HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small measuring cup add warm water, yeast and honey, stir well,set aside for 10 minutes until foamy. In a skillet toast wheat germ, on medium heat for 5-8 minutes, stirring constantly, cool. Either in a food processor or stand mixer add flour, whole wheat flour, cornmeal, salt and cooled wheat germ. Add olive oil and proofed yeast mix well. Mix until a smooth ball forms. Take out of mixer and knead on slightly floured board (4-5 minutes). Put dough in a large greased bowl and cover with a clean towel. Let rise in a warm place for 60 minutes until double in bulk. Punch down and form into loaf, placing in a well greased 9x5-inch loaf pan. Let rise for another 30-45 minutes. Bake at 375°F for 25 minutes. Take out of oven brush with butter, let cool on wire rack.
Make your own pizza crust or use a ready made crust of your choice. Brush the crust with a small amount of the olive oil. Arrange the peach wedges and cut or tear thin sliced prosciutto into pieces then arrange over the crust. Crumble the goat cheese over the peaches and prosciutto. Sprinkle the Herb de Provence over the pizza. Bake at 400 degrees for 10 to 14 minutes.
Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely. Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties. Dust them with flour and then dip them into the egg and finallyu coat with the crumbs. Heat oil to moderate and cook them until they are golden browqn on both sides. FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.
Prepare Knorr Fiesta Sides - Spanish Rice according to package directions. Meanwhile, brown ground beef in 12-inch nonstick skillet over medium-high heat; drain, if desired. Stir in Knorr Fiesta Sides - Spanish Rice. Arrange rice mixture on a serving platter, then top with cheese, lettuce and tomato. Serve, if desired, topped with your favorite nacho toppings such as guacamole, sliced olives, sliced pickled jalapeno peppers and/or sour cream.
1. You can use Food processor to chop Fenugreek, onion, green beans, peas, cabbage and chili pepper. 2. In a Bowl add the chopped ingredients and all other ingredients except flour and oil. 3. Add two cups of flour and use lukewarm water to knead the dough. 4. Don't make the dough too soft. 5. Cover the dough with wet towel and keep it in warm place for 30 minutes. 6. Punch down the dough and divide it to 14 - 15 portions. Make them round like ball. 7. Use rolling pin to roll the dough. Use dry flour for dusting. 8. Heat a griddle; cook each side of dough for 2 minutes. 9. Use spatula to press down dough to cook it evenly. 10. Use a brush to apply little oil on one side of paratha. (Optional). 11. Cook until golden in color. Your Healthy Methi Paratha is ready. Serve hot with Mango Pickle and Plain Yogurt.
Place chicken in zip lock bag. Combine cumin, chili powder, cayenne pepper, and garlic salt in small bowl and mix well. Sprinkle over chicken in bag and toss to coat. Drizzle with olive oil and toss again.Seal bag and refrigerate for one hour. Prepare and preheat two sided grill. Grill chicken for 4-6 minutes on each side until thoroughly cooked. Serve with salsa, sour cream and garnish with green onion.
Biscuits: Pre-heat oven to 180°. In a large bowl, mix all the ingredients together. Roll out onto baking paper until 3mm thick. Bake for 15 minutes or until golden. Allow to cool and break into desired size. Carrots: Tip the carrots into a wide shallow pan so they are no more than a double layer. Add the butter, honey, lemon and about 300ml of water, and a pinch of salt. Cover with a lid, turn the heat up high and boil everything until the carrots are tender. Remove the lid and reduce until all the water has evaporated. Serve immediately, with thyme biscuits and a twist of black pepper on top.
Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
Preheat your oven to 240C,475F or gas mark 9. (If you are cooking roast beef and/or roast potatoes, make sure the beef has been removed to "rest" before carving and that the potatoes are moved down to the bottom shelf and NEED browning still.). Pour a scant amount of oil or dripping into your Yorkshire Pudding tins.(A large roasting tin can be used too. If you do not have a Yorkshire Pudding tin which has 4 wide and shallow cups of about 4" in diameter, then use a large muffin tin.). Put the tin into the pre-heated oven about 5 minutes before you want to cook the Yorkshire Puddings. Empty the flour, salt & pepper into a large roomy bowl. Make a dip in the centre and add the beaten eggs bit by bit, mixing as you go along. Add the water/milk mixture gradually and whisk in between each addition. Keep whisking until all the liquids have been added. The batter may still be lumpy - this does not matter. Cover and leave to rest for up to 1 hour. Just before cooking, whisk thoroughly again to break down any lumps & add some more air. Carefully take out the tin/s. Pour the batter into the tin/s and QUICKLY return to the oven. Cook for about 20 minutes until well risen and golden brown. DO NOT open the oven in the first 10-15 minutes or they will DROP! If you have two tins cooking, rotate the tins from top to bottom shelves after the 10-15 minutes so they cook evenly. Serve with Roast Beef and lashings of gravy! Can also be served with any Roast Dinner - we love them with Roast Chicken - see photos!
Wash and cut squahs into half-moon slices, about 1/4-inch thick; set aside. In large skillet, warm olive oil; add butter and stir to melt. Add onions, garlic, salt, and pepper to the skillet and cook for 3-4 min, or until softened and fragrant. Add squash and tabasco to the skillet and cook, stirring, about 8-10 min, or until squash is softened. Stir in parmesan cheese and serve hot.
Cut french bread across the loaf or at a small angle, making your pieces and inch thick or even thicker. With a brush, lightly paint one side and the slice edges with olive oil. Spread a thin layer of Bonnie's Pesto on the slices. (or thick if you like). Arrange slices of tomato in the top of the slice to cover. Lightly salt and pepper. Either broil or use a toaster oven to quickly toast the tomato slices. The tomato will not be "cooked" but simply heated up a little. When they are almost done, remove and sprinkle to cover with the two cheeses mixed together. Return to toaster until cheese is melted. This is an excellent appetizer or side dish with anything italian.
Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan. Cream the butter, then add sugar and mix. Sift the flour,salt, and baking powder into the mixture, add egg and mix well. In a separate bowl, mix the sugar and cinnamon for the topping. If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle. Shape the dough into walnut size balls and roll in topping mixture. Place about 2 inches apart on an ungreased cookie sheet. Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).
Line an 8 by 8 inch pan with tin foil and set aside. Place butter into a medium saucepan and melt it over medium heat. Add brown sugar and milk, stirring. Boil for 2 minutes, stirring frequently. Remove from heat. Mix in peanut butter and vanilla. Place confectioners' sugar into a large mixing bowl. Pour hot peanut butter mixture over confectioners' sugar and beat until smooth. Pour about half of the mix into the 8 by 8 inch pan, and smooth out evenly. Spread Jelly on top of the first layer of peanut butter. The amount depends on your preference. (too much oozes out later). Pour the rest of the mix on top of the jelly and spread evenly. Chill until firm, about 2 hours. Remove from the pan and cut into 1-inch squares.
Preheat oven to 325* Combine graham cracker crumbs, sugar and add the melted butter. Use this mixture to line a deep pie plate or spring form pan. Bake this at 325 for 19 minutes. Meanwhile, beat cream cheese and sugar until combined. Add Vanilla pudding to the mix (dry) -- consistency will be really thick, like marshmellow creme ;) add half of the cool whip and mix well. Spread on cooled crust. Make Chocolate pudding with the milk according to package directions. Let sit for 3-5 minutes and layer on top of cream cheese mixture. Spread remaining cool whip on top. with a fork, run through the whip cream and chocolate mixture making a marbled effect. (Careful not to go past the chocolate layer.) Refrigerate for 4 hours to set. Enjoy with those you love ;).
Cut boil and mash potatoes with a bit of milk and set aside. In a very large pot combine meat with salt, pepper, onion, celery flakes and all seasonings and simmer on med to low heat for 1 hour. Stir occasionally. Once cooked drain liquid from meat mixture and replace with water and add potatoes. Mix well and refrigerate over night. Prepare pastry and divide dough for 6 double crust pies. Refrigerate pastry over night. Next morning roll pastry, line pie plates and fill with meat mixture and top with pastry. Cut a few slits in top crust and brush with egg wash. (To make egg wash. beat 1 egg with a tbsp of milk.). Bake at 425* for 25-30 minute. Cool and freeze in freezer bags up to 6 months. Reheat from frozen at 350* for 45-50 minute.
Cut potatoes into small bite sized chunks. Slice zucchini and yellow squash into 1/4" slices. Mince all garlic. Use more or less to your taste. Slice lemon in to 8ths. Turn oven on to 350 degrees. In a big skillet put 3-4 Tbsp of olive oil. Turn heat on medium to medium-high. Place the potatoes in the skillet and season to taste with garlic (a little less than half), chili powder (I also use Cayenne pepper), salt, pepper, oregano, basil and thyme. Toss in pan or use a spatula so that all the potatoes are evenly covered. Season zucchini and squash the same as the potatoes. Cook potatoes for 10-15 minutes until ALMOST done. Turn heat to medium-low or medium. Add zucchini and squash to potatoes and toss (or turn with spatula). Wash salmon fillet and place in large square baking pan 11 X 7 X 2 is good (just know that it has to be big enough for the salmon and all the potatoes and squash). Score the salmon length-wise (as if you were going to make 3 strips of fish) about half way through the meat. DO NOT CUT ALL THE WAY THOROUGH. In the two pockets you just made in the fish, stuff the minced garlic. Then squeeze 2 or 3 of the lemon slices (juice AND pulp) over the fish, and place two tablespoons of butter (margarine can be used, but will make the fish greasy) over each pocket. Sprinkle salmon with chili powder, and pepper. After potatoes and squash are done (potatoes are soft) dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey (about 30 minutes).
Preheat oven to 350°F. Bring lemon juice to a simmer in a saucepan over medium heat; cook until reduced by half. Add in 1/2 cup butter and stir until melted. Sift flour, baking powder and salt together in a bowl. Cream remaining butter and sugar until light and fluffy. Add egg and lemon butter. Mix until pale, about 3 minutes. Mix in vanilla. Add in flour and mix well. Form 1-1/2" balls and drop them onto cookie sheets lined with parchment paper. Bake until lightly browned, 12-15 minutes. Cool on rack and store in airtight container, (if they last that long!).
Cook broccoli and cauliflower in sauce pan with water until crisp but tender and set them aside till later. Make the cheesy sauce by melting butter in a pan over low heat. Blend in flour and salt then add milk all at once and cook quickly. Stir constantly until mixture thickens and bubbles. Add the cheese and stir it until it's smooth. Combine veggies and sauce in slow cooker making sure they are mixed together well. Cover and cook for 1hour and a half on low.
Preheat your oven to 375 degrees. Line a 9-inch pie plate with your crust. Using a fork, press the dough around the edge of the plate. Line the pie with aluminum foil and fill with dried beans, uncooked rice or pie weights so the crust holds shape while baking. Pre-bake the shell for 10 minutes. Remove the dried beans, uncooked rice or pie weights and the aluminum foil from the pie crust and turn the oven down to 325 degrees. In a medium bowl, blend the Nutella with 1/2 cup sweetened condensed milk and 2 egg yolks, stirring until mixed thoroughly. Carefully spread mixture evenly into the pie crust and bake for 30 minutes until puffy and just set. In another medium bowl, stir together the remaining sweetened condensed milk, 2 whole eggs, canned pumpkin, and pumpkin pie spice. Gently spoon the mixture over the baked brownie layer of the pie and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean. Cool completely and refrigerate for at least 2 hours before serving. Serve with whipped cream, if desired.
Saute the onions in the olive oil until brown (about 10 minutes). Add the garlic and continue to cook for a minute or two. Add the lentils and the sausage. Add the water, bay leaf, salt (at least 1 teaspoon or to taste) and pepper. Stir to combine. Bring to a boil, cover and turn down the heat to maintain a simmer. Cook for about 1 1/2 hrs or until lentils are tender. Watch the pot to make sure there is enough liquid so that the lentils don't burn.
Bring 2 cups water with 1 teaspoon salt, 1 teaspoon lemmon juice & dash of black pepper to boil in a medium saucepan and add the shrimp. When the water returns to the boil, turn off the heat, cover the pot, and allow the shrimp to sit for 5 minutes. Drain, peel and devein. Place the shrimp in processor and pulse about 8-10 times, until finely chopped but not mushy. Mix together cream cheese, mayonnaise, green onions, mustard, pinch of black pepper and hot sauce, if using; in a bowl mix, until well combined - then stir in shrimp. Line a 2-cup mold or glass bowl with plastic wrap, leaving lots of overhang. Place the shrimp mixture into the mold, packing tightly with a spatula. Cover with plastic wrap overhang and chill in the refrigerator for at least 2 hours or overnight. When ready to serve, unwrap the overhang and invert the mold onto a plate. Remove the plastic wrap. Garnish with parsley and lemon slices. Allow to come to room temperature before serving with water crackers or any other favorite snack cracker.
Heat oven to 350°F. Heat 1 tablespoon extra-virgin olive oil in a saucepan over medium-high heat, add the shallots and garlic, and saute for 1 minute. Add the tomatoes and season with salt and pepper. Reduce heat to medium low and cook the tomatoes until all the liquid has evaporated, but the tomatoes are still slightly chunky. While the tomatoes are cooking, heat the remaining tablespoon of oil in a large frying pan over high heat. Season both sides of the cod with salt and freshly ground black pepper, and sear each side for about 2 minutes, or until nicely browned. When the fillets are seared, place them on a baking sheet. Put cod in the oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.). Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and puree until smooth to make the sauce. Season to taste with salt and pepper. To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Drizzle with tiny drops of truffle oil.
Add gelatin to cold water in a bowl. Set this over a saucepan with boiling water until the gelatin is clear. Cool to room temperature. Meanwhile whip the cream until it is medium thick. With the mixer still on, pour gelatin into the center of the cream. Continue to whip. Add the powdered sugar and vanilla extract. Continue whipping until cream is in soft peaks. At this point you can add food coloring or use as is. Frost cake or cupcakes.
Set oven to 350°F. Set oven rack to second-lowest or middle position. Lightly grease a large baking/cookie sheet. In a bowl whisk together flour, sifted cocoa powder, baking soda and baking powder. In another bowl using an electric mixer, cream butter, peanut butter, vanilla and sugar until light and fluffy. Beat in eggs until well combined. Beat in flour mixture. Mix in chocolate and peanut butter chips. Drop by tablespoons about 2-inches apart on the baking sheet. Bake for about 9-10 minutes. Cool cookies on racks. Delicious!
Some say to chop up the garlic others say leave it whole. Either way works. Add all ingredients to water and bring it to a boil. Stir occasionally, reduce heat to simmer till all sugar & salt has been dissolved. Let cool to safe temperatures before adding the meat.
Boil bowtie pasta in salted water for 7 to 8 minutes (about half of the recommended cooking time). Drain and cool the pasta. Mix eggs and milk together. Dip each piece of pasta into milk and eggs, then roll in the bread crumbs. Fry pasta in the oil until deep golden brown.
Combine lentils, water, garlic, carrots, onion, tomato, cumin and salt. Cook until thick and mushy. For garnish, fry onions in olive oil until dark and crispy, stirring constantly to prevent burning. Put soup in bowl; top with onion; and squeeze lemon on top. Can put olive oil on top if you want. Can serve with flatbread.
Combine honey and cocoa powder in a medium sauce pan; stir to incorporate. Add the butter, turn the heat to low on the pan, and continually stir to combine. Turn off the heat once most of the butter has melted and continue stirring until the butter is fully incorporated. Add the cream a little at a time, stirring after each addition, to fully incorporate the chocolate sauce. Add the whole milk; stir to combine. Refrigerate for 2+ hours. Follow the instructions on your model of ice cream maker and enjoy!
Preheat oven to 325F degrees. Grease and flour a 10-inch tube pan. Combine the butter and cream cheese in a large mixing bowl. Beat until well blended. Add the sugar and beat until smooth and creamy. Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake). Add the flour, alternately with the milk, starting and ending with flour. Stir in chocolate chips. Pour into a prepared pan and bake for about 11/2 hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake. Remove from pan immediately and turn upright onto a serving plate. Allow cake to cool before slicing.
Preheat the oven to 200°C. Place the cubed lamb necks in a large pot and cover with water. Add all the vegetables to the pot, and season to taste. Tie the spices in muslin and add to the pot. Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven. Cook for 50-60 minutes, or until the lamb is tender. Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them. Add the mash to the pot and mix thoroughly. Serve the stew sprinkled with parsley and with plenty of crusty bread.
Melt the butter in a saucepan and then add flour stir and cook until smooth and bubbly. carefully whisk in milk. cook, whisking constantly until sauce is thickened. stir in salt and cheese until cheese is melted. then A couple spoonfuls of bacon drippings. cook asparagus in salted wateruntil crisp tender, 3-4 minutes. drain and add cheese sauce top with bacon.
After cutting up and prepping all ingredients, throw them all into a big bowl. Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad. Stir it up a few times to get the dressing evenly disbursed. Chill for 30 minutes or more, then serve and enjoy.
Add ingredients to machine as per manufacturers recommendations. About 10 minutes after the machine has begun to knead the dough, check consistency. Dough should be starting to form a smooth round ball. When touched the dough should be slightly tacky to the touch; however no dough should remain on the finger. If dough is to dry, add 1 Tbsp of water and allow machine to knead a few minutes before checking. If dough is to wet, add 1 Tbsp of flour and again allow machine to knead a few minutes before checking. Select the whole wheat cycle and allow the machine to do the rest. The 3 hour cook time is approximate, actual cook time will depend upon bread machine being used.
Pour vinegar into small saucepan and sprinkle the gelatin over it. Let stand 10 minutes to bloom gelatin. Place over medium heat until gelatin dissolves and mixture is hot. Do not simmer. Remove from heat and stir in honey to dissolve. Divide mixture among six small ramekins. Chill until set. Unmold and serve with a cheese plate, bread and butter.
Cook pasta in boiling water for 9-11 minutes. Drain. In a large pot, brown sausage. Stir in zucchini, squash and onion; cook and stir until tender. Add all remaining ingredients, except pasta. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Stir in pasta.
Saute onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet. Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes. Add milk and cheese and stir until cheese is melted and soup begins to thicken. Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup. Continue cooking until soup is thickened. Season with pepper and nutmeg. Taste; add salt if needed.
Place all ingredients EXCEPT pectin in a large non-reactive saucepan. Bring to full boil on high, boil hard 2 minutes, stirring constantly. Remove from heat, stir in pectin, ladle into hot jars and process in a boiling water bath for 10 minutes.
In a large bowl cream together, the butter and both sugars, until light and fluffy. Add the eggs, one at a time; beating well after each. Add the vanilla extract, beat well. In another bowl combine together, the flour, baking powder, and baking soda. Gradually add flour mixture to the creamed mixture, and mix well. Stir in the quick-cooking oats, cornflakes, coconut, pecans, and both chocolate chips; stir until all ingredients are thoroughly combined together. Heat oven to 350 degrees. Using a Pampered Chef Medium Scoop, (a 2 tablespoon scoop per each cookie) drop cookie dough onto a Pampered Chef Baking Stones, 2-inches apart. I place 8 onto each baking stone, then I roll each into 8 balls, and flatten each into 2-inch cookies. Bake cookies in 350 degree oven for 15 minutes. After removing baking stones from the oven, do not remove cookies from the baking stones just yet. Let the cookies set on baking stones for 10 minutes, before removing them to a wire rack to cool completely. You should end up with 49 (3-inch) cookies. Note: I had baked these cookies on Pampered Chef Rectangular Stoneware, (15" x 12") but I'm sure you could bake these cookies on ungreased baking sheets. Baking time might only take 12-14 minutes, instead of 15 minutes.