HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add the sugar to 1/4 cup of lukewarm water. Then add the yeast and stir to soften. Let it sit in a warm place until the yeast is bubbly & doubles in volume, roughly 2 minutes. Mix the flours & salt in the large mixing bowl. After yeast is ready add it to the flour along with the milk. Add enough lukewarm water to the mixture to form a stiff dough. Note:Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands. The right consistency should allow the dough to pull easily off your fingers. Place the dough onto a lightly floured board & knead hard with closed fists, pushing outward. During the final part of kneading, add 1 tsp of cumin or sesame seeds. It will take between 10-15 minutes to knead the dough thoroughly. You will know it is ready when it achieves a smooth, elastic consistency. (If you are using an electric beater with a dough hook, knead 7-8 minutes on a slow speed.). Take the thoroughly kneaded dough & form it into two balls & let it stand for 5 minutes on the board. Sprinkle cornmeal onto two baking sheets & place to the side. Then lightly grease a mixing bowl with oil. Transfer the first ball of dough to the bowl. Roll the dough along the sides while rotating bowl with your other hand, this will make the dough into a cone shape. Place the dough, wide end down, onto the first baking sheet. Flatten the cone with the palm of your hand to form a disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball. Lightly sprinkle the remaining seeds on top of the bread. Cover each disc loosely with a damp towel & let it rise for about 2 hours in a warm place. The dough will be ready when you can gently pole your finger into it & it will not spring back into place. Preheat the oven to 400 degrees. Using a fork, poke the bread 3 to 4 times & place in the center shelf of the oven. Bake for 12 minutes, then lower the heat to 300 degrees & make 25-30 minutes more. To give the bread a nice brown color, turn the oven on broil. Watch the bread carefully, once it is golden, turn it over to brown the other side. Remove from the oven & let cool. Note: When done, the bread will sound hollow when tapped on the bottom.
Cook rice in just a little salted water until half cooked. Usually 1 cup rice = 2,5 - 3 cup water. When half cooked remove from heat. Do not drain the rice, add all ingredients, and stir well. Put everything into a baking pot (grease the pot with butter and add some flour to prevent sticking). Bake it on 180°C for 40 minutes.
Cook yams in boiling water to cover for 30 minutes or until tender. Drain and allow to cool enough so they can be handled; peel. Mash yams and stir in Cointreau, margarine, salt, and pepper. Garnish with parsley.
Remove wrappers from chocolates. Using writing tip of decorating tube, place small amount of icing on bottom of each chocolate; press one chocolate onto each cookie. Place small amount of icing onto REESE'S PIECES candies; press 2 candies onto one short side of each chocolate. Pipe icing onto each chocolate to form 8 legs and 2 eyes. To make legs, start at the top of the candy, go down the side and out to form legs. For eyes, just put a dot on each candy. Makes 4 servings.
Preheat oven to 435°F. Thaw and thoroughly drain spinach. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp tender garlic is fragrant, 2 -3 minutes. Stir in flour; cook and stir an additional minute. Add half and half and cook, stirring constantly until mixture boils and thickens, about 2 minutes. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar and vegetable soup mix. Spoon dip into a 1 quart casserole , sprinkle with Parmesan Bake dip until it is bubbly and cheese is melted, 10-15 minutes.
Simmer the lentils for 20 minutes until tender. Drain and dress with the olive oil, the lemon juice and garlic while still warm. Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.
BRING boiling-water canner, half full with water, to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. PEEL, pit and finely chop or grind peaches. Measure exactly 3 cups prepared peaches into 6- or 8-quart saucepot. Stir in water. Gradually add pectin, stirring until well blended. BRING mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Stir in SPLENDA(R) Granular. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.). Cover; bring water to gentle boil. PROCESS 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.). ADDED INFO 3/10/07. Great Substitute: Prepare as directed, substituting 1 thawed can (12 oz.) frozen white grape juice or apple juice concentrate for the 3/4 cup water. Makes about 4 (1-cup) jars or 64 servings, 1 tablespoons each. Nutrition Information Per Serving with White Grape Juice: 20 calories, 4g carbohydrate, 4g sugars. Nutrition Information Per Serving with Apple Juice: 15 calories, 3g carbohydrate, 3g sugars. Inversion Method: To use inversion instead of boiling water bath method, turn jars upside-down after bands have been screwed tightly. After 5 minutes, turn upright. Avoid improper lid seal by filling jars immediately with hot fruit mixture.
Saute med potato and carrot in bacon grease until slightly softened but not cooked through. Add onion, cook until soft. Dissolve bullion in 1 1/2 cup water and add to veggies. Add any leftover veggies. Saute cubed chicken, add to veggie/broth mix. Keep mixture on low heat. In another pan melt 2 tbsp butter and slowly mix in flour until a roux is made, cook for 1 minutes, stirring constantly. (will look like yellow paste) Slowly add in 1 cup milk stirring constantly until well blended and thickened, making a cream sauce. Add cream sauce to veggie/chicken/broth mix and stir well, turn heat to medium and simmer for about 2 minutes, adding salt and pepper and seasonings to taste. Remove from heat. In a med mixing bowl combine mashed potatoes, egg and 2 tbsp of butter until well blended. Season with salt and pepper to taste. Spoon veggie chicken filling into individual casserole or pie tins, can even be made in a full size casserole. Spread mashed potato mixture evenly on top, potatoes can be cold. Place on foil lined baking sheet and bake for 20-25 minutes at 425°F until tops are golden brown.
Heat the oil and curry powder in a frypan over high heat. Add the potatoes and toss until well-coated. Cook 2-3 minutes, sprinkle with green onions and serve with yogurt.
Salt the fillets and place them in a greased ovenproof dish. Add the wine, 3 tbsp of butter and the chopped mushrooms. Cover and bake 20 minutes in a 350 oven. Make the sauce: melt the butter in a sauce pan, add the flour and stir. Pour the juices from the baked fish into the butter/flour mixture. Stir and simmer a couple of minutes. Pour the sauce over the fish and serve.
Remove ham from packaging and warm according to directions on package. Meanwhile combine all other ingredients in a small saucepan and bring to a boil. Boil till mixture starts to thicken. After ham is warm, remove from oven and heat oven to 425. Carefully loosen slices(do not remove from bone)and brush glaze all over ham liberally. Put uncoved in oven, cook for about 20 to 30 minutes Basting with glaze every 10 minutes Ham should be "golden" brown. Allow to cool and remove slices from bone according to carving instructions on packaging.
Cut each biscuit in half. Combine all other ingredients and mix well. Dip each biscuit piece and coat well. Layer biscuits in a 12-cup bundt pan. Cover and refrigerate overnight. Bake at 350°F for 25 minutes or until golden brown.
Pour chicken broth in crock pot. Add can of mushroom soup and mix well with broth. Peel and dice potatoes, add to crock pot. Dice onion and saute in skillet with butter until soft. Slice smoked sausage and then quarter. Add to onion. Cook until smoked sausage is hot. Add to crock pot. Cook on high for 4 hours. Before serving, lower heat and add milk and cheese. Stir in cheese until melted. Mix cornstarch with a small amount of water. Mix until smooth. Add to soup to help thicken.
Line large baking sheet with double thickness of foil. Sift in salt, baking powder, cocoa and flour into a large bowl to blend. Beat in eggs one at a time and then vanilla. Beat in flour mixture. Stir in chocolate and white chocolate chips by hand. Heap dough into two long strips. Refrigerate for 30 minutes. Bake at 350° for about 25 minutes (until tops are cracked). Let cool for 10 minutes. Reduce heat to 300°. Using foil as an aide, lift logs onto work surface. Cut logs into 3/4 in pieces; arrange half of slices (cut side down) on each prepare baking sheet. Bake biscotti until just dry to touch (about 8 minutes). Turn biscotti and bake again for another 8 minutes.
Heat oven to 350°F Mix paprika, black pepper, salt, chili powder and cayenne together in a bowl. Thoroughly rub both sides of each piece of pork with spice mixture. Heat an oven -safe skillet over medium-high and pan-seer each piece of pork on both sides until golden brown. Pan-searing seals in the meat's juices. Transfer pan to oven until pork is completely done (6 to 8 minutes for each inch of thickness. Pico De Gallo. Combine all ingredients. Garnish with arugula add pork in equal portions and sprinkle 1/2 pico de Gallo on the top. Serve.
Mix flour, baking powder and spices in large bowl. Cut the butter into the flour mixture using a pastry cutter or two knives. When it resembles fine breadcrumbs, add the cheese and scallions mix, then add milk but don't over mix. Using a large spoon drop onto a greased cookie sheet or ungreased stoneware sheet. Make as big or small as you would like. You can roll out the dough if you prefer and cut circles, if you like a more uniform appearance. Melt remaining butter and mix in additional garlic powder. Brush tops of biscuits. If there is any left, take out halfway through baking and brush again. Bake at 200C/400F for 15-20 minutes until golden brown and sort of crusty. Serve warm as is, or with more butter!
.whisk all the ingredients together. add meat and marinate in the fridge for at least 2 hours.
In a large, heavy soup pot, heat the oil over medium-high heat. Stir in the anchovies until melted, then add the pancetta and cook until crisp. Add the potato, carrots, onion, and garlic. Add the rosemary, bay leaf, paprika, red pepper, allspice, salt and pepper; cook until vegetables are softened, about 8 minutes. Stir in the lentils, chicken broth and tomatoes and bring to a boil. Lower the heat, stir in the kale, and simmer until the lentils are tender, about 30 minutes. Discard the bay leaf and rosemary sprigs.
Preheat oven to 425 degrees. Combine Bisquick, Red Pepper and 1/2 tsp Garlic Powder. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop dough by 1/4 cupful onto greased cookie sheet. Combine butter and remaining Garlic Powder. Bursh on dough tops. Bake 10-12 minutes or until golden brown.
Drain pineapple. Drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut, and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill well and serve.
Preheat oven to 400°F and lightly grease an 8" square baking pan. In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla. In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together. Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts. Bake until done (about 45 minutes). Cool. To serve, top with a dollop of whipped cream.
Combine all the ingredients and fry in bacon fat or salt pork fat until golden brown. Fold and serve like an omelet.
In a saucepan, heat oil and add flour; smoothing and stirring with a wooden spoon for approximately 1 minute. Add chili powder and cook for 30 seconds. Add chicken stock, tomato paste, oregano and cumin. Stir well and bring to a boil. Reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust seasonings, as desired.
Set oven to 350 degrees. Set oven rack to second-lowest position. Grease a 9-inch springform pan. In a bowl beat together cream cheese with 1-1/2 cups sugar, butter, almond extract and vanilla (about 3-4 minutes) until well blended. Add in eggs; beat until blended. Combine the flour, baking powder and salt. Add to the creamed mixture on low speed until blended. In a bowl combine the remaining 1/4 cup sugar and the 2-1/2 teaspoons cinnamon. Take 2 tablespoons of the cinnamon/sugar mixture and mix with the chopped apples. Stir the apple mixture into batter. Transfer the batter to prepared pan. Sprinkle with remaining cinnamon/sugar mixture on top. Bake for about 1 hour, or until cake pulls away from the pan and tests done.
Open beans and drain off excess fluid from top of beans, do not drain or rinse. In a large mixing bowl add beans, onions, sauce and brisket and stir until well blended. Find a large baking dish that will fit inside smoker or you may use 2 smaller dishes. Pour mixture into a glass baking dish and place in smoker oven. Add wood chips to smoker and cook for 2 hours @ 225 degrees. Remove, STIR WELL and serve hot. You may substitute pork or ground beef.
Peel and boil a couple potatoes until they are soft. Chop them and saute them with onions and green bell pepper. Add chili powder, paprika, a little cayenne and salt to create home fries. Cook two eggs in a pan (either an omelette or scrambled). Add the pepper jack cheese. Lightly toast the hero or roll. Spread on a little mayonnaise. Add the lettuce and tomato to the bread. Add the eggs and home fries to the bread. Add some ketchup and hot sauce (optional) Serve hot Devour the sandwich.
Preheat oven to 375°. Cream the butter and add the sugars. Beat in the vanilla extract and eggs. Add dry ingredients; mix well. Add in white chocolate chips and nuts. Combine mixture until well blended. Using a medium cookie scoop (or two tablespoonfuls batter) drop on ungreased baking sheet. They are large, so you may need to flatten a little before baking. Bake for 10 minutes.
Bring rice to boil, then reduce heat& simmer 10 minutes. Add broccoli& carrots. Simmer 5 minutes. Add soup& cream cheese. Stir until melted. Just before serving, top each serving with slivered almonds, if desired.
In bowl combine coconut, sugar, butter, egg and vanilla. Mix well. Spread over each slice of bread. Place on ungreased baking sheet. Bake at 350 F for 15-20 minutes. At end, broil for just a moment to brown the coconut slightly.
Filling: Place sliced onion in a colander. Pour salted boiled water over them, rinse and drain well. Add onions to a coated pan and fry for 2 minutes. Add beef, cinnamon, salt and pepper and stir well. Add 1/2 cup of water and boil until just the mixture is left. Transfer mixture to a mixing bowl and cool. Prepare bechamel Sauce by melting butter in small pan whisk in flour and add hot milk. Whisk. Add 3 eggs, cheese, bread and bechamel sauce to the filling and set aside. Pastry: Combine the pastry ingredients, except for the egg yolk/milk, in a mixing bowl. Knead it into a pliable, non-sticky dough. Separate the dough into 2 balls, one slightly larger than the other. Take the larger ball and roll out enough to more than cover your oven dish. Place it in a buttered pie pan, covering the bottom, and sides, going slightly over the edge at the top. Now place the filling on top of the crust and level it. Roll out the second dough ball and cover the filling. Butter the edge of the bottom crust and fold it over inwards to cover the edge of the top crust and make a border by pressing the edges with your fingertips. Mix the milk and egg yolk and brush the surface with the mixture. Poke a hole in the middle to allow the steam to escape and stick the rest of the pastry with a fork. Place in a preheated oven at 325F degrees for about 45 minutes, until it is golden brown.
Bring water and sugar to a boil. Add remaining ingredients, return to boil. Reduce heat and simmer, stirring often, until berries burst. Remove from heat and allow to cool to room temperature. Remove ginger root, refrigerate until cold (preferably over night to allow ample time to gel). Even after cooling, this is a bit runny for some people's taste. You can solve this by either reducing the amount of liquid added, or by boiling some of it off.
Chop or slice cabbage into bite size pieces. Put in a large bowl. Add salt to about 2 cups water. Stir to dissolve; pour over cabbage. Add more water--enough to cover all cabbage and let stand overnight and all the next day. Drain & rinse cabbage. Add about 1 cup water the garlic and pepper flakes. Let stand 2 more days then put in the fridge to chill and then eat.
Preheat oven to 350 degrees F. In a medium bowl, cream the butter with brown sugar until light and fluffy, then add the egg yolk and vanilla extract, mixing well. Add the flour and salt to the creamed mixture, and mix just until the ingredients form a ball. In a shallow dish, beat egg white slightly. Shape dough into 1 inch balls then roll in the egg white, then the nuts. Place the cookies on an ungreased cookie sheet then bake for 5 minutes. Remove from the oven then make the indentation, then bake an additional 7 to 10 minutes. Remove the cookies to a cooling rack. Once cool, fill with the jam of your choice,.
Preheat the oven to 350°F. Spray a 9x13" baking pan with cooking oil and set aside. In a large bowl, whisk together the cocoa and baking soda (I like to sift them together to destroy any lumps in the cocoa). Blend in the oil, and mix until smooth. Pour in the boiling water, stirring until the mixture thickens. Stir in the applesauce, the sugar, and the egg whites; mix until smooth. Add the flour and the vanilla; blend completely- there should be no lumps. Pour into the prepared baking pan. Spread the batter evenly to avoid crispy edges. Bake for 35 to 40 minutes (25-30 minutes if using a Pyrex pan), until just set in the middle. Let cool and cut into squares. Note: I've also halved this and baked it in an 8x8" glass pan and it was done in about 25 minutes.
Lightly toast bread. Spread mayo (optional) and cream cheese on one slice of bread. Layer turkey, sprouts, and avocado on top. Cover with other slice of bread, serve.
Preheat oven to 350 degrees F, line a standard jelly roll pan with parchment paper. Mix the cake mix, 4 egg yolks, oil and water in bowl, blend for 2 minutes. Pour into pan and bake for 20-25 minutes. Remove the cake from the oven and cool completely before turning it out of the pan. Invert into a flat, clean working surface, carefully peel off the parchment paper With a 2 1/2-3 inch cookie cutter, cut out cake into rounds. Dust off crumbs and place on a clean baking sheet lined with more parchment paper. Top each cake with a scoop of ice cream and put the pan in the freezer until ice cream is firm. Leave in the freezer until just before you wish to serve. Beat 4 egg whites until soft peaks form, slowly add the sugar and vanilla extract and continue to beat until firm peaks hold. Turn on broiler (high heat). Remove ice cream cakes from the freezer and quickly frost with the egg white meringue. Insert pan into the broiler for about 1 minute, just until the meringue begins to brown. Don't let ice cream melt. Note: If you have a blowtorch use that instead. Serve immediately on chilled plates.
Preheat the oven to 400. Place chicken strips in a greased 9 x 13 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender. Serve in fajitas shells with lettuce, cheese and salsa. Serve in shells with lettuce, cheese and salsa.
Saute onion ,tomatoes ,garlic ,and jalapeno in 2 tbsp oil or ghee until onion is transparent and tomatoes are softened. Add tomato paste and stir. Add a few tbsp water and stir again being careful not to let it burn. Turn heat to low and let it simmer for a minute. Pour in kidney beans along with 1 cup of water and bring to a simmer. Add salt, pepper, and cumin. Simmer for 10 minutes on low. Add cilantro and cook until the dish thickens about another 5-10 minutes The sauce should coat the back of the spoon. You can crush the beans with a potato masher after step 5 if you don't like them whole. I puree in the blender before adding to the saucepan for my children because they don't like it chunky.
Soften yeast in the warm water. Set aside. Heat cottage cheese to warm (not hot!); stir in sugar, onion, butter, dill or caraway seeds, salt, soda, and egg. Add the yeast and mix well. Add enough flour to make a stiff dough (not sticky). Let rise in a warm place until doubled. Punch down and shape into two loaves. Put loaves into two well-greased loaf pans and let rise again until doubled. Bake at 350 degrees for about 1 hour.
Preheat oven to 350 Fahrenheit. Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second. *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase. Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth. Add the Mandarin orange pieces and stir slowly. Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.
Add all the ingredients to a shaker filled with ice. Shake vigorously. Strain into a highball filled with ice.