HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl stir together the 2 cups flour and salt. Make a well in the center of the dry mixture. In a small mixing bowl combine egg white, water, and oil. Add to the dry mixture. Mix well. Sprinkle kneading surface with 1 Tbsp of the remaining flour. Turn dough out onto floured surface. Knead till dough is smooth and elastic (8 to 10 minutes total), adding 1 to 2 Tbsp additional flour as needed. Cover and let the dough rest for 10 minutes. Divide dough into 4 equal portions. On a lightly floured surface, roll each portion into a 12" square, (about 1/16" thick). Let stand, uncovered, about 20 minutes. Loosely roll up dough jelly-roll style; cut into 1/4" wide strips. Shake the strands to separate and cut into 2 to 3" lengths. If using a pasta machine, pass each portion through machine according to manufacturer's directions till dough is 1/16" thick. Cut into 1/4" wide strips. Cut strips into 2 to 3" lengths. To store cut noodles, spread them on a wire cooling rack. Let noodles dry overnight or till completely dry; place in an airtight container and refrigerate for up to 3 days. Or, dry the noodles for at least 1 hour and seal in a freezer bag or freezer container; freeze up to 8 months. Cook noodles for 1 1/2 to 2 minutes or till tender but still firm, allowing a few more minutes for dried or frozen noodles. Drain noodles well.
Preheat oven to 400 degrees F. Combine dry ingredients in large bowl. Whisk milk, applesauce and vanilla in medium bowl. Add milk mixture to dry ingredients, stirring just until combined. Mix in bananas. Divide batter among 12 muffin cups (spray muffin pan with nonstick spray first). Bake until toothpick inserted in centre of muffins comes out clean, about 20 minutes. Transfer to a rack to cool. Serve warm or at room temperature.
Steam cauliflower florets until cooked thoroughly but still slightly firm (about 6 minutes). Set aside. Boil pasta until al dente; drain. Mix with cauliflower in a large serving bowl. In a medium sauce pan, cook diced onion in olive oil over medium high heat until translucent (about 2-3 minutes). Add pieces of butter and stir until melted. Add flour, salt and pepper to butter and onions; stir and mix thoroughly for about one minute (You can add more butter if the mixture is too "sticky"). Add milk and half and half to the sauce pan; bring sauce to a boil. Reduce heat to low and simmer until sauce begins to thicken (4-6 minutes). Remove sauce from heat. Add white cheddar and American cheeses and stir to melt. Once melted, add parmesan cheese and fresh dill and stir to combine. Pour cheese sauce over pasta and cauliflower and toss to coat. Enjoy :).
In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper. If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through. Fill each pocket with 1/2 of the cheese and basil. Brush each chop with olive oil and rub the rosemary mixture all over both chops. Heat a grill pan or heavy medium skillet over medium high heat until hot. Add the pork chops and cook for 5-6 minute. Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.
Add broth, wine, bay leaves, a couple dashes of salt & pepper and enough water to cover the chicken into a deep pot. Bring to a boil, add chicken (add more water if needed to cover the meat). Turn down heat to a slow boil. Cook for 20 minutes or until no longer pink. Remove chicken and let cool. Shred meat by hand for chunky salad or place chicken into a food processor if you wish for a very shredded consistancy. Combine mayo, onion, celery in bowl Mix in chicken, add more mayo if you so desire. Taste and add spices to your liking. Chill and enjoy!
For the filling: Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs. Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat. Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped. Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot.
In a large mixing bowl, beat the eggs with half the milk. Beat in flour and salt until smooth. Stir in melted butter and remaining milk. Heat a griddle or large skillet with a small amount of vegetable oil. For each pancake, pour about 1/4 cup batter onto the griddle and cook over medium heat 1 to 2 minutes. With a spatula, turn the pancakes and cook until golden brown, about 1/2 minute. Serve immediately or keep warm while making the remaining pancakes.
Layer onion, carrots, green beans, green onions, zucchini, chick-peas, tomatoes with juice, salt, and pepper in slow cooker. Sprinkle tabbouleh mix over vegetables. Pour water and olive oil evening over top. Cover; cook on LOW 6 to 8 hours. Serve with sour cream and mint.
Add all ingredients to the pan according to the order in the manufacturer's directions, with the water and the sour cream put in first, and adding the dry ingredients in on top. Set crust on medium and program for the basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.
Combine all seasoning ingredients in a plastic zipper bag. Add the split chicken breasts and toss to coat throroughly with the seasoning. Prepare your grill; grill seasoned chicken breasts as you normally would, generally around 25 minutes depending on grill heat and size of the pieces.
Melt butter in a large heavy-duty saucepan over medium high heat just until brown, stirring constantly for about 1 minute. Add onions, peppers and garlic. Saute until very brown, about 15 minutes. Stir in vinegar and ginger. Bring to broil. Add molasses, brown sugar, tomato paste and hot pepper sauce. Bring to boil. Add beer. Simmer until sauce thickens slightly, stirring occasionally, about 1 hour. Season to taste. The sauce will store in a refrigerated airtight container for up to three months. Serve with wings, ribs, steak or chicken. Additional beer infused- and beer pairing recipes can be found online at Rickards.ca.
wash celery, and cut into 3 inch pieces, lay on bottom of 6 qt crock pot. separate the garlic into unpeeled cloves, layer in bottom of crock pot. wash and dry chickens inside and out, discard or reserve innards and necks. rub chickens thoroughly with Italian seasoning, inside and out. place 3 stalks of cilantro inside each chicken. tie or net chickens, and place in crock pot. top with 3-5 stalks of cilantro. cook 7-10 hours on low, 6-8 hours on high, removing some juice half way through to prevent overflow. remove chickens to a platter. squeeze roasted garlic out of peel, and combine with softened butter. spread on thickly sliced french or Italian bread, and broil until melted and slightly toasted. top with grated cheese if desired. Thickened with milk and flour, the juice makes wonderful gravy for mashed potatoes.
Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
Chop all vegetables. If you use chayote, just cut it in half from where the dip is. It's similar to a mango with the shape of the pit being flat, but the pit is soft unlike in a mango so there's no need to cut around it. Remove the pit/seed from the two halves. Dice, peeling is not necessary. A note about the tamarind soup mix: If you're vegetarian or sensitive to MSG check the ingredients on the packet. I think they all have MSG, and most have pork, fish or beef in them. I found tamarind broth cubes (listed as tamarind powder b/c Zaar doesn't recognize it) which have less of those things in them which is great, but the best is if you can find real tamarind. I have found both of these in Asian grocery stores in the US, though you can occasionally find them in the ethnic foods isle of a grocery store. If you're using tamarind remove the hard outer shell. The insides feel and sometimes smell like the insides of raisins or prunes. If the tamarind tastes sweet it's not going to give you the right flavor for the soup, but can still be close with kalamansi or lemon juice added. It should be a sour taste. Soak the tamarind pulp, seeds and all, in 1 cup of warm water. Mash this with a fork to remove most of the tamarind from the seeds. Fish out the seeds and the membranes and reserve the liquid to add after potatoes are cooked. Cook potatoes in water with a touch of salt for about 10 minutes, or until almost cooked through. Add remaining veggies and seasoning and cook 10-15 minutes more, or until veggies are cooked to desired consistency. Taste broth and adjust water and tamarind seasoning and salt to your liking. Keep in mind that if you're serving this with rice, as I always do, you probably want more intense flavors and a more stew like consistency. I typically double this recipe since it keeps well in the refrigerator and it gets eaten quite quickly even with just me and my husband. It is important to cook the potatoes before you cook the other veggies because the acid from the tomatoes and the tamarind mix prevent the potatoes from ever cooking through if you add them straight away. The quantities are still an approximation as I've never measured, so if you make this I'd love if you gave me feedback about your input on amounts of water, what seasoning you used etc.
Put soy sauce in a 1 cup measure. Add lemon juice to make 1/2 cup. Add water to make one cup. Place beef steaks or pork flat in a non-metallic dish. Pour marinade over. Marinate for at least 1/2 hour or up to 3 hours. If marinade doesn't completely cover meat, turn half way through. If I am marinating for 3 hours, I turn every half hour.
In greased cassarole arrange half the potatoes, onions, mozzerella and parmesean cheese. Repeat the layers. In a small bowl, combine soup, milk, seasoning and garlic. Pour over the layered potatoes and cheese. Cover and bake at 400 F or 200 C for 1 hour. Uncover and bake 10 more minutes or until potatoes are tender.
Pre-heat the oven to 350°F. Place the kumara in a baking dish and drizzle with 2 tablespoons olive oil. Sprinkle on a pinch of salt. Roast for 25 minutes or until soft. Set aside to cool. Divide lettuce, tomato halves and radish slices between two chilled plates. Top each with half of the cooled kumara. Sprinkle on crumbled feta and pine nuts. Drizzle with olive oil and balsamic vinegar. Sprinkle with freshly ground black pepper.
Chutney--combine all the ingredients in a medium non-reactive saucepan. Bring to a boil over medium heat, stirring to dissolve the brown sugar. Decrease heat to med-low and simmer, stirring occasionally, until the rhubarb is tender, about 7 minutes. Transfer to a bowl and let cool completely. Duck breasts--position a rack in the center of the oven; preheat to 450°. Use a sharp knife to score the duck breast in a crisscross pattern, taking care not to cut through the skin to the flesh. Combine the five spice powder, salt, and pepper and use the spice mixture to season the breasts. Place the breasts, skin side down, in a large nonstick ovenproof skillet. Place the skillet over medium heat and cook until the skin is a rich golden brown, about 12 minutes. Pour off the fat in the skillet. Turn and cook until the meaty sides are browned, about 3 minutes. Transfer the skillet to the oven and bake until an instant read thermometer inserted horizontally into the center of a breast reads 125°, about 5 minutes. Transfer the breasts to a carving board and let stand 3-5 minutes. Using a large sharp knife, carve each duck breast on the diagonal into 1/4-inch thick slices. Slide the knife under half the slices from one breast, transfer to a dinner plate, and fan out the slices on the plate. Repeat with the remaining sliced breasts. Serve hot with chutney.
Mix together wet ingredients well. Sift in dry ingredients. Mix until blended. So once I did that I had to figure out how to make a long, flat cake. Seemed to me the best way to do it was to line a cookie sheet w/ foil, spray it down and cook the cake on that. So that's precisely what I did. And I baked on 350 for 10 minutes. Yes, only 10 minutes. Now it is VERY important with roll cakes to let the cake cool. I know you're excited. I was too. But we had to let the thing cool! The cooling process gave me time to contemplate what the heck I was gonna fill this puppy with. I had this whole grand scheme in my head involving ricotta cheese and cream cheese and all that jazz but -- being that we just had a blizzard and I was not willing to trek out in the snow to procure ricotta -- the cream cheese would have to do. Once I took the thing out of the oven I needed to transfer it so I could peel the backing. Then I lined the first cookie sheet with plastic wrap and transfered the cake back onto it. There -- now we're in the right place. So I iced the thing (and it looked so pretty and flat -- I was so mesmerized that I forgot to take a pic at this stage). So here came the real test: could a protein cake roll?
Put meatballs and remaining ingredients except for the Cheez Whiz into the crock pot. Stir gently. Cover and cook on LO for 8 to 10 hours. Before serving, add the Cheez Whiz, stirring gently until blended.
Butter a 13 x 9-inch casserole dish. Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl. Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this). Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth. Spread the mixture into prepared baking dish. If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature. Cover and refrigerate for up to 3 days. When ready to bake set oven to 350 degrees F. Bake uncovered for about 25-30 minutes or until hot. If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).
Cut iceberg lettuce head in 1/2 then in 1/2 again. Slice into 1/2-inch wide pieces and put in salad bowl. Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips. Place in salad bowl. Toss with remaining vegetables. Add croutons and cheese, toss again. When salad is well mixed, pour dressing over and toss again. Serve with toasted garlic French bread.
Melt butter or olive oil in a large skillet. Add chicken breasts and cook until done and lightly browned, about 20 minutes. Remove chicken to a warm serving platter. Stir flour into pan drippings in skillet, cook for 1 minute. Add the chicken broth, half and half. Stir and cook until the sauce thickens and bubbbles, add in mustard, capers and frozen peas. Return chicken to skillet, cover and heat for 10 minutes. Garnish with tomatoes and sprinkle with parsley. We typically serve with tortolini or other pasta and cover with extra dijon sauce.
Spread approximately 1 T of Nutella on each slice of pound cake. Top with strawberry slices. Enjoy.
Mix all ingredients and shape into burgers. Grill to desired doneness. Top with a slice of your favorite cheese. We especially like provolone or swiss. Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!
Combine the orange juice and lime juice in a saucepan and boil until only 1/2 cup liquid remains. Place this and the remaining ingredients in a blender and puree to a smooth paste. Spread this paste on the food to be marinated. Marinate seafood for 2 hours, poultry for 4 hours, and meat overnight, turning once or twice. Marinated food may be sauteed on the stove top, broiled on a charcoal grille, or roasted or broiled in the oven. Makes 1 cup of marinade, enough for 1 1/2 to 2 pounds of seafood, poultry or meat.
Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish, sprayed with non-stick spray. Melt the butter in a small saucepan over low heat (or use a glass measuring cup in the microwave), and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the ricotta (or yogurt) among 4 serving dishes and top with the warm figs and sauce.
Heat water to boil. Add rice, vanilla, and salt. Cook 10 minutes. Add milk and cook over low heat until rice is tender (about 10 minutes). In a different bowl, mix cream, eggs, sugar, and raisins. Stir until sugar is dissolved. Fold cream mixture into rice on the stove. Lightly butter a medium glass dish. Pour rice mixture into greased dish. Sprinkle with cinnamon. Put an inch of water into a baking pan and then put the rice pudding dish into the baking pan. Bake at 350 for 40-45 minutes. Stir every 15 minutes. Let cool and eat.
In skillet with shortening, brown chicken on all sides. Sprinkle with 1 teaspoon salt. Add paprika. Arrange onion over top of chicken. Combine juice, brown sugar, parsley, soy, ginger and 1/4 cup of water; pour over chicken and onion. Cover and simmer until chicken is tender, 35-50 minutes. Serve over hot rice.
Pour the Diet Coke into a very large mug or glass. Add 8 ounces (1 cup) of the Malta Goya. Taste it and see if you like it as it is, or want to add more; add more to taste, if you like. Add ice cubes, and enjoy! Note: apparently, a lot of folks who drink Malta Goya also add it to 7-Up, which would also be nice. I don't usually keep 7-Up around, but I'll get some and give it a try to make a report to you in the future. Come to think of it, brownies made with Malta Goya would be delicious -- hmmm! :) Ooo, Malta Goya floats, that'd be really nice -- .
Remove skin from chicken, if desired. Rinse chicken; BUT don't pat dry. In a plastic bag; combine cornflake crumbs with all the seasonings. Place chicken. one or two pieces at a time in the crumb mixture. Shake to coat evenly. Place chicken pieces, skin side up in a shallow baking pan, so pieces don't touch. Bake uncovered, in a 325F oven for 40 to 50 minutes, or until chicken is tender and no longer pink. Do not turn during cooking.
Melt the butter in a large saucepan and add the chopped tomatoes, garlic and rosemary. Season with salt and pepper and a pinch of sugar. Cook the tomatoes until they have begun to soften, or for about 5 minutes. Add the sausage to the pan with the chili flakes, cream and half the chopped parsley. Allow to simmer with the lid off until the mixture has reduced by half, 10-20 minutes, stirring frequently. Take off the heat and check and adjust the seasoning. Meanwhile cook the pasta in a large pan of salted boiling water until it is slightly al dente (8-10 minutes). Once cooked, drain and toss with the sauce. Plate the pasta in a big serving bowl and scatter with the grated parmesan cheese and the rest of the parsley and serve immediately.
Sterilize jelly jars and lids according to manufacturer's instructions. Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes. Fit the steel knife blade into the bowl. Chop green pepper into 1/4-inch pieces. Measure 1/2 cup. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pieces. Measure 1/4 cup for jelly. Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute. Remove from heat; let cool 5 minutes. Stir in pectin. Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cool place up to 6 months. Enjoy!
Place slices of bread on a cutting board. Brush topsides with olive oil. Turn over one side of bread (so oiled side is facing down). Top with desired fillings in the order listed. Place remaining slices of bread on top (oiled-side-up)and cook on a preheated nonstick griddle for 2 to 3 minutes per side, or until golden brown and cheese is melted.
Put chicken in a large dutch oven or pot. Add sliced onion, quartered garlic, peppercorns, and jalepeno. Add enough cups of water to cover by about 1 inch. Bring to a boil, then let simmer for 45 minutes. Take chicken out and set aside. Strain cooking liquid, saving water, but throwing away aromatics. Shred chicken. Put oil in saucepan and saute onion and garlic for a few minutes. Add shredded chicken, salsa, cilantro, and chicken broth to cover. Cook down an hour and a half until most liquid is gone. Season with salt if needed.
Trim sprouts and then cut in half lengthwise. Whisk together olive oil, soy sauce, Sriracha, mustard, ginger and garlic powder until well blended. Place Brussels sprouts in mixture and let sit for 3 to 6 minutes. Preheat a large stovetop pan over medium high heat. Once heated, place Brussels sprouts and sauce in the pan, flat side down, pouring any sauce over sprouts. Cook for about 7 to 9 minutes or until bottoms are browned. Stir sprouts around, cooking for about 5 more minutes or until they are tender when poked with a fork. Sprinkle with sesame seeds when serving.
Stir together flour, herbs, garlic powder, and salt in a medium bowl. Heat olive oil over medium heat in a pan large enough to hold all the seitan without overlapping pieces. Cut seitan into desired size pieces. Toss with flour mixture until well coated. Transfer seitan to frying pan and cook on medium heat until browned and crisp. Turn pieces every few minutes so that all sides are cooked evenly.
Combine in blender and mix until there are no ice chunks and there is an overall smooth consistency. It will turn light green.
Place fish in a small, greased baking pan and preheat oven to 350 degrees. Sprinkle salt and pepper over fish. Drizzle with 2 T melted butter. Combine soup with wine and stir to a smooth sauce in a small saucepan over low heat until simmering. Pour over fish. Bake for 20- 25 minutes. While fish is baking, saute almonds in remaining 2 T butter for 5 minutes, stirring constantly. Add lemon juice to almonds and blend well. Remove fish from oven, transfer fish and sauce to a serving platter and pour almonds on top.
Combine all ingredients except tomatoes, in mixing bowl and whisk till combined. Place tomatoes in zip top bag. Pour mixture over tomatoes. Seal and refrigerate for 6 hours. Lay lettuce on serving platter. Drain tomatoes and reserve marinade. Place tomatoes on lettuce and serve marinade on the side for dipping.
Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder soda and season to taste with onion powder(if using), salt and pepper. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot.