HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers. Decant the loose dough onto a piece of plastic wrap. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough. Split into two pieces and wrap each and chill for at least 4 hours before using. Dough can be made ahead for up to one week.
Preheat oven to 350 degrees. Grease a 9x13 pan with cooking spray. Put thawed rolls in pan and cover with plastic wrap sprayed with cooking spray. Let rise for 1 hour. Melt butter in microwave with cracked clove of garlic. Mix cheeses together in a bowl. Remove garlic clove from butter. Dip each roll in butter then roll it around in the cheese mixture. Put each roll back in pan and sprinkle entire top with garlic powder. Sprinkle any remaining cheeses over top of rolls. Bake at 350 for about 30-45 min or until golden brown.
mix beer and dry ingredients in large bowl. Heat oil in fry pan or equivalent. Separate onion slices and gently mix in with beer mixture. Carefully put coated onion slices in hot oil, just enough for one layer at a time, they will stick together if touching. Cook for about one minute until lightly brown and drain on paper towels.
Place soy sauce, sesame oil, ginger, vinegar, chili powder, cayenne and garlic in a small bowl and stir to blend. Rinse fish under cold water and pat dry on paper towel. Place into a shallow baking dish large enough to hold fish in a single layer. Pour marinade over fish, turning once to coat. Cover with plastic wrap and marinate for 30 minutes. Prepare grill and drain and squeeze marinade from fish. Grill on each side about 10 minutes per inch of thickness of fish.
Melt some butter in your heavy bottomed pot. Sprinkle your chicken with a lil bit of flour. Brown in the butter (about 5 minutes?) Remove. In the same pot, using equal parts butter and flour, make your roux. (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery. In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this. Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while. It doesn't matter how long of a little while as long as you don't let it burn. Add chicken back into the pot. Start adding your water or broth slowly, stirring the whole time. You will know when you have enough by how thick or thin your gravy is. If you want thinner gravy, more stock, if you want thicker gravy, less stock. Season with more salt, more pepper and the cajun seasoning blend. Bring just to a boil and lower heat to a simmer. Add sausage. Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back. (about an hour and a half?) Serve over rice.
Preheat the oven to 400°F. Coat a large baking sheet with nonstick cooking spray. Heat the oil in a large skillet over high heat. Add the green pepper, onion, and celery, and saute until tender. In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet. Bake for 18 to 20 minutes, or until golden. Serve warm.
Steam cauliflower in microwave or on stovetop until just barely crisp-tender. Set aside. In large skillet, saute green onions and garlic in oil for 2 minutes. Add cauliflower, basil and salt and pepper to pan and mix well. Cover and cook on medium-low heat for 15 minutes or until cauliflower is at desired doneness. Mix together bread crumbs and parmesan cheese. Add to pan and stir to mix. Serve immediately.
Season the roast with salt and pepper. Brown on all sides in Olive oil. Remove to a plate. Brown sausage meat. Saute onion and garlic with sausage. Add chicken stock, bay leaves, Basil, & thyme. Cook for 3 minutes. Add diced tomatoes. Place Roast in sauce. Add rosemary, sage, and parsley. hot pepper flakes to taste. Bake at 350° F till an internal temp of 140° F is reached.
Combine cream cheese and whipping cream in greased crock pot. Cover and heat until cheese is melted, 30-60 minutes. Add remaining ingredients. Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.
Put olive oil in a medium skillet (over medium-high heat). Reduce heat to medium, add smashed garlic and cook until lightly browned. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a fork. Top with freshly grated Parmesan and salt & pepper.
In large pot, mash peaches with potato masher. Add chile and vinegar. Bring to a boil, reduce heat. Simmer covered for 20 minutes or until peaches/peppers are soft. Remove from heat. Using jelly bag or a colander lined with several layers of 100% cotton cheese cloth, strain mixture into clean bowl. You should have about 2 cups liquid. Discard any left over solids. In a clean pot combine 2 cups peach liquid and sugar. Bring to a boil over high heat. Stir constantly. Quickly stir in pectin. Now do a rolling boil for 1 minute. Take off heat. Skim foam. Ladle into hot sterlized 8 oz jars, leaving 1/4" headspace. Wipe rims and add lids. Process jars in water bath for recommended time for your altitude.
In a medium skillet, cook bacon over medium-high heat until crisp. Add onion, and cook 2 minutes, or until tender. Stir in squash, and cook 20 to 25 minutes, or until browned and tender, stirring occasionally. Add corn; cook until heated through, about 3 minutes. Stir in basil, dry mustard, salt, and pepper; cook 1 minute. Serve immediately. Garnish with chopped fresh basil, if desired.
Preheat oven to 450 degrees F. Squeeze the lemon half into the chicken cavity then generously salt and pepper cavity, sprinkle in the thyme, and place the lemon half inside. Roast chicken, breast side up, at 450 degrees F in a large baking dish for about 50 minutes or until golden and almost cooked through, basting a couple of times. After 50 minutes, add the bread cubes and garlic to the roasting dish and stir around in the drippings a bit; roast for another 10 to 15 minutes, until chicken drumstick is easy to move around. Remove chicken from the baking dish, salt and pepper it to taste, and let it rest on a warm platter, breast side down (to allow juices to settle). Stir croutons and garlic together again (mashing the garlic as little as you go) in the chicken juices/drippings, and return to the oven for another 5 or 10 minutes until they are a deep golden color and crispy. Carve chicken and serve on a platter; surround with the crouton/garlic mixture and drizzle any remaining chicken juices onto the croutons. Croutons are AWESOME served warm on a cool green salad!
Heat the oil and saute onion until golden. Then add the tomato and saute for a few minutes and then add the remaining ingredients and bring to boil. Reduce to low heat and simmer until the okra is tender. Serve with or over rice and a green salad.
Cover beans with water by 2 inches and bring to a boil. Let stand 1 hour, then drain. Cover with about 2 quarts water, add ham hocks, and bring to a boil. Cook until beans are very tender, about 1 hour. In a medium bowl, mix flour with enough water to form a smooth, thin paste. Stir in sour cream, then milk and mix well. Add the mixture to the beans. Add the vinegar. Bring soup to a simmer. Season with salt and pepper.
In a heavy saucepan combine sugar, cornstarch, salt, half and half cream, cinnamon and nutmeg (if using) bring to a boil whisking vigorously over medium heat. As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes). Remove from heat and immediately stir in vanilla and butter until smooth and combined. Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding. Cool for about 30 minutes on the counter then refrigerate until cold.
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Cook for 3 hours, stirring occasionally.
Preheat oven to 400 degrees Fahrenheit. Mix ingredients together. Pour batter into greased or paper-lined muffin cups. Bake for 20 to 25 minutes.
Combine pineapple juice, lemon juice, and salmon fillets in a large Ziploc bag; seal bag and marinate in refrigerator for 1 hour, turning occasionally. Remove fish from bag and discard marinade; combine brown sugar, chili powder, lemon rind, cumin, salt, and cinnamon; coat salmon fillets evenly with spice mixture; arrange fillets in a lightly oiled baking dish. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork.
Preheat a griddle over med-high heat, or preheat panini grill. Cut each bolillo in half horizontally; spread 1 tablespoon mayonnaise on one side of teh bread and 1 tablespoon refried beans on the other side. Top the beans with 1/4 of the cheese and 1 slices of ham. Spread 1/2 tablespoon salsa on the other half of the bolillo. Close the sandwich; place the torta on the oiled griddle or panini grill. If using a griddle, place a skillet as a weight on top of the torta as it cooks. Toast until the cheese melts; turn as necessary to avoid burning the exterior. When the cheese has melted and the crust of the bread is browned, open the torta and spread 1/4 of the lettuce, tomatoes, onion, avocado, and pickled jalapenos inside each. Replace the top piece; cut in half; serve immediately.
In a small mixing bowl beat egg yolks until thick and lemon colored, about 5 minutes. Set aside. In a small mixing bowl beat the puree, sugar, milk and brandy until smooth. Beat in egg yolks until well combined. Wash beaters thoroughly. In a large mixing bowl beat egg whites until stiff peaks form. Fold the beaten whites into the chestnut mixture. Turn into an ungreased 1 1/2 quart souffle dish. Bake in a 350F oven for 35 to 40 minutes. Serve immediately, topped with unsweetened whipped cream if desired.
In a bowl, toss vegetables until mixed pretty good. Put vegetables into the pie plate. In a separate bowl, mix eggs with milk. Pour egg/milk mixture over the vegetables. Shake it a bit to get the egg mix to the bottom of the plate. Crumble up the goat cheese and mix into the quiche. Top quiche with leftover goat cheese crumbles. Bake at 375 degrees for 30 minutes or until edges are golden brown.
Combine orange juice, rice vinegar, and shallots. Add a good pinch of coarse salt. Let stand 15 to 20 minutes. Whisk in sesame oil, ginger, and mustard. Add broccoli slaw and toss to combine.
Pour: 1 cup lemon juice and 1 cup salad oil over the chickens;. Allow to marinate for 30 minutes. Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done. Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions should remain white. cook no longer than 5 minutes. Return chickens to pan, smothering them with the onions. Pour 1 quart chicken stock over the mixture. Bake at 375F for 20 minutes until onions turn a light golden color. cook 1/2 to 1 lb white rice as directed on package. Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken half. Cover with 1/2 to 1 cup Yassa onion mixture. Garnish with watercress or parsley.
Place martini glasses in the freezer or fill them with ice. Fill a cocktail shaker with ice. Add beet juice, vermouth, vodka, and aquavit to shaker. Remove any ice from glasses. Shake and pour drink through a strainer into glasses. Garnish with skewered baby beets.
Preheat oven to 160°F. Mix together the flour, sugar and butter and Bi-carb. In separate bowl beat together milk, apricot jam and eggs. Lastly add the milk; mix to the flour mix. Keep the dough aside and finish the following sauce: Bring to boil in saucepan or microwave oven the water sugar and vinegar. Put sauce in ovenproof deep glass dish. Pour the dough into the sauce and bake in preheated oven for about 45 minutes or until light brown in colour. Optional: Serve with custard.
Preheat the oven to 425 degrees. Place the onions and olive oil in a 9x13" baking dish, tossing to coat the onions with oil. Bake for about 30 minutes, stirring 3-4 times with a wooden spoon, until the onions are browned and sizzling. Remove from the oven and set aside. While the onions are roasting, prepare the whole, unpeeled chestnuts as follows: Slice a little slit in the shell of each chestnut to prevent them from exploding. Place the chestnuts on a rimmed baking sheet and roast for 25 minutes. Remove from the oven and place in a kitchen towel. Let cool a bit and crush them inside the towel to loosen their shells. Open the towel and remove the shells from the chestnuts. Coarsely chop the peeled chestnuts and add to the pan with roasted onions. Add the diced butternut squash, white beans, thyme, coriander, nutmeg, salt, pepper, and broth to the baking pan, stirring so that the chestnuts, squash and beans are well coated. Tightly cover the baking pan with aluminum foil and bake for 35-45 minutes, until the squash and chestnuts are tender. Toss together the bread crumbs, oil and sage in a bowl. Season to taste with salt, pepper, and cayenne. Remove the foil from the baking pan, top with the crumb mixture and bake for another 15 minutes, until the top is lightly browned.
BACON BITS: In a non stick frypan, fry bacon until all fat is rendered. Cool on paper towels then coarsely chop into bits and set aside. DRESSING: In a blender process until smooth the Miracle Whip, mayonnaise, anchovy filets, 4 minced cloves of garlic, worcestershire sauce, Dijon mustard, lemon juice, 3 tablespoons freshly grated Parmesan cheese and the 1/4 cup extra virgin olive oil. Pour into container and refrigerate until ready to use. MUSHROOMS: Heat 1 tablespoon oil and saute mushrooms lightly - set aside. CROUTONS: Heat oil on low and add 2 minced garlic cloves. Toss cubed bread with garlic oil and 1/4 cup Parmesan cheese. Place in 350 degree oven until lightly toasted. THE SALAD: In a large salad bowl toss the spinach with as much of the dressing as you prefer. Season with freshly ground black pepper. Add the bacon bits - sauted mushrooms - and croutons. Extra grated Parmesan cheese can also be added.
N. B. Can replace the chocolate chips with chopped pecans and the granulated sugar with an additional 1/2 cup of brown sugar if you want to make pecan sandies. In a large mixing bowl, cream the brown, granulated and vanilla sugars with the butter or margarine. Blend in the eggs. Stir in the salt, cake meal and potato starch. Fold in the chocolate chips. Chill the dough for 1 hour or overnight for chewy cookies, do not chill if you prefer thin, crisp cookies. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out generous teaspoonfuls of dough or roll marble sized balls. Place on the baking sheets, leaving room for the cookies to spread. Press down a little if using chilled dough. Bake for 12 to 15 minutes- watch carefully- then cool on the baking sheets for 20 to 30 minutes or place the baking sheets in the fridge to hasten cooling. Remove the cookies to a platter using a metal spatula.
Process the raspberries in a food processor or blender until smooth (stop to scrape down sides if needed). Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding the solids. Add sugar, buttermilk, and vanilla to the raspberry mixture; stir until blended. Pour raspberry mixture into the freezer container of a 4-quart ice cream maker and freeze according to the manufacturer's instructions. Garnish each serving with a fresh mint sprig and fresh raspberries. Blueberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blueberries for raspberries; proceed with recipe as directed; garnish with blueberries and lemon rind strips. Blackberry-Buttermilk Sherbet: substitute an equal amount of fresh or frozen blackberries for raspberries; proceed with recipe as directed; garnish with fresh blackberries and lemon rind strips.
To make the citronette. In small bowl, whisk lime juice, zest, honey and slowly add oils to emulsify. Season with salt and pepper. To make the salad. In large bowl, add cucumber, strawberries, tomatoes, serrano, mint, tarragon and citronette. Toss to evenly coat. Cook trumpette in salted water until al dente, when cooked, run under cold water to stop the pasta from cooking. Add cooled pasta to the salad bowl and toss. Garnish salad with goat cheese and more mint, tarragon, black pepper and flakey sea salt.
Preheat your oven to 425 degrees. In a 9x13 casserole dish, melt the butter in the oven while it is preheating. While the butter is melting, combine all the other ingredients. When it is mixed completely, make sure the butter is melted all the way, and pour the mixture over the butter in the pan. Cook on 425 degrees for about 20 minutes. (Bubbles in the mixture while it cooks is normal and the best part.). Cut into squares after it is cooked to a light crispy golden brown and serve with breakfast items, or for a fun treat, serve it with ice cream. Makes my mouth water just thinking about it!
For each egg roll wrapper, heat 1/2 tbsp oil in frying pan over med-high heat. Place an egg roll wrapper in the pan and let it brown lightly. Flip and brown lightly on the other side. Remove from pan and set aside. Lightly beat the eggs and mix in the onion, milk and spices. For each egg roll wrapper, pour about 1/3 cup of egg mixture into the frying pan. When the egg mixture starts to cook, place a wrapper on top of it. When the egg is nearly cooked, flip the wrapper/egg over and cook for a few seconds. Repeat a couple of times. Remove the wrapper/egg and roll it up with the wrapper on the outside of the roll.
Set oven to 350 degrees. Prepare a springform pan. To make the crust: combine crumbs with melted butter. Press into bottom of the prepared pan. For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips). Beat for about 5-6 minutes until smooth and creamy. Add in chocolate chips; mix to combine. Pour into crust. Bake until set, about 55-60 minutes. Let stand at room temperature for about 15 minutes. Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake. Bake for another 10 minutes more. Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).
Coat a pan with cooking spray, saute onion until it is softened. Stir in the beef mince and brown, Add the garlic, paprika and cumin, cooking for 1 minute. Stir in the crushed tomatoes and stock, cover and simmer for 30 minutes. Add the kidney beans and warm through. Scatter with the grated cheese and parsley before serving.
Lightly grease 9x13 pan. Cut the bread in 3/4-inch slices. Layer in the pan, fitting snugly. In a bowl, lightly beat the eggs, sugar and vanilla. Stir in the milk. Pour over bread; turn bread slices over. Cover and refrigerate overnight. In the morning, pre-heat the oven to 375 degrees. In a bowl, combine the flour, brown sugar and cinnamon. Cut the butter in bits, add to the mix and rub together to make a crumb topping. Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread. Sprinkle with crumb topping. Bake at 375 degrees for 35-40 minutes, until puffy and golden. Enjoy!
In a small saucepan, bring 3/4 cup of water (i use 1/2 cup skim milk) to a boil. Stir in 1/2 cup cereal mix (i use 1/4 cup) and turn heat to low. Simmer for 1 minute, cover, and remove from heat. Allow to stand for 3 minutes. Serve immediately with fresh berries.
Preheat oven to 375°F. In a large mixing bowl, blend the ricotta cheese and seasonings until thoroughly mixed. Stir in the diced tomatoes, meat, and half of your sauce. Add the ziti, and stir until all the pasta is coated. Spread half of remaining sauce on bottom of a 9x13 baking pan. Place your ziti mixture on top of it. Spread remaining sauce over the top. Sprinkle your mozzarella on top of the sauce. Cover with aluminum foil and bake for 45 minutes. For a crisper top remove the aluminum foil and place under your broiler for the last 10 minutes of baking time.
Drizzle olive oil on the bottom of the crock then put about one quarter of your pizza sauce on the bottom of the crock. Mix up your crust and spread on top of the sauce to almost touch the sides then cover with the remaining sauce and coat it all over so it sort of swims in the sauce like a giant soft dumpling. Top with cheese and your chosen meat and veggies, cover and cook on high for about 2 hours. Enjoy!
Put rice in med pan with water. Heat until boiling. Cover and reduce heat to low. Or, if you have a rice cooker, that would work! While rice is cooking -- In mixing bowl, smash corned beef and eggs until blended. I just use a fork. Pour a few Tbsp of oil in nonstick frying pan on med-hi. When oil is hot, lower heat to medium and drop beef and egg mixture in pan. Fit as many patties in pan at a time. It is ok if they touch a little bit. When patties appear to have a liquid plane, flip over and fry until oil becomes foamy for a minute or so. Basically when egg is fully cooked! Then move cooked patties to plate lined with paper towel or napkin to soak excess oil. Serve over steamed rice and top with ketchup! Rate this recipe!
In a mixing bowl, pour water over oatmeal. Allow to stand for 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition. Sift flour, soda, cocoa, and salt together. Add to the batter. Mix well. Stir in half of the chocolate chips. Pour into a greased 9x13 baking pan. Sprinkle top of cake with walnuts and remaining chocolate chips. Bake at 350F for about 40 minutes.
Cream butter & sugar, add eggs & vanilla. Beat until smooth. Blend in flour, baking soda & salt. Stir in walnuts and cherries. Separate into 2 balls and roll into logs and chill. Cut 1/4 to 1/2 inch thick. Bake in a preheated 350 degree oven on ungreased cookie sheet for 8 to 10 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool.
Put the 2 quarts of water in a large pot. Add the onion powder and bring to a boil. In a large bowl add the water and everything but the vital wheat gluten. Using a stand mixer with a whisk attachment mix it up good, then add the vital wheat gluten. Whisk again until you get a light fluffy mixture. Let it sit for a few minutes until the water is absorbed into the wheat gluten. Then remove from the bowl and form into little balls, logs whatever shape you like. It should be very rubbery to the touch. If it is excessively wet squeeze the water out if you can. Lower the temperature on the pot of water and onion powder so it's NOT BOILING! You don't want the seitan to fall apart. Set the seitan pieces into the water carefully and leave it on low so the water stays hot but doesn't disturb the seitan pieces. Let sit like this for 1 hour. Lift the seitan out of the water very carefully with a slotted spoon and put in a fine sieve to drain. Let cool and then wrap in clear plastic wrap and put in the fridge over night or longer. This will allow the flavors of the herbs and spices to get right into the seitan. If it isn't strong enough for you add more herbs and spices to suit your tastes next time you make it. When done you can put this on a sandwich with a piece of your favourite cheese add some lettuce and mayo or saute it for a casserole with pasta or vegetables, or just eat it plain. The possibilities are endless. Bon Appetit!