HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve honey in lukewarm water in bowl of stand mixer. Then add yeast and let stand for 10 minutes. Next, add remaining ingredients to the yeast mixture, about a cup at a time. Using dough hook, knead for 10-15 minutes. (I don't knead for more than 10 minutes.). Place in a well greased bowl, turn once to bring greased side up. Cover loosely and let rise in warm place, until doubled in size, about 1 hour. Turn out onto lightly floured board and divide in half. Shape into loaves or rolls, place in/on pan and let rise about 45 minutes in a warm place. Bake at 375 for 25-35 minutes. After removing from oven, butter the crust to keep it soft. Makes 2 loaves or about 3 dozen rolls.
Mix pudding and milk until well blended. Add vodka and Irish cream, mix well. Fold in Cool Whip. Divide into individual servings. Keep in freezer.
Combine the Red Stripe Beer (or your beer of choice) and cup buttermilk in a large glass bowl. Add chicken to the bowl and marinate in the refrigerator for 2 hours. Combine the flour, cornmeal, jerk seasoning, cornstarch, paprika, salt and pepper in a bowl. Mix to combine. Drain the chicken and discard the marinade. Toss the chicken lightly one at a time to coat them. You can use a zip lock bag with the breading mixture to do this. Place the breaded chicken on a large baking sheet lined with wax paper. Be sure they do not touch each other. Place in the refrigerator for 30 minutes. Pour oil in 2-3 inch deep skillet. Heat oil to approx 355°F (check with frying thermometer). Add the chicken 2 at a time. Fry each for about 4 minutes on each side or until they are golden brown. Remove each piece of chicken and place on paper towel to drain oil. Transfer to an oven safe platter once oil is drained. Place in an oven set at 200°F to keep warm. Once all the chicken is cooked, it is best to serve immediately. (Preparation time includes marinating).
Add beans to water and bring to a boil, then partially cover and bring to a simmer. Chop the Onion, Garlic, and Bacon and add into the pot. Add the rest of the ingredients except Salt, Bacon grease and Cheese. Simmer for 2 hours adding water if necessary to keep beans covered. After the 2 hours add the Salt and Bacon grease. Correct seasoning with more cumin, oregano, and cilantro (don't add more salt yet). Simmer 30 more minutes. Taste again and correct seasoning, this time you can add more salt, if desired. Drain beans reserving 1 cup of cooking liquid. Put beans back into pot and mash with a potato masher or 'boat motor', adding the cooking liquid until you have desired consistency. Mix in the cheese and serve immediately.Garnish with more cheese and fresh cilantro if desired.
Preheat oven to 350 degrees. Lightly spray a 8 x 4 x 2 1/2 inches glass loaf pan. Knead together the ground chuck and ground turkey, tomato soup (do not add water), dried minced onion, the oatmeal, the egg, and salt and black pepper. Mold the meat mixture into a loaf to fit your pan. Place the meatloaf in 350 degree oven for 50 minutes. Carefully remove the meatloaf and turn off the oven. Drain any access fat immediately if you wish. Stir together the ketchup and brown sugar and use it to glaze the top of the meatloaf. Return the meatloaf to the oven under a 500 degree broiler (or high setting) for 5 to 8 minutes. Watch carefully as it will burn quickly once the topping begins to caramelize. Remove when browned to your liking, let stand about 5 minutes before cutting and serving.
Drain defrosted raspberries- reserving liquid. Add water to the liquid, if needed to measure 1/2 cup. In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup. Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute. Stir in raspberries and cool to room temperature before serving.
Cut venison into 1-inch cubes. In the bottom of a Dutch oven (or large frying pan), cook bacon until crisp. Remove bacon, crumble, and set aside. In a bowl or other container, mix all ingredients except venison and rice. Salt and pepper to taste (or try 1 tablespoon of salt and one-eighth teaspoon pepper). Drain venison and brown it in bacon drippings. Pour off dripping and liquid. Add bowlful of ingredients to venison. Stir well. Cover tightly and simmer about 1 hour, or until meat is tender. Stir occasionally. Cook rice. Serve barbecued venison on rice. Serves 7 or 8 Comment: Tough meat should be marinaded overnight. The early settlers used ordinary milk. Simply put the meat in a suitable container, cover it with milk, and refrigerate for 15 hours or so. You may prefer it to other marinades because it doesn't flavor the meat. Or, use your favorite marinade. This recipe can also be used for other game, domestic meat, and fowl.
Whisk together the eggs, half and half, salt, and pepper. Heat the oil in a 12 inch skillet over medium-high heat until shimmering. Add the chorizo and cook until lightly browned, about 1 1/2 minutes. Add the onion, bell pepper, and jalapeno and continue to cook until they have softened and are beginning to brown, about 5 minutes. Transfer the chorizo mixture to a medium bowl and cover to keep warm. Wipe the skillet clean and return to the heat. Melt the butter in the skillet, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny, and wet (about 2 minutes). Quickly fold in the cheddar and scallions, then remove the mixture from the pan. Fold in the chorizo mixture. Place each tortilla between sheets of paper towels and microwave on high until the tortillas are hot and steaming (30 to 60 seconds). Distribute the eggs evenly among the tortillas and roll into burritos. Slice the burritos in half and serve, passing the sour cream and salsa separately.
Cook the rice in a rice cooker, or according to the directions on the package. (Don't make it too dry... a little moisture will help it all stick together later!) Wash the spinach well-- spinach tends to be very gritty. Chop off the bottom 1" or so of the stems; tear or chop the remaining leaves and stems into 2"-3" long sections. Toss the spinach into a pot, along with 1/4 cup of water. Heat on high; when the water boils, cover the pot. Cook for 2-3 minutes, until the spinach is wilted. Drain and set aside. In a skillet, heat 2 tbsp. olive oil on medium. When the oil is hot (throw in a piece of garlic and it sizzles), add the chopped garlic and saute for 2-3 minutes, until the garlic begins to soften and turn translucent. Add the drained spinach and saute for another couple of minutes. Season to taste with salt and plenty of pepper. Add the cooked rice and stir well to combine. Taste, then add more salt and pepper as necessary. Serve.
In large bowl combine cereal and peanuts; set aside. In small saucepan combine corn syrup and sugar. Heat to 240 degrees (soft ball stage); stirring occasionally. Remove from heat and immediately stir in peanut butter until smooth. Pour over cereal and peanuts and gently stir just until coated. Pat into greased 9x13-inch pan. Cool completely before cutting.
Mix cake mix, egg and whipped topping. Roll into balls (slightly smaller than ping-pong balls). Dip in powdered sugar and place on greased baking sheet. Bake at 350 for 10-12 minutes. You may also try other flavors-- orange or even white cake mix are very good.
Butterfly each breast and place in a large glass pan. Combine sour cream, worcestershire sauce, cayenne, paprika, salt, pepper, marjoram, thyme and soy sauce and pour over chicken, making sure each piece is coated. Marinate overnight. Next day remove chicken from marinade, and shake off any excess. Place a pat of butter in the middle of each chicken breast and roll up. Roll in bread crumbs and fit snugly in an 8-inch square baking pan. Bake for 1 hour at 325 degrees.
Mix pudding and milk for with an electric mixer until just combined. Add Irish cream and vodka; mix well. Fold in Cool Whip. Put into shot glasses or small Jello shot paper cups. Store in freezer at least 2 hours (best overnight). Keep in freezer until just before serving.
Combine strawberries, sugar (or other sweetener), Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes. Serve with a dollop of lightly sweetened whipped cream.
Soak herring for 3 or 4 hours in cold water. Wash in cold water and cut into cubes. Prepare a marinade with the remaining ingredients and marinate for 1-2 days. Drain and serve.
Season venison with salt and pepper, refrigerate for 2 hours. In a large skillet, saute onion and mushrooms in butter until tender. Remove from skillet and set aside. In the same skillet, brown venison, adding more butter if necessary. Remove meat and stir in flour. Gradually add broth, stirring constantly. Stir in sherry, tomato paste and mustard to make a smooth gravy. Add meat, onions and mushrooms and simmer over low heat 20-30 minutes. Just before serving, stir in sour cream and heat until bubbly. Serve over hot noodles, rice or potatoes.
Brown meat,on all sides in 1 tbsp butter. Add seasoning to meat and stir. Pour three cups boiling water over the meat. Cover and let cook for one hour on a medium high heat, 'til the meat is done. Measure the broth left in a measuring cup. Add enough water to make up 3 cups of liquid. Stir onions and garlic with 1/2 tablespoon hot melted butter, till slightly brown. Add the meat and the liquid to the onion mixture. Stir tomato paste over. Bring to boil then add the rice and raisins. Cover the pan and reduce heat to low. Let cook for 30 minutes. Open the pan and stir just the top layer. See if rice is cooked. You may need to cook, covered, a few minutes longer. Serve rice and garnish with the meat and nuts. Serve with plain Yogurt and mixed green salad.
Cut chicken into 1-inch wide strips. Mix seasonings and flour in plastic zip-loc bag; shake chicken strips in mixture to coat thoroughly. Melt butter over medium heat (or use oil) and saute chicken quickly. Reduce to medium low and add mushrooms, almonds, lemon rind and juice and Amaretto. Stir thoroughly and simmer to warm through, about 5 minutes. Stir cornstarch into water, then blend with broth. Pour into chicken mixture. Cook over low heat until thickened, stirring constantly. Serve over noodles or rice.
In large skillet, brown the beef and drain. Add the rice, onion, garlic, tomato juice, vinegar, salt, pepper and Tabasco, stir well. Bring to a boil, reduce heat to low and cover tightly. Simmer for 20 - 30 minutes or until the rice is done. Remove from heat, stir in the fresh green pepper and tomato, cover and heat for 5 minutes or till the green pepper is tender-crisp.
Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :). Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step! Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan. Check your coconut oil, and double-check measurement once it's all melted. Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste. Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles. Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour. To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving. Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.
On med. heat, heat olive oil in a large soup pot. When the oil is hot, add beef and onions. Stir occasionally (the moisture in the meat and onions will keep it from going dry for a little while). When the onion is soft and the meat browned add 1 pkg. onion soup mix, stir and cook 1 min. ,add 1 cup of water. Bring to a boil, then add celery, carrots, turnip,potatoes. Cook 10 min. Add tomatoes (do not drain), 1 pkg. onion soup mix, savory, pepper, 5 cups water. Bring to a boil, cut heat back to low and cook slowly (covered) stiring occasionally for 1 Hr. or until the vegetables are cooked to your desired tenderness.
Preheat oven to 350*F. Line a 12 cup muffin tin with paper liners. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk. In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed. In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes. Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean. Enjoy!
In a large heavy skillet heat oil to medium high and brown the chops on both sides. Remove from pan. To the pan add the onions and garlic. Reduce heat to medium and cook onions until translucent. Season with salt and pepper. Add the bay leaf and the drained sauerkraut. Arrange chops on top. Pour the stock over top, bring to a slow boil and cook for 15 minutes. Peel, core and dice the apple. Add to the pan with the cumin seeds and stir well, simmering for another 15 minutes. Test for doneness. Remove bay leaf and serve.
Cook potatoes in a saucepan of salted boiling water for 10 minutes, drain. Heat oil in a large cast-iron skillet over medium-high heat. Fry potatoes in oil until golden, about 5 minutes. Add scallions and jalapeno to skillet, saute 1 minute, then season with salt and pepper. Remove skillet from heat. Sprinkle cheese over potatoes. Residual heat will melt the cheese.
Combine sugar, milk, and cream cheese in a large bowl. Beat with electric mixer until blended. Fold in cool whip and blueberries together. Crumble angel food cake into small pieces and add to cream mixture Mix well and pour into a large bowl packing mixture down and spreading evenly. Pour blueberry pie filling on top and spread evenly. Cover and refrigerate for at least three hours before serving.
Beat together the sugar, butter, eggs and vanilla. Sift together the flour, baking powder, baking soda and salt. Add the dry ingredients alternately with the sour cream. Stir in the carrots and walnuts. For the swirl:. Beat the cream cheese with the egg, condensed milk, vanilla and lemon juice until creamy. stir in the crushed pineapple. Grease a 12 cup bundt pan. Layer 1/2 of the cake mix into the pan. Pour the swirl batter over the cake mix. Add the last half of the cake mix over the swirl. Bake 50-60 minutes at 350 fahrenheit. Cool in pan 30 before inverting onto a plate or rack.
Steam green beans until tender-crisp, about 8-10 minutes. Remove and drain. Meanwhile, mix bouillon and water; stir to blend. Heat small heavy-bottomed skillet (I use cast iron). Pour in bouillon mixture, Balsamic, and garlic salt. Blend. When bubbling, add green beans and cook until liquid is absorbed and beans have a nice nut brown glaze, about 10 minutes. Sprinkle with Parmesan and serve.
Mash the garlic with a mortar and pestle or garlic press. Add a little water if necessary to make a paste. Make the marinade in a bowl, mixing the crushed garlic, 1/4 cup of the vinegar, 1/4 cup chile pepper paste, 1 tablespoons cumin, 1 tbsp salt, and 2 teaspoons black pepper. Cut the chicken breasts into 1 inch by 2 inch cubes. Place chicken pieces in bowl with the marinade and stir well. Marinate the chicken at least one hour or overnight in the refrigerator for best flavor. Peel the onion and cut into 1 inch wedges. Remove the seeds and the white part of the bell pepper and cut into 1 inch chunks. Place the chicken and vegetable pieces on the wooden skewers, alternating them. Make a basting mixture of 1/2 cup vegetable oil, 1/4 cup vinegar and a pinch of cumin. Prepare the grill and grill chicken skewers for 5 minutes on each side. Baste several times during cooking. Check doneness by cutting into a piece of chicken. If still pink on the inside, continue to grill checking frequently. Do not overcook. Remove from the grill and serve with rice and grilled corn on the cob.
Boil the all the milk on a medium flame in a non stick pan. Keep an constant eye while it is boiling,so that it does not get scorched and burnt. After attaining a thick consistency(when 1/3 quantity is left)mix the sugar. Keep stirring. When the sugar is dissolved turn off the heat. Let is cool. Once it is cool,mix the cardamom powder and Pistachio.Keep it in the fridge. It can remain fresh for 1 week if you keep it in the fridge in a closed container. That is it,enjoy when it is chilled.
Bring cream and butter to a boil over medium-high heat in small saucepan. Remove from heat and sprinkle chocolate over cream mixture; let stand 1 minute. Stir with wire whisk until smooth; stir in nuts. Chill in refrigerator until firm, about 1 hour. Lay egg (what?) roll wrapper on work surface. Spoon 1 rounded tablespoon of chocolate filling into center of wrapper, shaping chocolate into elongated shape. Brush edges of wrapper with water. Fold in sides and roll up very tightly. Cover with plastic wrap and refrigerate until needed. In a large heavy skillet, heat 3/4" oil to 350°F Fry spring rolls in small batches until golden, Turning once, about one minute per side. Transfer with slotted spoon to paper towels to drain. Sprinkle with powdered sugar just before serving, if desired.
TURKEY:. Rinse turkey inside and out. Pat dry with paper towels. Place turkey on platter. Mix brown sugar, salt, onion powder, garlic powder, allspice, cloves and mace in small bowl to blend well. Rub brown sugar mixture all over outside of turkey. Refrigerate turkey uncovered 24 hours. Position rack in bottom third of oven and preheat to 300. Arrange onion quarters in large roasting pan. Place turkey atop onions. Tie turkey legs together. Tuck wings under turkey. Sprinkle turkey with pepper. Cover loosely with foil. Roast turkey 2 hours. Uncover; roast 30 minutes. Add 1 cup broth to roasting pan; baste turkey with broth. Roast turkey 1 hour, basting occasionally. Add 1 cup broth to roasting pan; continue to roast turkey until dark brown, basting with broth every 20 minutes, about 1 hour. Cover turkey loosely with foil; continue to roast until thermometer inserted into innermost part of thigh registers 180, about 1 hour 30 minutes longer. Transfer turkey to platter. Tent with foil and let stand 30 minutes. Serve with Wild Mushroom-Shallot Gravy. GRAVY:. Preheat oven to 300. Combine oil, shallots and garlic in small glass baking dish. Cover dish with foil. Bake until shallots and garlic are very tender and pale golden, about 1 hour. Cool slightly. Thinly slice shallots and garlic; reserve oil in dish. (Can be prepared 1 day ahead. Cover separately and refrigerate). Transfer 1 tablespoon oil from baking dish to heavy large saucepan. Heat oil over medium-high heat. Add mushrooms, rosemary, thyme, sage, and roasted shallots and garlic to saucepan; saute until mushrooms are tender, about 5 minutes. Add Marsala and sherry; boil until syrupy, about 6 minutes. Add stock; boil until liquid is reduced by half, about 10 minutes. Add cream; boil until mixture thickens to sauce consistency, about 5 minutes. Season with salt and pepper.
Grease crock pot. In a large bowl place apple slices. Mix cinnamon, nutmeg and allspice and toss apples with mixture. Next, combine milk, butter, sugar, eggs, vanilla and the 1/2 cup Bisquick. Spoon mixture over apples. Cut cold butter into the rest of the Bisquick (1 cup) and brown sugar. Sprinkle this mixture over top of apples. Cook on low for 6 to 7 hours or until apples are soft.
Mash ripe banana well, add in whisk eggs. Warm non stick or cast iron pan to medium, spray with oil. Cook silver dollar size pancakes 30 seconds on each side and serve. (We use a small amount of maple syrup or agave on our pancakes).
mix watermelon, mint & crumbled feta together. in separate bowl mix oil, vinegar & salt & pepper. pour dressing over salad and serve cold.
Combine cream cheese, blue cheese and cour cream in a bowl. Stir until well incorporated. Add 1 tbsp of walnuts. Fill the celery with the mixture. Chill before serving. Sprinkle with the remaining walnuts.
Preheat oven to 350 degrees. In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well. In a medium sized bowl, beat butter and sugar until creamy. Add egg and vanilla to cream mixture; beat well. Add flour mixture and chocolate chips; mix well. With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking). Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake). Cool 5 minutes on stone; transfer to cooling rack; cool completely. Repeat with remaining dough. Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.
Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used. Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes. Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls. While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces. To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.