HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F. In a large mixing bowl, combine yeast, water, and honey. Stir in melted butter, salt, and eggs until combined. Slowly add in the flour, 1 cup at a time, until dough forms into a ball and easily pulls away from the sides of the mixing bowl. Divide into 12 even pieces and shape into balls. Place into a 12-inch cast iron skillet. Cover and let rise 20 minutes, or until double in size. Bake in the preheated oven for 25 minutes. Brush with another tablespoon of melted butter if desired. Pro Tip: This recipe uses a large amount of yeast to cut rising time as much as possible. If your house is on the colder end, you may want to create a warmer environment for it to proof, or rise. A warm, humid environment between 80 and 90 degrees is ideal for proofing bread. If your house is below 70 to 75 degrees, your rolls will not rise as quickly.
Spread butter on bottom of 10 or 12-inch non-stick skillet, layer half the potato slices on bottom. Layer half the cheese, chiles, corn, flour, salt and pepper on potatoes. Repeat layers, ending with salt and pepper. Pour milk over all. Bring to simmer over high heat, reduce heat to medium-low, cover and cook until potato slices are tender, about 20 minutes. Uncover and cook 5 minutes longer.
1. In a pressure cooker, fry the onion in vegetable oil until golden. Add the lamb cubes and stir for few minutes until half done. 2. Add the tomato sauce, chopped tomatoes, chicken stock cube and 2 cups of water. Close the cooker and cook meat on medium heat for almost 30 minutes until it is done. 3. Remove pressure cooker from heat and wait until all steam escapes before opening. 4. Open the cooker, add the Quaker oat meal, white pepper, black pepper, salt and water if needed. Put the cooker back on low heat while continuing to stir, until the oatmeal is cooked, for about 20 minutes. 5. Serve the soup hot with a squeeze of lemon.
Bring a kettle of water to a full boil. Preheat a cup with some of the boiling water; discarding the water after the cup is hot (about 30 seconds). Place a tea bag in the hot cup and gently pour a cup of boiling water over it. Steep for 7 minutes (the tea needs to be over-steeped to hold up to the viscosity of the sweetened condensed milk). Remove the tea bag. Add two heaping tablespoons of sweetened condensed milk to the tea and mix quickly and continuously until well blended. Optional: a clean eggshell is sometimes added to the tea while it is steeping to reduce its acidity.
Brown meat; add onion and garlic. Saute for a few minutes. Add remaining ingredients except kidney beans. Cover and simmer 1 1/2 to 2 hours. If you want a thicker chili, thicken with some flour and water. Add kidney beans and heat through.
You will also need a bucket and a spray bottle. In the bucket mix 1/2 gallon of warm water, the alum, boric acid and borax. Stir well until the powders dissolve. Finally, stir in the other 1/2 gallon of water, mixing well. Put some solution into a spray bottle and generously spray your tree; probably a good idea to do this outside and/or use a tarp or plastic underneath. Add more of the liquid to the spray bottle as needed, spraying to thoroughly cover the branches and trunk. If you have any of this mixture remaining, add it to the tree stand. Allow the tree to dry before decorating. Make sure to clean up any spilled water or pine needles to avoid staining.
Saute onions, carrots, and celery in olive oil. Place sauteed vegetables, dry red lentils, and broth into large soup pot. Cover and simmer 1 hour. Add rosemary, dill, salt, pepper and the juice and zest from 1 lemon. Simmer approximately another 1/2 hour. (The zest of the lemon is the yellow layer of the peel. Remove using a zester or a fine grater.). Add Chardonnay and serve.
Cream together white sugar and shortening. Beat in the eggs, then stir in sour cream and vanilla. Add flour, baking powder, baking soda, and salt. Stir until just wet, then pour half the batter into a well greased bunt pan Sprinkle on half of the topping mixture. Layer the other half of the batter ontop and then the rest of the topping. Bake at 350 degrees F for 40-50 minutes or until a toothpick pulls out clean.
Let frozen yogurt sit at room temperature to soften slightly (approx 10 minutes). In a large bowl, combine the frozen yogurt, pudding mix and peanut butter. Fold in whipped topping. Spoon into a 13x9-inch pan. If desired drizzle lightly with the fudge or chocolate topping in an attractive pattern. Freeze until firm about 2 hours. Cut into 16 pieces.
Heat 10-inch cast iron skillet over medium heat. Add sausage and cook until browned. Meanwhile, in medium bowl, combine gravy mix and 2 cups of the milk; whisk until smooth. Pour over sausage in skillet. Cook and stir over medium heat until thickened and bubbly. Stir in diced eggs. Remove from heat. In medium bowl, combine cornbread mix and sugar with remaining milk; stir until smooth. Pour evenly over sausage mixture. Bake at 400°F for 22 to 28 minutes or until cornbread is golden brown.
Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat. Simmer for about 1 hour on low heat, until lentils are tender. Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while. If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup. Correct spices to taste. Serve hot with gomashio sprinked on top, if desired. May be kept in fridge 5-7 days or frozen.
Combine all ingredients into blender on high, then low to mix well. Pour over romaine and add croutons and bacon bits.
In a heavy saucepan, combine sugar, salt and coconut and whole milk. Cook over medium heat stirring occaasionally until mixture is streaming. Reduce heat to low. In a medium bowl, slightly beat eggs. Slowly whisk half of the hot mixture into the eggs and pour all back into the saucepan. Cook over medium-low heat until slightly thickened, about 3-4 minutes. Remove from heat and refrigerate until cold or preferably overnight (get the best results this way). When ready to make the ice cream, stir heavy cream, coconut and vanilla into the chilled custard. Pour into the ice cream maker and freeze until thick. Stir the shaved chocolate into the thickened ice cream and place in freezer to harden.
Combine all ingredients in bowl. Cover and chill. Serve with tortilla chips (I prefer Tostito Scoops).
Pour amaretto, peach schnapps and raspberry sour puss into a highball glass filled with ice cubes. Add equal amounts of orange and cranberry juice, top with soda, stir and serve.
Combine all ingredients in a large stock pot and bring to bubbling. Reduce heat, cover, and simmer for 30 minutes or until rhubarb is cooked down and falling apart. Strain rhubarb through a fine sieve, taking a much liquid as you want (you now have tasty stewed rhubarb). Put the liquid in a stock pot that can hold about 3 times the volume of the liquid. Bring to bubbling over high heat (it will foam up like cray, so use a large pot). Stir rapidly, until foam goes down, then cook and stir for about 5 minutes, until liquid has become glossy. Cool and store in the fridge, adding to drinks as you see fit.
pour olive oil into the pan. empty the canned chicken into the pan (costco has great deals on canned chicken). add pink himalayan salt. add a little garlic powder. add a little paprika. add some red chili pepper flakes. add a little bit of chicken broth. let the chicken broth evaporate and absorb flavor into the chicken. add butter and melt the butter into the sauce. let cook for a few minutes longer and then it's ready to eat. serve with your favorite vegetable.
In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirrring occasionally, 4 minutes. Stir in tomato paste and cook 3 minutes longer. Stir in chicken breasts and cook for 1 minute. Add lentils, tomatoes, and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken is cooked through, 7 to 10 minutes. Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and pepper to taste and serve warm.
Heat oven to 400°F Soften tomatoes according to package directions; coarsely chop and set aside. In small skillet, cook spinach and onion over low heat 4 to 5 minutes or until onion is tender. Remove from heat; cool slightly. Stir in cheese; set aside. In large bowl, combine turkey, oats, garlic powder, oregano, salt, if desired, pepper, milk and sun-dried tomatoes; mix lightly but thoroughly. Shape 2/3 of turkey mixture into 9-by-6-inch loaf in 13-by-9-inch baking dish. Make a deep indentation down center of turkey mixture, leaving about 1 1/2 inches around edges of loaf; fill with spinach mixture. Top with remaining turkey mixture to completely cover spinach filling; pinch edges to seal. Bake 30 to 35 minutes or until juices run clear when pierced with fork. Let stand 5 minutes before slicing.
Heat oil and butter in a large skillet. Add garlic and shrimp; sprinkle with salt and pepper. Saute 2-3 minutes or until shrimp turn pink. Turn shrimp with spatula; cook shrimp 2 minutes longer on other side. Remove shrimp to serving platter; garnish with lemon wedges. **We give this a little squirt with the lemon wedge.
Make the Bread Dough: In a mixing bowl add 1 cup flour, 1 cup warm milk, and 2 tsp of dry yeast and stir to combine. Sprinkle 1/2 cup flour on top and let sit for 10-15 minutes until the mixture increases in volume and the flour on top is cracked looking. To the same bowl, add melted butter, oil, egg, sugar, vanilla extract, and salt, and mix until well combined. Slowly add the remaining 3 cups of flour while continuing to mix, adding only enough for the dough to clear the sides of the bowl, no more. Adding too much flour will cause the dough to be dry. Knead the dough until it is smooth and elastic. If kneading by hand, use only enough flour to keep dough from sticking to hands and surface, being careful not to add too much. Place the dough into a lightly oiled bowl, cover, and leave to rise until doubled in volume, about 2 hours. I like to let dough rise in a closed (off) oven. Divide the dough into 4 sections. Roll one piece into a 10-inch circle and place it in the bottom of a well-buttered 10 inch springform pan. Shape the remaining pieces into thin ropes about 2.5 feet long and braid them together. Place the braided pieces in the springform pan, braiding the ends together to form a sealed circle. Cover and let rise for another 40 minutes. Make the Cheese Filling: When is the dough has risen, preheat the oven to 375F and make the cheese filling. In a new mixing bowl, whisk together the cheese, eggs, sugar, raisins, vanilla extract, and lemon zest. Assemble and Bake: Beat egg with water, and brush the braid with the egg wash. Pour the cheese filling into the middle of the braided circle. Bake for 15 minute sat 375&deg;F. Without opening the oven door, lower the oven temperature to 325F and bake for 45 more minutes or until the crust is deep brown. Turn off the oven and crack open the oven door a little bit. Allow the bread to cool slowly inside the oven. Slice and enjoy with a hot cup of tea!
Place all dressing ingredients in a blender or food processor and mix until smooth. Chill. On a large platter, or individual salad plates, layer tomato slices, onion slices, cucumber slices and olive slices. Sprinkle with the coarse ground black pepper. Drizzle with the chilled dressing. Garnish with extra crumbled feta and mint leaves and serve.
In a food processor pulse with metal blade butter into flour,baking powder,salt, and 4 tablespoons sugar, until cornmeal consistency. Put into 9x13 inch pan and pat lightly into pan, letting a little come up the sides. Arrange peaches close together in rows in the shell. Mix together cinnamon and sugar sprinkle over peaches. Bake in a 400 degree oven for 14 minutes until sugar melts into peaches. Meanwhile, beat egg yolks and sour cream together by hand. Spoon over the peaches and return to oven for 30 minutes longer until golden brown.
Arrange green beans in a steamer basket over boiling water. Cover and steam 6 minutes or until crisp-tender. Melt butter in a large skillet over medium-low heat. Stir in garlic, pesto and salt. Saute 2 minutes or until thoroughly heated. Toss butter mixture with beans in a bowl. Serve immediately.
Bake your pie shell until golden brown; cool completely. In medium saucepan, combine sugar and cornstarch; mix well. Stir in water, lemon juice and egg yolks. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil one minute, still stirring. Remove from heat; add cream cheese and lemon peel, stirring well until cheese is melted and mixture is smooth; cool to room temperature. In large bowl, whip heavy cream until soft peaks form; fold in lemon mixture. Spoon mixture into pie shell;cover surface with plastic wrap and refrigerate at least 4 hours or overnight. Serve with extra whipped cream.
Cream Eggs and shortening Add sugar-gradually Add flour Add sourcream Melt yeast in 1/4 c. warm milk-add to mixture. Work dough (add flour if tacky) Refrigerate overnight Take out in morning-let sit for 1/2 hour Work dough Cut in 8 or 9 pieces. Work them. Roll in balls Let rise 1/2 hour-and roll and cut in squares. Spread filling over square and then roll like crescents. Let raise 1/2 hour after filled Bake for 20-25 minutes at 350 Roll in powdered sugar when cool.
Soak navy beans overnight. Drain them and place in large soup pot with onions, leek, carrots, and garlic. Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours. Make a light taupe-colored roux from the flour & butter in a small saucepan. Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar. Gently reheat the soup for about 10 minutes.
In a bowl whisk together chicken broth with cornstarch until no lumps remain. Add in soy sauce, vinegar and brown sugar; mix to combine; set aside. In a medium saucepan heat oil over medium heat. Add in fresh garlic and chili flakes; saute for 2 minutes. Add in the broth mixture with 1/2 cup honey; bring to a simmer stirring continuously until bubbly and thickened (about 3 minutes). Reduce the heat to low and add in cooked meatballs, simmer until heated through. Serve with cooked rice.
Arrange bread slices on flat surface. Spray 1 side of each slice with the butter cooking spray or spread with 1 teaspoons of the light butter or reduced-fat margarine. Preheat large nonstick skillet or griddle over medium-low heat and place sandwiches in it. Cook for about 3 minutes on each side, or until the bread is toasted and cheese is melted. Cut each sandwich in half, and serve hot.
In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks. Heat over medium low heat until chocolate melts, stirring frequently. Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.). In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often. Remove from heat; set aside. (I've also done this in the microwave for about a minute.). In small bowl, combine sugar and cocoa powder; set aside. Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened. Very gradually add chocolate mixture and half and half; mix until well blended. Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy. Do not boil. Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.). Put the mixture into your ice cream maker and let it go to work. :) During the last 1-2 minutes of freeze time, add in the milk chocolate. Immediately transfer ice cream into serving dishes or freeze in airtight container. Enjoy!
Bake the potatoes at 375 for 1 hour, or until done. Boil chicken in water in a non-stick sauce pan until fully cooked through. Take chicken out of the water, and cut up into bite size pieces, then put back in saucepan. In another saucepan melt butter, and then add flour, mixing until all lumps are out. Then add in milk and stir constantly while it gets to a rolling boil. Take off heat and let it cool. Put chicken back on heat in saucepan and let brown, adding salt and pepper, and the other spices as well to taste, making sure to turn every so often to get all sides browned. Once done, add milk roux to chicken, and if needed keep it warm until potatoes are done. When potatoes are ready, add sour cream into chicken gravy and mix well and open potatoes and pour gravy on top, adding cheddar if wanted. ENJOY!
Pre-heat oven to 375°F. Combine all but cheese in a 11/2 quart casserole. Cover and bake until done.about 30 minutes. Uncover and sprinkle with cheese. Bake 5 minutes more or until cheese is bubbly. * I would leave the bones in They are very soft, just mash a little. Really very healthy.
To make the crust, crush chocolate wafers and mix with melted butter. Press into a 9 or 10 inch pie plate. An alternative is to just take the whole wafers and line the pie plate with them, breaking them in half where necessary to fill in the gaps. Then melt the marshmallows and milk in a saucepan, over a low heat. Once melted, add creme de menthe and creme de cacao. Prepare one envelope of Dream Whip, fold into marshmallow mixture, put into crust and chill. To decorate, break a chocolate wafer in half and rub the two edges together over the pie to make a nice sprinkling of chocolate crumbs. This is a fun dessert around Saint Paddy's day, but if you want to make it for Christmas, substitute crushed candy canes, melted into the milk, for the creme de menthe.
Heat oil to 350 degrees enough to deep fry the fritters. Mix dry ingredients of the batter. Toss the dried apples and raisins if using to batter. Mix wet ingredients together add to dry ingredients. Carefully drop spoonfuls into oil. Pressing to flatten. A flattened shape helps the interior cook through. Fry till golden brown 3-5 minutes. Roll into powdered sugar. Serve with a scoop of your favorite ice cream.
Cook chicken with remaining ingredients (except sauce ingredients) in water to cover. Cook until just done. Use the strained broth for the sauce. To prepare sauce: Brown onion in butter until golden. Add flour and mix well. Add broth, (from above), cream, salt& pepper. Cook until desired thickness. Slice chicken, place on cornbread and pour sauce over all. Serve extra sauce on the side. You'll need it,- it's that good.
Cream together butter, sugars and salt. Add flour, cream of tartar and baking soda. Bake for 5 minutes.
Heat olive oil in large frying pan. Add peppers and onions and cook gently for 2-3 minutes, stirring frequently. Add parsley, cilantro and garlic and cook another 2-3 minutes. Add chopped tomatoes and their juice to the pan, stir and season with salt and pepper. Cover the pan and simmer for about 20 minutes or until the peppers are tender but somewhat crisp. (Do not overcook the peppers). The sauce should be somewhat thick. If too much liquid remains when the peppers are crisp tender, remove the peppers and onions and boil rapidly to reduce the liquid. Check the seasoning again at this point. Add the peppers and onions back into the sauce, if necessary. Serve immediately. The dish may be made ahead of time and rewarmed when served.
in a large saucepan put some olive oil and the cleaned and chopped vegetables, sweat them slowly for about 20 minutes until they are cooked. Make up the stock, to how much soup you require and add to veg. Cook a little longer, making sure the veg is all cooked. Zap it all with a hand blender and check seasonings. It shouldn't need salt as the stock will have salt. Eat with crusty bread.
Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray. FILLING: Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and saute 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into 3/4" cubes and 1 tablespoon of seasoning mix. Stir well and saute just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish. TOPPING: In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture. Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.
Start early in the Morning, remove the boot strap tendon sometimes found on the outside edge of the steaks. Pour on marinade and let them stand all day. Using parsley leaves fill measuring cup to make 1 full packed cup. Mix together all sauce ingredients except oil in a food processor or blender to form a paste. Dribble in a little oil at a time until fully blended. Taste, add more seasonings if desired. Set aside. Take steaks out of marinade and pat dry. Grill on hot grill until medium-rare (Ok, Hubby teases me, I like mine a little more done than that). Serve with some sauce spooned over each steak.
Prepare your potatoes by scooping out small round potatoes from peeled potatoes, with the help of a potato baller, or buy the small new ones. Blanch the potatoes in salted boiling water for 6 to 7 minutes. Drain and set aside. Blanch the carrots in salted boiling water for 6 minutes and set them aside. Melt 2 Tbsp. of margarine in a large frying pan until it starts to foam. Add the steaks and cook them for 6 to 7 minutes on each side over medium high heat. After the steaks have been seared 3 minutes on each side, season them with salt and pepper. Turn the steaks over every 3 minutes during the cooking process. Transfer the medium rare steaks to a service platter. If you like your steaks medium increase the cooking time by 1 minute on each side and by another minute on each side for well done. While the steaks are cooking, steam your broccoli 6 minutes. Arrange the broccoli on the service platter. Heat the remaining margarine in the frying pan. Add the potatoes, the carrots and the small cherry tomatoes, season to taste and cook for 2-3 minutes over low heat. Add the vegetables to the service platter and serve.
Slice baguette into 1/4" slices. Chop scallions into bits and mix with shredded cheddar. Add enough mayonnaise to make of spreading consistency. Spread mixture onto breads and put on cookie sheet. Bake on 425 degrees until bubbly and/or very lightly browned.
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic. Place cut up chicken in a 1 gallon zip lock bag. Pour marinate into the bag with chicken. Place in the refrigerator at least 30 minutes. Soak bamboo skewers in water for 5 minutes or longer. Grill for 6 to 8 minutes on each side, until juices run clear.
Set 6 quarts of salted water to boil in a large pot. Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds. Stir-fry red pepper and sausage together until heated through -- about 5 minutes. Add tortellini to boiling water and cook for 5 minutes. Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well. Mix Italian dressing, ginger and teriyaki sauce. Toss everything together with the Italian dressing mixture and heat through one final time.