HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set your bread machine to the dough setting for a 1 lb. loaf. Place the ingredients in the breadmaker in the order listed above. Start the bread machine. After the dough cycle is complete, transfer the dough to a floured counter and form it into a ball. Place the ball in a bowl that has been coated with olive oil. Roll the ball around to coat with olive oil. Let the dough sit at room temperature for 30 minute Cover and put it in the refrigerator over night. The next day, divide the dough into 6 balls. I use a scale and weigh the dough, but you can eyeball it if you like. Do not over work the dough. Rub each ball with olive oil. If you do not plan to use each ball the same day, place each ball in individual freezer bags and refrigerate (up to 2 days) or freeze (up to 3 months). Allow the dough to sit at room temperature for 2 hours before making the pizza. Roll on a floured surface with a rolling pin and also stretch with your hands to shape the dough. Heat the oven to 425 deg. I prefer to use a pizza stone. Sprinkle the stone with semolina and place it in your oven as it heats up. Roll the dough with a rolling pin and you may also stretch it with your hands. Once it is shaped, lightly coat the dough with olive oil to prevent your dough from soaking up all of the sauce. Top with sauce and ingredients. I would only use two ingredients since the dough is thin. Bake for 10 minute. Top with provolone or mozzerella cheese. Bake another 5 minute or until the bottom is lightly brown.
Cook peas according to package directions and drain, set aside and keep hot. Saute almonds in butter until lightly browned and add to peas. Saute mushrooms,onions, salt and pepper in same pan until onions are tender and add to peas. Mix to combine.
Dice the onion(s) into small dice. Saute in 1 butter until golden. Add rice and stir thoroughly to coat; cook over medium-high heat for about two minutes. Add the wine, salt and dill to the rice/onion mixture. Heat vegetable stock in a separate pot. Using a large soup ladle, add one ladleful to the rice at a time, stirring constantly in between additions. (This is somewhere between half a cup and a cup of stock.) Wait until the liquid is absorbed before adding the next ladleful. The whole process of adding liquid should take anywhere from 20-30 minutes. Take half of the smoked salmon and chop it fine. Add to remaining butter and cream thoroughly. Take the other half of the smoked salmon and coarsely chop it. About two minutes before the rice has finished cooking, add the butter/salmon mixture and the coarsely chopped salmon. Stir for another two minutes, until thoroughly incorporated and creamy. Add the parmesan and stir for another minute or two.
Prepare RICE-A-RONI as box directs. Remoce from heat and place in a large bowl to cool off. Lift with a large spoon a few times to help speed up the cooling process. Get all your vegetables prepared. Make the dressing by combining the Mayo with the marinade, lemon juice, curry powder, pepper. Add everything to the bowl. Pour over the dressing last, and combine well. Serve right away. or refrigerate and serve at another time. This is a wonderful lunch treat or a supper worthy of company! :-). (I used frozen salad shrimp from SAM'S Club).
Preheat oven to 350°F. Select 2 oven safe containers, one that can easily fit inside the other. The large one will be used for a water bath and the smaller one will actually house the flan. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard. In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown. While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside. In a blender add the remaining ingredients and blend until smooth. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan. Pour the custard into the pan being careful not to splash it. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test. Remove from oven and allow to cool on rack. You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.
Prepare pudding or custard according to directions and let cool. Mix the fruit with the sherry. Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl. Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding. Repeat layering. Top with whipped cream and garnish with fresh fruit. Chill well before serving. Variations. To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream. Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries. Black Forest Trifle- Chocolate cake, raspberries and custard. Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut. Apples and cream Trifle- Spice Cake, Apple pie filling and custard. Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.
Finely grind coffee and orange peel in a blender or food processor. Add remaining ingredients and process until well blended. Store in an airtight container. To serve: Stir 2 or more teaspoons of coffee mix into 6 ounce hot water.
In a large plastic bag, combine flour and chicken breasts, toss to coat. In a large skillet, saute floured chicken breasts in olive oil with the whole garlic, bay leaves and allspice berries until chicken is browned. Remove chicken to a plate. To the skillet, add honey, vinegar and wine; cook to reduce slightly, about 10 minutes on medium-high heat. Return chicken to skillet, add orange and lemon juices, salt and pepper, and cook about another 20 minutes or until chicken is done and sauce is reduced slightly. Remove garlic, bay leaves and allspice berries from sauce. Add pignoli and heat through, another 5 minutes or so. Delicious with angel hair pasta or a nice risotto.
Combine all ingredients and mix well. If desired increase or decrease mustard and/or sugar to taste.
Dissolve the lime Jell-O in the hot water and let cool for about an hour before preceding with the rest of the recipe. When the gelatin mixture has cooled, add the rest of the ingredients and blend well. Pour into a mold or 8 inch X 8 inch dish and place in refrigerator until firm.
Preheat oven to 300°F Spray a 9" pie plate with non-stick cooking spray. Set aside. In a medium bowl, using an electric mixer, beat egg whites and cream of tarter until foamy. Gradually beat in sugar until stiff peaks form. Spread 1 1/3 cups of meringue in the bottom and halfway up the sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around the edges. Bake for 40 minutes or until lightly browned. Cool on wire rack. In a small saucepan, combine sugar, cornstarch, and lemon peel. Gradually stir in lemon juice and water. Mix well. Cook over low heat, stirring constantly, until mixture boils; boil for 1 minute. Beat a small amount of hot mixture into the beaten egg, then add that back to the saucepan and cook, stirring, for 1 minute. Pour into a large bowl. Cover and chill for 1 hour. Whip heavy cream until medium peaks form. Add powdered sugar and lemon juice and continue beating until firm peaks. Fold into the cooled lemon filling. Spoon filling into the meringue shell. Cover and chill at least 2 hours before serving.
Prepare coffee, set aside to chill (just needs to come to room temperature). In a large bowl, cream butter and brown sugar with the egg. Now, add in the cold coffee - mixture will look a bit brown and foamy, that's okay. In a a separate bowl, mix the flour with the baking soda, salt, nutmeg and cinnamon. Slowly combine the flour mixture with the wet ingredients above. Now stir in the raisins and walnuts. Refrigerate for at least 30 minutes (preferably several hours) - this step is key! Once the dough is ready, drop spoonfuls (a bit more than a tablespoon) onto a high-rimmed pan (helps keep them dense- it you like lighter, more spread out cookies do it on a no-rim pan). Bake 10-12 minutes at 350 degrees.
Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate. Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave. Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.
In bowl, combine oats, flour, brown sugar, salt and baking soda. Stir in butter until crumbly. Press into an 11x7 baking dish. Bake at 350 for 10 minutes. Sprinkle with marshmallows and chocolate chips. Bake for 5-7 minutes longer or until marshmallows start to brown. Cool pan on wire rack. Cut into bars.
Bring 2 quarts of water to a boil. Add macaroni and cook until it is al dente, approximately 7-9 minutes. DO NOT OVERCOOK the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly. Place pasta in a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives. Refrigerate the mixture, covered, overnight (or refrigerate for at least 2 hours). Mix the garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard and celery salt together. Add to the salad. Fold in pimentos. Mix 1 cup of mayonnaise and horseradish; fold into the salad. (You may use up to another 1/2 cup mayonnaise, if needed). Refrigerate for another 30 minutes to 1 hour before serving.
Cook noodles. Scramble eggs. Fry bacon. Mix the bacon, eggs and pasta all together. Brown butter and pour over mixture, mix. Add salt and pepper to liking.
add salt, black pepper, garlic powder to ground beef and cook with onions and red/green peppers in dutch oven. drain excess grease. add balance of ingredients. cover and simmer for 90 minutes or more. serve with toppings.
Whisk together the peanut butter, soy sauce, cayenne, crushed red pepper, olive oil, sesame oil and sugar until the mixture is thoroughly blended. Add the cooled noodles and toss to coat. Serve at room temperature, garnish with sesame seeds and sliced scallions.
In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag. Using a fork poke holes all over in the pork steaks. Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture. Place the bag into a large bowl to prevent any leaks. Cover and refrigerate for 8-24 hours turning occasionally. When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions. Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).
In a large saucepan, heat oil. Saute onion and garlic 2-3 minutes. Add cabbage, celery, and carrots. Saute 5 minutes. Add broth, water, tomato paste, and herbs. Partially cover pan and simmer 30 minutes. Add zucchini, beans, and salami; cook 15 minutes. Add pasta; cook until al dente. Add salt and pepper. Stir in pesto sauce just before serving. Serve in large bowls with grated cheese.
Saute the onion in half the butter until golden brown. Put the onion in the crock pot. Mix together the beef, eggs, salt and pepper. Form into meatballs, and brown in the same pan the onions were cooked inches. Sprinkle on a mixture made of the flour, tarragon and marjoram. Shake the fry pan to turn the meatballs and coat them with the flour mixture. Put into the crock pot. Mix together the tomato paste, beef stock, Worcestershire sauce and the vinegar in the fry pan, scraping the bottom of the pan. Cook for 2 minutes. Pour over meatballs. cover and cook on LOW 1 to 1 1/2 hours. Melt remaining butter and saute the mushrooms. Add the mushrooms and the sour cream to the meatballs and heat through.
In a skillet, cook the beef, green pepper and onion over medium heat and drain. Stir in the tomatoes, tomato paste, raisins, olives, vinegar, garlic, cumin, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add peas, cover and cook 5 minutes longer or until heated through. Serve over rice.
Preheat oven to 375. Stir together flour, baking soda, baking powder and salt. In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy. Beat in eggs and vanilla. Gradually beat in flour mixture. Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours. Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie. Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.
Select a clean bottle preferably with a lip OR, as I often do, a clean jam jar! Carefully measure all the ingredients into the bottle or the jam jar. Give it all a good shake - making sure the lid is on securely! Store in a cool and dark place. Note: I do store this in the fridge when it is really hot. It is also great to drizzle over roasted vegetables or to add to potato salad.
In a large bowl,mix all ingredients except oil. In a large frying pan heat oil on medium heat. Shape the mixture into patties. Fry patties until lightly brown on both sides.
Brew 175-235 ml (6-8 oz.) of Van Houtte Holiday Blend coffee directly into a 415 ml (14 oz.) mug. While the coffee is brewing, warm the milk using a milk frother. When coffee is ready, add 120 ml (4 oz.) of warm milk to coffee. Add the Irish cream liqueur. Top with whipped cream.
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes. Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.
Preheat oven to 375°F. In large skilled cook the bacon until crisp. Transfer the bacon to paper towels and drain, then crumble the bacon. Remove the bacon drippings from the skillet: reserve 2 to 3 Tbs, depending upon taste. Return the reserved drippings to the skillet. Cook and stir the onion and green sweet pepper in the drippings until tender. Add the brown sugar, white vinegar and water. Simmer, uncovered, about 10 minutes or until the mixture thickens a bit, stirring occasionally. Stir the pork and beans, lima beans, red kidney beans, butter beans and crumbled bacon into the brown sugar -vinegar mixture in the skillet. Pour bean mixture into a 2 quart casserole dish. Bake the beans, covered in the 375°F oven for 30 minutes. Remove from the oven: stir the beans and bake, uncovered, for 45 minutes more , stirring twice. Enjoy!
Combine biscuit mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Add applesauce, milk, egg and oil. Mix until moistened. Fill greased 2" muffin pans two-thirds full. Bake in 400 degree oven 12 minutes or until done. Cool slightly; remove. Dip tops in melted butter (or margarine), then in 1/4 cup sugar mixed with 1/4 teaspoon cinnamon. Makes 12 to 18 puffs.
Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl. Pour 1 3/4 cups cold milk into coffee mixture. Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes. Gently stir in 1/2 of 8-oz tub of Cool Whip. Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve. Top with remaining whipped topping. Note: You can substitute another coffee flavor if desired!
Preheat oven to 400 degrees. In a large mixing bowl (I use an electric mixer), mash the sweet potatoes. Add the remaining ingredients and blend until smooth and creamy. Spread mixture into a greased 9x9 inch casserole. Bake for 20 minutes or until set. While puff is baking, combine ingredients for topping. After 20 minutes, or once puff has set, spread topping over puff and bake for ten more minutes.
In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
Mix all ingredients in a large bowl. Pour into a lightly greased 13x9 inch dish. Bake at 375°F for 30 minutes.
Combine oats, 3/4 cup each almond milk and water and salt in saucepan. Bring to a boil; reduce heat. Simmer until oats are tender, about 4 minutes. Transfer to a bowl; let cool slightly. Stir in remaining 1/4 cup almond milk and 1 teaspoon maple syrup; chill overnight. Toss plum, remaining 1 teaspoon maple syrup and cinnamon in a bowl. Let stand 5 minutes. Serve oatmeal topped with fruit and accumulated juices.
This is the way that I make mine, so that I do not have several bowls and dishes to wash at the end of the recipe! I end up using only one pot, one collander, one measuring cup, one spoon and one baking dish. Preheat your oven to 350 degrees. Cover squash and chopped onion with water in a pot and boil over medium heat until the squash is tender. Drain squash and onion in the collander, and return to the pot. (I use the same pot, removed from the heat!) Place the butter into the squash and onion mixture and allow it to melt from the heat of the hot squash and onion. To the pot, add the salt, pepper, cheese, seasoning salt and crush the cracker crumbs by hand into a measuring cup and then pour them into the pot. Measure the milk in the same measuring cup that held the cracker crumbs. Add the egg to the measuring cup, and using a spoon, stir gently. Add this to the pot. Mix everything in the pot until incorporated, but not so much that you completely mush up the squash. The end result will be a little runny, but it will firm during cooking. Place everything in to an ungreased casserole dish using the same spoon that you used to mix your egg mixture. Bake at 350 degrees for 30 - 40 minutes. Let stand at least five minutes before serving. Enjoy!
Preheat oven to 450°F Spray pie sized pyrex dish. Put the leftover mixture in the dish - spread to cover the dish. Drop cheese on top and spread around. Mix 4 eggs in a bowl and add milk with salt & pepper and then pour over mixture in pie dish. Bake for 40 minutes or until the mixture is completely set. Cut into 8 pieces and serve with salad and fresh fruit.
Pre-heat oven to 180C and grease a 12 cup muffin tray. Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth. Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts. Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple. Fold in gently until just combined. Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean. Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool. Topping: Place butter and brown sugar in a small saucepan and heat gently until melted. Add apple wedges and cook until soft and syrup is thick and smooth. Add chopped macadamia nuts and stir to coat in syrup. Spoon apple and macadamia topping over each cooled muffin and serve with creme fraiche or mascarpone. Makes 12.
Brown meats and onion in a skillet and drain well. Transfer to your crock pot. Add remaining ingredients and mix well. Cover and cook on low for 8-10 hours. Serve over hot spaghetti noodles.
For glaze, bring vinegar and syrup to boil in a small saucepan. Reduce heat and cook over medium heat, keeping an eye on it, until it begins to thicken. Set aside to cool. Place cut up vegetables in a large bowl. Drizzle with olive oil. sprinkle with seasonings and toss to coat. Broil vegetables 15 - 20 min, turning and stirring them around once. Brush with half the glaze and broil 6 - 8 min longer or until crisp tender. Add remaining glaze just before serving.
Heat oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes and anchovy paste (or anchovy fillet) stirring constantly until garlic is fragrant and anchovy melts. Add asparagus and water and cook stirring occasionally until the asparagus is tender-crisp, about 5 minutes. Serve immediately.
Make mascarpone filling mix first & allow to chill 4-6 hours or overnight. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
Preheat oven to 375°F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries. Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.
Cook tortellini according to package directions; rinse and drain. While tortellini cooks, cut tomatoes, rosemary, and onion; set aside. Combine balsamic vinegar, salt, sugar, pepper, and olive oil in small bowl; whisk to emulsify. Toss pasta, tomato/rosemary/onion, and vinegar mixture in large bowl. Cover and chill for at least two hours before serving.
FOR OMELETS: In a medium bowl, beat the eggs with water and soy sauce. Stir in bean sprouts, mushrooms and green onions; mix well. Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat. Pour in approximately one fourth of the egg mixture. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate. Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute. Slide onto a serving plate, keeping warm. Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done. Cut omelets into wedges and serve with warm Oriental Sauce. FOR ORIENTAL SAUCE: Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly. Boil for 1 minute; serve hot.