HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, dissolve yeast in warm milk. Add the beans, sugar, butter, salt and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two 9 x 5 x 3 inch loaf pans coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Bake at 350F for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.
Preheat oven to 350*. Sift dry ingredients together - flour, baking powder, and salt. Cream butter and sugar, then mix in egg and vanilla extract. Stir in the dry ingredients, mixing well. Spread in a 8" greased pan. Bake @ 350* for 20-25 minutes. Remove from oven. Cover with marshmallows, cut side down, pressing in slightly. Return to oven to melt slightly, 2-4 minutes. TOPPING: Combine all ingredients except the vanilla, and bring to a boil. Cook until soft ball stage, 238*F (or when a small amount of mixture dropped from a spoon into cold water forms a "soft ball"). Remove from heat and cool 5 minutes. DO NOT STIR! After the 5 minutes, beat in the vanilla until mixture is of spreading consistency. Spread over marshmallow layer & cut into squares.
Dough: Scald milk and cream, add butter, sugar and cool to lukewarm. Dissolve yeast in the lukewarm water and add the teaspoon of sugar. Add to the first mixture. Add remaining ingredients and the flour gradually. Mix well. Knead the dough. Let rise until double in bulk and punch down. Let rise again until double. Form into small buns the size of a walnut or larger if desired. Let rise and flatten with hand. Filling: Cook 2 cups pinto bean till soft. Pour off liquid and mash. Add sugar, salt, and cream. Mix well. Place a heaping teaspoon of filling in the center of each bun. Seal edges. Place on a greased pan and let rise until double in bulk, about 1 hour. Bake in a 350°F oven until brown, 20-25 minutes. Sauce: Mix the half and half, sugar and cornstarch in a saucepan and simmer. Whisk until thick. Pour warm sauce over the buns. You can also place the beroggi in a crock pot and pour the sauce over them to keep them warm. Enjoy!
Remove the casings from the sausage and discard. Brown the sausage meat, breaking it up with a spoon until the meat is cooked. Remove excess fat from the pot. Add the onions and garlic and gently saute, cook until soft but not browned. Add carrots, zucchini, pepper, wine, chicken broth, tomatoes, basil, and oregano and bring to a boil. Add orzo and simmer for 20 minutes. Season to taste with salt and pepper. If desired, sprinkle Parmesan cheese over each serving. Tastes best if reheated the next day.
Preheat oven to 350°. Puree beer, oil, peppercorns, sesame seeds, pepitas, oregano, annatto, garlic, bay leaves, and 1 cup water in a blender. Combine puree and turkey in a dutch oven; season with salt and pepper to taste. Bring to a boil on the stove, cover, and bake until turkey is very tender, about 2 hours. Puree tomatoes, chopped onions, peppers, and 1 cup water in blender. Transfer turkey to a plate (leave sauce in pot); let cool. Add puree to pot; boil over medium-high heat, stirring often, until thickened, about 45 minutes. Discard skin and bones from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to medium-low, and cook for 5 minutes. Season with salt and pepper. Divide stew between loaves; garnish with sliced onions and watercress.
Boil tortellini for 10 min. Simmer vodka pasta sauce. Drain tortellini and mix with sauce. Transfer to a casserole dish and sprinkle with mozzarella cheese. Bake in 350'F oven for 10 minutes.
Blend all the rub ingredients. Pat the duck or goose dry, inside and out, with paper towels. Rub this blend all over the bird(s), inside and out. Try to get some under the skin if you can. Since ducks and geese can have a lot of exterior fat, it's important to get a good amount of rub in the body cavity. Allow the seasoned bird to sit for a few minutes after applying the rub and prior to roasting. Not all the rub will stick to the bird -- that's okay. Just use whatever sticks. NOTE: I also like to melt a stick of butter and pour over the duck or goose once it has been seasoned and is in the roaster.
Cut the chicken into bite sized chunks; put them in a bowl and add salt and soy sauce; mix well and set aside. Heat peanut oil in the wok over high heat; add the chicken and stir-fry until it changes color, then remove from the wok with a slotted spoon. Drain off all but 3 tablespoons oil from the wok, then return it to medium heat; add the ginger and garlic and stir-fry for a few minutes until they are fragrant and the garlic cloves are tender. Add the black beans and stir-fry until fragrant, splashing in the wine as you do so. Add the chili flakes and stir-fry for a few moments. Return the chicken to the wok; add the red bell pepper and toss both in the fragrant oil, splashing in the vinegar and adding salt to taste. When everything is sizzly, throw in the scallions and stir a few times until barely cooked. Then, off the heat, stir in the sesame oil and serve.
Preheat oven to 375. In medium bowl, combine crumbs, sugar, cinnamon, and melted butter. Mix well and press into 10 inch pie plate. Bake 6-8 minutes. Remove from oven and cool completely. Pour caramel into shell and refrigerate. In a large skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon. Add apples and stir until apples are covered. Let simmer for 15-20 minutes with lid on skillet until apples are tender. Let apples cool and pour them into the pie crust. Top with whipped cream and drizzle with remaining caramel topping. Enjoy!
In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature. Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
Place the beans, sour cream, chil powder and cumin in a food processor or blender; process until smooth. Spread the mixture over the bottom of a 9-inch glass pie pan. Top with the cheese, followed by the scallions, olives and jalapenos. Serve at room temperature or hot. If using a microwave oven, heat on high (100 percent power) for 5 to 6 minutes or until the edges are bubbly and the cheese is melted. If using a conventional oven, bake at 400 degrees for 20 minutes. Serve with reduced fat tortilla chips.
To prepare the potatoes, peel and cover with cold water. Let stand several hours before using. Pour off the water and grate. Drain very thoroughly. Add eggs to grated potatoes and mix lightly; stir in remaining ingredients. Drop from a teaspoon on a hot, well-greased skillet. Brown on both sides. Serve hot with applesauce.
Mix sugar, corn syrup, salt and milk. Cook over low heat, stirring constantly until thickened. Add peanut butter; mix well. Remove from heat, let cool, then add vanilla.
Place steak in a large heavy-duty resealable plastic bag. Combine the remaining ingredients; pour over the meat. Seal and refrigerate overnight. Drain and discard marinade from steak. Grill, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Preheat oven to 400°F Grease a 15 x 10-inch baking pan aka Jelly roll pan. To prepare brownies, combine granulated sugar, flour and cocoa; mix well. Combine 1 cup water with oil and butter in a medium saucepan. Bring to a boil; add to flour mixture and mix well. Add buttermilk, baking soda, eggs and vanilla. Beat well by hand and pour into pan. Bake 20 to 22 minutes, until a wooden pick inserted in the center comes out almost clean. Cool completely on wire racks. To prepare frosting, combine butter, cocoa and buttermilk in a saucepan; bring to a boil. Remove from heat. Gradually beat in confectioners' sugar and vanilla with a mixer at low speed. Spread evenly over cooled brownies.
Place cake cubes in large bowl; let stand 30 minutes. In medium bowl, combine sugar and cream cheese. Beat until blended. Fold whipped topping into cheese mixture. Stir topping mixture and pecans into cake cubes; combine well. Spread 1/2 cake mixture into trifle bowl. Spread 1/2 pie filling over cake mixture. Repeat layers. Refrigerate.
Mix vodka and blue Curacao in a cocktail glass. Add Sprite to taste. Add lots of ice cubes.
Cook vermicelli according to package directions; return to pan. Drain liquid from mushrooms and add enough water to make 1 cup; dissolve the bouillon cubes in this liquid. In a medium saucepan, saute the onion in the margarine until soft. Stir in flour and mustard; cook, stirring constantly, just until bubbly. Stir in the milk and the mushroom liquid mixture. Cook and stir until the sauce thickens and boils for 1 minute. Pour sauce over vermicelli, then stir in mushrooms and ham. Pour into a baking dish that has been sprayed with nonstick spray. Sprinkle with Parmesan. (Amount to taste, but I think it tastes best with the top surface of the casserole pretty much covered.) Bake at 350° about 1/2 hour, or until bubbly hot.
Cook sausage, drain and cool. Beat eggs, milk and mustard. Stir in cheese. Break bread into cubes and add to egg mixture. Add sausage. Pour into 9x13 pan and refrigerate overnight. Bake at 350 degrees for 45 minutes. Reheats well.
Sauce: Heat olive oil in a saucepan over medium-high heat; fry garlic for 1 minute, until fragrant Add tomato paste, coriander, oregano, cumin, salt and pepper flakes; give the mixture a good stir Turn the heat down to medium, and add the white wine, ketchup and lemon juice Simmer sauce for 1 minute (low heat), then stir in the chopped basil; remove from heat, cover and set aside Topping: Make sure the chicken breasts are quite flat, if not, pound them between clingwrap with a meat mallet or rolling pin Next sprinkle some salt, black pepper, basil, coriander and oregano over both sides; rub in the seasonings using your fingers Lay the chicken on foil-lined baking tray Combine lemon juice and olive oil; drizzle over the chicken and bake in preheated oven at 200°C / 390°F for 15mins or until just cooked through Remove from oven, cool slightly and slice the chicken, across the grain, into small strips Spread the sauce on your favorite pizza crust, scatter the cooked chicken and diced pepper over the sauce Top the pizza with mozzarella cheese and bake for approx 10-15mins (depending on your crust) Remove from oven, sprinkle with grated Parmesan, and serve immediately
preheat oven to 150 degrees C. line a baking sheet with silicone paper and mark a 8inch circle on it. whisk the egg whites until they are stiff. then whisk in the sugar 1 teaspoon full at a time, until all added blend the vinegar with the cornflour and whisk in. spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre. place the baking sheet in oven then immediately turn down the heat to 140 degrees C leave to cook for 1 hour. then turn the heat right off but leave pavlova inside until it's completely cold. to serve:. fold together the cream and fruit and pile into the centre of the pavlova. leave to stand in the fridge for about an hour before serving.
Put dry ingredients together. Heat milk, butter, 2 Tbsp sugar, salt,and 3/4 cup applesauce and add to dry mixture along with the egg. Knead dough for 3-5 minutes (add extra flour as needed) then cover for 1 hour. Punch down dough and roll out to 12 inch square. Spread 1/4 cup applesauce, 1/3 cup sugar, and cinnamon on dough. Roll up and cut into 12 even slices. Cover and let double. Bake in 2 8x8 pans for 20-25 minutes at 375°F. Make icing (combine all ingredients and mix).
In a large skillet, brown ground beef; crumble into small pieces; drain and set aside. In a large soup pot; saute onions and garlic in melted butter until onions are tender. Add in drained ground beef and the remaining ingredients; stir to combine. Bring to a boil; then lower heat and simmer until vegetables are tender (about 30-40 minutes); adjust seasoning to taste with salt, pepper, or hot sauce; also add more broth/wine if more liquid is needed.
Combine apple butter, pumpkin, sugar, salt & spices in bowl. Mix well. Stir in beaten eggs. Add milk slowly and mix well. Pour into unbaked pie shell. Bake in 425° oven 40 minutes or until set.
NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended ~- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving.
Mix well the hamburger, egg, onion, dressing, ketchup, crackers, salt and pepper. Make into balls then flatten and place in greased, 9x13" baking dish pan. Combine soup and water and mix well then pour over hamburger balls. Bake at 350 for 1 hour.
Cut cheese into 1/4 inch slices, dip in water and dredge in flour if desired (I do like it this way). Heat enough oil in a small frying pan to cover base, fry cheese until slightly golden on each side. Squeeze some lemon on top and serve with rest of the lemon wedges and a crusty bread or some pita to dip into the lemon flavoured oil.
Preheat oven to 350 degrees. Mix together sugar, syrup, and butter. Fold in eggs and vanilla. Stir in oats. Pour into the pie shell and bake for 30 minutes.
Trim and discard the ends of the long beans. Cut the beans crosswise into segments about 1 1/2 inches long. Heat a wok over high heat until hot. Swirl in the oil to coat the surface evenly. When the oil is hot, stir in the garlic and saute a few seconds. Toss in the long beans and stir-fry 1-2 minutes. Spoon in the roast chilli paste. Stir to mix well with the beans. Add a quarter cup of water, stir and cover with a lid to allow the beans to steam. Open lid and stir occasionally, adding more water as needed until the beans begin to turn tender. Season to taste with fish sauce. Add the basil, stir well into the mixture to wilt. Continue to stir-fry until the beans are tender to your liking. Transfer to a serving dish and serve warm along with the other dishes with steamed rice.
Preheat oven to 350 degrees. Bring water to a boil and add pasta shells (Cook al dente). In a bowl add spinach and zucchini and wilt by heating in the microwave for 1 minute. Then add to the cottage cheese and parmasan mixture. In a glass baking pan put 1/2 cup of marnaria sauce. Drain and stuff shells and put in baking dish. Cover with rest of the sauce. Bake for 20 minutes.
Heat a wok over high heat and add the peanut oil. When it smokes, add the broccoli and toss well. Cook until the broccoli starts to colour. Add the ginger and sesame seeds and keep cooking for about 20 seconds, then add the remaining ingredients. Cover wok and cook on high for only another minute. Eat right away, or cold as a salad.
Preheat your oven to 325 degrees. Combine the cake mix, eggs, oil and water in a large mixing bowl and beat till batter is smooth and even. In a large cast iron skillet oven medium high heat, melt the stick of butter. Once bubbly turn off heat and add the brown sugar and mix till well blended. Place your pineapple rings evenly in the sugar/butter fallowed by a cherry fr inside each ring. Pour the cake batter over the rings and cherries and place in the oven for 40 -45 minutes. Insert a tooth pick to check if the cake is done. A clean toothpick indicates a ready cake. Allow the skillet to cool for 10 minutes before removing the cake. If you wait too long the cake may stick and wont come out clean and pretty. With a large round platter face down over the skillet hold the plate and skillet firmly and flip them so the plate is down and the skillet is on top. Carefully lift the skillet away from the plate. Let the cake stand a few hours before serving, garnish with a dollop of whipped cream and enjoy :).
Wash the zucchini and wash and peel one potato. Place into food processor and shred. Place these into a bowl. Add the chopped onion, chopped peppers and raw egg and mix well. (You may add a second egg to the mixture if desired.) Season with salt and pepper. Spray pan with nonstick cooking spray. Form veggies into pancake shapes and cook over medium heat until done.
Heat over to 350. Coat a 9 x 13 in baking dish with non stick spray. Crumble or cut tamales and corn bread into small pieces, place in a large mixing bowl. Drain juices from tomatoes, set aside. Heat oil in a large skillet over medium-high heat, Saute onion for 5 minutes. Add Mexican seasonings and drained tomatoes and cook for 5 minutes until heated and onion is tender. Toss mixture lightly with tamales, cornbread and cheese. Keep mixture loose; don't overmix or pack down. Transfer dressing to baking dish, bake for 30 to 40 minutes or until browned. If you can't find a Mexican blend seasoning, you can use 1 tsp each of Chili powder, garlic powder and ground cumin.
Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with the cooking spray. In a skillet, heat the oil over meidum heat. Add the ground turkey,onions,bell peppers and garlic. Cook until turkey is browned and vegetables are tender. Stir in the tomato paste, crushed tomatoes, salt, basil, oregano and pepper. Simmer,covered for 5 minutes. Pour the meat; mixture into the prepared baking pan. Sprinkle with the shredded cheeses. In a small bowl, combine the sour cream and Italian seasoning. Break the crescent rolls apart and roll each triangle flat, slightly enlarging. Srpead one teaspoon of the sour cream mixture in each triangle. Roll up as directed on the package. Place on top the cheese. Bake for 30 minutes.
In a small saucepan combine honey and the water; cook and stir over low heat until the honey liquefies. Remove from heat. Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth. To toast oats, place them in a dry medium skillet; cook over medium-high heat until lightly golden and fragrant, stirring frequently to prevent scorching. Meanwhile, in a large bowl combine the rice cereal, toasted oats, fruit bits, sunflower kernels, peanuts, coconut, and sesame seeds. Pour honey mixture over cereal mixture; stir to coat. Cover and chill for 1-2 hours or just until firm. Using your damp hands, shape mixture into 30 balls, each about 1 1/4 inches in diameter. Chill balls until ready to serve. Store in a tightly covered container in refrigerator for up to 1 week.
Quickly rinse the lamb under cold running water and pat dry with paper towels. Trim off any excess fat. With a small, sharp knife, make 1/2 inch deep slits every 2 inches around the entire surface of the meat and insert a garlic sliver into each slit. Transfer to a nonreactive container. For the marinade: In a bowl, combine the wine, sugar, mustard, soy sauce, shallots, rosemary and black pepper. Whisk in the olive oil. Pour the mixture over the lamb. Cover and refrigerate for 48 hours, turning the meat at least 3 times. About two hours before grilling, remove the lamb from the refrigerator. Prepare a covered grill for moderate indirect-heat cooking. Position a drip pan in the center of the fuel grate. Remove the lamb from the marinade and set aside. Pour the marinade into a saucepan; place over medium-high heat and bring to a boil, then set alongside the grill. When the fire is ready, lightly brush the grill rack with vegetable oil. Place the lamb in the center of the rack, cover the grill and cook, turning and brushing with the marinade every 10 minutes, until done to preference when cut into with a small, sharp knife (35 to 40 minutes for medium-rare). For the mint pesto: In a medium bowl, combine the mint, peanuts, sesame oil, soy sauce, rice vinegar, sugar and garlic. Add salt and pepper to taste. Transfer to a serving bowl and set aside. (Pesto can also be prepared in a food processor or blender, which is what I prefer to do). Remove the lamb to a cutting surface, cover loosely with aluminum foil and let stand for about 10 minutes before serving. To serve, thinly slice the lamb on the diagonal across the grain. Arrange the slices on a warmed serving platter and place the mint pesto alongside.
Combine all ingredients in a skillet except walnuts. Simmer for 4 minutes or until mixture spins small thread from spoon. Remove from heat and stir in walnuts. Continue stirring until syrup forms a sugar coating over the walnuts. Gently separate nuts while cooling.
Preheat the oven to 350°F. Soften the oats in the milk for 5-10 minutes. Stir in the eggs, the seasonings and sauces, and the pureed vegetables. Add the ground beef and mix well (I usually do this part with my hands). Add enough breadcrumbs so that the mixture isn't goopy. You may need more or less breadcrumbs depending on how wet the meat and pureed vegetables are. Pack the meat into a 13x9 pan. Bake at 350F for 1 hour 45 minutes.
umm it's a salad so put all ingredients in a giant bowl. Sprinkle the sesame seeds on top and put the tofu in last (if you plan to use it). Add dressing of choice and toss. Bon Apetite!
In 2 quart saucepan, mix sugar, sour cream, salt and corn syrup. Bring to a boil and boil until soft ball stage. Remove from heat and add remaining ingredients, stirring until the marshmallows are melted and blended. Pour into 9" square pan and cool till set.
Heat the oil in a large pot, and saute the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour. Puree the soup in a food processor, and return to the pot. Bring to a simmer. Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes. Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.
Pre-heat oven to 180.C. Grease a 6 cup baking dish. Cook Cauliflower in boiling salted water for 5 mins or until just tender, drain well & arrange in baking dish. Heat butter in a saucepan over medium heat and cook onion and half the bacon for 4 mins or until softened. Remove pan from heat, add flour and stir with a wooden spoon until combined. Return to heat & cook gently for 2 minutes. Gradually add milk, stirring continuously and bring to a boil. Add mustard, nutmeg, 1 cup cheese and season with salt & pepper. Stir until cheese has melted. Pour sauce over cauliflower & sprinkle with breadcrumbs and remaining cheese. Bake for 15 mins or until golden.
Mix all the ingredients together and beat well using a whisk or mixer. Whip to desired thickness as it becomes thicker the longer you whip. Serve at room temp with falafel or vegetables or chilled on a salad.
Prepare canner, jars, and lids. In a bowl, combine sugar and cocoa. Stir well. In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.