HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 and spray a loaf pan (I use a glass pan). In a large bowl, mix flour and sugar together. If you are making one of the "variations", add those ingredients to the bowl. Slowly pour in room-temperature beer, as if you were trying NOT to create a huge "head" of bubbles. Gently mix batter, again being careful not to whip the bubbles out of the beer and only mixing until everything is moistened. You will have lumps! Pour batter into loaf pan. Melt butter and pour over batter. Bake 375 degrees for 45-47 minutes. The top will be brown and the butter will have created a wonderful, slightly salty exterior. Tip: place a sheet of foil under your loaf pan to catch any excess butter that may bubble over.
With a blender, immersion blender or hand mixer, beat eggs until frothy. Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot. Whisk one cup of the hot milk mixture into the beaten eggs. Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days. Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.
Mix sugar, salt, oil into large bowl. Add milk and blend thoroughly. Stir in 2 cups flour to make a thick elastic dough. Beat 100 strokes. While beating dough, add yest to water, softening for about 5 minutes in small dish. Beat the 2 eggs. Blend the yeast and eggs. Scrape both yeast and eggs into the dough. Stir in 1 1/2 cups more flour. Work in more flour until dough is shiny, a bit sticky, and pulls away from sides of bowl. Scrape dough into a greased bowl, cover with plastic wrap, let rise for 1 1/2 hour. Punch dough down, using melted butter to coat, shape dough into balls of dough as you like. Place in pan or muffin tins. Let rise 30 minute. Bake 20-25 minutes at 350.
Combine shredded cabbage and diced apples in bowl. Separately mix the rest of the ingredients in a cup and adjust spice or salt to taste. Pour liquids over cabbage and stir. Cover with lid and store in fridge for 1-4 hours prior to serving, stirring occasionally (or just flip the bowl upside down to mix).
Mix the first 9 ingredients together. Cover, and chill for at least 8 hours. Cut the French bread in half horizontally using a serrated or electric knife. Set the top of each loaf aside. Hollow out the bottom half of each loaf, leaving a 1/4 inch thick shell. Spoon the olive mixture evenly into each shell. Layer the sliced meats and cheeses evenly over the olive mixture in each shell. Replace the top of each loaf. To serve, cut each loaf crosswise into fourths.
Heat a large saucepan over medium-high heat. Add the oil and heat until just hot. Add the carrot, celery, onion, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions just turn translucent, about 5 minutes. Add the jalapeno, garlic, thyme, and basil. Cook, stirring occasionally, until the vegetables are nice and brown, about 7 minutes. Stir in the tomatoes with their juices, then stir in the stock and sweet potato. Bring to a boil, then reduce the heat to maintain a steady simmer. Simmer until the sweet potato is very, very tender, about 1 hour. The sweet potatoes should be soft enough to mash easily with the back of a spoon. Remove and discard the thyme sprigs. Using an immersion blender or stand blender (working in batches if necessary), puree until silky smooth. Reheat the soup over low heat. Stir in the cream. For a thinner soup, stir in more stock. Season to taste with salt and pepper and serve hot.
Mix ingredients together. Brush on meat while cooking during the last 1/2 hour of grilling.
Preheat the oven to 350 degrees. Combine the mayonnaise, 3/4 c cheese, Old Bay, Worcestershire, mustard and hot sauce in a bowl; mix well. Fold in the shrimp and spoon in a 1 quart casserole dish. Top with the remaining cheese. Sprinkle a dash of Old Bay on top. Bake until the dip begins to bubble around the edges, about 15 minutes. Serve hot with crackers.
Combine all ingredients in a medium bowl; toss gently. Let stand 15 minutes before serving.
Cube cream cheese into 36 pieces. Place on serving tray. Combine remaining ingredients. Pour dressing over cheese and toss lightly. Refrigerate at least 1 hour.
Place the ham and potatoes into a 1.5 qt baking dish. Set aside. Melt 3 tbs butter in pan, add onion and cook till clear. Blend in flour and milk and stir until thickened. Pour over potatoes and ham. Sprinkle with cheese and bread crumbs, and dot with butter. Bake at 400* for 20 minutes.
In a medium sized pot, over medium high heat. saute shallots/garlic in oil until softened. Stir in cumin and cook 1-2 minute. Add broth, peas and tomatoes. Bring to a simmer 1-2 minute. Stir in the couscous. Cover with a lid and let stand for 5 minutes. Fluff with fork and serve.
----SAUSAGEMEAT FILLING----. Put the first 13 ingredients into a large bowl and mix well. Add the egg and mix again with a fork until everything is thoroughly combined. ----SAUSAGE ROLLS----. Roll the pastry out thinly into a rectangle approximately 9" x 9" and then cut it lengthwise into 2 strips. Divide the sausage meat into 2 pieces, dust with flour, and form into 2 rolls the length of the pastry. The rolls should be about 3/4 inch in diameter. Lay a roll of sausage meat down the center of each strip, brush down the edges of the pastry with a little milk, fold one side of the pastry over the sausage meat and press the two edges firmly together. Seal the long edges (optional) together by flaking. Brush the length of the two rolls with milk, then cut each into slices 11/2 to 2 inches long. Place on a baking sheet and bake at 400 °F to cook the meat thoroughly, and then reduce the temperature to 350 °F and cook for a further 15 minutes. Can be served hot or cold, as appetizers or part of a main course.
Heat 1 tablespoon of the olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve.
Mix together and then slowly add water. Knead dough; if too sticky, use extra flour. Cover with plastic wrap and leave at room temperature at least 2 hours or until dough rises. Knead the dough and mix in another 1/3 cup of flour + 1/2 cup of grated parmasen cheese. Place dough on square baking sheet and roll flat across the pan. Cover with kitchen towel and chill in fridge at least 30 minutes, or longer. Heat oven to 425F. Take focaccia out of fridge. Push fingertip lightly into top of dough to make indentations; brush top with olive oil and egg yolk and sprinkle with fresh rosemary. Bake in oven about 22 minutes.
HEAT oven to 400 Degrees F. Spray 15x10x1-inch baking pan with no stick cooking spray. MIX cheese, crumbs and seasonings. Dip chicken in butter; coat with crumb mixture. Place in prepared pan. BAKE 20 to 25 minutes or until cooked through.
Stove Top: Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add broth from the canned clams and clam juice. Stir in potatoes. Cover and simmer until potatoes are fork tender, about 15 - 20 minutes. Mix in the minced clams, cream of celery soup, cream of potato soup, and the New England clam chowder and blend well. Add the diced butter to the top of the soup. Cover and simmer for about 30 minutes until flavors blend, stirring occasionally. Stir in cream and cook for about 5 minutes, or until heated through. Do not allow to boil. Crock Pot: Fry diced bacon over medium-high heat. Cook until almost crisp. When bacon begins to crisp and the onion and saute until bacon is crisp and onion is translucent. Add the garlic and saute for another 2 minutes, making sure not to burin the garlic. Add mixture to crock pot. Stir in the rest of the ingredients EXCEPT the butter and cream. Cook on low for 6 - 8 hours. Stir in butter and cream and allow to cook on low for 30 minutes to an hour or until butter is melted and soup is heated through. Ladle the chowder into bowls and serve with crusty bread or chowder crackers.
For Loaf: Mix all ingredients by hand until everything is well incorporated. Put in large loaf pan (or 2 smaller loaf pans) leaving 1/2-1" gap on one end for grease to drain to. OR for muffins, form meat mixture packed & rounded into each muffin space (makes approximately 10 regular sized muffins, usually 2 per person). Do place over a cookie sheet so that you don't have grease drip onto your oven. Generously brush on glaze to top(s). For loaf: Bake at 350 approx 1 hours. For "Muffins": Bake at 350 for approx 30-40 minutes. Or until meat tests done in center at 160-170 degrees. Serve with a side of the glaze, & use any leftover glaze with leftovers. Suggest serving with my: Absolutely Great, Simple, Secret Mashed Potatoes #300049.
Combine rice, 3 cups milk, sugar, salt and butter. Cook over medium heat 20 to 25 minutes, or until thick and creamy, stirring occasionally. Soften gelatin in remaining 1/3 cup milk. Stir into rice mixture. Add extracts and remove from heat and let cool. Fold whipped cream into rice mixture and gently spoon into a 9x13 smoothing the top with a spatula. Refrigerate for at least 4 hrs or until thoroughly chilled. Make the cherry topping by stirring the almond extract and a few drops of food coloring into the cherry pie filling (I usually use wilderness brand) and gently spread the cherry filling over the rice layer-being careful not to stir 'into' the rice layer. Cover and refrigerate until ready to serve!
MICROWAVE chocolate and whipping cream in medium bowl on HIGH 2 minute or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add 2 tablespoons of the jam; mix well. POUR into crust; cover. Refrigerate 4 hours or overnight. ARRANGE strawberries on top of pie. Microwave remaining 1/4 cup jam and the water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush over strawberries. Refrigerate until ready to serve.
Put pasta, broth, butter, and salt in pot. Set Instant Pot to "pressure cooker" or "manual" on high for 5 minutes. After pot gets up to temperature, it will cook. When time is up, release steam. If it spits out broth, release steam a little slower. Set pot to "saute" and add evaporated milk. Gradually stir in cheese. Add pepper to taste.
Pre-heat the oven to 350°F. In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 1/2 tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go. Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven. Let the stew bubble away in the oven for two hours. Mean while, make the dumplings. In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment. Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks. When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.
Place the dressing ingredients in a container that has a tight-fitting lid and shake until well mixed.
Preheat oven to 400°F. Cut Kielbossa into 6x4-inch pieces. Cut puff pastry sheets into thirds (6 strips). Roll each piece of kielbossa in puff pastry and place on a baking sheet. Beat egg in a small dish and brush generouosly over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbecue sauce, or jam if desired.
Combine all ingredients to make marinade. Pour over mushrooms and stir gently to coat. Cover container and refrigerate overnight. Stir or shake mushrooms occasionally, to ensure contact with marinade. Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.
Beat cream cheese until light and fluffy. Gradually add milk and stir until well mixed. Blend in juice and extract. Turn into a prepared graham cracker crust. Refrigerate for about 4 hours before serving.
Heat butter in a skillet. Simmer mushrooms in it. Add garlic. Pour in stock. Stir in cream. Boil the sauce, uncovered, until it thickens. Add salt, pepper and parsley. Transfer the prepared pasta into a serving dish. Pour the above prepared sauce over the pasta. Top with olives. Serve immediately.
Preheat the oven to 375 degrees. Toss the meat with 1 cup of BBQ sauce and set aside. Coarsely mash the beans in a bowl with the lime juice, about half the Cajun Rub, and salt to taste. In another bowl, toss the tomatoes with the jalapenos and the 1/2 cup cilantro. Season with additional salt and pepper to taste. Scatter half the chips in a baking dish. Scatter the meat, beans, and 1/3 cup sour cream, and about half the tomato mixture over the chips. Cover with remaining chips, then scatter the remaining tomatoes, sauce, and Cajun Rub evenly over the chips. Sprinkle the shredded cheese over all. Bake the nachos until cheese melts and begin to brown (about 7 minutes). Serve warm, garnished with additional sour cream and cilantro.
Coconut Treacle Mix: Pour the treacle into a pot and bring to a boil while stirring. Add the Coconut and mix well. Take off the heat. Add the salt and cloves, mixing well. Set aside. Milk Rice: Put Rice and water into a pan and bring to a boil. Cover and cook for 15 minutes. Add coconut milk and Salt. Stir with handle of wooden spoon, cover and cook on low heat for another 10-15 minutes (until the milk has been absorbed). Remove it from the heat and let it cool slightly. Divide the slightly cooled milk rice into two portions. On a flat dish, evenly spread out a layer of milk rice using one portion (should be at least 1 cm thick). Then evenly spread the coconut treacle mix on top. Cover it completely (including the sides) with the second portion of the milk rice. It is important to do all this before the milk rice cools down too much as it will become too sticky to handle. Cut into blocks.
First Layer:. Mix together butter and pretzels and press into the bottom of a 9x13-inch pan. Bake at 375 to 400 degrees for 10 minutes. Let cool. Second Layer:. Beat to cream cheese and sugar until smooth then mix in Cool Whip. Spread over cooled crust and refrigerate for 30 minutes. Third Layer:. Dissolve jello in boiling water and add sliced berries. When it starts to thicken pour over cream cheese layer and refrigerate until firm. (If you use the fresh berries, refrigerate until just set.). Garnish with a dollop of whipping cream and fresh strawberries before serving.
Cook pasta according to package directions. Meanwhile, warm 1 tablespoon of the butter in a medium saucepan over medium-low heat. When butter starts to bubble, add onion and cook for 3 - 4minutes, until translucent, stirring often. Add the peas and water to the pan and cook 3 minutes, stirring. Stir in the ham and cook 2 minutes. Add the cream; bring to a low simmer and cook 5 minutes. Drain the pasta; place in a large serving bowl. Stir remaining 2 tablespoons butter into the cream mixture over low heat until melted. Stir in the cheese. Pour sauce over pasta to coat. Season with salt and pepper to taste. Serve and enjoy!
Heat oil in a small saucepan on medium, and add onion and garlic and cook uncovered, stirring occasionally, for 6-7 minutes or until onion has softened. Add tomatoes and bring to a simmer, and simmer uncovered for 15-20 minutes or until sauce is thick. Meanwhile, prehat oven to 180C (fan forced) and line a large baking tray with baking paper. Place a chicken fillet between 2 pieces of greaseproof paper (or plastic wrap) and using flat side of a mallet (or small frypan/skillet also works well) and pound until 1.5cm thick and place on a a plate, and repeat with remaining fillets. Put flour on a plate. Whisk together milk and egg whites in a shallow dish. Place breadcrumbs on a shallow plate. Coat chicken in flour, then egg mix and finally breadcrumbs and place on lined tray, repeat with other 3 slices of chicken. Spray the chicken with cooking spray and bake for 8-10 minutes or until cooked. Preheat grill/broiler to medium. Transfer cooked chicken to a shallow ovenproof dish and place a slice of ham on each piece of chicken. Stir sugar and basil into tomato sauce and spoon over hammed top chicken and top with cheese. Grill/broil for 4-5 minutes or until cheese melts and turns golden brown. Serve chicken with steamed vegetables (in a steamer would take about 10 minutes for a medium soft texture, about 8 for a al dente taste or 6 for crisp).
Preheat oven to 350 degrees. Combine 2 cups flour, oats, brown sugar, baking soda and salt in a large bowl. Stir in butter. Reserve 1 cup, press remaining mixture into ungreased 13 x 9 inch baking pan. Bake for 15 minutes or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel topping and remaining 1/3 cup flour; drizzle over base. Sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes or until lightly browned. Cool in pan on wire rack.
Process half of all ingredients in a food processor until cheese mixture is blended. Remove processed cheese mixture to a large bowl. Repeat procedure with remaining half of all ingredients. Serve with assorted crackers, or use as a sandwich spread.
For seasonings; In a small bowl, combine cumin, coriander, chili powder, oregano, thyme, allspice, cloves, and cinnamon. Store in a air tight container. Makes about 1/2 c. In a large soup pot over medium-high heat, place beans and over with water. Bring just to a boil; remove from heat, cover, and let stand 1 hour. Drain and rinse beans; set aside. Place beef pieces in a large bowl; season with salt and pepper. Add 2 teaspoons Santa fe seasoning; toss well. Add flour and toss to coat. In a large pot or a dutch oven over medium-high heat, heat 4 tablespons vegetable oil. Add beef piecs in batches and brown well; using a slotted spoon, transfer to a bowl. Add 2 tablespoons vegetable oil; reduce heat to medium. Add onions and tomato paste; stir 2 minute. Add red wine and bring to a boil, scraping up browned bits. Add beef and chicken stocks, tomatoes, ham hock, and cayene pepper; reduce heat to low and bring to simmer. Add beef pieces; cover partially and simmer 30 minutes, stirring occasionally. Add beans, cover partially, and simmer another 1 hour. Uncover, add remaining Santa fe seasoning, and simmer an additional 45 minutes or until beef pieces and beans are tender. Stirring occasionally. Degrease stew if necessary. Remove ham hock; trim off fat. Cut ham into 1/2-inch pieces and add back into stew. In a large frying pan over medium heat, add kielbasa sausage and cook 2 minutes per side. Tranfer to a plate. Add bell peppers, poblano chilies, and zucchini; saute another 5 minutes or until crisp-tender. Mix sausage and vegetables into stew; simmer 5 minutes longer or until just tender. Sprinkle with cilantro. Ladle into soup bowls and serve with bread.
Place all ingredients in a small container with a tight-fitting lid and shake to mix. Store in a cook, dark place.
Toast sesame seeds in a wide frying pan over medium heat until golden (about 3 minutes), shaking pan often. Remove from heat and add oil, soy, lemon juice, vinegar, sugar, garlic and onion. Place meat in a close-fitting bowl; pour marinade over meat, cover, and refrigerate until the next day, turning occasionally. Barbecue meat by indirect heat. lift meat from marinade and drain briefly (reserve marinade); then place on grill directly above drip pan. Cover barbecue and adjust dampers as necessary to maintain an even heat. Cook, basting occasionally with marinade, until a meat thermometer inserted in thickest part register 135° to 140° for rare* (1 1/2 to 1 3/4 hours). Let meat stand for 10 minutes; then cut across the grain into thin slices. *Inmy family, we all like different degrees of'doneness', I've found if I take it out when the temperature on the meat thermometer is 150°, there are fairly well done parts with rarer meat in the middle.
Using a blender or hand-held blender, puree half of the pre-cooked cabbage & onion mixture w/the vegetable stock (or chicken stock if using). Transfer the puree mixture to a Dutch oven. Add the other half of the pre-cooked cabbage & onion mixture + the cooked carrot, potato & smoked pork cubes (or ham if using). Bring soup to the starting point of a gentle boil, reduce heat to simmer & simmer 6-8 minutes. Add coconut milk, stir to combine w/soup & remove from heat. Taste & season w/salt & pepper per taste preferences. You are good to go, so serve it up w/crusty bread & butter & garnish top w/chives as desired. Note 1: Unsweetened vs sweetened coconut milk? While Sue L's recipe specified unsweetened coconut milk, mine was lightly sweetened & I found welcome the bare hint of sweetness it gave to the flavour. Note 2: Using the puree mixture w/the coconut milk makes this soup thick & hearty. If a more liquid texture is preferred, use additional stock to reach your desired consistency.