HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a large bowl, dissolve yeast in warm water. Stir in sugar, salt, softened butter or margarine, and 3 cups of the flour. Blend until smooth. Using a wooden spoon, beat in remaining cup of flour. Cover bowl with wax paper, or plastic wrap. loosely. Not tight. Let bowl sit in warm, dry place , out of a draft, to rise for about 45 minutes. It will more than double in bulk. Again using a wooden spoon, beat down the mixture for about a half minute. Place in a greased glass or ceramic bowl for baking. Bake at 375°F for 50 - 55 minutes. Remove from oven and cool on rack for a few minutes. Pop out of bowl, and let cool a bit more. Serve warm in wedges with butter. or your favorite soup, stew, or chili. Or maybe with a hunk of great cheese and a bottle of wine!
Prepare marinade; In large plastic bag, Mix 1 cup water with all the ingredients except steaks. Add steaks, turning to coat, seal bag, pressing out excess air. Place bag in shallow glass baking dish and refrigerate at least 4 hours or over night, turning bag occasionally. Remove steaks from marinade. Discard marinade. Put steaks on grill over medium heat and cook 15 to 20 minutes for medium-rare or until desired doneness, turning once. (Or preheat broiler and place steaks on rack in broiling pan. Broil steaks at closet position to source of heat for 15 to 20 minutes for medium-rare) If using top round grill or broil for 25 to 30 minutes.
Pound chicken breasts to even thickness. Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours. Slice peppers and onions and saute in olive oil until al dente. Season with salt and pepper. Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color. Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve "sizzling.".
Combine all ingredients and store in a cool, dry place. When you're using for Mexican dishes, use about 1 tablespoon or so per 1 pound ground beef, or chicken or beans. More if you like the extra flavor.
Trim prawn whiskers and devein by making a slit along the center of back (leaving shell intact). Rinse. Mix garlic, pepper, salt together. Season prawn with the mixture, taking care to place some of the mixture inside the slits. Set aside for 30 minutes or more. Heat oil in wok or skillet and quickly saute prawns until they turn pink. Do not overcook. Serve with plain rice.
Preheat oven to 350 degrees. Lightl coat a jelly roll pan with cooking spray. Remove msuhroom stems from caps and finely chop them, reserving and setting aside caps. Heat oil in large skillet over high heat. Saute mushroom stems, onion, pepper and spainch until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined. Stuff each mushroom cap with 2 T. of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes and serve warm. Points figured for 2 mushroomss per serving.
Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce heat, cover and simmer for about 10 minutes. In a 4 quart pot combine the pepper mixture and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).
Lay eggplant on open flames and char until the skin is toasted. Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor. Take off stem of eggplant and discard. Place eggplant in food processor with the remaining ingredients and blend until smooth. Great on fish, bread and vegetables.
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice.
Mix together weet-bix, rolled oats, flour, sugar, chocolate and apricots until well combined. Place margarine and golden syrup in a small saucepan and heat gently until melted. Mix bicarbonate of soda and water together then pour into margarine mixture. Add to dry ingredients and stir to combine. Place tablespoons of mixture onto baking trays lined with baking paper. Bake at 160 degrees C for 15-20 minutes. Cool on trays before serving. If you prefer your cookies chewy, cook them for 15 minutes. For crunchier cookies, leave them in the oven for 20 minutes.
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
In a large, deep skillet,on medium heat, cook bacon until crisp. Remove to paper towels to drain. Pour off all but about 2 to 3 tablespoons of fat and saute onion and celery til onion is somewhat translucent. Add chicken stock, red pepper flakes and cabbage. Cover and simmer til cabbage is tender/crisp. season to taste with salt and pepper. Crumble bacon and mix with cabbage. Serve.
Add ingredients to your bread machine in the order recommended by the manufacturer. Set Cycle: Dough, Size: 1lb. Check your dough after 5 minutes, if too dry add a tablepoon of water at a time, if too wet add a tablespoon of flour at a time, until dough forms a ball and is slightly sticky to the touch. Meanwhile, oil 6 1-cup brioche molds. Preheat oven to 375 degrees. When the cycle is finished, take dough out and knead gently. Divide into 6 equal pieces, cut about a quarter from each. Shape into balls, and put the large ball into the mold, pressing with your finger in the center to make a hole. Place the small ball over the hole and press again to seal. Cover and leave to rise in a warm place until doubled, about 20-30 minutes. Brush with milk and bake for 5 minutes, reduce heat to 350 and bake until golden brown, about 15 minutes. If your brioches are browning too quickly, cover with aluminum foil. Brioches should sound hollow when you tap the bottom of each.
Combine first 4 ingredients together and spoon into a lightly greased 11x7 baking dish. Combine crackers and butter and sprinkle over chicken mixture. Bake uncovered at 350 for 30 minutes.
Preheat oven to 375°F Spray 12-cup muffin pan with non-stick cooking spray. In large bowl, combine sugars, zucchini, carrots, raisins, applesauce, eggs, egg whites, oil and vanilla extract until well blended. In medium bowl, combine flour, baking powder, salt, orange peel, nutmeg and baking powder. Stir flour mixture into applesauce mixture until moistened. Fill muffin cups 3/4 full. Bake 20-25 minutes or till wooden pick inserted in center comes out clean. Remove from pan. Cool 10 minutes.
Soak rolled oats in orange juice. Stir the dry ingredients together. Make a well in the centre of the dry ingredients. Pour in the rolled oats mixture and the saskatoon berries. Fold together being careful not to overmix. Spoon the mixture into 12 large muffin cups. Mix the last measurement of sugar and the cinnamon together and spoon on top. Bake at 375F for 18 to 20 minutes.
Process mangos until pureed. Add concentrate, juice and sugar. Cover and blend. Pour into container and freeze until firm. To serve, remove from freezer for 10 minutes. Scrape mixture into a glass until half full. Fill with ginger ale and stir gently.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Saute spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through.
Heat a large, dry skillet over a medium heat and add the sliced mushrooms. Let the water come out of the mushrooms and once they start to shrink and brown, add in 1 tbsp of olive oil and stir. Cut the tofu into pieces a similar size to the cooked mushrooms and add to the skillet too along with 1/4 cup of barbeque sauce, marmite and black pepper. Cook, stirring often, until the mixture has started to catch and burn slightly in places. Remove from the heat and stir in the remaining tablespoon of barbeque sauce and olive oil. Pickled onions: Heat the apple cider vinegar, salt and sugar in a small pot until steaming. Place the finely sliced red onion in a bowl or jar and pour the hot vinegar over. Let it sit for at least 30 minutes to soften and turn pink. Cut the rolls in half. Spread on some vegan mayonnaise and mustard. Top with a few leaves of baby spinach if you'd like then spoon on the warm mushrooms and top with a few pickled onion bits. Sandwich together and serve warm.
Add the scoop of ice cream to your mug. Next pour all the liqueurs over the ice cream in mug. Add fresh brewed coffee -- stir -- top with whipped cream and garnish with chocolate shavings. Sit back and savour.
Preheat Oven 375 degrees. Spread oatmeal on baking sheet and place on center rack of oven and toast for 4 minutes. Stir and add pecans to mixture and toast an additional 3-5 minutes, careful not to over toast the pecans. Remove from oven and allow to cool. Set oven temperature to 425 degrees. Remove 2 Tablespoons oatmeal and set aside for dusting counter. Wipe out baking sheet and line with parchment paper. In small bowl combine, milk, cream, honey and egg. To food processor mix together 1 1/2 cups flour, baking powder, cinnamon and salt. Sprinkle butter over top and process until resembles cornmeal. Transfer mixture to bowl and stir in the oats, pecans, orange zest and craisins. Stir in milk mixture and knead in bowl until forms a large ball. To reserved oatmeal add 2 tablespoons of flour and sprinkle counter with 1/2 of the mixture. Turn dough out on counter and dust top with remaining toasted oatmeal mixture. Lightly knead mixture and form into a circle approximately 1 inch thick (7-8 inches in diameter). Cut dough into 8 wedges and place each wedge on prepared baking sheet. Brush tops of each wedge with milk and dust with sugar and cinnamon. Bake at 425 degrees until golden brown, approximately 12-15 minutes. Remove to pastry rack and allow to cool 10-15 minutes before serving.
Place chicken in crockpot. Cover with condensed mushroom soup. (Do not add liquid.). Stir to coat chicken. Cook for 3 to 4 hours or until done. Cut or shred chicken to desired size. Keep in fridge until ready to add to pie filling. For crust, combine flour and salt. Cut margarine into flour mixture to form coarse crumbs. (I use a sturdy fork to do this.). Beat together egg and ice water. Add to flour, and mix until a soft dough forms. Flatten dough on plastic wrap to fit your pan. Chill for an hour. Preheat oven to 375°F. Heat vegetables and margarine over medium heat. Stir in gravy mix and flour. Add water and cook until slightly thickened. Stir in chicken mixture. Pour filling into 9 inch square pan. Cover with crust. Make a few slits in crust. Bake for about 30 minutes or until crust is golden brown.
In large bowl combine flour,soda and salt. In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined. Stir into dry ingredients just untill moistened. Fold in raisins. Combine cinnamon and remaining sugar-set aside. Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers. Cut through batter with knife to swirl. Bake at 350 for 55-60 min or untill toothpick in center coes out clean. Cool in pans 10 min before removing to wire racks.
Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.) Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.) Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls.
Position rack in center of oven and preheat to 350°F Generously coat 12-cup bundt pan (preferably nonstick) with margarine. In processor finely grind pecans with Mandel Cuts, 1/2 cup sugar, potato starch and cinnamon. Beat egg whites and salt in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry. Beat yolks, orange peel, orange juice concentrate and remaining 1/2 cup sugar in medium bowl until just blended, about 1 minute. Mix in 1/4 cup melted margarine. Fold yolk mixture into whites in 3 additions. Fold in pecan mixture in 3 additions. Pour batter into prepared bundt pan. Bake until tester inserted into center of cake comes out dry, about 50 minutes. Cool cake in pan on rack 20 minutes. Turn cake out onto rack and cool completely. Cut cake into wedges. Garnish with orange segments and whipped cream, if desired, and serve.
Heat a deep fryer to 350 degrees F. Saute mushrooms in a skillet with 1 tablespoon of olive oil until soft. Keep warm in pan. Saute spinach in pan with 1 tablespoon of olive oil until soft. Keep warm in pan. Peel potatoes. Cut off sides of potatoes. Add potatoes to a pot of boiling water with saffron, for color and taste. Boil until tender. Drain. Season the fish with white pepper and salt on both sides. Heat a non-stick skillet over high heat. Brush fish on both sides with olive oil. Add fish to skillet and sear on both sides, 3 minutes each side. Using only the white part of the leek, halve lengthwise. Take each half and julienne thinly. Wash and dry. Deep fry in hot oil for 1 to 2 minutes until crisp. Drain on paper towels. Put spinach in center of plate. Put mushrooms on spinach. Put whitefish on top of mushrooms. Cover fish with Mousseline Mustard Sauce. Put 2 potatoes on side of plate. Put a small heap of leeks on top of fish. Combine in a saucepan, shallots, white wine, vinegar, salt and pepper. Reduce to 10 percent of its original volume. Yup, 10%. When reduced, add heavy cream. Slowly whisk in soft butter, spoon by spoon. Fold in mustard. Adjust seasoning, to taste.
1. Preheat oven to 325°F/160°C. 2. In a bowl, beat the cream cheese and sugar until smooth. 3. Add the sour cream and vanilla, and beat until there are no lumps. 4. Add the eggs one at a time, mixing completely after each one. Set aside. 5. In another bowl, mix the butter, brown sugar, and cinnamon until fully combined. Set aside. 6. In a greased springform pan, press all of the cinnamon rolls flat, until they completely cover the bottom of the pan. 7. Evenly spread the cheesecake batter, then drop spoonfuls of the butter mixture onto the cheesecake batter. 8. Swirl the butter mixture into the cheesecake using a knife (try to keep it away from the edges!). 9. Bake for 30-35 minutes, until the cheesecake is firm around the edges but still slightly jiggly in the middle. Remove from oven and cool completely. 10. Top with frosting from the cinnamon rolls. 11. Refrigerate at least 4 hours. 12. Enjoy!
Boil cabbage in salted water for 5 minutes, drain and put aside. Melt butter and oil in large skillet, brown chicken until golden. Add onion and celery, continue cooking until vegetables are translucent, but not cooked through. Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes. Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through. Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top. Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom. Cover with tin foil, cook for 30 minutes at 350°F. Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.
Chop cheese, using a food processor. Add all other ingredients, except crackers and mix well. Add a small amount of crushed saltines crackers to lighten the cheese taste, if needed. Chill.
Stir molasses & yeast into warm water. Mix all ingredients except extra flour. Combine water mixture to dry mixture. Knead in additional flour as needed. Place in greased bowl to rise, covered with towel, for 60-90 minutes. Punch down dough. Knead briefly and form to shape desired. Place on large half sheet pan or cookie sheet dusted with cornmeal. Cover with towel and let rise another 45 minutes to 1 hour. Bake at 350°F for 40-45 minutes. Cool on rack. Wrap in bread sack and enjoy!
Bake pie crust°F at 400 for 10 minutes, cool. In a large bowl, combine broccoli, onion, bacon, and cheeses. Season with salt & pepper. Place into cooked crust. In medium bowl, combine eggs, sour cream, thyme, and Worcestershire. Pour over broccoli mixture in crust. Bake at 400°F for 40 minutes, or until knife inserted in center comes out clean.
Beat sugar and crisco until creamy. Add eggs, one at a time until well incorporated. Add vanilla and orange juice and mix well. Add flour and mix well. Bake in a lightly greased tube pan at 350 degrees for 1 hour. ICING: Bring the 1 1/2 cups of sugar & 1 cup of orange juice to a boil and boil for 3-4 minutes. Pour over cake immediately after it's removed from the oven. Leave in pan until mixture soaks into the cake.
Gently whisk all ingredients in medium bowl. Pour on salad moments before serving and top with raspberry garnish.
In a large skillet, melt butter with olive oil. Add garlic and saute until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add shrimp and saute until they just turn pink, 2-4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by a crusty bread.
Heat 2 tbsp oil in a large flameproof casserole and brown the pork in batches over a high heat. Return all the meat to the casserole, add the coriander and flour and cook for 1 minute, stirring. Add the port and then the stock and seasoning and bring to a simmer. Cover and simmer for 1-11/4 hours until almost tender. Meanwhile, heat the remaining oil in a large frying pan and cook the shallots over medium heat for 10 minutes or until lightly browned. Add the sugar and cook for a further 10 minutes until caramelised. Add to the pork and simmer, uncovered for 15 minutes. Stir in the cranberries and chestnuts and simmer for a further 15 minutes until the meat and shallots are tender.
Melt butter or margarine and soak cream of wheat in it overnight. Next day, remove lumps. Add flour (approx. 1 cup). Dilute yeast in water and add yeast mixture to cream of wheat mixture. Grind dates and shape into oval patties. (One recipe should yield 40 pastries). Make 40 balls of cream of wheat mixture. Roll each ball in between wax paper with rolling pin. Put date patty at top (fold over) and shape around oval date patty; pinch with 2 fingers to make design while hiding oval date. On top, prick with fork to make a little design before baking. The end result, Udos will be like a half moon. Bake at 375 degrees for 14 min---brown 1-2 minute under broiler.
Preheat oven to 500 degrees F. Using a paring knife and your finger, stuff brisket all over with garlic. (I think this means to make slits in the meat and stuff small pieces of garlic into those slits and I would rub all over with garlic, to taste). Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350 degrees F. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and saute onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set onions aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. (Reheated in oven.).
Combine all ingredients in a small sauce pan. Bring to a boil over medium-high heat, reduce to lower heat, and simmer until sauce thickens, about 5 minutes, stirring frequently. Let cool to room temperature and use immediately or store in an airtight container.