HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mixing: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. You may need up to 2/3 cup of hot water to make a soft, smooth dough. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen. Shaping: Don't punch down the dough. Transfer it to a lightly oiled work surface, and gently shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly. Baking: Bake the bread in a preheated 350°F oven for about 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.
Blend milk, egg, flour, Parmesan cheese, salt and pepper with a fork; beat the batter until smooth. Place flattened squash blossoms in batter, stir gently; allow 10 minute soaking time. Heat oil in a cast iron skillet until hot; fry batter coated blossoms until golden; turn once, drain on paper towels, place on plate and garnish.
Charbroil the peppers - Position the rack so that the pan will be 6 inches from the heat. Preheat the broiler to high. Place the pepper on a pan and broil, turning frequently (every 2 to 3 minutes), about 10 to 15 minutes or until charred on all sides. Transfer the peppers to a paper or plastic bag or wrap in plastic wrap. Let stand until cool to touch. Halve the pepper, core, seed, peel, and chop (into raisin size pieces). Meanwhile steam the rice in an appropriate amount of liquid for the cooker: yield about 3 cups. In a small skillet, heat oil and saute the green onion until soft (3 to 4 minutes). Add garlic and soften (1 minute) and add parsley, lemon juice, sundried tomatoes, olives, black pepper and cook, stirring for 1 to 2 minutes, until the ingredients are heated through. Toss the hot rice with the bell pepper. Serve hot with crumbled feta. Refrigerate any leftovers and serve cold.
Add onions and butter to a 5 to 6 quart crock-pot; toss to coat. Top with bay leaves and beef. Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color. Mix together the beef consomme, sherry, apple juice, and thyme in a bowl. Pour into crock-pot; increase setting to HIGH. Cover and cook 10 minutes or until hot. Take out bay leaves. Spoon soup into oven-proof soup bowls. Top each with a slice of toast and 1/4 cup shredded cheese. If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.
Preheat oven to 350-400 degrees F. Pierce pork butt all over with carving fork or score with a knife. Rub salt and liquid smoke into meat. Place pork fat side up in a roasting pan or deep casserole dish. Cover and roast in oven for 2 1/2-3 hours. Remove the pork from pan and shred with two forks.
In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted. Cool slightly. In a large mixing bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups flour. Beat until smooth. Add enough extra flour to form a soft non-sticky dough. Place in greased bowl, turning once. Cover and let rise until double - about 1 hour. Punch dough down. Form into 24 balls. Please on a greased cookie sheet. Cover and let rise until doubled - about 45 minutes. Bake at 350 degrees for 20-25 minutes.
Heat the sesame oil on medium-high in a skillet for about a minute, or just until it starts to smoke. Add the broccoli and cook until it's shiny and bright green, stirring frequently (about 1 minute). Add the veggie stock and salt and cover. Turn to medium and cook about two minutes; the broccoli should be slightly tender but still crunchy. Toss with Sweet and Hot Garlic Sauce and remove from heat. Serve hot, warm, at room temp, cold -- Enjoy!
Cream butter, sugar, vanilla, and lemon extract. Add flour, lavender flowers, and salt. (If dough is sticky, add additional 1/4 cup of flour-- dough should be soft and not sticky.). Chill 1-2 hours. Preheat oven to 325 degrees. On a lightly floured surface, roll out dough about 1/4 inch thick. Cut out shapes with cookie cutters and place on ungreased cookie sheet). Bake 10-15 minutes or until cookies are lightly browned around the edges. Place cookies on cooling rack.
In medium mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add granulated sugar, poppy seeds, and baking soda and beat until combined. Beat in egg yolk, milk, lemon peel, and vanilla until combined. Beat in as much of flour as you can with electric mixer, then using wooden spoon, stir in any remaining flour. Divide dough in half. Shape each half into 9 inch long roll. Wrap both "logs" in plastic wrap. Chill in refrigerator for 4 or more hours (up to 24). Using a sharp knife (or string/dental floss) cut dough into 1/2 inch slices. Place slices 1 inch apart on ungreased baking sheet. Bake at 375°F for 7-9 minutes or until edges are firm and bottom is light brown. Place powdered sugar in plastic bag. While still warm transfer several cookies at a time to bag and shake gently until coated. Transfer to wire rack to cool completely. When completely cool, shake cookies in powdered sugar one more time.
Butter 11 x 7 baking pan. Mix first 5 ingredients in saucepan. Bring to a boil. Remove from heat and add remaining ingredients. Pour into buttered pan. Smooth with back of a spoon. Chill for at least 4 hours. Cut into bars.
In a mixing bowl, beat the ricotta until it is creamy. add the eggs, prosciutto, grated romano, mozzarella and parsley, beat to combine.
Preheat oven to 350 and grease (I use spray) two round cake pans or one 9x13 glass baking dish. In mixer bowl, beat butter and 1 cup sugar til fluffy, and add eggs one at a time, beating well after each one. In medium bowl, combine flour, baking powder, and baking soda. Add to butter/sugar mixture, alternating with sour cream, starting and ending with dry ingredients mixture you just made. Beat well. Stir in vanilla. Mix topping ingredients (Brown sugar , Cinnamon, 1/4 c White Sugar, Walnuts, Ground nutmeg). Pour half of the batter into pan/pans. Sprinkle half the topping over batter. Add the remaining batter and sprinkle with the remaining filling. Bake until inserted toothpick come out clean, 30 to 35 minutes. Cool on rack.
In a blender mix applesauce, apple, dried orange, vanilla and corn sryup until pureed. Pour onto solid fruit leather sheets. Dry at 135 degrees for 4 to 8 hours, or until leathery. Remove from sheets while still warm. Let cool slightly. Roll in plastic wrap and store in dark, dry cool place, or in the freezer.
Mix together sugar and margarine. Add eggs and molasses, mix well. Slowly add in cocoa and ground cloves and vanilla. Add buttermilk to mixture and beat well. In seperate bowl mix together dry ingredients, flour, baking soda, and salt. slowly mix in dry ingredient mixture, stirring well. Refrigerate dough for 3 hours. Roll out dough on lightly floured surface, cut with donut cutter. Bake at 350 for 10- 12 minutes. Cool and Frost with confectioners icing.
I use a 2 quart Corelle dish with approximately 3 inch sides. This way it puffs up in the center and then collapses after baking. Making a crunchy top. It makes around 6-8 servings and I have used raisins, dried cranberries, dried cherries, peaches. All are very good. I put 4 broken pieces of bread in the bottom, then fruit, then add the remaining 3 pieces of bread on top. After adding the custard, press all pieces down with fork and let sit for a few minutes. Dot with butter and dust with sugar & cinnamon. Bake at 375°F For one hour or until a knife comes out clean. Spoon into bowl and drizzle the sauce on as much as you like.
Preheat oven to 500°; bring a big pot of water to a boil. Meanwhile, combine cream, 1/2 cup chicken stock, all the cheeses, and salt in a large bowl; mix well. Taste and add more salt, if needed; set aside. Generously salt boiling water and drop in pasta; cook, stirring frequently, for 4-5 minutes. The pasta will be parboiled and too hard to eat; it will cook further in the oven. Drain pasta and transfer shells to the mixing bowl. Combine thoroughly with the sauce mixture; if it seems too thick, add some more chicken stock, a tablespoon at a time, until the pasta moves freely and is surrounded by liquid. Transfer to individual shallow baking dishes or to 1-2 shallow baking dishes. Bake for 8-10 minutes or until the pasta is bubbly hot; serve immediately.
In an 8 quart or larger Dutch oven, melt the lard over medium heat. Brown the beef and pork cubes in the fat. Transfer the browned meat to a large, low sided stockpot or Dutch oven, and reserve the fat in the pan. Saute the onions, celery, and garlic in the remaining fat until the vegetables are soft and golden but not brown. Add them to the meat. Stir in the tomato sauce, beef stock, and bourbon. Pour the beer into a bowl and add the cumin, oregano, nutmeg, sugar, cocoa, chili powder, chili quebrado, mace, salt, and pepper. Stir the seasonings into the meat mixture, and simmer the chili uncoverd for 2 1/2 to 3 hours. If more liquid is needed to maintain consistency, add either water, beer, or bourbon. Serves about 20. *Make brown stock with well roasted meat bones, veal, beef, and chicken bones, wings add good flavor. Carrots, onion, leeks, celery, bouquet garni, bay leaves and 1/2 onion, browned well to burning. George and Piret Munger Cookbook.
Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't, it is probably missing salt. Add more. Add more anyway. Preheat the oven to 350 degrees F. Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
I find it easier to cut my chicken into small pieces if it is only partially-thawed (if frozen), or I put it in the freezer for about an hour to firm it up, then cut. In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl. Heat remaining tblsp of oil until hot but not smoking and saute onions and mushrooms, stirring, for 2-3 minutes, or until golden. Add Sherry and deglaze skillet, stirring and scraping up brown bits. Stir in broth, cream cheese, garlic, mustard and thyme. Season with salt and pepper to suit your taste. Boil gently for 3 minutes, whisking to incorporate cream cheese and mustard into sauce. Add chicken and any juices that have collected in bowl and cook 8-10 minutes longer. Taste and adjust seasoning. Arrange noodles or rice or mashed potatoes on a platter, spoon chicken and sauce over and sprinkle with parsley. Bon appetit!
Line a 9x13 greased pan with 8 slices of bread and top with half of the cheese. Sprinkle meat over cheese. You could also use any other type of meat you prefer. Turkey bacon cooked and crumbled is good too! Mix eggs, milk or sour cream or yogurt, ground mustard, and salt and pepper in a bowl until well blended and pour over cheese. Top with the rest of the cheese and 8 more slices of bread, pressing down so the egg bubbles up and moistens it a little. Spray top of bread with butter flavored cooking spray or spread with a little butter covering the whole surface of the bread. Cover and refrigerate overnight. Bake at 350 F for 45 minutes to 1 hour or until the middle of casserole looks cooked. Knife inserted in middle will come out with melted cheese but not with 'wet' egg when done. Note: Like I said I made this recipe up for my meat and taters cowboy but you can add mushrooms, onions, green pepper etc. if desired. Just throw it into the meat layer.
Place T-Bone steaks in a shallow pan and cover with marinade. Let sit at least 30 minutes, but up to 8 hours. Preheat Broiler. Heat grill and grill steaks for 5-6 minutes. Turn and repeat on other side. Place stakes on baking sheet. Sprinkle blue cheese on each steak generously. Broil 2-3 minutes or until cheese is melted. Serve immediately.
Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. Heat gas grill to medium high. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, smoked paprika and pepper or chipotle powder in small bowl. Process bacon in food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mixing with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes. Place kebabs on grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs. Brush top surface of kebabs with 1/4 cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining 1/4 cup sauce; flip and continue to cook until brown in spots until cooked through, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
Preheat oven to 350°F Spray 9-inch deep-dish pie plate or shallow 1-quart baking dish with nonstick spray. Puree cottage cheese and eggs in food processor. Add milk, parsley, thyme, nutmeg, salt and pepper; pulse just until blended. Pour into pie plat and sprinkle evenly with goat cheese. Bake until small knife inserted into center comes out clean. 35-40 minutes. Serve warm.
Place margarine in9x9x2 baking dish. Heatinoven at 375 degrees until melted. Rotate dish to coat bottom. Cut bananas crosswise into halves. Cuteach half lengthwise into halves. Place cut sides down into baking dish. Mix brown sugar,lemon juice, and allspice. Drizzle over bananas. Bake uncovered for 15 minutes. Heat rum until warm. Ignite and pour over bananas.
In a large skillet fry the hamburger adding the onion and garlic. Drain. Add tomato sauce and green beans with liquid. salt and pepper. Cover and simmer, cook for 15 minutes. Stir a couple of times. Meanwhile, don't forget to make your fav mashed potatoes. To serve: Put potatoes in the middle of plate and top with yummy meat gravy.
Preheat oven to 375. Place muffin liners in muffin tins. (15) Combine 2 c flour, baking soda, baking powder and salt; set aside. Mix sugar and Splenda; set aside. Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat. Fold in blueberries and fill each muffin liner; set asided. To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary. Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely . You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Rinse garlic whistles in water and then soak in a mixture of the olive oil, salt, pepper and lemon juice for about 30 minutes. Did not test --->>>Cook on an outdoor grill (medium heat) for about 3 to 5 minutes. Alternate method for stove top preparation which I tested: use a grill pan and cook the same way as Step #2.
In a small bowl, blend the plain yogurt, Dijon mustard, honey, lemon juice, and dill. Cover, and refrigerate until serving.
Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth. Heat wok or other large saute pan on high. Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds. Add peppers and fry for a minute. Stir in 1/2 of the scallion greens and sesame seeds, and the sauce. Bring to a boil. Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds. Serve topped with remaining seeds and scallion.
combine All ingredients put steak in a baggie or glass dish - turn meat occasionally to ensure even marinating. pour marinade over - seal and refrigerate from 2 hours to overnight. the longer you marinade the more absorbtion you get and the better the steak will taste.
Dissolve jello in 2 C boiling water. Add marshmallows and stir until melted. Add 7-Up. When cool, add drained, crushed pineapple and bananas. Pour into dish and let set until firm in refrigerator. TOPPING Cook first four topping ingredients until thickened in a pan on top of stove. Cool. When cooled fold in whipped topping. Spread over set jello mixture.
Wash brisket and pat dry with paper towels. DO NOT TRIM THE FAT - It will baste your meat as it cooks. Mix together the MARINADE ingredients in an air tight container or zip lock bag, add the brisket and let marinate overnight in the refrigerator. In a small bowl combine the DRY RUB seasonings. (Liquid smoke is used later in the recipe.) One (1) hour before cooking generously rub both sides of the brisket with this seasoning mixture; let stand at room temperature for an hour or so. Place the beef brisket, fat side up, on a large piece of heavy duty aluminum foil. (Make sure it is a large enough piece of foil to securely wrap the brisket.). Sprinkle brisket with the liquid smoke; wrap well and set into your crock-pot. (Slow-cook fat side up.) Cover and cook on LOW 8 to 12 hours (HIGH: 4 to 6 hours). SLOW AND LOW IS BETTER, THE MEAT WILL SHRED NICELY WHEN COOKED FOR A LONG PERIOD OF TIME. When done cooking, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding. Serve one of two ways: (1) thinly slice the brisket across the grain OR. (2) shred the brisket with a large, 2-pronged fork. Drizzle beef brisket with the meat juices; delicious over mashed potatoes, egg noodles or polenta. If desired, serve with your favorite barbecue sauce. Horseradish also goes well with this slow-cooked brisket.
1. Preheat the oven to 375 F (180 C). Quarter and slice the onion thinly. Dice all the vegetables into pieces that are approximately the same size (no larger than 1/2 inch). Pile the vegetables into a baking dish so that the vegetables lie a few inches thick. Season with salt, pepper and herbs to taste and then pour the olive oil over the vegetables. Mix thoroughly but gently - you don't want to destroy the tomatoes before the dish goes into the oven. Now check the vegetables to make sure they are well-coated and glistening with oil. If need be, add more oil. 2. Put the dish in the oven and cook for 45 minutes to an hour. Halfway through the cooking process, remove the dish from the oven and very gently stir the vegetables so that the ones at the bottom come to the top. Towards the end of the cooking process, stir a second time. Remove from the oven and let cool slightly. Check for seasoning and serve.
Bake the zucchini in a preheated 375F oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown. Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine. Slice the zucchini in two lengthwise and scoop out the pulp. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the mixture. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. Bake in a preheated 375F oven until the topping is golden brown, about 25 minutes.
dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil. add the remaining 1 1/2 cup water. remove from heat and stir in the pandan essence and food color. transfer into a flat container and refrigerate until firm (about 2-3 hours). cut the gelatin into 1 inch cubes. in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk. stir in pandan essence. drain off all the liquid from the buko meat before adding to the cream mixture. gently mix in the gelatin. serve chilled.
Cook the steam fresh vegetable mix (broccoli, cauliflower, and carrots) in the microwave according to the package, approximately 6 minutes. Set aside 1 cup of vegetables. Crack 4 eggs and put them into a glass bowl; add 1 tablespoons of low sodium beef broth or water, and beat for about a minute or until fluffy. Mix lemon pepper, paprika, turmeric, celery seed, chives, and nutmeg into the egg batter. Spray a saute pan with non-stick cooking spray and set it over medium heat temperature. Pour the egg mixture into the pan and cook until you see the egg mixture "begin" to get solid. (Lower the heat setting to prevent the egg from cooking too fast.) Carefully, flip the egg over with the spatula on the other side in order to absorb the egg (running) moisture. Next, spread the steamed veggies top of the egg.Also, sprinkle a thin coating of shredded mozzarella on top of the egg put a lid over it so the cheese can melt. Continue to check the omelette to avoid overcooking. Finally, sprinkle a thin coating of Parmesan cheese on top of the omelette. Cut in half and serve immediately.
Cube bread into bite size pieces using a serrated knife. Dust cubed bread with cinnamon. Combine the eggs with the half & half, milk and vanilla. Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush. Heat oil and butter in a large skillet over medium-high heat. Cook the Eibrot in the heated skillet (you'll be doing this in several batches) until golden brown all over, tossing gently with a spatula to evenly cook on all sides. Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat. Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot. Remove to a serving plate, and repeat with remaning Eibrot. Serve with fresh berries (blackberries are particularly delicious!) and a dollop of whipped cream, on the side (optional).