HumbleIntelligence/food-ner-1-Million huggingface dataset:
In Dutch oven or soup pot, saute ground beef until it loses its red color, breaking it up as it cooks. (I use a two-tined cooking fork.) Add all other ingredients. Simmer for 1 1/4 to 1 1/2 hours. Adjust seasonings, if necessary.
With a sharp knife, cut tofu, lengthwise into thirds. Place side-by-side on an absorbent towel and cover with an additional towel. Place a heavy pot on top of the towels to get as much water out of the tofu as possible. If you can let it set like that for 20-30 minutes, great. If not, just get out as much water as you can. Cut tofu into 1" cubes. In a large bowl, combine jalapeno, garlic, ginger, salt, pepper, sugar and five-spice powder. Stir well and add tofu cubes. Toss until tofu cubes are well coated on all sides. In a large skillet, heat oil and add tofu (and spices). Cook on medium-low heat, 8 minutes, turning cubes every 1-2 minutes. Add green onions and cook an additional 2 minutes, until tofu is golden brown.
Add all ingredients (except salmon fillets and hickory smoked salt) in a shallow dish or gallon-size zip-lock bag. Mix the ingredients with a wooden spoon until well blended. Add the salmon fillets, and let salmon marinate 4-8 hours in the refrigerator. When ready to grill or broil, remove salmon from the marinade. It's OK to have some remnants of the marinade on the salmon, but discard the excess marinade. Season both sides of all fillets with hickory smoked salt. Place salmon fillets on hot grill, and grill the first side for about 5 minutes. Turn once and grill or broil other side until salmon is done (about another 5-7 minutes). Cooking times can vary depending on thickness of the fillets and the temperature of your grill.
The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients). That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge. That evening, add remaining ingredients. Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid. Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan. Cover loosely with oiled plastic wrap. Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor. Bake at 350 for 30-40 minute. Remove from pans immediately and cool on a wire rack.
Pour the coffee into a large carafe. Stir the bourbon, creme de menthe, and sugar into the coffee. Divide the coffee mixture among 4 Irish coffee mugs. Top each with whipped cream, and garnish with mint leaves. Serve immediately.
Cut the avocado in half and discard the pit. Scrape the avocado pulp onto a small bowl; coarsely mash with a fork. Add the tomatoes, scallions, jalapeno pepper, lime juice, and salt; mix until just combined. Scrape into a serving dish and serve at once.
In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside. In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate. In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender. Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat. Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender. To serve place cabbage on plate and top with chicken mixture.
Mix all ingredients well and pour into 4 quart electric ice cream freezer. Process until done according to your electric ice cream freezer.
Place about a half of the pineapple, the lemon, the lime, the orange wedges, and half the peaches (if using) in a large pitcher. Add the triple sec, brandy, and simple syrup, and muddle using a muddler or a large spoon. If desired, remove the muddled fruit, squeezing out any liquid. (You can also leave the fruit remnants in, but it looks nicer with them removed). Add the red wine, orange juice, and the rest of the fruit, stirring well. Refrigerate until serving. TO SERVE: Pour desired amount of sangria into glass (or glass filled with ice) and top with club soda (if desired).
I've used a strawberry flavored soy yogurt. Pour the gelatin leafs into a cold water for 3 - 4 minutes. Meanwhile combine the yogurt with the sugar into a medium saucepan and heat over medium heat about a minute, stirring to dissolve the sugar. Squeeze the softened gelatin leafs from the water and dissolve into a small saucepan with 2 tbsp of water over low heat. Remove from the heat and add to the yogurt mixture, stir well. Divide the mixture into an individual silicon pudding caps and pour into the refrigerator. Chill at least 4 hours or overnight. Turn onto a serving dishes and serve with a whipped whipping cream or melted chocolate.
Melt butter in saucepan over low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly add the milk, stirring with whisk to remove all lumps. Cook for 2 more minutes. Add the wine, lemon juice, salt, black pepper & cayenne pepper, stirring well. Continue to cook until smooth and thickened. Remove from heat. In separate pan bring 2 cups water & 1/2 teaspoons salt to boil. Add shrimp, return to boil; cook for 1 minute. Drain immediately and rough chop. Place roughly chopped shrimp and cleaned crab meat in large bowl. Toss with hands to mix completely taking care not to break up crab meats. Pour sauce over the seafood. Gently fold using large spoon or spatula. Spray 8-inch dish and pour mixture into the dish. Top with grated cheese, making sure to completely cover the seafood mixture. Bake uncovered in preheated 350° oven for 25-30 minutes or until bubbly.
In a small bowl, blend the sour cream and baking soda and set aside. Preheat oven to 350 degrees. Lightly grease a large baking sheet. In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Gently fold in the blueberries (or fruit of your choice). Halve the dough. Turn one half dough out onto a lightly floured surface and knead briefly. Roll or pat dough into a 3/4" thick round. Sprinkle with sugar. Cut into 8 wedges and place them 2" apart on baking sheet (they will expand). Bake 12 - 15 minutes in preheated oven, until golden brown on the bottom. Repeat with second half of dough.
Cut the vanilla bean lengthwise and scrape out the seeds. Place both the seeds and the pod in a saucepan along with the sugar, salt, water, milk, lemon juice and zest. Add only as much juice and zest as how lemon-y you want it to taste. I use the juice of 1.5 lemons and zest of one. Heat the mixture until the sugar dissolves and it just begins to boil, about 7 minutes. Add the 3 teaspoons of vodka and chill the mixture in the freezer until it just starts to freeze. Beat the cream to soft peaks. While beating, slowly drizzle in all of the milk syrup mixture. Churn in an ice cream maker until done, 35 minutes. Freeze overnight in the canister with plastic wrap pressed directly on the surface of the sherbet. Enjoy.
Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Saute 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese. Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.
heat oven 400. spread dressing over pizza crust using less or more depending on your taste. spread hamburger on top. top with the cheese and bacon. bake about 8 min until cheese is melted. top with lettuce,pickles,tomatoe,onion, and mustard. cut into slices and serve immediately. ***********. I CUT THE PIZZA RIGHT AFTER IT COMES OUT OF THE OVEN AND LET EVERYBODY TOP IT THEMSELVES, WITH THEIR FAVORITE TOPPINGS.
Preheat oven to 350 degrees. Mix together the cream cheese and mayonnaise. Fold in spinach, jalapenos, bacon and parmesan cheese. Bake for 20-25 minutes in a baking dish, until hot and bubbly. Serve warm with veggies,pita chips or chips of your choice.
Preheat oven to 350*. line a muffin pan with paper liners. In a large bowl, cream butter and sugar together until light and fluffy. stir in eggs, vanilla, and flour. Fill muffin cups 3/4 full. If there's any empty cups, take the liner out and fill with a little water. This prevents your pan from burning. Bake 18 - 20 minutes. Cool in the pan before transferring to a wire rack.
Wash and chop up vegetables and add to your water in good sized pot. Add your parsley. Bring your pot of water and veggies to a boil Bring down to a simmer and cover, continuing to simmer for about an hour or so. Drain your stock and use as desired. (need not worry about vampires after using this) :-).
Drizzle half a tablespoon of honey over each round and sprinkle with some of the zest. Serve with toast, crackers, graham crackers, and/or cookies.
Combine egg and one can of tomato sauce in large bowl. Mix together uncooked rice, parsley flakes, dried onion, salt& pepper. Add to tomato sauce mixture and mix well. Add ground beef, mix well. Shape meat mixture into 1-inch meat balls (should have about 20). Put the meatballs into a 10-inch skillet. Put water into small bowl. Add second can of tomato sauce and Worcestershire sauce. Pour mixture over meatballs in skillet. Cook over medium high heat. When mixture starts to boil, turn burner down to med-low. Cover pan. Cook for 40 minutes, stirring often.
Preheat oven to 375°F. In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.
preheat the oven to 350 degrees Fahrenheit. spray the pie plate lightly. add the cream cheese and stir with fork until smooth. stir in the dressing, hot sauce, and cheeses. Mix in the chicken. bake for 20 minutes or until the chicken mixture is hot and bubbling,. stir before serving with crackers, chips.
read the directions all the way through before starting. preheat oven to 325°F. sift together flour, salt, and soda (first 3 ingredients), set aside. melt butter in water on low-medium heat, add sugar, and bring to low boil. turn off burner, stir in vanilla and semisweet chocolate until smooth. add eggs, one at a time, and mix well. stir in flour mixture, a little at a time. stir in milk chocolate chips and walnuts. pour and bake for 25-30 minutes (i use a Baker's Edge Nonstick Edge Brownie Pan and 28 minutes is perfect). Marianne's rule of thumb: when in doubt, brownies are always better under rather than over. let cool completely before cutting. or, if you must, eat out of pan with nonstick bakeware safe spoon!
Preheat oven to 350 degrees. Coat a 9"x5"x3" loaf pan with cooking spray. Sift together flour, baking soda and salt onto waxed paper. Beat together sugar, shortening and vanilla at moderate mixer speed for about 5 minuts until light and fluffy. With mixer running, beat in eggs, then bananas. By hand, stir in flour mixture alternately with buttermilk, mixing after each addition only enough to moisten dry ingredients. (Add ry ingrredients in thirds, buttermilk in two additions). Stir in walnuts or pecans. Spoon batter into prepared pan, spreading well to corners. Bake for 60 to 65 minutes or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool bread in pan on wire rack 10 minutes. Loosen loaf around edge with small thin metal spatula. Invert; turn right side up. Cool completely.
Put the first 6 ingredients (for the glaze) into a food processor or blender, and process until a thick paste forms. Arrange chicken pieces in roasting pan, top each piece with 1-3 tbsp of glaze, depending on size of piece. Roast at 400F 75 minutes, or until juices run clear from dark meat pieces. May cover with foil partially through cooking time if glaze is beginning to burn.
Fill a cocktail shaker halfway with ice cubes. Add in the vodka, peach schnapps, and cranberry juice. Shake vigoruously for 5-10 seconds. Strain into a chilled cocktail glass; garnish with a peach slice or a maraschino cherry.
Add ice cream and milk to blender. Blend until smooth. Divide into 2 glasses.
Mix pomegranate juice, 1/2 cup honey, coriander, cinnamon, allspice, cayenne pepper, and garlic: pour over hens. Marinate overnight or at least 8 hours in refrigerator turning occasionally. Drain marinade from hens reserving the liquid. Simmer marinade for 10. Season hens with salt and pepper. Bake at 450 degrees F., brushing frequently with reserved marinade until meat is firm to the touch; about 20 minutes. Brush with honey. Enjoy.
Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and saute until tender. Transfer mushrooms to a small bowl. Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms. serve beef with mushroom sauce on the side.
Season both sides of sole with salt and black pepper. In a large skillet, heat oil and butter over medium high heat. Add sole and cook 1 to 2 minutes per side, until golden brown. In medium bowl whisk together heavy cream, pesto, and lemon zest. Add mixture to pan and bring to a simmer, until sauce thickens. Serve fish with rice (if desired) and spoon sauce overall.
Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick. Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy. Enjoy!
In a large Dutch oven over medium-high heat, cook the sausage, breaking the meat into 1/2-inch pieces, until lightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato sauce, diced tomato (with the juice), oregano, salt, sugar, and pepper flakes. Bring the mixture to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 10 minutes. Stir in the water, pasta, 1/4 cup basil, and increase the heat to high, and bring to a boil. Reduce heat to medium and simmer vigorously, stirring often, until the pasta is still very firm but starting to soften, 6 to 8 minutes. Meanwhile, adjust the oven rack 8 inches from the broiler element and heat the broiler. Remove the pasta from the heat and stir in the spinach, 3/4 cup mozzarella, and 1/2 cup of Parmesan. Dollop the surface of the pasta evenly with the ricotta and then top with the remaining mozzarella and Parmesan. Broil the ziti until the cheese is bubbling and beginning to brown, 5 to 7 minutes. Remove from the oven and let the dish cool for 10 minutes. Sprinkle with remaining 2 tablespoons of basil and serve.
Cut squash in 1 inch chunks. In lg skillet, melt butter. Saute squash, peas and rosemary until vegetables are crisp-tender. Sprinkle with salt and pepper.
In a medium bowl, combine coconut, brown sugar, flour and pecans; Mix well. Using fork or pastry cutter, cut in butter or margarine.
Spoon the worcestershire sauce, orange juice, mutard and honey together in a bowl, and stir them until they are evenly mixed. Then brush all over chicken pieces. Lay the chicken on the BBQ and cook for 30 minutes turning and basting occasionally with the glaze.
Preheat oven to 325°F. In a small saucepan, combine coffee, cider vinegar, water, butter, molasses, maple syrup, dry mustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and rosemary. Bring this sauce to a slow boil and gently simmer for 15 minutes. Remove from heat and stir in brandy and Kahlua. Taste and adjust seasonings or sugar to your taste preference if necessary. Place beans in a glass casserole dish and top with sauce, combine well then top with the sliced onions. Bake uncovered in a preheated oven for 4 - 8 hours or until desired tenderness is achieved. If you find that the bean are runny then keep in the oven longer, making sure to watch that they don't burn or that the liquid doesn't completed dry out. Please add a little water if they start to get dry.
Combine all ingredients in a bowl and toss well. Refrigerate a 1/2 hour to let the flavors meld.
Preheat oven to 400°. Heat oil in saucepan over med-high heat. Add mushrooms, garlic and onions; saute 7-8 minutes. Stir in parsley, wine, seasoning, peppers and puree. Partially cover, reduce heat to medium-low; simmer 30 minutes. Remove from heat. Arrange the eggplant slices in a single layer on baking sheet coated with cooking spray. Bake for 30 minutes, turning the slices after 15 minutes. Remove from baking sheet, and let cool. Cut the eggplant slices into 1/2" pieces, and set aside. Combine 1/4 cup Parmesan cheese and ricotta cheese; stir well, and set aside. Spread 1/2 cup tomato mixture in the bottom of an 11x7" baking dish coated with cooking spray. Arrange 1-1/2 slices matzo over tomato mixture, and top matzo with half of ricotta cheese mixture, half of eggplant, and half of tomato mixture. Repeat the layers, ending with the tomato mixture. Sprinkle with remaining 2 tablespoons of Parmesan cheese. Cover and bake for 45 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes before serving.
Cook bacon crumble and set aside. In med. bowl combine bacon cheese mustard and mayo. Stir well. Arrange bread on cookie sheet. Spoon mixture on to each slice of bread. Place under preheated broiler for 5 minutes until bubbly.
Halve the eggplants and brush them with 3 tablespoons of oil. Place them on a tray and bake at 180 degrees Celcius for about 40 minutes or until they soften. Grind the shallots, garlic, ginger and/or galangal and chillies into a paste with a mortar and pestle. Heat the remaining oil in a wok, and the paste along with the tomatoes and salt and stir until heated through. Stir in the lime juice. Place the eggplant in a bowl and pour over the sauce. Serve with rice or cut the eggplants and serve as part of a banquet.
Heat oven to 400 degrees. Mix first 4 ingredients in a bowl. Mix the rest of the ingredients in another bowl. Mixing completely. Add dry ingredients to wet ingredient mix. Do not over stir. Spoon into muffin tins sprayed with nonstick oil. (you can leave out the oil if you use stick free muffin tin) Bake 18 to 20 minutes in a 400 degree oven.
Preheat oven to 375°F. Pour lemon juice over mangoes and let stand 15 minutes. Melt 1 Tbsp butter in 8 inches cake pan or casserole (do not use iron skillet as mangoes will darken). Add brown sugar and cover with mango slices. To prepare cake batter, cream remaining butter. Then add sugar and cream. Then add beaten egg. Sift the dry ingredients and add to the batter alternately with milk. Pour over mangoes and bake 50 to 60 minutes at 375°F. When cake is done, turn upside down and serve while warm with vanilla ice cream. Source: Rare Fruit Council International, Inc. Miami, Florida.
Thoroughly wash, clean, and dice potatoes. Place them in a pot of water with a dash of salt. Bring potatoes to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12-15 minutes. Remove the pan from the heat and drain. In the same pot add the butter. Using a handheld masher, mash the butter into the potatoes. Add enough warm cream until desired smoothness is achieved. Season the potatoes with jalapeno, salt, and pepper to taste.
Put the chicken in a large bowl; add in pineapple, grapes, and mango (if you are not serving right away, cover and refrigerate for up to 2 hours; if you refrigerate longer, the pineapple tends to give off its juices). To make the dressing: whisk the mayonnaise, orange juice, and zest together in a small bowl. Stir in 1/4 cup nuts. Pour the dressing over the chicken mixture; toss gently but thoroughly. Peel the papaya, using a vegetable peeler. Cut it in half, remove the seeds, and the cut it vertically into even slices. Line individual plates with lettuce leaves; mound the chicken salad in the middle of the plate; arrange papaya slices around the salad along with a cluster of grapes. Sprinkle with remaining nuts; serve immediately.
To make the custard: Combine sugar and flour in heavy bottomed saucepan,add milk& beaten egg yolks. Cook, stirring constantly over medium heat until thickened. Remove from heat and stir in the vanilla. Place wax paper directly on surface to prevent a skin forming,cool. To assemble the trifle: Place 1/2 of the sponge cakes in the bottom of a glass serving bowl. Pierce the cakes with a fork. Sprinkle 1/2 combined liqueurs and juice over sponge cake. Cover with 1/2 chopped peaches. Pour 1/2 warm custard over top,making sure some seeps onto cake layer. Repeat layers. Top with whipped cream. Decorate with sliced peaches& almonds.
preheat oven to 375°F. In medium sauce pan melt butter , then mix in flour and salt. Slowly stir in milk and stir until thickens (should coat the spoon). Take off heat and stir in 1 1/2 cups of sharp cheeder and 3/4 of a cup of velveeta until melted. Then stir in the noodles. Poor mixture into 1 quart shallow baking dish and cover with remainder of the sharp chedder and velveeta cheese. Bake 20-25 minutes or until bubbly.
In the bowl of a stand mixer, combine the yeast, honey and 1/2 cup of the water. Stir gently to blend. Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes. Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining 3/4 cup of warm water, 11/4 cups bread flour, 11/4 cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat and let rise in a warm draft-free place, about 1 - 1 1/2 hours, until doubled in bulk. Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 61/2-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy. Place an oven rack in the middle position. Place a baking stone in the oven and preheat to 500 degrees F. Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked directly on the oven racks, but best results are baked on a baking stone.) Bake 2 minutes, until puffed and pale golden (mine took longer). Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days or freeze. *As always, anything mixed in a stand mixer can be mixed and kneaded by hand.