HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place an oven rack in the center of the oven. Preheat the oven to 425 degrees. Spray the 2 baking sheets with the cooking oil. Pour the warm water into a large mixing bowl, sprinkle yeast over the water and let stand for about 5 minutes. Stir until completely dissolved. Add sugar, table salt, and 1 cup of flour; stir until blended. Add 2 more cups of flour a 1/2 cup at a time, stirring to blend after each addition. The dough should be well blended. Sprinkle some flour over a clean kitchen surface or board. Turn the dough onto the floured surface. Knead until the dough is smooth and elastic, sprinkling with flour if the dough is sticky. Pull the dough into 12 equal pieces.Roll 1 piece into a rope about 15 inches or any length you desire, depending on the size of the heart you want to make. Put the pretzel on a baking sheet and continue with the remaining dough. Beat the egg in a small bowl and add 1 tablespoon of water.Beat together. Brush the egg wash over each pretzel using a pastry brush. Sprinkle the coarse salt over the pretzels with your finger. Bake until golden brown, about 15-20 minutes. Allow to cool on a baking rack before serving.
Mix all ingredients. Chill at least one hour before serving. Note.for vegetables, I used mushrooms, diced green and red pepper, and diced tomatoes.
Preheat oven to 350 degrees. Place fennel seeds in a small, non stick pan over medium high heat on your stove top to roast. Occasionally stir or shake seeds as they roast. Roast until seeds start to appear a bit golden in color instead of greenish, about 2 minutes. Be careful, they will go from toasted to burnt very quickly. Place the diced onion and olive oil in a non stick pan, sprinkle with salt and saute. To avoid burning, add the minced garlic to the onions after a few minutes. Saute onions and garlic until tender. In a large bowl, combine turkey, oats, whisked eggs, sauteed onion and garlic, fennel seed, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and about 3 tablespoons of the canned tomato sauce, reserving the remaining sauce. Combine well using your hands or a large spoon. Spray the bottom of a 9x13 baking dish with cooking spray. Turn meat mixture out into the baking dish and form into a rectangular loaf that ends about an inch and a half from the sides of the pan. I like to flatten the top of the loaf and then form an indentation around the top to make a lip. This helps to keep the tomato sauce on top of the loaf. Pour the remaining tomato sauce on top of the loaf spooning some onto the sides of the loaf. Bake at 350 degrees for approximately 55 minutes.
Soak beans in water to cover overnight. Drain off soaking water, and cover with the 3 quarts water. Bring the beans to a boil. Turn down to a simmer. Cook until beans are soft and tender, at least a couple hours. Longer cooking time may be required depending on the freshness of your dried beans. With a potato masher, squish the beans until they become a soupy texture. Add the garlic, chicken base stock and the bacon fat. Mix well and season with salt and pepper to taste. Add cayenne if desired.
Work the flour, eggs, oil, water, and salt into a dough. Divide into three parts. Form a ball of each piece, brush each piece of dough with oil and let it rest for 45 min. Place a old clean tablecloth on the table, roll out a ball a thin as you can. Here comes the tricky part. Make sure you are wearing no rings-- go under the dough like you are making your hands into claws with your fingers pointing down at the table and the soft part of your knuckles is what is going to pull the dough toward you. You will do this all around in a circle until the dough is paper thin and you can see through it. Brush generously with melted butter during this process. Trim off the heavy edges. Sprinkle on the apples, some sugar, cinnamon to taste, nuts if you like and drizzle a little melted butter over all. Now take the tablecloth and fold about 5" over toward the center on each side forming a frame around the dough. From the long side, Lift one side of the tablecloth and roll up completely. Fold it as long as your pan is. Seal edges. Gently put rolled strudel into the pan Bake at 350* for about 45-55 min. Until golden brown. There are other fillings like cheese, cabbage, sweet or sour cherries, raisins/nuts can be added to the apples, even meats have been done with this dough. I prefer the apple and cheese myself.
After cutting off inedible tips of vegetables, wash and slice them into 1-inch squares. Saute vegetables in half of the oil and remove them from the frying pan. Saute onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper. Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away. Serve hot, accompanied by steak, meatballs, or any other main dish.
Preheat oven to 425°F. Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan. Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots. Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.
Heat oven to 375°F. In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender. Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice. Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves. Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella. With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges. Arrange tomato slices over spinach mixture. Add olives and top with feta. Bake at 375°F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving.
Saute onions, carrots, celery in butter until soft. Stir in chile flakes, thyme, pepper, and sea salt. Soak bread crumbs in cream. Use hands to mix meat, sauteed vegetables, soaked crumbs, egg and fish sauce. Form into a loaf and set in 9X13 pyrex pan. Ice with tomato paste or ketchup. Add 1 cup water to pan and bake at 350 degrees for 1 1/2 hours.
Soak the onions in salt water for 10 minutes. Drain and let dry. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving. Store in refrigerator for up to 2 days.
Soak and rinse the peas then cook according to package directions (or use three 15-ounce cans of black-eyed peas); drain and set aside. Whir together the jalapeno peppers, onion, and garlic in a food processor until smooth; set aside. Over high heat in a double boiler over boiling water, combine the butter and cheese and stir together until the cheese is melted. Lower heat to medium and add the green chilies, cooked peas, pepper mixture, and remaining ingredients and cook for another 5 minutes. Pour into serving dish and serve immediately, hot, with tortilla chips. Some folks add about a 1/2 cup of cooked corn to the dip, as well, but I prefer it without. If you're diabetic and avoiding carbohydrates, you can substitute black soybeans for the peas and it'll taste pretty much the same but will be much lower in carbs (and higher in fiber).
Preheat oven to 350°. To prepare cake, combine rind and 3 tablespoons juice in a small bowl. Set aside. Coat a 10-inch Bundt pan with cooking spray; dust with 2 tablespoons granulated sugar. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, salt, and baking soda in a large bowl, stirring well with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add remaining 1 1/2 cups granulated sugar, rind mixture, and extract, beating until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and 1 cup buttermilk alternately to sugar mixture, beating at low speed, beginning and ending with flour mixture. Spoon batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare glaze, combine powdered sugar, 1 1/2 tablespoons juice, and 1 tablespoon buttermilk in a small bowl, stirring until smooth. Drizzle glaze over warm cake. Garnish with grated lemon rind once glaze is set, if desired.
Spray pizza pan with non-stick spray. Pizza pans with small holes work best for this recipe. Spread out crust on pan, top with sauce, cheese and your favorite pizza toppings. When coals are hot, place pizza to outer edge. Keep vents (if you have them) half open. Cooking time may vary, usually 12-18 minutes (unless using prebaked crust). You may have to experiment with what times and temperatures work best on your own grill. Done when cheese is melted and crust is brown.
In a medium skillet saute crumbled sausage untill lightly browned. Add salt, green pepper, garlic and onion to sausage mixture and continue sauteing untill soft. Warm potato mixture to facilitate spreading. Place sausage and pepper mixture into the pie shell. Spread fresh corn over mixture. Spread mashed potatoes to cover pie. Cover pie with mozzarella cheese. Place pie on 1 inch rack and bake on power level 8 for thirty minutes.
Preheat broiler. Cut a lengthwise slit in each hot dog. Cut a strip of cheese the length of the slit about 1/4" thick; fill the slit with cheese and wrap a slice of bacon around the hot dog, securing the ends with a toothpick. Broil slowly, turning often, until the bacon and hot dogs are cooked through and browned.
In a large bowl, combine vinegar, Burgundy, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels and place in marinade; refrigerate, covered, e days, turning meat occasionally. Remove meat from marinade, reserving marinade. Wipe meat dry with paper towels then coat with 2 tbsp flour. In hot oil in Dutch oven, over medium heat, brown meat well on all sides. Pour in marinade; simmer, covered, 2 1/2 to 3 hours, or until meat in tender. Remove meat from Dutch oven. Press liquid and vegetables throug coarse sieve; skim off fat. Measure 3 1/2 cups liquid (add water, if necessary) and return liquid to Dutch oven. Mix remaining 2 tbsp flour with 1/3 cup cold water and the sugar. Stir into liquid; bring to boiling, stirring. Stir in gingersnaps. Return meat to Dutch oven. Spoon gravy over meat and simmer, covered, 20 minutes. Remove meat to heated platter. Pour some of gravy over it. Serve meat, thinly sliced, with more gravy.
In a bowl, mix together 1 tablespoon olive oil, lemon juice, chives, basil, mint, and garlic. Add in the crabmeat, shrimp, tomatoes, onion, and salt; toss to coat. Cut the french bread into 48 thin slices. Brush one side of each bread slice with a portion of the 2 tablespoons olive oil; sprinkle lightly with pepper. Place bread slices, brushed side up, on a large baking sheet. Broil 3-4 inches from heat for 2-4 minutes or until toasted, turning once. Arrange bread, oiled side up on a serving platter. Spoon the seafood mixture on top. May garnish with additional chives. Serve immediately.
Heat oil in a large skillet over medium-high heat. Add mushrooms and saute until tender and releasing liquid, about 5 minutes. Meanwhile, place chicken on a plate and season both sides with thyme, salt and pepper. Move mushrooms to outer edge of skillet once cooked. Place chicken in center of skillet and saute until golden, about 2 to 3 minutes per side. Add wine to skillet; simmer 1 minute. Add 3/4 cup of broth and simmer, uncovered, until chicken is tender and cooked through, about 8 minutes. Dissolve cornstarch in remaining 1/2 cup of broth in a small bowl; add to skillet. Simmer until sauce thickens, stirring constantly and incorporating mushrooms into the liquid, about 1 minute. Serve chicken with mushroom sauce spooned over top. Yields about 3 ounces of chicken and 1/3 cup of sauce per serving.
Line 8 x 4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the whipped topping; pour into pan. Top with combined chopped cookies and butter; press into mixture. Cover. Freeze at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining whipped topping. Top with remaining strawberries, sliced.
Place milk in a 1 1/2 qt casserole dish. Microwave uncovered on high for 3 minutes or until milk is hot but not boiling. Combine sugar, cornstarch, and cocoa and stir into hot milk. Microwave uncovered on high for 3 minutes or or until thickened, stirring after 1 1/2 minutes. Add margarine and extracts and stir well. Refrigerate for about an hour. Top with almonds.
In a large mixing bowl, combine 1-1/4 cups flour, sugar and yeast. In a saucepan, heat the sour cream and water to 120-130 degrees F. Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes. Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge. Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes. Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.
Marinate fish filets for about 30 minutes. Remove excess salad dressing. Lay fish in the bottom of a greased 9x13" baking dish. Sprinkle with chopped onion and then with the crumbs of your choice. Bake at 350 degrees for 30-35 minutes. NOTE I am always intending to try this with other salad dressings, but haven't yet.
Preheat oven to 450°F (230°C). Combine Bisquick, sugar and cinnamon in a medium bowl. Stir in milk and vanilla and mix well. Spray a baking sheet lightly with cooking spray (a non-stick baking sheet works best; you don't need cooking spray then) and drop the batter onto it by heaping teaspoons, 1 inch apart. Bake for 12 to 15 minutes, or until golden brown. Serve warm with a pat of butter or maple syrup.
Cut the tomatoes into segments and layer them into a dish or salad bowl. Sprinkle liberally with oregano and black pepper. Sprinkle with a tablespoon or so of salad dressing. Slice the cucumber and quarter the slices, and place on top of the tomatoes. Slice half the black olives and place them on top of the cucumber. Slice the green onions and put them on next. Slice then quarter the zucchini and add it. Slice and add the remaining olives. Sprinkle with oregano. Add the feta cheese to taste. Sprinkle more salad dressing on top.
Preheat oven to 350°F Unroll one package of crescent roll dough and seal edges to make one large sheet. Place in bottom of an ungreased 9" x 13" baking dish. In a bowl, combine cream cheese, 1 cup of the sugar and vanilla. Spread mixture over dough in baking dish. Spread cherry pie filling over cream cheese mixture. (If using apple pie filling, spread apple filling and then sprinkle with cinnamon (optional). Unroll remaining package of crescent roll dough and seal edges to form one large sheet. Lay dough over pie filling. Mix 1/8 cup sugar and 1 teaspoon of cinnamon together. Sprinkle mixture over top of dough. Bake approximately 30 or until golden brown.
Mix first 5 ingredients like a pie crust. Combine soda and buttermilk. Add egg and vanilla. Mix in dry ingredients. Put in a 9x13 pan. Place Heath bars on top. Bake at 350 degrees.
Preheat oven to 400°. Cook spaghetti according to package directions, omitting salt and fat (be sure to break pasta in half). Drain well. Heat the oil in a large enough skillet or wok. Add red bell pepper strips and mushrooms, saute 2 minutes. Add chicken, ginger, and garlic; saute 3 minutes. Stir in soy sauce, cook 2 minutes, stirring frequently. Combine broth and cornstarch, stirring well with a whisk. Add broth mixture to pan and cook 2 minutes or until mixture is slightly thick, stirring constantly. Remove from heat; stir in sherry, vinegar and crushed red pepper. Add pasta, bok choy, green onions, and 2 teaspoons of the sesame seeds. Toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray. Sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture. Bake at 400° for 20 minutes.
To make the biscuits: Preheat oven to 150°C Line a baking tray with greaseproof paper. In a large bowl, mix together the rolled oats, coconut, sugar and flour. Place the butter and golden syrup in a small saucepan over low heat and stir until melted and combined. Mix bicarb soda with 2 tablespoons of boiling water and add to the butter mixture. Pour the mixture into the dry ingredients and stir until completely combined. Roll heaped tablespoon-sized balls of the mixture between damp hands and lay on a greased baking tray. Press down slightly and leave space in between each because they will spread. Bake in the oven for 15 to 20 minutes until they are golden. Remove the tray from the oven. You'll need to shape your soft warm biscuits into a concave shape. To do this, get out your muffin pan. Carefully lift a dozen of these warm biscuits and place over the mouth of each well in the muffin tray and gently push down to create the desired shape. Don't worry if some of the biscuits split a little - just push them back together. As they cool, the biscuits will harden and fuse. Gently tip the formed and cooled biscuits out of the muffin tin and place on a wire rack ready for filling. To make the filling: In a heavy-bottomed saucepan with high sides, heat the sugar until the sugar crystals dissolve, the mixture boils and it starts to take on a dark golden hue. Do not stir the sugar once it has started to boil. Once that state has been reached, carefully whisk in the butter with the pan on the heat. Beware now as the mixture will froth, so make sure that you've followed the instructions about a high-sided pan. When the butter has melted, remove from the heat, take a big deep breath and then pour in the cream. Another warning: It will froth again. Gently stir with a metal whisk to combine. Don't let any of the caramel splash from the pan as it is hot stuff. Let the caramel cool down so it is warm and still pourable. Pour some caramel in the base of each cup and fill to about halfway up. Place in the fridge to set. To make the ganache: Warm the cream, but do not boil. Place the chocolate in a heatproof bowl and pour over the cream. The chocolate will melt as you stir. Mix in the butter bit by bit until it's all incorporated and the ganache is sleek and glossy. Let the the mix cool for 10 minutes then, using a spoon, fill the ganache on to the cooled caramel and leave the Anzac tarts to set. When cool, decorate with a few flakes of salt. Serve with cream and sliced mango or ripe pear as a dessert, or with cups of tea for a decadent treat.
Brown meat in small amount of oil in large kettle or Dutch oven, then add onions and cook until golden. Add tomato sauce, carrots, peeled tomatoes, seasonings and cover. Cook one hour over very low heat. Add potatoes and 1/2 cup water, if needed. Cover and cook 1/2 hour over very low heat. (For a variation: transfer mixture to a baking dish and top with rich biscuits. Place in hot oven at 425-F until biscuits are toasty brown.).
place all ingredients except fish into blender and puree. place fish in marinade and allow to set 1 hr up to 1 day. cook over med-high heat 3 to 5 minutes on each side.
Cream together butter and 1/3 cup sugar. Add milk, flour, baking powder, and salt. Stir until mixed, about 30 seconds. Batter will be thick and slightly lumpy. Spread batter evenly in the bottom of an ungreased 9 x 13 x 2 inch pan. Top with frozen (or fresh) berries. Sprinkle with 1/2 cup sugar. If not using stevia, increase sugar to 1 cup or to taste. Pour boiling water over berries, dissolving sugar. Dribble stevia extract into water. Bake at 425 degrees F for 35 minutes, until biscuit topping is firm and golden brown. If using fresh berries, bake for 30 minutes.
In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces. Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water. In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds. Dissolve the saffron into 3 tablespoons of the chicken stock. Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes. Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer. Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.
Place all ingredients in a saucepan and bring to a boil; reduce heat to medium, cover and simmer until carrots are crisp-tender (about 5-8 minutes). Uncover and cook until juices are reduced (about 5 minutes). Season with salt and pepper.
Bake mini-loaves as directed on bag. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour; cook 1 minute, stirring constantly. Gradually add broth and half-and-half, cooking and stirring until thickened. Add cheese, Worcestershire sauce and beer. Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended. Remove loaves from oven; cool 10 minutes. Cut top off each loaf. Lightly press centers of loaves down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon soup into each bread bowl. Sprinkle with chives. Place top of each loaf next to filled bread bowl.
Mix all the ingredients well, serve with any fruit of choice. I love it with strawberries! You can adjust (more or less) the brown sugar and rum to your liking.
Preheat broiler and lightly toast bread until very soft (30 seconds on each side). While bread is warm, place 2 slices at a time on a rolling pin, molding them to the pin. Let bread cool (it will take a curled shape). Place green beans in a small skillet and cover with water. Bring to a boil and add salt. Simmer about 3 minutes. Drain beans and place in cold-water bath (drain again). Chop into bite-size pieces and reserve. Arrange piles of chopped lettuce, treviso or radicchio, basil, and parsley on 4 plates. Divide tuna, olives, garbanzo beans, green beans, caper berries, tomatoes, and corn among plates. Drizzle salads with balsamic vinegar and extra-virgin olive oil. Season with salt and pepper and stand a curled toast up in the center of each plate, then serve.