HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom. Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds. Add the cheese and garlic, beating gently just to combine. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy. While the dough is rising, preheat the oven to 375°F Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired. Bake the bread till it's golden brown, 35 to 40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.
The polenta: in a saucepan over med-high heat, combine the chicken stock and milk; season with salt and pepper. Bring up to a simmer, then turn the heat down to low. While the stock and milk are heating, heat a large skillet over med-high heat; add 2 tablespoons oil. Season the chicken chunks with salt and pepper; add to the hot skillet and cook until lightly browned, about 3-4 minutes. Remove chicken from skillet to a plate; cover with foil, set aside. Return the skillet to the stove burner; add remaining 3 tablespoons oil; add in the garlic, anchovies, and red pepper flakes. Saute about 3 minutes, until the anchovies melt into the oil and completely dissolve and the garlic becomes tender. Add in the olives, capers, tomatoes, black pepper, and parsley; bring sauce to a bubble; add chicken back to the pan, decrease the heat, and simmer for 5 minutes. To the simmering chicken stock and milk, add the polenta; whisk constantly until the cornmeal masses together, 2 minutes. Add in the butter and grated cheese; stir to combine. If polenta becomes too thick, you can always add more stock or milk. Serve polenta in shallow bowls and top with a helping of the chicken and puttanesca sauce.
Heat water in pot until boiling. Add lentils and boil for one minute. Reduce heat to a simmer. Simmer lentils until they resemble a thick paste. While lentils are simmering, heat oil in frying pan. Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, saute for 2-3 minutes. Add tomatoes and saute for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes. Serve as is or over basmati rice.
Preheat oven to 350 degrees. Melt butter and chocolate with water; cool. Combine dry ingredients; set aside. In large mixing bowl, beat sour cream, eggs, vanilla and chocolate mixture. Add flour mixture; beat until smooth. Add nuts if desired. Pour into greased and floured 15x10-inch baking pan. Bake 25 minutes or until wooden toothpick inserted in center comes out clean. Cool. In small mixing bowl, beat all frosting ingredients together until smooth. Frost cake and refrigerate.
In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it. Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together. Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.
Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minute.
Mix first three ingredients together in a pot and cook until thick. Place in a bowl and top with honey and skim milk.
Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy.) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time.
Take 1 slice of prosciutto and wrap it around the pretzel stick, starting at the bottom and winding it up to the top of the pretzel stick. Do this until you finish the whole package of pretzels. Variation: You can also wrap 1 thin slice of cheddar cheese or any type of cheese around the pretzel then wrap 1 thin slice of prosciutto around the cheese. Serve and enjoy. Note: Serve right away so the pretzels don't get soggy. Do not make these the night before.
In a large saucepan, bring the milk and water to a boil over medium heat. Add in pumpkin and salt; stir using a whisk. Lower heat to low and gradually whisk in polenta. Cook polenta 1 minute or until thick. Remove from heat. Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt. Top with shaved parmesan--serve immediately.
In a cocktail shaker, combine the rum, pomegranate juice, and Grand Marnier. Add ice; cover and shake until very cold. Strain into a chilled glass; garnish with a skewer of orange wedge and raspberries.
Combine cornstarch and sugar. Add butter and juice gradually, stirring constantly; boil until thickened, at least five minutes. Add lemon juice and simmer an additional 5 minutes.
Place the herbs and lemonade mix into the container. Add water. Stir vigrously, muddling the herbs to release the flavor. Let stand for several hours before serving. Garnish with edible flowers.
Cook macaroni according to directions. Drain, do not chill. While hot drizzle with oil and vinegar. Add onion, seasonings and cheese, toss well. Chill throughly. Serve on salad greens to dress up (optional).
Coarsely grate potatoes and drain well. Place potatoes in a mixing bowl with all remaining ingredients and mix together. Cover and leave to stand for 1 hour. Heat oil for shallow frying in a frying pan and drop large spoonfuls of the mixture as for small pancakes and fry until golden brown on both sides and cooked in the middle, about 5 minutes. Drain well on paper towels and keep hot until ready to serve. Eat immediately.
Preheat oven to 300°F. Pour boiling water to cover pistachios and let stand 1 minute and then drain. Turn nuts onto dish towel and rub off skins. Dry nuts on a cookie sheet in a 300F oven for 15 minutes. Cool thoroughly. In medium saucepan combine nuts, sugar and butter and heat over moderate heat until the sugar begins to melt. Cook stirring constantly until sugar is light brown caramel color then remove from the heat and stir in vanilla. Working quickly with 2 teaspoons drop rounded teaspoonful of nut mixture onto buttered cookie sheet or silpat. Let stand at room temperature until hardened. Store in airtight container between sheets of waxed paper.
Dissolve yeast and 1 teaspoon sugar in warm water; set aside. Combine flour, salt, and 1/2 cup sugar in a large mixing bowl; make a well in the center of the dry ingredients. Combine yeast mixture with eggs, lemon extract(optional), butter (or margarine), evaporated milk, and water. Mix thorourghly and add to well. Combine wet and dry ingredients until the dough comes together. Knead to form a soft, smooth dough. Cover; let rise in a warm place until doubled (about 1-1/2 hours). Punch down; form into balls on a floured surface. Cover; set aside to rise again (about 30 minutes in a warm place). Heat oil to 375 degrees; drop dough carefully into hot oil and fry until both sides are golden brown. Drain on paper towels. Coat with sugar or cinnamon sugar and serve immediately.
Preheat the oven to 350oF, grease and line a deep 9-inch cake tin. In a large bowl, cream the butter and light brown sugar together until smooth. Beat in the eggs one at a time until well mixed. Stir in the mashed banana and yoghurt. Add the flour, salt and baking powder to the bowl and stir together until just combined. Pour into the prepared cake tin and bake for 25-30 minutes until a toothpick inserted into the centre of the cake comes out clean. Leave to cool completely on a wire rack. Caramel: Place the heavy cream and butter in a small pot over a low heat so that the butter melts and the cream starts to steam. Meanwhile heat the sugar in a light-coloured pan over a medium heat. Once the sugar starts to melt start to tilt and swirl the pan so that the sugar mixes with the melted caramel and evenly melts. Once the sugar has all melted and has turned from light yellow to amber, turn the heat down to low and pour in the warm cream and butter mixture - this will bubble up so be careful. Stir together until smooth then take off the heat and stir in the salt. Let cool for 5 minutes then stir in the rum. Leave to cool completely. Decorate: Place the heavy cream in a medium bowl and beat with a whisk until soft peaks form. Spread the whipped cream over the cooled cake then pour over the cooled caramel. Top with the pecans and sliced banana. Serve immediately or keep covered in the fridge for up to 3 days.
Place chicken broth and garlic in a small saucepan and bring to a boil over high heat, cover; reduce heat to low and simmer 25-30 minutes. or until garlic mashes easily with a fork. Set aside to cool and then puree until smooth in a blender or food processor. Heat olive oil in a large, non-stick skillet over medium-high heat. Add the pork and cook 1 to 1 1/2 minutes on each side or until browned. Pour the garlic puree into the skillet and sprinkle with the parsley, tarragon, salt and pepper. Bring to a boil; cover. Reduce heat to low; simmer 15-20 minutes until pork is juicy and barely pink in center. Remove pork from skillet and keep warm. Combine flour and water in a small cup and slowly pour into skillet; bring to a boil. Cook, stirring, until mixture thickens. Stir in sherry. Serve sauce over pork and rice.
Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs. Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan. Bake at 350 degrees F for 12 minutes. For filling, combine the first four ingredients in a bowl. Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Serve warm if desired. Store in refrigerator.
Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked. Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt. Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces. Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam. Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.
Pour the chicken with juice into a pot, break the chicken up with a fork; pour the whole tomatoes into the pot; slice each tomato at least in half, this can be done in the pot with a shap knife. Add the rest of the ingredients; stir well. DO NOT ADD SALT, there is enough salt in the two canned ingredients. Bring to simmer, lower heat and simmer for about 25 minutes or until the veggies are tender crisp. The veggies can be any you have left in your fridge, except for the tomatoes and the chicken can be cooked left over chicken, if left over chicken is used add at least a cup of chicken broth.
Cut artichoke hearts into small pieces. Mix all ingredients together except paprika. Put into baking dish and sprinkle paprika on top for color. Bake at 350 degrees f for 20 minutes or until bubbly. Serve with crackers or baguette thins.
Put chicken in crock pot. In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. Cover and cook on low for 6-8 hours. Serve over linguine.
Heat oven to 450 degrees. Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust. Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork. Reduce oven temp to 350. In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside. In a large bowl gently mix apple layer ingredients, set aside. Mix cream cheese and sugar well. Beat in egg and vanilla and mix well. Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter. Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning. Let pie cool 1 hour prior to eating. Store pie in fridge.
In a large bowl, dissolve the gelatin in boiling water; stir in cranberry juice. Refrigerate until slightly thickened. In a small mixing bowl, beat cream cheese until smooth. Add the whipped topping until blended. Fold in nuts, celery and cranberries. Pour into a 3qt ring mold coated with nonstick spray. Refrigerate until set. Unmold onto a serving plate.
Mix all ingredients with a whisk in a saucepan. Bring to a boil, then turn off heat. Allow to cool before serving. Syrup is thicker when refrigerated. Can be stored in the refrigerator in a glass container.
In a large pot place all ingredients except tomato sauce. Bring to a boil. Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste. Notes: Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it. To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods. The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients. If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.
In saucepan, mix all EXCEPT fruit. Bring to a boil. Cook and stir 1-1/2 minutes, or until thick and bubbly. Cool; serve over fruit.
Fill a tumbler with ice cubes. Add a shot of Tia Maria and a shot of Jamaican light rum. Fill the tumbler with milk. Blend until smooth and serve immediately.
Toss the beef in the cornstarch and lightly coat the pieces. Heat the oil in a wok or frypan, have high heat add the beef and brown tossing for 3 minutes. Turn the heat to medium add fresh ginger,garlic, Teriyaki sauce, sherry, chow mein noodles, salt& pepper. Keep tossing another 3 minutes. Add chopped green onions just before removing from the heat. Split the meat into 4 portions and pile on the toasted buns. Top with the pickled ginger and waterchestnuts. Serve hot.
-heat up a deep fryer with vegetable oil. -cook chicken, and cut into small pieces. -combine flour, baking powder, and salt. -combine rest and add together. -drop by tablespoon into deep fryer. -cook each batch for 3-4 minutes. make sure to turn pieces halfway through.
Prepare macaroni as per pkg. instructions. Melt butter on medium high heat, add Wondra flour, whisk until well blended. Add cream cheese and whisk until creamy, add milk, sour cream and bring to slow boil, add 10-12 oz Velveeta. Stir until all cheese has melted. Add a few drops of Tabasco sauce, to give it a little kick. Add to macaroni and whaala! Perfect mac n cheese you'll love. If you'd like to bake this version, simply place in baking dish, add thin slices of Velveeta or American to top and bake at 375 degree oven until cheese is scorched and bubbly. (About 30 min.). You can add fresh or frozen peas, chunks of ham, sliced cooked brats, brocoli, or anything else your little heart desires to this version of mac n' cheese.
Heat oil in 12 inch skillet over medium-high heat. Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer. Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).
Mash the strawberries in a large bowl. In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute. Pour straight into the mashed strawberries and stir hard for 1 minute. Ladle into the freezer containers and place in the refrigerator overnight to let it cool slowly and set. Then store in the freezer. Good in the freezer for up to 1 year, in the fridge for 3 weeks.
Heat oven to 325°F. Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour. Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil. Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain. Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off. Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.
Mix all the ingredients for the tartar sauce and chill. Preheat the oven to 180°C. Grease a large sheet of aluminum foil with plenty of soft butter. Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top. Scatter the herbs over and wrap the fish in the foil. Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork. Serve with the tartar sauce and chips, if desired.
Soften dry yeast in warn water (110 degrees). Add the 1 teaspoon sugar to yeast mixture. Add milk, cooled to lukewarm, shortening,3/4 cup sugar, and salt. Add eggs and beat well. Add flour to make a soft dough. (I use my mixer with Dough Hook). Let stand 10 minutes. Knead on lightly floured surface till smooth and elastic. Pleace in greased Bowl, and cover. Store in refrigerator. Shape rolls about 2 hours before serving. Let rise till double in bulk. Bake in hot oven 425 degrees 15 to 20 minutes. Punch down unused dough and return to refrigerator. Makes 4 to 5 dozen medium rolls. This dough is great as you can use it in so manny ways, Rolls, Cinnamon Rolls& etc.
Cut oranges in half. Scoop out the orange segments to eat alone. Reserve the hollow peel shells. Prepare the muffin mix according to the package directions. Fill the orange peel cups half full of batter. Wrap each one loosely with heavy duty aluminum foil. Place in hot coals, making sure that the batter side stays up. Cook 6-10 minutes until muffins are done. Adding a few berries to the batter adds excellent flavor. Note: Use 3 oranges per package of muffin mix.
Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees. Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes; Place in a well-greased bowl, turning to grease top; Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside. Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars. COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting. COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze vigorously to evenly mix color with sugar; Repeat procedure with 1/2 cup sugar and yellow food coloring; For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining 1/2 cup sugar.
Mix spices thoroughly in a bowl. You can store leftover rub in a tightly sealed jar in the refrigerator.
Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside. Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden. Remove but leave the oil in the wok. Add the sauce ingredients to the wok and bring to boil. Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu. Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Refresh a portion of your sourdough starter using equal parts rye flour and water. This will give you a rye starter that you can maintain like your other starter if you wish. This dough is very sticky and cement-like. I find that frequently dipping spoons, scrapers and your fingers into water helps reduce the mess that this dough loves to make. Make the sponge using a cup of the refreshed starter, the 3 cups of water, and the 4 cups of flour. Let this ferment, covered in a 70F to 80F area for 4 hours or until it doubles in volume. I use a clear, straight sided container to know when the fermentation is complete. After fermentation, place the sponge into a large bowl and add the sugar, salt, molasses and caraway. Add the rye flour a portion at a time until all is well mixed. Cover and let rest for 20 minutes. Scrape the dough onto a wetted counter. Traditional kneading is not possible. Using a wetted bench scraper and wet hands, just fold and mix as well as you can for a few minutes. Divide the dough in half and form two balls of dough. Spray two 8" x 4" bread pans (standard loaf pans) with oil and line with parchment paper. I spray the parchment paper as well. Preheat your oven to 375°F. Press the dough into the pans, smoothing with wet hands. Seeds or white flour can be added to the surface if desired. Cover with oiled plastic wrap. and let rise in a 70F to 80F area until the loaves rise about 30% (about 2- 3 hours). Bake for 45 minutes or longer until the internal temperature is 200°F I rotate the loaves in the oven after 20 minutes of baking. Remove the loaves from the pans and cool on a rack thoroughly before slicing. The taste improves with time and the bread will last for several days or more at room temperature. Slice thinly - enjoy.
Bring a large pot of salted water to boil. Add potatoes, cover and cook for 18 minutes. Drain. Place potatoes on paper towels or a clean dish towel and pat dry. Cut into 1/4 inch cubes and place in a large salad bowl. Sprinkle with onions, parsley, lemon rind, and garlic, set aside. In a food processor or blender mix together the egg, buttermilk, mayo, lemon juice, anchovy paste and blend until smooth. Pour over potatoes and toss. Add the parmesan cheese, pepper and salt. Toss well and chill or serve warm.