HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small glass bowl, dissolve yeast in warm water and let stand 5-10 minutes, until slightly bubbly. In large bowl, combine flour, salt, olive oil, honey, and cold water. Add yeast mixture and stir to blend. Knead by hand until smooth and glossy, about 10 minutes. Form into ball and place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel, and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees. Divide in half, and shape each piece into a 12-inch round. (May be prepeared to this point up to 2 months in advance. Place dough in freezer-safe plastic bag and freeze. Thaw, at room temperature, 30 minutes before preceeding.). Crust may be prebaked 10 minutes before adding toppings, or top uncooked crust with desired toppings and bake 10-15 minutes, or until crust is golden brown.
Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes. Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy. To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied. Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown. Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low. Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.
Unwrap caramels;combine caramels and milk in a heavy saucepan. Cook over low heat until melted, stirring frequently. Stir in pecans. Drop by rounded taspoons onto buttered wax paper. Cool; cover and chill. Place candy coating in top of double boiler or heat proof dish; bring water to a boil. Reduce heat to low, and cook until coating melts. Dip caramel centers into coating. Place on wax paper to cool.
Using a heavy based saucepan,combine the rice flour and the ground almonds. Slowly add the water to form a thick, smooth paste. Add a little more water if necessary. Stir in the milk until smooth. Place the saucepan over a low heat and cook, stirring very frequently, for about 75 minutes. The mixture should then be thick and smooth. Be very careful that the mixture does not stick during this stage. Gradually add the sugar and stir until dissolved. Pour the mixture into 6 small Chinese rice bowls. Chill slightly and refrigerate for 3 hours, or until firm. Serve with fresh or tinned fruit. Mango or lychees work well. NOTE: Cooking time does not include chilling time.
Cook onion,green pepper,celery,jalapeno & garlic in olive oiled skillet. Heat until onion and peppers are soft. Add tomato,tomato sauce,water and hot sauce simmer gently about 15 minutes, add more water if the sauce begins to dry out. You don't want the sauce to be thick. While sauce is cooking, heat corn tortillas in a small skillet sprayed with cooking spray or olive oil. Heat until just soft, do not fry the tortilla hard, set aside. Cook 2 eggs over-easy, set aside. Put two corn tortillas on each serving dish, top with 1 fried egg and cover with tomato sauce or put tortilla,sauce and egg on top. (that's the way I like it).
Put all ingredients in a saucepan and mix well. Cover and bring to a boil (use enough heat so that coming to a boil takes around 3 minutes). Once boiling, remove from heat and let sit, covered, for 10 minutes.
Preheat oven to 375 degrees. Line six muffin cups with papers. In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter. Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups. Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Preheat oven to 300°F. Beat the egg white with the water until soft peaks form. Stir in nuts. In another bowl, mix the rest of the ingredients. Sprinkle this over the nuts, toss or stir well. Transfer to a buttered cookie sheet and bake for 30 minutes, up to 40 minutes, stirring every 10 minutes. You want the nuts to be dry. Remove from heat, cool and serve.
Brown Country Style Pork Ribs in Margarine or Butter. Mix everything and cook in a Crock Pot on High for 3-4 hours. Reduce heat to low for the last hour. Chicken can be used in lieu of Pork. Use the sauce as gravy on mashed potatoes.
Combine Ice cream, Milk and strawberries in a blender. Blend for 10 seconds, or until smooth. Serve immediately.
In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Begin by making vertical slits with a pointy knife in the roast. Insert a piece of garlic in each of the holes. Melt the butter with the olive oil in a heavy skillet on medium high heat. Sprinkle the roast with salt and pepper then brown it on all sides in the hot butter. When it's browned all over, remove from the heat and slather the mustard on all sides of the roast. Place about 1/2 of the cut potatoes and carrots in the bottom of the crockpot, then put the roast on top of this. Return the skillet to the heat and add the onions. Brown the onions for five minutes, stirring occasionally. Place the browned onions on top of the roast and add the rest of the carrots and potatoes as well. Return the skillet to the heat one last time and add about 1/2 cup of the beef bouillon. Use a wooden spatula to scrape the bits off the bottom of the pan and into the bouillon. When most of the bits are unstuck, pour this along with the rest of the bouillon on top of the roast. Cook the pork roast for 6 hours on low heat. If you are home, you can give things a stir every once in a while. To serve, remove the roast form the crock pot and cut iit n thick slices. Serve in a deep plate with the potatoes and carrots and topped with a ladle of the sauce. Don't forget the French bread! Notes: This slow cooker pork roast recipe couldn't be simpler and you can change it around as you wish. You could for example, include green beans along with the other vegetables or use different herbs. A splash of wine would be a fine addition as well. A good tip from duonyte, if you twist the knife blade slightly as it is piercing the meat and slide the garlic sliver down the blade and into the meat. The garlic permeated the meat. I thank her for this. Don't worry about the mustard flavor being too strong. Mustard loses its bite when it is cooked, so all you get here is great flavor. Slow cooking in a juicy sauce is perfect for pork roasts, which otherwise have a tendency to be a bit dry. You'll want to serve this slow cooker pork roast recipe with a good loaf of French bread because there is lots of great sauce to sop up. A deep plate, called a soup plate, is ideal for serving juicy dishes like this.
Mix the tomato paste, fennel seeds, ginger, coriander, garlic, chilli powder, curry powder, turmeric, lemon juice, salt, and water in a bowl. Heat the vegetable oil in a pan and cook the onions until they are softened. Pour the spice mixture into the pan and let simmer. Break the seitan into pieces and add to the pan. Let the seitan simmer for about 10 minutes, until much of the liquid has been absorbed by the seitan or has evaporated. Remove the pan from the heat, stir in the chopped chiles, and serve.
Turn oven to 325 degrees. Shake salt and pepper into the flour. Put flour on paper plate and then place meat on the plate - turning to cover all sides with the flour. In a pan hot with about 2Tbl olive oil, brown meat well on all sides. This should take about 10 minutes. Prepare roasting bag by shaking 1 TBL flour in bag, set bag in 2 in deep oven safe pan. Place a few onion slices in bottom of bag, followed by the browned roast. Place remaining onion slices on top of roast. Pour the beef stock over the Roast and seal the bag. Cook on middle rack of oven for 2 hours. After 2 hours, Remove all but 1/2 C of roast juices from pan (I used to make gravy) Place sliced carrots around roast, place potatoes on top of carrots, reseal bag and cook an additional 2 hours.
Stir together dry milk powder, cocoa, and Splenda in a mug. Pour in the boiling water and stir until dissolved.
In small sauce pan, add all ingredients. Stir continually over medium heat till warmed through. Serve over toast.
In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the flour, poppy seeds, baking soda and salt. Add to the creamed mixture alternately with baby food. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in center of muffin comes out clean.
Melt butter in a saucepan on medium high heat. Add the flour until it becomes a paste and slightly turns brown. Slowly incorporate the chicken broth with a whisk. Whisk constantly until it thickens. Once thickened, add the chicken drippings and serve hot.
Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the eggs, sugar, flour, cinnamon and salt. Stir in the oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut. Bake at 350° for 50-60 minutes or until set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve with ice cream if desired. Refrigerate leftovers. Yield: 8 servings.
Brush steaks lightly with oil. Rub steaks generously on both sides with steak with rub. Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.
Preheat oven to 250 degrees. Melt butter in a roasting pan in oven. Mix in seasonings. Gradually stir in all dry ingredients. Toss well. Bake at 250* for 1 hour, stirring every 15 minutes. Spread on paper towel to cool. ------MapleNut-------. Melt the butter, sugar, extract together. Toss with remaining ingredients. Bake at 225* for 45 minutes, stirring every 15 minutes. Cool on paper towels. ------ConQueso-------. Melt butter in a pan in the oven-stir in taco mix. Gradually add cereals, crackers and chips, stirring well. Bake at 250* for 45 minutes, stirring every 15 minutes. Cool on apaer towel to cool. ------CaramelCrunch---------. Combine cereals, popcorn and nuts in an open pan. Melt other ingredients in a saucepan and bring to a boil. Reduce heat and simmer 3 min. Pour over cereal and toss well. Bake at 250* for 45 minutes, stirring every 15 minutes. I think the reason some of these recipes call for melting in a roasting pan is to keep the dishes down.
Mix the olive oil with the coriander. Slice the eggplants lengthwise in approx 1/2 inch thick slices. Brush only one side of the eggplant slices with the olive oil mixture, starting with the oiled side and preferably using a grill pan, sear the slices, pushing them down with a spatula, turn over and cook until they are colored and softened but still firm. Repeat with all the slices, then set aside to cool. Preheat the oven to 350°F. Finely chop the chicken breasts or let the food processor do this for you, it should be chopped, not a paste. Mix with all the other ingredients and seasonings. Line a one quart non-stick loaf tin with the eggplant slices, start on the bottom laying the slices lengthwise, then vertically up the sides so that you have 2 to 3 inches hanging over the sides. If you don't have a non-stick loaf tin, line first with parchment paper. Pour the chicken mixture into the loaf tin, even out and fold back the eggplant slices to cover. Bake for 35-40 minutes until firm, check half way to make sure it does not get too dark, otherwise cover with aluminum foil. Remove from the oven, leave to cool in the tin. The terrine can now be transferred to the fridge until ready to serve. Run a knife around the tin, turn the terrine out, cut in slices and serve with some sour cream.
Heat ghee in medium pot on high for 1 minute. Add mustard seeds and cook until you hear the first popping noise. Immediately add the curry leaves. The curry leaves will shrivel as soon as you stir them in the hot oil. Reduce heat to medium-low. Add tomatoes, turmeric, cumin and salt. Stir and cook the masala for 5 minutes. Stir in the mangoes, increase the heat to medium, cover and cook for 10 minutes, stirring, halfway through. Stir in green onions and cook, uncovered, for 2 to 3 minutes.
Shape ground beef into 4 oval patties 1 inch thick. Brown in butter and oil in a large skillet over medium high heat for 6-10 minutes or until cooked through. Cut the bread diagonally into 4 3/4 inch thick slices and toast. Spread each with butter and place on dinner plates. Top each bread slice with a hamburger patty and keep warm. Add mushrooms to pan drippings. Cook over high heat until light brown, stirring constantly. Spoon mushrooms over patties. Add wine and cream to skillet and boil until sauce is reduced by half and slightly thickened, stirring constantly. Pour over patties.
Pour ouzo and cordial into a highball glass with ice, top off with lemonade.
Chop the chocolate into smaller pieces than the squares they come in, and put into a medium sauce pan over low heat. Slice the butter into 1/4 inch slices and add it to the chocolate. Melt both over low heat, whisking occasionally, until smooth. Add vanilla and cocoa. Whisk in the powdered sugar and the evaporated milk, alternately. Turn heat to medium and bring to a simmer, whisking constantly. Reduce heat to low or medium low to keep it at a very gentle simmer, and whisk constantly until the sauce is thickened. Approximately 10 minutes. Serve hot or room temperature. Store in pint jar, or other container with a tight-sealing lid.
Place the black beans, corn, tomato, onion and parsley in a large bowl and stir to combine. To make the dressing whisk all the ingredients together in a small bowl. Just before serving pour over the bean mixture and toss to coat. Can be kept up to 6 hours at room temperature.
Preheat oven to 350°. Cream together egg whites, sugar, vanilla, oil, applesauce, and buttermilk, for one minute with a whisk or electric mixer. Crush the cereal in a large ziplock bag with a roller or flat surface until coarse small chunks. In a separate bowl from the liquid mixture, combine cereal, flour, powder, soda, and salt. Mix into wet ingredients on low speeduntil blended (don't overmix). Let set for 15 minutes. In a sauce-pan, over medium-high heat, stir together honey, cream cheese, butter, almond extract, and salt, and bring to a boil for 2 minutes while stirring constantly. Be careful not to burn. Remove from heat and stir in the cereal, almonds, and flour until mixed. Pour thickened batter in a 9x5 or other square/rectangular pan, do not add topping. Bake for 30 minutes. Remove from oven, sprinkle topping on top, and insert back into ovenfor 20 minutes. Test center with woodenpick until it comes out dry. Do not overbake, bread will firm some as it cools.
In a medium saucepan, combine the milk and brown sugar. Cook and stir over low heat until the sugar is dissolved. In a bowl, stir together the flour, baking powder, cinnamon, nutmeg and cloves. Gradually blend in the milk mixture, honey, eggs and vegetable oil. Turn the batter into a greased 8" x 4" loaf pan. Bake at 350 degrees F for 55 to 60 minutes or until done, covering with foil the last 15 minutes. Cool in the pan 10 minutes. Remove from the pan and cool thoroughly. If desired, combine icing sugar and enough milk to make a glaze of spreading consistency; frost the cooled loaf. Decorate with candied fruit.
Preheat over to 350 degrees. Melt butter and sugar together in a 3 quart saucepan. Add vanilla and cocoa and stir well. Remove from heat and let cool slightly. Stir in eggs one at a time. Stir in flour. Fold in pecans. Pour batter into greased 13x9 inch baking pan. Bake 30-35 minutes. Let cool slightly and cut into squares.
Combine salt, garlic powder, cayenne pepper, and black pepper. Rub the spice mixture all over the chicken pieces. Cover and refrigerate from 1-24 hours. Whisk together the eggs and Tabasco Chipotle Pepper Sauce. Dip chicken pieces into the egg wash and then in the flour, shaking off the excess. Fry chicken pieces in hot oil until crisp and golden, 10-13 minutes. Drain on paper towels.
Puree onions in blender till just smooth. Add tomato puree, cashews, garam masala, garlic, chili powder, coriander powder, lemon juice, turmeric, salt and yoghurt and blend for a minute. In a large pan, heat oil on medium heat, and pour the onion-spice mixture into it. Saute gently for 2 minutes, adjusting the heat if needed. Add the chicken cubes and golden raisins and continue to stir-fry for a minute. Add the mushrooms, pour in the water, and allow to simmer covered over medium-low heat for 10-12 minutes. When chicken is cooked and sauce has thickened, remove to serving dish, garnish with chopped cilantro if desired, and serve.
Preheat the oven to 375 degrees. Put the flour in a bowl, season it with salt and pepper, and coat the chicken pieces in the seasoned flour. Using a pan that can go from stove to oven, melt the butter on top of the stove. After the butter has melted, put the chicken in to brown on both sides. Remove and set aside. Add the olive oil and curry powder to the pan with the drippings, and let the curry powder start to foam to bring out the flavor. Then add the garlic, green pepper, and onion to saute. When it's all browned a bit, add the tomatoes and stir it up. Put the chicken back in with the sauce, and place it in the oven for about 40 minutes, or until it's all bubbly and the chicken is cooked through. (Boneless breast pieces will take less time than dark meat on the bone.). While the chicken is in the oven, toast some slivered almonds (as many or as few as you like) on the stove or in the oven to sprinkle on top at the end.
To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches). Drop peaches in liquid and poach for 10 minutes. Remove the peaches, cover with cold water and slip off the skins. Cut each peach in half and remove the stone. Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used). For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2. In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.). Stir the remaining berries into the puree. Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.
In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.
preheat oven to 180*c grease a baking tray sieve flour, cornflour, baking powder n salt in a bowl. add butter n mix with fingertips till mixture resembles bread crumbs. add sugar lemon rind n mix. add milk n mix into a dough roll into a cylinder n refrigerate for 15 minutes. cut into half inch thick roundels n press slightly with palms n press each cookie in the coarsely ground pistachios. place the cookie the pistachio side up on the baking tray leaving sufficient space between each cookie. bake for 20 minutes. cool on a wire rack n store in an airtight container.
Drain and mash black beans leaving some whole. Add chillies(you can add a bit of the juice for extra flavour), salsa, sour cream and half the grated cheese. Blend well. Pour mixture into medium sized baking dish. Cover with remaining cheese and bake at 350F for about 30 minutes or until bubbly. Serve warm with plain tortilla chips.
This Dutch oven recipe can take a couple of hours if you start with raw food. So these directions have you doing some cooking at home before the outing. Beforehand: Peel and slice onion. Grease a large frying pan with margarine or cooking oil. Saute beef and onion until beef is brown and onions are clear. Drain fat off. Let cool. Place in plastic freezer bag and freeze overnight. Peel potatoes and cut into about 1 inch cubes. Peel carrots and cut into 1/2 inch sections. Place potatoes and carrots in microwave oven and cook for about 3 minutes. [Don't put too many in at once.] Let cool, then place in plastic bags and freeze overnight. On the morning of the outing remove these from the freezer and place in a cooler or wrap in several layers of newspaper. Keep out of direct sunlight. Everything will be thawed and ready to go by cooking time. Ready to cook: Fire up 4 lb. bag of "instant" briquettes. Grease Dutch oven, bottom and sides. Add in beef, 1 tsp salt, 1/2 tsp pepper, tomato soup, beef broth, onion, carrots, and potatoes. Add water [hot better than cold] to just cover the beef, stir. Place oven on coals - 15 underneath and 10 on top. Check after about 20 minutes. Add water if the water has cooked off. Put 2 packages of powdered brown gravy mix, and 1/2 Tablespoon of Wondera (or flour) into a bowl. Skim off some of the hot juices, add to bowl and stir. Stir mixture into Dutch oven, and cover surface with biscuit dough. Cook uncovered for about 10 more minutes. Be sure stew is not sticking to the bottom; if so, remove the briquettes from underneath the Dutch oven. Make sure lid clears the top of the biscuits by at least 1 inch. If there isn't enough clearance, remove some of the liquid. Recover and cook another 10 minutes. Meal is done when carrots and potatoes are tender. Let cool for a bit, then salt and pepper to taste. Serve it up!
In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad. In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with salad.