HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 2 cups of the flour and the yeast. In a saucepan heat and stir milk, 3 T. sugar, margarine and salt until warm and margarine almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderate stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise 10 minutes. Roll each half of dough into a 12 x 7 inch rectangle. Brush lightly with water. Combine 1/2 cup sugar and cinnamon. Sprinkle half of the cinnamon-sugar mixture over each rectangle. Roll up from one of the short sides. Seal edge and ends. Place, seam side down, in greased loaf pans. Cover and let rise until double. Bake in a 375 F oven for 25- 30 minutes or till done. Cover loosely during the last 10 to 15 minutes of baking, if necessary. Remove from pans; cool.
Set oven to 350 degrees Fahrenheit or Mark 4. Lightly fry the sliced potatoes, onions and apples in the butter until just golden. Remove with a slotted spoon and keep warm. Place the ham in the pan and fry lightly in the remaining fat. Layer the ham and the potatoes, onions and apples in a 1 1/2 to 2 pint pie dish, seasoning with sugar, salt, pepper and nutmeg. Pour on the stock. On a lightly floured surface roll out the pastry and cover the pie, trimming the edges. Make a steam hole and decorate with the trimmings. Brush with milk or beaten egg to glaze. Bake for 30 minutes, then reduce oven to 325 degrees Fahrenheit or mark 3 for a further 10 to 15 minutes, until the pie is golden brown. Traditionally this pie is not served with vegetables, but carrots or cabbage can be served if desired.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan. Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.
Clean the chicken, removing the extra fat and the skin in you would like a leaner soup. Clean entire buch of dill and parsley, tie bunch together tightly with white thread, and cut off the root ends. Place chicken, leeks and onions in cold water. Add seasonings and bring to a boil. Reduce heat to a simmer. Add carrots, celery, and parsnips to the water. Place the dill and parsley bunches on top of the soup, and gently push them under the water. After 1 hour, remove dill, parsely, and parsnips ( if desired, you may cool the parsnip, mash them and put them back in the soup.). Remove chicken after 1 1/2 hours. let cool, and add small pieces of the meat to the soup. If desired, cook the pasta and add to the soup.
Lay breasts in 8 by 12 inch Pyrex dish. Season lightly as desired. Cover with foil and bake at 350 degrees for 15 minutes. Mix cheese and chilies and place on chicken. Sprinkle green onions and bacon on top. Return to oven and bake, uncovered, about 10 to 15 minutes. Slice avocado and arrange on chicken. Serve sour cream on side, if desired. Good with rice or beans, tossed salad, and warm tortillas. Makes 4 hearty servings.
Sift flour,baking powder, salt and sugar in a large bowl. Mix in milk, egg, melted butter and vanilla until smooth. Heat lightly oiled griddle over medium high heat. Pour about 1/4 cup for each pancake. Brown on both sides. (I brush melted butter on each pancake as I add them to the stacks.).
Bring a large pot of water to a boil and add about 1 tsp salt. While water is coming up to boil, make batter. Whisk the quark and eggs together in a large bowl. Mix in the salt and nutmeg. Gently stir in the flour until smooth (start with 1 1/2 cups and add more if necessary - batter should be fairly wet). Working with half of the batter at a time, push the batter through the holes of a colander (or spatzle maker) into the boiling water. Stir and cook until the water returns to a simmer, about 45 seconds to 1 minute. Using a skimmer or a large slotted spoon, transfer the spatzle to another colander. Run cold water over them to stop the cooking. Set aside and once the water has returned to a boil, repeat with the rest of the dough. Heat a large cast-iron or non-stick skillet over medium heat. Add butter, melt, and then add the onions. Cook, stirring occasionally, about 5-8 minutes. Add the garlic and cook another 2 minutes. Raise the heat to medium-high and add the spatzle. Fry, stirring frequently, until the spatzle begin to turn golden, about 10 minutes. Season with more fresh grated nutmeg and black pepper, to taste. Remove pan from heat and add the cheese, stirring until cheese is melted. Serve immediately.
Cut rounds from brown bread (big enough around to hold your tomato and onion slices), or use party rye-sized pumpernickel bread with crusts trimmed (and smaller tomato and onion slices). Place onion slices on one slice of bread and season with salt and pepper. Sandwich bread together. Spread edges of bread with mayonnaise then roll the edges in minced parsley. Garnish with a slice of tomato and sprig of parsley if you like. (Actually, I like to just cram the tomato into the sandwich as well--).
Saute the onion and bell peppers in 6 tablespoons butter in a large skillet or Dutch overn over high heat until soft, about 4 minutes. Add the garlic and cook for 2 minutes, stirring. Add the mushrooms, Essence and thyme and cook, stirring occasionally, until the mushrooms are soft and have released their liquid, about 6 minutes. Sprinkle with the flour and cook, stirring for 2 minutes. Add the wine and chicken stock, stirring until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes. Preheat oven to 375 degrees. Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 10 minutes. Drain in a colander and set aside. Butter a 9x13" casserole or baking dish with the remaining tablespoon of butter and set aside. When the sauce has thickened, add the noodles, tuna, parsley, salt, black pepper and parmesan to the skillet and stir until thoroughly combined. Transfer to the prepared casserole and top with potato chips. Bake uncovered until bubbly and golden brown, about 30 minutes. Serve immediately.
Heat oven to 400° F degrees. Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes. Remove from oven and let cool. In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds. Stir in the lime juice. Refrigerate salsa for at least 1 hour to allow flavors to combine. Bring salsa to room temperature for 30 minutes before service. Great with fish.
Bring a large pot of lightly salted water to a boil. Over high heat, place the oil and garlic in a large saute pan and gently cook until the garlic turns golden brown. Add 3 pinches of salt, 2 pinches of black pepper, and 2 pinches of crushed red pepper to the oil. Add the rosemary and Swiss chard. Saute for 1 to 2 minutes. Drop the pasta into the boiling water and cook until it is tender but still has a bit of bite to it. While the pasta is cooking, add the stock to the Swiss chard and reduce for 1 to 2 minutes. Add the walnuts and cook for 30 seconds. Add the lemon juice and butter. Taste for seasoning. Strain the pasta from the water and add it to the Swiss chard. Toss it all together until most of the liquid is absorbed by the pasta. Add the cheese. The pasta should be slightly creamy, and no extra sauce should be apparent. Divide into two bowls and serve.
Heat butter and oil in large pot over medium heat. Add onion, celery, garlic, and carrots. Season with salt and pepper. Cook until tender (about 10 minutes). Sprinkle flour into pot while stirring vegetables. Cook 3 minutes. Stir in chicken broth gradually (one cup at a time). Stir in half and half. Add cooked chicken and bring to a simmer. Season with salt and pepper. Simmer for 20 minutes, stirring often. Cook the gnocchi separately as says on the package, add gnocchi to the soup along with spinach. Simmer until spinach wilts. Stir in basil. Serve with freshly grated parmesan and romano cheese to taste.
In a mixing bowl, add the cranberries, sugar, brown sugar, walnuts, and cinnamon; stir to combine. Spoon mixture into pie crust. In another bowl, whisk the egg, melted butter, sugar, and flour together. Pour mixture over the cranberry mixture. Bake in a 400° oven for 20 minutes. Lower heat to 350° and bake 30 more minutes. Cover crust edges with foil if needed to prevent over-browning.
Mix cheese, parsley, egg, garlic, paprika, salt and pepper. Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge. Fold sides in and roll up. Brush edge with egg and press to seal. Heat 1/4 cup oil until hot. Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side. Add more oil to skillet as needed. Serve hot.
Prepare a 13 x 9-inch baking pan. In a small bowl, dissolve the coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup chopped pecans and melted butter. Press into the bottom of the pan. In a mixing bowl, beat the softened cream cheese until light and fluffy. Blend in the coffee mixture, sweetened condensed milk and the chocolate syrup; mix to combine. FOLD (do not beat) in the thawed whipped topping. Spread over the crust in pan. Sprinkle the remaining pecans on top. Freeze.
Place the peppers, onions, and ginger in a jar of a food processor and pulse until smooth. Add the chile paste and oil and blend. Then add the allspice, oregano, and water. Rub this mixture all over the pork. Marinate overnight. Barbecue pork fillets or roast in a 400 degree oven.
Cook sprouts according to package directions and drain. In saucepan, saute onion in margarine about 4 minutes. Stir in flour, brown sugar, mustard and salt and pepper, mixing well. Gradually add milk, stirring constantly. Bring mixture to a boil; then simmer for 2 minutes. Reduce heat and add sour cream; just enough to heat through. Pour sprouts in serving dish and cover with cream sauce.
Brown and drain sausage. Set aside to cool a little. Cut jalapenos in half length-wise and clean out middle stuff and seeds. In a bowl, squish together the cream cheese, sausage, and a few shakes of garlic powder (to your own taste). Stuff each jalapeno half with the cheese mixture. Place the jalapenos on a cookie sheet. Bake at 350 for about 20 minutes. They are done when they are beginning to brown on the top. Enjoy!
Layer One----------------------. In a double boiler mix together The first 5 ingredients (butter, sugar, egg, vanilla& cocoa) Stir until slightly thickened. Add graham wafer crumbs,coconut& nuts. Grease a 9" square pan and press this first layer down so the base is evenly spread, let stand for 15 minutes. Layer Two----------------------. Mix together the layer two ingredients and spread over layer one. Refrigerate for 15 minutes. Layer Three----------------------. Melt chocolate over hot water. Very slowly& gently stir in the tbsp of butter until just blended. Spread over layer two. Refrigerate then cut into squares== That's it.
Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet. Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Heat oil in large pot over medium heat. Add shallots; saute 3 minutes. Add broccoli; saute 1 minutes. Add broth; bring to a boil. Reduce heat to medium-low and cover; simmer until vegetables are tender, about 10 minutes. Cool slightly. Working in batches, transfer soup to blender; puree until smooth. Return to pot. Reserve 1/4 cup mascarpone in a small bowl; cover and chill. Whisk 1 1/4 cups mascarpone and cayenne pepper to soup. Season with salt. (Up to here can be done 1 day ahead-see note in description). Garnish with reserved mascarpone. Sprinkle with chopped chives and serve.
Combine flour and salt; cut in shortening until mealy. Add water. Mix well. Roll dough out on floured board to 1/4-inch thickness. Spread with butter and 1 cup of the sugar. Roll dough up like a jelly roll. Cut into 1-1/2-inch thickness as for cinnamon rolls. Put into greased pan. Bake at 350 degrees F about 20-25 min. When done, combine 2 cups milk with remaining 1 cup of sugar and vanilla. Bring to a boil. Pour over rolls. Return to oven and bake about 7 minutes longer.
Mix cranberry sauce, mustard and brown sugar in a small bowl. Whisk together until smooth.
On a nonstick surface or wax paper, unroll each tube of crescent dough. Seperate each 8-oz tube into 2 large rectangles (you'll have 4 total). Seal the perforations very well and spread out dough just a bit. In a bowl, beat together the cream cheese sour cream and mustard. Stir in the scallions, ham, cheese and garlic powder; mix well. Spread each rectangle with one-fourth of the cream cheese mixture. Spread it thin and leave 1/2" on the sides. Roll up the rectangles jelly-roll style. Wrap each roll in wax paper and place in the freezer for 20-25 minutes. Preheat oven to 375°F. Unwrap rolls and cut into about 1/2" slices. Place slices on a nonstick or lightly greased cookie sheet and bake for about 12 minutes or until lightly golden. After baking, allow to cool for 3 minutes before removing from cookie sheet. Serve warm or cold.
Heat oven to 400 degrees. Put oil in a large skillet, preferably nonstick; turn heat to medium-high. A minute later, add pancetta, and cook, stirring occasionally, about a minute. Add chicken, skin side down, and turn heat to medium. Season with salt and pepper; scatter the garlic in the pan. Cook chicken, rotating pieces so they brown evenly. After 10 to 15 minutes, when skin side is brown, turn. Season again. Cook until nicely browned all over and nearly done. Remove to a plate, and put in oven. Remove all but 2 tablespoons of fat from pan. Add wine or water; raise heat to high. Cook, stirring occasionally and scraping bottom of pan to loosen browned bits. When sauce is thick and glossy, barely covering bottom of pan, turn off heat, and stir in vinegar. Spoon sauce, pancetta and garlic over chicken, garnish with parsley, and serve.
Place all ingredients, except food colors, in blender, cover and blend on high speed until smooth. Divide between 4 glasses and stir 6 drops of a different food color into each portion. Layer the different colors alternately into each of 3 tall, clear glasses to serve. Repeat after me -- Groovy man!
Puree the onion and vinegar together in a blender until smooth. Pour into a saucepan. Add the sugar and crushed pepper and bring to boil over medium-high heat. Boil for five (5) minutes and then stir in the powdered pectin. Bring to a hard boil and boil for one (1) minute. Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.
Preheat oven to 350. Mix flour, salt & pepper. Dredge chicken in flour mixture. Dip in whipped egg. Coat with breadcrumbs. Place chicken in glass baking dish sprayed with Pam. Bake for around 30 minutes (maybe less depending on size of breasts). If you flatten the chicken first it makes a really nice Chicken Parm.
Grease 9" pie plate. Cream the cheese and sugar, add eggs one at a time, beating well after each. Add the vanilla, pour into the pan and bake at 350° for 25 minutes. Cool the cheesecake 20 minutes, then add the topping. Mix topping ingredients together and pour on cheesecake. Bake an additional 7 minutes at 350° to set the top. Cool, chill and, before serving, top with a can of pie filling.
Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch. Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion. To potato pulp, add melted butter and next 8 ingredients; stirring to combine well. Fill each potato shell, patting filling into place. Sprinkle with paprika. Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer. To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through. For defrosted potatoes, bake approximately 25 minutes. To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.
Set oven on Broil. Wrap bacon slices, (cut if necessary) around the scallops, shrimp, pineapple chunks and water chestnuts fasten with 2 toothpicks. Sprinkle with sea salt, fresh ground pepper and lemon juice. Put under broiler, turning often, until bacon is golden brown and crispy. Serve immediately and enjoy! Excellant served plain, or with seafood, daquiri or fiery Thai sauces.
Add oatmeal to 1/2 cup water in a bowl and cook in the microwave for 2 minutes. Mix in cottage cheese and cook again for 10 seconds to heat cottage cheese. Sprinkle on cinnamon and add slivered almonds on top of oatmeal.
Preheat over to 350°F First, mix cocoa and sugar together and pour the melted butter inches Mix well. Add the eggs and vanilla, again mix thoroughly. I add the salt now to avoid the trouble of sifting. :). Stir in the flour until just combined. Bake in a greased 8 or 9 inch pan until the brownies pull away from the sides. Depending on how "high" your batter was, it can take anywhere from 20 min to 45. The insides should still be a bit moist, which makes the brownies taste "fudgy". When I make a double batch, I use the same size pan and cook lower and slower so I get higher, thicker brownies. Wait until they cool completely before icing (if you bother, it's still good without), or cutting.
Preheat oven to 350 degrees F. Crunch up a bunch of Tim's Cascade Style Hot Jalapeno Chips until you get about 1.5 cups worth. Mix it with about 1/2 cup of Southern Comfort and 3 or 4 minced cloves of garlic and let it sit for about 15 minutes to soak inches Throw in 1/2 teaspoon of ancho chili powder, 3 tablespoons dried minced onion, 1/2 cup of grated Parmesan cheese, and 2 eggs, and stir it all together well. Add 1 pound of lean hamburger and 1 pound of hot pork sausage and squish it all together really, really well with your hands (after you washed 'em). Pack the whole mess into a meatloaf pan, top it off with spicy horseradishy cocktail sauce, and bake it at 350 degrees for about an hour and a half. Remove from the oven and let it sit for about 10 minutes before cutting into it. Enjoy!
In a medium bowl, mix together the ground beef, egg, garlic, onion, 1 tablespoon Aus Jus sauce mix, salt and pepper, red pepper flakes, and cumin. Meanwhile, preheat a medium sized skillet. Form the meat into 4 oval patties and place into the hot pan. Sear both sides of the patties without cooking them the whole way through and set aside. Preheat oven to 350F In a small bowl, mix together the cambells soup, milk, and almost the rest of the Au Jus sauce mix. Spread a thin layer of the sauce on the bottom of a 9"-13" pan. Place the salisbury steaks in the pan and top with the rest of the sauce. Bake for 15-20 minutes. Serve with rice, pasta, or green beans for low carb diet.
Other possible additions:
1 clove garlic (finely minced) sauteed with the tomatoes, sliced mushrooms, or steamed broccoli florets. Bring large pot of water to boil; cook pasta until al dente; drain well. In a skillet over medium heat melt the butter and saute the tomatoes for 4 minutes. Add the basil and parsley, stir, then add remaining ingredients and the hot noodles and toss to combine. Garnish with additions suggested above in step 1.
Preheat the oven to 180C/350F/. Put the tomato puree/paste in a bowl and mix with one tablespoon of water. Add all the remaining sauce ingredients, in the listed order, mixing as you go. Spread out the chicken breasts and season them generously on both sides with salt and freshly ground black pepper. Put three tablespoons of the oil in a non-stick frying pan and place over a high heat. When hot, add the cinnamon, cracked cardamom pods and cloves. After ten seconds, add the chicken breasts in a single layer and brown them lightly on both sides. Remove with a slotted spoon and place in a single layer in an ovenproof dish. Add the onions, ginger and green chillies to the same frying pan and fry them in the residual oil until they are golden-brown in colour. Remove with a slotted spoon and spread evenly over the chicken breasts. Add the remaining one tablespoon of oil to the frying pan, when hot add the mustard seeds. As soon as they pop - this will be just a few seconds - add the garlic and stir. When the garlic starts to brown, pour in the sauce. As soon as the sauce heats up and starts bubbling, pour it over and around the chicken without displacing the onion mixture. Place the ovenproof dish, uncovered, in the oven and bake for 25 minutes.
Open the squashes with a knife discard the seeds and take out some pulp without damaging the fruit. Heat the oil and saute the onions and the garlic until golden. Add the leek until tender. Add the meet until slightly roasted. Put the pulp of the squash into the mixture and add the wine. Simmer for 5 minutes and add all the herbs, the spices and the salt. Take from the heat away and let cool down a little bit. Add the egg and mix well. Fill the squashes and cook for another30-40 minutes at the temperature of 200°C (heat and timing are basing it on convection oven).