HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine the oats, honey, butter and salt. Add the 2 cups boiling water, and stir well. Let mixture set until cooled, then add 2 cups of the flour. Stir well. Dissolve the yeast in the 1/4 cup warm water, and let set for 10 minutes. Add yeast to the oat mixture, mixing until combined. Stir in the 1 cup nuts. Work in the remaining 2 cups flour. Knead for 8-10 minutes. Place dough in a large greased bowl, cover and let rise for 1 1/2 hours. Punch dough down and shape into two loaves. Place dough into two 8 1/2" x 4 1/2" greased loaf pans. Cover and let rise 1 hour. Bake at 375 degrees for 40-45 minutes.
For the filling: In a large pan bring the apples to a simmer, you have to add a little amount (about 2 tbsp) of water, just to stop them from burning at the beginning. Stirring occasionally continue to simmer until they start to fall apart, approx 10 minutes. You want to keep most of the chunks and not cook them so long that you have applesauce. Take of the heat and allow to cool completely. Stir in all other ingredients, adding more or less sugar to your liking. The mix should still be a little tart, as the sweetness of the crust and the sweetness of the whipped cream will make up for it. For the crust: In a large bowl mix the butter and sugar, using in electric mixer, until well combined and creamy. Add the egg and continue to mix until you have a soft, fluffy mix. Using the dough hooks on your mixer, beat in the flour and baking powder bit by bit until well incorporated. You might need to chill the dough a little to be able to roll it out. On a floured surface roll out the dough with a floured rolling pin quite thin, about 2-3mm. Take a 10 1/4 inch spring form and cut out two circles, one to fit the bottom and another one that will eventually cover the top. Place one of the dough circles on the bottom of your greased spring form and prick in an couple of places with a fork. Bake in a preheated oven (200°C/400°F) for 10 minutes. Remove from oven and using the left-over bits of dough cover the sides of the pan, all the way up. Carefully place the filling inside and spread evenly to fill the pan. If it doesn't fill most of it, just chop another apple or two and spread them over the top, they'll cook in the oven. Now comes the most tricky bit and I always ask somebody to lend me another pair of hands if I can. Carefully lift the other circle of dough you cut out earlier and place it over the top. If you do this on your own it's quite difficult to get it on without ripping, but with four hands it's a lot easier. Otherwise try loosely rolling it and the un-rolling it on top of the filling. Using a small knife just loosen the top of the sides and fold over onto the 'lid' crimping it shut. Don't worry if you haven't got much dough to fold and crimp, there shouldn't be a lot. Return the cake to the oven an bake for approx 50-60 minutes. After 35-45 minutes of the total baking time, when the top is starting to become golden, briefly take the cake out of the oven and top with little knobs of butter and sprinkle with sugar. Quickly return to the oven and bake for the remaining 15 minutes, the cake should be a rich golden colour but not brown. Remove from oven. Carefully cut around the outside of the pie with a long thin knife and allow to cool before removing the ring of the spring form. Otherwise the hot weight of the apples will cause the crust to tear around the side. When completely cool, cut into wedges and serve with a generous helping of whipped cream.
Place all ingredients into a bowl. Whisk thoroughly, breaking up clumps of blue cheese. Pour over steaks. Refrigerate overnight. Grill the steaks.
Preheat oven to 400 degrees F. Soak white bread in enough milk to make a mush, set aside. Mix together ground beef, eggs, onion, salt and pepper; blend well. Add bread/milk mixture to the meat mixture. Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup). Press bacon slivers gently into top of loaf with pointed tip of a knife. Spoon catsup generously (use more or less, to taste) on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off). Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized. Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain); spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead).
cook macaroni as per instructions. drain and put into baking dish. make the white sauce and add the grated cheese and mix with the macaroni and the herbs and seasonings. Grate some more cheese ontop. Breadcrumbs and grated nutmeg optional and just grill until golden.
Melt the butter over medium heat. Then add the onions and saute until they turn a golden brown color. Stir in the rest of the ingredients, except for the cheese. Butter a baking pan and line it with slices of Gouda. Then pour the chicken mixture on top, and top with the rest of the cheese slices. Bake at 350 degrees for about 30 minutes, then put it under your broiler for a few minutes, just long enough to start browning the cheese.
Tear lettuce into bite size pieces. Add eggs, onions and cheese. Mix vinegar, oil, Worcestershire, and salt and pepper together in a small container. Shake to mix. Pour dressing over salad and toss lightly.
Cut the tomatoes into small wedges, cube the cucumber, cut red onion into thin wedges, slice green pepper, and place into large bowl. Add the cubed or crumbled feta cheeses, olives and olive oil and salt to taste. At this point I toss and sprinkle with Italian parsley and some of the crumbled cheese.
Spray a baking sheet with non-stick spray. In a shallow dish, combine milk and egg. In a plastic zipper bag, combine Parmesan cheese, bread crumbs, onion powder, garlic powder, thyme, basil, pepper and paprika. Dip chicken strips first in milk mixture, then toss to coat evenly in the breadcrumb/cheese mixture. Place on baking sheets and bake at 400 degrees F for 20 minutes or until golden.
Boil potatoes in vegetable stock and water in a large soup pot, until they are very soft. While potatoes are cooking, brown beef, pork, and garlic. Once potatoes are done, add meat and garlic mixture, milk, and cream cheese. Bring to a boil and cook 3-4 minutes or until cream cheese is completely melted. Turn heat down to low. Let soup simmer 7 minutes. Add cream and cheese. Simmer 5 minutes. Add kale, simmer 5-7 minutes. Season with pepper and salt, and serve hot. Garnish with extra shredded cheese if desired.
Set oven to 325 degrees. In a small saucepan combine the cranberry sauce, brown sugar, fresh orange juice, cloves, cinnamon, allspice and black pepper, if using; heat slowly stirring until smooth. Place the ham on a rack in a shallow roasting pan with 1/3 cup water. Insert a meat thermometer in the ham. Bake until the thermometer reaches 125 degrees (about 1-1/2 to 2 hours). Brush a third of the glaze on the ham 30 minutes before the end of baking time. Spoon on the remaining glaze every 10 minutes (within the 30 minutes). After removing the ham from the oven, let stand for 15 minutes before carving. Delicious!
Combine cake mix and soda. Mix well. DO NOT ADD any other ingredients. Pour batter into greased 9x13 dish and bake for the amount of time written on the box of cake mix.
Heat oven to 350°F. Prepare brownie batter as directed on package using egg, water and oil, if that is what your brownie mix directs. Pour into greased 9" pie plate.Bake for 30 minutes. Cool completely. Scoop out center,leaving 1/2 inch thick rim around edge and a thin layer of brownie on the bottom. Reserve brownie pieces. Beat milk and pudding mix with whisk for 2 minutes. Add 1/3 cup peanut butter; mix well. Stir in Cool Whip. Spoon onto crust; top with reserved brownie pieces. Microwave remaining peanut butter 1 minute; stir. Drizzle over pie. Refrigerate 2 hours.
Combine the vinegar, wine, tarragon and shallots in a small saucepan. Bring to a boil, reduce heat and simmer until liquid is reduced by half. Strain through a sieve, reserve liquid and set aside. In a double boiler over simmering water (not boiling), whisk the egg yolks until doubled in volume. Slowly drizzle in the melted butter, whisking continuously, until sauce is thickened. Stir in vinegar/wine reduction. Season with salt. Serve immediately or cover and keep warm.
Heat oil and butter in a large skillet over medium-high heat; add onion. Cook, stirring often, until soft, about 5 minutes. Add garlic and ham; cook, stirring often, 1 minute. Add mushrooms and chicken broth; cook, stirring often, 3 minutes. Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes. Add salt if needed, and pepper to taste.
Cream the butter with the sugar in a large bowl. Beat the eggs and add to the creamed mixture. Sift the flour, baking powder, and salt together. Mix the orange juice and milk. Add the liquids alternately with the sifted dry ingredients to the creamed mixture, a little at a time, beating well after each addition. Stir the lemon and orange zest into the batter. Butter a loaf pan 11x4x3 inches. Line the bottom of the pan with waxed paper and butter the paper. Smooth the batter over the waxed paper and bake in an oven preheated to 325 degrees for 45 minutes, or until the bread springs back lightly when touched in the center. Combine the lemon and orange juice with the sugar in a small saucepan. Cook over medium heat until the sugar dissolves, stirring constantly. Brush the bread with this icing as soon as it is taken from the oven. Cool in the pan.
Dissolve the jelly in the hot water and allow to cool. Combine jelly and strained pineapple. Add the beaten evaporated milk and egg whites. Pour into serving bowl or jelly mold. Refrigerate until set.
Pre heat oven to 350°F Bring a cup cake pan and brush 4 cups with olive oil. Whisk the egg whites with pepper, salt and parsley flakes. Pour the egg mix into the 4 cups. Add the mushrooms and Feta to the egg mix evenly. Bake it for 25 minutes. After you take the pan out let it set for 2 minutes then serve.
Mix all ingredients thoroughly. Serve over salads or as a dressing for sandwiches. Makes 1 pint. Store sealed in refrigerator.
Preheat oven to 350. Grease the bottom of a non-stick pan with a small piece of pork fat from one of the chops. Brown chops on both sides over medium heat. Place in a single layer in a shallow 2 or 2 1/2 quart casserole. (I use an 8x8 inch square pan.). Mix together bread cubes, onion, butter, 2T. water and poultry seasoning. Spread over the pork chops. In a bowl, mix the soup and 1/3 cup of water together & pour over the chops and stuffing. Bake, uncovered, 1 hour or until the chops are tender. *You can also use Cream of celery or Golden Mushroom soup instead of Cream of Mushroom soup. *This recipe can also be prepared up to one day ahead and then refrigerate until ready to bake.
Parboil brussels sprouts until slightly tender. Drain and cool. Hollow out core enough to put a piece of cheese in, but not enough to cause to fall apart. Drain upside down on paper towel. Stuff a piece of feta or blue cheese in hollow. Trim bacon to get most fat off, use mostly the lean meat. Wrap piece of bacon around sprout until just overlaps and secure with a toothpick. Bake at 400 for 30 minutes. Right out of the oven sprinkle with some coarse salt.
Blend in the blender the garlic and tomato till pureed. Heat oil in skillet. Add rice; toast until light brown, being careful not to burn (rice will be puffy). Add water and pureed mixture. Cover and turn down to simmer. Cook for 15 minutes or till all water is absorbed.
Blend all ingredients along with a large scoop of crushed ice in a blender until smooth. Serve in a hurricane glass--additional Kahlua optional.
Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste. Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeno slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
Preheat oven to 375 degrees. In a large mixing bowl, add Sugar, Brown Sugar, Margarine, Eggs and Vanilla. Mix together until well blended. Add Flour, Cocoa and Baking Soda and mix well. Refrigerate and chill dough for 30 minutes. Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball. Form the dough ball around the majority of the rolo. Roll each dough ball in sugar. Place on ungreased cookie sheet and bake for 7-10 minutes. Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour. Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour. Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots. Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking. Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm. Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.
Combine all ingredients but the pecans in a 3qt. saucepan. Cover and bring to a boil, stir well. Reduce heat to simmer, cover and cook about 40 minutes or until rice is tender. All liquid should be absorbed, but if rice is old, you may have to drain it before using. Remove 1 tbls of pecans. Add rest to rice and fluff up. Top with 1 tbls pecans and serve hot.
Saute celery and onion in butter in pot. Blend in flour. Gradually add milk; stir constantly until thickened. Add carrots, potatoes, hot dogs and corn. Cook over medium-low heat until potatoes are done. Add mustard and Velveeta. Heat, stirring constantly until cheese is melted. Servce and enjoy!
Preheat oven to 350 degrees Fahrenheit. Place the chops in a shallow baking pan. Mix all the rest of the ingredients to create the sauce. Pour the sauce over the chops. Bake for 11/2 hours. Enjoy!
Combine first 6 ingredients in a large zip-top heavy-duty plastic bag. Add swordfish; seal bag, and marinate in refrigerator 1 hour, turning bag occasionally. Remove swordfish from bag, reserving marinade. Thread 5 swordfish cubes, 1 bay leaf, 1 lemon slice, 1 cherry tomato, and 1 bell pepper square alternately onto each of 4 (12-inch) skewers. Reserve 1/4 cup marinade; discard remaining bay leaves and lemon slices. Place kabobs on a broiler rack coated with cooking spray; place rack on a broiler pan. Broil 5-1/2 inches from heat 3 minutes. Turn kabobs over, and broil 3 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved 1/4 cup marinade. Yield: 4 servings (serving size: 1 kabob). NOTES : WW = 3.5 points per serving.
Mix flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside. Beat egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full. Bake at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan. Brush tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.
Heat oven to 325°F. Using a sharp knife, score surface of ham crosswise and lengthwise, forming a crosshatch pattern about 1/4-in deep and 1-in apart. Place 1 clove in the center of each square. Place ham, fat side up, in a double-layer disposable aluminum roasting pan and pat the brown sugar onto the surface of the ham (Expect some sugar to fall into the roasting pan) Transfer to oven, and bake until brown sugar just begins to melt, about 30 minutes. Pour Coca-Cola over ham, mixing with melted sugar in bottom of roasting pan. Baste ham with sugar/Coke mixture. Return to oven, and bake for 20 minutes more. Meanwhile, combine 1 cup reserved pineapple juice and wine in a small bowl. Baste ham with pineapple mixture. Bake ham for a total of 16 minutes per pound, basting every 20 minutes. During the last 20 minutes of baking time, decorate ham with pineapple rings (use 2-3 toothpicks to hold each ring in place). Center a cherry in the center of each ring, and attach it with a toothpick. Transfer ham to a platter, removing all toothpicks. Garnish ham with fresh bay leaves if desired. Makes 10-12 servings.
Melt butter in a large saucepan over medium heat. When the butter is melted, add sliced onions and saute for 15 to 20 minutes, stirring often, until onions turn brown. Add remaining ingredients for the soup to the pan and stir to combine. Heat soup until it's boiling, then reduce heat and simmer uncovered for 20 minutes. Serve with a 1/4 cup croutons floating on top followed by a 1 oz of shaved or shredded Asiago cheese.
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well. To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour. Weight Watchers PointsPlus: 4 pts per 3/4 cup serving.
Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth - you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners' sugar and serve hot. For the Empanada Dough: In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking. Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
In a small saucepan, combine sugar and dry mustard. Stir in vinegar; mix well. Whisk in beaten egg until smooth. Cook over low heat until sauce thickens, stirring constantly.
For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended. For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour. Preheat an indoor grill or a barbeque grill to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.
Wash and drain the lentils. In a saucepan add lentils, salt and 4 cups water; bring to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. In a skillet, cook beef and garlic until meat is browned; drain. Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water. Gently stir in lentils. Pour into a 2-quart casserole dish. Bake, covered at 400 degrees for 30-35 minutes.
Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with steamed jasmine rice.
Thinly slice cucumbers and onion (adjust onion to your taste, I love onions) and place in a bowl large enough to stir in other ingredients. Add milk and vinegar. Milk will curdle a bit because of reaction with vinegar. Add salt and pepper (adjust quantity to your taste) and stir till liquid is blended. The curdled milk should not be present any longer. You can enjoy right away or chill in fridge until ready to eat.
Combine all brine ingredients, except ice water, in a stockpot and bring to a boil. Stir to dissolve solids then, remove from heat and cool to room temperature. Refrigerate until thoroughly chilled. The night before cooking, combine the brine and ice water in a clean 5 gallon bucket. Place the thawed turkey, breast side down, in the brine. cover and refrigerate, or place in a cool environment for 6 hours. Turn the turkey over once, halfway through the brining. Before roasting: Heat the oven to 500°. Combine apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes. Remove the bird from the brine and rinse the inside with cold water. Discard the brine. Pat the bird dry with paper towels and place on a roasting rack in a low, wide pan. Add the steeped aromatics to the cavity with the rosemary and sage. Tuck the wings back and coat the bird liberally with olive oil. Place on the lowest oven rack and cook for 30 minutes at 500°f. Remove from the oven and cover the breast with a double layer of aluminum foil. Lower temperature to 350°f, insert a probe thermometer in the thickest part of the breast and return to the oven for 2 to 2 & 1/2 hours. The thermometer should read 161°. Let the turkey rest, loosely covered for 15 minutes before carving.