HumbleIntelligence/food-ner-1-Million huggingface dataset:
Either put in machine in proper order for your machine or throw it in the mixer with a dough hook. Let it mix and knead for 10 minutes or so while you find something else to do. It should be soft, but not run out of your hand when you lift it from the bowl. Cover with cloth and let double. Place on floured board. I just cut it into 4 "equal" pieces and the cut those into another 4 each. Spray or grease a large jelly roll pan or whatever you have about that size. Put the big ones on one end and the little ones on the other. Leave about 3/4" or so between the rolls. Beware, your environment and oven could change these times. Let raise again. Bake at 400 degrees about 9 minutes. Then I personally flip them onto another pan and bake upside down for another 3 minutes so the bottom is nice and crunchy also. Store after cooling in a plastic bag or something, but make sure they are truly cool first. I put them in the freezer and then reheat them in the oven as we need them. These things are truly one of a kind -- every time.
Combine the flour, baking soda and salt in a small bowl. Whisk the eggs in a medium bowl; whisk in the buttermilk and margarine. Stir the dry ingredients into the wet until just incorporated. Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of batter per pancake into skillet. Place several fresh blueberries on top of the pancakes. Cook until bubbles form and bottoms are golden brown, about 3 minutes. Turn carefully; cook until set, about 2 minutes; repeat with remaining batter. Sprinkle with confectioners' sugar.
Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.
In a saute pan, cover the asparagus with salted water and boil until just tender (they begin to turn bright green). Immediately remove the asparagus from heat a place in an ice bath. Drain and combine asparagus, beans and red pepper. In a separate bowl, combine ingredients for dressing and stir together. Coat salad with dressing, if extra remains reserve for later in refrigerator. Salad can soften too much if left in pooled dressing.
Preheat oven to 400°F In a large bowl, mix the flour, beer, olive oil and salt. Mold the dough into a ball with your hands, and roll it out into a circle. Add desired toppings. Baked for about 15 minutes or until cheese has melted and the crust is flaky. This dough does not need to rise and if you add sugar makes a very nice pastry dough. It s different than regular pizza dough but very tasty, give it a try!
Preheat oven to 350 degrees. Mix all ingredients in a bowl- making sure teriyaki sauce spreads evenly. Form balls & place in baking dish. Bake for approximately 20-30 minutes.
Coat chops with flour. Cook in hot oil over medium-high heat til browned. Remove chops and add broth, onion and garlic to skillet. Bring to a boil, then reduce heat and simmer 2 minutes. Add wine to skillet with tomato paste. Return chops to skillet. Sprinkle with pepper, cover and simmer 10 minutes or until chops are cooked through. Drizzle with lime juice and serve.
Measure flour, sugar, baking powder, baking soda and pepper in a large bowl. Stir make well in centre. Combine eggs tomato juice, ricotta cheese, crumbled feta, sun dried tomatoes oil, basil and oregano in a medium bowl whisk,. Add to well. Stir until just moistened. Spread in greased 9x5x3-inch loaf pan. Brush with reserved oil from sun-dried tomatoes. Bake in 350°F oven for 50 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes before removing to wire rack to cool.
Place chicken breasts in pan with broth (I have used frozen, as well as fresh- frozen adds to your cooking time). Bring to a boil. Turn heat to medium, and let simmer covered for 15-20 minutes (around 10 minutes if yours are defrosted), turning occasionally. Then turn to medium low and let cook covered for another 60 min (or until shreds with a fork). You may need to add more broth during that hour if yours cooks down. I have let it cook for even longer with great results. Let rest in pan for at least 10 minutes, or until you can shred the meat without burning yourself. If you are saving the chicken for later, place it in a ziplock with the excess broth from the pan. Enjoy in any recipe that calls for shredded chicken. You can also add spices/onion/garlic to the meat while cooking, but I like to make mine plain so it will go with any recipe.
Cut sausage into 3-inch lenghths on the diagonal. In large, heavy, frying pan, heat butter. Add the onions, cabbage, chicken broth and bay leaf. Bring to a boil and cook 5 minutes. Add the remaining ingredients, along with the sausage. Serve portions of the cabbage topped with pieces of sausages.
Place all the ingredients in a pot, simmer covered for 3 hours. Remove the meat from the stock and break apart into smaller chunks leaving fat attached. Add salt to taste and bake on 450 degrees for an additional 20 minutes to crisp the meat. Serve alongside your favorite condiments and enjoy!
Combine first 6 ingredients, mixing well. Add all remaining ingredients except pork loin and combine thoroughly. Spread marinade evenly over pork loin and marinate in refrigerator for 8 hours. Preheat oven to 350 degrees. Remove pork loin from refrigerator and let come to room temperature. Roast uncovered for 45 minutes. Remove from oven and let rest for 15 minutes. Carve into 1/4 inch slices.
Mix picked crabmeat with aioli, chives, salt and pepper. Cut avocados in half. Scoop out meat. Mash slightly with a fork with lime juice, brunoise vegetables, salt and pepper. On a plate, fan sliced cucumbers. Place avocados in center. Place crab on the avocado. Sesame cracker on top. with herbs or baby lettuce garnish. Around the outside of the plate, dot aioli alternating with cherry tomatoes. Sprinkle black sesame seeds. And Serve.
In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one. Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way. To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.
First of all thick butter milk is required. To this butter milk add turmeric powder and salt. Wash the green chillies and slit them lengthwise but not all the way through (just to the knob on the top). Put all the green chillies in the butter milk. Keep the green chillies in butter milk for three days covered, mixing it well for a minute each day. On the fourth day squeeze the buttermilk from chillies, spread them in a plate and dry in the sun. In the night return the greenchillies to the buttermilk and cover them. The next day repeat the same procedure and do this for seven days. After the final thorough drying (and you may need to sit them out in the sun for 2-3 days bringing them in at night but not putting them in buttermilk-- just sit them on the countertop), they can be stored in an air tight container.
Preheat oven to 400°F. Cut a hole in the centre of 4 slices of bread using a 3-1/2 inch egg shaped cookie cutter (a circular cookie cutter will also work); set the inner "hole" aside. Butter remaining 4 bread slices and place butter side down on baking sheet. Top each with a cheese slice and a piece of bread with a hole in it; break one egg into each hole. Top eggs with 2 frozen peas or green pepper for eyes, a red pepper triangle for the nose, and chives for whiskers (this decorating also works after baking, if desired). Bake 15 minutes or until the cheese has melted and the egg is set but slightly runny. Check frequently as the eggs set quickly. Remove from oven, cut the bread "hole" in half to use as bunny ears (you may stick these on with a bit of cream cheese or spread cheese, if desired). TIP: toast bunny ears during the last 5 minutes that the egg is cooking.
Grind up the cheese and pimentos in a food processor until almost smooth, but with some small pieces of pimento visible. Scrape into a bowl and stir in the mayonnaise.
Make sure all ingredients are at room temperature before you start. Melt the butter over a low heat. Crush the ginger nut biscuits while the butter is melting. Stir crushed biscuits into the melted butter. Pour mixture into a 9-inch springform tin and press down evenly to form base for cheesecake. Place in fridge to chill. Melt chocolate gently in bowl suspended over simmering water (water shouldn't touch the bowl). Whip double cream til it forms peaks. In another bowl mix half the mascarpone and half the yogurt. Pour half the melted chocolate into the whipped cream and mix immediately (it is important that the whipped cream is not chilled at this point or the chocolate will set too quickly. If this does happen (end up with a speckled brown and white mix instead of a smooth, homogenous brown mix) pop into the microwave for 20 seconds the). Pour the rest of the melted chocolate into the mascarpone/yogurt mix and mix immediately (same points as above apply about chocolate setting too quickly). Spread the chocolately mascarpone/yogurt mix over the biscuit base. Spread the chocolately double cream over the mascarpone/yogurt mix. Mix the remainder of the yogurt and mascarpone together and spread over the top of the double cream (it will probably mix together and become a bit chocolately but that's fine). Chill overnight. Decorate with grated chocolate if you wish.
Cook pasta according to package directions, omitting salt and fat. Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.
Cover carrots with water, bring to boil. Simmer until crisp tender. Melt butter, stir in orange juice concentrate, parsley and sugar. Pour over carrots. Cook and stir until glaze thickens.
Steps for making the dough: Mix all the dry ingredients together (flour, semolina, salt, sugar, and yeast). Slowly add water and work the dough until you are able to create a ball with the dough. If you are kneading the dough by hand, use energetic and quick strokes. Knead for 20 minutes while adding water until you get an elastic dough. You can use a kneading machine to speed up the process. Put the dough ball in the machine and automatically knead for the next 10 minutes while adding water. Make small balls with the dough (the size of golf balls) and let the dough rest for 20 minutes. Note: the amount of water needed depends on the quality of absorption of the flour you are using. the goal is to get at the end an elastic and malleable dough. if your dough is too sticky add some flour; if it is too hard add some water and continue kneading it. Steps for folding the Msemmen: Mix the melted butter with the oil. Spread some of the oil/butter mixture on a flat surface. Take one dough ball and flatten it with your hands. Gently keep stretching the dough until you get a thin circle of dough. Fold the circle into a square as shown in the video. Steps for cooking the Msemmen: Gently spread the dough square with your fingertips until you get a thin dough square. On low heat, cook the Msemmen 5-10 minutes in each side. Note: the Msemmen is served hot with honey and Moroccan mint tea.
Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed. Add the dry ingredients to the wet ingredients and stir together until well combined. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter. Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them. After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter. Top pancakes with blueberries, and enjoy.
Place shiitake mushrooms in the oven at 350 degrees and toast until the pieces are dried and a bit brown. Don't burn. Grind the mushrooms in a food processor until powdery. Sift out the large chunks from the mushroom powder and replace the powder in the food processor bowl along with the other ingredients. Pulse until the ingredients are uniformly mixed and powdery. Store in an airtight container in the refrigerator.
In a saucepan, melt margarine, and saute bell pepper, onion, and celery. In a large bowl, combine sour cream, half-in-half, green chilies, and seasonings. Stir in bell pepper mixture, chicken and half of cheese. Fold in the hash brown potatoes. Spoon into greased 9x13 inch baking dish. Bake uncovered at 350 degrees for 45 minutes or until bubbly. Remove from oven, sprinkle remaining cheese over top, and bake an additional 5 minutes. Top with salsa.
Preheat oven to 350 degrees. Spread sesame seeds in baking pan and toast in oven 5-10 minutes, or until lightly browned. Roll chicken strips in toasted seeds and place in single layer in baking pan. Combine chicken stock, soy sauce, sesame oil and wine. Pour over chicken. Let stand 30 minutes at room temperature. Top with sliced mushrooms and onion rings. Bake 45 minutes. Toss with pasta.
peel and cube eggplant. cover with water and cook until done,drain. Cook rice using 1 cup water and1/2 teaspoon salt until all water is boiled away. set aside Saute meat in a large skillet. add onions, garlic and bell pepper. Cook 5 minutes. Drain off excess grease add eggplant, rice and soup to meat mixture and mix well. cook over a low heat until soup is well heated. spoon 1/2 of mixture in a 9x13 casserole dish and cover with half of cheese add remaining mixture and cover with the rest of the cheese. bake at 350 degrees for 30 minutes.
Heat oven to 350°F. Heat oil in skillet. Add garlic & celery, brown stirring constantly. Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water. Add to garlic & celery in skillet. Stir well & cover. Bring to boil, reduce heat & simmer 10 minutes. Brown beef & green pepper. Remove from heat and drain. Stir in chili powder, sugar, & beef bouillon. Combine rice & meat mixture in 3-qt baking dish. Bake at 350°F for 35 minutes. (Add water or tomato juice if necessary, stir occasionally).
In small, heavy skillet heat oil over medium heat, stir in cumin and cook for 30 seconds. Add onions and cook, stirring, until soft, about 2 minutes. Add vinegar, brown sugar, soy sauce and red pepper flakes, stirring to mix well. In large bowl toss spinach with 3 tablespoons of warm dressing. Divide among 4 plates, arrange star fruit and avocado slices over top and drizzle with remaining dressing.
Microwave the sweet potatoes for about 1-2 minutes before mixing with everything else. Place everything in a large bowl and mix until egg coats the sweet potatoes. Heat some canola oil (refined for high heat) in a large skillet or griddle. Working in batches, and using more oil as needed, use 1/2 cups sweet potato batter to make each pancake. Cook, covered, for 5 minutes on each side, or until lightly browned. Remove to a platter and serve immediately. Can be dumped on the griddle and cooked like hash browns.
Heat oven to 425 degrees F. In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside. On lightly floured surface, unroll pizza crust. Roll out to 14-inch square. Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture. Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal. Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese. Place calzone on large, greased cookie sheet. Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.
Preheat oven to 350 degrees F. Grease a 9 x 13 inch baking dish with butter. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Add the suasage and saute until crisp and golden brown, about 20 minutes. Remove sausage from pan and set aside. If there is less than 1/4 cup drippings in the pan, add more oil. Reduce heat to medium. Add garlic and saute until light brown. Add the flour and stir for 2 minutes. Gradually add in the milk, stirring with each addition. Bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the cheeses. Boil the rigatoni only about 7 minutes. Drain pasta well and add to the pot with the cheese sauce. Add the parsley, basil, black pepper, and reserved sausage; toss well to completely coat the pasta. Pour pasta mixture into the baking dish. Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the garlic powder, remaining parsley, and bread crumbs and toss to coat. Sprinkle the bread crumbs over the pasta mixture. Drizzle the top with remaining olive oil and bake until the top is golden brown, about 30 minutes.
Combine shrimp, cream cheese, Parmesan cheese and milk and mix well. Spoon 2 T of mixture onto the middle of separated crescent rolls dough. Roll up as directed on package and place on baking sheet. Brush rolls with mixture of egg and water and bake at 375 deegrees for 12 to 15 minutes or until golden brown. Serve warm.
Combine all ingredients and place in Refrigerator. If salad appears dry, add more chili sauce. This recipe is better if made a day ahead.
Combine sugar and egg whites and mix thoroughly. Add milk and thicken over medium heat. Stir in coffee to dissolve. Cool. Add vanilla, and half and half. Process according to your ice cream machine's instructions.
Preheat the oven to 180 degrees Celcius. Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes. Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes. Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice. Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve. Plain rice is the usual accompaniment, but I normally serve with Naan Bread.
Put the scallions, star anise and ginger root in a heavy pot, on the top of your stove. Place the duck, breast side up in the pot. Mix the remaining ingredients and pour over the duck. Cover and bring just to a boil. Simmer for about two hours or until tender, turning every half-hour. Pre-Heat Oven to 400 degrees F. Remove duck from pan and place on a shallow baking dish. rub honey on duck. place duck in oven just until crispy -- this does not take long and should not be left alone. Once crisp, remove and serve! Reserve liquid and serve at the table as a sauce.
wash pinto beans and remove any fragments. place pig's foot or ham hock in crock pot, add beans, jalapeno, onion, cumin, coriander powder, and garlic. Add water to cover. Cook on high until beans are soft. Remove pig's foot or ham hock. Scoop out beans and mash or puree and in skillet with heated oil add beans and stir til heated. Or you can eat the beans with tortillas with out mashing and refrying! Delish either ways! Salt as desired.
scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well -- cooking and stirring constantly.till thickened. remove from heat and stir in vanilla. pour into sprayed 3 quart baking dish -- beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw -- spread over pudding and put in oven long enough to nicely brown meringue tips. be careful not to burn.
Boil the potatoes whole until they are just tender. (Let them cool). Bring the heavy cream to a boil in medium saucepan. Continue to boil over medium heat, (somewhat rapid boil), for a full 45 minutes. It should thicken nicely. Make sure you stir and watch that is does not overboil or you'll have a mess. Remove from heat and add the cheeses, pepper and parsley. Whisk together and keep warm on low. Preheat oven to 425°F. Cut potatoes into nice size wedges. Put potatoes into a large bowl and add all the other ingredients. Toss lightly to coat evenly with the oil mixture. Place potatoes on cookie sheets evenly in single layer and bake until golden and crisp about 15 minutes. (Potatoes may be a little dry but that's not a problem as the sauce makes them perfect). Place crisp potatoes in a serving dish and pour Gorgonzola cheese sauce on top of all and serve.
In a large skillet, heat the vegetable oil on medium-high heat. Add the diced potatoes, toss them around the pan in the oil, then sprinkle Lawery's salt, and pepper over potatoes to taste. Let the potatoes cook for 10 minutes, while the potatoes are cooking slice the peppers into strips, then add them to the potatoes keep cooking the potato and pepper mix for another 10-15 minutes or until everything is cooked. After adding the peppers to the skillet, start dicing the Kielbasa, I usually cut it into a couple chunks, then slice lengthwise then width-wise. Add the diced Kielbasa to the pepper and potato mix with about 5 cooking minutes left on the potatoes and peppers. Since the Kielbasa is precooked, you are just heating up the Kielbasa.
Melt butter in a saucepan. Stir in the flour and garlic and cook until blended and bubbly. Gradually add half-and-half and broth. Cook, stirring, until thickened. Crumble bleu cheese into the sauce and stir until blended. Taste and add salt if needed. Add meatballs to sauce and cook as directed on package. To serve: Spoon meatballs and sauce over the hot mashed potatoes. They are also good over hot cooked rice or noodles. Garnish with chopped parsley. For appetizers: Use appetizer-sized frozen or homemade meatballs (about the size of large marbles). Prepare as above. Keep warm in a chafing dish. They may be garnished with cooked, crumbled bacon. Have picks nearby for spearing.
Melt chocolate, butter and golden syrup together over low heat. Put digestive biscuits in a ziptop bag. Bash with a rolling pin until you have a mixture of coarse and fine crumbs. Remove 1/2 cup of the melted chocolate mixture and set aside. Add biscuit crumbs and marshmallows to the chocolate remaining in the pan. Mix thoroughly. Turn out into a 9" square pan. Pat out flat. Drizzle reserved chocolate over the top. Refrigerate several hours or overnight. Dust top with powdered sugar and cut into 24 bars.
Mix all ingredients (except noodles) together well and place in casserole dish. Bake for 1 hour. Remove from oven. Cover with Chinese noodles. Bake an additional 1/2 hour.