HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine hot tap water and orange juice. Check temperature of water mixture. Should be lukewarm. Mix the yeast, salt, honey, spices and orange zest with the water in a 5 qt bowl or a lidded (not airtight) food storage container. Mix in the remaining dry ingredients without kneading, using a spoon, a 14 cup capacity food processor [with dough attachment], Danish dough whisk, or a heavy duty stand mixer [with dough hook]. If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used after initial rise though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 7 days or divide into 4 1-lb portions and freeze in an airtight container for no more than 2 weeks. Thaw 24 hours before usage. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1 lb piece (grapefruit sized). Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Allow to rest and rise on a whole wheat flour covered pizza peel for 40 minutes. Mix together topping ingredients, enough for amount of loaves being made. Twenty minutes before baking time, preheat the oven to 375 degrees F, with a baking stone placed on the middle rack. Place an empty metal broiler pan on any other shelf that will not interfere with the baking. Paint the surface with cornstarch wash and slash a cross, scallop or tic-tac-toe pattern into the top of the bread, using a serrated bread knife. Sprinkle with topping mixture. Cornstarch wash can be refrigerated for up to 3 days. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Bake for about 40 minutes, or until deeply browned and firm. Allow to cool before slicing and eating.
In a large bowl, mix chicken and mayonnaise and mustard; blend well. Add pineapple, apple, salt, and celery; mix well; chill a few hours before serving. Garnish with cashews before serving.
Squeeze lime or pour lime juice over chicken and rub well. Drain off excess lime juice. 	Combine tomato, scallion, onion, garlic, pepper, thyme, pimento, mushroom soy sauce and browning in a large bowl with the chicken pieces. 	Cover and marinate at least one hour. Heat coconut oil in a dutch pot or large saucepan. 	Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce. 	Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces. 	Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots.
Mix ingredients, from hamburger to Monterey Jack, in a bowl. Shape into four patties. Grill for six minutes. Flip and grill for another six. Add pepperjack cheese. Cook until melty and gooey. Serve on bun with your favorite toppings.
Brown and drain beef. Cook rice according to package directions. Drain corn. Mix all 5 ingredients together reserving some cheese for topping. Spread in 8" x 8" glass baking dish. Place in oven preheated at 300 deegrees and bake until heated through or cheese is bubbly.
Preheat oven to 400°F Arrange bread on rimmed baking sheet. Bake until pale golden, then cool. Butter 8x14" glass baking dish. Melt butter with oil in heavy large skillet over medium-low heat. Add potatoes. Stir to coat and arrange in single layer. Cover and cook until almost tender. Uncover; increase heat to medium-high, and cook until potatoes are lightly browned and tender, stirring occasionally. Add shallots and saute until soft, about 2 minutes. Remove from heat. Gently mix in bread and salmon. Transfer mixture to prepared dish. Whisk eggs and next 5 ingredients in medium bowl to blend well. Pour over potato mixture in dish. Let stand 15 minutes, occasionally pressing bread into custard. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 30 minutes before baking.). Bake casserole, uncovered, until custard is set, about 30 minutes. Cut into squares and serve hot.
In a large sauce pot, cook the ground meat & onion, until the meat is done, then drain. Stir in remaining ingredients (except noodles). Heat to boiling, then reduce heat & simmer 20 minuets, stirring occasionally. Serve over cooked egg noodles. For those who like it cheesy ;) add in some Velveeta to your bowl, or even the whole pot.
If figs are hard, pour boiling water on them to soften them, then drain well before mincing raisins are usually soft enough to skip this step. Add all ingredients in the order recommended by your bread machine. This recipes makes a 1 1/2 pound loaf.
1) Preheat the oven to 325°F Lightly grease two 9" round cake pans, or two 8" or 9" stoneware shortbread pans, or a combination. 2) Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth. 3) Place 1 cup of the flour in a food processor with the crystallized ginger. Process until the ginger is finely minced; this may take up to 1 minute. 4) Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture. Beat until well combined. 5) Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller. 6) Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes. 7) Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes. Remove it from the oven. 8) Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula. Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface. 9) Use a bench knife, a knife, or (easiest) a rolling pizza cutter to cut each round into 12 wedges. Do this immediately, while the shortbread is still warm. If you wait, it'll be difficult to cut. 10) Transfer the wedges to a rack to cool. NOTE*: One reviewer suggested 'browning the butter' first.
Combine the cider vinegar, brown sugar, oil and one packet of the seasoning mix from the ramen noodles and let sit while preparing noodles. Crush the ramen noodles by placing in zip-lock bag and roll with rolling pin or anything that will work - this is very easy to do. "Lightly" brown the noodles and the slivered almonds in frying pan with two tablespoons of olive or canola oil - do not scorch - take off heat and cool. Place broccoli in large bowl and pour cooled noodles over broccoli with sunflower seeds and other ingredients. This gets better the longer it sits but still good when it is freshly made. Garnish with green onions.
Arrange chicken in a 13x9x2 inch baking dish that has been lightly sprayed with Pam. Top with swiss cheese slices. Combine soup and wine, stirring well. Spoon sauce evenly over breasts. Sprinkle generously with stuffing mix. Drizzle melted margarine over crumbs. Bake at 350 for 45-55 minutes. Serves 6.
Wash the broccoli and cut into little florets. Wash the mushrooms and cut in half. Wash the tomato, remove the skin by scoring the skin with a knife and blanch the tomato with hot water and cold water. The skin should shrink from the fruit making it easy to remove. Cut the fruit into quarters. Bring the astragalus and water to boil. Lower the heat and cook for 10 minutes. Strain off the root and keep the broth then add the rest of the ingredients to the broth. Add the tomato and mushrooms and cook a further 15 minutes. Lastly, add the broccoli, turn up the heat and cook till broccoli is done. Add salt to taste.
Preheat oven to 190c. Heat the oil in an oven-proof pan (with a lid) and cook onion and garlic over medium heat until onion is softened (about 5 minutes), Stir. Mix the curry powder and flour together in a bag then add in the chicken and toss well. Add the chicken to the pan and cook it until it changes colour. Add the dry soup mix and stir to coat all the chicken, then the nectar stirring really well. Bring to the boil and simmer until the mix thickens. Put the lid on and place in the preheated oven. Cook for about 30 minutes or until the chicken is cooked through. Remove from the oven, stir through the parsley, then serve over plenty of mash or rice (mash is my favourite). *You can add in dried or canned apricots, but we prefer it without.
In a bowl, combine the egg and one tablespoon lemon juice, mix well and set aside until required. Next into a bag, add the flour, salt, pepper, red pepper flakes and lemon zest. Dip the chicken breasts in the egg mixture, then add them to the bag of coating and shake, until well coated. Melt the butter in a non-stick pan over medium-high heat and add the chicken, cooking for 5 minutes on each side or until done. Remove the chicken from the pan and cover with aluminum foil to keep warm. If necessary, add the additional tablespoon of butter, then add the garlic, shallot, onions and mushrooms to the pan and cook for 5 minutes on medium to low heat. Now in a small bowl add the chicken stock, 2 1/2 tablespoons of lemon juice and cream together, stir and add this to the pan. I had large chicken breasts so I added them back into the pan and brought everything to a gentle boil, cooking until the mixture started to reduce and sauce thickened. You may cook sauce to your preference. I served the chicken and lemon mushroom sauce overtop of simple buttered noodles for a quick and easy meal.
Heat oil, fry onions till golden brown, remove wtih slotted spoon and set aside. Heat Oil and add whole masalas except cinnamon. Stir fry till fragnant and crackling. Add 1 cup water in which you've added all the other masalas and the ginger and garlic. stir fry 1-2 minutes. Add in chicken pieces and fry well on high heat till chicken is white. Add in the cinnamon stick and fry a little more. Lower heat, cover and let the chicken cook in its own water till its begun to soften. Meanwhile, blend the yogurt with the fried onions and a tsp of cumin powder. Add the yogurt mixture to the chicken, stir well till all the chicken is coated and cover and cook till chicken is completely done (the oil will rise to the top when the curry is ready). Stir in ginger, nutmeg and garam masala. cover and turn off heat after 10 minutes. stir in almonds for garnish before serving. serve hot with naans.
Dice peeled potatoes into 1 inche squares. Place potatoes in baking dish and roll in oil and seasonings. Try and keep potatoes in a single layer. Bake at 400 for 45 minutes, turning potatoes with spatula every 15 minutes. ** You can also use baking or red potatoes.
Preheat oven to 232 degrees C. Heat olive oil in a small skillet and cook garlic and red pepper flakes until fragrant, about 2 minutes. Turn the heat off and stir in the tomatoes and olives. Season with salt and pepper. Cut two large pieces of parchment paper (each about 16 inches in length). When you lay a tilapia filet in the middle of the paper, you want enough slack to overlap the fish on top and extend at least 3 inches beyond the fish at each end. Place a filet in the middle of one piece of parchment paper. Like you're wrapping a birthday present, pull the long sides up over the fish to meet in the middle, then twist one end of the parchment like a tootsie roll wrapper and tuck underneath the fish, leaving one end still open. Repeat with the second filet. With one hand, lift up the open end of one parchment envelope so that nothing can spill out. With your other hand, spoon half the contents of the skillet (the garlic, red pepper, tomatoes, and olives) on top of the fish. Being careful not to spill, add two tablespoons white wine, then top with 1 tablespoon butter, 1 lemon slice, and 3 thyme sprigs. To seal the packet, fold the parchment over the top of the fish lengthwise, then twist the remaining open end of parchment like the other end and fold under the fish. Creating the parchment packet is a really hard process to describe in writing, but basically you are trying to create a tight envelope that will seal in the liquids and steam as the fish cooks. It doesn't have to look pretty (and won't, if it looks anything like mine). Place the packets on a baking sheet and bake for about 11-12 minutes, or until the fish is flaky and white throughout. Be careful opening as steam will release. Serve in the parchment or remove the fish and packet contents to a plate.
Combine sugar and applesauce. Add eggs and pumpkin. Sift together dry ingredients and add alternately to pumpkin mixture with water. Fold in raisins and carrots. Spoon into lined muffin tins and bake at 350 degrees for 30 minutes, or until a toothpick inserted into the middles comes out clean.
Chop mushrooms, onion and garlic. Set aside. Heat oil in a skillet over medium heat. Stir in the mushrooms, onions and garlic. Stirring occasionally, cook for about 2 minutes. Reduce the heat to medium low heat. Add cooking sherry. Simmer about 25-30 minutes, until the mushrooms are very soft and most of the liquid is gone. Put into a food processor. Add the sage, salt and corn syrup. Pulse until coarsely chopped, not pureed. If there is too much liquid, you can return it to the skillet, over medium low until it reaches desired consistency. Cover & refreigerate (I can't ever wait long enough!) Serve at room temperature with crackers.
Brew strong coffee. Wash, de-vein/de-seed peppers and chop onions, garlic, peppers, and cilantro. On the stove in a large dutch oven fry bacon until crisp. Remove from oven with a slotted spoon and allow bacon to cool on paper towels. Brown remaining meats and onions in bacon fat over medium heat, stirring often. Drain fat and discard. Add beer and garlic to browned meats, simmer until beer evaporates. Crumble cooked and cooled bacon and add to the oven. Add all other ingredients and bring to a boil. Stir well, reduce heat to a slow simmer and cover. Cook for at least 4 hours (the longer the better) being sure to stir occasionally. I like to cover and refrigerate it overnight after cooking (this allows the flavors to meld). The next day bring it back to a boil and reduce heat to a slow simmer for another hour or two (uncovered), stirring often. You may add more beer or water at this point if it gets too thick or if you like a thicker chili use either 1/2°C masa harina or 1/2°C flour mixed with enough water to make a thin fluid and stir into the hot chili. You may add more salt to suit your taste at this point. Simmer for another 15 minutes. Remove bay leaves, if you can find them. Best served hot and steaming with chopped fresh onions, shredded sharp cheddar cheese, Tabasco sauce, ice cold Heineken, and homemade cornbread.
Preheat oven to 350°F Grease bottom and sides of a 9 inch deep dish pie pan. Combine crust ingredients in large mixer bowl. Beat 2 minutes at medium speed and pour into prepared pan. Place drained pineapple over batter. Combine ingredients for cream cheese layer in small mixer bowl. Beat 2 minutes at medium speed and spoon to within 1 inch of edge of batter. Combine cinnamon and sugar and sprinkle over cream cheese layer. Bake for 30 to 35 minutes until crust is golden brown. Filling with be soft. Let cool some before serving. Store leftovers in refrigerator.
Pour the tomatoes and corn into a large pot. Add remaining ingredients and stir thoroughly. Bring to a boil. Reduce heat to low and let simmer for 15 minutes. Remove from heat and allow soup to sit for at least 5 minutes. Add salt and pepper to taste.
brown the beef and the garlic, drain the fat. add the carrots and onion, cook 3-4 minutes. turn heat to low, add the tomato sauce and terriyaki. simmer for 15 minutes.
In a large bowl, cream together sugar and softened butter. To this, add egg yolks one at a time alternating between flour also added a bit at a time. Add 1 Tbsp. water at a time, until all is incorporated and dough is smooth. Set aside; and keep in a cool place to rest until ready to roll out while you prepare the filling. FILLING: I do all this is a food processor but it can be done with an electric mixer easily. Add the cheese, eggs, sugar,*orange water, zest of lemon, zest of orange and mix well until smooth. Set aside. Mix in cherries and citron by hand. On a lightly floured surface, roll out dough 1/4-inch thick and fit into the bottom and up the sides of a 15" round, 4" high cake pan. This dough is very forgiving and can be manipulated easily to fit the pan and to patch torn areas. If you have extra dough, roll and cutout thin strips to place on top of filling in a lattice pattern. On top of dough, cut and place 1/2-inch slices of sponge cake to fit around the bottom of the pan. Sprinkle the chocolate chips on top of sponge cake. Pour batter into pan. Top with lattice strips. Preheat oven temperature to 375 degrees. Bake for 1-1/4 hours. Turn off oven and leave the pie in the oven with door open to cool slowly. After completely cooled, dust the top of the pie with confectionery sugar.
In a large bowl combine the popcorn with mini graham cookies. In a large pot combine the marshmallows and margarine or butter; cook stirring over medium-low heat until melted and combined, then remove from heat. Pour the marshmallow mixture over the popcorn; toss to coat. Add/mix in the candy corn. Working as quickly as possible and using lightly greased hands shape into 20 even balls (about 3-inches wide) pressing together firmly when shaping. Place onto greased waxed paper to cool completely. Wrap each ball in plain or colored plastic wrap. Store in an airtight container for 3 days (these are so good that they won't even last that long lol!).
Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary. Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick). Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.
Fish: Mince parsley, basil and shallots in a food processor or by hand; place in plastic bag with oils and salmon; seal and turn to coat salmon completely; refrigerate 2 hours or overnight; turn occasionally. Sauce: Simmer lemon juice, wine and stock until reduced to 2 T, about 12 minutes; add half and half and boil until reduced to 1/4 cup, 2-3 minutes. Puree the reduction, anchovy and mustard in a blender or mini-processor and pour back into saucepan. Whisk the butter in, over low heat, 1 T at a time, letting each piece melt before adding the next; set aside and add 1 T capers, salt and cayenne. Keep warm. Finish: Gently pat marinade off salmon with paper towels; put on aluminum foil if grilling or on broiler pan, skin side down; grill or broil until opaque, 8 minutes depending on fillet thickness. Plate and spoon 2 T sauce over each fillet and garnish with remaining capers.
Combine salt, pepper, lavender, thyme, rosemary, garlic, lemon juice and olive oil; rub mixture onto the pork chops. Cover the chops with plastic wrap and let sit 1 to 2 hours at room temperature. Preheat barbecue grill. Place pork chops onto hot grill. Cover barbecue with lid and grill 4 to 5 minutes; turn and grill an additional 3 to 4 minutes or until the internal temperature reaches 155°F on a meat thermometer. Remove from barbecue and serve.
BROILER-BLACKENED CHILIES: Put the chilies on a baking pan on the top rack under the broiler until they blister and turn black. Turn them over and repeat. Remove them from the broiler and drop them into a brown bag to cool. The skin will become loose and flaky as they cool. OPEN-FLAME-BLACKENED CHILIES: Alternatively, roast the chilies over a flame or over a barbecue grill. Hold the chilies 4" away from the flame and rotate until all sides of the pepper turn black (I would use a grilling basket or a soaked bamboo skewer in case you wanted to use your hands again someday.). MIX: Preheat oven to 350 degrees F. If using cast iron pans (for the best crust), grease them and put them in the oven during preheating. In a large bowl, mix together all the dry ingredients. In a separate bowl, whisk together the milk, eggs, oil or butter, maple syrup or sugar, and the cilantro. Stir the wet ingredients into the dry ingredients with a wooden spoon until thoroughly mixed. Take the chilies out of the bag and slice them in half, directly down the middle. Open them up. Remove and discard the seeds. Peel off and discard the blistered skin. Cut the chilies into small pieces and stir them into the batter until they are completely mixed inches. Smear a little butter or oil on the bottoms and sides of a 9-inch square baking pan or 12 muffin molds and pour the batter inches Bake 20 minutes if using a muffin pan, or 25 minutes if you're using a baking pan. Remove from the oven and let cool. HONEY BUTTER: Blend the softened butter and honey in a bowl with a fork, whipping lightly to create a creamy spread. Scoop the spread into a ramekin and serve with the cornbread. PRESENTATION OF SQUARE PAN CORNBREAD: Make 1 slice directly down the middle of the baking pan and 4 slices across to make 10 rectangular pieces.
Cut cream cheese and butter into chunks. Microwave until smooth (usually 3 min med high. Extra 1 min high if needed). Remove from microwave and add remaining ingredients. Mixture will be liquid. Refrigerate overnight. Mix well before serving with crackers.
Fill a large pot with water and bring it to a boil. Add the cod cheek(s) or other non-only fish head(s) (make sure those gills are removed!) and the chicken liver. Allow the water to come back to a boil, then remove it from the heat. Drain the water from the pot and discard the liquid. Set the semi-cooked fish and liver aside to cool. Remove any meat from the fish bones; discard bones, set aside meat. Dice the cooked liver into 3/8-inch pieces; set aside. Fill a small bowl with boiling water and soak the mushroom pieces in the hot water for 10 minutes, then drain and set aside. Fill a saucepan with water and bring it to a boil. Add the spinach leaves and let them blanch for 10 seconds. Remove them with a sieve or skinner and immediately run them under cold water to halt the cooking. Squeeze any excess water from the leaves and set aside. Bring the saucepan of water back to a boil and blanch the snow peas for 10 seconds, then remove the peas and run them under cold water. Set them aside. In a pot bring the chicken broth to a boil, then add the bamboo shoots, chicken liver pieces, fish meat, and soaked mushroom pieces. Gently simmer over low heat until the fish flakes easily. Whisk the cornstarch together with the 1/3 cup cold water, then gradually stir it into the soup. Bring the soup to a boil and cook just until the soup thickens, then remove from heat. Add the blanched spinach and snow peas. While the soup is still piping hot, gradually add the egg whites while stirring constantly. Serve in a soup tureen, garnished with the chopped green onions.