HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large bowl, sprinkle yeast and sugar over warm water and let stand until foamy (about 5 minutes) With wooden spoon, stir in 2 cups flour until combined. Stir in salt and 2 cups remaining flour until mixture forms a stiff dough. On a lightly floured surface, knead dough with lightly floured hands (8 minutes or until smooth and elastic), kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl covered with plastic wrap until doubled in bulk (about 1 1/2 hrs.) Preheat oven to 400 F. Punch down dough and form into a long slender loaf. (21 inches long and 3 inches wide) Put loaf diagonally on a lightly greased large or 17" x 14" baking sheet and let rise uncovered for about 30 minutes. Baguette may be made up to this point 4 hours ahead and chilled. Make 3-4 diagnal slashes on loaf with sharp knife and lightly brush top with cool water. Bake loaf on middle rack 30 minutes or until golden and transfer to rack to cool.
Divide the fries into half, and use the other half later. Heat oil to 350degrees. If you do not have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot enough. Fry the potatoes in small batches, they are done when they are golden brown, and float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep them warm in the oven while the other fries are done. When all French fries are done cooking, and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.
Chop up the broccoli, celery, and spring onions into small bite size pieces. Pulse the almonds in the food processor or cut into slithers. Throw the dressing ingredients into your blender and blend until smooth and creamy. Toss through half of the dressing and then add gradually until dressed for your success! YUM!
Heat oil in dutch oven on medium heat. Add onion, peppers, garlic and saute for approx 5 minute Add mushrooms, saute 2 minutes. Add meat and brown, breaking up meat and stirring constantly. Add tomatoes and seasonings. Bring to a boil. Reduce heat to simmer and cover. Simmer 2 hours or more, stirring occasionally. Remove bay leaf and cloves. Add beans and heat thoroughly.
Preheat oven to 350°F. Spray a 9 x 13 pan with nonstick spray. In large bowl, beat eggs and gradually add sugar. Continue beating and add oil and vanilla. Add carrots, pineapple, and coconut. Sift flour, baking soda, and salt together. Add flour mixture to wet ingredients and mix well. Pour batter into prepared pan. Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean. Let cool before frosting. Note: This recipe works just as well for muffins!
Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue. Saute the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent. Add the garlic, cook for about a minute. Put everything into a sauce pot on medium heat, stir everything together. Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently. Take it off heat, let it cool for 30 minute (unless you're canning, of course). Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.
Combine all the ingredients in a large bowl. Stir well , until blended . Bake uncovered for 1 hour, at 350 degrees, or until bubbly around the edges.
Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside. Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently. Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving. **Active prep time does not include allowing the egg and bread mixture to soak for 15 minutes before baking.
In a medium bowl cut zucchini in half length wise and make ribbons using a vegetable peeler. Add corn. Season with sesame oil, soy sauce, rice vinegar, sesame seeds (use only 1tsp of black sesame seeds). Toss well to coat and set aside in the fridge. Pre-heat oven to 375°F. Place each seasoned tilapia fillet on a 7" piece of foil. Drizzle some extra virgin olive oil and close the foil around it creating a loose pouch. Bake for 20 minutes. On a 24 muffin tin pan place the 4"x 3.5" pieces of foil in each muffin tin, pressing in the middle to create a cup. Brush each wonton wrapper with oil on both sides. Place each wonton wrapper on the foil pressing in the middle to form a cup. Bake for 7-8 minutes until edges start to get golden brown. Wonton cups may need a little more time depending on the thickness. Check on them after 7 minutes and add one minute at a time if necessary. Let them cool. To make the sauce mix together honey, lemon juice, grated ginger and sriracha. To assemble the cups put a little zucchini and corn mixture in the cup. Place a small piece of baked tilapia on top drizzle about 1/2 tsp of honey sriracha sauce and add some black sesame seeds on top. Enjoy.
Trim fat from beef steak; cut beef lengthwise into 2 inch strips, and each strip cut crosswise into 1/8 inch slices. In cup, mix cornstarch, sesame oil and broth, set aside. Heat 12 inch skillet or wok until very hot. Add vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Keep skillet hot. Add broccoli, carrots, onion, and bok choy and saute for 3 minutes, add yellow pepper, and saute for 1 more minute. Add pepper, garlic, ginger, and fish sauce; stir fry 30 seconds. Add water chestnuts; stir fry 1 minute. Stir in beef. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Taste test for soy sauce. Serve over rice.
Boil together the margarine and water. Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9x13 pan. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). ;). In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate. This keeps well for days.
Melt margarine in saucepan. Add dry ingredients and whisk for a couple of minutes. Add milk gradually and whisk until slightly thickened, about 5 minutes. Add cheese gradually and stir to melt. Note -- the original recipe called for shredded cheddar. I chose a blend containing cheddar, mozzarella and jalapeno peppers. It adds more zing.
Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops. Seal bag and refrigerate for up to 24 hours. Remove chops from marinade (discard marinade). Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.
To make curry butter: In a small pan, melt the butter over medium-high heat. Stir in the onion, dill, curry powder, and garlic powder; cook 5 minutes. Thread shrimp on skewers, leaving space between pieces. Lightly brush or spray shrimp with olive oil. Grill over direct high heat until the shrimp turn pink and are tender, 2 to 5 minutes, turning and brushing with the curry butter once halfway through grilling time. Arrange shrimp on serving plate. Garnish with lime wedges and dill.
Preheat oven to 400 degrees. Chop vegetables and place in baking sheet. Peel garlic cloves and add (unchopped) to vegetables. Coat with 4 tablespoons olive oil and season liberally with salt and pepper. Roast vegetables for approximately 20 to 25 minutes, or until tender. While vegetables are roasting, bring large pot of salted water to boil over high heat and add orzo. Cook for approximately 10 minutes (or according to box directions). When vegetables are roasted, remove garlic cloves and set aside. Drain orzo and cool down slightly under running water. Put orzo in large bowl and add roasted vegetables. In small bowl, whisk together remaining olive oil and vinegar. Add in roasted garlic cloves and mash with a fork. Whisk again to combine. Set aside. You may not need all of the dressing. Add diced feta cheese and chopped parsley to orzo and vegetable mixture. (Feta will melt slightly) Toss to combine and add in balsamic vinagrette. Salt and pepper to taste. Serve warm or cold. (I prefer warm!).
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots and onion until softened. Move it to one side of the pan and add bacon to the other side of pan. Cook until bacon is browned. Stir shallots, onions and bacon together and add garlic to the mixture, cook for another couple of minutes. Remove from heat. Cook pasta according to directions. Drain pasta and return to the pot. In a medium bowl, whisk together egg yolks, cream and Parmigiano Reggiano. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper, if needed. I usually use penne or fettuccini pasta.
Lightly coat the grill with cooking spray and preheat for 5 minutes. Place steaks in the grill and sprinkle with the paprika. Grill 6-8 minutes or until the fish flakes easily. In a small bowl, blend the margarine, basil, lemon juice and green onion. To serve, arrange each steak on a plate and top with a generous spoonful of the lemon-basil butter.
Heat oven to 375°F Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, water and soup; mix well. Bring to a boil. Reduce heat to low; simmer 3 minutes. Remove from heat. Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to ground beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan. Bake at 375°F for 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Remove from oven. Sprinkle with cheese. Return to oven; bake an additional 8 to 10 minutes or until cheese is bubbly. To serve, cut pizza into 8 squares. Top each serving with lettuce, tomatoes, salsa, olives, sour cream and onions.
Combine all ingredients in a 7-quart crockpot. It might be easier to combine in a larger vessel, mix, and THEN transfer to your crockpot. Cook on "High" for 5 hours, or "Low" for 8 hours. I typically serve the chili over a bed of whole Tostito chips, with a layer of shredded cheese in between.
Prepare enough water as suggested on the ramen package and prepare the ginger while the water is heating to a boil. Cook the noodles in the boiling water for 2 minutes. After 2 minutes, drop in the egg and stir quickly with a fork. Then add the ginger, bullion, and bean sprouts and let cook for an additional minute, so that the noodles cook for a total of 3 minutes. Drain the water. Stir in the soy sauce and Sriracha sauce. On the plate, garnish with red pepper flakes and chives.
Assemble sandwiches by layering bacon, tomato slices, lettuce, and basil on toast that has been spread with mayo.
heat 2 tbsp oil in a skillet, add scallions and cook until softened, 2-3 minutes, remove and cool. in a big bowl mix together eggs, water, matzoh meal, salt& pepper. add scallions. heat 1/2 c oil is large skillet. using a 1/4 c size measuring cup add about 3 tbsp of batter per pancake to skillet, cook first side about 2 minutes, flip and cook 2 minutes more, remove to paper towels. repeat adding more oil to skillet as necessary.
Fry or nuke bacon until crisp and drain on paper towels. Chop bacon, green onions and almonds in a food processor. Pour into a bowl with cheese and mix. Stir in just enough mayonnaise to bind. The 1/2 cup measurement is just a guess as I do not measure it. Stuff the peppers the day you plan to serve them.
Preheat oven to 425°. Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish. Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.
In a small bowl soak roll in water. Heat 2 T vegetable oil in a fry-pan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat into 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.
Brown beef in skillet. Drain, rinse (if desired), and return to stove. Stir in beef broth and water; heat to a boil. Add pasta and cook for 10 min or until tender. Mix in soup and salsa; heat thoroughly, stirring often.
Cream butter and sugar with an electric mixer. Add beaten egg, gradually. Then mix in flour and custard powder. Drop half teaspoons of the mixture ona cold greasy tray and bak for 10 to 15 minutes in a hot oven. For the filling cream one dessertspoon butter, two tablespoons icing sugar and one tablespoon custard powder. Spread filling over cooled biscuits.
Combine applesauce, sage and pepper. Coat schnitzel with applesauce mixture. Cover both sides with breadcrumbs. Regrigerate for 30 minutes (optional). Shallow fry in hot oil for approximately 2 or 3 minutes each side until golden.
In a large bowl, combine the sausage, potatoes, cabbage, onion, green and red peppers, zucchini and yellow squash. Gently stir in the chicken and tomatoes (do not add the butter or dressing). Divide the mixture into eight double thicknesses of heavy-duty foil (about 12 inches square). Top each pack with a butter cube. Fold foil around mixture and seal tightly. Grill covered over medium heat for 20-25 minutes or until chicken is done and veggies are tender. Be careful opening the packets as steam will escape first. After opening drizzle each serving with Italian dressing.
Preheat oven to 400 degrees F. Line muffin tray with baking cups. Put bran cereal and milk in a bowl. Let sit for 3-5 minutes. Once cereal is softened add egg and oil. Mix well. Add flour, sugar, baking powder, and salt. Stir until combined. Add blueberries and cranberries. Put batter in muffin pan cups place in preheated oven and bake approximately 20 minutes or until golden.
Combine all ingredients; mix THOROUGHLY. Shape FIRMLY into a shallow baking pan or casserole dish. Bake in 350 degree oven, uncovered for 1 1/2 hours. During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired. Recommend that you use a thermometer to check the center of meatloaf frequently.
Bring 1 cup of water to a boil in a small saucepan. Add pastina and salt, cook until most of the water is absorbed, 3 to 4 minutes. Turn off heat and add the egg, letting it cook on the hot pasta. Add the butter, cheese and a little pepper.
Shake juices with ice and strain into ice-filled old-fashioned glass. Garnish with a lemon slice if desired.
Melt butter in a small saucepan. Stir in flour until smooth, then gradually add water. Bring to a boil; cook until thickened. Add tomato sauce, chili powder(s), garlic powder, bouillon, cumin, and salt. Simmer about 5 minutes more. Place frozen burritos in a lightly greased 13x9 pan. Pour sauce over burritos. Top with cheese, olives and green onions. Bake at 350F for 35-40 minutes.
Extract giblets from chicken and remove the liver. Place chicken in a pot of water just large enough to hold it. Cover with 1-2 quarts of water and add the giblets. Add salt and bring to a boil, skimming off any foam. Reduce heat, cover pot, and simmer for 20 or more minutes. Chicken should fall apart after cooking. Completely bone out the cooked chicken. Separate white meat for use in the finished soup. Crack the bones and return them to the stock with the skin. Add all other non-meat parts of the chicken back to the stock. Bring stock and giblets back to a fast simmer. Cook stock for 1/2-1 hour longer. Begin washing rice. Strain stock and remove most, but not all of the fat. Peel the potato, tomato and carrots. Bring stock to a boil and reduce heat. Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks. Chop onion coarsely and add along with pressed or finely minced garlic. Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add. Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves. Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks. Finish washing rice and add to soup. During last half hour of cooking add all other spices. Adjust salt to taste (this recipe can take a lot of salt). Avoid adding too much cumin, it will spoil the flavor. DO NOT let the soup boil, it will turn to mush. DO NOT use the chicken liver in the soup. When the rice begins to "bloom" turn off the heat. Elbow macaroni, stars or alphabet pasta may be used. If using pasta, omit or reduce the amount of rice. If the stock is made right it will gel when chilled. Note: This recipe took years to figure out. DO NOT use chicken bullion cubes or paste when making this. They will cloud the soup and destroy its delicate bouquet. Tinned broth is acceptable but will not compare to using the stock described above.
In a large mixing bowl, mix all ingredients except cheese and breadcrumbs (this is best done with clean hands!). Once mixed, add cheese and breadcrumbs, mix until even. Coat a roasting pan or high sided pan with extra virgin olive oil. Roll meat mixture into balls about the size of a golfball and line oiled pan with them. Bake at 350 degrees for about 20 minutes or until done.
Using an electric mixer blend cake mix, vegetable oil, milk and eggs. Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan. Sprinkle with coconut. Spoon cherry pie filling over coconut. Pour remaining one-half of cake mixture and smooth out evenly. Bake in a 350 degree oven for 40 or 45 minutes. Let cool completely. Spread cool whip over entire cake. If desired, garnish with additional cherry pie filling. Keep refrigerated. Serve in squares and enjoy!
Drain the tofu then wrap it with 1-2 pieces of paper towel. Put on top of a microwave-safe plate then microwave for about 30 seconds to remove the excess liquid from the tofu. Take the tofu from the microwave then slice it into large bite-sized pieces. Slice the Okinawa carrot into thin strips. Wash and drain the bean sprouts and for the onion, slice it thinly. Slice the pork luncheon meat into thick strips. Heat a pan using medium-high heat then add sesame oil. Add the onions the stir-fry until it is soft. Add the pork luncheon meat then stir-fry for 1-2 minutes. Add the carrots then stir-fry until it is cooked. Then, add the bean sprouts and stir-fry for 1-2 more minutes. Add the tofu then carefully stir until the tofu is heated. Add some salt and pepper to adjust taste then serve with some chopped scallions and dried bonito flakes on top.
In a 4- or 6-quart pressure cooker combine green beans, potatoes, ham, onion, water, and oil. Lock lid in place. Place pressure regulator on vent pipe. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 3 minutes. Quick-release the pressure. Carefully remove the lid. Stir together flour, dill, salt, black pepper, and milk, half-and-half, or light cream til smooth. Add to cooker. Cook over medium heat till thickened and bubbly. Cook and stir for 1 minute more.
In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute. Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally. Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened. Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes. In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width. Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side. To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Saute onions and green peppers in vegetable oil, stir in flour, add soup and 1 1/3 cups milk and cook until thickened. Add ham and lemon juice, mix and pour into greased baking dish. Mix Bisquick, 2/3 cups milk, and cheese until soft dough forms. Drop dough by spoonfuls on top of ham mixture covering the entire top. Bake at 450 degrees for 15 minutes, reduce heat to 425 degrees and bake 10 minutes longer.
Combine the milk, chilies and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from heat, cover and steep for 15 minutes. Whisk in the espresso, sugar and 1 cup of the cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks. Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick. Ladle the hot chocolate into 8 mugs. Spoon the whipped cream on top and serve immediately.
Thoroughly mix parsley, lemon juice, balsamic, mustard, pepper, and olive oil in a container. Place in refrigerator for at least 1 hour. When ready to serve, combine tomato, avocado, and olives. Pour on vinaigrette, lightly toss, and place in serving dishes. Garnish with parsley sprigs.
Preheat oven to 350 degrees F. Brown the ground beef and drain off the fat. If using chicken, just throw the taco seasoning with the chicken into a skillet. Follow the taco seasoning directions for the rest of this preparation. Warm the tortillas in the microwave, covered with a damp paper towel, for 1 minute. Open the can of beans and place 1 tablespoon (or more, if desired) down the middle of the tortilla. Spoon 2 tablespoons (or more, if desired) of the beef or chicken on top of the beans. Roll the tortilla up, the beans and protein lengthwise, leaving both ends open. Continue until all tortillas are used. Place rolled tortillas in a 13"x9" baking dish. I usually place the "seam" side down. Open the enchilada sauce and pour oven the rolled tortillas and top with as much cheese as desired. Place in the oven for approximately 10 minutes, or until cheese is melted. Top with any garnishes desired.
In a saucepan, saute the scallions in butter until tender. Whisk in flour; whisk in milk all at once. Bring to a boil and cook and stir until the sauce is thickened and bubbly. Meanwhile, combine the cracker crumbs (breadcrumbs work too in a pinch) and cheese. Dip chicken breast halves in the crumb mixture to coat lightly; retain remaining crumb mixture. (Note: If freezing the meal for later, seal the remaining crumb mixture in a freezer bag). Arrange the breast halves in a greased 13 x 9-inch baking dish. Stir the spinach and ham into the white sauce. Spoon the spinach mixture over the chicken. (Can freeze at this point for later; tape the crumb mixture bag to the side. Defrost before baking.). Bake, covered, at 350°F for 60 to 75 minutes. Uncover and sprinkle with crumbs. Bake 10 minutes more.