HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix both packages of yeast and water together. In large bowl, mix together sugar and salt. Also add butter to bowl, but do not mix. Pour scalded milk over butter, sugar and salt. Add 3 cups of flour and mix until soft dough forms. Mix in eggs and yeast into dough. Add the remainder of the dough until stiff dough forms. Take out of bowl, cover, and let rest 10 minutes. Knead for about 8 minutes until soft, elastic dough forms. Place in lightly greased bowl, turning once to cover dough. Cover and let rest in a warm place for 45 minutes to an hour, or until double in size. Punch down and let rest another 45 minutes, or until double again. Take out of bowl and let rest for 5 minutes. Divide dough in half, and roll each half into a ball. Starting with the first half, roll out into a 15x7-inch rectangle. Brush melted butter all over top of rectangle. Starting with the cinnamon, sprinkle a thin layer over the rectangle. Then cover the cinnamon with a layer of sugar. The a layer of cinnamon. Repeat until you have about 4 or 5 layers of each. Repeat steps 12 & 13 with the second half of the dough. Roll up each rectangle, jelly-roll style, and place in greased bread pan. Cover and let rest for 45 minutes. Place in hot oven (375°F) for 45 minutes to an hour. Crust should be crispy and a golden brown. If wanted, 5 minutes before bread is done, butter can be brushed on crust to give it a creamier taste. If crust browns to fast, put aluminum over bread. Tip- if nuts or raisins are wanted in bread, place them on top of the cinnamon/sugar layers before rolling up.
Preheat oven 350 degrees. Spread minced garlic on tortilla. Evenly top with mozzarella and parmesan cheese. Finish with pepperoni. Place the pizza directly on the baking rack and bake for 5 minutes.
In a 6 qt dutch oven, lightly saute garlic and onions in a little olive oil add chicken and cabbage and stir lightly. add bouillon, I prefer the Better than Bouillon brand, and add enough water to cover the mix, I like chunky thick soup, you can add more water to your taste. add red pepper, salt and black pepper to taste add the orzo and boil 2 minutes less than directions state on the package. let the soup rest about 5 minutes. serve with garlic bread and a salad for a full meal!
Sift flour, baking powder and salt three times into a large bowl. Cut in shortening with a pastry blender until mixture resembles fine crumbs. Store mixture in airtight container in the refrigerator up to 4 months. Use whenever your recipe calls for "Bisquick mix".
FOR PIE: Melt olive oil, saute the onions until tender. Peel potatoes and cook in salted water until tender, mash them up. Flake salmon with liquids, incorporate with the mashed potatoes and cooked onions. Add salt and pepper to taste. Place first pie shell in bottom of pie plate. Put potatoe salmon mixture. Place second pie shell on top, make incisions on top for steam. Beat egg, brush egg mixture all over pie. This will create a nice golden crust. Cook at 400o for 30 minutes. SAUCE: Boil eggs in water for approximately 10 minutes. Remove shells, cut eggs in thin slices, put aside. Heat 2 cups of milk, reserve. In a heavy based saucepan, melt butter, whisk in flour and cook, stirring until the flour is foaming but not browned, about 1 minute. Off heat, add warm milk, whisk well, then bring to a boil, whisking constantly until the sauce thickens. Season with salt and pepper and nutmeg. Gentlly add sliced eggs, simmer slowly for 1-2 minutes. Slice salmon pie and serve with a generous amount of egg sauce on top.
Cream butter and sugar until fluffy. Separately, beat egg yolks and add extracts and salt. Add beaten egg yolk mixture to creamed butter and sugar. Blend well. In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar). Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended. Form into balls about the size of a walnut. Roll balls in sugar, place on greased cookie sheet or parchment lined cookie sheet, and slightly flatten. Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.
Mix together all the ingredients, except the chicken, in a bowl. Add the chicken to the bowl, mixing it well with the marinade. Refrigerate for 4 hours minimum. Remove the chicken and allow the excess marinade to drain. Pre-heat your oven to 180C. Place the chicken on a rack that fits into your oven tray. Pour hot water into the tray. Allow the chicken to cook for 25 minutes on each side. Increase the heat to 200C and cook for 20-30 minutes more. To check if its done, poke a skewer between the leg and the body of the chicken. If the juice runs clear, it's done. If the coating on the chicken starts to burn, cover the chicken with foil for the remaining period of cooking time. Serve hot with rotis or naan.
In large saucepan cook potatoes in 2 inches boiling water, covered, about 10 minutes until tender; drain thoroughly, then shake potatoes over low heat 1 to 2 minutes to dry thoroughly. Mash potatoes with potato masher or beat with electric hand mixer; reserve. Place milk, butter and garlic in small saucepan; set over medium-low heat and simmer until heated through, beat into potatoes until thoroughly mixed and fluffy. Mix in additional milk, if necessary, to reach desired consistency. Season with salt and pepper.
Pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender. (Or you can bake them in 375°F oven for approximately 45 minutes.) Cool. Partially bake pastry shell in a 450°F oven for 5 minutes. Cool slightly on a wire rack. Reduce oven temperature to 375°F Peel sweet potatoes. Place all pie ingredients in food processor and process until smooth. Pour 3/4 of mixture into pastry shell. Cover edges of pastry with foil strip to keep it from browning too much. Place on oven rack and then spoon in remaining sweet potato mixture. Bake at 375°F for 25 minutes. Remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean. Cool on wire rack. Cover and chill in refrigerator. Serve with whipped cream.
Brown the rice and onion in oil, until onion is soft and rice is starting to turn golden over medium heat. (If possible, do not use a non-stick pan) Add water, tomato sauce, parsley, bouillon cubes and salt. Bring to a boil. Cover and simmer on low for 20 minutes.
In a heavy pot, boil ingredients, covered, for 3 minutes. Uncover and simmer to the soft-ball stage. Cool and store, covered (Mason canning jars with lids and rings work well.)at room temperature.
In a bowl, combine the first nine ingredients. Spread 1/2 cup on three slices of bread. Top with lettuce and remaining bread.
Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top. When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown. Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat. Add the fennel seeds, cumin and corriander and cook another minute. Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes. While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside. After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'. Remove the chicken from the pot and remove chicken from the bone. If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens. Return the chicken to the sauce once the right consistency has been achieved. To serve, add the Moghrabieh to bowls and top with the chicken mixture.
In a bowl mix/whisk together soy sauce, brown sugar and mustard powder. Place the salmon steaks in a glass dish (I use an 8x8-inch glass baking dish). Pour the marinade over the salmon. Cover with plastic wrap, and refrigerate for minimum 1-1/2 hours, turning the steaks occasionally. Grill for 4-5 minutes on each side, depending on how thick the steaks are. Brushing with marinade as they cook. **NOTE** sprinkle with salt if desired when cooking.
Get out a nice square platter and 2 small bowls (which fit on the platter). Place goat cheese fanned out in one corner. Fan the manchego out on the opposite corner. Place jam/preserves in one bowl and place in an empty corner of the plate. Then mix the seeds together in the remaining bowl and place in the opposite corner. Feel free to garnish the plate with fresh berries and mint if you have some. Place crackers on another plate and serve! Guests will take 1 cracker, put 1 piece of cheese on it, spread a small amt of jam on the cheese and top with a small sprinkling of the seed. DELISH! (NOTE: You can also serve them on a platter already made up in this manner).
Peel and slice onion; set aside. Split whole chicken breasts. Combine 6 TBS of flour, 1 1/2 TSP salt and 1/4 TSP pepper in plastic bag. Add chicken a couple of pieces at a time and shake to coat. Heat oil in an oven proof skillet. Add chicken and brown on both sides. Remove chicken and set aside. Brown onion slices in same pan until golden. Add 3 TBS flour and stir to coat. Add chicken stock and cook until thickened. Add remaining remaining salt, pepper and thyme. Return chicken to the skillet and spoon gravy over. Bake at 350°F for 1 1/4 hours.
In one bowl mix all dry ingredients. Except chocolate chips. Adding softened butter last. In another bowl mash bananas until smooth, but not liquidy. Add all other wet ingredients to mashed banana bowl. Once wet ingredients are thoroughly mixed pour into dry ingredient bowl. Stir until completely combined. Then fold in chocolate chips. Fill PAM sprayed muffin cups 2/3 way full. Bake at 375 for 18 minutes. Rotating halfway through. Enjoy deliciousness. :).
Lay the chicken thighs in a non metallic dish so they are in one layer as much as possible. Squeeze over the lime juice and add the scallions, garlic, soy sauce, onion, thyme and tomatoes. Season well and mix everything together. Leave everything to marinate for 2 hours, or overnight if you can. Take the chicken pieces out of the marinating mixture and pat dry with kitchen paper. Heat the oil in a deep frying pan set over a moderate heat. Fry the chicken pieces, turning frequently, until the chicken is golden. Spoon over the reserved marinating mixture, stir in the tomato ketchup, and add about 1/2 cup hot water - or enough to barely cover the chicken. Cover the pan and simmer for 20-25 minutes, until the sauce has thickened and the chicken is tender. Serve with rice and peas, plain steamed rice or pasta.
In bowl, combine the walnuts, brown sugar, egg, milk 1 T butter, vanilla and 1/4 t lemon juice. Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust. In large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter. Roll out remaining pastry; make lattice crust, if desired. Trim, seal and flute edges. Brush top with additional milk, if desired. Bake at 375 degrees for 50-60 minutes or until golden brown. Serve warm.
1. Heat oven to 350°F Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, chocolate syrup, water, oil and eggs using spoon, about 50 strokes or until well blended. Stir in pecans and 1 cup of the chocolate chips (reserve remaining chocolate chips for glaze). Spread batter in pan. 2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. 3. In medium bowl, stir all frosting ingredients using spoon until well blended. Spread frosting over brownies. 4. In 1-quart saucepan, heat reserved chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring occasionally, until melted. Stir in hot water, a few drops at a time, until mixture is thin enough to drizzle. Drizzle over frosted brownies. Refrigerate about 30 minutes or until glaze is firm. For brownies, cut into 8 rows by 6 rows. *don't like mint? try using raspberry-flavored chocolate chips for the mint ones and tint the mint frosting pink.
Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt and pepper to taste; cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in 2 tablespoons parsley and serve, garnishing each bowl with some of remaining parsley.
Preheat oven to 200°C Remove any skin or bones from fish. Crush the rice crackers to a rustic crumb. Dust fish with flour, dip in egg, and coat with cracker crumbs. Spray both sides with olive oil spray. Place on baking tray and bake for about 10 minutes, until cooked through and golden. For the chips: Wash and peel the potatoes. Cut into chip shapes about 1. 5cm thick. Spray with the olive oil spray. Sprinkle with the seasoning and toss slightly. Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.
Make yogurt cheese by draining the yogurt as follows. Line a colander with cheesecloth and place in a bowl. Spoon the yogurt into the colander. Refrigerate and let drain for at least 1 hour. Discard the liquid in the bowl. In a food processor, combine the yogurt cheese, tofu, and garlic. Process until the mixture is pureed, about 3 minutes. Add the remaining ingredients. Process again to combine, about 3 minutes. Adjust the seasoning with additional salt or pepper, to taste. This dressing will keep for up to 2 weeks in an airtight container in the refrigerator.
Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves. Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing. Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.
Cut butter into biscuit mix until crumbly. Combine the sweet potato and milk. Add to the biscuit mix, stirring with the fork just until moistened. Turn dough onto lightly floured surface and knead 4 to 5 times. Pat or roll out the dough to 3/4 inch thickness and cut with 2-inch round biscuit cutter. Place on large ungreased cookie sheet bake at 450°F for 10 to 12 minutes or until golden.
Blend olives, oil, pine nuts, and garlic in a processor. Season with salt and pepper (can be made one week ahead and refrigerated). Cut bell pepper into slices and set aside. Slice French bread into slices on a diagonal. Preheat oven to 350 degrees. Place bread slices in a single layer on baking sheet. Bake until lightly toasted, 10 minutes. Spread olive paste on toasts. Top with bell pepper slices.
Put lentils, onion, bay, salt, pepper in pot and just cover with water. Simmer 1 hour or until lentils are tender. Preheat oven to 350. Pour (undrained) into baking pan. Cut spareribs in portions. Brown on all sides, season and put in lentils. Bake, uncovered about 1 1/2 hours.
Preheat oven to 375. Grease a cookie sheet or spray with nonstick spray. Lightly cream molasses and butter. Mix in egg and vanilla. In a separate bowl, combine flour, baking soda, and cereal. Add to the butter mixture. Blend. Add milk. Drop on the cookie sheet 2 inches apart. Bake 10-12 minutes. (Note: for babies under 12 months, you can easily substitute 2 egg yolks for the 1 whole egg and breastmilk or formula for the whole milk. This is a very flexible recipe, so experiment and enjoy!).
Heat olive oil in pan, add garlic and chillis and saute lightly, do not burn. Add bell pepper and mushrooms and saute over medium heat, until soft. Add tin of tomatoes and oregano and simmer about 5 minutes. Add drained tuna chunks and stir in. When tuna is heated, take sauce off heat and add spring onions. Stir in pasta, season to taste. Serve with dollops of sour cream.
set oven to 350 degrees. butter a 1-1/2-qt. baking dish. In a med saucepan, cook zucchini in water 5 minutes or until tender; drain, set aside. In saucepan, melt butter; stir in flour and bouillon. Gradually stir in milk. Cook and stir until bouillon dissolves and sauce thickens. Remove from heat; add cheeses, pimiento and thyme. Stir until cheese melts. In baking dish, layer 1/2 potatoes, zucchini and sauce. Repeat layers. Bake uncovered, 25 minutes, or until bubbly. Top with onions, bake 2 minutes longer.
Cream together sugar and shortening. Add eggs. Beat in mashed bananas. Sift dry ingredients; add to creamed mixture. Add buttermilk and vanilla. Stir in chopped nuts. Turn into 2 greased and floured 9 inch layer pans. Sprinkle 1/2 cup coconut on each layer. Bake in 375°F oven 25 to 30 minutes. Combine sugar flour butter and cream in saucepan cook until thickened stirring constantly. Add nuts vanilla and salt. Cool and put between cake layers.
Trim off ends of Swiss chard stems, tear off leaves from stems, roughly chop leaves and thinly slice stems. In a medium bowl, combine 2 t of the oil, half of the garlic,the lemon zest, and the rosemary. Add the pork chops and turn to coat. Season lightly with salt and pepper. Spray a nonstick skillet with cooking spray and heat over medium high heat. Add the pork chops and cook for 3 to 4 minutes per side, or just until cooked through (do not overcook). Transfer pork chops to a plate and cover loosely with foil to keep warm. Wipe out the skillet. add the remaining 2 T of oil and heat over medium heat. Add remaining garlic and cook, stirring, 30 seconds. Add Swiss Chard stems and cook, stirring, 1-2 minutes. Add leaves and water; toss to coat. Cover and cook until leaves are wilted, 3-4 minutes more. Season with salt and pepper and a squeeze of lemon juice. Serve pork chops with their juices and the chard on the side.
Grill the peaches cut side down for about 5-10 minutes or until they are soft but not squishy. Melt the butter in a small saucepan and add the brown sugar. Swirl around for a few seconds till it just starts bubbling. Place 2 halves of the peaches cut side up on a plate and drizzle with the sauce. Serve warm with a scoop of vanilla ice cream.
In a medium bowl, mix Miracle Whip, milk, and sugar. Set aside. Cook bacon, either by frying or baking (bake at 400 for 20 minutes). Set aside. Cut lettuce into 1" pieces. Place in large bowl or casserole dish. Chop green onions. Layer on top of the lettuce. Chop green pepper into small pieces. Layer on top of the green onions. Cover the veggies with the Miracle Whip mixture. Layer peas on top of Miracle Whip mixture. Top with cheddar cheese. Chop bacon, and top the dish with it. You can serve immediately, but refrigerate for two hours before serving, if possible.
Preheat oven to 450 degrees. In a dutch oven, cook sweet potatoes in boiling water until almost tender. Remove the sweet potatoes from the water and place in a deep baking dish. Pour the remaining liquid from the dutch oven over the sweet potatoes in the baking dish. Combine sugar, nutmeg, cinnamon, orange zest and orange juice. Pour over the sweet potatoes. Dot top of potatoes with butter. Cover potatoes with the pie crust and pinch all edges. Cut slits in the top of the crust. Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake 15-20 additional minutes. Serve warm.
In a large skillet saute mushrooms and onion in butter until soft. Stir in cooked rice, soy sauce, salt, pepper, and green onions. Cook until heated through and serve immediately.
Melt the 2 Tablespoons of butter in a frying pan. Cook the ground meat with the onions, garlic and salt and pepper until browned. Add the parsley, and tomato sauce and simmer it for about 15 minutes. Remove meat mixture from heat and set aside. Slice the eggplants and soak them in a deep bowl of water with an addiitional 1 teaspoon of salt for 15 minutes. Drain the eggplant slices well in a single layer on top of several layers of paper towels. Top with a few more layers of paper towels and press down so to squeeze out as much of the moisture as possible. Fry the eggplant slices in the hot vegetable oil, draining after browning each slice on both sides. Set the fried eggplant aside. MAKE THE CREAM SAUCE AS FOLLOW: Melt the 4 Tablespoons of the butter. Then add the 3 Tablespoons of flour and stir until golden brown. Add the 3 cups of milk gradually, stirring until thickened. Add sauce to slightly beaten egg yolks, a tablespoon at a time. Cook over low heat until thickened. Season to taste with salt and pepper. Remove the cream sauce from the heat and set aside. TO COMBINE THE INGREDIENTS: Alternate the fried eggplant slices with the meat mixture in a deep 9 inch square baking dish, ending with eggplant on the top layer. Spread the Cream Sauce over the top. Sprinkle with the Parmesan cheese. Bake 350 degrees for 30 minutes.
In a 5 quart Dutch oven, cook bacon until crisp; set aside to drain on paper towels. Cook onion, celery and garlic in bacon drippings until tender; add broth, salt, pepper and peas. Bring to a boil and skim top if necessary. Lower heat to simmer; crumble bacon and add to peas. Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes to 1 hour depending on how tender you like them).
Slice carrots. Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain. Combine remaining ingredients; toss with carrots.
Saute onion, pepper and garlic in oil. Combine salt, pepper, beef stock, tomatoes, mushrooms, barbecue sauce and onion,pepper and garlic mixture. Add stew meat to crock pot and pour over remaining ingredients Cook low heat 8-10 hours. Mix cornstarch, cold water and add to crock pot to thicken the sauce.
Cut the pork knuckle into little pieces, the size of your thumbnail. In a non stick pan, fry the pork until the pieces are crisp, and golden brown in colour. Remove from pan, and drain. Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans, pork fritters and lard into the pot and add enough water to cover the beans. Boil for about 2 hours stirring occasionally every 20 minutes, covered until they are tender, but not soft. In a separate pan, saute the green onions and tomatoes for about 8- 10 minutes, until you get a nice thick sauce and all the tomatoes are dissolved. Remove from fire and add the tomato sauce to the bean stew. Add the salt, cumin and cilantro, and simmer for another 30 minutes, adding water if necessary. Serve with rice.
Preheat the oven to 350°F Grease a 5-by-9-inch loaf pan. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and baking soda. In a medium saucepan, combine the whole cherries and the sugar. Using a potato masher, crush the cherries. Cook over medium heat, stirring occasionally, for 15 minutes. Transfer to a large bowl and let cool. Whisk in the sour cream and eggs. Stir in the flour mixture. Fold the chopped cherries into the batter. Gradually stir in the butter. Pour the batter into the prepared loaf pan, then bake until a toothpick inserted in the center comes out clean, about 55 minutes. Let cool in the pan for 15 minutes, then turn out onto a rack to cool completely.