HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover pan with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel, and brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and, rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
Make the Phyllo Cups: Preheat oven to 375°F Lightly spray a mini muffin pan with cooking spray. lay 1 sheet phyllo on a flat surface. Keep remaining dough covered to prevent drying out. Brush sheet lightly with melted butter and top with a second sheet of dough. continue brushing and stacking until you have a stack of 5 sheets. Cut out rounds using a 3 1/4 inch circle cutter, you should get 8 rounds. Place in the muffin tin. Repeat with remaining dough; you should end up with 24 cups. Bake for 8 to 10 minutes, or until edges are lightly golden and bottoms are puffed. Cool before using. Make the Quiches: Preheat oven to 400°F Place a phyllo cup in each well of a mini muffin tin. Heat a skillet over medium heat. Lightly spray with cooking spray. Add garlic and cook for 1 minute; stir in zucchini and cook for 2 to 3 minutes more, until just tender and the pan is mostly dry. Drop a scant teaspoon of zucchini mixture into each phyllo cup. Whisk together the eggs, cream, salt, and pepper. Prepare the Pesto: Place the basil, cheese, cream, oil, and garlic in the bowl of a food processor. Pulse until smooth; season with salt and pepper. Whisk pesto into the egg mixture. Spoon into the phyllo cups, about 1 tablespoon per cup. Bake for 13 to 15 minutes.
Blend together at medium speed until smooth. Suggestion: Can also add 8 0unces of non- fat vanilla yogurt for a breakfast on the go!
combine all ingredients except liquid smoke. bring to a boil. reduce heat and simmer gently for 20 minutes stirring occasionally. remove from heat. add liquid smoke and refrigerate. makes about 2 liters.
Mix all ingredients together except for the cinnamon and the sugar, in large bowl with electric mixer till well blended. Pour half of the batter in a greased bundt pan or tube pan. Mix together the cinnamon and sugar. Sprinkle half of the cinnamon/sugar mixture on top of batter, swirl into batter with knife. Pour other half of batter into pan and repeat with remaining cinnamon/sugar mixture and swirl with knife. Bake at 350 degrees for about 1 hour check often many oven vary. Cool in pan 5 minutes. Run knife around edges of pan to loosen cake, invert on to wire rack to cool completely.
Chop onion, combine with ground beef. Brown and drain the ground beef. Dump all of the cans, undrained into a 3 quart pan along with the taco and dressing packets and ground beef and onion. Stir to combine and heat on medium heat until a low boil has been achieved. At this point, it is ready to serve. Additionally, you may let the mixture simmer until reduced and you may enjoy this dish as more of a chili instead of a soup. For a real dump and go, this is a real hit with our family. Enjoy!
In a soup pot, bring water to a boil with lemon grass (or lemon rind) and salt; reduce heat and simmer for 10 minutes. Add fish and fish sauce and return to a boil. Reduce heat again and add tomatoes and simmer gently, uncovered, for 10 minutes. Remove from heat and discard lemon grass (lemon rind) and add spring onions and cilantro. Stir in lemon juice to taste. More fish sauce can be added also, if desired. Serve hot.
Preheat oven to 325 degrees F. Stir together flour, baking soda, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, beat together sugar, canola oil, egg, egg white and prune puree. By hand stir in flour mixture followed by oats, pecans and raisins. Drop by 1/4 cup measuring cup or large ice cream scoop on a baking sheet, about 2 inches apart. Dampen back of a spoon or measuring cup and flatten to about 1/2 inch (cookie do not spread much during baking. Bake 8 minutes for chewy cookies or 10 minutes for dry. Bake 8 or 9 minutes or until cookie has set. Let cookies cool completely....they will be soft.
Prepare pizza dough 2-3 hours ahead of time. Dissolve yeast in warm water in a warmed mixing bowl (I use a standing KitchenAid mixer). Add salt and flour to mixture and mix with dough hook on speed 2 until dough forms a ball and pulls away from sides of the bowl. Mix on speed two for an additional 2 minutes. Place dough in a greased bowl, turning to grease top. Cover with a damp towel and let sit in a warm area without a draft for 2 hours or until doubled in size. After it has risen munch it down and then spread the dough over a greased 14-inch or larger pizza pan. To make the sauce, combine stewed tomatoes, peppers and garlic in a food processor and puree until they have reached a desired consistency. Strain out excess moisture and spread over dough. Make sure that your spinach is well drained by squeezing out any excess water with paper towels. Spread over pizza, followed by remaining vegetables, chicken and finally the cheeses. Brush crust with olive oil. Bake at 400 F or until crust is browned and cheese is bubbly.
Combine the popcorn and oil in a large kettle or pot with a tight fitting lid and place over medium high heat. when the corn begins to pop, shake the pot constantly. When the popping slows, remove the pot from the heat and pour the butter over the top. Combine the spices and toss with the popped corn. This is also good with a little nutritional yeast added. Yum!
Whisk together chickpea flour, water, tamari soy sauce, cayenne, cumin, and onion. Stir in the cooked quinoa and let stand 10 minutes. Heat 2 tablespoons of olive oil over medium heat in a frying pan and add pancakes in 1/4 cup measures. Cook until dark golden brown, 1-1/2 to 2 minutes each side. Add more oil as needed. Drain on paper towels. Serve.
Add the first 12 ingredients to the crock pot (except extra kidney beans). Stir well. Cook on low for 8 hours. Before serving stir in the chicken, rice, extra kidney beans and peas. Allow to heat through and serve. I keep cooked chicken in portions in the freezer (from recipe#36944) and also the rice (recipe#56242) making this very easy to prepare. This recipe is gluten free as long as you use gluten free stock powder (such as Massell brand).
Melt butter in a large Dutch oven over medium-high heat. Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently. Add canned chiles to pan; cook 1 minute. Add flour to pan; cook 1 minute, stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to a boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat; stir in cilantro.
Notes several: First the computer threw fits with Kangaroo shanks therefore it is now Kangaroo Steaks, shanks. Second the last missing ingredient is: 1 boomrang. Next up: This calls for one can of tomatoes, [41 ea] Now. It has been a while since I experimented with the American version of the can so I took my best guess. Note that measurement is American. IF you make this, add the tomatoes slowly to your consistency and figure you might need a lot less or a lot more. I will correct it as soon as I try it again. I am therefore leaving the Australian measurements intact. Now the directions: Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add more beer id desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot.
Special equipment: butcher's twine. For the pot roast: Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes. Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours. Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside. Remove the beef from the pot and set aside. Remove the butchers twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving. For the mashed potatoes: Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper. For the horseradish gremolata: Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt. To serve: Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes. Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes. Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.
Heat oil in a saucepan over medium heat. Add garlic and onion. Cook, stirring, for 6 minutes or until onion has softened. Add anchovies and rosemary. Stir to combine, then cover, reduce heat to low and cook for 20 minutes or until onion and garlic are very soft. Season with salt and pepper to taste. Preheat grill (broiler) to high. Split baguette in half lengthways and cut widthways into 8cm (3 inch) pieces. Toast under grill until golden brown. Top with garlic and onion and serve.
With an electric mixer, combine cream cheese and goat cheese until smooth. Season with salt and pepper to taste. Spread onto the bottom of a serving plate. Spread the pesto sauce on top of the cheese layer. Sprinkle sun-dried tomatoes and pine nuts over pesto. Shave strips of parmesan or romano cheese over top. Drizzle lemon juice and oil over top of spread. Garnish with basil. Serve with crackers or toasted baguette/crostini.
Drain the mushrooms and artichokes well. Mix the oil and vinegar and add the garlic, finely-chopped parsley, salt and pepper. Pour over the mushrooms and artichokes and marinade in the fridge for at least 4 hours and preferable overnight. Serve with crusty bread, sliced tomatoes and feta cheese.
Season tilapia fillets generously on all sides with Cajun seasoning. Preheat a large skillet over medium high heat. Add oil and butter to pan; swirl and add fish fillets, browning on all sides, about 6 minutes total cooking time. Meanwhile, fry jalapeno slices in oil alongside. Remove both fish and jalapenos to serving plates. Top with fried jalapeno slices, sprinkle with lemon zest and squeeze with remaining lemon wedges, if desired. As a suggestion, serve fillets with veggies and/or potatoes.
Saute onion and garlic in oil in large, heavy skillet; add spareribs and brown; sprinkle with paprika; add beans, water and wine. Cover and simmer for 1 hour or until beans and ribs are tender. Add tomatoes, green pepper, brown sugar, chili powder, and salt and pepper. Cover and cook gently for 20-30 minutes.
Preheat oven to 350°F. Prepare chicken for roasting. Mix everything else together and set in greased uncoverd roasting pan or stuff chicken. Bake for 1 1/2 hours or until done.
Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well. Heat 1 cup water and Crisco in small saucepan to 100 - 110 degrees. Add liquid to flour mixture and blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in by hand an additional 1-1/2 to 1-3/4 cups of flour or until dough pulls cleanly away from sides of bowl. Knead in 1/2 - 3/4 cup flour, on a floured surface, until dough is smooth and elastic. Put dough in greased bowl, cover loosely with plastic wrap and a cloth towel. Let rise in a warm (80-85 degrees) until light and doubled in size. About 45 minutes. Spray 2 cookie sheets with no-stick spray. Punch dough down and seperate into 12 pieces. Roll each piece into a 16-inch rope. Form into pretzel shape. Place on greased cookie sheets and cover. Let rise in a warm place for 15 minutes. Adjust oven rack to top position. Heat oven to 400 degrees. Combine 6 cups water and baking soda in a shallow saucepan and bring to a boil. Slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with a slotted spoon and return to greased cookie sheet. Sprinkle with pretzel salt, sesame seeds, etc. Bake for 8 minutes. Brush with melted butter. Bake an additional 2 minutes or until golden brown. Remove from cookie sheet and brush generously with remaining butter.
Put lettuce and tomatoes into a large salad owl. Pour in the first amount of dressing and sprinkle with preferred amount of pepper; mix well. Divide and place on 2 serving plates. Arrange half of the cheese, ham, turkey and eggs in rows on each plate of the lettuce mixture. You can sprinkle with a bit more dressing if you want to.
In a medium size bowl, coarsely crush the crackers with your hands- you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.
Trim any fat from tenderloins;tuck ends under and tie ech tenderloin with kitchen string. Place in a shallow glass dish. Whisk together Marinade and pour over tenderloin,turning to coat. cover and refridgerate for at least 2 hrs or up to 24 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking. Place meat on rack in roasting pan reserving marinade. pour 1 cup water in pan. bake,basting generously 4 times in 375f oven fot 35-45 minutes or until meat themometer inserted at 20-degree angle registers 160Fand meat still has a HINT of pink. Remove to cutting board and tent with foil. Let stand for 10 minutes. remove string, slice pork diagonally into thin slices. note Variations:This can also be cooked on the BbQ. Thai BBQ POrk: substitute fish sauce for soy sauce,and lime juice for for sherry. increase gingerroot to 1 tbsp and 1 tbsp chopped fresh coriander for five spice powder. Time does not include standing time.
Cream shortening, honey and sugars. Add eggs and vanilla, then flour and other dry ingredients. Add rolled oats and chocolate chips. Drop by Tsb onto baking sheet. Bake in 350F oven for 15 minutes.
Preheat oven to 375°F. Butter 6 individual ramekins lightly. Now, you will want to melt your chocolate with the 2 Tablespoons of butter over lower heat, stirring often. Set aside to cool a bit. In a food processor or in a blender, process chickpeas, egg, milk, yogurt, orange juice, brown sugar and baking powder. Then add your melted chocolate mixture after it has cooled a bit, and process until it is completely mixed through. in a bowl sift flour and baking powder together. Add the flour mixture to the processor and process until thoroughly combined. Transfer mixture to a large clean (preferably glass) bowl, and then fold in your chopped pistachios. Pour mixture into your prepared 6 ramekins. Put into a baking dish and fill with boiling water 1/2 way up the ramekins. Bake in your preheated oven for approximately 45 minutes to 1 hour (depending on your oven). I made them twice, and they took 45 minutes the first time, and 56 minutes the second time, so that tells you that my oven is screwy! NOTE: You will notice that these will look like an exploding volcano when u take them out of the oven, but this is perfectly normal. You will allow them to cool completely, cover them with plastic wrap, and refrigerate for at least 4 hours. When they come out of the fridge, they will set back down completely! After chilling, you will want to take your strawberries, remove the tops, clean them, and cut thin "sticks" out of the strawberries. Toss damp strawberry sticks with desired amount of confectioners' sugar, and set aside. Take out your whipping cream, and whip with 1 teaspoon sugar and 1/4 teaspoon extract until stiff peaks form (to your desired consistency). Take out your ramekins, arrange strawberry sticks in a fancy pattern on top, dividing evenly among all 6 ramekins. Top with a dollop of your whipped cream, and sprinkle with ground pistachios. Serve! You may want to make a double batch, because everyone will want seconds!
In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside. In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes). Transfer shallots with the oil to baking sheet lined with paper towels. Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside. Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes). Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves. Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes). Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat. Discard bay leaves and thyme, season with salt and pepper. Transfer to serving dish, sprinkling with reserved shallots.
Place chicken on cutting board and pound out lightly with a meat mallet. You don't want to flatten the chicken totally. Mix together salt, pepper and garlic powder. Sprinkle on chicken. Grill chicken 8-10 minutes per side or until center is no longer pink. Set chicken aside. Bring one gallon of water to a boil and cook penne 7-8 minutes until al dente. Drain. While the pasta is cooking, saute the minced garlic and diced onion in the olive oil until the onion begins to soften. Add broccoli to the onion and stir to coat with oil. Cook broccoli until it is heated through. Add the alfredo sauce to the broccoli and stir to combine. Allow to heat thorough and remove from heat. Toss alfredo mixture with the cooked and drained pasta. Top with sliced chicken breats and parmesan cheese. Serve with a crisp green salad and garlic bread. * If alfredo sauce is too thick, add 2-3 tablespoons of milk to thin it out.
Heat oil in pan and add onion, carrot, and garlic; saute until tender. Add broth, Chinese five-spice, salt and pepper, bring to a boil. Stir in rice and return to boil. Cover; reduce heat and cook 20 minutes.
Place all beans in water (cover with several extra inches of water) and soak overnight. Place in large pot (with fresh water if desired) and boil until tender, 2-3+ hours. Drain and cool. In a large stockpot, Saute garlic, onions, carrots and peppers in oil for 10 minutes. Add beans, tomatoes, V-8, cumin, chili powder, oregano, basil and bay leaves. Cover and simmer gently for 1 hour. Season with salt, pepper, Tabasco sauce and balsamic vinegar.
Heat oil in a dutch oven over medium-high heat. Add onion and turmeric; stir to coat. Add meat and cook. stirring occasionally, until the onion is tender, 4 to 5 minutes. Add broth (or water), tomatoes and their juice, turnips, carrots, celery and saffron. Tie parsley and cilantro sprigs together with kitchen string and add to the pot. Bring the soup to a boil. Cover and reduce to a simmer. Cook until the meat is tender, 45 to 50 minutes. Stir in zucchini and cook, covered, until soft, 8 to 10 minutes. Add pasta and cook until soft, 4 to 10 minutes, depending on the type of pasta. Discard the parsley and cilantro sprigs. Season with salt (start with 1 teaspoon if you're using beef broth; add more if you're using water) and pepper. Serve sprinkled with parsley and/or cilantro leaves, if desired.
Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess. Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes. Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside. Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes. Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
Heat grill to medium. Whisk together cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder. Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos. For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.
Set oven to 325 degrees F. Line a large baking sheet with parchment paper. In a small bowl combine flour with cinnamon, baking powder and salt. In a large bowl cream the butter with sugar and vanilla until fluffy (about 4 minutes). Add in one egg and the egg yolk; beat until combined. Add in flour mixture; mix until just combined. If you are adding in chopped nut mix in at this point. Chill the dough for 30 minutes. In the baking sheet roll the dough into a log about 18-20 inches long and 2-inches wide (or you may divide the dough into two pieces and roll into about 9-10 inches). Using your hands flatten the log slightly. Brush the top and sides of the log/s lightly with beaten egg. Bake for about 25-30 minutes or until firm to the touch and light golden brown. Cool logs for about 15-20 minutes on the baking sheet. In a small bowl mix 1/4 cup sugar with 1 teaspoon cinnamon; set aside to sprinkle on the biscotti. Using a serrated knife slice diagonally into about 3/4-inch slices or a little smaller. Turn the biscotti cut-side down on the baking sheet spacing a little between each cookie. Sprinkle the top of the biscotti with cinnamon/sugar mixture. Bake for an additional 20 minutes or until crispy and toasted.