HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape into a ball. Place in a lightly oiled bowl, cover tightly with plastic wrap, and allow the dough to rise in a draft-free spot until doubled, about 1 hour. Turn the dough out onto a lightly floured surface, gently knead a couple of times. For a galette, use all of the dough in one piece, for a double pie crust, cut into two pieces. Shape each piece into a ball and cover the dough loosely with plastic wrap. Let sit for 5 minutes. Then roll out into thin rounds, as directed in the recipe or use to line oiled pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
Combine yogurt, mayo, honey, vinegar, mustard, nutmeg, salt and pepper in large bowl. Add chicken, grapes, and walnuts. Toss to coat. Cover and refridgerate 1-8 hours. 7 Points plus yields 3/4 cup.
Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray. In a large pot of salted boiling water, cook pasta until barely tender (do not overcook--the pasta will continue cooking in the oven), and drain well, and return to the pot. Meanwhile, lightly oil a large skillet, and heat over medium heat. Add artichokes, mushrooms, sherry, parsley, garlic, shallots, tarragon, pepper and salt. Cook, stirring occasionally until the mushrooms soften. Add the vegetable mixture to the pasta, then add the milk, ricotta and turkey. Mix well, and spread evenly in the prepared dish. Sprinkle over the bread crumbs. Bake until golden brown and hot, about 30 minutes. Let stand at least 5 minutes before serving.
Add the ingredients, except the chocolate chips, in the pan according to the order in the manufacturer's instructions. Set crust on medium and program for Basic or Sweet Bread cycle; press Start. At the beep, add the chocolate chips. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Combine first 8 ingredients; stir with a whisk. Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.
Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saute garlic, stirring, until golden, about 1 minute. Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con. Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.
Using a whisk, combine pumpkin, vanilla, spice, and 1 cup soy milk in a large bowl. Add pudding mix and remaining 1 cup of milk, and whisk for 2 minutes. Immediately pour into serving dishes, garnish with pecans, and chill for 5 minutes or until set.
Combine 6 first ingredients in a casserole. Bring to boil stirring often. Cover. Let simmer for about 20 minutes, until rice is tender. Add cheese and stir until melted.
In a kettle or Dutch oven, add broth, water and vegetables. Bring to a boil; reduce heat, and simmer for 10 minutes. Add both cans of soup, and the sliced kielbasa. Season with black pepper. Heat through and serve. Note: When adding carrots, I added 1 cup of sliced baby carrots, and I substituted Hillshire Farm Smoked Sausage for the kielbasa.
Preheat oven to 375°. Cut parchment paper into four 10-inch squares. place 1 chicken breast in center of each piece of parchment; arrange carrots, zucchini, peas and bell pepper around chicken. Combine 1/2 C. chicken broth and flour in a small saucepan; stir in garlic, thyme, salt, nutmeg and black pepper. Bring to a boil over high heat, stirring constantly until thickened. Reduce heat to low, simmer 1 minute. Spoon broth mixture evenly over chicken and vegetables. Fold each parchment square in half diagonally, enclosing chicken and vegetables to form a triangle. Fold edges over twice to seal. Place parchment packets into 15x10-inch jelly roll pan. Bake 25-30 minutes or until parchment is browned and puffed.
Mix the cinnamon and sugar in a small bowl. Use the open flame on the stove burner. Adults should do this step. Lay a dry tortilla on top of the open burner with the flame turned to med. Count to 4, using tongs, flip the tortilla -- repeat this step until the tortilla is hot. usually 2-3 times. Remove tortilla, place on plate or countertop. Spray with butter, using the back of a spoon, apply an even coat to within 1 inch of edge of tortilla of the applebutter. sprinkle lightly with cinnamon/sugar mixture. Fold bottom edge up about 1". Roll tortilla tightly until finished. Note* Artificial sweetener can be used in place of sugar.
Preheat oven to 350 Fahrenheit. Cut thin, cross-length slices three quarters of the way into each potato, and eighth of an inch apart (or as close as you can), being careful not to cut all the way through. Place in bowl of cold water to prevent discoloring. Set aside. To prepare the topping, in small saucepan heat 1/2 cup olive oil over low heat, add garlic, and simmer until garlic is soft, about 15-20 minutes. Drain and set aside 1 tablespoon of oil. Combine garlic, bread crumbs, lemon zest, parsley, butter and salt and pepper. (Reserving lemon juice for later.). Remove potatoes from water and pat dry with paper towels. In small baking dish, place potatoes cut side up. Divide bread-crumb mixture evenly over potatoes, and press gently into cuts using your fingertips. Bake until potatoes are soft and browned on top, about 45 minutes. If the topping starts to burn before potatoes are done, cover loosely with aluminum foil. While potatoes are baking prepare the vinaigrette by whisking 1 tablespoon of reserved oil into lemon juice and season with salt and pepper. Spoon a small amount of vinaigrette onto each potato.
Beat the eggs slightly and then combine all the ingredients and mix well. Fry on a hot, greased griddle until bubbles form. Turn over and cook until done. Serve warm with butter, fruit or syrup.
Preheat oven to 400 degrees. Beat eggs until foamy, then add sugar, oil, yogurt, cinnamon and zucchini and mix well. In a separate bowl, sift together flour, salt, baking soda and baking powder. Add dry ingredients slowly into yogurt mixture and mix until moist. Pour into two greased and floured 9x5x13-inch loaf pans. Bake for 40-45 minutes. Loaves should be golden brown on top when done.
In a bowl, combine bell pepper, green onions, mayonnaise, lemon juice, garlic salt and cayenne pepper. Stir in the salmon, egg, and 1/2 cup of the breadcumbs; mix well until blended. Divide and form mixture into 12 balls. Roll salmon balls in remaining bread crumbs; flatten into cakes about 1/2" thick. In buttered skillet, over medium heat, fry cakes until golden brown (about two minutes per side). Serve immediately with Lemon-Herb sauce. LEMON-HERB SAUCE: In a small bowl, combine: 3/4 cup mayonnaise, 1 tablespoons fresh lemon juice, 1 tablespoons prepared horseradish, 2 1/2 teaspoons fresh thyme OR 1 teaspoons dried thyme, salt and pepper, to taste. Blend well. Chill until ready to serve. Makes about 1 cup.
Brown ground beef with onion drain. Add other ingredients. Simmer add more seasoning to taste. This can be a little dry. This is not Health Food! I have added a little cooking oil to the Mix. Add salt and pepper. Add ground beef to your favorite Taco shells. Top with cheese, sour cream, lettuce, tomato, etc. Enjoy!
Mix all the dry ingredients together. Soak the fish fillets in the milk then dredge in the dry mix. heat canola up in deep fat fryer or frying pan, then fry fish until golden brown.
LOBSTER & SHRIMP FILLING: Add all ingredients to a large mixing bowl. Gently fold together to combine. Cover and refrigerate for 1 hour. ASIAN GINGER CHOW MEIN SLAW: In a small bowl, add all ingredients except chow mein noodles. Whisk to combine. Add chow mein noodles to the glaze and toss to coat. SPICY SRIRACHA MAYO: Add all ingredients to a medium bowl. Whisk to combine. Cover and refrigerate. FOR SANDWICH ASSEMBLY: Heat a skillet to medium-high heat, butter sourdough rolls and toast until golden brown. To assemble the sandwich, add 1/4 cup lettuce and 1 scoop lobster and shrimp filling. Top with Asian ginger chow mein slaw and drizzle with spicy sriracha mayo.
In a small bowl mix ground chia with 1/2 cup water till they gel then set aside. In a medium bowl mix dry ingredients well and set aside. In a large bowl, soften coconut oil in microwave for a minute on high then beat in sugars, eggs, almond milk, chia gel and vanilla. Stir into dry ingredients and let sit for 30 minutes to allow the gum to activate. Fold in grated apple and distribute in muffin tins. Bake in a 350 degree oven for 15 to 25 minutes, until a toothpick inserted in centre comes out clean.
Peel jicama and cut into chunks. Wash apple, core and cut into chunks. Wash carrot, peel if needed, cut into chunks. Add above chunks to food processor and pulse until desired texture is reached (3-5 pulses should do it). Transfer to bowl and set aside. Combine remaining ingredients, whisk until smooth. Taste for desired seasoning, adjust accordingly. Pour over vegetable mixture and toss. May be served immediately or refrigerate and let flavors meld.
Pour lomi salmon in large bowl (large for ease of mixing). Pour out liquid from tofu packaging. Break into six pieces, then squeeze most of the liquid out of each piece. Add to bowl of lomi salmon as you finish with each piece. Don't worry about the pieces breaking up. When done draining the tofu (hope you have your gloves on), squish the tofu into the lomi salmon. It's a mess but fun : ). This dip is great with veggies and sometimes chips. I enjoy it with Milton's Gluten Free Crispy Sea Salt Baked Crackers. Enjoy! I just tried it with some Cilantro -- it's even better.
Preheat oven to 375°F. Mix first six ingredients and set aside. Spray a 9x13-inch baking dish with non-stick cooking spray. Pour 1/2 can of enchilada sauce in bottom of pan. Follow either method below for layered or rolled. Bake for 20 to 30 minutes or until heated thoroughly. ROLLED METHOD: Place about 1/3 to 1/2 cup of filling on each tortilla and roll to enclose (cracks in tortillas are not as noticeable after cooking). Place seam side down in baking dish. Top with remaining sauce. LAYERED METHOD: Follow this order; 1/3 of the tortillas, 1/2 of the filling, 1/3 tortillas, 1 can of sauce, remainder of filling, remainder of tortillas, remainder of sauce.
Preheat oven to 375 degrees. Thoroughly greas a 10" springform pan. Beat together cream cheese & butter until creamy. Blend in sour cream. Add sugar, cornstarch, lemon juice, & vanilla; beat until well blended. Add eggs, one at a time, beating well after each addition. Pour into prepared pan. Place springform pan in a larger pan; add enough water to come halfway up the outside of the springform pan. Bake 1 hour or until set. Turn off oven and let cheesecake cool for 1 hour with oven door slightly open. Remove cheesecake from oven; let stand on wire rack for 2 hours. Loosen cake from rim of pan; cool completely before removing rim of pan. Refridgerate at least 6 hours before serving. ************************************************************. Orange Rum Sauce: Place juice and orange peel in a small saucepan; simmer over low heat for 5 minutes. Add corn syrup, sugar, and rum; stir until the sugar dissolves. Increas heat to high; bring to a boil. Reduce heat to medium; boil 20 minutes or until liquid beacomes syrupy. Remove from heat; cool throughly. Stir in macadamia nuts and serve over slice of cheesecake.
In a pot, cover carrots with water to cover. Bring to a boil, then lower heat. Simmer 10 minutes or until just tender. While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands. Wash hands. Blend chili powder, cumin, oregano, and cayenne into tomatoes. Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup. Pour this into tomato mixture and stir to blend. Drain carrots, and cut into 3/4 in pieces. Put both aside for now. Melt butter on medium heat in a large fring pan. Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute. Stir continuously until onion is limp. Stir tomato mixture into frying pan and bring to a simmer. Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated. Stir in carrots and cheese. Salt to taste. When cheese has melted put pan in refrigerator to quickly cool vegetables. Stir now and then to help cool faster. Now, begin empanada crust. Resift flour with baking powder in a bowl. Quickly cut butter and shortening into bowl until it looks like a coarse meal. Make a well in the center. Add soy sauce and cold water together. Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds). Personal observation: The dough seems rather"frothy" at this point. Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness. Divide dough into 8 equal pieces. Make into a ball and roll into an 8 inch circle. Spoon about 3/4 cup vegetable filling onto center of circle. Moisten edges of circle with water and bring together at top, pinching and fluting edges. Note: The original instuctions say to make a sealed semi-circle. Mine looked like balls of dough and turned out fine. Lift empanada onto ungreased cookie sheet. Repeat until done. If you fill more than one cookie sheet put the full one in the refrigerator. When done, prick the top of each empanada with a fork and brush with egg and water mixture. If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet. Take the ones for later and freeze uncovered on cookie sheet overnight. When frozen solid wrap in foil or put in freezer bags. Label with instructions: Bake uncovered in pre-heated 425 degree oven for 30 minutes. Let cool some before serving.
Tenderize and cut chicken into one inch pieces. Marinade in oyster sauce overnight. Cook rice until done yielding 3 cups cooked. Saute chicken and marinade in one Tablespoon olive oil until done. Thinly slice garlic and julienne carrots. Saute in olive oil for 5 minutes. Add broccoli and peppers and cook 7 minutes more. Drain bamboo shoots and water chestnuts, rinse thoroughly and add to vegetable mixture. Add seasonings and chicken and heat through. When ready to serve, toss in cashews, evenly distributing. Serve equal portions over 1/2 cup rice. Did in peanut sauce or season with soy sauce to taste. Enjoy!
Dressing: In a blender combine all ingredients, except poppy seeds. Blend 1 minute. Add poppy seeds to dressing (optional-blend a few more seconds). Refrigerate. Salad: Clean spinach & tear. Just before serving slice fruits and add with salad dressing.
Clean and wash the chicken legs and make incisions. Apply ginger garlic paste and keep aside for 20 minutes. In a separate bowl, mix white pepper, fresh cream, cashewnut paste, egg yolk, chopped green chilli, garam masala (recipe#40293) and salt. Add this marinade to the chicken and refrigerate for 4 1/2 hours. Heat oven to medium and place chicken legs on a roasting rack. Bake chicken for 12 minutes. Take out chicken and baste it with ghee/clarified butter and further grill for 8 minutes. Turn drumsticks once, midway, while grilling Remove, sprinkle with chaat masala (recipe#47560) and serve hot.
Place the green and red cabbage in a large bowl and set aside. In a small sauce pan, heat the soy sauce, oil and vinegar on medium high heat just until the mixture comes to a light boil. Whisk in the splenda and set aside. In a small saute pan, heat the sesame oil, almonds and sesame seeds on medium high. Toast the almonds and seeds stirring constantly until the sesame seeds start turning golden brown. Immediately pour the nuts and seeds into the soy sauce mix and stir. Add in the scallions, and then pour the dressing over the salad. Toss the salad until the dressing is completely incorporated. Allow the salad to sit at room temperature for at least 30 minutes before serving up to 4 hours.
Method: Heat the sugar and a cup of water in a large saucepan over medium-high heat. Dissolve the sugar, stir in the coffee; cool. (The cooler the liquid is before the freezing process begins, the quicker the granita will form its ice crystals). Pour the chilled liquid into a 20cm-square baking dish; freeze. Stir the mixture every 20-30 minutes as crystals form. (See Basic Tips below). Spoon into glasses. Top with whipped cream and chocolate-covered coffee beans, if using. GRAPEFRUIT AND CAMPARI GRANITA. Blend 2 cups of freshly squeezed Ruby Red grapefruit juice, half a cup of Campari, half a cup of sugar and 1 teaspoon of vanilla paste. Pour into a baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses. GRANITA BASIC STEPS Heat up the water and sugar until the sugar has completely dissolved. This will make a syrup for your base that will give you a great finished texture. If the recipe calls for caster sugar, you may just be able to stir it into hot tap water to dissolve. If you are looking to get even more creative, try infusing your simple syrup with other flavours that will complement your granita recipe. Remove the pan from the heat and add any other ingredients that your granita recipe calls for. Refrigerate the liquid until it is completely cold. Pour the granita liquid into a shallow baking dish and place in the freezer for 20 to 30 minutes. At this point, ice will just begin to form around the edge of the dish. Use a fork to scrape the ice back into the centre of the dish. Make sure to get all the ice off the bottom of the dish as well. Return the granita to the freezer. Continue to scrape the dish every 20 minutes or so. Use the prongs of the fork to scrape any ice off the dish and the side of the fork to break up any larger chunks that have formed. Continue scraping the granita off the sides of the pan until it is completely frozen and has the consistency of coarse sand or shaved ice. Return the pan to the freezer, uncovered, for 20 to 30 minutes. You want the granita to be dry on the surface and lose any slushiness in texture before it is served.
Depending on your preference (see description above) blend/mix all ingredients except fruit. Heat pan on medium till drop of water "dances" in pan. Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable). When bubbles appear on surface and begin to "sink" flip and cook on other side until brown. Note: if you are using a good non-stick pan it is not necessary to use oil in the pan! Repeat with remaining batter until all gone. Serve with favorite topping i.e., fruit, syrup, jam etc.
Place ingredients into a heavy kettle, bring to a boil. Simmer for 20 minutes. Remove from heat and pour into sterilized jars. I also process for 15 minutes.
Boil Pasta, drain and set aside. In original pot, saute garlic in the olive oil until garlic is tender and aromatic. Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts. Once mixture is steaming nicely, then add the clams, including juice. Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta. Heat until everything is nicely heated through. Put entire mixture into a large serving bowl and bring to the table to serve family style. Sprinkle the shredded cheese over the individual bowls and enjoy! Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.
Soak Raisins overnight in rum. Prepare yeast dough with flour, milk, yeast, sugar, salt and butter. Work in almonds, peels, nutmeg and raisins into dough, kneading well after each. Rest for 1 hour. Knead dough again, divide in health, shape into stollen shape. Bake in oven preheated to 350EsF for 1 hour. While the stollen is war, brush it with melted butter and dust thickly with confectioners sugar.
Preheat oven to 350 degrees F. rinse the turkey legs and pat dry. Stand the turkey legs upright (as if turkey were standing). Press a knife downward into the deep tissue, creating 2 or 3 long pockets. Press a piece of celery into each opening. Pull back the skin on the legs, rub with butter, and season lightly with salt. Lay the leges in a roasting pan. Roast uncovered for 1 1/2 to 2 hours, until legs are golden brown and the internal temperature is 180 degrees F when taken with a meat thermometer. Add more water if needed while roasting and baste occasionally with the juices or butter.
Heat oil in skillet, on medium high. Beat egg with Worcestershire sauce. In another bowl combine bread crumbs with spices. Cut shucked oysters into bite size pieces. Dip in egg then breading and place into pan. Turn after 5-10 minutes, then brown other side. Drain on tea towel or unbleached, recycled paper towel. Serve as is, with tartar sauce, or on a bun with lettuce, and thinly sliced onion.
Make small slits in the lamb and insert the garlic slivers. Mix the salt and dry mustard and rub it into the meat. Bake the lamb at 350 degrees F. for 1 hour and then baste with a mixture of the coffee, sugar, the 4 tablespoons of cream, and the brandy. Bake another 2 to 2 1/2 hours, to your liking. To make the gravy, scrape the drippings from the roasting pan; add flour (more if needed), 1 cup of cream and the currant jelly and blend.
Brown bacon in a large cast iron skillet or Dutch oven. Drain and crumble bacon,set aside. Brown sausage,drain set aside with bacon. Brown ground beef, strain set aside. Pour excess fat from skillet. Cook onion,pepper,garlic and chili pepper over low heat for 2-3 minutes.Stir in wine and Worcestershire sauce, simmer for uncovered for 10 minutes. Add the dry mustard,celery seed,chili power,salt,and pepper: simmer for 10 more minutes. Mash tomatoes: add with liquid to onion mixture along with the meats. Heat to boiling,reduce heat and simmer uncovered for 1/2 hour stirring occasionally. Stir beans with liquid into chili. Heat to boil, reduce heat, cover and simmer for 1 hour,stirring occasionally.
Bake sweet potato until cooked through. Allow to cool slightly, then remove skin and mash well. Bring milk to a simmer on the stove. Whisk in cornmeal and continue whisking as cornmeal cooks, approximately 2 minutes. Remove from heat. Preheat oven to 350°F Spray an 8x8 baking dish with nonstick spray. In a large bowl, stir together mashed sweet potatoes, cornmeal mixture, egg yolks, ginger, salt, and maple syrup. Using an electric mixer, whip egg whites until very stiff peaks form. Stir (do not just fold) half of the egg whites into the potato mixture. GENTLY fold the remaining egg whites into the mixture. Spread mixture into prepared dish and bake for 35 minutes or until set.