HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grate cucumbers and squeeze out excess water. Place in a bowl. Add other ingredients, except hot pepper and chill at least 2 hours. The vinegar will turn the milk into buttermilk and the flavors will blend. Just before serving, process in blender until smooth. Add hot pepper to suit your tastes, or omit entirely for an authentic Middle Eastern flavour.
Preheat over to 350 degrees. Spray your muffin tins with non-stick cooking spray. Bake time 10-15 minutes. In a mixing bowl , add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes. In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top of brown sugar mixture. Add a cherry in the middle of each pineapple ring. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
Pre-heat oven to 425 degrees. In a plastic bag, mix flour, salt, pepper, and sage. Mix well, then add chicken. Mix again. Brown chicken in a large skillet. Add water slowly to loosen brown bits. Add veggies and soup then simmer for ten minutes. Lightly grease a 9 inch pie pan and add bottom pie crust. pour in chicken and veggie mixture then add top crust. Cut slits in to crust to let out steam. Cook for 45 minutes in a pre-heated oven. After 20 minutes cover edges of cust with tinfoil.
Using a small, sharp knife, peel the oranges, removing all the bitter, white pith. Slice the oranges crosswise about 1/3 inch thick. Arrange them in a shallow serving dish and sprinkle with the sugar, cinnamon and orange flower water. Garnish with the chopped nuts and mint leaves.
Brown hamburger and onion together until no longer pink. Drain. Add remaining ingredients to the hamburger and onion. Cover,and simmer on low heat for 2 1/2 - 3 hours, or until water has been cooked off. Serve over grilled hot dogs with mustard and chopped onions.
Place the red chiles (stems removed), ancho chile (stem removed), tomatoes, garlic and water in a small sauce pan. Bring to a boil. Continue boiling for 15 minutes until the red chiles are soft. Place the tomato and chile mixture in the blender with the chipotle chile, the reserved adobo sauce and 1 cup of the cooking liquid. Blend the mixture on high for 5 minutes. Strain the mixture and pour it back into your sauce pan (make sure you empty the sauce pan if any cooking liquid is left over and reserve it for later if needed). Bring the sauce to a low boil and continue to simmer for 10 minutes. If you like your sauce thin you can now add an additional 1/2 cup of water or cooking liquid. Whisk in the chicken bouillon powder and continue to simmer the sauce another 10 minutes. Turn the heat down to low and whisk in your sour cream. It is critical at this stage to keep the sauce on low so that the sour cream does not curdle. Cook the sauce on low for an additional 2 minutes just to heat it back up. Add salt and pepper to taste and Enjoy!
Spread tomato sauce over pie shell. Saute ground beef, onions, mushrooms and green pepper until beef is mostly browned. Spread into pie crust. Top with Mozzarella and oregano. Combine eggs, milk and cream, pour over pie. Bake at 375F for 30 minutes or until set.
Preheat oven to 400. Combine the 1st 7 ingredients; place in buttered baking dish. Sprinkle with cheese and top with potato chips. Bake 20-30 minutes.
In a nonstick skillet, brown chicken in oil on both sides; remove and keep warm. In the same skillet, saute the mushrooms, onion and garlic until tender. Stir in the broth, tarragon, pepper and salt; bring to a boil. Add apples and reserved chicken. Reduce heat; cover and simmer until chicken juices run clear. Remove chicken to a serving platter. Combine cornstarch and 1/4 cup milk until smooth; stir in remaining milk. Add to skillet; bring to a boil, cook and stir for 2 minutes or until thickened. Serve over chicken; sprinkle with parsley.
Mix mayonnaise and lemon juice; set aside. In separate bowl, combine crushed crackers, cheese, basil, parsley, garlic powder and pepper. Dip chicken breasts in mayo mixture, then roll in cracker crumbs mixture. Place on nonstick baking sheet (I like to use the nonstick aluminium foil for this, it works great!). Bake at 400 degrees F for about 20-25 minutes or until chicken is done.
Liberally butter one side of both bread slices. Pile hot French fries on one slice; season with salt and pepper and close sandwich with remaining bread slice; serve immediately.
Place cleaned crabmeat in a medium mixing bowl. Pour the egg white over crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch, sift the flour over the mixture and sprinkle with chives, black pepper, cayenne, and 1 teaspoons salt evenly over the top. Lift the crabmeat from the bottom of the bowl, turning it over gently, to mix ingredients without overhandling. Separate the mixture into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides liberally with the remaining 1 teaspoons of salt and refrigerate for at least one hour before cooking. Line a baking sheet with paper towels. Fry the crab cakes in two batches to ensure a crisp crust. Using a small (8") heavy skillet, melt half the butter and oil together until the mixture is foamy and begins to brown. Carefully place crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side. The fat should be sizzling hot, enabling a crisp crust to form before the crab absorbs the cooking fat. This is the Southern secret to perfect crab cakes. A small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier. Remove the crab cakes and drain in the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch. Carefully pour off the cooking fat from the first batch, wipe out the pan, and return it to the heat. Prepare the second batch of crab cakes using the remaining butter and oil. Serve hot with lemon wedges.
For the stock: put all the ingredients in a pan and bring to the boil. When boiling remove seaweed. Simmer for 40 minutes, strain and cool. For the dressing: Boil the prepared stock and add the soy, vinegar and and sugar - stir until dissolved. Add ginger and the sesame oil. The dressing is ready and can be stored in the fridge for upto six weeks. For the noodles: Cook the noodles in boiling water until tender. (note - soba noodles tend to boil quite violently so have a jug of water on hand to arrest the boil) Rinse the noodles in cold water and add the vegetables and dressing and toss until coated. The dish can also be adapted for a non veggie by adding some chopped chicken, ham or salmon.
In a large bowl, make the marinade by mixing together hot pepper sauce, water, mustard, and pepper. Add chicken; cover and marinate in refrigerator for 1 hour. While chicken is marinating make the coating. In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed. Put the bread crumb mixture in a shallow dish. Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat. Place chicken in single layer, in a shallow baking sheet. Bake in 400 F oven for 15 minutes. Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.
dissolve cocoa into hot water; let cool while you prepare other ingredients. cream butter and sugar well. add flour, sour cream, baking soda, salt and vanilla. add cocoa mixture. fold in egg whites. pour into greased 9x13 pan. bake at 350° dor 15 minutes. lower oven to 325° nd bake for an additional 20 minutes or until tests clean. when cool, sprinkle generously with powdered sugar.
Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat. Add garlic, onion, and chiles and saute for 5 minutes. Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Serve with cornbread, if desired.
Line a large baking sheet with waxed or parchment paper; set aside. In a medium saucepan combine sugar, milk, butter and cocoa; bring to boiling. Reduce heat and simmer for 1 minute; remove from heat. Stir in oats, peanut butter, peanuts and vanilla. Drop spoonfuls of the mixture onto the prepared baking sheet and let stand at room temperature about 30 minutes or until set. Store cookies in an airtight container and chill for up to 3 days.
Preheat the oven to 350°F Line a baking pan with aluminum foil, and coat with nonstick cooking spray. Set aside. Combine the tapioca flour and baking powder together in a large bowl. Stir in the cheese and egg yolks. Mix until the dough forms a ball. Lightly flour a work surface and turn the dough out. Knead the dough with your hands until the dough is smooth, even-textured, and not sticky. If the dough doesn't come together or seems too stiff, then add cream, 1 tablespoon at a time, until it comes together and feels supple. Divide the dough into 10 even pieces and with your hands, roll each into a ball. Shape the balls into ovals and place them 1-inch apart on the prepared baking sheet. Bake until the rolls are pale gold (not browned), about 15 to 20 minutes. Cool on a wire rack for 5 to 10 minutes and serve while still warm.
In a large pot heat soup, milk, clams (and juice) , scallops and vegetables over medium-high heat. Simmer until scallops are cooked through. Add in the thawed cooked shrimp and simmer 5 minutes. serve with crusty bread and a nice salad for a complete meal!
Puree all ingredients in blender. Refrigerate in tightly sealed container. Makes about 1 cup. Serving size 1 tablespoons. Calories -- 20 -- Fat -- 1 g -- Sodium -- 56 mg -- Fiber -- 1 g.
Rub the butter into the flour and make a well in the centre. Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required. Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature. Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin. Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen. Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour. These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter. US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.
Preheat oven to 375°F. Spread hash browns evenly in baking dish. Melt cheese and mayo in saucepan and stir in onion, stirring constantly. Pour over potatoes and stir. Bake 45 minutes.
Combine flour, butter and pecans. Press into the bottom and sides of a greased 9 inch pie pan to form crust. Bake at 350 degrees for 25 minutes and allow to cool completely. In mixing bowl, beat cream cheese and sugar. Fold in 1 cup of whipped topping and spread mixture over crust. Arrange bananas on top. In seperate bowl, whisk pudding and milk until well blended, then pour over bananas. Top with remaining whipped topping. Garnish with pecans, and refrigerate until serving.
Cook corn according to package directions. Transfer to a small bowl add all ingredients and stir to coat everything. Cover and refrigerate at least 1 hour.
Add one can of beef broth over medium heat and 1/4 cup cornstarch, mix using wire whisk. Add half stick of butter. Add 1/4 cup water or if available- skim foamy starch water from boiling potatoes with spoon and add about 4 tablespoons of this to pot. Add any meat drippings if available. Stir often. Add pepper. Cook to boil -- then simmer -- low -- salt to taste. using wire strainer- pour gravy into strainer over bowl or gravy boat. Serves 4-6.
Preheat oven to 400 degrees. Char chiles over gas flame or in a broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop chiles. Butter a 13-inch-by-9-inch-by- 2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of the chiles and 1/3 of the cilantro. Repeat layering of potatoes, chiles and cilantro, 2 more times, seasoning with salt and pepper. Top with any remaining potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover dish with aluminum foil. Bake until potatoes are tender, about 1 hour and 15 minutes. Uncover, sprinkle cheeses over the potatoes and continue baking until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro. Serve and enjoy.
Put the lentils and water in a small saucepan and cover and bring to a simmer over a medium high heat and then reduce heat to low and simmer covered for 12 minutes or until lentils are tender and start to break down. Transfer to a medium bowl and add garam masala and ground chillies and stir and set aside for 30 minutes to cool. CAPSICUM SALSA - put the capsicum, onion, spring onion, lemon juice and coriander in a small bowl and season with pepper and toss to combine and set aside. Add besan flour. baking powder and egg to lentil misture and stir to combine. Heat oil in a large non-stick frying pan ton medium and add 1 heaped tablespoon of mixture to pan to make 1 fritter and then add another 2 heaped tablespoons for 2 more fritters and cook for 3 to 4 minutes and turn over and cook for 2 minutes or until golden brown and cooked through and transfer to a plate and cover loosely with foil and repeat with remaining mixture to make a total of 6 fritters. Serve the fritters with the salsa, yoghurt and lemon wedges.
Using electic mixer, combine the above ingredients using the general method listed on the cake mix box. Add the poppy seeds last. Pour into a greased bundt pan. Bake at 350 degrees F for 50 minutes. Invert onto serving plate while still warm.
Place whole chicken in a large stock pot and add enough water to cover chicken. Add onion, garlic, chicken bouillon, bay leaves and pepper. Bring to a boil, then reduce heat and simmer for about an hour, until chicken is tender and done. Remove chicken, reserving stock. Allow chicken to cool before de-boning the meat. Meanwhile, strain onion, garlic and bay leaves from stock. To broth, add carrots and celery. Bring to a boil, reduce heat, cover and simmer for about 15 minutes until carrots are tender. Stir in chicken. Break up noodles and add noodles and seasoning packets to the soup. Stir well. Cover and simmer about 5 minutes until noodles are done.
Brown the meat, onion and garlic in a large saucepan over medium high heat, about 3 minutes. Drain. Stir in chili powder, cumin, undrained tomatoes and chipotle peppers. Cook for about 10 minutes or until thickened, stirring occasionally. Add the beans and cook for another 5 minutes. Serve with cilantro, avocado and sour cream, if desired. Corn bread and a nice green salad round out the meal.
Place oil, garlic, wine, chicken and onions in a pan and cook on medium heat. When the chicken is done and the onions are caramelized, add mushrooms and simmer for 5 minutes. Add marinara sauce. Heat through. Place on top of a plate of spaghetti. Add more sauce if desired.
Cut sugar cookie dough into 1/4-inch thick pieces. Lay it down on a greased pizza pan or rectangular pan. Press dough till pressed together. Bake in 350°F oven for 10 minutes or until brown. Let it cool completely. While baking your crust, get a large bowl and mix together sugar,vanilla,and cream cheese. Fold in Cool Whip. Spread mixture onto baked crust (that is completely cooled.) When spread on, cut up your fresh fruit and place onto your pizza. Then put in refrigerator for an hour to chill. Then your ready to eat and enjoy. Another great and fun way to make this is using the rectangular pan is to use blueberries and strawberries to make an American flag. Use the blueberries as stars and strawberries as stripes. It is a big hit for the 4th of July parties. Another extra is to sprinkle granola on to it or sliced almonds, for an extra taste.
Preheat oven to 450* F. Bring a large pot of water to a boil, with 2 tbsp salt. Add potatoes, and boil until quite tender, but not falling apart. Line two baking sheets with parchment. Once potatoes are soft, place on baking sheets, leaving ample space between them. Use a flat bottomed glass to smash each potato to 1/4" thickness. Melt butter, and drizzle or brush over potatoes. Sprinkle with salt and pepper. Bake for 30 minutes, until crispy. Meanwhile, fry the bacon and shred the cheese. Dice the bacon. After the potatoes are out of the oven, sprinkle with the bacon and cheese.
Preheat oven to 325. Combine everything except bread crumbs and margarine in a baking dish. Top with buttered bread crumbs. Cook for 30min.
Preheat the oven to 425°F In a large bowl, combine flour, sugar, baking powder, baking soda, and salt Using a pastry blender or 2 knives, cut in the sour cream until the mixture forms coarse pieces Add milk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the batter on the counter and knead and fold until the dough is formed. Do not knead longer than necessary Roll or pat the dough to about 3/4-inch thickness and cut with a biscuit cutter or a glass. Place biscuits on a greased baking sheet with edges touching Bake for about 16 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped.
Sift flours, baking powder, soda and xanthan gum into a large mixing bowl. Add sugar and rice bran, mixing well Add margarine to flour with eggs, yoghurt, milk and vanillia essence. Beat all ingredients well with an electric beater. Finally, add fresh blueberries. Stir lightly with spoon so as to not break open blueberries. Pour batter evenly into 12 non-stick muffin pans. Bake in a moderate oven (180c) for 12 to 15 minutes, or until golden brown. Eat warm or cold.
In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside until foamy, about 10 minutes. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour and milk until the dough comes together. Stir in the butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes. Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1cm (1/2 in) thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to sit for 1 1/2 hours. Place the cakes in a heavy ungreased frying pan, and cook over low heat. Fry the cakes on each side until golden.
Fit stand mixer with dough hook. Pour warm water into the bowl of your stand mixer. Sprinkle yeast and sugar over warm water. Let sit 5-10 until mixture foams. Add canola oil, 4 cups of flour (reserve 1/4 cup of flour to use if needed), diastatic malt powder, powdered milk, and salt. Mix on low to thoroughly blend all ingredients. After flour is mostly incorporated, bring speed up to a low-med (2 on a KA P600, or 4 on a KA Artisan). I like a little stickier dough, so often the 4 cups of bread flour is enough for me. If you need to add more flour, add the remaining 1/4 cup a tbsp at a time. Knead with the dough hook on low-med (2 on a KA P600, or 4 on a KA Artisan) for 8 minutes. Remove dough to a large bowl that has been oiled to prevent sticking. Flip over to oil other side as well. Cover with plastic wrap and set in your oven with only the pilot light or oven light bulb on for a draft free rising with a little warmth. Let rise for 1-1 1/2 hours. Dough should double or a little more. I also place my empty bread pan in the oven during rising to warm a bit. Remove dough from the bowl and pat gently into a narrow rectangle on a clean countertop. You want the width to be about the same as the length of your bread pan. Starting at one of the short ends, roll the dough into a log. Tuck under the ends, and place into a lightly greased bread pan (I use a spritz of cooking spray). Spray or lightly oil a piece of plastic wrap and drape loosely over loaf. Place back in oven to rise another 20-30 minutes. Remove pan from oven and set aside in a draft free place while you preheat your oven to 375 degrees. Carefully remove plastic wrap and bake loaf for 25-30 minutes until a light golden brown. Set pan on a cooling rack for about 2 minutes and then take the chilled butter and gently glide it all over the top of the loaf. You may not use the whole chip of butter. Just use enough to lightly coat the top and sides that rose above the pan. Let cool in pan about another 3-5 minutes and then gently tip the loaf out onto the cooling rack to finish cooling. Cool at least 45 minutes before cutting for best results.
proof yeast with lukewarm water and 1/4 cup sugar add egg beaten flour and salt together. add melted and cooled shortening knead dough for 5 minutes place in greased bowl in warm place raise til doubled. punch down let raise agian have topping ready pinch off dough size of walnut dip in butter then in sugar mixture drop in well greased angel food cake pan in layers let rise again bake 375 for 30 minutes im guessing no time given.
Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently. Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked. Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.
Stir milk and instant pudding together until smooth. Stir in pumpkin and pumpkin pie spice until smooth. Serve, or chill and then serve.
Rub olive oil onto each pepper. Place into basket and grill. Sprinkle with salt, toss, and serve.
Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper. Serving suggestion: I tossed the pesto with fresh pasta and garnished the pasta with minced fresh parsley and a few Recipe #452748.
Cream butter and sugar. Add egg and vanilla, beat until smooth. In separate bowl, combine flour, cornstarch and baking powder. Mix well. Stir in flour mixture with butter, sugar and egg. Mix well. Roll dough in to 1 inch balls. Place on ungreased cookie sheet. Use the end of a wooden spoon or use your thumb to press an indention in the middle of the dough. Add a small amount of jam or jelly. Bake at 375 for 8 - 10 minutes.