HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm. Dissolve yeast in lukewarm water and add 1 T sugar. When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk. Add 4 C flour and salt. Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.). Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind. Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough). Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more). Let rise until double again and punch down. Make into five round loaves and put into greased pie pans. Spread with melted butter on top and sprinkle with cinnamon and sugar mixture. Let rise again. Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking. When cool, slice 1/2 inch thick to serve. Great toasted! Same dough recipe without citrus rind makes good cinnamon rolls.
Adjust rack to lower third of oven; preheat oven to 400 degrees. Line a baking sheet with parchment paper. Sift together flour, baking powder and salt into a large bowl. Cut in butter until mixture resembles coarse meal. Toss in carrot and zucchini. Gradually add milk, stirring until dough forms a cohesive ball. Working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick. Using a floured knife, cut into sixteen 1 1/2-inch squares. Set squares 1 1/2 inches apart on baking sheet. Bake for about 15 to 20 minutes, until the biscuits are pale golden. Serve warm or cool. Or let cool completely, wrap in aluminum foil and freeze. Reheat in a 325 degrees oven for about 10 minutes.
Heat butter and oil in large skillet. Add onion and carrot. Cook 3 minutes. Add mushrooms, cook 4 minutes. Add chicken broth, cook 4 minutes. Add tomatoes, tomato paste,and thyme. Bring to a boil; rduce heat and simmer, stirring to break up tomatoes, 30 min. Add cream, salt, and pepper. Cook 5 minutes. Toss with cooked penne, Sprinkle with parsley and parmesan.
To prepare the Mamaliga, mix the cornmeal,and salt together with 1 1/2 c cold water and set it aside to soften. Bring 4 cups water to a hard boil. Add the cornmeal mixture to the boiling water, stirring constantly. When the Mamaliga begins to thicken, cover, and cook over lower heat, for about 30 minutes, stirring periodically; do not allow Mamaliga to burn. Now you are ready for the cheese. Divide the butter into 3 equal parts. Divide the grated cheese into two equal parts. Divide the cooked cornmeal into two equal parts. To a casserole dish, add 1/3 of the butter and 1/2 of the cooked cornmeal. Add an additional 1/3 of the butter, and 1/2 of the grated cheese. Add second 1/2 of the cooked cornmeal, butter and cheese. Top with the sour cream. Bake 1 hour at 350°F.
Place frozen watermelon, tequila, triple sec, sugar, and lime juice in a blender; process until smooth. Add ice; process until smooth. Serve in glasses rimmed with sugar, and garnish with lime and orange slices, if desired.
In a small bowl, combine the raisins and rum; set aside. Combine the rice and salt with 1-1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered on the lowest heat for 8-0 minutes, until most of the water is absorbed.(If your stove is very hot, pull the pan halfway off the burner). Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half and half, the vanilla, and then the raisins with any remaining rum; stir well. Top with almonds, if desired. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
Preheat oven to 300. place bread in oven until crusty and kind of hard. Remove bread from oven. Raise oven temperature to 375. In medium or large bowl, beat eggs with milk, 1/4c sugar (or splenda), and 1 t vanilla. Tear each slice of bread into about 5 or 6 pieces and stir into egg mixture. Let sit. In small bowl, combine cream cheese and 1/2 c sugar (or splenda). Set aside. In another bowl, combine fresh blackberries and blackberry jam. Spray bottom of a loaf pan with non-stick cooking spray. Spoon half of bread/egg mixture into bottom of pan. Put blackberry mixture on top of bread mixture in pan, by spoonfuls. Do the same with the cream cheese mixture. Spoon remaining bread/egg mixture over berries and cream cheese. Bake at 375 for 35-40 minutes, until fluffy and golden brown. Serve with powdered sugar and syrup, if desired.
Whisk dressing ingredients together. Boil orzo pasta in salted water until al dente. Drain reserving some pasta water. Place orzo (warm pasta will absorb more of the dressing) and shredded chicken in a large bowl. Add 4 TB of dressing and toss to coat. Add 2 TB pasta water to remaining dressing. Add remaining ingredients to orzo and chicken. Toss and refrigerate from 1 hour to overnight. Toss with remaining dressing before serving.
Gather and prepare all ingredients prior to commencing cooking. Heat a medium to large heavy-based saucepan on high, then reduce heat slightly and add peanut oil. When hot, add cumin seeds, mustard seeds and curry seeds, and cook stirring until mustard seeds start to pop and splutter. Add onions and continue sauteing until golden brown. Add ginger and garlic paste and cook 1 minute, then reduce heat to medium before adding peanut butter. Stir continuously until peanut butter forms a sauce and add as much water as necessary to prevent the mixture catching on the bottom of the pan. Add bell pepper and tomatoes and cook for 10 minutes until pulpy, adding a little more water as necessary. Add turmeric, garam masala, sesame seeds and dry coconut powder and cook for another 15 minutes, stirring from time to time. Add yoghurt, chile powder, lemon juice and tamarind concentrate, and heat through gently until hot and flavors have blended. Serve hot, garnished with chopped cilantro. Please note, omitting the peanut butter, which is an essential component of this dish, completely changes its character and flavour. It also requires the full amount of coconut powder and yoghurt as specified in the ingredients, for an authentic taste.
Mix the coconut cream powder and the warm water together. Spoon a bit of the liquid into the cornstarch to liquefy, and then add back into the coconut milk mix. Add sugar and salt and bring to a boil. If lumps form for any reason, strain them out. Cool mixture and use in your ice cream maker. Delicious! You can also do the poor man's freeze ice cream where you freeze, scrape, freeze, scrape like granita but the texture is not going to be as nice as the ice cream machine. If your ice cream maker only makes a quart at at a time then just double the recipe.
Melt butter in heavy medium skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and saute until cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Add broth, brandy and rosemary to skillet and boil until sauce is reduced 1/3 cup, scraping up browned bits, cooking for about 5 minutes Spoon sauce over steaks. Top each steak with half of blue cheese. Serve.
Combine all together in a large Dutch oven or soup kettle. Bring it to a boil, reduce heat and simmer, uncovered for about one hour or until vegetables are tender.
In a large pot, combine the cabbage, apples, pears, onions, oranges, stock, honey and ginger. Cook and simmer, stirring occasionally, for 30 minutes. Add the vinegar and marmalade. Cook for 5 more minutes.
Cut ham (or turkey) into bite-sized cubes. Peel and cut potatoes into bite-sized cubes. Remove ends from string beans and rinse. Peel and chop garlic. Heat olive oil in large pot of medium high heat. Saute meat in oil until lightly browned. Add garlic and cook for 30 seconds. Add string beans, potatoes, thyme, pepper and salt. Add broth and additional water to just cover. Turn heat to low and simmer for 45 minutes.
In a large mixing bowl, cream butter and sugar. Add eggs; mix well. Add lime peel, juice and vanilla; mix until combined. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in walnuts. Transfer to two greased 9-in. x 5-in. x 3-inch loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Combine glaze ingredients; drizzle over warm bread. Cool completely.
Combine flour, wheat germ, baking powder and salt in a medium bowl. Cut in shortening with a pasty blender until mixture resembles coarse meal. Add milk. Stir until dry ingredients are moistened. Turn dough out onto a well floured surface and knead 5 to 6 times. Roll dough to 1/2 inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits onto a lightly greased baking sheet. Bake at 450* for 10 to 12 minutes or until biscuits are lightly browned.
Combine Cream Cheese and Blue Cheese and beat until smooth. Gradually add water to Cheese mix until it is a 'pouring' consistency. Place raw egg (or egg substitute), lemon juice and 1/4 cup Vegetable Oil in blender and blend at medium speed for 15 seconds. Slowly increase speed and gradually add remaining 3/4 cup of Vegetable Oil. Add Vinegar, Mustard, Paprika, Salt, Garlic Powder, White Pepper, Sugar, Chives, Horseradish and Worcestershire Sauce and blend until smooth. In a large salad bowl, mix Iceberg, Romaine and Endive. Pour in enough of Cheese Dressing and Oil Dressing to coat greens. Sprinkle with chopped egg, season salt and black pepper to taste. Toss gently three times. Garnish with Anchovy if desired.
Preheat oven to 350 degrees. Roast Yellow pepper and peel the blistered skin. Saute the onions in olive oil until translucent. Put the pepper, onion, and garlic in the blender with the broth. Salt and Pepper to taste. Blend until smooth. Put the quinoa into a casserole dish, pour the pepper sauce over it; mix well. Tightly cover with lid or foil. Bake for 45 minutes.
Saute the onion in the oil. Add all other ingredients in the order listed, with the TVP last. Simmer until onions are soft and/or the desired texture for the sauce is achieved.
In a medium bowl, combine Simply Potatoes Traditional Mashed Potatoes, crab meat, Old Bay Seasoning, crushed croutons and one tablespoon prepared Caesar dressing from the kit. Mix well and form in to 8- 2 1/2 patties, about 3 tablespoons each. Set aside. Heat oil over medium heat in a large nonstick skillet until shimmering and hot. Cook crab cakes for 2 to 3 minutes per side until golden brown and crispy. Turn cakes over gently using a thin spatula and cook on second side for another 2 to 3 minutes until golden brown, crispy and heated through. Meanwhile, in a large bowl, toss greens with remaining dressing. Divide greens evenly on to four luncheon or appetizer sized plates. Top dressed greens with two cooked hot crab cakes each and garnish salads evenly with cheese from salad kit. Serve immediately. Enjoy!
I do this in the food processor, but mostly it's also easy by hand. Chop the spinach and the feta cheese together so they form an evenly blended mass. Peel and chop the sweet potatoes and put them in water to cover. Bring to the boil, and cook until just tender. Dice the bell peppers and onion and set aside. When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper. Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed. Place the potato chunks on top spreading them out. Top with the diced peppers and onion. Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed. Tuck in loose side edges. Bake in the oven at 425F until the tortillas brown and puff. Serve after a brief cooling as a hefty lunch.
In a salad bowl combine vinegar and sugar and stir until sugar dissolves. Add watermelon, cucumber and cilantro and toss. Top with peanuts and toss again.
Preheat oven to 350°F. Crust: Combine the flour and sugar in a bowl. Add milk and oil to the flour mixture. Stir with fork until well mixed and then form pastry into a smooth ball with your hands. Roll the ball between two 12-inch squares of waxed paper using short, brisk strokes until pastry reaches edge of paper. Peel off top paper and invert crust into pie plate. Filling: Combine sugars, salt, spices, and eggs. Add milk and vanilla. Stir. Add sweet potatoes and mix well. Pour mixture into pie shell. Bake for 60 minutes or until crust is golden brown. Cool and cut into 16 slices.
Combine all very well & refrigerate overnite. makes about 4 patties, or enough crumbled for a good size pizza or casserole.
Melt butter in a Dutch oven over medium heat. Add onion and jalapeno, and cook 10 minutes, stirring frequently. Add curry, and cook 30 seconds, stirring constantly. Add stock and corn, and bring to a boil, stirring occasionally. Reduce heat; simmer 15 minutes. Lightly spoon flour into a dry measuring cup, and level with a knife. Place flour in a small bowl. gradually add milk, stirring with a whisk until well blended to form a slurry. Stir slurry into corn mixture, and bring to a boil. Cook for 3 minutes or until mixture thickens, stirring frequently. Stir in chicken, cilantro, salt, and black pepper.
Place chickpeas, garlic, coriander, cumin, chives, and salt and pepper to taste in a blender or food processor, process until well blended, adding a little water if necessary. Divide and roll the chick pea mixture into small balls (croquettes). Fry the croquettes in hot oil, in batches, for about 2 to 3 minutes each, or until golden. Drain on paper towel. Serve hot.
Preheat oven to 325°F. In a small bowl mix together parsley, rosemary, thyme, garlic, oil, pepper, and 2 tbsp of Dijon mustard. Rub mixture all over tenderloin and place in a shallow roasting pan (9x13 or larger). Insert meat thermometer into center of meat, if desired. Roast uncovered for 30-45 minutes or until thermometer reads 140°F for medium rare-medium doneness. Remember meat will continue to cook while standing. Remove meat, cover with foil, and let stand 15 minutes to let juices redistribute. While meat is standing, in another small bowl, stir together the sour cream and 2 tsp Dijon mustard. Slice tenderloin. Serve warm with sour cream mustard sauce drizzled atop. NOTE: can prepare tenderloin ahead, slice thinly and serve atop a toasted baguette with sour cream mustard sauce and horseradish sauce as an appetizer for dinner party. Also great thinly sliced over a hearty salad.
Preheat oven to 375F; grease 9x5x3-inch glass loaf pan. Heat oil in medium skillet over medium heat; add onion and carrot; saute 5 minutes; add celery; saute until vegetables are very tender, about 15 minutes longer; transfer to large bowl. Add all remaining ingredients except ketchup to vegetables in bowl; mix thoroughly; transfer to prepared pan. Bake 1 hour; brush with ketchup and bake about 15-20 minutes longer; cool 7-10 minutes; slice and serve.
In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening. To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil. Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes. Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth. Turn off heat. Stir in the cream cheese; heat through and serve. ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.
Spread peanut butter on bread. put sprouts on top of peanut butter. delicious and healthy.
Mix all ingredients together. Place in oven at 350°F and cook until golden brown on top and a tooth pick comes out clean. (Do not go by time I have written down, go by the brownness of your cake).
heat oven to 350. add macaroni to boiling water and cook for 7 minutes, drain and return to pot. meanwhile heat milk, vermouth and yogurt in a saucepan until just about to simmer, remove from heat. beat eggs in a bowl. add milk to eggs, slowly, stirring to temper. return to saucepan and cook on low heat until starting to thicken. stir in 12 oz of cheese stirring to melt. add to macaroni, mix well. spray a 2 quart baking dish or an au gratin dish with cooking spray, add macaroni. top with 1 cup cheese, bread crumbs and pieces of butter. bake 35 minutes until bubbling. you can stick it under the broiler for a few minutes if you like it browner.
Wash, remove all seeds and finely chop banana peppers. Cook banana peppers and vinegar together over medium heat for 5 minutes. Add mustard, sugar and salt to pepper mixture and bring to boil. Combine flour and water together to smooth paste. Add to pepper/mustard mixture. Mix well. When cool, blend with hand mixer.
Heat a large saucepan coated with cooking spray over medium-high heat. Add onion, saute 3 minutes. Add zucchini and yellow squash, saute 3 minutes. Add water and the next 5 ingredients (water through broth), bring to a boil. Reduce heat, simmer 3 minutes. Serve with yogurt.
Make the relish. Heat the wok, add the oil, and when hot add the onions and stir-fry for 3-4 minutes until softened. Add the chilies and garlic, stir-fry for 1 minutes. Remove from heat and allow to cool slightly. Stir in the plum sauce and transfer to a food processor and blend until the consistency of chutney. Set aside. FRITTERS: Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels. Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels. Using the back of a knife, scrape any pulp remaining on all cobs into bowl. (If using frozen or canned corn, place the corn in a food processor and blend briefly until just mashed.). Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne. Heat oil in large heavy bottomed non-stick skillet (or cast-iron)over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side. Transfer fritters to plate lined with paper towels. Arrange on warmed serving platter, garnish with cilantro and serve immediatly with spicy relish. NOTE: Batter can be prepared ahead, cover & refrigerate up to 4 hours.
Preheat oven to 350. Grease 13 x 9 pan with cooking spray or shortnening. Mix 1st 4 ingredients and 1 1/2 cups of cheese. Put into a prepared pan. Mix Bisquick, milk and egg sub. Pour in casserole. Bake uncovered for 40 minutes; sprinkle with remaining 1/2 cup cheese and bake an additional 2 to 3 minutes.
The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust). Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate. Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg. Beat 1 egg together with the liquid cream and pour over the brie slices. Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust. Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking. Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.
Mix potato and lentils well. Add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic. Finely chop the herbs and add to the mixture with salt and pepper. Mix everything together. Divide into portions and form into burger shapes. Heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side. Place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.
sterilize wide mouth pints while in boing water cream shorting an sugar an beat in eggs pumpkin an water . sift flour baking powder soda an spices an mix all together. now pre heat oven to 325. take 7 or 8 wide mouth pints an grease with crisco. FILL ONLY HALF FULL! maby a smuge less bake for 45 minutes. REMOVE ONE AT A TIME WIPE EDGES A THEN PLACE LID AN RINGS ON SCREW TIGHT the heat will seal the jars. bread will keep for one year does not last that long in my home come holidays GONE also you can add other fruits instead of pumpkin.
Preheat oven to 350 degrees.F. Spray a 9 x 13-inch baking dish with cooking spray. Combine all ingredients and pour into hbaking dish. Bake for 30 to 35 minutes or until bubbly.
Preheat oven to 375 degrees. Saute zucchini and onion in butter over medium low heat until zucchini is tender, about 10 minutes. Stir in parsley, salt, pepper, garlic powder, basil and oregano; remove from heat. In a seperate bowl stir together eggs and cheese; add vegetable mixture. Seperate rolls into triangles. Arrange in an 11 inch quiche pan or 10 inch pie pan pressing seams together to cover the bottom and sides of pan to form a crust. Spread the crust with the mustard. Add vegetable mixture. Bake for 35-40 minutes if using a quiche pan or 30-35 minutes if using a pie pan or until knife inserted in center comes out clean. Let stand for 10 minutes before slicing.
Warm oil in hot skillet over medium heat. Stir in onions, cook 5 minutes. Add zucchini and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini tender, about 5 minutes. Stir in pepper. Serve immediately.
Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes.
Over a double boiler or in a microwave, melt the chocolate and coffee liqueur together, stir in vanilla. Combine the tofu, chocolate mixture, and honey in a blender jar, liquefy until smooth. Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.
Chop the green pepper. Heat the oil in a medium saucepan and saute the pepper until tender-crisp. Add the chili powder and saute 1 minute more. Drain the 3 cans of beans. Add the beans, picante sauce, and tomatoes (undrained) to the peppers and mix well. Season with salt, black pepper, and cayenne pepper to taste. Add the corn and simmer, covered, until the corn is done and mixture is heated through, about 10-15 minutes.