HumbleIntelligence/food-ner-1-Million huggingface dataset:
THE DOUGH: Dissolve the yeast in 1/4 cup tepid water, while the yeast is dissolving, place the flour in a large mixing bowl. Beat the cold milk into the potatoes and then add to the flour. After the flour mixture has warmed to tepid, add the dissolved yeast and beat vigorously for a minute or so until it has become a thick, smooth batter. Thicker than regular pancake batter, but not at all like conventional dough. Cover with plastic wrap and let rise for about 1 1/2 hours, preferably at 80°F (27°C) until batter has risen and large bubbles have appeared on the surface (the surface must be bubbly, however long it takes). Dissolve the salt in 3 tablespoons tepid water and beat the batter down. Then add the salt and beat vigorously for a minute. Once again cover for an hour or more until the surface of the batter has become bubbly. The batter is now ready to become English muffins. COOKING THE MUFFINS: When you are ready to cook the muffins, brush the insides of the tins or rings generously with the butter; butter the surface of the griddle or frying pan as well. Place the tins on the griddle/frying pan and set on medium heat. With a ladle are large spoon scoop the batter up and dislodge the batter from the spoon with rubber spatula into the tins. Batter should be about 3/8 inch (1 cm) thick to make a muffin twice that. (Batter should be heavy, sticky, sluggish but not runny, having just enough looseness to be spread out into the ring). The muffins are to cook slowly on one side until it bubbles, which form near the bottom of the muffin. When the top of the muffin's color changes from a wet ivory white to a dry gray color; this will take 6 to 8 minutes or more depending on the heat (regulate heat so that bottoms of muffins do not color more than a light to medium brown). Now the muffins are ready to be turned over for a brief cooking on the other side. At this point you can probably lift the tins off them (if getting the tins off is difficult then gently cut around the edge with a knife). Less than a minute is generally enough for cooking the other side, which needs a token brown color. Cool muffins on a rack. Wrap in air-tight plastic bags or wrap and store in the fridge. Cut in half and/or re-heat in the toaster and spread whatever you fancy on them!
Place blackberries in medium saucepan over medium heat and add lemon juice. Crush berries with a potato masher, or any other tool, until desired consistency. I like there to be big chunks of berries in my jam, so I only crush a little. Cook for about 5 minutes, or until the mixture comes to a full boil. Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture. Bring back to a boil, and stir slowly until Splenda and pectin have dissolved. Mix well and allow to simmer one more minute. Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids. Store jam in refrigerator. After opening, jam can be stored for two weeks, refrigerated.
Mix all ingredients and put in a greased baking dish. Bake at 350 for 35-40 minutes or until the potatoes are tender.
Whisk together first 4 ingredients until smooth. Blend in poppyseeds. this is best when chilled before using. Can use handheld electric beater for larger amounts. This recipe can easily be doubled or more, but don't increase the sugar subsitute the same way. You need to do a taste test to decide how much more you would like.
Roll out the dough into a 12 inch round and lay the dough on top of a lightly greased pizza pan. Lightly brush the dough with the olive oil and spread the tomatoes evenly on top, leaving a 1/2 inch border. Lay the cheese slices evenly over the tomatoes. Scatter the bell peppers and sausage evenly over the cheese. Sprinkle with half of the oregano and season with salt and pepper. Bake at 450 degrees F until the bottom of the crust is golden and the cheese is bubbly, about 15 minutes. Remove from the oven and sprinkle with remaining oregano. Let cool for 5 minutes, then cut into slices and serve.
Cover sun-dried tomatoes with water and soak for at least 15 minutes. Transfer sun-dried tomatoes and their soak-water to a blender. Add remaining ingredients, pulse the blender briefly, until the ingredients are just chopped and mixed. Should be thick and chunky.
In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally. In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil. Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.
Cut open vanilla bean lengthwise. Using back back of a knife, scrape out the vanilla seeds. Add seeds to 1/2 cup sugar and 2 tsp cinnamon, stirring to combine; set aside. In a medium saucepan, combine butter, salt, 3 tbsp sugar and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to heat and stir continuously until mixture forms a ball, about 3-5 minutes. Transfer flour mixture to a medium bowl. Using an electric hand mixer on low, add eggs, 1 at a time, blending each well. Beat until smooth. If not using dough immediately, cover with plastic wrap and refrigerate. Meanwhile pour enough oil into a large fry pan to reach a depth of 2 inches. Heat oil over medium heat until temp reaches 375°F. Using a small ice cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon sugar. Serve immediately.
To prepare squash: Preheat oven to 400 degrees. Toss squash in 1 tbsp melted coconut oil and place on baking sheet. Roast in oven for 20-40 minutes, turning once until soft and browned, but not "mushy". Set aside to cool slightly. Heat a medium sautee pan to medium high heat. Dry-cook tofu for about 5 minutes until just golden, turning regularly to cook all sides. Remove from pan and set aside. Heat remaining coconut oil in sautee pan (still at medium heat). Sautee onion until translucent. Add minced garlic and ginger, stirring well. Add curry powder, cumin and dash of cayenne, stirring to toast for about 10 seconds. Immediately add coconut milk, sea salt and cilantro. Bring to a rolling boil and reduce to a simmer. Add tofu and squash to milk and stir. Simmer on low, covered, for about 10 minutes to let flavors meld. Remove cover, stir in spinach and green onions. Cook for another 2-3 minutes, increasing heat if thickening sauce is needed, until desired consistency is reached. Taste for seasoning, adding sea salt and cayenne as desired. 5. Serve over brown rice (or chosen grain), topped with additional chopped fresh cilantro and cashews. Serve with a wedge of fresh lime. Enjoy!
Brown beef in skillet. Drain off grease. Add package of taco seasoning mix and 2/3 cup water and cook for about 8 minutes. Put ravioli in a 9 x 13 inch casserole dish, add ground beef mixture and all the cheese. Bake at 350 degrees for 30-35 minutes or until hot and the cheese is melted.
Cook dry beans according to instructions on packet. (No need with canned beans). Saute onions until they are soft and clear. Add tomato paste, coconutcream and seasonings, stirring over a gentle heat until they form a smooth and creamy sauce. Drain beans and add to sauce. Allow to simmer gently for 15 minutes or so, stirring from time to time. Serve on brown or white rice accompanied by a salad.
Rinse cranberries. Grate 2 teaspoons zest from the orange and the lemon. Juice the lemon. Remove orange peel and seeds, chop orange into 1/2 inch pieces. Peel and grate ginger root. In a nonreactive saucepan, combine orange chunks, cranberries, grated ginger, lemon juice, sugar, and cranberry juice. At this point, I like to add orange and lemon zest, a dash of cayenne, and a little orange juice (Alternately, the zest makes a good garnish just before serving). Bring to a boil. Reduce heat and simmer 3 to 5 minutes, stir occasionally until thickened and most of the berries have popped: Transfer the sauce to a serving bowl to cool, stirring occasionally, then refrigerate to chill thoroughly. I never liked cranberry sauce until I made this one.
In a double boiler, melt the butter. Add the green pepper, pimientos and mushrooms. Saute until soft. Stir in the flour and the seasonings. Blend. Gradually whisk in the milk and light cream. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, turn heat down and cook gently for 10 minutes longer. Whisk the egg yolks and sherry together. Add a bit of the hot sauce mix to the egg mix and whisk. Add this mixture gradually to the sauce. Serve hot over chicken breasts or jazz up some leftovers with this sauce.
Take two dried apricots and cut the first one in half. Cut the second apricot into thirds. You only need half of the second apricot to complete one fish, but you'll probably be making a few so you won't need to throw it away. Heat the white chocolate in the microwave until it was melted. Recommend to microwave it for 10 seconds at a time so you don't burn the chocolate. Dip the edge of the first apricot piece into the white chocolate. Place the dipped piece on your work surface and push the second apricot piece firmly against it. Dip the cut edge of the third piece and press it to the second piece. Dip the rounded edge of the fourth piece into the white chocolate and attach it to make the fish's tail. Dip a small currant into the white chocolate and stick it onto your apricot fish to create the eye. Leave the chocolate to set; you can speed the process up by putting your fish in the fridge.
Mix yogurt and vanilla. In 4 glasses, alternate layers of yogurt, then walnuts, then honey. Start with yogurt, end with honey.
Preheat oven to 500°F If you have a pizza stone, set it on a rack in the middle of the oven. Let pizza dough come up to room temperature while the oven is heating. Thinly slice the white and light-green parts of the leek. Wash and drain well. Discard the dark green parts. Melt 1 tbsp butter over medium heat in a small saute pan. Add the leeks, season with salt and pepper, and cook until soft, 5-7 minutes. Set aside to cool. Shape the pizza dough into a roughly 12" circle on a pizza peel, or on the back of a cookie sheet, sprinkled with flour or fine cornmeal. Melt the remaining butter and brush all over the pizza dough. Spread the leeks over the surface, leaving a 1/2-1" border all around. Sprinkle the bacon over the leeks, then top with the shredded cheese. Crack the eggs (evenly spaced) over the cheese, then sprinkle black pepper over the whole thing. Slide the dough onto your pizza stone (or place the pan into the oven) and bake 12-15 minutes, until the crust is golden and the cheese is melted and beginning to brown. Serve hot.
Unroll crescent dough; separate into triangles. Arrange in a greased 9 inch pie plate, forming crust; seal seams and perforations. Sprinkle with 1 cup cheese, bacon and ham. In a bowl, beat eggs, milk, salt and pepper. Pour over the ham. Sprinkle with remaining cheese. Cover edges of crust loosely with foil. Bake at 350° for 20 to 25 minutes. Remove foil. Bake 20 minutes longer or until a knife inserted comes out clean.
Mix all ingredients together and store in a covered container. To use, dissolve 2 tsp mix in one cup of hot water.
Combine the first eight ingredients in a glass bowl, add the chicken, mix. Cover and refrigerate for several hours or overnight. Snap off the tough ends of the asparagus, discard, cut asparagus in approx 1 1/2 inch pieces. Cook, steam or microwave the asparagus until just tender, rinse under cold water, drain. Now drain the chicken from the marinade, reserve the marinade. Heat one tablespoon of oil in the wok and stir-fry the onions until going soft, remove. Heat the rest of the oil, stir-fry the chicken until just browned, add marinade, simmer for approx 10 minutes, until tender, probably less when you use chicken breast, stir now and then. Add the onion, asparagus and bok choy, cook until heated through and the bok choy starts to wilt (this won't be long). Transfer to a serving dish and sprinkle on the green onions....
Put all the ingredients on a mixer and chop until it forms a paste. Serve over pasta.
Combine all ingredients; knead until well blended. Form into 1-inch balls and place on a baking sheet. Bake in a preheated 350 degree oven for 15 to 20 minutes, or until browned; turn after 10 minutes. Makes about 3 dozen.
Warm hot fudge sauce slightly in microwave. Spread onto bottom of graham cracker crust. Place in freezer for 10 minutes until you assemble the rest of the pie. Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip. Place on top of chilled hot fudge. Top with additional container of Cool Whip. Refrigerate. Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve. Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.
Mix flour and salt together in a large bowl. Dissolve yeast in water and add to bowl. Cover and let rest for 5 minutes. Sprinkle cornmeal on a lightly oiled or sprayed 12"-14" pizza pan or stone. Place dough in middle of pan and using oiled hands pat out dough toward the edges. In a hurry? Add sauce and toppings as desired and bake at 350 degrees until done- about 25 minutes. OR for best results. Bake crust for 5 minutes at 350 degrees. Remove from oven and top with favorite toppings. Return to oven and cook until cheese is browned and bubbly. For premade crust-Bake at 350 until just done in center. Cool completely. Wrap well and freeze. NOTE: For thinner crust pizza divide in half and carefully work dough into rounds as thick or thin as you choose following same directions. For Wheat Crust: DECREASE white flour to 1 cup and ADD 1 cup whole wheat flour PLUS 1/2 tsp sugar. Follow directions listed above.
Unroll and seperate crescent rolls into 8 triangles. Spread each triangle with 1 1/2 tsp pizza sauce. Place one weiner on each triangle at the widest edge. Sprinkle cheese on top. Roll up toward the point of each triangle. Place rolls on baking sheet and bake at 375 degrees for 10-15 minutes or until golden. Freezes well.
Preheat oven to 350 degrees. Mix ingredients for patties in large bowl and then shape in 8 oval patties. Place in lightly greased baking dish. Bake for 40 minutes. While patties are cooking, prepare gravy. Heat vegetable oil and whisk in flour. Add both soups to the mixture and continue to whisk. Add Worcestershire sauce and salt and pepper to taste. If you like your sauce thinner, just add water until desired consistency. Turn on low heat and continue to whisk occasionally. When patties have cooked for 40 minutes, remove from oven and drain off excess grease. Cover with gravy and return to oven for an additional 10 minutes. While continuing to bake the Salisbury steaks, heat vegetable oil in skillet and cook onions and mushrooms. Add a dash of Worcestershire sauce. Remove Salisbury steaks and top individually with mushrooms and onions.
Melt butter and sugar until you have a syrup-like consistency. Stir in softened ice cream. Stir until creamy and smooth. Freeze. To serve, put 1 oz. of whiskey in cup, add 2 heaping tablespoons of batter, top off with boiling water, and stir to combine. Enjoy!
Preheat oven to 375 degrees Fahreneheit. In a bowl, beat the eggs and milk together; stir in the flour and salt. Set aside. Divide the butter or margarine into twelve cups of a muffin tin. Place tin in oven until butter is melted and hot. Remove tin from oven; divide batter evenly between all twelve cups. Bake at 375 degrees Fahrenheit for 5 minutes. Reduce temperature to 350 degrees Fahrenheit. Bake for about 25 additional minutes or until puffed and golden. Great served with gravy!
Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thin paste. Pour into pan and add rest of water. Cook over medium heat, stirring constantly, until mixture thickens. Stir in tomato sauce. Use in your favorite enchilada recipe. The amounts on the ingredients are very flexible. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce. Experiment to suit your taste, but don't leave out the cocoa.
In large mixing bowl, beat brown sugar and butter until creamy, about 2 minutes. Add egg and cinnamon; beat until light and fluffy. Add flour, cocoa and baking soda, beating on low speed to combine. Mix in ground nuts. Dough will be somewhat stiff. Shape dough into 2 flat rounds; cover with plastic wrap and chill for at least 1 hour. On surface dusted lightly with flour, roll out 1 round at a time to 1/8-inch thickness. The dough may be a bit stiff at first and crack a bit. That's ok keep at it, they will be fine :). With cookie cutter, cut out football shapes. Place 1 inch apart on cookie sheets coated with cooking spray or parchment paper. Using a knife, mark laces on 1/2 of the footballs. These will be the "tops". Bake at 350 degrees F. for 10 to 12 minutes or until tops are no longer moist. Remove from cookie sheets and place on wire racks to cool. Place white chocolate chips and shortening in a microwave safe dish; microwave on 50 percent power for 3 to 4 minutes, stirring every 30-45 seconds until the chips are melted. Fill pastry bag fitted with a tip to achieve a thin line with white chocolate mixture. Pipe melted white chocolate onto the back of an unmarked cookie; top with a cookie with laces marked on it to make a sandwich. Decorate the top by piping on additional melted white chocolate to resemble laces on football. Repeat with remaining cookies. Makes 2 to 3 dozen cookies, depending on size of cutter. I recommend doubling the white chocolate mixture so you can be a bit more generous with the filling. I make 1 batch per round of cookie dough. Based on a recipe from the National Pork Board :).
In bowl, combine bread with 1/2 cup water; let stand until absorbed (about 2 minutes). Stir in beef, yolks, 2 tablespoons parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in crock pot. In bowl, mix together soup and flour; pour over meatballs. Cook on high until cooked through (about 4 hours); stir. Stir in sour cream and Worcestershire sauce. Serve sprinkled with remaining parsley.
To help the cheese crumble easier, leave uncovered in the fridge for a day. Preheat oven to 350 degrees. Cook bacon over medium-high heat until crisp. Remove bacon from the pan, reserving the grease. When the bacon has cooled, crumble. Grease a 9-inch loaf pan (I used a 10-inch pan) with reserved bacon grease and line the bottom with a piece of parchment paper. In a large mixing bowl, whisk together the flour, baking powder, chili powder and salt. In a separate bowl, whisk together the eggs, olive oil, yogurt, mustard and chives until smooth. Make a well in the center of the dry ingredients and use a rubber spatula to stir in the wet mixture, stirring just until the wet ingredients are almost incorporated. (there should be a bit of flour still visible). Do not over mix. Fold in the bleu cheese, parmesan, and bacon bits until everything is just moistened. Scrape the batter into the prepared loaf pan. Bake for 1 hour, until the top is golden brown and the cake springs back when you gently touch the center. Let the cake cool for 5 minutes, then tilt it out onto a wire cooling rack. Peel off the parchment paper and let cool upright before slicing. Storage: The cake can be wrapped in plastic and kept for up to three days. It can also be frozen, well-wrapped, for up to two months.
Preheat oven to 325 degrees. Grease and flour a 10" tube pan. Cream butter (or margarine) and sugar. Add eggs one at a time, beating well after each addition. Add water; mix. Sift together flour and remaining dry ingredients; add and mix. Do NOT over-mix. Add remaining ingredients. Pour into tube pan. Bake at 325 degrees for 60-70 minutes. Cool upright on a rack 10-15 minutes. Invert and remove from pan and finish cooling on a rack.
Roll crackers to fine crumbs; reserve 1/2 cup and mix remaining crumbs with marshmallows, nuts and dates. Add cream slowly until mixture is moist enough to hold together. Shape into a roll about 2 1/2 inches in diameter; roll in reserved crumbs. Wrap tightly in waxed paper and refrigerate at least 12 hours before serving. Cut into 1/2" slices and serve with whipped cream.
Place all ingredients except the roasted red pepper in a food processor. Process until beans are fairly well chopped, about 2-3 minutes, scraping sides every minute or so to ensure all the spices get included. Coarsely chop the roasted red pepper and add to bean mixture. Process an additional 2-3 minutes depending on how creamy you like it. Place in a glass container and cover tightly. Refrigerate several hours to allow the flavors to develop.
PREHEAT OVEN to 350 degrees. CREAM butter and sugars. ADD eggs, baking powder, soda and salt. ADD flour and oats. MIX in the "everything" ingredients. PAT into three 8 by12-inch baking pans. BAKE at 350 degrees for about 30 minutes.
Combine milk, onion, garlic, bay leaf, and thyme in a medium saucepan over medium heat until bubbles start to form around the edges of the pan. Preheat oven to 350 degrees. Remove from heat, add goat cheese and stir until smooth. Let stand 5 minutes, then strain into a glass measuring cup. Discard solids. Whisk eggs and yolks in a bowl. Add the goat cheese mixture and season with salt. Spray a 4 cup ceramic baking dish or 6-4 oz. ramekins. Pour goat cheese mixture into each dish. Place in a large roasting pan. Fill roasting pan with boiling water reaching half way up the sides of the dishes. Carefully transfer to oven. Bake 30-40 minutes, until center is set but still wobbly (watch closely it will be much closer to 30 minutes for the ramekins). Remove from heat and let cool for 5 minutes. Serve warm.
Cook pasta according to package directions. Rinse pasta under cold water till cool, Drain WELL! Add chopped tomato, cucumber, and green onions. Mix in mayo, salt, and pepper. Chill for 30 minutes. Serve cold. My mother mentioned that sometimes she adds 2 tablespoons of flat leaf parsley, 1 teaspoon of lemon juice, and that she doesn't add the pepper till she is ready to eat it. I don't do any of that.
Place onions and celery in food processor and chop until soupy. In a large bowl thouroughly mix mayonnaise, onions & celery, chili sauce, ketchup and both relishes. Stir in milk and half & half. Mix for one minute. Refrigerate overnight.
In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix. Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.