HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put unsifted flour in a bowl. Pour in all the boiling water at once stirring with the handle of a wooden spoon (or use your mixer with the bread paddle mix and knead for 5 minutes). When the dough is cool enough to handle knead for 10 minutes (this step is not necessary if you used your mixer). Whether you do this by hand or with the mixer the mixture is ready when it is a smooth, soft dough. Cover the dough and let it rest for 30 minutes. Roll dough into a cylindrical shape and cut into 10 equal pieces. Keep covered with plastic wrap to prevent drying out. Take one slice at a time and cut in two equal pieces. On a lightly floured board roll each piece into a 3" circle. Brush one side of one of the 3" circle pancakes with Sesame oil, brush the oil right to the edge. Put the second 3 inch piece on top of the first and roll both pieces out into a pancake about 7 inches across. They must be very thin. Cover with plastic as each is made. When they are all rolled out heat a skillet or griddle, do not grease it. Put pancakes one at a time on the ungreased surface. Cook over low heat until pancake developes small bubbles. Turn frequently so that both sides are cooked (You'll see a few golden spots). Remove from pan and gently pull the two pancakes apart. This should go very easy because of the sesame oil that you brushed between them. Pile the pancakes on a plate, Put waxed paper between them and cover tightly with plastic wrap so they do not dry out. These pancakes will keep several days in the refrigerator. To reheat arrange pancakes in a steamer lined with a clean tea towel. Cover and put over simmering water for a minute or two. To serve fold pancake into quarters. The pancakes should be soft and pliable.
Allow meats to come to room temperature, and place in a mixing bowl. Separate the egg, discarding the white, add yolk to meat. In a separate bowl add milk to breadcrumbs and mix thoroughly to a loose but soaked slurry. Combine all ingredients with meat, and, using a fork, mix thoroughly until meats are fully mixed and seasonings evenly distributed in the mix. Allow to stand for 20 minutes, allowing herbs and seasonings to mix with the meats. Pluck the meat out gently, and gently roll into 1-1.25" balls of regular shape, smooth on the exterior, and place on a griddle pane. Insert in a 350* oven, and cook approximately 20 minutes, or until done.
Preheat oven to 400°F Spray baking sheet with nonstick cooking spray. Spread potatoes on baking sheet; sprinkle with Cajun seasoning. Bake 15 minutes or until hot. Remove from oven. Reduce oven temperature to 350°F Beat egg whites, eggs, milk, mustard and pepper in small bowl. Place vegetables and water in medium ovenproof nonstick skillet. Cook over medium heat 5 minutes or until vegetables are crisp-tender; drain. Add pork and potatoes to vegetables in skillet; stir lightly. Add egg mixture. Sprinkle with cheese. Cook over medium-low heat 5 minutes. Place skillet in 350°F oven and bake 5 minutes or until egg mixture is set and cheese is melted.
Soften cream cheese to room temperature. Preheat oven to 350. Dice or halve pepperoni and set aside. (Will not have the same great taste if using turkey pepperoni.). Pour soup into a bowl, add cream cheese & pepperoni and stir well. Pour mixture into an oven safe dish and bake for 30 minutes or until hot and bubbly. Serve with taco chips, corn chips or assorted crackers. Note: I listed 20 servings or 1/4 cup per person. I doubt that 1/4 cup will satisfy most people!
Cream butter and sugar together. Add water and vanilla to the mixture. Gradually add flour, fold in nuts. Roll dough into 1 inch balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300 F for 20-25 minutes. Cool on a wire rack.
Sprinkle peach slices with sugar and mix thoroughly. Add lemon juice and wine. Chill 1 to 3 hours or overnight. Whip cream with salt and confectioners' sugar. Spoon peaches and juice into individual dishes. Serve with a dollop of whipped cream.
Heat oven to 400F degrees. Grease cookie sheet. Cut each biscuit in half. Roll into pencil shape, about 6 inch long. Place on sheet, brush with egg white. Sprinkle with salt. Bake for 12 to 15 minutes until golden brown.
Lightly spritz both sides of wonton strips with nonstick cooking spray; place on baking sheet. Broil 4-6 inches from heat for 2-3 minutes or until golden brown. Turn strips over, repeat. Remove to wire rack to cool. Cook chicken. Grilling and baking both work fine. For dressing, whisk vinegar, oils, sugar, salt and pepper together; set aside. In large bowl, combine salad ingredients, chicken. Just before serving drizzle with dressing and toss to coat. Top with wonton strips.
Preparation: Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the COR olive oil and set aside to cool slightly. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the syrup and salt, then fold in the cooled chocolate mixture. Fold in the BRM flour, then gently stir in the bacon. Pour into the prepared pan. Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top. Let cool completely. Cut into squares.
Cook zucchini in lemon juice until tender, use often. Add 1 cup sugar, nutmeg and 1 teaspoon cinnamon and vanilla and let simmer for two minutes. While zucchini cooks, combine the flour, 2 cups sugar, salt and margarine in a large bowl and mix well. Add 1/2 cup of the crumb mixture to the zucchini to thicken, stir well, turn off the heat after thick. Pat 1/2 of the remaining crumb mixture into a greased 9x13-inch pan. Bake at 375°Fs for 10 minutes. Spread zucchini evenly over the crust. Add 1 teaspoon cinnamon to the remaining crumb mixture and spread over the top of the zucchini. Bake at 375°F for 30-40 minutes, until bubbling around the crust. Let cool before cutting into bars. Can be warmed up in microwave and top with ice cream.
In a bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until well combined. Shape mixture into 1 inch balls and place on waxed paper. Let stand 20 minutes or until dry. In a saucepan cook and stir candy coating over low heat until melted and smooth. Cool slightly. Dip balls, one at a time into coating. Allow excess coating to drip off. Place balls on waxed paper; let stand until firm. Store tightly covered in refrigerator.
BEAT cream cheese, sugar and peanut butter in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping until well blended. SPOON into crust; drizzle with fudge topping. Swirl knife through cream cheese mixture several times for marble effect. REFRIGERATE 4 hours or until firm. Store leftover pie in refrigerator.
CAKE: Preheat the oven to 350°F Butter an 8-inch round cake pan that is 2 inches deep. Line the bottom with parchment paper and butter the paper. Put the almond paste, sugar, 1 stick of butter and the vanilla in a food processor and process for 10 seconds. Add the eggs, milk, and salt and process for 5 seconds. Add the flour and baking powder and process for 5 to 10 seconds, until smooth. Pour the cake batter into the pan and bake for 45 minutes. Let cool. THE SYRUP: Combine the syrup ingredients in a small bowl. Stir to dissolve the sugar. ASSEBMLY: Remove the cake from the pan and transfer to a serving platter. Using a spoon or pastry brush, moisten the cake with the syrup. Scatter the berries on top of the cake and around it. Spoon on the diluted apricot jam and garnish with the mint leaves. Serve with the sour cream or creme fraiche. *You can make this cake early in the day. Or make several cakes, wrap, well and freeze. Defrost, still in their wrappings, in the refrigerator.
Whisk together peanut oil and mustard in a large mixing bowl or Ziploc bag. Add beer and lemon juice and whisk until smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken and turn to coat well. Cover and refrigerate 2 to 12 hours. Heat about 5 dozen charcoal briquettes until covered with white ash or preheat gas grill. Spray grill grate with non-stick spray. Drain chicken and discard marinade. If using a charcoal grill, push hot briquettes to one side of the grill and place chicken on grill rack, on the coals side. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring. Move chicken parts to the cool side of the grill and cover. Cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
In a large soup pot, sweat onion, carrots, celery, and garlic in 1 tablespoon olive oil over medium heat until tender, stirring often. Wash peas several times until water runs clear, removing any discolored peas. Add water, peas, potato, bay leaf, ham, and seasonings. Turn heat to medium-low and simmer for several hours, adding water as needed. 3. Taste and add more salt or hot sauce before serving.
Combine chili sauce jelly wine mustard soy sauce ginger cinnamon and nutmeg in a medium saucepan. Heat and stir over medium heat untill mixture is smooth. Add Lit'l smokies. Heat 5 to 6 minutes or untill hot. Serve with tooth picks.
Blend soaked flaxseeds (with any remaining water) on high for several minutes until most of the flaxseeds are broken. Add raisins and raisin water and continue until raisins are broken up. Add honey (or maple syrup), garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Thin crackers will be crispy whereas thick crackers will be chewy. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!
Preheat your oven to 220°C/425°F/Gas 7. Coat a baking tray with 1/2 tsp olive oil and place the fish on top. Mix the breadcrumbs, cheese and parsley, season to taste with salt and pepper and press, using the back of a spoon, onto the top of the fish fillets. Place the tomatoes around the fish on the baking tray and drizzle everything with the rest of the oil. Roast for approx 10 minutes until the crust becomes golden and the fish is cooked. Times may vary depending on the thickness of your fish, If it needs longer you may need to cover the top with tin foil to stop it from burning, after the first 10 minutes.
Combine the melted butter and brown sugar in a 9-by-13-inch baking dish. Arrange the bread slices in the dish. (It's fine if they overlap.). In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak inches. Top the bread slices evenly with the pecans. Cover with plastic wrap, and refrigerate for 3 to 12 hours. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes. Bake the casserole until it's browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners' sugar over the casserole, and serve it with sorghum, cane, or maple sugar.
Heat butter, sauce and seasonings over medium heat until all flavors are blended. Deep fry wings until done. Toss wings and sauce together while wings are still hot.
Preheat oven to 350. Mix everything in a casserole except onion and bacon. Peel onion and place in middle of beans, push down into beans. Layer the top of the beans with bacon. Bake until bacon is done!
Mix sour cream and brown sugar; add Cool Whip. Fold in grapes and nuts.
Combine soy sauce and 1 tablespoon cornstarch; mix well. add chicken, and stir until coated; set aside. heat 1 tablespoon oil in wok until hot; add nuts, stirring constantly, until browned (about 3o seconds). remove nuts, and set aside. add another tablespoon oil to pan; add chicken, and stir-fry 1 to 2 minutes. remove chicken, and set aside. cut onion into 1/4-inch slices; cut slices in half crosswise. add remaining oil to wok, and heat to smoking. add vegetables and garlic; cover and cook 1 minute, shaking wok to prevent vegetables from sticking. remove cover; cook, stirring constantly, an additional 2 to 4 minutes. combine broth and 1 teaspoon cornstarch. add chicken and broth mixture to vegetables; stir until thickened. stir in cashews. yield: 2 servings. southern living.
In a large skillet cook the beef and onion over medium heat until meat is no longer pink; Drain. Stir in remaining ingredients. Transfer to a greased 2 quart baking dish. Bake uncovered at 350 for 40-45 minutes or until heated through.
Pre heat oven to 400F degrees. In a large bowl cream butter and sugar with electric mixer. Beat in egg and vanilla. Mix flour and baking powder. Add 1 cup at a time,combining after each addition. You will need to add last 3/4 cup by hand. Do not chill dough it will be stiff. Divide dough into 2 balls. On floured surface roll out to 1/8 inch thickness. Use any cookie cutter and cut away. Bake for 6-10 minutes or until light brown. Enjoy!
Cream together sugar, butter and eggs. Add dry ingredients. Add hot water. Add dates and nuts. Drop dough by teaspoonsful onto ungreased cookie sheets. Bake in preheated 350°F oven until golden brown, 10-12 minutes.
Make brine by combining first four ingredients and bringing to a boil in a saucepan. Cut sausage into equal sized links, approximately 3" each. Place sausage and bay leaves into a sterilized gallon size glass jar. Pour brine over sausage and seal jug. Store in refrigerator for 2-3 days. The longer it sits, the better it gets. Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.
Fit your grill with skillet insert and preheat to medium high heat or use a cast iron fry pan. Brush each side of the red fish fillet with the softened butter. Dredge both sides with Cajun seasoning making sure to have an even coating of spice. Place the red fish onto the skillet meat side down to start and cook for 5 minutes. Carefully turn over fillet and continue to blacken until the fish is fully cooked. Remove fish from skillet and set aside to keep warm. Heat a saute pan over medium heat and add the olive oil. Add the baby shrimp and red pepper. Cook for 2 minutes and add the wine, lemon juice, lime juice, and green onion. Cook for 3 minutes or until the liquid has reduced by half. Remove from heat, stir in cold butter stirring until the butter has melted. Place the blackened redfish on plates and pour over the baby shrimp butter.
Place the ingredients in a blender in the order given - jalapenos on the bottom, tomatoes next, etc. Pulse for one second at at time. Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid. Serve with tortilla chips and enjoy!
In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes. Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again. Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed. Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.
Combine beans, onions, celery, tomatoes and chilies in a large bowl. Place the salsa in a small bowl or jar. Add the lime juice and chili powder. Mix well. Pour the salsa mixture over beans. Toss to mix well. Cover and refrigerate for at least 1 hour to allow flavors to blend. HINT: Use different kinds of beans to vary the taste of this delicious salad.
In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes. Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside. Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes. Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated. Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once. Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.
In skillet, brown pork chops in oil over medium heat. Place yams or sweet potatoes in a 1 1/2-qt. casserole. Stir in marmalade, bell pepper and onion. Place pork chops over yam mixture. Cover and bake at 350 degrees F for 30 minutes or until pork chops are tender.
Preheat oven to 375 degrees. In a food processor or blender, combine the olives (save a few for garnish), artichoke hearts, 1/4 cup fresh basil, olive oil, capers, and the orange zest. Pulse mixture until coarsely pureed. Set aside. Arrange the bread slices on a baking sheet and toast in the preheated oven until lightly browned on both sides, approximately 10 minutes total. Remove the toast from the oven. Divide the tapenade mixture and spread on each slice. Top with the goat cheese of your choice; return to oven and bake 1-2 minutes or just until cheese melts. Transfer the toast to a serving platter and garnish with the remaining sliced olives and some fresh basil.
Mix the dry and wet ingredients separately. Combine together. Optional additions include berries, chocolate chips {but then it would not be purely dairy free}, banana etc. If the mixture is too thick, add more almond milk until the right consistency for pancake batter. Heat your pan over medium heat and add butter. Pour out the size pancakes you want to make. When the pancake starts to be done around the edges and is bubbling on top flip over. Serve hot with butter and your favorite syrup.
Preheat oven to 350 degrees. In a large bowl crumble in the drained and rinsed Hard Tofu. Add 12 oz of the Shredded Mozzarella, Ricotta Cheese, and spices (also, try portabello mushrooms, cooked diced chicken, spinach, broccoli, etc for added flavor). Fold together everything in the bowl with a large spoon- Set aside. In a 9" x 13" pan, spoon a layer of spaghetti sauce (using a flavored sauce- like mushroom- would save you from adding mushrooms separately). Then add a layer of lasagne noodles (Because the noodles are usually not long enough for this pan, I usually rip one noodle in half to use vertically and then 3 horizontally, like an elongated"E"). Spoon on a layer of filling, then a layer of sauce, then a layer of noodles (this time a backwards"E"). Continue layering like this until you run out of ingredients (even throwing some extra filling or sauce on top is fine). Top with remaining 4 oz mozzarella and some parsley. Cook for 45 min to 1 hr, or until hot and bubbly. Cut in squares.
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad. Cover and chill 12 hours. Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta. Serve with reserved dressing.
Mix all ingredients together in a bowl. Store in a tightly covered container. Store in the refrigerator.
Wash the cucumbers and quarter them length wise. Combine the vinegar, water, sugar, salt, and bay leaf in a enameled pot. Put the cloves ,celery seeds, peppercorns, mustard seeds, and 1/2 teaspoon of the dill seeds in a muslin bag and add it to the vinegar (if using fresh dill, omit the dill seeds here.) Bring this liquid to a boil, lower the heat, and let it simmer for 15 minutes. Remove the bay leaf and spice bag from the vinegar. Put 1/4 tsp dill seeds, or 1 head fresh dill weed, into each of the 2 clean quart jars. Fit the cucumber spears an compactly as possible into the jars and pour the hot vinegar mixture over them. The cucumbers should be completely covered with the liquid, and there should be at least 1/2 inch of headroom at the top. Screw down the lids and process the jars in a boiling-water bath for 20 minutes. Allow the pickles to cool, check the seals, and label the jars. The pickles will improve in flavor if left to ripen for a few months. Yields approximately 2 quarts.
Place a tortilla on a microwave-safe plate. Spread cream cheese, then salsa on top. Add Fish on top of salsa, then the slice of cheese and lettuce. Microwave 30 seconds. This makes it easier to fold tortilla around filling. Fold up burrito style, or like a large egg roll. Enjoy! NOTE: I find that the salsa tastes best at room temperature. If you want this sandwich warm, Bake at 400 for 5-10 minutes. I just threw mine together after the fish was cooked, and I found it very satisfying.
Trim fat from chops and pierce each side with fork twice. Place in resealable bag. In small bowl, combine honey, lemon peel, lemon juice, oregano, oil, garlic salt and cayenne pepper. Pour over chops. Seal bag and turn to coat chops. Marinate in refrigerator for 4-24 hours, turning bag occasionally. Drain chops and discard marinade. For a Charcoal Grill: Place chops on grill rack over medium coals. Grill uncovered for 11-14 mins., turning once halfway through, until chops are slightly pink in center and juices run clear. For gas grill: Preheat grill on high, then reduce heat to medium. Place chops on rack over heat, cover, and grill as above.
Mix the dry ingredients and caraway seeds (if using) together in a large dish. Whisk together the egg, buttermilk, and vegetable oil. Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough. Preheat the oven to 375 degrees. Brush an 8 inch cast-iron skillet with the butter. Spoon the mixture into the skillet and smooth top with a rubber spatula. Sprinkle the remaining butter over the top. Bake until golden brown and a cake tester comes out clean for about 50 minutes.