HumbleIntelligence/food-ner-1-Million huggingface dataset:
Measure out the first three ingredients into a bowl, set aside. Mix in a bowl the water (110-120 degrees), olive oil, honey and yeast. Slowly mix in the flour (I use my Kitchen Aid mixer). Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time. Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size. Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans. Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.
Spread shrimp in a shallow, aluminum foil-lined broiler pan. Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp. Cover and chill 2 hours, turning shrimp every 30 minutes. Bake, uncovered, at 400° for 20 minutes; turn once. Serve with bread.
In a large skillet over medium heat, warm the oil. Add the chicken, onions, and garlic and saute, breaking up the chicken with a spoon, until it turns white and the vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato sauce, basil, oregano, sugar, salt and pepper to taste. Decrease the heat to low and simmer, uncovered, until the flavors are blended, about 10 minutes. Taste and adjust seasoning. Serve sauce over the ravioli and sprinkle with Parmesan cheese.
In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart crockery cooker. Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks -- this develops a much better flavor for the osso buco dish. Remove shanks to crock pot as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain. Pour this mixture over the meat. Cover and cook 7 to 8 hours at LOW heat. Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce. Serve shanks on a bed of hot cooked noodles or rice topped with the sauce.
In a large skillet or saute pan, heat the butter over medium-high heat. Add the onions and saute, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Now add the shallots and saute for 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for 2 minutes. Remove from the heat. Set aside to cool to room temperature. In a bowl, mix the sour cream, mayonnaise, celery salt, Worcestershire sauce and 1 teaspoon each salt and pepper. Fold in the onion mixture. Refrigerate at least 1 hour or overnight. Garnish with chives and serve with potato chips or tortilla chips. Enjoy!
Place the prepped berries into a medium-sized bowl and pour the flavored vinegar over them. Place in the fridge for about 30 minutes. Use a slotted spoon to divide the berries amongst 4 champagne glasses. Let as much or as little vinegar into the glass as desired. Top with a spoonful of whipped cream. Serve cold.
Heat oil in a large, deep skillet over medium heat until shimmering. Add the onion and cook, stirring frequently until soft and golden, about 15 minutes (reduce the heat to medium low, if necessary, to prevent the onion from burning). Stir in the ginger and garlic; cook for 2 minutes. Add eggplant, yellow squash, zucchini, and 1/2 tsp salt; stir to coat thoroughly. Cook over medium heat, stirring occasionally, until the vegetables are barely tender, 7 - 10 minutes. Stir in garam masala, coriander, cumin, turmeric, chile, tsp salt, and a few grinds of pepper. Cook until the spices are fragrant, 1-2 minutes. Pour in the chickpeas and their liquid, the tomato sauce, coconut milk and 2 tbsp of the cilantro. Raise the heat to medium high and bring the stew to a boil. Reduce the heat to medium low and simmer, uncovered, until the eggplant and zucchini are completely tender but still hold their shape and the sauce has thickened, 15 - 20 minutes. To serve - ladle the stew into shallow rimmed bowls and sprinkle with the remaining 1/4 cup cilantro and the toasted coconut (if using).
Cook tortellini according to package. Drain, keep warm. Combine rest of ingredients in a small saucepan, bring to a boil. Cover, reduce heat, simmer 5 minutes. Stir in parmesan. Transfer sauce to serving bowl and add tortellini.
Boil water in a pot Mix maize flour with water to make a thin paste Add the maize flour paste in the boiling water and stir until it boils Prepare coconut milk Pound the cardamom and add to the boiling porridge Add the thin coconut milk, stir Add sugar to taste, stir Add the thick coconut milk,stir Cook for 5 minutes then remove from fire Serve warm Preparation of coconut milk: Remove the white flesh from the coconut shell Blend the flesh to small pieces (rice grain size) Put the blended pieces in a clean towel and fold the towel Add water in the folding and squeeze the towel to obtain thick coconut milk Add water again and squeeze thin coconut milk Ready for use.
Heat oven to 375 degrees. In large skillet, cook meat and onion until meat browns; drain. Stir in spaghetti sauce; heat to boiling. Reduce heat to low; simmer 5 minutes. Meanwhile cook pasta according to package directions; drain. In large bowl stir together ricotta cheese, egg, parsley, pepper, and salt. In 9x13x2 inch baking dish, spread 1 cup meat sauce. Evenly layer one-half pasta over sauce. Spread ricotta mixture over pasta; sprinkle with 1 cup mozzarella cheese. Repeat layers of meat sauce and pasta. Spread remaining meat sauce over pasta, covering pasta completely; sprinkle with remaining mozzarella cheese. Sprinkle with Parmesan cheese. Cover with foil. Bake 30 minutes. Remove foil; bake 5 more minutes or until hot and bubbly.
Cream shortening and sugars. Add eggs and beat well. Add flour, salt, cinnamon and nuts; mix well. Make two rolls (I use wax paper to make the rolls) and refrigerate over night. Cut thin and bake in 350 degree oven until lightly browned.
Heat oil in a pan. Add the prepared pastes and stir-fry until the raw smell is gone. Drain and add the lentils. Cook on medium flame for 5 minutes. Add water and salt. Mix well. Cook, covered for 10-15 minutes, or until the lentils are tender. Garnish with corriander leaves. Serve hot with Black and White Roti for a complete meal in lentil and roti heaven!
Combine the lentils and water in a medium saucepan, bring to a boil. Reduce the heat and simmer for 15 or 20 minutes or until tender. Drain and set aside. While the lentils are cooking, cook the couscous according to package directions, but omit the fat and use 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne instead of the seasoning called for. Heat the oil in a large nonstick skillet over medium heat. Add the onion, ginger , and cumin: cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the tomatoes, raisins, coriander and the remaining 1/2 of teaspoon salt and 1/2 teaspooon of cayenne. Cook stirring occasionally, until the tomatoes are softened, about 4 minutes. Stir in the lentils., cilantro and lime juice. To serve, place the couscous on a large platter and top evenly with the lentil mixture.
Preheat oven to 350 degrees. Grease and flour a 9X13 inch pan. In a large bowel mix eggs, oil, pumpkin, and sugar well. Add the remaining ingredients and mix well. Pour into pan. Bake for 30 minutes, or until the middle springs back when touched. Let cool, then ice, and add candy corn for decoration.
Brush one side of each bread slices with butter. Place two slices on a work surface, buttered side down, and evenly layer with cheese, ham, and pineapple. Cover with top halves, buttered side up, and press gently to pack. Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes. Serve immediately.
Heat 2 tablespoons of the oil in a saucepan and add the onion. Cook for 8 to 10 minutes until soft and brown. Add the garlic and cook a further 1 minute. Add the tomatoes, cover and simmer for 30 minutes until thickened. Meanwhile, in a clean saucepan mix together the potatoes and peppers. Add the water (which should just cover the veggies), bring to a boil and simmer for 15 minutes until the potatoes are almost tender. Add the tuna and the tomato mixture to the potatoes and peppers and season. Cover and simmer for 6 to 8 minutes until the tuna is tender. Meanwhile, heat the remaining oil in a large frypan over a medium heat and add the bread slices. Fry on both sides until golden. Drain on paper towels. Serve with the stew. Variation: Substitute any very firm fleshed fish, such as shark or swardfish for the tuna.
Measure popcorn into large bowl. Set aside. Melt butter in pot over low heat. Add brown sugar and stir until dissolved in butter. Add marshmallows and stir until melted. Pour over popcorn and mix until evenly coated. Add M&Ms and mix again. Butter hands and, working quickly, form into balls. When cool, wrap individually in plastic wrap.
In a resealable plastic bag, combine the first 11 ingredients. Add the chicken and seal bag and turn to coat. Refrigerate overnight. Rub grill rack with oil or coat with cooking spray before starting the grill. Drain and discard marinade. Grill chicken, covered, over medium-hot heat for 15 minutes. Turn and grill 10-15 minutes longer or until juices run clear.
In a large skillet heat Seasame Oil over medium high heat and coat bottom, add Turkey, Onion, and garlic and cook until turkey meat is browned, stirring to break up chunks of meat. Make sauce: In a bowl combine Soy Sauce, Water, Fish Sauce,Hoisin Sauce, Brown Sugar, and Corn Starch and quickly whisk until all ingredients are incorporated. Stir sauce into meat mixture, along with Red Pepper flakes and Thai Basil. Simmer 10-15 minutes, then stir in Cooked Rice- remove from heat and let cool, or leave overnight in refridgerator. Preheat oven to 350°F. Cut tops off the peppers de-seed and de-vein as much as possible. Stuff meat mixture into peppers until full- arrange in a greased 9X13 baking dish- add 2/3 cup water to baking dish and baked covered for 45 minutes to 1 hr- when fork easily inserts into pepper flesh- it is done.
Place 1/2 c of the cheese in a food processor. Add the mayonnaise, sour cream, olive oil, vinegar, milk, brandy and cayenne. Pulse 5 or 6 times just to blend. Scrape mixture into a bowl and fold in the remaining cheese crumbles. Refrigerate any leftovers. It can be stored in the refrigerator for 1 week.
Combine first 5 ingredients. Add onions and carrots to coat. Cover, and refrigerate 24 or more hours, stirring occasionally.
Mix softened cream cheese, jalapenos and salt together. (I often further chop the diced jalapenos, but that's a personal preference). Refrigerate at least 30 minutes to an hour. Roll approximately a tablespoon worth of the mixture into a ball, then roll in the breadcrumbs. Repeat with the rest of the cream cheese mixture. Beat the two eggs in a shallow bowl. Dip each coated ball into the egg and then roll again in the breadcrumbs. Line up the twice coated balls on a cookie sheet coated with cookie spray. I use parchment paper as well to help with clean-up. Refrigerate the finished balls for at least another hour, up to overnight. Cooked at 375 for 5-8 minutes. The crumbs should just start to brown and the coating crack a little, but the cheese should not be melting out. They hold up best if you let them sit for a couple minutes before eating.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coat a 2-quart square or rectangular baking dish with nonstick cooking spray. Set aside. In a small bowl stir together mayonnaise dressing, Parmesan cheese, the green onions, and the Worcestershire sauce. Spread mayonnaise mixture over fish fillets evenly, about 1/4 inch thick. Bake, uncovered, in a 450 degree oven just until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2inch thickness of fish).
Crust: Coat a 9" pie pan with cooking spray. In a large bowl, combine all of crust ingredients. Stir mixture until it's same consistency throughout. Press mixture into pie pan, easing up the sides. Filling: In a blender, combine all filling ingredients. Blend on high until smooth and creamy. Pour into crust. Refrigerate for 1 hours. Topping: In small bowl, mix strawberries and jam. Spread over chilled pie.
Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve.
Preheat oven to 400 degrees. Saute the red peppers, onion and garlic in 1 tablespoon olive oil until the vegetables are softened. Add the remaining ingredients including breadcrumbs, except the last teaspoon of olive oil and saute for a few minutes, until shrimp just begins to turn opaque. Put into a casserole and drizzle with remaining teaspoon of olive oil. Bake for 10-15 minutes until shrimp is just cooked through.
Cook rice according to the package directions. Meanwhile, heat olive oil in a large skillet over medium high heat. Add eggs and swirl to coat the bottom of the pan. Cook until eggs are firm and set, about 1 to 2 minutes. Transfer eggs to a cutting board and set aside. Add garlic and giner to the same skillet, cook for 1 minute. Add steak and cook until cooked through, 3 to 5 minutes. Add carrots, snow peas and mushrooms and cook until mushrooms are softened, about 3 minutes. Add soy sauce and sesame oil and bring to a simmer. Stir in rice and heat through. Remove from heat and stir in scallions. Slice eggs into thin strips. Spoon fried rice onto a serving platter, top with eggs and serve.
Blend butter with cream cheese. Add sugar, beat until fluffy. Blend in eggs, baking powder, vanilla, soda, and salt. Mix in half the flour, then the milk. Blend in remaining flour. Combine all topping ingredients except nuts. Spread half the cream cheese batter in greased 9x13 inch pan. Sprinkle with half the topping. Spread remaining batter over top. Sprinke with remaining topping and nuts. Bake at 350* for 30 to 35 minutes. Glaze if desired.
In a large bowl, cream 1/2 cup softened butter and sugar until light and fluffy. Add egg and beat well; then beat in molasses. Combine flour, baking soda, spices and salt in a small bowl. Add flour mixture to the creamed mixture alternately with the 1 cup of water, beating well after each addition. Transfer batter to a 9x13" UNgreased baking pan. Sprinkle batter with brown sugar. In a microwave, heat 1 1/2 cups water and 1/4 c butter, until butter is melted. Carefully pour this mixture over the batter in the pan. Bake at 350F for 35-40 minutes or until a toothpick inserted near center comes out clean. Serve WARM. Garnish with a dollop of whipped cream and a sprinkle of cinnamon.
Beat cream cheese, lemon juice, milk and dill weed til well combined. Crumble or shred salmon and add to cheese mix. Mix until blended and desired consistency. More mixing breaks up salmon more- less keeps it chunkier. Chop green onions and garnish the top of spread with them or mix inches. Serve well chilled with crackers, toast points or sliced/cubed bread.
Combine corn meal, flour, baking powder, spices & salt. Cream butter, add sugar & beat until light. Add eggs, lemon juice, squash and milk until combined. Gradually add dry ingredient until well combined. Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving. If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.
Combine sauce ingredients. Set aside. Cut bacon slices in thirds. Wrap bacon pieces around water chestnuts; secure with toothpicks. Place in 2 casserole dishes. Bake at 425 degrees for 10-15 minutes. Drain grease. Pour sauce over water chestnuts. Bake for about 30 minutes more or until bacon is cooked.
Place all ingredients in Vita-Mix or blender container in order listed. Cover and process until smooth. Serve immediately.
Heat oil in frying pan. In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended. In a separate shallow dish, "scramble" the eggs with the milk. Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture. Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
Soak the cauliflower in the ginger juice at room temperature for 1 hour. Drain. Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes. Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes. Divide the sake between the skillets and bring to a boil. Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using). Cover and cook over high heat until the fish is firm, about 10 minutes. Transfer the halibut and vegetables to shallow bowls. Garnish with the shaved cauliflower and sliced scallions and serve.
Pack the vegetables into a gallon jar in layers with the dill and garlic scattered throughout. Bring the brine ingredients to a boil and then pour over the vegetables in the jar. Let stand at room temperature till cool, then refrigerate for 48 hours. Then eat.
Preheat oven to 350 F. Mix together all the ingredients in a large bowl and knead well, until a dough forms and all the ingredients are combined. Roll dough into 1 or 2 inch balls and place on a baking sheet with a rim. Bake for 12-15 or until there is no pink in the sausage. You can serve it with any sauce you like, but ketchup and mustard are great with them, too.
In a large bowl, add flour, baking powder, baking soda, and spices, stir to combine, then set aside. In another large bowl, add, melted shortening and both sugars and mix well. Add eggs, then beat well until mixture is creamy. Stir in pumpkin puree' and blend well to combine. Add bananas, stir, then add in buttermilk and blend thoroughly. Make a well in center of dry ingredients, then add wet ingredients and stir only until flour is moistened making sure not to over mix. Pour batter into two greased 9 by 5 loaf pans and place both into a Cold oven. Turn oven to 325 degrees and bake for 65 minutes or until a toothpick poked in center of loaf comes out clean.
Combine baking mix, cornstarch, Equal Sugar Lite in mixing bowl. Mix in yogurt, melted butter, milk, eggs and flavorings until well blended. Spoon mixture into a 9 or 12-cup Bundt(R) cake pan or a 9 x 5-inch loaf pan well-sprayed with non-stick cooking spray. Bake in preheated 350°F oven 45 to 50 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 10 minutes. Carefully remove cake from pan and cool completely on wire rack.
Soak the oats in milk for about one hour. Preheat oven to 400 degrees. Spray muffin pan with cooking spray. Combine the oat mixture with the applesauce and egg white, mix until combined. In a separate bowl measure and whisk the dry ingredients. Add wet ingredients to dry and mix until just combined. Add nuts or raisins if desired. Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. Combine the cinnamon and sugar. Top each muffin with some of the mixture. Bake 20-25 minutes or until done. Remove from pan, cool and enjoy.
Sift dry ingredients together. Beat together softened butter and sugar on medium speed for about a minute. Beat in egg yolks, one at a time, beating smooth after each addition. Add half the flour mixture. Add milk, then add the remaining flour mixture. Scrape dough onto a piece of plastic wrap. Press it into a rectangle about 1/2 inch thick. Wrap and chill for several hours or up to 3 days. When you are ready to bake, preheat oven to 325F and place parchment paper onto baking sheet. Place dough on a floured work surface and lightly flour it. Roll dough into a 12-inch square. Cut the square in half, then roll each half into a 9x12 inch rectangle. With the tines of a fork, pierce the dough at 1/2 inch intervals. Cut each half of dough into 24 rectangles of 3x11/2-inch each. Transfer cuts-out to baking sheets and bake for about 15 to 20 minutes, or until they are lightly golden all over. Slide parchment paper along with petit beurre onto wire racks to cool.
Saute veggies in oil. Add broth, tomatoes and bay leaf. Bring to a boil. Spread rice in a 9X13" casserole pan. Pour hot liquid over all, stir well. Add chicken, mix. Bake at 350° for one hour.
Bring a medium saucepan of salted water to a boil. Add the pasta and cook until just al dente, 5 to 6 minutes. Drain in a colander and return to the saucepan. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the sausage and cook, stirring, until browned and all pink has disappeared, 3 to 4 minutes. Add the onions, salt, and red pepper flakes and cook, stirring, until the onions are soft and golden, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and cook, stirring, until thick, about 2 minutes. Add the vodka and cook until the sauce reduced by half, 3 to 4 minutes. Stir in the cream and cook until the sauce thickens, about 2 minutes. Stir in the basil and remove from the heat. Toss the sauce with the pasta to coat evenly and transfer to a pasta bowl for serving. Top with cheese and sprig of basil and serve immediately.
Leave pork in the freezer for about 20 minutes, so it's fairly firm (but not frozen) for cutting. Soak the rice noodles in warm water for 20 minutes; drain thoroughly. Cut the pork into thin slices, then stack the slices and finely shred. In a small bowl, combine the pork with the marinade ingredients. Heat a wok or large skillet until it's hot. Add 2 tbsp oil and the garlic. When the garlic has browned slightly (15 seconds) add the pork and stir-fry for 2 minutes. Remove the pork and garlic with a slotted spoon. Reheat the wok and add the remaining 2 tbsp oil. When it's very hot add the noodles, sprouts, and chives and stir-fry for 30 seconds, then add the oyster sauce, rice wine, soy sauces, chicken stock, salt, and sugar. Continue to stir-fry for 5 minutes over medium heat. Return the pork and garlic to the wok, continuing to stir-fry for another minute. Give the mixture several more good stirs, add the sesame oil, and turn out onto a platter to serve.
Preheat oven to 350°F. Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up. In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture. Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey. On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.