HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, dissolve yeast and 1 tablespoon sugar in warm water. Add the butter, eggs, potatoes, salt, remaining sugar and two cups flour; beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into eight portions. Shape each into a ball. Place dough balls in a greased 10-inch springform pan. Cover and let rise until doubled, about 30 minutes. Place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove sides of pan. Place on a wire rack to cool.
In a large bowl, combine all ingredients together just until blended. If it seems a bit dry, add the 1 tablespoon of milk. Roll into approximately 1 inch balls and place on an ungreased baking sheet. Bake at 375F for 20 minutes. Oven times may vary so checking your cookies after about 12 minutes or so may be necessary so your cookies do not overbake/This is the temp and time my grandmother had on the recipe but seeing as the temp is a bit high I would check them periodically. When cookies are lukewarm, roll in powdered sugar. When completely cooled, you can roll again in the powdered sugar for even sweeter and"snowier" cookies, if you like. Note; If you prefer rum balls, you may add a tablespoon of rum {or more if you want really happy cookies} to the mixture before baking.
Cut salmon into 4 portions and place in a shallow dish. Wisk lemon juice, olive oil, chopped fresh rosemary, garlic, salt and freshly ground pepper to taste in a small bowl. Use 2 tablespoons of the lemon juice mixture to marinate the salmon. Cover and marinate in the refrigerator for 20 to 30 minutes. Stir 4 tsp chopped pitted Kalamata olives into the remaining lemon juice mixture for sauce. While salmon marinates, heat grill to medium-high. Just before cooking, lightly oil grill rack by rubbing a piece of oil-soaked paper towel over surface (use tongs to hold paper towel). Do not spray a hot grill with cooking spray; it could cause an explosion. Place salmon pieces skin side up, on grill. Close lid and cook for 4 minute. Using two metal spatulas, carefully turn salmon pieces over; cook just until opaque in the centre and fish flakes when tested with a fork 4 to 8 minutes longer, depending on thickness. Serve the salmon with the sauce and lemon or lime wedges.
Combine cayenne, salt and garlic powder. Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands. Cover and refrigerate overnight, or up to 2 days. Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat. Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible. Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes. Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more. If any pieces curl up, cut them in half. Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible. Add 1/4 cup of water. Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment. Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally. Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan. If sediment is building up only in certain spots, rotate the pan. Stir in the garlic and 1/4 cup more water. Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed. Add 1/4 cup more water and cook and stir about 1 minute. Add 1/4 cup more water and cook and stir about 2 minutes. Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well. Arrange meat in a single layer again. Cover, reduce heat to low, and cook about 10 minutes without stirring. Add 1 1/2 cups more water, stirring and scraping pan bottom well. Cover and cook for 20 minutes without stirring. Stir well and turn meat. Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice. If necessary, add enough water to gravy to make 1 1/2 cups. Remove from heat and skim off fat. Serve immediately over hot cooked rice.
In a small bowl, vigorously whisk the vinegars and dark brown sugar together. Halve and core the pears, leaving the skins on. Slice each halve into long thin slivers. Drizzle with a little lemon juice to keep from turning brown. Fan out about 4 or 5 pieces of pears on each of six salad plates. At the base of the fan place a knob of cheese. Moisten each chunk with a few drops of balsamic vinegar, and serve. Enjoy!
Heat oven to 450. Place the beef in a 12 inch nonstick skillet over high heat. Cook, turning and breaking up the meat, until it is crumbled and browned. Meanwhile, use a rolling pin or straight-sided glass to flatten each biscuit until it measures about 4 1/2 inches across and is about 1/4" thick. If biscuits stick, use a bit of flour. Place the flattened biscuits on an ungreased baking sheet. When the meat is browned, stir in the taco seasoning mix and water. Remove from heat. Place 2 Tbsp of meat in the center of each bisquit; leave the meat you have left over in the skillet. Fold dough over the meat to form a turnover, stretching as necessary (it's OK if it tears a little), then press down on the edges with the tines of a fork to seal. Bake the turnovers until golden brown, about 8 minutes. Meanwhile, add the tomatoes with their juice and the salsa-cheese sauce to the skillet with the leftover meat and place over low heat, stirring well. Cook until heated through, continuing to simmer until the turnovers are done, stirring from time to time. To serve, place the turnovers on individual serving plates and top with about 1/3 cup of the chili-cheese sauce.
Preheat oven to 375 degrees. Combine first four ingredients in a large bowl. Cook chicken breasts until done and chop into pieces. Cook brown rice as directed on package. Combine chicken and rice with wet ingredients. Place the mixture in a rectangular baking dish. Spread broccoli florets over top of dish, sprinkle with breadcrumbs and cheese. Cover and bake for 30 mins, Uncover and bake for another 10 minutes. Enjoy!
In a large skillet or pot, heat the water. Add onion, garlic, and pepper. Cook over high heat-stirring often-for about 5 minutes or until onion is translucent. Add remaining ingredients and simmer-stirring occasionally-for about 15 minutes or until flavors are blended.
Wash and dry the zucchini and trim the ends. Slice zucchini into thin disks about 1/4-inch thick. Set the zucchini slices aside. In a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. Remove zucchini and drain. Repeat with remaining zucchini. Place zucchini into a serving bowl. Add the garlic and scallions to the saucepan and cook until they are soft and golden brown. Add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes. Toss into the bowl with the zucchini. Fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. Add 2 tablespoons salt, stirring to dissolve. Cook the spaghetti according to the package directions, until tender but still al dente. Drain the pasta. Toss the pasta with the zucchini, and add salt and pepper, to taste. Add the ricotta and the Pecorino. Serve immediately garnished with red chili flakes and chopped parsley.
Mix dressing ingredients and toss 2 teaspoons of mixture into lettuce and basil. Place lettuce on 4 plates. Mix together cucumber,tomato, scallion toss in dressing. Place on top of greens. Garnish with seeds.
Place all ingredients in small, sealable container and mix together. Use as directed in recipes that call for pumpkin pie spice. Store in a dry place up to 6 months.
Cook pasta according to package directions. Mix all other ingredients in large bowl. Add pasta and toss. Season with salt and pepper.
Puree pineapple and juice in a blender. In a medium bowl with the pureed pineapple, whisk in the mustard powder and cider vinegar. Cover and refrigerate overnight. Add the sugar, eggs and flour to the mustard mixture. Pour into a saucepan. Bring to a boil over med-high heat, stirring continuously, until thickened. Refrigerate overnight to thicken completely.
Preheat oven to 350 degrees. Line 8 muffin cups with liners. In large bowl, combine coconut flour, cocoa powder, salt and soda. In medium bowl, whisk eggs with agave nectar. Blend wet ingredients into coconut flour mixture using a hand mixer until it's thoroughly combined, then fold in all of the chocolate chips. Scoop 1/4 cup of batter into each prepared muffin cup. Bake 25-30 minutes. Let cupcakes cool in pan 1 hour before removing.
dry roast the pine nuts in a dry fryingpan. sprinkle some salt over them and let stand for a few minutes. Fry the ham until it is brown and crisp. sprinkel salt and pepper over the chicken livers and fry them in 1 tbsp of oil and with the garlic for aprox 4 minutes. Make a dressing with 2 tbsp of oil, and the balsamico, thyme, salt and pepper. Lay out the rucola on 2 plates. Spead the tomato slices over the rucola and pour over the dressing. Evenly divide the rest of the ingredients over the tomatoes leaving the pine nuts until last. Serve immidiately.
Mash up avocado with a fork or electric mixer. Add lime juice. Add all other ingredients and blend well. Serve with tortilla chips. Note: I think Chipotle's serves lime-flavored tortilla chips.
Place tea bag, cinnamon and cloves in a mug; fill 3/4 full with boiling water and let steep for 5 minutes. Remove cinnamon and cloves and stir in honey and lemon juice.
Preheat oven to 400. Coat a 10" springform pan with cooking spray and line the sides with a double layer of 6"-wide (high) waxed paper. In a large bowl, with an electric mixer on medium speed, blend the ricotta cheese, cottage cheese, 1/2 cup of the sugar substitute, and sugar until smooth. Beat in the cornstarch, lemon juice, flour, eggs, and 2 teaspoons of the vanilla extract. Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes, or until the top of the cake is brown. Turn the oven off and allow the cake to remain in the oven for 1 hour longer. In a medium bowl, combine the sour cream, the remaining 1 tablespoon sugar substitute, and the remaining 1 teaspoon vanilla extract. Spread over the cheesecake and return to the oven for 10 minutes, or until the topping is set. Refrigerate for 8 hours or overnight before slicing.
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
Pound steak 1/4 inch thick. Sprinkle with paprika. Cut in strips. Let stand for 10 minutes. Brown meat in olive oil and add garlic and broth. Simmer covered for 30 minutes. Add onions, peppers and tomatoes. Cook for 5 minutes. Blend cornstarch in water and soy sauce. Stir into meat mixture. Cook for 2 more minutes and serve over hot rice.
Peel and core the apples. Cut into thick slices. Saute in butter 2-3 minutes. Sprinkle with sugar. Add water, wine, lemon peel and lemon juice. Cover and cook slowly until tender.
In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black. You will have to stir almost constantly. This is called the roux. Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly. Add broth, salt, and creole seasoning. (If you like you may also add a 10 oz package of frozen okra at this point, but I despise the stuff). Cover pot and simmer 15 minutes stirring occasionally. Add your chosen combination of meat at this point and simmer an additional 10 minutes (if using whole pieces of crab like claws, or blue crab halves cook a little longer to ensure they're cooked all the way.). Ladle over steamed white rice.
Preheat the oven to 350F / 180 C degrees and place a rack in the top third. Butter a 10-inch oven-proof skillet (or equivalent baking dish). I used a cast-iron pan with 2-inch deep sides. Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven. In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs. In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will seem very thin, don't worry. Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter. Have faith, and do not stir. Carefully place in the oven and check after 45 minutes, the skillet bread is done when the top becomes lightly browned and the center just set. Somewhere between 45-60 minutes typically. I like to finish things up with a few seconds under the broiler to brown the top nicely. You can serve this I like this warm or at room temperature, sliced in a grid, sprinkled with a touch more salt (if needed).
Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch deep-dish glass pie pan or 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool while making mashed potatoes. Meanwhile, in 3-quart saucepan, mix water, butter, salt, garlic powder and pepper. Heat to boiling. Remove from heat. Stir in potato flakes, 1/2 cup sour cream and the bacon bits. Sprinkle 1/2 cup onions in bottom of cooled baked shell; sprinkle with cheese. Spoon and spread potato mixture evenly over cheese. Arrange tomato slices around edge, overlapping if necessary. Brush potato mixture and tomatoes with oil. Reduce oven temperature to 400°F; bake 15 to 20 minutes or until thoroughly heated in center. Cool 5 minutes. To serve, sprinkle with 2 tablespoons onions. Cut into wedges; top each serving with 1 tablespoon sour cream.
Fry a chopped onion and chorizo (broken up)together until onion is tender and translucent. add 6 to 8 beaten eggs after everything is nice and brown. Keep'em moving until cooked. Serve it on a sour cream coated pan-grilled tortilla, add a bit of grated Monterrey jack and avocado (if desired). Serve with more sour cream and hot sauce.
Place pork, potatoes, green beans, onion, garlic, thyme & pepper in a 4-qt slow cooker. Dissolved beef bouillon cubes or base in 3 cups warm water. Pour over ingredients already in cooker. Cook on low 8-10 hours or high 4-5 hours. Mix 1/2 cup water & 1/4 cup cornstarch & add to slow cooker; stir to mix. Recover slow cooker. If cooking on low, switch to high. Cook for an additional 30 minutes to thicken. **Check the beef broth/bouillon for potential gluten-containing ingredients. If the product is made in the U.S. or Canada, the source of things like maltodrextrin will tell if it comes from wheat. If the source is outside the U.S. or Canada, assume the product contains wheat. Two cans of beef broth can be substituted for the water + beef bouillon/base. Add 1/2-1 tsp salt. Use 1/2 cup broth + 1/4 cup cornstarch to thicken.
Mix the coconut and cinnamon in a small bowl and set aside for rolling. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn't bind together completely. Roll into small balls and coat with the coconut mixture. Store in a sealed glass container in the fridge.
Preheat oven to 325°F. Remove rind from ham. Place ham on rack in open roasting pan, fat side up. Insert meat thermometer with bulb in thickest part away from fat or bone. Roast ham in oven about 3 hours. Drain pineapple; reserve syrup. In small saucepan, combine syrup, preserves, mustard and allspice. Bring to a boil; continue boiling, stirring occasionally, 10 minutes. Remove ham from oven, but keep oven hot. Stud ham with cloves; brush with glaze. Using wooden picks, secure pineapple and cherries to ham. Brush again with glaze. Return ham to oven. Roast 30 minutes longer or until thermometer registers 160°F (about 25 minutes per pound total cooking time). Brush with glaze 15 minutes before done. Let ham stand 20 minutes before slicing.
Mix marinade ingredients together. Pour over meat. Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque. I normally marinate for 1-2 hours if I'm organised enough.
In a large bowl, whisk the balsamic, olive oil, and salt and pepper. Carefully toss the cubed watermelon, blueberries, and parsley or mint. Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
Melt the butter in a large deep skillet. Add the onions and 3 tablespoons of the vinegar and cook over moderate heat until they begin to brown, 5 to 6 minutes. Meanwhile, steam the brussels sprouts until crisp-tender, 4 to 5 minutes. Add the brussels sprouts to the onions. Stir in the sugar and the remaining 3 tablespoons of vinegar and cook over moderately high heat, tossing, until the brussels sprouts are tender and lightly caramelized, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl, garnish with the pistachios and serve.
Marinate the chicken with salt, the citrus juice and the mashed garlic for several hours. Drain it but reserve the marinade and then sautee the chicken to golden in the oil or lard. Add the white dry wine, bay leaf, onion, pepper and the left over marinade. Cook at a lower temperature, turning over often to make sure all of the chicken cooks evenly, until done (Sonia's note: chicken will be done when no pink juices flow when pricked with a fork - but don't check too often or all juices will run out and leave meat too dry). For easier cooking and serving, you can cut chicken up in pieces. before marinating. You can add peeled and diced potatoes if you wish.
Heat oven to 350 degrees. Beat butter, sugar, and vanilla in a large bowl with electric mixer until blended. On low speed, beat in flour until blended. Stir 1/2 cup mini chips into the batter. Cover; chill until firm. Shape heaping tablespoons into 3" long, 1/2" thick logs. Place on lightly greased cookie sheets and bake for 8 minutes or until golden brown. Remove to wire rack to cool. Melt remaining 1/2 cup mini chips; then stir oil into chocolate. Dip 3/4" of one end of each cookie into chocolate and place on a rack to dry.
Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat refried beans in a saucepan. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito. Place in a baking dish. Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover. Sprinkle cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.
Preheat oven to 375°F. Grease 12 muffin tins or ramekins. Heat oil in a skillet. Saute onion, celery, carrots and peppers 2-3 minutes, or until onion is translucent. Place drained spinach in a bowl. Add eggs, sauteed vegetables and matzoh meal. Season with salt and pepper. Mix well. Spoon into prepared tins. Bake 35-40 minutes.
Cut the sweet potatoes into small cubes, let set in cold water for 10 minutes. Heat non-stick skillet to medium high heat with 1 teaspoon olive oil. Toss potato cubes in the self rising flour to coat, then add to hot skillet. Cover and cook, turning often to prevent burning. Add 2nd teaspoon of olive oil about 10 minutes into cooking. After potatoes are softened add the two table spoons of dark molasses and stir potatoes to coat. Let molasses slightly caramelize and serve hot.
Preheat oven to 350 degrees. Line 24 muffin cups with paper wrappers. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin and mix well. Put flour, pumpkin pie spice, cinnamon, salt, baking soda, and ginger through a sift and whisk until combined. Add alternatively with the buttermilk. Fill muffin cups 3/4 full and bake 20-25 minutes until a toothpick comes out clean. Cool 10 minutes before transferring to a wire rack. For the cream cheese icing, cream butter and cream cheese until light and fluffy. Add sugar in 2 parts, beating well after each addition. Add vanilla, mix well. Load into a piping bag with a round nozzle. Pipe or spread frosting onto each cupcake. Sprinkle with cinnamon if desired.
Set oven to 350°. In a mixing bowl; cream butter, sugar and egg until blended. Add lemon juice and zest. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture; add in the almonds. Cover, and refrigerate the dough for 2 hours or overnight. Roll into 1-inch balls. Place on ungreased baking sheets. Bake for 10-12 minutes, or until bottoms are lightly browned (the cookies will not brown on top). Remove immediately to wire racks; cool 5 minutes, then roll in icing sugar.
Season chicken breast with salt and pepper. Place onion, garlic, poblano and chicken breast in crock pot. Mix together broth, adobe sauce and cumin; pour over chicken. Cover and cook on low for 3 hours. Meanwhile, dice cream cheese and allow to come to room temperature. After cooking for three hours, ladle into a small bowl approximately 1/2 cup of hot broth from crock pot. Whisk in the cream cheese. When well incorporated, add cream cheese mixture to crock pot; stirring well. Cover and cook on low for an additional 1 1/2 hours (or until done). Serve over rice or noodles. Garnish with fresh parmesan cheese.
Place lobster tails upside down on work surface so underside of tail faces up. Cut through tail vertically to make two tall strips, then cut sideways to make four total pieces. Remove soft shell strips and pull tail away from remaining hard shell. Heat a large straight-sided frying pan or Dutch oven over medium-low heat. Add water and 1/4 of butter to pan and whisk until butter is nearly melted. Repeat 3 times, and after last addition of butter, add thyme to pan. Add lobster to pan and cover. Cook for 5 minutes, basting occasionally if lobster tails are not completely submerged in butter, then turn off heat. Ladle 2/3 cup butter from lobster pan into a medium saucepan set over medium heat. Add garlic and saffron and cook until garlic is fragrant (be careful not to brown garlic), about 2 minutes. Using a slotted spoon or tongs, remove garlic and discard. Add champagne to saffron butter in pan and simmer slowly for 2 minutes Add cream and bring to a simmer, then reduce heat and cook for 2 to 3 minutes or until slightly thickened. Meanwhile combine softened butter with flour with a fork, then add to saucepan. Cook, stirring, for an additional 2 minutes, or until sauce has thickened. Place lobster in center of plate and ladle sauce over lobster. Serve with a couple of lemon wedges and sprinkled with chopped parley.
Boil whole potatoes with skins on until done. Cool. Slice and lay in a large casserole dish. Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted. Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.
In a medium saucepan, saute shallots and garlic in butter until softened. Add flour; cook and stir one minute. Stir in wine; cook one minute more. Slowly add cream, mixing until smooth. Add cheese; cook over medium heat until smooth and thick. Add fresh basil; mix well and pour over hot, cooked tortellini. Garnish with basil leaves.