HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in a bowl. Dough should form a ball, if this does not happen, add a little more water incrementally until it does. Then cover the dough with a wet towel or cloth for 15 minutes. Split the dough into 2 pieces and roll into balls. Lightly flour your work surface and roll each ball into a very flat circle. Cook in an ungreased skillet over medium heat until the tortilla starts to show brown spots. Fill with whatever you want and enjoy!
Rub handful of cornmeal on stone. Put stone in oven, heat to 450. Rub flour/cornmeal onto large surface to roll pie. Roll out dough using pin or can or whatever. Transfer to pizza peel letting dough hang over sides. For Sauce, mix all sauce items in blender. Refrigerate allowing to thicken. With wooden spoon apply sauce to cover dough. Add Cheese liberally, Add toppings. Pull dough edges over to make crust Sauce should be inside crust. Turn heat down to 425 and transfer to stone. Cook 13 minutes pushing down crust twice Crust should be firm to touch. Remove and let stand 5 minutes. Cut into slices.
Mix the masa harina with the water, mix well and set aside. In a large saucepan combine the tomato, chiles and broth. Bring to a boil, reduce heat to a simmer and cook for 10 minutes. You want the mixture on the thick side. Add the shredded meat and heat for another 2-3 minutes. Remove from heat and set aside. When warm to the touch stir in the cheese and season with salt if needed. Take the prepared masa harina and knead in the lard, salt, flour and baking powder. You may need to add a little more water. Divide into 12 pieces, roll into balls and place on a plate, cover with plastic and let rest for 20 minutes. Place a heavy skillet, cast iron if you have it, over medium heat. Place a heavy freezer bag on the counter and place a masa round in the center. Gently roll out or pat into a 4 inch round. Pick up plastic, peel gordita away from it and place on the hot skillet. Cook for 1 minute and flip over, cooking for one minute-repeat. You will want the gordita golden brown on both sides. Remove to a wire rack to cool and repeat until all gorditas are cooked. At this point you can cool completely and keep in the fridge or: heat 3/4 of an inch oil in a heavy skillet. When hot add one gordita at a time, cooking for about 2 minutes total. Your going to flip them a few times and they will get puffy-you want that. Remove and drain on paper towels, repeat until all are done. Split cooked gorditas--but not all the way through, and fill with the meat and cheese filling. Top with lettuce and various salsas.
Combine lentils, celery, carrot, water, curry powder in a pan and bring to the boil. Reduce heat and simmer, covered for approx 20 minutes or until the mixture has thickened. Remove from heat and cool. Stir in 2 cups of breadcrumbs. Shape the mixture into 8 burger patties. Toss them in the flour, dip in the egg white and cover with the remaining breadcrumbs. Heat the oil in a non-stick pan. Add the burgers and cook until well browned on both sides. Season with salt and pepper to taste. Serve on a bun as a burger or as a meal with a salad on the side.
In a bowl, combine the flour, sugar, baking powder and cinnamon; cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn onto a lightly floured surface. Sprinkle raisins over dough; knead 2 or 3 times. Pat to 3/4"-inch thickness. Cut with a floured 2-1/2"-inch biscuit cutter. Place on an ungreased baking sheet. Bake at 400 for 12-15 minutes or until golden brown. Combine glaze ingredients; drizzle over biscuits. Serve warm.
Cream butter, cream cheese and sugar in large bowl. Beat in eggs 1 at a time. Add vanilla and salt. Beat. Add flour. Work into batter. Fill cookie press and press your choice of design onto ungreased cookie sheet. Decorate. Bake in 400 f. oven for 10 to 12 minutes until set and edges are showing a hint of brown. Makes 6 to 7 dozen. CHOCOLATE SPRITZ: Exchange 6 tablespoons of flour with 6 tablespoons cocoa. ORANGE SPRITZ: Add 2 teaspoons finely grated orange rind and 1/2 teaspoons orange flavoring. CHOCOLATE ORANGE SPRITZ: Exchange 6 Tablespoons flour with an equal amount of cocoa. Add 2 teaspoons orange flavoring. Company's Coming for Christmas.
Preheat oven to 375. Mix all ingredients except bacon. pour into 13x9 glass baking dish. Top with bacon strips. Bake 35-40 minutes. Let beans stand 15 minutes to thicken before serving. (Don't forget the cottage cheese!).
Melt butter in a large glass bowl. (Make sure it is microwave safe or it will burn the carmel.). Remove bowl from microwave and add remaining ingredients. Stir well. Cook 7 minutes on high. Stir very well. Cook another 7 minues and stir well. Pour into well buttered 9x 13 pan. When cool, cut and wrap in waxed paper.
Preheat grill to high heat. Mix lime juice, onion, garlic, sugar, fish sauce, and jalapeno together in a small bowl. Add 3 tbsp oil, whisking slowly, and refrigerate until chilled. Soak bamboo skewers in water for at least 15 minutes. Brush both sides of the meat with oil and season with salt and pepper. Grill until medium rare in the center, about 4 minutes per side. Remove from grill and let rest for 15 minutes. Cut the meat into uniform 1/8 inch thick slices, 3-4 inches long. Place a mint leaf on each slice and roll up. Slide onto skewer rolled. Serve with dipping sauce and enjoy!
Place the diced apples in a large bowl and toss them in the lemon juice. Add the cubed chicken, red onion, shredded carrots, pecan pieces, and golden raisins. Stir together the mayonnaise, sugar, and cinnamon; pour over chicken salad mixture and toss to evenly coat. Add salt and pepper to taste. Chill at least 1-2 hours before serving.
Preheat oven 375 degrees. Crumble 6 cups of Doritos with your hands into a large mixing bowl. Add onion, chili, enchilada sauce, tomato sauce and 1 -1/2 cups cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to combine. Place mixture into a 8 1/2 x 11 inch oven proof casserole dish. Bake for 30 minutes at 375. Remove from oven and spread the sour cream over the top of the casserole with a large spoon or rubber spatula. Top with remaining Doritos. Then add about a 1/2 cup of cheddar cheese. Bake for another 5 minutes.
Mix all ingredients together and freeze in large container. To Serve: Mix 1 part slush to 1 part club soda or 7-UP.
Place Tea Bag into a medium sized heat-proof mixing bowl. Pour Boiling Water over Tea Bag. Allow to steep for at least 30 minutes. Remove Tea Bag from Water and add Dried Currants and Dried Dates. Using a spoon, push fruit down into the tea until it is completely covered. Allow to soak for at least 1 hour, although overnight is preferred. Preheat oven to 350°F Use Cooking Spray to grease two 12-cup Muffin Pans. Add Eggs to the Fruit in bowl and mix gently. Add Flour, Brown Sugar and Cinnamon. Mix thoroughly. Mixture will seem dry at first, but as it is mixed it will become thinner. Using a large spoon, fill each Muffin Cup about 2/3 full. Bake in 350F oven for about 20 minutes or until pick inserted into center of muffin comes out clean. Serve as is or with Butter or spreadable Cream Cheese. Good warm or cold. Excellent served with Hot Tea or Coffee. Preparation time does not include the time that it takes to soak the Fruit.
SLICE sausage into small pieces. DICE red onion. Drain canned kidney beans and chickpeas. DICE rocket. NOTE: Can use spinach too; I like to chop it fine, TRUE! HEAT pan, add sausage; cook 2 minutes until soft. NOTE: Can pre grill too for more flavour. ADD red onion, cook two minutes. ADD Passata and water. NOTE: BEST if put flame on low when adding ingredients. COVER and cook for 7 minutes. ADD beans and cook further minutes. STIR in rocket for one minute and serve. ENJOY! NOTE: I use low-fat sausages but ingredients listing does not allow me to do.
In a bowl combine chicken, seasoning salt, black pepper and celery seed, stir. In a seperate bowl combine sour cream and ranch packet, mix well. Combine seasoned chicken,water chestnuts, green onion,mozarella cheese and ranch mixture, mix well. Adjust seasoning to taste, refrigerate for at least 30 minutes to allow flavors to meld. Serve on rolls, crackers, or toast.
In medium saucepan mix broth, carrots, celery, parsley flakes, and garlic powder. Heat to a boil over high heat. Stir in rice, reduce heat to low. Cover and cook 20 minutes or until rice is done. Add chicken and heat through.
Put all dry ingredients into large coffee mug. Heat water until hot but not boiling. Pour into mug and stir well.
In small pot, boil 2-3 jalepenos. (If your jalepenos aren't very hot, you can add more.) Boil them for about 20 minutes on medium heat, or until they're squishy. You'll know they're ready when the color turns muted. The tops should just pull right off. With tops off, squeeze them gently to remove excess water. Put them in the bowl that will contain your guacamole. With a fork, mash them up into small, squished bits, making sure it separates instead of sticking together. Peel, deseed, and halve the avocados. Add them to the jalepenos and mix VERY well. You want to make sure you distribute the jalepenos evenly. Squeeze the lemon to add juice into the mixture. Add salt and garlic powder and mix again.
Puree the cucumber in a blender until chunky but not liquefied. Stir in the yogurt and dill. Cover and chill in refrigerator until ready to serve. Serve with raw vegetables, pita bread or spicy foods.
Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken. Cook 10 min or until brown. Pour sauce mixture over chicken. Cover and cook on medium heat 10 minutes or until chicken is no longer pink. Top with mozzarella and remaining Parmesan. Let stand 5 minutes or until cheese melts.
Beat egg, add milk, sour cream and butter. Stir in pancake mix; mix well. Fold in bacon and cheese. Bake in preheated waffle iron.
Preheat oven to 350. In a large bowl, beat the margarine, white and brown sugars together until fluffy. Add eggs and vanilla, beat well. In another bowl, sift flour, baking powder, and salt. Add to the creamed mixture, stirring well. Fold in butter brickle bits, and chocolate chips. Spread in a greased 9x13-inch pan. Bake for 25-30 minutes. Can be frosted with chocolate frosting.
Place pork chops or steaks in to 9x13 inch pan. Pour soup over pork to cover. Bake@ 350 for 35 minutes or until cooked through.
Preheat oven to 350. Reserve 3 Tbs of bacon and sprinkle on top of dip before baking. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth. Stir in jalapenos, green chilies and bacon. Spread dip into a 9" pie plate or a small baking dish. Sprinkle with remaining bacon and sliced green onions (optional). Bake for 20-25 minutes or until dip is bubbly and golden brown at the edges.
Put the flour, salt, eggs, and milk in a bowl and beat at medium speed until blended. The mixture will be a thin batter. Prepare a non sticking pan of desired size by melting a small amount of oil or shortening to cover the bottom (the fat should be hot). Pour a scant 3 Tablespoons of batter into the pan, tipping it so that it coats the bottom. Sprinkle all over with 1/2 Tablespoon currants. Cook the first side until it is a golden brown. Turn the crepe with a spatula and cook the other side. Turn the crepe out onto a large plate, sprinkle with sugar and lemon juice, and roll up. Crepes can also be piled up and sliced in portions like a cake. Continue with remaining batter. Keep crepes warm in a 200°F oven. This recipe will make a dozen or more.
Place all ingredients in a cocktail shaker. Shake gently and pour over ice in old fashioned glass.
Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves. Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours. Line a 9x13 aluminum baking pan with heavy duty foil. Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan. FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt. In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes. Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps. Press dough into prepared pan about 1/4-inch thick. Prick the pastry with the tines of a fork or a wooden skewer. Chill until firm, about 20 minutes. While the pastry is resting, Place rack in center of oven. Preheat to 375 degrees F. Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes. HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN. Lower oven temp to 350 degrees. FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine. Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth. Slowly add sugar/spice mix and beat until well combined. Pour over HOT crust. Bake for an additional 20 minutes or until just set and still jiggles in the center. HAVE TOPPING READY WHEN BARS COME OUT OF OVEN. FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling. Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy. Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars. Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.
Spray a non-stick pot lightly with cooking spray, and heat over medium. Add vegetables and garlic, and cook for 5-7 minutes. Add chicken and cook an additional 5 minutes. Add chicken broth, seasoning, and salt. Over high heat, bring to a boil. Reduce heat, cover, and simmer for 5-7 minutes. Add noodles and simmer for 10 minutes, until noodles are vegetables are softened.
In a pot combine vegetable broth and milk and bring to a boil. turn off heat, stir in polenta and cook until thickened (abut 3-5 minutes). Set aside to thicken further. Clean, wash and peel the carrots. Slice lenghtwise. Heat butter in a skillet and add carrots. Saute for some minutes, then add 5 tbs of water and cook covered on medium heat for another ten minutes until soft. Season with sugar, salt and pepper. Add sour cream or yoghurt, sage and half of the cheese to the polenta and stir to combine. Season with salt and pepper to taste. Pour into a casserole dish (about 20X12 cm) and top with the carrots (I used their liquid too since it was full of flavour, but that way the casserole may get a bit soggy). Sprinkle with remaining cheese and bake in the preheated oven at 200°C (~400°F) for 20 minutes. Let stand for about 5 minutes until polenta has set and can be sliced.
Preheat the oven to 375. Cream together the shortening and honey. Then add the egg and beat well. Stir together baking soda, cinnamon, nutmeg, and salt. Add this mixture alternately with the zucchini to the egg mixture. Stir in the oatmeal and raisins. Drop by teaspoons onto greased cookie sheets. Bake for 10 to 12 minutes.
Combine all ingredients and refrigeerate for at least an hour to chill. (Doc Ford's Chipotle Hot Sauce (among others) can be purchased online at www.docford.com).
Heat a waffle iron. Mix the flour, baking powder, salt and sugar using a whisk to combine well. Meanwhile, melt the butter in the microwave. Beat the egg yolk with a fork till fluffy, then add the milk and butter to mix. Combine the milk mixture with the dry ingredients. Using a hand mixer, beat the egg white to stiff peaks. Carefully fold the egg whites into the batter (a plastic scraper works well for this). Cook immediately on iron.
Beat eggs in a bowl, blend in melted butter. Combine flour, cocoa, and salt and add to butter mixture. Stir in the vanilla and pour into a greased 8 inch pie pan. Bake at 350 degrees for 25 or 30 minutes or until it looks set (it will not test done). Cool and cut into wedges and serve with ice cream and hot fudge on top. Hot Fudge Sauce: Combine sugar and cocoa in a small saucepan. Blend in evaporated milk and corn syrup, and cook over medium heat stirring constantly until boiling. Boil for 1 minute, remove from the heat and stir in butter and vanilla, serve warm.
Preheat oven to 375°F. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and whipping cream, thyme, salt, pepper & grated nutmeg. Add scallops, turning to coat. Remove from heat. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375°F for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta, mixed-greens with a honey-poppy seed vinaigrette, (Whisk 1/4 cup honey, 1/4 cup white-wine vinegar, 1 tsp gratedd onion, 1/4 olive oil, 2 tsp poppy seeds, and salt & freshly ground black pepper, to taste. Serve over fresh salad greens) & pour a Jordon Chardonnay Russian River Valley. Enjoy!
I simply poor everything into a jar and let my stick blender at it until it's a nice creamy texture, and I don't see any chunks. Sometimes I have to add more milk if it's a bit thick, especially if I added berries. My yield is usually about 1 3/4 of a cup but it's not exact. When I have them, I love adding frozen berries for a frosty treat and the added nutrients; I especially love blueberries. The brands I usually use are Silk Pure Almond original flavor almond milk (but I like coconut almond too), Spectrum Decadent Blend Chia & Flax Seed with coconut & cocoa (when I don't have that I will usually still add about 1 tsp chia seeds and a bit of coconut if I have any) and Garden of Life Alkalizer & Detoxifier RAW Organic Green Super Food grass powder.
In a medium bowel combine mushroom soup,onion soup,garlic and pepper set aside. In a large bowel mix together ground beef and 1/2 of your bread crumbs add 1/3 of soup mixture if it is to soft add the rest of your bread crumbs. Place in a baking dish and shape in to a loaf size.Place in a 350 degree oven and cook of 30mins. After 30mins remove fat from pan and top with the reaming soup mixture cook for 10 more minutes.
Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute. Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top. Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly. Enjoy!
In a bowl, combine 1 cup flour, baking powder, salt and sugar; set aside. Combine egg, water and 1/3 cup lemon juice; add to dry ingredients and mix until smooth. Dip fillets in remaining lemon juice, then remaining 1/2 cup flour; and finally coat with batter. Heat 1 inch of oil in a skillet. Fry fish, a few fillets at a time, over medium-high heat for 2-3 minutes on each side or until the fish flakes easily with a fork. Drain on paper towels. Garnish with lemon wedges, if desired.
Melt butter and sugar in a large saucepan. Remove from heat and add almonds, raisins and cherries. Sift flour and baking powder into the saucepan and mix until combined. Spread into a greased 20cm square shallow tin. Bake at 180C degrees for 25 minutes or until golden and cooked. Melt chocolate in microwave or over hot water. Drizzle over slice while still warm. Cut into sqaures or fingers while warm.
Preheat oven to 425°F. To make the filling, melt the butter in a small saucepan. Mix into this the other filling ingredients. Set aside. Roll the pastry out to about 1/8 inch thick onto a floured surface. Use a 4" pastry cutter to cut discs of pastry. Put a teaspoon of the filling into the middle of one disc. Brush half of the edge of this disc with water. Bring up all the sides of the disc to the middle (above the filling), and press tightly to seal. Turn the cake over on the work surface, and gently roll it to about 1/4" to 1/2" thick. Pat into a rough round shape. Repeat for the remaining pastry discs. Place disks on a non-stick baking sheet (a greased sheet, or one with parchment paper). Using a sharp knife, make 3 diagonal cuts through the top of each cake. Brush the top of each cake with the egg, and sprinkle a little white sugar over. Bake for 15 minutes, or until the top is golden brown and the cake has risen. Remove from the oven and cool on a wire rack. Serve with your afternoon tea!
Mix first 5 ingredients. Roll out dough. Spread drained cherries onto dough. Sprinkle with sugar. Roll up and wrap loosely in a clean cloth (plain cotton muslin will do) and pin together. Carefully place in boiling water and boil for at least 30 minutes. (Dough will be a bit slimy, not flaky, for obvious reasons.) Serve in a bowl with milk (can add a sprinkle of nutmeg and sugar if desired). Can be eaten hot or cold.
In 2 quart saucepan, heat margarine over medium heat until bubbly and hot. Add onion and garlic. Saute, stirring constantly until onion is translucent (about 3 minutes). Add water and broth mix and stir to combine. Bring to a boil. Reduce heat to a simmer. Add pork and seasonings. Cover and cook until pork is fork tender, about one hour. Stir apple slices and raisins into pork mixture. Cover and cook until apple slices are tender (about 15 minutes). Add cornstarch to yogurt and stir until thoroughly combined. Stir into pork mixture, and immediately remove from heat. Serve over cooked rice.
In a large pot, combine soy sauce, vinegar, ground pepper, brown sugar, minced garlic and bay leaves. If using chicken with skin, place skin side down in pot. Over high heat and uncovered, bring to a boil. Once boiling, immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over. Simmer 20 - 30 minutes more.
In a large bowl, toss the macaroni with the oil. Cook the broccoli with 1 teaspoons salt in boiling water for 2 minutes then drain well and rinse in cold water to stop the cooking. Add broccoli and the spinach to the macaroni. Melt butter in medium saucepan over medium heat, add onion and saute under tender. Add mushrooms and cook 5 more minutes. Sprinkle in the flour, stirring until blended. Gradually add in milk and cook over medium heat, stirring constantly for 15 minutes. Add 1 1/2 cups cheese, 1/2 teaspoons salt, cream pepper and nutmeg. Stir until cheese melts. Fold this sauce into the macaroni then spoon everything into a lightly greased 13x9 inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake in a preheated 375 degree oven for 40 minutes.
Put tamari, mirin, granulated garlic, onion powder and sesame oil into a wide, shallow dish and stir to combine. Add tempeh, toss to coat all over, cover and set aside to let marinate for 30 minutes. Meanwhile, toss yams with olive oil, ginger, cinnamon and 1 1/2 tablespoons of the marinade from the tempeh. Set the yams aside. Preheat oven to 350°F. Heat canola oil in a large skillet over medium low heat. Add tempeh and cook, turning frequently, until browned on all sides, about 5 to 8 minutes. Toss tempeh with yams, then transfer to a 2-quart casserole dish. Cover and bake for 30 to 35 minutes, or until yams are tender. Season with salt and pepper and garnish with parsley.
Put the peas in a pot with the butter, chicken broth and evapotated milk. Cook over medium heat for 15 minutes. Add the sugar if desired. Mix the corn starch with the water and add to pot. Add the salt and pepper to taste. Add the pearl onions. Reduce heat and simmer for another 10 to 12 minutes and serve.
Mix flour, baking soda, and salt. Mix in sugars, butter, eggs, pudding mix, and almond extract. Mix in chocolate chips. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350°F for 8 to 10 minutes. Let cool on paper grocery sack or wire rack.
In a small mixing bowl, combine 3 cups orange juice, vanilla and the pudding and whipped topping mixes. Beat until smooth. Stir in the remaining orange juice.