HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl, stir together water, yeast, and sugar. Let stand for 5 minutes. With a wooden spoon, stir in oil, malt and one cup of the flour. Add salt, then enough of remaining flour to make a stiff dough. On a lightly floured surface, knead for 10 to 12 minutes. Cover with a floured dish towel and allow dough to rest on a board for about 15 minutes. Divide dough into 12 sections and form each section into 10-inch long strips. Roll the ends together to seal and make a ring. Place on a lightly floured surface, cover, and let bagels rest 15 to 20 minutes, rising about halfway and becoming slightly puffy. Meanwhile, fill a large cooking pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 450 degrees F. Line two large baking sheets with baking parchment and, if desired, sprinkle generously with corn meal. Set aside. Line two other baking sheets with a kitchen towel, set near your stove. Reduce boiling water to a simmer and cook 2 bagels at a time (do not crowd the pot). Simmer bagels for about 45 seconds on one side, then turn and cook other side for another 45 seconds and then drain bagels on the towel-lined baking sheet. Carefully place bagels on the parchment-lined baking sheets. Bake bagels plain or sprinkle with a topping of your choice. Place in the hot oven, immediately reduce heat to 425 degrees F, and bake about 17 to 25 minutes. When almost baked, turn bagels over (a pair of tongs do the job easily). If you have a baking stone, finish bagels on the stone directly. Transfer bagels to wire rack to cool. These freeze well, which helps to retain a just-baked taste, if they aren't all eaten on the first day. To freeze, slice cooled bagels first, place a small strip of plastic between the bagel halves and place in a plastic self-sealing freezer bag. When you're ready for a bagel, they'll come apart easily, ready to pop into the toaster/oven and enjoy.
Mix the cornstarch, egg white and 1/2 teaspoon of the salt. Put the slices of chicken into this mixture. Heat half the oil in a non-stick wok (do not allow it to get too hot). Stir fry the chicken until lightly coloured. Remove meat with a perforated spoon. Heat the remaining oil in the wok until smoking. Toss in the spring onions. Then add the mushrooms, water chestnuts and peas. Add the remaining salt and stir for approximately 5 minutes. Add the chicken slices, soy sauce and sugar. Cook together for 1 minute. Serve.
Soften coconut - you can use the microwave, or a double boiler, or submerge your container in hot water. In a very warm house it might be soft enough already! Stir in peppermint extract and cocoa powder until thoroughly mixed. Taste as you go - I didn't measure how much I used so this is an estimate. Pour into candy molds, mini muffin tins, ice cube trays, very small cups, or whatever else you need to get the shape you'd like. Refrigerate or freeze until solid, and store in the refrigerator.
Heat oven to 350 degrees. In medium bowl combine all crust ingredients. Beat at low speed until mixture is crumbly (2 to 3 minutes). Reserve 1 cup. Press remaining crumb mixture on bottom of greased 13 x 9-inch baking pan. Bake for 14 minutes. Meanwhile, in 2 quart saucepan stir together sugar and cornstarch. Add pineapple and lemon juice. Cook over medium heat, stirring constantly, until thickened (4 to 5 minutes). (Mixture will be very thick.) Spoon filling over baked crust; sprinkle with reserved crumbs. Top with almonds. Bake for 20 to 25 minutes.
Prepare tomato soup with water as directed on can. Brown ground turkey with onion and garlic. Add parsley and seasoning to soup. Stir corn and turkey mixture into prepared soup. Add macaroni and simmer for 5-10 minutes for flavors to blend. Top with grated cheese, if desired.
Pour the broth & water into a large pot. Add the spices, soy sauce, Worcestershire, & potatoes to the pot then bring to a boil. Turn down the heat & simmer for 5 minutes. Tip: If you can't find crushed tomatoes with basil, garlic, & oregano you can puree a can of diced tomatoes with basil, garlic, & oregano. Add the crushed tomatoes, cream, & cheese, stir until melted. Mix the flour with 1 tablespoon of water then stir into the soup. Simmer for another 7-10 minutes.
Cover the beans with ample water and soak overnight. Rinse beans and set aside. In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step. Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,. Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7. Add the garlic and cook for another minute. Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.). Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken. Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste. Remove from the heat and serve over rice with green onions as a garnish.
To crumble the bacon put it into a small ziplock bag and put in fridge after 10 minutes take it out and crush it still in bag, works well. Put lettuce onion and cauliflower into large salad bowl put bacon on top. Mix three ingredients for dressing. Pour over salad when ready to eat.
MIX cornstarch and water in cup until smooth. HEAT margarine in skillet. Add chops and cook until browned. ADD soup and sugar. Heat to a boil. Cover and cook over low heat 5 minutes or until done. REMOVE chops and keep warm. Add cornstarch mixture. Cook until mixture boils and thickens, stirring. Serve over chops.
Brown the onion in the butter, then add the curry powder and fry for for a few more minutes. Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes. Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes). Serve on a bed of rice, garnished with the hard boild eggs.
Mix all ingredients except soda pop in nonmetal container. Divide among pint containers. Cover and freeze at least 8 hours until slushy. For each serving, mix equal amounts of slush mixture and soda pop in glass. Garnish with fresh cranberries or orange slices.
Preheat oven to 350°F. In a skillet, saute onion in olive oil on medium-high heat for 2 to 3 minutes or until translucent. Add mushrooms, squash, and garlic and cook for 2 to 3 minutes. Add turkey (or veggie meat substitute), breaking into small pieces as it browns, about 3 to 4 minutes. Add poultry seasoning, salt, pepper, stock, and quinoa and bring to a boil. Reduce heat , cover, and simmer for 10 minutes. Transfer ingredients from pan into a 9-by-9 casserole dish or baking pan. Mix in parsley and 3 oz. cheese. Sprinkle remaining 3 oz. cheese on top of casserole. Bake in oven for 30 to 35 minutes.
Heat oven to 400 degrees. Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored. Stir in lentils and curry powder. Add the tomatoes and stock. Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes. Peel the parsnips and shave into strips. Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp. Spoon the dhal into 4 bowls and pile the parsnips on top.
Put chocolate in top pan of double boiler over hot (not boiling) water. Melt, stirring occasionally. Pour into greased 8x8" pan and chill. Beat eggs and sugar until frothy and thick. Fold in coconut and cherries. Spread over bottom layer. Bake at 350F for 10-15 mins until a golden colour and firm to touch. Cool before cutting into squares.
Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts. First Stage of Cooking. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat. (I cooked longer). Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary. Second Stage of Cooking. Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the puree on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.). There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes. Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal. As an alternative to stove cooking the puree you can cook uncovered in a microwave, on medium heat to simmer, for around 30 minutes.
Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.
In large bowl, combine beef, egg, onion, breadcrumbs, salt& pepper (I also added in some garlic powder, oregano & parsley). Roll into balls 1-1 1/2 inches in size. In large skillet saute meatballs over medium heat until browned on all sides. In medium bowl, mix together water, vinegar, ketchup, cornstartch,brown sugar& soya sauce. Pour over cooked meatballs,allow sauce to thicken, heating just until sauce starts to bubble. Serve over white rice.
Combine cream cheese and pineapple preserves; spread about 1-2 ounces on each tortilla. You can also spread tortilla with cream cheese and gently pour on the preserves. Place 2 oz ham and 2 oz cheese on a wrap. Top with shredded lettuce and roll to tightness. Cut wrap into thirds, if serving as a finger sandwich or as an appetizer.
Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it almost comes together in a ball. Turn the dough out on a board. Lightly pat two-thirds of the dough evenly on the bottom of a 9-inch square baking pan and about 1/4-inch up the sides. Spread with the jam, leaving a 1/4-inch border. Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute it on top of the jam, covering most of the surface. Sprinkle the almonds on top. Bake the bars for 45 minutes, until lightly browned. Cool completely and cut into 9 or 12 bars. Sprinkle lightly with confectioners' sugar.
In a large bowl beat the egg whites until stiff. In a small bowl, combine the yolks, evaporated milk, and flour and mix well. Fold the egg yolk mixture into the stiff egg whites. In a greased 8x8" pan, layer the chilies, cheese, and meat (if using). Pour the egg mixture over the top. Poke holes in the egg mixture and bake at 325 until firm (45 to 60 minutes).
Heat the sesame oil over medium heat in a large saute pan or wok. Stir-fry the ginger& garlic until it starts to soften, approximately one minute; raise the heat to high. 3. Break up the ground meat/poultry into chunks and place in pan. Stir in chili garlic sauce and the hoisin sauce. Continue to cook, stirring and breaking up the mixture until the mixture is dry on the outer surface and the juices have started to evaporate, so the chips don't get soggy. Add the sesame seeds. Note: This mixture can be fried up to a day in advance and refrigerated. Preheat the oven to 475°F Whle the oven is preheating. Toss the remaining ingredients (cabbage, rice wine vinegar, mirin, onion, cilantro and salt) to make an asian slaw. Refrigerate the slaw. Assemble the nachos: Arrange the tortilla chips on a 12-by-18-inch baking sheet or ovenproof platter. Sprinkle the meat mixture on the chips and then the cheese. Bake the nachos for 4 to 6 minutes until the cheese is bubbly. Remove from the oven. Sprinkle the asian slaw on top of the nachos and serve immediately.
Cook figs until tender, about 30 minutes. Combine sugar and cornstarch in the top of double boiler. Add boiling water gradually, stirring constantly. Cook for 15 minutes, stirring occasionally. Add figs, lemon juice, and orange rind. Let cool to room temperature before assembling cake.
In a large skillet, cook bacon. Drain. Crumble. Set aside in a medium bowl. Do not discard grease from skillet. In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper. Remove with slotted spoon to bowl with bacon. Be sure to remove all solids from skillet, leaving fat. Add tomatoes to the beef mixture. Peel potatoes and cut into 1/2" dice. When fat in skillet is very hot again, fry potato cubes on all sides until well browned. Drain. Remove to bowl with bacon and beef. (You are done with the skillet, now!). In soup pot, melt butter and add flour. Whisk for 1 minute to cook flour. Add chicken broth and half-and-half. Cook, whisking constantly, until you see the first signs of thickening. Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick. Remove from heat. Add parsley, mustard and relish. Stir well. Add bowl of bacon and beef mixture and potatoes. Stir. Cover and let stand 5 minutes.
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in refrigerator or freezer. (because of the natural oils from the walnuts the pie filling MUST be baked separately and combined at the end. If you baked them together you may end up with an oily pie) It's really is worth the effort. To begin Pre-heat oven to 375 degrees. In mixing bowl combine pumpkin, splenda, cinnamon, ginger, and nutmeg Add eggs (1 egg 2 egg whites slightly beaten) Beat with fork lightly until combined Gradually stir in the evaporated milk and Soy milk; mix well Pour the filling into greased pie pan and bake at 375 degrees for 25 minutes or until knife inserted in center of pie comes out clean. Cool COMPLETELY (either in fridge or freezer) WALNUT PIE CRUMB CRUST: Preheat oven to 375 degrees F. In food processor, combine all crust ingredients and process until well blended. Press into bottom and sides of ungreased 9-inch pie pan. Bake 7 minutes or until golden brown. Cool several minutes. Gently move the pie filling on top of the pie crust. Use a spatula or spoon to smooth out cracks. Put under broiler for a minute or two to even out filling.
Preheat oven to 400°F and line 12-15 muffin cups with liners. Mix the first 6 ingredients in a large bowl. Add in the remaining ingredients and mix well. Spoon batter into muffin cups. Bake for 20 minutes or until toothpick comes out clean. Cool on wire rack.
Mix mayo, seasoning salt, pepper, sugar, and lemon-pepper in a bowl. Slowly add vinegar to mixture until combined. Set aside in fridge for 30 minutes. In a food processor, add half the cabbage, in chunks, carrots, parsley, and onion. Pulse until nicely chopped, but not mushy. Thinly slice the other half of the cabbage. In a bowl, combine the processed mixture, the sliced cabbage, and the dressing, and toss. Let rest for at least an hour. Overnight is best.
Beat eggs w/sugar & vanilla till light & fluffy. Put egg mixture in the top of a double boiler & add brandy very slowly, stirring constantly w/a wire whisk till fully incorporated. Remove from heat & allow to cool. To Serve: Serve in glasses or goblets w/a dollop of whipped cream & a little grated nutmeg on top.
Heat oven to 350°F Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray. If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper. Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Pulse the dressing in a blender adding the mint leaves last, leaving them only half blended into the dressing. Put in the fridge until ready to use. Assemble the salad any way you like (see above) grilling the parma ham until crisp for a change or if you like it like this (it does add another dimension done like this, but I do like it raw too). Pour a little of the dressing over the salad and serve with extra dressing on the side for those who want more. Some nice crusty bread wouldn't go amiss either!
Preheat the oven to 350 degrees. Combine lime juice, condensed milk, zest, and food coloring in a bowl and set aside. The mixture will slightly thicken. In another bowl, combine flour, sugar, and nuts; cut in the butter until mixture resembles coarse crumbs. Pat evenly into an ungreased 9x13 pan. Bake for 16-18 minutes or until edges are lightly browned. Pour filling mixture over hot, partially baked crust. Sprinkle with coconut. Place back in the oven for 15-17 minutes or until filling is set. Cool completely. Cover and refrigerate before serving.
Brown meat very well in 10-inch skillet. Drain fat. Add remaining ingredients, except flour and 1/4 cup water, to meat. Gently simmer 1/2 hour. Pour into blender. Blend until semi-smooth. Return to pan. If thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water. Add to meat mixture, or leave out for thinner sauce. Cook until desired consistency is achieved. Pour over steamed hot dogs or loose, cooked ground round heaped into hot dog buns.
Position rack in the upper part of oven and preheat to 450 degrees. Using a bread knife, cut bread on the diagnal into slices 1/2 inch thick. Brush each side lightly with olive oil and place on baking sheet. Bake, turning once until lightly golden. Watch carefully and do not allow crostini to toast til hard. This is no time to watch TV. Remove from oven and rub with the garlic clove. Crostini can be topped with a lot of things like fresh herbs, anchovy spreads, olives, artichoke, ricotta-- etc--.
Place tomatoes and juice in a stockpot over medium heat. Simmer for 30 minutes. Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks. Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until butter is melted. Do NOT boil. Serve with croutons or stir-ins of your choice.
Melt butter in saucepan. Blend in flour. Then add chicken broth and salt; stir and cook over moderate heat about 2 minutes or until thickened. Stir in mushrooms, cook for 1 minute. Remove from heat. Mix egg yolk with cream. Stir small amount of hot mixture into egg yolk. Then stir egg mixture into saucepan. Cook over low heat for another minute. Stir in chicken. In a large shallow baking dish, fill crepes with chicken mixture, fold over. Sprinkle with cheese. Bake in a 350F oven for 15 to 20 minutes.
Heat the broth and saffron on low heat in a saucepan until steaming but not simmering; decrease heat to very low, cover and keep warm. Position oven rack in center of oven; preheat oven to 375°; season lamb loin with salt and pepper. Heat a 14-inch paella pan over medium heat; swirl in the olive oil, then add the loin; brown on all sides, about 6 minutes; transfer to a plate and set aside. Add the pancetta to the pan; cook, stirring often, until lightly browned, about 4 minutes. Add in the leek; cook/stir until softened, about 3 minutes. Add in the baby artichoke halves; cook/stir until aromatic, about 1 minute. Add in the wine and rosemary; bring the sauce to a simmer, scraping up any browned bits in the pan. Simmer until the wine has been reduced to a thick glaze, stirring once in a while, about 5 minutes. Stir in the rice to coat well with the sauce; cook and stir constantly until translucent, about 1 minute. Pour in the warmed broth mixture; bring to a simmer. Decrease heat and simmer, uncovered, for 10 minutes, stirring occasionally. Meanwhile, slice the lamb into 1-inch pieces. When the rice has cooked 10 minutes, tuck the lamb pieces into the simmering sauce; sprinkle the peas over the top. Place in oven and bake until liquid has been mostly absorbed and the rice is fairly tender, about 15 minutes. Remove from oven, set on a wire rack, cover tightly with foil, and set aside at room temperature for 10 minutes before serving.
In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk. In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce. Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
brown ground beef. saute onions in olive oil. combine ingredients, simmer for about 20 minutes.
Combine 1st 5 ingredients, taste & season w/salt + pepper to taste pref. Refrigerate for 2 hrs to allow flavors to blend. NOTE: May be kept in the refrigerator for up to 2 dys.
Melt butter in large pot over medium-high heat. Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add sausage, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.