HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put coconut, sugar, yeast and water into a small non-reactive bowl and stir briefly. Set aside until mixture is swollen and bubbly, about 15 minutes. Mix flour and salt together in a large bowl. Add yeast mixture, coconut milk and butter; using your hands or a wooden spoon, stir until well combined. Turn dough out onto a well-floured surface and knead, dusting with more flour as necessary, until soft and elastic, 5 to 6 minutes. Form dough into a ball, dust generously all over with flour and transfer to a clean large bowl. Cover bowl with a kitchen towel and set aside in a warm spot to let rise until doubled in size, about 1 1/2 hours. Divide dough into 8 pieces and roll each into a ball. Arrange balls of dough on a large greased baking sheet, spacing them 3 to 4 inches apart. Set aside in a warm spot, uncovered, to let rise until doubled in size again, about 45 minutes. Preheat oven to 350°F Bake bread until deep golden brown and cooked through, 20 to 25 minutes. Serve warm or set aside to let cool to room temperature.
In a small pan, simmer tomatoes and chiles for 10 minutes; drain. Place in a blender (I use my stick blender) and add remaining ingredients. Blend until smooth.
Heat large skillet over Medium-High heat, add chicken and sprinkle with lemon pepper seasoning. Stir to coat. Add wine and cook until chciken is no longer pink and wine has evaporated. Transfer to plate and keep warm. In the same skillet, add soups, milk, vermouth, parmesan, garlic powder, bacon bacon seasoning, spinach and herb seasoning and frozen veggies; stir to combine. Heat over Medium heat until the mixture begins to bubble; reduce heat to low, cover and simmer for 10 minites, stirring often. Stir chicken into mixture and cook untol hot and bubbly. Serve over spaghetti.
Saute onion& garlic in melted butter in large sauce pan for 4 minutes. Add potato and saute 1 minute. Sprinkle in flour, cook for 1 minute stirring constantly. Add milk, pepper, nutmeg, corn and broth. Bring to a simmer over med heat stirring frequently. Cover and reduce heat to low for a 20 minute simmer. Stir in crab meat and parsley, cook 5 minutes. Serve or pour into crock pot on low or warm.
Pour the lime juice and jugo Maggi in a tall glass, mix well. Add the beer slowly, tilting the glass to avoid the foam rising too much. Serve!
Mix Heinz 57 Sauce and honey together in crockpot, add cocktail weenies. Heat on medium to medium high heat for 2 hours, or until hot. Serve and enjoy!
Carefully cut the acorn squash in half lengthwise, and scrape out seeds. Place cut side down in a microwave-safe 10 inch glass pie plate, and add the water. Cover with microwave-safe plastic wrap and vent one side. Microwave on high power for 12 minutes, turning the dish a quarter turn twice, until the squash is tender when pierced with a fork. Let stand, covered for 5 minutes. Protecting your hand with a double thickness of paper toweling, spoon out the softened squash flesh and transfer to a food processor. Add the buttrer and maple syrup and process until the mixture is pureed. Season to taste with salt, and pepper, and serve immediately.
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Since the half-and-half and butter are lower in fat, it might take a few more minutes to thicken than it would with regular ingredients. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Preheat oven to 400 degrees. Peel and core the apples. In a large bowl mix sugar, flour, cinnamon, nutmeg, ginger and apples. Toss to coat evenly. In a wok or large skillet over medium heat, melt butter and add apple mixture. Cook until apples start to soften and brown slightly, about 7-10 minutes. Reduce heat to low and add bourbon (you can use brandy instead). Simmer down to a light syrup, about 10 minutes. Remove from heat and add the orange zest. Put one pie crust into a 9" deep pie dish. Add filling. Slice the second pie crust into 1/2" strips. Lattice the top using the strips and using a basting brush coat lattice with egg wash (beaten egg plus 1 tablespoon of water). Sprinkle evenly with tablespoon of sugar. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees and bake for 50 more minutes. Keep a cookie sheet on the oven rack below to catch any spillage from the pie. Serve warm with ice cream and La Lechera Dulce de Leche.
Select good clean apricots. Wash then, cut in two, and take out the stone, pull out any stem, it could be cut, but shouldn't need to be. Put them into a saucepan or soup pot. Add enough water, to just have them float, or be barely covered. Season them with a pinch of salt and a squeeze of lemon. Bring to the simmer, and cook, covered until they are quite tender, but not falling apart, 20-25 minutes approximately. Do one of two things, puree the apricots, with their water, in a food processor, in batches, or mash with a masher, for a chunkier consistency. In either case, measure or weigh, the pulp, and add back to it, in the pan, an equal volume of sugar. Bring the mixture to a boil, and cook until the mixture is set, 212-220 degrees f, on a candy thermometer. Bottle and process for 7 minutes. Enjoy.
Heat oil in a dutch oven over medium high heat; add squash, onion a bell pepper. Cook 3 minutes, stirring often. Add barley; cook, stirring often, until toasted slightly, about 3 minutes. Add broth, water, sage thyme, salt and pepper to taste. Cover; heat to boil. Reduce heat to a simmer; cook covered until barley is just tender about 35 minues. Remove from heat, stir lemon zest.
In a large saucepan, bring chicken broth and milk to a boil. Gradually whisk in cornmeal. Cover and simmer for approximately 20 minutes until creamy, stirring occasionally to make sure it isn't sticking. Remove from heat and stir in butter and black pepper. Gradually stir in the cheese until melted. Serve immediately.
In saucepan, bring orange juice, banana, and salt to boil; gradually stir in rolled oats. Cook, stirring, for 1 minute; remove from heat. Stir in nutmeg; cover and let stand for 5 minutes. Alternatively you could do thi in the microwave will take approx 2 1/2 mins to cook.
Preheat oven to 375. Whisk together dry ingredients, set aside. Cream butter and sugars, add eggs one at a time until combined, then vanilla and pumpkin. Mix in dry ingredients in 2 additions, then fold in chips and walnuts. Bake on greased (or parchment-lined) cookie sheet for 18 minutes, rotating pans front to back and top to bottom halfway through.
Blend cookies in processor until finely ground. Add melted butter; process until crumbs are moistened. Press crumb mixture onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze until firm, about 10 minutes. Place ice cream in large bowl. Finely chop coffee beans in processor. Add to bowl with ice cream; stir until well blended. Transfer ice cream mixture to crust-lined pan. Smooth top. Cover with plastic wrap. Freeze overnight. Combine whipping cream and vanilla in another large bowl. Sift powdered sugar and cocoa over. Using electric mixer, beat until soft peaks form. Spread mixture over top of cake. Freeze until cream is set, at least 1 hour. (Can be made 2 days ahead. Cover; keep frozen.) Sprinkle chocolate shavings over top of cake. Run knife between pan sides and cake to loosen. Remove pan sides. Using small metal spatula or knife, smooth cake sides. Let cake stand at cool room temperature 10 minutes before serving.
Heat the oil in a large saucepan and add the onion and garlic. Cook over very low heat until the onions are almost tender, about 10 minutes. Add the ground beef and brown, stirring constantly with a fork to break up the meat. Stir in the tomato paste, chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar, mix well. Season to taste with salt and pepper. Bring to a boil, reduce the heat, and cook, covered, for 20 minutes. Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the patato is tender and most of the liquid has evaporated. Use the tomato juice if you need more liquid. Mix in the remaining parsley and scallions and season to taste with salt and pepper. Serve with bread or rice.
Create marinade by combining first 7 ingredients in a mixing bowl. Cut turkey and all vegetables except tomatoes in to 2 inch pieces (2 inch square turkey pieces). Add turkey and veggies to mixing bowl and gently stir until covered in marinade. Refrigerate for 30 minutes to several hours. Skewer turkey and all vegetables except tomatoes 3 pieces of each per kabob. Skewer tomatoes separately. Grill kabobs over medium heat until cooked adding the tomato kabobs for the last 5 minutes. OR. Preheat oven to 350 degrees. Place kabobs except tomatoes on a broiler pan sprayed with a non-stick spray. Cook for 30 minutes turning at 15 minutes. Add tomato kabobs to pan and broil the kabobs for 10 minutes, 5 minutes on each side. Serve with rice. ENJOY!
Melt butter in a large saucepan. Add onions, cooking until soft. Add potatoes and enough water to barely cover. Cook, covered, until potatoes are tender (15 - 20 minutes). In a medium-size bowl, combine soup and milk until smooth. Pour soup mixture into potato mixture and stir over low heat. Add cheeses, and stir until smooth. Heat, but do not boil. Add garlic and salt and pepper to taste. To Freeze: Allow soup to cool, and ladle into 1 gallon freezer bag. Lay flat to freeze.
Half the hotdogs so that the two halves remain attached to each other along the whole length of the hotdog. Cut the cheese into sticks or cubes and fill the hotdogs with it. Put in the oven and heat (medium to high heat) until cheese melts and take out before the hotdogs start getting brown.
Cut the zucchinis in 1-inch chunks, put them in a pot, cover with water and boil over medium heat. Once the zucchinis are very tender (around 15 min), drain them and put them back in the pot. Return the pot to the heat and start mashing them (you can do that with a fork or a potato masher), some water will get out of them, boil them for few minutes until the water evaporates. Add the rest of the ingredients and stir. You can be creative and add other flavorings such as garlic or other spices.
In a blender or food processor, blend together the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice, and 2 tablespoons of water. Blend until a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken. Sprinkle salt and pepper all over the chicken pieces. Coat the chicken pieces with the marinade. Chill for an hour or two. Bring to room temperature before cooking. Preheat broiler or grill. Broil or grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 175°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. About 20 to 30 minutes. Serve with lime wedges, reserved marinade, and cilantro.
Preheat oven to 375°F. Mix thoroughly shortening, butter and sugars, salt, eggs and vanilla. Blend in remaining ingredients. Bake 8- 10 minutes until golden brown. Do not overbake. *if using self rising flour, omit baking soda and salt. (For a softer, rounder cookie, add additional 1/2 cup flour).
Whisk the egg whites until stiff gradually whisk in all of the sugar until thick and glossy. Fold in almonds and the essence. Place small mounds of the mixture onto a baking tray that has been lined with non stick baking paper. Bake at 325F for 35 minutes then remove and cool on a wire rack. Place the melted chocolate into a piping bag and pipe swirls of it onto the top of the clusters.
Blend all ingredients in a large mixer bowl, then beat at medium speed for 2 minutes. Bake in a greased and floured bundt pan at 350 degrees for about 45-55 minutes, until center springs back when touched. Cool right side up for 25 minutes, then remove from pan. Whisk glaze ingredients together and drizzle glaze over cool cake.
#1 Way of Making;. Grease and flour or line with baking paper, a square 8" cake pan. Heat oven to 350'C/180'F. Cream together the butter and sugar until light and fluffy. Beat in the coffee essence. Mix in the mashed bananas. Add egg and milk. Sift together the dry ingredients and fold into creamed mixture. Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin. Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely. When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar. #2 Way of Making;. Sift flour and baking powder and salt into bowl of mixer. Add in the sugar, egg, coffee essence and mashed bananas. Stir the baking soda into the milk and add to bowl. Melt the butter and add last. Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin. Bake 35mins approx and continue as for #1. *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.
Melt butter and marshmallows together. crush graham crackers or use crumbs. chop and mix all dryed fruits and nuts together. mix together with hands. pack in greased pan. best to use loaf pans so you can slice them in nice slices. let refrigerate for 48 hours.
Prehear oven to 450 degrees. Mis all ingredients until dough forms, beat vigorously 30 seconds. Turn onto surface dusted with baking mix. Roll in baking mix to coat. Shape into ball, knead 10 times. Roll 1/2 inch thick. Cut with 2 inches cutter dipped baking mix. Bake on ungreased cookie sheet about 8 minutes or until golden brown.
Season chicken liberally with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Using thongs, turn chicken and brown lightly on other side, about 2 minutes. While chicken is browning, remove and discard ribs and seeds for 2 jalapenos and mince flesh. In food processor, process half of poblano chilies, Anaheim chilies, and onions until consistency of chunky salsa, ten to twelve 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chilies, Anaheim chilies, and onions and combine with first batch (do not wash food processor blade or workbowl). Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add minced poblanos, chili-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally until vegetables soften, about 10 minutes. Remove pot from heat. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees (175 degrees if substituting thighs) on instant-read thermometer, 15 to 20 minutes. Using tongs, transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. Mince remaining jalapeno, reserving and mincing ribs and seeds and set aside. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno (with seeds if desired) into chili and return to simmer. Adjust seasonings with salt and pepper to serve.
Saute in the butter, until lite brown, the package of ramen noodles (crumbled) and the slivered OR sliced almonds. These are the"crispies" and will keep in a baggie in the freezer if you have any leftover. Combine all the dressing ingredients in jar and shake to mix. This makes enough salad for 2-3 bags of baby spinach or baby romaine or spring greens, your choice. Toss the salad with some crispies and dressing right before serving. Works well to serve with tongs. Add optional sliced green onions if you wish.
Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool. Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined. Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine. Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl. Grease and flour a 9 inch spring from pan and add cake butter into the pan. Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting. For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.
Place quinoa in medium bowl and soak for at least 1 hour, then drain liquid. Boil water or broth and add quinoa, cover, and cook for 20 minutes. In a blender add olive oil, vinegar, curry, turmeric, sea salt, and pepper. Pour this onto the cooked quinoa. Add grated vegetables, parsley, almonds, raisins, scallions and red onions; mix well and taste for seasonings. Serve warm or at room temperature and enjoy.
Fry bacon until crisp and brown. Drain bacon and crumble into small pieces once it is cool. Saute onion in bacon drippings until tender. Add sugar, vinegar and water; bring to a boil. Cool until room temperature. Combine vinegar mixture with Miracle Whip, beating until smooth. Add reserved bacon. Chill thoroughly.
Cover cabbage and chopped onion with cold water and refrigerate for 30 minutes. Pour half of melted butter into a large (2 Qt) casserole dish. Mix soup, sour cream and mayonnaise in saucepan, bringing to a boil before setting aside. Put half of bread crumbs in bottom of prepared dish, add well-drained cabbage and onion, and sprinkle with cheese. Pour soup mixture over cheese and top with remainder of bread crumbs and melted butter. Bake at 350 degrees for 30 minutes or until golden brown and bubbly around edge.
Preheat oven to 350°F. Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand. Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day. Wrap and refrigerate dough. Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries. Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat. Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with. Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise. Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes. Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set. (Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies. A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.
In a medium-sized pot, melt butter over medium heat. Once butter melts, add in garlic and cream cheese and stir frequently until melted. Ove melted, add in half-and-half and parmesan. Bring to a low boil, then turn down heat and simmer for 15 minutes. Add the nature's seasoning last to taste. This is usually about 2 tbsp for us, but we have sometimes added more. Serve over pasta, veggies, whatever. Goes great as a dipping sauce for garlic bread too.
Preheat oven to 450°. Roll the dough into a 12-inch circle on a lightly floured surface. Place dough on a (12-inch) pizza pan or baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Bake at 450° for 5 minutes. Sprinkle cheese over pizza crust, leaving a 1-inch border. Arrange the tomato slices over cheese. Combine oil and garlic; sprinkle over tomato. Sprinkle with pepper. Bake at 450° for 15 minutes or until lightly browned. Top with basil. Cut into 8 wedges.
Combine all ingredients with wire whisk and divide evenly among 8 pint jars. Please attach the following instructions on each jar.Use card stock, self adhesive labels.use your imagination -- make each one decorative if you choose. INSTRUCTIONS: Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.
Bring large pot of salted water to a boil, and cook according to package directions until al dente. Over medium heat, add a couple tablespoons of the flavored olive oil to a skilelt, and sautee the zucchini for a couple minutes until bright green. Gently stir in the beans, 1/3 - 1/2 cup remaining olive oil, and the tomatoes with their juice. Heat through and reduce heat to low until pasta finishes cooking. Drain pasta and toss with sauce. Check for seasoning, the flavored oil should be enough, but it's always nice to check.
Combine 2 tablespoons olive oil,sliced garlic clove and thyme in a zipper-lock bag. Add portabella mushroom caps, zip up and marinate for at least 30 to 45 minutes. In the meantime, combine the Garlic Mayo ingredients and allow to blend in the refrigerator. When mushroom caps are ready, heat a little olive oil in a skillet (maybe another tablespoon or so) and saute for about 5 minutes, stem side down. Try to include as much of the sliced garlic and thyme as possible in the skillet. Turn mushroom caps over and top with cheese. Cover skillet and cook for about another 5 minutes or until cheese is melted (it will melt very fast, keep an eye on it--). Alternatively, these are delicious on the grill as well! Serve with tomato on toasted rolls or French bread spread with garlic mayo. Really nice with some avocado on the side.
Heat oven to 325f. Lightly grease or spray a 12 cup fluted pan. FILLING: In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside. CAKE: In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter. Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes. Turn cake upside down onto plate or cooling rack and allow to cool completely. GLAZE: In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside. Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake. Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers. TIP: sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.