HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften yeast in warm water and let stand 5-10 minutes so that it proofs. In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture. While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth. Stir the yeast, then add it to the dough, mixing well. Add half of the remaining flour and beat until dough is very smooth. Beat in the eggs and enough of the remaining flour to make a soft dough. Turn dough out on lightly floured surface and let rest 5-10 minutes. Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible). Form dough into a large ball and place in a greased bowl. Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel. Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours). Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl. Cover bowl and let dough rise until nearly doubled again in bulk. Meanwhile, lightly grease the bottom of a 10-inch tubed pan. In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside. Place melted butter in another shallow dish and set aside. Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts). Roll balls first in melted butter, then lightly in the cinnamon mixture. Arrange a layer of balls in the bottom of the pan so that they don't touch each other. Sprinkle about 1/3 of the raisins over the balls and gently press into the dough. Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up. Sprinkle any remaining butter and cinnamon mixture over the top layer. Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes). Bake at 375°F until golden brown (35-40 minutes). Run spatula around sides of pan and invert onto a plate. To serve, break cake apart with 2 forks.
Chop the onions in a foodproccesor. Add all the other ingredients, except the butter and gravy. Pulse until mixed together. You can also do this by hand. Shape 12-14 meatballs and fry them in a frying pan in 1/2 stick of butter over medium heat. Make the gravy according to package directions. I use McCormick Brown Gravy, Mushroom Gravy or Onion Gravy. When the meatballs are nice and brown, add them to the gravy and simmer for 30 minutes. Serve with boiled potatoes and vegetables.
Combine chicken, greens beans, tomatoes, and seasonings in a large bowl. Tear off 4 12x18 sheets of heavy duty aluminum foil. (or use those nifty Hot-Bags!) Center one fourth of chicken mixture on each sheet. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. OVEN: Bake in a preheated 450 degree oven for 20-25 minutes on a cookie sheet in oven. GRILL 10-14 minutes over medium high heat in covered grill. Sprinkle with feta cheese before serving.
Melt butter in heavy saucepan over meduium-high heat. add onion and celery ,. saute' until tender ,about 6 minutes. Add clam juice , tomatoes with their jucies and sherry. Bring to a boil. Add next 8 ingredients. Simmer until barley is tender ,stirring often about 25 minutes. Add seafood to soup, simmer until shrimp are cooked through, about 3 minutes. season with salt and pepper. .
Cook boil-in-bag rice according to package directions. Meanwhile, add the other ingredients in a large bowl and mix thoroughly. When rice is cooked, drain and add hot rice to bowl. Stir well. **Ifthe cold ingredients have cooled off the rice considerably, then just zap the entire thing in the microwave 15 to 20 seconds at a time, stirring in between zaps, until the dish is hot enough to serve.
Preheat oven to 375. Cook noodles. In small bowl combine alfredo, milk and oregano.In another bowl mix cooked chicken, peppers, onion, garlic, and cheese. Mix well. In a 9x13 pan, spread 2/3 cup of alfredo sauce mixture over bottom of dish, top with half of the noodles, and half the spinach, then the chicken mixture. Repeat layers and finish off by pouring remaining sauce on top. Cover with foil, bake for 45 minutes, then remove foil and bake another 10-15 minutes. Sprinkle extra mozzarella cheese on top, if desired.
Brown beef and bacon; drain. Add onion cook until transparent. Add the rest of the ingredients and heat. Simmer 10 minutes and serve.
Place one espresso size cup of cold water or milk (Depending upon the variety chosen from above) into cazve/very small pot. Add one teaspoon of powdered Turkish Coffee into the cazve/very small pot. Add sugar if desired depending which variety you wish to drink. Stir and heat on stove immediately, coffee will rise, remove from heat and add one spoon of froth into serving cup. Return pot to heat and cook until coffee rises again. This could be done once or three times in total each time spoon froth into serving cup. Once the three repetitions are complete, add the rest of the coffee from the pot into the serving cup. Good kahve has a creamy foam floating on top. (Similar to the crema found atop good espresso coffee but with a great deal more body). Do not drink grounds on the bottom of the cup.
Bring 5 cups of water to rolling boil, add salt. Pour in barley, cover and reduce to a simmer. Allow to cook about 5 minutes. Wisk in cornmeal, then stir in remaining grains. Cover pan again, turn heat to down to bare minimum to keep pan warm and allow grains to cook thoroughly. Stir regularly to keep cereal from sticking and burning. Treat almost as if you are making rice (it's a similar process). Remove from heat and allow to sit for a few minutes. Cereal will be very thick. Add more water at start if you like a creamier cereal. Serve with milk, honey, cinnamon and dried fruit. I make a big batch and parcel it out for the week.
Cook rice according to package. Set aside to cool. Slice 1 egg, reserving middle slices for garnish. Chop all the eggs coarsely. Stir yogurt and curry together. Stir in rice, chopped eggs and broccoli. Chill. Prior to serving, cut each tomato into 6 sections and place on individual plates that are lined with lettuce or spinach leaves. Top each evenly with egg mixture. Garnish with egg slices.
Preheat oven to 350 degrees. Cut the chicken into small pieces and cook however you'd like. I usually just cook it stove-top in a cast iron skillet. Place broccoli and chicken into a greased 2-quart baking dish. Mix soup (do not add water), mayo, milk, cheese, lemon juice, and curry power in a small bowl and pour over the chicken and broccoli. Cover the baking dish and place in the oven. Bake at 350 degrees for 45 minutes or until thoroughly heated. If you prefer to pre-cook the broccoli (microwave or stove-top), the casserole should only take about 30 minutes to bake. While the casserole bakes, cook egg noodles according to package directions. Serve chicken over noodles and enjoy!
Wash, stem, and crush fruit in saucepan. Heat to boiling and simmer about 10 minutes. Pour hot fruit through colander or strainer to remove seeds, then again through cheesecloth or a jelly bag. Discard pulp. The yield of juice should be about 5 cups. Combine juice with sugar and boil in large saucepan for 1 minute. Skim off foam. it is ready to serve or to can in 1/2 pint jars.
Place cottage cheese, pecans, eggs, onion and soya sauce in food processor and process until fine. Transfer mixture to large bowl, add oats and breadcrumbs. Mix well. Cut pastry sheets in half, spoon mixture down edge of each strip or place filling in piping bag without a nozzle and pipe down one side of pastry. Brush other edge with milk. Roll to enclose filling with pastry, repeat with remaining pastry sheets. Cut each roll into 5 even lengths. Place on lightly greased oven tray, brush with milk and prick with fork. Bake in hot oven, 200°C, for 10-15 minutes or until crisp and golden.
Brown beef in a large, deep pot with onion, garlic powder, salt, pepper and Worchestershire sauce. Cook macaroni separately according to package directions. When beef is cooked add tomato paste and prepared macaroni. Mix throughly. Cook over low heat until thickened. Add grated cheese on top, if desired. Cover and set aside for 5 mins before serving.
Preheat the oven to 375 degrees. In a skillet over medium-high heat, brown the sausage in small pieces together with the chopped onion (and the mushrooms and red wine, if using) in a skillet until completely brown and cooked through. Remove meat and onion from the pan with a slotted spoon and let drain on a plate covered with paper towel. Make sure it's drained well! (You can also put it in a colander and rinse it with hot water to get even more drippings removed from the cooked meat, it you like.). When cooled and drained well, place the sausage and onion in a bowl and mix with the eggs, basil, allspice, garlic powder, sage, salt, pepper, mozzarella, and Parmesan (and Tabasco, if using); stir together well. On a lightly floured board, set one pound of the pizza dough; sprinkle the top of the dough lightly with flour and roll it out 1/2-inch thick into an approximate 10x12-inch rectangle. Leaving a 1 1/2 inch border on the sides of the rectangle, spread half the sausage mixture over the dough. Fold in the border of dough and, starting at a narrow end, roll the dough in a"jelly roll" fashion. Place the roll seam-side down on a baking sheet; make the second sausage roll with remaining ingredients and place it on the baking sheet. Bake the rolls for 40-45 minutes at 375 degrees until they are crusty and brown; let cool for about five minutes on a wire rack before serving. Serve warm on cutting boards, with a knife for cutting and an assortment of good mustards.
Pour a small drizzle of olive oil into a large saucepan over medium heat. When the oil is hot, tip in the bacon. Fry for 4 to 5 minutes, stirring occasionally, until all the fat has rendered and the bacon is crispy and golden brown. Add the onion, season with salt and pepper (bearing in mind that the bacon is quite salty), and cook for another 5 minutes. Then add the potatoes with the stock, milk, and cayenne. Bring to a boil, decrease the heat, and simmer for 3 minutes, or until the cubes of potato are half cooked. Add the fish and gently simmer for another 3 to 4 minutes, until the fish is opaque and the potatoes are tender. Season with salt and pepper to taste, stir in the chopped herbs, and serve. Notes. You want to use about 8 oz of fish total use a balance/combination you like. Be cautious with the salt.
Cream together the margarine and sugar. Stir in vanilla and flour. Roll small walnut-sized pieces into balls and flatten with a fork on a cookie sheet. Bake at 350° until brown.
Bring liquids to a boil. Stir in rice, garlic, and cilantro. Cover and remove from heat. Let stand five (5) minutes or until liquids are absorbed. Fluff with fork and serve.
Drain pineapple and mandarin oranges. Reserve 1 cup pineapple juice. Mix lemon pudding with the pineapple juice and pour over pineapple and mandarin oranges; mix well. Prior to serving, mix in sliced bananas, sliced strawberries and sliced kiwi fruit.
Make Your Pizza Bases (premake and allow to rise before rolling out bases): Sift Flour into a bowl, adding yeast, sugar and a pinch of salt. Cobine warm water and oil and add to flour mixture. Lightly grease two pizza trays. Allow dough to rise, cut in half then roll out dough to cover each pizza tray. (Extra dough can be frozen for later use for up to 6 months, thaw in fridge then bring to room temp before rolling out). Roast Pumpkin and Chorizo for 15 to 20mins: Preheat Oven to 220°C, drizzle olive oil in a roasting tray adding chorizo and pumpkin pieces, seasoning with salt and pepper. Allow to cool for 10 minutes. Top Your Pizza: Top pizza bases with roasted pumpkin, chorizo, bocconcini and walnuts, then drizzle with olive oil. Bake in the oven for 15-10mins, or until bases are crispy and golden. Drizzle with vinegar.
Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder. Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well. Add the ground beef or pork, give it another stir and set aside for approx 30 minutes. Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous. Drain the soaked tree ears, rinse, remove hard stems, and slice finely. Blanch the tofu in boiling water for 2- 3 minutes, then drain. Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste. Heat a wok over a moderately high flame. Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds. Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute. Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color. Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds. Finally, add the sugar and stir-fry for another 30 seconds. Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes. Add the Szechwan pepper corns and stir thoroughly. If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water. Add 1 teaspoon sesame oil and season to taste with salt. Serve with steamed rice, and garnish with cilantro.
Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions. In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.
Spray a baking sheet with nonstick coating. Set aside. In a 9-inch pie plate stir together bread crumbs, Parmesan cheese, and paprika until well mixed. In a medium mixing bowl place the vegetable slices. Drizzle vegetables with salad dressing; toss until coated. Place the coated vegetables in a single layer on the prepared baking sheet. Bake vegetables in a 450 degree oven for 9-11 minutes or until golden brown.
Melt butter in 8-9 inch square pan in oven as it preheats. Sprinkle with brown sugar. Lay pineapple slices over brown sugar, spacing evenly. Beat eggs, milk and salt until blended. Soak 4 bread slices in milk mixture until soft, using all of the mixture. Arrange bread on top and pour extra milk mixture over the bread. Bake at 400 degrees for 25 minute or until set and lightly browned. Invert entire pan onto large serving platter. Or with pancake turner, lift each serving and invert onto heated individual serving plates. Garnish with parsley(I never do this though). Good with syrup, bacon, coffee, juice, tea or milk.
Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well. Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes. Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly. Let stand 5 minutes or until sauce thickens.
Brown carrots and onions slowly with the fatback and add the seasonings. Mix flour and butter to form a rouix and add, mixing well. Add a quart of stock and simmer very slowly for three hours. Strain. Let stand overnight. Add remaining stock, tomatoes and wine and simmer slowly for 2 hours, skimming fat and scum. Strain again. Enjoy!
Fill a stock pot two-thirds with water and bring to a boil. Add the corn, reduce heat, cover, and simmer for 5 minutes or until crisp-tender. Remove corn. Spray your grill rack with non-stick spray before you start the grill. Grill the corn, squash, red pepper and onion over medium heat 8-10 minutes, turning occasionally, til lightly browned. Remove and let cool slightly for handling. Cut corn from cobs (you can buy a handy gadget for this or use a broad knife), cut squash, red pepper,and onion into smallish (think salsa sized, for dipping, etc.) pieces. Transfer to a large bowl and add the tomato. In a jar with a tight-fitting lid, combine olive oil, vinegar, basil, salt, garlic powder, and oregano. Shake well and immediately pour over corn mixture, tossing to coat. Cover and refrigerate at least 1 hour or until chilled.
In mixing bowl, cream butter, cheese spread and egg until smooth. Stir in chilies, salsa and cheddar cheese. Spread about 1 tbsp of cheese mixture on each slice of 1 loaf of bread. Top with remaining bread, spread with more cheese mixture. Cut each sandwich into 4 squares, place on a greased baking sheet. At this point, you can either bake them fresh or freeze and bake later. Bake at 350°F for 10-15 minutes. To freeze, place in a single layer on a baking sheet. Freeze for 1 hour. Remove from the baking sheet and store in an airtight container in freezer. To bake frozen, place squares on a greased baking sheet. Bake at 350°F for 15-20 minutes or until browned and bubbly.
In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside. For sauce, in the same pan melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange in a 13x19x2 baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake, uncovered in a 350 oven about 25 minutes or until bubbly. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.
Cover beans in cold water and soak uncovered, overnight. Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes. Drain and puree with a hand blender or in a food processor. Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind. Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool. After the paste has cooled, scoop out 1/2" balls. Cover loosely with plastic wrap so they won't dry out.
Set 13 x 9 pan in a 15 x 10 pan and carefully pour in enough water to reach halfway up the sides of the 13 x 9 pan. Remove 13 x 9 pan and carefully place 15 x 10 pan in oven. Preheat oven to 325 degrees. In a small mixing bowl, melt 1/2 cup semisweet chocolate and 1/2 cup milk chocolate chips with 4 tablespoons butter in microwave. Set aside to cool to room temperature. Measure and set aside 1 cup of the dry cake mix to use in the cheesecake filling. Coat 13x9 pan with cooking spray. Line with parchment paper and coat again with cooking spray. In a large mixing bowl, melt 3 tablespoons butter in microwave. Mix in remaining cake mix and 1 egg with a fork. Press the crumbly mixture into the bottom of the 13 x 9 baking pan. In the same large mixing bowl, blend cream cheese, sugar, vanilla, and salt thoroughly. Beat in sour cream and melted chocolate until smooth. Beat in reserved cake mix until well blended. Scrape down sides and add eggs 1 at a time, beating on low after each addition just until incorporated. Spread filling evenly over crust. Use oven mitts to carefully place 13 x 9 pan in 15 x 10 pan already in oven. Bake for 55 minutes, or until center still jiggles slightly. The cheesecake firms up as it cools. Remove from oven and immediately run a sharp paring knife around the edges of the pan to separate the cheesecake from the sides of the pan. Let cheesecake cool in water bath on a wire rack for 15 minutes. Then remove 13 x 9 pan to wire rack to cool completely. Loosely cover cheesecake and refrigerate overnight. To serve, let cheesecake stand at room temperature for 20 minutes for the best flavor.
Heat butter over low heat. Add olive oil, and next 5 ingredients. Cook about 3 minutes. Remove from heat. Add shrimp and let stand for 30 minutes. Serve on large platter with toothpicks.
Combine almond paste and butter in a large mixing bowl; beat until well blended. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture. Combine blueberries and 1 Tablespoon flour, toss gently. Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula. Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.
In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole). In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties. Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. In a small bowl, whisk together yogurt, cilantro, and lemon; season with salt and pepper. Assemble burgers and top with yogurt sauce, sliced red tomatoes and lettuce.
Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside. Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet. Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes. In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes. Note: For other uses- garden salad, soup, etcetera- you can add dried herbs of your choice, but if you do, don't use them with a Caesar salad -- too many flavour contrasts.