HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, yeast, and 1 Tbs. of sugar in a bowl. Stir to dissolve yeast. Add the rest of the sugar, eggs, butter, evaporated milk, and cardamom. Mix well. Stir in 3 cups of the flour and beat well. Add remaining flour and mix until a soft dough is formed. Cover and let rest for about 30 minute. Turn out onto a lightly floured surface. Knead until smooth and elastic. Put dough into a greased bowl and turn over to coat both sides. Cover and let rise until doubled in bulk (about 1 hour). Put raised dough onto a lightly oiled surface, and divide into 2 pieces. Shape each into a loaf (I just leave it in a ball) and place on a greased baking sheet. Beat egg and milk (or water) for egg wash. Brush entire surface of dough with the egg wash. Again let rise until doubled, and then brush with the egg wash once more. Bake bread at 375°F for 35 minutes, or until loaf sounds hollow when tapped with a finger.
Split the avocado in half, remove the pit and scoop pulp into a blender. Add cucumber pieces. Puree until smooth. Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie(R), blend well. Season with salt and pepper. Chill well before serving.
Cream sugar and shortening; add egg and sour milk and stir. Sift flour, salt, soda, and baking powder together. Add to first mixture. Add nuts, if desired. In a 9x13-inch pan, bake one hour at 350 degrees. Cut into 1 1/2 x 3-inch strips and dry in slow oven, 300 degrees, until crispy.
Combine ingredients in a small bowl. Microwave on 1/2 power for 20 seconds. Stir.
Remove ice cream from freezer and in a large bowl scoop out the amount needed of each flavor for the recipe. Set aside to soften. In a sauce pan, melt the margarine/butter, add the flour, sugar, coconut and mix well, stirring constantly for 3 to 4 minutes. Remove from heat and reserve 1/4 cup for topping. Spray a 9-inch square pan with Pam spray. Press the rest of the mixture into the bottom of the pan. Place in freezer to cool. Return to the bowl with ice creams. They should be softened by now. If not, wait a few more minutes and then mix gently until they swirl and are still two distinct colors. Spread over crust and top with reserve topping. Cover and freeze 4 hours. Cut and serve using mandarin orange slice to garnish.
Brown chops in oil. Place in a shallow greased baking pan. Combine tomato sauce, salt, celery, water, lemon juice, brown sugar, dry mustard, and pepper together; pour over chops. Cover the dish and bake in moderate oven 350 degrees Fahrenheit for 1 1/4 hours or until tender, basting occasionally. Serves 4 delighted people.
Season steak with Adobo. In large skillet, heat oil on medium high, brown meat on both sides, remove and keep warm. Lower heat to medium, add garlic, onion and green pepper, cook-stirring often for about 10 minutes. Stir in black pepper and tomato sauce and cook, stirring often for about 5 minutes. Stir in the sofrito, water, sazon and bouillon and bring to a boil. Return the meat to the pan, cover, lower the heat, and simmer for 45 minutes, stirring it occasionally. Add in the capers and olives, continue to simmer covered, until the meat is tender and shreds easily. This should take about 1-1/2 hours. You can add more water 1/4 cup at a time if the sauce gets too dry. To serve, shred the meat with 2 forks and mix back into sauce.
Combine walnuts, celery, chives with the chicken stock in a saucepan. Bring to a boil, then cook for twenty minutes on medium. Stir in the sherry, butter, cream and salt. Reheat and serve with a sprinkling of nutmeg.
Wash all ingredients and put through the hopper alternating the ingredients. To your health! Feel your body become alive!
Sift flour, baking soda, sugar and salt into a bowl. Pour oil and milk into a measuring cup (do not stir). Add to yams and blend well. Add to flour mixture and mix lightly with fork (until mixture holds together) Turn dough out onto a floured board and knead until smooth (about 12 kneading strokes). Roll dough about 1/4" thick and cut into rounds with floured biscuit cutter (or rim of drinking glass) Place rounds on a baking sheet. Bake at 425° for 10-20 minutes. Serve hot, or split when cold and toast.
whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature. Pour 1/4 cup measures of batter into skillet in batches. Cook about 3 minutes or until golden, turn and cook 1 minute more. Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.
Debone your Rotisserie chicken. Make a white sauce in a medium saucepan by melting butter, add 3 Tbl flour mix till bubbly over medium heat. Add 2 1/2 cup milk. Add 2 chicken bouillon cubes, pepper, cumin and cayenne pepper. Pour 1/4 on the bottom of a 9 by 13 baking dish. Take 1 Flour Tortilla and spread 1/8 Cream cheese on shell. Top with some corn, cheddar cheese and chicken. Roll and place inside your 9 by 13 dish. Repeat till you have 8 rolled and top with remaining sauce. Bake 350 with foil on for 30 minutes then take foil off till brown on top.
For the tart dough: Mix the flour, yeast, honey, and salt in a food processor. With the machine running, add the water through the feed tube, followed by the vegetable oil. Process until the dough forms a ball, about 30 seconds. Turn the dough out onto the counter and knead by hand for 30 seconds, adding extra flour if the dough is sticky. Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days. Adjust an oven rack to the lowest position, set a baking stone on the rack, and heat the oven to 500 degrees; let the baking stone heat for 1 hour. Topping. mix the creme fraiche, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together, cover with plastic wrap, and refrigerate until needed. Cook the bacon in a 12-inch nonstick skillet over medium heat until browned and most of the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Add the onions and 1/2 teaspoon salt to the fat left in the skillet, cover, and cook over medium heat, stirring occasionally, until the onions are softened and have released their juices, about 10 minutes. Uncover and continue to cook, stirring often, until the onions begin to brown, about 6 minutes; set aside off the heat. Assembly. Remove the dough from the refrigerator. Divide it into two equal pieces, forming each piece into a ball. Place one ball on a lightly floured sheet of parchment paper and cover with one large sheet of plastic wrap (or two small overlapping pieces). Using a rolling pin, roll the dough into a 15 by 9-inch oval. Slide the parchment paper with the dough onto an inverted baking sheet. Spread half of the creme fraiche mixture over the dough, leaving a 1/2-inch border at the edge. Scatter half of the onion mixture and half of the bacon over the top. Slide the parchment with the tart onto the heated baking stone. Bake until the edges of the tart are golden brown and the parchment releases from the tart bottom, 5 to 7 minutes. While the first tart bakes, roll out and assemble the second tart on a sheet of parchment paper using the remaining dough and topping. Cut the baked tarts into about 6 pieces, and serve immediately.
Preheat oven to 350 degrees F. Grease a 9 inch pie pan. In a large bowl, combine all ingredients except paprika and bacon. Mix well. Pour into greased pan, sprinkle with paprika. Bake at 350 degrees F for 30-40 minutes or until set. Sprinkle with bacon, bake an additional 5 minutes. Let stand 5 minutes before serving.
Cut chicken into serving-sized pieces; rub chicken with salt and pepper. Brown chicken in butter on all sides. Add broth and sherry to browned chicken. Reduce heat, cover and simmer for 45 minutes, until chicken is tender. Remove chicken to a serving platter and keep warm. Add parsley and cream to drippings. Bring to a simmer, stirring constantly, and cook until sauce is reduced to about 1 cup. Stir in cheese and cook just until it is melted. Pour sauce over chicken and serve garnished with parsley.
Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes. Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer. Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added. Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy! Note:. You may substitute parsley pesto or some other pesto for the basil for a nice variation.
Cut your pork into about 1 inch cubes and place in a large bowl. In a small bowl combine all of your spices, herbs, brown sugar, salt & pepper and mix well. Pour spice mixture over your cubed meat and mix well with your hands. Cover bowl and refrigerate for 4 hours or overnight to allow the flavors to meld. Using a meat grinder grind your seasoned pork cubes at your desired coarseness. Stuff into sausage casings.
Slice the top off of French bread loaf and hollow out the inside. Mix all other ingredients and pour into hollow of the bread. Put top back on and wrap the bread in foil. Bake in a preheated 350F degree oven for one hour. When serving, use the scooped out pieces of bread for dipping, or crackers or chips.
Lightly rub the pork with 2 Tbls of olive oil. Combine herbs, salt and pepper in a medium shallow dish. Roll the pork loin in the herb mixture. Refrigerate. In a medium saucepan, combine the berries, sugar, vinegar and wine; bring to boil. Lower the heat and simmer until slightly thickened. Preheat oven to 400 degrees F. Heat remaining oil in a Dutch oven over medium-high heat and saute the pork on all sides until golden brown. Place in the oven for about 12 to 15 minutes or until internal temperature reaches 150 degrees F. Transfer the pork to a serving platter and spoon a generous amount of huckleberry sauce over the pork.
Trim meat of all but a thin layer of fat; place in a glass bowl. Add water, vinegar, sugar, onions, celery, salt, pepper and pickling spices to bowl; stir to mix. Cover with plastic wrap; refrigerate 3 to 5 days, turning meat each day. (The flavor is more intense with each day that passes). Remove meat from marinade; reserve marinade; pat meat dry with paper toweling. Heat shortening in dutch oven. Brown meat on all sides. Remove fat from pan. Pour marinade over meat. Roast uncovered at 350 degrees for 30 minutes. Cover; continue roasting 2 1/2- 3 hours, or until meat is tender. Remove meat to platter. Strain marinade; remove fat and return marinade to pan. Stir in gingersnap crumbs. Heat until thickened; strain again. Slice meat and serve with gravy.
In a medium mixing bowl, whisk half the wine into tomato paste until smooth. Stir in herbs. Set aside. Place beef and chourice pieces in covered (18 X 12 X 7 1/2-inch) oval roasting pan. Evenly distribute garlic and onions around meat. Pour in wine mixture. Add the water and remaining wine. Cover and marinate in refrigerator overnight or up to 48 hours. Preheat oven to 450 degrees. Remove pan from fridge, place on bottom rack of oven and cook covered for 2 hours. As marinade reduces to gravy, baste meat often to keep moist. Remove chourice, cover with foil and keep warm. Lower temperature to 400 degrees. Add potatoes and carrots; cook covered for 30 minutes; uncover and continue cooking until meat is browned and potatoes tender, about 30 minutes more. Final Comments. NOTE: If gravy is too liquid, remove meat and vegs, place pan on top of stove and cook uncovered over medium-high heat until reduced. If too thick, add water.
Melt butter in 9x13 baking dish. Mix in flour, milk, sugar, and baking powder. Dollop pie filling on top. Bake at 350 degrees for 30 minutes or until brown.
Preheat your oven to 400°F. Pat your chicken very, very dry. Leave on the skin, set breast-side up on a rack inside a shallow baking pan. (If you want to line the pan with parchment paper beforehand, the cleanup after will be that much easier.) Gently loosen the skin with your fingertips and rub all over with olive oil, salt, and pepper. Season the cavity and the outside of the chicken with thyme. Wash and cut the blood oranges, halving them across. Without peeling, slice two halves into quarter- to eighth-inch thick slices and slide beneath the chicken skin. Repeat until you have at least one half of an orange's worth inserted. Either quarter or continue slicing the remaining orange halves and insert into the cavity with the thyme. Place the chicken on the center rack in the oven for an hour. Take the chicken out, poke the leg to make sure it's tender, cooked, and the juices run clear. Let it rest for at least 10 minutes. Serve up with roasted potatoes and another vegetable, if you like. Enjoy!
In a dutch oven or large saucepan bring salted water to a boil and cook ravioli according to package directions. Over a medium high flame, heat 1 tablespoon of oil in a large nonstick skillet. Stirring occasionally, add tomatoes, artichokes and liquid, scallions, garlic, salt and pepper and cook 2 to 3 minutes or until vegetables are warmed through. Remove from heat. Drain pasta well and transfer to a large bowl. Toss with 1 teaspoon of oil and add half of the sauce to the ravioli, tossing gently to mix. Transfer ravioli to a large serving platter, pour on remaining sauce and garnish with parmesan cheese. Serve immediateley.
If you don't have a pre-made Cajun spice blend, there are several good ones on this site. Try Cajun Seasoning Mix #14190 or Cajun Seasoning #33092. Look for one that has no added salt. Preheat oven to 350°F Optional Step: You can ground the oatmeal in the food processor one or two pulses. You are not looking for flour, just bits of oatmeal somewhat smaller than the whole grain. Combine all ingredients except mustard in large bowl. Season with salt and pepper. Place meat mixture in a nonstick loaf pan. Cover and bake 20 minutes. Scrape off any crud that may appear on the surface. Spread top with mustard. Bake uncovered another 35 minutes. Remove from pan and cut into slices.
Combine mince, egg, basil and breadcrumbs and mix well. Divide mixture into 12 portions and roll into balls. Heat oil and butter in a frypan and fry chicken balls until well browned on all sides. Allow to cook through (about 8 minutes) While cooking the chicken, combine pasta sauce, and wine and simmer for about 10 minutes to recuce by 1/3. Add cream. Divide sauce among 4 plates, top with meatballs, and sprinkle with toasted almonds.
In a large container gently combine all ingredients mixing well. Cover and refrigerate at least 30 minutes, the longer it mingles the better it tastes!
Saute mushroom in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on serving plate and top with creamed scallops. Garnish with cheese and parsley. Cream Sauce: Saute shallots and garlic in butter until transparent. Deglaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Serve over fettuccini.
Toast pecans in 12" non-stick skillet over medium-high heat, stirring occasionally, about 3 minutes or until fragrant. Stir in maple syrup, 1 tbsp butter, and 1/8 tsp salt. Stir constantly until nuts are dry and glossy, then transfer to plate and set aside. Wipe out skillet. Melt remaining 2 tbsp butter in skillet over medium heat. Add shallots, orange zest, and pinch of cayenne pepper. Cook, stirring occasionally, 2 minutes or until shallots are softened. Stir in flour until combined, then add green beans. Add chicken broth, orange juice, and sage. Increase heat to medium-high, cover, and cook until beans are crisp-tender (about 4 minutes). Uncover and cook about 4 minutes, until beans are tender and sauce has slightly thickened. Remove from heat. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with pecans, and serve.
Partially cook pasta and set aside. In separate bowl, stir together all other ingredients. Mix pasta and tuna mixture. Pour into Crockpot. cook low for 3-4 hours.
In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. Add green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid) over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.
Heat the olive oil in large pot over medium-high heat. Add tempeh and cook until browned, stirring often, about 5 minutes. Add garlic and ginger. Cook until fragrant, about 30 seconds. Stir in remaining ingredients except the snow peas. Reduce heat to low, cover and cook 15 minutes. Add snow peas, cover, and cook until vegetables are cooked but still firm, about 5 minutes longer. Remove and place on a serving platter, over rice if desired. Enjoy!
Melt the butter in a small skillet over medium heat. Heap in the leeks. They should be crowded. The leeks will cook down as they melt; this will take about 6 - 8 minutes. You want to catch them when they just begin to get mushy, but when they still have a nice texture. While leeks are cooking, prepare the scallops and make the vinaigrette. Remove muscle from the scallops if present, and season with salt and pepper. For the vinaigrette, chop the pistachios coarsely (I like to leave a few whole). Reserve just a bit of the chopped pistachios for garnish and add the rest to a bowl. Add the honey, mustard, the juice of 1/2 of the lemon (reserve the other half for later), salt and pepper, and whisk together. Drizzle in 1 1/2 to 2 Tablespoons olive oil. Taste and adjust seasonings. When leeks are done, remove them from the pan and set aside. Wipe out the pan and heat the remaining olive oil over medium heat. Sear the scallops until they are cooked through and just barely firm, about 3 - 4 minutes per side. They should have a little color. Just before they are done, squeeze the reserved lemon half over them and swirl the pan around to cover the scallops with the lemon and pan juices. For presentation, I spoon the leeks into small mounds (3 per plate) and put scallops on top, then add the greens in the middle of each plate. Drizzle the vinaigrette over each dish and sprinkle the reserved pistachios over to garnish.
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees. Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.
Cook potatoes, garlic, and bacon in oil over medium heat. Season to taste with salt and pepper and cook, stirring, until potatoes are almost cooked through, then stir in green onions. When potatoes are cooked through, sprinkle with parmesan cheese and serve.
1 cup honey called for in recipe: use. 1 1/4 cups granulated sugar plus 1/4 cup liquid (use liquid called for in recipe). OR. 1 cup molasses. OR. 1 cup light or dark corn syrup. OR. 1 cup pure maple syrup. servings is suggested only. yield is aprox.
Wash and core the red dates. Separate and flatten the dried longans. Wash and soak briefly in warm water. Place the longans and red dates in vacuum flask. Add 500ml boiling water. Close the lid tight and let everything steep for about 2-3 hours. Pour into a small cup to serve. Remember to bring a spoon so that you can eat the longan flesh and red dates.
Preheat oven to 350 degrees. Spray 2 9-inch round cake pans with cooking spray. Peel 2 bananas and mash them up in a bowl. Add cake mix, water, eggs and oil. Beat on low speed of mixer until well combined, about 1 minute. Increase speed to high and beat until mixture is smooth, about 3 minutes. Chop remaining banana into 1/2-inch pieces. Using rubber spatula, fold bananas, chopped walnuts and chocolate chips into cake batter. Divide batter evenly between pans. Bake at 350 degrees for 30 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pans about 10 minutes. Remove from pans and cool completely. Frost cake with your favourite chocolate frosting, putting icing between layers.
Drain pineapple and reserve 1/3 cup juice; set pineapple aside. In a large bowl, add pineapple juice, olive oil and the next 5 ingredients; stir to blend. Add the pineapple, cabbage, oranges, and apples; toss gently to coat. Cover and chill 8 hours.
Rinse the lentils well. Heat the vegetable stock in a small pot. Meanwhile, in a different medium pot heat the olive oil. Add the onion and cook until translucent, 5 to 8 minutes, then add the prosciutto and cook for a few more minutes. Add the lentils, cook for another 2-3 minutes, and pour the white wine. Add the saffron and cook until the alcohol has evaporated, 4-5 minutes. Add the stock, salt to taste, and cook over low heat for 50 minutes to 1 hour, covered. Add water or more stock if necessary.
Slice a large sweet onion into discs and drop them into the bottom of a slow cooker. Sprinkle the pork loin on all sides with salt and pepper and place it on top of the onions in the crockpot. Cover and cook on low for six to eight hours or until the pork is falling apart. About an hour before you want to eat, combine the ketchup, Worcestershire sauce, chili powder, salt, hot sauce and water in a medium-size saucepan over medium heat. Heat to boiling and boil one minute. With two forks, shred the pork and mix in the onions. Pour about a cup of the sauce over the pork (or to taste) and use the fork to mix it inches Reserve the remaining sauce to serve with the pork sandwiches. Cover and continue to cook for another 30 to 45 minutes. Serve on a roll with the remaining barbecue sauce and your favorite sides.