HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 2 cups of milk into a stock pot or Dutch oven. Add sugar and vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and scald the mixture. Do not let it boil. Remove from heat and allow this mixture to cool to warm/lukewarm, 90 - 110 degrees. . When the mixture is the right temperature add in 2 cups of flour and yeast. After the yeast and flour are nicely incorporated, add another 2 cups of flour. Stir together, cover with plastic wrap and allow to sit until doubled in size, 45 minutes to 1 hours, depending on the heat of your kitchen. When it has risen sufficiently add the final 1/2 cup of flour, 1/2 heaping teaspoon of baking powder, 1/2 scant teaspoon of baking soda and salt. Stir (or knead just a bit) until combined. Spray a muffin pan with non-stick spray, I prefer butter flavored with bread. Deflate the dough and very lightly sprinkle flour on the top. With floured hands, form the rolls by pinching off a walnut size piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 hour; until doubled in size. Bake in a 400-degree oven until golden brown, about 15 to 18 minutes.
Place the rice in a strainer and pour the boiling water over the rice. Drain well. Place the rice, milk and salt in a double boiler and cook, covered, for 1 to 1 1/2 hours, or until all is thick and creamy. Stir in the butter, sugar, almond extract, nutmeg and almonds. Serve warm or chilled, with whipped cream.
In a blender, combine all ingredients. Cover and process for 45 to 60 seconds or until frothy. Pour into glasses; serve immediately.
Preheat oven to 400°F. Lightly grease a cookie sheet. Mix all ingredients together thoroughly. Drop by heaping tablespoons onto prepared cookie sheet. Bake 15-20 minutes or until lightly browned. Remove from cookie sheet and place on paper towel. Store covered in refrigerator (if there's any left).
Place all in a shaker with lots of ice and shake well. Pour into a chilled martini glass. Garnish with and orange rind.
Blend cream cheese and Dr. Pepper until light and fluffy. Fold in drained fruit and marshmallows. Pack into a freezer-safe container. Freeze. Slice into squares and serve.
Optionally, you can soak the lentils in cold water before you start the prep for this. Drain them before you add them to the soup. Mince the onion, celery, and garlic. Peel and mince the carrot. Warm the olive oil in a large pot over medium heat. Add the onion, carrot, and celery with a pinch of salt. Cook, stirring often, for 6 minutes. Add the garlic and cook for 1 minutes. Sprinkle on the spices, and stir. Make a space in the middle of the pot, and add the tomato paste. Mix everything together until a thick paste forms. Add the chopped tomatoes with their juice and stir. Add the chicken broth and water and stir. Add the lentils. Bring to a boil, then back the heat off to a simmer. Simmer for 30 - 45 minutes, stirring often. Remove from the heat, add the lemon juice, and puree to desired consistency. (I like it left slightly chunky.). Add pepper to taste. POSSIBLE GARNISHES: Lemon zest / freshly squeezed lemon juice. Plain yogurt blended with salt, pepper, and chopped parsley or cilantro.
In a large bowl mix flour, 1 cup sugar, baking powder together and set aside. Mix egg and 3 tablespoons butter together and then combine with dry ingredients. Add peaches, mix well. Put in 8 x 8 glass dish and sprinkle with 1/4 cup sugar with 1 teaspoon cinnamon then dot with 2 tablespoons of butter. Bake at 350 for 30 minutes. Good with half and half poured on top when served -- .
PREHEAT oven to 350°F. Cream butter and sugar. Add eggs and vanilla; mix well. COMBINE flour, poppy seeds, baking soda and salt. Add to creamed mixture, alternately with baby food. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. BAKE at 350°F for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pans; transfer to racks and cool completely. You can use other types of baby food such as apple or apricot.
Bring a large pot of salted water to a boil. Add the macaroni and boil. About 3 minutes before the macaroni is done according to the cooking time on the package, add the cauliflower. About 1 minute before the macaroni is done, add the carrots. Continue boiling until the macaroni is al dente. Drain well. Transfer to a lightly greased casserole dish. To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Stir in the flour and dry mustard to form a smooth paste. Stir in the milk and bring to a boil, stirring to prevent lumps. When the sauce thickens, stir in the Cheddar until melted. Stir the sauce into the macaroni and vegetables. Season with salt and ppper. Bake for 30 minutes in preheated 350 degree oven until bubbly and browned. Serve hot.
Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves. Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat. Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan. Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently. If your rice has absorbed the stock, add water. After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes. Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed. Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.
Preheat the oven to 400°F Season the chicken breasts with salt and black pepper and place in the bottom of an ovenproof dish. Combine the marinade ingredients in a mixing bowl. Pour the marinade over the chicken and leave to marinate for at least 1 hour. Place the chicken with the marinade in the oven and bake for 25-30 minutes until fully cooked. Serve straight from the oven.
In a zabaglione pan (or a metal bowl or round-bottomed double boiler), whisk together the yolks and sugar until lighter in color; then stir in the wine. Se the pan or bowl over a smaller pan of simmering water, and whisk until the mixture swells and thickens into a stable foam; it is ready when the wires of the whisk start leaving light traces between strokes. The water in the lower pan should be actively simmering but not boiling violently, and should not touch the bottom of the upper pan. There's no need to beat hard; just use a gentle back-and-forth wrist motion, getting all over the pan so the mixture doesn't overcook on the bottom and sides. Don't cook past the "light traces" stage, or the sabayon may lose volume and become dense instead of airy. Off heat, whisk in the Grand Marnier (or rum, kirsch, or whatever). Serve immediately. For an Italian zabaglione, reduce the sugar to 1/4 cup, and use 1/2 cup of dry Marsala.
Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much. Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside. To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy. Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips. Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.
Place smokies in a 6-quart crock pot. Pour in barbecue sauce and water. Bring to a boil, then simmer. Serve once smokies plump up (about an hour). Serve with potato chips.
Preheat oven to 350 degrees. Heat 1 tablespoon of the olive oil in pot over medium heat. Add onion, bell pepper, garlic. Sautee 7 minutes or until softened. Stir in cumin, oregano and cook 3 minutes more. Add Rotel tomatoes, hominy, 1/4 cup water, and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered for 10-12 minutes. Uncover and cook 5 minutes more to thicken stew if necessary. In the meanwhile, cut top of of pumpkin around stem to make lid. Scoop out seeds and string. Rub inside of pumpkin with olive oil and sprinkle with salt. Sprinkle cheese in bottom of pumpkin. Fill pumpkin with stew, add a little more cheese, then top with pumpkin lid. Place on a wax paper covered baking sheet and bake 1.5 to 2 hours, or until pumpkin flesh is fork tender. Remove from oven and let stand 5 minutes. Serve stew, being sure to scoop out the pumpkin as well, into bowls and serve hot.
Preheat oven to 375 degrees. Grease baking pan with butter/margarine - 7 x 11 or 9 x 13. Cook noodles per direciton on package. You want al dente. Drain. Melt butter/margarine. Mix noodles, melted butter/margarine, apple juice, sugar, and blackberries in a large mixing bowl. Add slightly beaten eggs and mix. Put in greased baking pan. Sprinkle cinnamon on top. Bake for 30 minutes or until golden brown and crisp on top.
Line an 8x8inch pan with baking paper and set aside. Melt the butter in a pan over a low heat. Add the marshmallows and stir until melted. Break up the white chocolate, add it and stir until melted. Remove from the heat. Stir in the maple syrup. Add the rice krispies and mix them in. Press into the prepared pan using a greased spatula to achieve a smooth top. Put in the fridge to chill and set, around 10 minutes.
Preheat oven to 350 degrees. Grease a 9 x 5 x 3-inch loaf pan. In a large bowl, sift together the flour, the sugar, the baking powder, and the salt, making a well in the center. Set aside. Stir in the liquid ingredients until just combined, being careful not to overmix. Gently stir in the apples and the pecans. Pour the batter into prepared pan and bake for 50-60 minutes or until a cake tester inserted into center of loaf comes out with moist crumbs attached. Do not overbake.
In a heavy pan, heat olive oil. Put garlic in oil and cook until fragrant (about 1-2 min.). Salt and pepper both sides of steaks. Brown cube steaks in hot pan. Place cube steaks in a baking dish and cover with mushroom soup. Foil or lid on top of dish and bake for 60 minute at 350. Remove from oven carefully lifting foil not to get burned. Place meat on serving dish. Top with flat leaf parsley and cheese.
In a large skillet, heat olive oil over medium heat. Add the onion and cook, about 5 minutes, or until just beginning to color. Add the garlic and cook 1 minute. Add the tomatoes, thyme, basil, vinegar, sugar, olives, capers and salt and pepper, raising heat to medium high. Cook for 1 minute, then reduce heat to medium-low and simmer 10 minutes. Water may be added if the sauce seems too dry. Stir in the wine and 1/4 cup of water. Place the salmon, skin side down on top of the sauce. Cover pan and cook 10-15 minutes on medium-low, or until salmon is cooked through. Remove salmon from pan and top with sauce,. Splash with additional balsamic vinegar as desired.
Mix the flour, baking powder and salt together. Cream shortening, sugar and extracts well. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by tsps on ungreased sheet 3" apart. Sprinkle with coconut. Bake 325F for about 20 minutes. Cookies are better stored for 24 hours.
Using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash(If using a gas grill, preheat to medium high). Spread the coals in an even bed. Cut the mahi-mahi into 16 equal slices. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade. Grill the fish on the first side over direct heat until the flesh is firm and well marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more. Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds. Place 2 pieces of grilled fish on the center of each tortilla, and top with the Southwestern Slaw and chipotle pico de gallo. Add a dollop of Mexican crema or sour cream, fold in half, and serve immediately. Enjoy!
Peel and cut potatoes into quarters. Cut celery stalks into 3rds. Slice green pepper into chunks or strips. (Don't cut veggies too small as this soup cooks for a long time and small pieces will cook down to nothing, you want to be able to eat pieces of them). Slice up onion into quarters. Rinse carrots. Pound out top round steak and cut it into large pieces. On a plate combine flour, salt & pepper. Dredge steak pieces in this mixture. That means coat all sides of steak. In a large stock pot add 1-2T extra virgin olive oil. Brown meat in stock pot on both sides. Drain oil out of stock pot, but keep steak in there. (No need to cook through, you are only looking to brown meat as it will cook in soup mixture). Pour both cans of whole stewed tomatoes into pot. Add about 3/4 of the 32oz carton of beef broth. Add in all other veggies There should be enough liquid to cover everything in the pot, if not add some water or any remaining beef broth. Mix in minced onion, salt & pepper. Bring to a boil and then reduce to barely a simmer. Cook 3-4 hours. The meat will fall apart and is very tender. Serve with dinner rolls.
Preheat oven to 350°F. Lightly butter 8 x 8 x 2-inch glass baking dish. Heat oil in heavy large pot over medium-high heat. Add all mushrooms, garlic, basil, parsley, sage and thyme and saute until mushrooms are tender and brown, about 15 minutes. Remove pot from heat. Season mixture to taste with salt and pepper. Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend. Add bread cubes; toss to coat. Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish. Sprinkle 2 tablespoons cheese over. Bake until pudding is brown and puffed, and set in center, about 1 hour. Serve warm. Serves 6 as a side dish. 90.2% would make this recipe again I'm revisiting this recipe, made it and rated it as three forks two years ago. This time I believe it deserves a resounding four. First, I made half again as much because people love it and it makes great leftovers-reheating in the microwave works very well. Second, I more than doubled the proportion of wild mushrooms, this time using a few ounces of oyster and shiitake, with lots of crimini and portobello. I think you can use any combination of wild mushrooms but it's important not to cut them up too small. You'll think they'll never fit in the baking dish when you start the saute but they cook way down. Third, since I found the flavor a bit bland last time even after adding more of everything, this time I used all fresh herbs, tripled the equivalent amounts, and doubled the garlic. I also added four chopped fat shallots to the saute. Fourth,I used fat-free half and half, quite rich enough, lots of pepper, and nine cups of day-old challah bread with the crust still on. Fifth, I was very liberal with the cheese, this time using both freshly grated romano and asiago in the body of the bread pudding and sprinkled on top. I'll admit to at least three quarters of a cup of each but it could easily have been more. Last, I didn't want to worry about coordinating the baking with the many other dishes I prepared for Christmas, so I baked the bread pudding the day before and reheated it, covered, for maybe forty minutes at 350. This dish now ranks as amazing in my book. It's succulent and earthy with herbs and mushrooms, and the texture is both firm and spongy. It's a great vegetarian, but not vegan, main dish and the flavor just gets deeper and deeper the longer it sits.
Pour green beans into small cooking pot. Add Water, Vinegar, Boulion cube and Oil. Bring to a boil. Turn down to medium.Simmer for approximatly 45 minutes, or until most all the liquid has evaporated.
Mix together the flour, baking soda and salt and set aside. Cream the butter till fluffy. Gradually beat in the sugar till light. Beat in the egg and vanilla till blended and fluffy. Stir in the flour mixture, chocolate bits and nuts and mix well. Shape into 2-inch balls and place 3-inches apart on ungreased cookie sheet (6 on each). Bake on middle rack of oven at 350° for 20-23 minutes or till golden and edges are lightly browned.
In a medium bowl, whisk eggs until light and frothy. Wash and cut asparagus into 1-inch pieces, discarding the ends. Cook asparagus in a small pot of boiling water until it is just tender. Remove from water and rinse under cold water to stop the cooking process. Melt butter in large skillet. Add eggs and asparagus. When eggs are starting to cook on the edges, add the brie. Scramble/stir the mixture over medium heat until eggs reach desired consistency. Sprinkle with tarragon.
Preheat oven to 400°. Melt butter on a low flame in a small sauce pan. Add garlic and saute on low for about 1 minute. Add the lemon juice and shut off flame. Spray the bottom of a baking dish lightly with cooking spray. Place the fish on top and season with salt and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley. Bake at 400° until cooked, about 15 minutes.
Line 8 or 9 inch square pan with foil. Mix sugar, cocoa and salt in a heavy 4-quart saucepan. Stir in whole milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring until mixture reaches 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball. Remove from heat and add butter and vanilla. Do Not Stir. Cool at room temperature to 110 degrees. Stir in pecans. Beat with a wooden spoon until fudge thickens and just begins to loose some of its gloss. Quickly spread into prepared pan. Cool completely. Cut into square. Store in a tightly covered container at room temperature.
Beat egg whites until frothy. Add a couple of drops of vodka to help the flowers dry quicker. Using fresh picked flowers, paint each flower individually with beaten egg white using the artist's paintbrush. When thoroughly coated, sprinkle with fine sugar and place on the wire rack to dry. Flowers are completely dry when stiff and brittle to the touch. They should be free of moisture. This could take 12 to 36 hours, depending on humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours. Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.
Cook macaroni according to package directions; drain. Add beef to a 4-quart saucepan; cook over medium-high heat, stirring occasionally, until brown; drain. Stir in macaroni, milk, garlic pepper, soup, cheese cubes, and half the bacon. Spoon mixture into a 3-quart casserole. Bake, uncovered, in a 350° oven for 20 minutes. Mix together the remaining bacon, bread crumbs, and butter; sprinkle over casserole. Bake uncovered 5 minutes.
Place half the coriander in a large mortar. Add chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce and sesame oil and gently pound with a pestle until a coarse paste forms. Add the remaining coriander and gently pound until well combined. Heat a large heavy-based saucepan over high heat. Spray the base with olive oil spray. Add one quarter of the lamb and cook, turning occasionally for 3-4 minutes or until brown all over. Transfer to heatproof bowl. Repeat in 3 more batches, with the remaining lamb, reheating pan between batches. Add the onion to the pan and cook, stirring for 1 minute or until soft. Stir in the coriander paste. Cook for 30 seconds or until aromatic. Add the lamb, coconut cream, stock, lemongrass and lime leaves. Bring to the boil. Reduce heat to low and simmer covered for 1 1/2 hours or until lamb is tender. Uncover and simmer for a further 1 hour or until sauce thickens slightly. Set aside to cool. Transfer curry to a large bowl and cover with plastic. Place in fridge overnight to chill. Skim the fat from the surface of the curry and discard. Place the curry in a large saucepan over low heat and cook, stirring occasionally for 20 minutes or until heated through. Divide curry among serving bowls. Sprinkle with mint and coriander and serve with rice and lime wedges.
Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken. Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve.
Prepare vegetables. In a crock pot, lay the smoked pork neck pieces at the bottom of the pot, covered with the vegetables. Add the split peas, bay leaves, and some salt and pepper. Don't add the boneless diced ham yet! On the stove, heat water to boil. Pour hot water over crock pot contents to cover. Set crock pot on high. Let cook for approximately 6 hours, or when done. Check periodically to make sure it has enough water for the peas to absorb. Adjust salt and pepper to taste, and add diced ham to warm through. Remove bay leaves and serve.
Slice eggplant into 1/4-inch circles. Fry in sesame seed oil for a few minutes. Add water and mirin or sake and cover and simmer until tender. Mix miso, soy sauce and sugar in a small bowl. Add to the eggplant mixture and stir-fry. Optional: For a thicker "gravy", Mix optional cornstarch and water together. Bring to boil and add cornstarch mixture. Let boil for one more minute, stirring constantly and lower temperature to simmer for 5 more minutes.
Thaw puff pastry sheet. Cut into 6 squares. Preheat oven to 425 degrees F. Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper. Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square. Bring corners of puff pastry together and pinch closed. Combine egg & water for an egg wash and brush on top of puff pastry. Cook in 425 oven for 20 minutes.