HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the flour in a bowl. Gradually add enough water to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest. If the dough is runny, flour your hands and knead for a few more minutes. Form ten equal balls and dust each with flour. Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated. surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side. If you have a gas cooker, then use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up. Alternatively if you have an electric stove, put the roti under a hot grill for a few seconds until it puffs up.
Sprinkle beef with fresh ground pepper, pressing in. Sear beef in large dutch oven on stove top. Mix other ingredients together in bowl. Quantities are not crucial. Pour half onion soup over top of seared beef. Turn beef and coat other side with soup mix. Pour sauce over top, cover dutch oven, and roast at 400 degrees for 30 minutes. Turn oven down to 250 degrees and roast for an additional 3-1/2 hours. Remove beef from pan and allow to cool slightly. Slice thinly and across the grain. Degrease sauce and serve with roasted or mashed potatoes.
For muffins, preheat oven to 400°F. Have ready 12 paper-lined muffin cups. In a large bowl of an electric mixer, beat first 7 ingredients until blended, about 30 seconds. Add the dry ingredients (flour, cinnamon and baking powder) and beat until dry ingredients are just moistened. Do not overbeat! Divide batter between the muffin cups and bake in a 400°F oven for about 22-25 minutes or until muffins are lightly browned and a cake tester, inserted in center, comes out clean. Allow to cool in pan for 10 minutes, then remove from pan and continue cooling on a rack. For glaze, stir together all ingredients until blended. Brush tops of muffins with glaze.
Place all ingredients in a bowl and beat for 1 to 2 minutes. If you want chunkier cherries, mix by hand. Pour batter into a 9x13 inch pan. Bake at 350 for 35 to 40 minutes. Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream.
Cook your macaroni in a big pot of boiling, salted water for 9-10 minutes. Immediately drain and rinse until cold water to stop cooking. Drain and place in large bowl. Add the celery, onion, green onion, bell pepper, jalapeno, carrot, miracle whip, lemon juice, salt, pepper, and sugar. Toss well to combine. Let chill for at least 1 hour before serving, stirring once or twice. Add a little more miracle whip to taste if you want it creamier! Enjoy :).
In a medium sized bowl combine powdered sugar and oats; mix well. In a small saucepan melt together the butter and peanut butter until smooth and well incorporated. Add the peanut butter "sauce" to bowl of oatmeal and sugar. Mix together well using a spoon at first, then after "sauce" has cooled slightly use your hands to better mix all ingredients together. Roll into balls about an inch in diameter (or whatever size you wish). Lay formed balls on wax paper or foil until all dough has been used. After forming balls, melt paraffin wax in a double boiler, then add chocolate chips. Melt and mix together well. Place about a handful of peanut butter balls in chocolate wax, being sure to stir in order to coat balls completely. Remove coated balls with a spoon and return to wax paper or foil to cool and dry. Enjoy immediately or store in an airtight bowl in the fridge.
Mix salt with cornmeal, cut in shortening. Slowly pour boiling water into mixture, stirring as you pour. Beat the eggs with the milk, stir into cornmeal mixture. Add baking powder and blend all ingredients well. Grease a casserole dish generously and pour in the mixture. Bake at 350F for 30 minutes, stirring 2-3 times before the mixture congeals Serve hot from the casserole with a spoon.
Preheat oven to 350 degrees; butter a heavy 9-inch skillet with an oven-proof handle. In a bowl, stir together the buttermilk, raisins, caraway seeds, and baking soda. In a separate large electric mixing bowl, beat together the butter and sugar, then stir in the buttermilk mixture. In another bowl, sift together the flour, baking powder, and salt. With the mixer running on medium low, gradually add the flour mixture to the other mixed ingredients in the bowl until incorporated; do not overmix. Pour the batter into the buttered skillet and bake at 350 degrees for 60 minutes. Place a clean towel on a flat surface and carefully turn the bread out onto the towel; let stand for 30 minutes. Cut into wedges and serve warm with soft butter for spreading.
Combine flour, salt, pepper, sage, marjoram, and paprika in a bowl; mix well. Set aside the back, neck, and giblets of the chicken to be used for soup or frozen for later use. Dredge remaining chicken pieces in flour. Shake off excess flour and place on a rack. Reserve any remaining flour. Heat oil to 325°F in a large skillet with a tightly-fitting lid. Add dredged chicken and fry 10 to 15 minutes until golden brown, turning occasionally. Remove chicken to platter and keep warm. Reduce heat to medium. Pour off all except 2 tablespoons of the oil from the skillet. Add 2 tablespoons of the reserved flour mixture to the skillet and cook, stirring frequently, until the flour turns golden brown. Add the onions and mushrooms and continue to cook, stirring constantly, until the onions are translucent. Pour in the chicken broth and white wine. Bring back to a boil while scraping cooked-on bits from the bottom of the pan with a spatula. Continue to cook, stirring constantly, until sauce starts to thicken. Use a whisk to remove lumps if necessary. Return the chicken to the pan and reduce heat to low. Cover and simmer for for 1 hour. Just before serving stir in sour cream and parsley. Serve over rice, mashed potatoes, or egg noodles.
Preheat the oven to 425. Mix all ingredients. Spray a 9x13 inch baking pan (casserole size) with cooking spray or grease in your usual manner. Top with your favorite pizza sauce, cheese, and toppings. Bake for 25 minutes or until the crust is crispy and golden.
Mix the dry ingredients. Add oil and mix with hands. Mixing with your hands, add water a little at a time, until you get a soft dough. You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky. (You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky. Form dough into a ball, cover with towel and place upside down bowl over dough. Let the dough rest for 15-20 minutes. NOTE: the dough will not rise, this just rests the gluten. Heat ungreased griddle to medium-high. Break off golf-ball sized pieces of dough and flatten into 5 inch circles. On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll. Flip the tortilla at least once. Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds). Flip and cook on the other side 20-25 seconds. Finished tortillas will be speckled with brown. Place cooked tortilla in a bowl covered and lined with a towels. NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.
Preheat oven to 350 degrees Fahrenheit. Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker. Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed. Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth. Coat your hands with some vegetable oil so mixture does not stick too much. Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving. Will keep for up to 5 days at room temperature or up to a week in refrigerator.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°F. In a heavy saucepan, melt chocolate and butter. Remove from heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges of crust with foil. Bake for 35 minutes or until tests done. Remove to a wire rack to cool completely. In a mixing bowl, beat milk and pudding mix until smooth. Fold in Cool Whip. Spread over nut layer; cover and refrigerate. In a mixing bowl, beat cream until soft peaks form. Add sugar and vanilla, beating until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.
Preheat oven to 400°. In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger. In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg. Stir in rhubarb. Add to dry ingredients and stir until just blended. Fill each muffin cup 3/4 full with batter. Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat. In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes. In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes. In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside. Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes. Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
In a deep-fat fryer, or a skillet, heat oil to 375 degrees. Sift the flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl. Add oil, buttermilk and egg; beat until smooth. Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat. Fry only 4-5 puffs at a time until golden brown on all sides. Drain on paper towels. Glaze the warm puffs, or roll in cinnamon/sugar mixture.
To make the dough (enough for 8 pizzas) --. Use a container (at least 5 quart capacity) you can cover, but is not airtight. Mix together all the dry ingredients (rice flour through xantham gum). In a separate bowl, mix the liquid ingredients (water through vinegar). Gradually mix the liquid ingredients into the dry ingredients -- no need to knead -- you can use a spoon, a food processor with dough hook, or a stand mixer with paddle. Cover (not airtight) and allow the mixture to rest at room temperature for about 2 hours. Can be used at this point after the rest (go to step 9), but it's best after a 24 hour rest; alternately, you can refrigerate it, covered, but not airtight and use over the next 7 days. On baking day --. Prepare a pizza peel (or a pizza pan, greased cookie sheet or a silicone baking mat), either sprinkled with cornmeal or rice flour or lined with parchment paper. In your oven, put the rack in the middle space and put a baking stone on it in the middle space if you have one; otherwise use a cookie sheet, pizza pan, or a silicone mat. Thirty minutes before baking, preheat the oven to 500 degrees F. Wet your hands slightly -- keep your hands moist so you can work with the dough, but not so wet that the dough becomes soggy. Take an orange-sized piece of the dough (about 1/2 pound) and quickly shape it into a ball (no gluten, so no stretching). Dust as needed to keep it from being sticky, but no so much that you're working lumps of flour into the dough. This dough will be sticky, so use a metal dough scraper and be generous in dusting the peel, the roller, the dough, etc. Roll out the dough (hands or a rolling pin, but remember, no gluten, so no stretch in this dough) 1/8 - 1/16 inch thich, directly on the pizza peel or silicone mat (or roll out, then transfer to the cookie sheet). Add toppings of your choice (you should have them all prepared and ready to go -- the faster this dough gets into the oven, the better the pizza will be). Slide the pizza onto the stone or into the oven. Check for doneness in 10-12 minutes. May need to be turned to brown evenly; may need up to 5 more minutes to complete baking. Cool slightly on a rack before serving.
Blend all ingredients and refrigerate for at least 12 hours. Stir again before serving.
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened. When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it. Heat the two tablespoons of oil in a saucepan and saute the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell. Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.) To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.
Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine the tea with the apple juice and refrigerate until cold. Serve over ice. ***Prep time does not include refrigeration time.
Peel and cube potatoes. Boil until tender. Drain and mash. Beat in cream cheese til smooth. Stir in rest of ingredients. Serve hot.
Preheat oven to 250°F. In a large bowl or small vat combine the oats, germ, nuts, and brown sugar. In a separate bowl, combine honey, oil, lemon stuff, powdered/grated ginger, and salt. Combine both mixtures- tossing very very well (for 3-5 minutes) to distribute the goo evenly and pour onto as many sheet pans as you can find. Bake for 90 minutes, stirring every 15 minutes to achieve an even color. About halfway through the process your kitchen and house will start to smell heavenly and your mouth will be watering. While the granola is baking, chop the candied ginger down to "raisin" size or smaller- this is a pain as it is very sticky, and it doesn't work well in the food processor, unfortunately. Remove granola from oven and transfer into a large bowl. Add candied ginger and mix until evenly distributed. Makes a whole boatload. Keeps- probably a month, but it won't take you that long to eat it, will it?
Clean, peel and cut up all three very ripened fruits. (The pineapple might even be a little light brown on the inside.) Put in a blender or food processor and blend/process well. Throw in ~1 cup of loose fresh peppermint leaves and pulse just for a moment. Refrigerate until ready to serve. Serve in either cup size or bowl size. Garnish with a nice sprig of fresh mint.
Rim a glass with lime, kosher salt, and chili powder. Fill the glass - with ice and add ingredients. Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge, and enjoy! Enjoy responsibly! Note: Can also be made with rum.
Preheat oven to 350°F. Seed and chop three tomatoes and thinly slice the fourth. Butter a muffin pan. In a bowl, whisk eggs with milk, salt and pepper. Stir in cheese, onions, chopped tomatoes and pepperoni. Pour equal amounts of egg mixture into prepared muffin tins. Top each frittata with a slice of tomato. Place in centre of preheated oven and bake for 25 to 30 minutes or until set in the centre. Cool on a rack in pan for 10 minutes. Using a blunt knife, loosen frittatas all around and lift out. Cool to room temperature, if storing. Wrap individually in plastic wrap. Store in refrigerator for up to 3 days. Frittatas can be reheated in microwave on medium power before serving.
Pre heat oven to 300 degrees. Season roast with salt and pepper on all sides. In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke. Brown meat on all sides in dutch oven, this should take about 10 minutes. If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking. Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme. Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour. After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done. Remove meat from pot and onto serving plate, cover with foil. Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins). Thicken if desired with corn starch.
Lightly toss chicken pieces with flour; shake off excess. Sprinkle lightly with salt and pepper. Heat 1 tablespoon of butter and oil in a large skillet. Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through. Add more butter and oil if needed. Remove to a platter; keep warm. Repeat with remaining chicken. Add wine, chicken broth and mustard to skillet, scraping up browned bits. Combine cornstarch and water in a small bowl. Stir into skillet. Add sweetened dried cranberries. Boil 1 to 2 minutes or until sauce thickens. Stir in green onions; cook 1 more minute. Pour sauce over chicken.
Blend until smooth. Allow to stand approximately 10 minutes before serving. Serve with your favorite raw vegetables.
In a large skillet, heat the oil over medium heat, add the nuts, and saute until they are golden, giving a stir from time to time. When they're golden, remove them with a slotted spoon to a bowl, then toss with the cumin, chili powder and salt to taste. Spread on a baking sheet to dry. They will keep a couple of weeks in a sealed container.
Preheat oven to 325 degrees Fahrenheit. Bring sausage to boil and simmer 15 minutes; drain and set aside. Cut bacon into small pieces. Begin browning, then add diced onion. Saute together until bacon is almost crisp. Drain mixture, reserving bacon grease. Drain sauerkraut (do not rinse). Add sauerkraut and brown sugar to bacon mixture. Mix in about 2 Tablespoons reserved bacon grease and water. Place in large casserole dish. Cut Polish sausage into 3" pieces and place on top of sauerkraut. Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry. Finish baking; remove from oven. Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).
Preheat oven to 180°C. Cream together sugar and margarine. Add eggs, beat till light and fluffy. Combine dry ingredients in another bowl. Mix together orange juice and milk. Add the orange juice mixture alternately with the dry ingredients to the batter, beating till blended. Fold in orange rind and walnuts. Bake in a loaf pan about for 45 minutes or until the cake is cooked when tested with a skewer.
Heat the oil in a large skillet over med. heat. Add Garlic, bay leaf, and crushed red pepper. Saute till garlic is tender, ~1 minute. Add the wine and bring to a boil. Add tomatoes and juice, lower to simmer. Sim until tomatoes break down and flavors blend, ~10 minutes. Add Shrimp and basil to the summering broth. Sim until the shrimp are cooked through, about 2-3 minutes. Divide into bowls and serve with bread!
In a skillet over medium high heat heat the oil for about 30 seconds and then add the beef, in batches, cook stirring until browned (3-5 minutes). Transfer meat to slow cooker as it is brown. Reduce heat to medium, adding additional oil to pan if needed. Add onions, cook stirring until softened (3-5 minutes) and then stir in gingerroot, garlic, cinnamon stick, pepper, bay leaves and cumin and coriander, cook stirring for one more minute or so. Stir in beef broth and tomato paste and bring to a boil. Season with salt, if desired. Transfer to the slow cooker, stir well. Cover and cook on low for 6-8 hours or on High for 3-4 hours. Discard bay leaves and cinnamon stick. Stir in red pepper, chili pepper. Stir in cooked cauliflower. Cover and cook on high for 20-30 minutes or until pepper is tender. Serve with yogurt, toasted almonds and cilantro if desired.
Put eggs in large mixing bowl. Beat with an electric mixer on medium speed 3-4 minutes or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, baking soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, cherries and lemon peel. Grease and flour bottom of 8 1/2 x 4 1/2 inch loaf pan. Pour batter into prepared pan. Bake in preheated 350 degrees F oven 55-65 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edges with a metal spatula. Remove from pan. Let cool completely. Wrap tightly in plastic wrap and store in refrigerator.
Mix together hamburger, instant potato, salt, pepper and garlic salt. Make into small meatballs and fry lightly. Add sliced onions and simmer to light brown. Then add ketchup and water and boil for a few minutes. Turn stove down and simmer for 10 mins.
Grease a loaf pan (9 x 5 x 3 or 8 x 4 x 2) and set it aside. Combine the dry ingredients in a bowl (except the nuts). In a separate bowl, beat the egg and add the beet, oil, orange juice, and applesauce. Add the wet ingredients to the dry all at once and mix until they are just combined. Fold in the chopped nuts. Pour the mixture into a prepared loaf pan. Bake in a preheated oven at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.