HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixer bowl, add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty. Add sweetener, flour, salt, and melted butter. Mix with the dough hook until it forms a dough ball, about a couple minutes. Cover and let rise about 1 hour. Punch down and turn ball on a lightly floured counter. Roll dough into a "rope" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable. Shape into rolls. You can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom. Don't make it more difficult than it has to be; they taste good even if they don't look perfect! Put the rolls on a parchment lined cookie sheet or two (they won't rise much more). Cover and let rise another 30 minutes. Pre-heat oven to 425 °F. Heat 2 quarts of water to boiling. When water is boiling and rolls have risen, slowly pour baking soda into the water. Be careful! If you pour too quickly, the pot may boil over. Baking soda is a fine powder, providing plenty of nucleation points for steam bubbles to form, and it releases some gas when it contacts the water, to boot. Use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side (the more time they poach the crustier, browner, and more authentic they'll be -- the less time in the bath the more like mall pretzels they'll be -- both are good, it's up to you). Use slotted spoon to remove from bath and place back on cookie sheets. While still damp, sprinkle with pretzel or kosher salt and score top with a knife in a plus (+) shape to allow the rolls to expand attractively while baking. Bake at 425 °F for about 15 minutes or until caramel brown. (More or less depending on your oven and personal preference). Rotate cookie sheets top to bottom and rear to front midway during baking, if you desire. Serving suggestions:. For breakfast: serve warm with Irish butter and strawberry preserves. For snack: smear with cheddar cheese spread For lunch/dinner: cut in half and top with thin sliced roast beef and smoked Gouda cheese; broil until cheese is brown and bubbly. Or just eat them plain!
Dredge seitan cutlets in flour, shaking off excess. Heat 1 to 2 tablespoons olive oil in skillet over high heat. Saute cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate. Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and saute 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.
Preheat oven to 400 degrees. Grease a large cookie sheet. Combine flour, cornmeal, sugar, baking powder and salt in medium bowl and stir until mixed. Cut butter into flour mixture with a pastry blender until coarse crumbs form. Add milk and stir with fork just until a sticky dough forms. Gently stir sweetened dried cranberries into dough. Turn the dough out onto a floured surface and knead gently about 10 times. Pat dough into a 1/2-inch thick circle. Cut out dough circles with 2 1/2-inch biscuit cutter and place on cookie sheet. Bake 14 to 18 minutes or until golden brown. Serve warm or at room temperature.
Preheat oven to 425°F Rinse fish and pat dry. Place in a 7 x 11 inch baking dish. Combine juice, butter, zest and tarragon in a microwave-safe dish. Cook on high for 1 minute or until butter is melted. Pour over fish. Season with salt and pepper and bake for 10 minutes or until fish reaches 150F on a meat thermometer and flakes easily when tested with a fork.
In a saucepan, stir 3 cups cold water into the mung bean powder. Set the pan over medium-high heat and cook, stirring, until the mixture thickens and becomes nearly translucent, 3 or 4 minutes. Pour the mixture into a loaf pan. Let cool at room temperature until completely solidified, about 1 hour. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the egg, tilting the pan so the egg covers the surface in as thin a layer as possible. Cook until it's just set, about 1 minute, then carefully flip the omelet over and cook for another minute. Slip the omelet onto a plate and let it cool. Add the remaining 1 tablespoon oil to the same pan and heat over medium-high heat. Add the mushrooms and cook, stirring now and then, until browned and softened, about 6 minutes. Set aside. Slice the cooled egg omelet into thin ribbons and set aside. Turn the mung bean jelly out of the loaf pan onto a cutting board. Cut the jelly crosswise into thin slices as if it were a loaf of bread, then cut each slice lengthwise into noodles. In a large bowl, whisk together the soy sauce, vinegar, red pepper powder, scallions, and garlic. Add the mung bean noodles, cucumber, radishes, ginger, and sprouts to the bowl and toss gently to combine. Garnish the noodles with the reserved egg ribbons and shiitakes.
Pierce small holes in both sides or the pork chops. In a bowl stir together the sherry, honey, soy sauce, sesame seeds, orange peel, hot pepper sauce, ginger, garlic and black pepper. Pour about 1/2 cup marinade into a small bowl; set aside. Pour the remaining marinade (with green onion pieces) into a large resealable bag; add in the pork chops. Seal the bag and turn to coat. Refrigerate for 6 hours or up to 24 hours. When ready to grill, in a small saucepan combine the cornstarch with water until smooth; add in the reserved 1/2 cup marinade; bring to a boil and cook for about 1 minute, or until thickened. Drain and discard the marinade from the pork. Season the pork chops with salt and pepper. Heat grill to medium heat and grill the chops about 4 minutes. Turn the chops and baste with a small amount sauce; grill for about 15-20 minutes longer, or until the chops are cooked through, basting again towards the end of cooking. Serve any remaining sauce with the chops. Delicious!
Grease a "huge" oven proof fry pan with a fitted lid, or use a large oven proof pot skillet. In the frypan, heat oil on medium-high heat. Add in the sausages, and saute for 5 minutes, or until browned. Transfer to a bowl. Pour some of the fat from the skillet if desired, and discard the rest. Set oven to 350 degrees. To the same skillet/frypan, saute the onions and garlic for about 5 minutes until soft. Add in the red bell pepper, mushrooms and zucchini; saute, stirring occasionally (about 5-6 minutes). Stir in the uncooked rice; toss to coat. Add in the chicken stock; bring to a boil, and stir in the grated Parmesan cheese, basil, pepper and browned sausage; mix well with a spoon. Bake in the same fypan for 25 minutes, or until rice is done to desired texture. Delicious!
Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans. Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen). Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.
Run grenadine around the rim of a long glass then dip it in sugar. Place the vodka and grapefruit juice in a cocktail shaker over the ice. Shake, then strain into the glass.
Toast Corriander seeds for 3 minutes in an iron skillet over medium heat. Grind the seeds in a spice grinder or mortar and pestle. Add the rest of the spices and sugar and blend. Rinse the roast. cover lightly with mustard. sprinkle and rub the dry rub onto all sides. Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook. Cook at 250F to 300F indirectly over charcoal. When internal temperature reaches 170F, Wrap in two layers of heavy duty foil and return to the smoker. Remove the roast when internal temperature is 190F to 200F and drain the juices carefully into a container. Refrigerate the juices to remove fat. Rewrap the roast and let it rest for at least 30 minutes. After it cools a bit, use 2 forks or your hands to pull the pork into medium sized pieces. Discard fat as you come to it. Defat the juices and either add to the pulled pork or use in a sauce recipe. Use your favorite sauce and place or buns or serve directly with BBQ sides.
Heat olive oil in a large saucepan over medium-high heat. Add parsley and garlic to pan; saute 1 minute. Add sage and tomatoes; cook 12 minutes or until liquid almost evaporates. Add black pepper, 1/8 teaspoon salt, and beans to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Bring 4 cups water and 1/2 teaspoon salt to a boil in a large saucepan. Add polenta in a thin stream, stirring constantly. Cook for 2 minutes, stirring constantly. Cover and cook 10 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes. Uncover and cook 2 minutes, stirring constantly. Cover and cook 5 minutes; uncover and cook 2 minutes, stirring constantly. Serve polenta with bean mixture.
Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan. Cream together butter and sugar. Add eggs, and beat until fluffy. Whisk together dry ingredients. Mix tomato soup and water. Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts. Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.
Pour all spices into a bowl and mix together. Preheat saute pan and coat with olive oil. Rinse turkey chops. Season with seasoning mixture. Place chops into hot pan with olive oil. Sear for 4 minutes on each side or until golden brown. Remove chops from pan. Lay on paper towel to soak up excess oil.
Preheat oven to 400 degrees F. Place zucchini, onion, tomatoes (skin side down) and garlic cloves on large baking sheet, combine with olive oil and 1 tsp Italian spices and several grinds of freshly ground black pepper. Place in oven and set timer for 30 minutes. Turn zucchini slices and onions about halfway through. Meanwhile, place large pot of water on stove over high heat. When water is boiling, add kosher salt and pasta. Cook until pasta is about 3/4 done, approximately 8 minutes. Drain and set aside. Check vegetables after 30 minutes and remove from oven when nicely roasted. Set aside to cool. When vegetables are cool, remove peel from garlic cloves and roughly chop the other vegetables. Set aside. Combine ricotta, 8 ounces mozzarella, parmigiana cheese, eggs,1 tsp Italian spices and several grinds of freshly ground pepper in large bowl. Reset oven to 350 degrees F. In a large baking dish, combine roasted vegetables and pasta. Add sausage and tomato sauce. Top with cheese mixture and gently mix. Top with remaining mozzarella cheese and bake covered with aluminum foil for approximately 30 minutes. Remove foil and cook for another 15 minutes until cheese is bubbly and lightly browned on top. Serve to a hungry crowd.
Cook rice in oil until lightly browned. Chop onion, green pepper and celery. Add to rice. Stir in tomatoes. Heat to boiling. Lower heat. Cover and cook about 25 minutes until rice is tender. Add ham to rice and heat until ham is hot.
Saute bacon until crisp. Add cream, salt, pepper and nutmeg. Mix in macaroni and potatoes. Layer into a baking dish. Sprinkle with cheese and bake for 10 minutes at 350 degrees. Meanwhile saute onion in butter until golden. Serve sprinkled with the onion.
Peel and slice potatoes. Layer into a baking dish. Mix soup mix, onion, bacon, crushed garlic and cream over low heat for 5 minutes. Pour heated cream mix over potatoes. Bake in a moderate oven for 1 - 1.5 hours or until potatoes are soft. Garnish with Grated Cheese (Parmesan is nice) and Chives if Desired.
Preheat the oven to 170°C/325°F and line a muffin pan with paper cases. Sift flour, baking powder and caster sugar together. Add lemon zest. Mix together the milk, egg, butter, lemon curd and vanilla essence. Mix together the cream cheese and icing sugar in a seperate bowl. Make a well in centre of the dry ingredients, quickly stir in the wet ingredients using no more than 12 strokes. Put 1 tablespoon of the muffin mix into the base of the muffin pans. Pop a fraction (1/6th) of the cream cheese mixture on top and then cover with the remaining muffin mixture. The tins should be almost full to the top. Bake in the centre of the preheated oven for 20 minutes. Prepare the glaze by mixing the icing sugar and lemon juice together. Remove the muffins from their tins, cool for five minutes and then drizzle with the glaze.
Combine butter, 1/4 t zest, 1 t garlic, thyme, 1/4 t salt, and 1/8 t pepper in small bowl. Combine parsley, remaining t zest, and remaining t garlic in another small bowl; set aside. Place carrots and leeks in medium bowl, season with salt and pepper, and toss together. Adjust oven rack to lower-middle position and heat oven to 450°Fs. Cut eight 12 inch sheets of foil; arrange four flat on counter. Divide carrot and leek mixture among foil sheets, mounding in center of each. Pour 1 T vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in 1/2 inch fold, the fold over three more times to create a packet about 7 inches square. Place packets on rimmed baking sheet (overlapping slightly if necessary). Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices; sprinkle with parsley mixture. Served immediately, passing lemon wedges separately.
Place the 1 cup water in a pan and bring it to a boil. When it is boiling add the oatmeal and cook for 30 seconds to a minute. Then add the ginger and stir. Wait a moment and add the canned pears and stir. At this point the oatmeal should be done, but if you like it mushier feel free to let it cook longer. Transfer the oatmeal and fruit to a bowl. Sprinkle the brown sugar substitute (or real brown sugar if you are so inclined) over the top. Then drizzle the half and half over the top. Stir it all together and enjoy.
Start cooking your noodles. Microwave corn 1/2 the amount of time according to packaging. Meanwhile, spray pan with very little oil, then cook onions and mushrooms until they start to soften. Add turkey, and cook thoroughly. Add corn, soup, milk, garlic salt, pepper, and stir. Bring to boil, then cover, reduce heat, and let simmer for 5 minutes. Stirring 1/2 way through. Remove lid, raise heat slightly, and let simmer for 5 more minutes. (stirring a fair bit). reduce heat to low, add sour cream and stir till fully mixed inches. serve over noodles.
Preheat oven to 325F. Butter 10 X 14 inch cookie sheet and line with parchment paper. Cream butter and brown sugar in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in milk and vanilla. Combine flour, baking powder, cinnamon and salt in a small bowl. Add to butter mixture and stir until just combined. Mix in oats, walnuts, raisins and coconut (dough will be very stiff). Press dough evenly into prepared pan. Bake until top is golden-brown, about 15 minutes. Cool in pan on rack 5 minutes. Turn out and peel off parchment paper. Cool and cut into bars.
Prepare 13 x 9 glass baking dish with non-stick spray. Cube raisin bread and place in baking dish. Brown sausage, drain and cut into bite size pieces. Mix with bread in baking dish. In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate 8 hours or overnite. Heat oven to 350 degrees. Combine all topping ingredients and spoon over top of casserole. Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
Pre heat the oven to 190'C fan bake or 200'C regular bake. Put the oil, egg, milk and spinach into a a food processor and process until finely chopped. In another bowl mix all the dry ingredients together and then fold through the feta cheese until it is coated. Add the spinach mixture and combine until just mixed. Place in greased muffin tins and fan bake for approx 25 minutes. Remove from oven and leave in pans for a few minutes before placing on a wire rack to cool. Serve warm or cold. *Note: you can also add in some chopped sundried tomato, chopped spring onions or chopped red or green capsicums to vary the flavour.
Heat the oil in a skillet, add the onion and garlic, and saute for 2-3 minutes. Stir in the spices and saute for 1 minute. Add the vegetables and cook for 5 minutes, stirring occasionally. Stir in the sugar and yogurt. Season and cook for 3-4 minutes. Lay the phyllo pastry out flat and cover with a damp dish towel. Place one sheet of pastry on the work surface and brush with melted butter. Fold the pastry in half lengthwise and brush again with butter. Place a tablespoon of filling on one end of the strip, leaving a 1 inch wide border around it. Fold over the corner to make a triange, then keep folding the package over on itself, along the length of the pastry. Seal the flap left at the end with melted butter. Repeat with the remaining sheets and filling. Place the samosas on a lightly greased baking sheet and brush with more butter. Bake in a 350 degree F preheated oven for 20-25 minutes, or until crisp.
In a covered small saucepan, cook the carrots in a small amount of boiling water for 6-8 minutes or until tender; drain. In a food processor, combine cooked carrots, garbanzo beans, lemon juice, garlic, cumin and kosher salt. Cover and process until smooth. Transfer to a small serving bowl. Stir in one tablespoon of parsley. Sprinkle top with remaining parsley. Cover and refridgerate 3 hours to 3 days.
Preheat oven to 350F degrees. Combine 1 1/2 cups of mozzarella cheese, sour cream, 2 tbs Parmesan, and next 6 ingredients. Blend well. Spoon mix into baking dish. Sprinkle with 1/2 cup mozzarella and 2 tbl Parmesan cheese. Bake at 350 for 30 minutes. Serve with tortilla chips or browned pita wedges.
In a large mixing bowl add the hot water to the jello, stirring till dissolved. Stir in orange juice. Chill until mixture begins to thicken ( I chill it in a sink half full of ice cubes, about 20 minutes ). Stir in sour ceam and sherbet, beat until thick and foamy. Fold in pineapple, mandarin orange segments and cherries. Pour into a lightly oiled 2 quart mold. Chill for 8 hours.*. Unmold, sprinkle with toasted coconut and serve. * Chill time is listed as cook time.
In a 1-gallon self-closing plastic bag, combine oil, lemon juice, herbes de Provence, black pepper, and chicken; seal the bag and shake to coat. Refrigerate 30 to 60 minutes. When you are ready to cook, spray a grill rack with cooking spray. Preheat a gas grill to medium/medium-high or prepare a medium-hot fire in a charcoal grill, with the rack placed 4 to 6 inches above the heat. Remove chicken from marinade and discard marinade. Place chicken on the grill and cook for 10 to 15 minutes or until chicken is cooked through and no longer pink, and its juices run clear, turning once.
Preheat the oven to 400°F. Im a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb sprigs, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juiced on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150°F, about 30 to 35 minutes. (See Cook's Note.). Transfer the pork to a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste. Remove the strings from the roast and slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side. COOK'S NOTE: Pork cooked this way will be slightly pink. If desired, cook the pork to 160°F, but be aware that this lean cut will not be as moist at the higher temperature.
Preheat oven to 375 degrees. Add the butter and sugar to large bowl and, with the electric beaters, blend the two. Blend in salt and vanilla and then slowly blend in the flour. Blend in the nuts and chocolate. Press dough into rimmed baking sheet that has been sprayed with cooking spray. Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned. You may turn tray halfway through. Remove sheet and let cool to room temperature. At this point brittle can be broken into chunks.
Heat oven to 400 degrees. Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan. In a small saucepan bring the milk and butter just to a boil. Gradually add oats while stirring constantly. Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often. Remove from heat; pour the oat mixture into a large bowl. Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth. Add dried fruit and set aside. In a medium bowl beat all 3 egg whites until stiff but not dry. Gently fold egg whites into oat mixture using a rubber scraper. Do not overmix; small lumps of egg white will remain. Gently spoon the mixture into molds. Sprinkle the tops with brown sugar. Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs. Serve immediately.
Heat oven to 400 degrees. Lightly spray tart pan with removable bottom, 9x1 inch, with cooking spray. Mix crushed cookies, egg white and butter until crumbly. Press onto bottom and up the side of pan. Bake 8-10 minutes or until light golden brown; cool. Beat milk, pudding mix and lemon peel in medium bowl with electric mixer on low speed about 2 minutes or until smooth. Chill 5 minutes. Fold in whipped topping. Spread over crust. Cover and refrigerate at least 2 hours until chilled. Blueberry Topping: Mix sugar, cornstarch and water in 1-quart saucepan. Stir in 1/2 cup of the blueberries. Heat to boiling; reduce head to medium-low. Cook about 5 minutes or until slightly thickened. Stir in lemon juice; remove from heat. Cool 10 minutes. Stir in remaining 1 cup blueberries. Cover and refrigerate at least 1 hour until chilled. Spread over prepared tart and store, covered, in refrigerator.