HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes. In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic -- about 8 minutes. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size -- about 1 1/2 hours. Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and saute 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside. Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze. Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm. Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.
Beat cream cheese, yogurt, honey and gingerroot in medium bowl with spoon until creamy. Fold in pineapple. Cover and refrigerate about 1 hour to blend flavors. Mix orange juice and water. Slice pears and apples. Dip pears and apples in orange juice mixture; drain. Sprinkle almonds over cream cheese mixture just before serving. Serve with pears and apples. Make the Most of This Recipe. Substitution. Boost the flavor of this easy fruit dip when you use lemon yogurt instead of plain. How-To. To toast almonds, heat oven to 350°F Bake in an ungreased pan about 10 minutes, stirring occasionally, until golden brown.
dice up all the veggies, except the mushroom which should be in larger pieces. Cook the rice, Keep aside. Heat oil, add onion, add serrano pepper. Fry till lightly brown. add jeera (cumin) Fry lightly till golden. add veggies, do not add water as the water from the mushrooms will be enough to cook the veggies, add the bouillon cube. cook till veggies are done. Add salt to taste. add rice, mix. then sprinkle taco seasoning lightly on top and mix lightly.
Mince the serrano pepper and 1/4 clove of garlic. Then, mix all of the ingredients together and then size as desired. I found it was easier and quicker when I put a lid above my pan as to prevent burning.
Lightly sprinkle tilapia fillets on one side with garlic powder, basil, salt and pepper. Spray pan with cooking spray, and place over medium high heat. Let brown for about thirty seconds, then add lemon juice and water. Cook for 4-5 minutes on each side, remove from heat. Serve immediately.
Preheat oven to 325 degrees F. Coat a baking dish with canola oil thoroughly and add the fillets skin side down. Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done. While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it. Heat the oil and add the garlic and onions. Once the onions are translucent, add the tomatoes and parsley. Continue to saute for approximately 5 minutes over medium heat. Remove the fillets from the oven and serve with the tomatoes and onions on top.
Melt butter in pan over moderate heat and add the garlic, spring onions and the mushrooms. Cook until mushrooms are golden brown. Add the brandy and cream and bring to boil. Turn down heat and simmer for 5minutes or until the sauce has thickened. Serve poured over steak, chicken or pork. Enjoy.
In a small saucepan, combine the sugar and the water and bring to a boil over medium heat, whisking constantly. Reduce the heat and simmer for 2 to 3 minutes, or until reduced by one-fourth. Remove from heat and cool. In a blender, combine the strawberries and the orange juice until smooth. Press through a fine sieve. In a large bowl, combine with sugar mixture. Cover and freeze until set. Whisk until smooth, freeze for an additional hour, and whisk again. Repeat twice. Serve when creamy.
Preheat the oven to 425°F Roll out the dough and fit in into a 9-inch pie pan. Trim and flute the edges, then bake the pie shell fully. Cool completely before filling. To make the filling, whisk together the evaporated milk and gelatin in a medium, heavy-bottomed saucepan. Let stand for a few minutes to soften the gelatin. Add the cinnamon, ginger, cloves and salt then whisk until blended. Add the eggs and sugar and whisk again until blended and smooth. Cook over moderate heat, whisking almost constantly, for 7 to 10 minutes, until the mixture thickens slightly and you see wisps of steam rising, but do not let it boil. Remove from the heat and add the pumpkin, then whisk until completely smooth. Pour the filling into the prepared pie shell and refrigerate for at least 4 hours or overnight if you prefer. The filling will become firm as it cools. To make the topping, preheat the broiler and position a rack so that the surface of the pie will be about 4 inches from the heat. Combine the walnuts, brown sugar, salt and butter in a small bowl and stir briskly with a fork until evenly mixed. Spread over the surface of the cooled pie. Broil for about 2 minutes, or until the topping is lightly browned and bubbly. Watch the pie closely during this time, and rotate it once or twice as necessary so the topping browns evenly. Let cool before serving. The topping may be broiled several hours ahead; although it will lose a little of its crunch, it will still be very good.
Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and saute apple for 2-3 minutes to soften. Set aside. In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples. Preheat oven to 325. Put your mixture into a buttered souffle pan. Place souffle pan into a roasting pan. Place both pans into the oven and fill the roasting pan with boiling water 1/2 way up the outside of the souffle pan. Bake for about 1 hour.
To prepare sauce, combine first 8 ingredients and set aside (keep chilled in fridge while you prepare the rest of the meal). Preheat oven to 400. To prepare chicken, combine brown sugar, 1 tsp cumin, 1/2 tsp salt & 1/2 tsp black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium high heat. Add chicken, cook 3 minutes or until browned. Turn chicken over, place pan in over and bake at 400 for 10 minutes or until done. Serve chicken with guacamole sauce. Cooking Light magazine says that 1 breast and 3 tbsp sauce equals one serving.
Marinade the chicken for 30 minutes. Preheat oven to 400 degrees F. Bake at 400 for 30 minutes basting occasionally with additional marinade.
Brown up the bacon in a skillet until it reaches the desired level of crispness. Set aside and let cool. Cut each jalapeno in half. I would suggest using a teaspoon to scrape out the seeds and veins. The idea is not to make this a super spicy recipe, but one that a majority of people will enjoy and where the flavors meld together. Use a spoon to fill each jalapeno half with some cream cheese. Do not overfill the pepper. Finely crumble the bacon and mix with the shredded cheese. Mound the cheese/bacon mixture on each pepper. Grill over medium heat until the pepper has softened and the cheese melted. You can also smoke the peppers if you desire. Optional: Melt some butter, toss with the panko bread crumbs, and bake at 350 degrees until the panko is golden brown. Top each pepper before grillingwith some panko breadcrumbs for a crispy topping.
Heat oven to 350. Lay chips on oven safe platter. You will be layering this so split them. Warm beans and chili on stove or in microwave. Stir beans until smooth. Spread beans over tortillas. Top with onion, cheese, jalepenos, chili and cheddar cheese. Repeat by layering tortilla chips and toppings until gone. Place in oven and bake until cheese is melted. Dollop with sour cream. Add tomatoes and green onions on top.
Combine water, onion, and pinto beans in crock pot. Mix together ketchup, Worcestershire Sauce, vinegar, mustard, seasoned salt, Liquid Smoke, and brown sugar in separate bowl. Stir half of this mixture into beans in crock pot. Place brisket on top of beans (cut into two pieces, if needed). Spread the remaining mixture over brisket. Cook on low for 8-10 hours, stirring twice, if possible. Slice meat across the grain and serve with sauce and with beans on the side.
Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil). Bake in a 400-degree oven for about 10 minutes (until crispy). Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent. Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot. Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes. In a small bowl, whisk together the flour and water until the mixture is very smooth. Pour the flour mixture slowly into the soup, stirring constantly. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through. Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
Melt the butter in a saucepan and add the peas. Cook on a low heat for 2 - 3 minutes. Add 150ml of the cream to the pan, bring to the boil and simmer for 1 - 1 1/2 minutes Remove from heat. Bring a pan of water to the boil and add the olive oil. Cook the pasta until al dente. drain and return to the pan. Add the sauce to the pasta and return to the heat. Stir in the remaining cream and ensure the peas are hot. Stir through the parmesan, season if desired and serve.
Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, and garlic together. Place chicken in marinade, turning to coat. Marinate at least one hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat oil to 350°F Fry chicken pieces in batches one layer deep until crisp, golden brown. Be sure to let oil come back up to 350°F between batches. Drain on paper towels and serve at once.
-Set oven to 350. -In a large lightly greased skillet, heat to medium-high heat. -Drain chicken and place in mixing bowl. Add about 1 tablespoon of taco seasoning and mix. -Add chicken mixture to skillet and stir frequently until lightly browned. -Take cream cheese and cut into 1 inch cubes. Add to chicken in skillet. Cover for a few minutes until cubes become soft, stir and set aside. -In a small sauce pan add sour cream and a little milk (enough to to create a creamy sauce) and 1 tablespoon taco seasoning. Stir frequently on medium heat. -Take the flour tortillas and wrap them in wet papertowels and place them in the microwave for about 30seconds or until they feel moist. -Spoon equal amounts of chicken mixture into flour tortillas and roll up. -In a large lightly greased baking dish, add one can of enchilada sauce. -Place Tortillas with chicken mixture on top of enchilada sauce in baking dish. -Pour the sour cream sauce over enchiladas until fully coated. -Sprinkle a little shredded cheese over the tops of each enchilada. -Lightly cover with foil and cook in oven for 30minutes. -Serve and enjoy!
Preheat oven to 375 degrees. In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes. Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes. Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice. Grate the feta cheese on the top and garnish with black pepper. Bake in the preheated oven for approximately 25 minutes.
combine first 6 ingredients in a large bowl and mix well. stir in the liquids and then the chopped apple. spoon into greased muffin tin about 2/3 full. bake at 400-f for 20-25 minutes.
*Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with 1/2 lb button mushrooms. Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit. Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper. Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours. Strain the marinade, reserving it, and dry the rabbit pieces. Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet. When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside. Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too. When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon. Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan. Season them with salt and pepper as they brown. When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper. Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour. If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness. Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the mushroom and cook, stirring occasionally, until browned, about 5 minutes. Add the prosciutto and onion and cook, stirring often, until the onion softens, about 2 minutes more. Sprinkle with flour and stir well. Stir in the marsala and broth and bring to a boil. Cook, stirring often, until reduced to about 1 cup, about 5 minutes. Remove from heat to cool slightly, then pour over desired dishes or into a bowl. Sauce can be kept at room temperature for up to two hours.
Carefully wash berries; drain. Place berries in saucepan. Add water, cover, and heat slowly; simmer berries for about 15 minutes. Shake pan or stir gently to prevent berries from sticking. Add salt and sugar and heat 2-3 minutes longer. Remove from heat. Serve warm or chilled, plain or with cream. If fruit is very ripe, add 1-2 tbs lemon juice.
Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool. Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor. Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste. Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own: Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon. Roll the stuffed date in granulated sugar. Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar. Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.
Cut the tops off the mini bell peppers and take out the seeds and larger white veins; rinse out with water, then set aside. Put the crumbled feta cheese in a bowl and add the sherry; toss to coat. Mix together well the remaining ingredients in a separate bowl, then add the mixture to the feta cheese and toss to mix them all well. Spray a large casserole dish (I use a large oval white Corning Ware) with an olive oil mister or pan spray. Preheat oven to 350 degrees F. Stuff each mini bell pepper with the herbed feta mixture, making sure there's a good amount of feta in each pepper; place peppers in the casserole dish. When all peppers are stuffed, place cover on casserole dish and bake in oven for 30 to 45 minutes until peppers are nice and soft and the cheese is melted. If too much of the cheese melts out of the peppers, use a spoon to put it back in. :) Serve and enjoy!
Mix all ingredients in a cocktail shaker with ice. shake thoroughly and pour in a 10 ounce glass.
Fudge -- First, line a 8x8" pan with either wax paper, parchment paper or foil (bottom and the sides). I happen to prefer parchment paper if possible. Microwave -- Add the Eagle Brand, flavored morsels on medium heat in the microwave for 3-6 minutes (the size bowl and your microwave can affect the cooking times). Half way through I stir and then continue cooking until creamy and smooth. Flavor -- Remove from the microwave and add in the flavoring and any other additions such as nuts or dried fruits, etc. Anything you want. Stir to combine. Add to your pan. At this point you can add some additional nuts or toppings it you want. Cover with plastic and cool in the refrigerator about 1 hour. Remove from the pan by just turning it over, it will come right out, pull off the foil, parchment paper or wax paper, and cut into squares. You can let it cool right on the counter, but I like to chill mine before cutting, it just makes it a bit easier. Favorites -- 1) Dark chocolate, vanilla flavor, walnuts; 2) White chocolate, amaretto flavor, almonds; 3) A layer of milk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge (1/2 recipe) with 1/2 cup strawberry preserves and peanuts; 4) Milk chocolate, vanilla flavor, marshmallow cream, peanuts; 5) White chocolate, almond flavor, dried cherries; 6) Milk chocolate, peppermint flavor, mint chocolate cookies, walnuts; 7) Butterscotch, vanilla flavor, pecans; 8) White chocolate, mint flavor, candy cane pieces; 9) Mint chocolate, hazelnut flavor, white morsels to swirl in, hazelnuts; 10) White chocolate, almond flavor, PayDay candy bar crunched up; 11) White chocolate, rapsberry liquor, raspberry preserves, walnuts; 12) Dark chocolate, orange preserves, amaretto flavor, pecans. You get the idea. HAVE FUN!
Preheat oven to 425°F Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
In a bowl stir eggs until creamy. Then add in sugar and mix well. Then add in flour just until the dough is stiff and easy to handle. Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes). Put on a cookies sheet and let sit overnight or for 10 hours. Put in the oven and bake at 325 until they are browned and hard to the touch.
For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.
Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.
Place the barbecue sauce, orange marmalade, chili sauce and salt into a mixing bowl and blend together and set aside until needed. Place the chicken and remove the back bone and breast bone and split the chicken down the breast. Repeat these steps. Place the chicken and remove the back bone and breast bone and split the chicken down the breast. Repeat these steps. In a baking pan place the 4 chicken halve and pour in the sauce and cover top and bottom of the chicken halve and set stand for 30 minutes. Preheat the oven to 350° and place the baking pan and bake for 45 minutes and remove from oven and spoon the sauce over the chicken halve and cover with a sheet of alum foil for 30 minutes.