HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put honey, sugar, cinnamon, clove powder and nut meg in a pan, heat up slowly, then remove from stove. Add candied orange peel, candied lemon peel, almonds and grind skin of lemon, stir until mixed evenly. Add kirsch, flour and baking powder, knead on a table to form a soft dough. While the dough is still warm, roll it out on the back of a greased baking sheet approximately 5 mm (0.2 inches) thick. Let it rest for about 5 to 6 hours or over night in a dry place. Bake for about 15 to 20 minutes in the center of the pre-heated oven at 430°F(220°C). Mix confectioner's sugar and kirsch or water, frost dough immediately. Cut off stale edges. Cut dough in small pieces (5 x 3 cm, 2 x 1.5 inches), take them off the baking sheets and let them cool.
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine. Place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth. Serve the chicken on top of the quinoa and glob some avocado heaven on top!
Have a saute pan over medium-hihg heat coated lightly with oil. Season the scallops and sear about 3 minutes until golden brown. Set aside. In same pan, add 1 teaspoon butter and sweat the shallots, ginger and carrots. Season with salt and pepper. Deglaze the pan with wine and add thyme and stock. Simmer and reduce by half. Whisk in butter, check for seasoning and adjust. Plate the scallops and sauce.
Make mound of flour directly on counter or table. Make a well in the center for the yeast. Add the other dry ingredients (onion, dill weed, and salt) around the edge. Make sure to keep salt out of the yeast. Add sugar and the lukewarm water to the yeast. Proof yeast until bubbly. Mix together the melted butter, egg, buttermilk, and 1 cup of water. SLOWLY add to dry ingredients while mixing with the other hand. Mix together until it forms a ball that is not sticky or dry. It should be soft "like a baby's bottom". Put in a greased bowl and cover with a light damp towel. Let dough rise until doubled (about 45 minutes or so). Punch dough down and separate into 3 medium loaves. Place loaves in greased pans and let rise again for another 45 minutes. Bake at 350°F for 30 minutes. (I usually check it a little early!).
Place the octopus and garlic in a pot with water and bring to boil. Add baking soda and simmer for 40 minutes. To prepare the marinade;. In a bowl add 300ml of olive oil, juice of one lemon and lime, salt. and pepper. When the octopus is tender rinse it in cold water. Place in the. marinade and leave overnight. The following day, grill on a hot plate until lightly coloured. Flambe cognac in a fry pan, add the butter and slowly melt, whisking. constantly. Add a touch of cream and worcestershire sauce and whisk. till they are all combined. Finish with shallots. Serve on a bed of rice with the cognac sauce poured all over.
Preheat oven 350. Combine all except chicken in a 9x13 dish. After mixed put chicken in. Bake 40-50 min until chicken is done. You could also grill this.
In a medium bowl, combine the artichoke hearts, hearts of palm, cucumber, onion, poblano, and cilantro. Add the avocado and drizzle with vinegar. Season with salt and pepper. Carefully mix, taking care not to break up the avocadoes. To serve, spoon the salad into the butter lettuce cups.
Peel the sweet potato and slice into 1/2"-thick rounds. Heat the oil in a medium-sized saucepan; when it's hot, add the brown sugar to the oil. I know it's weird - but it works :). When the brown sugar floats, add the slice sweet potato and fry about 10 minutes, turning every once in a while to get the brown sugar all over the potato. When the potato is tender, remove from pan and let it cool off a few minutes - that sugar is HOT. You can serve this on a plate, or on a bamboo skewer.
Peel sweet potatoes and slice into large sticks. Coat with olive oil, garlic, paprika, and white pepper (optional). Feel free to play with the spices by adding more or less depending on your family's tastes! Prepare pan by lining with foil and lightly spraying with oil or nonstick spray. Place sticks on pan in a single layer. Roast in a 400 degree oven for 30 minutes or until tender and beginning to lightly brown. Can be eaten warm or cold.
In a large bowl, combine the soup, sour cream and garlic salt. Add potatoes, onions and cheddar cheese. Mix well. Pour into a greased 13x9x2" baking dish. Top with the Parmesan cheese. Bake uncovered at 350 for 60 minutes or until potatoes are tender and cheese is melted. Topping variation: I've used about 2 cups crushed corn flakes tossed with about 1/3 cup butter as topping as well.
Sprinkle 1/2 cup of the crumbs evenly in ungreased square pan 8x8x2" or 9x9x2". Beat butter, sugar, chocolate, and eggs in a small mixer bowl until light and fluffy. Stir in nuts. Spread evenly over crumbs in pan. Sprinkle remaining crumbs over chocolate layer. In a chilled bowl, beat whipping cream until stiff. Fold peppermint candies and marshmallows into whipped cream. Spoon whipped cream mixture over crumbs and spread evenly to sides of pan. Refrigerate for atleast 12 hours before serving. Serve garnish with whipped cream and shaved chocolate if desired.
Bring a large pot of lightly salted water to a boil; Add ziti pasta, and cook until al dente, about 8 minutes; drain. In a large skillet, brown onion and ground beef over medium heat; Add spaghetti sauce, and simmer 15 minutes. Preheat the oven to 350F (175C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture; Top with grated Parmesan cheese. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
Preheat the oven to 350 degrees F. In a mixing bowl, combine the Parmesan, bread crumbs, and butter, blend thoroughly. Press the mixture into the bottom of a 9-inch springform pan. In a large saute pan, heat the olive oil. When the oil is hot, add the onions, and the peppers. Season with salt and pepper. Saute for 2 minutes, remove from the heat. Using an electric mixer, beat the cream cheese until smooth. With the machine running, add the eggs, one at a time, until incorporated. Beat in the cream, Gouda, and sauteed vegetables until fully incorporated, about 2 minutes. Fold in the lobster meat and the parsley. Pour the filling into the prepared crust and bake until firm, about 1 hour. Remove from the oven and allow to cool to room temperature. If you refrigerate the cake before serving, allow to come to room temperature before serving. To serve, cut the cake into wedges with a warm knife. Serve each wedge with the creme fraiche, sprinkled with parsley and onions. Garnish with a dollop of caviar.
1. Sprinkle yeast over warm water in a large bowl; stir briefly. Let stand until foamy (about 5 minutes). Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel. Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition. Then eat on medium speed for 3 minutes. Add 1 1/4 cups more flour; beat until combined. Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking. Place in a greased bowl; turn over to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours). Meanwhile, prepare filling. In a medium-size bowl, combine butter,flour and sugar. Beat until smooth. Stir in almonds, dried cranberries, lemon peep, and almond extract. Cover and refrigerate. Punch doubled dough down and knead briefly on a lightly floured board to release ari. Roll into a 9- by 30-inch rectangle. Crumble filling dough to within 1 inch of edges. Beginning at long side, tightly roll up dough, pinching edge against loaf to seal. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up. Loosely twist ropes around each other, keeping cut side up. Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal. Let rise, uncovered, in a warm place until puffy (45 to 60 minutes). Bake in a 375°F oven until lightly browned (about 20 minutes). Transfer to a rack and let cool briefly. Meanwhile, prepare sugar glaze. In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth. Drizzle over warm bread.
Preheat oven to 350°F Bring one large pot of water to a rolling boil. Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat. Spray oven safe dish with cooking spray. Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well. When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients. Stir together coating noodles in cheese mixture. Cook for 20 minutes. Add second bag of cheese and stir. Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.
Heat the oil in a large skillet over moderate heat. Saute the shallots until tender, about 5 minutes. Add the lettuce, chicken broth. thyme, and sugar and simmer covered over low heat for about 5 minutes, until the lettuce is tender. Add the peas and cook an additional 5 minutes. Add the lemon zest, salt, and pepper, and serve immediately.
Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown). Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent. Add reserved clam juice, and simmer for 15-20 minutes. Add whipping cream and simmer over low heat until hot, but do not let come to a boil. Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated. Serve over pasta and top with shredded parmesan. Asiago works as well! Enjoy with your crusty bread dipped in the juice!
Dust salmon lightly with flour. In large skillet, melt butter over medium high heat. Add salmon (skin side up for fillets). Cook 3 minutes. Mix together wine, mustard, capers and garlic salt. Turn salmon; cook 2 minutes. Add wine mixture. Cook 2 minutes until fish flakes easily with a fork. Remove salmon, add heavy cream into skillet. Boil briefly to thicken. Serve over salmon.
Season chicken breast with salt and pepper. Brown chicken in skillet, 2-3 minutes on each side (with a little bit of oil in skillet so that it wont stick). When it's chicken is browned, remove from skillet; set aside. Cut into pieces when cool enough. In the same skillet, put shortening or Lard, let it melt. When melted, add green peppers and onion (use as little or as much as you like). Saute about 2 minutes. Add rice. Fry rice until golden brown. Add salt, pepper, cumin and minced garlic (or garlic powder, not garlic salt), be careful not to burn garlic. Add chicken, toss to coat with seasonings. Add hot water, slowly -- then add chicken bouillon and then tomato sauce. (don't have to use all of can, I usually use about 3/4 of the can). Bring to a boil, reduce heat to a simmer and cover. DO NOT UNCOVER AT ALL UNTIL ALL OF THE WATER IS EVAPORATED. This is the secret! When the water is just about evaporated, turn heat off and keep on stove until completely evaporated. Remove from skillet into a serving dish and keep covered until ready to serve. Serve with beans and homemade tortillas! *On the seasonings, I don't normally measure, I just dash here and there to my taste. If not using garlic cloves, use garlic powder NOT garlic salt. You have to keep doing it until you get it perfect. I have been making this for about 25+ years and sometimes it comes out perfect, sometimes is still needs something! Keep practicing, you'll get it!
Heat oven to 400 degrees F. Lightly grease 10-inch pie plate. Cook and stir beef and onion until brown; drain. Stir in salt and pepper, spread beef in pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes; garnish as desired. Refrigerate remaining pie. Note: If using 9-inch pie plate, decrease milk to 1 cup, baking mix to 1/2 cup and eggs to 2.
In a bowl, mix brown sugar, flour and pecans; Set aside. Combine melted butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured MINIATURE muffin cups two thirds full. (DO NOT USE LARGER MUFFIN PAN.). Bake at 350 degrees for 15 minutes Remove immediately to cool. ENJOY!
Melt butter in a Dutch oven over medium-high heat; add chicken, onion, and garlic, and saute 10 minutes. Stir in next 7 ingredients; cook over low heat, stirring often, 15 minutes. Stir in 2 tablespoons cilantro.
Put the water, yeast, and salt into a large bowl. Stir until yeast is dissolved. Stir in olive oil. Slowly mix in the flour until a dough is formed. Knead in a stand mixer or turn out and knead on a lightly floured surface for about 5 minutes. Place the dough into a greased bowl, then roll the dough so the entire dough ball is coated with oil. Cover with a clean kitchen towel and allow to rise until doubled in size, about 1 hour. Punch down dough and knead out bubbles. Divide the dough into thirds. You will only need 1/3 of the dough for this recipe. You may reserve the extra for another time or double/triple the topping recipe to make extra pizza. Preheat oven to 450°F In a large frying pan, saute the onion with 1 tbsp oil until caramelized and a rich golden brown. Grease a large baking sheet with the remaining oil. Form the dough into a fish shape if desired. To give the tail more definition, you may want to twist the tail section (like a pretzel). Spread the lemon-dill pesto evenly over the dough, leaving the edge bare for the crust. Spoon the shredded dill havarti over the pesto, then evenly sprinkle the onion, salmon, and capers over the pesto and cheese. Bake in center rack of oven until cheese is browned and bubbling, about 20 minutes.
Preheat oven to 350 degrees. In a plastic bag combine, 1 cup of sugar and 1 tbsp of cinnamon. Cut each biscuit into pieces and put into the bag and coat them with the cinnamon mixture. Place in an ungreased bundt pan. In a small saucepan, bring to boil, 3/4 cup of butter, 1 cup of sugar, 2 tbsp of white karo syrup and 2 tbsp of cinnamon, stir constantly. Pour over biscuits. Bake for 35 - 40 minutes. Remove from pan immediately, be careful of the cinnamon oozing all over the place. But that is the best part of the cake!
Cook peas. Mix butter, brown sugar and basil together. Add to hot peas. Serve.
Preheat oven to 350. Grease an 8 x 8 baking pan. In a bowl, combine cooked mexican rice, black beans (rinsed and drained), corn (drained)and onion. Put into baking dish. Bake for about 15 to 20 minutes. While dish is baking, make sauce. In a sauce pan, saute onion and jalapenos in oil until onions are soft. Add green chiles and sour cream. Cook until smooth. Remove baking dish from oven and pour sauce over casserole and top with cheese. Bake about 5 to 10 minutes longer until cheese is melted.
Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside. In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda. In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes. Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes. Cool 10 minutes in pans, then move to wire rack and cool completely. For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues. In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour. For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.
Place hazelnuts in small nonstick skillet. Stir over medium heat until lightly toasted, about 8 minutes. Sprinkle with salt and set aside. Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. (Can be made up to 2 hours ahead. Let beans stand in colander.). Melt butter in same pot over medium-high heat. Add beans and vinegar; toss to coat and heat through, about 2 minutes. Season with salt and pepper. Transfer to serving bowl. Sprinkle with hazelnuts.
Preheat the oven to 200C/390&deg;F. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven. Simply whisk the egg and flour together and slowly add the milk. Add the mixture to the muffin tins and heat for 10 mins in the oven.
NOTE: Toasting the pecans is reflected in the PREP time. Toast the pecans at 275 degrees for 20-30 min - do not burn. Stir together nuts with butter and salt and set aside to cool. In a food processor, blend remaining ingredients until thoroughly combined. Shape into a ball and roll in the cooled pecans. Cover with plastic wrap and refrigerate at least 2 hours. Serve with the tortilla or corn chips.
Heat oven to 350 degrees. Spray 11X7 inch baking dish with cooking spray. In baking dish, mix white and wild rice; spread evenly over bottom. In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper. Spoon over rice. Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprnkle with parsley.
Spray 10- x 6-inch dish with nonstick spray. Place fish in pan and sprinkle with salt and pepper. Mix stock and lemon juice in small bowl and pour over fish. Cover and bake at 350°F for 15 minutes. Melt margarine in small saucepan. Remove from heat and blend in flour. Gradually add milk and cook over moderately low heat, stirring occasionally until thickened. Remove fish from oven and pour liquid from baking dish into cream sauce, stirring until blended. Pour sauce over fish and sprinkle with grapes. Broil about 4-inches from heat for 5 minutes or until sauce starts to brown.
Mix 1 cup of flour with all other ingredients. Gradually add 2nd cup of flour until it forms a ball. Use your hands to form and knead the dough. Let the dough rest 10-15 minutes in a bowl covered with a dish towel or saran to keep it warm. Spread out onto greased pizza pan and top with your favorite toppings. Bake at 375 degrees for approximately 15 minutes. Enjoy!
To prepare potato cakes, preheat oven to 375. Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil. Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork. When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste. Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside. Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown. Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
Mix thoroughly soft shortening, sugar and eggs. Stir in cold (room temp) coffee. Sift together and stir in flour, soda, salt, nutmeg and cinnamon. Chill several hours, overnight is best. Next day, drop by small rounded spoonfuls 2 inches apart onto a lightly greased baking sheet. Bake at 400°F until just set, about 6 minutes. Test with finger. No imprint should remain. Do not over bake.
Cook tortellini according to package directions, drain. Meanwhile, boil broth over high heat in covered Dutch oven. Add cooked tortellini, peppers and peas; return broth to a boil. Reduce heat to medium and simmer 1 minute. Remove from heat; stir in spinach and pesto.
Take soft tortillas and spread with a two spoonfuls of sauce. Add some cheese and toppings. Roll up into cigar shapes rolls and bake at 200 degrees until warm all the way through.
Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight. Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce. Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
To make the cake: sift together the flour, baking soda, and salt; set aside. In a bowl, beat the butter at medium speed using an electric mixer, until creamy. Add in sugar; beat until light and fluffy. Add in eggs, 1 at a time, beating until blended after each addition. Beat in bananas at low speed. Increase speed to medium, and gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into 2 greased/floured 9-inch round cake pans. Bake in a 350° oven for 30 minutes or until a pick comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans, and cool completely on wire racks. To make the frosting: in a bowl, beat cream cheese and butter at medium speed using an electric mixer, until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth. Stir in milk and vanilla; stir in coconut. Spread Coconut-Cream Cheese Frosting between layers and on top and sides of cake.
Dump crab meat into a large mixing bowl. If using lump crab meat, break up crab chunks to as small size pieces as you like. Add sour cream and cream cheese and stir until well blended. Add in the shredded cheese, bacon bits, and seasonings and stir together. Serve with tortilla chips, bagel chips, pita chips, or crackers.
Place mushrooms, garlic and butter on a large piece of foil. Wrap ingredients well and place on grill for about 10-15 minutes (depending how hot the grill is and where they are placed), until mushrooms are tender. Add salt and pepper to taste before serving.