HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the wheat berries in a strainer, rinse well under running water, and drain. Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries. Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour. After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl. Let rise for about 40 minutes. Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture. Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour. When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead. Flatten the dough and press in the cooked wheat berries. Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes. Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil. Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours. Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log. Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan. Push the dough down flat. Place the pan in a plastic bag and tuck the bag opening under the pan to close. Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours. Preheat the oven to 425 degrees. Remove the pan from the plastic bag. Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf. Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door. Bake 15 minutes. Reduce the oven temperature to 350 degrees and bake for another 15 minutes. To test for done-ness, remove the bread from the pan and rap the bottom. It should sound hollow. If it is not quite done, continue baking out of the pan up to 10 minutes more. Cool on a wire rack.
Grill Chicken Breast. Cut into cubs. Boil Noodles. Mix Alfredo Ck and noodles in a casserole dish, Mix well. Top with Mozzarella Cheese. Pre heat oven to 350* Bake for 30 minute. Enjoy.
Soften cream cheese and spread over the bottom of a pie dish. Pour Hormel chili over the cream cheese. Sprinkle cheese over the top. Bake at 350 for 15 minutes or until cheese is melted. Serve with your favorite tortilla chip. This is the first appetizer to disappear.
Heat olive oil in a medium skillet over medium heat. Add onion and garlic, saute until onion is tender. Combine milk, chicken broth, flour, salt and pepper in a small saucepan. Heat over medium-low heat, stirring frequently, until sauce becomes thick. Add Parmesan cheese. Cook pasta according to package directions. Add broccoli florets to the pasta during the last 3-4 minutes of cooking. Cook pasta to al dente. Drain pasta and broccoli. Transfer to a large serving bowl, add sauce, toss, and enjoy.
Blend all ingredients thoroughly. Refrigerate for at least 1 hour for flavors to develop, even better if allowed to mature overnight. Adjust seasonings to taste. Serve with chilled crudites, crackers and/or chips.
RICE PUDDING: Combine milk, arborio rice, sugar, vanilla & salt, in a heavy, large saucepan. Cook over medium-low heat until mixture thickens and rice is tender, stirring occasionally, about 1 hour. Reduce heat to low. Whisk egg yolks and cream together in a small bowl. Gradually whisk 1/2 cup rice mixtures into egg mixture(to temper); return mixture to the saucepan and cook for 2 minutes, stirring constantly; DO NOT LET BOIL. Remove from the heat. Add white chocolate and stir until melted. Stir in the orange zest(if using) and cinnamon. Transfer pudding to a large bowl, cover, and chill until cold. (Cover with plastic wrap touching the pudding, so skin doesn't form). WARM CHERRY SAUCE: Bring preserves and cinnamon to a simmer in a medium saucepan over low heat, add the kirsch(or other liqeuer, if using other fruit preserves). Carefully ignite with a long match or just warm through(I think the latter is safer, at home). ASSEMBLING THE PUDDING: Serve pudding in bowls or large goblets with Warm Cherry Sauce, whipped cream, and toasted almonds on top, or layer in parfait glasses. Either way it will look lovely and taste even better. Enjoy!
Peel, quarter and seed tomatoes. You should have about 8 cups. Quarter and seed apples. Toss tomatoes and apples into a large kettle and heat until the juice boils. Reduce to simmer and continue to cook for 40 minutes, stirring frequently. Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated. Add cinnamon and puree in a processor or blender. To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars. Process in boiling water for 35 minutes. Butter can also be frozen. To serve, defrost in the refrigerator overnight. Yield: 3 to 6 cups, depending on tomato variety.
Mix all dry ingredient excluding brown sugar. Add brown sugar. Add eggs, milk, and butter. Mix well. Coat muffin pan with either paper liners or with butter and flour. Pour batter 3/4 full in each muffin spot. Bake at 325 for 35 min.
Spray skillet with cooking spray and heat. Add chicken, cook on medium heat until no longer pink. Stir in salsa, corn, beans, and rice. Sprinkle with cheese. Heat until cheese is melted.
Preheat oven to 350 degrees. Spray rectangle baking dish with nonstick spray. Melt butter and add onions to a saucepan, cook until translucent. Add kale in batches and cook until wilted. Sift flour over kale mixture. Cook 2-3 minutes then add half and half, 1 cup parmesan, and cream cheese. In another bowl combine 1 cup parmesan, panko, and spices. Sprinkle over kale in baking dish and cook 35 minutes until brown and bubbly.
Heat the oil (the recipe says virgin olive oil I must add). Saute the onione till translucent. Add the ginger and garlic and saute Add the spices and cook over medium heat for 2-3 mins stirring now and then Add the spinach, potatoes and coconut and stir till the spinach has wilted. Take care not to overcook the spinach. Pour in the stock and heat until it boils. Lower the heat and simmer for 15 mins till the potatoes are well cooked. Take off fire. Cool. Blend in a mixer until smooth. Return to the vessel and re cook. adjust the consistency to what you like (thick or thin). (add water or stock if need be) Serve in bowls with a swirl of the yoghurt.
Brown the pine nuts in a olive oil. Set aside. Cook beans al dente. Drain and rinse under cold water. Pat dry and slice thin crossways. Bring broth to boil in a medium pan. Add and melt butter. Add couscous, Stir and remove from heat. Cover, keep warm, and fluff several times during the next 10 to 15 minutes until couscous is tender. Add pine nuts and beans,. Heat dish over a pot of boiling water, or in the microwave, adding more butter if desired. Fluff before serving.
Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.). Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together. Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Meatballs: Preheat oven to 350. Lightly mix all meatball ingredients together. Form into golf ball or slightly smaller size balls. Place on foil lined baking sheet and bake for 15-20 minutes, until done. Sauce: Melt butter in large skillet, add onion, garlic and mushrooms. Saute until soft. Add flour and stir until coated. Let cook 1-2 minutes. Add half and half, poultry seasoning, salt, pepper and Asiago cheese. Cook over medium-low heat until slightly thickened. Add meatballs and cooked tortellini to sauce. Stir and continue to cook over medium-low heat for about 15 minutes, stirring occasionally to coat meatballs.
Bake or fry your bacon to a little less than done. Crumble in large pieces and set aside. Preheat over to 325 degrees. Cut Jalapenos in half, remove seeds and ribs with a small spoon. Then cut them into small pieces. In a large bow, combine cream cheese, cheddar cheese, and chopped jalapenos. mix them well. I have to use my hands sometimes, as this is some thick. Spray 2 large cupcake baking pans with oil. place two won tons wraps in each cupcake holder opposite of each other so you have 8 corners facing you. Fill each won ton and distribute evenly, about half full. Then add bacon to the top of each one. Bake at 325 for about 20 minutes or until they are golden brown. You can cook half the time with al foil on top as to not burn the tips of the won tons. ENJOY!
For the meat: Start browning ground beef. When it's about halfway cooked, add the onion and jalapeno and salt and pepper to taste. Drain and set aside. For the sauce: Melt the butter in a large skillet or saucepan. Add the flour and stir till combined and just starting to brown. Add garlic powder through chicken broth and cook over medium to medium low heat until sauce is warm and thickened. To assemble the enchiladas: Grease a 10x13 casserole dish. Take each tortilla and lightly dip in the sauce. Then fill with meat and top with a spoonful of cheese. Roll and place seam side down in the pan. When pan is full, top with remaining sauce and cheese. . Bake uncovered at 375 for 30 minutes.
Boil rum and 2 tablespoons water in small saucepan for 3 minutes. Transfer rum mixture to blender; add oil, chiles, scallions, thyme, dry mustard, vinegar, garlic, allspice, nutmeg, salt, and pepper, blend until smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours. Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. (On Foreman grill, just do 8-9 minutes.) Transfer breasts to platter with rice or other accompaniment. Serve with hot sauce on side.
1. Preheat the oven to 375 degrees. Prepare 4 mini loaf pans measuring 3 by 6 inches by rubbing the bottom and sides of the pans with butter and then sprinkling with flour to coat, tapping out the excess flour. 2. In a large mixing bowl add the grated zucchini, sugar, egg , applesauce and oil. Mix well. Add the all-purpose and whole-wheat flour, baking powder, baking soda, milk and vanilla. Mix well to combine. 3. Add the cherries and stir to thoroughly incorporate. Fill each of the prepared loaf pans about 3/4 full with batter and bake for 45 minutes or until a wooden toothpick or a knife inserted into the middle of the loaf comes out clean. 4. Remove pans from the oven and allow them to cool on a wire rack for 10 minutes.
Heat some oil in a Dutch oven. Dredge the chicken pieces in seasoned flour. Saute the chicken until golden brown on all sides. Remove chicken and set aside. If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown. Remove vegetables and set aside. Saute onions until limp and translucent. Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes. Return chicken and sauteed vegetables to the pan. Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew. Bring to a boil, cover, and reduce the heat to a simmer. Cook for 20 minutes and add barley and corn cob slices. Cover and continue cooking for 30 minutes. Add green beans and thawed peas and cook for 10 additional minutes. Beat the egg. Add a little of the hot liquid from the pan and beat the egg vigorously. Add the egg to the pot and stir. Cook for an additional 5 minutes. Taste the stew and correct the seasoning, if necessary. Serve the stew in soup plates or deep dinner plates with a rim.
Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet. Melt 1 oz. of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side. Transfer to a serving plate and keep hot. Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened. Stir in the wine and boil until almost evaporated. Stir in the stock, mushroom ketchup and lemon juice. Bring to the boil and simmer until the liquid has been reduced by about 50%. Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly. Stir in the mace. Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre. Garnish with crisp rolls, mushrooms, lemon twists and parsley. Serve remaining sauce separately.
For the tarts: Combine cream cheese and butter, mixing well. Stir in flou; chill. Shape dough into 24 (1-inch) balls. Place each ball into individual wells of ungreased 1 3/4-inch muffin pans, pressing dough onto bottom of sides to form shells. Set aside. Preheat oven to 425 degrees F. For the Filling: Combine bleu cheese and flour; spoon evenly into tart shells. Combine egg, milk, salt, and hot sauce; spoon evenly over bleu cheese mixture in tart shells. Sprinkle with walnuts. Bake at 425 F for 7 minutes. Reduce oven temperature to 300 degrees F, and bake an additional 17 minutes or until set.
Puree raspberries in a food processor. Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds. Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup. Remove from heat and cool completely. Butter an eight inch cake pan and line bottom with parchment or waxed paper. Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally. Add butter and continue heating and stirring until butter melts. Remove from heat and add chocolate, stir until smooth and cool. (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker). Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl. Add chocolate mixture and beat at medium speed with an electric mixer until well blended. Pour into prepared cake pan. Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch. Bake at 325°F for 42 to 45 minutes. Cake will have risen and not be completely "set". Remove from water bath and cool cake completely on a wire rack. Cake will "collapse" as it cools down. Run a thin knife around pan to loosen cake. Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate. To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup. Garnish with whipped cream and a few fresh raspberries and serve. If desired, cake can be made a day ahead of time. Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Preheat oven to 450 degrees F. Sprinkle marrow bone (whole or in pieces) with celery salt, table salt, and garlic salt. Roast for 15 minutes or until nicely browned. There should still be some unrendered fat in the marrow. Scrape out marrow, chop it finely, and set aside. If using the bones for garnish, return them to the hot oven to brown a little more. Combine the marrow with the vodka, tomato juice, lemon juice, Worcestershire sauce, and hot sauce, and shake well. (Alternatively, you can reserve all of the marrow to use as a garnish.) Pour into 4 glasses and garnish with the optional roasted bones plus lemon slices and celery.
Brush both sides of swordfish with olive oil. Sprinkle both sides with seasoned salt, garlic pepper and oregano. Grill for approximately 4 to 5 minutes per side or until fish flakes easily.
1. Rinse the ancho chiles and the chiles de arbol under cold water and pat dry. Remove the stems. Toast the chiles in a dry pan or comal over medium low heat until fragrant. Keep turning the chiles so they don't burn. You can also use a toaster oven, but be sure to watch the chiles closely so they don't burn. I find the toaster oven method easier because the ancho chiles are not flat. Toast the two different types of chiles separately. 2. Sautee onion until translucent. Add garlic and diced tomatoes and saute for another minute. 3. Bring six cups of water and bouillon to a boil and add all of the chiles, onion, tomato, and garlic. Reduce the heat and simmer for fifteen minutes. 4. Transfer the contents of the pan to a blender and add the oregano and cumin. Place a towel over the top of the blender while blending to protect from any splatters. Blend for two minutes until the mixture is very smooth. Be careful because the mixture is very hot. Hot contents can cause the lid to fly off your blender, so just use the towel. 4. Return the contents of the blender back to the pan by forcing the mixture through a strainer with the back of a spoon to remove the seeds and tough bits of chile skin that remain. Don't skip this step. 5. Simmer the strained enchilada sauce for 15 minutes to blend the flavors. Add salt to taste. This recipe makes about 4 cups of finished salsa. Store the salsa in the refrigerator for 3 days or in the freezer for one month.
Season your chicken with the salt and pepper and put into crock pot. Chop all of your veggies into medium size pieces and add to crock pot. Add your fresh thyme, bay leaf, and red wine. In a separate small mixing bowl whisk your flour in with your chicken broth. Add mixture to your crock pot, and lightly mix everything together. Let cook for 6-8 hours on low. It's really good served with fresh french bread and butter.
Combine ground beef, green onion, spinach, tomato, feta, dill, salt and pepper. Form into 2 patties. Grill or pan-fry over medium-high heat for 6 minutes on each side for medium doneness.
Heat the oil in a large nonstick skillet over medium heat until hot. Add the apple and the next 8 ingredients. Cook 5 minutes, stirring constantly. Combine the cornstarch and chicken stock, stirring until smooth. Add to the apple mixture. Stir in the cooked chicken and raisins. Bring to a boil; reduce heat to medium, stirring constantly until thickened. Serve over rice.
Sauce. Process the garlic and ginger in a food processor until finely chopped. Add the peanut butter, peanut oil, orange juice, tamari, honey, vinegar, sesame oil, chili powder and cayenne, processing until smooth. Put half of the sauce in a small saucepan, and refrigerate the rest for another meal. Heat the peanut sauce over very low heat, stirring occasionally. Pasta. Cook pasta according to package. To complete the dish. Heat 2 T. of canola oil in a skillet over medium heat. Saute the tempeh until lightly browned on all sides, about 10 minutes. Pour on the 2 T. tamari and stir quickly to distribute it. Transfer the tempeh to a large serving bowl. Heat the remaining 1 T. of canola oil in the skillet over medium heat. Saute the broccoli and carrots 2-3 minutes. Add the bok choy, red pepper and zucchini and cook until just tender, about 3-4 minutes. Add the tempeh and cook just until warmed through, about 1-2 minutes more. Transfer to the serving bowl. Drain the pasta and toss it with the tempeh and vegetables. Add all but a few tablespoons of the hot peanut sauce, and toss again. Pour on the reserved sauce, and serve.
Prepare grill for indirect-heat cooking. Meanwhile, place potatoes in large microwave-safe bowl. Toss with 1 tablespoon oil and 1/4 teaspoon salt. Cover bowl. Microwave on HIGH, stirring occasionally, until just tender, 8-10 minutes. TO FINISH ON GRILL: Add onion wedges to potatoes; toss to coat with oil. Grill potatoes and onion over indirect heat, covered, turning once, until browned and cooked through, 6-8 minutes. In large bowl, combine remaining 1 Tablespoon oil with vinegar, parsley, zest, paprika and remaining 1/4 teaspoon salt. Add potatoes and onion; toss gently to coat. TO FINISH ON STOVE: Microwave potatoes as directed in steps 1-3. In large nonstick skillet, in additional 1 teaspoon oil, cook onion over medium heat, turning occasionally, until almost tender, 5 minutes. Add potatoes; cook, turning once, until lightly browned, 3-5 minutes.
In a 9x13 pan spread refried beans. Mix cream cheese, sour cream, taco seasoning, and garlic salt. Spread on top of beans. Top with cheddar cheese. Bake at 350 degrees for 25 minutes or until cheese melts and is bubbly. Add lettuce, tomato, and black olives.
Spread washed shrimp in a shallow baking dish. Combine the rest of the ingredients in a sauce pan and cook over low heat for about 15 minutes. Let cool slightly, then pour over shrimp, cover, and refrigerate several hours, stirring occasionally. Bake at 300 degrees F for about 30 minutes, stirring shrimp occasionally. Serve in shallow soup bowls with LOTS of French bread for dipping!
Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes. Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes. OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours. Serve over brown rice with lime wedges and cilantro.
Place lamb in sturdy plastic bag. Combine hoisin sauce, honey, vinegar, oil, curry powder, garlic and hot pepper flakes. Pour over loins, close bag and squeeze gently to coat. Marinate 30 minutes at room temperature or up to 4 hours in the refrigerator. Let lamb come to room temperature 30 minutes before grilling. Reserving marinade, remove lamb and place on oiled grill 4 inches (10 cm) above medium-hot coals or medium-high setting on gas grill. Grill about 3 to 5 minutes per side, brushing with reserved marinade, turning only once. Do not overcook lamb; to test for doneness, press meat lightly with fingers. Protect your fingers with paper towels. If softly springy, it is rare; if very firm, it is well done. Allow to stand for 10 minutes, lightly covered with tent of foil. Cut in thin slices on diagonal.
Combine celery, carrot, green pepper and onion in a slow cooker. Add broth, beer, salt and pepper. Cover and cook on LOW 5 to 6 hours. After 5 or 6 hours, remove vegetables with a slotted spoon and process in a blender or food processor in batches until pureed and return to cooker with broth. Turn control to HIGH. Dissolve cornstarch in water; stir into pureed mixture. Add cheese gradually, stirring until blended. Cover and cook on HIGH 15 to 20 minutes. Serve hot.
Preheat oven to 400°F Skin and debone chicken if necessary. Place bleu cheese dressing and breadcrumbs in separate, shallow containers. Dip chicken pieces in bleu cheese; then dredge in bread crumbs until thickly coated. Place in greased glass baking pan; pour any remaining bleu cheese dressing and bread crumbs over top. Bake at 400°F for 20 minutes.