HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar and shortening, stirring until dissolved. Let cool until lukewarm. In a large bowl, combine 3 cups flour with instant yeast. To flour mixture stir in milk, water, and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead until satiny and smooth. Place in greased bowl, turn the dough and cover and let rise until double in size. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, muffin ring or empty tuna can (see note below). Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal. Cover and let rise 1/2 hour. Heat griddle. Spray griddle (and rings if using) with non stick cooking spray. Preheat griddle to 300 degree F. Place muffins on griddle and cook for 6-8 minutes on each side. Hint: Cover with pan lid or cookie sheet (if using rings); this helps to ensure that they are not doughy inside. Allow to cool and place in plastic bags for storage. *Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.
Beat egg whites stiff. Add 2 egg yolks. Gradually add sugar. Fold in the dry ingredients that have been mixed together. Add water and vanilla. Melt butter in cast iron skillet. Sprinkle with brown sugar; arrange pineapple rings on top. Pour batter over the fruit in skillet. Bake at 325 for 30 minutes. Remove from oven and invert on serving plate.
Heat the milk on low heat making sure that it doesn't boil. In another small saucepan melt the butter. (Be carefull: do not let it brown.). Slowly add the sifted flour, stirring with a whisk. Cook it for a few minutes, stirring constantly, always being carefull don't let it brown or crispy. That's the "roux", as the French call it. Now remove it from the heat, slowly add the hot milk, stirring with a wooden spoon. Put the saucepan on medium heat, until it boils, add a pinch of salt and a pinch of nutmeg. Then simmer for 15 minutes while covered, or until the sauce doesn't look thick, stirring from time to time. Your Bechamel Sauce is ready!
Mix together all vinaigrette ingredients with wire whisk. Add pepper, pimento and onion to chilled rice. Mix well. Pour Vinaigrette over rice. Add salt and pepper to taste. Place in 8 or 9-inch pan. Press firmly. Chill. Invert on serving plate. Decorate with hard-cooked eggs, mushrooms or olives.
Preheat oven to 425 degrees. In a small bowl, combine sour cream with ranch mix and stir thoroughly. Refrigerate until ready to serve. Slice ends off squash, and then cut it in half widthwise. Peel squash carefully with a vegetable peeler or knife. Cut the round bottom piece in half lengthwise and remove seeds. Using a crinkle cutter or knife, carefully cut squash into spears/French-fry shapes. (For exact nutritionals, weigh spears and use 20 oz.) Pat firmly with paper towels to absorb excess moisture. Sprinkle evenly with salt. Lay spears on a layer of paper towels, and let stand for at least 5 minutes, to allow salt to draw out excess moisture. Pat with paper towels. Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and lay spears flat on it. (Use two pieces of bakeware, if needed.). Bake in the oven for 20 minutes. Carefully flip fries, and bake for about 20 minutes longer, until tender on the inside and crispy on the outside. Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Cook bacon until crispy, and set aside to cool. Then cut each slice in half widthwise, and cut each half into very thin strips lengthwise. Mix bacon strips with fries and drizzle or serve with ranch mixture. If you like, sprinkle with scallions, as well. Eat up!
Saute the sausage until brown. Drain grease from the sausage and place the sausage in a crock pot. Add all the other ingredients (except the cheeses) to crock pot. Cook in slow cooker on low for 6 to 8 hours. Spoon into bowls and sprinkle with cheeses.
Mix together all ingredients by hand, except chocolate. Form into balls with about 1-2 tablespoons Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter. Put on a cookie sheet on parchment paper, and refrigerate 1 hour or more. Melt chocolate over double boiler or in saucepan over low heat. Dip balls in chocolate, and place back on parchment paper and put in the fridge until set. Store in a tight container in the fridge. Enjoy! :).
Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours. Place potatoes into a large pot of cold water. Place onto stove top over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve. Roasted Garlic. Preheat oven to 350 degrees F. Place bulb of garlic with skins on, wrap lightly in tin foil and bake for 1 hour. Remove from foil and let cool for 15 minutes. Remove garlic from skins, place in a bowl and mash with a fork until completely mashed. Set aside. One garlic bulb will have around 12 cloves.
Combine cooked green beans, cream of mushroom soup, milk, pepper and HALF the can of french fried onions in a medium casserole dish. Mix together. Bake for 25 minutes at 350°F. Remove from oven and top with remaining onions. Bake an additional 5 minutes.
cook spaghetti al dente, let cool. place spaghetti in bowl. add tomatoes, olive oil and spices. add herbs and toss.
preheat oven to 350. In a large skillet over medium heat,add butter and oil. Once butter is melted add onion and garlic. Saute until vegetables are softened. Add baby spinach to onion mixture,sook until spinach is wilted and glossy. In a large mixing bowl,mix your salt pepper,sour cream,mayo,mustard,1/4 cup parmesan cheese.Set aside 1/2 cup of the sour cream mixture. Mix in rice,and spinach mixture,add your egg beaters,and mix well. Grease a large baking dish with cooking spray,or olive oil. Spoon in all of your rice mixture. Place salmon on top ,and cover with 1/2 cup of the sour cream mixture.Sprinkle the remaining cheese over sour cream mixture. Bake at 350 for 25-30 minutes,or until fish flakes apart.
Skin the fillets, add the mackerel with the ricotta, sour cream, 1 tablespoon lemon juice, paprika and some salt and pepper, to the bowl of the food processor. Blend until completely smooth, stop sometimes to scrape down the sides. Taste to see if you want to add more lemon or salt and pepper. Mix in the chives. Transfer to a serving dish, chill for a few hours. When ready to serve, sprinkle with cayenne or paprika powder, chopped capers and serve with lemon wedges.
Mix dressing, honey, juice and basil. Reserve 1/2 cup dressing mixture. Place chicken on greased rack of broiler pan. Brush with 1/2 of the remaining dressing mixture. Broil 10 minutes. Turn; brush with remaining dressing mixture. Broil an additional 7 to 10 minutes or until chicken is cooked through. Cut chicken into 1-inch pieces; keep warm. Toss spinach, mushrooms and cashews; top with chicken. Drizzle with reserved 1/2 cup dressing mixture. Garnish with red onion rings. Serve immediately. Honey-Herb Chicken Sandwich: Omit spinach and mushrooms. Broil chicken breasts as directed. Do not cut up. Serve in split sandwich rolls with remaining dressing mixture.
Combine the first six ingredients; place in a greased 1-1/2-quart baking dish. Combine brown sugar and flour; cut in butter until crumbly. Stir in nuts and coconut. Sprinkle over carrot mixture. Bake, uncovered, at 350 for 30 minutes or until heated through. Yield: 6-8 servings.
Place refried beans, taco seasoning, onion, cheese and tabasco sauce in the crock pot. Stir well. Stir in chopped chilies. Cover and cook on LOW until cheese is melted, about 1 hour. Add a little water if mixture seems too thick. Serve from the crockpot with french bread, crackers or chips.
Add 8 cups water to a large saucpan, set over high heat; when water boils, add 2 teaspoons salt and decrease heat to medium. Whisk in cornmeal in a slow, steady stream (this should take about 1 minute); make sure to whisk the cornmeal continuously to prevent lumps from forming; continue whisking as the cornmeal comes back to a boil. Simmer, whisking constantly, until the polenta starts to thicken, 1-2 minutes. Decrease heat until the polenta is at the barest simmer; cover the pot and cook very slowly, stirring iwth a wooden spoon every 10 minutes or so, until the cornmeal loses its raw flavor, 35-40 minutes. While the polenta is cooking, bring 8 cups water to a boil in a saucepan; add in the lentils, bay leaf, and garlic; simmer over medium heat until the lentils are tender but still a bit firm, about 25 minutes. Drain; discard the bay leaf and garlic; set aside. While the lentils are cooking, heat the oil in a saucepan, add the onion, carrot, and celery; saute over medium heat until the vegetables have softened, about 10 minutes. Add in the tomatoes; simmer until the sauce thickens somewhat, about 10 minutes. Add the lentils and cook for 1-2 minutes to heat through. Stir in the parsley; season with salt and pepper to taste. When the polenta has finished cooking, stir in the butter and add more salt if needed. Divide the polenta among large individual bowls; spoon some of the lentils and sauce over each portion. Serve immediately with grated cheese passed at the table.
Pack pepper slices into 2 pint jars. Add 4 carrot slices, a bay leaf and two onions to each jar. Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars. Seal and cool 1 hour. Refrigerate 1 week before serving. Note: These pepper rings make a wonderful topping for nachos.
Dredge pork in flour, shaking off excess. In a large soup pot, heat oil and brown pork. Remove pork and set aside. Saute onions in same pot and then return pork to pan, and stir in remainder of ingredients. Simmer for 1 hour or until meat is tender and mixture has thickened.
Pre-heat oven to 170oC/Gas Mark 3 and line 2 loaf tins with baking parchment (this will make two flattish cakes, for a full-sized cake use just one tin). Put the dates and water in a pan and bring to the boil. Remove the pan from the heat and set aside. Sieve the plain flour, baking powder and mixed spice into a bowl. Add the wholemeal flour, mixed fruit and ground almonds. Stir to combine. Stir in the wet date mixture and the orange juice. Mix well. Spoon into the tin(s). Bake for 50 minutes (170C / gas mark 3) or until a skewer comes out clean. Turn out onto a wire rack and cool. Serve in slices with a nice cup of tea.
Preheat oven to 350 degrees. Pour melted butter into 13 x 9 pan. Sprinkle graham crackers evenly over butter and spread to form a crust. Sprinkle coconut over crust. Pour condensed milk over crust. Bake for 20-25 minutes or until lightly browned. Mix raspberry jam and chopped walnuts together and spread over brownies. Chill for 2 hours. Melt semi sweet morsels and vanilla chips and drizzle individually over top of brownies. Chill until chocolate is firm.
Preheat broiler. In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add broth, wine, and tarragon and boil mixture until liquid is reduced to about 1 tablespoon. Add cream, 1/4 cup Parmesan, and boil sauce until thickened, 1- 2 minutes. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes. Sprinkle remaining Parmesan over mixture and set dishes in shallow baking pan. Broil gratin about 4" from heat 2 minutes, or until bubbling and golden, and serve with toasts. Serve with thinly sliced French bread, lightly toasted. Variation: Using Portabello Mushrooms: Remove gills and broil (gill side down) about 2 minutes. With gill side up fill with mixture and return to broiler until golden on top.
Look through seaweeds for any small pebbles or debris and discard. Soak wakame and arame in separate bowls with cool water to cover generously until tender, 5 to 12 minutes for wakame and 9 to 10 minutes for arame. Drain well. Snip dulse into 2-in.-long pieces; don't soak. Toast sesame seeds in a large frying pan over medium heat, stirring often, until golden, 3 to 4 minutes. Pour into a bowl. Add 1 tablespoons oil to the pan with the garlic and onions; saute over medium heat until softened, 1 minute. Remove from heat. Add seaweeds, remaining 1 tablespoons oil, and soy sauce. Toss gently to coat well and let stand until dulse is softened, 5 minutes. Mix in sesame seeds. Taste and add rice vinegar if you like. Serve warm or at room temperature. Note: *Buy dried seaweed at natural foods stores and Asian markets.
Combine first 4 ingredients in a large salad bowl. Combine chopped mint, cilantro, lime juice and oil in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat. Sprinkle with feta; garnish with mint sprigs, if desired.
In a medium bowl, combine tomato, avocado, and green onions. Toss gently. In a small bowl, combine remaining ingredients. Mix well and add to tomato mixture. Mix gently until thoroughly blended. Chill several hours to blend flavors. NOTE: preparation time does not include chilling time.
Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size. Marinate ribs with wine and soy sauce for 30 minutes. Remove ribs from marinade, reserving marinade for later. Heat peanut oil (about 6 cups) in wok until it's almost smoking. Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil. Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time). To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce. Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened. Throw ribs into the wok with the sauce, and stir to coat thoroughly. Serve on a platter, hot or at room temperature. As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.
Preheat the oven to 325 degrees. Grease and flour three 1-pound coffee cans. Tie a double band of aluminum foil around the cans to extend 2 inches above the edges of the cans. Grease the foil. Peel, core, and finely dice the apples. Place in a large bowl and mix with the sugar and pecans. Sift in the flour, baking soda, and spices. Mix well. Melt the butter in a small saucepan and stir in the vanilla. Lightly beat the eggs. Stir the eggs and butter into the apple mixture. Spoon the batter into the cans and bake for 1 1/4 hours or until a skewer inserted in the center comes out clean. Cool in the cans for 10 minutes; remove to a wire rack to finish cooling.
Combine the flour, pepper and garlic powder in a plate or flat bowl. Lightly dredge the turkey cutlets in the flour. Reserve remaining unused flour for the gravy. Place olive oil in a hot nonstick skillet. Add the turkey cutlets and cook for two minutes on each side. Remove cutlets to a plate and cover to keep warm. Add the onions, garlic and mushrooms to the pan and cook over high heat for one minute. Reduce the temperature to medium. Add the broth, mustard, thyme and Worcestershire and a teaspoon of the left over flour from dredging. Stir cooking for just a minute. Add the milk and cook another minute. Return the cutlets to the pan and cook for two minutes until the sauce has begun to thicken just a bit. A word of caution: Although there is temptation to simmer longer, there is a chance the sauce will curdle. Please don't do that as it will diminish the appearance (but not the taste) of the final dish.
Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish. Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces. Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken. Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.
Preheat oven to 400*F. Butter an 8" square baking pan. Toss the dry ingredients together in a mixing bowl. In another bowl, stir the cream style corn and all the rest of the ingredients together until smooth. Add half the liquid mixture to the dry mixture, stirring just until blended. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared baking pan. Bake at 400*F. until the top is golden and a toothpick or knife inserted in the center comes out clean, about 25 minutes. Cool slightly in the pan before cutting into squares. Enjoy! Note:. For a dark, crisp crust, bake the batter in a preheated, greased cast iron skillet. Serve fresh and hot with sweet butter and honey!
Preheat oven to 400 degrees Fahrenheit. Blend together flour, sugar, baking powder, salt, cinnamon and nutmeg. Stir in apples. Make a well in the centre of the dry ingredients. Combine and add egg, milk and vegetable oil. Stir only until combined. The batter should be l;umpy. Fill lined muffin cups 2/3 full. Bake for 20 to 25 minutes.
Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt. Cover and chill in the refrigerator until ready to serve. Serve chilled dip with fruit.
Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the cumin, coriander, sweet paprika, cayenne and cinnamon and season with salt and pepper. Pat the chicken dry. Rub half of the spice butter under the skin and the rest over the chicken; season with salt and pepper. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, garlic cloves, dates and dried apricots and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Carve the chicken and pass the chunky jus at the table.
Remove core and slice apples. Remove core and slice fennel. Cross cut celery. Mix apples, fennel and celery with lemon juice in a stainless steel bowl. Fold in Chavrie(R). Serve on a bed of baby salad and top with walnut piece.
Slice the baguette open length-wise. Spread with mayo and sprinkle with the black pepper. Layer the sliced tomato and eggs on top. Replace top of baguette and enjoy!
Combine all ingredients in a medium saucepan. Add pepperoncini juice to taste. Simmer until hot.
Melt chocolate bar in milk over low heat. Cream together cream cheese and sugar. Add chocolate, then fold in cool whip. Put into pie crust. Freeze.
In a large bowl combine flour and salt. With pastry blender or two knives cut in shortening until mixture resembles coarse meal with a few larger pea-sized pieces. In a measuring cup, using a fork, beat egg with vinegar. Add enough cold water to make 1 cup; mix well. Drizzle into flour mixture a bit at a time, mixing in with a fork, until dough looks evenly moistened and holds together when pressed between fingers. (The recipe says you may not need to use all of the liquid; I always do and then add up to another third of a cup of water to get it to the moisture level I like). Divide dough into 6 equal balls. The recipe says to wrap each ball in plastic wrap and chill for at least 30 minutes before using. I often make it in advance to this stage; it can be stored in the fridge for up to 2 days. If you're not going to use all the pastry, this is the point where I freeze the extra. Roll on a lightly floured surface. I usually let it warm up a bit, otherwise it's too crumbly from being cold. Each ball makes 1 single pie crust; 2 balls makes a double-crust or lattice-crust pie. When I made the butter tarts the other day I had 6 balls of dough and made 4 dozen butter tarts. Somehow 24 hours later they're all gone. For the filling beat the egg, add the brown sugar and beat again. Add the water, vanilla and butter. Add the raisins. Drop mixture into tart shells to almost half-full. Bake in a 450 degree Fahrenheit oven for about 15 minutes. Check times and keep a close eye on them. I bake mine at 425 degrees Fahrenheit for 10 minutes, but I have a really wonky oven that I detest, lol!
In a blender, combine cream and peaches until peaches are pureed. Mix with oats in a microwave save dish. Microwave 3 minutes, or until oats are soft. Enjoy.
Place tofu between paper towels until barely moist. Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat. Add tofu, and cook 8 minutes or until golden. Sprinkle with salt. Remove tofu from pan. Heat 1 tablespoon oil in pan over medium-high heat. Add bell pepper and onions, and saute 2 minutes. Add peas, and saute 30 seconds. Stir in rice, and cook 2 minutes. Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently. Remove from heat. Stir in soy sauce and peanuts. Sprinkle with 2 tablespoons cilantro.
For the base: Combine the butter, 2/3 cup sugar, flour and egg yolks. Pat the mixture into the bottom of a 9"x13"x2" pan. Bake at 350 degrees Fahrenheit for 15 minutes or until the edges are light brown. Cool base and spread with jam of your choice. Ivanka uses rose hip jam but seedless raspberry or strawberry jam works just as well. In a separate bowl, beat egg whites with the 1 cup of sugar until slightly stiff. Add the 2 cups of ground walnuts and vanilla or rum extract. I use pure vanilla extract. Spread this mixture over jam layer and sprinkle the top with the 1 cup chopped walnuts. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until lightly golden. For a softer topping, cover pan loosely after removing from oven to allow meringue to soften for easier cutting. Cut when cool, with sharp knife dipped in hot water between each cut.
Line a 20cm square cake tin with baking paper. Place the Mars bars and butter in a small saucepan and melt over low heat, stirring constantly. Combine the rice bubbles and marshmallows in a large bowl then add the melted chocolate mix. Stir quickly to coat the dry ingredients with the chocolate but don't over-mix as the marshmallows will melt slightly due to the heat of the chocolate. Spread mixture over the base of the cake tin then scatter coloured sprinkles over the top. Place in the fridge to set. When set, cut the slice into squares.
Boil broccoli in water until it is tender, about 10 minutes. Melt butter in a soup pot. Whisk in flour to create a roux. To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water. In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may not need more or less than one cup. Add to soup base. Season to taste with chicken base and pepper.