HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees. Lightly grease a heavy bottom baking sheet with canola oil. Combine your dry ingredients in a large mixing bowl. Cut the fat into the flour with your fingers or a pastry cutter until it resembles course meal and there are no pieces of fat bigger than a pea. Stir in the buttermilk until just combined. Let this sit out to proof for 20 minutes. Turn the dough out onto a well floured work surface and sprinkle the top lightly with flour. Form dough into a rectangle with the narrow side facing you, about 1 inch thick. Fold the dough in half, folding the far side of the dough toward you. Turn the dough clockwise, gently pat back out in a rectangle and repeat this three more times, careful not to pat out the air pockets created by the folding, as these are essential to a light, tall, flaky biscuit. After the forth fold, shape your dough into a nice circle and make sure your work surface has enough flour to roll the dough out. Using a rolling pin gently "bounce" your dough out from the middle until about 2 inches thick, sheen with a little flour, just to smooth dough, and continue to roll out until 3/4 inch thick. Using a floured biscuit cutter of your choice, cut the biscuits out starting from the sides. Do not twist your biscuit cutter as this will seal the sides of the biscuits and prevent rising. Gently place biscuits onto your greased sheet pan. Let proof again once cut for another 20 minutes. Depending on the size of your biscuits bake for 8-12 minutes. Check them often the first time, baking until just golden. If your biscuits are done on the outside and doughy on the inside, your oven is too hot. Brush tops with butter if desired. *Cool biscuits completely before storing in an air tight container. To reheat biscuits, lightly wet tops and microwave or put in the oven. Reheating in the oven will make them dryer.
Preheat oven to 375. Sauce: Combine tomato sauce, dry sherry, diced tomatoes, sliced mushrooms, cinnamon, clove, brown sugar, oregano, and basil in a sauce pot and bring to a simmer over medium heat. Reduce to medium low and allow to continue simmering for 30 minutes. Meatballs: combine meats, bread crumbs, crumbled mushrooms, spinach, Parmesan cheese, Worcestershire sauce, and egg in a mixing bowl. Mix with hands until well blended. (More bread crumbs may be added if mixture is too thin). Form 2-inch balls and place in an ungreased baking dish. Bake at 375 for 12 minutes. Turn and continue to bake for an additional 12 minutes. Pour sauce over meatballs and sprinkle shredded mozzarella over the top. Broil on high for 7-10 minutes (until cheese starts to brown).
In serving bowl, combine cabbage, carrot, green pepper, apple and onions. Yogurt Dressing:. Combine yogurt, mayonnaise, lemon juice and dillweed, mixing well. Pour over salad and toss to mix. Season with salt and pepper to taste. Make Ahead: Salad can be covered and refrigerated for up to one day. Nutrition Bonus: One serving is a very high source of vitamins A and C, and a high source of folacin.
MELT 2 tablespoons butter over medium-low heat in a medium saucepan. ADD 1 cup rice, 2 tablespoons orzo or spaghetti, 1 tablespoon sliced almonds and 1 tablespoon pine nuts. SAUTE to an even light golden brown color, being careful not to overbrown or scorch. ADD 2 cups vegetable broth or 2 cups chicken broth, 1 tablespoon fresh lemon juice, 1 tablespoon thinly snipped green onion tops, 1 tablespoon snipped fresh parsley, 1/2 tablespoon snipped fresh dill or 1/4 teaspoon dried dill , 1/2 tablespoon snipped fresh mint or 1/4 teaspoon dried mint, 1 teaspoon garlic paste, 1/2 teaspoon honey or 1/4 teaspoon sugar, 1/4 teaspoon fresh lemon zest, 1/4 teaspoon crushed dried oregano, 1 dash fresh ground black pepper, 1 dash fine sea salt; STIR; TASTE the broth (It should be slightly salty, slightly tangy and not too bitter. Now is the time to make any adjustments). BRING to a rolling boil; ALLOW to boil for 1 minute. REDUCE heat to lowest setting. SIMMER covered for 35-40 minutes. FLUFF rice with a fork. FOLD in feta cheese to rice until just combined. SERVE with your favorite meat, fish or vegetable entree and ENJOY!
Whisk together all ingredients or place all ingredients in a screw-top jar and shake until combined.
Mix chopped olives and green onions and cheese and salt and curry. Spread mayo on split english muffins. Spread with mixture and broil until slightly browned. Serve immediately. This can be served with sliced tomatoes.
Mix vegetables together with salt and let set for about 3 hours. Run cold water over and rinse really well. Let stand in a colander for about 1 hour as to get most of the water out. I use a cone shaped jam/jelly colander and then press down on the vegetables occaisonally to get more water out. Place well drained vegetables in a kettle. Add remaining ingredients and gently boil for 20 minutes. Place in sterilized jars and seal.
Preheat oven 375. Spray muffin tin with non-stick spray or line tin with paper muffin cups. Mix applesauce& sugar, add eggs one at a time. Blend until fluffy. Mix in milk& almond extract. In a separate bowl, sift together flour, baking powder& salt. Add dry ingredients to milk mixture. Blend until just combined. Fold in strawberries& almonds. Fill cups to the top. Bake 30 minutes.
Place tequila, Triple Sec, lime juice, and simple syrup in a cocktail shaker and shake until combined. Serve over ice in a rocks glass and pour mezcal on top; do not stir the mezcal into the drink, as it should "float" on top.
Saute the garlic and onion in olive oil until translucent. Add the tomatoes and spices, simmer for 30 min. Just before serving add the vodka and cream. Warm but do NOT boil.
In microwaveable bowl, mix cold water and cornstarch together. Add corn syrup and white vanilla, and stir until combined. Microwave on high for 1min 30sec - 2 min until mixture boils and turns clear. Remove from microwave and let cool (whisk occasionally while cooling). Add food dye (gel) to make desired color. Put in piping bag and use to decorate cakes, cookies, etc.
Line baking pan with aluminum foil. Lightly spray oil or pam onto foil. Place chicken on foil and bake 20- 25 minutes in 350* oven. Meanwhile mix the rest of the ingredients together in a microwave safe bowl and cook on high until boiling. (or in pan on stove stop). Pour over chicken. Reduce heat to 325 and bake for 10- 15 more minutes. If you want to serve the sauce over rice I recommend doubling the sauce ingredients.
Preheat oven to 375 F degrees. Combine 2 Tbsp of the sugar and the lemon zest in a small bowl and set aside. Sprinkle some of the remaining sugar onto a work surface, enough to dust the area well. Open the dough tube and separate the dough into two rectangular pieces (pressing together any of the triangular perforations so that you have two flat separate rectangles). Roll out each rectangle separately onto the sugared surface to even out the dough. Using a pastry brush, paint the beaten egg across both pieces of dough. If needed, you may use an additional egg white. Sprinkle the sugar/lemon zest mixture you made earlier evenly over each rectangle. Starting with one rectangle of dough, roll up the left and right longest sides of the rectangle (jelly-roll stye) into the center, meeting at the center. With a sharp knife, cut small slices (about 1/4" thick) from the short edge; the cut pieces of dough, when placed flat, should look like almost like a bowtie- with two coils at either side. Place cut side down, so they lie flat, onto greased cookie sheets. Sprinkle lightly with some remaining sugar. Bake in a preheated 375 F oven for 8-11 minutes or until golden brown. Cool 1 minute before removing from cookie sheets. Set on racks to cool completely.
Measure ingredients into bread machine in the order listed in the order suggested by manufacturer. Select "light" baking mode,if available.
Combine all three ingredients, or combine the butter and cream cheese, then layer with the pesto. Serve with bread and crackers.
Preheat oven to 350 degrees. Melt butter. Cream sugars and butter. Add cocoa powder, stir to combine. You may add up 2 tbs more cocoa powder for a chocolatier taste. Add International Delight, stir to combine. Add eggs and egg yolk, along with artifical vanilla. Combine well, until mixture is emulsified. Sift together flour, baking soda, and salt. Add to batter and gently mix. Beat together the second measurement of sugar and the cream cheese. Add the egg, beat together. Grease a 9x13 baking pan. Pour chocolate batter into pan. Pour cream cheese mixture slowly over batter. Swirl using a knife or spoon. Bake at 350 for 45 - 55 minutes.
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water. In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour. Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.
Preheat oven to 350 degrees. Butter 8 eight oz. ramekins and coat with cocoa powder. Place ramekins on cookie sheet covered with parchment paper. In glass bowl, defrost strawberries in microwave. Strain into another bowl and gently press out juice through fine strainer - keep pulp. Microwave liquid for 8 to 10 minutes until reduced to approximately 1/4 cup. Place liquid and pulp into food processor and blend mixture. Resulting content should be approximately 1 1/4 cup of puree. In a large bowl combine sugar, flour, cocoa, baking powder, baking soda. Incorporate eggs, milk, oil, vanilla, 1/2 cup brandy, and 1 cup strawberry puree. Fill ramekins 3/4 full. The cakes will overflow while baking. Bake 35 to 40 minutes. While ramekins are baking, prepare whipped cream and ganache. For the whipped cream, mix remaining puree with 2T sugar. In a separate bowl, whip 1 cup cream until it forms soft mounds. Add the sweetened puree to cream and whip until stiff peaks can be formed. Refrigerate strawberry whipped cream. For the ganache, begin by heating 1/2 cup plus 2 T cream on stove until steam begins to rise. Meanwhile, place 1 cup chocolate chips in bowl and microwave 1 minute. Remove and stir until all chips are almost completely melted. Pour cream over melted chocolate chips and stir until smooth. Add 1 T brandy and mix until incorporated. To assemble, place each ramekin on a plate, spoon ganache over the tap so that it spills over the side. Top with a mound of strawberry whipped cream. Enjoy!
Boil the eggs. While the eggs are cooking, make guacamole. Mix water, cumin, & garlic in medium bowl. Halve avocados, remove pits & skin; cut into thirds (discard any brown spots); add to bowl. Add onion, tomato, lime juice & salt. Mash with a hand potato masher, stir to blend. Add hot pepper as desired. Cover with plastic wrap patted onto the surface of guacamole. Peel eggs, cut in half, discard yolks (or save for another use). Stir the cubed prosciutto into the guacamole and fill the eggs. Sprinkle fresh minced cilantro on top and serve. Enjoy.
In a big non-stick skillet, heat the oil. Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary). Transfer pork with a slotted spoon to a 4 quart slow-cooker. Add zucchini, onion, and jalapeno to the skillet (add more oil in necessary). Saute about 5 minutes or until the onion is softened. Add in the garlic, cook and stir for 1 minute. Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine. Cover and cook on LOW for 5-6 hours. Add in hominy and cook 10 minutes or until well heated. Ladle into individual bowls; garnish with cheese, peppers, and olives.
Set the foil aside. Mix all of the ingredients together and marinate overnight. Place about a tablespoon of the chicken mixture onto a sheet of the foil and fold diagonally. One side of the diagonally make a 1/4" fold onto and then the other side make the same fold and at the same time press all of the air from the foil, than go back on the other side fold again and repeat on the other side. Finish the off the chicken mixture. Heat the oil a skillet to 375 degree and deep fry the chicken wrap for 2 minutes.
Spray the inside of the crock pot with nonstick cooking spray. Combine all the grains, the dried fruit and cinnamon in crock pot and mix well. Stir in water and vanilla. Cover crock pot and cook for 6 to 8 hours on low. Check occasionally, and stir to prevent sticking. Stir the cereal before serving. You can add more water to change the texture.
Spread the quail open and pat dry with paper towels. Combine the 1/4 c flour, 1 t salt and 1/2 t pepper. Dredge the quail in the seasoned flour. Pour oil to 1/4" depth in the skillet and heat. Add the floured quail to the oil when it's hot and brown on both sides. Remove the quail from the skillet. Combine the 3 T flour, 1 c water (or milk and water), and 1/2 t salt. Add to the drippings in the skillet and stir to combine. Add the quail back in the skillet. Add enough water to come halfway up the quail. Cover and reduce the heat to low. Simmer for 30 minutes or until the quail is done and the gravy has thickened.
If you've got time, cover beans with water and soak, covered, overnight. Otherwise, cover beans with water and bring to a boil for a few minutes, then bring the heat down to low and simmer for 30 minutes or so. Drain (this helps cut down on any, uh, gas issues). Cover again with water, stock, or a combination. Add ham hocks and bring heat back to medium. Simmer for an hour or until beans are softened and meat is coming off the bones. Add water or stock as needed throughout cooking process. Remove ham hocks and set aside to cool. Add onions, tomatoes (with juice), garlic, spice, salt and sausage (if desired). Remove meat from ham hocks, shred into small pieces, and add to soup. Continue to simmer until beans are very soft. and tomatoes have broken down. Add lemon juice. Add salt and pepper to taste. Serve with crusty, rustic bread and a green salad.
Mix mochiko and sugar in a bowl. Add water and mix thoroughly. (will be watery). Put in a microwaveable dish. Cover with plastic wrap. Microwave on high for 4 minutes. Take off plastic wrap. Cool for a few minutes, if you want. Cut. Serve. Opt. Dust with katakuriko or kinako to prevent mochi from sticking everywhere. If you don't have these, you can just put the mochi on cellophane. Variations for Filling: You can add red bean paste, ice cream, chocolate, etc. in the middle if you want BEFORE you dust. add a teaspoon of filling and pinch edges closed. Variations for Dough: Add a few drops of food coloring into batter for color variation. A few drops of flavoring (strawberry, grape, orange, blueberry, etc.) may also be added. >> For chocolate flavor, stir about 1/4 cup melted chocolate chips into mochi batter before cooking.
Set oven to 350 degrees F. Generously grease a cookie/baking sheet. In a large bowl, using an electric mixer, beat butter and both sugars for 2 minutes. Beat in eggs and vanilla until light and creamy them beat in pudding mix until combined. In another bowl combine the flour, baking soda, baking powder, salt and cinnamon. Add the flour mixture to the creamed mixture and mix until combined. Mix in the oats until combined, then mix in the chocolate chips. Drop by heaping teaspoonfuls on to prepared cookie sheet leaving 2-inches apart. Bake for 8-10 minutes, or until golden around the edges. Let baking sheets cool between baking cookies.
Heat oil in a skillet or wok over high heat. Add the garlic, ginger, and scallions and cook for 1 minute. Add the mushrooms and cook for another minute. Add the cabbage and carrot and cook until the cabbage starts to wilt, about 2 minutes. Stir in the hoisin and oyster sauces; toss to coat the mixture. Remove from the heat and mix in the noodles, sprouts, and cilantro; season to taste with salt and pepper. The filling should be moist but not wet. Remove from heat and allow to cool. Lay a spring roll wrapper on a flat surface on an angle so it looks like a diamond. Spoon 2 tablespoons of the filling near the bottom corner of the wrapper and fold up to enclose the filling. Fold in the 2 sides. Paint the top seam of the wrapper with beaten egg. Continue rolling up to form a tight cylinder. Pour about 1-inch of oil in a skillet or wok and heat to 350 degrees F. Fry the spring rolls, turning to cook all sides, until browned, about 2 minutes. Drain on paper towels and keep warm. Serve with Mustard Dipping Sauce. For the Mustard Sauce: Mix all ingredients together and stir until the sugar dissolves.
Fill a tall Collins glass with ice. Add Champagne first, then St-Germain, then Club Soda. Stir completely. St-Germain is heavier than wine, thus it will settle to the bottom unless mixed thoroughly. Garnish with a lemon twist, making sure to squeeze essential oils into the glass.
Preheat the oven to 350°F. Grease an 8-inch square baking pan. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature. To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim. Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle. Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. Italian bread is suggested as the most comparable.
add milk,sugar, gluten and yeast to bread machine. add flour and margarine. set machine for dough cycle (1 1/2 hours). when machine is finished, turn dough onto floured surface. roll dough out to 1/4 inch thick. spread margarine over dough. sprinkle with cinnamon sugar. cut dough into triangles (a pizza cutter works great). roll dough starting at wide end. brush roll with egg white. sprinkle with additional cinnamon sugar if desired. let rise for about 30 minutes. bake @ 350 for 35 minutes.
Mash the ripest fig on a plate with the honey, using a fork; set aside. Trim stems from remaining figs with a sharp knife, then cut a deep "X" in the top of each, making sure not to cut all the way through to the bottom. Gently spread each fig apart with your fingertips to make "petals." Combine ricotta cheese and almonds in a small bowl. Press mashed fig mixture through a sieve into a cup with the back of a spoon. To serve, spoon ricotta mixture into figs. Arrange on a platter and drizzle with fig honey.
For the pesto, heat oil in a small nonstick pot over medium heat. Add garlic cook until lightly browned. **If you have roasted garlic on hand skip the first part & just use that**. Transfer to a food processor, add beans, parsley, rosemary, salt, Tabasco, and lemon juice and puree until smooth and creamy. Set pesto aside. For the sandwiches, steam eggplant, squash, and zucchini until tender, about 3 to 5 minutes. (Alternately, vegetables may also be grilled or broiled approximately 2 inches from a flame or heating element for 2 to 3 minutes until tender). Spread half of the reserved pesto evenly over length of one side of the baguette. Layer baguette with eggplant, squash, and zucchini, then top with red onions, tomatoes, and spinach. Spread remaining pesto on the other half of the baguette and arrange it over the vegetables to make a sandwich, pressing halves together lightly. Cut into 4 pieces and serve.
In a food processor or blender , combine all ingredients. If you want more peppers, puree two then add more, taste until you have it spicy enough for you.
Preheat the oven to 350 degrees. Soften butter, and cream with tightly packed brown sugar. Stir in milk, eggs, and almond extract. In a seperate bowl, combine flour, baking powder, baking soda, and salt. Add to milk mixture and stir until all ingredients are moistened. With a spoon, stir in chocolate, cherries, and nuts. Add batter into a greased 9x5 baking pan. Bake for 50-60 minutes, or until toothpick comes out clean. Let cool before removing from pan. You may serve it warm, cold, or re-heated. Store in the refrigerator.
In a small bowl, combine 1/2 cup of warm milk with sugar and yeast. Let stand for about 10 minutes until frothy. In another bowl, combine the egg and remaining 1/2 cup of warm milk and the melted butter. In the bowl of a stand mixer with a dough hook, combine flour and salt. Add the yeast mixture and egg mixture to the flour. With the mixer on low speed, start mixing, then increase the speed as flour is incorporated. Continue to mix for another 2 minutes or until the dough comes together. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, until the dough is smooth and elastic. Form dough into a ball and place into a lightly greased large bowl. Cover with plastic wrap. Leave overnight in the refrigerator or alternatley, let proof in a warm area until doubled in size for about 45 minutes. Punch dough down and turn out onto a very lightly floured surface. Tear off pieces of dough and form 14 to 16 - 1 1/2 inch balls. Roll them between your hands to make a smooth ball. Place the dough balls in a buttered 8" x 8" pan or an 8" round pan, so the dough balls are touching each other. Cover with plastic wrap and then with a damp cloth or towel and let rest in a warm area for about 40 minute or until doubled. Preheat oven to 350°F. In a small bowl, whisk together the egg and milk to make an egg wash. Using a pastry brush, generously coat the top of the dough buns with the egg wash. Bake in preheated 350 F oven for about 18 to 20 minutes or until the top is golden brown. Pull apart at the dinner table and serve with butter.
Combine eggs and milk in medium bowl. Stir in bread crumbs, onion, parsley, salt, sage and pepper. Add ground beef. Mix with hands. Place in loaf pan. Shape into mold. (freeze now if using for once a month cooking). Bake at 350 degrees for 1 hour and 15 minutes. Mix ketchup, brown sugar, and dry mustard. Glaze meatloaf with ketchup mixture. Cook 10 minutes longer.