HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bow, dissove the yeast and sugar in a 1/2 cup warm water. In a large bowl, mix remaing 3 1/2 cups warm water, honey, molasses, oil, eggs, and lemon juice. Mix well. Add yeast mixture and stir. Gradually add 5 cups whole wheat flour, beating well after each addition. Add the flax seed, cracked wheat and sunflower seeds. Stir well. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover. Let rise in a warm place for about 1 hour until doubled. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form in loaves and let rise covered until doubled. Bake at 375 degress for 25-35 minutes.
Trim stalks flush with fennel bulb and cut each bulb lengthwise into quarters, or halves, if using small bulbs. In a heavy saucepan large enough to hold the fennel flat in one layer, melt 1 tablespoon butter over moderate heat. Add fennel garlic, thyme, and toss to coat with butter. Season with salt and pepper, to taste. Add wine and chicken stock. Bring mixture to a boil, reduce heat to a simmer and cover. Braise for 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter. Reseason with salt and pepper, to taste.
In a medium bowl mix flours, baking soda, baking powder, guar gum, salt, cocoa and instant coffee. Set aside. In a small bowl, mix the chia with the water. Set aside. In a large bowl cream together the oils and sugars. Add the vanilla and eggs beat well. Stir in the yogurt. Stir the chia mixture again and add it to the wet ingredients. Add the dry ingredients to the wet a cup at a time, stirring well after each addition. Add the zucchini, walnuts and chocolate chips and mix well. Let dough sit for 30 minutes to allow the guar gum set up and preheat oven to 350 degrees. Fill mini muffin tins to the top and bake for 15 to 25 minutes until the tops are set or a toothpick inserted in centre comes out clean.
Blanch asparagus in microwave for 3 minutes. Drain off any juice. In large mixing bowl combine asparagus, ham, egg, tapioca, green pepper, onion, mushrooms, and cheese. Mix together. In smaller bowl mix lemon juice, parsley, half& half, and mushroom soup. Add to ingredients in large bowl, mix well. Spread in greased or sprayed 13 x 9 baking dish. Bake in a 375° oven for 30-40 minutes. Let stand 10 minutes before serving. Serves 10-12.
In a large sauce pan simmer the the rice in broth with the garlic and chopped mushrooms stirring occasionally, until the both is all absorbed and the rice is cooked. About 20 minutes. Add oregano and salt 3/4 of the way through the cooking or at the end. Make a slit in the side of the chicken to create a pocket. Stuff the chicken with as much of the hot rice mixture as will fit, secure with tooth picks. Arrange the skin on the outside of the breasts to look nice. The skin is important to the cooking as this is the only fat in this recipe. If you remove it your chicken may come out dry. Sprinkle with your favourite steak spice. You may want to adjust your salt in the rice if your steak spice has allot of salt or you are salt sensitive. Place chicken in one side of a hot BBQ. Turn the heat off under the chicken and high on the other burners. Cook 1/2 hour to 45 minutes, till just cooked. Do not overcook or your chick will be dry. Tent chicken with foil when you take it off the BBQ. Let sit 5 minutes before serving.
Drain water out of your tuna cans, and dump into a medium bowl. Add remaining ingredients and stir. Serve on your favorite bread, or add a slice of cheese and make a tuna melt.
Preheat oven to 400°F Line a shallow baking pan with foil. Place salmon, skin side down, on foil. Spread a thin layer of mustard over each fillet. Season with salt and pepper. Top with bread crumbs and drizzle with butter. Bake 15 minutes or until salmon flakes with a fork.
Use a zester to remove the rind from lemon. Place the olives in a large glass or ceramic bowl. Combine the lemon rind, oil, oregano, pepper and bay leaf in a large jug. Pour the oil mixture over the olives and stir to combine. Cover with plastic wrap and place in the fridge overnight to develop the flavours. Remove from the fridge 1 hour before serving to bring to room temperature. Transfer to a serving bowl to serve.
Break up the chocolate into small pieces. In a saucepan with a thick bottom, melt the chocolate and the cream together over low heat. Give it a stir with a fork now and then. Cut up the butter and when the mixture has almost melted, add the butter, and stir until the mixture is smooth. Keep heat very gentle! Remove from heat and stir in the Amarula Cream. Cool the mixture and let it set (not too long) in the fridge. Have ready for finishing your truffles: sifted cocoa powder, dried coconut (dessicated coconut)/finely ground almonds/finely crushed peanuts/sifted icing sugar (confectioner's sugar), pine nuts, or finely split almonds. You could also enclose glace cherries in some, or a nut of choice. Use a small spoon to scoop out walnut-sized pieces of the chocolate mixture, shape into balls or ovals, and roll each one in one of the "garnishes" suggested. You could also make up a white, thin icing with confectioners' sugar and water, and decorate some truffles with thin white lines. Keep in one layer and keep cool. They can be frozen. But they should be served at room temperature.
Combine dry ingredients. Add milk & oil. Knead and shape into plum-sized balls. Roll into tortillas (very thin) and fry in oil until each side of the tortilla has a few golden brown spots. You want them to be flexible and soft, not crunchy and brittle. Enjoy!
In a food processor or blender pulse cranberries until medium-fine. Set aside. Cream sugar and butter. Add all the rest of the ingredients except cranberries; mix well. Gently mix in cranberries. Drop by spoonfuls on greased cookie sheet. Bake at 375* for 8 to 10 minutes or until rim of cookie is lightly browned. Don't overbake or they will be dry and hard. :-). Brush on the glaze while still warm. *GLAZE*. Combine powdered sugar and lemon juice till smooth. Should be very thin like gravy. Add more or less sugar for right consistency.
Preheat oven to 375 degrees. Spray baking sheets lightly with Pam (or use baking parchment paper to avoid any need to prepare pans); set aside. In mixing bowl, beat together sugars, Lighter Bake, egg and vanilla. In another bowl, combine flour, baking soda, cinnamon, baking powder and salt. Stir into Lighter Bake mixture. Stir in oats and raisins. Drop by rounded spoonfuls onto prepared baking sheets. Bake 10 minutes or until edges begin to brown. Cool on racks. Enjoy GUILT FREE!
In a large nonstick skillet sprayed with vegetable spray, heat the oil and add the onion. Saute for 5 minutes, stirring frequently. Simmer on low heat for another 10 minutes or until the onion is soft and browned, stirring occasionally. Add the sour cream, mayonnaise, cream cheese, salt and pepper and mix until well combined and the cheese is melted. Garnish with parsley and serve with whole wheat crackers, baked tortilla chips or pita wedges.
Preheat oven to 325 degrees. Whisk egg yolks and artificial white sweetener until sweetener is dissolved. Add cream, vanilla and chocolate. Continue to whisk until well blended. Divide mixture into 4 four-ounce ramekins. Place in water bath and bake until set around edges (approximately 45 - 50 minutes.) Remove from oven and leave in water bath until cooled. Chill ramekins for at least two hours. Spread low carb brown sweetener on top of each ramekin and brown under broiler.
Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl. Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated. Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl. Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color. Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips. Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes. Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together. Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved bacon in the center. Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.
Spray a 3 quart casserole dish with cooking spray. Layer ham and potatoes in dish; sprinkle with salt and pepper. Top with beans and onion. Combine soup and water; pour over all. Bake at 350F for 45-50 minutes.
Whisk all ingredients for the sauce together except the cornstarch. Whisk in cornstarch until dissolved. Set aside. Prepare vegetables. Heat oil in a large skillet or wok over high heat. Add ginger, garlic, and pepper flakes. Stir fry 20-30 seconds. Add mushrooms and asparagus and stir fry 1 minute. Add water, cover, and steam 2 minutes. Uncover and stir in sauce mixture. Bring to a boil and cook 1 minute or until thickened. Add tomatoes and scallions. Garnish each serving with cashews. Serve immediately with sesame noodles.
Lightly grease a baking sheet. Slice dough crosswise into 12 pieces. Place on baking sheet and press each out to a 4-inch round. Divide sauce, mozzarella,and other toppings among pizzas. Set aside 30 minutes to rise slightly. Preheat oven to 450 degrees F. Bake pizzas until crust has browned and cheese is melted and bubbly.
Boil carrots in boiling water, covered, until almost done, they should be slightly firm. In the meantime, combine honey, water and brown sugar in a saucepan. Bring to boil and reduce by half until thick and syrupy, about 15 minutes. Drain carrots, add butter, mix until melted. Add honey mix and cinnamon; stir gently and cook on low for about 5 minutes.
Please note molasses gets VERY HOT be careful not to splash when stirring! Pour molasses into a saucepan over medium heat, boil 5 minutes, stirring constantly. Be careful it does not boil over! Turn heat down to low, very slowly pour the eggs into the molasses, stirring gently, the mixture will thicken. Stir in nutmeg. Remove from stove. Pour into a jar or small pitcher. This is best served warm with hot tea biscuits or corn muffins. If you like molasses, you will probably enjoy this tasty treat! Do NOT use blackstrap molasses to make this!
Preheat oven to 375 degrees Fahrenheit. Grease eight mini-loaf pans and set aside. Whisk dry ingredients together in medium or large bowl. Stir in the remaining ingredients except for the hot dogs. Pour a half inch of batter into each mini loaf pan. Place a hot dog on top of the batter in each pan. Distribute remaining batter over the hot dogs so that the hot dogs are surrounded by batter. Bake in preheated oven for thirty minutes or until done. Based on your baking pans, you'll need to check for doneness sooner or later. Note: the dough just over the hot dogs is the last to cook so that's where you can test for doneness.
soak dates in milk for 15 seconds. Soften ice cream (not melt). Add dates, milk and the rest of the ingredients into the ice cream. Mix well . Set in a ring jelly mold and freeze. before serving drizzle honey and garnish with whole pecans.
Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Stir in peas and cook about 30 seconds. Add cream and boil two minutes. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately.
Peel shrimp, leaving tails intact. Starting at base of tail, insert a toothpick along the length of each shrimp to keep from curling, keeping part of the toothpick sticking out at tail. Toss shrimp gently with 1 tbsp of the chili sauce. Set aside. Cut chicken breasts into 1/2 inch thick strips, 2 to 3 inches long and toss in a separate bowl with remaining chili sauce. Place one sheet of phyllo pastry on a board. Brush it lightly with melted butter. Cut in half lengthwise and then into thirds crosswise to make 6 squares. Place one shrimp (on toothpick) about 1/2-inch up from bottom edge of one square, parallel to bottom and leaving tail shell hanging over left edge. Fold right side of square over shrimp meeting left edge. Roll up into cylinder. Brush outside of pastry with butter and place on parchment-lined baking sheet, seam-side-down. Sprinkle with sesame seeds. Repeat with remaining shrimp, 3 sheets of phyllo and half each of the remaining butter and sesame seeds. Repeat wrapping with chicken strips, leaving about 1/2-inch of chicken strip beyond left edge of phyllo square. Place on another parchment-lined baking sheet. Cover and refrigerate on baking sheets for up to 1 day. (These can be frozen for up to 2 weeks. Do not thaw before baking.). For the dipping sauce, combine ketchup, soy sauce, vinegar, brown sugar and chili sauce in a small saucepan. Bring to a boil over medium heat, stirring often to dissolve sugar. Vigorously whisk in cubes of butter, a few at a time, until incorporated and smooth. Remove from heat and let cool. Stir in coriander, if desired. (Sauce can be refrigerated for up to 3 days.). To serve, preheat oven to 450°F. Bring dipping sauce to room temperature or warm slightly in a saucepan. Bake Shrimp Firecrackers for 5 to 7 minutes and Chicken Firecrackers for 10 to 12 minutes or until golden and shrimp are opaque and chicken is no longer pink inside. (Increase baking time by about 3 to 5 minutes if frozen.) Carefully remove toothpicks from shrimp. Place firecrackers on a warmed serving platter and serve with Spicy Dipping Sauce.
In skillet, cook bacon until crisp. Remove with slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in flour, salt and pepper until blended. Gradually stir in milk. Bring to boil and cook and stir for 2 minutes. Remove from heat. Spread 1/2 cup sauce in greased 13x9x2" baking dish. Layer with four noodles, a third of the egg and bacon, cheese and sauce. Repeat layers twice. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes or until bubbly. Sprinkle with parsley. Let stand 15 minutes before cutting. *Can be made the night before and refrigerated. To serve, remove from refrigerator 30 minutes before baking. Bake as above.
Preheat the oven to 375 degrees. In a skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes. Lower the heat to medium, add the beer and cook for 10 minutes. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool. On a floured surfaced, roll 1 puff pastry sheet into a 12-inch round. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round. Using a slotted spoon, transfer the meat mixture to the skillet. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press edges to seal, then trim to a 1/2-inch edge. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes. **TIP: Bake the pie up to 1 day ahead, then reheat in a 350 degree oven for 20 minutes.**.
Mix biscuit crumbs and melted butter in a bowl and then press into the base of a lined 9cm x 20cm loaf tin. Chill. Preheat oven to 160°C. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in the egg. Stir through the chopped dates an the flour. Pour filling onto the prepared base and bake in a moderately slow oven (160C.) for 25 minutes or until just set. Cool in the oven with the door ajar. Chill. To make the caramel fudge sauce- combine the brown sugar, butter and cream in a small saucepan. Stir over a low heat for 5 minutes, or until thickened. Cut the cheesecake into thick slices and place onto serving plates. Drizzle with some sauce and serve with some extra cream or ice-cream if desired. Serve immediately.
Using a food processor, finely chop the ginger, parsley, mint, cilanto, and garlic. Add 1/2 cup peanut oil, the sesame oil, the vinegar, honey, 3/4 tsp salt and 1/4 tsp pepper and process until blended. In a grill pan, heat the remaining peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips. Spoon the rice into bowls and top with the chicken and dressing.
Butter a 9" X 12" baking dish well and press Simply Potatoes Hash Browns along the bottom and up sides of the dish. Crack eggs into blender and add canned soup. Blend well. Add remaining ingredients and pour over hash browns in prepared baking dish. Bake at 350 degrees for 1 hour or until egg mixture has set. Cut into squares and serve warm. Also travels well for potlucks and other gatherings.
In a large deep non-stick skillet, or a paella pan with cover, warm olive oil over medium-high heat. Season the chicken with salt and pepper on all sides. Add the chicken, and brown on all sides. Remove chicken; set aside. Add in the onion and garlic, saute until translucent. Stir in the rice, cook for 1 minute. Add in tomatoes, chicken broth, capers and the cayenne pepper. Press chicken pieces down into the liquid. Cover the pan, and bring the liquid to a slow simmer; reduce the heat to very low. Cook until the rice is tender (about 30-40 minutes). Top with olives and peas; stir very gently. Arrange the pepper strips on top of the paella. Cover the pan again, cook for 3-4 minutes, or until the peas are hot.
Grease and flour twenty-four 3-inch madeline molds. Set aside. Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add butter, espresso powder, and vanilla. Beat on low speed until combined. Beat in egg whites until combined. Preheat oven to 375 degrees F. Stir together flour, baking powder, baking soda, and salt in a small bowl. Sift flour mixture over the egg yolk mixture; gently fold inches Fold in almonds. Spoon batter into prepare molds, filling each about half full. Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched. Cool in molds for 1 minute. Using the point of a knife, loosen cookies from molds; invert onto a wire rack. Remove molds, and cool cookies completely on rack. Drizzle Espresso Icing over madeleines, if desired. Cover tightly and store at room temperature up to 3 days. Espresso Icing: Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar. Stir in additional water 1 teaspoons at a time until a drizzling consistency.
Grease a large microwave-safe bowl, the bowl of your stand mixer, the dough hooks for your stand mixer, a large spoon, and a spatula or two. Place the water and the marshmallows in your greased microwave-safe bowl and microwave in 30-second increments (about 2 or 3 times) until your marshmallows are melted. While the marshmallows are melting, measure out 1 cup of the confectioner's sugar and set aside. Place the remaining confectioner's sugar in your greased mixing bowl, and make a large well in the center of the sugar. Add the salt to the sugar. Stir the vanilla into the melted marshmallows, and pour the marshmallows into the well in the middle of the sugar. With the dough hooks in place, turn your mixer on the lowest setting and allow to mix. If the motor sounds strained, turn it up a notch, but be careful as it may cause sugar to puff out of your bowl. Turn the mixer off once all the sugar has been incorporated (it may take about 5 minutes or longer). If your dough is sticky, add the reserved cup of sugar, 1/4 cup at a time, mixing well between additions. Once you have a smooth dough, turn out onto a piece of greased plastic wrap. Lightly grease the top of your dough, and wrap tightly in the plastic wrap for at least two hours to rest. If the dough becoms stiff, microwave about 20 seconds to loosen it back up. When you are ready to roll the fondant out, lightly grease your pastry mat and rolling pin so the fondant doesn't stick.
Mix the cocoa and sugar in a large bowl. Cream 1 cup of the cocoa/sugar mix with the butter. Blend in the vanilla and half of the milk. Add the remaining cocoa/sugar mix, and the remaining milk, and beat well. Continue beating. Add in instant coffee powder, 1 teaspoon at a time, tasting before next addition. Add coffee powder to taste.
Sprinkle Parmesan into a large circle in 10 inch non-stick skillet. When cheese is slightly golden underneath, carefully remove it with a spatula. Quickly drape over a drinking glass, golden side up, and press to form the bowl shape. Let cool. These can sit for several hours at room temperature.
Circle Saute pan 2-3 times with olive oil. Saute garlic and shallots until just tender. (I usually end up adding more garlic because I'm a garlic fiend). Add Pancetta -- saute on low-med heat until starting to crisp up. Add White wine and scrape up bits of pancetta and garlic/shallots until starting to reduce. Add Butter -- stir all together -- it will start to thicken. To this add cream and cornstarch if wanted to thicken sauce to your preference -- just add slowly and stir constantly Add lemon juice, red pepper flakes and cheese and stir until desired taste (heat). Add Shrimp and cook until pink. Cook Pasta as directed and toss together. Add more crushed red pepper flakes, some fresh chopped parsley and more cheese to taste. Good loaf of crusty bread and a good bottle of Chardonnay and you are in business!
Pour Milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spoon half of the pudding mix into crust. Gently stir 1 cup of the whipped topping into remaining pudding: spoon over pudding layer in crust. Top with the remaining 1 cup whipped topping. Refrigerate at least 3 hours. Store in refrigerator.
Mix the cinnamon with the sugar in a bowl and set aside. Mix the margarine, sugar and eggs. Add the dry ingredients and form small balls. Roll the balls in the cinnamon/sugar mixture. Place on a cookie sheet 5 centimeters apart (they spread as they bake). Bake for 8-10 minutes at 190 degrees Celsius (375 F). Remove from the tray immediately.
Preheat the broiler. Cook the broccoli in boiling water until tender, about 5 minutes. Drain and set aside. Slowly melt the cheese in a double boiler. Gradually mix in the broth. Whisk in the mustard and egg. Sprinkle a little of the rosemary or basil on the cut side of each tomato half. Broil until soft and beginning to brown, about 5 minutes. Serve the Welsh rarebit over the broccoli and tomatoes. Makes 2 cups sauce.
In a bowl combine pudding mix (either chocolate or vanilla) with cream and confectioners sugar; mix on low speed until combined and thickened (about 3 minutes). Fold in the Cool Whip topping until thoroughly combined.