HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and dice potatoes. Boil in salted water until tender, drain and put through a ricer (no lumps). Cool to room temperature. Warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes. whisk 6 tbl oil into yeast mixture. Add potatoes, flour, 2 tsp salt and sage. Mix with paddle until dough is formed. Change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky. Finish kneading by hand on floured work surface. First rise: 1 hour. Preheat oven with baking stone to 400. Oil a 1/2 sheet pan, place dough in pan and press out to edges. Dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes. Sprinkle with olive oil. Place pan directly on stone and bake until top and underside are golden, about 25 minutes. The dough can be formed in rounds and baked directly on stone. Can omit sage and substitute other herbs. Can top with caramelized onion or other toppings.
Heat the oven to 400 degrees. For the butter mixture, place chipotles and garlic in the food processor; process to a paste. Add the achiote paste, thyme, sage and orange zest; process until combined. Add the butter gradually, pulsing until smooth. Rub the bird inside and out with the salt; rub with the butter mixture, working some of the butter between the skin and the breast as well. Place the garlic, onions, orange halves, carrot, celery, thyme, sage and bay leaves inside the turkey cavity. Tie the turkey legs together with butcher's twine. Place the bird on a rack in a large roasting pan. Pour enough of the broth into the pan to cover the bottom of the pan by about 1/2 inch. Roast 30 minutes; reduce heat to 350 degrees. Cook, basting the bird with broth every 30 minutes, adding more broth to the pan as needed. Cook until a thermometer inserted in the thickest part of the thigh reaches 165 degrees, about 21/2 hours. Transfer turkey to a cutting board; set aside, loosely covered with foil, 30 minutes. For the gravy, skim off the fat from the pan drippings; pour fat into a large skillet. Reserve pan drippings in the roasting pan. Heat the fat over medium heat; slowly whisk in flour, whisking until mixture begins to brown and thicken, about 10 minutes. Slowly whisk in all but { cup of the remaining broth. Heat mixture to a simmer over medium heat; slowly whisk this mixture into the reserved drippings in the roasting pan; heat. (If the gravy is too thick, add the reserved broth until you reach the desired consistency.) Carve turkey; serve with gravy. Note: Achiote paste, made from annatto seeds, is available in Latin American markets.
In a large bowl, combine vegetables and chill. In a small bowl, mix together sour cream, yogurt, pickle juice, mustard, and paprika. To serve, pour dressing over vegetables; toss. Dust the top with black pepper.
Preheat oven to 350°F Arrange graham crackers in ungreased 15x10x1-inch pan. Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes. Stir in pecans and spread evenly over crackers. Bake about 10 minutes. Cut each graham cracker in half while warm.
Preheat oven to 325; grease and flour 10" tube or bundt pan. sift together flour, soda, baking powder and salt; set aside. Cream butter, shortening and sugar until fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients. Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan. Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack. Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.
Melt chocolate in a large double-boiler over just simmering water until barely melted. You want to avoid needing to re-temper the chocolate. Stir in the fruits and nuts. Pour out onto a cookie sheet lined with parchment paper. Let cool completely. Break into pieces and serve.
Add all ingredients for hummus in the blender until smooth. Combine the first 8 ingredients for the sandwich. Cover and chill for 2 hours. Spread 1/4 cup hummus on each pita round. Sprinkle lettuce, radishes and olives across centers of pitas. Top with tomato mixture; sprinkle with cheese. Roll up pitas; secure with wooden picks.
Cook noodles as directed on the package, drain reserving 1/2 cup of the cooking water. *i also like to use linguini noodles instead of the egg noodles*. Heat dressing in large skillet over medium heat, add chicken, onion and pepper flakes. Cook until the chicken in cooked through and the onions are tender, stirring occasionally. Stir in noodles and reserved cooking liquid, remove from heat. Add spinach, half the cheese, and bacon, toss together. Top with remaining cheese to serve.
Combine softened cream cheese and chopped olives mixing well. Spread each slice of salami with some cheese mixture and roll up securing with a toothpick.
Preheat oven to 350°F Lightly butter 11 x 17 inches cookie sheet. Arrange graham crackers side by side, edges touching, on prepared cookie sheet. Stir butter and brown sugar in heavy medium saucepan over medium heat until butter melts and sugar dissolves. Mix in vanilla extract. Increase heat and boil 1 minute. Pour caramel mixture over graham crackers. Sprinkle with chopped toasted pecans. Bake until caramel topping bubbles and turns deep brown; about 10 minutes. Remove from oven. Immediately sprinkle chocolate chips over cookies. Cool 4 minutes. Cut along graham cracker edges to separate. Carefully transfer to rack and cool completely. Cut each cookie in half. (Can be prepared 1 day ahead. Store in airtight container at room temperature).
Make dough out of flour, breadcrumbs, and lemon rinds, sugar, baking powder, salt, and vanilla flavored sugar and melted butter. Mix everything in a bowl and at the end add egg yolks. Mix some more and add sour cream. Mix more until you get nice greasy dough. If it is too greasy you can add some more flour. When done, put into refrigerator for 2 hours. After 2 hours, put the dough out and work a little to make it softer. Cut 1/4 of the dough and put aside. During this, peal the apples and grate them in a bowl. Don't put sugar yet or apples will loose juice (put sugar last). During a day, assuming you have planned to make a pie, soak raisins in rum. When raisins get swelled put them into apples and add cinnamon. Be grateful with cinnamon. Now add sugar. Roll the rest of dough into 1/2 cm thin sheet. Cover the bottom of 28cm low rim cake pan with butter, and put onto it a dough sheet. Make sure that the rim is also covered with dough from inside. Pour apple stuffing on dough. Roll the rest of the dough into thin sheet and put over the apples making sure that it is covered. Poke 10 holes with a fork on the cover. Put the pie into preheated oven on 180°C and bake 30-40 minutes or until it gets light golden. Before serving sparkle with caster sugar.
Combine the bread cubes and raisins. In a separate bowl, combine the remaining ingredients, and pour over the bread cubes. Stir gently to mix, and let the mixture sit for 10 minutes. Coat a 1 1/2 quart casserole dish with nonstick cooking spray. Spread the bread mixture evenly in the dish, and bake at 350 degrees for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean. Let stand for 10 minutes. Serve warm, and refrigerate any leftovers.
To make the crust: Place the almonds, dates and cacao powder in your food processor until well combined. Roll this mixture into a ball (you might need a few more dates). Grease a 9 inch spring form pan with coconut oil. Press the crust into the bottom of the pan and set aside. To make the filling: Place all of the filling ingredients into the blender and blend until rich and creamy. Feel free to taste-test now and add a little more sweetener or lemon zest, as this filling is quite tart. Pour the filling into the spring form pan, cover with aluminum foil, and place in the freezer for at least 5 - 12 hours. Before serving, allow the cake to defrost for an hour and then place in the fridge. To serve, remove cake from pan, cut into slices and serve with raw cashew cream and lemon zest or cranberry sauce. **Note: because of the coconut oil this cheesecake will melt if left out in the heat. The coconut oil rises to the surface and will bead up like little pools of ice. I just picked them off when it happened.
Beat all ingredients until fluffy consistency. 2. Add more vodka or icing sugar to achieve desired consistency.
In a large bowl combine melon pieces and radish slices; set aside. In a mini food processor combine the 1/4 cup watercress and honey. Cover and process until almost smooth. Or finely chop watercress and stir in honey. In a small bowl stir together watercress mixture, sour cream, salt and pepper until well combined. Chill until ready to serve. To serve, toss melon salad with dressing. Garnish with watercress leaves, if desired.
Set oven to 350 degrees. Butter a 3-quart casserole dish (or use a 13 x 9-inch baking dish). Cook the egg noodles in boiling water with 1 tablespoon salt until al dente; drain then place in a large bowl and toss with 1 tablespoon butter or oil, set aside. In a large skillet melt butter over medium heat; add in onion, garlic, bell pepper, celery and jalapeno pepper; saute for 4-5 minutes or until tender. Add in soup, half and half or milk, cooked chicken and seaoned salt; bring to a simmer over medium heat stirring with a wooden spoon until heated through and well combined. Add the chicken mixture to the cooked noodles in the bowl; toss to combine then season with black pepper to taste and more salt if desired. Transfer to a buttered casserole dish. In a bowl mix together breadcrumbs with Parmesan cheese then sprinkle evenly over casserole (if you are using grated cheddar cheese omit this step and sprinkle the grated cheese ontop of casserole the last few minutes of baking). Bake for about 20-25 minutes or until heated through and the topping is golden brown.
Proof yeast in sugar and water for 5 minutes, until foamy. Add flour, mashed potatoes, salt and 2 tblsps olive oil and combine dough well. Knead for 2 minutes, form into a ball, transfer to an oiled bowl and turn to coat. Let rise, covered with plastic wrap in a warm place, for 1 1/2 hours, or until double in size. Press dough into 15 1/2 X 10 1/2 inch oiled jelly-roll pan. Cover loosely, put in a warm place and let rise 1 more hour. Preheat oven to 400 degrees F. Place rack in bottom third. Stir together garlic, rosemary, anchovy paste and remaining 4 tblsps oil. Arrange sliced potatoes on dough, overlapping. Brush with oil mixture. Sprinkle with Parmesan and salt and bake in bottom third of oven for 40-50 minutes, or until golden-brown.
In saucepan, combine all ingredients except chicken. Bring to boil and cook for 15 minutes, uncovered. Sauce should be thick. Cool. Pat chicken pieces dry and coat with sauce. Place meaty side up in baking dish and bake in preheated 350°F oven for 30 minutes. If you want to barbecue chicken, remove chicken from baking dish, transfer sauce to saucepan and boil until thick. Barbecue chicken for 5 to 10 minutes per side, brushing with reduced sauce. If you aren't barbecuing, simply bake chicken for 10 to 20 minutes longer in sauce, or until thoroughly cooked. Bonnie Stern Simply HeartSmart Cooking.
Cook the pasta in rapidly boiled salted water until al dente. Drain pasta, then cool it under cold running water. Drain well. Place pasta in a large bowl and add tomatoes, celery and peppers. In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper. Stir dressing into pasta and mix until coated.
combine 1st 5 ingredients. in food processor blend orange slices and bananas. combine with 1st 5 ingredients. add remaining ingredients and stir until moistened. pour into 2 loaf pans sprayed with cooking spray. bake at 350 for 40-45 minute.
Directions for the cake Add oats and butter to boiling water. Reduce heat and cook for five minutes to soften oats. Meanwhile, mix together the beaten eggs and the brown sugar, and set aside. Sift the rest of the dry ingredients together into a large bowl. Add the softened oats and the egg mixture and stir together. Batter will be heavy. Pour into a 9 x 13 pan and bake at 350 degrees for 35 to 40 minutes. While baking, prepare the icing (recipe to follow). Directions for the icing In a medium saucepan, melt the butter. Add the brown sugar and stir to melt and combine. Add the remaining ingredients and stir until combined. When cake is done, pour the icing onto the hot cake. Broil for five minutes, watching cake closely, until icing is bubbly.
Preheat oven to 350°F Grease a 9x5-in loaf pan. In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together eggs, olive oil, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not overmix. Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.
Preheat over to 350°F Coat an 8 or 10" pie pan with vegetable oil. An Emile Henri ceramic pie pan works great. Combined all ingredients EXCEPT 1 tablespoon of Parmesan into one bowl. Spread the mixture into the pie pan. Sprinkle Parmesan on top. Place in oven and back for 45-50 minutes (check at 40 minutes) until golden brown and set in the middle.
If desired wash rice in cold water to remove excess starch. Pour out excess water. Add 2 cups of cold water. If you have rinsed the rice in the pot, you do not need to add the extra 3 tbl of cold water. Cover steam pot and place in bath of water in wok. Cover and cook for apprx 30 minutes on med-high heat. If you want a sticker rice, you can use a short-grain rice. For brown rice, add 10-15 minutes extra steaming time.
Wash the chicken breast and remove any skin or fat. Place in the bottom of a greased baking dish. Dice the apricot into small pieces. Mix with the apricot preserves, then spread over the chicken. Dot the top of the chicken with butter, then bake at 350F for 30minutes or until the chicken's internal temperature reaches 170°F The juice from the chicken should run clear when pricked with a fork, and the chicken meat should not be pink when sliced. Allow to cool; then dice into small pieces for your baby to self-feed. You can also fork-mash if desired.
Whip the cream cheese until it is fluffy. Add the key lime juice and sugar, and then the condensed milk. Continue to mix on high speed until fluffy and combined. Will have the consistency of a thick frosting. Refrigerate, and serve with graham crackers, vanilla wafers, ginger snaps, sliced fruit, etc.
In a large pot, heat the oil and saute the onions and garlic until onions are translucent (5 minutes). Add the next 9 ingredients and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in beans and next 5 ingredients (through garbanzo beans) and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender. Serve with lemon wedges.
Dice up eggs in bowl. Stir all other ingredients into eggs. Spread on bread or crackers.
1. Thoroughly squeeze out the moisture from the grated potatoes. 2. Season the grated potato generously with salt and freshly ground pepper. Mix in the melted butter, garlic and egg. 3. Heat a medium frying pan until hot. Add the potato mixture, shaping it into a pancake shape. 4. Fry until set, around 10 minutes, flip over and fry for a further 10 minutes until golden brown on both sides. 5. Meanwhile, heat the remaining butter in a small, heavy-based frying pan. Add the thyme and onions and fry gently for 10 minutes until the onion is softened. 6. Preheat the oven to 375°F 7. Slice the fried potato rosti onto a baking sheet. Spread the fried onion over the rosti and layer with the Parma ham, then top with the Emmenthal. 8. Bake the rosti for 10 minutes until the cheese has melted. Serve warm from the oven.
In a large pot, bring the water, chicken bouillon and 1 Tbs olive oil to a boil. Add the orzo and cook for 8-10 minutes until tender. Drain the orzo and rinse with plenty of cool water. Shake of excess water and reserve orzo at room temperature. In a large skillet, melt the butter over medium heat and add the other 1 Tbs olive oil. Toss in the orzo, dill, lemon zest and salt and pepper to taste. Mix to combine and add the lemon juice. Toss to mix well and serve immediately.
Add everything to a large serving bowl and toss lightly to mix. You may add or take away anything that your chocolate loving heart desires. If your feeling festive, you could use seasonal colored M&M's.
Preheat the oven to 350 degrees F. Place the chopped dates in a small cup and cover with the boiling water for 10 to 15 minutes. Drain and discard the liquid. Combine the flour, cocoa, and baking powder. In a large bowl, cream the vegetable shortening and sugar until light and fluffy. Stir in the dates. Beat in the vanilla extract. Gradually blend in the dry ingredients. Fold in the cornflakes. Break off walnut size pieces of the dough and roll into balls. Place 1 1/2 inches apart on ungreased baking sheets. Bake for 12 to 15 minutes, or until firm to the touch. Transfer to wire racks to cool.
Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it. Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid. Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened. Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken. Bake, covered, in preheated 325 F oven for 45 minutes. Garnish with chopped parsley and blanched whole almonds.
1. Brown the ground beef with the bell pepper and onion until the beef is no longer pink and the onions are translucent. 2. Drain ground beef and return to pan. 3. Add remaining ingredients (except for cilantro). Bring to a boil, then cover and simmer for 30 minutes or until rice is done. 4. Garnish with fresh chopped cilantro.
Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle. with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes. Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.) Set aside. Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+. Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper.
Tomato Puree. Fill a large bowl 2/3 of the way with water and ice. Fill medium size sauce pan with 3 cups water to a boil. Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin. With tongs place the cut tomatoes in the boiling water for 30 seconds. Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes. Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom. If you want to remove the seeds, half the tomatoes and scoop. Place skinned tomatoes in food processor or blender and puree. Set aside or in refrigerator until needed. Sauce. In large stock/sauce pot brown sausages, breaking into pieces as you like. Add chopped onion, and mix. Cook until onions begin to look clearish. Add the garlic and saute for about a minute, watch it doesn't burn. With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing"). Add the tomato sauce, paste, and diced tomatoes. Add zucchini, red pepper, carrot, (and optional celery). Stir to evenly mix and coat all vegetables. Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste. Mix well and evaluate water content. If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes. Bring to a boil and simmer on low, stirring frequently, for one hour. For a richer flavored sauce simmer longer, just add more water before boiling. Add olives and mushrooms about 30 minutes before serving, and simmer. Cook spaghetti according to package directions, (using fresh if possible). Spoon sauce over noodles and top with parmesan.
Heat oven to 350°F. Grease a 13x9x2-inch pan. Coarsely chop 1/2 cup nuts for the topping. Set aside. Finely chop remaining 1/2 cup nuts. Combine flour and brown sugar. Cut in shortening until fine crumbs form. Add finely chopped nuts and coconut. Remove 1/2 cup of this mixture and set aside. Press remaining crumbs in bottom of pan. Bake at 350°F for 12-15 minutes until edges are lightly browned. Beat cream cheese, sugar, eggs, and vanilla at medium speed until smooth. Spread over hot, baked crust. Return to oven and bake 15 minutes longer. Spread cherry pie filling over cheese layer. Combine reserved nuts and reserved crumbs. Sprinkle over cherries. Return to oven and bake 15 minutes more. Cool. Refrigerate several hours.
Cut the heart of palm into small bite sized pieces and place on lettuce lined plates. Squeeze lime juice over the hearts of palm. Add a tiny dash of salt and fresh pepper. The optional ingredients can be added together or individually. Mayonnaise can be substituted for the lime, salt, and pepper as is common in restaurants.
Heat all of the above ingredients except papaya. Pack papaya in jars as tightly as you can. Pour hot liquid over making sure to"burp" out any air bubbles. Wipe rim of jar and put lid on. Keep out of direct sunlight and preferably in garage, it will take 1 1/2-2 months to ferment.
Whisk raspberry jam, and raspberry vinegar together. Add canola oil in a slow, steady stream while whisking. Vinaigrette will thicken.
Cook the macaroni and per package directions, drain. Return macaroni to pan adding the butter, milk and cheese envelope; mixing well. Stir in the tuna and peas. Cook over medium heat until thoroughly heated, stir frequently to prevent burning.