HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the first 3 dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Dough will look shaggy and sticky. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest at least 12 hours at room temperature (approx. 65-72°F) or overnight. Remove the dough from the bowl and fold once or twice (my dough was very soft so I just folded it over in the bowl with a spatula). Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. (This is difficult due to its wetness, but it's not wise to add too much flour to the dough. The point is to scrape it out onto a generously floured surface and coat the dough with enough flour to keep it from 'mostly' spreading.) Generously coat a cotton towel with flour, wheat bran or cornmeal (about 1/4 cup); place the dough seam side down on the towel and dust with flour, being gentle so as preserve the air bubbles. (Note: Instead of placing on a towel, place the dough on a flour-dusted piece of parchment paper. It will be easier to transfer.) Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size. Don't rush, it's a slow rising dough. Preheat oven to 450-500°F Place the pot (see in description above) in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough (if using parchment paper, lift then place with paper) in the pot seam side up. Shake pot to evenly distribute dough, if necessary, but it should straighten out during the cooking process. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned. Cool on wire rack. Variations: In Step 1, add either 1/4 cup chopped fresh rosemary; 1/2 cup roughly chopped pitted kalamata or other olives; 1/3 cup grated Parmesan and 1/2 tsp freshly ground pepper; 1 head of roasted garlic cloves (each chopped in half) or 1/4 cup oil-packed sun-dried tomatoes, drained well and finely chopped. You can also make a rustic version of this bread by replacing one of the cups of bread flour with whole-wheat flour and adding 1/4 cup each of wheat bran and flaxseeds.
Combine tuna, frozen peas, cheddar cheese, celery, bread crumbs, onion, and salt and pepper in a large bowl. Add mayonnaise; mix well. Spoon into 10x6 baking dish. Separate crescent roll dough into 2 rectangles; press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with mayonnaise. Sprinkle with sesame seeds. Bake at 350*, 35-40 minutes or until crust is golden brown. Serve with Cool Cucumber Sauce. For Cool Cucumber Sauce: Combine mayonnaise, sour cream, cucumber, chives, parsley, salt, and dill weed. Mix well and chill.
Preheat oven to 350°F. Rinse mushroom caps. Cut rough end off of stems. Place caps stem side up. Smear crushed garlic in caps (to your taste). Sprinkle thyme salt and pepper (to your taste). Sprinkle cheese over caps to taste (I prefer heavy cheese). Drizzle Balsamic over caps, coating each Bake for twenty minutes. Remove from oven and drizzle juices from the bottom of the pan over caps. Serve immediately.
Cook frozen spinach in a pot of water until it starts to boil. Drain spinach and put in a round casserole dish. Add the other ingredients and mix well. Bake in the oven on 350 until the cheese is bubbling. Enjoy.
Cook linguine according to package directions, drain and keep warm. Peel and de-vein shrimp. Cook onion and garlic in oil in a large wok or skillet until tender, stirring often. Stir in the tomato and dried spices (next 4 ingredients). Cook 3 minutes, stirring constantly. Add shrimp and cook 3 more minutes, stirring occasionally (or until shrimp turn pink). Be careful not to over cook the shrimp. Add the parsley, olives, and lemon juice. Cook until thoroughly heated. Serve over linguine. Sprinkle with feta cheese.
Cut the squash in half and remove seeds and membranes. You may bake the squash at 400*F. for about 1/2 hour or till tender. Or you can microwave in a microwave safe dish with a tbls. or two of water for about 8-10 minutes. Pierce with fork to check if done. Or if you wish, peel squash, cut in chunks and boil with carrots and sweet potato. In a medium pot, cover carrots and sweet potatoes with cold water and boil for about 20 minutes until yams, and especially carrots, are very tender. If the carrots aren't completely cooked, they will leave little nubs, so make sure it's smooth. Drain the sweet potatoes and carrots(and squash if using) and put them in the food processor with two tbls. of water. Puree on high until smooth, no chunks should remain. Stop occasionally to push the mix from the top to the bottom. If you need to, add more of the water to make a smooth puree, but the less water the better. This makes about 3 cups of puree. Double the recipe if you want to store more puree. Keep in the fridge up to 3 days, or freeze 1/4 cup(or 1/2 cup) portions in sealed plastic bags or small plastic containers.
Preheat oven to 425 degrees. In a medium bowl, combine chicken and green onions. Season with salt and pepper, set aside. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups of water, 2 teaspoons of salt and 1/4 teaspoons of pepper until smooth (the blender will be pretty full, so hang on!). Pour 1 cup of sauce in the bottom of an 8 inch square baking dish. Lay tortillas on work surface. Mound chicken mixture on half of each tortilla, dividing evenly. Starting with side covered with filling, roll each tortilla into a tight log. Place seam side down on the layer of sauce in the baking dish. Pour remaining sauce on top: sprinkle with cheeses. Place dish on a baking sheet, bake until cheese is golden and sauce is bubbling- 25 to 30 minutes. Let cool 5 minutes before serving. Salsa and sour cream are good condiments for this dish.
Brown and season pork chops. While chops cooking spread a layer of diced potatoes in a 9x13 inch pan (I prefer glass) Next a layer of onion then chopped cabbage. Over this spread 2 cans of cream of celery soup and add a little milk for creaminess. Top with seasoned and browned chops. Bake until all seems done.
Clean mushroom caps. Cut in one fourth inch strips crosswise and saute in butter 3 minutes. Clean and steam frog legs, until tender, then add crab meat, butter, salt, paprika and Sherry wine. Cover and let stand 30 minutes. Put on range and cook 5 minutes. Pour off one half wine and add mushrooms. Scald cream in a double boiler. Dilute cornstarch with cold water, add gradually to scalded cream, and cook ten minutes, stirring constantly until mixture thickens, and afterwards occasionally. Then add slightly beaten egg yolk. Add to mushroom mixture, reheat and season with salt and cayenne. Fill bouchee cases with mixture or serve with puff-paste points.
Place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour. Remove chicken and take off the skin and shred the chicken. Refrigerate the stock, skim off the fat and freeze it for another use. Over medium heat, melt butter, add flour, cook for 1 minute. Add hot milk and cook until slightly thickened. (not too thick). Add salt, pepper and nutmeg to taste. Take 1 cup of the sauce and mix it in with the chicken. Place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish. Pour the remaining sauce over the enchiladas. Sprinkle with cheese. Bake in a 350 oven for 25-30 minute.
Using a vegetable peeler, remove zest from 2 of the lemons and juice the zested lemons. Transfer juice and zest to a straight sided skillet or sauce pan with a tight fitting lid. Add stock, garlic, and 4 sprigs of thyme. Bring to a boil. Salt both sides of the halibut and carefully place into the skillet. Cover the pan and turn off the heat. Let the fish stand in the stock for about 6 to 8 minutes until the fish is opaque white and firm to the touch. Transfer the fish to a heated platter and tent with foil to keep warm. Pour the broth through a cheesecloth lined sieve, discard solids. Return the broth to the skillet and bring to a boil, then turn heat off. Dived the broth between wide bowls and gently place a fillet in each. Cut remaining lemon into wedges. Garnish with a lemon wedge, sprigs of thyme and a drizzle of olive oil.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together flour, flax seed, wheat germ, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon. In a separate bowl, combine the milk, vanilla, fruit, applesauce and vegetables. Combine wet and dry ingredients until just mixed. It will look too thick at the beginning, but you'll get it mixed up. Fill prepared muffin cups batter, they only rise a bit. Bake at 350 F (175 degrees C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Combine soy sauce and rice wine in a small bowl. Place garlic and lemongrass in a mortar and pound into a paste. Add garlic mixture to soy mixture. Stir in cinnamon and chile. Stir in oil, sugar and salt and mix well. Store refrigerated in a tightly-covered container for up to 3 days.
Preheat the oven to 350°F. In a medium-sized saucepan, bring the grapes, sugar and water to a boil over high heat for 1 minute. Add the lemon juice and dissolved cornstarch and continue to cook, stirring constantly, until thickened. Add the butter. Pour the grape filling into the pie shell and top with the remaining pie crust. Carefully crimp the edges of the pie to seal. Prick the top crust with a fork. Bake for 50 minutes.
Cut Monterey Jack into strips. Mix sour cream and chilies. Butter 1 1/2 quart casserole well. Season rice with salt and pepper. Layer 1/2 the rice, sour cream mixture, and monterey cheese strips in that order. Finish off with the other half of rice on top. Bake at 350 degrees for 30 minutes. During last minute, sprinkle with Cheddar cheese and allow it to melt.
Stir together lime juice, sugar and rum in a measuring cup until sugar is dissolved. Fill a tall glass with ice. Pour mixture over ice and add a splash of soda water. Garnish with lime slices.
Combine all ingredients for the milkshake you want in a blender. Mix on high until smooth. Stop and stir. Blend again until smooth (if needed).
Steam carrots in micro for 2 minutes. Drain. In large skillet that can be covered, heat oil and butter over medium heat until hot. Add onions, carrots and garlic. Saute vegetables until they begin to brown, but not burn! Add 1/4 cup white wine. Place salmon filets on top of vegetables and sprinkle with salt, pepper and dill weed. Cover skillet and steam salmon approx 15 minutes or until flaky. Remove salmon to platter and pour vegetables and juice over all.
Heat a wok or large skillet over med-high heat. Add 1 tablespoon of the oil and tilt to coat the inside of the wok. Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate. Add 1 teaspoon oil to the wok and heat. Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper. Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate. Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside. Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds. Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds. Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine. Mix the fish sauce and soy sauce together in a small bowl. Pour over the rice mixture and stir well. Spoon into bowls and sprinkle each serving with the cilantro; serve hot.
Heat the olive oil in a large pot over medium heat. Saute the garlic and onions until tender. Add the tomato products and 1 c. water. Add the olives, wine, spices and 1/2 c. of parmesan or romano cheese. Stir and bring to a boil, reduce to a simmer. In a frying pan, heat 2 tbsp. of oil, add hamburger and sausage and fry til cooked through. Add to the sauce. Simmer for at least 45 min or if you have longer up to 3 hours. Cook the manicotti according to the package directions, drain, cool and set aside. In a large bowl, mix the ricotta cheese and egg until well blended. Add the parmesan, mozzarella and basil, stir well. Stuff the manicotti shells with the cheese mixture, you can use a pastry bag, plastic bag with a hole cut in the bottom or a spoon. A pastry bag works the best. Take a 13x9 inch pan, spread the sauce over the bottom till covered and its about 1/2 inch thick. Lay the stuffed manicotti on top. Spread sauce to cover shells on top. Sprinkle with mozzarella cheese and parmesan. Cover with foil and bake at 350 degrees for at least 1 hour. When you take it out of the oven, it should be bubbling and hot throughout. Let it sit for at least 10 min. before serving.
Pour Limoncello into chilled mixing glass (9 oz.) Swirl liqueur coating the inside of the glass. Discard the contents of the glass and add approximately 6 oz. of ice. Pour in Silk Vodka; stir ingredients and strain into chilled martini glass. Garnish with a lemon twist spiral.
Cook pasta according to package directions; drain and keep warm. In a large skillet heat butter and olive oil over medium heat; add garlic and stir for about a minute so as not to brown. Stir in broth, tomatoes, milk, lemon juice, capers, and spinach; season with nutmeg and black pepper. Cook for 10 minutes or so, then sprinkle with cornstarch (if you want a thicker sauce) and stir; break up tomatoes by smooshing them, if desired. Stir in shrimp and heat through; taste and adjust seasonings including a bit of salt, if needed. Add mozzarella to pasta and toss a bit. Pour sauce over pasta and garnish with parsley.
Separate 4 eggs. In a 4-qt. saucepan, whisk together 4 yolks, and 1 cup sugar. Add salt and juice and zest; stir until smooth. Place saucepan over medium heat; cook, stirring, until mixture thickens to the consistency of loose pudding, about 10 minutes. Pour through a fine strainer into a large bowl, and chill. Whisk egg whites and remaining sugar in a bowl until stiff peaks form. Add to curd. Fold gently until combined. Set aside. Whisk cream and vanilla in a bowl until stiff peaks form. Add to the curd mixture. Fold until combined. Spoon mousse into serving cups. Chill before serving.
Heat oven to 350°F. In a 5 quart saucepan, brown the meat then drain the fat. Add the spaghetti sauce and water. Simmer about 10 minutes. While the sauce simmers, mix ricotta cheese, 1 1/2 cups Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper. Pour a generous 1 cup of the sauce on the bottom of a 13x9x2-inch baking dish. Arrange a single layer of uncooked lasagna noodles over sauce. Cover with a generous 1 cup of sauce; spread half of cheese mixture over sauce. Repeat layers of noodles, sauce, and cheese filling. Top with a layer of lasagna noodles and the remaining sauce then sprinkle with remaining Mozzarella cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes or until the cheese begins to turn golden on top. Let stand 10 minutes before cutting.
Preheat oven to 350 degrees. Cook Macaroni, throw in angel hair for last three minutes of cooking time. Drain pasta and return to pot. Add butter and egg to pasta, mixing thouroughly. slowly add shredded cheese stirring constantly, reserve 3/4 cup for topping. turn pasta into a buttered 2 quart casserole. dissolve mustard, cayenne, salt, pepper and garlic powder in hot water; add to milk. pour milk mixture over pasta. top with remaining cheese. bake in oven 35 - 40 minutes.
Peel the potatoes and parsnips and boil them with the garlic until all the vegetables are soft. Meanwhile, saute the onions until they are translucent but not brown (you want the final dish to have a creamy white color). When the vegetables and onions are done, mash them all together and add the cream, butter, salt and white pepper.
Slice the chicken breast into thin strips, about 1 inch wide and put into a bowl. Put all other ingredients (marinade) into a blender/liquidizer and whiz to a smooth paste. Mix the marinade thoroughly with the chicken strips, cover with cling film and leave in fridge for 4 hours or overnight if possible. Put grill to highest heat and spread chicken directly onto rack (leave marinade on chicken, don't wipe off), grill for 8-10 minutes, turning frequently, until almost black in patches. Note: You can also grill/broil this indoors, place a wire rack onto a baking sheet that has been lined with foil (to catch the drips) turn grill up to highest heat and cook 8-10 minutes. Recipe Idea: Try Chicken Kebabs, cube the chicken, marinade and just before cooking thread onto wooden skewers, remember to soak the skewers in water for an hour or so, before threading, to stop them burning.
get out a square bowl, put raw pork chops is bowl, season with garlic powder, Lowery's salt, pepper to your liking to one side of pork chops,. take a fork and poke holes into the chop all over. flip the chops over and re-peat steps 3-4. heat pan to about medium heat (between 5-7). put 1/4-1/2 stick of butter in the heated pan (let melt). put 3-4 chops in the pan and cook until done (the inside is white NOT pink).
In small saucepan, stir together whipping cream and lemon peel; simmer until cream is reduced by one-third, about 15 minutes. Cook the pasta according to package directions. Meanwhile, in large skillet, melt butter; saute mushrooms. Drain pasta and combine with cream, mushrooms, walnuts and cheese; toss lightly. Add salt and pepper; sprinkle with parsley.
Set oven to 400 degrees F. Grease a 9 x 9-inch or an 11 x 7-inch square baking dish. For potato topping; combine half a can of cheddar cheese soup with hot mashed potatoes; set aside. In a fry pan brown ground beef with oregano, chopped onion and garlic; drain off fat, then stir in Worcestershire sauce, mushrooms, shredded cheddar cheese and Parmesan cheese. Meanwhile cook mixed veggies according to package directions; drain well then add to beef mixture along with the remaining half of cheese soup. Add in your choice of additions, then season with salt and pepper to taste; mix to combine and simmer uncovered for about 20-30 minutes over medium-low heat stirring occasionally. Spoon meat mixture into greased pan; spread the hot mashed potato mixture evenly over top. Bake for 25-30 minutes or until topping is light golden brown. Sprinkle 1/3 cup shredded cheddar cheese on top then allow to melt. ---------------------------------------------------. ADDITIONS, use one or all of 3/4 cups good quality beef broth mix/wisked with 2 tablespoons flour (for a thicker ground beef mixture) -- one can cream style corn/ one tablespoon Dijon mustard -- 1/3 cup Heinz chili sauce or ketchup -- 1/2 package of dry onion soup mix -- 2 tbsp Kitchen Bouquet browning sauce OR 1-2 small packages beef bouillon powder.
Heat oven to 400 degrees. Grease one 12-cup muffin tin. In a large bowl, combine bran cereal, water and oil, stirring until bran softens. In a small bowl, whisk buttermilk, Orange Juice, molasses, honey, orange zest, and egg until blended. In a small bowl, combine flours, baking soda and salt. Add buttermilk mixture to bran, stirring to combine. Add flour mixture, dates and walnuts to bran mixture, stirring just until flour is moistened. Spoon into muffin cups, and bake until top springs back when lightly pressed, about 18 minutes. Let cool in pan 5 minutes before removing to wire rack.
Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand. In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar. In another larger bowl, mix pudding with milk. Add pudding mixture to the cream cheese mixture. Fold in all of the Cool Whip. Layer into bucket in this order: sand, pudding, sand, pudding, etc. Notes: Allow to chill in fridge at least 1 hour before serving.
Preheat grill or grill pan to high. Essentially, you want a thinner, larger flank steak laid the flank steak open, Using the mallet pound out the meat evenly. Spread the flank steak out so that the grain is running left to right. Begin layering the flank steak with gyro spice mix and the Mizithra cheese. Take the flank steak and tightly roll away from you. Evenly insert the skewers every 1 to 2 inches along the seam of the gyro roll this will to hold it together on the grill. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer, lay them in a sallow pan or dish and squeeze the juice of one lemon and 1/2 cup of olive oil over the meat and let marinate for 1 hour to overnight . Grill the Gyros on each side for about 4 to 6 minutes or until your desired doneness.
Blanch asparagus briefly in boiling water on stove top, then plunge into ice cold water to stop them from cooking. Chop asparagus into bite sized pieces. In large bowl combine asparagus and tomato. Add basil, sea salt and pepper. Stir in feta, toss, and refrigerate. Before serving, toss with balsamic vinegar.
Soak whole ears of corn in large bowl of lightly salted water. Mix together butter with spices. Finely grate the peel of lime and mix with butter spread. Carefully pull down husks from corn and remove silk from the ears. Spread each ear with 1 T of butter. Reserve remaining butter spread for use at the table. Replace enough husks to protect corn with 2 to 3 layers of husks. Remove remainder. Grill over moderate coals for 15 to 20 minutes.
Mash bananas in a bowl. Add soy milk, molasses or maple syrup, and cinnamon. Stir well. Soak bread slices in mixture. Fry in lightly oiled skillet. Lightly brown both sides. Top with your usual french toast toppings.
Microwave the milk in a mug until piping hot, or about 1 minute 30 seconds. Stir in the honey completely, so that no honey is left sitting on the bottom and the milk turns a golden color. I use the measuring spoon to stir the honey in the milk. Drink hot.
Rinse the asparagus under cold running water and pat dry, cut off any woody stems. Use the Tablespoon of olive oil to grease an oven proof dish; use a 6"x 4" dish that holds 3/4 pint of liquid. Line the inside of the dish with the bacon to cover completely. Lay the asparagus in the dish. Whisk the eggs with the milk until frothy and pour the egg mixture over the asparagus. Season with black pepper to taste, you won't need to salt as there's enough in the bacon. Put into a pre heated oven gas mark 6/400° F (200° C.), middle shelf for about 30 minutes. When cooked, remove from oven and using oven gloves, put a small plate on top of the dish and carefully turn over. Cut into 1" slices and divide between 4 plates, slightly overlap the slices.
Preheat oven to 350 degrees F. Mix together cottage cheese, sour cream, grated onion, Worcestershire sauce and garlic salt. Add noodles and place in greased casserole. Sprinkle top with grated Parmesan cheese. Bake for 45 minutes.
In a large bowl, mix thoroughly 1/2 cup of the Prego sauce, beef, bread crumbs, onion and egg. In a 12 x 8 inch baking pan, firmly shape meat into an 8 x 4 inch loaf. Bake at 350 degrees for 1 1/4 hours or until done. In a 1 quart saucepan over medium heat, heat remaining Prego sauce to boiling, stirring occasionally. Serve sauce with meatloaf.
place all ingredients in a mixing bowl large enough to hand mix ingredients. after thoroughily mixing the ingredients.cover and place in fridge over night. you can either roll into 1 lb logs and seal -- or make individual patties. individual patties should be separated with plastic wrap.