HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure water into bread machine pan. Add dry ingredients. Add yeast. Set machine on 'dough setting' and start. When done (after 1 1/2 hrs) remove and divide into 10 balls on lightly floured surface. Flatten slightly. Let rise for 1/2 hour in warm place. Warm oil in pan - about 1 inch deep - on medium heat setting (not hot!). Fry vetkoeks about 5 minutes a side (turn over when golden). Pack them quite close together in the pan: it helps with rising. They should be the color of doughnuts when ready. Drain on kitchen towels. As soon as you can bear to touch them, slice open and spread with butter and your favorite preserve. Enjoy. (cooking time is bread machine cycle).
Preheat oven to 425 degrees F. Mix together sugar, salt, and pumpkin pie spice. Add egg and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well. Spread apple pie filling in the uncooked pie crust. Gently pour pumpkin filling over the apples. Bake for 15 minutes, then reduce oven temperature to 350 degrees F and bake for 35-40 minutes or until knife inserted into center of pie comes out clean. Chill a minimum of 2 hours before serving.
In a large bowl, combine the water, yeast, and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour. Meanwhile, in a skillet, heat one tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, for 10 minutes. Preheat the oven to 450 degrees. Oil a 9x13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
Preheat oven to 350°F. Bring a pot of salted water to a boil and blanch the fennel for 5 minutes. Drain and toss with the salt and pepper, and spread in a buttered 6x10 inch gratin or casserole dish. Pour in the cream, toss to coat, and then settle the fennel into an even layer. Cover the dish with foil and bake for 30 minutes. Remove the foil, sprinkle the grated cheese over the to and place under the broiler until the cheese browns to a crisp coating, about 3 minutes.
Combine the butter, shallots, blue cheese, parsley and 1/4 tsp salt and 1/8 tsp ground pepper. Blend until creamy and well mixed. Turn out onto a sheet of waxed paper and form into a small log, about 1 inch in diameter. Cover and refrigerate until slightly firm, about 1 hour.
Cook pasta according to package directions, drain and set aside. Drain and remove seeds from peppers. In a food processor (or blender), mix peppers, cream cheese, milk, basil and parmesan until smooth, about 1 minute. Place sauce back into same pot used for cooking pasta. Cook on medium heat for 5 minutes, stirring occassionally or until heated through. Add pasta back into pot with sauce, toss well to coat.
Heat the oil in a large saucepan over medium heat, add the onion and garlic and cook until the onion is soft and translucent. Slightly lower the heat. Add the tomatoes, sage, and flat-leaf parsley and cover. Cook for 5 minutes. Pour in the vegetable stock. Bring to a boil, reduce the heat, cover, and let simmer for 30 minutes. Season to taste with salt and pepper. Add the macaroni, carrot, celery, and northern beans and simmer for 10-15 minutes, or until the macaroni is somewhat tender. Stir in the peas and cook for another 5 minutes. Stir in the parmesan cheese. If serving with bread like hunks of garlic bread or ciabattas, place the bread in individual serving bowls and let stand for a few minutes and serve with plenty of extra parmesan cheese. I thought it went nice with some fresh-baked garlic bread!
Place each piecrust into an ungreased 9" deep dish pie plate and crimp edges with fingers to form a decorative rim. Preheat oven to 400 degrees F. Prick the bottom of each piecrust with a fork several times, then pop the crusts into the heated oven for 5 minutes. Remove from oven and sprinkle evenly with nutmeg. Whisk together eggs,both types of milk,sugar, vanilla, and salt. Pour into piecrusts and pop into the oven to bake for 7 minutes. Lower the oven temperature to 325 F and bake another 35-40 minutes, or until a knife inserted near the center tests clean. Let cool on wire racks, then chill in fridge completely before serving.
Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind. Heat vegetable oil and sesame oil in a large pan. Add carrots and saute for a minute or two. Add zucchini and squash and continue to saute until they start to soften. Add soy sauce and continue to saute until veggies are desired tenderness.
In a large saucepan, saute carrot, celery & onion in butter until translucent. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally. Add the peas and simmer uncovered for 5 minutes.
Lightly grease a cookie sheet or line with foil. In a small bowl stir together brown sugar, melted butter, corn syrup and coffee. Stir in pecan s and flour until combined. Drop batter by level teaspoon 3" apart, or a level tablespoon (larger cookies) 5" apart, onto prepared cookie sheet. (Bake only 4 or 5 cookies at a time.) Bake at 350 degrees for 7-8 min. for smaller cookies and 8-10 min, for larger cookies. or until cookies are bubbly and a deep golden brown. Cool cookies on the cookie sheet for 1-2 min. or until set. Quickly remove 1 cookie; roll cookie around a metal cone or the greased handle of a wooden spoon. when cookie is firm, slide the cookie off the cone or spoon and cool completely on a wire rack. Repeat with remaining cookies, 1 at a time. (If cookies harden before you can shape them, reheat them in the oven about 1 min. or until softened.) If desired, carefully brush the top edge of each one with melted semisweet chocolate. (Use a light touch, as the cookies are fragile and will break.) Up to 30 min. before serving, in a large mixing bowl beat whipping cream, powdered sugar and espresso powder with an electric mixer on low speed until stiff peaks form. Pipe or spoon some of the whipped cream into each cookie. If desired, sprinkle with grated chocolate. - - - - - - - - - - - - - - - - - - NOTES : To make ahead: Bake, shape and cool cookies as directed. Arrange in a single layer in a freezer container and freeze for up to 1 month. To serve, thaw frozen cookies for 15 min. Prepare whipped cream mixture and fill the cookies as directed .
Preheat oven to 400. Cream butter, sugar and almond extract. Gradually stir in flour and salt. Add nuts and stir until well blended. Roll dough into teaspoon sized balls. Place on greased cookie sheet. BAke at 400 for 10-12 minutes, or until bottoms are light golden color. While still hot roll cookies in additional powdered sugar. I usually roll them at least 2 times.
Preheat oven to 325. Heat a skillet with grease, oil, or crisco if using. Lightly brown the chops. While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard. Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes. You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops. Cover and bake at 325 about 30 to 40 minutes.
Preheat oven to 350 degrees. Heat the drippings, add the onion and garlic and saute until the onion is transparent. Remove to mixing bowl and add the ground beef. Add the egg. Soften the bread in water, press out the excess water and add bread to the meat. Add the salt, oregano and pepper. Mix thoroughly. Sprinkle a piece of waxed paper with crumbs. Press the meat on the crumbs to make a rectangle about 1/2 inch thick. Beat the mashed potatoes with the parsley and spread on top of the meat. (If leftover potato is used, reheat before spreading). Using the waxed paper as an aid, roll the meat and potatoes, jelly-roll fashion, and place in a loaf pan or on a shallow baking pan. Grease the pan if the meat is very lean. Place the bacon on top if using or brush with additional drippings; baste at least once during baking. Bake about one hour and serve with a brown sauce made from the pan drippings, or with mushroom, tomato or other sauce.
Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.) In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties. Preheat oven to 350 degrees now so it is ready when you are done frying patties. Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons. Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown. In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy. Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy. Bake for 25 minutes or until patties are heated through. Serve immediately making sure to spoon some of the gravy over each patty.
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes. Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low. Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.
Bring the water to a rapid boil. add saltand keep it at a rapid boil. Prick the bottom (wider end) of the egg with an egg pricker Immerse in the boiling water and boil for exactly 5 minutes. Dash in cold water, crack & enjoy.
Mix onion, celery, poultry seasoning and bread cubes. Add one can of the soup and the milk. Set aside. In a large bowl mix the ground beef and the mustard and Worcestershire. Add the bread mixture. Mix thoroughly. Spread into a 9x13 pan. Spread the other can of cream of mushroom soup over the top. Bake at 375 for about 1 hour (maybe a little less). If this starts to get brown on top or looks too dry, cover with foil.
Combine all ingredients except butter and onion rings. Shape into patties. Melt butter in skillet over medium to med-high heat. Fry in melted butter until desired doneness, about 10-12 min per burger. Remove and keep warm. Fry onion rings in pan drippings until golden. Place burger on bun, with whatever condiments you like. Put fried onion on top of burger, enjoy!
1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute. 2.Add the rice, water, sazon and pigeon peas. 3.Bring to a boil. Let boil for 2 to 3 minutes. 4.Cover, reduce heat to medium low, and cook for 35 to 40 minutes. TIP: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking. 5.When finished cooking, stir the rice before serving. It should be light and fluffy.
Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves. Not using clay pot: Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat. Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes. Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP. For Clay pot: Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks. If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat. Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step. Lemon mustard: In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours. Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens. Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.
In a bowl, mix together all the dry ingredients. Make a well in the centre and pour in the milk. Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour. Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy. Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix. How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix. If you are adding fruit, I like to sprinkle it on top of the pancake now. When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown. The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right. Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes. Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.
Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 minute Add chopped garlic. Cook 2 min, until vegetables are tender. Add all tomatoes; simmer about 10 minute Add stock; return to simmer. Season to taste with salt and pepper. Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat. Add sour cream to soup; fold in basil. Ladle into warmed bowls to serve.
Melt butter or margarine. Break up bread, set aside. Combine brown sugar, cinnamon, allspice. Reserve 3 tablespoons of this mixture for topping. Pour melted butter onto the bread crumbs and add the remaining sugar mixture. Place the bread mixture in a lightly greased 1 1/2 quart baking dish. Beat egg, salt, and vanilla in a bowl. Add milk slowly. Pour over bread mixture in dish. Let stand for 5 minutes. Sprinkle reserved sugar mix on top. Bake at 325F for 45 to 50 minutes.
Chop vegetables and place into a 4-quart pot. Saute vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes. Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot. Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes. Add heavy cream, and salt and pepper. Remove from the heat place soup into a blender& blend until smooth. Watch not to fill the blender to high. The soup can scald you.
Preheat oven to 350F and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, cream together the butter and sugar. Beat in the egg, followed by the carrots and vanilla. Using your hands, stir in the flour mixture and the oats until just combined, adding the milk 1 tablespoon at a time until fully combined. This will be really really sticky, don't worry! Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 8-10 minutes. Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
In a large non stick skillet, heat half the oil and brown the sausages. Remove from pan and cool slightly, then slice into 1/4 in (1 cm) rounds. Start heating the water in which to cook the pasta. In a clean saucepan, heat remaining oil and saute onions for 2-3 min then add the garlic and the red/yellow pepper and the mushrooms. Cook until tender. ** ALTERNATE METHOD**. *simply remove the sausage from the casing and crumble the meat and saute it with the onions ,. * add the other vegetables and continue****. Stir in the wine or whatever, cook for 3-4 min until most of the liquid is absorbed. Add the pureed tomatoes, basil, marjoram and the sausage if it isn't in there already. Bring to a boil, stir and reduce heat and let it simmer for about 15 min or so while pasta cooks. When the water for the pasta boils, add about 10 ml salt then add pasta. Stir for a bit while it gets back to boiling. Don't let it boil over. When the pasta is almost cooked, add the olives to the sauce and cook for a bit longer while waiting for the pasta. Taste it. Add salt and pepper and Parmesan if you wish. When the pasta is just cooked but not soft and gloopy, drain the pasta. Toss the pasta and sauce together in the pot for a couple of minutes over low heat. Serve.
Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside. Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink. Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute. Arrange lettuce on rolls and top with stir fry mixture; serve warm.
In a blender combine rosemary, lemon juice, white wine, garlic, salt and pepper and turn on low. Drizzle in rosemary oil until emulsification forms. Pour over chicken in a zip-top bag and refrigerate for 2-3 hours. Pull out chicken breasts and brown each side in a deep skillet. pour in marinade and boil covered for 20 min or until chicken is fully cooked. pull out chicken and cover. continue to boil marinade until it reduces to about half forming a tasty sauce. Serve with Super Green Beans and brown rice.
To Make The Ancho Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. To Make The Sliders: Preheat grill to medium-high heat. Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt, pepper, cumin and smoked paprika. Place the sliders on the grill. Cook about 4 to 5 minutes and then flip and cook another 4 minutes. Top with cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with ancho mayonnaise and any other desired toppings.
Dissolve the cornstarch in the cold water. Dissolve the broth cube in the boiling water. Mix with the sauce and the sugar in small saucepan and heat to boiling. Add the dissolved corn starch and stir until it thickens. Cool and store in covered jar.
Hard-boil eggs, peel, chop and set aside. Cook Bacon, drain, crumble and set aside. Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily. Drain and cut the potatoes into 1 inch chunks. Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper. Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. Pour over the potatoes and stir well. Taste for seasoning and add salt and creole seasoning if more is needed. Top with crumbled backin right before serving. Enjoy!
In bowl combine all salsa ingredients and mix well. The sweet vs tart balance can be adjusted to your taste by adding more sugar or lime juice. Sprinkle each side of the scallops with salt, pepper and sugar. In skillet, melt butter over medium high heat. Right when butter starts to turn color, add scallops and cook 1 1/2-2 minutes on each side or until they are lightly browned. (Make sure they do not overcook!) Transfer scallops to plate and serve with salsa.
First, make the custard. Melt the butter in a large pot. Add sugar, cornstarch and salt. Add the milk slowly. Heat to boil, and then add egg yolks. Cook for 2 minutes, then add the vanilla, stirring constantly. Then transfer the custard to a bowl, cover with plastic wrap (or a lid) and put it into the fridge to cool completely before you fill the puffs. Next, make the puffs. Preheat oven to 425 degrees F. In a large pot, bring butter and water to a boil. All at once, add the flour and salt (I usually mix it together before.) Stir rapidly until mixture forms a ball on your spoon. Move the dough to a mixing bowl. I use an electric mixer, but you could beat it by hand if you want. Beat in the eggs one at a time. Mix in the vanilla and sugar. Drop by spoonfuls onto an ungreased cookie sheet. I always put wax paper down, but this is optional. Bake for 20-25 minutes in the oven. They should be golden brown with dry centers. Then, turn off the oven, and leave the puffs and the sheet in the oven for about an hour (Again, optional, but it keeps the puffs from collasping). Once the puffs are cool and the custard is chilled, put the custard in a plastic bag and cut off a small corner. Then poke a hole in each puff, and pipe the custard into the puffs.You could also use a pastry bag, or just split the puffs and spoon the custard in the puffs. Then enjoy your beautiful and yummy creation!
Mix Ground Beef with Chili. Layer in 9x13 Pan: Fritos, Meat/Chili Mixture, Cheddar Cheese. Bake for 25 minutes at 350 degrees. Top with taco sauce, sour cream, and fritos to taste when serving.
Bring 6-8 cups of water to boil in a large pot and add lemon slices (squeeze them into the water and then throw them in the pot). Add as much ginger and garlic as you can handle! the more, the better - reduce heat to low. Julienne (long ultra-thin slices) carrot and scallions and add to pot. Slice fish (or chicken if you want to substitute) into bite size pieces and add to soup mix - bring back to boil for 1-2 minute, then reduce heat to simmer. Add all other ingredients and simmer for 1/2 hour. Variation: add fresh chilli sparingly, if you like it hot! Lemongrass is a wonderful additive if you have it in your pantry.