HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, whisk together 3 cups of the flour, the yeast, 6 tablespoons sugar, and the salt. Set aside. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until a ball of dough forms. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a soft ball. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temperature until nearly doubled in size, 2 to 21/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of 1/2 inch. Cut the dough using a 21/2- or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temperature until slightly puffy, 30 to 45 minutes. Meanwhile, fit a candy thermometer to the side of a large Dutch oven. Add the shortening to the pot and gradually heat the shortening over medium-high heat to 375 degrees. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the doughnuts. Remove the doughnuts from the hot oil and drain on a paper towel-lined rimmed baking sheet or wire rack. Repeat with the remaining doughnuts, returning the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle. Roll the warm doughnuts in the remaining 1 cup sugar. Serve warm or at room temperature.
Preheat oven to 350. Whisk flour, sugar, baking powder, and salt together, set aside. Melt butter. Add cocoa to melted butter, whisking until smooth. Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next. Stir chocolate mixture into flour mixture until just combined. Fold chocolate chips and cherries into the dough until evenly distributed. Shape into generous two inch balls. Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart. Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts. BEAT dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust. REFRIGERATE 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.
Preheat the oven to 450 degrees F. Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender. For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice. Enjoy with mojitos!
Heat oven to 375, Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets. Rectangles should not touch. Firmly press perforations to seal. In small bowl, combine margarine, and 2 tablespoons honey, mix well. Brush over dough. Bake at 375 for 8 to 12 min or until golden brown. Grease 15"x10"x1" baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey. Top with cheese and ham. Place third crust over ham, spread evenly with preserves. Top with fourth crust, brush top with 2 tablespoons honey. Sprinkle honey with sesame seed. Bake at 375 for 10-15 min until crust is deep golden brown. Let stand 5 minute Cut into 8 slices. Can dust with powered sugar.
Preheat oven to 350. Bring 3 cups of water and 1 tsp salt to a boil in a 2qt saucepan over medium heat. Whisk in cornmeal; reduce heat to low and simmer, whisking constantly, 3 minutes or until thickened. Remove from heat, and stir in steak seasoning and 1/4 cup of cheddar cheese. Spread cornmeal mixture into a lightly greased 11 x 7-inch baking dish. Brown ground chuck in a large non-stick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain and transfer to a bowl. Saute onion and zucchini in hot oil in skillet 5 minutes or until crisp tender. Stir in beef, tomatoes, and tomato paste; simmer, stirring often, 10 minutes. Pour beef mixture over cornmeal crust. Sprinkle with remaining 3/4 cup of cheese. Bake at 350 for 30 minutes or until bubbly. Sprinkle casserole with parsley just before serving.
Boil the 2 cups of water, add the oil and pour in the couscous. turn off the store set aside and keep covered for 5 minutes. After 5 minutes add the garlic and sriracha sauce. Add the parmegiano regiano. Gently fluff with a fork. Do not stir with a spoon. Add salt if needed.
Dip peaches in boiling water for 1/2 to 1 minute. Peel. Put peaches and stones into large pot. Grind orange peel and pulp and lemon. Add to pot. Stir in salt. Measure bulk of fruit and add equal amount of sugar. Boil for 1 hour. Stir occasioanlly. Discard stones. Mixture will be soft but not too runny. Add cherries just before filling jars. Fill hot sterilzed half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
season chicken cutlets with salt, pepper, and poultry seasoning. dredge the chicken in flour. in a small bowl, beat the eggs and egg yolk with milk or half-and-half. heat a large skillet over medium-high heat. add 2 tablespoons of EVOO and 2 tablespoons of butter to skillet. when heated add the crushed garlic, fry until aromatic. coat the chicken in the egg and milk mixture and fry on both sides for about 7-8 minutes. transfer chicken to plate and keep warm. add wine to the skillet, reduce for 1 minute. add the remaining tablespoon of butter, and parsley to the pan. pour sauce over chicken. bring skillet back to heat and add remaining 2 tablespoons of EVOO. add garlic and saute for about 1 minute. add the spinach, toss to coat with the oil, keep tossing until spinach becomes wilted. add nutmeg, salt and pepper to taste. server chicken along side the spinach. pass crusty bread around.
Preheat oven to 350 degrees. Grease loaf pan. Cream butter in mixer. Add sugar gradually and beat until light and fluffy. Add beaten eggs and continue to cream. Mix flour, baking powder and salt in separate bowl. Add flour mixture alternately with milk to butter mixture. Remove 2/3 of batter from bowl. Add spices and molasses to remaining 1/3 of batter and beat well. Alternate light and dark batters in greased loaf pan. Bake for one hour.
Heat oven to 450*. Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 3-quart baking dish. Stir baking mix and milk until blended. Pour over chicken mixture. Sprinkle with parsley. Bake 30 to 32 minutes or until crust is light golden brown. Serves 8 to 10.
Cook noodles in boiling salted water 4 minutes. Drain, rinse with cold water, and drain again. Toss with 1 tsp tamari, sesame seeds, and sesame oil. Season with pepper, to taste. Stir together flour and garlic powder in medium bowl. Add tofu, and toss to coat. Season with pepper, to taste. Spray skillet with olive oil cooking spray. Heat over medium-high heat, add tofu, and saute 5 minutes, or until golden brown. Transfer to plate and sprinkle with 1 tsp tamari. Return skillet to heat. Add 2 tbsp water and remaining 1 tsp tamari, then broccoli, carrots, and ginger. Stir and then cover. Simmer 3 minutes or until broccoli is warmed through. Pack soba noodles in 1 section of bento box or portable container. Sprinkle nori on top of noodles. Pack 1/2 cup tofu cubes and 1/2 cup broccoli/carrot mixture in other sections, reserving remaining tofu cubes and broccoli/carrot mixture for use in other lunch dishes. Fill in last section with edamame. Refrigerate, uncovered, until all ingredients are chilled thoroughly. Cover box, and refrigerate until ready to serve.
Mix first 5 ingredients well. Layer pudding mix, bananas, and wafers in several layers. Serve.
Put all the ingredients in a blender. Blend well. Pour into a sterile jar or bottle and refrigerate.
Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheese and mushrooms. Stir in chicken and spaghetti. Transfer to a greased 3-qt. baking dish. Combine the cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
In a large skillet over medium heat in 1 inch of boiling water heat okra and 1/2 teaspoons salt. Cover and cook 5 minutes or until tender. In a large bowl with a fork mix together 1 1/4 teaspoons salt with the oil and remaining ingredients except pimento and lettuce. With a slotted spoon remove okra and add to oil mixture along with pimento. Stir and chill 4 hours up to overnight. In 6 bowls line each with 2 leaves of lettuce and arrange okra evenly.
Preheat oven to 350 degrees. Combine dry ingredients. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stir in the figs. Working on a floured surface, shape the dough into 2 logs, 14 inches long, by 1 1/2 inch thick. Place logs on a cookie sheet coated with baking spray, at least 4 inches apart and flatten to 1/2 inch high. Bake for 18 - 23 minutes, until firm. Cool for 10 minutes. Meanwhile, reduce the oven to 300 degrees. Using a serrated knife, slice the cooled loaves into diagonal slices, 1/2 inch wide. Stand them on the cookie sheet with some space around each one and bake for 30 minutes until crisp. Cool completely before storing. Notes: I like mission figs for this recipe, better than the calmryna ones. Also, I always eat the four end pieces while I'm baking the rest of the slices for the second time.
Place bread in a bowl. Add 2 cups milk and toss with bread. Reserve. In a saute pan over medium high heat, add 2 tablespoons oil and saute onions for approximately 4 minutes, or until they become translucent. Reserve. In a large bowl, use your hands to mix hamburger, eggs, thyme, parsley, salt, pepper, nutmeg, soaked bread, onions and ketchup. Set cupcake liners in a muffin tin, spray, and fill with meatloaf mixture. Smooth tops so that they are flat. Bake for 3/4 hours, or until fully cooked. Boil potatoes in a large pot of water until tender to the touch of a fork. Drain water and mash with butter and half and half. Mash until smooth. If coloring potatoes, divide mashed potatoes into 2 separate bowls. Add 1 tablespoon grated beet to one batch and all the parsley to the other. Blend until you have a batch of pink and a batch of green potatoes. When meatloaf is done, "ice" half with pink and half with green mashed potatoes. Sprinkle with Indian fennel candies and serve immediately.
COMBINE dry milk, sugar, cocoa and marshmallows in large bowl. Pour into 2-quart jar or tall container. Seal with lid and decorate with fabric and ribbon. RECIPE TO ATTACH: Measure 1/2 cup cocoa mix into mug. Stir in 1 cup hot water or milk.
Grease 9x9 inch pan, mix first three ings.and press in pan. Beat eggs, add sugar and cream cheese,mix well and place on cracker crust-bake 20 minutes in 350 degree oven-let cool. Mix 1 can pie filling and 1 teaspoon lemon juice-spread on top of cooled mixture. Top with 1/2 pint whipped cream. Chill.
Preheat oven to 400F degrees. First, make Phyllo Baskets: Lightly brush each phyllo sheet with butter. Stack and cut into 4 rectangles. Press each rectangle gently into 4 large muffin cups, leaving empty cup between each to allow for overhang. Bake in preheated oven for about 5 minutes or until golden; transfer to rack and let cool. Cut scallops in half crosswise if they are large; sprinkle with salt and pepper. In large nonstick skillet, melt butter over medium-high heat and cook scallops and lime leaves (if using), stirring gently, for about 5 minutes or until scallops are firm but still slightly opaque. With slotted spoon, transfer to plate and set aside. Add gin, lime rind and juice to skillet and bring to a simmer. Return scallops to skillet, turning gently to coat; heat through. Remove lime leaves and discard. Spoon scallops and liquid into phyllo baskets and serve immediately.
Make 2 cups of frozen hash browns according to package directions. Mid-way through cooking, toss potatoes with Fiesta Seasoning Oil. Set cooked potatoes aside. In a small microwave safe bowl heat 1 cup nacho cheese sauce, set aside. Make naked egg shells: Heat oven to 400°F Into a medium bowl crack eggs making sure not to break yorks. Liberally coat a 12-inch skillet with cooking spray. Heat skillet over medium-high. Carefully pour eggs into skillet, spacing out evenly; cook eggs undisturbed until egg whites bubble and begin to become opaque 2 to 3 minutes. Transfer skillet to heated oven. Cook until eggs are cooked in the center but not well done 6 to 8 minutes. Using a towel to protect your hand remove skillet from oven. Loosen edges of eggs from pan with a silicone spatula. Invert eggs onto a cutting board. Using a 4 1/2 - inch round pastry cutter, or a sharp knife and a small plate, cut two rounds from the cooked eggs. Dividing between both Copycat Taco Bell Naked Egg Tacos; fill with Fiesta Potatoes, warmed nacho cheese sauce, and shredded cheddar cheese. Top with pico de gallo if desired.
Sautee onion in oil over medium-high heat until it begins to brown. Turn heat to low and add chicken pieces, tomato puree, chopped tomatoes and garlic and stir for about five minutes. Add hot water, grated carrot, orange rind, spices, salt and pepper to taste. Turn up heat to medum and cook, covered, for about 20-25 minutes, until chicken is done. Remove chicken. Set aside to keep warm. Stir rice into the liquid in the pan, and cook, covered over low heat for about 35 - 40 minutes, or until liquid is absorbed. Remove cinnamon, cloves and cardamom or warn your guests to look out for them! Put rice on a serving with chicken pieces arranged around the circumference. Sprinkle raisins and almonds over all.
Preheat oven to 350°F. Bring a large pot of water to boil. Spread the bread cubes evenly in a 9"x13" casserole dish or 2 quart ovenproof dish. If the cubes aren't dry, toast them quickly in the oven. Melt 3 tbsp of the butter and drizzle over the bread. Set aside. When the water boils, blanch the cabbage just until tender, about 2 minutes. Drain well. Spread cabbage over the bread. Melt the remaining 2-3 tbsp butter and stir in nutmeg, pepper, and salt. Pour the seasoned butter on the cabbage and bread. Pour the broth over everything and evenly spread the cheese on top. Bake until the cheese melts and starts to brown, 25-30 minutes. Serve immediately. Enjoy!
Grease a 9x13 glass baking dish and set aside. Fry the bacon, drain on paper toweling, cut into 1 inch pieces. Cube the bread into 3/4 inch pieces and set aside. In a large bowl, beat the eggs. Add the milk, mustard powder, salt, and blend well. Stir in the bacon, cheese, and bread cubes. Stir well to combine. Pour the mixture into the baking dish, cover with plastic wrap, and refrigerate overnight. Preheat oven to 350°F and bake for one hour.
Arrange the bread slices on a cutting board or counter top. Spread all slices with mustard-mayo sauce. Sprinkle 4 of the slices with the fresh chives; add ham, tomato and cheese. Cover these four slices with the remaining bread slices, putting the sauce side down. Using one of the tablespoons of butter, spread it over the tops of the sandwiches. Heat a large skillet over low heat and melt the remaining two tablespoons of butter. Place the sandwiches, butter side up, into the skillet and cook for 3 to 4 minutes or until toasted. Turn the sandwiches over. Cook until toasted and the cheese is melted.
Soak the pumpkin and sunflowers seeds for 4 hours in enough purified water to cover by about 1 inch. Drain seeds into a colander and allow to drip-dry for about 30 minutes. Using a food processor, pulse-chop seeds for only a few seconds, until the seeds are cracked and broken but not ground into a meal. A blender is the second-best appliance recommended for this task. Transfer seeds to large bowl and stir in the honey. Sprinkle the salt evenly over the mixture and stir to blend thoroughly. The mixture will appear moist and granular and will not form a cohesive dough. Using a spatula, gently spread half of the mixture on a mesh dehydrator screen, forming a square about 1/4-inch thick. Repeat this step with the remaining mixture onto another screen. Dehydrate at 105°F (41°C) for 22 to 26 hours or until the consistency is similar to thick, slightly flexible leather. Peel the brittle off the mesh screen and allow to cool in waxed paper or a cake rack for about 30 minutes. It will harden as it cools and will be even firmer and quite crunchy within a few hours of storage. Break into pieces of varying sizes. Store in a ziplock freezer bag either in the refrigerator for 2 weeks or at room temperature for 1 week. Pepita Brittle packs well and makes a great travel or hiking snack.
soften cream cheese; mix in crab and onion. Put in shallow serving bowl. Cover and chill until ready to serve! Easy as can be.
Saute onion in butter in Dutch oven until tender. Blend in flour, stirring until smooth. Gradually add chicken broth, beef broth, water, and wine. Bring to a boil; reduce heat and simmer 15 minutes. Add pepper. place 8 ovenproof serving bowls on a baking sheet. Place 1 bread slice in each bowl, ladle soup over bread. Top with 1 cheese slice; sprinkle with parmesan. Broil 8 inches from heat until cheese melts.
Heat the lard in a saucepan and saute the mushrooms for 1 minute. Pour in the stock and bring to a boil, simmer 1 minute. Add soy, coriander,& scallion. Pour in the eggs in a steady stream, do not stir. Remove from heat season with salt and pepper. Divide between individual soup bowls& serve.
The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours. When ready to cook, Preheat oven to 400*F. Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each). Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray. Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish. When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F). While chicken bakes, in a large non stick sauce pan, make the sauce. Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent. Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it. When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional). Remove from oven and sprinkle with remaining parmesan cheese. Serve it up, I have never had anyone not finish this!
Stack tortillas and wrap tightly in foil; bake in a 350 degree oven for 10 minutes. Combine beans, cheese soup, taco seasoning mix, cumin, and pepper in a saucepan; cook over medium-high heat until heated through. Spoon about 1/3 cup filling onto one end of each tortilla. Starting at the end with the filling, roll up each tortilla. Arrange tortillas, seam side down, in two 2-quart rectangular baking dishes. In bowl, stir together enchilada sauce and tomato sauce; pour over tortillas. Cover with foil; bake at 350 degrees for 30 minutes or until heated through. Remove foil; sprinkle with cheese; bake uncovered about 15 minutes or until cheese melts. If desired, sprinkle with olives and green onions.
In a saucepan, blend the cornstarch with the water. Add the boiling water, and cook, stirring until clear and thickened. Let stand until COMPLETELY COLD ( I just put it in the fridge for an hour to speed up the cooling process, but by all means it can sit out at room temperature too). With an electric mixer, at high speed, beat the egg whites until foamy. Gradually add in the sugar; beat until stiff, but not dry. Turn the mixer to low speed; add in the salt and vanilla. Gradually beat in the cold cornstarch mixture. Turn the mixer onto high again; beat well. Spread the meringue over cooled pie filling sealing the meringue to the pie crust. Bake at 350 degrees for 10 minutes, or until the meringue is lightly browned.
Mix ground flaxseed and water. Let stand for 2-3 minutes. Blend with raspberries and kefir. Melt chocolate in a double boiler or microwave. In a mixing bowl, cream butter and sugars. Add flaxseed and raspberry mixture, a bit at a time, beating well after each addition. Beat in melted chocolate. Combine the flour and baking powder; gradually add to the creamed mixture. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.
Preheat oven to 350°F. Loosen skin from turkey with fingers, leaving skin attached along bottom edges. In a small bowl, combine 1 tablespoon lemon juice, 1 tablespoon oil, garlic and seasonings. Spread under turkey skin. Combine remaining lemon juice and oil; Set aside. Place turkey on a rack in a shallow roasting pan. Bake, uncovered for 2-1/2 to 3 hours or until meat thermometer reads 170°F. Basting every 15 to 20 minutes with lemon mixture. Let stand for 10 minutes. Discard skin before carving.
Beat the whipping cream and powdered sugar with an electric mixer on low speed until soft peaks form; set aside. Spoon 1 tablespoon each chopped chocolate and peppermint candies into a coffee cup. Add hot espresso. Top with the whipped cream and chocolate curls. Serve at once. Makes 8 servings.
Preheat the oven to 350°F Butter an 8-inch square pan that is about 2-inches deep. Place the buttered dish or pan in the oven while you mix the batter. Beat the eggs and melted butter in a large bowl until well blended. Add the milk, sugar, vinegar, and salt and beat well. Whisk flour, cornmeal, baking powder and baking soda in a medium bowl to blend. Add dry ingredients to the egg mixture. Mix just until smooth. Sti in the corn kernels. Pour the batter into the heated dish, then pour the cream into the center of the batter, do not stir. Bake until the top is lightly browned, and a toothpick inserted near the edge of the bread (not toward the custard in the center) comes out without wet batter attached, about 45 minutes. Serve warm.
Heat the wine and pour with the juice of the lemon and oranges in a heat resistant pot for bowle. The following steps are performed at the table: Keep the pot heated over a spirit flame (as used for fondue). Put the sugarcane on the holder that comes with the pot, soak with rum and light, so that the sugar starts burning and dripping into the liquid. Keep adding rum. Serve in glasses.