HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bread Machine Method: Have all ingredients at room temperature. Place ingredients in pan in the order listed. Select dough/ manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove dough; follow "Rising, Shaping and Baking" instructions below. Mixer Methods: Combine yeast, 1 cup flour, and other dry ingredients. Combine water, buttermilk and oil; heat to 120° to 130° F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 2 minutes. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook for 5 minutes or until smooth. Food Processor: Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease top and cover the bowl. Turn on oven to lowest setting for 1 minute, then turn it OFF. Place dough in oven to rise for 15 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With sharp knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place until indentation remains after touching. Bake in preheated 400° F over for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm. Notes & Tips: You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe.
Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time. Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils. Saute the onions and garlic in oil until soft, add the flour and stir well. Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup. Add the lemon juice and more water, if necessary, and simmer until the soup is thick. Serve very hot.
Mix together ground turkey, chopped onion, garlic, soy sauce and egg. Mixture will be very wet. Plug in griddle and heat to 350, or you can fry them in a pan with a little cooking spray to keep from sticking. divide meat mixture into 6 portions and pat out to about 1/2 thickness. They will be about 4 to 6 inches round. They shrink up a lot so I pat them a little larger than the buns diameter. fry about 5 min and flip and fry on the other side about 5 minutes or until done. For sauce: mix together mayo, mustard, tabasco and about 1/2 to 1 cup chopped fresh basil. Place Burger on bun top with sauce, and add desired veggies. MMMM.
Lightly grease 18 muffin cups. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla. Mix the dry ingredients into the egg mixture. Fold in the zucchini, carrots, apple and raisins. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean. Cool 10 minutes in the muffin tin before transferring to wire racks.
Preheat oven to 375°; lightly butter a medium sized baking dish. Slice the zucchini into 1/4-inch-thick rounds. Boil gently in salted water barely covering it, with the onion, for 7-10 minutes, or until tender. Drain in a colander. Add the butter, poppy seeds, and seasonings; mix together, and place in the prepared baking dish. Sprinkle all over with Parmesan cheese; bake uncovered for 30 minutes.
In a medium glass bowl, combine all ingredients. Mix well and chill in refrigerator for at least 3 hours. Cook time will be time for chilling in refrigerator. Serve dip with your favorite assorted vegetables.
Heat a pan using medium heat then add half a tablespoon of sesame oil. Add the bean sprouts then stir-fry for about 2-3 minutes or until it is cooked. Add a little bit of salt and pepper. Chop the garlic chives into small pieces then slice the cucumber into thin strips. Slice the salted pork into thin pieces. Cook the somen noodles according to package's instruction. Drain then immediately rinse it with cold running water to stop the cooking process. Drain then toss half a tablespoon of sesame oil to prevent the noodles from sticking. Put the somen noodles in a deep plate. Top it with the garlic chives, cooked bean sprouts, kimchi, cucumber and the salted pork. Pour some of the pork broth reserved from making the salted pork. Top with some toasted sesame seeds before serving.
Prepare grill. Combine first 7 ingredients in a small bowl. Rub pork with spice mixture; let stand 10 minutes. Place pork on grill rack coated with cooking spray. Grill 4 minutes. Turn pork; grill 2 minutes. Brush each chop with 1 tablespoon sauce, and grill 2 minutes or until desired degree of doneness. Picture on :. http://i20.photobucket.com/albums/b202/sltrax/PKch1.jpg.
Whisk together flour, salt and cayenne pepper in a medium bowl. Add cheese and butter. Work with hands until a dough forms. Transfer to a sheet of waxed paper. Form into a 1 1/2" diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours. Preheat oven to 400 degrees. Slice dough into 1/4" thick rounds; arrange 1" apart on baking sheets. Bake until edges are golden, 16-18 minutes; transfer to rack to cool.
Drain beans, then rinse with cold water. Drain well, then pat dry with paper towels. Place in a food processor fitted with a metal blade. Add onion, garlic, egg, 2 tbsp (30 mL) of the barbecue sauce, Worcestershire, oil, salt and pepper. Pulse just until beans are about the size of peas. Don't puree. Turn into a large bowl. 2. Stir in flour with a spatula until evenly mixed. Sprinkle with bread crumbs. (Only store-bought bread crumbs or crackers ground in a processor until very fine will work.) Stir inches Mixture will be very thick. Scatter with cheese and work in with your hands. Divide mixture into 6 portions. Using well-floured hands, shape into burgers, about 1/2 in (1 cm) thick. If making ahead, refrigerate in a sealed container up to 1 day or freeze. 3. Cook burgers in a well-oiled frying pan over medium heat for 5 minutes, or until browned on the bottom. Turn over and spoon the remaining barbecue sauce on top. Cover and continue cooking until heated through, about 5 minutes more.
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Preheat the oven to 350 degrees F. In a small bowl, stir together the oats and milk. Very thinly slice 1/4 of the onion into rings and set aside. Finely chop the remaining onion. In a large bowl combine the ground meat, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup,garlic powder, salt and a few grinds of pepper. Mix just until well combined. Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions (or if you prefer, squirt some ribbons of ketchup to taste over the top). Bake for about 1 hour or until no longer pink inside. Remove from the oven and let rest for 10 to 15 minutes before slicing (it will not be a very firm meatloaf); the height be very low and your slices will be in long rectangular strips.
Preheat oven to 350 degree F (175 degrees C) with the rack in the lowest position. (if you have not brined your turkey you will need to remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels). Place the turkey, breast side up, on a rack in a large roasting pan. Stuff the cavity loosely, allowing about 1/2 to 3/4 cup stuffing per pound of turkey. Combine butter, salt and pepper and rub mixture over the top of the turkey, lifting the skin on the breast slightly to push some of the butter under the skin. Place the pan in the oven and pour 3 cups of the chicken broth into the bottom of the roasting pan. Cover loosely with a foil tent. Baste the turkey about every 30 minutes. After about 2-1/2 - 3 hours of roasting (2-1/2 hours for smaller birds, 3 hours for larger ones), remove the foil tent to brown the skin. Once the foil tent is removed, do not baste to allow the skin to become crispy and evenly brown. If the drippings evaporate at any time, add more chicken broth to the bottom of the pan, about 1 to 2 cups at a time. Roast until the thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), A 10 - 18 lb turkey will take between 4 - 5 hours to get to temperature, a little less if you have brined your turkey. Transfer the turkey to a large serving platter, and let it stand for at least 15 to 20 minutes before carving. Make gravy while turkey stands: Strain juices from the bottom of the roasting pan through a fine strainer. Melt butter in a heavy pot and stir in flour. Add stock mixture in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking occasionally. Simmer 5 minutes. Season gravy with salt and additional pepper to taste.
Put first five ingredients in a 9 inch pie pan. Mix with a fork until well blended and pat into the pan. Push the pastry up the sides and form a nice edge with your thumb and finger. Prick the crust with a fork to prevent bubbling of the pastry during baking. Preheat oven to 400. Rinse berries and pick out any undesirable ones. After the berries have drained pour onto a paper towel to dry somewhat and then pour them into the pastry shell. In a small bowl combine the sugar, flour, cinnamon and salt. Stir in the milk and 1/2 cup whipping cream. Whisk until smooth. Pour over the berries and bake for 45 minutes. After about 30 minutes, check the pie. If the edges are getting very brown, cover with strips of aluminum foil. Cool on a wire rack and refrigerate for 2 hours before serving. To make whipped cream, beat 1/2 cup very cold whipping cream until stiff. Chill the bowl before whipping the cream to improve the results. Add vanilla and 2 tbsp sugar. Serve a dollop of whipped cream on each serving of pie.
Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/4 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes. While beans are roasting, saute shallots in 1/2 t oil until clear. About 5 minute. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer. Adjust seasoning with salt and pepper, transfer to serving bowl, add sauted shallots & Asiago cheese. Mix well & serve.
In saucepan, heat juice to boiling; remove from heat. Stir in gelatin until dissolved; stir in cranberry sauce. Chill until thickened. ( I cheat and put it in the freezer, stirring often till thickened). Fold in whipped cream. Cover and chill until firm. (Cook time is chill time if chilling in the fridge).
Combine rice and water in medium saucepan; bring to a boil. Reduce heat, cover and simmer 25 minutes or until the rice is very tender and most of the water is absorbed. Combine sugar,cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Slowly stir in about 1 cup of the hot rice mixture into beaten egg yolks. Immediately pour back into saucepan; add raisins and nutmeg. Cook over medium heat stirring frequently just until mixture starts to bubble; remove from heat. Cover and let sit on countertop for 1 hour before serving.
Break pasta into thirds and cook until done and store in refrigerator to cool. I usually add a little of the Slaw dressing so it doesn't get too stuck together. Dice cucumbers into small cubes and cut onions. Mix all ingredients together. It is as easy as that. Tastes even better after it has cooled for a while.
Begin by bringing 4-6 cups of water to boil. Also, pre-heat your oven's broiler. Line the bottom of a broiling pan with aluminum foil. One at a time, place the chicken breasts between seran wrap and tenderize with a meat mallet. Using a fork, whip the egg whites until they begin to foam lightly. Dredge each chicken breast through the egg whites and then through the bread crumbs. Place the chicken breasts on the top portion of the broiling pan. Cook for about 6 or 7 minutes on one side. Turn the chicken breasts and cook for another 5 or 6 minutes on the other side. (Make sure there is no pink in the center of the meat and the juices run clear.). While the chicken is cooking, place the pasta in the boiling water and let cook, uncovered, until you reach the desired tenderness. (This usually takes me about 8-10 minutes). When the chicken is ready, divide the pasta into equal amounts and place a chicken breast on each plate. Top each serving with 1/2 cup of marinara and 1 tbsp of the parmesan cheese. SERVE IT UP & ENJOY!
To prepare the toppings, in a bowl, stir together 2 tablespoons rice vinegar and 1 teaspoon of the sugar until the sugar is dissolved. If using shrimp, fill a saucepan with salted water and bring to a boil. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, then drain. When cool enough to handle, slice each in half lengthwise. Add the shrimp to the vinegar mixture and marinate up to 1 hour. If using crabmeat and/or surimi, marinate in the vinegar mixture as well. Cut the cucumber in half crosswise, then cut into paper-thin matchsticks 1-2 inches long. Cube the avocados, place in a bowl, and toss with rice vinegar to prevent browning. Have ready a bowl of ice water. Blanch the snow peas in boiling water for 1 minute, drain, immerse in the ice water, drain again, and slice diagonally into bite-sized pieces. Set aside. ln a bowl, beat the eggs with a fork or chopsticks until well blended. Add the remaining 1 teaspoon sugar and a pinch of salt and stir until the sugar dissolves. In a 10-inch nonstick frying pan over medium-high heat, warm the oil. When the oil is hot, pour in the egg mixture and swirl to cover the bottom of the pan. Cook, gently lifting the edges to let the uncooked egg flow underneath, until the bottom is set but not browned and the top is relatively dry, 4-5 minutes. Carefully slide the eggs out of the pan onto a flat plate and blot with a paper towel. Let cool, then cut into fine bite-sized shreds called kinshi tamago (shredded omelet topping). Set aside. To prepare the mushrooms, in a small saucepan over medium-low heat, combine 2 cups water, the soy sauce, mirin, sake, and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the mushrooms and cook until the liquid is greatly reduced and the mushrooms are thoroughly flavored but not burned, 15-20 minutes. Remove from the heat and let cool completely in the liquid, then remove from the liquid and thinly slice them. Set aside. Meanwhile, prepare the sushi rice: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt and stir until the sugar and salt are dissolved. Place the hot cooked rice in a large shallow bowl, spreading it evenly. Sprinkle the warm vinegar mixture evenly over the hot rice and, using a wooden rice spatula or wooden spoon, mix in the vinegar, repeatedly cutting down into the rice, turning it over to season it evenly, and mixing until well combined. Let cool to room temperature. Mix the mushrooms into the cooled rice, distributing them evenly, and divide the rice mixture among 4 bowls. Divide evenly and decoratively arrange the seafood, omelet shreds, salmon (if using), cucumber, avocado, and snow pea toppings on the rice and garnish with yakinori and sesame seeds. Serve at room temperature (chilling hardens the rice) with small individual bowls for soy sauce and wasabi (if using) into which to dip the toppings. Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.
Heat oven to 375 degrees. Press each biscuit to 6-inch round and place on greased cookie sheets. Top with pizza sauce, cheese and whatever toppings you like. Bake 10-15 minutes.
In a large punch bowl, combine sweet woodruff, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes. Remove the cover, stir the mixture, remove the woodruff, and pour the wine over ice in a punch bowl. Add the remaining ingredients, stir, and serve as soon as thoroughly chilled. Easy Lavender sugar: Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
Break up ramen noodles while they are still in the package a bit. Open the packages and fish out the flavor packets. Cook the ramen noodles per package directions, use 1 package of seasoning in the cooking water, save the other package, cool noodles 5 minutes, put in big salad bowl. Shred or chop the two chicken breast, put aside in big salad bowl. Peel and shred the carrots, add to salad bowl. Chop half the red pepper into nice, small cubes, put into the salad bowl set the other half aside. Chop the green onions, add to salad bowl. Finely chop the Romaine lettuce, add to salad bowl. Drain the black olives, keep the juice aside, add the olives sliced into rings to salad bowl. Drain 1 can mandarin oranges, add to salad bowl. Toss everything in salad bowl, admire the nice colors. Get out the food processor. Put liquid from black olives into food processor bowl, followed by the other undrained can of mandarin oranges, oranges and liquid, into the food processor bowl. Add the second chicken flavor packet from the ramen noodles. Now add 3/4 cups of peanuts, the other half of the red pepper, chopped up a bit to make it easier to process, 1 teaspoon dry mustard, 2 teaspoons, or more, if you like it, sesame oil. Turn on the food processor and blend well. You are making salad dressing. Assess the consistency, add a bit of water if you would like it thinner. Process again. Set aside. You should still have 3/4 cup peanuts you haven't used yet, chop them, but don't add to salad until just before serving. You may also have the optional egg roll wrappers, these can be used to make your final salad classier, but aren't necessary. If you do want to use them, separate the package in half, cut half the package into thin strips. Heat oil in a deep pan and fry the strips until browned and done, drain on paper towels. While you are at it, take the other half of the package of eggroll wrappers you didn't use, cut each in half, deep fry and drain, sprinkle with either powdered sugar, or cinnamon sugar and use as a dessert with your salad. Just before serving, Toss your salad with your dressing, sprinkle with chopped peanuts. If you did make the optional fried eggroll wrapper crunchies, put them on top of your salad as a crispy, decorative condiment, and eat the sugared ones as a dessert. I.
Preheat oven to 500°; place asparagus on baking sheet and drizzle with 1/2 T olive oil; roll asparagus around until it and pan are lightly coated; season with salt and pepper. Roast until tender-crisp and bright green, about 5-8 minutes and plate; meanwhile heat the remaining 2 T oil in a small skillet; deep fry the capers in the oil for 1 minute; transfer capers with a slotted spoon and sprinkle over the asparagus.
Combine yeast, sugar and 1 c. warm water in a large bowl. Stir until dissolved. Set aside in a warm place for 1/2 hr. When mixture starts to bubble slightly, add butter, salt and remaining 3/4 warm water. Add flour 1 c at a time, beating vigorously w/ a wooden spoon. Continue until dough starts to pull away from the sides of the bowl. Turn out unto a generously floured board. (Dough will be sticky) Gently fold in remaining flour, kneading until the dough begins to become smooth and elastic. Knead for 10 minutes. Let sit for 5 minutes. Divide dough in two and roll each into a rectangle 12 x 8 inches. Roll up tightly lengthwise, pinching seams. Butter two baking sheet and sprinkle w/ cornmeal. Place loaves on sheets and let rise in a warm draft-free place until double (1-1 1/2 hrs) Preheat oven to 425F. Brush loaves w/ beaten egg while. Bake 40 minutes.
Heat oven to 375°F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). With serrated knife, cut each roll into 8 slices (now they look like pinwheels). To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. Arrange 2 slices below, sides touching. Continue arranging rows of 3, 4, and 5 slices. Use remaining slice for trunk. Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes on wire rack. Repeat for 2nd tree on another cool cookie sheet. Place trees on serving platter. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.
Preheat oven to 400. Spray 12-muffin tin with nonstick cooking spray or line with paper muffin cups. In a large mixing bowl, stir together flour, sugars, baking powder and salt. Cut in peanut butter with a pastry cutter or fork until mixture looks like coarse crumbs. Add milk, oil and eggs and stir until moistened. Spoon into muffin cups to fill only half way. (There should be batter left over). Create a well in each cup of batter and drop about 1 1/2 tbsp of jam into each well. Spoon remaining batter over the jam in each muffin cup. Bake at 400 for 20-25 minutes. Cool on wire rack before removing.
Heat oven to 350°. Cut each chicken breast in half crosswise to make 4 portions. Cut a slit into the sides of each portion. Insert a slice of prosciutto, a slice of cheese and 2 whole basil leaves into each slit. Secure well with a toothpick. Heat the oil in a large non-stick skillet over medium-high heat until hot; add the chicken. Reduce heat to medium; cook, turning once, until chicken is browned, about 3 minutes per side. Transfer chicken to a baking pan. Bake until chicken is cooked through, about 15-18 minutes. Transfer to a platter. Meanwhile, heat the broth, mustard and garlic to a boil in the same skillet over high heat; cook until slightly thickened, 5 minutes. Stir in sliced basil; pour over chicken.