HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker. In our breadmaker we put wet ingredients first, then dry ingredients, then yeast. Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later. Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf. If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES. Press START. Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet. If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead. Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape. When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack. To give the loaf a nice shiny finish, spray with spray oil while it is still warm.
Preheat oven to 375 Fahrenheit. Rinse and dry mushrooms. Set aside the 12 best for stuffing, removing and reserving the stems. Chop the stems and the extra mushrooms. Pour 1 teaspoons of the olive oil in an 8-inch baking pan and toss the 12 mushrooms in the oil; arrange cavity side up. In a small nonstick skillet, heat the remaining 1 teaspoons oil over medium-high heat. Add the shallot, garlic, and chopped mushrooms.Cook, stirring, until softened, about 2 minutes. Remove from heat and stir in remaining ingredients. Fill the cavities of the mushrooms with the bread crumb mixture. Bake 12 minutes, or until mushrooms are cooked through.
In medium nonstick, ovenproof skillet, cook the sausage and crushed red pepper, breaking up the meat, until browned, 7-10 minutes. Using a slotted spoon, transfer to a medium bowl. In the same skillet, add the bell pepper and onion and cook, stirring, until softened, about 7 minutes. Stir in the cooked sausage and the butter; reserve the bowl. Preheat the broiler. In the same bowl, whisk together the eggs, milk and 1/2 t salt and pour into the skillet. Cook, scrambling the mixture, until almost set; top with the mozzarella cheese. Broil, leaving the oven door slightly open, until set in the center, about 5 minutes.
Wash and string beans. Cut into small pieces. Boil in salt water until just tender. Put sugar, flour, mustard, spices, and vinegar in pot. Boil until thick. Drain beans and pour dressing over them. Seal in sterilized jars.
Stir the Kool-Aid and sugar together in a small saucepan. Add the water and stir to get it down through the sugar. Warm over low heat until the water warms up enough to dissolve the sugar, stirring constantly. Don't let it get too hot. Once the sugar is dissolved, pour the syrup into a clean bottle - old Coffee Mate bottles work well. Store in the refrigerator. To use, add syrup to taste to a glass of cold water.
Squeeze cloves of roasted garlic out and place it in a food processor with the softened cheese. Pulse until smooth and creamy.
If possible, use fresh sage and freshly grated Parmesan to heighten the flavor of this dish. Makes a huge difference! Cook cheese tortellini according to package instructions; drain. (You can start on the sauce while the tortellini is cooking). Heat butter over medium heat in a large skillet. Add sage and slowly cook butter until it begins to brown. (It's okay if the sage darkens and gets crunchy). Remove from heat; add the hot tortellini. Stir to coat; add parmesan cheese, salt and pepper and toss. (If you choose to add sun-dried tomatoes, add them in with the cheese, salt, and pepper before tossing.).
Peel the potatoes, use a small knife and aim to get even sized potatoes, but rather than curved, made from many flat surfaces; like a faceted jewel. They brown better with the many flat surfaces and they look 'old fashioned'. Heat a large roasting pan in a 200 C oven. (Fan forced best) Add the oil and then when that is hot Add the (dried if you've peeled then earlier and kept them under water) potatoes. Cook shaking them every ten minutes, for 30 min, then Add the stock And cook, (still giving the occasional shake) until the stock has been absorbed/evapourated. The potatoes will be very nicely browned, tender and deliciously meaty. Serve these with some grilled meat, and salad.
wash, core, slice apples. cook in a little cider juice until soft. press through food mill add rest of cider and bring to a boil. add sugar and spices, stir occasionally simmer several hours until thick [heaps in a spoon]. should be a dark brown color. can cook in a nesco electric slow cooker for 24 hours. freeze or process 10 minutes in a hot water bath.
Mix flour and salt in a large sauce pan. Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat. Stir in vanilla. Layer enough banana slices to cover the bottom of a 2 quart casserole dish. Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers. Repeat layering, starting with bananas, then using pudding, then vanilla wafers. Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding. Beat the egg whites at high speed with a mixer until they foam. Add the sugar gradually, and keep beating until stiff peaks form. Spread this over the top of the pudding, forming a seal to the edges. Bake pudding at 325F for 25 minutes or until the meringue becomes light golden. Allow to cool 30 minutes before serving. Refrigerate unused portions.
Heat 2 large pots of salted water to boiling. Add potatoes to one pot. Cover. Simmer 25 minutes, or until tender. Drain; cool slightly. Leaving skins on, quarter each potato. Place in medium serving bowl. In second pot of boiling water, add green beans and cook briefly, 8-10 minutes, or until crisp tender; drain and rinse with cold water to stop the cooking process. Drain and add to quartered potatoes. In a small mixing blend Crisco oil, vinegar, sugar, garlic and salt; pour over potatoes. Cover and refrigerate 2 hours. Stir onion, celery and hard-cooked eggs into potato mixture. In a small mixing bowl blend the mayonnaise and dill weed; Mix well. Cover and refrigerate at least 3 hours. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees. Precook piecrust for about 15 minutes. Saute fiddleheads and onion in olive oil until tender. Place fiddleheads and onions in pre-baked piecrust and spread shredded cheese on top of fiddleheads. Blend eggs, half and half, mustard, flour and pour over fiddleheads and cheese. Bake for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie. Remove from oven and let sit for 5 minutes. Serve hot or cold.
Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves. Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat. In a large heavy saucepan, heat half of the oil over medium-high heat. Brown the pork in batches and add more oil if necessary. Transfer to a plate. Add the remaining oil to the pan and reduce the heat to medium. Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes. Cook, stirring, until the onions are softened, about 6 minutes. Pour in the chicken stock and remaining vinegar. Bring to a boil, stirring to scrape up any brown bits. Return the pork and any accumulated juices to the pan and add the bay leaves. Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes. Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes. Discard the bay leaves.
Add yeast to warm water to activate. Mix in flour by add 1 tablespoon at a time. Add alot of flour to the counter top & roll out the dough till desired thickness is reached. Use a 3inch round cookie cutter to cut out dough. Place on cookie sheet and bake @ 350 degrees for 7-10 minutes. Optional: I use the dough to make mini pizza's, mini taco shells, mini pie shells or bread sticks. I make the taco shells or pie shells by placing the dough on an upside down muffin pan. I even add in different seasoning such as italian for the pizza dough, mexican seasoning for the taco shells or cinnamon & splenda for the pie shells.
In a heavy 6-quart pot, fry the bacon over moderate heat till almost crisp and drain on paper towels. Pour off all but about 2 tablespoons of fat from the pot, add the noodles, and stir till they begin to color, about 2 minutes. Add the onion, bell pepper, and garlic and stir till the vegetables soften and the noodles are golden, about 3 minutes. Sprinkle the flour and paprika over the top, stir, add 1 cup of the broth, and stir about 1 minute longer. Add the sauerkraut, bacon, marjoram, salt and pepper, the remaining broth, and the water, stir, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. To serve, ladle the hot soup into heavy soup bowls.
Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper. In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each. In a bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts. Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Mix together the cranberry juice, orange juice concentrate, lemonade concentrate, and sugar, stirring until concentrates and sugar are dissolved well. Add the 32 ounces of ginger ale and enough water to make 1 gallon of punch. Stir gently. Garnish with fresh cranberries and orange slices, if desired.
For the avocado cream: Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use. For the pico de gallo: Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use. For the fish: Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps). Heat the oil in a deep fryer to 350 degrees F (180 degrees C). Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes. Drain on paper towels and season with salt and pepper. For serving: Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce. Homemade Tortillas: Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.). Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough. Spicy Green Chili Sauce: Preheat the oven to 450 degrees F (225 degrees C). Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes. Transfer the peppers to an airtight container and let cool (this will make them easier to peel). Peel off the skins, remove the seeds and cut the peppers into chunks. Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml) water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper.
Fry the garlic and the meat with the oil until brown in a medium pot. Mix beer, soup mix and salt in a blender. Pour it on top of the meat and let it simmer for about 2 hours, turn the meat every 1/2 hour.
Place carcass in large soup kettle; cover with water. Bring to a boil; cook over low heat 1 1/2 hours. Drain turkey; reserve broth. Remove meat from carcass; chop and set aside. Heat drippings in kettle; add flour gradually, stirring constantly until a rich brown roux is formed, about 25 minutes. Add vegetables and cook until tender. Add broth and other seasonings; simmer 1 hour. Add turkey and sausage ; cook 15 minutes. Add rest of ingredients; cook 10 minutes longer. Serve over hot cooked rice.
Preheat the oven to 220°C. Cook the spaghetti in a large pan of boiling salted water. Drain well and return to the pan. Add the mascarpone and Dijon mustard, stirring until the mascarpone melts around the pasta. Stir in the cheddar, sun dried tomatoes and chives and season. Turn into an ovenproof dish and bake for 15 minutes until bubbling and golden brown.
Preheat a skillet over medium heat. In a medium bowl, mix ground sirloin, onion soup mix, and seasoning salt until well mixed. Divide and flatten into three patties approximately 1/2" thick. Brown patties on skillet, turning once or twice only, until done through. Meanwhile, in a small sauce pan, mix brown gravy mix with water. Using a whisk, mix until slightly bubbling. Lower heat and allow to thicken. Serve patties with gravy.
Partially freeze beef and slice into thin strips. In a medium bowl, combine soy sauce, apple juice and 2 teaspoons cornstarch and stir to blend. ( this becomes your noodle soaking liquid). Add sliced beef, stir, and set aside. Discard one of the seasoning packets. ( you only need one). Break ramen noodles into pieces and place in large bowl, sprinkle with contents of one of the seasoning packets and cover with 4 cups boiling water. Stir and set aside. Heat oil in a large skillet or wok over medium high heat. Add onion and stir fry until crisp tender, 2-4 minutes. Add broccoli and stir-fry until crisp tender, 3-5 minutes. Then add beef mixture and stir-fry until beef is cooked. In a small bowl, combine 1 cup of the noodle soaking liquid, the oyster sauce, and 1 tablespoons cornstarch. Drain the ramen noodles, discarding remaining soaking liquid. Add the oyster sauce liquid to the skillet and bring to a boil. Add the drained ramen noodles. Cook and stir until the mixture is thickened and heated through.
Dredge shrimp lightly in flour. Mix cream and mustard together. Melt butter in saute pan over medium heat and saute shrimp lightly on both sides until they redden. Pour in whiskey and ignite. When flames subside, add cream-mustard mixture to pan and stir until blended. Serve in individual au gratin dishes. This recipe should serve four, but don't be surprised if your guests implore you for a second helping!
Remove husk from corn and steam in salted water until tender. Drain corn and cut from cob. In a large bowl, mix corn, red and orange peppers, scallions, cilantro, and parsley. Add vinegar, olive oil, and salt and pepper, and mix well. Chill several hours or overnight.
Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally. Remove the meat, reserving the marinade, and pat the meat dry. Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter. Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours. When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them. Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon. Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.
In a large saucepan blend sugar, cornstarch and salt. Gradually add milk and cook over medium heat until smooth, thick and glossy. Pour some of the hot mixture into the egg, and then return to the pot, mixing well. Add the butter and vanilla. Stir in cooked rice (NOT minute rice) and some raisins. Pour pudding into a bowl, sprinkle with cinnamon. Chill. Good cold or warm, your preference.
Preheat broiler on high. Mix pork, parmesan, sour cream, and taco seasoning in a small bowl. Spoon half the mixture down the middle of one of the slices of cheese. Roll up and place, seam down on a nonstick cookie sheet. Repeat with other slice of cheese and remaining pork mixture. Place on top rack in oven and cook about 4 minutes. Stir, and keep in a pile in the middle of the cookie sheet, and bake another 3-5 minutes, until the cheese is bubbly and browning around the edges. Spoon onto a plate and serve immediately!
Spray muffin tins with Pam. Set aside. Combine 1/4 cup brown sugar, pecans and 1/2 tsp cinnamon in a small bowl. Set aside. Whisk together flour, baking soda, salt and remaining 1/2 tsp cinnamon. Set aside. Blend remaining 3/4 cup brown sugar, buttermilk, oil, egg and vanilla in a large bowl. Add dry ingredients, mixing just until barely blended. Add apples and stir to combine. Divide batter into 12 miffin tins. Sprinkle nut mixture evenly over top of muffins. Bake in preheated 325F degree oven for about 20 minutes.
set oven to 200c. break the waffles and white chocolate into chunks place half the waffles in a deep dish and add half of the chocolate and half of the raspberries. Combine sugar, flour, creme fraiche, eggs and vanilla essence - whisk and spoon half of the mixture evenly over the raspberries. Repeat the process - place the remainder of the waffles, white chocolate and raspberries then cover with the remainder of the mixture. Place in oven for 30mins.
Mix all ingredients. Rub on chicken, beef, or pork. Add to beans, etc. Store in air-tight container.
Heat wine and water together in a small pot until they reach 110 degrees F. In a large bowl, dissolve yeast in water/wine mixture and allow to proof for 5 minutes (if you're using instant yeast skip the mini-proof and move immediately to step 3). Add 1 cup of the flour, the honey, the salt, and the olive oil to the yeast mixture and stir until a loose batter forms. Stir in the rest of the flour 1/2 cup at a time until dough leaves the sides of the bowl and can be formed into a slightly tacky ball (you may not need all of the flour). Bring the dough together and knead on a lightly floured surface until smooth, around 10 minutes. Place the dough in an oiled bowl, turning to coat both sides, and cover with a towel. Allow to rise in a warm place for 45 minutes, until doubled in size. Bake either in an oiled pan or on a pizza stone at 500 degrees F, keeping a close eye on your project. Because pizza crusts will vary in size and thickness you'll need to judge whether or not your pizza is done by sight.
Combine everything but mixed vegetables in the slow cooker. Cover & cook 8-10 hours on low. Add mixed vegetables. Cover & cook an additional hour on low.
Blend 1 1/2 cups sugar and melted butter. Beat in eggs. Stir in almond and vanilla extracts. Add salt and flour and mix well. Spread batter evenly in a greased-and-floured, 9-inch round pan. Sprinkle with toasted almonds and sugar for garnish. Bake at 350 degrees for 30 to 35 minutes. (Toast almonds ahead or in oven while it is preheating.).
Put the chicken breasts in a 5 quart crock pot. They can go in frozen, but make sure they don't overlap as much as possible. Mix the flour, salt, pepper, and basil, and sprinkle over the chicken. Pour the wine and broth into the crockpot. Dot the butter over the chicken and dump the mushrooms on top. Cook LOW for 6 hours. When the 6 hours are up, take the chicken out and place on the serving dish. Stir the sauce a little, and spoon the sauce over the chicken. Serve over pasta or rice.
In a large bowl, whisk eggs and pumpkin puree together. Add rest of the dried ingredients and whisk together while slowly pouring in the evaporated milk. Pour mixture into pie crust. Bake in oven for 20 minutes on 390°F (200°), then reduce oven to 350°F (180°C) and bake for another 45-60 minutes until inserted toothpick comes out clean. Store in refrigerator overnight.
Place a large mixing bowl full of ice in the kitchen sink. Place the chocolate chips, half and half, and butter in a medium-size saucepan over medium heat. Stir the mixture constantly until the chips and butter melt and the mixture thickens, 5 to 6 minutes. Do not let it boil. Remove the pan from the heat. Whisk the confectioners' sugar into the mixture until it becomes smooth. Then, place the saucepan in the bowl of ice, taking special care not to let any of the ice water spill into the saucepan. Beat the mixture with an electric mixer set on low speed until the frosting thickens and is satiny and fudgelike in appearance, 4 to 5 minutes. Spread onto the cake of your choice. The frosting will stiffen up as it sets. If it gets too hard to spread, simply place the saucepan back over low heat and stir until it reaches spreading consistency.
Combine broth and next 7 ingredients (through salt) in a medium bowl, and stir with a whisk. Set aside. Heat oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add bok choy, mushrooms, onions, and shrimp. Stir-fry 3 minutes or until bok choy begins to wilt. Add broth mixture to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender and shrimp are done. Serve over rice.
(** Note . our glass containers are a little bigger than a gallon in size). To the container add the lemon, thyme, and 1/4 gallon water. Cover with a thick layer of ice and put in the refrigerator overnight to steep. In the morning . fill the rest of the way with water & ice. Enjoy! ~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.
Melt butter for 40 secs on high. Stir in flour & cook for 1 min on high. Gradually stir in milk. Cook for 4-6 mins on high, stirring every minute. Stir in cheese.
In a large glass pitcher, mix together the peach, nectarine and apricot slices, lemon zest, and cinnamon. Add the apricot brandy and stir to combine. Slowly pour in the wine and stir to combine. Refrigerate for at least 2 hours or as long as overnight. When ready to serve, add the club soda and stir gently. Fill glasses with ice and slowly pour sangria over the ice, allowing the fruit to fall into the glasses.
Mix crumbs and butter. Press onto bottom of 9" springform pan. Bake at 325 degrees for 10 minutes. Mix cream cheese and ricotta on medium speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in remaining ingredients and pour over crust. Bake at 325 for 55 minutes or until center is almost set. Run knife around rim of pan to loosen. Cool before removing rim. Refrigerate at least 4 hours. Let stand at room temperature for 15 minutes prior to serving.