HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter. Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead. Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk. Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top. Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully. Slice and slather with butter. Enjoy.
Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture. Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.
Preheat oven to 425. Rinse and pat the fish dry. Cut the fish in to three serving pieces. Rinse the mushrooms and squeeze the water out of them between paper towels (Fresh mushrooms sauteed first are good here too). Melt butter with lemon squeezed from fresh lemon. I used 1/2 lemon. Salt and pepper the fish, butter mix and breadcrumb flour mix. Spray a 9x13 inch pan with Pam. Dip the fish in the butter/lemon mix. Then coat the fish with ONE HALF of the flour/breadcrumb mix. Place the fish in the pan. Spoon a little more of the breadcrumb mix over the fish. Then spoon mushrooms over fish. Spoon a little of the butter mix over the mushrooms. Spoon the rest of the breadcrumb mix over the mushrooms. Spoon the rest of the butter mix over the breadcrumbs. You can also spoon a bit of white wine over this as well. Sprinkle paprika generously over the top. Bake for 15 minutes at 425. Broil on low for 5 minutes. Serve with lemon wedges.
In a large skillet over medium high heat, melt the butter and add the onion and thyme, stirring briefly to coat with butter. Allow onion to cook, without stirring, until it starts to get dark brown, then add a pinch of salt and stir occasionally until onion is tender and caramelized, about 30 minutes total. tir in swiss chard and cook until tender, about 5 minutes. Then transfer mixture to a large bowl. To make spaetzle, combine flour, nutmeg, and a teaspoon of salt in a large bowl. In a separate bowl, whisk together eggs and milk. Make a well in the dry ingredients and pour in egg mixture. Mix well with a wooden spoon. Fill a large bowl with ice water. Place dough in a spaetzle maker over a large pot of boiling salted water. Shave dough into the water (alternatively, push dough through a colander into the water). When dumplings rise to surface, use a slotted spoon to transfer them to the ice water. Preheat oven to 375 degrees. Drain spaetzle well and transfer to bowl with onions and greens. Sprinkle in three fourths of the cheese and mix well. Scrape the spaetzle mixture into a 2 quart gratin dish. Sprinkle on remaining cheese and bake for 25 to 30 minutes, until top is golden brown and bubbling.
Massage it all (first 7 ingredients) with a can of cream of anything soup. Put in loaf pan. Bake 350 degrees for one hour. Put baking potatoes in oven when you start.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and let cool. Once cool, peel and grate potatoes. Melt 3 tablespoons of butter in large nonstick skillet, add a layer of potatoes and a layer of cheese, sprinkle with salt and pepper. Repeat layers. Dot each layer with remaining butter. Sprinkle 2 tablespoons hot water over the top layer, cover and saute at low to medium heat until bottom layer browns. Turn with spatula and brown again.
Coat a 9 X 9 baking dish with cooking spray and set aside. Coat a medium sized skillet with cooking spray and saute onions until softened. Put in steak, rinsed black beans and taco seasoning mix with water (should say on package-if not around 2/3 cup). Cook until mixture is thickened. Add corn kernals and 1 cup of cheese and mix well. Spoon 1/4 of the mixture into the center of each tortilla and roll up. Place enchiladas seam side down in the prepared baking dish. Preheat oven to 350°F. Pour enchilada sauce over the enchiladas making sure to cover the tortillas and top with remaining cheese. Bake for 15 - 20 minutes or until bubbly. Note: These can be frozen ahead by preparing the enchiladas through #7, bagging in a kit, the sauce in one bag, enchiladas separate, and cheese topping. If you are cooking from the freezer, thaw in the refrigerator, top with sauces and bake as directed.
Pan cook three chicken breasts. While doing that bring water to boil and cook pasta for 9-10 minutes. When pasta has about 3 minutes left, toss in broccoli. Drain off pasta and broccoli and place in bowl; cut chicken into bit size pieces and toss into bowl with pasta. Pour olive oil, basil pesto and juice of one lemon into bowl and stir until pasta is coated thoroughly. Sprinkle fresh grated Parmesan cheese over top and serve.
Lightly saute pastas with 2 tablespoons toppings. when heated through serve and saered adds sauce of choice.
Heat a wok over medium heat with just a smear of peanut oil; add the bamboo shoots and stir-fry for a few minutes until they are dry and a little fragrant; set aside. Increase the temperature to high and add the remaining peanut oil; add the garlic and fresh and dried chiles and stir-fry briefly until fragrant. Tip in the pork and continue to stir-fry until it's cooked through and chages color, splashing in the wine as you go and adding salt to taste. Return the bamboo shoots to the wok, and when everything's hot and sizzly, add the vinegar, soy sauce and more salt to taste. Add the stock or water and stir for 1-2 minutes longer to allow the flavors to penetrate the shoots. Toss in the scallions at the end of the cooking time. Turn off the heat, stir in the sesame oil and serve.
Combine cake mix, pudding mix, salt, cinnamon, eggs, water, and oil in a large bowl; beat at medium speed for 2 minutes, scraping side of bowl frequently. Stir in carrots, raisins, and pecans. Pour into 3 greased and floured 9-inch cake pans. Bake at 350°F for 30 to 35 minutes or until layers test done. cool in pan for 10 minutes; remove and cool the rest of the way on wire racks. Frost with your favorite orange frosting and garnish with pecan halves.
Preheat oven to 400°F. In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well. In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this. Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins. Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier). Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
4 6-ounce swordfish steaks (about 3/4 inch thick). Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl. Stir in 1 tablespoon olive oil. Season with salt and pepper. Let stand 1 hour. (Can be made 1 day ahead. Cover and chill. Serve at room temperature. ). Place swordfish steaks on a 4" rack. Brush swordfish on both sides with remaining 2 tablespoons olive oil. Season with salt and pepper. Bake on HI just until fish is cooked through, about 5 minutes per side. Transfer to platter. Spoon olive relish over swordfish and serve.
Place the first 6 ingredients in a coffee grinder used for only herbs and grind. Mix in with remaining ingredients.
Mix filling ingredients and cook until soft. Set aside and chill. To prepare DOUGH: Cream butter, add sugar and cream together well. Beat eggs and add to this mixture. Combine flour, baking powder and salt. Add flour mixture to butter mix alternating with milk and vanilla. Chill dough. On floured board, roll out dough 1/2" thick. Using a 2" cutter, cut out cookies. Place cookies on a greased or sprayed cookie sheet. Cover dough with a teaspoon of filling. Top with another cookie and press edges together with tines of a floured fork. Bake in 400°F oven for 10 minutes.
Using a wooden spoon, stir all ingredients together in a bowl. Spread into 8-inch square parchment paper-lined baking pan. Bake in preheated 325F oven for 35 minutes. Cool on cookie sheet and then cut into 2-inch squares. Store at room temperature, tightly wrapped.
Process first 5 ingredients in a blender or food processor until smooth. Stir in salt and pepper to taste.
Heat the oil in a pan and cook the bacon until crispy. Set aside. Break the white cauliflower florets into pieces. Place in a saucepan with the milk and bring to the boil. Cover and cook until the cauliflower for 20 minutes. Carefully pour the cauliflower and milk into a blender and process to a smooth puree. Season with freshly grated nutmeg, salt and pepper, and add the butter. Place in a large serving dish, sprinkle over the cheese and top with the bacon.
Put potatoes in large pot with enough water to cover potatoes. Season water with salt and bring to boil. Cook potatoes just until tender enough to pierce with a fork - about 25 minute. Drain potatoes and return to uncovered pot off the heat. Let them sit until almost room temperature. Cut up celery and mix with 3/4 tsp salt, and the remaining ingredients in a bowl large enough to hold the potatoes. When potatoes are cooled, cut them into 1 inch pieces and add them to the bowl. Stir in gentle until all potatoes are covered with the dressing. Cover and refrigerate until ready to serve.
Heat grill to medium-high heat. Remove pits from avocados and brush first with lemon juice, then extra virgin olive oil. Place avocados skin side down on grill for 2 minutes, turn and grill for 2 more minutes. With a spatula, carefully remove avocados from grill and spoon salsa into seed pits.
Preheat oven 325 degrees Fahrenheit. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce. Mix lightly. Shape into a loaf and place in a baking dish. In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar. Brush the loaf with this mixture. Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.
Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Bake at 350° for 8-9 minutes.
Mix peas, flour, egg, and sage. Shape into 8 patties. Heat oil in skillet over medium heat. Cook patties in oil over medium heat until lightly brown on both sides, 4 to 5 minutes per side.
Combine baking potatoes, onion, chicken broth, garlic, butter, salt and pepper in a large crockpot. Cover and cook on HIGH for 4 hours or LOW for 8 hours (potatoes should be tender). Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheddar cheese and chives. Top with sour cream (if using); sprinkle with bacon and more cheese.
Break graham crackers into pieces to line (bottom and sides of-) a 9 x 5 loaf pan. There should be enough remaining crackers to make 2 more layers. Place one layer of crackers in pan; set remaining crackers aside. Prepare pudding according to package directions, using 3 cups of milk. After mixing, work quickly so it doesn't set up. Pour 1/3 pudding into pan, spreading evenly. Place layer of graham crackers on top. Put another 1/3 of pudding, then another layer of crackers. Top with the last of the pudding. Cover and chill overnight.
Heat oven to 350°F Spray a 6-inch springform pan with baking spray. In a small bowl, use a fork to combine graham cracker crumbs, melted butter and brown sugar. Press mixture into bottom of prepared pan. Bake for 8-10 minutes or until golden around edges. Set aside to cool. Leave the oven on. Reserve 2/3 cup of the semi-thawed blackberries. In a blender or food processor, combine remaining blackberries with 1/4 cup of the sugar. Process or blend until pureed. Strain through a fine mesh strainer to remove seeds. Set aside puree. In the bowl of a stand mixer, combine cream cheese, remaining 1/2 cup sugar and flour. Mix on low until combined. Scrape down the sides of the bowl, then mix some more. Do not mix any faster than meduim-low; you don't want to incorporate air into the mixture. Add 1 egg, mix thoroughly and scrape bowl. Add second egg, mix and scrape again. Add vanilla and mix one more time. Fold 1/2 cup of the blackberry puree and reserved whole blackberries into batter. Transfer batter to crust. Bake for 10 minutes; then reduce oven temperature to 250F and bake for another 30 minutes. The top of the cheesecake should be slightly puffed and spongy-firm to the touch. It should just jiggle slightly when the pan is tapped. Let cool at room temperature for 1 hour, then refrigerate until completely chilled. While cheesecake bakes, prepare blackberry-lime curd. In a medium stainless-steel bowl, combine eggs, and sugar with a whisk. Add remaining blackberry puree, lime juice, and lime zest. Set bowl over a medium saucepan of simmering water. The bowl should rest on the top edge of the pan without touching the water. Whisk mixture continuously until it reaches 170°F Remove from heat and add butter, one piece at a time, whisking to combine. Press plastic wrap directly onto surface of curd and refrigerate until cool,. When ready to assemble dessert, remove springform sides. Run a spatula under crust to remove bottom of pan. Transfer to plate. Spoon blackberry-lime curd over top of cheesecake. Garnish with blackberries and mint leaves and serve.
Put all the dry ingredients into a food processor and pulse five or six times. Put frozen butter and crisco into the processor and pulse 5 times or until you get a small pea sized texture. Don't over process. (Up to this point you can freeze the mix in a baggie until you are ready to make your biscuits, up to a month.). Continuing, add the buttermilk all at once and pulse three or four times, only until the dough is wet. Do not process until it is all mixed or you will get hockey pucks instead of biscuits. On a floured surface, pat the dough out into a 9x9 square and cut the square with a very sharp knife into 9 square biscuits. This eliminates the need for rolling the scraps. Put the biscuits onto a parchment lined baking pan so they are touching. Dust the tops with flour. Preheat your oven to 450 degrees and bake for about 13 to 15 minutes. Be careful when you open the oven door - they may float away. NOTE: You can use any fat you like including lard, all shortening or butter but I find this combination works best for me.
Combine milk with 2 T rosemary and microwave until warm; about 45 seconds. Place ingredients in bread pan in order specified by your bread machines manual. Use the white bread and light crust setting. Press start. BEFORE SERVING:. Mix above ingredients for the rub and brush on bread after removing from bread machine. Ideally, while bread is still warm. Enjoy!
Preheat grill to medium (about 400°F). Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers. Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes. PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g); PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg.
Combine the cider, orange juice concentrate, brown sugar and water in a large stockpot; stir well. Heat until steaming but not boiling. Serve in mugs garnished with cinnamon sticks. This can be prepared ahead and reheated as needed.
In the top of a double boiler, combine the chopped bittersweet chocolate & the strong coffee, then set it over simmering water, stirring occasionally until chocolate has melted. Remove from heat & let cool slightly. Meanwhile with an electric mixer beat egg whites until soft peaks form, then gradually beat in the powdered sugar & continue to beat until egg whites hold a stiff peak. In a separate bowl, beat whipping cream into soft peaks. Use a spatula to fold the whipped EGG WHITES into the chocolate, & then carefully fold in the whipping cream & the rum. Spoon the chocolate mousse into 4 glasses & cover with plastic wrap. Refrigerate for several hours, so that the mousse has time to firm up. Before serving, garnish with chocolate shavings.
In a deep-sided saute pan, dutch oven, or other deep pan with tight-fitting lid, brown beef over medium-high heat. (If not using lean ground beef, you will need to drain off all but a few Tbsp. of the fat at this point.) Add onion and garlic. Saute until onion begins to get transparent. Add rice. Stir in and saute a little more, just until rice starts to get opaque. Reduce heat to low. Add tomatoes, with their liquid. Stir well. Stir in chili powder. Add half the tomato can or so of water, and stir. Cover and cook for 15 minutes. Remove lid and stir again. Add 1/3 to 1/2 can more water, as necessary. Make sure you stir thoroughly so that none burns to the sides. Cook another 10 to 15 minutes, or until rice is done and all water is absorbed.
Pre-Heat oven to 400. Place muffin mix, oatmeal, and baking powder in large bowl and set aside. Wash whole eggs thoroughly and place in blender (shells and all.) Add baby food, applesauce, and wheat germ, and puree. Pour blended puree into your bowl of dry ingredients and stir with a large spoon. Stir in Tahini, cheese, grated carrots, and broccoli (if you have a fussy bird, you can puree these items in the blender in step 3.). Spread mixture in a lightly greased 9 x 13" pan and sprinkle the seed (or pellets) over the top. Bake for approximately 30-40 minutes. (Time may vary.) Let cool and cut into squares that are the size of a daily portion for your bird and freeze accordingly. Defrost daily portions in the microwave before feeding. Depending on your bird, either crumble the birdie bread into their bowl (especially smaller birds) or give them talon size chunks (bigger birds). Don't be afraid to experiment with the ingredients. The recipe is very forgiving. Instead of baby food, I sometimes substitute frozen mixed vegetables, a can of pumpkin, mashed bananas, or mashed sweet potatoes. Instead of oatmeal, I often use cooked brown rice, baby rice cereal, or wholegrain Cheerios. Other things I've experimented with include chopped nuts, raisins, cooked lentils, chopped kale, pureed chickpeas, or pasta. Tahini (sesame seed paste) is preferable to peanut butter, if you can find it. It's very high in protein and calcium.
In large bowl, whisk together all-purpose and whole wheat flours, oat bran, baking powder, baking soda, and salt; whisk in sunflower and pumpkin seeds. In separate bowl, whisk granulated sugar, brown sugar and orange rind; whisk in eggs and buttermilk. Whisk in butter until combined; stir in flour mixture in 2 additions just until combined. Stir in cranberries. Spoon into 12 greased muffin cups. TOPPPING: Sprinkle with oat bran, sunflower seeds, and pumpkin seeds. Bake in 375F oven until cake tester inserted in center comes out clean, about 25 minutes. Let cool in pan on rack.
Cook and drain pasta as directed on package. While the pasta is cooking, heat the oil in a 12 inch non stick skillet over medium heat. Cook the sausage, bell peppers, and onion in oil, stirring occasionally, until the onion is tender. Stir in the flour, cilantro, cloves, mango and tomatoes, breaking up tomatoes. Simmer uncovered for 10 minutes. Serve over pasta.
Preheat oven to 350F and lightly oil (or use cooking spray) a glass baking dish. Place parsley, bread crumbs, 1/2 tsp dill weed, lemon juice, garlic, lemon pepper, and 2 Tbsp white wine in a mini food processor or chopper; process until parsley is finely chopped and the other ingredients are well combined. Add in cream cheese and process again until well mixed. Add parmesan and crab and pulse a couple of times just to lightly mix everything together and to break up the crab a bit (don't pulverize the crab). Lay out one sheet of phyllo and spray with cooking spray or lightly brush with olive oil. Layer a second sheet on top and spray again. Spoon half of the crab mixture into the middle of the phyllo, and lay one salmon filet on top. Wrap and fold the dough over the fish, and place fold side down in the baking dish. Spray the top of the packet with cooking spray. Repeat with the remaining phyllo, fish, and crab mixture. Bake for approximately 30 minutes, until the fish is cooked and the phyllo has begun to brown. When there are just a few minutes of baking time left, combine all the sauce ingredients in a small saucepan with a wire whisk. Cook over medium-low heat while whisking continuously, and remove from heat as soon as it comes to a boil. Spoon sauce over the packets and serve.
Place potatoes in a large stock pot. Cover potatoes just to top with water. Add ham, onion, greek seasoning, salt and pepper. Cover with lid. Cook until potatoes are fork tender. Add butter. Remove from heat and add cream. (Tip: To make soup thicker, mash some of the potatoes with fork or masher) This soup will be thicker the next day, if any is left! Enjoy!
Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black. Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes. When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside. Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened. In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off. Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender. When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve.
Heat oil in a deep frypan and brown onion, aprox 2 minute. Add mince and cook til browned. Add chopped tomatoes, mixed spice, chili, herbs, salt and pepper. Cook til tomatoes collapse slightly. Add 1/2c water and continue cooking until mixture becomes slightly saucy, aprox 8 minute Make 3 holes in mince mixture and break an egg into each hole. Place a tight fitting lid over the pan and cook eggs to your liking. Serve over rice or with any type of flat bread, roti, lebanese bread etc.
Prepare Topping: Put the dry cake mix in a bowl and add the softened butter only. Blend with the mixer until a texture of small pebbles is obtained. Not too long, or it will become a dough ball. Spread the pie filling in the bottom of a 9x12 pan. Distribute the drained pineapple across the pie filling and then the pecans. Distribute the topping evenly across the top of the mixture. It will cover the top completely. Bake at 350° for 45-50 minutes, until golden brown.
Parboil the potatoes. Put the potatoes into a casserole dish. mix the gream, garlic and nutmeg. pour the cream mixture onto the potatoes. Place the grated cheese on top. Cook in a preheated medium oven 45-50 minutes. Serve.