HumbleIntelligence/food-ner-1-Million huggingface dataset:
In the bowl of a stand mixer fitted with the dough hook attachment, combine starter with warm water. Beat at medium speed until combined (about 3 minutes). Add remaining ingredients, beating at medium speed until a soft dough forms. (If the dough appears too dry and crumbly, add more water, 1 tablespoon at a time.) The dough should come together as one mass and should appear shaggy and feel sticky. Spray a large bowl with cooking spray. Place dough in bowl. Cover and let stand in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size. Turn risen dough out onto a lightly oiled surface and deflate it to remove excess gas and air. Pull the four corners of the dough into the center, pinching with your fingertips to create a seal. Flip the dough over and begin to tighten the round by cupping your palms around the dough while rotating it. Line a bowl (approximately 6 to 8 inches in diameter) with a clean kitchen towel, dusted generously with flour. Place the loaf, seam-side up, in the bowl. Cover and proof in a warm, draft-free place (75°) for 1 to 2 hours, or until doubled in size. Preheat the oven to 450. Turn the dough out into a cast-iron vessel with a lid, such as a Dutch oven. Dust the boule with semolina flour and score, using a sharp knife (or a lame) to make 3 or 4, 1/4-inch-deep cuts across the top. Cover and bake for 35 minutes. Increase the temperature to 475, remove the lid, and continue baking for 10-15 minutes, until loaf is deeply browned. Turn out onto a rack and let cool completely before slicing.
Combine whole-wheat flour and cumin on sheet of waxed paper. Combine cornmeal and chili powder on second sheet of waxed paper. Halve, peel, pit and slice avocados into 3/4 inch-thick slices. Sprinkle slices with lime juice. Dredge half the slices in flour mixture and half in cornmeal mixture. Dip slices into beaten eggs, then in the breadcrumbs to coat. Meanwhile, heat vegetable oil in large skillet over medium-high heat. Working in batches, pan-fry coated slices in hot oil about 15 seconds on each side or until golden brown. Transfer with slotted spoon to a large platter lined with paper towels to drain. Serve warm.
Let the cheese sit out for about 2 hours to get soft enough to spread easily. Preheat a grill or griddle to VERY HOT to get the right char. Season the meat with salt and pepper. Mix and form 6 balls, then flatten each to a patty. Grill the burgers for about 3 minutes each side. Do not press down on the patties while cooking or all the juices will squirt out and dry out the patties! Toast the buns on the grill. Spread the cheese on top of the patties; then place the top half of the bun on top to adhere with the cheese. Remove from the grill. Garnish the bottom half of the bun with mayo, ketchup, pickle, red onion, tomato, and lettuce. Have a plenty of napkins on hand. Enjoy!
Mix apples, cream cheese and raisins and pecans and brown sugar. divide crescents into eight. wrap mixture up in dough. brush with milk. sprinkle with cinnamon and sugar. bake on 350 for ten minutes.
Preheat oven to 375 degrees. Prepare 9 inch baking pan with waxed paper, or grease and flour. In a large bowl, whisk together dry ingredients in a bowl. Dissolve molasses in hot water in a separate bowl. In separate large bowl, beat together butter and sugar and then eggs, one at a time; and then add sour cream. Add dry ingredients in 4 parts, alternating with the mixture of hot water and molasses mixture, beating well to combine, and scraping bowl each time you add water or flour mixture. The batter will be runny. Pour into prepared pan and bake for about 40 to 45 minutes, or until a toothpick inserted in center comes out clean.
Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes. Serve in bowl & add 1 mound of freshly cooked long-grain rice on top. Optional:. 1/2 lb. okra, cut into 1/4-inch thick slices. Note:. Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).
Clean chanterelle mushrooms and chop bigger ones, leave small firm ones intact. melt butter in a large pan and add mushrooms. let mushrooms fry for about 10 minutes (they need to let water and simmer until water is gone). in the meanwhile bring milk, cream, salt, pepper and vegetable stock powder (about 1/2 tsp) to a boil, add polenta and cook until soft and fluffy (this depends on which version/brand you use, qick cook is fine). add chopped onion and garlic cloves to onions. incorporate half of the mushroom mixture into polenta (keep warm other half of sauteed mushrooms). transfer polenta mixture to a french oven or baking tray and spread evenly. Let rest until cooled and firm. cut polenta in wedges or rounds and fry in butter or clarified butter until golden brown and crisp on the outside (medium heat, about 2 minutes each). serve on plates and top with remaining mushroom sauce and garnish with chopped parsley.
Place all except ham in a roaster pan, stirring well till brown sugar is dissolved. Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham. Place ham in juice mixture and bake covered at 350 for at least a couple of hours. Baste well with baster every 30 minutes until done. Serving size 4 oz.
Cake: Preheat oven to 350°F. Coat 3 (8 inch) round cakepans with cooking spray. Line bottoms of pan with wax paper; butter wax paper with butter, and set aside. Melt chocolate in small saucepan over low heat, stirring until smooth; set aside. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating until just yellow disappears after each addition. Stir in melted chocolate and vanilla. Sift together flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beating at low speed until just blended, begining and ending with flour mixture. Pour batter evenly into prepared pans. Bake for 28-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Mocha Chocolate Cream Filling: Whisk together first 4 ingredients in a small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressin wrap onto surface, and let stand 30 minutes or until cool. Beat butter and sugar at medium speed with electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 Tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Makes 1-1/2 cups. Coffee Liqueur Ganache Icing: Heat cream in a small saucepan over medium heat just until cream begins to boil. Pour over chocolate in bowl, stirring until smooth. Stir in butter and liqueur. Let stand 45 minutes or until spreading consistency. Makes 2 cups. Prepare Icing, then Mocha-Chocolate Filling and then cake, in this order due to the different cooling times. Assemble the cake: Place 1 cake layer on serving plate; spread top with 4 Tablespoons Coffee liqueur Ganache Icing. Spread half of Mocha-Chocolate Cream Filling evenly over ganache on cake layer. Top with second cake layer; spread top with 4 Tablespoons of Ganache Icing and remaining Cream Ganache Filling. Top with remaining cake layer. Spread remanining Coffee Liqueur Ganache Icing on top of cake and sides of cake. Garnish with chocolate curls, if desired.
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese. Spread in sprayed 13x9-inch (3-quart) glass baking dish. Top with pepperoni and remaining 1 cup cheese. Bake at 375°F 20 minutes or until golden brown and bubbly.
Preheat oven to 400 degrees. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.
Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour. Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.). Preheat grill to high. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked. While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise). Remove from heat, stir in extra lime juice and sugar. Drizzle over grilled shrimp and sprinkle with mint.
Stir half the sugar into the green tomatoes and lemon and leave overnight. The next morning add the rest of the sugar together with preserved ginger and crushed pineapple and stir. Boil for 1.5 hours. Pour into prepared, sterilized jars and seal.
Combine first 8 ingredients in a large bowl. Add tortellini, toss to coat. Sprinkle with Parmesan cheese. Serve immediately with slotted spoon, or refrigerate.
Mix flour and sugar together, add rhubarb, tossing well. Place in a 9" x 13" baking dish. Sprinkle dry cake mix and chopped nuts, if using, over rhubarb mixture. Drizzle melted butter over all. Bake at 350 degrees F for 50- 60 minutes. Serve warm topped with vanilla ice cream, if desired.
Place swede in pot, cover with water. Bring to the boil over high heat, cook till tender about 30 minutes. Drain well, pulse in food processor till smooth. Return to saucepan, add cream. Stir over medium heat till thick, about 3 minutes. Season to taste.
In small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. In medium bowl, beat cream cheese until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.
Cook pasta according to package directions; drain and chill. In a big mixing bowl, add the rest of the ingredients; stir to combine. Add pasta; toss to coat. Chill until ready to serve. Can make this one in advance; may need to add a small amount of Italian dressing to moisten right before serving.
Heat over to 450 and grease 12" pizza pan. Stir together Bisquick and water, beat 20 strokes until a soft dough forms. Press dough into pizza pan. Spread sacue over dough. Top with remaining ingredients. Bake 12-15 minutes or untl crust is golden brown and cheese is bubbly. NOTE: Feel free to substitute your favorite toppings for those listed here.
Mix all ingredients very well in a bowl and place in refrigerator for an hour or so (optional). Form into burgers the size and shape of your liking, keeping them rounder but fairly flat helps them cook throughout. Cook on a BBQ or grill around 7 minutes per side or until done to your preference. The carrot and onion make this a little crumblier than some burgers so turn carefully.
Combine juices and sugar; stir until sugar dissolves. Chill and serve over ice. Garnish with lemon slices and mint leaves.
Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it. Set aside. Heat 2 tbsp of oil in a large skillet on medium heat. Add the tomatoes, and cook until they've lost their shape. Stir in the lentils and kale. Cook until kale is tender, about 5 minutes. Stir in the seasonings, and season with more sea salt to taste if necessary. Fill each tortilla with the lentil filling, then top with mango guacamole.
set oven for 350 degrees. melt margarine or butter in microwave for 45 seconds. mix Eggs, Sugar, Flour, Vanilla, and cocoa powder. add margarine (or butter) and mix. Bake for 23 minutes.
Preheat Oven to 400 Degrees. Cut carrots into 2" lengths; halve lengthwise any thick top portions so all the pieces will cook evenly. In a shallow, 9-by-13" baking dish, combine carrots, garlic and orange zest. Drizzle vegetables with olive oil sprinkle with salt and pepper to taste. Add the cinnamon stick, toss to coat the vegetables evenly. Spread in an even layer in the dish. Roast the carrots stirring every 10 minutes, until tender and lightly browned, about 50 minutes. Remove from the oven, transfer to serving dish and sprinkle carrots with lemon juice. Serve immediately.
Put aluminum or plastic foil around an 8x8 pan with high rim. Butter foil and set pan aside. Combine water and stevia in a large saucepan. Put over medium heat and stir until stevia dissolves. Add in evaporated milk and clip candy thermometer to side of pan. Keep stirring until mixture boils and temperature reaches 235°F (113°C). Take the pan off the heat and stop stirring. Let mixture cool to 110°F (43°C), then stir in the grated chocolate until it melts. Beat the mixture with a wooden spoon or spatula until it thickens. When you start to hear popping noises (oxygen) while stirring, add in the nuts and stir until spread out evenly. Pour mixture into prepared pan and refrigerate for several hours until fudge has hardened. Cut into 1 inch squares and serve at room temperature.
Add the potato, onion, rutabega, meat and spices together and mix well. Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing. Lightly dampen along the edges of the pie crust with your fingertips. Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well. Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork. Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes. Serve hot with brown or white gravy or serve cold without.
Heat the oven to 375 degrees F and grease a 9" springform pan. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla in a food processor until well combined. Spread half of the mixture over the bottom of the cake pan and smooth the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - use your fingers if necessary. Scatter with the flaked almonds and bake for 50 minutes until golden. Cool, remove from the cake pan and dust with icing sugar to serve.
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.
Dice the onion and the bacon, and cook with the hamburger until browned. Drain all the beans except the pork and beans and add the rest of the ingredients. This is a versatile recipe. It can be cooked on the stove top, in the oven (Dutch oven), a crock-pot, or can use cast iron skillet on the grill top. Can also add a hint of chopped bell pepper-and or a hint of BBQ sauce. If you have left over ham. with a little pineapple on it-throw pineapple in with it. You can reduce the meat to 1/2 pound quantities if desired.
Sprinkle meat with salt and pepper. Marinate in French dressing 30-60 minutes, at room temperature. In saucepan, simmer vegetables, covered, in water until tender-crisp, about 7-8 minutes; drain. Drain steaks; place about 1/3 cup vegetable mixture on each steak. Roll up jelly roll fashion. Cut bacon slices in half, crosswise. Wrap two half pieces bacon around each roll-up; secure with wooden toothpicks. Grill steaks over hot coals, or broil 3-4 inches from heat, 20-25 minutes, turning steaks occasionally.
Cook spaghetti squash according via your favorite method. (I like to cook mine in the microwave when the weather is hot, then in the oven when the weather is cool.) Shred into "noodles" when done. In a food processor, pulse or shred the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces. Add the shredded vegetables to a large, deep nonstick or cast iron skillet on medium-high heat. Sweat/saute the vegetables until they reduce in volume and the water is mostly cooked out. Add the salt and dried herbs to the skillet. Stir to combine and "bloom" the seasonings. Puree 1 can of crushed tomatoes until smooth, then add to the pan along with the second can of tomatoes. Taste for seasonings, and add 1 teaspoons maple syrup if the sauce seems too acidic. Bring to a simmer, then reduce to low, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced. Serve sauce over warm, shredded squash. Top with parmesan cheese, if desired. Enjoy!
Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking. For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator. Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives. Preheat oven to 350°F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.
Heat olive oil over medium heat in large soup pot or Dutch oven. Cook onions, celery, carrots and garlic until soft, about 8 minutes. Add thyme, salt and pepper, stir, and cook another minute to let vegetables absorb seasonings. Add water and chicken stock to pot and bring to a boil. Add barley and reduce heat. Cover and simmer for 45 minutes, or until barley is thoroughly cooked. Stir in diced chicken and fresh green beans. Cover and simmer an additional 15 minutes. Immediately stir in Parmesan cheese until dissolved. Serve.
Cube lamb and place in a shallow glass or china dish. Sprinkle with the curry powder, onion, garlic, herbs and chili and stir well. Cover loosely with plastic wrap and let marinate in a cool place for 1 hour. Melt the butter or margarine in a saucepan and fry the lamb for 5-10 minutes on all sides. Pour in the stock or coconut milk, bring to a boil, then lower the heat and simmer for 35 minutes or until the meat is tender. Add the black pepper, tomatoes, sugar, scallions and rice, stir well and reduce the heat. Add a little water if necessary to cover rice by 1 inch of liquid. Simmer the pilaf the 25 minutes or until the rice is cooked, then stir a little extra butter or margarine into the rice before serving. Garnish with scallion strips.
Mix first 5 ingredients together and drop rounded dough on greased cookie sheet. Bake at 350 degrees for 15-20 minutes. While cheese buttons are baking, saute butter and onions. After cheese buttons are done baking, place them in a casserole dish and add sauted onions and butter. Pour cream over cheese buttons and bake again at 350 degrees for 20 minutes.
Set oven to 350 degrees. In a large skillet or Dutch oven, heat the oil with water over medium heat. Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes). Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine. Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed. Transfer to a large greased baking dish. Sprinkle with mozza cheese over top. Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).
Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime. Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound. Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot. Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam. Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.
In a large pot, start your water and dash of salt boiling for your pasta. In a separate non-stick pot, On medium/high heat add your olive oil, butter, and sausage links. Remove when done and set aside. On medium heat, add chopped onion. Cook until clear. Put pasta into boiling water. Add 1/2 & 1/2, tapenade, & all 3 cheeses. Stir until cheeses melt and sauce it smooth. Turn heat down to low and add Ragu sauce. Stir until sauce is pink and smooth. Slice sausage links into pieces and add to sauce. Continue to stir sauce until pasta is done. When pasta is done, drain and place in large bowl. Pour pink sauce with sausage over top. Serve hot.
NOTE: Recipe has been printed in various places with 3/4 cups of oil. Cake is softer but tends to sink in middle. Note: cake can also be made in a bundt pan. Position rack in center of oven and preheat oven to 350 degrees. Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan. Dust with flour, tapping out any excess flour. Set aside. Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt. Set aside. In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined. Remove bowl from machine. In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated. Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes. Cool on a rack. To remove, run a sharp knife around the inside of the pan to loosen cake. Invert onto rack. Place 9-inch cardboard round on cake and invert cake onto round.