HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist or between 105-110°F on a candy thermometer) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105-115°F. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375°F) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
Preheat barbecue: 2 burners set to medium high (375F) and 2 other burners set to low setting. Brush grill to prevent sticking. Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil. Place the pork tenderloins directly on the grill over medium high heat burners. Cook for 3-4 minutes or until nice golden char marks are achieved. Flip the tenderloins and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors. Once the tenderloins is nicely charred, place the pork over the low heat, close the lid and cook for a further 5-8 minutes, or until an instant-read thermometer inserted in the thickest part reads 150°F Halfway through cooking, turn the tenderloins. Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving. Slice and serve with a spoonful of the wild berry sauce. To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest, in a medium sized saucepan. Set the pan over medium heat. Bring to a boil, then reduce heat to low; heat and simmer. Simmer until reduced by half. Strain the liquid using a fine mesh strainer. Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries. Season to taste with salt and pepper and reserve sauce for later.
Preheat oven to 325. Cook Orzo until al dente. While the orzo is cooking, saute onion and garlic until softened. Stir in tomatoes and cook for 2-3 minutes. Turn off heat. Add the olives, oregano and basil to the pan and mix well. Add the drained orzo, crumbled feta cheese, olive oil and stir. Add salt and pepper to taste (keep in mind the olives are pretty salty, so you don't need to add much). Transfer to an oven-proof covered baking dish and bake in the oven for 15 minutes. Remove, serve and enjoy!
In a blender or food processor mix the milk eggs and salt. Add the flour in small amounts and mix each time to avoid lumps. The consistency should be about equal to single cream. Heat up the frying pan over a medium-high heat and add a bit of oil. When it beguins to smoke stir the batter and pour a thin layer over the bottom of the pan. When the air bubbles start coming through and most of the pancake has turned colour leaving a thin white coating turn the pancake over. For the second side wait a few seconds & then check to see to see if nice and golden. It's much easier to check the second side as you pancake is now one piece. Serve on a warm plate with either syrup & butter, sugar and lemon, or if you're going for a war years recipe vinigar & sugar. To freeze just stack between layers of baking paper. Slide into ziplock bag and freeze.
Preheat oven to 350-degrees F. Cut the smoked sausage into 6 pieces. In a 9" x 9" ungreased baking dish, layer in half the sauerkraut and then lay out the sausage on top of it. Cover with the remaining sauerkraut. Spread the diced onion over the sauerkraut, lay out the bacon slices across the casserole, and then sprinkle the brown sugar over it. Pour the water over the casserole which will make the sugar dissolve a bit. Cover with aluminum foil and bake on the middle rack for 90 minutes. At the end of the 90 minutes, remove the aluminum foil and, on the same rack, BROIL for 6 minutes. Serve hot along with mashed potatoes. Note: You won't have to add salt -- there's plenty of salt in the sauerkraut.
CAKE: Preheat oven to 325 degrees. Grease and flour a bundt or tube pan. In a small bowl, combine flour, soda and powder. In a 2 cup measuring cup, dissolve coffee in hot water and add enough cold water to measure 1 1/2 cups. In a large mixer bowl, beat granulated sugar, butter and vanilla until creamy. Beat in eggs, one at a time. Stir in melted chocolate. Add flour mixture alternately with coffee mixture. Pour into prepared pan. Bake 1 hour or until center tests done. Cool 30 minutes and remove from pan onto a wire rack. Cool completely and transfer to serving dish. Drizzle with glaze and sprinkle with confectioner's sugar, if desired. GLAZE: Melt chocolate and butter, stirring until smooth. Remove from heat and stir in confectioner's sugar, alternately with water, until desired consistency is reached. Stir in vanilla extract.
Mix the lime juice and green pepper. Combine the cucumbers and strawberries in a serving bowl. Drizzle the lime juice and peppers in the bowl. Toss all ingredients to combine. Chill before serving.
Preheat oven to 350°F. Combine crust ingredients and press firmly into the bottom of a 9 x 13" baking pan. Bake for 15 minutes. Cool completely. Combine pudding mix with milk, stirring till smooth. Set aside. Spread kiwi slices evenly over crust. Whip cream cheese with powdered sugar until smooth. Fold in 1 cup whipped topping. Spread over kiwi layer. Spoon pudding evenly over cream cheese layer. Add another layer of whipped topping (piping is easiest) Chill until set. Cut into pieces & garnish with more kiwi slices.
Cook beef till no longer pink. Add liquids, sugar, vegetables, seasonings. heat through and serve on buns. cook time is approximately.
In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set; set aside. Slice the Twinkies in half lengthwise; place filling side up in an ungreased 13x9x2 inch dish. Spread the pudding over the top of the sliced twinkies. Arrange sliced strawberries over the pudding and then spread the whipped topping over the strawberries. Cover and refrigerate at least 1 hour before cutting. Garnish with strawberry halves if desired. Refrigerate any leftovers.
Peel potatoes and slice crosswise into approximately 3/16" slabs. Keep in cold water until needed to prevent graying. Peel and dice the onion into very small pieces. In a medium-sized saucepan, melt 4 tbs. of the butter over medium heat and add the onions. Saute onions until they are soft. Continue until they become pasty. Add a small amount of water and saute again until the water is cooked off but be careful not to brown or burn the mix. Add the cream, 1 cup of the cheese, salt, and white pepper. Crush the bouillon cube into the mix. Stir over medium heat until all ingredients are blended in, add flour (or corn starch) and continue to mix over medium heat until it thickens slightly. Preheat oven to 375°F, place the remaining 4 tbs. butter into a large, shallow casserole, and melt the butter in the casserole in the oven. Remove the casserole and shake the melted butter around to cover the entire dish. Place about half of the sliced potatoes evenly around the casserole dish. Add about half of the mix from the saucepan to evenly cover the potatoes, add the remaining potatoes, remaining sauce, and then sprinkle the remaining cheese evenly on the top. Cover the casserole, place in the oven, and cook covered for about 30 minutes. Check potatoes after this time to see if they have cooked to a slightly soft texture. If not, then cook covered for 10-15 more minutes. After this, uncover and cook until top is golden/dark brown.
In large bowl, whisk together oil and lime juice. Add cilantro, cumin, salt and pepper to taste, mixing well. Stir in beans, bell pepper, corn, onion, and jalapeno pepper. Taste and adjust seasoning. To serve, garnish with cilantro sprigs. Serve at room temperature.
Trim off excess fat from pork. Preheat the oven to 170 C (325 F). Heat the oil in a frying pan. Add the pork and fry quickly on both sides. Transfer to an ovenporoof casserole dish. Add onions, garlic and paprika to the pan and fry for 3 minutes. Stir in tomatoes, sugar, caraway seeds and season to taste. Bring to the boil. Add peppers and mushrooms and pour over the meat. Cover with a lid and bake for about 1 hour until the pork is tender. Garnish with parsley. Serve with sour cream for spooning over each serving and rice.
Combine sugar& water in a large saucepan; bring to a boil over moderately high heat. Continue boiling until the syrup is a very light golden colour& falls off the end of a spoon in a slow stream. Hull stawberries& slice thickily. Add to syrup& cook over moderate heat, stirring occasionally, until the berries are soft- about 3 minutes. Remove from the heat& stir in rum. Serve warm, at room temperature or chilled over ice cream, pound cake, pancakes or waffles.
To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form. To assemble the cake, spread each wafer with about 1/2 tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log. With a small spatula or knife, cover the log with the remaining mint cream. Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Start cooking the udon noodles according to the package directions. In a bowl, whisk together the next 6 ingredients. When the noodles are done, drain and transfer to a large bowl; drizzle the sauce over the noodles; toss quickly. Sprinkle the sliced scallions over the top.
Preheat oven to 450 degrees. To prepare roast beef, combine first four ingredients; rub over roast. Place roast on a broiler coated with cooking spray. Insert a meat thermometer into the thickest portion of the roast. Bake at 450 for 20 minutes. Reduce over temperature to 300 degrees (do not remove roast from oven); bake an additional 40 minutes of until thermometer reads 140 degrees (medium rare). Place roast on a cutting board; cover loosely with foil. Let stand 15 minutes. (Temperature of roast will increase 5 degrees on standing.) Cut roast against grain into thin slices. To prepare sauce, combine horseradish, mustard, and vinegar. Serve with roast beef.
Cover ham bone in water and simmer for about an hour. Add onion and bay leaves. Simmer until onions are tender. Add potatoes, garlic, ham and beans. Simmer until ham falls off bone. Remove ham from ham bone. Add ham to soup and discard bone. Add butter, milk and pepper. Simmer until heated thoroughly. Add cornstarch or instant potato flakes to thicken.
Heat oven to 375°F Place 12 wonton wrappers side by side on sheet of waxed paper. Brush both sides of wrappers with 1 tablespoon oil. Pleat edges of wrappers; place in 12 ungreased mini muffin cups, pressing in bottom and up sides. Repeat with remaining wonton wrappers, oil and additional 12 mini muffin cups. Bake 5 to 8 minutes or until golden brown and crisp. Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each cup. Top with 3 to 5 shrimp. Bake 1 minute longer or until cream cheese is soft. Remove wontons from pan; place on serving platter. Top each with 1/2 teaspoon plum sauce. Sprinkle with chives.
Put all ingredients in the top of a double boiler over simmering water. Stir constantly with a wooden spoon until completely melted and well-blended. Transfer to a glass bowl and top with plastic wrap so a skin doesn't form. Refrigerate. Serve hot or cold.
Combine beef broth, soy sauce and brown sugar. Pour marinade over pork riblets. I let my riblets marinate for about 6 hours, but I would even marinate them longer though they taste great as is. Combine the Italian dressing, ginger, soy sauce and mustard; refrigerate. About an hour before serving, remove riblets from marinade and place them in the pan for cooking in the oven. Pour baste over all the riblets. Place riblets in a preheated 350 degree Fahrenheit oven for an hour (or until done with your oven). Alternately, you can broil or grill ribs, as desired, turning and basting frequently with the sauce.
In a bowl, whisk the eggs and the milk. In a large skillet, heat the butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Season with salt and pepper.
Bring 3/4 cup water and sugar to boil in medium heavy saucepan, stirring until sugar dissolves. Mix in sweetened condensed milk, then lie juice. Transfer mixture to medium bowl; place over large bowl filled with ice and water and cool, stirring often, about 30 minutes. Process lime mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to medium container, and freeze until firm, at least 4 hours and up to 20 days.
Preheat oven to 450*. Spread florets on baking sheet, drizzle oil over and toss to spread evenly. Roast for 20 minutes (browned). Toss broccoli with remaining ingredients. HOW TO TOAST SESAME SEEDS: place seeds in a metal pie plate, placed in oven with broccoli OR toast in a frying pan on the stove top. Watch carefully as they can burn mighty quick and don't taste a bit good like that! ALTERNATIVES: Toast some slivered almonds with the sesame seeds and add 2-3 T. with the seeds. Yumm-a-licious!
Cook bacon and onions in skillet until bacon is crisp. Remove bacon and onions from skillet. Break or chop bacon into small pieces. Drain all but 1/3 cup drippings from skillet. Add potatoes and brown. Sprinkle bacon and onions over the potatoes. Make five wells in potatoes and break one egg into each well. Season with salt and pepper; sprinkle with cheese. Cover and cook on low heat for 5 to 10 minutes or until eggs are cooked to your liking. Garnish with parsley, if desired, and serve immediately.
Wash and pat dry the chicken pieces. Srinkle with salt and pepper. Heat oil in a large skillet. Brown the chicken over high heat. Add garlic. Lower the heat. Saute' chicken and garlic for 10 minutes. Turning pieces of chicken once or twice. Remove excess fat from pan. Add parsley, rosemary and wine. Simmer over med-low heat until wine evaporates and chicken is done, about 15 minutes. Remove chicken to a platter. Add the half-and-half to the skillet. Simmer until reduced by half and thickened. Stir often to scrape up pan drippings. Return chicken to skillet and cook until chicken is reheated. Sprinkle with the parmesan cheese. Serve over hot vermicelli.
Melt butter in a small saucepan over low heat. Add lemon juice, herbs, black pepper and salt to taste. Continue to cook for several minutes on low heat till herbs soften. Heat a large cast-iron skillet to high. Coat both sides of the cutlets well with the butter mixture. Cook cutlets in cast iron for several minutes on each side. When done, the will be black on the outside and tender and juicy on the inside.
Slice steak diagonally across grain into 1/4-inch strips. Place steak in zip-top plastic bag. Add 1/2 cup tomato juice, lime juice, garlic, cumin and ground red pepper. Marinate in refrigerator at least 4 hours. Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade. Coat a large skillet with cooking spray; add oil and place over high heat until hot. Add steak and cook 3 minutes or until done. Remove steak from skillet and keep warm. Recoat skillet with cooking spray. Add pepper strips and onion to skillet; saute until crisp-tender. When pasta is done, drain well. Place in a large bowl. Add steak, pepper mixture, sour cream, jalapeno, and remaining 3/4 cup tomato juice. Toss. Salt and pepper to taste. Serve immediately. If desired, sprinkle with shredded reduced-fat Cheddar cheese.
Put meat into a large glass dish. Combine all remaining ingredients. Pour over meat, cover with plastic wrap and leave in fridge 24 hours. Drain meat and reserve marinade. Sear all sides of meat on barbecue, then turn heat down low and cover cook for 2 hours. (This can be done in the oven if necessary). Baste with reserved marinade every so often. Rest meat 15 minutes before serving.
Blend all ingredients well in a blender or food processor. Drizzle on salad -- EAT!
Blend all ingredients except bread and butter in a medium bowl. Butter one side of each slice of bread. Put sandwiches together using about 1/2 cup of filling each. Place buttered side of bread on the outside of sandwich. Toast on griddle or in skillet until a deep golden brown. Make sure you cook this slowly over low to med-low heat, so that the inside has a chance to melt before the outside gets too done. Kick up the heat when it gets going. *Depending on the size of your bread, this makes 6-10 sandwiches.
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and rolling pin (if made of marble) in freezer beforehand for best results. Preheat oven to 350 degrees. Blend flour, salt and shortening with a fork. Add water until a good consistency of dough is formed. Roll out with a rolling pin and place in 9 in pie plate (deep dish). Bake for 10 to 12 mins. For The Pie Filling: Preheat Oven to 425 degrees. Combine sugar, flour, nutmeg and cinnamon. Stir into apple slices. Combine topping ingredients until coarsely mixed. Spread topping across apple slices. I usually place teaspoonful amounts scattered across the top of the pie filling as thats what it looked like in the picture. Place pie in large brown paper grocery sack. I usually fold the top edges down once and then use three paper clips to keep the fold in place and the heat in. Put entire bag on a cookie sheet. Make sure that the bag is not touching top or sides of oven. Bake for one hour at 425 degrees.
Mix all the ingredients and bake in a square glass pan in a 400° preheated oven for about 30-35 minutes.
Place ingredients for mustard dressing in a screw-top jar and shake well. Place pear, spinach, nuts and celery in medium bowl and toss gently to combine. Serve salad drizzled with dressing.
Preheat oven to 350 degrees F. Grease and flour bundt pan. In stand mixer combine oil, buttermilk, eggs, food coloring, vinegar and vanilla. mix well. In a separate bowl sift together dry ingredients. Gradually add to wet ingredients (slowly at first). Beat until smooth. Pour into prepared pan. Bake 50 minutes or untill toothpick comes out clean. Cool on rack for 30 mins, then turn out onto cake plate to finish cooling. Combine room temp butter and cream cheese in stand mixer, the add vanilla and mix ti fully combine. Gradually add sugar at low speed to combine, then whisk at high speed for three minutes. Apply to cake in preferred method (I like to drizzle it from a plastic bag with the corner snipped off).
Pour 60 ml of cold water in a small bowl. Sprinkle the agar agar over the water and leave to soak for around 10 minutes. Squeeze the oranges for the juice and thinly pare the rind of one of them. Strain the juice and mix it with the sugar, rind and 340 ml of water in a large saucepan Now place the bowl of water which contains the gelatine/ agar agar in a double boiler and stir until the gelatine completely dissolves. Bring the contents of the saucepan to a slow boil and stir till the sugar dissolves Reduce the heat and incorporate the gelatine solution too into the boiling water and simmer for 10 minutes or so. Strain the liquid jelly into a wetted mould and stir in the rum (if you choose to). Refrigerate to set for 1 1/2 hours. Dip the outer side of the mould in hot water and turn it onto a plate and shake till the jelly slips out. (YOu can cover the mould with the plate and then invert and shake to loosen) Decorate with segments of orange peel.
Peel the pineapple and chop the flesh, removing core and "eyes.". You should have about 1 lb of fruit. Put pineapple in food processor or blender and add the lime juice and half the mineral water. Puree to a smooth pulp. Stop processor and scrape the mixture from the side once or twice during processing. Place a strainer over a large bowl. Tip the pineapple pulp into the strainer and press it through with a wooden spoon. Pour the strained mixture into a large jug, cover and chill in the fridge for about 1 hour. Stir in the remaining mineral water and sugar to taste. Serve with ice. (I'm thinking the grown-ups may want to add something else as well - rum or vodka or tequila all come to mind).
Set oven to 400 degrees. Butter a 13 x 9-inch baking pan. In a bowl combine first 7 ingredients; mix well. Add in drained corn and green chilies; mix to combine. In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine. Pour into prepared baking dish. Bake for about 20-25 minutes, or until golden brown.
Heat oven to 350°F Grease 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.
Line a 9-inch quiche dish with pastry; trim excess pastry around edges. Prick bottom and sides of pastry with a fork. Bake at 400F for 3 minutes; remove from oven, and gently prick with a fork. Bake 5 more minutes. Set aside. Cook broccoli according to package directions, omiting salt; drain well. Layer half each of broccoli, ham, and cheese in pastry shell; repeat layers. Sprinkle onion evenly over top. Combine eggs and remaining 3 ingredients; stir with a wire whisk until blended. Pour over layers in pastry shell. Bake at 450F for 10 minutes. Reduce oven temp to 325F and bake 30 minutes or until set and golden. let stand 10 minutes.
Simmer the pork in chicken stock, until tender (about 35-40 minutes). Add onions, chile flakes, garlic, oregano, and lime juice. Cover and simmer on low for 30-35 minutes. Serve with lime wedges. Don't forget the warm corn tortillas.
Combine sugar, flour, soda, and baking powder. Blend in Miracle Whip. Add liquid coffee or water; add vanilla. Beat smooth. Bake in an 8-inch square greased pan, at 350F for 45 minutes, or until a tester inserted in center comes out clean. Frost with your favorite icing.
Put the roasted vegetable stock and water in large pot; add garlic, onions, fresh carrots and sweet potatoes. Bring to simmer and cover. Cook for 25 minutes. Add green beans, sweet potatoes, corn and spinach. Cook for 10 minutes. Add tomatoes products, squash puree, miso mixture and herbs. Simmer for 60 minutes. You can add more water if you want a more brothy soup. This soup can be frozen in quart jars. When I serve the soup, I usually add 1/2 cup of beans, rice, tofu or quinoa for each 1 cup of soup. Whatever is in the fridge works great. Great with rustic Italian rosemary bread!