HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, fairly soft dough. Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the topping. For the topping: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks. Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice. Microwave the apples till they've softened, but still hold their shape. In our microwave here, that took about 9 minutes. Drain the apples, reserving the juice. Set them aside to cool while the dough is rising. Lightly spay with cooking spray a 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor. Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it doe, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered. Arrange the apple chunks atop the dough. Mix 1/4 cup of the reserved syrup with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon-sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples. Cover the bread, and let it rise for 1 hour, till it's nice and puffy. Towards the end of the rising time, preheat the oven to 425°F Uncover the bread, and sprinkle with coarse white sparkling sugar, if desired. Bake the bread for 25 to 30 minutes, till the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.
In a bowl, mix all ingredients of the marinade. Add shrimps and let marinate in the fridge for 1 hour. Preheat barbecue to high heat. Drain shrimps but keep the liquid to baste. Put one shrimp per skewer. Cook on the grill until shrimps change color. Baste with remaining marinade while cooking.
Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for another 5 more minutes. Salt to taste.
Preheat oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray (I think the kind with flour works best). In a medium bowl, melt chocolate and butter. Add sugar and beat by hand until well blended. Add eggs, flour, vanilla and salt. Blend well. Pour batter into pan and bake for 20 minutes. Allow to cool, then move pan to freezer. In a medium bowl, combine powdered sugar, 4 1/2 tablespoons butter, peppermint extract, evaporated milk and food coloring. In a separate bowl or saucepan, melt the 6 ounces of chocolate chips. Remove brownies from freezer. Spread mint filling over frozen brownies evenly. Immediately pour chocolate over filling. Tip pan to coat evenly. Let set 15 minutes. Cut into small squares. Store bars in refrigerator or freezer until ready to eat.
Mix mostaccioli, sauce, 1 cup of the cheese and vegetables. Spoon into 13x9-inch baking dish; sprinkle with remaining cheese. Bake at 375 degrees for 20 to 25 minutes or until thoroughly heated.
Combine the ingredients in a bowl and mix well. Chill, covered for 2 hours to allow the flavors to blend.
Heat 1 teaspoon sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; saute 1 minute or until wilted. Remove from pan; set aside. Add remaining 1 teaspoon sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 teaspoon salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm. Add orange juice, mirin, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 teaspoon salt to pan; bring to a boil. Reduce heat, and simmer 3 minutes. Combine 1 teaspoon water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.
Wash and sort beans, discarding any stones or shriveled beans. Put beans in a large saucepan, cover with three cups of water and bring to a boil over medium heat. Reduce heat to low and simmer, (adding more water if necessary, up to two cups) until beans are tender from one to one and a half hours. Drain and reserve water. Preheat oven to 275 degrees. Layer beans, sugar, onions, molasses, and barbecued beef. I use leftovers from a previous grilling. Make sure you end with a top layer of beans. I recommend using a bean pot or ovenproof dish if you don't have a bean pot. Stir in soy sauce, worcestershire sauce, mustard, and salt to taste. Add reserved bean water and up to one cup more water to cover. Bake uncovered for five to six hours, stirring occasionally. If beans start to get too brown on top, cover with a lid or aluminum foil.
Make a 6 ounce cup of strong green tea and let it cool. Add the 3 drops of lavender essential oil and the 3 drops of aloe vera gel and stir well with a sterile instrument. Pour into a spray bottle that has been sterilized. Shake well everytime you use it. Keep it in the refrigerator. If you feel you need something to help with keeping it fresh, add a drop of vitamin e oil to your mixture.
Combine all ingredients. Mix well. Serve with fresh vegetables (carrot, celery, green and red pepper, broccoli, etc).
Prepare crust in advance. Combine crust ingredients, and press on bottom and approximately 2" up the sides of a greased 9" springform pan. Freeze for 20 minutes. While crust is chilling, combine all filling ingredients and beat until smooth. Pour into prepared crust. Bake 350 degrees for 50 - 55 minutes, or until center is firm. Remove from oven when done, allow to cool completely, and refrigerate overnight. When ready to cut into slices, use knife to loosen edge of cake from pan, then release the springform sides and remove cheesecake. Top with chilled Grand Marnier Whipped Cream and drizzle generously with warm Whiskey Sauce for the most decadent holiday delight you'll ever taste!
In large bowl, combine 2 cups flour, cornmeal, salt and undissolved yeast. Heat water, butter and molasses to 120F degrees to 130F degrees. Gradually add hot liquids to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on board 20 minutes. Roll dough to 14 x 9-inches. Roll up tightly from short end as for jelly roll; pinch seam and ends to seal. Place, seam side down, in greased 9 x 5 x 3-inch loaf pan. Cover; let rise in warm, draft-free place, until doubled in size, about 1 hour. Sprinkle top of loaf with 1 teaspoon flour. With sharp knife, make lengthwise cut, about 1/4 inch deep, in top of loaf. Bake at 375F for 45 minutes or until done. Remove from pan and cool on wire rack. To save up to 50-percent rising time use Fleischmann's Rapid Rise Yeast. Follow directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes; proceed with recipe.
Get out mug of your choice, and put honey, vanilla extract and cinnamon in bottom. Set aside. In a seperate mug, warm up milk for 2 minutes or until hot in microwave. Poor hot milk over honey and spices, stir until dissolved. Taste to make sure it is sweet enough, if not add in more honey. Microwave for one more minute, or until desired temperature is reached.
Cook beans according to package directions, or substitute with (2) 14 ounce cans of beans. Pour bulgar into a bowl and add one cup of boiling water; let soak for 30 minutes. Heat olive oil in a large saucepan. Saute onions and carrots 4 minutes. Add garlic and celery and saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Add diced tomatoes and simmer for 10 minutes. Add squash, zucchini, red and green peppers and mushrooms. Cook 4 minutes. Add bulgar and kidney beans with liquid. Simmer for 20 minutes to let flavors marry. Season to taste with salt and pepper.
Preheat oven to 400 degrees. Spray muffin tins with Pam and set aside. Mix all dry ingredients, including raisins, in a large bowl. Blend egg whites, buttermilk, water, mashed banana and extracts in a medium bowl. Add wet ingredients to dry and stir until thoroughly combined. Fill each muffin tin 1/2 full. Bake 15 minutes. Let cool on a wire rack. Freeze leftovers and defrost as needed.
In one pan, stir fry the celery in a small portion of olive oil. When softened, add a quarter cup of sherry and cover immediately. Let simmer for 5 minutes. Add 1/4 cup chicken broth and continue to simmer. In a separate large saucepan, stir fry the squash on medium heat until bright orange. Pour in remaining sherry and cover immediately. Let simmer for 5-10 minutes. Add in remaining chicken broth and add in bouillon. Add enough water so that the squash is completely covered, about 2 cups. Let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done). Combine butternut mixture and celery mixture into a large blender and blend until completely smooth. Pour back into the large saucepan. Add butter, half and half, onion powder and garlic salt. When the butter is done melting in, you're done. Garnish with cheddar and sour cream, if desired.
Bake both box cakes in the doll cake pan. Level and cut the cake into 3 Layers. Cut holes into the center of the cake using a 1 inch round cookie cutter. Add buttercream in between each layer of cake while staking them. Cover the cake with a crumb coat of buttercream. On the front of the cake, cut a big enough slit that will allow the dolls waist and thighs to be shown. Crumb coat the slit. Allow the cake to chill in the fridge for 2 hours. Use a template to create the pope hat out of fondant. Glue the back of the pope hat together with vodka. Once chilled, cover the cake with a large piece of white fondant. Enhance the folds at the bottom of the cake to simulate fabric. Insert the doll into the middle of the cake. Using white fondant cover her chest and legs to begin creating her dress. Using a small paint brush, brush on some vodka to glue the pieces of fondant together. Drape white fondant at a 90-degree angle to create the skirt. Use sculpting tools to texturize the fabric folds. Loosely drape over the dolls arms and shoulder to create Rihanna's jacket. Mix Vodka and silver luster dust together and then brush the mixture onto the dress and pope hat to give the dress a metallic look. While the luster dust mixture is still tacky, sprinkle the shimmer candy over the entire dress and pope hat. Use black and white icing to create the gowns embroidered look to the dress and the pope hat. Place the pope hat on top.
Heat butter, in sauce pan until melted. Reduce heat to medium stir in sugar, vermouth, and liquid smoke. Stir in seafood seasoning. Preheat heat barbecue/oven to 300°F. Create a pan with aluminum foil, with approximately 1/2 inch tall walls. Place salmon filet In the center of the pan. Pour sauce over salmon filet. Flip the salmon filet over so sauce gets on both sides. Place salmon and pan in barbecue/oven. (Do not allow the salmon to marinade for a long period of time as the salmon will become far to sweet.).
In a bowl, combine 1 1/2 cup cheese and refried beans. Stuff uncooked pasta tubes with cheese mixture, pressing firmly into shells. Meanwhile, in microwave safe dish, combine water, enchilada sauce and tomato sauce. Microwave on HIGH until mixture is steaming hot (about 5-6 minutes). Pour about 1/2 the sauce into a 9x13 pan. Place uncooked stuffed tubes in pan, turning each to coat with sauce. Top with remaining sauce. Cover and bake at 375°F for 20 minutes. Then turn shells over. Continue baking, covered, for 20 minutes. Uncover, top with remaining cheese. Bake 4-5 minutes longer or until cheese is melted. Dollop with sour cream and sprinkle with onions and olives.
In a blender or food processor place jalepenos and 1/2 cup onions. Blend for a few seconds. Add 2 cans of the tomatoes (save the petite diced), cumin, sugar, garlic salt, lime juice, pepper. Process until ingredients are mixed well. Add cilantro a bit at a time until the desired taste is achieved. I always end up adding a bit more of garlic salt, pepper or lime juice, depending on my tastes for the day. Pour from blender into a bowl and add the other can of tomatoes and the rest of the onion. You can add more onion or even some green peppers if you like. Chill for a few hours. As the original recipe states: " Fat free enjoy with baked tortilla chips" Thanks my dear friend Esther! Place in Blender or food processor.
Mix the lemon juice, the vinegar, half the oil, the onions and pour on the chicken pieces in a bowl. Marinate overnight, or longer. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Remove and set aside. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10 minutes. Return the chicken to the sauce and cook until done, about 30 minutes.
Add these ingredients to blender -. 1 cup of ice. 1/2 cup of milk. 1/2 cup of double strength coffee. 2 tablespoons sugar. 2 tablespoons caramel Blend well. Pour half into tall glass. Top with whipped cream. Drizzle with caramel. Enjoy!
Preheat oven to 350 degrees. Spray a muffin pan with cooking spray and set aside. In a large bowl, combine flour, soda and salt. In another bowl, cream together 1/2 cup butter and brown sugar. Stir in eggs and mashed bananas until well mixed. Stir banana mixture into flour mixture, stirring only until moistened and combined, try not to over-mix. Fill each muffin cup 2/3 way full with batter, and bake in oven for 30-45 minutes, or until a toothpick inserted into center comes out clean. You may have leftover batter, you can either make more cupcakes or pour it into a greased loaf pan for banana bread, and top with brown sugar mixed with butter, and bake until done. When cupcakes are done, let cool in pan for 10 minutes, then remove and cool completely before frosting. For the peanut butter frosting, cream together the stick of butter and peanut butter with an electric mixer. Add the vanilla and salt, continue beating. Add the powdered sugar and beat until mixed, then slowly add the heavy cream and blend until creamy. You may need to add more cream depending on your desired consistency. Frost cupcakes, then sprinkle chopped peanuts on top and enjoy!
Prepare Rice-a-Roni according to package directions. Mix in chicken and sour cream. Grease an 8x8-inch pan. Pour in rice mixture. Bake at 350 for 25-30 minutes.
Preheat oven to 350 degrees F. Grease two jumbo doughnut pans and set aside. Place the bagel cubes on a baking sheet in an even layer and bake until golden brown and the bread pieces have dried out a bit, about 20 minutes. Give them a toss halfway for even browning. Remove from the oven and let cool. Place a large skillet over medium-high heat. Add the bacon and cook, stirring often, until crispy. Using a slotted spoon, remove the bacon from the pan. Drain all but 1 tablespoon of fat and then stir in the onion and celery. Cook until tender about 5 minutes. Season with salt and pepper. In a large mixing bowl, whisk together the chicken stock, eggs, and 1/2 cup cream cheese until well combined. Add in the toasted bagel pieces, the cooked onions and celery, 3 tablespoons scallions and most of the bacon and mix until well combined and bread is well coated. Divide the mixture evenly between the two pans and sprinkle with bagel seasoning. Bake until golden brown, 25 to 30 minutes. Remove from oven and let cool slightly. Serve with a dollop of whipped cream cheese and garnish with remaining scallions and bacon.
Mix everything together in a glass or ceramic bowl. Marinate for 30 - 60 minutes (while you make a salad, slice the bread, set the table and get the barbie heated up). You can either throw the prawns on just like this OR you can thread them onto skewers - either works. Cook over a medium heat until the prawns are lovely and orange - don't over cook or they will be woody and chewy. Serve with a salad and bread.
In a large bowl, place crabmeat, scallions and bread crumbs. Mix very lightly. In a small bowl, mix mayonnaise, mustards, lemon juice, seasonings and egg and whip together until smooth. Pour mayonnaise mixture over the crab mixture and lightly fold together. Gently shape into 20 cakes (about 2 1/2 inches in diameter). Cover and refrigerate 30 minutes to an hour. Meanwhile make the tartar sauce by mixing all the tartar sauce ingredients together in a small bowl; cover and store in refrigerator until ready to use. To cook the crab cakes, put oil and butter in a skillet over medium heat and when small bubbles appear, add the cakes. Cook 2-3 minutes, per side, until golden brown. Serve with tartar sauce and lemon wedges.
Preheat oven to 350 degrees. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter, repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture).
Combine the coconut and water in a medium pot. Bring to a boil. Add the brown sugar and stir. Cook on low heat until the sugar melts and the texture is thick and very sticky. Drop by tablespoons on a greased cookie sheet or on a cookie sheet covered with wax paper or parchment. Let the cookies cool down.
Combine all ingredients except oil in food processor. Blend till combined. While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness. Do not over beat.
Combine the sour cream, garlic, buttermilk, vinegar, and basil in a food processor or blender. Process this for 20 seconds. Add the crushed red pepper and the mayonnaise. Process for another 20 seconds. Season the dressing with salt and cracked black peppercorn to suit your taste. Process dressing another 15 seconds. If not serving immediately, place dressing in a container. Tightly seal container and keep the dressing refrigerated until use.
Saute mushrooms in grape juice. add onion, celery, and suate until onions are softened. Add farfel. Combine seasing, eggs, & soup into farfel mixture. Add boiling water and set aside until liquid is absorbed. Place in a lightly greased pan. Bake at 350 for 30 minutes.
To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder. Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients. Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK. Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened. Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive. Shape the dough into a rough disk, and transfer it to a well-floured work surface. Roll it into a rectangle about 8" x 12". Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again. Give it another three-fold, then fold it in half to make a thick square. Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours. Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling. While it's warming, preheat the oven to 375°F Roll the dough into a 12" to 13" circle. Transfer the crust to a 9" pie plate. Trim the edges (patching any bare spots, if necessary), and make a tall crimp. Refrigerate the crust while you make the filling. Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine. Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored. Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans. Pour the batter into the pie crust, then scatter the pecan halves on top. Bake the pie for 30 minutes. Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown. Remove the pie from the oven, and allow it to cool for about 30 minutes before serving. Top with ice cream or whipped cream, if desired. NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.
Preheat oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a baking sheet(you may line with parchment paper if you wish or lightly spray with cooking spray) place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Move the mushrooms to a serving platter, sprinkle with chopped basil, and serve. Enjoy!
Grease a 9x5x3-inch loaf pan. In a small bowl, stir together flour, baking powder, nutmeg, and salt. In a large mixing bowl, cream butter and sugar. Add eggs and sour cream, and beat 1-2 minutes or until light. Stir in flour mixture alternately with peaches. Stir in peaches. Stir in pecans. Pour into prepared pan, and bake at 350°F for 50-60 minutes or until cake tester or knife inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan to wire rack, and cool completely.
Boil potatoes with 1 teaspoon salt until tender. Drain, then place in a bowl. Mix 2 tablespoons pickle juice and 1 tablespoon mustard together and evenly coat potatoes with mixture. Chill in refrigerator. Mix 1 tablespoon pickle juice, chopped pickles, 1/2 tsp salt, 2 tablespoons mustard, pepper, celery seed, mayonnaise, sour cream and red onion. Stir in cooled potatoes and chill. Stir in diced eggs before serving.
Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp. Drain, immerse in ice water till cool. Drain. Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together. Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better. Enjoy.
Warm the cheese in the microwave for 15-20 seconds. (it shouldn't lose its shape just be easy to mix). Skin the avocado and finely chop. Combine all ingredients. Chill and serve!