HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take ribs out of package and rinse off with cold water and pat dry with paper towels. Take a fork and remove the thin membrane off of the back of the ribs. (Sometimes this is not easy to do and its okay to leave it on). Take each rack of ribs and cut them into thirds or fourths sections. Place ribs on shallow sided pan or a cookie sheet with sides. ( I foil line the pan for easy clean up ) Season with the pepper and garlic powder to taste and let ribs sit at room temperature for about 1/2 hour or so. Pre heat oven to 350. Take about 3 or 4 tablespoons of apple cider vineger and pour it into the pan of ribs (NOT ON THE RIBS THEMSELVES). Cover the ribs with foil and place in the oven. Cook ribs for about 1 hour or until the meat is just starting to pull away from the bone. Pull ribs from oven, remove from pan and brush on BBQ sauce. (I use Cattlemens Classic Brand) Place ribs on pre heated BBQ grill and grill on medium heat turning often and brushing with BBQ sauce after each time you turn them. Grill them until ribs are fully done.
Heat oven to 350 degrees. Grease and flour a 10 inch bundt pan. In a medium bowl, mash bananas. In a large mixing bowl, combine flour, baking powder, baking soda and cane sugar. Beat in butter. Add eggs and vanilla and beat well, about 2 minutes. Add milk to lemon juice and stir. Add to batter and beat well. Stir in bananas. Pour into prepared pan. Bake at 350 degrees for 35 minutes or until toothpick inserted near center comes out clean. Let cool in pan for 10 minutes. With a thin sharp knife, carefully loosen edges. Invert pan onto serving plate and let cool completely. Dust with powered sugar.
In a large frying pan, heat oil over medium heat and add garlic. Cook about 1 minute and add porcini; saute briskly. Season with salt and pepper. When mushrooms start to turn brown, add shrimp and wine. Cook until shrimp have turned pink and wine has reduced, about 3 minutes. Dived mixture between 4 warmed plates. Scatter diced ham and parsley over top and serve.
Place milk in mixing bowl, and sprinkle yeast in milk. Allow 4, or 5 minutes to dissolve. In a mixing bowl add in beaten egg. Put butter in Pineapple juice and microwave for about a minute till butter is melted. Pour butter /Pineapple juice, sugar, and salt in mixing bowl with milk, and yeast. (Important: if butter, and juice is hotter then 125° it will kill the yeast.) It should feel like bathwater. Mix in 1 cup flour. Once that is incorporated in, mix another cup, and so on. You may have to adjust the amount of flour depending on humidity, and elevation where you live. If dough is still wet add a table spoon of flour at a time till you get the right consistency. If you are using a dough hook, let it work dough for around 10 minutes. If working by hand fold dough out on dusted service and work dough by hand "first folding one way, then the other. work for about 5, or 6 minutes. Dough should feel somewhat wet, but not sticking to your flour dusted hands. Form into a ball and place in large greased mixing bowl. Be sure and rub a little oil on dough ball. You don't want it to stick to the bowl as it begins to rise or it will deflate. Cover with damp towel and place in a warm area to rise. ( top of fridge works good). It will double in size in about an hour. Punch down, roll it out into a rectangle, and divide it into 12 balls. Place the dough balls about an inch apart in 12X15 baking pan. Allow it to rise again to twice its size. Bake at 375 for approximately 15 minute When tops began to turn golden brown their done. Brush tops with butter, and your done.
Preheat oven to 500°F. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 teaspoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or until vegetables are tender when pierced with a knife and just beginning to brown. Cook pasta. Drain and transfer to a large bowl. Add sour cream, vegetables, 2 teaspoons basil, 2 tablespoons vinegar, and toss to combine. Crumble feta cheese over the top.
Wash apples & pears [& peel, if desired], then core & cut into fairly small pieces, & place in large salad bowl. Peel nectarines, bananas & kiwi fruits & cut into fairly small pieces, as well, & add to other fruit pieces. Mix orange Juice & honey & pour over fruit, then toss to coat. Refrigerate at least an hour before serving.
Beat cream cheese and sugar in large bowl with mixer until smooth. Gently stir in whipped topping (save 1 cup for garnishing). Add 1/4 cup of carmael or butterscotch topping to mixture and mix thoroughly. Spoon mixture evenly into crust. With a knife, make 3 deep "s" shape channels in the cream mixture and fill each channel with carmael or butterscotch topping. With the knife draw 2 more channels in the opposite direction to swirl the filling and create a marble effect. Spread reserved whipped topping evenly on top. Decorate with caramel or butterscotch topping. Refrigerate until set, about 2 hours. TIPS: Spread a thin layer of caramel or butterscotch onto the graham crust before spooning the rest of the filling on to the crust.
Mix first 4 ingredients in a 4 quart crock pot. Cover and cook on low for 9-11 hours until beef is tender. Add remaining ingredients and stir well. Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
Place meat in a large bowl. Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients. Make sure everything is evenly mixed by kneading the mixture with your hands. At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.
Cook pasta according to package directions; drain and keep warm. Cut chicken into 1-inch cubes. Sprinkle evenly with salt and pepper. Saute chicken in hot oil in a large skillet over medium-high heat 5 minutes or until done. Remove from skillet; drain on paper towels. Add sun-dried tomatoes and next 6 ingredients to skillet; bring to a boil over medium heat. Stir in broccoli, and cook 5 minutes or until broccoli is tender. Stir in cooked chicken and warm cooked pasta. Serve immediately.
Butter a 13 x 9-inch baking pan. Place bread cubes in baking pan. Add bacon and spinach. Top with cheese. Whisk together eggs, half-and-half, salt and dried mustard. Pour over bread mixture, covering thoroughly. Cover baking pan with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Remove plastic wrap and bake for 35-45 minutes or until set and brown on top. Garnish with scallions and parsley.
whisk wasabi, mirin and sugar. Add water until a loose puree is achieved. Whisk in oil. For extra spicy flavours, use less oil.
Cook pasta according to package instructions. Chop chicken into bite sized pieces. Brown chicken in oil in a deep frying pan, set aside and keep warm. Fry onion and garlic in oil until soft and fragrant. Chop semi-dried tomatoes and olives into small pieces, add to onion and garlic. Add can of tomatoes, lemon juice and white wine. Mix in dried Italian spices, salt and pepper and chili flakes. When pasta is done add to tomato sauce with the chicken. Stir in cream and warm through, do not boil.
Combine soup, gravy and seasonings. Add meat and half the cheese. Spread in a greased 8x10 casserole dish. Cook potatoes according to pkg directions. add remaing cup of cheese to potatoes. spread potatoes on top of meat mixture. Bake at 400* for 30 minutes or until bubbly.
Cook pasta following directions on package. While pasta is cooking, melt butter. Drain pasta well when it is finished cooking. Put pasta in a serving bowl and pour butter over it. Sprinkle with lemon pepper. Toss to coat and serve hot. You can add more or less lemon pepper, try 1 tsp at first and add more according to your taste. You can always add more but it's hard to get it out once you have dumped it all in there.
Preheat oven to 350 degrees F. Spray bottom and sides of a 2 quart baking dish with cooking spray to prevent sticking. In a large bowl, stir together all ingredients. Spoon into prepared 2 quart baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch or until water reaches bottom of baking dish. Bake for 1 1/2 hours, or until lightly browned and set. Cool slightly and spoon into serving dishes.
Combine the veal and the next 5 ingredients then reserve mix and rinse off your hands. Heat a medium soup pot over medium to medium-high heat. Begin to chop veggies while pot heats up: dice carrots into 1/4 inch pieces, chop celery and onion. Add extra-virgin olive oil to hot pot and carrots. Turn carrots to coat them in oil and add celery and onion as you get them chopped up. Work near the stove so you can chop, then drop into the pot. Season the vegetables with salt and pepper and a bay leaf. Stir vegetables and cook 5 minutes to begin to soften. Do not let vegetables brown, reduce heat if necessary. Add the wine and cook for 1 minute. Next, add beans and tomatoes and stock to the pot. Put a lid on the pot and raise heat to high. When soup boils, about 3 minutes, add 1-inch balls of veal dumplings directly to the pot. When you are done adding the veal, stir in the egg noodles. Simmer stoup for 6 minutes to cook noodles and meat dumplings. Adjust seasonings and turn the heat off, then let stoup stand a couple of minutes. Pile garlic, anchovies, parsley and lemon zest on a cutting board and finely chop the mixture, then transfer to a small dish. Serve stoup in shallow bowls with a couple of teaspoonfuls of gremolata on top. Stir the gremolata throughout the stoup and pass crusty bread at the table for dipping and mopping.
Preheat oven to 350 degrees. Spray medium-size muffin tins with non-stick cooking spray. Mash fruit and add together. Set aside. Sift flour, baking soda, and baking powder in bowl. In a separate bowl, cream butter, sugar, and beaten eggs well, then add fruit and vanilla; mix. Add flour mixture; mix well. Scoop batter into muffin tin, and bake at 350 degrees for approximately 35 minutes.
Preheat oven to 350 degrees. In a large bowl combine dry ingredients. IN a blender combine remaining ingredients or mix well by hand. When blended, the yield will be approximately 2 1/2 cups. Add blended ingredients to dry ingredients and mix well. Prepare a square cake pan by buttering and then liberally dusting with carob powder to prevent sticking. Add batter. Bake for 35 minutes, or until a toothpick inserted in the middle comes out clean.
Combine all ingredients (reserve about 1/2 cup of flour) and mix thoroughly in a large mixing bowl. Add reserved flour a tablespoon at a time to mixture until a soft, smooth dough is formed. You may not need the whole amount or you may need more. Anyway, add JUST enough flour until dough comes away from bowl and it doesn't stick to your fingers (ie the dough becomes manageable) Remember, the more flour you add while kneading, the heavier and drier your loaf will be. Turn dough out on lightly greased surface and knead for a while, about 10mins. Cover and let rise for about 1 hour, until puffy (dough might not double in bulk). Transfer dough to a lightly greased surface and shape it into a 8" log. Transfer log to a lightly greased loaf pan (8 1/2" x 4 1/2"), cover the pan with plastic proof cover (i just cover with a greased cling wrap, loosely). Let dough rise for about 1 hour, until outer edge has risen about 1" over the rim of the pan. Preheat oven to 350F. Uncover pan and bake for 35-40mins, tenting lightly with foil for the final 10-15mins if the top is browning too quickly. Remove bread from oven, take it out of the pan, and cool on wire rack. After 15mins, brush with butter, if desired; to give loaf an exceptionally soft crust. NOTE 1: I've tried substituting 2 tbsp lecithin granules for half of the butter (2 tbsp lecithin+ 2 tbsp butter)- it makes an even more tender loaf, and extends the shelf life a bit. NOTE 2:You may also use 1/4 cup nonfat dry milk+ 1 1/8 cup of lukewarm water to replace the milk called for in recipe. NOTE 3: Potato flour (1/4 cup) may be replaced with 1/3 cup potato flakes. Cinnamon Sticky Buns - Combine 3 TB brown sugar and 1 tsp cinnamon. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the cinnamon-sugar. If you like, you can also sprinkle 1/4 cup of dried cranberries or raisins, and 1/4 chopped toasted almonds/walnuts/pecans. Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr, brush egg glaze again and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired. Ham & Cheese Buns- You will need 2 slices of ham, chopped (I use honey-glazed ham) and 2 oz. / 1/2 cup cheddar cheese, grated. Lightly beat 1 egg. Roll out the dough after the 1st rise into a rectangle about 1/3" thick. Brush egg over the dough, and sprinkle the chopped ham and cheese (reserve 2 tablespoon). Roll up dough, from the long side, into a log. Pinch the edges to seal (brush edges with egg glaze if necessary). Cut the log into 12-14 equal pieces. Place into greased muffin cups/two 8" round pans. Let rolls rise for another 45mins - 1 hr. Just before baking, brush egg glaze and sprinkle reserved cheese and bake for 25mins until lightly brown. Brush with softened butter after the rolls came out from the oven, if desired.
Cook unpeeled mirliton in salted water 40 minutes to an hour or until fork tender. Drain and cool, but do not shock with cold water. Peel with vegetable peeler, remove seeds and mash lightly, drain some, but not all liquid that accumulates after mashing. In a large soup pan, melt butter and brown andouille. Add onions, celery, peppers, garlic, and herbs. Cook over medium heat until vegetables are tender. Add shrimp, Creole seasoning and chicken stock; cook until shrimp are just cooked. (pink and curled). Remove bay leaves. Remove from heat and add mirlitons, then bread, stirring with a wooden spoon until bread is moist but not too wet, adjust seasoning. You may add more bread or stock depending on dryness. Grease 3 in deep casserole with butter, add dressing, and cover with foil. Bake in preheated 350F oven 50 minutes or til bubbly around edges; remove foil and continue cooking until brown, about 30 minutes.
Heat the oil in a skillet and add the chicken, red onion and garlic. Cook for 10 minutes, stirring frequently, until the chicken is cooked through. Start to cook the pasta according to the instructions on the packet (if using fresh pasta, wait a while as it takes less time to cook). Pour the white wine into the skillet with the chicken, bring to the boil and simmer until the liquid is reduced by about half. Do not reduce it for too long or there will not be enough sauce. Stir in the mascarpone cheese and fresh herbs. Crumble in the half stock cube. Heat the sauce through gently for a few minutes but do not boil. Drain the pasta and spoon the sauce over it in the pan. Toss to coat the pasta. Serve immediately.
Beat egg yolks until well blended. Sift together flour, soda and salt. Stir in buttermilk and egg yolks. Add butter and beat until smooth. Beat egg whites with an electric mixer until stiff but not dry. Fold into batter gently. Heat a lightly greased griddle or large nonstick skillet over medium heat. Test heat by dropping a small amount of batter into the pan. Once pan is hot, drop batter by spoonfuls onto pan and cook until pancakes are brown on the bottom and are starting to dry on top. Turn and brown the other side. Keep warm while cooking the remaining pancakes.
In a small bowl scramble the eggs and add a small amount of milk, probably less than the 1/4 that I listed. Using a non-stick spray, coat a square tupperware container. About the size of a sandwich. Place the egg mixture into the square tupperware container. Set in the microwave for 1 minute. Once egg is cooked take out and flip over onto one of the bread slices. Next place your meat, cheese, and tomato ontop of the egg. Put other bread slice on and set on the grill until the cheese is melted and the bread is golden brown. *NOTE: You may also use a panini press. You may also use your choise of bread, cheese and meats as well. Enjoy!
Preheat oven to 350 degrees F. Combine dry ingredients. Mix well& ensure there are no lumps. Add the wet ingredients in order listed. Stir until well mixed. The mixture should be thick& heavy. Spoon mixture into 2 well oiled& floured 9" baking pans. Smooth the tops with a spatula as much as possible. Bake for up to 30 minutes. Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again. Remove from oven& cool on wire racks for 10 minutes. Carefully turn out onto a wire rack to cool completely. Layer with jam& a lemon icing. NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky. Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.
In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations. Spread pepperoni mixture over each rectangle to within 1/4 inches of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices. Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Bring a large pot of water to a boil. Have a large bowl of iced water ready (I normally use one side of the sink, fill it with cold water and dump a bag of ice into it). Plunge whole tomatoes into the boiling water (carefully so you don't splash! I use the slotted spoon and roll them in) for approximately 1 minute. Remove with slotted spoon and place in the ice water bath. Let the tomatoes rest in the water until cool enough to handle, then remove peel and squeeze out seeds. Puree the tomatoes in a blender or food processor. If you would like your sauce to be "chunky", chop two or three of the tomatoes and set aside. In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, about 5 minutes. Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning, oregano and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer for 2 hours. Stir in the tomato paste and simmer an additional 2 hours (depending on many factors, each batch of sauce may vary in consistency. You can adjust the simmering time up or down according to your taste in thickness). Discard bay leaf and celery. At this point, I normally cool the sauce and then run it through the blender or food processor once more because I like my sauce to be smooth. This allows me to use it in all types of recipes and, if needed, I can always make it chunky again by adding some more chopped veggies. Storage: You can store the sauce in the refrigerator for a couple of weeks but this makes a large batch so you may want to look for alternate, long-term storage methods. I have found that this sauce freezes rather well in zipper bags or plastic containers. I have used glass jars before but they have a tendency to crack in the extreme cold. Plastic containers are more pliable and don't crack as easily. If they do crack, you don't have to worry about little bits of glass becoming imbedded in your sauce. I also can my tomato sauce by processing it in canning jars and a hot water bath. The Internet is full of canning instructions if you decide to can. However, once you open a jar of the canned sauce, refrigerate the remains immediately. I use 1 pint jars. Variation: Some people really like a sweet tomato sauce (my wife included). If this is your taste, then you can add 1 tablespoon of white sugar and 1 tablespoon of brown sugar when you first start simmering the sauce and adjust from there if you want it sweeter. As an alternative, you could also use a sweet red wine such a port or Marsala.
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.
In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda. Process these dry ingredients well, making sure all the ingredients are combined. Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball. The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle. Don't add too much more flour however, you don't want the dough to be tough. Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes. Oil the pizza pan with a little olive oil. In the meantime prepare your toppings. When the 25 minutes have passed press the dough onto the pizza pan. Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade. Bon Appetit!
In medium saucepan combine bars, broken up and 1/2 cup cream. Stir constantly over low heat until melted and smooth. Stir in mint extract. Remove from heat and cool completely. In medium size mixing bowl, beat on medium speed remaining cream and the powdered sugar until stiff peaks form. Add the food color and beat just until color is uniform. Gently fold in the cooled white mixture and optional chips if using, until well blended. cover and chill for at least 2 hours. Serve as desired.
Blend all ingredients by shaking in a tightly covered jar. Store in the refrigerator.