HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and peel potatoes. Cut into fries 1 1/4 inches wide by 1/8 inch thick. Soak potatoes in ice water, then drain and pat dry. Heat deep fryer oil to 275°F Put only enough potates in fryer to cover the bottom of basket. Fry potatoes until they begin to brown and puff, moving them around with a fryer tool as they fry. Drain potatoes. Potatoes may be held at this point for frying later, or immediastely cooked. Heat deep fryer oil to 400°F. Put only enough potatoes in fryer to cover bottom of basket. Finish frying, moving them through the oil as they cook, until they become golden and crispy.Remove from oil, drain on absorbent brown paper and season immediately with salt to taste.
I like to measure out all my ingredients prior to starting Bring 1 cup water to a boil, mix it with the milk, shortening, sugar, and salt in a large bowl, and let it cool to lukewarm. Measure 1/2 cup warm water in a seperate bowl, stir in yeast, and let it stand for 5 minutes to dissolve, you should have bubbles forming in yeast. Add the dissolved yeast and the rye flour to the first mixture and combine thoroughly. Add enough of the white flour so that you can handle the dough. Turn out onto a lightly floured board or a kneading slip mat. Knead for a minute or two, rubbing additional flour onto your hands not the dcugh so it will not end up being a dough bread. Let dough rest for 10 minutes. Resume kneading for 10 minutes, adding the remaining or additonal flour as necessary. Put the dough in a greased bowl, I lightly oil mine, cover with plastic wrap, and let rise in a warm draft free place until almost double in bulk, 1 1/2- 2 hours. I let all my doughs rise on my running dryer. Punch dough down, cut dough in half, and shape into two loaves. You can do a freeform loaf or I patted dough into a square the length of the loaf pan and rolled it tightly and pinched the ends. Place in greased loaf pans, you can use vegetable spray, cover with plastic wrap or if you have plastic bags with ties they work wonderfully. Let is rise until doubled in bulk, it should be a shorter rise time. Preheat oven to 375 degrees and brush your loaves with beaten egg, it will give the bread a shine. Bake for 40-50 minutes. Mine baked for 40 minutes. To tell bread is done, you can remove the bread from one pan tap on bottom of bread, when bread is done it will sound hollow or use a thermometer inserted into bottom of bread, bread is done at an internal temperature of 190-200 degrees. Remove bread from pans and rub with butter. Then place loaves on their sides on a cooling rack and let cool.
Pour popped corn into a large bowl and set aside. Combine remaining ingredients, except soda, in a 2 quart microwavable bowl. Microwave on high for 2 minutes, then stir. Microwave again on high. Watch it, and when it begins to boil, microwave 1 minute longer. Remove from microwave and stir in baking soda. Pour mixture over popped corn and stir to distribute. Enjoy!
Combine the first four ingredients in a blender and mix well. Pour into a 10-inch pie plate. Add remaining ingredients. Bake at 350° for 45 minutes. Let stand 10 minutes before serving.
In a blender, add eggs and vinegar. In a small bowl, combine mustard, paprika and salt. Add dry ingredients to the oil. Turn on blender to lowest speed until egg mix is combined. While blender is still on, add the oil mix in a very thin and steady stream until fully incorporated. About 2-3 minutes. Mixture will be VERY THICK. Slowly incorporate the lemon juice. Store in large mason jar in the refrigerator for about 4 weeks.
Heat the olive oil in a heavy based pan and cook the onion until soft. Add the stock, butternut squash and curry powder to taste- as spicy as you like! Bring to the boil and then cover and simmer until the squash is tender. Once the squash is cooked, stir in the coconut milk. Pour into a food process/liquidiser and blend until smooth. Return to the pan and warm through. Season to taste and serve.
Preheat oven to 475. Combine garlic, tomato, basil, 1 cup ,mozzarella, balsamic vinegar, salt, and pepper in a small bowl. Cut a slit in the side of chicken breasts and fill with mixture. make an eggwash with the egg and milk. roll breasts in eggwash. roll breasts in bread crumbs. Bake for 45 minutes. remove and spoon tomato sauce, and remaining cheese over breasts. bake until cheese is bubbly.
Melt the butter and stir in the mixed nuts, grated carrot, grated cheese, oats, herbs and beaten egg - mix well. Season with salt and pepper to taste and mix well. (Season with Cayenne pepper if using). Spoon in to a greased and lined 11" x 7" cake or baking tray. Press down to smooth and bake in a pre-heated oven 180C/350F/Gas Mark 4 for 25-30 minutes, or until golden brown. Allow to cool in the tin and then mark into bars or squares. Store in an airtight tin or container for up to 1 week.
Drain spinach well between paper towels and set aside. Combine breadcrumbs, Parmesan cheese and a pinch of salt and pepper. Dredge chicken in breadcrumb mixture and place in a lightly greased 11 x 7 baking dish. Saute onion and garlic in butter in a skillet over medium heat stirring until onion is tender. Add flour, stirring, cook for 1 minute. Gradually add milk and continue stirring until sauce is boiling and bubbly. Add spinach, ham and a pinch of salt and pepper. Cook until throughly heated. Pour sauce over chicken breats. Bake uncovered at 350 degrees for 45 minutes.
HEAT oven to 350°F COOK and stir onions in hot oil in large skillet on medium heat 4 to 5 minute or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese. SPOON about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover. BAKE 15 to 20 minute or until heated through. Special Extra: Sprinkle with chopped tomatoes and sliced green onions before serving. Nutrition Information Per Serving: 560 calories, 24g total fat, 10g saturated fat, 135mg cholesterol, 1090mg sodium, 40g carbohydrate, 4g dietary fiber, 7g sugars, 45g protein, 25%DV vitamin A, 15%DV vitamin C, 30%DV calcium, 20%DV iron.
In plastic bag, toss chicken with flour to coat. In large nonstick skillet, heat the oil over medium high heat. Brown chicken on both sides, for about 5 minutes per side. Transfer chicken to a plate. Reduce heat to medium. Add red peppers, prosciutto, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in wine and tomatoes. Nestle chicken in sauce and bring to a boil. Reduce heat, cover and simmer, occasionally spooning sauce over chicken, until juices run clear when chicken is pierced, about 20- 25 minutes. Sprinkle with parsley right before serving.
Place half and half cream, water, apple juice, chopped apples, rolled oats, brown sugar and cinnamon in a large microwave-safe bowl stir with a spoon. Microwave on high and cook until thickened and bubbly removing one or two times to stir. Divide into two bowls. Serve hot or warm then topped with milk or light cream and sprinkled with more brown sugar if desired.
Bring a large pot of salted water to the boil. Add pasta and cook according to packet instructions. Drain and set aside for later. Preheat oven to 180°C or 160°C fan-forced. Lightly grease a 1.5 litre capacity dish. Melt butter in a medium sized heavy based saucepan. Sprinkle over flour, whisk and cook for about 1 minute or until the flour has lost its raw smell and smells a bit nutty. Gradually whisk in milk and cream. Bring to a boil, stirring until slightly thickened. Remove mixture from heat, add onion and quickly beat in the eggs, if using. Season with salt and white pepper and stir though the gruyere or tasty cheese, drained tuna, pasta, parsley, nutmeg and lemon juice. Pour into prepared dish. Sprinkle with breadcrumbs and pour over melted butter. Sprinkle with the parmesan. Bake for 20 - 30 minutes or until golden. Allow to stand for 5 minutes before serving. Note ~ I made ny own breadcrumbs by processing 3 slices day old bread, and then poured the melted butter in the processor for final processing to mix inches.
Put 1/2 cup of Minced garlic into a mortar and pestal. Drizzle some of the 1/4 cup of Olive oil over the garlic and crush up the garlic in the oil. Then stir in the rest of the oil and add a pinch of red pepper flakes. Pour mixture over shrimp and toss well. Refrigerate while you continue on. Cut broccoli crown down to small flowerettes. Chop Onion into decent sized pieces. Slice mushrooms (Or open can and drain if you must). Melt a stick of butter in a large saute pan over med-high heat. Add 2 TBSP of minced garlic, onions, and mushrooms. Add oregano. Saute until onions wilt. Add shrimp & garlic mixture and saute until shrimp turns pink. Add Wine and bring to a simmer. Add cornstarch and water mixture to thicken the sauce. Stir well. Turn down heat to low and add broccoli. Cover for 2 minutes. Stir well. Serve over Pasta along with garlic bread.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. In a medium bowl, toss together the zucchini, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, onion powder, oregano, and red pepper flakes. Pour out onto the prepared baking sheet, and move to one side. Place the eggplant on the baking sheet, off to one side and drizzle with 1 tablespoon olive oil. Season with the remaining salt, pepper and za'atar if using. Roast until the zucchini and eggplant have begun to brown, about 15 minutes. In a large bowl, combine the shrimp, harissa and the remaining olive oil. Pour the shrimp onto the baking sheet, along with the veggies, off to one side. Return to the oven and roast for another 10 to 12 minutes. Sprinkle the shrimp with feta, and parsley. Serve with store-bought tzatziki and pita, if desired.
Heat oil at medium-high in large skillet. Add chops and cook until browned;set aside. Reduce heat to medium. Combine broth, brown sugar, cornstarch, and vinegar in skillet. Heat to a boil, stirring often. Add chops, pineapples, and pepper chunks. Reduce heat to medium-low. Simmer covered, until chops and vegetables are cooked through- about 15 minutes, stirring often. Serve with rice.
Heat oven to 400. Parboil halved bell peppers for 5 minutes. Saute onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in 1/2 cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil. Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
Place the jalapenos, pepper and vinegar in a blender (or food processor). Pulse until small chunks remain. Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan. Bring to a boil; boil rapidly for 5 minutes. Remove from the heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in the pectin. Pour into sterilized jars, seal and cool. (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar). * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!
Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoons dry or prepared mustard, 1/8 tsp cinnamon and 3 tablespoons dry sherry (optional), 3 tablespoons vinegar and 3 tablespoons water. Mix well and spread on ham, before putting it into oven.
Place the cooked spaghetti in a large bowl and toss with 2 tablespoon oil to prevent sticking. In a bowl whisk/stir together the rice wine vinegar, soy sauce, honey, ginger, sesame oil and chili garlic sauce then pour over the cooked pasta; toss to combine. Add in the baby corn, chestnuts, bell pepper, peas and green onions; season with salt and pepper; toss to combine. Sprinkle with peanuts or sesame seeds. Serve hot, warm or cold.
In a saucepan, combine sugar, flour, pineapple juice and egg yolk; cook over low heat until thickened (stirring frequently). Remove from heat, and stir in lemon juice and crushed pineapple; mix to combine. Allow to cool before filling cake. Delicious!.
Mix First 4 Ingredients and Let Marinate for 2 Hours. Saute Onions in Olive oil until transparent. Add Tarragon and Saute for about 30 seconds. Deglaze Pan with White Grape Juice. When Grape Juice is Reduced 50% Add Marmalade, Orange Juice and Salt. Cook Until Slightly Thick, removce from Heat. Remove Chicken From Marinate, Discard Marinate. Place Chicken and Lightly Greased Sheet Pan. Pour Glaze Evenly Over Chicken. Cook at 400 degrees for 30 Minutes. Garnish With Orange Slices.
Cook bacon and drain. Cook chicken and keep warm. You could use leftover reheated chicken for this if you wanted. Saute onions and peppers for 3 minutes. Stir in peas and water. Cover and simmer 4-5 minutes or til peas are tender crisp. Stir in rice.
Shred cabbage and cook till done. Mix cream cheese and milk together. Stir in celery seed and pepper. Stir this mixture into drained hot cabbage. Enjoy!
Preheat oven to 350. Line the bottom of a buttered 13x9 baking pan with the bread. Cut the bread slices to fit. Spread the chicken out evenly over top of the bread. In a small frying pan, melt 2 tablespoons of butter over medium heat. Add mushrooms and saute until slightly browned, about 3-5 minutes. Remove from heat, add mayonnaise. Mix well and spoon evenly over chicken. Sprinkle cheese evenly over mushroom mixture. In a large bowl, combine milk, soup, eggs, pimiento, salt and pepper. Mix well and pour evenly over top. Bake 1 hour until toothpick inserted near center comes out clean. Sprinkle breadcrumbs over top and dot with slivers of the remaining 2 tablespoons of butter. Bake for about 10 minutes more or until the breadcrumbs are lightly browned.
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight. Prepare barbecue. Grill steaks to desired degree of doneness (about 5 minutes per side). Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes. To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
Prepare the baking sheet: If you're using wafer paper (see note in description), place a single sheet on the bottom of the pan and trim pieces from another sheet to fill in any gaps. Otherwise, grease the bottom and sides of the baking sheet with the butter and sprinkle the cornstarch over that, tilting and tapping the pan (over the sink or a trash can) to coat all the surfaces evenly. Set it aside. Coat your heatproof spatula generously with cooking spray and set it aside, too. Place the egg whites in the bowl of the stand mixer. Add the cream of tartar and whip on medium speed until the whites are frothy, about 1 minute. Increase the speed to medium-high and slowly stream in the 1/2 cup sugar. Once it is all mixed in, continue to whip on medium-high speed until soft peaks form (if you lift the whisk out of the whites, they will form a point that flops over onto its side), 3 to 5 minutes. Set this mixture-it's now meringue-aside, but keep it in the mixer bowl, with the mixer ready to go. Combine the remaining 2 1/2 cups sugar with the honey, corn syrup, water and salt in a medium-size (4-quart) saucepan. Bring to a boil, uncovered and without stirring, over high heat. Reduce the heat to medium-high, insert the candy thermometer, and cook the syrup until it reaches 295°F (soft-to-hard crack stage), about 15 minutes. Remove it from the heat. Start whipping the meringue on medium speed; then put on your oven mitts and slowly pour the hot syrup in a stream down the inside of the mixer bowl (careful, careful, careful: If you pour the syrup directly on the whisk, it will splatter). Once all the syrup is incorporated, increase the mixer speed to high and whip until the meringue gets very stiff and sticky, 3 to 5 minutes. When your mixer starts complaining, you'll know it's ready. Remove the bowl from the mixer and immediately and quickly stir in all the nuts and the vanilla seeds with the spatula. Pour the nougat onto the prepared baking sheet and either cover it with a layer of wafer paper or sift a generous amount of confectioners' sugar on top. If you need to spread it out into a more even layer, place a piece of parchment or a silicone mat on top of the wafer- or sugar-covered nougat and gently press down with flat hands until it's even. Allow the nougat to cool to room temperature, about 1 hour. Cover a cutting board with parchment or a generous dusting of confectioners' sugar. Generously coat a sharp chef's knife and a paring knife with cooking spray. Run the paring knife around the edge of the nougat to loosen it, and then gently turn it out onto the cutting board. (If the nougat is being stubborn, oil a bench scraper and use it to help loosen it around the edges.) Using the chef's knife, trim the edges of the nougat and then slice it into bars or little bites. Store the nougat, layered with parchment or wrapped in wax paper wrappers, in an airtight container at cool room temperature for up to 2 weeks.
In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.
Combine all ingredients. chill at least 2 hours. serve with crackers or raw veggies.
Cook chorizo in large skillet on medium-high heat until lightly browned. Drain fat; set aside. Add water to same skillet; bring to boil. Stir in Rice Mix and chorizo; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Meanwhile, beat eggs in large bowl. Melt butter in large nonstick skillet on medium heat. Add eggs; cook and stir until firm. Add to rice mixture; mix lightly to combine. Spoon rice and egg mixture into each warmed tortilla. Top each with salsa, sour cream, cheese and cilantro. Fold into burritos to serve.
Preheat oven to 350 degrees. Grease 13x9x2-inch baking pan. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt. Blend into butter mixture. Stir in pecans. Spoon batter into prepared pan. Bake 15 to 18 minutes or until top springs back when touched lightly in center. Meanwhile, prepare frosting. Beat butter in medium bowl. Blend in powdered sugar and cocoa alternately with milk. Beat to spreading consistency (additional milk may be needed). Blend in vanilla. Makes about 2 cups frosting. Remove cake from oven. Immediately place marshmallows over top. Return cake to oven 2 to 3 minutes or until marshmallows are soft. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer. Cool thoroughly before cutting cake into squares.
Combine first six ingredients to create marinade. Add chicken breasts and allow to marinade for at least two hours. Bake uncovered at 400 degrees for 40 minutes (20-30 minutes for boneless breasts). Alternately, grill until cooked thoroughly using marinade to baste frequently.
Preheat oven to 400 degrees F. Place bell pepper, onion, garlic, zucchini and olive oil in a bowl and toss until all the vegetables are evenly coated. Spread the vegetables evenly on a sheet pan lined with foil and place in oven. Roast, tossing occasionally, until they are soft and are beginning to brown around the edges, approximately 45 minutes. Remove from oven and cool completely. Place cooled vegetables in a food processor with cream cheese and process until well combined and spreadable. Do not process until completely smooth. (If you don't have a food processor, you can chop the roasted vegetables finely then mix it with the cream cheese by hand.). Season with salt and pepper.
Brown pork chops. Drain fat and place in a glass baking dish. In a medium saucepan, combine remaining ingredients. Simmer for two minutes. Pour sauce over pork chops. Cover with foil and bake 1.5 hours at 325 degrees F.
In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder. Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more. Deep fry shrimp in batches until golden brown. Drain on paper towels.
Preheat griddle or skillet over medium-high heat. Spread one side of each tortillas with dressing. Layer 1 slice corned beef, 1 slice cheese and 1/4 cup sauerkraut on half of each tortillas. Fold tortilla over ingredients, spray skillet with non-stick vegetable spray and grill until cheese is melted and tortilla lightly browned.
Heat the butter and oil in a large saucepan over medium heat. Add the onion and garlic, season lightly with salt and pepper and saute until soft. Stir in the tomatoes and simmer 5 minutes, mashing them with a wooden spoon. Add the water, broth and escarole, simmer 20 minutes. Stir in the pasta and cook 5 minutes or until it is al dente. Stir in the lemon juice and mint leaves, simmer for 1 minute. Taste for seasoning.
Mix the cold water, food coloring (if desired) and the cornstarch until smooth Mix the salt and the hot water in a saucepan and bring to a boil. Add the cornstarch mixture to the boiling salt water and stir vigorously to prevent it from lumping up. Cook over low heat stirring constantly until mixture is stiff. Turn the mixture out onto a bread board. When cool knead until smooth. Use immediately or wrap in plastic wrap and store in an airtight container. To make Christmas tree ornaments, roll out dough 1/4" thick and use cookie cutters to make a variety of shapes. Using a toothpick, make a hole at the top of each one so that a string or wire can be inserted. To harden models or ornaments either air dry them at room temperature for 3 days or bake at 200F for 2 hours.
Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. Form the chickpea mixture into balls about the size of walnuts. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, and garnishes and sauces of your choice.
Remove any string from the chicken and place in a large, lidded pan. Cover with water and add the peppercorns, parsley stalks and bay leaves. Bring to the boil, then skim the surface, reduce to a simmer, cover and cook for 45 minutes to 1 hour. Once the chicken is cooked through - pierce the thigh joint and any liquid should run clear - remove to a dish. Add the swede, carrots and leeks (you can add extra veg here, such as onion, turnip or little chunks of potato) to the stock and simmer for 20 minutes. Meanwhile, take off the skin of the chicken, discard and pull off the cooked flesh. It's nice to leave it in big pieces and it may help to have rubber gloves on as the chicken will be hot! Return the chicken flesh to the stock pan, bring it back to the boil, add the chopped parsley and tarragon, then ladle into large warmed soup dishes. You could also add a dollop of pesto if you like.