HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all of the ingredients, and mix and knead them-by hand, mixer, or bread machine-to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours. Lightly grease a standard (13 x 4 x 4-inch) lidded pain de mie pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2-inch below the lip of the pan, about 45 minutes. Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350°F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190°F Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf.
In a large Dutch oven brown the roast on all sides in oil. Remove roast and drain off excess oil. In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce. Replace the roast in the Dutch oven and pour the combined ingredients over the roast. Bake, covered 325' for 2-2 1/2 hours or until very tender. Transfer the roast to a warm platter, cover with foil to retain heat. For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices. Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute. Serve gravy with the roast.
Preheat the oven to 425 degrees F. Wash the chicken and pat it dry with paper towels. Save the neck and gizzards, except for the liver. Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity. Soak the dried porcini in 2 cups of very hot water for 20 minute Drain them, saving the soaking water. Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes. Fill the cavity of the chicken with the sauteed mushrooms. Truss the chicken and rub it with 1 tablespoon of butter. Place the chicken, breast side down, in a heavy, shallow casserole and roast for about 20 minutes. Reduce the oven temperature to 375 degrees, turn the chicken on its side and roast another 15 minutes. Turn the chicken on its other side, roast another fifteen minutes, then turn the chicken breast side up, and finsh roasting for a total of about 1 1/4 hours ( skin should be golden and crisp, leg should move easily in its socket, and any juices should run clear)basting often (at least each time you turn it). Meanwhile, put the gizzards and neck in a small pot with 1/2 cup water and the mushroom liquid, strained through a fine sieve. Bring to a boil, lower the heat, and simmer 20 to 25 minutes until the liquid is reduced to 1 1/4 cups. Pour the liquid through a strainer and discard the gizzards and neck. Remove chicken from the oven, untruss, and put on a platter. Scoop the mushrooms out of the chicken and put them in the roasting pan with the reduced mushroom juices and the port if you are using it. Reduce by one third. Add salt and pepper to taste and whisk in 2 tablespoons cold butter until the sauce emulsifies. Cut the chicken as desired and cover with the wild mushroom sauce.
Preheat barbecue to 325F (medium heat). Tear off a large enough piece of foil to make an 8x8" package. Place 1/3 of potato slices on foil and season with salt and pepper. Top with 1/2 the leeks, pancetta, garlic, and sage. Repeat a layer of potatoes, then a layer of the remaining leeks, pancetta, garlic, and sage. Season with pepper and top with the remaining potatoes. Sprinkle the top layer with gorgonzola and drizzle with cream. Seal up the foil package and place on grill. Cook for 30 minutes or until potatoes are tender.
Take thawed breasts and dip into yogurt until well coated. Dip into flakes. Season to taste. Place on greased cookie sheet. Bake in 350 oven 1 hour or til juices run clear.
Sift together flour, sugar, cocoa, salt, and baking soda. Combine milk and vinegar, then stir in oil. Add this wet mix to the dry mix; stir well. Gradually stir in boiling coffee. Pour into greased and floured pan (9x13 or other of your choice). Bake @ 350 for around 30 minute Test center of cake with knife to check for doneness. Ganache Topping: (I love this ganache because it's made with milk, butter, and cocoa rather than cream and chunks of chocolate; I keep these ingredients on hand, so it's easier to make on the fly.). Ingredients: 1 C sugar, 6 Tbsp milk, 6 Tbsp Butter, 1/2 C cocoa. Bring all to a boil and boil for 3 minute Pour over warm cake. *We have substituted mayo for the oil in a pinch. Makes a denser cake, but still very delicious.
Combine sugar and water in saucepan. Cook over medium heat, stirring occasionally, approximately 1/2 hour or until thickened.
Place peanut butter and margarine in a large mixing bowl. Blend with an elextric mixer on low speed until fluffy, 30 seconds. Add confectioners sugar, 3 tablespoons milk and the vanilla. Blend on low speed until the sugar is well combined, 1 minute.Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 more minute. Blend in only 1 tablespoon at a time,extra milk if frosting seems to stiff, up to 2 tablespoons.
Saute onions, garlic,and pepper in 2 Tabsp. of oil until clear. **If using shrimp, saute shrimp in skillet with garlic and butter until pink. (4-5Min.over med heat) Add soups and milk, stir until well incorporated. Add cheese and spice & cook over low heat for 30 minutes, stirring pretty frequently so cheese does not burn on bottom. Add corn and crawfish tails. Cover and cook on low heat another 30 minutes.
Begin to brown the ground turkey in a frying pan. (make sure it is big enough to fit the rest of the diced vegetables). Stir in all the veggies and let them cook down. Add the taco seasoning mix as directed on the package. If you like cilantro you can add it to your taste at this point. Heat your oven to 350 degrees. Once the meat is cooked and the veggies have softened, you can add the canned peppers, beans, corn and about 1/4 of the salsa. Lightly grease the bottom of a 9x13 inch baking dish. Fill each tortilla with turkey mixture and your cooked rice and sprinkle with cheese before folding. Fold tortillas over the filling and place seam-side down in the prepared pan. Pour the rest of your salsa over the top evenly over the enchiladas. Cover with the remaining cheese. Sprinkle the reserved chopped green chilies and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 -30 minutes. Top with sour cream and fresh chopped cilantro and serve.
Saute onions in olive oil in pan, add rice and add hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes. Turn off heat, add tomato paste, currants, nuts, and spices. Let mixture cool. To prep the grape leaves, rinse in warm water and remove the stems. When rice mixture is cool, place 1 teaspoon or less in center of leaf, fold in right and left sides, then roll the leaf until you have a tiny 'cigar'. Place the dolma in a steamer pot. Repeat until all grape leaves and/or stuffing is finished. Add water to steamer cover and simmer for 30-45 minutes or until the rice inside the dolma is totally cooked. Traditionally this is served cold. Squeeze lemon over the dolma immediately before serving.
Preheat oven to 425 degrees. Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases). Press pastry into sides of pan, put into freezer for 15 minutes. Blind bake for 15 to 17 minutes until crust is golden, cool completely. Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes. Cool and transfer to a plate. In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes. Transfer to small bowl. In a med bowl, whisk together milk and eggs, leeks and pepper. Pour unto crust. Arrange asparagus on top of milk mixture; sprinkle top with cheese. Bake until filling is set and golden on top, approx 30 minutes. Cool on a wire rack 30 minutes. Serve warm or at room temperature.
Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup cold milk into large bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk 2 minutes. The mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping and chocolate-dipped pecan halves. Store in the refrigerator until just before serving.
Preheat oven to 350 degrees. Mix flour, baking powder, salt, pudding, egg, and milk. Pour into greased 10-inch pie plate. Layer drained peach slices on top of batter. Mix together cream cheese, sugar, and peach juice and spread over peach slices. Mix together the 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon and sprinkle over top. Bake for 30-35 minutes or until browned.
ADD chicken to large nonstick skillet sprayed with cooking spray; cook 3 minute on each side. Add gravy to skillet; cook 5 minute or until chicken is cooked through. MEANWHILE, combine stuffing mix and water. Spoon stuffing over chicken; cover. Cook 5 minute or until heated through. PLACE each stuffing topped chicken breast on 1 bread slice. Top with gravy from skillet.
Preheat oven to 400°F. FOR FILLING: Mix rhubarb, sugar, and flour. Transfer to a 10-inch deep-dish pie plate. FOR TOPPING: Cream the butter and sugars. Blend in the flour and cinnamon. Stir in the walnuts. Crumble the topping over the rhubarb mixture. BAKING: Place the crisp on foil-lined baking sheet. Bake for 35-40 minutes or bubbling and golden brown on top. Cool slightly and serve with vanilla ice cream or whipped cream.
Combine cauliflower, garlic and broth in a large saucepan. If the broth does not cover the cauliflower add water to cover. Bring to a boil, reduce heat to medium low and simmer until cauliflower is fork tender, about 15 minutes. Drain cauliflower and garlic, reserving 2 tablespoons broth. Hand mash, or if you'd rather transfer to a food processor and process 'til smooth, adding broth if necessary to moisten mixture. Season with salt and pepper; add chives and parsley and stir. Serve hot.
Directions. 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water. 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours. 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.
Saute the onion, red pepper and green pepper in the butter in a large stockpot until tender. Add the potato soup, milk, Worcestershire sauce, chicken stock base, sausage, corn, red pepper, cheese and cilantro; mix well. Simmer until the cheese is melted, stirring frequently. Ladle into soup bowls.
Season the chicken with 1/2 teaspoon pepper and salt to your liking. Lay the proscuitto on a cutting board or plate and sprinkle with the oregano. Lay each chicken breast on a slice of prosciutto and wrap the prosciutto around the chicken. Heat the oil and garlic in a large skillet (try to use a stainless steel skillet for the deglazing later) over medium heat. Add the chicken and cook until the proscuitto is crisp and the chicken is cooked through, 6 to 7 minutes per side. (I used a splatter screen because it can really splatter!). Transfer the chicken and garlic to plates. Put white wine in skillet and scrape bottom of pan to deglaze. Simmer until reduced by half, 3 to 4 minutes. Spoon sauce over chicken.
Line a 22 cm round spring-form pan with baking paper. Crush the biscuits in a food processor until crumbed. Mix in the melted butter and spread over the base of your tin. Whisk the two packs of cheese until light and fluffy. (We added a drizzle of the condensed milk to lighten the mix a little). Add one can of milk, mix then add the second. Mix in the lemon juice and zest and mix thoroughly. Place filling on the base, refrigerate for 6 hours minimum and enjoy!
Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin. Meanwhile, turn contents of two ice cube trays (about 32 cubes) into large bowl; add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 11/2 minutes. Off heat, add sugar and salt; stir until dissolved, about 1 minute. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours. Serve panna cotta in wine glasses, or, unmold panna cotta from ramekins and serve immediately. To unmold: Pour 1 cup of boiling water into a small bowl, dip a ramekin into the water, count to three, and lift the ramekin out of the water.With a moistened finger or a thin knife, press lightly around the periphery of the cream to loosen the edges. Dip the ramekin back into the water for another three-count. Invert a plate on the ramekin. Flip the plate over and let the panna cotta drop on to the plate. Jiggle it just a bit if needed.
Mix the peanut butter and honey together, and place in the fridge. Set oven to 350 degrees. Prepare a cookie sheet with nonstick parchment paper (or greased with oil). Prepare the dough: divide into 5 pieces. Flatten out into circular shape (keep it thick, this isn't the final rolling). Do this for all 5 pieces. Make the egg batter/wash: Mix the egg, water, sugar, and cinnamon. Take out the peanut butter and honey mixture. Divide into 5 pieces and roll into circles. Place the peanut butter/honey mix in each of the dough circles. Close the dough around the peanut butter/honey mixture (like a dumpling!). Use a rolling pin to flatten out as thin as you are able to. Place the discs on the prepared cookie sheet (I could only fit 3 per cookie sheet). Cover the discs with the egg mixture. Using a pizza cutter, cut out strips or square shapes in the dough. Bake for 15-20 minutes. If you want to divide the dough into 2 big pieces and roll it out into a rectangular shape to make longer strips, you may want to poke it with a fork to keep the dough from puffing up to much!
Get your clean blender. Peel your 2 kiwis. Slice up your kiwis and put in the blender. Now throw in the rest of your ingredients in the blender. Blend for 3 minutes. Bon Appetite.
Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes. Whisk together the egg yolks, nutritional yeast, and water in a bowl. While the pasta is boiling, sautee pancetta in a pan until slightly crisp. Add onions and continue to sautee until translucent. Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick. Toss the cooked spaghetti in the sauce.
Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside. Place remaining pie ingredients in blender container and whirl till well-blended. Pour equally into the 2 pie shells. Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set. (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth. Drizzle glaze over pies while they are still warm.
Brush the sandwich toaster with a little sunflower oil and preheat to the highest setting. Butter the bread on one side only. Turn one slice over and spread on the peanut butter. Turn the second slice over and spread with the jam. Sandwich the peanut butter and jam together and place the sandwich in the toaster. Cook for 3 minutes until crisp and golden.
Note: I microwave the potatoes whole til they are approximately 1/2 to 3/4 done to assure they are cooked when meal is completed; Then I cut them into wedges and place on top of meatloaf. Dissolve bouillon in water; mix 1/4 cup of the bouillon and the remaining ingredients except potatoes, cheese and mushrooms. Pat mixture in 9" skillet to within 1" of edge. Pour remaining bouillon around edge. Place potato wedges on meatloaf in spoke fashion. Cover and cook over low heat until potatoes are tender, 30 to 40 minutes. Arrange cheese on potatoes; sprinkle with mushrooms. Cover and cook until cheese is melted, 2 to 3 minute Sprinkle with snipped parsley if desired.
Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; saute for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaves. Place half of the squash mixture in a blender, and process slightly so that there are still chunks. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
Preheat oven to 400°F; butter a baking sheet. In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit. Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter). Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside. Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.
Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.). Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes. Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes. Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm. Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese. Serve hot. Notes:. *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade. **To toast cashews put them on a baking sheet spread out, in a 350°F oven for 10 minutes, & they will toast nicely.
Warm water/ milk to lukewarm temperature. Melt shortening. Warm mixer bowl with warm water. Dissolve yeast in a little water. Add water/milk and shortening. Add salt and sugar. Add flour and bran. Stir all ingredients for 30 sec. Mix on Speed 2 for 2 minutes or until elastic. Dough should be moist. If it looks dry add water as needed but not more than 1/4 cup. Place dough in greased bowl and cover.Allow dough to double in size (approx 1 hour). Punch down and form into a loaf, allow to rise for 30 minutes. Preheat oven to 350 degrees and grease large loaf pan. Bake for 40 minutes. I used a Kitchen Aid Mixer to mix this dough so if using a different mixer you may need to use different settings.
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified. Prepare quinoa according to package directions and set aside to cool. (You can also find great directions for preparing quinoa here http://www.thekitchn.com/how-to-cook-quinoa-63344). Once quinoa has cooled completely combine with remaining ingredients and toss with dressing until well combined.
Set raspberries and their juices into a blender container, cover, and puree until smooth. Pour berry puree into a sieve set over a bowl and strain out all the seeds (you should end up with 3/4 cup strained puree). Mix strained puree, wine, and raspberry liqueur in a punch bowl or large pitcher. Serve over ice.
Boil water for noodles, cook noodles according to directions on package. While noodles are draining, melt butter in a small frying pan. Keep stirring until butter starts to foam and brown (watch carefully, don't burn). Add noodles to a casserole dish, pour browned butter over noodles; mix to coat. Serve; salt and pepper to taste.
Cook bacon in a large stockpot over medium heat until crispy. Add onion and cook 4-5 minutes, until tender. Add salt and pepper, thyme sprig, rosemary sprigs, and bay leaf. Add potatoes and garlic, and mix well with bacon and onions. Add stock or water and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender. Add cream and mustard; stir to blend. Remove bayleaf and puree about 1/2 of the soup in a blender. Mix blended soup with the rest of the soup. Adjust seasonings. To serve, ladle soup into bowls and top with chopped scallions.
For each packet, place a 10 inches long piece of aluminum foil on the counter. Spray with nonstick cooking spray. Place sliced potato on the foil. Season them with salt & pepper to taste. Top with onions, peppers, then the chicken. Drizzle a little extra virgin olive oil on top of the chicken. Season chicken with salt & pepper. Wrap the aluminum foil up tightly, making sure there are no tears or "leaks". Double wrap the packets in foil if necessary. Grill at 400 for 35 minutes, or until done. Or, cook over an open fire.
Mix the crushed peppercorns with the olive oil. Pour the mixture on to a dinner plate and rub into both sides of the steaks. Leave to marinate in the fridge for 1 hour. Heat a frying pan or a griddle until hot and cook the steaks for 2-3 minutes on each side (for rare), or longer on all sides and cooked to your liking. Remove the steaks and set aside in a warm place. Add the wine, garlic, rosemary, and thyme to the pan and stir well, scraping up any browned bit from the bottom of the pan with a wooden spoon. Simmer for 5 minutes, until the volume of liquid has reduced, and you have a thick sauce and pour over the steaks.
Cook rice according to package directions. Brown turkey in seperate skillet until no longer pink. drain and rinse black beans, and drain mexi corn. Mix turkey, beans and corn into rice. Serve with tortillas, sour cream, shredded cheese.
Pulverize in a DRY blender sea salt through celery seed. Add in the rest of the ingredients and blend well. Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band.).
Preheat oven to 350&#9702; F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly. Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature. When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.