HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 3/4 C flour, 2 tbs sugar, salt, and yeast. In a microwave safe bowl, microwave 2 tbs butter, milk, and water till warm. add to dry ingredients. add egg and beat together (I used a whisk but you can use a medium speed mixer if desired) 3 minutes. By hand stir in enough flour to make a stiff dough. Turn on to floured surface and knead 5 minutes. oil the dough and leave in a warm place, covered, about 30 minutes to rise. In a small bowl combine 2 tbs sugar, brown sugar, cinnamon, and 1/2 TBS butter. Mash together with a fork until well mixed and crumbly. When dough has risen punch it down and roll out to 1/2 inch thickness. sprinkle sugar mixture over dough and spread to even it out. roll up dough into a log. Let rise 15 minutes. Cut into 8 buns. In medium-large skillet with a lid melt icing ingredients over medium heat until sugar is melted. Add buns and turn to coat. place lid on pan and let it sit for 10 minutes. remove lid and flip rolls. continue cooking and flipping uncovered until rolls are well browned on both sides. Serve warm.
In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed). Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper.
Preheat oven to 450 degrees F. Toss the asparagus, the lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, about 13 to 15 minutes.
Preheat oven to 350. Squeeze all juice from crab. Mix all ingredients except crab in mixer for approx 2 minutes. Add crab and mix for another minute. Place the dip in a ceramic dish and bake at 350 for 7 minutes or until warm in the centre. Serve with warm fresh bread.
Mix well. Cover with plastic wrap pushed down on meat mixture. Refrigerate 4 days mixing well at least once a day. On 4th day form mixture into long rolls, place on baking sheet. Cook 225 F for 4 hours. Wrap in plastic wrap and store in the refrigerator.
Heat the oil in a large frying pan and fry the onion, pepper, garlic and spices for 5 minutes. Add the sweet potatoes, tomatoes, beans, chili sauce, and water and bring to a boil. Cover and simmer gently for 30 minutes. Stir in the chocolate and cook for an additional 5 minutes. ENJOY!
Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes.
Chill a shot glass with ice or in the freezer. Empty the shot glass from ice and water. Pour absolut peppar, tequila and tomato juice into the shot glass. Garnish with a lime wedge.
PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves. CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside. Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo. Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels. NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.
Pre heat oven to 180C and grease a medium square or rectangle cake pan. Cream margarine and caster sugar until light and fluffy. Add vanilla extract followed by 1/2 the egg mixture. Beat until combined and add the rest of the egg mixture and combine well. Combine flour and baking powder and add to the mixture, alternating with the soy milk to form a smooth batter. Divide the mixture into three equal parts. Into one mix the cocoa, In the second mix through the red food colouring and leave the last plain. Spoon the three mixtures into stripes in the cake pan and use a knife to lightly mix the stripes (don't mix too hard or you will lose the effect. Place in the oven for 45-50 minutes or until cooked and golden.
Using a blender or food processor, pulse jalapeno with zest, vinegar, pepper, sugar and 1 1/2 teaspoons salt until JUST chopped. Blend in the olive oil. In a medium saucepan, heat 1" of oil to 350°. Fry tortilla strips until crisp and golden, about 1 minute. Drain on paper towels and season with salt. Alternatively, preheat oven to 400°. Spread tortilla strips on sheet and spray with oil. Sprinkle salt and bake for 8 minutes, until golden and crisp. In a large mixing bowl, toss greens with vinaigrette. Mound salad on chilled plates and top with cheese and tortilla strips.
In a big bowl combine both flours, salt, desiccated coconut and chocolate. Microwave your almond butter on high for 30 seconds to make it runny and then stir in vanilla. Add this to the flour mixture and knead into a dough adding tea as necessary. You should be able to form this with your hands easily like you would form cookies. Depending on your flours and almond butter you will need more or less liquid. Just make sure this does hold together well without being sticky. Roll into bite-sized balls and refrigerate until ready to use (I left mine over night). Enjoy!
Preheat oven to 325°. Cream shortening; add honey,orange rind and egg. Sift dry ingredients and add to creamed mixture. Add orange juice and nuts. Bake 70 minutes.
Quick fry tortillas in oil for 2 to 3 seconds on each side; drain. Line the bottom of a 9-inch square baking pan with 3 tortillas, then start layering sauce, creme cheese, and all of the ingredients. The top will only have sauce, cream and cheese. The ingredients from the refried beans down are all suggestions. You can put in any combination you like of the meats, depending on what you have on hand. Bake in the oven for about 30 minutes at 350°. Garnish with onions, cilantro and avocado.
In a large bowl, thoroughly mix the fruit and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F. Mix the sugar and cinnamon in a bowl large enough that you can dredge the pita chips. For thinner pita chips split each pita round in half so that you have two pita circles. Spray each side of the chip with butter flavored cooking spray (I Can't Believe it's not Butter in the butter section of the grocery store is zero calories). Stack 4 pitas at a time and cut them into chip size with the pizza cutter or a sharp knife. Put chips in the bowl a few at a time and dredge them in the cinnamon sugar. Place chip on baking dish. Bake in the preheated oven 8 to 10 minutes. Allow to cool and serve with fruit salad.
Set oven to 375°F. ** FOR GARLIC BREAD; cut slices down the length of the bread about 1-inch intervals without cutting all the way through. In a bowl, combine the softened butter with garlic, parsley and Parmesan cheese; mix well to combine. Spread the butter/garlic mixture between bread slices, and then on the top of the loaf (you may sprinkle more Parmesan cheese on top of the loaf if desired). Wrap the bread in heavy-duty foil leaving the top partially uncovered. Bake until heated through (about 15 minutes). ** FOR GARLIC TOAST; slice the bread into slices, then spread the garlic butter mixture over the top of each slice of bread, then sprinkle more Parmesan cheese over the top of each slice or you can sprinkle shredded cheddar cheese on top in place of the Parmesan. Place onto a baking sheet and bake (350 degrees F) until lightly toasted to desired doneness. Serve warm. TO MAKE AHEAD: Combine all ingredients (except the bread) store covered in refrigerator for up to 3 days or freeze in a covered container ----- this bread can be made without the addition of the Parmesan cheese if desired, but of course it's better with the cheese!
Soak gelatin in water. In double boiler over gently simmering water, beat yolks; add 1/2 cup sugar and lemon juice. Cook, stirring until mixture coats the bottom of a spoon. Add grated lemon peel, gelatin and food coloring. Stir well. Cool in refrigerator about 1/2 hour until slightly thickened. Beat egg whites with 1/2 cup sugar; fold into lemon mixture. Fold in whipped topping. Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving. garnish with chocolate shavings and lemon slices.
In a medium bowl, beat eggs; stir in milk and half and half. In another bowl, stir together flour, baking powder, sugar and salt; sprinkle over egg mixture. Gently stir in until batter is smooth. Stir in butter. Let stand 1 hour. Stir batter thoroughly. Preheat a plattar pan or 6-inch cast-iron skillet. Grease cups of plattar pan or grease skillet. Spoon 2 rounded Tablespoons batter into each cup or onto skillet; cook about 1 minute on each side until golden brown. Repeat with remaining batter. Serve with fruit or jam. Variation: Make 8-inch pancakes. Layer several pancakes with thick lingonberry, bilberry or blackberry jam between them. When cool, frost stack with whipped cream.
Pour two soup cans into crock pot, fill the soup cans each with water and pour into the crock pot. Mix together well. Add spices, onion, chicken and chilis, mix again. ** During the last hour of cooking add the rice. Cook on low for 6-8 hours or high for 3-4 hours. You can also let this thicken up and serve in tortillas.
Preheat oven to 350. Mix soup, water add rice in a large baking pan. Arrange chicken over rice and soup mixture. Sprinkle with onion soup mix. Cover tightly with foil and bake for 2 hours.
Heat skillet. Add oil. Add flour when oil is hot. Salt and pepper. Cook over medium high heat to cook flour almost brown. Add milk and stir till the desired thickness.
In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade. In a small skillet over medium heat, brown the chicken breasts in butter for 2 to 3 minutes on each side. In a greased 8 inch square baking dish, combine rice with reserved marinade; top with chicken. Cover and bake at 350F for 15 minutes. Top with broccoli; cover and bake 10 to 15 minutes longer or until chicken juices run clear.
In a medium saucepan, warm the lemon verbena leaves with all of the milk, 100ml of the cream and the sugar Press the leaves with the back of a wooden spoon to help the flavours release. Once warm, remove from heat, cover, and let steep for one to two hours. To make the ice cream custard, pour the remaining cream into a large bowl set in a larger bowl of ice water, and put a sieve on top. Use a strainer or slotted spoon to skim the lemon verbena from the milk and squeeze the leaves to extract as much liquid as possible back into the saucepan, then discard them. Reheat the lemon verbena infusion then whisk the eggs together and slowing pour in the warm infusion, whisking constantly. Scrape the warmed egg yolks back into the saucepan and cook, stirring continuously with a heatproof spatula, until the custard leaves a clear path on the spatula when you drag your finger across it. Immediately strain the custard into the bowl of cool cream and stir well until cool. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer's instructions. Serve with fresh leaves for garnish and a little lemon syrup drizzled over for a flavour explosion!
Preheat oven to 375°F Spray a 9-inch ceramic pie pan lightly with non-stick spray. Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, saute the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking. Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan. Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard. Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving. Servings: 4.
Put vegetables-- except for corn-- spices and bouililon powder into a large saucepan and add boiling water until vegetables are just covered. Simmer until potatoes are cooked. Puree 1/2 the soup. Add corn and milk. Cook for a couple minutes, until corn is cooked and soup is heated through. Top with some freshly picked thyme and serve with a salad or fresh biscuits.
First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned. Pour in the water and black-eyed peas, mix well. Add the seasonings. Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy. For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier. While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F. In a 2-qt baking dish, mix the mushroom soup and yogurt together. Blend the soy sauce in next. When the soy sauce is incorporated in the cream sauce, add the spices. Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well. Mix the greenbeans in too. Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.
Butter a large baking sheet; set aside. Melt butter in small saucepan. Add seeds and salt and mix well. Keep warm. Melt sugar in heavy skillet over medium heat, stirring constantly. When sugar is golden brown, quickly stir in warm seeds. Pour out onto baking sheet and spread with wooden spoon or spatula into 10" square. Let cool until firm. Break into pieces and store in air-tight container in a cool, dry place.
Preheat oven to 400°F Line pie crust with foil, fill with dried beans and bake for 10 minutes. Remove foil and beans. Pierce crust in several places with a fork and bake another five minutes. Cool on rack and reduce oven temperature to 350°F. Whisk eggs and next three ingredients in a medium bowl. Whisk pumpkin, sugar, flour, spice and salt in another medium bowl; add to egg mixture and whisk until well blended. Pour the filling into crust. Bake pie until filling is puffed around edges and center moves only slightly when pan is shaken - about 1 hour 5 minutes. Cool on rack. Chill until cold, at least four hours or overnight.
Combine all marinade ingredients in blender & puree. Reserve 1/4c marinade. Pour remaining marinade into a ziptop bag with the lamb chops & refrigerate 2 hours or more. Combine 1/4c marinade with 1/4c creme fraiche. Taste for seasoning, add salt, pepper or rosemary as needed. Set aside. Preheat grill. When grill is ridiculously hot, spray with oil. Put lamb chops on grill & walk away for 2 minutes. Turn them over & leave them be another 2 minutes. Remove to serving plates. They should be rare with crispy grill marks. Arrange 2 chops per plate and add a dollop of marinade/creme fraiche mixture.
In a medium non-stick skillet, cook the sausage over medium-high heat, breaking up as it cooks into small bits until cooked through, about 5-6 minutes. Add onions and garlic, and cook another 2 minutes. Transfer to the slow cooker and add the bell peppers, crushed tomatoes, rosemary and fresh cracked pepper. Cover and cook on low 4 hours. Makes 3 1/2 cups. To serve, place heaping 1/2 cup of meat on a hamburger roll and if desired, top with cheese and baby spinach.
Bring a large pot of water to a boil. Add spaghetti and cook, according to package directions. Meanwhile, place frozen edamame in colander in sink. Drain pasta into colander, over edamame. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.
mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature. beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture. pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with coffee bean just before serving.
Heat margarine and water till margarine melts; quickly bring to a boil. Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade. Place dough on a floured board or cloth and knead till smooth. Place in plastic bag and let rest 30 minutes. Use as needed.
Preheat oven to 400. Butter a shallow baking dish (8" dish will do). Break cauliflower into bite size pieces and cook for about 10 minutes or til still slightly firm. Drain and rinse under cold water. Prepare the sauce by melting butter in a small saucepan. Add garlic& cook over med-low heat, stirring often, for 2 minutes. Stir in breadcrumbs, pepper and nutmeg. Stir constantly until mixture thickens, about 3 minutes. Spoon over cauliflower. Sprinkle with cheese. Bake in preheated oven for 15 minutes or til cheese is melted and bubbly.
Preheat oven to 425°F. Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well. Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands. Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese. Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil. Individual dampers can also be shaped and baked for the same time and temperature.
Prepare 6 to 8 ramekins by brushing them with soft butter and then dusting with the cocoa powder. Make sure to tap out all the excess cocoa powder. Melt chocolate with cubed butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Alternatively, melt chocolate and butter in microwave on low. Combine brown sugar and flour in bowl. Mix melted chocolate with eggs, followed by flour and sugar, Divide mixture between ramekins 3/4 full. Preheat oven to 350 degrees. Make caramel filling: Sprinkle a thin layer of sugar over bottom of a heavy-bottomed pan and place on medium heat. Once sugar starts to melt, add some more sugar. Repeat a couple of times until all the sugar has melted. Continue heating the caramel, swirling it around in pan (do not stir). When caramel is almost a Coca-Cola color, add cream and salt (be careful as caramel may splatter). Cook until temperature reaches 226 degrees, or until caramel coats the back of a spoon, then pour into a dish and leave to cool a little. Once caramel is cool, transfer to a piping bag fitted with a small round nozzle, or to a heavy-duty food bag (just snip off corner to use). Pop the nozzle into the middle of the chocolate mixture in each ramekin and squirt in the filling. The mixture will rise almost to the top. Bake in preheated oven for 15 to 20 minutes, or until edges are firm and the centers slightly runny. Test by inserting a toothpick in the center; it should come out wet. Leave to rest for 2 minutes before turning the cakes out of the ramekins onto plates. Serve immediately.
In medium pot mix margarine, sugar, cocoa and milk. Boil 1 minute (start timing when it starts to bubble). Remove from burner and add peanut butter, vanilla and oatmeal. Stir until thick. Drop by spoon onto a greased cookie sheet or wax paper. Let cool. Be ready to munch.
In a large bowl, combine half of the lime juice and a pinch or two of salt. Mix well. Place the chicken thighs in to the marinade and stir to coat. Let sit for 20 minutes. In a blender, mix 1/4 cup yogurt, ginger, garlic, cloves, remaining lime juice and the coconut oil. Pour mixture into a medium bowl and stir in the remaining yogurt, cinnamon, paprika, cayenne and cardamom powder. Mix until the paste is smooth. Drain the chicken and add in the yogurt mixture. Marinate overnight or for up to 24 hours covered in a refrigerator,. Cook on a moderately hot grill or broiler for 6-8 minutes per side. Serve with lime wedges.
Cut 4 12" square pieces of aluminum foil. Preheat the oven to 400. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges, and pinch tightly to seal. Place the foil packages on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle with the basil, and serve.
Whisk first 5 ingredients well. Add Brownie mix, stirring well. Fold in chips and nuts. Spread in jelly roll pan and bake according to box directions. Brownies will appear "wet" but will test done.
In crock pot combine potatoes, cream of mushroom, 1 cup of green onions and spices. Mix up well. Cook on low 8 hours. Add in cheese, sour cream and milk, stir until cheese melts. Add the remaining green onions before serving. We like this served with a garlic Tuscan bread. Variation: You can greatly differ the taste by experimenting with different flavors of cheddar cheese. We like Vermont extra sharp the best, but have also tried cheddar bacon and cheddar garlic.
Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan. Combine all the ingredients except the raisins, mix with an electric mixer till well blended. Stir in the raisins by hand. Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full. Bake for 25- 30 minute (until a toothpick comes out clean). Allow to cool, serve with softened butter or margarine . Enjoy!