HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine mineral water and salt. Let stand until salt has dissolved. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium-low heat. In the bowl of an electric mixer fitted with the dough hook, combine flour and the melted butter on low speed. Add water-and-salt mixture, and continue to mix until well combined, about 2 minutes. Add yeast, and mix for 1 minute more. Cover the bowl with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Punch the dough down, wrap in plastic, and place on a baking sheet. Chill for 2 hours in the refrigerator. Meanwhile, on a Silpat (a French nonstick baking mat) or parchment paper, roll the remaining 1 pound butter into a 1/2-inch-thick rectangle. Wrap in parchment paper, and return to refrigerator until chilled, about 30 minutes. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough to an 18-inch square. Center the chilled butter rectangle on the dough so that each side of the butter faces a corner of the dough. Fold the corners of the dough over the butter to enclose. Seal the edges by pinching them together. Roll the dough into a 24-by-8-inch rectangle. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. (The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked.) Wrap the dough in plastic, and chill for 20 minutes; this completes one turn. Repeat process once, then repeat process twice, dusting the work surface and the dough with sugar, and using 1 1/2 cups for each turn. You will now have completed four turns. Using a pastry brush, brush 15 ring molds (3 1/2 by 3/4 inches) with melted butter. Transfer to prepared baking sheets, and set aside. Remove dough from refrigerator. On a lightly sugared surface, roll the dough into a 1/2-inch-thick rectangle. Cut into 15 squares (4 1/4 inches). Fold up the corners of one square toward the center; repeat process. Lightly press to adhere. Turn square over, and gently coat with sugar. Invert, and place in a prepared ring mold. Repeat with remaining squares. Preheat oven to 425 degrees. Let rise in a warm place until puffed, 30 to 40 minutes. Bake until golden brown, 35 to 40 minutes. Immediately remove ring molds, and place on a wire rack until completely cooled.
Mix all ingredients together, except for pecans, to make 2 softball size balls or one large ball. Roll balls in pecans to cover completely. Refrigerate until ready to eat.
Cook the apples according to directions, keep hot! Preheat oven to 450. Roll out crust to about 1/8" thickness. Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks. Combine the escalloped apples, caramel topping and sour cream in a medium bowl. Serve warm with pie crust dippers. YUMMY!
In 12 inch skillet, cook chicken over medium high heat in UNSEASONED pan (do NOT spray with PAM or add any oil or butter). Sprinkle lightly with salt and pepper to taste. Chicken will stick a bit to skillet when turning but that is ok. Cook till just brown- you want a bit of color. Add the entire jar of Salsa and the can of Diet Coke. Reduce heat to medium low- and simmer for approximately 15-20 minutes, covered. Remove lid, turn chicken and continue to simmer until sauce has thickened to desired consistency. When ready to serve, squeeze juice from 1 fresh lime over the chicken. I serve this over yellow rice (I just add turmeric to my rice when cooking- adds nice bright yellow color!). Do not use regular Coke as this will turn out too sweet. I promise--you cannot taste the Diet Coke.
Preheat oven to 325°F. Put the ham in a shallow baking pan. With a sharp knife, score the ham in a diamond design. Add 1 cup of water to the bottom of the pan. Cover pan securely with foil and bake for 1 hour. Uncover the ham and brush with 1/2 cup of peach preserves. Bake uncovered, 30 minutes longer, basting occasionally. Meanwhile make the sauce: In a medium saucepan, combine the nectar, chicken broth and cornstarch and stir until smooth. Add remaining 1/2 cup peach preserves and the brown sugar and bring to a boil, whisking occasionally. Simmer the sauce until thickened. Add the walnuts and peaches and simmer 1 minute longer. Whisk in the mustard, lemon juice and salt and pepper to taste. Serve the ham sliced with the sauce on the side. From Gourmet, March 1999.
Position a rack in the center of the oven; preheat oven to 325°. Grease a 13 x 9 inch baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1 inch of paper overhanging the two long sides. In a bowl, whisk together the flour and salt to blend; set aside. In the bowl of an electric mixer set on medium speed, cream the butter, sugar, and brown sugar. Beat in the eggs one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla. Stir in the flour mixture until well combined. Stir in 1/2 cup of the chocolate chips, 1/2 cup of the butterscotch chips, and 1/2 cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula. Sprinkle the remaining chocolate chips, butterscotch chips, and walnuts evenly over the top. Bake for 30 minutes, or until a pick comes out clean. Set the pan of a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.
In a blender, process raspberries until pureed. Strain to remove seeds. Return puree to the blender. Add the jam, vinegar and lemon juice; cover and process until smooth. Add the oil, salt, pepper and nutmeg; cover and process until blended. Serve with fruit.
Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies. Saute for five minutes. Deglaze with red wine. Let wine reduce for two minutes and serve.
Preheat oven to 350°F. In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy. Add syrup and the egg yolk and beat well. Mix in flour, baking soda, salt and baking powder. If necessary, refrigerate for 15-30 minutes for easier handling. Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets. With a fork dipped in sugar, flatten balls with a criss-cross pattern. Bake at 350° for 8-12 minutes until golden brown.
Mix together soup, Worcestershire sauce, and ketchup. Make thin patties with hamburger. Mix Stove Top as directions indicate on box. Put dressing in center of meat. Wrap meat around dressing and secure. Put in baking dish. Top with sauce. Bake at 350 degrees for 45 minutes. Uncover last 10 minutes.
Heat the oil in a large skillet and place the spinach on top. Sprinkle with the onion and nutmeg and cover the pot. Steam on medium heat until the spinach has just wilted, about 3 minutes. Stir in the cream cheese until melted.
Mix the Jell-O with one cup of boiling water. Chill for 15 minutes. Mix the cherry pie filling in with the Jell-O. Put 1/2 of the cake cubes in a big glass bowl; next add 1/2 of the Jell-O and pie filling; then layer in the rest of the cake cubes and the rest of the Jell-O and pie filling. Top with Cool Whip. Chill for 1 hour. TIP: Try other Jell-O and pie filling combinations such as strawberry or peach.
Separate breadstick dough. Open each package of string cheese. Divide string cheese pieces in half. Take 1 piece of cheese and wrap breadstick dough around it taking care to seal it completely. Place each breadstick on a cookie sheet sprayed with Pam. Spread garlic seasoning that is provided in the package on breadsticks. Sprinkle with parmesan cheese. Bake at 375 for 11-12 minutes. Do not overcook. Serve immediately.
Scrape or grate corn from cob. Mix flour/ salt with egg and milk to make a batter. Stir in the corn. Drop by spoonfuls into hot butter and fry until brown; turn over and brown other side. Serve hot.
Preheat oven to 350 degrees F. If using fresh beans, rinse them & cut them into 3"-to'4" pieces, before steaming them for about 15 minutes, or until they are only slightly crisp. Set beans aside. In a large bowl whisk together breadcrumbs (I use crumbs from winter wheat or cracked wheat bread), basil, salt, pepper, thyme, oregano, parsley, garlic powder & Parmesan cheese. Add vegetable oil to crumb mixture & stir well, before setting aside 2 tablespoons of the crumb mixture for topping the casserole. In an ovenproof dish, combine green beans & crumb mixture, then sprinkle with reserved crumb mixture. Bake about 30 minutes or until top is golden & crispy.
Preheat oven to 375. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. If you choose not to use the parmesan, just add more mozzarella. Set aside. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella. Bake covered with foil for 50-60 minutes. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes). Let stand 15 minutes before serving. If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
Place all ingredients, chicken on the bottom (except mushrooms, pea pods & ramen noodles) in slow cooker on low 6-8 hours. Stir and shred chicken. Add mushrooms & ramen noodles (break if desired, or leave whole). Cover and cook another 5 minutes or so. Add sliced pea pods (they will cook quickly in hot broth). Serve with more chili paste (or chili sauce) if desired. Garnish with fresh cilantro, if desired.
Heat a large saucepan, with salted water, to boiling; cook broccoli until tender, 6 to 8 minutes. Drain broccoli, set aside, cover to keep warm. Meanwhile, in another heavy saucepan, melt butter over low heat; stir in flour and continue stirring for about 3 minutes. Slowly stir in broth and bring to a boil; continue cooking and stirring until the mixture gets thick, about 10 minutes. Beat cream,with an electric mixer, until stiff peaks form; fold into flour mixture, along with sherry and enough lemon juice to taste. Season with salt and pepper. Arrange broccoli in a flame-proof platter; pour over half the sauce. Stir 1/4 cup of the Parmesan into the remaining sauce; arrange chicken on top of the broccoli,then pour the 2nd half of the sauce over it. Sprinkle with remaining Parmesan and broil about 6 inches from the heat, until the sauce is golden and bubbly, about 1 minute.
Cook onion, celery and carrot in 2 tablespoons broth for about 3 minutes, stirring occasionally, until onion is tender. Stir in remaining broth, leek and beans. Heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. (Add more broth during cooking if liquid does not cover beans.) Stir milk into soup. Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds or until uniform consistency. Stir blended mixture into remaining soup mixture. Stir in cheese until melted.
Using a vegetable peeler, shave dark chocolate into curls; set aside. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan (about 4 minutes) DO NOT BOIL! Remove mixture from the flame. Immediately pour over white chocolate. When the chocolate begins to melt, gently stir to combine. Whisk in vanilla. Continue whisking until light foam forms. Serve immediately. Garnish with chocolate shavings.
Place the chicken in a large, 2 1/2 quart saucepan. Add 6 cups water, salt and pepper and bring to a boil. Reduce heat, cover and simmer 45 minutes to 1 hour, or until very tener. Remove from broth and let cool. Reserve the broth. When chicken has cooled off, remove the meat from the bones and dice. Next, add milk and margarine to the broth. Bring to a simmer. TO MAKE THE DUMPLINGS: Cut the shortening into the flour, using a pastry blender, until mixture resembles coarse meal. Add 1/2 cup water and stir with a fork, just until dough leaves side of bowl. For rolled dumplings roll out dough to 1/8-inch thickness on a lightly floured surface. Cut into 4 x 1/2-inch strips or 2-inch squares. For dropped dumplings, pat dough to 1/2-inch thickness on a lightly floured surface. Pinch off dough to 1 1/2-inch pieces. Gradually drop dumplings, one at a time, into boiling broth mixture. Cover, reduce heat and boil gently for 15 minutes, or until dumplings are cooked. Stir occasionally to prevent sticking. Stir in chicken and heat through.
To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside. In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside. In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper. Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon. Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites. To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little of cheddar and a little of cajita. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.
Mix all ingredients together in a large bowl. Form into 6 patties. Cook patties in a frying pan on medium heat until fully cooked, flipping as needed. I usually do 3 patties in the frying pan at a time. Be careful when flipping the patty, meat is very moist. Serve on a bun & top with your favorite condiments.
Mix all ingredients together and form into 1 1/2 inch balls. Put in top of steamer basket. Put 1/4 cup water in bottom of steamer. Cover and cook 5 to 8 mins on high or until cooked through. Rinse under HOT water for about 5 minutes. Use in normal way you would use meatballs. To freeze, flash freeze meatballs and then place in a freezer bag. Use as many or as few as needed. Makes about 20 meatballs 3 per serving.
Finely mince the cabbage in your food processor. Transfer to another bowl, sprinkle with the salt, and allow to drain for about 15 minutes. Squeeze out all the excess water and pour it back into the food processor. Brown the ground meat over medium high heat. Add the taco seasoning mix and cook until all the liquid evaporates. Pour the meat into the cabbage and pulse to combine. It'll be a reasonably fine mince. Start heating enough oil over medium heat that it'll cover the egg rolls by about 1 inch. Place about 1/4 c of filling on an egg roll wrapper. Moisten the edges of the wrapper with water. Fold one point snugly over the middle. Now fold the two side points in over the filling. Continue rolling the rest of the way. Repeat with the remaining wrappers and filling until all are completed. Once the oil reaches 350F / 177C, you can fry up 2-3 rolls at a time for about 3 minutes, or until golden brown. Drain on paper towels and serve hot with your favorite dipping sauce. Jalapeno pepper jelly, guacamole, and/or salsa would be perfect with this.
Set oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl beat the butter with both sugars until fluffy. Add in peanut butter, eggs and maple extract; beat until well combined. In a bowl combine 4-1/4 cups oats with baking soda and salt; add to the creamed mixture; stir until combined (the batter will be stiff). Stir in only 1 cup chocolate chunks with the nuts. Drop about 1/4-cup dough onto the baking sheet; lightly press each cookeie with fingertips into a 3-1/2-inch circle. Press 3-4 remaining chocolate chunks into each cookie, then sprinkle the tops of the cookie with some oats. Bake for about 13-14 minutes (the centers will be slightly soft). Cool for about 3 minutes on the baking sheet, then remove to wire racks to cool. Delicious!
Sautee celery, onion, ham, potatoes, salt, pepper, and butter in a large stock pot over medium heat until butter melts and celery and onions become slighlty tender. (stir constantly). Whisk milk, cream, and flour together. Add milk mixture, chicken stock, parsley, and celery salt, stirring occasionally. Bring mixture to a boil, cover and reduce heat to low. Simmer for 45 min-1 hours (all veggies should be very tender). Stir in cheese until melted. Serve and Enjoy!
Pour cocoa mix into a glass with cinnamon, sweetener and salt. Add 1/4 cup of hot water, and stir thoroughly. Once cocoa mix has dissolved, add 1/4 cup of cold water and stir. Place mixture in the fridge to chill. (Make sure it is cold, or oatmeal may bubble over when cooking!) When ready, combine with mashed banana and oats in a medium-sized microwave-safe bowl, and mix well. Microwave dish for 2 1/2 - 3 minutes (depending on how thick you like your oatmeal). Give it a stir, and then allow oatmeal to cool and thicken. Enjoy!
NOTE* it is important not to overcook your lasagna noodles as they will cook more in the sauce, just boil until they are flexible in the pot, do not cook until they are very soft. For the sauce; in a large heavy pot, heat oil over medium heat; add in the sausage with the chopped onions, chili pepper flakes, oregano and basil, cook stirring and breaking up the sausage meat with a spoon until the sausage meat is browned, this should take about 10 minutes (add in the garlic the last 2 minutes of cooking) drain fat. Add in the tomato paste; cook stirring for 2 minutes. Add in the wine and cook 2 minutes. Add in all the remaining ingredients; bring to a boil stirring with wooden spoon. Reduce heat to low and simmer covered for 1 hour. Uncover and simmer for another 2 hours (uncovered). Season with more salt and pepper and add in sugar if needed to reduce the acidic tomato taste. Cool and refrigerate 24 hours or up to 4 days (or you can use it right away for the lasagna, this sauce is better if cooled and refrigerated to use the following day). In a large bowl using a wooden spoon, mix together all the filling ingredients until well blended. Grease a lasagna baking dish (one with high sides). Set oven to 350°F. Spread enough sauce into bottom of the pan to cover generously. Separate the ricotta cheese filling into three even amounts. Arrange 3 cooked noodles into bottom of the baking dish over the sauce, then drop about one-third of the cheese filling over the noodles, spread out evenly with a spoon (the mixture does not have to completely cover). Sprinkle with about 1 cup mozzarella cheese and then 1/2 cup Parmesan cheese. Repeat the layering of sauce, noodles, one-third ricotta cheese filling, mozzarella cheese, then Parmesan cheese 2 more times. Top with remaining 3 noodles, then spoon a generous amount of sauce over noodles (you might have some sauce leftover!). Sprinkle with remaining 1 cup mozzarella cheese (you can use more if desired) then sprinkle the top with about 1/2 cup Parmesan cheese. Generously spray a large piece of foil. Cover the baking dish loosely with the foil. Bake for about 45 minutes. Carefully uncover and bake for another 15 minutes (cook until the sauce is bubbly and a fork inserted in the middle of the lasagna comes out very hot). Let stand about 30 minutes (or more) before slicing.
Heat the oil in a large saucepan, then fry the onion and celery gently for 10 minutes until softened, stirring frequently. Tip in the cumin and fry for another minute. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 minutes. Throw in broad beans and lemon juice, cook for a further 2 minutes. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.
In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes. Fluff with a fork, discard the bay leaf, and serve.
Place all the ingredients (except for the egg and the sesame seeds) in a bowl and knead until a good smooth dough has been achieved. You can either do this by hand or in a counter-top mixer with a dough hook. Place the dough in a bowl and let rise for one hour. During this one hour, punch down and knead the dough every 15 minutes. Divide the dough into the amount of loaves you want, then divide each piece into 3 and start braiding. Place the braids on a baking sheet covered with parchment paper. Brush with egg and sprinkle with sesame seeds. Let rise for another 1/2 an hour. In the meantime, preheat the oven to 150 degrees C (300 degrees F). Bake the braids for 1/2 an hours. The dough is almost idiot-proof. It comes out smooth and gorgeous and the challahs are amazing. Very addictive.
Peel eggs and slice in half. Remove yolks to a small bowl; cover and refrigerate. Chop egg whites. Combine Miracle Whip, sour cream, cucumbers, onions, chopped egg whites and dill weed; mix well. Cover; chill for at least 1 hour to blend flavors. To serve, line salad plates with mixed greens. Cover with tuna. Top tuna with salad dressing mixture and sieved egg yolks. Garnish as desired. Note: To sieve egg yolks, place yolk in small wire strainer. Using back of spoon, gently push yolk through strainer.
Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350°F. Lightly coat fish with the 3 to 4 tablespoons Bisquick mix (or cornstarch). Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl. Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot.
Preheat oven to 375°F (180°C). Mix the dry ingredients well; set aside. Put milk, butter and brown sugar in a pot of about 4 quarts, warm slightly and slowly just to melt the butter and brown sugar lumps. Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients. Let stand for about 10 minutes. On a cookie sheet, spoon the dough and drop them 2 inches apart. Bake 11-13 minutes until golden and crispy on the outside.
Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer). Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary). Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well. To this dressing, add in the capers and the feta. Add sliced fennel and tomatoes, and mix well. Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.