HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Grease a 10" springform tart pan. YEAST SHELL: Sift flour into a large mixing bowl, and make a well in the center. Crumble the yeast into the well, then sprinkle the sugar and salt over it. Put the milk in a small saucepan with the butter. Gently heat the milk and butter until the butter has melted. Pour this over the flour/yeast. Knead the mixture by hand until it forms a smooth dough. Cover dough and allow to rest in a warm place for about 30 minutes, or until dough has doubled in volume. Place risen dough onto a lightly floured surface and knead it again. Roll dough out and place it into the prepared tart pan, pressing the dough up the sides of the pan. FILLING: Place the cherries in the prepared shell. In a medium bowl, combine the flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture becomes crumbly. Sprinkle crumbly mixture evenly over cherries. Bake tart in a preheated oven for about 30 minutes. Cool on a wire rack for approximately 10 minutes. GLAZE: In a small mixing bowl, combine the powdered sugar, vanilla extract, and 2 tbs of water or milk. Stir until smooth. If needed, add more water or milk, 1/2 tsp at a time, until desired consistency for drizzling is reached. Drizzle glaze over slightly cooled tart.
MAKE SEASONED BUTTER: In a medium sized bowl, mix butter (room temperature), garlic powder, and parsley. Slowly add the soy sauce to incorporate. place in the fridge to firm up a bit while you prep the chicken. PREPARE CHICKEN: Preheat oven to 350 degrees Fahrenheit. Place one chicken breast between two sheets of plastic wrap. Using a mallet, flatten to an even thickness of about 1/2". Repeat with remaining breasts. (NOTE: If desired, once you pound the breast out flat, you can cut it in half lengthwise to make smaller serving sizes). (Do for each piece) Dredge chicken breast in flour and place it on the counter smooth side down. Take 1/8 of the butter and roll it in a log shape the width of a breast. Place the butter log on one end of the breast. Dust with a little more flour. Roll the breast up, securing with a toothpick if needed. Take another 1/8 of the butter and spread over top. Place in baking dish. Continue with the other 3 breasts. Bake for 35 to 40 minutes.
Cook the pasta as directed on the package. Meanwhile, melt butter over low heat in a saucepan. Add the garlic & cook until golden. Pour in the cream & milk, stir until cream & butter no longer separate. Add the cheese & stir until it is melted. Simmer the mixture on medium-low heat for about 10-15 minutes, stirring frequently. Do not allow mixture to boil. Add grated parmesan then salt & pepper to taste. Pour the cheese mixture over the pasta & chicken. Serve immediately.
In a large bowl combine the potatoes, celery, green onions, eggs, cucumber, red pepper, and bell pepper. In a separate bowl combine the mayonnaise, sour cream, yogurt, and seasonings. Pour over potato mixture. Toss to coat. Gently stir in tomatoes, peas, and cheese. Cover and refrigerate until serving.
Set aside the noodle seasoning packet:crush the noodles and place in a large bowl. Add the slaw mix, broccoli, olives, sunflower seeds and almonds. In a container with a tight fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet: shake well. Drizzle over salad and toss to coat. Serve immediately.
Season the cucumber pieces with salt and pepper. Thread the following onto a cucumber or skewer: cucumber slice, feta, cherry tomato half, olive half. If using toothpicks, this will complete each toothpick. If using skewers, repeat until desired. NOTE: It is easiest to thread the cheese and cucumber on by setting the items on a plate and then stabbing them with the skewer. Drizzle with olive oil and season with salt and pepper. Serve.
Heat saute pan until very hot, add olive oil and heat, add onion, shallots, and garlic and cook for 2 minutes. Add all the rest of the ingredients, EXCEPT for balsamic vinegar, tomatoes and basil, cook for 10 minutes. Add balsamic vinegar, tomatoes and basil and cook for 4 minutes, season with salt and pepper to taste, enjoy.
Mix the yeast, 2 tablespoons warm water and sugar in a small bowl, and leave to stand till bubbly. Sift the flour and salt into a bowl. Rub the butter or margarine into the flour (the kids will LOVE doing this). Make a well in the flour mixture (I always skip this part) and add the yeast mixture, the beaten egg and just enough of the warm milk/water to make a soft dough. Beat well and kneed for 5 minutes on a floured board. Divide into 12 pieces (If you prefer an American vs. dainty British size, divide into 9). Kneed each piece and place apart on a greased and floured tin (or a sheet of foil, or your mixing bowl!). Brush with water and place in (or cover with) a greased plastic bag. Leave until they have doubled in size (about 45 minutes to an hour) (perfect timing to light, and sit by, the menorah). Fry in oil that is not too hot 350F-360F, (huh? I don't own a kitchen thermometer! But it's hot enough when a TINY droplet of water skims across the surface. I use enough oil to cover 1/3 of the sufganiyot) turning over once to brown both sides, about 3 minutes. Drain on absorbent paper. When cool enough to handle, but not to cool, insert the jelly in the middle. I use one teaspoon (5 ml) and put it in with a syringe. (You can alternatively use the handle of a spoon to make a hole in the side of the doughnut and spoon in the jelly, or put the jelly in a little baggie, make a hole in the corner and squeeze it into the hole.). Sprinkle on confectioners sugar. (and go return the store-bought doughnuts. They just won't pass muster after you taste these!).
Place oats and pecans in a blender or food processor and process until finely ground. Remove to a large bowl. Add garlic, sage, oregano, salt, pepper, and lemon juice to bowl. Process tofu and water in blender (or processor) until smooth. Add to bowl with other ingredients and stir until mixture holds firmly together. Shape into 1. 5 inch balls. Heat a little bit of olive oil in a non-stick skillet and skillet fry balls until reaching the desired level of brownness on all sides. Adding more oil if needed. Remove to brown bags or newspaper covered paper towels. Place in a baking sheet and bake at 350 for 30 minutes or until done in the middle. I sometimes skip this step and just flatten the balls slightly, so they will cook well on top of the stove. Yields about 16 balls. Serve over pasta cooked just al dente with some nice tomato sauce or as an appetizer.
Allow the pie crust to come to room temperature while preparing peaches. Spray 8x8 casserole with butter flavored Pam and set aside. Combine cornstarch, sugar/Splenda, salt in a small saucepan. Add cold liquid and stir to combine. Cook, stirring over medium-high heat until mixture begins to boil. Cook 2 more minutes to fully thicken. This will seem very thick, but when poured over peaches, it will thin while cooking. Remove sauce from heat. Add 1 tablespoons butter; stir until melted. Slice peeled peaches into a large bowl. Stir in sauce. Pour into casserole. Unroll pie crust on a piece of cling-wrap. Cut into 9 long strips; discard round "ends." Create lattice crust by carefully overlapping strips; alternate folding back vertical strips while adding strips across the horizontal. Sprinkle lattice top with cinnamon/sugar; dot with more butter if you like. Bake 10 minutes at 400; Lower heat and continue baking at 350 for 45 minutes. I like to time the baking of the cobbler so that it emerges from the oven with time to cool while eating & cleaning up from dinner. Add Bluebell Homemade Vanilla Ice Cream and enjoy!
Saute the bacon until almost crispy, don't drain. Add vegetables, spice blend, garlic and bay leaf. Stir and simmer until veggies are tender. Add the beans, coffee, rum, curry, lime juice. Simmer until hot. Add salt and pepper to taste.
PREHEAT oven to 350°F. HEAT sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and light brown in color. Quickly pour onto bottom of 9-inch cake pan. Holding pan with potholders and working quickly, swirl melted sugar around bottom and sides to coat. Set aside to cool. Coat bottom with fruit cocktail. CRUMBLE bread into a large mixing bowl. Add the evaporated and sweetened condensed milks. Mash with a potato masher or mix in blender until smooth. Add the egg yolks, raisins, almonds, vermouth, flour, vanilla extract, cinnamon, nutmeg and salt; stir until well blended. Pour the mixture into prepared pan. Place pan in large roasting pan; fill roasting pan with warm water to about halfway up the side of the pan. BAKE for 1 hour or until a wooden pick inserted in center of pudding comes out clean. Let cool on wire rack for 15 minutes. Invert onto a serving platter. Serve warm or chilled. Garnish each slice with dollop of whipped cream, maraschino cherry and sliced almonds, if desired.
Combine cream cheese and ranch dressing until smooth. You can microwave mixture to speed up the process (a minute or so at a time). Add rotel tomatoes and mix thoroughly. Drain can of chicken and wash out the "canned smell". Add to dip by breaking up the big pieces of chicken. Microwave until warm. Eat with chips, crackers, or veggies. ENJOY!
Melt butter in skillet and saute onion, celery, parsley. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss together well. Pour in broth and beaten eggs, and mix together well. Pack lightly into crock pot. Cover and cook on high 45 minutes, then reduce to low for 4-8 hours. (crock pots can be very different from one another). Enjoy it!
Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute. Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired. Note: when using raw cabbage, marinate in oil and lemon juice overnight.
Cream butter and sugar, beat 10 minutes. Add water and flour a little at a time, beating after each addition. Roll very thin on lightly floured board. Cut into desired shapes with a cookie cutter. Brush with beaten egg. Sprinkle with ground almonds. (For a Christmas touch, you can place a red or green maraschino cherry half on each cookie.) Bake 10 to 12 minutes, or until the edges are light brown, in a preheated 400° oven on ungreased cookie sheets dusted with flour.
Preheat oven to 400 degrees F. Coarsely chop the onion in the food processor. Add drained artichoke hearts. Coarsely chop (on pulse). Don't over chop. (Over chopping will make the dip thin and watery.). Add lemon juice, parmesan cheese, mayonnaise, cream and pepper. Briefly pulse processor to mix or mix with the spatula. Don't over chop. Spoon into an ovenproof casserole. You may refrigerate it (covered) for a day or so until you are ready to bake it. Bake uncovered at 400 degrees F for about 25 min until bubbly and top is golden. Serve with sliced french bread.
Combine all ingredients in a large pot (or"cauldron"). Simmer,stirring occasionally until very hot. Serve in heatproof punch cups or mugs. **Can also be made in a microwave,crockpot or electric coffee percolator (place spices in basket) instead of stovetop. If there are leftover, it can be stored (tightly covered) in the refrigerator and then reheated later. Remove cinnamon sticks and cloves before storing.
Cook tortellini as directed on package. Drain and rinse with cold water. Mix remaining ingredients in a medium bowl. Add tortellini and toss until well combined. Cover and refrigerate at least 2 hours. Toss again before serving with additional parmesan cheese.
In a bowl, mix the garlic and green onions together. Crush the sesame seeds and mix them with the vegetables. Stir in enough sesame oil to get everything wet but not liquefied. Add the red pepper powder and the sugar. Mix in the soy sauce bit by bit until you reach the desired consistency for the sauce. Chill. Boil big pot of water for noodles. Add noodles to the pot and cook for the recommended time from manufacturer. When ready, drain and rinse in cold water. Wash 2-3 times until the water comes out clear. Drain well. In a large bowl, add noodle and put sauce on top. Garnish with cucumber and egg.
Pre-cook pumpkin in the microwave for approximately 3 minutes, or until a skewer can be inserted through the cube, but with some resistance (i.e. don't cook until the point of mush!). Place the pumpkin on a lined baking tray and place in a hot oven (200 degrees celsius) for 20 minutes, or until cooked through and golden. Spray a large ovenproof dish with a little oil and cook the chicken (if using). Remove from dish. Spray dish with some more oil, add the garlic and onion and fry (on a high heat) until onion is translucent, yet slightly golden. Add the rice and coat the grains with the oil the onions have been cooking inches Add the wine and saffron and stir in before adding 1 cup of the warmed stock. Bring to the boil then lower the heat, stir constantly until most of the liquid has been absorbed. Add another cup of water and repeat the process of stirring until most of the liquid has been absorbed. Repeat with the remaining cups of water. The amount of liquid needed can sometimes vary from person to person, I find I need 6 cups, but you might only need 4. I advise testing the rice after four cups of stock has been added, that way you'll know how much to add (basically keep adding stock until the rice tastes cooked!). Stir in the pumpkin, corn, mushrooms, sun dried tomatoes and the chicken. Remove from heat and gradually stir in the spinach until it's wilted. Season with lots of cracked black pepper! Add in the cheese (if using) and the pine nuts.
Place all the prepared vegetables in a bowl. Heat sugar and vinegar until sugar is dissolved. Pour over vegetables and stir. Add the remaining ingredients and stir till well mixed. Chill for several hours. Cook time is chill time.
Heat oven to 375°F add water to stuffing mix; stir just to moisten. Set aside. Combine ham and broccoli in a 13x9-inch baking dish. Mix soup, milk and cheese; pour over ham mixture. Top with stuffing. Bake 30 minutes or until heated through.
Crumble ground beef into hot 3-4 qt dutch oven or suitable pot over medium high heat. When browned, add onion, bell pepper, and garlic. Cook until onion is translucent. Add beans (undrained), chiles, tomatoes and spices. Return to boil and reduce heat to simmer. Simmer 20 minutes to blend flavors. Taste and adjust seasonings as needed.
Combine all ingredients until well blended. Make 1" meatballs. Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer). Broil (or grill) until thoroughly cooked.
preheat oven to 375 deg. Mix all ingredients in large bowl. Form into 1 inch balls. Bake 15 min on ungreased baking sheet until golden brown.
Core applies. Pare or leave skins on. Roll out each biscuit thinly using a rolling pin. (be sure to dust with flour). Place an apple in the center of each biscuit. Fill centers with a mixture of sugar and cinnamon. (1/3 cup sugar and 1/4 tsp cinnamon). Dot each apple with 2 teaspoons of margarine/butter. Wrap up with apple in biscuit and seal with fingers. Boil 2/3 cup sugar and water with 2 tablespoons of margarine/butter for 3 minutes. Pour syrup around apples in flat casserole dish. Bake at 425 degrees for 45-50 minutes. *Best served hot and even better with a scoop of vanilla ice cream!
Mix all ingredients together and generously sprinkle on chicken, ribs or pork shoulder prior to cooking.
Preheat oven to 350°F. Combine all ingredients in large bowl. Shape meatloaf mixture into 10x6 inch loaf on rack of broiler pan. Bake 50 to 55 minutes or until meatloaf doneness (160°F) beef, 170°F for turkey), until center and juices show no pink color. Let stand 5 minutes before slicing. Cover and refrigerate leftovers promptly and use within 2 days.
Preheat oven 375. Line muffin pan with paper muffin cups. In a large bowl, combine the baking mix, pudding, poppy seeds and lemon peel. In another bowl, combine the eggs, milk and oil; stir into dry ingredients just until moistened. Fill muffins cups about 2/3 full. Bake for 20 to 25 minutes or until toothpick comes out clean. Cool in pan for 5 minutes on a wire rack then remove and continuing cooling on wire rack. In a small bowl, combine powdered sugar and lemon juice, drizzle over muffins.
Mix margarine, sugars and oats together and press into a greased 9x13" pan. Bake at 350 F for 12-15 minutes. Melt chocolate chips and peanut butter together over low heat. Spread mixture over oatmeal base. Allow to cool well and cut into bars.
Mix all ingredients. Form into balls. Roll in confectioners' sugar. Bake at 350°F for 10 to 12 minutes. Cool in pan a few minutes before removing.
Whisk the flour, sugar, salt, and nutmeg in a large bowl. Beat the egg yolks and sour cream in a medium bowl until smooth. With an electric mixer or whisk, beat the egg whites in a large bowl to soft peaks. Stir the egg yolk mixture into the flour mixture until just combined. The batter should be lumpy with visible streaks of flour. Using a spatula, carefully fold the whites into the batter until just combined. Do not overmix--a few streaks of white should be visible. Heat 2 teaspoons of oil in a large nonstick skillet over medium-low heat for 5 minutes. Drop the batter by tablespoons into the pan. Cook until the pancakes are evenly browned on both sides, 3 to 4 minutes. Repeat with the remaining batter, using additional vegetable oil as needed to grease the pan and serve with butter and syrup.
Quarter and seed the red peppers. Core and cut the tomatoes in half lengthwise. Place peppers and tomatoes, cut side up, on a foil-lined baking sheet. Add garlic and onion. Mix oil with salt, thyme, rosemary, basil and pepper. Brush over vegetables. Roast on the bottom rack of a 450 F oven for 50-60 minutes or until tender and slightly charred. Let cool for 30 minutes. Slip skins off tomatoes. In batches, in a blender or food processor, puree vegetables and any juices, along with chicken stock until smooth. Return to sauce pan and add any remaining chicken stock. When soup has heated, garnish with a swirl of sour cream and fresh herbs. Serve immediately.
Preheat oven to 425 degrees F. With a knife or pastry cutter cut in, flour, baking powder, cream of tartar,. salt, sugar and margarine. Cut in until it becomes course and crumbly. Whip together milk and egg with a fork. Mix with the flour mixture until it forms a soft dough.Add flour if the dough is too sticky. Important: DO NOT OVER MIX. This will made your biscuit hard if you over mix. Roll out dough with a rolling pin to about 11/2 to 2 inch thickness. I use an empty small can of peas opened at both ends (to let the air though) to cut out the biscuits. Place biscuits on a cookie sheet. Place cookie sheet in your preheated oven on the very top rack. Bake for 12 to 14 minutes. Remove from oven and let stand for 5 minutes.
Mix all ingredients together and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size. Divide dough into two pieces and shape into loaves and place in two greased bread pans or proving baskets. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours. About 30min before the bread is ready pre heat your oven to 450f/250c. When dough has risen, slash the top of the loaf. Place in pre heated oven at the high temp for 10min ( this will give lovely crust with great colour, do not fear it will not burn in this time) then reduce temp to 375f/190c for a further 20 minute.
Cook pasta as directed on box. Dice and cook chicken, then put aside. In medium-large bowl mix together Ricotta, cream of chicken, and Alfredo sauce. Preheat oven at 350°F. In large casserole dish: Cover bottom of dish thinly with sauce mixture. Place noodles to cover dish. Sprinkle cooked chicken over pasta. Place sauce mixture on top (it should sink into layers). Sprinkle Mozzarella cheese. Sprinkle Parmesan cheese. Repeat pasta. Repeat sauce mix. Sprinkle the rest of Mozzarella cheese. Bake for 45 minutes. Enjoy.
Cover whole, unpeeled potatoes with water in a large pot. Bring to boil. Cook for 20-25 minutes, or until a fork easily slides into the center without resistance. If desired, peel the skins off. Dice. While the potatoes cook, whisk together the dressing ingredients. Taste for seasoning; add salt and pepper to taste. Place all salad ingredients in a large bowl. Pour dressing over the top and stir to combine; ideally, the potatoes will still be warm at this point. Cover and chill in the refrigerator for several hours to allow the flavors to blend.
In a large mixing bowl, combine yeast and water; stir to dissolve yeast. Stir in the melted butter and salt. Add the whole wheat flour and mix well. Let stand for 3-5 minutes. Stir in the honey. Stir in as much unbleached flour as you can. Turn dough out onto a floured surface. Knead enough remaining flour to make a stiff dough that's smooth and elastic (8-10 minutes). Place the dough in a greased bowl. Cover; let rise until double in size (1 1/4 hours). Punch down dough; let rise again until almost double (about 45 minutes). Divide dough; shape into two loaves and place in two 9x5x3-inch loaf pans. Cover; let rise until nearly double and center is rounded (45 minutes). Bake in a 350F oven for 30 minutes then COVER WITH FOIL if necessary to prevent browning. Continue baking for 15 to 20 minutes more or until done. Remove from pans and cool on wire racks. While warm, you may brush loaves with melted butter.
Preheat oven to 325°F Score surface of ham to allow for expansion, and bake for 3-4 hours, or until a meat thermometer placed in the thickest part of the ham registers 140°F. After 2 hours of baking, begin glazing ham and baste frequently until it is done, Let stand for 10-15 minutes before carving to allow juices to settle. GLAZE;. While ham is roasting place chicken stock, wine, honey and thyme in a saucepan and simmer for 20 minutes or until mixture begins to thicken. Strain out thyme and season with salt and pepper. RELISH: Using a hand blender or food processor, blend together beets, vinegar, horseradish and salt. Serve at room temperature as a relish with the ham.
Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray. Spoon 1 teaspoon melted butter and 1/2 teaspoon bourbon into the bottom of each sprayed muffin cup. Spoon 1 tablespoon brown sugar in each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup. Drain pineapple, saving the juice (there should be about a cup). Cut each chunk in half and surround cherry with four pieces, one on each side, covering the bottom of the muffin cup. Mix yellow cake mix, eggs, pineapple juice, bourbon and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes. Pour cake batter into the muffin cups, filling them to the top; do not overfill. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Allow cupcakes to cool at least 5 minutes on a rack. Then run a small sharp knife around each cake to loosen before inverting muffin cups forcefully (with a bang!) over a large piece of waxed paper on your counter to release. Some pineapple pieces may stick to bottom, just put them back on the cakes. Serve with pineapple/cherry side up.
Slightly bruise the cardamom pods and cinnamon sticks and place in a pan with the wine sugar orange rind and cloves. Heat gently but do not allow to boil for 30mins. Take of heat and let step for a few hours. Reheat and add the brandy or kirsch, strain into cups.