HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using the dough cycle of your bread machine, place all the ingredients into the basket as manufacturer's directions; press start. When the cycle is complete, remove the dough. On a lightly floured surface, knead until smooth and elastic; shape the dough into a 6 x 15 inch rectangle. Lightly grease the special hot dog bun pan and and place the shaped dough in the pan. Grease the bottom of a clean baking sheet and place on top of the dough filled pan. Let rise 1 to 1 1/2 hours in a warm place or until the dough has almost filled the pan. Preheat oven to 375 degrees and with the baking sheet on top, bake the rolls for 18 minutes. Remove the baking sheet and bake a few minutes longer if necessary to brown the rolls. Remove from oven and place on a rack to cool for 5 minutes; remove the buns from the pan and place directly on rack to finish cooling. When completely cool, slice each bun down the middle vertically, without cutting through the bottom; then separate into individual buns.
Place chicken in a 3 or 4 quart slow cooker coated with cooking spray. In a large bowl, combine the tomatoes, onion, green pepper, garlic, lime juice, pepper sauce, salt and pepper. Pour over chicken. Cover and cook on low for 3-1/2 to 4 hours or until juices run clear. Is best when served with rice.
For Dressing: Mix all ingredients together well and cover. Refrigerate for at least an hour before serving. For Salad: Open package of Ramen noodles and throw out seasoning pouch. In a large sauce pan melt butter and add walnuts. Break ramen noodles into bite size pieces and add to sauce pan. Lightly brown walnuts and noodles in butter, stirring constantly (burns easily). Remove sauce pan from heat and set aside. Lightly toss chopped broccoli, lettuce, spinach, onions and strawberries in a large salad bowl. Pour the warm contents of the sauce pan over the salad and mix lightly to gently wilt the lettuce. Serve immediately with dressing.
For layer cake, use three 9" round pans. Place greased paper in bottom of pans. Beat sugar, shortening and margarine until fluffy. Add egg yolks and vanilla; beat well. Combine flour, soda & salt in a separate bowl. Add alternately dry ingredients and buttermilk. Stir in coconut and pecans. Beat egg whites until stiff, fold into mixture. Bake in 350 degree oven for 30-40 minutes. Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.
To make the Sauce: In a large pot, brown Italian sausage over medium high heat until cooked through. About 5 minute. Reduce heat to medium, add onion and garlic. Cook until opaque. About 3-4 minute. Combine tomatoes, Italian seasoning, red pepper flakes, and salt/pepper with onion, garlic, meat mixture and bring to a boil. Reduce heat to a simmer and cook covered for about 10 minutes, stirring occasionally. Baked Ziti: Cook pasta according to package, generally about 9-11 minutes for al dente. Halve the mozzarella. Cut half the portion into cubes, and the other half into thin slices (should look like discs, which will go on top of the pasta). Combine drained pasta with sauce, cubed mozzarella, 1/2 the parmesan cheese, and a pinch of red pepper. Place the combined pasta/sauce/cheese into a buttered 9x13 pan (I like to use my Le Crueset, presents better at the table). Top with remaining mozzarella slices and parmesan cheese. Bake in a 400°F oven for 45 minutes until the pasta is bubbly and the cheese is golden brown.
Heat oven to 350°F. Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. Bake 10 minutes or until crisp and lightly browned. Cool in pan. Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electirc mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate untill chilled, at least 1 hour. When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes. Note: Cover and freeze any leftover desserts. Thaw in refrigerate as needed.
For pork:. Oil large rimmed baking sheet. Whisk Dijon mustard, olive oil and thyme in small bowl to blend. Sprinkle pork tenderloins with salt and pepper. Heat heavy large nonstick skillet over high heat. Add pork and sear until brown all over, turning occasionally, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mustard mixture over all sides of pork. (Can be prepared up to 2 hours ahead. Refrigerate pork uncovered.) Preheat oven to 425°F Roast pork until thermometer inserted into thickest part of meat registers 150°F, about 30 minutes. Remove from oven and let stand 5 minutes. Meanwhile, prepare sauce:. Melt 1 tablespoon butter in heavy small saucepan over medium heat. Add 1 tablespoon flour and whisk 1 minute. Gradually whisk in whipping cream, white wine and chicken broth. Boil until mixture is thick enough to coat spoon, whisking frequently, about 1 minute. Add crumbled Gorgonzola and whisk until cheese is melted and smooth and sauce is reduced to desired consistency, about 5 minutes. Slice pork and transfer to plates. Ladle some sauce over pork. Serve, passing additional sauce separately.
Mix custard powder with 1/2 cup of milk until smooth. Add 3.5 cups of milk, cardamom and sugar into a saucepan. Bring to the boil on medium heat, stirring frequently as not to scorch. Remove milk from heat. Add in the custard powder slowly stirring all the time. Place milk back onto heat stir constantly until smooth and custard has thickened (+ - 5 minutes). Remove from heat. Add rose water stir well. Cool. Add whipping cream and mix well. Place in a bowl and sprinkle with ground pistachios. Serve chilled.
Heat griddle or skillet. Combine dry ingredients. Add oil and milk and stir until just moistened. You may need a little more milk or flour to make the consistency right, so adjust as needed. If eggs are not a problem for you, you can use 2 eggs instead of the flax seed. Add the eggs with the wet ingredients. Cook on greased griddle on medium heat until bubbles begin to pop and stay open. Flip and cook until the other side is lightly browned.
The filling: position oven rack to the middle position; preheat oven to 450°. Heat 2 teaspoons oil in a 12-inch ovenproof skillet over med-high heat until smoking. Add in the pork in a single layer and cook without stirring until browned on one side, about 1 minute. Stir and continue to cook for 1 minute longer; transfer the pork to a bowl; set aside. Add the remaining 2 teaspoons oil and chorizo to the skillet; cook over medium heat, stirring often, until lightly browned, about 2 minutes. Stir in the carrots, onion, and 1/4 teaspoon salt and cook, stirring often, until the vegetables are softened, 8-10 minutes. Stir in the garlic and chipotles; cook until fragrant, about 30 seconds. Stir in the tomatoes, broth, and sugar; bring to a simmer. Decrease heat to med-low and cook until the liquid has thickened slightly and the mixture measures about 5 cups, about 10 minutes. Off the heat, season with salt and pepper to taste; stir in the cooked pork and oregano; set aside while preparing the topping. The corn bread topping: whisk the flour, cornmeal, sugar, baking powder, baking soda, and salt together in a big bowl. In another bowl, whisk the buttermilk and egg together; stir the buttermilk mixture into the flour mixture until uniform, then stir in the butter until just combined. Smooth the filling into an even layer in the skillet. Dollop the cornbread topping evenly over the filling, then spread it into an even layer, covering the filling completely. Bake the pie until the topping is golden and has baked through completely in the center, 15-20 minutes. Let the pie cool for 10 minutes before serving.
Heat a non-stick frying pan over medium heat until hot. Pour in the olive oil and heat that until it just starts to shimmer. Add the garlic and saute just until it begins to be fragrant. Pour in the tinned tomatoes. Season with salt and pepper and throw in the basil leaves. Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit. Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan) Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny. Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water. Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.
Halve the citrus, squeeze juice into a quart jar; tie seeds into a cheesecloth bag or tea filter. Finely shred the orange and lemon peel, put into another bowl; add the seed bag. Add enough water to the orange-lemon juice to fill quart to the neck of the jar; pour this over the peel. Leave orange-lemon peels & liquid sit overnight. Next day, pour peels & liquid into a sauce-pan, simmer for one hour (peel will be very tender). Halve the peaches, discard pits; chop into small coarse chunks; add to sauce-pan and simmer for 10-15 minutes (peaches should be soft). Measure liquid pulp, and for every 2 cups of pulp, add 2 cups of sugar. Return pulp to sauce-pan, bring to a boil; stir in sugar; when dissolved, boil again briskly to 200*F (sea level). Remove pan from heat, skim foam; spoon marmalade into hot jars; seal with two-part lids; process in a boiling-water bath for 15 minutes (for sea level). Label, store jars in cool-dark place.
Brown ground beef, onion and pepper. Season with garlic salt and pepper. Add tomatoes and tomato sauce. Simmer 10 minutes while macaroni is cooking. Boil macaroni al dente, drain, rinse. Return macaroni to pot, add beef and tomato mixture. Serve in bowls with shredded cheese. Even better left over and reheated (add a little water or tomato juice when reheating, if too dry).
set aside the seasoning for the noodles, crush, place in bowl for later use. Put slaw mix, sunflower kernels, almonds, olives, onions, and broccoli in large bowl, mix. next combine sugar (I use a little less sugar), vinegar, and oil in jar and contents of seasoning package, shake well. Drizzle over salad and add the crushed noodles, toss to coat and serve immediately -- uummmm goood!
We are talking dried beans here people. Place the beans in a large saucepot and cover with cold water. Let stand overnight at room temperature. You can also quick soak. Boil the beans a minute or two. Turn off the heat. Cover. Let stand for an hour. When the beans are soft they are ready to cook. Drain. Place in an 8-quart saucepot. Cover the beans in fresh water then bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are almost tender, 45 minutes to 1 hour. Drain, reserving 1 cup of the cooking liquid. Preheat the oven to 250 degrees. Return the beans with the other ingredients and the 1 cup reserved cooking liquid to the pot; mix to combine. Pour into a 9x13x2-inch baking pan or a Dutch oven. Bake, uncovered, until very tender, approximately 4 hours. Check the beans occasionally while baking and add water if necessary to prevent the mixture from drying out. Season with salt and let cool 5 to 10 minutes before serving.
Boil split peas in 2 cups of water until it comes to the boil. Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary. Add salt to taste and puree until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender). Heat oil in a small pot; add cumin and remaining garlc and fry until brown. Pour in split peas mixture add pepper sauce to taste and stir well. Serve with hot rice or roti. Nice first food for baby - minus the hot pepper of course.
Turn your barbecue on to high. Cut the eggplants into 1/2 inch pieces. Grill them until they are lightly charred. Remove from the grill and set aside. If you can't grill them all at once, remove the first batch and do the second. Once they are cook do the following:. In a 9x2x13 inch ceramic dish coat the bottom with a good layer of the pasta sauce. Lay the eggplant in a single layer over the sauce. Sprinkle with 1 cup of the cheese over the eggplants. Then sprinkle 1 tablespoons of the garlic powder over top of that. Repeat ending with the cheese and garlic powder. Sprinkle the bread crumbs on top and drizzle with a little olive oil if you like. Cook in a 375'F oven for about 45 minutes or until the bread crumbs are a golden brown and the eggplant is bubbling around the edges. Bon Appetit!
Brown meat in saucepan. Drain fat. Mix in cream cheese and let melt. Add salsa and let simmer, stirring frequently. Dish into a bowl and enjoy with Doritos!
In a small bowl, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tablespoons at a time, and continue beating until stiff and glossy. Place cake slices on ungreased baking sheet,. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue into peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. (To store for longer periods, up to 2 weeks, place unbaked Alaska in cake box and over wrap with plastic). Preheat oven to 475°F Bake 2-4 minutes or until meringue is delicately browned. Serve at once. Choose ice cream that contrasts in color and flavor with cake, i.e. vanilla ice cream on brownies; peppermint on chocolate cake; fruit sherbet on jelly roll.
THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours. THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes). THE NUTS: Preheat the oven to 350°F. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool. THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg. THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned. THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat. THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough. FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts. Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter. Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes. Bake until well browned and heated through (45 minutes to an hour). Remove the pan sides. Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top. Serve immediately, cut into the marked wedges.
Preheat the oven to 475 degrees. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts, on both sides, with salt and pepper - then brush them all over with the mustard mixture. Pat about 2 T. of the parmesan on EACH chicken breast (both sides) - it should take about 1/2 Cup total for all 4 breasts. Transfer the chicken breasts to a rimmed baking sheet (I line mine with alum. foil sprayed with just a touch of Pam - for easy release and clean-up). Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned. Meanwhile, in a salad bowl, combine the remaining 1 teaspoon each of mustard and oil; then stir in the water. Add the arugula (or spring mix lettuce) and tomatoes. Season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve!
Heat oven to 350 degrees. Combine refried beans,browned beef, chorizo, chicken,tomato sauce, and taco sauce set aside. Layer chips out on a oven safe pan (I use a cookie sheet),Layer meat mixture on chips. Layer on cheeses, olives and green onions. Heat till cheese is melted. Then top with remaining ingredients and serve.
Preheat oven to 350 degrees. Break crab into smallish bite-size chunks into a bowl. Stir in mayonnaise to coat. Bake for about 10 to 15 minutes until bubbly, but not brown. Enjoy!
Pre-heat the oven to 220C/450F. Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs. Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough. Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter. Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack. Serve with soup, stews or traditional breakfasts.
Place watermelon rind in a deep pot and add the sugar. Cover and let stand at room temperature overnight (at least 4 hours) to macerate. In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar. Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done. Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid. While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).
Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. Transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. In 4-quart saucepan, combine potatoes, salt, oregano, thyme, pepper, bay leaf, half of leeks, and 3 cups water; cover and heat to boiling over high heat. Reduce heat to low; cook 5 minutes or until potatoes are very tender. Discard bay leaf. Meanwhile, in nonstick 12-inch skillet, heat oil over medium heat until hot. Add remaining leeks and cook 10 to 12 minutes or until leeks are tender, stirring frequently. Stir in soy sauce and cook 1 to 2 minutes or just until leeks are evenly browned, stirring constantly. Transfer leek mixture to saucepan with potato mixture; stir in broth. In batches, ladle potato mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. (OK, I skip this step and just put my stick blender into the soup pot and puree the whole thing.). Return puree to same saucepan; stir in half-and-half and heavy cream. Heat soup over low heat just until heated through, stirring occasionally (do not boil). Serve soup hot, or cover and refrigerate at least 4 hours or up to 24 hours to serve chilled later. Sprinkle soup with sliced green onion to serve.
Preheat oven to 350 degrees Fahrenheit. Unroll pie crust into pie tin. Press almonds into crust. Bake crust 10-12 minutes, or until golden. Let cool. Whip the cream, set aside or let chill in fridge. Mix egg whites, raspberries, lemon juice, almond extract, and sugar in mixer until stiff. Fold whipped cream into fluffy, pink, raspberry mixture. Pour into cool pie crust. Freeze at least 4 hours, on until serving.
Bring the broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. After five minutes, fluff couscous with a fork, cover again, and set aside. Combine chickpeas, vegetables, water, and sherry in a frying pan. Cover and cook 10 minutes over medium heat. Add seasonings and stir. To serve, ring couscous around a platter and mound the vegetable mixture in the center.
Place cucamelon in a small bowl sprinkle with salt and top with ice cold water chill for 2 hours. Rinse and drain. Heat water, wine vinegar seeds turmeric, epazote and honey to a boil in a nonreactive saucepan. Remove from heat. To your sterilized jars, add raspberry leaves and cilantro, mouse melons, garlic and chili`s. Top with hot brine and seal in a hot water bath for 10 minutes. Give it a couple days for flavors to meld. Or save for entertaining. Serve along side olives with cute toothpicks.
Preheat oven to 350°F. mix all ingreds, put in loaf pan and bake 1 hour. drain off fat.
In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered. In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes. Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary. Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.
Combine rice, stock, margarine and mushrooms into a large ovenproof dish. Cover dish tightly with lid. Bake in a hot oven (200°C) for 30 minutes or until rice is tender. Stir through spinach leaves, Parmesan, chives, salt & pepper and serve.