HumbleIntelligence/food-ner-1-Million huggingface dataset:
Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes. Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tablespoons of the butter and soften; stir into mix. Add the remaining 1 1/4 cups of flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until double in size, about 1 hour. Preheat the oven to 450 degrees and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly flour surface. (If dough seems tight, cover and let rise until it relaxes.) Divide the dough into 6 pieces. Roll and stretch each piece in the palms of your hands into a 30 inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape. Dissolve the baking soda in the water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet; sprinkle with coarse salt. Bake until golden, 10-12 minutes. Melt the remaining 8 tablespoons of butter in a shallow dish. Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter to drip off. Serve warm with your favorite dipping sauce or cream cheese.
Mince and mash the garlic to a paste with salt and peppercorns. In a processor or blender, puree spinach with basil, oil, wine, cashews, Parmesan, lemon zest and garlic paste. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks. This makes enough for 1 lb of pasta.
Whisk together all the dressing ingredients and refrigerate. Combine lettuces, oranges, grapes, bacon and seeds in a large bowl. Toss together and serve with dressing.
Saute garlic and onion, when brown add squid and mushrooms. Add soy sauce and stir for 2 minutes. Add 1/2 cup waterr and simmer until water is almost dry. Add broth. Cover and let boil for 10 minutes. Drop in noodles,celery. Let boil for 3 minutes and thicken with dissolved cornstarch. Put off the heat.
Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set pan aside. In a 3-quart heavy saucepan combine sugar, butter, evaporated milk, and pumpkin. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (20 to 25 minutes). (Adjust heat as necessary to maintain a steady boil.). Remove saucepan from heat; remove thermometer from saucepan. Stir in cinnamon-flavored pieces until melted. Stir in marshmallow creme and walnuts. Immediately spread fudge evenly in prepared pan. Score into squares while warm. Let fudge cool to room temperature (about 2 hours). When fudge is firm, use foil to lift it out of pan. Cut into squares. Cover tightly and chill for up to 1 week. Do not freeze. Makes about 96 pieces.
Preheat oven to 350°F. Mix all of the cake ingredients together. Pour into a 13x9-inch pan greased with margarine. Bake for 35-45 minutes. Blend all of the frosting ingredients until smooth. Frost cake while hot.
Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill 1/2 hour. Shape into 1/2 inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.
Preheat oven to 350^F. Butter a 13x9x2 inch glass baking dish. Place uncooked noodles in pan and spread evenly over bottom. Sprinkle with the raisins. In a large bowl, whisk the eggs, sour cream, sugar and butter. Add the milk, whisking until smooth. Pour the mixture evenly over the noodles and let stand for 5 minutes. Combine the cornflake crumbs and brown sugar. Sprinkle evenly over the noodles. Bake about 1 hour or until set in the center. Cut into squares and serve either warm or room temperature.
Preheat oven 400 degrees. Stir together dry ingredients and herbs; first 7 ingredients. Blend in butter to look like coarse cornmeal. Stir in tomatoes. Mix milk with egg; stir into flour mixture until moist. Gentily knead 8 to 10 turns; then pat into 6" circle on ungreased baking sheet. Cut 8 wedges and separate slightly. Bake until golden 15 - 20 minutes. Brush with seasoned olive oil or melted butter.
Pour flour into the sifter, add to it the cocoa, soda, sugar and salt; sift this into a greased square pan, about 9x9x2 inches. Now make 3 holes in the dry mixture. Into one, pour the oil, into the next, the vinegar; into the last, the vanilla. Now pour the cold water over it all. You'll feel as if you are making a mud pies, but beat with a spoon until it's nearly smoth and you can't see the flour. Bake at 350 degrees for 25 minutes. Then take the cake out and let is cool slightly. Do not turn the oven off ! Sugar Topping: Mix all topping ingredients together in a bowl. Then spread on cake and put back into the oven till the frosting bubbles on the whole top of the cake.
Sterilize a 1 quart mason jar. Cut peppers in half. Place in jar and add the vinegar. Cover tightly and let stand i a cool dark place for 3 weeks, shaking twice a week. Strain through wet cheesecloth. Sterilize another quart jar, pint or half pint jars-your choice. Pour strained vinegar into quart or individual jars, seal. Keeps up to 1 year in the fridge.
Set aside ingredients for sauce to be mixed separately. Mix together salmon, chopped dill, garlic powder, and kosher salt. NOTE: fresh salmon tastes much better, but canned salmon can also be used. Add pepper as desired. Chop bell pepper finely. Beat together egg, yogurt, hot sauce and mustard and blend with ingredients in the bowl. Combine all ingredients (except ailoi ingredients) and mix well. The mixture will appear loose, which is how it's supposed to be. Most recipes load up on bread crumbs as a binder, which makes the patties more firm, but also cheats you out of some of the beautiful salmon. Set out sheets of wax paper that are larger than the salmon cakes. Season bread crumbs with a little bit of salt and pepper and place in a shallow bowl. Dust a bit of the wax paper with the bread crumb mixture, then place 1/12 of the salmon mixture on top. Form into patties (I used a ring mold). NOTE: with a good teflon pan, you shouldn't need to use oil or cooking spray. Heat a pan to medium temperature. Pick up the wax paper along with the salmon patty, then flip over onto the pan, discarding wax paper sheet. Cook for about 3 minutes, then flip over and cook for 2-3 minutes, or until lightly brown. Mix sauce ingredients together thoroughly and top as desired.
Preheat oven to 375*. In a large mixing bowl beat butter and shortening with electric mixer on medium speed for 30 sec. Add brown sugar, baking soda and 1/4 tsp salt; beat until light and fluffy. Add eggs and vanilla; beat well. Add flour, beating at a low speed just until combined. Stir in chocolate pieces and nuts. Drop dough from rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 8-10 min or until golden. Cool for 1 min on cookie sheet, then transfer to wire racks. Cool. Makes 12 (5" diameter) cookies.
Preheat oven to 350°F (180°C). Remove stem from portabella mushroom, reserve for later use if you wish. Place portabella mushroom in a baking dish/pan, gill side down. Bake in oven for 6 minutes. Remove from oven and flip the portabella over, top with 10 baby spinach leaves, and return to oven for an additional 2-3 minutes, or just until spinach starts to wilt. While the mushroom is baking poach one egg, or fry one over-easy. Remove spinach topped mushroom from oven, plate, and top with poached egg. Heat 1 tbsp of cheese whiz in a microwaveable bowl until melted. Drizzle over egg and mushroom. Serve hot.
Place the garlic, chilies and sugar and ginger in a mortar and pound into a paste. (You can also chop by hand.) Transfer to a small bowl and add the fish sauce, lime juice and water. Stir well to combine. Set aside for 15 minutes before serving. Drizzle over oysters or shrimp.
Combine ingredients for meatballs. Mix well. Form into bite size meatballs. Bake in 9 x 13-inch glass pans in a 375° oven until brown, approximately 1 hour, turning once. Cool and drain on paper towels. Combine ingredients for sauce in large saucepan. Bring to a boil and reduce to simmer for 5 minutes. Add more cornstarch mixed with water if needed. Simmer 30 minutes. Add meatballs to sauce. Serve warm with toothpicks.
Preheat oven to 350 degrees and grease loaf pan. Cream together butter, sugar and brown sugar until fluffy. Chop peaches and stir into the butter and sugar mixture. Add remaining ingredients. Mix well. Pour into pan and bake for 60 to 70 minutes or until toothpick comes out clean. Remove from oven and cool for 10 minutes. Remove loaf from pan. Cool completely on wire rack. When cooled, spread glaze over it.
In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside. On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.
Splash some oil in a huge pot of salted boiling water and add pasta. Cook spaghettoni for 10-12 minutes, until al dente but cooked through. Drain the pasta in a colander and toss it in a large bowl with pesto to coat each strand. Tase for seasoning and serve hot or at room temperature.
Mix first five ingredients, beat at high speed. Line tart pan with paper liners (small). Put vanilla wafers in liners bottom side down. Spoon 1 T batter onto wafer. Bake 15 minutes at 350 degrees F. Let cool. Top with cherry pie filling or any fruit. Yields 3 dozen large tarts or 6 dozen small tarts. These can be frozen.
Mix all the ingredients, drizzling over the oil last. If you like, add a squeeze of lemon juice and some finely chopped garlic. The sauce improves in flavour if covered and left to stand for a while.
Add yeast & sugar to water. Put all other ingredients in bread machine. set on dough cycle. Pre-bake at 400 for 15 minutes, then add toppings & bake again 15 minutes.
Combine, lamb, yogurt, vinegar, half the garlic and half the ginger in a large bowl; mix well. Cover, refrigerate 3 hours or overnight. Heat ghee in large pan, add whole spices, cook, stirring until fragrant. Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly. Add ground spices, cook stirring until fragrant. Add lamb mixture, stir to coat in spice mixture. Add stock; simmer, covered, for 1 1/2 hours. Remove cover; simmer about 30 minutes or until lamb is tender. just before serving, stir in garam masala and fresh herbs; heat through.
Shake the bourbon, Grand Marnier and Vodka. Pour into a cocktail glass and add pineapple juice to fill.
Preheat oven to 400°F. In large mixing bowl combine bran, flour, baking powder & salt. In another bowl mix currants, milk, syrup, oil & egg. Combine all of the ingredients (wet & dry) and stir gently. There can be lumps in the batter. Grease a 12-muffin tin and fill each cup 3/4 full with batter. Bake 15-20 minutes. **Can be refrigerated/frozen in a tightly sealed container.
Pour each ingredient into a small bowl. With a small whisk, whisk the ingredients until well blended and slightly thickened (it's always going to be slightly thickened, so don't worry about getting that desired consistency). Add to your favourite vegetable salad, and referigerate until ready to serve (or have right away, if desired).
Preheat oven to 450 degrees F. In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar. Add chickpeas and cabbage; stir well to coat them. Place a small amount of filling into each egg roll wrapper and roll them up. Place seam side down on a non-stick baking sheet. Bake for 10 minutes. Take out of the oven and turn over each roll. Bake for 3 or 4 more minutes then serve!
Combine chicken pieces with flour and dry soup mix in plastic bag, toss to coat chicken. (Reserve excess flour mixture). Heat butter and oil in a heavy pan, add chicken in single layer. Cook chicken turning often until browned all over. Remove chicken from dish, add bacon and onions, stir constantly over heat for about 3 minutes or until onions are soft. Place this mixture plus chicken into ovenproof dish with blended reserved flour and water, cover. Bake in moderate oven for about 1 hour or until chicken is tender. Stir in sour cream and parsley just before serving.
Cut pork into 1/2-inch thick slices, then pound each piece flat into 1/4-inch thick pieces. Season both sides of pork pieces with salt and pepper, then dredge in flour, shake lightly, and set aside. Heat olive oil in large (12 or 14-inch) non-stick skillet over medium high heat, until smoking. Working in batches (make sure to leave space between pieces or it won't brown properly--saute pork in hot oil until lightly golden brown on both sides (about 2 minutes per side). Set pork pieces aside when done. In the same skillet, reduce heat to low and melt butter. Once the butter is melted, add limoncello (careful--it will steam very high for a couple of seconds). Simmer for about two minutes, then add all of the pork pieces, overlapping slightly if necessary. Raise the heat to medium-low, and immediately sprinkle the garlic over the top, then cover pan with lid and simmer five minutes more. Turn pork over, squeeze about six lemon slices in between pork and layer the top with pepperoncini slices. Cover and simmer an additional three minutes. Pork should have a deep golden color when done. Arrange pork on a serving platter, drizzle any remaining sauce over the meat, then garnish plate with remaining lemon slices and whole pepperoncinis.
Trim breasts and cut into 1 inch chunks. Combine the flour, paprika, cayenne pepper, and salt in a LARGE bowl. Mix together in a separate bowl 1 cup butter, 1/2 cup hot sauce, a dash of garlic powder and a dash of pepper and heat in microwave for about 20 seconds. stir to mix well. set aside. Put the wings into the large bowl of flour mixture, coating each wing evenly. dip into mixture of butter and hot sauce, then again into flour mixture. place all the "wings" on a plate and put them in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.). Heat oil in a deep fryer to 375°F (You want just enough oil to cover the wings entirely -- an inch or so deep at least.). Fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain, but don't let them sit too long because you want to serve the wings hot. For Coating: Combine another 1 cup butter, 1/2 cup hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended. Quickly put the wings into a large bowl. *You could also use a large plastic container with a lid for this. Add the coating mixture and stir, coating all the wings evenly or simply put all the wings inside the container with the lid, add the sauce, then shake.
In a large bowl, mix first 4 ingredients. Add eggs one at a time, beating after each addition. Lightly spray a 9x13x2 inch. pan with Pam. Pour batter into prepared pan and sprinkle the pecans over top and bake at 350 degrees F. for 38 minutes. Do Not Overbake. Remove cake from oven and make slashes all over cake and drizzle glaze slowly to soak in; then. bake five more minutes.Cool in pan on rack. To make glaze:. In a saucepan, on medium low heat, Heat the water and butter until the butter melts. Add the vanilla and powdered sugar and mix well.
Mix all ingredients in a bowl, cover, and refridgerate until ready to serve. Tastes better overnight. Serve with tortilla chips, crackers.
Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp. Add lamb and cook 5 minutes, until browned on all sides. Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes. Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.
Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, and cocoa. Cut in the margarine until crumbly (mixture will be dry). Reserving 2 cups crumb mixture, press remainder in bottom of 13x9 inch baking pan. Bake 15 minutes. In large mixing bowl beat cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla; mix well. Pour over prepared crust. Celsius. ombine nuts with reserved crumb mixture. Sprinkle evenly over cheese mixture. Bake 25 minutes or until bubbly. Cool and cut into bars. Store covered in refrigerator.
Thaw puff pastry. Cut and core apple and chop into small pieces, 1/2-inch size. Over medium heat, melt butter in a large skillet. Add apple, raisins and apricots. Mix well and saute' a few minutes. Add water, brown sugar, cinnamon and nutmeg. Cover and simmer for about 10 minutes. Cool. Place pastry on a flat surface and distribute apple mixture down the middle of pastry sheet. Make 2 1/2-inch cuts diagonally along both sides of exposed pastry and 1 1/2-inch intervals. Fold strips over apples alternating from left to right. Press dough together where ends overlap. With fork tines, seal the top and bottomedge of dough. At this point refrigerate for 30 minutes or wrap and freeze for later use. At time of baking, place strudel on a cookie sheet covered with parchment paper, or use an insulated cookie sheet to prevent overbrowning of bottom of the pastry. Brush with egg wash. Bake in a preheated oven at 425 degrees for 25 minutes or until strudel is light golden.
In a hot pan, add the oil and stir fry garlic and chili until fragrant. Add pork and continue to stir fry on medium heat until almost ready. Keep stir frying and add pork stock as needed. Add oyster sauce, fish sauce, sugar. Increase heat to high and add fresh thai basil. Keep stir frying for few seconds. Serve with white basmati rice and fried eggs.
Melt the butter in a heavy medium-size saucepan over medium heat. Add the shallots and garlic and saute until transparent, about 3 to 4 minutes. Then add the cognac and flame. To do this, remove the saucepan from the heat and touch a lighted match to the edge of the pan; the fumes of the cognac will ignite. Holding the pan away from you, allow the flames to die down naturally. Add the stock and cream and simmer over low heat until thickened, about 15 to 20 minutes. Add the mushrooms and continue to simmer 3 to 5 minutes more. Season with salt and pepper and serve immediately.
Add all ingredients to a mug and stir. Garnish with a cherry if desired, and serve.
Dissolve yeast and sugar in water. Beat in 1/2 flour. Add salt, oil and rest of flour (add more if needed to make handle-able dough). Rise in oiled bowl. Place on greased pan. Add sauce, cheese, etc. Bake at 450 20 -25 minutes (til brown).
Heat olive oil in heavy large pot over medium-high heat. Add beef and saute until brown on all sides, about 5 minutes. Add garlic and saute 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Saute vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).
Cook bacon in wok or saucepan on high heat. Remove bacon and leave grease. Lightly salt goya, let sit for 3 minutes. Add sliced goya to heat and grease and cook about 3-5 minutes, or until slightly flimsy. Add tofu and cook til just browning. Add egg and cook til done. Serve with soy sauce and cooked cabbage if desired.
In soup pan, bring all ingredients except meat, to a boil. Crumble ground meat and slowly add to boiling mixture. Return to boil, then reduce heat. Simmer uncovered 2-3 hours, or until as thick as desired. Remove bay leaf and serve over cooked & drained spaghetti. Top with shredded cheese, chopped onions and kidney beans if you like.
Season the chicken breasts with salt and pepper. Heat a large saute pan and add a couple of tablespoons of oil. Sear the chicken, skin side down, until well browned. Turn and brown the other side. Place the chicken breasts into the slow cooker and add the orange juice concentrate. Don't dilute with water. Cook for 3 hours on high or 5 to 6 hours on low. Remove the chicken and keep it warm. Degrease the sauce with a ladle and stir the sour cream into the sauce. Serve each chicken breasts with some of the sauce poured over the top.
Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper. Heat a non-stick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal. Top with chopped walnuts, green onions, and za'atar, if you like. Notes. *Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions. If you want an even lighter meal, use coconut oil spray instead of coconut oil. If you have any leftover cooked vegetables from the day before, just add them to your oatmeal.
Blend tomato paste, chilies and molasses in processor until smooth. Spread 1 tablespoon chipotle mixture over 1 side of each bread slice. Arrange 6 slices of bread, chipotle side up, on work surface. Divide half of cheese among bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipotle side down. Spread butter on outside of sandwich tops and bottoms. Heat a large griddle over medium heat. Place sandwiches on griddle, cook until bread is golden and cheese is melted, about 5 minutes on each side. Keep your heat on medium to low or the bread will burn. Eat the sandwiches warm from the griddle.
Preheat the oven to 375. Cream the butter and sugar. Add eggs and beat well. Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft. Allow the dough to rest for 5 minutes. Roll dough into 1-inch balls. Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally. Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character! Arrange them on the wire rack until they cool down.
In a medium bowl or food processor combine flour, salt, thyme, basil, oregano, ginger, garlic salt, celery salt, black pepper, dry mustard and paprika. Mix thoroughly. May be stored in an airtight container for up to three months.