HumbleIntelligence/food-ner-1-Million huggingface dataset:
Proof yeast in warm water with sugar. (Pour warm water in a warm bowl. Sprinkle sugar over water, stir to combine. Sprinkle yeast over sugar water. Let it sit undisturbed for 10-15 minutes, and allow it to bubble / froth. ). Add starter to yeast, with the salt and melted butter. Stir in the 3 cups of flour. (I suppose you could use a mixer for this - its so simple to do by hand that I never have.) If your starter is very thin, you may need additional flour. The dough should be soft, but handleable. Turn dough out onto a floured surface. Knead for 5 minutes or so. Form a roll and place in well greased loaf pan or two. Cover with a lightweight towel or paper towel, etc. and allow to rise in a warm place. I turn my oven on warm for 5 minutes, turn the oven off, and stick the bread in to rise. This will take anywhere from 1-3 hours, depending on your starter, and the temperature of your rising place. It is done rising when the loaf begins to peak over the top edge of the pan. Preheat the oven to 375* F. Bake the bread for about 10 minutes, or until the crust has reached your desired color. Cover the loaf with a tinfoil tent (leave it a bit loose so that the bread can continue to rise.). Bake an additional 30-40 minutes, until the loaf is done. The internal temperature should be 190-200, and it should sound hollow when thumped. I find it easier to stick a thermometer in, than to remove the loaf of bread to thump the bottom. Immediately brush the top with butter, so keep the crust moist. I like to use an electric knife to slice the bread and get beautiful, even slices.
Shake all ingredients together in ziploc bag or covered container, salt and pepper to taste. Heat frying pan, add thin layer of oil, and heat until just before smoking point. Add all ingredients and stir fry for about 5 minutes or until chicken is done, keeping pan as hot as possible without burning.
Bring about 1-1/2 cups of the water to a boil. Dissolve the sugar in the water, then let cool. Combine juices and remaining 2 cups of water. Stir in the 1-1/2 cups of sugar water and let chill in refrigerator at least a couple of hours. This will keep for up to a week, covered, in the refrigerator.
Cream butter and sugar until very light and fluffy. In double boiler, melt chocolate and blend with vanilla. Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg. Pour into baked pie shell. Chill at least three hours in refrigerator before serving. Top with whipped cream or whipped topping and toasted almond slivers.
Mix all ingredients together in a large bowl and marinaide chicken for at least 15 minutes or as long as you like. Grill.
Bring sugar & syrup to a boil. Remove from heat & add butter & peanut butter. Stir until peanut butter and butter are melted. Pour over cornflakes and mix well. Spoon onto wax paper.
Combine all ingredients but teriyaki and buns. Shape into patties and grill until "nicely" browned on both sides. Serve on buns with teriyaki.
For BREAD: Heat sour cream over low heat. Stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast over warm water in large bowl until dissolved. Add sour cream mixture, eggs, flour, and mix well. Cover tightly and refrigerate overnight. For FILLING: Mix well. Divide dough from the day before into 4 equal parts. Roll each part on a floured surface to an 8x12 inch rectangle. Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side. Pinch edges together and fold ends under slightly. Place rolls seam side down on greased baking sheets. Slit each roll at 2-inch intervals to resemble braid. Cover and let rise 1 hour, in a warm place until dough doubles in bulk. Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm.
Combine tomato products in large stock pot or dutch oven. Add a 28 ounce can of water and stir. Bring to a boil and reduce to a simmer. Sprinkle with sugar, salt, pepper, Italian seasoning, garlic powder, parsley and grated cheese and stir to combine. In a frying pan, heat about 1/4" of vegetable oil and fry up your sausage or meatballs until cooked through. Add the meat to the simmering sauce, along with any optional meats (recommended) mentioned in ingredients. Now, this is an important, not to be left out, step: Add chopped onions and garlic to pan that meat was fried in. Do not drain anything before adding onions and garlic-- there should be some drippings/oil left in the pan! Fry onions and garlic until tender and aromatic. Remove pan from heat. Another important step, not to be left out: Add about 1/2 cup water to the pan and swish around, combining the leftover drippings and onion and garlic. Pour and scrape it all into the simmering sauce. Stir to combine. Let simmer for 3 hours or until desired consistency, stirring occasionally. I keep mine only half way covered, so it cooks down and gets thick and rich. Remove pepperoni, chicken and ribs if used. Remove meat from bones of chicken and ribs and add back to sauce in small shreds. Discard pepperoni, eat it, or chop it up and add it back to sauce. Serve over your favorite pasta and enjoy.
Beat eggs, add mushrooms and ham. Heat frying pan, and coat with cooking spray or oil. Add egg mixture to hot pan and cook until almost set. Flip over and when egg is set, top with cheese. Cook until cheese is melted. Serve with hashbrowns, toast, or rice. Sometimes I even add chopped green onion, or any color pepper we have on hand.
For crust blend flour sugar and salt in processor 5 seconds. Add butter, cutting in using on/off turns until mixture resembled coarse meal. Mix in vanilla and enough water to form moist clumps. Knead dough briefly on work surface to combine and flatten into disk. Cover with plastic and chill until firm --at least two hours or 1/2 hour in freezer. Preheat oven to 375 . Roll out dough on lightly floured surface to 13-inch round. Transfer to 11-inch diameter tart pan with removable bottom. Gently press dough into pan, trimming excess dough. Freeze 30 minutes. Place pan on baking sheet and bake until light golden about 25 minutes. If crust bubbles, prick with tooth pick. Cool crust. For filling: Combine cream, 1/4 cup sugar, flour, brandy, yolk and vanilla in processor and blend until smooth. Arrange apricot pieces cut side down in cooled crust. Pour custard over fruit. Sprinkle with remaining 3 Tbsp of sugar. Bake tart on baking sheet until apricots are tender and filling is puffed and set --anywhere from 30 to 60 minutes. Test with tooth pick. Cool to room temper- ature. Brush pan bottom up to free tart and serve.
Pour all ingredients into crockpot. Cook on low - uncovered for 4-6 hours. Serve with fritos/tortilla chips, sour cream and shredded cheese.
Heat the oil in a pan over a medium heat. Add the garlic cloves and cook for 1 minute. Add the lemon juice and cook for a further minute. Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice. Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat. Check on the rice while cooking to ensure it does not run out of liquid and boil dry. After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed. Mix in the chopped fresh parsley and serve hot!
Preheat oven to 350°F. Mix cinnamon and crushed graham crackers together. Add melted butter and mix until well blended. Using fingers, press crust mixture into bottom and 2/3 of the way up the sides of a 9 inch springform pan. Bake crust for about 6 minutes until set. Set aside. In a medium saucepan, combine cranberries and water. Bring to a boil over medium heat and cook until the cranberries pop and the mixture reduces to about 1-1/4 cups, about 10 minutes. Remove from heat and stir in 1/3 cup sugar until dissolved. Pour the mixture through a coarse sieve to strain and let the puree cool completely. Reduce oven temperature to 300°F. In a large bowl, beat the cream cheese with the remaining 1 1/4 cups sugar and the vanilla at until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. Spoon half the batter into the prepared pan. Drop 8-10 rounded teaspoons of the cranberry puree (about 1/3 of the puree) randomly over the batter. Spoon half of the remaining batter evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining batter and puree. Try to space out the puree so one layer is not directly on top of the puree in another. Take a blunt knife and gently swirl it through the batter to distribute the cranberry puree, taking care not to disturb the crust at the bottom. Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in the oven, without openiing the door, for 1 hour longer. Transfer to a wire rack and let cool to room temperature. Cover and chill overnight before serving.
Preheat oven to 350°F. Puree the sauce ingredients in blender/food processor. Combine together together all the kofta ingredients in a large bowl. Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan. Pour sauce over kofta and cook in oven for 45-60 minutes turning once.
Preheat oven to 350 degrees. Pour tomatoes into a 1 1/2 quart baking dish. Mix in the torn pieces of bread and season with salt and fresh ground pepper. Dot with pieces of butter. Bake 35- 40 minutes.
Mix filling ingredients together; stir in one direction, mixing thoroughly; refrigerate this mixture for 1 hour. Combine dip ingredients and set aside. Sift flour and starch together; gradually add boiling water; add oil and let dough cool. Knead dough until smooth; divide dough in half and shape each half into a sausage; divide each sausage into twelve pieces (24 pieces total); when not working with the dough, keep it covered with a damp towel. Oil a cleaver and your work surface lightly; press a piece of dough, with the oiled cleaver, into a flat round circle. To shape each dumpling- Make 3 deep pleats in the top half of a dough circle to form a little crescent cap; fill with 1 teaspoon of the shrimp mixture; press dough edges together and place dumplings on a lightly oiled plate or an oiled piece of parchment paper over the holes on the first level of the steamer. Bring water to boil in the bottom part of the steamer; place steamer section with dumplings over boiling water (if you have multiple'tiers' or sections of the steamer, you can cook them all at once). Cover and steam 5 minutes. Serve with dip. These can be made ahead through the shaping of the dumplings, keeping them covered with a damp cloth or, you can shape the dumplings and freeze them before steaming, defrost before steaming.
Beat eggs, milk and oil in a large bowl. In a seperate bowl sift baking powder, bicarb soda, sugar and flour. Add dry ingredients to wet and whisk until well combined. Heat a non-stick frypan over moderate heat and spray lightly with cooking spray, or melt 1/2 tsp of butter in the pan instead. Pour in 1/4 of the mixture and cook until bubbles appear on the top, and flip. Cook the other side until golden brown. Repeat with remaining mixture. Serve.
Combine flour, salt, baking powder, and nutmeg in a bowl; make well in center; set aside. In another bowl, combine buttermilk, lemon zest and juice, blend well. Add egg yolks to buttermilk mixture and mix until well incorporated. In a clean bowl (free of any grease) beat egg whites at low speed until they begin to froth. Add cream of tartar and beat at high speed until glossy, stiff peaks form; set aside. Add buttermilk mixture to well in flour mixture and whisk until no large lumps remain. Gently fold 1/2 of egg whites into batter, then fold in remaining egg whites (batter will be streaked with egg whites). Bake waffles on preheated waffles iron to a rich golden brown. Serve immediately topped with warm berry syrup. Berry Syrup: Bring water and corn syrup to a boil in a saucepan over medium heat. Add sugar and stir to dissolve. Add berries. Lower heat to low and cook gently for about 30 minutes. Serve warm.
Preheat oven to 375. Cream together the butter and sugars. Add egg, orange peel, and orange juice, mix thoroughly. In a separate bowl, sift together flour, baking soda, and salt. Add to wet ingredients, mixing only until combined. Stir in cranberries and nuts. Drop dough by tablespoonfuls, about 2 inches apart, on a cookie sheet. Bake 12 to 15 minutes, and then cool on a rack about 30 minutes. In a small bowl stir all icing ingredients until smooth. Frost cookies. I like to put the icing into a small ziploc bag, snip off the corner, and pipe spirals onto the cookies.
Preheat oven to 150°C. Mix mustard, soy and oil into paste. Spread over topside. Cook uncovered, 25 minutes for each 500grams. Stand for 15 minutes before serving.
1.) In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside. 2.) In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well. 3.) Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute. 4.) Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Combine first 11 ingredients in bowl. Stir well then chill for at least 8 hours. Trim cabbage core to form flat base. Fold back several of the outer leaves. Cut a crosswise slice from top of cabbage and remove about 1/4 of the head. Lift out inner leaves to form a shell about 1 inch thick. [Save the leaves you removed for another dish] Spoon dip into cabbage. Serve with fresh veggies. Servings depends on how much other food you have. It is lacto-ovo vegetarian if you use the Vegetarian Worcestershire sauce [the eggs comes from the mayo].
Heat the apple butter, mustard, butter, sugar, celery seed and onion to a boil in a medium saucepan over medium-high heat. Remove from heat; cool. Place the chicken in a food storage bag. Pour half of the apple butter mixture over the chicken; reserve remaining mixture. Seal bag; smush around so the chicken gets thoroughly coated. Refrigerate 1 hour. Heat a grill pan over high heat. Brush off extra sauce from the chicken and discard. Cook chicken, in batches if necessary, turning occasionally, until browned, about 20 minutes. Continue cooking, brushing with reserved marinade, until chicken is cooked through, 15-25 minutes longer.
Bring water, sugar and cinnamon to a boil;stirring constantly. Add almonds and toss to coat. Remove almonds with slotted spoon. Arrange on greased baking pan. Bake at 350 for 20 minutes, basting twice with reserved syrup. Cool. Store airtight.
Slice each pound cake into 4 slices and place in the bottom of a 9 X 13 inch pan. Slice the bananas and place them on top of the pound cake slices. In a medium sized bowl, combine the 2 pudding mixes and the 3 cups milk and mix well. Stir in the sweetened condensed milk and mix well. Pour this liquid mixture over the cake and banana slices. Refrigerate for one hour until set. Top with Cool Whip and serve.
Preheat oven to 400 degrees farenheit (200 degrees celcius). Dredge chicken with flour. Dip into beaten eggs. Coat with breadcrumbs. Heat oil in frying pan. When it reaches medium-high heat, add chicken breasts and cook 4 minutes. Flip chicken breasts over and cook an additional 4 minutes. Place chicken in ovenproof dish and cook 5 minutes in pre-heated oven. Remove chicken from oven and cover each breast with a slice of cheese. Return chicken to oven and bake 5 more minutes. Season tomato sauce if necessary and serve with chicken.
Mix cake mix, margarine and 1 egg well; add pecans. Press into a 13x9-inch pan. Beat cream cheese, powdered sugar and 1 egg; pour over top of cake mix. Bake at 350°F for 30 minutes.
Melt the butter over a gentle heat in a large frying pan and then add the minced garlic. Saute the garlic for about 1 minute. Add the gambas and turn up the heat - saute them for about 3- 5 minutes, turning them constantly until they are a vivid pink. Add the whisky and heat for about 15 seconds: VERY CAREFULLY set the whisky alight and shake the pan around - please be VERY careful! As soon as the flames have died down, serve the hot gambas with the garlic and whisky butter, scattering the chopped parsley on top of them. Season lightly with salt and pepper or allow the diners to season them themselves. Allow about 2 to 3 per head for a starter and about 4 to 5 per head for a main meal. Serve with a lemon wedge, crusty bread, assorted salads, rice or pasta.
Preheat the oven to 375°F. With a food processor, or by hand, cream the butter with the tahini. Add the salt and brown sugar. Blend until smooth. Sprinkle in the flour, blending well. Mix in the chopped nuts. The dough will be very stiff. Lightly butter 2 7-inch pie plates or shallow baking pans. Press the dough to evenly cover the bottom and sides of the pie plates so that the thickness is not more than 1/4 inch. Press a few whole nuts into the surface to decorate. Bake the shortbread for 15 minutes and then check it frequently, every couple of minutes, and remove it from the oven as soon as the edges are golden brown. Be careful not to overbake. While it's still warm, cut each shortbread into 8 or 10 wedges in the pan; don't wait until it's cool or it will crumble.
Brown beef in a skillet and drain fat. Add onion soup mix, ketchup, dry mustard, and cream of mushroom soup. Cook over medium until warmed through. Add mushrooms and sour cream. Stir to mix thoroughly. Serve over hot noodles.
Arrange fruit attractively on individual salad plates. Mix together the sour cream, coconut and lime juice. Spoon into the center of the fruit and serve immediately.
Cream butter, brown sugar, egg yolk, and vanilla. Stir in flour. Refrigerate 30 minutes. Preheat oven 375 degrees. Roll dough into 1-inch balls and dip in egg white. Roll in nuts. (Cookie dough ball, not you!). With floured thimble or thumb, press center of each cookie. Bake 10- 12 minutes, or until delicate golden brown. Cool on rack. Place 1/2 teaspoon jelly in center.
Soak bamboo skewers in water for at least 30 minutes. Cut chicken into 3/4-inch cubes and place in a bowl. Place garlic, shallot, ginger, cilantro, salt, cumin, peanut oil, lime juice and coconut milk in processor or blender. Puree until smooth liquid forms. Pour marinade over chicken and refrigerate for at least 30 minutes or up to 3 hours, turning occasionally. Preheat grill to medium. Add marinated chicken cube then pineapple cube then another marinated chicken cube to each bamboo skewer. Grill until chicken is slightly golden all over, turning as needed (about 5 minutes each side).
Heat the olive oil in a heavy saucepan. Add the chopped onion and crushed garlic sweat for 5 minutes, stirring frequently, until translucent. Add the passata or chopped tomatoes, anchovies, olives, capers and plenty of black pepper, bring to the boil, then lower the heat right down and simmer for 15 minutes. May be served with fish, chicken or cold meats. Serve hot or cold.
In a deep skillet, heat the oil. Add the ham and cook over moderate heat, tossing, until hot; using tongs, transfer to a paper-lined plate. Melt 1 tablespoon of butter in the skillet. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the garlic and cook until fragrant. Add the wine and boil until reduced by half, 2 minutes. Add the crab and thyme and toss until hot. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente; drain, reserving 2/3 cup of the cooking water. Add the ham, pasta, reserved cooking water, crushed red pepper flakes (if using) and remaining 2 tablespoons of butter to the skillet; toss. Season with salt and pepper. Garnish the pasta with the parsley and serve in bowls.
If you are using frozen rhubarb, spread it out on the counter for about 5 minutes until it is thawed enough to finely dice. While rhubarb is thawing, heat oven to 375 degrees F. Grease muffin cups or use paper liners. Mix flour, baking powder, salt and cinnamon in a bowl. In another bowl, mix egg, brown sugar and jelly until smooth (jelly will not completely dissolve). Add milk, butter and vanilla. Stir in rhubarb. Pour over dry ingredients and mix just until blended. Scoop batter into muffin cups and bake 20 to 30 minutes or until light brown and springy to the touch in the center.
Combine all dry ingredients. Sift with wet ingredients until smooth. Bake in a 9 inch pan at 350 degrees for 25 to 30 minute.
Preheat oven to 350°F. Mix first seven ingredients in a large bowl. Set aside. In a glass measuring cup or bowl, microwave honey, oil and vanilla extract for one minute. Pour honey mixture over dry ingredients. Stir until mixture is well coated. Spread into a lightly grease cookie sheet. Bake for 8 minutes. Stir granola and spread out again. Bake an additional 6-7 minutes. Cool completely. Break up granola and add desired "extras" (chocolate, dried fruit). Enjoy!
Place cream cheese in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over cream cheese. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with cinnamon graham crackers, or any other dipping cracker or your choice.
Preheat oven to 350 degrees. In a large bowl, mix all ingredients except bread slices together thoroughly. Line bottom of loaf pan with the sliced bread. (This will help absorb most of the grease that cooks out of the beef.) Press meatloaf mixture firmly in the loaf pan and bake for 45 - 60 minutes until done.
preheat oven to 425. Mix all dry ingredients well. Beat eggs separately, then add to dry ingredients, mixing well with electric hand mixer. Finally, add the milk or cream and beat for a couple of minutes (should be the consistency of thick cream). Grease bottom and sides of 8x8 pan. Distribute the batter evenly. Bake at 425 for 15 minutes. You can tell by looking at it, how moist it is. If it needs more time, continue cooking until it looks right to you.
Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top. Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out. Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me. Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack. Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker. Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this. Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes. Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.). Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash. Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution. Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down. TASTE. Add the smoked chiles in small batches to reach the desired heat level. TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were. Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away. Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out. If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting. Serve hot or cold with crispy tortilla chips and a cooling beverage.