HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine milk, water and 3 tablespoons margarine in a saucepan. Heat over low heat until liquids are very warm (120F to 130F degrees). Margarine does not need to melt. Place 6 cups flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix about 1 minute. At speed 2, gradually add cheese then warm liquid mixture, about 30 seconds. Continue to mix at speed 2 until dough clings to hook, and starts to clean bowl, about 3 to 5 minutes. Continue on speed 2, add remaining flour, 1/2 cup at a time until dough loses stickiness clings to hook and cleans sides of bowl. Knead a little bit longer on speed 2 until dough is smooth and elastic. Stop kneading. Place in greased bowl, turning to grease top. Cover: let rise in warm place free from draft, until doubled in bulk, about 40 minutes. Punch dough down. Divide dough into 32 equal pieces. Shape each piece into a smooth ball. Arrange 16 balls in a well-greased 10-inch tube pan. Brush with melted margarine and sprinkle with half of the caraway seed. Arrange remaining balls of dough on top. Brush with melted margarine and sprinkle with remaining caraway seed. Cover: let rise in warm place, free from draft, until double in bulk, about 45 minutes. Bake at 375 degrees for 40 minutes or until done. Remove from pan and cool on wire rack. Best served warm.
Place beef roast in 6 qt crock pot. Add kidney beans, diced tomatoes, all seasonings and water. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen). Add corn niblets and allow to heat for 5 minutes. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained. Serves 10 4-ounce servings of meat.
Preheat oven to 400 degrees. Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat. Cool. Cream butter and sugar in large bowl until smooth. Beat in egg, melted chocolate, buttermilk and vanilla. Stir in flour, soda and nuts. Drop dough onto cookie sheet. Bake at 400 deg. for 8-10 minutes. Remove from cookie sheet to a wire rack. Frost while still warm. Melt chocolate and butter in small saucepan over low heat, stirring until completely melted. Add powdered sugar and water, mixing until smooth. 3 1/2 -4 doz. cookies.
In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
Preheat oven to 350 degrees. Chop the tomatoes into smallish pieces. Mix all ingredients except cracker crumbs together and pour into greased casserole dish. I use an 8-inch square. Top with buttered crackers. Bake for 45 minutes. (Check after 30 minutes because the size dish you use will make a difference.). It should be somewhat firm (not soupy) and lightly browned on top.
In bowl, mix flour, salt, mustard, pepper and milk until smooth. Melt butter in large saucepan. Remove from heat and gradually stir in milk mixture until smooth. Stirring constantly, cook over medium heat until thickened (about 10 minutes). Remove from heat. Stir in cheeses until melted. Combine cheese mixture with macaroni in greased 2 quart casserole. Bake in 375 degree oven for 25 minutes or until lightly browned.
Combine the garlic sauce ingredients in a jar; set aside. Toss the beef with the soy sauce and mirin in a medium bowl. Combine the garlic through red pepper flakes and 11/2 tsp oil in a small bowl. Toast the pecans over medium-high heat 2-3 minutes until aromatic; transfer to a bowl and set aside. Heat 2 tsps oil in a skillet or wok; add beef w/ soy sauce marinade & saute, stirring, 2-3 minutes until well browned; remove beef from the skillet. Heat 11/2 tsps more oil in the skillet, add the broccoli with 1/2 cup water, cover and cook 1-2 minutes until broccoli turns bright green. Uncover and stir-fry 2-4 minutes until the liquid evaporates and broccoli is crisp-tender. Push aside the broccoli, add the garlic and ginger to the pan and cook 45 seconds, mashing with back of spoon to release fragrance. Stir together the broccoli and garlic, add the beef and toss to combine. Shake garlic sauce in its jar and add to the skillet. Remove the pan from the heat and toss to coat the beef and broccoli. Sprinkle with toasted pecans. Serve hot over rice.
Preheat oven to 250°F Pick all mussels, tap all the opened ones and discard those that do not close up after tapping. Arrange bread slices on a cookie sheet, drizzle with 1 tablespoon of the olive oil, turn and drizzle on the other side with another 1 tablespoon of oil. Place in the oven until lightly toasted, about 10 minutes. Remove from oven and let cool. In a medium pot with a lid bring white wine, bay leaf and chicken broth to a boil and cook for about 5 minutes. Add garlic slices and let cook for another minute. Add all mussels at once to boiling pot, and follow with tomatoes, capers and olives. Season with some freshly ground pepper. Reduce heat to medium. Put lid on pot, shake pot vigorously and let cook until mussels are done, no longer than 5 minutes, shaking pot halfway through and using a slotted spoon to mix mussels if needed, pouring juices from below on top of the mussels. Once almost all mussels have opened up, turn the heat off and sprinkle with the lemon juice and half of the chopped parsley. Mix well and taste liquid in bottom. Season with salt and pepper if needed bearing in mind that both the capers and olives will already have added plenty of salt to the dish. Discard all mussels whose shells did not open up. Serve immediately in 4 large bowls, sprinkle the rest of the parsley on top and place a couple of toasted bread slices on the side to mop up all the liquid. If desired, drizzle the remaining 2 tablespoons of olive oil over the mussels. Finally, sprinkle each serving with lemon zest.
Prepare a coal fire or preheat a gas grill. Measure the chili powder and chipotle into a large ziplock bag. Add some of the beef cubes, seal the bag, and shake to coat. Remove beef cubes and repeat until all the beef is well coated (add additional chili powder and chipotle if needed). Reserve any remaining spice mixture. Thread beef cubes on skewers. Thread the peppers on skewers separate from the beef (use 2 skewers, one at each end of pepper, to make turning easier). Grill beef and peppers until beef is barely done (do not cook too well, or beef will be tough), about 10 minutes or so, and peppers are blackened, about 15-20 minutes. Remove beef cubes from skewers and set aside. Remove peppers from skewers, wrap in damp paper towels, place in a paper bag and fold close. Let rest for 15 minutes or until cool enough to handle, then peel skin from peppers, seed, and dice. Meanwhile, in a large saucepot, heat oil and saute onions and garlic until onion is tender and garlic is white or pale golden (do not let garlic get dark). Add beef, peppers, beans, tomatoes with juice, tomato sauce, and reserved spice mixture. Bring to a simmer and simmer, uncovered, for about 20-30 minutes or until beef is tender and seasonings are well blended. Serve with garnished with shredded cheese or sour cream, if desired.
In a mini food processor or in a bowl, blend the butter, honey, ground tea and salt. In a medium bowl, toss the apple with the lemon juice. Squeeze out any excess liquid and pulse or mix the apple into the honey butter. Spread a scant 1/2 tablespoon of the apple butter onto each slice of pumpernickel or wheat bread. Top half of the slices with the smoked turkey and close the sandwiches. Using a sharp serrated knife, trim off the bread crusts. Cut the sandwiches into 4 triangles, transfer to a plate and serve. MAKE AHEAD: The uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving.
Put all the ingredients except the vinegar in a heavy-bottomed saucepan and stir to combine. Stirring, bring the ingredients to a boil over medium heat. Lower the heat and simmer gently until relish thickens, about 5 minute. Remove from heat and stir in the vinegar. Spoon into heatproof container, cover with plastic and cool to room temperature. Refrigerate. Tightly covered, the relish will keep for two weeks.
In a saute pan over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 4 to 5 minutes. Using a slotted spoon, transfer to a slow cooker. Pour off all but 1 Tbs. of the drippings from the pan. Add the onion to the pan and cook, stirring occasionally, until translucent, about 5 minutes. Add the onion, milk, potatoes, corn and reserved corncobs to the slow cooker. Cover and cook on high for 4 hours according to the manufacturer's instructions. Remove the corncobs and discard. Using a stick blender, puree the chowder directly in the slow cooker to the desired consistency. (Alternatively, in a blender or food processor, puree the soup in batches until smooth.). Stir in the chives. Season with salt and cayenne pepper. Serve immediately. Serves 6 to 8.
Stir together all ingredients. Store in an air-tight container. Yields approximately 2 pounds of flour mix.
Prepare first 6 ingredients and place in bowl. Mix dressing ingredients well and toss with vegetables, one hour before serving. Add a 1/4 cup bacon bits (optional).
Preheat the oven to 300°F. Heat the olive oil in a large casserole dish, which has a tight-fitting lid, and add the cubed meat. Brown all over, then add the bacon to the pan and cook for a few moments. Sprinkle in the flour, stir well, then add the wine and stock, mixing thoroughly to combine. Add the red onion and garlic to the daube, along with the bay leaves, cloves, thyme, orange juice and zest. Simmer, then add the carrots, celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes. Remove the casserole from the oven. Allow to cool before storing in the fridge overnight to improve the flavours. When ready to use, reheat in the oven at 350°F for 25 to 30 minutes.
Whisk eggs, sugar and butter (I use my Kitchen Aid). Add vanilla, cardamom, baking powder, salt and milk and mix. Thicken gradually with flour. Cook in waffle iron until golden brown. The waffle iron that should be used is one that makes thin, heart shaped waffles, like the Villaware heart waffle maker. However, you could probably use anything that's not a Belgian waffle maker.
Arrange cucumbers in 1 gallon glass jar or stoneware crock. Stir salt into water and pour into jar. Add garlic and pickling spices. Lay dill over top; add rye bread. Cover with plastic wrap and weight with small heavy object to keep cucumbers submerged. Let stand at room temperature 3 days, then refrigerate at least 5 days before serving.
Combine all the ingredients in a slow cooker. Cover and cook on LOW for 7-9 hours, or overnight, until creamy. Stir a few times with a whisk during cooking. Scoop into bowls and serve with milk and brown sugar.
MAKE THE PASTRY: In a small bowl, combine the milk with the yeast. Sift the flour with the sugar, cinnamon and salt into a medium bowl. Make a well in the center of the flour mixture and add the milk mixture, egg and butter. Using your fingers, gradually work the flour into the ingredients in the well. Knead the dough until the pastry comes together. Pat the pastry into a ball and transfer it to a lightly oiled medium bowl. Cover with plastic wrap and let the pastry rise in a warm place until doubled in bulk, about 1 hour. On a lightly floured work surface, roll out the pastry to a 12-inch round about 1/4 inch thick. Fit the pastry into a 10-inch tart pan with a removable bottom and trim the overhang. Cover the tart shell with plastic wrap and let rise in a warm place for 10 to 20 minutes before filling. MAKE THE FILLING: Preheat the oven to 375°. In a medium bowl, mix the cream with the eggs and vanilla. Whisk in the brown sugar and butter until smooth. Pour the filling into the tart shell and bake for 10 minutes. Reduce the oven temperature to 350° and bake the tart for about 20 minutes longer, or until the custard is completely set. Transfer to a rack to cool. Sift confectioners' sugar over the tart and serve warm or at room temperature. Pass the berries and whipped cream at the table.
Preheat a waffle-stick maker or regular waffle maker. In a medium bowl, whisk together the egg yolks, buttermilk, and butter. In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and pepper. Using a stand mixer fitter with the whisk attachment, whip the egg whites on med-high speed until firm peaks form, 5-6 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture, stirring until just combined. Gently fold in the egg whites, then fold in the three cheeses. Ladle the batter into the waffle maker, using 1/2-3/4 cup batter per batch if using a waffle maker. Spread the batter so that it almost reaches the edges of the waffle maker. Cook until the waffles are crisp and browned, 3-4 minutes (if using a waffle-stick maker, follow the manufacturer's instructions). Using a spatula, remove the waffles from the waffle maker. Cut whole waffles into quarters, then slice into sticks about 1 inch wide. Serve right away, or place the waffle sticks on a baking sheet in a single layer in a 200 degree oven for up to 20 minutes before serving. Serve with hot tomato soup, for dipping.
Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat. Cook until onion begins to brown, 5-8 minutes. Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes. Stir in frozen spinach and lime juice; season to taste with salt. Blend eggs, milk, and parsley in a pie plate. Heat a large nonstick skillet over med-high heat. Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute. Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.
In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out. Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside. When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning. This stuff is delicious and goes well with grilled or roasted pork.
Preheat oven to 350 degrees F. Lightly grease a 9-inch square pan. Stir together confectioners' sugar and flour in a bowl. Using a pastry cutter or fork, cut cream cheese and butter into flour mixture until crumbly. Press mixture into prepared pan, distributing evenly. Pour nuts over mixture and press into dough. Bake for 30 minutes. Remove from oven and cool completely. For topping, whip cream and granulated sugar together with a hand-held electric mixer until stiff; fold in almond toffee bits. Spread over cake. Cut into squares. Store in refrigerator.
Form dough into any size or shape you would like. I prefer to make stick shapes. Bake in the oven at 350F until pale and golden in color, about 15 minutes. Meanwhile in a saucepan on low heat, melt the butter. Add minced garlic, cooking slightly and being careful not to burn. Set that aside until bread sticks are cooked. When bread sticks are still warm out of the oven, immerse each one into the butter mixture,coating them generously. Place on a cookie sheat and sprinkle with parmesan cheese and Italian seasoning. Best to eat when they are still warm.
Combine flour, baking soda and salt. Cream butter, then add sugars, eggs & vanilla. Mix in flour mixture & oats, then cranberries, chips & nuts. Drop by spoonfuls on greased cookie sheet. Bake at 350 for 8-10 min. Makes 3 doz. Cookies
In a medium soup kettle over medium heat, cook pepper, onion and garlic in 1/4 cup of the chicken broth, stirring, until tender. Add the beans, stir till smooth then add the rest of the broth, minced turkey, chili powder and Tabasco sauce. Stir and cook until heated through. Ladle into soup bowls, sprinkle cheese and tomatoes on top. Crumble 3-4 chips over cheese and tomatoes. Serve remaining chips on the side.
Dice the peeled potatoes into about 3/4" pieces. Place the diced potatoes in a pot with the 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are nice and tender. While potatoes cook, in a separate pot, melt the butter. Add the chopped green onion and saute for 5 minutes. Whisk the flour, celery seeds and paprika into the butter/green onions and stir constantly until a smooth paste. Gradually stir in the ff half and half. Stir frequently until mixture begins to thicken. Add the hot cooked potatoes and both into the creamy mixture; stir well. With a slotted spoon remove 1 or 2 cups of the potatoes and set them aside. Use a stick blender or blender or food processor to blend the soup in the pot. Return the blended mixture and reserved 1 or 2 cups of potatoes to the pot. Stir in the cheese, salt and pepper. Stir and cook (but do NOT allow to boil) until cheese is melted smooth and well-mixed. Serve. Garnish with some green onion tops, if desired.
Preheat oven to 400 degrees. Mix the two flours and the sugar in a bowl. Stir in the grated cheese and the eggs. Mix well with a wooden spoon. Taste for salt, and add salt as needed. (Some farmer's cheeses are saltier than others). Knead dough until smooth. If the dough seems too dry, add a few teaspoons of water. Roll dough into balls that are slightly larger than golf balls. Or shape dough into small bagels. The rolls do not have to be perfectly smooth - they will puff up in the last several minutes of baking. Place rolls on a greased cookie sheet and bake, about 20 minutes or until golden in color and puffed. Serve warm.
Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers. Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.
Preheat oven to 425°F. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt. In a separate large bowl, beat egg whites well. Stir sugar mixture into the large bowl. Stir in the can of pumpkin. Slowly stir in skim milk. Stir well, until all ingredients are uniformly mixed. Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray. Bake at 425°F for twelve to fifteen minutes. Reduce temperature to 350°F. Bake pie an additional 30-35 minutes at 350°F. Remove pie from oven and cool. Serve immediately or refrigerate until serving.
Preheat the oven to 350 degrees F. In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes) before stuffing the swordfish portions. Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing. Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes. Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley. Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish. Serve on a bed of garlic mashed potatoes.
Wash and dry tomatoes, do not peel. Slice each in half, and then, with the flat sides on a wooden board, slice in the length and then across again -- into small chunks. Slice and chop the onion in the same way. Mix in a salad bowl. Add the three flavourings and mix well. Cover with plastic wrap and leave to stand at room temperature for at least 30 minutes. Eat as is -- to get that wonderful flavour of sunripened tomatoes and soft, sweet onion! Or you can drizzle over some vinaigrette which is not acidic. (That will spoil the fresh, simple, down-home tastes).
In a small bowl, whisk the milk with the egg yolks and egg. In a large bowl, whisk the flour with the nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper. Using a wooden spoon, stir the egg mixture into the flour, leaving a few lumps. Cover and refrigerate the batter for at least 1 hour or overnight. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water. Carefully hold a colander with large holes over the boiling water. Add about 1/2 cup of the batter to the colander and press it into the simmering water with a spatula or the back of a spoon. Repeat until all of the batter has been used. Cook the spaetzle for 2 minutes longer, then drain. Immediately transfer the spaetzle to the ice water, swirling the dumplings until all of the ice melts. Drain and transfer to a large bowl. Stir in 1 tablespoon of the oil, season with salt and pepper and toss to coat. Preheat the oven to 400°. Oil a 9-by-13-inch baking dish. Spread the spaetzle in the dish and dot with the butter. Sprinkle with the cheese and bake for about 20 minutes, or until the spaetzle is hot and the cheese is just melted. Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet. Add the onion and cook over high heat until softened, about 1 minute. Reduce the heat to moderately low and cook, stirring occasionally, until lightly browned, about 15 minutes. Scatter the onion over the spaetzle and serve.