HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, stir together 1 3/4 cups warm water and yeast, and let stand until foamy, about 5 minutes. In a measuring cup, whisk together remaining 1/4 cup water and molasses. In a large bowl, stir together 2 cups flour, sugar, salt, and oil and add molasses and yeast mixtures, stirring until combined well. Stir in enough of remaining 3-4 cups flour, 1/2 cup at a time, for mixture to form a soft dough and turn dough out onto a lightly floured surface; knead dough 8 minutes, or until smooth and elastic, and shape into a ball (it may be a bit sticky at this point, but will be easy to handle after rising). (I let my KitchenAid handle the mixing and kneading.). Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place until doubled in bulk (about 1 hour). Punch down dough and let rise, covered 45 more minutes. Divide dough in half, lightly knead each piece and form into ovals. Transfer loaves to greased loaf pans (8 1/2 X 4 1/2 X 2 inches) and let rise, covered with kitchen towels, 45 minutes. During the final rise, preheat oven to 400°F. Brush tops of loaves lightly with egg wash and sprinkle with oats (or whatever you choose:) Bake loaves in middle of oven 10 minutes. Reduce heat to 350F and bake loaves 20-25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.
In a large stock pot, add olive oil, sliced mushrooms, chopped onions and chopped garlic. On a low heat, saute for about 5 minutes, turning and stirring occasionally, until tender. Add beef broth and water, soup bone, thyme, marjoram, and bay leaves. Stir and simmer on low. While this is simmering, trim all fat off of the sirloin steak and cut into small pieces. Add beef to soup and bring to a low boil for about 20 minutes. Remove soup bone and any debris from bone. Add barley now and carrots. Continue simmering for another 30 minutes or until carrots are tender. If by chance the soup starts getting too thick, you can add a little more water.
To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil. Slice mushrooms and place half in the bottom of a shallow baking dish. Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms. Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion. If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside. Meanwhile melt butter, add to olive oil and the juice of 2 lemons. Pour slowly over fish saving about half of the mixture. Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown. Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly. Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate. Garnish with a few lemon wedges and a few sprigs of fresh parsley. Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.
Mix and you're done! I usually don't measure the ingredients. To make a big batch, I just add Mayo to the Ketchup bottle until it looks like the right color and tastes good, then add the vinegar until it is smooth and it tastes right. I always encourage people to play with your food!
First boil potatoes in salted water for about 10 minutes; drain. Make the caramalized onions next. Melt butter in a medium skillet over medium heat. Add onions, 1/4 tsp salt, dash pepper and cook, stirring often, until onions are very soft and deep golden brown, about 12 to 15 minutes. Stir in vinegar and sugar and cook until onions are covered in a glaze, about another minutes. Cover and keep warm. Cut the potatoes into 1/2 inch slices, then coarsely chop. Heat oil in a large oven proof skillet over medium heat. Add potatoes, 1/2 teaspoon salt and 1/4 teaspoon and cook, uncovered, until potatoes are lightly browned on all sides about 12 to 15 minutes. Preheat the broiler. In a medium bowl, whisk together eggs, rosemary and about 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Pour over potatoes in skillet and turn heat down to medium low. Once set, lift up the frittata at one side and tilt the pan to let uncooked egg get under cooked part. Cook until the top is almost set, about 5 minutes. Sprinkle with gorgonzola cheese, then put the skillet under the broiler until the top is puffed and set, about 1 minute. To serve, spread the caramelized onions on top of the frittata and cut into wedges. Can be served either hot or warm.
Start by soaking rice stick noodles in warm water for 15 minutes or until softened, then drain. Bring chicken, pork and 1-1/2 cups water to a boil, then reduce heat and simmer 15 minutes. Remove from heat; shred the meat into small pieces- reserve the water. (A sturdy mixer such as a Kitchen Aid can be handy in shredding meat using the whisk attachment). Heat oil in a large, wide saute pan. Saute garlic and onion in oil until onion is translucent. Add shredded meat, shrimp and soy sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, salt, pepper and 1 cup of broth. Stir fry for an additional 2 minutes. Reduce heat to low and add rice noodles, tossing gently (wooden spoons work best) until cooked through and well blended, approximately 3 minutes. If the mixture seems dry, add more broth. Serve immediately with soy sauce.
Heat the cream, milk, and brown sugar in a heavy medium saucepan, stirring occasionally, until sugar is dissolved and mixture is hot. In a small bowl, whisk the egg yolks briefly. Slowly pour about 1 cup of the hot mixture into the egg yolks, whisking briskly while you pour. Pour the egg yolk mixture back into the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 6-8 minutes. Do not boil. Strain the mixture into a bowl. Whisk in the sweet potato puree and spices. Cover and refrigerate until thoroughly chilled. Freeze in ice cream maker as directed.
Separate the won ton wraps. Using an ungreased mini-muffin pan, place one won ton wrap into each muffin cup forming a tart-like shape. Mix cream cheese, sour cream, garlic, oregano and chili powder in a small bowl. Spoon the mixture into each won ton cup. Bake at 350F oven for 10 minutes. Garnish each taco bite with grated cheese, green onion and tomato. Serve warm. If taking with you to a party, bake ahead and garnish when ready to serve.
Peel the apples, reserving the peels of 6 of them. Quarter and core the apples. Combine all ingredients in a large saucepan; bring to a boil then reduce heat. Simmer mixture until apples are soft and you can mash them down into applesauce, about 45 minutes to 1 hour. Remove from heat and cool. Remove peels from the applesauce and discard them. Mash applesauce a bit more if you wish (I like mine a bit chunky), then refrigerate until ready to serve. If you like, you can make extra applesauce and spoon into sterilized pint jars, seal and process in a boiling water bath for 15 minutes.
preheat oven to 350. in a large bowl mix flour, baking powder and sida and salt. butter and flour a 12 cup bundt pan. in a stand mixer add butter and whip for 2-3 minutes. add sugar and mix 3 minutes more. add eggs one at a time, scraping down bowl a few times. add vanilla and mix until combined. mix buttermilk and bourbon. alternately add flour mix and buttermilk mix, starting and ending with flour. add nuts and stir in well. pour mixture into bundt pan and bake for 70 minutes until cooked. cool in pan 15 minutes. meanwhile make the glaze, heat bourbon and sugar together in micro for 1 minute or on stovetop to simmer, brush over warm cake.
this requires strawberry Nesquik Powder, chocolatte just appeared. pre heat oven to 375° F. Combine flour, salt and baking soda in small bowl. Beat butter, sugar, Nesquik and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Drop by rounded tablespoon onto ungreased baking sheets. bake for 8 to 10 minutes. Cool on baking sheets for 2 minutes. remove to wire racks to cool completely.
Light a grill. In a shallow dish, whisk the mayo with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for 30 minutes. Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes. Serve warm.
Filling: Beat egg wites until stiff. Add sugar and nuts gradually. Heat honey and sugar, bring to a boil. Take off heat and add flour and spices. Quickly roll out and cut into triangle shapes. Put small amt of filling in center of each triangle and fold up edges. Dough must be worked quickly and kept warm during rolling and filling process. Bake about 15-20 minutes at 350A°F. Store in airtight container at least 4 weeks. A piece of bread or apple will hasten ripening.
In small bowl, combine refried beans and chilies and spread on large serving plate. Combine sour cream and taco seasoning, spoon over bean mixture. In small bowl, mash avocados and stir in lemon or lime juice and seasoning salts, then spread over top of sour cream mixture. Cover and chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives, then serve with taco chips. Makes 12 to 15 servings.
Preheat oven to 350 degrees F. In a medium bowl, stir together the soup, sour cream, picante sauce & chili powder. In a large bowl, stir together ONE cup of the soup mixture, the chicken & cheese. Divide the chicken mixture among the tortillas, roll them up & place them seamside up in a 11"x8" shallow baking dish. Pour remaining soup mixture over the filled tortillas, then cover with aluminum foil. Bake 40 minutes or until enchiladas are hot & bubbling, then top with tomato & onion.
Boil potatoes in water for 25 minutes, drain and set aside to cool. Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling. When potatoes are cool enough to handle, peel and cube them. Add to vegetable mayonnaise mixture and toss. Cover and chill at least 6 hours or overnight. Delicious!
Cut butter into flour with two forks to resemble small peas, as you would pie crust. Stir in sour cream with serving spoon and mix well. Form into 2 balls and store, covered, in refrigerator to chill. Taking out one ball at a time, dust each with flour and roll on floured surface to approximately 1/8 thickness. (Note: If dough starts tearing, it may need more flour or to be chilled a bit more.). Cut with larger round cookie cutter or coffee cup, Fill center with approximately 1-2 teaspoons Solo, Bring up each side and pinch to close. Bake at 350 dg. for 12-15 minutes, until bottiom of cookie is just beginning to brown. Cool on wire racks then dust with powdered sugar. Enjoy!
In bowl, beat butter, egg yolks and sugar until light and well blended. In separate bowl, sift together cornstarch, flour and baking powder. Gradually, add the dry mixture to the wet mixture, blending well between each addition. Use a pastry tube with a medium-sized start mold to make small circle (wreath type) cookies. Bake in medium hot - hot oven until cookies are lightly browned.
Cream sugar and butter. Add eggs, beat for 1 minute. Mix dry ingredients. Add to creamed mixture alternately with buttermilk. Beat for 1 minute. Pour into greased and floured 9x13 pan. Bake at 350* for 40 minutes.
Combine all marinade ingredients and reserve 2-3 tablespoons Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.
Stir together flour and salt in medium bowl. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour. Heta oven to 375. Coat baking sheet with non-stick cooking spray. Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets. Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.
Combine milk and eggs. Pour over bread cubes. Add remaining ingredients. Toss lightly to blend. Spread mixture in a greased 8x8x2 inch baking dish. Set dish on oven rack placed over a shallow pan. Pour hot water around it into shallow pan one inch deep. Bake in 350 degree oven 35 to 40 minutes or until knife inserted 1/2 way between center and outside edge comes out clean.
Preheat broiler. Peel and grate 1 cucumber, then squeeze it to remove excess water. Stir in yogurt, 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tsatsiki. Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, feta (if using), onion, parsley, mint, remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa. Gently simmer oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken with 3 tablespoons garlic oil and brush one side of bread with remainder. Heat bread, oiled side up, in a 4-sided sheet pan, covered with foil, 3 to 4 inches from broiler 3 minutes. Uncover and broil, rotating bread for even coloring, until golden in spots, about 2 minutes. Spread some of tsatsiki on warm bread and top with chicken and some of lettuce and salsa. Serve remaining lettuce, salsa, and tsatsiki on the side. Cooks' note: Tsatsiki can be made 1 day ahead and chilled.
For onions, tear a large piece (36x18-inches) of heavy duty foil. Fold in half to make a double thickness of foil (18x18-inches). Place onions in the center of the foil. Combine the melted butter, mustard and honey; drizzle over onions. Bring up two opposite ends of foil and seal with a double fold. Then fold the remaining ends to completely enclose the onion mixture. leaving space for steam to build. Place packet on an uncovered grill directly over medium heat for 15 minutes. Meanwhile, in a medium bowl, combine ground beef, Worcestershire sauce, salt and pepper; mix well. Shape into 6 patties. Add patties to grill. Grill patties and onions for 5 minutes. Turn patties and grill for 8 to 10 minutes more or until no pink remains and the onions are tender. To serve: lightly toast hamburger buns or rolls on grill. Top with desired condiments, then add lettuce leaf, tomato slice, burger, grilled onions and top bun. Yield: 6 servings.
Preheat oven to 325°F Place ham on rack in open roasting pan, cut side facing down. Insert meat thermometer in the thickest, center part of the ham. Bake for about 2 hours. Drain pineapple; reserve syrup. In small saucepan, cook syrup, apricot preserves, dry mustard, allspice and nutmeg. Bring to a boil and continue boiling for about 10 minutes. Remove ham from oven and brush immediately with the glaze. Use toothpicks to secure pineapples around the ham. Secure a cherry in the center of each pineapple. Return ham to oven and bake 1 hour longer or until thermometer registers 160°F Brush with glaze one last time about 10 minutes before done.
In one large pot (one you would use to steam crabs or lobster) fill approximately 1/2 full with water. To pot add potatoes, sausage and lemons. Add 1/2 cup Old Bay seasoning and crab boil package. Bring to a boil. Boil approx 10 minutes, add corn. Meanwhile melt 1 stick butter in other large pot. Add crushed garlic, beer, 1 tablespoon salt, 3-4 tablespoons pepper and approx 4 cups water. Bring to boil. You will add shrimp to this once pot the potatoes and corn are cooked. Only takes a few minutes (5-7) for them to turn pink once they hit the boiling water. While shrimp is boiling, drain potatoes and corn pot. Layering as you go, add 1/2 pound melted butter and generous sprinkles of more Old Bay seasoning in a large serving bowl. Should do about 4-5 times until this pot is empty. This adds great flavor! Drain shrimp pot. Place shrimp in large bowl. Sprinkle with Old Bay seasoning. Serve with garden salad, fresh bread, cocktail sauce, plenty of napkins and several bowls for de-shelling. Sometimes I use use several butter warmers with clarified butter, but it isn't a must. They taste great either way! Sweet iced tea and beer are typically the beverages for this meal.
Place the cooked penne into a large bowl with all the other ingredients (the residual heat from the pasta will heat the other ingredients to give you a warm pasta dish). Place the grated carrot, cucumber and chopped tomatoes into a separate bowl and mix together. Serve both bowls of salad together at the table.
In a medium saucepan over medium heat, melt the butter. Add the diced onions and saute for 2 minutes. Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes). Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes). In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly. Reduce heat to medium and cook until thickened. Remove from heat, cover and keep warm.
Preheat oven to 350 degrees, grease& flour a bundt pan. Set aside. Combine cake mix, pudding mix, vegetable oil, limeade, water, eggs, tequila and triple sec in a large mixing bowl. Beat for 5 minutes at medium speed with an electric mixer. Pour batter in prepared bundt pan. Bake for 45-55 minutes or until inserted toothpick in the center comes out clean. Cool on a wire rack for 10-15 minutes. Remove from pan and cool completely. Spoon tequila lime glaze over cooled cake. Glaze: Combine tequila, triple sec, lime peel, and sugar ina bowl. Stir until well blended. Add more powdered sugar for a thicker glaze.
Combine marinade ingredients in a bowl and stir in the sliced beef; let stand at room temperature for 20 minutes. Mix Hunan Sauce ingredients together in a bowl and set aside. After 20 minutes, drain the beef well, saving the marinade, and mix marinade into the Hunan Sauce bowl. Heat 1 tablespoon of the peanut oil in a skillet at medium-high heat. Stir fry the beef until it is cooked but still a bit rare. Remove beef onto a plate. Add remaining 2 tablespoons peanut oil to the skillet and stir-fry the Hunan Sauce mixture until fragrant. Stir in the beef, heat through and serve.
Mix the cocoa powder, sugar and cinnamon in a saucepan. Add the water gradually and stir until smooth. Bring to boil and simmer for 5 minutes. Add the milk, reheat to boiling point and simmer for 2-3 minutes. Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat. Salt to taste and serve.
Mix first 4 ingredients in a large pan until well blended and sugar is almost dissolved. Place pan over medium heat and cook, stirring constantly, until it comes to the boil. Continue to simmer, stirring constantly while simmering, until very thick (about 5- 10 minutes). Remove from heat and add vanilla (or your choice of flavoring). Pour mixture into bowl and cover surface directly with waxed paper or plastic wrap to prevent skin from forming. Refrigerate several hours to overnight. To use pastry cream to fill[recipe=40291]cannoli shells[/recipe]: Chop 1 regular size Hershey chocolate bar and add bits to cooled (pastry cream) mixture. Fill cannoli shells by piping mixture into shell using a pastry bag, or use a long-handled iced tea spoon. Dip ends of filled cannoli into toasted, sliced or crushed almonds or crushed pistachio nuts or finely minced chocolate bits. Sprinkle top of shells lightly with powdered sugar (recipe will fill about 16 shells depending on their size).
Preheat oven to 375*. Cream the butter and honey until smooth. Add eggs, beating well. Add the lemon zest, allspice and cinammon - mixing well. Add yogurt and mix. Sift the flour, baking powder and baking soda together. Slowly beat into the egg mixture. Fold in the blueberries and nuts. Bake in a greased loaf pan @ 375* for 50-60 minutes.
Salt and pepper chicken. Beat 2 egg whites. Dip chicken into egg whites, allow excess to drip off, then roll in walnuts. Place in a buttered baking dish. Bake at 350°F for 30-45 minutes, until chicken is cooked through. While chicken is cooking, melt butter and stir in flour. Add chicken broth, salt, and white pepper. Cook, stirring constantly, until mixture boils and begins to thicken. Beat egg yolks together with whole eggs. Stir the hot sauce into the eggs, stirring quickly. Return sauce to pan and cook over low heat until thickened, stirring constantly. Remove from heat and add grated lime peel and lime juice. Stir until well blended. To serve, top cooked chicken with lime sauce.
Preheat oven 350 degrees. Spray oven proof baking dish with non stick spray. Thoroughly wash the zucchini. Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes. Drain and cool. Slice off top 1/3 lengthwise and discard tops. Carefully scoop out pulp to form boats, do not cut or pierce skin. Place pulp in strainer, drain and press dry, paper towels work well. Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well. Spoon into zucchini boats. Place in baking dish. Sprinkle with parmesan and crumbs. Bake for 15 minutes or until heated through and filling is golden brown.
In large pan, saute onions in olive oil over medium low heat until soft and transparent, 5-6 minutes. Add Splenda and flour. Stir and cook for 1 minute. Add beef broth, salt to taste and simmer at least 30 minutes. Pour soup into bowl, top with toast & cheese. Place under broiler until cheese is melted.
Preheat oven to 200*F. Preheat waffle maker; grease with oil or spray with nonstick cooking spray. In a large bowl, combine coffee packet and 1/3 cup hot water, stirring until coffee dissolves. Add baking mix, chocolate morsels, milk, egg, and oil. Whisk together until well combined. Cook, in batches, according to manufacturer's instructions. (Instructions and times may vary) . Carefully remove waffles from waffle iron, and keep warm in oven. Serve with syrup. Garnish with chocolate morsels, if desired. Enjoy!
After rinsing, drying and removing giblets, refresh the chicken cavity with a couple of good squeezes of lemon juice. Place onion half in the chicken cavity. Combine salt, paprika, thyme, onion powder, peppers and garlic powder in a plastic zipper bag; place chicken in bag and coat it thoroughly with the spice mixture; really rub it into the skin; let chicken season in the bag, refrigerated overnight. The next day, let chicken warm up slightly; preheat oven to 325 degrees F. Remove chicken from zipper bag and place chicken in a roasting pan, breast side up, and roast uncovered at 325 degrees for the first hour; then reduce heat to 275 degrees F and continue to roast uncovered at that temperature for another 3-1/2 to 4 hours, basting at least twice in that time. To test for doneness, try moving a chicken leg; it will move freely and when poked, juices will run clear. When done, remove chicken and let stand for at least 5 minutes, then carve and serve!