HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine 2 cups flour, undissolved yeast and salt. Heat water, 4 T honey and oil until very warm (120° to 130°F); stir into dry ingredients. Stir in garlic and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 6 equal pieces. Roll each to 4 x 5-inch oval. Sprinkle 2 large baking sheets with cornmeal. Place dough pieces on sheets. Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 400 °F for 12 to 15 minutes or until done. Warm remaining 1 tablespoon honey; drizzle on top of focaccias. Remove from sheets; cool on wire rack. Bread Machine Variation 1 (all-size machines): Measure 2-2/3 cups flour, yeast, salt, water, 1/4 cup honey, oil and garlic into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Roll out dough and proceed as directed.
Chop the onions if using a blender. In food processor or blender, combine onions, garlic, hot pepper and ginger. Pulse until finely chopped. Pour oil into large saute pan over medium-low heat. Add chopped onion mixture and saute until softened, about 5 minutes. Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom, and 1/2 teaspoon salt. Stir to mix. Add sweet potatoes and stir until well covered in spices. Stir in coconut milk. Dissolve tamarind paste in hot vegetable broth and add to pan. Bring to boil, reduce heat and simmer, partially covered, until sweet potatoes are just tender, about 30 minutes or more. Taste potatoes to make sure they are cooked all the way and allow additional cooking time of necessary. Add chickpeas and simmer until heated through, about 5 minutes. Adjust salt to taste. Transfer to bowl and sprinkle with chopped cilantro. Serve with white rice if desired.
In a medium bowl, dissolve the package of Jell-O with the water. If the strawberries aren't sweet, add 1 tablespoon of sugar. Add the package of thawed berries to the jell-o mixture and stir to combine well. Set this into the refrigerator. Meanwhile, tear the Angel Food cake into chunky pieces and lay at the bottom of a 9x13-inch baking dish; set aside. Once the jell-o mixture is slightly set, but not totally congealed, fold in the tub of Cool Whip and stir to combine. Pour this mixture over top of the Angel food cake, using a spoon to work the berry mixture in and around the cake pieces; using all of the jell-o mixture. Cover and return back to the refrigerator until completely set. Garnish with more whip cream and fresh strawberries. NOTES: This can also be turned into a healthier dessert by using Sugar-Free and Fat-Free ingredients. Prep time is fast! Cooking time is actually time for jell-o to slightly set and then finally congeal. ENJOY!
Melt butter in saucepan over medium heat. Cook onion for 3 minute until softened. Sprinkle with flour and cook for 1 minute. Gradually add milk and bring to simmer stirring constantly. Simmer for 5 minutes or until thickened DO NOT BOIL. Cook cauliflower in boiling salted water until tender and drain well. Remove saucepan from heat and stir in cheese and salt and stir until cheese is melted. Pour over cauliflower to serve and sprinkle with chives or flakes if using.
Preheat oven to 350° F. Line baking sheets with parchment paper. Beat 1 cup sugar with the shortening, egg, vanilla and orange zest. Add the orange juice, flour, soda and salt and stir until well combined. Combine 1/3 cup sugar with 3 tbs cinnamon. Shape dough into walnut sized balls. Roll in cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar. Bake 10-15 minutes until lightly golden.
Peel and cut the apple and onion roughly into chunks. Heat 1 portion of the butter in a frying pan over a medium heat. Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent. Add the thyme combine and cook for a further 2 minutes then transfer to a food processor. Put the same frying pan back on a medium heat and add another portion of butter. Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through. Transfer to the food processor with the first ingredients. Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor. Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined. Pour the pate into a serving dish. Melt the remaining butter and pour over the top of the pate to seal. Cover and refrigerate for at least 5 hours before serving.
In a dutch oven over medium heat, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the water, tomato sauce, beans, cocoa, hot sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. To serve immediately, garnish each serving with 1 Tablespoon each of sour cream, crushed chips and cheese. To freeze, cool chili and transfer to freezer containers. Freeze up to 3 months.
Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside. Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.
1. Preheat oven to 350 degrees; grease& flour 10-inch bundt pan. 2. Cream butter& sugar until fluffy. 3. Add flour to butter mixture; stir just enough to blend. 4. Add lemon juice& vanilla; stir well. Add eggs, one at a time, mixing well after each. 5. Pour batter into prepared pan. Bake for 1 hour and 15 minutes. 6. Cool in pan for 10 minutes, then remove and cool completely.
Preheat the oven to 375°F. Grate carrots and onion. Drain and squeeze out as much liquid as possible. Add oats, eggs, oil and spices; mix well. Put a parchment paper on a baking sheet and brush with a little oil. Form 4-5 burgers with your hands and put on baking sheet. Bake, in the middle of the oven, for about 15 minutes. Turn the burgers and bake another 15 minutes. They freeze well.
Rinse rice, add coconut, and cook rice according to package directions. Let cool a couple of minutes when done. Seed& peel avocado, dice it up, and add to rice. Add mustard and chili powder. Stir well and serve.
PREHEAT oven to 350°F Combine flour, baking powder, baking soda and salt; set aside. Beat peanut butter, butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. DROP tablespoonfuls of dough, 2 inches apart, onto greased baking sheets. Flatten each, in criss-cross pattern, with tines of fork. BAKE 8 to 10 minute or until golden brown. Cool 5 minute Remove from baking sheets to wire racks; cool completely.
Make pancakes: mix milk, sugar, eggs and salt. If the mixture is too diluted add flour. Make pancakes and leave it until cool. Stuffing: mix well cheese, sour cream, yolks, sugar, and vanilla sugar. Soak raisins in plum brandy or rum until swell up (usually 2 hours). From egg white make "snow" and add into stuffing, and add raisins. Fill the pancakes and roll them making sure that stuffing won't get out. Put pancakes in baking pan you've cover bottom with butter, pour over 300 g sour cream and put them into oven on 200°C for 20 minutes. If you bake frozen pancakes make it 25 minutes. Take them out, wait 2-5 minutes to cool and eat.
heat over to 350*F. Coat a 8X8 inch (I use a glass pan and pam it lightly). In a large bowl combine all the dry ingredients and wisk them together. In a small saucepan melt the butter over medium heat and then stir in the brown sugar, bring it to a boil and reduce the heat and stir for 1 min or 2. In a large bowl mix the egg and the vanilla together. Slowly wisk the butter and brown sugar into the eggs (VERY slowly so you don't cook the eggs). Pour the dry stuff into the wet stuff and mix it together. Fold in chocolate chips. Bake for 18-20 mins or until it passes the toothpick test.
In a small bowl, dissolve yeast and 2 tablespoons sugar in water. Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla. Blend in butter 2 tablespoons at a time until incorporated. Wrap dough and refrigerate several hours or overnight. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil. Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture). Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point). Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges. Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge. Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent. Repeat with remaining dough. Bake 25-30 minutes, until browned and puffed. Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies). Place on wire rack to cool. Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.
melt 3 tbs of butter in a large saucepan. saute carrot, onion and celery about 5 minutes. add potatoes, dill, salt, pepper and broth. bring to a boil, reduce heat, cover and simmer about 20 mins until potatoes are tender but not mush. take out about 1/4 of the veggies and mash or puree them in a blender and return it to the pot (this is optional but I think it's better). stir flour into cream until smooth and add it to the pot. stir in sour cream until smooth. simmer until it thickens to desired consistency. i serve this with fresh baked bread and salad.
Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with a pestle; then work in enough oil to achieve a spreading consistency, 1-2 tablespoons. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Where,s the rest of the directions?
Cut roast in half lengthways. Roll out the pastry to make two 12 by 6 inch rectangles. Place the roasts end to end in the middle of the pastry. Mix parsley and pate and spread over the top of the roast. Place the second pastry rectangle on top and pinch the sides closed. decorate with trimmings or score in patterns if desired. Glaze with the egg and chill for 20 minutes. Heat oven to 220°C and cook for 20 minutes. Cover the ends with foil and reduce heat to 200°C cook for another 15 minutes. To make the sauce heat all the ingredients together until melted and stir well. Serve poured over the roast.
Preheat oven to 350 F. Lightly grease an 8x8 inch baking dish. In a food processor, blend all the ingredients until they are almost smooth. Transfer mixture to the baking dish. Bake for 1 hour, or until lightly browned.
Preheat the oven to 350 degrees. Combine the olive oil, basil, minced garlic, lemon zest and juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with the zested and juiced lemon. Coat the baking dish with olive oil. Rub the paste all over the artichoke halves and inside the leaves. Place each artichoke half top side down in a baking dish. Pour the stock in the dish and cover with a lid or tin foil. Bake for 45-50 minutes or until soft and tender. Be sure to let cool for a few minutes before digging in!
Combine all ingredients and mix to blend. Can be stored in a jar away from light for 3 months.
Mix first five ingredients together. Heat soup and cream cheese together until cheese is melted. Remove from heat, leg stand 5 minutes. Stir into crab mixture. Dissolve gelatine in water; stir into mixture. Pour into mold. Chill at least 4 or 5 hours.
Drain pineapple, reserving juice. Add water to make 1 cup. Boil; add Jello, stirring to dissolve. Stir in ginger ale. Blend pineapple and cranberry sauce. Fold into Jello. Chill in 9x9 inch dish. Make Dream Whip according to package directions. Beat in cream cheese. Spread over Jello and top with pecans. May add 1/4 to 1/3 cup powdered sugar to topping, if desired. Skip the nuts if you don't like them. Also, I tend to buy two of the smaller cans of cranberry sauce, one jellied, one chunky -- I like the extra texture. AND -- make this the night before or your frosting will be runny!
In large bowl mash black-eyed peas with a potato masher. Add egg, sweet pepper, bread crumbs, celery, green onions, and garlic salt; mix well. Shape bean mixture into twelve 1/2"-inch thick patties about 3"-inches in diameter. In large skillet heat 1 tablespoons of the oil over medium heat. Add half of the patties to the hot oil. Cook 8 minutes or until lightly browned and heated through, turning once. Remove and keep warm. Repeat with remaining oil and patties. In small bowl stir together mayonnaise and Cajun seasoning. Spread cut side of each roll with the mayonnaise mixture. Place a burger on bottom half of each roll; top with lettuce and add roll top.
Preheat oven to 220°C (425°F ) and line a roasting tin with lightly greased or sprayed foil. Combine the butter, dill, lemon zest and juice in a small saucepan over low heat and stir until the butter has melted. You can also use the microwave for this step. Place the salmon fillets onto the foil and brush generously with the herbed butter. Depending on the thickness of the salmon fillets, bake for 12 minutes or until cooked to your liking. Serve hot drizzled with the cooking juices. Serve with chips, salad, veges or a rice side to make a complete meal.
Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes. Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up. Cook for 10 - 15 minutes or until they rise to the surface. Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk. Drain and serve in broth, sprinkled with chives and grated nutmeg. Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.
In a large bowl, combine cherry pie filling, condensed milk, pineapple, Cool Whip, cream of coconut, cherries and pecans. Mix well and chill several hours.
Place the first cup of chocolate in a microwave safe bowl. Heat the chocolate in 15 second increments, stirring well between each time in the microwave. When the chocolate is almost completely melted, stir in 1 cup of the macadamia nuts. Use a tablespoon to scoop up spoonfuls of the nut and chocolate mixture and place on a nonstick silicone baking mat. Repeat with the other two types of chocolate. Allow to cool and harden completely before removing them from the mat to serve.
Line cookie sheet with parchment paper. In medium saucepan over low heat, melt bittersweet chocolate just until soft. Stir until smooth. Cool 5 minutes. Stir in nuts. Spread mixture on paper-lined cookie sheet to 1/4" thickness. Drizzle with melted whilte chocolate baking bar, swirl with toothpick. Refrigerate until firm. Break into pieces.
Combine all ingredients in a blender. Blend on high speed for 2-3 minutes, or until frothy. Serve immediately.
Shred chicken. Cook and drain noodles. Using large saucepan saute the onions in margarine until soft Blend in flour, chicken cube, salt, mustard and pepper. Slowly stir in evaporated milk, then add broth and soups. Stir constantly until sauce thickens. Add chicken to sauce, then noodles. Spray large baking dish with Pam. Bake at 350 for 30 minutes. Sprinkle cheese on top and bake until golden bubbly.
Arrange Mushrooms in a large glass casserole dish, set aside. Preheat oven to 350 degrees. In a pan, saute mushroom stems, garlic, and olive oil for about 3- 4 minutes. Add wine and continue to saute for about 5-10 minutes. Remove mixture from heat and place in a bowl. Stir in bread crumbs, chopped bacon, parsley, mayo and gorgonzola cheese. Mix well. Scoop small amounts of mixture into each mushroom cap. Bigger caps will need more of the mixture. Sprinkle tops with salt and pepper. Cut provolone cheese into fourths. Place small pieces of provolone onto each mushroom cap. Cook in oven uncovered for 20-35 minutes. The bottom of the casserole dish will be wet when mushrooms are ready, and the cheese on top should be brown and bubbly. Rice complements this nicely!
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook garlic, stirring constantly, until golden, then transfer with a slotted spoon to a plate. Reduce heat to medium and cook onions, stirring occasionally, until golden-brown, about 15 minutes. Add garlic and remaining ingredients, except chicken, to skillet with 1 teaspoon salt and 1/2 teaspoon pepper and simmer, stirring occasionally, until sauce is slightly thickened, about 25 minutes. Preheat oven to 450°F with rack in middle. Coat chicken with half of sauce, then roast, skin side up, in a 17-by 11-inch heavy 4-sided sheet pan 25 minutes. Remove from oven and brush with remaining sauce, then continue roasting until chicken is cooked through and well browned in spots, 20 to 25 minutes more.
Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.
Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes . Heat oil in a skillet over medium high heat. Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water. Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick. Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.
Combine 2 cups flour with water and yeast in a large bowl, stirring with a wooden spoon until smooth. Add oil, 2 tablespoons of the egg mixture (egg beaten with 2 tablespoons of water--reserve remainder for glaze), rosemary and dill, stirring with wooden spoon until combined. Stir in remaining flour 1/2 cup at a time until a soft dough is formed. Knead on a floured board until smooth and elastic, adding more flour as needed (8-10 minutes) and form into a large ball. Grease large bowl and add dough. Turn to coat all sides of dough. Cover with plastic wrap or towel and let rest for 30 minutes. Preheat oven to 400 degrees F. Grease baking sheet. Divide dough in half (you now have two balls of dough). Roll ball into one 18-inch long rope. Cut into 14 pieces. (28 total pieces). Roll each piece into a 12-inch rope. Twist two ropes together. Place each twisted rope (bread stick) on baking sheet and repeat with remaining dough to make a total of 14 bread sticks. Brush with reserved egg mixture and sprinkle with salt. Bake for 20-25 minutes or until bread sticks are golden.
Preheat oven to 400°F. Place the garlic and the tomatoes in a baking pan. Drizzle with 2 tbs of olive oil, and season with salt and pepper. Bake for 15 minutes. In the meantime, cook the bacon until crispy and cook the pasta according to package instructions. Roughly chop the bacon. Drain the pasta, and place it in a serving bowl. Drizzle with 1 tbs of olive oil and sprinkle with salt and pepper. Add bacon, avocado and tomatoes with juices. Squeeze the garlic out into a seal tight container, add the vinegar, remaining olive oil and chopped basil and shake well to combine. Pour the dressing over the pasta, and mix well. Garnish with fresh basil leaves, and serve.
In a non-stick skillet, heat oil over medium heat. Sautee onions, garlic, oregano and chili powder (2 mins.). Add chilies; cook, stirring frequently, until chilies are tender. In food processor, mix pepper mixture with chickpeas, transfer to bowl. Stir in bread crumbs, cilantro (or parsley), salt and pepper to taste. Mix until well combined, and press firmly into the shape of burgers. In skillet, heat remaining oil over medium heat. Cook burgers for 4 minutes on each side, until browned.
Combine sugar, flour, butter, lemon zest, cinnamon, allspice, cloves, and nutmeg in a food processor. Process until well blended. Spread one-third of the sugar mixture over an unbaked pie crust. Arrange apple slices, in an overlapping pattern, on top of the sugar mixture. Top with the remaining sugar mixture. Bake@ 400 degrees for 45-55 minutes, until crust is lightly browned. Serve hot, warm, or at room temperature.
Heat oven to 400 degrees. Grease an 8x8 baking pan Beat milk, butter and egg in a large blow. Stir in remaining ingredients (except honey), batter will be lumpy. Pour batter into pan. Bake for 20-25 minutes until golden brown and toothpick inserted in center comes out clean. Remove from oven and immediately spread honey on top Cool and serve.
Preheat your grill to medium (gas grill). Brush the corn with some of the olive oil (reserve the rest) and roast on the grill until softened and nicely browned and charred in spots, about 30 minutes. Remove and let cool. Cut the kernels off the cob into a medium-sized bowl. Add all remaining ingredients, including the remaining olive oil, mix well and serve.