HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. In a bowl, pour boiling coffee over caraway seed. Cool and then add to 2 cups rye flour and sourdough starter mix; mix well. Let stand for 4 to 8 hours in a warm place. 2. To the caraway mixture add molasses, powdered milk, salt, melted shortening, milk, flour, and yeast; mix well. Cover the bowl and let dough rise until doubled. 3. Place dough on a floured surface and knead until dough is firm - one that will not flatten or spread. Shape dough into 2 round loaves; place on a baking sheet. Let rise until double again then bake at 350*F for 30 minutes, or until done. Makes 2 loaves.
Position knife blade in food processor bowl; slowly drop half each of dates and raisins through food chute with processor running. Remove date mixture; repeat procedure with remaining dates and raisins. Turn date mixture out onto wax paper; knead in pecans. Shape into a 12-inch log, and roll in coconut. Chill and thinly slice. Yield: one 12-inch log.
Smash garlic cloves. Place all ingredients except chicken in blender. Pour over chicken breasts. Marinate 2 to 24 hours. Grill chicken breasts. Serve as desired.
Cut zucchini into 1/4-inch thick slices; set aside. Combine egg substitute & Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475*F for 5 minutes; turn & bake additional 5 minutes. Serve immediately.
Stir together swiss cheese and next 3 ingredients. Spread 1 side of each bread slice with cheese mixture; sprinkle with diced bell peppers. Place bread slices on a baking sheet. Bake at 350 for 10-12 minutes. Top with olive slices, if desired. Serve immediately.
Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika. Sprinkle over a little chili powder, if desired. Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!
Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and saute 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve. I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.
Bring little smokies and the preserves to a low boil and then simmer for about 5-10 minutes or until the jelly thickens a little. Stir occasionally to keep from burning or sticking. We put them in a serving dish if they are going to be eaten fairly quickly. If to be left out for guests to graze on for awhile, then we puy them in a fondue pot (or sometimes we set out an electric skillet on low) to keep warm. Easily doubled or tripled for large crowds. Note - two 18 ounce jars of preserves and 3 packages of smokies do well for a large batch.
Saute onions and peppers in oil until peppers are floppy. Dice 2 tomatoes and chipotle peppers, add with sauce and oregano, simmer Add tomato sauce and paste, simmer, the longer the better. Grate cheese, chop cilantro, toss together (preheat oven to 350°F). Cut tortillas in half, rinse corn and set aside, slice 2 tomatoes and set aside. Layer in casserole dish: sauce, tortillas, cheese, sauce, corn, tortillas, cheese, sauce, corn, tortillas, sauce, cheese, arrange tomato slices on top. Bake covered for 30-40 min., uncover and back another 15-25, let cool. Top with sour cream and serve with Mexican rice and refried black beans.
To prepare chicken: Rinse chicken breasts. Pat dry with paper towels. Trim off any visible fat. Place half of chicken breasts in 3 or 4 quart slow cooker. Sprinke with half of chicken seasoning. Drizzel with 1 tablespoon vinegar. Add remaining chicken breasts. Sprinkle with remaining seasoning. Drizzle with 1 tablespoon vinegar. To cook chicken: Cover and cook on high heat setting 2 1/2 hours or until chicken is cooked through. (NOTE: Do NOT overcook, or chicken will be dry.) Remove chicken to platter. Discard liquid in slow cooker. Drizzle remaining 2 tablespoons vinegar over chicken. Cook's note: If you have leftovers or prefer to use chicken for a later purpose, let meat cool, then wrap well and refrigerate for up to 3 days or freeze for up to 3 months.
Cut chicken into 2x1/4 inch strips. Heat oil in wok or large skillet over medium hig heat 1 minute; add chicken, celery, beans, onion and carrot. Cook stirring often, about 3 minutes. Add broth to chicken mixture; cover and cook 3 minutes longer. Add zucchini, cauliflowerets, green pepper, soy sauce, sugar, ginger, ground pepper and garlic powder to chicken mixture; cook 3 minutes longer. Stir spinach into chicken mixture; cook 2 minutes longer. Blend water and cornstarch in small bowl; stir into chicken mixture. Cook and stir until liquid is thick, 1 to 2 minutes. Serve hot over rice or noodles.
Beat cream cheese, horseradish and mustard in small bowl until smooth. Spread about 3 tablespoons cream cheese mixture evenly on each tortilla. Arrange 5 or 6 spinach leaves over cream cheese. Place 2 slices roast beef over spinach; sprinkle with about 3 tablespoons cheese. Roll each tortilla up tightly; wrap with plastic food wrap. Refrigerate at least 4 hours or overnight. To serve, cut each tortilla into 1-inch slices.
Preheat oven to 375. Combine risotto, 1/2 cup Monterey Jack cheese, Romano or Parmesan cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mixture, mounding slightly. Sprinkle with remaining Monterey Jack cheese. Bake for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted. Enjoy!
Wash the leeks thoroughly and trim of the very tough green tops and the woody base. Make sure you have some of the green as well as the white of the leeks. Cut the leeks into 1" diagonal slices. Put into a large saucepan and add the Chardonnay or white wine. Add the sugar and stir around. Bring to the boil, without a lid. Turn the heat right down, put the lid on and simmer very gently for about 5 to 10 minutes or until the leeks still hold their shape & colour, but are soft. (Cooking times vary on whether the slices are 1" or smaller/larger!). Add the creme fraiche, pepper & salt and mix gently. Serve with some chopped parsley as a garnish, making sure everyone gets some of the wine & cream sauce! N.B. Grated lemon is also very nice as a finishing touch, especially if you are serving it with fish.
Fill a saucepan with enough water to cover tea bags. Bring water to a boil and remove from heat. Let tea steep for 10 minutes in the pan. Pour sugar in a pitcher and add the hot tea, making sure to stir until all sugar dissolves. Finish filling the pitcher with very cold water. Drop orange slices into tea and garnish glasses and pitcher with additional slices.
Have all the ingredients prepped and ready to go. Heat the oil in a stockpot over medium heat. Add the onions and cook about 5-7 minutes, until translucent. Add the grated ginger and cook 1 minute. Add the spices and cook for 30 seconds, stirring constantly, then add the carrot and cook another minute. Pour in the vegetable stock and then the lentils. Cover the pot, raise the heat to high and allow to boil for 1 minute. Stir, cover the pot and lower heat to medium-low. Simmer the lentils for 10 minutes or until yellow and mushy,. Add the cauliflower florets and stir to ensure they are evenly coated. Partially cover and simmer for 20 minutes, until cauliflower is tender but not mushy. Remove from heat and stir in cilantro, lime juice and salt. Let the curry sit, covered, for about 15 minutes and then stir and serve over rice.
Preheat oven to 400°F. In a small bowl stir together the first portion of cinnamon and sugar; set aside. Mix the dry ingredients together in a large bowl. Make a well in the centre and dump in the wet ingredients and chopped apples. Stir until just mixed. Spoon into lightly oiled muffin pan, and sprinkle with the reserved cinnamon sugar. Bake for about 15 minutes, or until a toothpick inserted in the centre comes out clean.
Roll out pastry to 3mm thick and cut out 4 10cm rounds and 4 15cm rounds. Place larger pastry rounds on a lightly greased baking tray and place remaining rounds on a tray lined with food plastic wrap, cover and refrigerate pastry for 15 mins or until ready to make the pies. To make the filling, combine the asparagus, sun dried tomatoes, feta cheese, basil, lemon rind and black pepper to taste. Divide the filling between the larger pastry rounds leaving a 1cm border around the edge. Brush edge with egg and cover with smaller pastry rounds. Press edges together to seal, brush tops of pies with egg and cut a few small holes in the tops. Bake for 25 minutes in a 190 C oven or until pastry is golden and crisp.
Combine flour, salt and butter in a large bowl. Add eggs, cottage cheese, chilies and cheese. Mix well. Pour mixture into a lightly greased 8 x 8 baking dish. Bake uncovered at 375 degrees for 30 minutes. Allow to sit for 5 minutes before serving.
In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool. Meanwhile, preheat the grill or broiler. Toast the bread on the grill or under the broiler until golden brown on both sides. Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.
Bring buttermilk, vanilla and marshmallows to boil in saucepan, then stir for 2 1/2 minutes. Add cereal, and stir until completely coated. Spray pan with non stick spray and then pat down the mixture into pan. Leave to rest at room temperature until solidified and then cut into squares.
In medium saucepan, combine water, 1 cup sugar and vinegar. bring to a boil. In bowl blend together 1 cup sugar, salt, flour, mustard and eggs. Slowly add egg mixture to hot sugar mixture. Reduce heat to medium; cook until thickened. Remove from heat, add butter or margarine and stir until melted. cool and store in air tight jar in refrigerator.
1. Preheat oven to 400°. Combine first 8 ingredients. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 2. Combine crushed crackers and butter. Top casserole with cracker mixture. 3. Bake at 400° for 30 to 35 minutes or until bubbly and cracker mixture is brown. Let stand 15 minutes.
Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese.
1. grease loaf pan (I used butter Pam) In medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside. 2. In another mixing bowl combine sugar, diced apple, applesauce, and egg; mix well. Add dry mixture to apple mixture. Stir just till moistened, batter should be lumpy. 3. Spoon batter into prepared pan. Bake in 350 degree oven for 55 to 60 minutes or till a toothpick inserted near center comes out clean. Cool the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. My oven seems to cook quicker and my bread ends up being ready after 50 minutes. Depending on your oven you might want to keep your eye on it a little earlier.
Brown 1 lb of ground beef and drain. Mix tator rounds or tots and browned beef in large mixing bowl. Place mixture into a glass baking dish and top with mushroom soup. Place the mixture into oven preheated to 450 degrees and bake for 15 minutes. Take casserole out and top with cheese. Place dish back into oven for an additional 5 minutes to allow the cheese to melt.
To make the mustard butter: in a small bowl, mix together the mustard butter ingredients; using the back of a fork, mash the ingredients together and make sure everything is well distributed. Scoop the mixture out of the bowl and transfer to a sheet of plastic wrap. Loosely shape the mixture into a log about 1-inch in diameter. Roll the log in the wrap and twist the ends in opposite directions to form an even cylinder. Refrigerate until ready to use. To make the paste: mix the paste ingredients (Worcestershire sauce through black pepper) in a small bowl. Trim the steaks of any excess fat; spread the paste on both sides of the steaks; cover with plastic wrap and refrigerate for 4-8 hours. Let steaks stand at room temperature for 20-30 minutes before grilling. Grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness). Remove the steaks from the grill and let rest for 3-5 minutes. Unwrap the cylinder of butter and slice crosswise into 1/3-inch coins. Serve the steaks warm with a slice of butter on top.
Drain Tuna. Break into bite size pieces. Drain mandarins and reserve 1/4 cup to combine with the soup. Add tuna, celery, onions,,mandarins, cashews and 1/2 the noodles. Put into greased 5 cup casserole. Sprinkle remaining noodles over top. Bake 375F for 20 minutes until heated through. Garnish with mandarins if desired.
Cook broad beans in simmering salted water for 4 minutes. Drain, reserving a ladleful of cooking water. Refresh the beans under cold running water and drain again. Gently shell beans. Heat oil in a wok over high heat, add beans and toss for 1 minute. Add szechuan pepper, sugar, soy sauce, rice wine, vinegar and bean paste, tossing well. Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat. The beans should be tender and lightly coated with the sauce. Serve scattered with sesame seeds.
Slice zucchini in half length wise and then cut into serving pieces of around 5cm (2 inches). Lightly sprinkle with dill, oregano and pepper, then drizzle olive oil over the top. BBQ on oiled hotplate over low-medium temperature for around 4 minutes skin down, 3 minutes face down and a final 3 minutes skin down.
1.	Preheat oven to 450°F Cover 2 baking sheets with aluminum foil; spray evenly with cooking spray. 2.	Separate onion slices into rings. Dip into milk, then into the flour, turning to evenly coat both sides of each onion ring. Dip coated onion rings in egg whites, then into cornflake crumbs, again turning to evenly coat both sides of each onion ring. Place in single layer on prepared baking sheets; spray evenly with cooking spray. 3.	Bake 12 to 15 minutes, or until onions are tender and golden brown.
Set oven to broil. Place tuna steaks on rack in broiler pan. Mix lemon juice, 1 1/2 teaspoon of the thyme (1/4 teaspoon if dried), the sugar, 1/2 teaspoon pepper, the allspice, red pepper, salt, cloves, and garlic together. Brush fish with half of the lemon juice mixture. Broil with top about 4 inches form heat for 7 minutes. Carefully turn fish; brush with remaining lemon juice mixture. Broil about 7 minutes more or until fish flakes easily; cool. Flake fish and set aside. Cook and drain pasta per package directions; rinse with cold water and drain again. Mix oil, vinegar, celery salt, remaining 2 teaspoons thyme and remaining 1/4 teaspoon pepper in a large mixing bowl. Add in flaked fish, pasta, cucumber, and green onion; toss. Arrange tomato slices around edge of serving platter. Spoon pasta mixture onto center of platter.
Mix all ingredients. Marinate meat several hours or overnight. Baste with marinade while cooking. Strain remaining marinade, heat to boiling and use as gravy over rice. You may use 1 tablespoon dried, ground ginger in place of fresh.
Mix ingredients all together. Roll is small balls and press flat on cookie sheet with a fork that has been in cold water. Bake at 350 for 10 minutes. Please note: Cookies will stay light in color. Maybe the edges will brown just a bit. Don't over cook. If you want to make them a little sweeter, once slightly cooled, sprinkle a little powered sugar on top.
Preheat oven to 450°F. Mix milk, eggs, flour, and salt with hand beater. In 9x13 pan, melt butter in oven until hot and sizzling. Pour batter into hot pan and bake immediately for 25 minutes or until puffed and brown. Serve immediately with powdered sugar, lemon juice, and melted butter; or fresh applesauce with a dash of cinnamon, or crushed pineapple, or whipped cream, or fresh strawberries.
Combine the the first 8 ingredients. Coat both sides of salmon with the rub. Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.
Cook rigatoni as directed on box & drain. Brown ground beef, pepper, and onion in skillet, drain, and then mix with rigatoni. Add the spaghetti sauce and put mixture in a 9 x 12 pan. Sprinkle parmesan cheese over mixture. Top with cheddar, mozzarella and pepperoni. Bake at 350 for 25 minutes or until hot and bubbly.
Mix together all marinade ingredients and add to cubed chicken. Allow the chicken pieces to marinate up to 24 hours. Prepare the chipotle cream sauce by combining ingredients; set aside. Drain marinade from chicken. In a hot saute pan with a little melted butter; add the chicken and onions. Cook until half done. Add the diced green chiles, mushrooms and Chipotle Cream Sauce. Bring to a simmer and let cook for another minute. Add the pasta; toss until well mixed. Pour into a warm pasta bowl. Garnish with crumbled cotija cheese and cilantro sprigs.
Preheat oven at 325 degrees. Grease and flour 9x13 pan. Mix all ingredients until well blended. Pour batter into pan and bake 40-45 minutes. Whisk together sifted powdered sugar and margarita mix. After baking, let cake cool for 10 minutes. Poke with a fork or wooden skewer. Pour the glaze over the top of the cake.
Combine sesame seeds, chili flakes and parsley in a bowl. Combine lamb fillets in a large bowl with the oil. Place lamb one at a time in sesame seed mixture and coat each fillet all over. Cook either on a lightly oiled grill plate, fry pan, or on the BBQ until browned on both sides and cooked as desired. Cover and stand 5 Min's then slice thickly. I served mine over fruity saffron rice, but it also goes well with a crisp green salad topped with tomatoes and bocconcini.
Combine dry ingredients. Stir in wet ingredients, mixing well. Cook either as pancakes or waffles.
Preheat oven to 425 degrees. In an iron skillet, heat cream and milk to simmer. In the meantime, peel the potatoes and slice them into 1/8 inch discs. DO NOT wash them. Wipe them with a damp towel. Add them to the skillet with the garlic, salt and pepper to taste. Return to simmer on stovetop. Place in the oven and bake for 45 minutes or until brown crusts forms.
Heat a dry frying pan until hot, add the coriander and caraway seeds and cook for 1 minute, shaking the pan from time to time, until fragrant. Transfer the spices to a plate and allow to cool then crush to a powder using a mortar and pestle. Heat the oil in the frying pan, add the carrots and saute gently for about 10 minutes, turning occasionally, until lightly browned all over. Add the ground spices and cook, stirring for 1-2 minutes. Add the vinegar and salt and continue to cook for a further 5 minutes, stirring from time to time , until the carrots are tender. Serve hot or at room temperature.
Grease lightly a 12-inch pizza pan. Roll dough out onto pan, starting at the center, press the dough (with your hands) out to the edge of the pan. Bake at 400 degrees for 6-8 minutes or until the crust begins to dry. In a bowl, add the salad dressing and Parmesan cheese; stir to combine. Take the partially baked pizza crust out of the oven. Spread the dressing mixture over the crust (We liked more dressing than the original recipe called for so I doubled the amounts. You don't have to use it all if it is too much for your liking.) Top with the chicken and artichokes. Sprinkle with fontina and top with the tomatoes. Season with salt and pepper if desired. Place back in the oven and bake 15-20 minutes or until the cheese is melted and crust it golden brown. Cut into wedges to serve.
Heat olive oil in a large deep pot over medium-high heat, and saute the garlic, shallot, and thyme for 2 minutes, until softened. Add the spinach, and saute for 1 minute longer, until just wilted, but still bright green and not mushy. Season to taste with salt and pepper, remove from heat, and let cool enough to handle. Squeeze about half of the spinach dry using your hands; you should have a tennis ball size mass after squeezing. Refrigerate the remaining spinach for another use, and coarsely chop the squeezed ball of spinach. Preheat the oven to 375 degrees F. Spray an 8"x8" baking pan with nonstick cooking spray. In a small bowl, mix the optional roasted red peppers with the olives, capers, optional walnuts, and balsamic vinegar. Combine this mixture with the softened goat cheese, and set aside. If desired, divided in quarters, and refrigerate until firm (recommended, but not required). Sprinkle both sides of the chicken breasts with salt and pepper, and place breasts skin-side down on a flat surface. Spread about one quarter of the spinach mixture in the center of each pounded chicken breast. Evenly divide the goat cheese mixture among the chicken breasts, placing a piece in the center of each breast. Fold the sides of each breast up and around the filling to form a more or less ball shaped package, sealing the bottom of the chicken packages as well as possible without getting fanatical about it. Place the chicken in prepared baking pan, pretty side up. Brush with about half of the butter, and sprinkle to taste with salt and pepper. Cover with aluminum foil, and bake in preheated oven for 25 minutes. Turn oven to broil. Uncover chicken, brush with remaining butter, and sprinkle with a little optional paprika, if desired, and broil just until the chicken is nicely browned. Place the chicken on a serving platter and sprinkle with parsley if desired. Serve with brown rice and a spinach salad dressed with vinaigrette and homemade croutons. Serves 4.
Fry onions and garlic in butter till golden brown. add bay leaves,cinnamon,cloves and simmer for 5 minutes. add chicken pieces and cook for 10 minutes. in a bowl mix together the cut tomatoes,salt,curry powder,paprika,coconut milk,yoghurt,ginger,poppy seeds and then add the mix to the chicken and cook till tender (on a medium to low heat). stir in the cream and saffron and heat thoroughly. last of all try to add lemon juice just before serving and stir. serve with rice (basmati).
Rub salt and pepper on both sides of steak. In large pan melt butter and brown steak well on both sides. (2-3 minutes per side-- do not cut down on browning time as this really contributes to the overall flavour of the dish) Remove steak and set aside. Reduce heat to med-high add remaining butter, garlic, onion, mushrooms and thyme, (stir for 10 minutes) until mushrooms start to brown. Add flour and cook for 1 minute. Add in beef stock, milk and horseradish. Reduce heat and simmer, stir for 5 minutes until sauce thickness. Add steak and juice, simmer for 5 minutes. Let steak rest for 5 minutes while you season the sauce with additional salt and pepper to taste. Slice steak thinly across the grain, drizzle with sauce and sprinkle parsley on top.
Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk; add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: Dissolve 1 Tbsp of instant coffee and 2 teaspoons sugar in 1 Tablespoon hot water. Add 1 cup of cold milk and stir.