HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, sprinkle yeast over warm water (I add a pinch of sugar) and allow to set until it begins to foam, about 5 minutes. Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pat out on two pizza pans. Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes. Pizza Sauce: Mix all ingredients together, blending well. (You can also add a few sprinkles of garlic powder if you want). Makes enough for two 12- or14-inch pizzas or one thick 16-inch pizza. Top with meats, cheese and other toppings. To freeze, prepared pizza method: double wrap and freeze the prepared pizza (without baking it) on the pizza pan. Unwrap and bake the frozen pizza at 400A°F for about 22 minutes. Alternative freezing method: after first punch down of dough, divide dough and place in a zip-loc bag and place in the freezer. To prepare, remove from freezer and place in a greased bowl. The dough will take about 8-10 hours to thaw and raise slightly. Pat out on grease pizza pan and proceed as directed above. I also freeze half the sauce in a small container for future use.
Cut beef into 1-inch cubes. Brown meat in oil in batches to avoid overcrowding the pan. Remove cooked beef to a bowl and set aside. Saute onions and garlic until limp. Add vinegar, stirring to deglaze the pan. Add remaining ingredients and cooked beef to pan; stir to blend. Heat to a boil, then reduce to a simmer and cover. Cook 3-4 hours, until beef is very tender, adding more beef stock if needed. Remove bay leaf and serve over spaetzle or egg noodles. (A baby gherkin sliced into a fan is the traditional garnish.).
Mix everything together. OPTION 1 (freezer): Make tablespoon sized balls or "haystacks" (piles) on a cookie tray. Place in freezer 1/2 hour. OPTION 2 (dehydrator): Make tablespoon sized balls or "haystacks" (piles) on parchment or teflex sheets. Dehydrate until desired texture.
In a large frying pan on medium-high heat, add olive oil, stir in curry powder and cook stirring for about 2 minutes. Add minced ginger and cook for another 2 minutes. Add onion, celery and garlic; cook and stir until onion is translucent, about 3 minutes. Add shrimp or prawns and cook for 2 to 3 minutes or until prawns have just turned pink, (DO NOT OVERCOOK SHRIMP OR PRAWNS). Add sour cream and coconut cream and bring to boil, stirring continuously until smooth. In a small bowl, mix together tapioca starch and cold water until smooth. While sauce is boiling, add tapioca starch mixture in small amounts, stirring continuously until sauce thickens to the consistency of gravy. Serve over cooked rice, pasta of your choice, crisp pappadams or freshly cooked naans. Adjust Sambal Oelek to suit your taste. You can substitute and use whipping cream instead of coconut cream.
Place the roast in a roasting pan. Combine the remaining ingredients except the apples, cornstarch and water; mix well and brush over the pork. Roast in the oven preheated to 325 degrees for 45 minutes making sure to occasionally baste the pork with the apple juice mixture. After roasting 45 minutes, add the apple wedges to the pan and roast another 30-45 minutes. When the internal temperature of the roast is about 160 degree, remove from the oven. Strain the juices into a measuring cup. If there isn't 1 c of liquid, add water to equal 1 cup and pour into a saucepan. Combine the cornstarch and 1 T water; add to the saucepan. Cook and stir until thicken and bubbly. Serve glaze over sliced pork.
Fold the beets gently into the yogurt. Place in a serving bowl and garnish with chopped dill.
Preheat the oven, and prepare the casserole or gratin dish by oiling. In a large bowl, stir together the yogurt, sour cream, and hot pepper sauce. Add the chilies, flour, salt, oregano, cumin, and pepper. Stir to combine. Stir in the hominy and beans. Toss together both cheeses and stir half of it into the mixture. Turn into the prepared casserole and sprinkle with the remaining cheese and the paprika. Bake for 35 or 40 minutes, or until lightly browned and bubbly around the edges. Serve hot. Top with cilantro and scallions if desired. To reheat, cover the casserole with aluminum foil. If at room temperature, reheat at 325 for about 30 minutes. If cold, add 10 to 15 minutes.
Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.
Rinse grape leaves in cold water and blanch in boiling water for three minutes in three or four lots. Remove to basin of cold water with slotted spoon then into colander to drain. (This is the hard part for me, as the leaves tend to want to come apart). Gently fry onion in oil until soft. Lightly mix meat, rice, onion, oil, herbs, salt and pepper until will combined. Place a grape leaf, shiny side down on a work surface. Snip of stem if necessary. Place about a tablespoon of mixture near stem end, fold end and sides over stuffing and roll up firmly. Stuffing will make about 4 dozen rolls (you will be an expert roller when you are finished!). Line base of a heavy pan with six leaves(use the ones that fell apart during the blanching) pack the rolls on top in layers close together to keep them from falling apart during cooking (I have discovered the hard way this is VERY important). Sprinkle lemon juice over every layer. Cover top of rolls with remaining grape leaves. Add butter, chicken stock and remaining lemon juice. Invert a heavy plate on top to keep rolls in shape during cooking (also VERY important). Cover pan with lid and place over medium heat. Bring to a slow simmer, then simmer gently over LOW heat for 1 1/2 - 2 hours. To make sauce: melt butter in a small sauce pan and stir in flour. Cook 2 minutes with out browning and stir in the stock stir constantly until sauce thickens and bubbles. Beat eggs in a bowl until frothy and beat in one tablespoon of lemon juice. Pour hot sauce into eggs gradually, beating constantly (you really can do this with two hands) Return sauce to pan and stir over gentle heat for two minutes to cook the egg. Care must be taken as sauce could curdle. If this happens, sprinkle a little cold water into sauce and beat with egg whisk. Drain cooked rolls (CAREFULLY) and arrange on a serving dish, garnish with parsley and lemon slices, serve egg and lemon sauce in a separate sauce boat. You can also serve these cold without the sauce.
In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside. Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers. Saute for 2 minutes. Add broccoli, carrots, and beans. Saute until they reach your desired tenderness. Reduce heat to low and add in the cornstarch mixture. Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated. Serve over brown rice if desired.
In a large pot, saute oil, paste and sofrito. Add water, oregano,cilantro, sazon and salt. After washing rice (if desired), add rice. After bringing to a boil (on medium-high heat). Cover and cook on low heat until ready. Garnish with roasted red bell peppers if desired.
Cracklings Turkey: Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups). Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom), until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling), about 15 minutes. Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer. Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary. NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad. For the salad: In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.). Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.
In saucepan, melt butter over medium heat. Saute onion and garlic until transparent. Stir in flour until well-mixed and golden brown. Slowly stir in broth and remove lumps. Add chiles, cumin, and oregano and stir well. Reduce heat to simmer; cook, uncovered, about 15 minutes. Serve over burritos or your favorite Tex-Mex food.
In a large bowl gently combine beef, egg, breadcrumbs, barbecue seasoning, and celery salt until they are well blended and begin to bind. Shape beef into 8 very flat patties. Top half of the patties with equal amounts of cheese and bacon, then top with the remaining patties. Press edges firmly to seal. Grill over medium heat for 5 to 6 minutes on each side or until the internal temperature reaches 160 degrees F. Serve on hamburger bun (optional toasted) with the lettuce and tomato.
Combine and bake at 350F for approxomately 30 minutes. Serve warm with crackers or hard breaded rounds.
Topping: 1/3 cup packed brown sugar 1 tsp cinnamon 1/4 cup white sugar 1 cup chopped walnuts Grease 9x13 pan (or two round cake pans). Spread half of the batter in the pan, then half of the topping. Do it again. Bake 30-35 min@ 350 degrees. Let stand for 5 minutes.
Preheat oven to 375 degrees F. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and cook an additional 3 to 4 minutes, or until onions are light golden but not browned. Remove from heat and cool. In the bowl of a food processor combine artichoke hearts, spinach, sour cream, mayonnaise, Neufchatel, mozzarella and salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with pita wedges or crudites.
Preheat oven to 325 degrees farenheit. Drain peaches and arrange in a pie tin with cut halves facing up. Mix brown sugar and cinammon together in a bowl and evenly distribute brown sugar/cinammon mixture evenly among the peach halves. Bake at 325 degrees about 15 minutes. Serve piping hot peach halves topped with vanilla ice cream and enjoy!
1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. 2.	Sift flour and baking powder together and set aside. 3.	Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract; beat well. 4.	Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. 5.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake all over with a fork. 6.	Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake. Be careful to not over do it since you should have some left over that you will not need. I recommend placing the cake in the fridge for one hour and letting it soak up the milk before adding the whip cream mixture. 7.	Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla extract together until thick. You are going to need an electric mixer for this. Spread over the top of cake and refrigerate overnight, enjoy!
Sift into a bowl the flour and salt. Stir in the milk. Beat the eggs and stir them into the batter. Add the water. Beat the batter until large bubbles rise to the surface. Have ready a hot muffin tin containing about 1/4" oil or melted butter. Pour in the batter and bake in preheated 400 F oven for approx 20 minute Some cooks recommend 350 F for 30 minute.
~Layer thawed chicken breasts on bottom of greased Crock-Pot. ~Mix chicken soup & onion soup mix together, pour over chicken. ~Cook on low 7-8 hours or on high for 3-4 hours. ~At the final 1/2 hour, add sour cream or softened cream cheese. Serve over rice or egg noodles.
Mix sauce together in crock pot. Then mix meatball ingredients together and roll in flour. Brown in a little oil in a skillet, and add to crock pot. Let cook for a few hours on low.
Slice and cook squash in small amount (covering squash) of water until tender. Drain and cool. In blender, blend milk, eggs, cinnamon and honey. Add cooked squash (cooled). Blend together for 2 to 3 minutes. Pour into pie shell. Bake at 400°F for ten minutes, then turn oven down to 350°F and cook for 35 minutes or until set (pie doesn't juggle when moved). Cool; refrigerate until cold then serve. Or you can eat it warm like my family prefers--your choice.
Place bratwurst in a saucepan and cover with boiling water. Cook 3 mins; drain. Melt butter in a skillet; add bratwurst to brown. Remove to a warm plate. Pour off all except 2 Tbsp fat. Add onions; saute until tender. Return sausages to skillet. Add bay leaves, beer, salt and pepper. Cook slowly for 15 minutes Add more beer during cooking, if needed. Remove bratwurst to a warm platter. Mix flour with a little cold water; stir into hot liquid. Cook, stirring, until liquid is a thick sauce; remove bay leaves. Add parsley; pour over sausage. Serve with mashed potatoes and red cabbage.
In a pot that has a tight-fitting lid, over high heat, add the rice, olive oil, salt, and saffron. Stirring with a wooden spoon, heat for 2-3 minutes until a few rice grains begin to brown on the edges. OPTIONAL: You may want to add a few ounces of shredded coconut at this stage. Being careful to avoid flare-ups and spill-overs, add the chicken broth and coconut milk to the hot pan. It will sizzle and bubble vigorously! Stir to loosen any rice on the bottom or sides of the pot and reduce the heat to low. Put on the lid and cook for 13 minutes. When 13 minutes are up, turn off the heat and let the covered rice sit for 5 minutes. Remove the lid and fluff with a fork before serving with any Asian, Polynesian, or Indian dish.
Combine all sauce ingredients. Pour over chicken breasts. You can marinate in refrigerator for 4 hours. Bake covered at 375 degrees for 1 hour. Or broil 5-7 inches from heat for 25 minutes.
Preheat oven to 425°F. Reserve 36 shrimp. Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined. Roll the puff pastry into two 10" x 14" rectangles. Spread each sheet evenly with the pesto mixture leaving a 1"border around the edge. Start at the short end and roll each rectangle into a tight pinwheel. Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes. Remove from freezer and cut the pinwheels into 1/2"slices. Place each slice, on a parchment lined baking sheet. Place one shrimp on top and in th center of each piece. Bake for 15-16 minutes or until golden and crisp.
Preheat oven 400. Place large oven skillet over medium high heat with 2 tablespoons of olive oil. Season the chops and sear until deep golden brown. When chops are seared, add 1 tablespoon olive oil along with the mustard, stock, honey and butter. When liquids come up to a bubble, pour bourbon into the skillet, remove from heat and carefully flame with a lighter. Or just continue boiling the sauce and the alcohol will cook away. Season the sauce with salt and pepper, and continue cooking until it starts to thicken, 2-3 minutes. Flip the chops over and transfer the entire pan to the oven to finish cooking, about 5 minutes.
Red Cabbage and Onions: Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute cabbage, onions, thyme, salt, and pepper, stirring, 3 minutes. Cover skillet and reduce heat to moderate, then cook, stirring occasionally, until cabbage is tender, about 12 minutes more. Make sauce: Bring sugar and 2 tablespoons water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then boil, swirling pan occasionally, until mixture is a golden caramel, about 5 minutes. Remove from heat and carefully add vinegar, then add shallot and swirl pan over low heat until caramel is dissolved, about 1 minute. Stir in wine and boil until reduced to about 1/4 cup, about 5 minutes. Add beef broth and boil until reduced to about 1 cup, about 8 minutes. Whisk together cornstarch and remaining 2 tablespoons water, then whisk into sauce and boil, whisking, 1 minute. Season sauce with salt and pepper and keep warm, covered. Cook salmon: Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute salmon, skinned side up, 3 minutes. Turn over and saute until just cooked through, about 3 minutes more. Serve salmon on top of red cabbage and onions with sauce spooned over.
Preheat oven to 350°F Lightly grease a 8-inch (20 cm) square pan. In large saucepan, melt margarine. Remove from heat. Stir in brown sugar, egg and vanilla until smooth. Add remaining ingredients. Mix well. Spread batter into prepared pan. Bake 20-25 minutes, or until light golden and sides begin to pull away from cake pan. Cool. Cut into squares. ENJOY!
Preheat grill to medium-high direct heat (350 to 400 degrees). In a blender or food processor blend tortilla chips, coconut, dried fruit, onion powder, garlic powder and salt to taste to make fine crumbs. Place in a resealable plastic bag. Add the cilantro and bell pepper, seal bag and shake to blend. Stir together lime juice and oil in a shallow dish. Dip 1 fillet in lime juice mixture to coat. Transfer to crumb mixture in plastic bag. Seal the bag and coat. Press coating firmly onto fish. Repeat with remaining fillets. Place fillets in foil pan or on non-stick aluminum foil. Grill, covered 10 minutes or until fish flakes easily with a fork.
1. Clean chicken. Cut 2 or 3 slits on each drumstick. 2. Take a bowl make a mixture of 1 tsp red chili powder, 1 tbsp of lemon juice and salt. 3. Apply this mixture to chicken, fill it in the slits of meat. Set aside for 1 hour. 4. Remove extra water from yogurt with help of muslin cloth. 5. To make second marinate, add remaining red chilli powder, coriander powder, Cardamom powder, ginger paste, garlic paste, remaining lemon juice, Salt, garam masala powder and mustard oil. Mix Well. 6. Apply this marinate to Chicken. Keep aside for 4 hours. 7. Preheat oven at 425 degree. 8. Cook Chicken for 15 minutes. Baste with butter and cook for another 5 minutes. Serve Hot. Sprink pinch of chart masala while serving the tandoori chicken.
Preheat oven to 180* C (350* F). Brush a baking tray with oil or melted butter. Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender. Allow to cool slightly and scrape flesh from skin avoiding any crispy parts. Place pumpkin in a large bowl, add sifted flour, parmesan and pepper. Mix well and knead on floured board for 2 minutes. Divide dough in half and roll each into snakes about 40cm long (about 15in). Cut into small pieces about 1 to 1 1/2 cm long (1/2 in). Press flat with palm of hand or the back of a fork. Lower small batches of gnocchi into salted boiling water, remove when they float to the surface. Serve with a favourite italian pasta sauce.
In a large soup pot, over medium heat, melt butter. Add onion, celery, carrots and garlic. Sautee for about 5 minutes. Add wine and water to pot. Cover and simmer for about 20 minutes or until vegetables are soft. Pour in stock, tomato paste, half and half, flour, lemon juice, shrimp, and the spices. Mix well. Heat through. Add the sour cream. Stir well; remove from heat. Puree in batches, if necessary in blender or food processor.
In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter, cold milk. Cook over medium heat, bring to a rolling boil. Boil 1 additional minute. Then, stir in vanilla, peanut butter and oats, stirring quickly. Before mixture cools, drop by teaspoonfuls into paper muffin cups in a muffin pan. Or, drop by teaspoonfuls onto cookie sheet lined with wax paper. Place in refrigerator to cool.
Peel onions, cutting small slice from top of each onion. Cut each onion from top into wedges being careful not to cut through to bottom of onion Gently pull wedges apart. Mix seasonings together. Spray 4 squares of heavy duty aluminum foil with no stick spray large enough to cover onions loosely Sprinkle each onion with seasonings. Cover and grill over medium heat about 45 minutes or until tender.
Cut the meatballs into quarters. Place the cut meatballs in a large pot. Add all the rest of the ingredients (EXCEPT CHEESE). Stir well. Bring to a gentle simmer. Cover and simmer for 30-35 minutes. For the Crockpot: Place the quartered meatballs in the crockpot along with everything else (EXCEPT CHEESE). Cover and cook on low for about 6 hours or on high for about 4 hours. (All crockpots seem to cook a little faster or slower than others.). Serve hot with some cheese on top, if desired.