HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter; add the sugar and beat until light and fluffy. Dissolve the baking soda in the water and add, stirring well. Add the oatmeal and ginger, mixing well. The mixture should be fairly firm. If necessary, add a little more oatmeal. Knead lightly on a floured surface. Preheat oven to 300 degrees. Press the mixture in a buttered baking dish, about 8 x 12 inches. The dough should be about 1/2 inch thick. Bake in the 300 degree oven for 35 minutes, or until brown on top. Cut into squares while hot.
boil the corn cobs then sprinkle with tined corn mmmmmmm now thats tasty.
Add sugar and vinegar mixture to a good size pot and bring to the boil. Add all the vegetables and tomato paste. Add herbs and salt. Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom. If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water. Chutney is ready when mixture takes on the consistency of a thick sauce. Taste, and season with extra salt if needed. Thicken with cornstarch. Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product. Seal in sterilized bottles (should make 2-3 medium size jam jars).
Combine yeast, water and sugar. Let stand 5 minutes. Stir in salt and molasses. Stir in pumpkin and cloves. Slowly add flour, cup by cup, until the dough becomes stiff enough to knead. Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a large greased bowl. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Punch down and knead again for a few minutes. Divide dough in two, and place each piece in a greased 8"x4" loaf pan. Cover and let rise about 45 minutes more. Preheat oven to 400°F. Bake until crust is golden and loaves sound hollow when tapped, 35-40 minutes.
Heat oven to 350°F with rack in middle. Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop. Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels. Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes. Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute. Add green beans, kosher salt, and pepper, and saute beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve warm.
In a cocktail shaker filled with ice, combine juices. Shake to mix. Strain into a Martini glass and garnish with a pink grapefruit slice.
Place a frying pan on medium to high heat and add the cumin and coriander seeds to the dry pan. Lightly toast them for a few minutes until golden brown and fragrant; remove pan from heat. Add toasted spices to a mortar and pestle and grind until fine, or put them into a food processor and whiz to a powder. Add ground spices to a food processor, if you haven't done so already, with the remaining ingredients and process until you have a smooth paste.
Preheat oven to 325°F. To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom of a 9" springform pan coated with cooking spray. To prepare filling, beat cheese and sour cram at high speed of a mixer until smooth. Add 1-1/ cups sugar, bananas,flour, and vamilla; beat well. Add eggs, 1 at a time; beat well after each addition. Pour cheese mixture into prepared pan; bake for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool cheesecake to room temperature. Cover and chill for at least 8 hours. Top each serving with 1 teaspoon pineapple, 1 teaspoon strawberry syrup, 1 teaspoon chocolate syrup, 3/4 teaspoon pecans and 1 cherry.
Heat first four ingredients in saucepan to boiling. Remove from heat and add tea bags. Cover and let stand for 5 minutes. Remove tea bags and cinnamon stick. Pour into mugs and serve hot with apple slices and cinnamon sticks, if desired.
Wash,dry and polish apples. Remove stems and insert wooden sticks. Remove blossoms. Put milk, syrup and sugar into heavy saucepan. Heat and stir to dissolve sugar. Boil, stirring continually, until thermometer reaches soft ball stage- 240 degrees, or until a bit dropped into ice water forms a soft ball that will flatten easily. Remove from heat. Stir in butter and vanilla. Dip apples to coat, holding over saucepan to drain. Place saucepan over heat to thin as needed. Place apples stick side up, on greased pan or tray. Makes 8-10 caramel apples.
Preheat the oven to 300°F During that time, chop the almonds, bananas and dates. Put the oats (and/or other flakes) on a large rimmed baking sheet. Bake, stirring regularly, until lighly toasted, about 15-25 minutes. Add the nuts (including coconut) and seeds, and stir to combine. Bake 10 minutes. Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom. Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on). Add the flour/spices to the mixture and stir. Then, add the honey/oil to the dry ingredtients, stirring until they are well coated. Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes. When done, mix in the dried fruit. Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month. Enjoy!
Place oatmeal in food processor, grind until a fine powder. Grate Hershey bar. Mix flour, baking powder, baking soda and salt, set aside. Cream butter and sugars in large mixer bowl. Add eggs, one at a time, then vanilla. Slowly mix Hershey bar into sugar mixture. Add flour and oatmeal 1 cup at a time, alternating until all is incorporated. Stir in Heath Bits, Chocolate Chips, and nuts. Roll into to one inch balls, or use cookie scoop. Place on cookie sheet. Bake at 375 degrees for 8 minutes. Cookies should still be slightly underdone. Move to wax paper lined counter to cool, do not use wire racks. VARIATION: Substitute white chocolate chips for chocolate and Macadamia nuts for pecans. VARIATION: Omit grated Hershey bar, add one teaspoon cinnamon and substitute raisins for the chocolate chips.
Preheat oven to 350 degrees F. Spray a 2-quart casserole with cooking spray. Place the cooked noodles in the prepared casserole. Saute the celery and onion in 2 tablespoons of the butter. Add the remaining ingredients (except the noodles) and mix together well. Pour tuna mixture over the noodles and toss lightly to coat. Sprinkle the crumbs on toop and dot with the remaining 3 tablespoons of butter. Bake in preheated oven for 25 minutes, until bubbly.
Heat cranberry juice cocktail to boiling in a saucepan. Remove from heat. Stir in raspberry gelatin until dissolved. Using an electric mixer on high speed, beat cranberry sauce in a small bowl for 1 minute. Stir into gelatin mixture. Chill until it begins to thicken, but not set. Gently mix in whipped topping, using a rubber scraper. Spoon into serving dishes or prepared pie shell. Chill until firm. Makes 8 servings. Per Serving: Calories 169, Fat Cal. 27, Protein 1gram, Carb. 34grams, Fat 3grams, Chol. 0mg, Sodium 29mg, Vit. C (12%DV).
Preheat oven to 375 degrees F. Combine the butter, Betsy's Best, sugar, and brown sugar together in a bowl and mix with a mixer until combined and creamy. Add vanilla and eggs, one at a time, mixing well after each one. Set aside. In a separate bowl mix the flour, baking soda and salt together. Add to peanut butter mixture in mixing bowl and stir until completely combined. Add the peppermint chips. Roll the dough into 1" balls and in a separate bowl with the sugar, roll dough to coat. Place balls on a non-stick cookie sheet and using the bottom of a glass, flatten each ball. Bake for 8-9 minutes. These cookies will remain soft and be careful not to over cook them. Remove from oven and move to a wire rack to cool.
Combine all ingredients except corn meal in a saucepan. Bring to a boil; lower heat and simmer gently for 20 minutes, stirring frequently. Gradually stir in cornmeal, stirring constantly and cook until thickened. Rinse a loaf pan (5in x 9in) with cold water; pour in scrapple and chill completely. Cut into slices about 1/2 inch thick. Dust with flour and fry in oil until lightly browned. (Browning these slices until crusty around the edges takes several minutes on each side.) Serve with syrup, applesauce, or butter and salt and pepper.
Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required, turn on the oven to maximum heat. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown (5 min). Serve hot.
Spread one slice of bread with horseradish, adjusting for the "hotness" you prefer. Spread Dijon mustard on the remaining slice of bread. On horseradish slice of bread add the sauerkraut (to taste). On Dijon slice, add corned beef and provolone slices. Toast both sides of sandwich (open faced) in the oven for 5-10 min -- watching carefully. Put sandwich together and enjoy!
Layer beets and onions in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover; refrigerate 24 hours.
Slice the beef diagonally across the grain into very thin slices. Season the beef slices with salt and pepper. Heat oil in a skillet over high heat; add in ginger and saute for 2 minutes or until tan-coloured. Add in garlic and red pepper flakes and saute for 30 seconds. Add in beef; cook for 2 minutes, stirring constantly, then add in soy sauce. In a small cup or bowl stir together beef broth and cornstarch until smooth, then drizzle over the beef in the skillet; cook stirring constantly for 1 minute or until thickened. Add in green onions and cook for another minute. Season with more black pepper if desired. Serve over cook rice.
Mix together leftover millet and sweet potato, yogurt (if too dry), and any necessary salt, using just enough yogurt so that the millet will stick together in patties. Form into 4 patties. Dredge patties in whole wheat flour. Heat coconut oil in a skillet over medium-high heat until it shimmers. Add patties and fry until crisp and golden about 2-4 minutes per side. Top with toasted pecans and lots of maple syrup. Hope you enjoy! **Note: Since the whole wheat flour in this recipe doesn't get soaked as grains should, one could use masa harina or sprouted spelt flour for better nutrition and digestibility.
In a dry, 4 quart saucepan, toast the millet on medium hear for 3 to 5 minutes, stirring constantly, until it becomes fragrant. Carefully pour the water into the pot in a steady stream. Add the salt and bring to a boil. Reduce the heat to low and stir. cover and cook for 25 to 30 minutes. Set aside to cool for a few minutes. Fluff the millet with a fork. Add the garbanzo beans, carrot, red pepper, and raisins. Drizzle with Curry-Ginger Dressing and toss to coat the grain. Taste, add more dressing if necessary. Tear the lettuce into bite sized pieces. Arrange the lettuce on plates and add the millet. Garnish with cilantro and peanuts and serve. Dressing: combine ingredients in a small bowl and stir to dissolve the miso and sugar. The dressing with keep in the fridge, covered, for a week.
Pre-heat oven to 400*F Crust:. In med. bowl mix water and yeast. Stir until yeast dissolves and let stand for five minute Add oil, salt, seasoning, and flour in that order and mix. Let stand five more minute and turn onto floured board. Knead six or seven times and put on oiled pan. Bake for about 20 minute or until golden brown. Optional (use pre-made crust or refrigerated crust, won't be as good but simpler). Sauce:. In small bowl put softened cream cheese and other ingredients and mix until almost smooth and set aside. Toppings:. Chop all veggies really (and I mean REALLY) small fine pieces. I would make them all about 1/4 inches. When the crust cools Spread sauce over crust. Top with any desired veggies. To follow above recipe, I do the broccoli then carrots then red peppers and top with the spinach but experiment with your families favorites.
In medium pot, mix oil and pepper paste over medium heat. Add chicken and cook mixing 5-10 minutes until just white. Add garlic and tomatoes, continue cooking over medium heat until chicken is done (approx. 15-20 minutes), stirring occasionally. Stir in an extra large pinch of thyme.
Add all ingredients into blender and blend on high until no ice chunks are left. (My blender makes a god-awful racket, then sound changes once no ice chunks are left) Makes about (2) tall glasses. *I don't recommend replacing the powdered creamer with milk, as the acid in the orange juice will curdle the milk! Powdered milk may be used in emergency! **STRAWBERRIES& CREAM VERSION: Replace orange juice with strawberries (or even any kind of berry). ***PEACHES& CREAM: Replace orange juice with canned or fresh peaches. ****Add vodka for a tasty, refreshing cocktail on a hot summer evening! Be creative! There are so many ways to change this recipe to make the most delicious frozen drink that kids & adults will love!
In cocktail shaker, combine mint leaves, blueberries and lime juice; muddle. Add lemonade and rye; top with ice cubes. Shake well. Strain into old-fashioned glass. Add splash of soda water.
Prpeare vegetables according to package directions; drain and place in a large bowl. Stir in soup and cream cheese. Transfer to a greased 1-qt. baking dish. Sprinkle with croutons. Bake uncovered at 375 for 25 minutes or until bubbly.
Melt the coconut oil in a large non stick saute pan. Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes. Add in the garlic and saute for a couple of minutes being careful not to burn. Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid. Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese. Bon Appetit!
Bake fish according to directions on package. Mix sour cream & Lawry marinade in a small bowl. Heat tortillas in microwave until warm. When fish is crispy, cut fish into 1/2 inch chunks. Place fish on tortilla top with sauce(we like lots of sauce) & cabbage; roll up & enjoy.
Wash chicken legs and pat dry. In a bowl add chicken and Wishbone dressing and let sit for at least an hour (I like to marinate overnight but both work). Put peanut oil in a frying pan and warm on medium. Add flour, salt and pepper to a clean plastic bag (to shake your chicken). Shake a few pieces of chicken in plastic bag when chicken is well coated remove from bag and immediately put into hot oil. Fry for about 15 minutes turning when golden brown.
Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sweet basil. Spread in a greased 9 X 13 inches. square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half the corn bread into serving dish. Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 24 servings. This recipe may be cut in half, if necessary. If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread. There is really no limit as to what you can put in this salad.
Generously grease 2, 9x5 inch bread pans. In a small saucepan, warm the milk and butter until butter melts. In a mixing bowl, combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. Add water, the milk-butter mixture, egg, and salt to dry ingredients and mix well. Knead dough until smooth and elastic, about 15 minutes. Cover dough with a warm, damp cloth and let rise in a warm draft-free area until doubled in size, about 1 to 1-1/2 hours. For the chocolate filling: In a medium bowl, stir together the finely chopped chocolate, cinnamon, and 1/4 cup sugar. Cut in 1/4 cup chilled butter. For the streusel topping: In a medium bowl, combine the powdered sugar and 1/4 cup all-purpose flour. Cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs. When the dough has doubled, punch down and cut it into two equal pieces. Loosely shape each piece into a ball. Cover the dough with a warm, damp cloth and let it rest for 10 minutes. Roll out one portion on a lightly floured surface to form a 15 inch square. Sprinkle with half the chocolate filling, roll up to form a log, and seal the seam and ends. Twist the dough, like wringing out a towel. Bring the two ends together, folding the dough in half. Twist the dough again on itself, in a twisting motion, to form the loaf. Place loaf in prepared pan, cover with warm, damp cloth and let rise until doubled, about 30 minutes. Repeat with second dough ball. Preheat an oven to 350°F. Brush the loaves with the egg wash, if desired. Sprinkle streusel on top. Bake the loaves for 25 to 30 minutes until the bread is a deep golden brown.
Preheat oven to 375. Season chicken with salt and pepper. In large saucepan, heat oil over medium heat. Stir in 2 T butter. Cook chicken until done, about 7-9 minutes. Remove chicken from pan and allow to cool. Pour out any chicken juices for later use. To pan, add in 2 T butter. Saute mushrooms until they give off their liquid and it evaporates. Stir frequently. Toss in 1/2 teaspoon of herbs de Provence and saute "until fragrant," or about 1 minute. Add 1/2 cup wine and cook until it evaporates. In the meantime, chop chicken into bite-size chucks. When done, transfer mushrooms to a small bowl. Add remaining 2 tablespoons butter and onion to pan. Saute until soft. Stir in garlic and remaining herbs de Provence, cook about 45 seconds. Whisk flour into pan to make a quick roux, about 3 minutes. Top off leftover chicken juices with broth as needed, for 1 cup. Gradually whisk in broth mixture and remaining wine. Stir in mushrooms and warm through. Stir in cream. If the sauce is too thick, add more wine. Taste, season with salt and pepper. Take sheet of thawed puff pastry and lay it out on a baking sheet with parchment paper sprinkled with flour. Cut pastry diagonally into two large triangles. Spoon about 1/4 cup chicken and 1/4 mushroom mixture onto each halves of the pastry. Fold and pinch to make a large triangle friands. Brush tops with an egg wash. Bake friands in a pre-heated 375 degree oven for 30 minutes or until they're golden on top. Carefully remove friands from parchment. One half of one triangle is one serving. Top with additional mushroom mixture.
Cut bacon into 1" pieces. Place in large frying pan and cook until ready to turn. Add butter and onion and cook till medium brown. Add cut cabbage and add bay leaf if using. Add enough water to cover (1/4 cup at a time.). Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan. Cook 15-20 minutes (it will cook down quite a bit in volume.) Taste to check for desired tenderness. When almost done, add vinegar, stir,and heat an additional. 5 minutes. Sprinkle with coarse black pepper just before serving if desired.
Put 1 TB (or more) of peanut butter on each slice of bread. Add bologna to one slice of bread. Squirt on as much mustard as you desire. Top with second slice of bread. Enjoy!
Preheat oven to 350 degrees, grease 8-inch-square baking dish. Bring water to a boil in medium saucepan; slowly stir in grits, cover; reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Add 1 1/2 cups cheese, evaporated milk, garlic powder, and hot sauce; stir until cheese is melted. Add sausage and eggs; stir well; pour into prepared baking dish. Bake 1 hour, top with remaining cheese; bake for an additional 5 to 10 minutes or until cheese is melted ans gloden brown. Let cool 10 minutes before serving, season with ground black pepper.
Preheat oven to 350 degrees. Wash and remove the stems from the lu'au leaves. Chop the onion and tomato. Thaw or make the coconut milk. Layer two or three leaves in the palm of your hand. Place a heaping tablespoon or so of onion and tomato into the center of the leaves. Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets). Ladle about 1/4 cup of coconut milk on top of it all. Wrap the lu'au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil. Place the lupulu in a shallow pan and bake for about 1 hour. Peek into the bundles to make sure the lu'au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked). Cook longer if necessary. Remove from the aluminum foil and serve hot with whatever sounds nice--rice, yams, taro, etc.
Combine mayonnaise, lemon juice and pepper in a small bowl. Thinly spread on bread and top with salmon, avocado and cucumber. Serve with your favorite tea beverage.
Preheat oven to 350 degrees F. Bring a large pot of lightly-salted water to a boil, then add pasta & cook until al dente, about 8-10 minutes. Drain well. In a skilled over medium-high heat, cook bacon until crisp, about 8-10 minutes, then drain, cool & crumble & set aside. In a 2-quart casserole place drained noodles, then stir sour cream into the noodles. Spoon cottage cheese evenly over the top of the noodle mixture & sprinkle crumbled bacon over the top of that. Season to taste with salt. Bake 3-5 minutes or until cottage cheese softens.
Saute beef and drain. Add onion and peppers, saute until softened. Add paprika and garlic and saute for 30 seconds. Add contents of cans, rice and corn. Simmer 15 minutes. Let stand 10 minutes. Serve with grated cheese. Can also be served in a flour tortilla as a burrito.
In a small saucepan, simmer fruit in water until tender, about 15 minutes. Stir in sugar & mace. Mix cornstarch with cold water, then add it to the fruit mixture. Cook over medium heat until thickened, stirring constantly, but carefully to avoid breaking up the fruit. Chill for at least 1 hour before serving cold, as is; with cream; or over a custard or pudding.
Set the broiler on hi. Combine the wine, butter, garlic, mustard, oregano in a bowl and combine. Place the four fillets in a glass bowl. Add fresh cracked pepper on fish. Pour wine mixture over the fish. Broil the fish for 5-7 minutes. Add the cheese and lemon juice. Broil until cheese begins to brown.
Chop the onion and finely mince the ginger. Heat the oil and saute the onion and ginger without browning them. Add the pumpkin and stir for 2 minutes. Add sufficent water to just cover the pumpkin and cook until the pumpkin is soft. Add the coconut cream and stock and stir thoroughly. Using a blender or mouli, blend until smooth. Serve.