HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine yeast and 1/2 cup of lukewarm water (100-120 degrees Farenheit) and stir to dissolve any lumps. Cover with plastic wrap and set aside while the yeast rehydrates, 5 minutes or so. It will be a little bubbly and yeasty-smelling when it's ready. Meanwhile, gently heat 2 Cups of milk in the microwave or on the stovetop until warm to the touch but not bubbling. In a very large bowl, combine shortening, brown sugar, and salt and mix until well combined. Add the molasses and the warmed milk, stir. Take the temperature of your mix here if you can - anything warmer than 120 will need to cool a few minutes to avoid killing the yeast. Add your yeast to the milk mixture along with the rye flour, stir until combined. Once the rye flour is incorporated, begin adding the unbleached flour, 1 Cup at a time stirring in each cup before adding another, until the mix begins to pull away from the sides of the bowl. Turn your dough out onto a floured surface and kneed, adding flour as needed to prevent it from sticking too badly to your hands or counter, for 8-10 minutes. You could have a slightly springy, glossy ball when you're finished kneeding. Place your dough ball into a large bowl sprayed will nonstick spray, turning the ball over once so all surfaces are coated. Cover with a tea towel and set in a warm spot for 1 to 1 1/2 hours until approximately doubled in size. Turn your risen dough out onto a lightly floured surface and press the air out gently with your hands. Kneed again a few times, and place back into a greased bowl, turning once, and cover again to rise for another hour. After the dough has risen a second time, turn it out onto a floured surface. Press the air out of it gently, and cut in half with a large knife. Stretch each half into a rectangle, with the short side of the rectangles approximately the length of your bread pan. Starting on the short side, roll each rectangle up to make a log, and place seam sides down into 2 greased 5x9 pans. You can score the tops of the loaves now, if you like. Cover and allow to rise one last time, about one hour or until the dough rises at least as high as the edge of the pans. Preheat your oven to 350 with the rack positioned in the middle of the oven and bake loaves for 50 to 60 minutes. Remove from the oven and turn out of pans immediately. Cover with a tea towel and allow to cool completely before slicing.
In a saute pan (I prefer non-stick but this isn't crucial), brown ground beef. While beef is browning, combine the remainder of ingredients in a small bowl. Drain beef. Return to pan. Add the sauce. Stir, and add some water if desired (I add maybe 4-8 oz.). Simmer uncovered until meat reaches desired consistency. Serve on heated taco shells with cheese, sour cream, lettuce, tomatoes, olives, and hot sauce or however you prefer to use seasoned taco meat.
Arrange fillets on a steamer rack over boiling water. Squeeze the lime juice over them, and top with shallots and black pepper. Cover and steam for about 5 minutes, until fish flakes easily with a fork. Per serving: 124 calories, 66 mg. cholesterol, 0.5 g dietary fiber, 2 g. fat, 155 mg. sodium.
Boil or microwave carrots until soft, drain. Heat oil in a frying pan cook garlic and spices until fragrant. Blend or process carrot, spices, yogurt and coriander until smooth. Refrigerate until needed. Serve with either homemade dippers or store bought.
Brown meat in skillet, add spaghetti sauce and heat through. In 3 quart oblong pan spread 1/3 of meat mixture to cover bottom, top with 4-5 uncooked noodles, half the cottage cheese and one cup of the mozzarella. Spread on 1/3 of meat mixture, remaining noodles, remaining cottage cheese, remaining cup of mozzarella, then top with the final 1/3 of the meat mixture. Right before baking pour 1/2 cup of water around inside edges of the pan, cover and bake 45 minutes at 375 degrees. Remove cover, sprinkle with desired amount of Parmesan, and bake 10 more minutes. Let stand 10 minutes before cutting and serving.
Mix the chocolate pudding and skim milk together. Blend using a hand mixer or blender.
Mix blueberries, vinegar, mustard, worcestershire, garlic and salt and pepper together in blender or food processor until pureed. Mix in bread crumbs with spoon. Add ground beef and mix together well. Form the mixture into hamburger patties. Cook on grill about 4-5 minutes per side. Serve on hamburger buns.
In a bowl combine flour, sugar, salt and butter. Knead into a smooth dough. If it is too crumbly, add a little milk or water (just enough to make it workable). If it is too wet, add enough flour to make dough workable. Put the sesame seeds onto a plate or platter. Take off walnut-sized dough nuggets and roll them into balls. Flatten them slightly pressing them into the sesame seeds. Transfer cookies to a paper-lined baking sheet and make an indentation in the middle of each cookie using your fingers or the handle of a spoon. Fill this with jam/nutella/nut butter. Bake in the preheated oven at 190°C/375°F for 12-15 minutes or until bottoms are slightly golden. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Brown meat. Layer cabbage on bottom of a square 9x9 baking dish. Layer onion, meat and rice on top of cabbage. Mix sugar, lemon pepper and mustard to undrained tomatoes. Pour over layered ingredients. Cover and bake 1 1/2 hours at 350 degrees. Uncover and bake an additional 10 minutes. Double for a 9x13 pan.
Peel onions, cut in half and finely slice so you have half moon shaped circles. Put into a medium frypan and drizzle with oil and massage the oil in to break up the half rings. Cover frypan and cook over a low to moderate heat giving a stir occasionally until a nice golden colour (about 30 to 40 minutes), the longer you take the sweeter the onion will be. Put sweet potatoes in a pot of cold water and season with a little salt and bring to the boil and cook till tender. When potatoes are cook, drain and give a good shake, put in butter and mash (I used a potato masher) till you get the consistency you like (I like a slightly lumpy texture). Add your caramelised onions and mix in well (I just used a fork) and season with salt and pepper to taste.
Preheat the oven to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. Arrange pineapple on top. In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
Preheat oven to 350 degrees. In a small micorwave safe bowl combine butter, honey and lemon juice. Microwave until butter melts, add cinnamon. Place cubed potatoes in a large bowl and pour honey mixture over potatoes, toss to coat. Place in a roasting pan, salt and bake for about 50 minutes, or until tender, stirring occasionally.
Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened. Add the Medium Curry Powder and fry for 1 minute. Add the remaining ingredients and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
Preheat oven to 350F and grease loaf pans very well. Sift dry ingredients together. Cream butter and sugar together until thoroughly mixed. Add egg and beat until fluffy. Add flour alternately with milk to the batter and beat until well-blended. Stir in orange peel and pour into prepared pans. Bake about 40 minutes or until bread tests done.
Put one cup of water into a small saucepan, pour 2 cups of granulated sugar into the water, heat the water and sugar on the stove over a medium heat, continue stirring until the sugar melts, keep adding sugar and stirring until it melts, stop adding sugar when you see that it will no longer dissolve in the water (that is until you see sugar lying on the bottom of the saucepan). Remove the pot from the stove, let the liquid cool until it is just warm. Pour the liquid into a clean glass jar. Tie one end of a piece of heavy cord around the middle of a pencil. Place the pencil over the top of the glass jar letting the cord fall into the liquid. Crystals will begin to form in a few hours The next day, remove the cord from the jar, pour the sugar liquid back into the saucepan, reheat and cool it just as you did before. Pour the liquid back into the jar and reinsert the cord with the crystals into it. More crystals will form. If you repeat this procedure every day the crystal candy will grow bigger and bigger. When it has reached a size that pleases you, snip off any excess string and enjoy.
In a medium bowl, combine your choice of cubed cheese with the basil, tomatoes, garlic, olive oil, and black pepper, and stir well, using a fork. Add a little more olive oil, as desired, to prevent mixture from becoming too dry. Allow sauce to sit while you prepare linguine according to package directions. Immediately after draining linguine, toss with sauce and allow to sit for a moment while the cheese melts a bit from the heat of the pasta. Stir, serve, and enjoy!
Preheat oven to 400 degrees F (205 degrees C) and place rack in middle of oven. Butter or line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the cranberries and mixed fruit peel, making sure not to crush the berries. Add the milk and stir until just combined. Do not over mix. Knead the dough on a lightly floured surface. Roll or pat the dough into a circle that is 8 inches (20cm) round and about 11/2 inches (3.75 cm) thick. Transfer to the prepared baking sheet and then brush the scone with milk. Using a sharp knife, score the top of the scone into eight triangles and then sprinkle with the sliced almonds. Bake for 20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Remove from oven and then turn your broiler on a high setting. Sift icing sugar over the top of the scone and place under the broiler. Broil for just a few seconds, until the sugar has melted and turns golden brown. Make sure to watch the scone carefully as the sugar will burn very quickly! Transfer to a wire rack to cool. Enjoy!
Half fill a mixing glass with ice. Add sake,vodke,vermouth. Stir,then strain in a chilled martini glass and garnish with a thin slice of cucumber.
Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well. Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes. Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook. With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used. When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface. Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel. Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour. Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves. Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log. Place each section into a sprayed loaf pan. Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour. Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf. It slices better if cooled but it is heaven straight out of the oven.
For the Dough: 1. Mix water, yeast, sugar ans salt. Stir until dissolved. 2. Add egg and melted butter. 3. Stir in flour. 4. Put in refrigerator for four hours. For the Filling: 1. Brown hamburger and onion. Drain off excess grease. 2. Add cabbage, seasonings and water then simmer for 15-20 minutes. 3. Let cool before filling Runzas. For the Runzas: 1. Roll dough into an oblong shape and cut into 16 squares. 2. Divide filling between the squares. 3. Pull the four sides together and press to seal. 4. Place on greased cookie sheet and bake 20 minutes at 350 degrees.
Set oven to 350 degrees. Line 36 regular size muffin tins with paper liners. In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined. Add in the chocolate chips; mix to combine and set aside. For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt. In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined. Fill the liners 3/4 full with chocolate batter. Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter. Bake for about 20 minutes or until the cupcakes test done.
Mix cabbage, carrot, and onions. Split approximately in half. Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat. Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl. Mix the halves back together. Add sunflower seeds and chow mein noodles. Serve immediately to retain crunch.
Combine all dry ingredients - set aside. Turn on pan, use 375 degrees if using a griddle. Pan is ready when drops of water dance on the griddle. Using a mixer, mix egg whites until stiff, set aside. Mix together: milk, egg yolks, oil and vanilla. Combine milk mixture and dry mixture, mix til almost smooth, some small lumps are ok. Now fold in egg whites to mixture. You may have some "white" still showing, do not mix til smooth as you want the "air in the whites". Now pour on hot griddle and cook til some bubbles appear and is brown on bottom (you can peek, but don't flip til ready). *Try to only flip once, as they will stay fluffier that way. Serve with low cal syrup or real Maple for those who still need it! Enjoy!
Cream softened butter on high speed until it turns pale, or a little over 1 minute Add in sugar and beat until smooth. Then gradually add cocoa and vanilla. Make sure all ingredients are well blended and there are no lumps. Spoon in the milk, one tablespoon at a time. Beat thoroughly before adding in the next spoon. Yield is a guess.
Melt the butter in a pan over medium heat. Fry the onion and beef in the butter till the onions are done. Add the flour and stir to combine. Cook for one minute. Add the milk to the pan and bring to a boil. Turn the heat down to low. Add the sour cream and the chedder cheese to the pan and stir till the cheese melts (do not let the mix boil or you will have bad results). Add the parsley and let this sit in the pan on low heat for about 10 minutes, then add the salt and pepper to your taste. Server over toast or hash browns.
Preheat oven to 350 degrees Brown beef and drain. Add onion and cook until tender. Chop and cook bacon. Add all other ingredients and mix well. Pour into a 3 quart casserole and bake for 1 hour uncovered.
Boil the sugar, cloves and pickle juice. Add the remain ingredients and chill until set.
Mix the dry items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle orpan. These will be high, but light and fluffy -- .
Place stew meat, cut in bite sized pieces, drained mushrooms, soups, worestershire, and water to pressure cooker. lock the lid into place and bring to low pressure;maintain low pressure for 30 minutes. Quick release the pressure and remove the lid. Stir in the thawed stew vegetables. Bring to a simmer and then drop tablespoon dollops of the dumpling batter. Lock the lid into place and bring to low pressure for 5 minutes. Quick release the pressure and remove the lid. Stir the stew, be careful not to break the dumplings. DUMPLINGS. cut the butter into the Bisquick until crumbly. Combine the milk and beaten egg. Add to dry mixture. Stir until just blended. Add salt and pepper to taste after cooking the dumplings and stew.
Preheat oven to 350°. In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice. Place paper muffin liners in muffin tin, divide batter equally between muffin liners. Bake for 25 - 30 minutes, test with a toothpick for doneness. Cool on wire rack.
Grease bottom of an 8 inch baking pan. Heat oven to 400 degrees. Beat together the eggs, milk, oil, four and salt until smooth. Pour batter into the greased pan and top with meat (and anyother leftovers you would like to use) Bake 35 minutes. We serve this with maple syrup or molasses when we use the breakfast sausage, but I imagine that mustard, ketchup or other condiments would be more appropriate for different types of"toppings".
In saucepan over medium heat melt the chocolate chips and butterscotch chips. Remove from heat and add chow mien noodles, turning over until all coated. Add peanuts and turn over until all coated. Drop in tablespoon sized heaps on wax paper lined cookie tray. Refrigerate until hardened (overnight is best).
In a jar blend vinegar, mustard and garlic. Whisk in oil and season with salt and pepper. Shake well. In a large salad bowl combine vegetables (beans - radishes). Add dressing and toss. Chill at least 1 hour before serving.
Trim all fat from meat; cut steak into 1-inch pieces Put meat into a 4-quart slow cooker. Add in carrots, celery, mushrooms, green onions, undrained tomatoes, beef broth, wine, tapioca, Italian seasoning, salt, pepper, and bay leaf. Cover and cook on LOW for 9-10 hours. Season to taste with salt and pepper; discard bay leaf. Serve over hot cooked noodles.
Try to get 6 equal-sized medium or large red onions. Peel away the outermost layer of onionskin. Carefully slice off the core end of each onion to create a flat base. Make two cuts at right angles through the top of the onion, cutting only halfway through. Push some chopped fresh thyme and kosher salt down into the cuts, along with a tablespoon of soft butter for each onion. Cook in an earthenware dish, or in a roasting pan on a layer of kosher salt or sea salt. Place in a preheated 400F oven for 30-35 minute. You can also tuck the onions into the roasting pan with your chicken or lamb as it roasts.
Dressing or Sauce -- Mix the mayo, pickles, capers, olives, garlic, and cider vinegar and chill until ready to use. Cucumbers -- Spread the slices out on a plate and season lightly with salt and pepper. Let them rest until you are ready to make the sandwiches. Tuna -- Cut the tuna steak into 8 pieces so they will fit on the rolls. Season both sides well with the lemon pepper and salt and let them come to almost room temperature. You don't want to cook cold fish. Rolls -- I like to grill these ahead because the tuna cooks so quickly. Just cut the rolls in half, spread with butter, then lightly grill using the same grill or pan you will be using for the tuna. You can also broil them if you prefer - just a light brown color is all you need. Grill -- I use a grill pan, but a simple saute pan will work. On medium high to high heat, grill or saute the tuna on each side, just 2-3 minutes tops. You want the outside to turn a white opaque color, but the inside will remain pink and medium rare. Don't over cook them. Remove the tuna from the pan or grill, and let it rest while you put the sandwiches together. Sliders -- Spread the mayo mix on each roll, top and bottom, then top with the tuna steak, 6 cucumber slices per sandwich, and lettuce. Secure with a toothpick and it's done. Serve -- Enjoy! They are easy, quick, simple flavors. They are perfect room temperature which makes them great for a BBQ. And remember, you can always add tomato slices or cheese if you want but I think they are perfect as is.
Pre-heat oven to 190°C/375°F. Grease and line the bases of three 7-inch round cake tins. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs, a little at a time, beating well after each addition. Fold in the flour, and then add enough milk to give a soft dropping consistency. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes, until well risen and firm to the touch, swapping the position of the top and bottom cakes halfway through the cooking. Turn out and leave to cool on a wire rack. Whip the cream until it just holds its shape. Sandwich the cakes together with the cream and the strawberries, reserving a few for decoration. Dredge the top with icing sugar and decorate with the reserved strawberries.
Cut tofu into 1 x 1 1/2" cubes and place in shallow dish. In a saucepan combine the tomato juice, oil, paprika, chili powder, oregano, thyme, mustard, Worcestershire sauce (be sure to use a brand that does not contain anchovies to make this recipe vegetarian), hot pepper, and salt & pepper. Heat until boiling. Brush all over the tofu so all sides are coated. Marinate at room temperature for 1 hour or you can marinate in the fridge for up to 8 hours. Thread tofu on four skewers. Place on greased grill and BBQ for about 20 minutes, turning occasionally.
Line 24 muffin tins with cupcake papers. In a small bowl, add the flours; stir to combine; set aside. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth. Add the sugar gradually and beat for 3 minutes or until fluffy. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overmix. Spoon the batter into the cupcake liners, filling about 3/4 full. Bake in a 350° oven for 20-25 minutes. Cool the cupcakes in the tin for 15 minutes. Remove cakes from the tins and cool on a wire rack before icing. Ice with tinted Vanilla Buttercream.
1. Spray 13 x 9-inch (3 quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally. 2. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the shredded cheddar and american blend. 3. Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil. 4. Heat oven to 350°F Bake lasagna, covered, 45 minutes. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.
Prepare the pasta according to published directions. Brown the ground beef in the butter and olive oil. Add the salsa and vodka and stir. Pour over the cooked pasta.