HumbleIntelligence/food-ner-1-Million huggingface dataset:
To your KitchenAid (or stand mixer), mix water, sugar, and yeast. Let stand 5 minutes. Add flour and salt to yeast mixture and knead 2-3 minutes. Add Greek Seasoning and knead 1-2 minutes more (dough should be firm, not sticky). Place in oiled metal bowl and cover with a clean kitchen towel. Let rise for 1 hours. Punch down dough and plaice in an oiled loaf pan. Cover and let rise 30 more minutes. Preheat oven to 400°F Cut a slit 1/8" deep across the center of the loaf, sprinkle with sesame seeds, and bake for 35-40 minutes. Let cool on a baking rack for 15 minutes. Remove from loaf pan and cool completely on baking rack. This bread stores well wrapped in plastic wrap.
In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onions and saute until wilted. Add the sugar and continue cooking, stirring frequently, until the onions are richly colored and caramelized. (If they brown too quickly toward the beginning of the caramelizing process, reduce the heat.). Preheat oven to 350 degrees. Add the stock, bay leaf, salt, pepper, and wine to the pot. Cover partially and simmer until the flavors are well blended, at least 30 minutes. Meanwhile, toast the baguette slices: Arrange slices in a single layer on a baking sheet and toast in the oven until golden, watching carefully to prevent burning, 5-7 minutes. Add the thyme to the soup and season to taste with more salt or pepper. Discard the bay leaf. To serve, preheat the broiler. Ladle the soup into individual ovenproof soup bowls. Place 2 or 3 baguette slices on top of each serving and sprinkle evenly with cheese. Broil approximately 4" from heat source in the oven. Broil until cheese is bubbly and lightly browned, 3-4 minutes. Serve at once.
In a small cup or bowl place butter, herbes de Provence and salt. Mash with a fork until blended into a paste. Starting at the neck end of the chicken, run your finger under the skin of the breasts to loosen. Starting at each end of the cavity, run your fingers under the skin of the thighs to loosen. Run the herb/butter mixture under the loosened skin and on the outside of the chicken. Truss chicken by tying legs together and tying wings close to the sides. Put chicken(s) in extra large zip-lock baggies and chill for at least 6 hours or up to one day. While preparing grill, let chicken(s) stand at room temperature for at least 30 minutes before cooking. Remove spit from rotisserie attachment and prepare barbecue to medium-high heat. Thread chicken onto spit, pushing them close to the center. Reattach spit to motor. Place disposable foil pan(s) under chicken(s) for drips. I used pie pans that come with frozen pie crusts which worked out perfectly for me. Close grill and start motor. The original recipe said to use an instant read temperature to monitor temperatur but I didn't have one but I did test the chicken with a meat therometer when I thought it was done. Temperature inside grill should stay about 400 degrees Fahrenheit. You may need to open or close vents to maintain temperature. Cook chickens until meat thermoter registers 170 degrees approximately 40 to 50 minutes. Mine was cooked in about 40 minutes. Turn off grill (as I used a charcoal grill I removed the chickens to a platter). Let chickens rest for 10 minutes in a covered grill. Slide chickens off spit and onto platter (see step above). Cut chicken into 6-8 pieces.
Preheat oven to 400°F. Cream sugar and butter with an electric mixer at medium speed for at least 3 minutes, or until color becomes very light and fluffy. Add egg and mix well. Add extracts and mix well. In a separate bowl whisk together flour and salt. Add flour mixture to creamed mixture 1/2 cup at a time until all flour is added. Refrigerate dough for 30 minutes. Load dough into cookie press. Press onto an ungreased cookie about one inch apart. Add sprinkles or colored sugars for decoration if desired. Bake for 6-8 minutes. Preparation times does not include chilling time.
In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process. Combine all ingredients, including the cooked veggies, tossing gently to mix everything together. Serve at room temperature.
Mash strawberries. Combine them with sugar and cornstarch in a heavy saucepan. Stir well. Cook oven medium heat until thick, stirring constantly. Stir in Grand Marnier. Cover and chill.
Preheat oven to 375°F. In small mixing bowl combine green onion, parsley flakes, salt, pepper and garlic powder. Set aside. Place one piece of cheese in center of each chicken breast. Top with one-fourth of onion mixture. Starting at narrow edge, roll each breast tightly, tucking in sides to enclose cheese and onion mixture. Dredge with flour. In small bowl combine breadcrumbs, Parmesan cheese, salt and pepper. Dip each rolled breast in beaten egg, then in crumb mixture to coat. Spray a 9 x 9 x 2-inch pan with Crisco No Stick Cooking Spray. Generously spray each of coated breasts with Crisco No Stick Cooking Spray and arrange in pan. Bake for 30 to 35 minutes, or until golden brown.
Preheat oven to 225. Mix water and egg white--whisk. Mix with pecans. Mix together sugar, cinnamon, and salt. Mix with pecans. Spread on cookie sheet. Bake for 45 minutes at 225 stirring occasionally. Increase temp. to 275 and continue baking for 15 minutes. Cool. Enjoy. Taste better after a day or so.
Spray the ice cube tray with cooking spray. Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping. Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set. Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set. Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set.
Drain cherries, reserving juice; set cherries aside. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish. In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14 inch x 10 inch rectangle. Spread with butter; sprinkle with pecans. Combine cinnamon and remaining brown sugar; sprinkle over top. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling. Bake at 400* for 25-30 minutes or until golden brown. Cool 10 minutes. Combine glaze ingredients; drizzle over cobbler.
Peel and section oranges over a large bowl to catch 2 teaspoons juice. Add orange sections, apple, and celery to bowl, tossing gently to mix. Combine mayonnaise and cinnamon, stirring to blend. Add to fruit mixture, and toss lightly to coat. Cover and refrigerate until thoroughly chilled. Serve salad on a lettuce-lined serving platter, if desired.
Preheat the oven to 350°. Combine the graham-cracker crumbs with the butter. Form in a 9-inch pan and bake for 10 minutes. Cool. Pour 1/2 cup cold water in a saucepan and sprinkle gelatin over it. Add 1/3 cup sugar, salt and egg yolks. Stir to blend. Place over low heat and stir until the gelatin dissolves and the mixture thickens. Do not boil. Remove from heat. Stir the Cognac and creme de cacao into the mixture. Chill until the mixture starts to mound slightly when nudged with a spoon. Beat the egg whites until stiff, then add the remaining 1/3 cup sugar and beat until peaks are firm. Fold the meringue into the thickened gelatin/egg yolk mixture. Whip the cream, then fold into the mixture. Add food coloring if desired. Turn the mixture into the crust, and garnish with chocolate curls. Chill several hours or overnight.
Preheat oven to 475°F. Remove the seeds and peel the calabaza, then cut into 3/4-inch-wide pieces Toss with oil, salt, and pepper. Spread onto baking pans in a single layer. Roast the calabaza for 20 minutes then turn each piece. Roast for another 20 to 30 minutes or until they are caramelized. Serve with lime wedges spritz onto squash.
Preheat oven to 425 degrees. Spray a 15 1/2" x 10 1/2" baking sheet with cooking spray. In a bowl combine bread crumbs, Parmesan cheese, cornmeal, ground red pepper, garlic powder and Old Bay if using. In another bowl beat the egg white and salt together until foamy. Dip each thigh in egg, then in the crumb mixture. Place "skin-side" up on baking sheet. Spray thighs lightly with the olive oil cooking spray. Bake 35 to 45 minutes or until juices run clear and the coating is crispy. Serve garnished with green onions.
Combine sugar, vinegar, salt and pepper over low heat to dissolve the sugar. Set aside to cool. Mix cabbage, bell pepper and pickle relish together. Pour sugar and vinegar mixture over all and mix well. Place in a gallon container and refrigerate. Better if made ahead and allowed to sit for a couple of days before serving. Enjoy.
Preheat oven to 400. Original recipe called for 400 - I think, like the one reviewer mentioned - may be too high. Maybe 375? Another thought is to maybe add the leeks a little into the cookiing -- the squash is definatly going to take longer to cook. Just some tweaking going on here. thanks for looking, and cooking! In a large bowl, mix the squash, leeks, herb, salt, pepper, olive oil and pecans (if your are using them) together. Place on a cookie sheet (may take 2) and cook for appx 1/2 hour. This is some really good stuff! Cook time is 1/2 hour, prep time is going to vary - the squash does take time, but well worth it. Edit to add that after peeling, seeding and halving/quartering the squash, put it in the microwave for 2 to 3 minutes. This will help with dicing of the squash and help even out the cooking time with the leeks.
Toss together salad ingredients in a large bowl. Whisk dressing ingredients in a small cruet. Chill both, separately, for 30 minutes. To serve, pour dressing over salad, toss together.
ORIGINAL INSTRUCTIONS FOR OUTDOOR GRILL. Start charcoal fire or preheat gas grill to medium-high heat. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about 5 minutes. Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect. Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet. Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas. Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately. FOR INDOOR COUNTER TOP GRILL. Follow the instructions up to where it says "Brush both sides of crust with additional oil." (STEP 5). Place dough on the grill and leave the top up, let cook for about 3-4 minutes and them put top down for 1-2 minutes. Take grilled dough and place on cookie sheets, top with desired toppings and place in a 400F oven for 5-10 minutes. Enjoy! MAKE DOUGH AHEAD OF TIME. Dough (but NOT individual crusts) may be made up to 24 hours in advance and stored covered in the refrigerator. Punch down and roll out just before grilling. I formed my dough into balls, rolled it out, brushed with oil and let thaw/rise for 20 minutes before I grilled it. Worked perfectly for me.
Basic Creamer: Combine the sugar and cream in a small pot. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved. Remove from heat and strain the creamer into a jar or storage container. You can use it as is or store it and add flavors later. The creamer will last up to 2 weeks in the refrigerator if stored properly. Vanilla Creamer: Combine cream, sugar, cinnamon stick and cayenne pepper in a small pot. Split your vanilla bean and scrape the seeds into the pot, then add the bean. Bring to a light simmer and then reduce heat to low, stirring for 2 minutes until the sugar has dissolved. Remove from heat, cover the pot and let the vanilla bean and cinnamon steep for 1 hour. Strain your creamer through a fine mesh sieve into a jar or storage container and use immediately or refrigerate.
Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified. In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won't return to a boil in that time). Drain and refresh under cold water. Place the squid in a bowl along with the vegetables and olives and pour dressing over. Toss to coat. Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.
Put the couscous into a bowl, pour over the stock and cover immediately. Leave to steam for 5 minutes. While the couscous is steaming melt the buter in a pan and fry the garlic and cooked vegetables until warmed through. Fluff the couscous with a fork and add the vegetables and feta cheese. Mix together and drizzle with lemon juice and olive oil to tast. Serve with roasted lamb and a green salad.
Blend together shortening, butter, lemon peel, vanilla, anise seed, & salt. Gradually add sugar and beat until fluffy. Beat in eggs. Gradually stir in flour. Chill dough. Working with half of dough at a time, roll into 1-inch balls. Place on lightly greased cooky sheet, 1 1/2" apart. Bake in preheated 350-degree oven for 8-10 minutes or until lightly browned around the edges. Store in airtight container.
Cut chicken breast into 1/2 inch strips. Salt and pepper the chicken. Preheat oven to 400 degrees. Heat oil in skillet to medium high. Toss the strips of chicken in flour. Fry the Chicken till light golden brown. Mean time mix the bbq sauce and honey together. Place the chicken on baking sheet and liberally brush with the honey bbq sauce. Bake for 10 minutes. Pull out the chicken and brush with sauce again and cook for another 10 minutes. Eat and Enjoy!
In a microwave safe container, mix your butter, coconut oil, and xanthan gum together. Microwave this for 40-50 seconds. Grind erythritol in spice grinder until fine. Mix together microwaved oils, water, and powdered erythritol. Add vanilla extract, maple extract, and stevia until taste is achieved. Add more water if you need to thin it any more. Microwave for 40-60 seconds, stir, and let cool.
Remove fat from chicken; make 3 or 4 long slits in each piece to allow marinade to penetrate. Mix together yogurt, 1/4 cup chopped mint or cilantro, ginger, coriander, cayenne, salt and sugar. Set aside half the mixture. Add chicken to the remaining yogurt mixture; marinate 10 minutes, turning once. Melt butter over medium-high heat in a nonstick skillet just large enough to hold the chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to skillet. Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium. Spoon reserved yogurt mixture over the chicken. Cover and cook for 5 minutes or until cooked through. Sprinkle with the remaining 2 tablespoons chopped mint. Serve with jasmine rice.
Split the cookies in half, spread a dab of icing on each side. Take the licorice strings and break them in half. Add 4 pieces to each cookie. Close it back up. Add a dab of icing for each eye candy, stick on the candy.
Mix all dry ingredients. In a seperate bowl mix all liquid ingredients then add to dry. Place in muffin tins. Bake @ 350 for 25 minutes.
Heat your oven to 180c. Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits. Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste. Smear this paste inside and on the outside of the fish. Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes. Serve with the juices spooned over.
Boil water. Remove from heat and add tea bags, sugar and vanilla. Allow to sit for 15 minutes. Remove tea bags and refrigerate for at least 1 hour. Add ice to a tall closable container. Add 8 ounces tea and 2 ounces of lemonade per serving. Shake well to mix.
Mix all ingredients except coconut milk and chicken breasts together in a plastic container big enough to also fit chicken into. Slice chicken breasts into strips - you should get about 4-6 strips from each chicken breast, depending on the size. Put the chicken breasts into the container with the marinade and mix well, making sure all chicken strips are thoroughly coated with the marinade. Seal the container and place it in the fridge for at least an hour. Remove from the fridge and heat a frying pan on medium-high heat on the stove. Take the chicken strips out of the marinade, and scrape all the marinade off. Put the chicken in the pan and cook. After one side of the strips are browned, turn over. Then tip the remaining marinade into the pan, around the chicken. Cook chicken and marinade for a few seconds, then add coconut milk. Allow to boil, then turn down and simmer for 2-3 minutes, then serve with steamed rice and veggies.
Pastry: Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl. Combine vodka, vinegar and 2 Tbsp. ice water (or 1/4 cup ice water if not using vodka) in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits). Transfer large clumps of dough to work surface, drizzle 2 teaspoons ice water over remaining flour mixture in bowl and knead again to bring it together. Place on top of dough on work surface. Press into a single mass, incorporating dry bits, then pat down to make a 3/4"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4"-thick square and repeat process 3 more times. Flatten into 3/4" rectangle and wrap tightly in plastic. Chill at least 2 hours. Place a rack in the lowest part of the oven; preheat to 375°. Let dough sit at room temperature 5 minutes to soften. Roll out dough on a lightly floured surface to 1/8" thick and about 18 x 13". It's ok if the edges are shaggy and it's not quite rectangular! Place on a parchment-lined rimmed baking sheet and chill while you prepare the toppings. Toppings and Assembly: Toss mushrooms, oil, half of garlic, 1 1/2 teaspoons salt and pinch of pepper in a large bowl until completely coated. Stir ricotta, parmesan, chopped thyme leaves, 3/4 teaspoons kosher salt, 1/2 teaspoons pepper and remaining garlic in a small bowl until combined. Sprinkle mozzarella evenly over top of cold pastry. Dollop ricotta evenly over top. Arrange scallions next and spread green ends out so they fan and overlap across the galette. Top with mushrooms, fresnos and thyme sprigs. Bake on lowest rack until the crust is golden brown and the cheese is brown in spots. 50-65 minutes. Let cool 30 minutes and remove thyme sprigs before serving. Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.
Spray a large soup pot with cooking spray, put in it the beans, potatoes, stock, vinegar, honey, caraway seeds, salt, and pepper. Bring to a boil, reduce heat, and simmer, covered, until the vegetables are tender, 30 to 35 minutes. Meanwhile, melt the butter in a ten-inch skillet. Add the onion and saute until soft, about 4 minutes. Add the celery, saute another 2 to 3 minutes. Lower the heat slightly, and sprinkle the vegetables with the paprika. Let the mixture cook a minute, stirring constantly. Scrape the sauteed vegetables into the soup pot. Add a little soup liquid to the skillet and deglaze it, then scrape the pan contents into the soup pot. Remove the soup pot from the heat. When ready to serve, have the soup good and hot. Dissolve the cornstarch in the water and mix it to make a smooth paste, using your fingers if necessary. Stir this paste into the yogurt. Whisk a ladle of the hot bean stock into the yogurt-cornstarch mixture. Turn down the heat under the soup as low as possible, and stir the cornstarch-stabilized yogurt into the very hot soup.Using a wooden spoon, stir gently until the soup has thickened slightly, about 5 minutes. Taste and adjust seasonings (including honey and vinegar), if necessary, and to be sure there is no raw cornstarch taste. Serve hot with a rustic bread.
Stir together sour cream and condensed soup. Pour half of this in the bottom of a large casserole or 9x13-inch baking dish, spreading it evenly across the bottom. Brown and cook through the ground beef with the onion and bell pepper; drain any fat. Stir in taco seasoning, mushrooms and refried beans, mixing well. Spoon mixture onto tortillas, rolling tortillas up and placing them seam-side-down in the casserole dish. Top with remaining soup/cream mixture and sprinkle with the cheese. Place a few sliced black olives or jalapeno slices on top of the cheese, if desired. Bake at 350F for 30-35 minutes or until cheese is melted and dish is heated through.
For Sugared Pistachios: Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to 8" square baking pan lined with parchment paper; discard excess egg white. Add sugar and stir until nuts are completely coasted. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer to cool. For the Salad: Whisk marmalade, lemon juice, oil, shallot, mint, 1/4 tsp salt, and 1/8 tsp pepper in large bowl. Add arugula and oranges; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of feta and sugared pistachios. Serve immediately.
Melt the butter in a heavy saucepan. Saute the carrots for a few minutes over medium heat until they begin to brown. Add the beef broth and champagne and cover. Cook until barely tender but still a bit firm. Remove cover and place on high heat until the liquid is almost cooked away. Add the lemon juice and dill and serve.
Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
Heat oil in large pot over high heat until sizzling hot. Add the onions and saute, stirring frequently, for 5 minutes. Reduce the heat to medium and cook the onions, stirring frequently just until beginning to turn golden brown, about 25 minutes. Stir in salt and tomato paste. Stir in canned tomatoes and simmer uncovered for 30 minutes. Freezes very well.
Spread vinaigrette in a thin layer over the bottom slice of focaccia. On top of the vinaigrette, layer greens, tomato, onion and chicken. Stir together mayonnaise and pesto; spread on the top slice of focaccia. Close the sandwich and serve.