HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile, in large mixing bowl combine 1 cup warm water with molasses, salt, oil, and rye flour. Beat to smooth batter. Add yeast water mixture, stirring to combine. Work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375 degrees F. about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375 degrees F. for 20 minutes. Bread freezes beautifully. Yield: 2 large loaves or 6 mini-loaves. from Gloria Pitzer.
Heat oven to 450 degrees. Spray 2 large cookie sheets with nonstick cooking spray. In a large bowl, separate onions into rings, add eggplant, bell pepper and oil. Toss to coat. Place in a single layer on sprayed cookie sheets. Bake for 15-18 minutes or until veggies are tender and browned, turning occasionally. Cool 5 minutes then coarsely chop the vegetables. Mean while in a dutch oven or large saucepan cook ground beef and garlic over medium high heat for 5-7 minutes or until beef is thoroughly cooked, stirring frequently, drain. Add chopped roasted vegetables, tomatoes, chili powder, salt and cinnamon, mix well. Bring to a boil, reduce heat to low, simmer 30-40 minutes, stirring occasionally. Sprinkle individual servings with cheese.
Mix marinade ingredients together. Marinate chicken wings in this mixture for at least 2 hours. Preheat oven to gas mark 4 (350 deg F/175 deg C). Place wings in baking dish and ensure they are all completely coverd with sauce. Bake for 40 minutes, turning and basting after 20 minutes. Turn oven up to gas mark 7 (425 deg F/220 deg C) and cook for half an hour, basting and turning frequently. It's important to keep basting as though you want the sauce on the outside to blacken you want the wings to stay succulent.
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
In a medium bowl, mix the orzo, tomatoes, spinach, green onions, fetamint and sour cream; set aside. Preheat oven to 350. Coat a 9x9 baking dish with nonstick spray; set aside. Slice the tops off the peppers. Remove and discard the membranes and seeds. Stand peppers upright (if necessary, cut a small slice off the bottom so that they are stable). Divde the orzo mixture among the peppers. Place upriht in the prepared baking dish. Bake for 20-25 minutes or until heated through.
If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they don't splinter or burn on you. Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute. Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours. Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart. Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions. If you are using the rotisserie, you may roast them until they are done. If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.
Place a rack in the center of your oven, Pre heat oven to 450 degrees F. Mix first dry ingredients in a large bowl or in the food processor fitted with steel blade. Add cold butter and shortening; with your fingertips or a pastry blender (or in the food processor), mix or process butter and shortening into dry ingredients, until the mixture resembles dry oatmeal. If using a food processor, transfer mixture to a large bowl. Stir in milk with a rubber spatula or fork until dry ingredients are just moistened. Let dough rest for 1 minute, then dump it on a floured work surface. Gently Roll the dough into a rough 6-by-10-inch rectangle 1/2-inch thick. With a knife cut rectangle three times across and five times down to form 15, 2"x2" rectangular biscuits. Place dough 1 1/2 inches apart on an ungreased baking sheet; brush dough tops with melted butter or milk. Bake until biscuits are lightly browned, 10 to 12 minutes. Serve immediately. Cool left overs, wrap with plastic wrap and freeze as soon as possible. NOTE. There's two things to remember when making biscuits. -Keepthings cold so the butter does not melt. The process of cutting the butter into the flour actually coats the flour with a light layer of grease to prevent it from absorbing liquid and creating gluten-- which will make the product tough and more bread like. If the butter starts to get soft while working it into the flour then refrigerate the batch for 20 mins before going on. -Workfast and gently. Only mix as much as necessary to do the job. Over working dough develops gluten.
Clean potatoes and cut them by half. Boil potatoes into salted water for about 30 minutes (They're ready when a knife enters easily). Then, you'll take them off water and let them chill. Meanwhile, peel and slice onions. Melt butter in a frying pan. Add sliced onions. When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often. Preheat oven to 460° F (240° C / Th 8). Peel and slice potatoes. Rinse and dry small chives. Chop them. In a bowl, combine creme fraiche with wine and small chives. Season with salt and pepper. Grease an ovenproof dish. Start by arranging a layer of potato slices at the bottom of the dish. Top with bacon dices and onion, then spread the cream mixture on top. Repeat with another layer of everything. Grate Reblochon's rind lightly with a knife. (Don't take it off! Just grate what's coming off easily). Slice Reblochon cheese into 2 thinner circles, each one having rind on one side and inside cheese on the other side. Place both circles on top of the potato layers with the rind side up and bake in oven for 10 to 15 minutes or until crust is golden and cheese sauce is simmering. Serve immediately with green lettuce and vinaigrette.
In heavy bottomed medium pot, bring rice and 1 3/4 cup water to boil. Reduce heat to maintain a simmer, cover and cook until rice is tender and water is absorbed, about 35 minutes. Remove from heat; let stand 10 minutes. Transfer to a serving bowl. let cool slightly. Meanwhile, preheat oven to 425. On a rimmed baking sheet, toss broccoli and garlic with 2 tablespoons oil. Season with 1/4 teaspoon salt and pepper. Roast, stirring once until tender, about 20 minutes. Remove and reserve garlic; transfer broccoli to bowl with rice. Remove garlic from skins. Place in a small bowl; mash. Whisk in mustard, vinegar, reamining 2 tablespoons oil, and 1/4 teaspoon salt. Drizzle over salad. Add almonds, parsley and scallions; toss. Season with remaining 1/4 teaspoon salt and pepper.
Split eggs lengthwise, take out yolk. Mix yolk with remaining ingredients except paprika. Fill eggs with mixture and sprinkle paprika on top.
Season ground beef with salt and pepper to taste. Brown beef and onion, mixed with 1 tablespoon chili powder, in the shortening. Add tomato juice, celery, green pepper, and remaining 2 tablespoons chili powder. Simmer slowly for 45 minutes, or until vegetables are tender. (If mixture cooks down, add more tomato juice or water). Add tomatoes and simmer 15 minutes longer; then add kidney beans and simmer a few minutes more or until beans are tender.
Place the white chocolate in a small bowl; set aside. In a small, heavy saucepan over moderate heat, bring the cream to a boil. Remove pan from heat and pour the cream over the chocolate, shaking the bowl to immerse the chocolate completely. Let stand for 1 minute, then beat with a wire whisk until smooth. Blend in the ground hazelnuts and vanilla. Cover and refrigerate until of spreading consistency, about 1 hour. *Cashewsmake a super variation!
Heat oil in large saucepan. Add curry powder and vegetables. Cook for 4 or 5 minutes till aromatic. Add lentils, apple, tomato and stock. Bring to boil and simmer for 50 minutes. Stir occasionally. Serve when mixture is thickened and lentils are tender.
Preheat oven to 350°F Grease and flour a 9x5 bread pan. Mix together Pumpkin, Eggs, Oil, Milk and Sugar until well blended. Whisk together Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg, and Pumpkin Pie Spice in a separate bowl. Stir the dry ingredients into the pumpkin mixture. Pour into bread pans. Bake for 45-55 minutes. Bread is done when inserted toothpick comes out clean.
Preheat oven to 350 degrees. Spray cookie sheets with non stick spray. In a blender, or using a wisk, whip together the flax seed and water until thick and creamy. Cream together margarine, sugars, vanilla and flax seed mixture until well blended. I another bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg. Add to the wet ingredients, and mix until well blended and smooth. Stir in rolled oats and raisins until thoroughly combined. Use a tablespoon to scoop up dough and lighty press cookies to form about 1/2" thick rounds. Bake cokies until golden brown, about 12-15 minutes. Remove from oven and let cool 3 minutes on the cookie sheet before transfering to wire rack to cool.
1.	Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min. 2.	Bring water to boil over high heat. 3.	Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce. 4.	Add the prawns, bring to a boil, and cook for three minutes. 5.	Add the onion, chilli paste and mushrooms. 6.	Boil for another 7 minutes until the shrimp is cooked through. 7.	Add the chilli peppers, spring onions and tomatoes. 8.	Turn off the heat. 9.	Add the lime juice. 10.	Taste and adjust the seasoning if necessary. 11.	Garnish with coriander.
Spray the inside of each piece of foil liberally with non-stick cooking spray. In a bowl mix the barbecue sauce with honey until well combined. Brush both sides of the ribs liberally with the BBQ sauce reserving some to brush on towards the end of cooking. Place each rack onto top of the greased side of foil, then wrap tightly. Refrigerate 8-24 hours. Set oven to 300 degrees F. Bake the ribs wrapped tightly in foil for 2-1/2 hours, opening up the foil the last 20-30 minutes and basting with more sauce (remove about halfway through cooking and drain any water/grease that has accumulated in the foil). If desired you may place the ribs under the broiler heat for about 7 minutes per side.
In a medium skillet or saucepan, heat 1/2 cup of the coconut milk over medium high heat, stirring often, until it starts to thicken and smell fragrant. This usually takes 3 minutes. Add the curry paste and cook a minute or two, pressing and stirring it in the milk, to dissolve it. Stir in remaining coconut milk, water, fish sauce, sugar, pineapple and lime juice and bring to a gentle boil. Do not cover. Let cook a couple of minutes, then add shrimp and basil. Let all the flavors simmer for a few minutes. There's lots of liquid, so serve over rice.
Combine all ingredients in a 2 quart buttered casserole dish and bake for 2-2 1/2 hours. The barley will not looked cooked until it's almost done.
Melt butter in soup pot, add onion, bell pepper, celery and garlic and saute for 5 minutes. Turn heat to low, add flour to make roux. Blend in milk and cream, mix well. Add cayenne pepper, pepper and salt to taste. When slightly thick, add broccoli and crabmeat. Simmer for 10 minutes.
Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving.
Preheat oven to 450°F Toss broccoli and 3 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to rimmed baking sheet. Roast 15 minutes. Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.
Fry bacon, drain & crumble & set aside. Saute onions, 3/4 of the green onions, bell pepper and celery in the bacon grease (or butter). When onions are clear stir in the garlic and saute for 30 seconds. Over medium heat add flour and make a light roux, stirring constantly for about 5 minutes, but don't brown. Add chicken stock, milk and heavy cream then simmer until desired consistency. Add corn, crawfish, crabmeat, sherry, and worchestershire sauce. Stir well and simmer for 15-20 minutes. Season with salt, pepper to taste. Serve in individual bowls and garnish with bacon crumbles and reserved green onions. Enjoy! NOTE: Fresh cut corn makes this recipe even better. Use about 2 cups of fresh corn, with the milk from the cob. Hold the shucked corn over a bundt pan and just cut the corn from the cob. Go back over the cob with the dull side of the knife blade to get the extra milk. All of it will fall into the bundt pan for easy clean-up and transfer to your pot.
Preheat oven to 350°F. Cream together the margarine and sugar until fluffy. Add the molasses and vanilla. Add the flour, baking soda, and salt, and mix well. Fold in the chocolate chips. Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Before you start: Position a rack in the center of your oven and preheat the oven to 350°F Lightly butter and flour a 1 1/2-quart loaf pan. To make the apples: Preheat a medium skillet over medium-high heat. Add the butter and brown sugar and heat until bubbling. Add the apples and cinnamon and saute until golden and tender, about 5 minutes. Stir in the vanilla. Remove from the heat and set aside to cool. To make the banana bread: In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 1 to 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl. In a small bowl, combine the orange juice and vanilla. Add the flour mixture to the butter mixture in three batches, alternating with the orange juice mixture, mixing well after each addition. Scrape down the sides of the bowl after each flour addition. Stir in the mashed bananas until combined. Then stir in the reserved apples. Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool for 20 minutes before unmolding onto the rack to cool further. Serve slightly warm or at room temperature.
Sprinkle roast evenly with garlic pepper and salt. Brown in hot oil in large skillet for 2 minutes on each side or until lightly browned. Place in a 6-qt slow cooker, fat sides up. Combine mojo criollo, pork gravy mix, water, and bay leaves; pour over roast. Top with sliced onion. Cover and cook on high 1 hour. Reduce heat to low and cook 4-5 hours or until meat is tender and shreds easily. Discard bay leaves. Leave the liquid and onions in the crockpot and remove the pork to a large bowl. Shred the pork with two forks. Add 1 cup reserved liquid to moisten the shredded meat. Slice mini French rolls in half. Place shredded pork and onion slices on bottom bread halves and top with the remaining halves. Spoon remaining reserved liquid into individual bowls for dipping.
1.Preheat the oven to broil. 2.Mix the lime juice, salsa, mayonnaise and yogurt in a small bowl. 3.Place the orange roughy fillets on a broiler pan and spread half the glaze mixture on top. 4.Broil the orange roughy fillets about 3 inches from the heat for 3 minutes or until nicely browned. 5.Turn the orange roughy fillets over carefully, using a spatula, and spread with the remaining glaze mixture. 6.Return to the broiler and broil about 3 minutes more until bubbly and well browned. Be careful not to let the fish burn. 7.Using a large spatula, remove the broiled orange roughy fillets from the broiler pan, taking care not to break the pieces. 8.Place the broiled orange roughy fillets on serving dishes. 9.Garnish with parsley and serve immediately.
Drain tofu and mash. Combine all ingredients and mix well. Place in a loaf pan coated with oil. Bake at 350F for one hour. Cool in pan for 15 minutes. Garnish with ketchup, BBQ sauce, and/or chopped parsley. When cold, can be sliced for sandwiches.
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic bread cycle and start machine.
Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar. Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking). Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour. Switch positions of the pans halfway through the baking. Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir. Strain the beans over a bowl and reserve the liquid. Place beans in a serving bowl and tap all the herbs from the strainer onto the beans. Chop 8 tomato halves and stir into the beans along with the fresh basil and onions. Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper. Arrange the remaining tomato halves around the edge of the salad in the serving bowl. Serve warm or at room temperature. Drizzle the balsamic vinegar over the salad and then serve.
Emeril's directions were preheat oven to 500 degrees F and cook for 40-50 minutes, but I preheated the oven to 350 and cooked for approx 2 1/2 hours. So, here's the directions. Season the chicken inside and out with salt and pepper. Squeeze the lemon halves over the chicken and place the rinds inside the chicken. Place the bay leaves inside the chicken as well. In a small bowl combine the garlic, rosemary, olive oil and butter. Rub the chicken with the blend and place in a roasting pan. Roast until the chicken breast registers around 180-185 degree. Remove chicken saving juices (not fat). Place roast pan over high heat adding stock, roasted garlic, wine and rosemary to the juices. Bring to a boil and reduce gravy by half, until somewhat thick. Serve with chicken and enjoy.
preheat oven to 350*F. heat oil in ovenproof saute pan over med heat. add chicken wings and season. cook 6 minutes on each side. remove wings from pan ans set aside. add onion and garlic to hot pan, cook 4 minutes over med heat. add red pepper, tomatoes, and tomato paste. season, mix well and add seasonings, except crushed chillies. mix again and cook 5 to 6 minutes over med heat. pour in chicken stock, return chicken wings to pan and sprinkle in crushed chilies. mix, cover and cook 18 to 20 minutes in oven.
Heat oven to 350°F Line 2 baking sheets with parchment paper. COOKIES: In a medium bowl, whisk together flour, soda, baking powder, salt and cinnamon, Set aside. In large bowl, combine butter, and brown sugar. Use and electric mixer on medium to beat until fluffy, 3-4 minutes. Beat in eggs and vanilla. Add pumpkin and mix to combine. Reduce mixer to low, then add flour mixture and buttermilk alternately, beginning and ending with flour. Add orange food coloring, then beat until evenly blended. Portion16 mounds of batter (1/4 cup each) onto prepared baking sheets, leaving 2 inches between each. Bake , rotating sheets top to bottom and front to back halfway through, until light golden brown and a toothpick inserted at the center comes out clean, 10-12 minutes. Transfer cookies to a cooling rack and cool completely. FOR FILLING: When cookies are completely cool, prepare filling. In a large bowl, comine butter and powdered sugar. Use an electric mixer on medium to beat until smooth (it will look crumbly at first). Beat in vanilla and salt. Add marshmallow and beat until smooth, then add green food coloring and beat until evenly colored. To assemble, arrange 8 cookies on the counter, flat sides up. Divide filling evenly among cookies, about 1/2 cup per cookie, and spread in an even layer. The filling can also be piped onto the cookies. Place a second cookie, flat side down, over filling on each. If you store the pies in the refrigerator, remove them about 1 hour before serving.
Preheat oven to 350° . In large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside. In a saute pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and 1/2 cup chicken broth. Bring to a boil; while stirring, boil for 1 minute. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin. Dip each tortilla into sauce, coating both sides. Spoon about 1/2 cup filling into each tortilla and roll up. Place seam-side down in an ungreased 9 x 13" baking dish. Pour remaining sauce over enchiladas and bake uncovered in a 350° oven about 20 minutes until bubbly. Garnish with shredded cheese, lime and tomato slices.
Mix all the ingredients together in a large bowl. Shape into loaf in a 9x4 jellyroll pan (you can use cooking spray on it so it comes out easier if you like). Bake at 375 degrees for 45 to 50 minutes, or until beef no longer pink.
Cut baguettes in half and then slice lengthwise to make opening for salad. Spread each half with mayonnaise. Place lettuce on bottom half of each baguette and top with 3 to 4 slices of hardboiled eggs. Season with a little salt and pepper with additional mayonnaise. Top the eggs with 7 to 8 shrimp and a few more lettuce leaves. These can be served open-face or topped with other half of the baguette. Serve with your favorite summer salad.
Combine all ingredients in a pan. Bring to a gentle boil, then simmer 2-3 minutes (for less strong tea, simmer only 2 minutes). Let it set for 2 minutes, then simmer again until hot (for less strong tea, let set for one minute, no need to simmer again, it should still be hot). Strain and pour into a mug or tea glasses. Sprinkle cinnamon on top.
Heat oven to 350*. Grease rectangular pan, 13x9x2 inches. Reserve 1 cup of the cake mix (dry). Beat remaining cake mix, the Swirl Mix, oil and 1 egg in large bowl with electric mixer on low speed until soft dough forms. Press in bottom of pan. Bake 10 minutes. Beat reserved cake mix, the sugar, sour cream, cream cheese and 2 eggs in large bowl on low speed 30 seconds; beat on medium speed 3 minutes. Spread over baked crust. Bake 33 to 38 minutes or until center is set. Cool completely. Cut into 2 x 1 1/2 inch bars.