HumbleIntelligence/food-ner-1-Million huggingface dataset:
DOUGH: Mix together the milk, sugar, and salt. In a small bowl mix the yeast and lukewarm water to proof a little. Add the yeast to the above. Add the eggs, beaten, and the soft butter; mix well. Mix in the flour, a little at a time remembering the hint above (you don't want it so sticky that you can't handle it, but a very soft dough). Place in buttered bowl; cover; rise once. Punch down and rise again. While this is rising prepare the filling and the pecan topping. FILLING: In a small bowl mix the butter, sugar, and cinnamon together; set aside. STICKY PECAN TOPPING: Mix the melted butter, brown sugar, and pecans together and spread evenly in the bottom of 9x13 pan. BACK TO THE DOUGH: When risen put the dough on a lightly floured surface. Roll into a 9x18 oblong. Spread with the cinnamon filling. Roll up tightly starting at the wide side; seal well by pinching edges of roll together. Cut into 1" slices and evenly place in the pan on top of the pecan topping. Let rise till ALMOST DOUBLE, about 35-40 minutes. Bake in a 375 degree oven for 25-30 minutes. When you take them out of the oven, immediately turn them upside down on a large tray or platter. Let the pan stay over the rolls a minute or two so that the topping runs down over them and you get all the goodness from the pan.
Preheat oven to 350 degrees F. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle the butterscotch morsels over the crust. The layer the chocolate morsels, pecans, and coconut, in the order given. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars. TO GIVE AS A GIFT:. In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers.
Combine bulgur and boiling water in a bowl and cover. Set aside to steam for 10 minutes. Meanwhile, combine beans, garlic, tomato paste, soy sauce, worcestershire sauce, chili powder, onion powder, pepper and salt in the bowl of a food processor. Process until fully combined - you will have a fairly smooth paste. Transfer mixture to a large bowl. Drain any remaining water from the bulgur and add it to the bean mixture. Add in the egg and bread crumbs and stir until everything is thoroughly combined. Allow mixture to stand for 30 minutes. Form the mixture into 6 patties. Either grill or pan-fry them to serve right away, or place them on a waxed paper-lined cookie sheet to freeze for later use. VARIATION: Form mixture into very small (about 2-inch) patties. Stuff these into tortillas or pita pockets or between slices of party rye. These make great tiny sandwiches for parties, bento boxes or little hands.
Heat rice according to package directions. Pour into large bowl and let stand 10 minutes to cool. Stir in black beans and remaining ingredients until well combined. Cover and chill for at least 30 minutes before serving.
Steam cauliflower for 10 minutes. Simmer next 4 ingredients for 5 minutes and then add seasonings. Combine cauliflower and sauce in baking dish. Sprinkle with cheese and breadcrumbs. Bake 15 minutes at 375°.
Melt milk chocolate chips in double boiler or in microwave (be careful not to burn in the micro). If you are using the white chocolate, wait until later before melting unless you can keep it over warm water. Dip each pretzel rod about 2/3 of the way up in chocolate. Lay on wax paper lined baking sheets, lining up the rods but leave a bit of space between them. Allow to set a little, but not completely dry (while waiting, make sure your white chocolate is ready). Dip a fork into the white chocolate and drizzle over the milk chocolate by gently swishing the fork back and forth over the rods but not touching them. Place your sprinkles or candies on a paper plate and roll each pretzel rod in desired topping (or just sprinkle on). Lay back on wax paper to set completely. These look great displayed in, or given in, a unique glass or mug.
Combine flour and sugar. Rub in butter. Add eggs and mix. Use as desired.
Grill chicken breast from frozen, seasoning with salt and pepper to taste. Cool and slice each breast into 4 or 5 slices. Wash beets and wrap in heavy-duty aluminum foil, Bake on cookie sheets at 350 for 45 minutes or until done. Peel beets, cut julienne. Mix vinegar, honey, Dijon, salt and pepper. Gradually whisk in olive and walnut oil until blended. Arrange endive and radicchio on individual plates, top with chicken slices, apple slices and beet slices. Sprinkle with cheese. Drizzle evenly with dressing.
Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.). Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.
Preheat oven to 350°F Place all of the dry ingredients into a bowl and mix; slowly add milk, eggs, butter, and corn; mix until smooth. Pour the mixture into a large greased loaf pan. Bake for about 50 minutes. To test if the cake is done, stick a toothpick into the center; the cake is done when the toothpick comes out clean. Remove the cake from the pan by turning it over onto a wire rack to cool. Slice and serve.
Pour the alcohol into a jug or piece of Tupperware. Zest or peel the lemons and submerge in the alcohol. Juice the lemons, and do whatever you want with the juice, the juice is not part of the recipe. I freeze the juice in an ice cube tray for use in cooking. Cover and put away in a dark place for one week, or up to however long you want. I once forgot I was making a batch and the stuff steeped for a whole month, wow, THAT was a strong batch. After you have finished your steeping, drain the alcohol. Bring the soy milk and sugar to a boil, lower the heat and simmer, stirring occasionally, for 20 minutes. Let cool. Mix the lemony alcohol with the sugary soy milk. Pour into bottles. This will make about 1 1/2 liters. I keep mine in the freezer. It thickens up but does not freeze. Super refreshing on a hot day.
Bring water to boil, and add the rice and 1 tsp of the salt. Return to a boil, cover, and simmer for 30-40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl. Whisk together the vinegar, sugar, olive oil, remaining tsp of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
Mix cornmeal, salt and pepper. Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer). Fry green tomatoes until lightly browned and slightly soft. Coat bread slices with chipotle mayonnaise. Stack with bacon, cheese, fried green tomatoes and red tomato. Melt butter in frying pan. Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious). Eat hot or cold.
Season chicken pieces with salt and pepper. Melt 2 tablespoons butter (or combination butter and olive oil) in a large skillet over medium heat. Add chicken pieces, skin side down. Cook about 10 to 15 minutes until chicken is golden brown. Turn chicken pieces and cook another 10 to 15 minutes. Continue cooking and turning over occasionally and cook an additional 10 to 15 minutes, for a total of 30 to 40 minutes. Remove chicken and keep warm. Pour off any fat in the skillet, then add shallots or onion (any type you prefer), cook briefly. Add wine, scraping skillet bottom to remove loose chunks, until wine is reduce by about half. Add chicken broth and simmer, stirring, about a minute, or until you have about 1/2 cup sauce. Add salt and pepper to taste. Swirl in one tablespoon of butter. Pour sauce over chicken and serve.
In a large bowl, add the eggs, heavy whipping cream, salt, and pepper. Heat 1/2 stick butter to liquefy, let cool, and add to bowl. Dice the onion and add to a pan with broccoli, bacon and the remaining butter. Saute the broccoli, onion and bacon in the butter over medium heat for 5-10 minutes or until onions are soft. Spray a 9" glass pie pan with non-stick spray, pour broccoli/onion/bacon mixture into pan Whip the contents of the first bowl for 3 minutes . divide cream cheese into 1/4 inch pieces and place evenly over broccoli/onion/bacon mixture. Pour whipped egg mixture over cream cheese. Do not mix. Bake on middle rack at 375 degrees for 30 min, let sit for 5 minutes before serving.
Fry ground pork with onion just until done. Drain well and cool. Combine potatoes, milk, sugar flour and egg; mix well. Heat large pot of water to slow boil. Roll about 3 tablespoons of potato mixture into a dumpling. Making a hole in each, stuff 1-2 teaspoons cooked pork mixture into ball and reroll potatoes to cover hole. Drop each ball into boiling water. Cook for 20 minutes. Remove with slotted spoon.
Melt 6 tablespoons butter. Add kohlrabi and saute 10 minutes. Grease baking dish with remaining butter. Put in layer of kohlrabi then layer of ham and parsley; season. Repeat layers. Ending with kohlrabi. Mix egg yolks in cream and flour seasonings. Pour over kohlrabi. Bake at 350° oven for about 30 minutes.
cream butter, sugar and essence. add egg. then add dry ingredients. roll into balls. place on cold greased trays. press down with a fork. bake 15-20 minutes at 190 degrees. or 12-15 minutes for me because I have and aga.
Combine the shredded chicken with the chili powder and set aside. Combine soup, sour cream, and Rotel in saucepan and heat slowly, stirring often. Wilt tortillas in vegetable oil and pat dry with paper towel. Place small amount of soup mixture, chicken mixture, cheese, and onion on each tortilla and roll. Place tortilla rolls in casserole dish. Top with remaining sauce, cheese, and onions. Bake at 350 degrees for about 30-40 minutes or until sauce is bubbly.
In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy. In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip. If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients. If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now. Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.
Combine mix and brown sugar, add eggs and milk stirring only until moistened. Stir in drained corn, hot dogs, and cheese. Batter will be thin. Fill paper lined muffin cups 2/3 full. Bake at 400 degrees for 15 minutes or until tops are brown. Serve immediately or refrigerate.
Preheat oven to 400 degrees Farenheit and line 12-cup muffin pan with paper liners. Combine all ingredients in large mixing bowl; mix just until blended. Divide muffin batter evenly in prepared pan. Bake for 12-18 minutes or until toothpick inserted in center of one muffin comes out clean.
Combine all salad ingredients into serving bowl. Combine dressing ingredients into glass jar and shake well until combined. Drizzle over vegetables and toss. Let stand about 10-20 minutes in fridge. Re-toss salad before serving and sprinkle with sesame seeds.
Spread cool whip over brownies. Arrange strawberries in a decorative pattern on the cool whip. I like rows alternating with points facing in opposite directions. Drizzle chocolate shell over the berries in a decorative pattern. Chill.
Pre-heat oven to 325 degrees. In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the side of a greased 10-inch springform pan. Bake at 375 degrees for 8 minutes; cool. In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Beat in eggs on low speed just until combined. Stir in lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in oven and bake for 50-55 minutes or until center is almost set. Remove cheesecake from oven and water-filled pan and cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan (May need to run a knife around the rim to loosen from sides of pan). Garnish with whipped cream and lime slices.
Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes. Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes. Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque. Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns. Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened. Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.
To prepare the kulfi, boil milk over medium flame until reduced to half. Add saffron to the milk while it is boiling. Add sugar. Boil for the next 10 minutes. Remove from heat. Add cardamom and nuts. Divide the mixture between 4 kulfi moulds. Freeze until set. Now, prepare the falooda. For this, mix the cornflour with a little water. Cook over low flame, stirring constantly, until transparent. If needed, add some more water. Push the mixture through a fine metal colander with the back of a spoon, into a bowl of chilled water. Refrigerate until it's time to serve this dessert. Garnish the kulfi with the falooda and serve.
Place ground chuck, egg white, garlic powder, soy sauce, black pepper into bowl and mix well. Place meat on medium-high heated skillet. Cook for 5 minutes, flip meat, it will fall apart as you cook, mix meat until well done. Toast 2 hamburger buns. Place cooked meat on buns. Sprinkle chili powder over meat. Add ketchup or steak sauce on top of meat and serve.
Put the coconut milk, lemon grass, galangal and shallots in a saucepan or wok over a medium heat and bring to a boil. Add the chicken, fish sauce and palm sugar and simmer, stirring constantly for 5 minutes or until the chicken is cooked through. Add the tomatoes and mushrooms and simmer for 2-3 minutes. Add the lime juice, makrut lime leaves and chilies in the last few seconds, taking care not to let the tomatoes lose their shape. Taste, then adjust the seasoning if necessary. This dish is not meant to be overwhelmingly hot, but to have a sweet, salty, sour taste. Serve garnished with coriander leaves.
Melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water. Beat butter and sugars together on medium/hi speed until light and fluffy. Turn mixer down to lowest speed, add eggs and vanilla. In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using. Add half of the melted chocolate. Stir until ingredients are well blended. Add remaining flour, stirring completely: add remaining remaining chocolate. Stir in chocolate chips and macadamia nuts or pecans. Cover and refrigerate dough for 1 hour. Preheat oven to 350°F. Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet. Bake for 15 minutes at 350° (Adjust baking time accordingly for smaller cookies.). Remove cookies to wire rack. Store in airtight container at room temp or in freezer for longer storage.
Cook broccoli in boiling salted water until tender. Reserve cooking water and remove broccoli to cool in ice water. Replace cooking water on heat and let it return to a boil. Cook pasta in water until tender and drain well. With food processor running, drop cloves of garlic into top feeder tube and let run until garlic is minced. Add broccoli and cream and process until smooth. Remove broccoli mixture to large skillet, add butter and heat slowly only until the butter melts. Add pasta to broccoli cream and heat through until thickened. Add salt and freshly ground black pepper to taste. Place on serving plate and top with Parmesan cheese.
Cut each rack of ribs in half; season with salt and pepper; place ribs on foil-lined baking sheet in two piles of three pieces; bake 2 1/2 hours or until tender; rotate ribs every 30 minutes; remove from oven and wrap with foil to prevent drying out. Mix honey, soy sauce, vinegar, ketchup and espresso in saucepan; place oil and garlic in small skillet and heat for 1 minute until garlic becomes golden; add to honey mixture; simmer sauce 15 minutes. Preheat oven to 425° or heat up grill; brush both sides of ribs with sauce; cook in single layer, basting often; ribs are finished when glazed and carmelized, about 15 minutes.
Saute sausage,drain and crumble. Saute onions and celery in butter till onions are transparent. Add apples cook 5 minutes. Add broth, and seasonings, simmer 5 minutes. Add sausage, parsley and almonds to cubed bread. Pour hot vegetable mixture over bread. Blending well. Adjust seasoning to taste. Stuff your favorite pork roast or bake in buttered casserole dish. You can freeze this stuffing for later use. Cooking time is for stuffing only.
Put first six items in shaker filled with ice. Shake well, then strain into tall collins glass. Pour in cider, and stir. Garnish with celery and lime.
Preheat oven to 375 degrees. Place pie crust on a parment paper lined cookie sheet. Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated. "Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides. Fold the lip of the pie crust over the edge of the peaches. Coat the edge of the crust with milk. Bake 35 minutes or until mixture is bubbly and crust is golden brown. Allow to set before serving. (If your crust bakes faster than your peaches, just cover the it with some foil.).
Put this in the bread machine on the manual/dough cycle. At the end of the cycle punch down the dough and let rest 5 min. Roll out the dough to the shape of your pan, and put in pan, top as desired Bake at 425 for at least 15 min. until cheese is well melted, and browned. Variation: Add 1 to 2 tsp Italian Seasoning.
Fry onion in 1 tablespoon of olive oil until light brown. Add coconut milk and bring to a roiling boil. Stir frequently. Meanwhile fry chicken in remaining oil until well browned. Add to coconut milk mixture. Add pepper, cilantro, salt and achiote. Continue to simmer for 30 minutes. Basting occassionally. Serve with tortillas.
In a bowl, stir the crushed graham crackers and butter together; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake in a 350° oven for 10 minutes; cool on a wire rack; decrease oven temp to 325°. In a bowl, beat cream cheese and sugar at medium speed using an electric mixer until blended. Add in liqueur, coffee granules, and vanilla, beating at low speed until well blended. Add in eggs, 1 at a time, beating just until yellow disappears after each addition. Remove and reserve 1 cup cream cheese mixture; pour remaining batter into prepared crust. Microwave chocolate squares in a medium bowl 1 minute or until melted, stirring after 30 seconds; let cool slightly. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. Spoon chocolate mixture in lines on top of batter in pan; gently swirl with a knife. *(Optional) If you want to bake this in a water bath--Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water (water bath); place in oven. Bake at 325° for 1 hour or until almost set; turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven (and water bath, if using) and gently run a knife around edge of cheesecake to loosen from sides of pan; cool on a wire rack. Cover and chill at least 4 hours. Remove sides of springform pan; serve with Mocha Sauce. To make the Mocha Sauce: add chocolate morsels, whipping cream, and butter to a small saucepan; cook over low heat, stirring often, for 2-3 minutes or until smooth. Remove from heat; stir in coffee; serve warm.
Coat a large nonstick skillet with nonstick cooking spray; heat over medium-high heat and add crumbled ground beef, peppers, onion and garlic. Cook for 8 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and black pepper. Cover and simmer on medium-low for 15 minutes, stirring occasionally. While sauce is simmering, cook pasta following package directions. Drain. Spoon sauce over pasta. Top with shredded cheese and serve.
In a resealable bag, combine 1/3 cup of the oil, 3 Tbl. of the lemon juice, the fennel seeds, 3/4 teaspoons of the salt, and 1/2 teaspoons of the pepper. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate for at least 30 minutes and up to 24 hours, turning the chicken occasionally. Meanwhile, in a blender, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoons salt, and 1/2 teaspoons pepper until smooth. Gradually blend in remaining 1/3 cup of oil. Season the basil sauce to taste with more salt and pepper, if desired. Prepare a charcoal or gas grill for medium-high heat or preheat a ridged grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to a platter. Drizzle with the basil sauce and serve.
Preheat oven to 350. Spray a muffin pan with cooking spray- I used a 12 muffin pan. Cook spinach as directed and drain well. In a large mixing bowl combine panko crumbs, egg substitute, pesto, sun dried tomatoes, onion and garlic powder and milk and mix well. Add ground turkey ( I used ground turkey breast) and mix well. Add drained and cooled spinach. If consistency is dry add a little more milk, if consistency is moist add a little more panko crumbs. Add pepper to taste. Divide mixture and place in muffin pan, approx 1/4 - 1/2 cup per muffin. Bake @ 350 for approx 30-45 mins or until a meat thermometer registers 160.
1. Preheat oven to 350°F/180 C. 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil. 3. Turn off the heat and stir in the flour. 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time. 5. Transfer mixture to a piping bag with a 5 point, or star, tip. 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed. 7. Bake for 10 minutes, then broil until golden brown. 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.
Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.