HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough. Grease well a 8 1/2 x 4 1/2 inches microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size. (Or just cover and let rise in a warm place until doubled - obviously this will take a bit longer). To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve. Caution: Recipe developed for 650 watt microwave oven. If yours is stronger, shorten the time. You can always add time, you cannot subtract it. Whole Wheat: Substitute 1 cup whole wheat flour for all-purpose flour. Proceed as above. Cinnamon-Date: Add 1 teaspoons ground cinnamon along with baking soda; blend well. Stir in 1/2 cup chopped or snipped pitted dates, along with flour. Proceed as above. Orange-Nut: Add 1 tbsp grated orange peel along with baking soda; blend well. Stir in 1/2 cup chopped toasted blanched almonds along with flour. Proceed as above. (I actually like pecans better).
Very thoroughly, mix raw ground beef with all ingredients except for green onion tops. (Must be mixed very well) Spoon in casserole dish that has been sprayed with cooking spray, and cover tightly with foil. Bake in preheated 350 oven for 1 hour. Remove foil and stir in green onions, mixing very well again. Recover with foil and bake for 1/2 hour more. Stir and fluff with fork before serving.
Preheat the oven to 325 degree F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm. Whisk the eggs in a large bowl until frothy. Add the Velveets, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted abd the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow cheddar, the remaining grateed cheeses, salt and pepper, tossing until completely combined in the large bowl. Pour the mixture into 9 x 13-inch casserole or baking dishes (approx 3 (3 qt) baking dishes and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp cheddar and bake until golden brown on top, about 30 minutes more. Serve hot.
In a medium size bowl mix broccoli slaw, drained pineapple tidbits, grated carrot and craisins. In another snall bowl mix dressing ingredients. Pour over slaw mixture. Toss to blend. Let marinate at least 2 hours before serving. Sprinkle almonds on top prior to serving. Enjoy this wonderful salad!
Preheat oven to 350. Pour 1/2 cup spaghetti sauce into the bottom of a 9X13 baking dish. Slice eggplant into 6 equal slices. Season eggplant slices with salt and pepper. Pulse bread in a blender to make bread crumbs (I have only used the Udi brand for this - all GF breads are not equal so I hope you can get this kind because it is really good -- especially compared to some of the others). Combine the bread crumbs with the garlic powder. Spread bread crumbs out in a flat dish (a plate works too). Combine the egg and milk in a dish. Sprinkle GF baking flour in another dish. Dip the eggplant in the flour mixture, then the egg mixture and then in the bread crumbs (very important - do not skip the flour step or else your bread crumbs won't adhere to the eggplant- trust me on this). Heat a little less than half of the oil over medium heat in a large pan and add 3 of the eggplant slices. Fry on one side until golden brown, about 3 minutes. Drizzle some of the oil on the top sides of the eggplant, turn and cook another 3 minutes. Repeat with remaining eggplant slices (if you put all the oil in the pan right away the first eggplant slices will soak up all the oil and there won't be any remaining for the next batch - I know this from experience!). Place the slices in the prepared pan. Pour remaining sauce over eggplant. Sprinkle cheeses on top. Bake for 30 minutes or until cheese is golden brown and sauce is bubbly.
Combine all ingredients except tortillas. Stir well to blend. Spread a thin layer on one side of each tortilla. Roll up jelly roll style. Wrap in plastic wrap individually and chill. I have made up to two days ahead and still have great results. Remove from wrap and slice into approximately 3/4 to 1 inch slices. The end slices are usually not so pretty so these can be a chef's treat. If you like things a little spicier you can add jalapenos into the mix.
Cook noodles according to package & drain. Add remaining ingredients, except topping. Mix until cream cheese & butter are melted. Pour into 9x13 baking pan or casserole dish. Mix all 3 topping ingredients in a separate bowl. Sprinkle on top of kugel. Bake 350 degrees for 45-50 minutes, just until it starts to brown on top.
Set oven to 350 degrees. Grease a 8-in baking dish. In a medium bowl, combine first four ingredients. Combine water, oil, lemon juice and vanilla; add to dry ingredients, and stir, just until combined. Toss apples with sugar and cinnamon; fold into batter. Pour into greased baking pan. Bake for 30-35 mins, or until cake tests done.
Peel and cut yams. cut to diagonal slices about 1/4 inch slices. Boil pineapple juice and sugar till syrupy. Add yams and simmer for 10 minutes. Remove yams and transfer to 13x9 pan. Arrange slices to nice galette design, overlapping each pieces. Meanwhile, add butter to the pineapple syrup, let simmer till fully incorporated. Pour on the yam slices. Bake in pre heated 350 oven till tender about 30 minutes. This will be thickened and gooey. Serve warm. Delicious!
The day prior to making this dish, drain and rinse 1 tbsp diced green chilies. Add to a bowl the drained chilies, soy sauce, chili-garlic sauce and rice vinegar. Refrigerate overnight. When ready to make the dish, add the content of the bowl to a food processor and pulse once or twice. Set aside. Slice the onion and trim and cut the asparagus spears into thirds. Grate the ginger and chop the garlic. Heat a dry wok or heavy frying pan on medium-high heat. It will be hot enough when water evaporates almost immediately after hitting the pan. Pour in the oil making sure to rotate the wok or pan to get all sides coated evenly as you pour. Toss in the ginger and garlic and stir-fry for one minute. Add the asparagus, onion and pureed green chili paste and stir-fry for another 2 minutes. Add the oyster sauce and cornstarch, continuing to fry for about another minute so the cornstarch thickens the sauce. Remove from heat and place into a serving dish. Sprinkle with sesame seeds and serve.
preheat oven to 425 degrees. mix dry ingredients. add butter (fresh from fridge - not softened). cut with a pasty blender or two knives. pour in the buttermilk. mix just enough so ingredients are barely combined. if you feel the need to keep stiring say this mantra "tougher biscuits, tougher biscuits). place dough on floured surface and gently spread to about 3/4 inch thick. use knife to cut into squares, rectangles, or possibly cut like a pie for scones. place on cookie sheet about 1/2 inch apart. (optional)use pastry brush to coat with heavy cream if you desire a shiny biscuit top.
Saute pepper and garlic in butter. Add the remaining ingredients, cover and simmer 7-10 minutes.
Slice the bacon slices cross ways into small slivers. This works well if you keep your bacon frozen. Thaw enough to slice and then just slice off your pieces of bacon across so you have a bunch of thin strips. Fry the slivers of bacon in a large wok or pan and then remove the bacon to drain on a paper towel. Reserve some of the bacon fat, about 2-4 tbsp, or use vegetable oil, or use a mixture. Lightly fry the garlic in the bacon fat/oil in the same pan you fried the bacon. Don't let the garlic get brown. Add the cold rice and the peas and carrots and let it all warm at high temperature and break up the big pieces of rice. It's ok for there to be some clumps of rice remaining. It is important your rice is cold when you start or the fried rice will get gluey and mushy. Day old rice is best, but if you want to make your rice fresh and then fry it, cook the rice and put in a flat baking pan in the freezer to cool for 30-60 minutes first. After about 5 minutes, or once the rice is heated through make a well in the center of your rice. Add your eggs and stir them slightly. I like to cook the egg most of the way through in the well, and then slowly bring in the remaining rice which gives some eggy chunks as well as a light coating of egg on some of the rice. Another option is to lightly fry the scrambled egg separately first and then add it to the fried rice. The last step is to add the soy sauce, crumble bacon pieces over, mix, taste and add salt if desired. This fried rice is surprisingly simple, but really awesome. I always use the frozen peas/carrots, but other veggies can work. Never use canned veggies, and ones that release water (like tomatoes, mushrooms, zucchini, squash) can be tricky, because your rice can get mushy. Fresh carrots, broccoli, snap peas, bell pepper, frozen/fresh corn have been tried and all work.
Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place the cherry tomato halves in a single layer on lined tray. Place garlic on tray. Drizzle the tomatoes with 1 tsp of the oil and season with salt and pepper. Roast tomatoes and garlic in preheated oven for 30 minutes or until tomatoes shrivel around edges and garlic is soft. Remove from oven and squeeze garlic from skin, chop roughly and place in a small bowl. Set aside. Bring the stock just to the boil in a saucepan. Reduce heat and hold the stock at a gentle simmer. Heat remaining oil in a medium heavy-based saucepan over medium heat. Add the onion and cook, stirring occasionally, for 7 minutes or until onion is soft and light golden. Add the rice and cook, stirring, for 1 minute or until lightly coated with oil. Add a ladleful of the simmering stock to the rice and use a wooden spoon to stir constantly over medium-low heat until the liquid is completely absorbed. Continue to add the stock, a small ladleful (about 1/4 cup) at a time, stirring constantly, and allow liquid to be absorbed before adding the next ladleful. Cook until rice is tender yet firm to the bite and risotto is creamy. Start tasting after about 15 minutes- it will probably take about 20-25 minutes to cook and should be moist and creamy when finished. Remove the risotto from the heat and add the garlic, basil and parmesan, and stir gently to combine. Taste and season with salt (if needed) and pepper. Add the tomatoes and fold through the rice gently. Spoon into serving bowls and serve immediately sprinkled with a little extra pepper.
Place the onions and potatoes in a large saucepan. Cut the bacon into pieces and add it too. Season with salt and pepper. Add the cold water and lay the sausages on top. Place the pan over a high heat and bring to a boil. Dissolve the stock cube in the water. Lower the heat once it comes to a boil, taking the water down to a simmer. Cover and cook for 20 minutes. Remove the lid, increase the heat and boil for 10 minutes. Add in the frozen peas, parsley and any more salt and pepper, if needed. Serve in soup bowls, with a knob of butter on top if you like to make the sauce richer and mash into the potatoes as you're eating.
Preheat oven 325'. In a bowl, combine sugar cookie mix and graham cracker crumbs. Add 1 cup melted butter, and fold until completely combined. Press evenly into 9 x13 glass baking dish. bake at 325' for 20 minutes. (Crust will be soft, no worries - it's suppose to be like this ;) cool completely. Meanwhile, clean strawberries and slice. Mix in 1/2 container of strawberry glaze and refrigerate until you are ready to assemble. Mix Cream cheese, powdered sugar and vanilla until creamy. Spread cream mixture on top of cool crust. (I spread just up to the edge, leaving the crust visible. top with layer of glazed strawberries. Carefully add remaining glaze. Cover with plastic wrap and refrigerate for at least 4 hours. Enjoy with those you love! refrigerate any leftovers -- if you have any!
Place the minced chicken, ginger, garlic, water chestnut, corn flour and sweet chilli sauce in a bowl and stir till it is combined. Lay a wonton wrapper on a flat surface and brush a little water around the edge of the wrapper. Place 2 teaspoons of the chicken mixture in the middle of the wrapper. Bring the corners together and pinch the edges together to seal. Repeat with the remaining mixture and wonton wrappers. Heat a pan of hot oil, and deep fry them till they are golden brown. NOTE: Do not put too many dumplings in when deep frying, don't want to bring the heat down too much.
Saute the onion in the butter. Add the tomatoes and salsa. Simmer until the liquid is almost gone. Add the cream cheese slowly in small amounts so that it melts into the tomato-salsa mixture. When all the cheese is melted, add the remaining ingredients except the garnish. Serve hot. Top each bowl with a paper-thin lemon slice and a cilantro leaf.
Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and whisk until fluffy. Whisk in the vegan cream cheese and sugar until smooth. Chill until needed. Preheat the oven to 350&deg;F Mix the flour, sugar, baking powder and salt in a medium bowl. Add the vegetable oil, coffee and vanilla and stir together until just smooth. Line an 8-inch square tin with baking paper and pour in the cake batter. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Set aside to cool then break into roughly 2-inch chunks. When ready to assemble gather 6-8 glasses. Mix the marsala and strong coffee in a wide, shallow bowl. Dip the cake chunks into the coffee mixture and place into the glasses to make the first layer. Top with a spoonful of the coconut cream. Repeat the dipping and layering until all the glasses are filled. Dust the tops of the glasses with a thick layer of cocoa powder and chill the glasses for at least an hour to set and soften.
Preheat oven to 350 degrees. In a med bowl, whisk dry ingredients together. In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla to butter mixture. Combine gradually flour mixture to butter mixture. Roll dough in one inch balls, then roll in xtra sugar to coat (can use sanding sugar). Place on parchment lined pans 1 inch apart. Bake 5 minutes then remove from oven and make thumbprint (I used a melon baller) to make indention in center of each cookie. Return to oven and bake 4 minutes exactly (they look raw, but don't worry :). Remove pan from oven and place kiss on each cookie. They need to sit for a few hours to set.
In a large frying pan pour 1-1/2 cups of oil. While it is warming up take about 3/4 of the package of tortillas and tear into thin strips. Once the oil is warm place the strips of tortillas in pan and fry until golden brown. Place them on the side on a plate. Repeat until tortillas are gone. Once you are there should only be a few tablespoons of it left in pan, leave it there and place all the fried tortillas back in pan. Add onion, water, salt & hotsauce to pan. Mix well, you want the tortillas to be soft you may need to add more water. Keep let simmer about 10 minutes, stirring occasionly. Then turn heat to low and tear cheese into small peices and place in pan and cover with lid. Let cheese melt and serve. You could add steak or chicken to the top if you would like.
Grease the muffin tins and preheat the oven to 375. Mix the flour, baking powder, brown sugar, cinnamon and cereal flakes in a mixing bowl. Stir in the apple juice, margarine, vanilla and apple. Spoon the mixture into the greased muffin tins. Bake at 375 for 25-30 minutes.
In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well. Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish. Set aside the remaining unheated sauce to use for basting the fish as you grill. Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste. Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt. Lightly brush grill grates with some oil and heat grill to medium. Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help. Cover grill and cook fish, undisturbed, for 5 minutes exactly. Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes. Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before). Fish is ready when it begins to flake and is starting to appear as if milk is seeping out. Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.
Preheat oven to 350°F with rack in middle. Butter a 2-quart shallow baking dish (2 inches deep). Sprinkle Gruyere and chives evenly in dish. Blend eggs, milk, cream cheese, and nutmeg in a blender with 1/2 teaspoon pepper and 1/4 teaspoon salt until smooth. Pour egg mixture over Gruyere and chives in dish and bake until puffed, set, and golden, 35 to 45 minutes. Serve warm or at room temperature.
Combine cream cheese, hot sauce, and dressing. Heat in microwave until cream cheese is melted. Stir every couple of minutes so the cheese doesn't burn. Add chicken and about a cup of shredded cheese into the mixture. Mix together and put into a 9x13 dish. Top with as much cheese on top as you wish (I coat the whole top). Bake at 350 degrees for minutes.
Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken. Spray a 4-6 quart crock pot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crock pot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer. Remove chicken from crock pot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crock pot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce.
Bring pomegranate juice and sugar to a boil over moderate heat, stirring until sugar is dissolved. Simmer until reduced to about 1/2 cup, about 10 minutes. Remove from heat and stir in lemon juice. Cool to room temperature.
Pour over ice in tall glass, stir and drink. Garnish with orange slice if desired.
Cut potatoes into bite-size pieces. Boil in salted water 20 minutes or until just tender. Drain and rinse potatoes under cold water and place in a salad bowl. [I place the shallots and bell peppers into the boiling pot and saute for a few minutes until they are slightly tender]. Add remaining ingredients to potatoes. Toss lightly.
Lightly coat two 15x10 inch baking pans with cooking spray. Divide eggplant, zucchini, mushrooms, and onion evenly between prepared pans. Drizzle oil over vegetables. Sprinkle with salt and pepper. Toss vegetables to coat; spread into an even layer. Roast, uncovered, on 2 separate oven racks at 450° for 30 minutes or until vegetables are tender, stirring once during roasting (move baking pan on top oven rack to bottom rack and pan on bottom rack to top rack halfway through roasting). Meanwhile, cook rigatoni by following the package directions; drain and return to saucepan. Lower oven temperature to 400°. Add vegetables, marinara sauce, and parmesan cheese to the pasta; toss to combine. Transfer to an ungreased 2 quart casserole dish. Sprinkle with mozzarella. Bake, uncovered, for 20-25 minutes or until bubbly and cheese browns.
Preheat oven to 450°F. Combine the oil, lemon juice, marjoram, garlic salt, dry mustard, and pepper. Pour over halibut; marinate 20 minutes, turning once. Transfer fish to buttered baking dish. Sprinkle with cheese and onions. Bake 15 minutes or until done.
Cream together butter, sugar, vanilla, and egg. Stir in dry ingredients. Add chips and nuts (I dont ever use nuts, but I have used mint chips before.... mmmmmmm). Drop by spoonfuls onto a lightly greased cookie sheet and bake at 375 for 10-14 minutes.
Prepare vegetables. Combine peppers, celery, and onion with vinegar, salt, sugar, celery seed, and 3 hot peppers. Boil 5 minutes. Stir in squash, powdered mustard, and turmeric. Return to boiling and boil 5 minutes. Spoon into sterilized jars and adjust lids. Process 15 minutes in a boiling water bath.
Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside. Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell. Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks. In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro. FOR DRESSING: Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar. Cover jar and shake well. Pour all of the dressing into the salad, stirring to coat well. Cover and refrigerate for several hours to blend flavors, stirring occasionally. Prior to serving, drain excess dressing if desired.
For the bread pudding, in a 1 quart casserole, micro-melt the butter for 30-40 seconds. Add eggs and beat well. Blend in milk, sugar, raisins, vanilla and salt. Stir in bread cubes and let stand for 5 minutes. Gently stir the mixture and micro-cook, uncovered until set, about 5 1/2 to 6 minutes, stirring after 3 minutes. For the bourbon sauce, in a 4 cup, glass cooking container, stir together the sugar and cornstarch; stir in water. Cook, uncovered, until thick and bubbly, about 3 minutes. Cook 1 minute more and stir in butter and bourbon or rum. This makes about 1 1/4 cups sauce. Serve the warm bread pudding with this sauce.
Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft. Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper. Let this simmer for 30 minutes.
Heat oven to 325. Coat an 8-inch baking pan with cooking spray. In a medium skillet, brown turkey; stir in tomato sauce, Italian seasoning, salt and garlic powder. Arrange half of the roasted zucchini slices in the bottom of the dish. Layer half of the meat sauce, half of the cottage cheese, and half of the cottage cheese over the zucchini. Repeat layers, ending with the mozzarella cheese. Bake uncovered for 40 minutes. (note: you can make this ahead of time and refrigerate until dinner; just lengthen the cooking time by 15 minutes).
Preheat oven to 425 degrees. If carrots are still frozen, run under cold water to thaw. Rinse chicken and pat dry with a paper towel. Place one chicken breast in each foil bag along with baby carrots, mushrooms and red pepper strips. Divide evenly. In a small mixing bowl, blend together hoisin sauce, garlic, ginger and ground red pepper. Drizzle over chicken and vegetables. Close ends securely. Place each foil packet on a 15 x 10 x 1 inch baking pan. Bake for 30 minutes or until chicken is tender and no longer pink. To Serve: Carefully open end of foil packet to let steam escape. Place vegetables over cooked rice topped with sliced green onions.