HumbleIntelligence/food-ner-1-Million huggingface dataset:
In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt. Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees. Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes. With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky. Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary. Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes. Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes. If you like a softer crust, brush tops of loaves with oil. Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner. Remove bread from pans and cool completely on a wire rack.
Preheat oven to 350. Shred Cabbage. Brown Ground Beef with onion, garlic powder,. and salt and pepper. Drain Fat. Add Cabbage and saurkraut. Cook 3-4 min to soften cabbage. Grease 9x13 pan. press 1 package of crescent rolls in bottom of pan. Add Ground Beef Mixture. Top with Cheese. Put second Package of crescent rolls on top. Bake 20-25 Minutes.
Preheat oven to 375°F. Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined. Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon. Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with bechamel sauce and some cheese. Transfer to oven and bake until golden. Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.
Combine rice, pineapple and sugar. Stir. Whip cream until stiff. Beat in mayonnaise. Fold into rice mix. Arrange salad on lettuce. Top with cherry.
Preheat oven @ 375 degrees. Mix spinach, cream cheese spread, dressing, eggs and 3/4 cup of the shredded cheese in a large bowl. Stir in 1/2 cup of the crushed crackers. Spoon spinach mixture evenly into greased oven proof casserole dish. Sprinkle with remaining 1/2 cup crushed crackers and remaining 3/4 cup shredded cheese. Bake 20 - 25 minutes or until heated through and cheese on top is melted.
Preheat oven to 350°F. Bring 1 cup milk and 2 Tbsp.of sugar to a boil. In small bowl mix together remaining 1 cup milk and vanilla pudding. Pour into boiling milk and stir and cook until thickens. Set a side. In medium bowl with el. mixer whisk eggs and sugar until light and thick about 5 minutes. Slowly add oil. Mix in flour and baking powder. Add cranberries or raisins. Pour into 10x2 inch rounded cake pan and spoon vanilla pudding over. During baking pudding will sink to the bottom. Bake 350 F about 35 minutes. Let it cool for 10 minutes and flip the cake over. When it cools down I drizzle cake with glaze (powder sugar mix with touch of lemon juice and little bit of water).
Preheat oven to 350°. Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour. Shake out the excess flour and set the pan aside. Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. Pour the batter into the prepared pan. Bake the cake for 40 to 45 minutes or until it tests done. Remove cake from oven and place on a wire rack to cool for about 20 minutes. Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl. Turn the cake out onto a serving platter and spoon the glaze over the top.
Melt butter in a large skillet over medium-high heat. Add chicken pieces and brown on all sides. Remove chicken and drain on paper towels. Add onions, garlic and carrots to skillet, and let brown slightly. Push vegetables to one side and sprinkle in flour, stirring constantly. Gradually stir in sherry. Add bay leaf, parsley, thyme and mushrooms. Season with salt and pepper. Reduce heat to low and return chicken to pan. Cover and simmer about 45 minutes, or until chicken is tender, adding more sherry if needed. Remove bay leaf before serving.
Boil the water and add the 2 tsp. of broth mix. Stir to dissolve and set aside. Heat the butter, margarine or oil in a small saucepan with the onions and saute until the onions just barely begin to brown. (Add the mushrooms with the onions if using) Add the flour and with a whisk, stir until you get a smooth paste and keep whisking and stirring constantly until the mixture turns a nice light to medium golden brown. Pour in the broth and whisk vigorously until the flour mixture is dissolved and the mixture is smooth. Then continue cooking and stirring and whisking very often until the mixture starts to bubble and becomes thick, at which point you should be stirring pretty much constantly. Serve over whatever you like. This works just as well with or without the mushrooms. Depends on your personal taste. NOTE: Kosher broth mix is usually sold as a powder in jars in the kosher food section of the supermarket. Two popular brands are Carmel Kosher and Manischewitz; None of them contain any animal products, even the beef and chicken flavors. They are even vegan (I checked the ingredients with a vegan website).
Mix first 8 ingredients together in a medium bowl. Divide in half and form 2 patties. Place the chees e and tomato slice between two patties and form into one large patty. Grill, or broil until done. Place on a toasted bun, sourdough bread or dark bread and serve. - - - - - - - - - - - - - - - - - -.
Bring water to the boil & remove from heat. In a large bowl, combine the 3 Jello packages. Slowly add the hot water, then the coconut milk/juice & lime juice. (You put the lime in the coconut & mix it all together). Wait 3 - 4 mins & then stir in the rum. Pour into individual serving sized or plastic shot glasses & chill. Spray shots with whipping cream, if preferred, before serving.
Muddle cucumber with lime juice in a cocktail shaker. Add gin, ginger liqueur and agave syrup. Fill 2/3 full with cubed ice. Shake well. Strain contents to a tall glass. Top with club soda and stir gently. Add ice as needed. Garnish and serve.
Preheat oven to 400°F. Place fish in single layer in baking dish. In nonstick skillet, melt margarine, then saute apple, raisins, nuts, Splenda and cinnamon for 3 minutes or until apples are tender. Mix flour with apple juice until dissolved. Add to pan and cook until thickened, stirring constantly, 2 or 3 minutes. Pour sauce over fish. Cover and bake 15 - 20 minutes. Fish should flake easily when tested with fork.
Heat 3 inches of oil in a deep skillet to 340°. Combine the corn muffin mix, flour, sugar, baking powder, and just 1 teaspoon of the cinnamon. Add eggs, zest, and buttermilk. Whisk until combined. Put half the batter in a pastry bag fitted with a large star tip (#844) and pipe 4-inch long churros into the oil, fitting no more than four at a time in the pan. Fry until nice and golden about 30 seconds. Turn once during frying period. Remove from pan and drain on paper towels. Repeat process until you have used up the batter and have about 24 churros made. Combine the other 1 teaspoon cinnamon with sugar to taste and sprinkle over the churros. Serve warm with either the chocolate sauce or caramel sauce.
In a large skillet, heat the oil over medium-high heat and add the remaining ingredients. Stir until mixed and saute for 15 minutes or to desired tenderness.
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers covered in refrigerator. Notes: Refrigerator-Freezer Method: Omit half-and-half. In large bowl, combine EAGLE BRAND(R) and vanilla; stir in bananas and cinnamon. Fold in 2 cups (1 pint) whipping cream, whipped (do not use non-dairy whipped topping). Pour into 9x5 inch loaf pan or other 2 quart container; cover. Freeze 6 hours or until firm. Store leftovers covered in freezer.
Preheat oven to 325 degrees F. Grease and flour pan well. In large mixing bowl, combine sugar and butter and mix well. Add eggs, one at a time, mixing well after each one. Add remaining ingredients except jam and mix well, scraping bowl occasionally. Fill individual cups 2/3 full. Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups. Gently swirl jam into the top of the batter, using the tip of a knife. Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool. Bake second batch. Dust with powdered sugar if desired.
Place cake layers, top side up, in two 9" round cake pans. Pierce cake with large fork at 1/2" intervals. Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the Cool Whip. Unmold second cake layer; place on first cake layer. Frost with remaining Cool Whip. Refrigerate until ready to serve
Mix all ingredients in a buttered 8" square baking pan (glass pans work best). Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees F, or 15-18 munites in a microwave on full power. Refrigerate leftovers.
Brown the ground beef and season to taste with salt and pepper (Note: you may saute some onion and garlic with the beef for added flavor). Drain and set aside. Place flour in a large bowl and add the melted butter; mix well. Add the eggs one at a time, mixing well after each. Dissolve the salt and sugar in the warm water; add to the flour mixture and stir until everything sticks together. Turn the dough out onto a floured cutting board and knead, adding flour as needed. When the dough is"dried" with the flour you've added, separate it into 30 small balls of dough. Using a rolling pin, roll out each ball on a lightly floured surface, creating a small"tortilla. "Add 1-2 heaping tablespoons beef to each tortilla. Lightly moisten the outer rim of the tortilla with water, fold dough over and, using a fork, crimp edges. Heat oil in a deep pan and fry saltenas in oil until lightly browned. Remove from oil, place on paper towels, and brush each with melted butter. Serve with salsa. Makes 30 saltenas.
Put the beans, the coconut milk and half the milk in a pot and bring to a boil. Add the rest of the milk, sugar, raisins and sweet potatoes and let boil medium heat for 10 minutes. Stir regularly to avoid sticking. Add the rest of the ingredients and boil to the desired consistency. Spread butter on the cassava bread, sprinkle with salt and put in the oven until it turns golden brown. Serve the beans chilled with the cassava on the side. Put cookies on top of the beans. Found in Aunt Clara's Kitchen website.
Preheat oven to 350°F. Combine kraut (chopped) and corned beef. In another bowl, combine soup, dressing, milk, onion, and mustard; mix well. Spread 1/3 of the sauce onto a 9x13-inch pan. Place 3 lasagne noodles on top. Top with 1/3 of the meat mixture. Repeat layers twice. Sprinkle with the cheese. Mix the bread crumbs and the butter and sprinkle over the top. Bake covered 45 to 50 minutes. Let it set awhile before serving. Yummy!
Spray slow cooker with non-stick cooking spray. Place pork in slow cooker, and sprinkle with taco seasoning, and stir to coat. Add salsa and jam, stir. Cook on high 3-3 1/2 hours, or until meat is tender. Remove meat to serving dish, and keep warm. In a bowl, blend cornstarch, and water. Turn cooker to high, when sauce simmers, stir in cornstarch water mixture. Continue stirring until fully absorbed. Continue cooking, stirring occasionally, until sauce thickens. Serve over or alongside pork.
Heat the oil and saute until onions turn translucent. Add the garlic and cook for 1-2 minutes. Add the tomatoes, the tomato paste, the sugar and the chilies. Cook until it boils and then reduce the heat on low. Add the spices 5-10 minutes before turning the heat off. Meanwhile cook and drain the pasta. Add the cooked pasta hot at the sauce and let them stand for 2-3 minutes. Ready to serve. I like to add some pepper on my plate!
Combine lamb, onion, garlic, wine, spices and herbs in bowl. Mix well. Shape enough mixture (about 1 tablespoon) around 1 end of the skewers. Refrigerate. Just before serving: grill sticks on BBQ until well browned all over and cooked through. Herb Yoghurt Dip: combine all ingredients in bowl and mix well. Serve Lamb Sticks with the Herb Yoghurt Dip. TIP: If you wet the skewers before barbecuing, they will not burn.
Cut open squash and and remove filling (separate the seeds). Cut filling into 1 inch chunks. Mix all ingredients. Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).
Preheat oven to 375°F Spread glass pan with butter. Cook spaghetti according to directions on box and drain. In a lg bowl add 3 eggs, feta cheese and milk, mix together. Place cooked spaghetti into a 9x12 glass baking dish. Add in egg/cheese and milk mixture. If spaghetti isn't covered, add in more milk and mix until milk is just covering spaghetti is covered. Cover with foil and bake for 40 minutes approximately Let cool for 10 and serve. Also good cold!
Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes. Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat. Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes. Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes. Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery. Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.
Spray 12-inch skillet or Dutch oven with nonstick cooking spray. Add chicken and onion, cooking and stiring over medium heat for 4 to 6 minutes. Chicken should be browned and onion tendered. Add all remaining ingredients, except parsely, and mix well. Bring mixture to a boil. Reduce heat, cover and simmer for 15 to 18 minutes, or until vegetables and noodles are tender. Sprinkle with parsely if desired.
Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.
Preheat oven to 300°F In a medium bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour. Grease a nonstick cookie sheet and spread 1 1/2 tablespoon of the batter into a 6 inch circle using a thin, flexible spatula. Dipping the spatula in water first make this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1 inch apart. Fit as many circles as you can on 1 cookie sheet. Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. (*** HINT HERE*** - in case you don't want to go out and buy the cones these can be made into bowl cones simply by picking 4 bowls all the same shape and size, and place the hot cookie over the bottoms of the bowls. The cookies will fall around the sides of the bowls.) Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from from the molds when completely cool.
Preheat oven to 375F and grease two 9" round cake pans. Add flour and salt to sifted flour; sift together three times. Cream butter thoroughly; add sugar gradually and cream together until light and fluffy. Add flour mixture alternatly with the milk, a little at a time, beating after each addition until smooth. Add vanila; stir whipped egg whites quickly but thoroughly into batter. Pour into prepared pans and bake for 25 minutes or until cakes test done. Let cool in pans for five minutes; turn out onto cooling rack to finish cooling. For the frosting/filling: Combine egg whites, water, sugar and corn syrup in the top of a double boiler; beat with a whisk until thoroughly mixed. Cook for seven minutes or until the frosting stands in peaks. Remove from double boiler; add flavoring and beat until thick enough to spread. For the filling: scald figs and raisins and chop. Add enough frosting to the chopped fruit and nuts to make a filling that wll spread easily on the cooled cake. Spread filling between the layers. Spread the remaining frostng on top and sides of cake. While the frosting is soft, sprinkle top of cake with chopped candied cherries and additional chopped figs, raisins and nuts.
Preheat oven to 425 degrees. Lightly spray a glass or enamel baking dish to assist in cleanup. Wash and pat dry 1-2 pounds of Tilapia filets, and place in the dish side by side. Season fish with any desired seasonings (salt, pepper, other spice blends). In a separate bowl, measure grated parmesan, breadcrumbs, and enough olive oil to make a moist crumble. Spoon over the top of the fish to cover the filets. Bake in oven for 15 minutes or until fish flakes easily.
Place the chickpeas, garlic, vinegar, and soy sauce in the bowl of a food processor fitted with a steel chopping blade and process into a smooth puree, scraping down the work bowl as needed. With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream. The vinaigrette will be creamy and thick. Scrape into a screw-top glass jar and refrigerate until needed.
Cook Potatoes in a largge pot of boiling Salted water until jus tender. (Most people let Potatoes boil to long. Remember, they keep cooking after you stop) approximately 10 minutes. Drain: transfer back to the large pot. Drizzle the pickle juices over potatoes and toss gently. Let cool to room temperature (important). Whisk Mayo, Buttermilk, mustard, sugar, and Black pepper in medium bowl to blend. Pour over potatoes. Add Hard Boiled eggs/chopped, onion/chopped, celery/chopped, and pickles/sliced thinly. Toss gently to blend. Season to taste with salt. Can be made 8 hours ahead. CHILL. Bring to room temp to serve. 6/8 servings Bon Appetie 2002.
Preheat oven to 375°. Using 1/4 stick of butter, generously butter the bottom of a 9X13 baking pan. I use a glass pan. Separate the biscuit's layers into about 20 thin 'biscuits'. Place 10 of the thin, separated biscuits in the greased pan. In a small bowl stir together the cold water and corn starch, set aside. In a medium sauce pan over medium heat stir together the fat-free half-and-half, sugar, spiced rum, raisins, vanilla, and salt. Heat, stirring constantly until it boils. Give the corn starch/water a quick stir, add it to the rum sauce, and quickly stir the sauce as it will begin to thicken immediately. When thick, remove from heat. Slice 1/2 stick of butter into 10 to 12 pats or more. Drop pats, or pieces, of butter over the first layer of biscuits then spoon on 1/3 of the rum sauce. Add the remaining layer of biscuits, butter pats, and another third of the sauce. Reserve the remaining third of the sauce for when the cobbler is done. Bake cobbler for 30 minutes or until golden brown and done in the center. Remove from oven and spread on the remaining rum sauce. Best served warm, alone or with a scoop of vanilla ice cream.
Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat. Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes. Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant. Add the broth, water and calendula. Bring mixture to a boil and add the lentils, rice and applesauce. Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally. With an immersion blender (or in batches with a standard blender), puree until smooth. Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat. Season with salt and pepper to taste, then serve.
In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container (I SAVED 1 CUP AS THIS MADE A LOT OF MARINADE AND I USED MORE GREENS). In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers. Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade.
Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.
Mix together the garlic, salt, pepper, and vinegar. Marinate the pork cubes in the refrigerator in this mixture for at least 3 hours. Heat up the grill, and thread on 8 skewers a piece of pork, a few squares of prosciutto, a sage leaf, a few layers of the onion, and a mushroom. Continue in this manner until all the ingredients are used. Brush the skewers lightly with the oil, season with additional salt and pepper, and grill until the pork is golden brown, about 10 minutes per side.
Combine sugar, cornstarch and salt in a saucepan; gradually whisk in milk; stir in chocolate chips and egg yolks; cook over medium heat, stirring, until mixture is thickened. Remove pan from heat; add cream cheese and beat until smooth; cover surface with plastic wrap; refrigerate for one hour or just until cool. Reserve 1 cup whipped topping; fold remaining 2+ cups whipped topping into the chocolate mixture; spoon evenly into prepared pie crust; cover and refrigerate 6 to 8 hours, or overnight. Top with reserved whipped topping and chocolate curls; serve or keep refrigerated until needed.