HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine softened butter, mustard, grated onion, poppy seeds, and Worcestershire sauce to form a spread. Without separating the rolls, slice the rolls horizontally. Spread the butter mixture on both slices -- inside, not outside. Layer the ham and cheese on bottom slices. Top with the top slices. Cut into individual rolls but keeping them together. Wrap each package of now cut rolls tightly in foil and refrigerate until ready to bake. Bake at 400 degrees for about 15 minutes, or until heated and cheese is melted. Just pop the foil packets into the oven. That easy! You can also heat them in a baking dish -- just spray a little Pam or the like on the dish.
Dissolve yeast in the warm water. Sift flour and sugar together; add oil. Add yeast mixture and mix well. Shape into rolls or roll out and cut. Let rise for 1 1/2 hours. Bake at 400 degrees for about 12 minutes.
In a small saucepan, toast cumin over medium heat, stirring, until fragrant. In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes. Combine remaining in large bowl, mix well. Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper. Tastes best if made the night before and refrigerated for several hours for flavours to blend.
Place warm water in a large mixing bowl. Sprinkle yeast over the surface of the water; wait a few minutes then stir to dissolve. Mix in milk, sugar, salt, egg, shortening, and 2 cups flour and beat until smooth. Mix in up to 13/4 cups more flour, until you get a dough that can be handled. (Too soft is better than too stiff.) Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl; turn greased side up and cover with oiled plastic wrap. Let rise in a warm place until double, about 11/2 hours; punch dough down. (When the weather is warm, the dough will rise more quickly, do not let it rise past double.) Let rise again until almost double, about 30 minutes; roll dough 3/8 inch thick on lightly floured surface. Cut with a doughnut cutter that has been floured. Let rise, uncovered, on waxpaper until double and very light, 30 to 45 minutes. Heat oil to 375°. Drop doughnuts into hot fat. Turn doughnuts as they rise to the surface. Fry 2 to 3 minutes or until golden on both sides, being careful not to prick them. Carefully remove from fat and drain. Roll in sugar or glaze while warm. To glaze, blend ingredients for glaze and dip warm doughnuts into it.
In a wok, heat up oil, onion and garlic on high heat. Add meat and stir till mostly cooked. Add carrot, bamboo, water chestnuts, mushroom, Thai/chili peppers, and season with oyster sauce, soy sauce, salt, and MSG. Stir as each vegetable is added in the wok, and simmer while occasionally stirring for about 5min. Add bell pepper and snow peas last, stir and simmer for another 3min. Turn the heat off, garish with parsley, and serve on platter. Enjoy! (Feel free to add or substitute other vegetables as desired).
Season veal with salt and pepper. Mix flour, garlic powder and Italian seasoning in a bowl; dust veal with the mixture; reserve the left over flour mixture. In a large hot frying pan heat 1/2 the butter and 1/2 the oil cook the veal 4 to 5 minutes until golden brown, turning once. Remove from pan and keep warm. Add remaining butter and oil to skillet and cook mushrooms for 5 minutes stirring all the time; add onions and cook for 3 more minutes; add garlic cook 1 more minute; till golden brown; add Marsala wine simmer 1 minute. Sprinkle the rest of the flour mixture over the mushrooms and onions stir in well. Add beef stock, bring to boil and simmer 2 to 3 minutes. Return meat and any accumulated juices to the pan. Reheat 1 to 2 minutes. Toss in the grapes just to coat. Serve veal topped with sauce and mushrooms and grapes.
Cook pasta, al dente, drain and rinse with cold water; drain well. Blend mayonnaise, lemon juice, salt and pepper. Drain pineapple, saving juice. Gently stir all ingredients together, adding as much of the reserved pineapple juice as needed to moisten. Save any extra pineapple juice in case you need to add more after salad has chilled and absorbed some of the dressing. Chill well.
Combine chicken with marinade ingredients in a large bowl and leave to marinade in the refrigerator overnight. Heat the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated chicken with the marinade and stir-fry for 1 minute. Remove from wok and set aside. Add remaining chicken and stir-fry for 1 minute. Return reserve chicken to the wok with the soy sauce and stir-fry for a further 2 minutes or until chicken is just cooked through and slightly caramelised. Serve with steamed rice.
Combine rice and water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for about 15 minutes. Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops. Heat oil in a large skillet over medium heat. Brown ground beef in skillet. Stir in chopped peppers and onions in oil until soft. Add parsley. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and 1 1/5 cups tomato sauce. Season to taste with salt and pepper. Spoon the mixture into the peppers, and top each with remaining tomato sauce. Cover, and bake about 45 minutes. Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter with a pastry blender until the largest pieces are the size of a pea. Be careful not to let the butter get too warm or it will make a paste with the flour and ruin your scones. Chop ginger finely and stir into flour mixture. In a small bowl, whisk together the egg and the cream. Add to dry mixture and stir just to moisten. Gather the dough and knead it against the sides of the bowl, pressing any loose pieces into the dough. Continue just until the dough comes together into a ball and cleans the sides of the bowl. Transfer to a lightly floured board and pat or roll into a circle about 1" thick. Cut into 8 wedges. Place wedges on a parchment covered baking sheet at least 1" apart. Bake at 425F for 12-15 minutes until the tops are just golden. Cool on a wire rack, or serve while still warm.
Combine RawSpiceBar's Kaffir Lime Blend, garlic and ginger into a blender and whizz to a paste. Transfer to a small bowl. Add the olive oil, lime juice and salt. Make sure that the mixture is well combined. Thin with more olive oil if necessary. Set aside. Blanch the cabbage, green beans and beansprouts separately. Refresh under cold water and make sure all the vegetables and sprouts are drained well. Combine the cabbage, green beans and cucumber with the chopped fresh herbs. Toss with bean sprouts before drizzling over the dressing. Serve immediately.
Coat a stovetop ridged grill pan or large nonstick skillet with nonstick cooking spray; heat over medium-high. Meanwhile, assemble panini; lay slices of bread on cutting board; top each with a slice of Cheddar. Place a tomato slice on top of 4 slices of cheese. Assemble to make 4 sandwiches. Cook 3-4 minutes, turning once halfway through. Press down with a spatula until cheese melts.
Preheat oven to 350°F. Boil potatoes until just tender, 20-25 minutes; drain. When cool enough to handle, peel and dice into 1/2 inch pieces. Put potatoes in 3 qt round casserole or rectangular baking dish. In a large saucepan, melt butter over medium heat. Add flour; stir while cooking, 1-2 minutes. Whisk in milk and add garlic. Season with salt and cayenne pepper. Stir in cheddar cheese and all but 2 tbs parmesan cheese. Add potatoes to sauce and stir to mix evenly. Pour into casserole dish. Sprinkle remaining parmesan cheese over top. Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top. Let stand 5 minutes before serving.
the day before make the marinade. pour it into a 1 gallon plastic bag, add brisket and marinate overnight, refrigerated, turning over occasionally. remove brisket from the marinade and discard. mix beer and next 6 ingredients in the crock pot. add onion slices and brisket. turn brisket over in sauce to coat both sides and place it fat side up. cook on low for 8 hours. remove and let it rest 10 minutes before slicing against the grain. add back to sauce to coat. serve.
Mix together white sugar,eggs,pineapple and vanilla. Add flour,salt,soda and walnuts. Pour into well greased 13x9 pan, bake at 325 (glass pan) or 350 (metal pan) for 45 minutes. For frosting, beat cream cheese and butter, add powdered sugar and beat well. Add vanilla and walnuts. Frost cake AS SOON as it comes out of the oven.
Preheat oven to 350 degrees. Wash cauliflower and remove core and leaves keeping the head intact. Place cauliflower stem side down in a oven/microwavable dish with one cup water and microwave for 10 minutes. Meanwhile mix oil, rosemary, salt, pepper and garlic together, pour over head. Bake in 350 degree oven for 30 minutes. Baste with the water and dripping from pan. If all evaporated add more. Raise to 425 degrees and roast for 30 minutes; or till desired tenderness but keeping the head whole. Optional Cheesy Brains:. Sprinkle head last 10 minutes with cheese. Serve whole with roasted garlic. Now lets get into the brains! For a great presentation place in a plastic skull head.
First, cook the spaghetti according to the package directions. Set aside and let cool a bit. Brown the ground beef until well-cooked and then stir in the sauce. Let simmer for about 10 minutes. Spray a 9 by 12 glass casserole dish with cooking spray. Spread a little of the sauce mixture on the bottom of the pan and then top with a layer of spaghetti. Add another (thicker) layer of sauce, followed by a layer of pepperoni and a layer of cheese. Repeat until you are out of sauce, ending with a layer of cheese. Bake in a 350 degree oven about 25 minutes or until the cheese is completely melted and bubbling.
Place 1/2 cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel. Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds. Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest. Pulse all ingredients together until smooth. Remove "bowl" from food processor and stir in second 1/2 cup of chocolate chips using a spoon or spatula. Transfer batter into a well oiled 10 inch springform pan. Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Into a large bowl sift the milk powder and flour two or three times. Using a cheese grater, grate the cold butter into the mixture, then rub it in with your fingers until it resembles fine crumbs. Keep this mixture tightly closed in a jar in the fridge. This makes about 1 lb 3 1/2 oz mixture (600 g). FORMULA:. THIN WHITE SAUCE: use 1 oz plus 1 tablespoon mixture (40 g). MEDIUM SAUCE: use 2 oz mixture (60 g). THICK SAUCE: use 3 oz mixture (80 g). As the original recipe is metric and more accurate, you might have to experiment a little with these weights! It's hard to calculate precisely into ounces. TO MAKE A BASIC WHITE SAUCE:. (Measure out the mixture according to weight, depending on how thin or thick you want your sauce. Zaar wil number the following, but please read it as a "recipe" for your white sauce). Your weighed mixture. 1/2 teaspoon salt. White pepper to taste. 3/4 cup + 1 tablespoon water (200 ml). Grated cheese or whatever ingredients you need for the type of the sauce you wish to make. Whisk the dry mixture, salt, pepper and water over gentle heat. Whisk until it starts to boil, and thickens. Simmer about 2 - 3 minutes. Now add your choice of ingredients. This will make about 1 cup of sauce, so double quantities if you need more. AGAIN: depending on a few variables, you might have to experiment to get the right sauce consistency.
In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2 cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set; about 45 minutes. Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping. Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers. Cover tightly with plastic wrap, refrigerate until set, about 1 hour. Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper. Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste. Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times. Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Whisk egg and cooking oil together. Blend in all the rest and whisk well. Notes: When grilling chicken baste with juice each time you turn chicken. You can't over baste with this so don't worry. Chicken will be done when you can twist the leg and thigh bone and it pull apart from the body. Poultry seasoning comes in many brands. Try to find one that will give you a nice color when grilling. Mine is a regional local made brand and always helps for a nice appearance. Several people have told me it's great by adding a little hot sauce to it as well. Makes 1 quart. Does between 10-14 halves. Keeps in a covered jar in the fridge for several months.
Salt the chicken wings liberally and refrigerate overnight on a rack or in a large bowl. Fry the wings at 280 degrees F for 6 minutes. Freeze the wings on a large sheet pan for 2 hours. Par-fry the frozen wings again for 6 minutes at 280 degrees F. Freeze again for 2 hours or until ready to serve. Store frozen for no longer than one month. When ready to serve, fry the wings at 350-375 degrees F for about 5 minutes, or until crispy.
In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda. In a separate small bowl, beat together eggs, buttermilk, and oil. Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy. Fold in blueberries. Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening. Add batter about 1/3 cup at a time, but do not crowd. Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown. Remove to a platter and keep warm till the rest of the pancakes are finished. Serve with blueberry syrup (see my recipe"Syrup for Blueberry Pancakes") and butter, if desired.
For the Calamari Stew: Warm the olive oil over medium heat in a medium pot. Add the garlic and let cook until fragrant, about 2 minutes. Remove the garlic. Add the tomato sauce, white wine, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer. Add the calamari and stir to combine. Continue to cook until the mixture comes back up to a simmer, about 2 more minutes. Serve immediately with the Garlic Toasts. For the Garlic Toast: Preheat the oven to 350 degrees F. Meanwhile, drizzle the bread slices with olive oil. Toast until the bread is crisp and turning golden brown, about 8 to 10 minutes. Remove from the oven and rub the top of the toasts with whole garlic cloves. Serve immediately with the Calamari Stew.
Season the steaks with salt and pepper, rub with a little olive oil and fry or BBQ to your liking. To make the salsa: add the onion, tomato and parsley together in a bowl. Add salt, pepper, olive oil and red wine vinegar to taste. To Serve. Place the steaks onto plates, add the salsa and grate a little horseradish and ginger directly over the top. Sqeeze over lemon juice.
Brown the ground beef in a skillet. Add the tomato paste, water and taco seasoning and simmer for 10-15 minutes Put a nice pile of corn chips on your plate. Add the ground beef mixture, cheese and salsa. Then, pile on whatever optional toppings you prefer and enjoy!
If pork chops are thick, pound thin. Prepare three shallow dishes. One with flour mixed with seasoned salt and pepper, one with beaten egg and milk, and one with breadcrumbs and paprika. Dip chops first in flour, then in egg mixture, then in breadcrumbs. In a large skillet heat shortening (or oil) to hot. Brown pork chops for 3 minutes on each side, or until done. Remove and keep warm. Pour broth into skillet, scraping to loosen crusty bits. Blend the 2 tablespoons flour and dill weed into the sour cream. Stir into broth. Cook and stir over low heat until thick and bubbly. Cook and stir 1-2 minutes more. Serve chops with gravy.
Beat shortening, sugar, egg, milk and vanilla together until creamy. Sift together flour, soda and salt; add to creamed mixture; blend well. Stir in Quaker Harvest Crunch. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350 degrees F.) for 10 to 12 minutes.
SALSA. Toss all ingredients in large bowl. Season with salt and pepper. Cover, chill. QUESADILLAS. Butter tortillas on one side; place buttered side down on large rimmed baking sheet. Top half of each tortilla with cheese, cilantro and nuts. Fold tortillas in half; press lightly. Can be made one day ahead, cover, chill. Preheat oven to 300°. Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side. Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa. CANDIED MAPLE WALNUTS. Preheat oven to 300°F. Line rimmed baking sheet with foil. Combine walnuts and syrup in medium bowl; toss to coat. Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes. Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.
In a glass bowl put the powdered milk, add half of the oil and make that into a paste to get the lumps out. Add the rest of the oil, add the honey, mix well, and then add the liquid soap, mix again. Now add your choice of essential or fagrance oil. Using a funnel, pour into a bottle. Shake before use, if it seperates don't worry that is normal.
Combine and mix the topping ingredients with a fork and set aside. Grease a 8x8 pan. Cream the shortening of choice, sugar and egg together until fluffy. Add dry ingredients alternately with the milk. Turn batter into prepared pan and sprinkle with spicy topping. Cover and place in refrigerator overnight. Next morning bake in a 375 degree oven for 30-35 minutes. VARIATION: UPSIDE-DOWN COFFEE CAKE. Grease a 8x8 pan. Add 1/4 cup corn syrup to the spicy topping mixture. Spread evenly in the bottom of the pan and cover with Refrigerator Coffee Cake batter. Place in fridge overnight. Bake as for Refrigerator Coffee Cake. Turn up-side down immediately. Enjoy.
Preheat oven to 350 degrees. Cream together butter, sour cream, and sugar. You can use any combination of the extracts, but use at least four of them. Mix eggs and extracts with butter / sugar mixture. Sift flour, baking powder, and pudding mix. Add to wet mixture and mix for 2-3 minutes. Pour mixture into greased 9 inches x 5 inches x 3 inches loaf pan. Cook for 35-40 minute or until knife poked in center comes out clean.
In a microwavable bowl, mix sugar, flour, and salt. In a separate bowl, whisk milk and eggs or egg whites. Add to dry ingredients. Microwave for two minutes and stir. Return to microwave for one minute intervals, stirring in between, until custard starts to cook. (3 or 4 more minutes. I generally quit cooking after a 1-inch ring of cooked custard forms around the edge of the bowl.). Remove from microwave and add margarine and vanilla. Cool slightly and pour into pie crust. Cover with wax paper and refrigerate 2 hours before serving. *Chocolate Cream Pie: Add 1/2 cup semi-sweet chocolate chips with margarine and vanilla and mix until chips are completely melted. Pour into crust. *Banana Cream Pie: Slice 2 or 3 bananas into bottom of pie crust before pouring pie filling over top. *Coconut Cream Pie: Add 1/2 cup coconut with margarine and vanilla and pour into pie crust. Serve with whipping cream and garnishes of your choice.
Bring broth to boil in sauce pan. Season with salt and pepper. Lower heat. Combine yogurt, flour and beaten egg yolks. Stir 3 T broth in mixture. Mix well. Return to broth. Cook over low heat. Stir 1 or 2 minutes. Add butter and mint and serve.
Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well. Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together. Refrigerate the hamburgers for at least 1 hour before cooking. To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired. To Cook: Thaw in refrigerator and grill as usual.
Mix the semolina with a sufficient amount of milk until it makes a paste. Boil the rest of the milk in a pot. Add semolina paste, vanilla essence and sugar. Stir until thickens, you can eat it while its still hot or when its cold, it still tastes good! (I love it with canned fruit!).
Preheat oven to 325 degrees. Spray a 9 inch pie plate with non stick vegetable spray. Add graham crumbs and shake the plate to coat the entire surface. Set aside. In a separate bowl, combine cream cheese, sugar and flour. Beat on medium speed until thoroughly mixed and creamy. Beat in sour cream, egg whites and vanilla. Pour mixture into graham crust and place in center of preheated oven. Bake 40 minutes. Remove from oven and cool on a rack. Refrigerate at least 3 hours before serving. Top with strawberries if desired.