers. Gradually beat in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface and knead dough for 5 minutes, or until smooth and elastic. Place dough in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place (85*), free from drafts, for 45 minutes, or until doubled in size. Lightly grease 2 (9x5-inch) loaf pans; set aside. Divide dough into 2 equal portions. Shape into 10-inch loaves and place in prepared pans. Cover and let rise in a warm place, free from drafts, for 45 minutes, or until doubled in size. Preheat oven to 350*. Gently brush each loaf with egg white and sprinkle well with remaining 2 tablespoons Monterey Jack cheese with peppers. Bake for 25 minutes, or until golden brown. Let cool in pans for 10 minutes. Remove from pans and place on wire racks. Let cool for 30 minutes before slicing.
Preheat oven to 400 degrees. In a large mixing bowl, combine the Mexicorn, the diced chiles, the milk and the egg. Add the corn muffin mix and stir until just combined. Spray a cast iron skillet with nonstick cooking spray and add the cornbread mixture. Sprinkle shredded cheese on top. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Preheat oven to 350°F. Combine the first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, water, oil, vanilla, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle pecans over batter. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely on wire rack.
Peel the carrots and grate them in a food processor fitted with the large grating attachment-- Lay the carrots on their sides in the feed tube so you will have nice long grated strands. Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt and pepper. Toss well and season to taste. Serve chilled or at room temperature. Enjoy!
Pour the small packet of peanuts into the ice cold coke and drink/chew. NOTE: This seems no good with a glass of Coke -- it has to be the little bottle. TIP If you want your cokes SUPER-COLD, stand them straight up in a cooler of ice (up to the necks) and then carefully pour some rock salt around on the ice. Be careful -- too much salt will cause them to freeze solid! Don't get salt on the caps or you'll taste it in the pop. This is an old Carnival sales trick.
Preheat the oven to 350 degrees F. Spread the softened butter on one side of the brioche. Cut each slice in half on the diagonal and then again into quarters. Whisk together the eggs, egg yolks, and brown sugar in a large bowl. Add the cream, milk, vanilla, cinnamon, nutmeg, and salt, whisking to combine well. Sprinkle the chocolate over the bottom of a 9-by-9-inch (or equivalent) baking dish. Arrange the brioche, buttered side up, with slices overlapping just slightly, on the chocolate (there should be just a single layer of bread). Pour the custard over the bread, pressing down with your fingers to make sure the bread soaks it up. Place the bread pudding in a roasting pan, and pour warm water into the pan to come halfway up the sides of the pudding dish. Bake about 1 hour and 15 minutes, until the custard is set and the bread puffs up slightly. The pudding will be springy to the touch. Let the bread pudding cool at least 10 minutes. If you have a kitchen blowtorch, sprinkle the sugar over the top, and torch to brown and caramelize. If you don't have a torch, You run the pudding under the broiler to caramelize, but be careful not to curdle the custard underneath. Serve the bread pudding from the baking dish at the table, using a big spoon.
Heat 1 tbsp butter in a saute pan sprinkle shrimp with salt& pepper, saute 5 minutes, stirring, until shrimp are cooked through. Remove to a dish. Set aside and cover with foil. Pour any excess liquid out of pan, return to heat and add butter, swirling in pan until light brown. Add balsamic vinegar and scrape bottom of the pan. Reduce slightly until sauce thickens and begins to glaze. Add shrimp back to pan, stir to coat sprinkle with fresh herbs. Serve with lemon.
Start the rice cooking. Over low to moderate heat, saute onion, garlic, and your vegetable of choice in butter. (If you use tuna packed in oil, you can drain the oil and use that to saute the onions.) Season with salt and curry powder and continue to saute until veggies are tender. Stir flour into vegetables until it coats them and combines with the butter/oil. Over moderate heat, add enough of the milk to cover the vegetables, and stir to create a smooth sauce. As the milk begins to heat, the butter/flour mixture that was coating the vegetables will begin to blend with and thicken the milk. Once it becomes thick, add half of the remaining milk, and continue stirring until it again heats to the thickening point. Then add the rest of the milk, stir again, and allow to come to the thickening point for the last time. (This process is a bit difficult to describe, but not hard to do. Adding the milk at little at a time and stirring to keep it smooth as you go keeps the sauce from forming lumps and prevents scorching. You can also do this step over low heat, in which case you don't have to stand right over the pot stirring constantly, but it's still good to add the milk in stages, and stir regularly.). Once the sauce is heated, add the tuna, and bring back to simmering. If the tuna is packed in oil, drain the oil (which you may have used in step one). If it's packed in water, you can just dump the whole can into the sauce, water and all. Serve tuna curry over rice. A green veggies side is nice (steamed asparagus or broccoli, cucumbers in vinaigrette, green salad, or peas).
Mix together dry ingredients. Add liquids and combine, mixing as little as possible. Do not overmix. Fry in hot nonstick frying pan, turning once.
fettucini cooked aldente. grill shrimp. 1 tbl butter. 1 tbl flour. make and rue and brown flour and garlic. add:white wine and wisk. then add:half and half. sour cream. lemon juice and zest. cheeses. low heat .stir constantly. lastly. add grilled shrimp. serve over pasta with juillienned fresh basil. optional: mushrooms and artichoke hearts.
Heat oven to 325*F. Dredge chicken in flour. Brown on all sides in hot oil. Place in a 13X9 inch pan. Whisk together remaining ingredients. Pour over chicken. Bake uncovered for 1 hour 15 minutes, turning every 15 minutes until tender.
Combine ingredients-chicken through pepper- and mix well. Pour about 1/2" peanut oil in a heavy skillet. Heat to medium high heat. Drop chicken mixture by teaspoonfuls into hot oil. Reduce heat to medium-low and fry the chicken bites for 5 to 6 minutes or until golden brown, turning once. Drain on paper towels and serve immediately. In a small saucepan, saute scallions in the sesame oil for 2 to 3 minutes. Add the rest of the ingredients and simmer until flavors are incorporated. Simmer for about 5 to 10 minutes. Sprinkle in the flour and stir well. Adjust seasonings to taste. If the mixture is too thick, add a little hot water to make desired consistency.
Preheat oven to 350°F Lightly spray an 8 x 4-inch loaf pan with vegetable cooking spray. Combine flour, baking powder, soda, salt and cinnamon; set aside. Beat eggs and SPLENDA(R) Granulated on medium speed with an electric mixer for 5 minutes. Add oil, applesauce and vanilla; beat at medium speed 1 minute or until blended. Add flour mixture; beat at low speed just until blended. Stir in zucchini and walnuts. Spoon batter into prepared pan. Bake 40 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool on a wire rack. Canadian Living Cooks.
Mix together the fruit, coconut, and marshmellows. Fold in the sour cream and whipped topping, being careful not to stir too much. (The whipped topping will get watery if stirred too much.). Chill for at least 2 hours.
Stir together the ingredients in a small bowl. Stored in an airtight container in a cool, dry place, this seasoning will last for up to 6 months. NOTES. We never salt our Barbecue Sauce because of the sodium content in the ketchup and because other ingredients like onion powder and Worcestershire sauce provide so much flavor. Since our sauce is mostly used on grilled items (that are seasoned) and combined with other foods (like Barbecue Spaghetti and Molasses-Baked Beans), we don't want to end up with food that is too salty. So we err on the side of slightly underseasoning this sauce (although believe me, no one ever says that it lacks flavor). If your taste buds yearn for a little more salt, you can season the sauce-at the end of the cooking time-as you please.
For the filling: add butter to a large saute pan and melt; add apples, sugar, cinnamon and lemon juice and cook over medium heat until the apples are soft, about 15 minutes; Remove from heat and cool. When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit form a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle; brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. SEAL the edges, by pressing the edges with the tines of a fork; this is inportant. Heat a deep fryer or a deep pot halfway filled with oil to 350°. Carefully add the pie to the oil, 1 at a time and fry until golden brown, turning the pie as necessary for even browning, about 5 to 8 minutes. Drain on paper towels; sprinkle with powdered sugar immediately.
Place all ingredients except cherries (raisins) and pecans in bread machine pan in order recommended by manufacturer. Set on raisin bread setting. When machine beeps, add cherries and pecans.
Mix all ingredients, except vinegar, in a blender and refrigerate overnight to let the flavors blend. Add Vinegar before serving and mix well.
Add the chorizo to a 12-inch skillet and cook over medium-high heat, stirring frequently, until just beginning to brown, about 5 minutes. Transfer to a paper-towel-lined plate to drain; remove all but one tablespoon of the rendered fat from the skillet. Add the olive oil, onion, sliced garlic, and large pinch salt; cook over medium-high heat, stirring occasionally, until softened and just beginning to brown, about 5 minutes. Add the remaining garlic, paprika and saffron, and cook, stirring constantly, until fragrant and paprika has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring to a simmer. Stirring occasionally with a rubber spatula to redistribute the broth and rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red peppers evenly over the top. Cook uncovered, without stirring, until the liquid is completely absorbed and the rice is tender, about 10 minutes longer. Sprinkle peas, cooked chorizo and green onions over the rice; cover, and allow to sit for 5 minutes. Serve with lemon wedges on the side.
Line two baking sheets with greaseproof paper. Make a stiff meringue in the usual way with the egg whites, cream of tartar and the sugar. Use a piping bag and a plain 1cm nozzle pipe to make 24 rounds of meringue onto the baking paper sheets for the 'caps' of the mushrooms, and 24 oblonges approximately 4cm long for the 'stems' of the mushrooms. Bake at 110*C for approximately 1 hour, turn off oven and leave the meringues to cool. Melt the chocolate and copha together in a bowl over hot water. Carefully make a hole in the base of each mushroom cap for the stem. Spoon a little chocolate into each cap and place the stem into position. Leave on a cooling tray until the chocolate has hardened. Just before serving, sift a little cocoa over the mushrooms to give them an earthy look.
Brush slices of bread with salad dressing. Top with chopped tomatoes. Sprinkle the top with cheese and (optional) oregano. Place in a toaster oven until cheese melts and bread is toasted.
Preheat oven to 375°F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375° for 8-10 minutes. Allow to stand 2-3 minutes; remove from cookie sheets. Cool completely on wire racks.
----------YorkshirePudding----------. sift flour and salt together. Beat eggs and milk together. Gradually add liquid to the flour. Beat for two minutes and refrigerate . Leave it in the fridge for at least an hour so it is ice cold when you pour it into baking dish -------Meatballs-------------. Mix all the ingredients together and shape into walnut sized balls. In a skillet brown the balls but so not cook through. Putting it together: Heat oven to 400F degrees.Heat the cassorole dish & grease it Pour half of the Yorkshire pudding into a 10x6x2 greased casserole dish. Scatter the meat balls evenly in the batter. Pour over the remaining batter. Bake uncovered for about 25-30 minutes. The pudding should be puffed up around the meatballs and golden tipped.
Place walnuts and water in food processor. Puree until very smooth. Set aside. In a medium saucepan whisk together milk and flour. Add garlic, salt and pepper. Bring to a simmer, stirring until slightly thickened and smooth, about 3 minutes. Stir in walnut mixture; simmer and stir over low heat until thickened, 1-2 minutes. Meanwhile, cook pasta according to package directions, adding peas during last 2 minutes of cooking time. Drain. Combine pasta, peas, Parmesan and sauce. Stir over low heat just until heated through and pasta is evenly coated with sauce. Top each serving with a few strips of proscuitto.
To make the dough, combine all the dough ingredients except the water in a food processor and process for 30 seconds. (or whiz in a blender.) With the machine running, gradually add the water in a thin stream through the feeder tube. Pulse on and off until the dough forms a soft ball. Transfer the dough to a floured board. Knead for 5 minutes by hand, sprinkling with flour as needed to prevent sticking. The dough should be very soft and pliable. Lightly flour a plastic bag. Place the dough in the bag, seal it, and let it sit 15 to 20 minutes in a warm, dark place. Prepare your grill. Keep it covered to build an intense heat. Combine the glaze ingredients and reserve. Remove the dough from the bag and cut it into 6 equal pieces. On a floured board, roll each piece into a circle as thin as a flour tortilla and about 8 inches in diameter. (The circle need not be perfect, and a few holes are just fine). As each piece is rolled, brush it lightly with the glaze and place it glazed-side down onto the grill. When all of the dough has been placed on the grill, cover the grill and bake for 1 1/2-5 minutes, depending on heat, then brush the tops with the glaze, flip, and brown the other side. There should be bubbles and brown patches on both sides when the bread is done. Enjoy!
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix ingredients in order given (ground beef, ground pork, potatoes, onion, milk, allspice, salt and white pepper). Fill the casings make links by twisting the sausage where you wish the links to be (four inches is a good size for a regular serving, smaller links may be made for appetizer servings). To cook, bake in 350F oven 1 hour; remove from oven and brown.
Scrub fresh beef tongue with vegetable brush in running water. Soak 1 hour in salted water. Place tongue in pot, cover with hot water. Add spices and simmer for 4 hours. Remove pot from heat and let cool. Remove cooled meat from pot. Using a sharp knife, split outer layer, trim and remove outer layer of skin. To serve, slice thin at a slight angle. Reheat in microwave for 1 minute. Serve with horseradish cream.
Mix together before starting: buttermilk and baking soda. Mixture will foam up, so put it in a medium sized bowl or measuring cup. Mix sugar and shortening until fluffy. Add eggs. Then sour cream, nutmeg, and baking powder. Alternate buttermilk mixture and flour until well incorporated. Refrigerate dough overnight. Preheat oven to 350 degrees. Roll out dough onto a lightly floured surface. Cut shapes into the dough with cookie cutters of your choice. Line a baking sheet with parchment paper or silicone lining. Bake cookies for 9 - 10 minutes or until lightly done.
Start by preparing the marinade. In a bowl, whisk lemon juice, olive oil, oregano, salt, and black pepper. Use your hands to mix really well and place the chicken and marinate for about 2 hours. In the meantime prepare the tzatziki sauce: Place cubed cucumbers in strainer set over bowl and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve. Cut the chicken breasts into 2 cm pieces . Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm. To serve the chicken souvlaki (skewers), slice 1 red onion, 2 tomatoes and place on a platter. Put a thick line of tzatziki sauce down the center of the pita. Top with the cooked chicken, sliced onion and tomatoes. Fold the pita up like a taco to eat. Enjoy :). Check our recipe video on Youtube : https://www.youtube.com/watch?v=Ywvq0LWpxno. or visit our website : https://recipes.myst.gr.
Pre-heat oven to 350. Stir rice, milk and sugar in large, deep cookie sheet. and bake for 1 hour, stirring frequently. Add raisins, nutmeg and vanilla and bake for an additional hour stirring frequently. Top with whipped cream and or cinnamon if desired.
In a medium bowl mix together the apricots with cranberries, raisins, cinnamon, ginger, allspice and cloves. In a saucepan boil the water with sugar stirring constantly until not granules remain. Add in the dried fruit mixture and vinegar; bring to a boil. Reduce the heat and simmer for 10 minutes; remove from heat and cool for 5 minutes. Serve immediately or refrigerate in a covered container (the flavors will intensify with chilling time).
Preheat oven to 350°F. Place eggplant slices in a colander; sprinkle with 1/2 teaspoon of salt, cover with paper towels and let stand 15 minutes. Heat oil in a large nonstick skillet over medium-high heat; saute eggplant until lightly browned, about 1 1/2 minutes on each side. Drain on paper towels; set aside. In same skillet, saute beef, onion and garlic until beef is brown and onion is tender, about 4 minutes; drain off fat. Stir in 1/2 cup of tomato sauce, wine, parsley, remaining 1/2 teaspoon of salt, oregano and cinnamon; simmer for 10 minutes. Stir 1/4 cup of beef mixture into egg white; return to skillet, mix well. Cook 1 minute. Pour remaining 1/2 cup of tomato sauce into bottom of 9 X 13-inch baking dish. Place 1/2 of eggplant slices on top of sauce, then spoon on beef mixture; top with remaining eggplant slices and sprinkle with Parmesan cheese. Bake until cheese is browned and bubbly, about 30 minutes.
cook wild rice according to package directions, so that you yield 1°C Saute pork and onions in oil in a large dutch oven over medium heat for about 5 minutes, until onions get transparent and pork is lightly brown. Stir in everything else, except parsley. Simmer for 20-25 minutes. Serve steaming hot with parsley sprinkled on top.
Dissolve lime gelatin with 1 cup boiling water. Drain pineapple& reserve syrup. Add lemon juice& enough cold water to the reserved syrup to make 1cup. Add cold liquid to gelatin& pour into 10x5x3 pyrex loaf pan, reserving about 1/2C; chill until partially set. Arrange pineapple slices in partially set lime gelatin. Gently pour reserved lime gelatin over& chill until firm. Dissolve lemon gelatin with 1C degrees boiling water; chill until thick. Whip gelatin until light& fluffy; blend cream cheese& mayo, mixing till smooth. Add to lemon gelatin. Pour over lime layer& chill till firm. Dissolve red gelatin with 2C degrees boiling water; cool to room temperature. Pour over other 2 layers& chill till firm. Invert onto plate to serve.
In a large skillet, cook beef, onion and garlic until beef is no longer pink; drain. Stir in the tomatoes, chili powder, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Stir in the vegetables. Pour into a greased 9-inch pie plate. Combine topping ingredients; spoon evenly over the meat mixture. Bake, uncovered, at 400 degrees for 30 minutes.
Cover chicken with water; Add ginger, salt and pepper. Simmer until tender (approx. 1 hour). Place luau leaves in large pot; add water, salt, onion and MSG. Simmer on medium heat for about 1 hour. Drain the luau leaves. Just before serving, heat coconut milk and add to drained leaves. Drain chicken pieces and mix into cooked leaves; serve warm. Note: Fish or squid may be substituted for chicken. * Spinach can be substituted for luau leaves. Fresh spinach cooks very quickly. If using frozen spinach, cook according to package directions, drain and proceed as above.
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts. Stir mixture thoroughly and season with salt and pepper to taste. Cover and refrigerate dip for at least 1 hour before serving. When ready to serve, garnish with the mint, rose petals and the rose bud, if using. Serve with pita bread triangles, Arabic bread, crostini, etc. Yield is estimated.
Place everything accept the sorbet in a blender, blend until ice is crushed. Add sorbet and blend. Serve in a Martini glass.
Place the ginger root, garlic, onion, soy sauce and sugar in a blender and blend until smooth (about 30 seconds). Taste marinade and add additional soy sauce to mellow the flavor if desired. Place venison in a glass casserole dish and pour the marinade over the venison. Sprinkle sesame seed and green onions on top. cover with plastic wrap. For best results, marinate overnight. Grill venison based on preference of well, medium, or rare. Serves 4.
cool the butter under room temperature for a while, then mix the butter with sugar. Mix in eggs, one at a time. Sift in BP, Cake Flour, and Salt, mix well. Dissolve the Green Tea Powder in the milk, then add in the batter. Bake the cake with 180C (about 370F) temperature, for about 30-35 minutes.
Rinse the quinoa in a strainer. In a medium saucepan heat the quinoa and water to boiling. Reduce heat and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Drain any extra water and set aside. While the quinoa is cooking, make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin and then add the salt. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if desired and season with additional salt to taste. Serve garnished with fresh cilantro.