HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sausage and pepper until sausage is brown breaking up the meat as you go along. Drain and set aside to cool. Pour warm water into large bowl, stir in yeast until dissolved. Proof 10 minutes. Add sugar, salt, seasoning, butter, 1 egg and 2 cups flour. Beat until smooth then gradually add enough flour to make a soft dough. Knead for about 10 minutes. Place in a greased bowl, turn to grease top. Cover and let rise until doubled about 1 hour. Punch down dough and divide into 6 pieces. Roll each piece into a 14" x 4" strip. Stir cheese into sausage mixture then spoon down the center of each strip. Seal long edges of strips together to form a 14" rope. Braid 3 ropes together and seal. Place loaves on greased baking sheet, cover and let rise until doubled about 45 minutes. Beat remaining egg and brush on loaves. Bake for 25 minutes at 400 degrees. Serve warm.
Place the vegetables, garlic, salt, and pepper in the slow cooker crock. Top with the chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir. Cover and cook on LOW for 8 hours. Before serving, stir in parsley and Tabasco sauce.
Whisk vinegar, 3 tbsp soy sauce, hoisin sauce, ginger, and sesame oil together in medium bowl. Place chicken in single layer in Dutch oven. Pour 1/3 cup vinegar mixture over chicken breast, reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes. Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks. Transfer chicken to large serving bowl, toss with 2 tbsp of reserved vinegar mixture and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining vinegar mixture and toss to combine. Sprinkle with chow mein noodles and serve.
Heat pomegranate juice over low heat and add sugar. Stir to dissolve and remove from heat. As it cools, add the vodka or Everclear grain alcohol, orange flower water, and vanilla. Bottle and store.
Preheat oven to 325 degrees F (180 degrees C). In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy. Add the vanilla extract. In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well. Gradually add the dry ingredients to the creamed mixture. Wrap the dough in plastic wrap and chill for two hours, until firm. Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet. Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling. In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa. Coat the the cookies while still warm in the sugar and cocoa mix. Enjoy!
Wash the carrots & peel if necessary. Using a vegetable peeler, cut the carrots into wide noodle like strips. In a large mixing bowl (try to find one with a lid) combine all ingredients, except carrots & mix well. Add carrots, toss & then put the lid on the bowl or container & shake vigorously until well mixed. Serve immediately or refrigerate & serve later.
Preheat oven to 375*F. Grease a 9x9-inch baking pan with cooking spray. In a large bowl, whisk together ingredients flour through baking powder, plus 1/2 cup sugar. In small bowl, whisk melted butter, egg, zest and extract until smooth. Pour over flour mixture; work with hands to make soft dough. Pat 2/3 of dough in pan, prick all over with fork, and bake until browned, 15-20 minutes. In large bowl, toss fruit with spices and 1/2 c sugar. Scatter over bottom crust, crumble remaining dough on top. Sprinkle with remaining 1 tablespoon sugar. Bake until top is golden brown, 30 minutes. Cool completely; cut into 16 bars. Store leftovers in an airtight container.
Line the bottom of a 12-inch Dutch oven with aluminum foil. Pour in the cans of apple pie filling and cover with the dry cake mix. Pour 3/4 can of lemon-lime soda over the cake mix and put the lid on. Place 8 briquettes of charcoal (in the coal stage) under the Dutch oven and 15 briquettes on the top. Cook 35-40 minutes. Check at 30 minutes to see if you need to take off the bottom coals and put fresh ones on top. Cake should be browned. Can be served with ice cream or whipped cream.
Pour chicken broth into a 2 cup measure then add juice from tomatoes to make 2 cups. Set aside three whole tomatoes, saving remaining juice and tomatoes for another use. Heat olive oil in medium saucepan then stir in rice until well coated. Saute till light golden brown, stirring frequently, then add garlic and onion. Continue until onions are translucent, stirring frequently. Holding a tomato in your hand, squeeze over saucepan to break it up. Drop it in pan. Repeat with two remaining tomatoes and stir into the rice. Stir in the broth mixture and add salt to taste. It should be a bit salty, as the rice will absorb it. Add the cilantro sprigs and bring to a boil, then cover and reduce to a simmer. Simmer until water is absorbed, about 15 minutes. Open lid, remove cilantro sprigs and spread frozen peas on top (optional). Replace cover and let sit for a few minutes, allowing peas to warm. Fluff rice to mix in peas and serve.
Pick over and wash sorrel. Chop leaves very fine. Bring water to a rolling boil Drop in sorrel. Cook for 10 minutes. Cool. Pour into quart jars. Serve in cold bowl with dollop of sour cream, topped with scallions and radishes. Plunk potatoes around.
Season the pork generously with salt and pepper. In a large, heavy pot, warm the oil over medium heat. Add the bacon and cook, stirring often, until crisp, 2-3 minutes. Drain on paper towels. Raise the heat to med-high. Add the pork to the fat in the pot and cook, turning occasionally, until evenly browned on all sides, about 10 minutes. Transfer the pork to a plate. Pour off the fat from the pot and return to med-high heat. Add 3 cups of the milk and stir to scrape up any browned bits on the pan bottom. Bring to a boil. Add the garlic, reserved bacon, and the pork to the pot. Partially cover and cook over very low heat until the pork is tender and the milk has reduced and thickened, about 2 hours. During the final 30 minutes of cooking, check the milk level and, if necessary, warm some of the remaining milk and add to the pork. Transfer the pork to a cutting board and cut crosswise into slices about 1/2 inch thick,. Arrange the slices on a platter, top with the sauce and serve.
Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Cadbury bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375°.
Cook bacon until crips; crumble. Measure 3 teaspoons of bacon fat into skillet. Stir in remaining ingredients,leaving out cabbage. Cook mixture over medium heat,stirring constantly,until mixture is smooth and clear. Cool to room temperature. Put cabbage into salad bowl. Pour cooled dressing over it. Add crumbled bacon. Chill.
Soak lentils for 2 hours in cool water. Drain. Mix extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig, thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste. Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!). Serve re-heated soup garnished with olive oil, chopped tomatoes and capers. Add fresh black pepper and chopped parsley. Serve immediately.
Preheat oven to 375. Line baking sheets with parchment paper or silpats. In a large bowl, sift the flour with the sugar, baking powder, baking soda and salt. Add the lemon rind. Using two knives or a food processor, cut the butter into the flour mixture until the butter is evenly incorporated and there are no large chunks. Grate the almond paste and mix it into the flour mixture with 1/2 cup of the flaked coconut. In a medium bowl, beat the coconut milk, egg and almond extract until well combined. Add the dry ingredients and beat with a spoon until the dough pulls away from the sides of the bowl and forms a ball. Knead 5 or 6 turns to get a nice consistency. The dough should be firm enough to roll out but still delicate, not stiff or dry. On a lightly floured surface, roll out the dough to a 3/4 inch thickness. Either cut into triangles with a baking wedge or use a cookie cutter to cut shapes. Place on cookie sheets about 2 inches apart. Brush with the egg wash and sprinkle with the remaining 1/2 cup of coconut. Bake for 18 minutes, or until they are a light golden brown and spring back to the touch. Makes about 22 scones.
Heat the orange juice and the semolina flour until the mixture thickens. Add the grated orange rind and the sugar to the mixture. Add the orange flower water. Bring to the boil and pour into individual glass serving dishes. Chill for two hours in refrigerator. Before serving, decorate each serving with a sprinkling of ground cinnamon and an orange segment. Enjoy!
Pit and quarter the apricots (I also use a food processor) leave chunky and leave the peels on. Place the Apricots and sugar in a non reactive bowl or pan, stir, cover and let macerate in the fridge for at least 12 hours. Transfer the mix to a heavy saucepan. Meanwhile sterilize the necessary jars & lids. Bring to a boil over medium high heat, reduce heat and boil for 10 minutes stirring occasionally. remove from heat and ladle jam into sterilized canning jars, leaving 1/4" headroom. Seal jars. Boil 15 minutes submersed in a water bath.
Combine sugar, milk and butter; bring to a boil and cook to soft ball stage. Remove from heat. Beat in peanut butter, marshmallow cream and vanilla by hand or hand mixer. Pour into 9x13 buttered pan. Enjoy.
Brown ground beef with the onions, drain. Add salt, pepper, garlic. Spread beef evenly in bottom of 8 x 8 casserole dish. Layer veggies on top of the beef, followed by tomato soup and picante sauce. Top with mashed potatoes. OAMC- Allow to cool completely, then wrap and freeze. To serve, thaw completely if frozen and bake at 350 degrees for 30 to 45 minutes or until heated through.
Cream butter; add sugar and blend with flour. Pat in bottom of 8x12 inch greased pan. Bake 15 minutes at 375Degrees. Add brown sugar to beaten egg yolk. Add nuts and coconut. Stir in stiffly beatenegg whites and spread over first mixture. Return to oven for 25-30 minutes. Dust with confectioners. Cut into desired shape.
Partially prebake tart shells according to package directions at 375 degrees F for 10 minutes; let cool. In a skillet, melt the butter; saute the red peppers until softened. Spoon into the tart shells; top with a cube of cheese, then some of the crumbled bacon. In a bowl, beat together the eggs and cream; season with cayenne and salt to taste. Pour over the mixture in the tart shells; bake at 350 degrees F for 10 to 15 minutes or until the filling is firm. Serve immediately or freeze in an airtight container for future use. To reheat frozen tarts, bake at 350 degrees F for 10 minutes.
Strain the chickpeas and blend them in a food processor. Add the rest of the ingredients to the food processor and mix well for about two minutes. Refrigerate for four hours or more. Adjust seasoning if needed. Serve with Ozery's mini pitas or crackers.
Make the Frosting first. Put the chopped chocolate in a medium bowl. Bring the cream to a boil in a 2-quart saucepan over medium-high heat. Pour the hot cream directly over the chocolate and let it sit without stirring for 5 minutes. Using a whisk, stir in the center of the mixture in a small, tight circular motion until fully combined. Add the butter and stir until it is fully incorporated. Put a piece of plastic wrap directly onto the surface of the chocolate mixture and set aside at room temperature for at least 8 hours or overnight. Make the Cake. Position a rack in the center of the oven and heat the oven to 350 degrees. Butter two 8 x 2-inch round cake pans and line each with a parchment paper round. Butter the parchment paper and dust with flour. Tap out any excess. With a mixer, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next. Sift the flour, cocoa powder, baking soda, and baking powder onto a piece of parchment paper. Add the salt to the dry ingredients after sifting. Using the parchment as a chute, add one-quarter of the dry ingredients to the batter and mix on low speed until incorporated. Add about 1/2 cup of the buttermilk and mix on low speed until incorporated. Continue to alternate dry ingredients and buttermilk, mixing until incorporated after each addition and stopping to scrape the bowl and beater as necessary. Using a whisk, fold the mayonnaise into the batter. Divide the batter evenly between the prepared pans and bake until a toothpick inserted in the center of the cakes comes out clean and the sides of the cake have begun to pull away from the pan slightly, 40 to 45 minutes. Remove the pans from the oven and cool on a rack for 15 minutes. Invert the cakes onto the rack and remove the pans and parchment. Cool the cakes completely. With a serrated knife, cut each cake in half horizontally. Put one of the base layers on a cake plate and tuck strips of waxed paper under the cake to keep the plate clean while icing the cake. Top the cake with about 1/3 cup of the chocolate frosting, spreading it evenly over the top. Add another cake layer, top with frosting, and repeat until the last layer is in place. Spread a thin layer of frosting over the top and sides of the cake and refrigerate for 15 minutes to seal in any crumbs. Spread the remaining frosting over the top and sides. Remove the waxed paper. I patted some shaved chocolate curls all around the sides of the cake for garnish.
Make the Jell-O in the usual manner, substituting the above liquid ingredients for those listed on the Jell-O package. Chill until set. Garnish with lime slices and/or green Maraschino cherries.
boil water coconut and sugar together reserving enough coconut to garnish. add cornstarch to thicken cool beat egg whites fold into cooled mixture fill crust beat whipping cream cover pie sift cocoa over pie sprinkle coconut chill.
Preheat oven to 400 degrees. Wash potatoes and cut into eight wedges, then in half crosswise; rinse the potatoes. Pat dry or spin in salad spinner. Place potatoes in bowl and pour olive oil over potatoes, just enough to coat; mix well to make sure all of the potatoes are coated. In small bowl, combine seasoned salt, Italian seasoning, shredded parmesan cheese, and pepper. Pour seasonings over the potatoes and mix together. Line a large jelly roll pan with aluminum foil, and spray the foil with non-stick cooking spray. Pour potatoes into prepared pan. Bake for 15 minutes at 400 degrees; reduce heat to 350 degrees and bake for an additional 20 minutes, or until potatoes are tender and cheese is browning.
Combine the tequila, triple sec, pomegranate juice, lime juice, simple syrup, and ginger juice in a blender with 1 cup ice. Blend until smooth; pour into a chilled cocktail or Margarita glass. Garnish with candied ginger.
Preheat oven to 300* F. Line a baking sheet with foil and spray with cooking spray. Combine egg substitute, vanilla, and 1 cup sugar in large bowl and mix well. Add popcorn, flour, cocoa powder, and baking powder and mix well; dough will be stiff but continue mixing until all ingredients are well combined. Sprinkle remaining sugar on work surface; divide dough into 3 equal pieces. Roll dough into 8" x 4" by 1/2" logs and roll in sugar lightly on all sides. Transfer logs to baking sheet, leaving a space between them. Bake 25-30 minutes. Remove from oven and allow "logs" to cool for 5 minutes. Cut logs diagonally into 1/2 inch slices. Arrange in a single layer on baking sheet. Bake 10 minutes. Turn cookies over and bake 5-10 minutes longer until lightly browned and crisp on both sides. Cool cookies and store in airtight container. Enjoy!
In a large, non-reactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool then strain the hop mixture through a funnel, into a sterilized 7 gallon fermenting tank NOTE: I don't know what a fermenting tank is, but I would guess a ceramic or glass jug (like a milk jug) with a cork or rubber seal. Add the water and yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks.
Toss the cut up pork with a little salt & pepper and set aside. Heat a little oil and saute the onions for a few minutes. Add the pork, ginger and sambal and saute until pork is browned. Add the Ketjap Manis and water and mix until well incorporated. Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently. It is done when the liquid has cooked down and thickened. Top with green onions and serve with rice. We also enjoy it with a little extra sambal on the side.
Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops. Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan. Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender. Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley. Pour sauce over the pork chops and serve.
If chicken breasts are boneless and thick, I think they turn out better butterflied. Peel garlic and crush using a mortar/pestol with a little salt (makes crushing garlic easier) or buy garlic already crushed and place in a small bowl. Add lemon juice, olive oil, and sumac, and salt if you bought crushed garlic. Mix together. Place chicken in ziploc bag, add mixture from bowl. Make sure chicken is coated, seal bag and then place in refrigerator. I think it tastes best when marinated for at least 4 hours. But I 'm sure less is fine too. Grill chicken until done.
Beat the cream cheese in a small bowl until very smooth and creamy. Add the remaining ingredients and mix well. Spoon into a serving bowl, cover tightly and refrigerate for at least three hours. Serve chilled.
Coat chops with cardamom pods, cinnamon stick, ground paste and yogurt and marinade for 2 hours. After 2 hours, transfer it to a pot and add 200ml water. Bring to a boil. Simmer half covered, stirring occasionally for 1 1/2 hours. Let cool. Wipe excess sauce off chops and pan fry for 2 minutes per side. Serve.
Mix cream cheese, mayo, and dressing mix in mixing bowl until well blended. Spread mixture onto sliced bread. Top with sliced or shaved cucumber, serve.
Mix sour cream, cream cheese, sugar or syrup, and vanilla in a bowl. Set in fridge to chill about 2 hours or so. Prepare your fruit by washing and cutting. Mix preserves with fruit. Scoop some of the fruit mixture in a bowl and top with sour cream mixture. Enjoy!
Mix together the re-fried beans and taco seasoning and spread evenly in a 9" x 13" baking dish (or similarly sized serving dish). Mix together the sour cream and cream cheese and spread over-top beans. Add the next layers: pico de gallo, shredded lettuce & cheese. Garnish the dish with chopped green onion and bell pepper and serve with a large bowl of chips.
Spray 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Punch down bread dough after it has thawed and doubled in size. With a sharp knife, cut dough into 32 equal pieces. In a small bowl, combine ground cinnamon and sugar - Mix well. Roll each piece of dough in sugar mixture until evenly coated. Place sugared pieces in loaf pan and cover with plastic wrap or towel until it has raised to top of pan. Bake at 350 for 25-30 minutes. Remove from pan and cool on cooling rack. In small bowl, combine powdered sugar, margarine, vanilla and enough milk to make desired consistency of glaze. Stir until smoothand drizzle over bubble bread. Slice and serve warm.
Combine sweetener, clear jel, vanilla powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder. Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Heat up your grill. I used a George Foreman grill. If you do not have a grill, you can use a hot skillet. Put your veggies in a bowl. Add olive oil, salt and pepper. Toss to coat. Put veggies on hot grill until they're nice and carmelized. Put your French bread in the oven until it's crispy on the outside. Slice your French bread in half. Place your olives on the bread and top with Mozzarela cheese. Put under the broiler until the cheese melts. Top with veggie mix. Enjoy. Feel free to customize by adding tomato sauce or a different mix of veggies, etc.
Beat eggs and sugar until light and lemon-colored. Whip cream and sour cream lightly together. Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight. Roll the dough into 8 mm (1/3") sausages. Cut into 12 cm (5") lengths. Form into a wreath. Make two notches along the edges. Heat the oil to 180 degrees C (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.
Cut the cucumbers into cubes and put them in a bowl. You may aslo grate them but it changes the look and the consistency. Beat the yogurt with a fork until it gets liquid and pour it over the cucumbers. Add the crushed garlic, the walnuts and the minced dill as well as salt and oil to taste. If needed add some water to make the soup as liquid as you like but take care not to make it too "thin". Put into the refrigerator to cool or add ice cubes. Serve cold.
Cook pasta according to package. Drain well. Preheat oven to 400°F. Heat a dutch oven coated with cooking spray over med-high. Add onion, bell pepper, oregano and garlic; saute 5 minutes or til veggies are tender. Add tomato paste and next 6 ingredients, stirring well to combine; bring to a boil. Reduce heat and simmer 20 minutes, stirring often. Remove from heat. Add pasta to sauce, tossing well to combine. Spoon pasta into an 8-inch square dish coated with cooking spray and sprinkle evenly with cheese. Bake at 400°F for 30 minutes or til cheese melts and begins to brown.
Soak the dried mushrooms (shiitake or porcini are very flavorful) in water until soft. Drain, saving the soaking water, and slice, discarding any tough portions. Add the groats to 3 cups boiling water (including the mushroom-soaking liquid), lower heat, and add the carrot, the onion and the mushrooms. Cover and simmer until water is absorbed. Add salt or natural soy sauce to taste.
Saute onions and garlic in oil on medium heat for 10 minutes. Add the rest of the ingredients and continue to cook for 1 hour or until most of liquid is absorbed. Serve over bed of rice.
Preheat oven to 350°F. Saute brown rice with egg in butter, stirring constantly over medium heat until mixture is dry. Add broth and oil and pour into deep larger baking dish. Bake at 350°F for one hour.(you may need to bake longer, make sure all water is absorbed!). DO NOT STIR! DO NOT POKE! DO NOT DISTURB! Just LOOK at the rice after 30 minutes and cover with foil at that time.