HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, combine the first 5 ingredients and beat well. Stir in the next 3 ingredients, blend well. If using nuts, add them now. Divide dough into 3 equal parts and shape each part into a 1 1/2" diameter roll. Wrap the rolls in saran wrap and put in fridge until firm, at least 2 hours. At this point, you can do one of three things: Bake, freeze, or refrigerate. To bake: Cut dough into 1/4" slices and bake 1 inch apart on ungreased cookie sheet at 425°F for 5-7 minutes, or until golden. Remove immediately from sheets and cool completely. To refrigerate:Leave in saran wrap and use within 2 weeks. To freeze: Leave in saran wrap and use within 6 weeks.
Soften the onions in the olive oil then add all ingredients and simmer until potatoes are tender. Blender the soup. Return the soup to serving temperature and add the cream. Garnish with chopped scallions.
Cook noodles until tender. Drain and place into a 9 x 13 inch baking dish. Add hamburger, onion, sour cream, pizza sauce, cottage cheese. Add each ingredient as a layer; do not stir. Top with cheese. Bake a 350 degrees for 50 minutes or until cheese on top is bubbly.
For the cake: Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside. In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients. Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling. For the pineapple filling: Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using. For the icing: Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla. Assemble the cakes: Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
In a measuring cup or small bowl, dissolve sugar& yeast in water.Wait for 10 minutes or until it gets all foamy. Combine flour, and salt in a large bowl and make a well in the center. pour the yeast and the olive oil. Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and elastic (add a bit more flour if you need to). put the dough in greasy bowl; Cover and let rest for 1 houre. divide the dough into 16 ball. pat each dough with your hand. fry each pizza in a deep oil until become brown. Add the sauce in top of each pizza. Sprinkle with cheese, Bake 350 degrees F. for sauce: crush the tomato. Combine all ingredients in a small saucepan. Cook over medium heat until sauce starts to boil. Lower heat and simmer, covered,for 30 to 45 minutes or until it is as thick as you like it.
Combine all ingredients in a mixing bowl. Pour into lightly oiled casserole. Bake at 350 degrees F for 15 to 20 minutes.
Bring the wine, port, water, vanilla, cardamom, cloves, cinnamon, allspice, orange peel or whole orange cut in half, lemon peel or whole lemon cut in half, hibiscus flowers and sugar to a simmer in a nonreactive saucepan. Or place in a slow cooker on low for 1-2 hours. Simmer the mixture slowly for 15 minutes. Strain and place into Heat resistant punch bowl or keep in crock pot and keep on low. Place 1 blanched almond and several raisins or fresh cranberries in the bottom of each punch glass. Pour the warm wine mixture over and serve.
Heat the butter until it is almost melted and set aside. Grease the inside of a 10x 15 inch pan or a large baking sheet, including the rims. Measure the water. Use an insta-read thermometer to get the temperature right. Place the bread flour and the yeast in the bowl of your stand-type mixer equipped with a dough hook. Turn the mixer on for a couple of bursts to disperse the yeast. Add the water and mix for 30 to 60 seconds. In another bowl, mix the whole wheat flour with the salt, sugar, dry milk, and dough conditioner. Add this mixture to the wet mixture along with the melted butter. Knead with the dough hook on medium speed for 4 minutes or until the gluten is well-developed. Grease a large mixing bowl. Turn the dough into the large mixing bowl and turn once to grease both sides of the dough ball. Cover the bowl with plastic wrap and set it aside to rise. It should double in size in about 45 minutes. If it has not, let it rest longer. Divide the dough into balls about 2 inches in diameter. Place the balls on the greased pan about 1/2 inch apart. Cover with plastic wrap and let rise again. They should be double in size in about 45 minutes. Let them rise until they are very puffy. If they start to blister, poke the blister with a toothpick and place the rolls in the oven. Bake at 350* for about 25 minutes or until the tops are browned and the internal temperature is 190*. Remove from the oven. After a few minutes, remove the rolls from the baking pan and place on a wire rack to cool. Serve warm.
Heat oven to 400°F Grease bottoms only of 12 regular-size muffins cups with shortening or cooking spray, or line muffin cups with paper baking cups. In a medium bowl, Mix flour, cocoa, baking powder, and salt; set aside. In large bowl, beat brown sugar, milk, oil, coffee and egg with fork or wire whisk. Stir in flour mixture just until flour is moistened. Fold in chocolate chips. Divide batter evenly among cups. Bake 18 to 20 minutes or until toothpick inserted in the center comes out clean. When done, immediately move muffins from pan to cooling rack.
Combined graham cracker crumbs, coconut, cherries, pecans and pineapple in large bowl. Mix well. Mix marshmallows& milk in top of a double boiler. Stir constantly until marshmallows are melted. Pour over dry mixture and stir till well blended. Line loaf pan with foil. Press fruit cake mixture into pan forming a loaf. Chill for at least 3-4 hours. Slice and enjoy.
Combine the flour, salt and curry powder in a large ziptop bag. Add the cubed stew meat to the ziptop bag and shake to coat the meat. In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides. Turn the skillet off and move the browned meat to the crock pot. Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes. Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off. Add the vegetables to the crock pot on top of the meat. Pour the "gravy" from the skillet onto the top of the vegetables. Cook on LO for 4 to 6 hours. Garnish with a light dusting of curry powder and serve with mango chutney.
Melt the butter in a heavy 3 litre saucepan over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Stir in the rice, red pepper, chilli powder, origanum, tomato juice and tomato puree, then add the water and salt. Stir once, cover and bring to a boil. Reduce the heat and simmer for 20 minutes, or until the rice is tender, and the liquid has been absorbed.
Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods.)
Sift flour with baking powder into a bowl; make a well in the middle of it. In another bowl, beat egg yolks with sugar and vanilla, then pour into the well in the flour. Add the melted butter. Slowly incorporate the dry into the wet. Knead mixture into soft dough, slowly adding the milk as you knead. Let dough rest for 10 minutes. Separate dough into 4 parts (for ease of handling) and roll each out a 1/4" thick; cut into rounds, and place carefully on a buttered cookie sheet. Beat egg whites lightly, brush over cookies; press 1/2 an almond into the center 1/2 of the cookies. Bake in preheated 300°F oven for about 15 minutes. Remove from oven and cool. Spoon some marmalade (or other filling) onto the plain half of the cookies and then top them with the ones that have the almonds.
Heat oil in a large skillet. Add onion and fry on high heat until it begins to turn translucent (2-5 minutes). Stir to prevent burning. Add bell peppers and fry another 3 minutes. Keep stirring frequently. Add the chilli powder and ground meat. Season with salt and pepper. Keep frying and stirring until meat is browned. Add tomato sauce, spices, and kidney beans. Bring to the boil and then simmer 15 minutes, or until beans are soft. Garnish with the coarsely chopped chillies.
FOR THE STOCK: Add all ingredients to a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bone, skin and cartilage. Set chicken aside. FOR THE SOUP: Bring stock back to a boil. Add carrots, and cook for 3 minutes,. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package instructions. When noodles are done; add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.
Position rack in the center of the oven; preheat to 325 degrees F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Whisk whole-wheat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, ground up coffee beans and 1 up chocolate chips in a large bowl. In another large bowl, beat eggs and sugar (or Splenda) with an electric mixer until thick and pale yellow, about 2 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just moistened. Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide in thirds. Roll each piece into an 8-inch log; flatten slightly to about 1/2 inch high and 4 inches wide. Please make sure to square off the ends of the log so that when you go to cut it later the end pieces will be as rectangle as possible. Place the logs side by side 1 large or 2 of the prepared baking sheets. Do not let sides touch, leave room as it will rise and expand. Bake until lightly browned and firm, about 20 minutes. Cool on the pan on a wire rack for 20 minutes. Keep the oven on; switch the oven racks to the upper and lower thirds of the oven. Slice the logs into cookies 1/2 inch thick. Use a serrated bread knife or a very sharp knife and wash or wipe knife clean after a couple of cuts because you want a clean cut and to minimize crumbling. Arrange, cut-side down, on the 2 baking sheets. Bake for 10 minutes. Turn the biscotti over and rotate the pans from top to bottom; bake until dry, 15 to 20 minutes more. Transfer to a wire rack to cool. Dip in your favorite coffee, hot cocoa, Vin Santo (Italian dessert wine), or a mixture of expresso, twist of lemon and Sambucco.
Prepare the chicken, or get it precooked (like I did -- it's easy). Slice the fruit. Combine strawberries, oranges, honey, balsamic vinegar, and half of the olive oil. Set aside and let rest. Remove and discard stalks from kale and spinach. Tear into manageable pieces, but keep kale and spinach separate. Cover kale with lemon juice, olive oil, and salt. Then, crush (or 'massage') the kale until it start to soften. Mix everything together, and top with almonds, goat cheese, and black pepper.
Cook ground beef or turkey with onions, drain and rinse. Shake in colander to ensure it has no excess liquid. Add pkg of taco seasoning. Put in fridge or freezer to cool. Once meat mixture has cooled prepare additional ingredients. Dice tomatoes. Dice or sliver red pepper. Quarter you choice of mini bell cheese, your choice, e.g. brie. Chop lettuce. Mix above ingredients. Top with lime tortilla chips and cheese Toss with Catalina or Russian dressing; start with 1/2 cup and mix--you will likely need another 1/4 cup or more. Serve. (This is one of those recipes where you pretty much add the amounts according to you taste, however start with less dressing (as the saying goes - you can always and but you can't take it away. As a meal serves four. As part of a potluck serves 10 or more.
In a high sided skillet (that has a cover) over medium high heat, heat vegetable oil and sesame chili oil. Saute the onion and garlic, and rice until the rice is solid white or lightly browned. Immediately pour the water into the skillet and bring to a boil then lower it to a simmer on low heat. Cover & cook on low (simmer) until the water is absorbed and the rice is tender. DO NOT STIR while rice is cooking. About 20-25 minutes. After rice is done. Carefully stir the frozen mixed vegetables and let sit on low heat for another 5 minutes. The gently stir in the scrambled eggs. Sprinkle salt and pepper to taste. Stir in soy sauce (optional) for asian flair! Enjoy! NOTE - if using fresh vegetables, stir them in before you turn the water down to a simmer and let them cook with the rice.
Fry bacon in skillet until crisp. Crumble bacon and place in large slow cooker. Add onions and sausage to drippings in skillet. Cook until onions are soft. Transfer onions and sausage to slow cooker. Add all remaining ingredients to cooker and stir together well. Cover. Cook on low 8-10 hours, or until vegetables are tender.
Preheat oven to 375. Cut chicken into pieces of desired size. I like to make them small (2" chunks) so I can use more crackers. Crumble crackers into a bowl (crumbs should not be too small) and mix in cheese. Coat chicken with melted butter and then roll in cracker crumb mix. Place on baking sheet or pan and sprinkle more crumbs on top. After all pieces are coated, drizzle remaining butter over chicken and top with remaining crackers. Bake at 375 for 18-22 minutes (longer if pieces are large) or until center of chicken is no longer pink.
Cook and drain pasta as directed. Brown ground beef until thoroughly cooked,drain. Reserve 2 tablespoons of onions for garnish; stir remaining onions,soup, and salsa into beef. Bring to a boil; than reduce heat and cook for 5 minute. Stir in cooked pasta;cook until thoroughly heated, stirring occasionally. Sprinkle with cheese and cook till melted. Sprinkle with reserved onions. Enjoy!
Preheat Oven to 250 degrees. In a large bowl, combine cereals, pretzels, and almonds. In a small bowl, combine brown sugar and spices. Stir in melted butter and orange concentrate. Pour sugar/butter mixture over cereal mixture and stir to coat evenly. Pour mixture into a greased 13" x 9" baking pan and spread into an even layer. Cook for 50 minutes, stirring every 10 minutes. Remove from oven and stir in dried Cranberries. Cool completely. Store in an airtight conatiner.
Cream soft butter & sugars until pale in color and fluffy. Add eggs and vanilla beating well. Add flour mix well. Stir in chips and nuts. Fill pie shell with mixture leveling out. Protect edges with foil. Bake at 325°F for 70 minutes. Remove foil for the last 15 minute of bake time. Can be served with a small dollop of whipped cream or a small scoop of ice cream I usually serve it plain.
Preheat oven to 325°F. Toss all ingredients together in a large bowl. Line a baking sheet with parchment paper or foil. Roast almond mixture until lightly toasted and skins are just beginning to split (about 20 minutes). Let cool.
Preheat oven to 350°F. Lightly grease a 9-inch pan. In a bowl combine graham cracker crumbs and butter. Press into pan, covering sides to for crust. Bake for 10 minutes. In a blender, puree 1 1/2 cup peaches. Mix with lime juice and microwave or heat over low flame until warm. Sprinkle gelatin on top. Let stand for 10 minutes. Afterwards, stir to dissolve gelatin. Using electric mixer, or food processor, beat mixture at medium speed, adding cream cheese and milk. Pour mixture over baked crust. Chill 3 hours or until set. Remove from pan, slice into individual pieces. Enjoy!
In a medium pot, combine wild rice, 3/4 cup chicken broth and 1 tablespoons butter; bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes. Place porcini in a small bowl, add enough water to cover and soak for 30 minutes. In a small skillet on medium heat, toast almonds; remove from the heat and set aside. Place basmati rice in a fine sieve over a bowl and rinse until water is no longer cloudy; let it drain. After 30 minutes, drop porcini in a fine sieve and let it drain. After 40 minutes, add basmati to wild rice. Pour the remaining broth (1 1/2 cups), give a good stir and bring to a boil. Cover, reduce heat to a simmer and cook for 15 minutes. In another pot over medium heat, add butter. When melted, add onion and saute for 2 minutes. Add porcini, making sure to leave dirt behind, and garlic; saute for 1 minute. Pour in white wine and cook until almost evaporate; stir and remove from the heat. When rice is cooked, add porcini mixture, cranberries and toasted almonds; season with freshly ground black pepper and sea salt. Give a good stir, cover, remove from the heat and let the rice rest for 5 minutes before serving. For the final touch, sprinkle chopped parsley for each bowl.
Open the vodka bottle, add all the remaining ingredients, and cover tightly. Let stand in a cool, dark place for 2 to 3 weeks, shaking every 3 or 4 days - how long you let it sit depends on how strong you want it, so taste it after 2 weeks to see if you want to let it go longer. When it's as strong as you'd like, strain the solids through a sieve and discard them, then transfer the aquavit back into the bottle. To serve: place your aquavit in the freezer until chilled and you can also place your 1 ounce tall glasses in the refrigerator until chilled - then serve (ask your Scandinavian friends about toasting practices with aquavit, as it can be rather complicated). Note: some people prefer non-potato vodka - use whatever you like.
Wash beans and mix them together in a pan of water (You can change the ratio the goal is to make it pretty). Bring the beans to a boil and turn off the heat. Let them set for 1 hour. Rinse them in cold water until the water runs clear and they stop making bubbles. (This takes the gas out of them) Cover the beans with water, bring them to a boil and simmer until tender. (Never salt beans until they are completely done cooking!). While the beans simmer chop the onion and saute it with the italian seasoning, the chili powder, green chili peppers, garlic, and cayenne in a skillet. I suggest cutting the onion in large pieces instead of mincing it but that is optional. Add the Hamburger. (You can also use any ground meat including sausage. which by the way is wonderful and adds its own spice. Elk meat or Venison is also delicious) Saute the hamburger, onions and spices together until the burger is done. Again I don't cut the burger in small pieces but leave it in large chunks. When the beans are tender add the burger mixture and tomatoes and salt to taste. Add the brown sugar slowly taste testing alot until it is sweet enough. Then pour in the bottle of BBQ sauce. Mix it together and taste it again. It should be sweet until you swallow then hit you with the pepper heat. Make adjustments to your own taste. Once you get the flavor just how you want it let it simmer until you are ready to serve. The longer it simmers the better it will be. Serve topped with cheddar cheese and paired with Deep Skillet Cornbread. Makes a good Planover meal. Can be frozen.
Adjust oven rack to upper-middle position and heat oven to 500°F Heat oil, garlic, and red pepper flakes in a large skillet over medium-high heat until fragrant, about 1 minute. Add tomatoes and cook until mixture is dry, about 10 minutes. Turn heat off. Stir in 2 tablespoons pesto and salt and pepper to taste. Spread remaining pesto on insides of each roll and layer each roll with turkey, tomato mixture, and sliced cheese. Place sandwiches on baking sheet, with open sides facing up. Bake until edges of bread are golden and cheese begins to melt, about 5 minutes. Serve.
PREHEAT oven to 180 degrees F. COAT Baking dish with cooking spray. WHISK eggs and egg whites together POUR over cubed crusty bread in dish. ADD all other ingredients. BAKE for 40 - 45 minutes. ENJOY! NOTE: I cubed the ham and crusty bread and shredded the cheese.
Lightly grease a 13x9-inch baking dish. Layer bread, Swiss cheese, and provolone in prepared baking dish. Spread mustard over provolone cheese. Sprinkle with prosciutto, and top with chicken strips. In a medium bowl, whisk together eggs and half-and-half. Whisk in sour cream, fresh herbs, salt and pepper. Pour egg mixture over layered casserole. Cover, and refrigerate for 2 hours. Let sit at room temperature for 1 hour before baking. Preheat oven to 350 degrees. Cover with crushed croutons. Bake for 45 minutes to 1 hour, or until hot and bubbly.
In a saucepan place zucchini and water, bring to a boil and boil 10 minutes. Add sugar, lemon juice and pineapple. Cook 10 minutes. Stir in apricot Jello and cook 10 minutes. Pour into hot, sterile pint jars and adjust lids. Cool completely.
In a large bowl, combine the butter and sugar. Using an electric mixer set on medium speed, beat until the mixture is fluffy and light. Add the egg and continue to beat on medium speed until fully incorporated, then beat in the molasses. To another, smaller bowl, sift together the flour, soda, salt and ground ginger. With the mixer set on low speed, beat the flour mixture into the butter mixture, one third at a time, beating well after each addition. Stir in the candied ginger and pecans. Turn the dough out onto a lightly floured work surface. Knead briefly, then divide into 2 equal portions. Using your palms, roll each portion into a log, 1 1/4 to 1 1/2 inches in diameter. Wrap each log separately in plastic wrap and chill about two hours. Preheat oven to 325*F (165*C) LIne two baking sheets with standard parchment paper. On a lightly floured surface, slice the dough logs crosswise 1/8th inch thick. Place the dough rounds 1 inch apart on the prepared baking sheets. Bake until golden, 8 to 10 minutes. Set on a wire rack to cool completely.
Preheat oven to 350°. In a large bowl; beat sugars and butter until smooth. Beat in oil, milk, vanilla, and egg until combined. Add flour, salt, baking soda, and cream of tartar and beat until combined. Stir in chocolate chips and nuts. Roll into golf ball-sized balls, flatten slightly, and place 2-inches apart on baking sheet. Bake 15 minutes or until slightly browned on top.
In a double boiler melt butter. Add all the chips, stir in the peanut butter and marshmallows. Melt completely. Mix the melted mixture with rice krispies and put into a 9 x 13 pan. Smooth top until level. Refrigerate until cold. Cut into bars.