HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl (or a stand mixer fitted with the dough hook), combine all ingredients (in order). Knead to form an elastic dough (about 7-10 minutes). Cover and let rise 1 hour. Deflate dough, knead briefly, and let rest 10 minutes. Heat the oven to 375F (350F convection) If your oven is not convection, place a rack in the middle of the oven. Line 4 baking sheets with parchment paper and set aside. Roll the rested dough out into a rectangle about 20x12". Cut in half crosswise, then into 1/4" strips lengthwise. Lightly roll each strip to round the edges and place on the parchment lined sheets. Cover and let rest for 20 minutes. Bake (1 sheet at a time if not using convection) for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking. Immediately transfer to a cooling rack and cool completely.
Roll out thawed puff pastry sheet to make a 10 inch square. Brush evenly with 2 T. of the jam. Bake on the lowest rack in a 425 degree oven until well browned-about 12-15 minutes. Remove and let cool. Beat whipping cream until it holds soft peaks and gently fold in ginger cream. Spread evenly over the baked puff pastry. Arrange the kimquat slices on the ginger cream mixture, overlapping a bit. Melt the remaining jam. Remove from heat and whisk in the liqueur. Gently brush onto the kumquats. Cut into triangles and serve or chill up to 1 hour.
Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper. Stir to combine the mixture. Spoon the mixture into a 1-1/2-quart round casserole or a 9-inch pie plate. Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole. Drizzle with the remaining 2 tablespoons melted butter or margarine. Bake, uncovered, in a 350°F oven for about 25 minutes or until the edges are bubbly.
Combine the mango, banana and juice in a small pot. Bring to a simmer over medium for a few minutes, till it's bubbly and well heated through. Transfer to a food processor and blend until it's still just slightly chunky. Pour into a big mug and ENJOY your trip to Jamaica!
Mix all of the ingredients together. If you feel the need, you may add a little milk to bring it to the right consistency. Heat this whatever way is best for you: stovetop, crockpot, microwave, campfire, etc. Watch closely so it doesn't burn. When hot, serve.
Preheat oven to 350 degrees. Place the slices of bread on 2 baking sheets that have been covered with aluminum foil Spread the dressing evenly over the bread. Divide the corned beef evenly over 4 slices bread. Divide the sauerkraut evenly over the remaining 4 slices of bread. Place a slice of Swiss cheese over each piece of bread. Bake 8-10 minutes until cheese is melted and the corned beef is hot. Carefully invert a sauerkraut slice on top of each corned beef slice and cut in half. Serve immediately.
Lightly grease or spray slow cooker; place potatoes in bottom of pot. In a large skillet, heat oil over medium heat. Add sausage links and brown. Slice links into 1-inch pieces and transfer to slow cooker. Add garlic and onion. In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend. Pour mixture over the sausages in crockpot. Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender. Add bell pepper about 1 hour before serving. Serve as is, with crusty bread, or with rice.
Melt butter in saucepan. Add flour and seasonings. Stir. Add juice in a little at a time. Stir till lumps are out. I like to use a hand mixer to get lumps completely out and the soup is nice and creamy. Eat alone with crackers or it goes good with fish sticks or grilled cheese.
Preheat oven to 350°. Lightly grease 9 x 5 loaf pan. In large bowl, combine the flour, baking soda and salt. In separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, pumpkin, spices, and vanilla until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Allow to rest 30 minutes before baking. Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
Preheat oven to 375F and put a pan of water into the oven to give it humidity. Mix together the Splenda, cinnamon, ginger, nutmeg, salt, and mace. Combine in the pumpkin. Now mix in the eggs, cream and brandy. Pour the blend into the pie shell. Bake for about 45 minutes, until toothpick comes out clean.
For Harissa: Toast caraway, coriander, and cumin seeds in medium skillet over medium heat until slightly darker in color, stirring occasionally. about 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; grind to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate.). For Chicken and Dressing: Whisk 3 tablespoons plus 1 teaspoon harissa, 2 tablespoons oil, 2 tablespoons lime juice, and lime peel in small bowl. Rub mixture over all sides of chicken pieces. Place chicken in 11x7x2-inch glass baking dish. Cover and marinate overnight. Whisk remaining 1/2 cup oil, 3 tablespoons lime juice, and pinch of sugar in medium bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.). Preheat barbeque (medium-low heat). Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 45 minutes total. Let stand at room temperature. For Couscous: Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in couscous, cover, and remove from heat; let stand 5 minutes. Fluff couscous with fork and transfer to platter. Place chicken atop couscous. Serve, passing dressing and remaining harissa alongside.
Brown meat and onion together, drain grease. Combine all ingredients in a large casserole dish and cover with a tight fitting lid. Bake at 350 for 1 hour or until all vegetables are cooked through and tender. 365 Quick, Easy & Inexpensive Dinner Menus.
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into flour mixture with a pastry blender until crumbly. Firmly press mixture into a lightly greased 13x9 inch pan. Bake at 350° for 20-25 minutes or until lightly browned. Whisk eggs in a large bowl; whisk in 2 cups sugar and lemon juice. Combine remaining 1/4 cup flour and baking powder; whisk into egg mixture; pour batter over crust. Bake at 350° for 25 minutes or until set. Let cool completely in pan on a wire rack. Cut into bars, and sprinkle evenly with additional powdered sugar.
Peel and chop the pineapple coarsely.Place pineapple,mint and water in a bleder.Blend thoroughly.add honey to taste. Serve unstrained,chilled or over ice cubes.
Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside. Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm. Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.
In a blender, combine the vinegar, lemon juice and shallot and puree. With the machine on, add the olive oil and canola oil and puree until emulsified. Season the dressing with salt and pepper. In a large bowl, toss the greens with the endives, cucumber, tomatoes, dill, olives and feta. Add half of the dressing, season with salt and pepper and toss. Add the remaining dressing, toss again and serve. Make Ahead The dressing can be refrigerated overnight.
Clean and debone turkey thighs, removing skin and connective tissues, and cut meat into 1/2" wide strips. Discard skin, bones, connective tissues, other nastiness, etc.(I Repeat: This recipe is for those that have their own meat grinder, or are friendly enough with their local butcher to prepare the turkey thighs for them). Grind the meat into a medium-size bowl according to your meat grinder manufacturer instructions, finishing by grinding the eight saltines into the mix. (yes, with the meat grinder). Preheat your skillet or pan of choice on medium heat, you may want to spray some Pam or equivalent (I like Olive Oil) in the pan to ease with cleanup. Add Worcestershire sauce, Steak Seasoning, and onion soup mix to the bowl and knead all to combine. Form your patties as you would regular beef hamburger patties, but make them about 1/2" thick so that they cook evenly, and cook through. Fry for approx 6-8 minutes per side depending on your stove top and heat intensity. Serve and enjoy. (I served mine on toasted Out of This World Garlic-Onion Buns, recipe #20601. They really are.).
combine first five ingredients in a saucepan. cover and cook 20 minutes or until potatoes are tender (do not drain). mash vegetables. stir in salt, milk, butter and parsley. heat and simmer. then add the oysters with their liquor and cook briefly until the oysters curl. serve at once.
Soak beans overnight in plenty of cold water; or boil 2 minutes, cover, and let stand 1 hour. Drain beans and transfer to large saucepan. Add enough cold water to cover beans generously. Stir in onion. Boil uncovered 10 minutes. Reduce heat to medium-low; simmer uncovered until beans are tender, 1 to 1-1/2 hours. Combine all remaining ingredients except in ham in mixing bowl and set aside. Heat oven to 350 degrees. Drain beans, reserving 1 cup liquid. Transfer bean to medium casserole, pour sauce over beans, and stir to coat. Stir in ham and reserved liquid and spread mixture evenly in casserole. Bake covered about 35 minutes, then remove cover and continue to bake until liquid is almost completely absorbed, about 1-1/2 hurs.
Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter. Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through. Transfer to platter and serve with rice.
Blend everything in a blender. Infuse love and serve with your favorite salad or other food.
In a food processor chop mint and rosemary leaves with sugar finely. Put in a bowl. Heat the vinegar and pour it over the mint. Adding more sugar if you if you want it sweeter. Serve hot or cold with roasted lamb or other meat.
Cut cheesecake slices into smaller portions (about 4-6 portions per slice). If the cheesecake is too soft, place it in the freezer for a while to harden it up and then try cutting it. Heat oil in a deep-fryer or in a small, deep pot to about 340 degrees Farenheit. Making the tempura mix: in a container, combine the wheat flour, rice flour, corn starch, baking powder, and salt. Mix with a fork. Then add the egg and cold soda water. Mix with the fork to produce a lumpy batter. If you are using a pot for the frying, test the oil temperature by dropping a tiny bit of tempura batter into the oil. It should descend slightly beneath the surface then rise up. If it goes too far down to the bottom, then rises, it is not hot enough. Once the oil is at the proper temperature, dip cheesecake pieces into the batter. Then dip into the panko breadcrumbs if you are using them, then carefully place them in the oil. Fry for about 5-7 minutes. Make sure that between frying batches you store the batter in the freezer to keep it cold. The colder the batter, the crispier the cheesecake bites will be. Arrange fried cheesecake bites in bowls with an optional scoop of ice cream per bowl. Enjoy!
Mix cream cheese and marshmallow cream together with an electric mixer. If mixture is too thick, you may add a few tablespoons of milk, until you get the consistency you desire. Serve with fresh fruit, such as strawberries, kiwi, and melon.
Boil the water and add to the Jello powder. Instead of the cold water as listed on the box, add the remaining ingredients. It helps setting the gelatin if you've already had the vodka in the freezer. Pour into plastic cups and refrigerate until set.
Fry bacon until crisp. Saute vegetables in a little butter. Beat eggs & water. Cook eggs in 2 T. butter until firm. Add vegetables and bacon (crumbled). Put 1/3 cup egg mixture into each tortilla and then role up. Place each, side by side, into a 9" x 13" baking dish. Repeat until all ingredients are used. Bake at 350 degrees for 30 minutes. Option: Cheese may be added to eggs, sauce or sprinkled over the top.
Preheat broiler to high. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblano halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 8 minutes, until blackened. Place in a paper bag; fold close tightly.Let stand 5 minutes. Peel; coarsely chop. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add potato to pan; cook 3 minutes. Add poblano, corn, red pepper, and garlic; cook 2 minutes, stirring frequently. Add onion mixture to potato. Add chorizo to pan; cook 1 1/2 minutes, stirring to crumble. Return potato mixture to pan. Stir in stock and salt; bring to a boil. Partially cover, reduce heat, and simmer 6 minutes or until potato is tender, chorizo is done, and liquid almost evaporates. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/3 C potato mixture in center of each tortilla; top with 1 1/2 teaspoons onions and 1/ 1/2 teaspoons cheese. Serve with lime wedges.
saute onion for 8-10 minutes in butter. Drain onions of excess butter and set aside. Mix liverwurst and softened cream cheese together in small bowl. Add onion and pepper, mix well. Store in refrigertor. Remove from refrigerator 1/2 hour before serving. Mix well and serve with crackers or toast points.
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth. Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Wash the lettuce. Dry well (use a salad spinner if you have one). Tear into bite-size pieces and place in a salad bowl. Chop dulse and garlic into small pieces in blender or food processor. Add olive oil, Worcestershire, lemon juice, mustard, salt, and nutritional yeast. Blend until smooth. Add more liquid if necessary and blend again. Pour dressing over salad greens. Top with croutons and black pepper and vegan parmesan or additional nutritional yeast.
Beat shortening and margarine or butter about 30 seconds or till softened. Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt. Beat till thoroughly combined, scraping sides of bowl occasionally. Stir in remaining flour. Divide dough into thirds. Into one portion, mix chocolate and 2 teaspoons of the milk. Into second portion, mix cherries. Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough. To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap. Press pink dough evenly in pan. Top with chocolate dough. Top with green dough. Cover and chill for 4 to 24 hours. Preheat oven to 375 degrees. Invert pan; remove dough. Remove plastic wrap. Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces. Place 2 inches apart on ungreased cookie sheet. Bake in 375 oven 8 to 10 minutes or till edges are lightly browned. Remove and cool on rack. Drizzle with powdered sugar icing tinted green or with melted chocolate.
Cream butter, peanut butter & sugars. Beat in banana, eggs & vanilla. Stir in flour, baking powder & salt. Stir in chocolate chips (optional). Drop on greased cookie sheets. Press lightly with fork. Bake at 375° for 10-12 minutes.
Preheat the oven to 300 degrees. Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Mix walnuts and cheese together Spread in a thin layer on a nonstick silicone pad or greased parchment paper-lined cookie sheet. Bake on the middle rack of the oven for 5 to 6 minutes or until golden. Take out and drizzle small amount of honey over entire sheet. Cool and cut or break into pieces.
Preheat oven to 425 degrees. Line 2 large baking sheets with Reynolds Non-Stick foil and then spray with canola oil. If you don't have non stick foil, use regular foil with a little more oil spray. Place 2" kale pieces in single layer, do not overlap. Spray lightly with oil. Salt, to taste. (go easy). Bake for 8-10 minutes, until crispy. Check after 8 minutes. Time will depend on the size of your kale pieces and how curly. I try to lay my pieces out flat. I wait until I see a spot or two of brown on the thin or small pieces. Remove and enjoy.
Prepare sauce with soy sauce, rice wine, sesame oil with a bit of the garlic and ginger. In a hot pan add the oil. Stir fry most of the garlic and ginger (saving a little for the sauce) for about 10 seconds. Add tofu and stir gently for about 1 minute. Make a space in the middle of pan and drop one egg in and mix enough to break the yolk and let cook for about 30 seconds before stirring gently into the tofu. Add mushrooms and genly stir into egg and tofu for about 30 seconds. Add Sauce mixture and gently stir fry for about 1 minute. Remove to serving dish. Serve with white Jasmine rice. PS: To thicken sauce add 1 tablespoon corn starch (dissolved in water) to warm sauce and stir for about 30 seconds before removing to serving dish.
Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, cornstarch, broth, soy sauce, ginger and garlic. Set aside. Cook your rice. Meanwhile, in a large skillet, cook the beef over medium heat until no longer pink. Drain and set aside. (original instructions called for cooking veggies first, then beef. I like to do it the other way around.). Add oil to pan and stir fry the broccoli, mushrooms, red pepper and water chestnuts for 3-5 minutes or until crisp-tender. Remove and set aside. Put the beef back in the skillet, add the cornstarch mixture and bring to a boil. Cook for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice.
In a heavy pot heat up oil and put in mustard seeds and cover the pot until they pop like popcorn (that makes them taste nutty). Toss in the onions, bell pepper, and garlic and sautee until slightly soft. Toss in the Squash. Add in the can of coconut milk, the chicken stock, the fish sauce, the lemongrass and the curry paste. Bring to a boil turn down heat and simmer/cook until the squash JUST starts to fall apart (about 15-20 minutes). Remove the lemongrass. Stir the pot and taste then add salt if needed, bring heat back up to a simmer. Place the salmon in the pot, but not in one big heap, but so the pieces are all laying on top evenly. Cover the pot and turn off the heat. Let stand for at least 5 minutes and check to see if the salmon is done (it doesn't have to have been cooked to death; salmon is moist and lovely at about 'medium'). Serve over Rice (basmati is nice). You can cook the salmon skin in a hot skillet and munch on it later-- mmmmm.
Prepare the 3 packages of jello separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into and 8 inch square pan. Chill until firm or overnight. Mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon jello in the hot juice; then add 1/2 cup of water. Chill until slightly thickened. Cut the firm jello into 1/2 inch cubes. Prepare Dream Whip topping as directed on package and blend it with the lemon jello mixture. Fold in jello cubes. Pour into a 9x13 glass pan. Chill at least 5 hours or overnight.
YEAST STARTER: Combine peaches, pineapple, cherries, sugar and yeast. Stir with wooden spoon 3 to 4 times the first day. Then stir daily for 2 weeks. Store in glass jar on counter with lid just barely set on. FRUIT STARTER: Mix yeast starter, sugar, peaches and place on the counter in a gallon jar with lid. Let stand, do not refrigerate. Set aside for 10 days, stirring daily. On tenth day, add: 1 (30 oz.) can chunk pineapple and juice. Let stand 10 more days, stirring daily. On the 20th day, add: 1 (29 oz.) fruit cocktail and juice 1 (10 oz.) maraschino cherries and juice. Let stand 10 more days, stirring daily. On the 30th day, drain juice off and give 1 1/2 cups juice to 6 friends along with the recipe. There will be enough drained fruit for 4 (9x13 inch) cakes. CAKE: Mix cake mix, pudding mix, eggs and oil. Add nuts and fruit. Spread evenly in greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes.
Preheat broiler. Coat an ovenproof nonstick skillet with cooking spray or olive oil and place over medium heat. Put stuffing in the bottom of the pan and stir to break up a little and warm. Sprinkle cheese over top. In medium bowl, whisk together eggs, egg whites, milk, mustard and nutmeg. Pour over stuffing and cheese. Needs to cover stuffing (use more eggs and milk if necessary. Reduce heat to low and cook over low heat for 5-7 minutes. Transfer to the preheated broiler and broil for 2 to 4 minutes, until egg is cooked through and cheese is golden and bubbly. Let rest 5 to 10 minutes before cutting and serving. Sprinkle with salt and pepper.
Flour and brown the chicken in oil. Put rice, salt and pepper in a greased casserole or roasting pan and put onion on top. Add the mushrooms with the juice. Put chicken on top. Pour bouillon over and dot with marg. Cover and bake at 350 for 1 hour.
Heat oven to 350F for shiny metal or glass 13x9 pan (or 325F for dark or nonstick 13x9 pan). Spray bottom only of pan with baking spray with flour. Make cake mix as directed on box, using water, oil, 1 1/2 tsp mint extract and the egg whites. Reserve 1 cup batter; stir 3 drops of the green food coloring into the reserved batter and set aside. Pour remaining batter into pan. Drop green batter by generous tablespoonfuls randomly in 12-14 mounds onto the batter in pan. Cut through batters with a metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design. Bake 28-33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Carefully spread fudge topping evenly over the cake. In medium bowl, stir whipped topping, remaining 1/2 tsp extract, remaining 9 drops of green food coloring and the yellow food coloring until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.
Toss the fish in the five-spice powder and cornstarch to coat. Heat the oil in a frying pan or wok and stir-fry the scallions, ginger, mushrooms, and corn for 1 minute. Add the spiced fish and cook for 2 minutes, turning once. Mix together the soy sauce, sherry, and sugar, then pour over the fish. Simmer for 2 minutes. Season to taste and serve.