HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make Cinnamon Rolls: Preheat oven to 425°F Line baking sheet with parchment paper. Heat milk in saucepan over medium heat, sprinkle with yeast. Set aside. Combine flours, sugar, baking powder, 1/2 teaspoons cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15-18 minutes, or until rolls begin to brown. To make Glaze: Whisk together confectioners' sugar and soy milk. Glaze will be very thick. Bush glaze on cinnamon rolls right out of the oven.
For the onions: slice thinly and separate the rings. Place in a small bowl or plastic container with a lid. Pour the honey and vinegar on top and add the thyme. Shake. Place in the refrigerator for up to 24 hours, shaking when you think about it. (To speed this process up, place in the microwave for 2 minutes. Onions will be ready in about 30 minutes but not as rich). To serve, add to salads or sandwiches. Take the last of your onions and the marinade and place into the blender. Add olive oil and mustard. Blend until smooth. Taste. Add salt and pepper as you see fit. You may feel the need to add a bit more honey (or just use honey mustard). Now you have sweet onion dressing.
Combine the first 4 ingredients in a large heavy-duty zip-lock plastic bag; add in chicken. Seal bag and shake to coat chicken. Coat a large nonstick skillet with nonstick cooking spray; melt margarine in the skillet over med-high heat. Add chicken to skillet; cook 2 minutes on each side or until golden. Combine the ham and next 3 ingredients; pour over chicken; bring to a boil; cover and decrease heat; simmer 3 minutes. Add in mushrooms; cover and simmer 5 minutes or until chicken is done and mushrooms are tender. Remove chicken and mushrooms with a slotted spoon; put on a serving platter and set aside (keep warm). In a bowl, combine 1 tablespoon flour and 1 tablespoon water; whisk until smooth. Add mixture to cooking liquid in skillet; bring to a boil; cook stirring constantly with a whisk for 1 minute or until thickened. Spoon gravy over chicken and mushrooms.
Brown pork chops in skillet lightly greased with vegetable oil. Sprinkle with 1 1/2 Tbs seasoned salt and set aside. Combine soup, milk, sour cream, pepper, remaining seasoned salt, and hot sauce. Stir in potatoes, 1/2 cup cheese and 1/2 cup Durkees onions. Spoon mixture into a 9x13 baking dish, arrange pork chops on top. Bake covered for 40 minutes at 350 degrees, then uncover, top with remaining cheese and Durkees onions, then cook uncovered for approximately 5 minutes longer.
Preheat oven to 325. (temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray. Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat. Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm. Pour this into white chocolate mixture and blend. Place the dry bread in the baking dish & pour half the cream mixture over the bread. Let it absorb for a few minutes & pour remaining cream mixture over the pudding. Cover with foil & bake for 1 hour. Remove foil & bake 15 minutes longer, or until top is golden. To make the sauce. Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn. Turn off burner and remove from heat and slowly add 1 cup cream while stirring. Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
In large plastic bag, combine flour and garlic salt. Add the turkey and shake until coated. In a skillet, saute onions stir 2 minutes until tender; adding some apple juice if necessary to prevent sticking. Stir in remaining apple juice, sweet potatoes, tomatoes, basil, water and chicken. Bring to a boil. Reduce heat to low; simmer 30 to 35 minutes, or until potatoes are tender, stirring occasionally.
Preheat oven to 220°C / 425°F. Sift and mix together the dry ingredients. Add the milk and mix to a soft dough. Shape the dough into a ball and place on an oiled baking tray. Cut a 2.5cm (1 inch) cross onto the top of the dough. This will allow the bread to be broken easily after baking. Cover the loaf with a deep cake tin. Bake for 35 minutes. Cool on a wire rack and eat either warm or while the bread is still fresh.
Cook the potatoes in boiling salted water for 8 - 10 minutes Drain and set aside. Heat oil in a casserole dish suitable for the stovetop and fry onions for 4 minutes Add garlic, spices, raisins and half the stock. Bring to boil and simmer for 5 minutes the stock should have reduced by about 50%. Add potatoes and remaining stock. Simmer for another 10 minutes until everything has warmed through and the sauce has thickened. Season if desired and stir in the fresh herbs. Serve with cous cous.
Step 1: In a bowl or seal-able plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour. Step 2: In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside. Step 3: Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels. Step 4: To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.
Combine Oil, Egg, and Milk. Add remaining ingrediants. Cook on hot (350 deg F) griddle. Enjoy!
Rinse shrimp and shake off excess water. In small batches (7-8 at a time), shake shrimp in flour. Wash in beaten eggs, remove excess. Coat in cracker crumbs. Heat oil (1/2" deep) in skillet to hot -- about 350 degrees. Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half. While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes. Drain shrimp on paper towels. Assemble sandwich as follows: On bottom of baguettes, arrange 7 shrimp. Cover with lettuce. Add 3 slices of tomato. Put on the top part of the baguettes and slice in half. Serves 4 -- including your 3 new best friends. Enjoy. Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp. Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.
Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing.
For the pie crust whisk together the flour and salt. Add the shortening and mix until well combined. Add the butter and mix until just crumbly. (DO NOT mix until the butter is completely blended -- it will produce a better crust this way.). Gradually add the ice water until the dough is mixed so that it holds together in a ball and no longer feels crumbly or dry. Take the large ball and divide it into two pieces with one piece being slightly larger than the other. If you weigh your ingredients the larger piece should weigh approximately 11 oz and the smaller piece should weigh approx 9 oz. Form each piece into a disk and then gently roll the edges onto a floured area. Gently pat the disks until they are about one inch thick and then wrap each one separately in any brand of plastic wrap. Refrigerate for at least 30 minutes. However if you wish it can be refrigerated for up to 3 days. Take the dough out of the refrigerator. Only if it has been chilled for more than 30 minutes will it need to be left to warm up a little bit- up to 30 minutes. Preheat oven to 350 degrees. Roll out the larger piece of dough and on a floured surface to a 14-15 inch circle. Gently fold the large circle in half and then into a triangle by folding again. Place the triangle piece dough into the pie pan and gently open the folded pieces so that it will be nicely centered. DO NOT cut off excess dough which will hang over the edges of the pie pan. Roll out the smaller piece of dough and on a floured surface to a 11-12 inch circle. Fold it into a triangle like before and cover with plastic wrap until ready to put on the top of the filling after it is inserted into the pan. In a large bowl put the apples which have been sliced, sugar, lemon juice, spices, vanilla, boiled cider and salt. Don't be alarmed to see that the mixture becomes a little syrupy as you are stirring the filling. Add the butter and flour, blend well. Set aside. Fill the pan which is lined with the larger pie crust with the apple mixture. Top with the smaller pie crust, and add several slits with a sharp knife for the steam to escape and to try to avoid spill-overs while baking. Gently bring the unused portion of crust from the bottom layer up over the top of the upper layer and seal well, crimping as is your desire. (Crimping helps seal the crust against seepage -- you can press a fork into the edge all the way around if you desire or use any other method.) Bake at 350 degrees for 45 minutes. Remove from oven and gently cover the entire pie with a large sheet of aluminum foil. Bake at the same temperature for another 1 hour and 15 minutes. Remove from oven and let cool COMPLETELY before cutting. The pie sets up to a non-runny consistency when it is completely cool and not warm. It is recommended to make the day before and not cut or eaten until the next day. Not only does this make a firmer pie but also helps to develop and meld the flavors.
To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.). To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice) and cilantro to a blender container. Juice the lime into the blender. Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use. To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro. Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use. To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated. To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place. Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside. In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go. To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.
Wash mint leaves and combine all the ingredients in an electric blender. Add 1 tbsp water. Run mixer at speed at speed 1 for 20 seconds. Switch off. Push the chutney down with a rubber spatula. Again run mixer at speed 3 for 1 minute. Empty the paste into a glass bowl. Variations: Dahi-Pudina Chutney- Add 2 tbsps of yoghurt to the chutney paste just before serving. Lasan-Pudina Chutney- Add 4 cloves of garlic instead of onion while grinding.
In a small bowl, stir together the garlic, rosemary, olive oil, and pepper. Place the lamb chops in a shallow dish and brush the mixture over them. Cover and refrigerate at least 2 hours or as long as overnight. Prepare a fire in a grill or preheat a broiler. Brush the grill rack or the rack of a broiler pan with olive oil. Place the chops on the rack and grill or broil, turning as needed, until browned and crisp on the outside, yet still pink and juicy inside, about 10 minutes. Transfer to warmed individual plates, season with salt, and serve immediately with lemon slices.
Butter both slices of bread. On the unbuttered side of one slice, assemble crayfish and sauce. Top with the other slice, and grill in a sandwich press until golden brown.
Heat 1 tablespoon of oil in a large saucepan. Add the lamb and brown-you will need to do this in a couple of batches. Remove to a plate. Heat the remaining oil in the same pan and add the onions. Cook stirring until soft. Stir in the garlic and ginger, cook for 1 minute then add the cardamom and curry paste. Cook stirring for another minute. Add the tomatoes, coconut milk and stock stirring to combine. Return the shanks to the saucepan; bring to a simmer then cover. Simmer gently for about 2 hours or until the lamb is tender. Serve garnished with fresh coriander.
Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done. Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the balsamic. Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let stand at room temperature for a couple of hours. Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky. Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces. Store in the refrigerator for several days, or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before eating.
In small bowl mix the flour mixture ingredients together. Starting with the brown sugar layer the ingredients in a 1 quart sized glass jar in the order given. Ending with the flour mixture. Attach a card with directions and recipe. Preheat the oven to 350F degrees. Lightly spray baking sheet with bakers coating. Empty the contents of the jar into a large bowl. Blend the mixture until well combined. Using wooden spoon work in shortening until the mixture is moistened resembling lumby biscuit dough. Mix together egg,vanilla,and buttermilk. Using a wooden spoon blend the egg mixture into dough until well combined. Drop teaspoonful 2 inches apart onto prepared baking sheet. Bake at 350' for 10 to 14 minutes or until the edges are lightly browned. Place cookies on a rack to finish cooling.
1. Preheat oven to 450. 2. Combine the dry ingredients and mix to distribute everything. 3. Add butter and shortening (all cubed) and quickly break up the fats with your fingers until there are no large pieces. 4. Add in butter milk and stir just enough to combine. 5. Turn out dough until floured surface and fold 5-6 times. 6. Press out so dough is about 1" thick. 7. Use a 2-inch cutter to cut out the biscuits. Place them on a cookie sheet just touching each other. 8. Reform dough and continue to cut out biscuits. 9. Bake for 10-12 minutes until lightly golden.
Preheat oven to 425 degrees F. Spray a 9-inch cake pan with nonstick cooking spray. Combine self-rising flour, sugar and salt. Work shortening in with your fingers until there are no large lumps. Stir in cream, then buttermilk, until it resembles cottage cheese. (Very sticky) Add more buttermilk, if needed. Spread all-purpose flour in shallow pan. Scoop dough (use a #30) into flour, leaving space between each. Coat with flour, gently shape into a round, shaking off excess flour. Place biscuit into prepared pan, smooched up against its neighbor. Continue scooping and shaping. Bake until lightly browned, 20 to 25 minutes. Brush with melted butter, invert onto plate, then back onto another. Cut biscuits to serve.
Wash the meat well. Put into a saucepan with butter and oil. Cook until all beef lightly browned. Add all sliced onions, bouillon cubes, salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes. Add water, approximately 1-1/2 cups, turn to low, cover and cook for 2 hours or more. Check during cooking, add more water if too dry. But the onions should give enough liquid with initial water you added. When finished you should have super tender beef with a thick oniony sauce. The onions will have cooked down to a thick rich sauce. Serve with rice, pita bread or your favorite pasta, yes pasta; makes a great, different sauce really.
Preheat oven to 350 and set a rack in middle of oven. Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium. Heat oil in a medium saute pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic. Cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone or cream cheese, and Parmesan. Mix ingredients thoroughly and season with salt and pepper. Place approximately 1 tablespoon of mixture into each jalapeno half. Top with 1/2 teaspoon of mozzarella cheese. Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
Drain cherries, reserving juice. Coarsely chop cherries, set aside cherries and juice. In a bowl, combine the dry ingredients. In another bowl, beat eggs and cherry juice. Stir into dry ingredients just unil combined. Fold in walnuts, coconut and cherries. Transfer to two greased 8x4x2 inch loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans. Makes 2 loaves.
In a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt. Add tomatoes, avocados, scallions and garlic. Using rubber spatula, gently fold to combine. Season to taste with pepper. In large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt. Add lettuce and toss. Season to taste with pepper. Divide lettuce among plates. Top each with mound of avocado mixture. Top with cucumber slices. sprinkle with cilantro and serve.
Mix together salsa and chili in bowl. In a another bowl, combine sour cream and cream cheese. In a microwave safe bowl, layer as follows: white mixture. red mixture. shredded cheese. Repeat layers, ending with cheese. Heat in the microwave until hot and cheese is melted. Do not mix layers. Serve with tortilla chips.
On medium high heat enough olive oil to lightly coat your frying fan. Rub the crushed garlic on both sides of the pork chops. Salt and pepper to taste. Place pork chops in the pan with oil. Brown pork chop on each side (about 2 minutes per side). In a bowl mix vinegrette and honey. Once chops are browned, reduce heat to medium low. Pour vinaigrette/honey mixture to the frying pan. Coat the pork chop in the sauce and simmer for 10 minute. Adjust cooking time as needed per thickness of chops.
Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth. Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller. Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly. Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth. Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid. When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Heat oil in deep non stick skillet on medium/high heat. Add onions, garlic, cumin seeds. Cook til onions are clear and soft. Add tomatoes, coriander, chili, chili powder, garam masala, curry powder, salt. Cook mixture until soft and melded together, about 6 minutes. Add zucchini pieces and peas, stir. Cook on medium/low heat covered for about 12 mins, stirring frequently.
Add enough water to the gelatin in a small bowl, stir until gelatin is spongey. heat the rest of the water until just starting to boil. Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature. Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature. Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish. Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses. Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired. Enjoy!
Preheat the oven to 450°F Clean the mushrooms. Lightly coat a 13 x 9 x 2-inch baking pan with olive oil. Place the mushrooms, cap side down, in the pan and bake for 10 to 14 minutes, or until the mushrooms are tender. Sprinkle with salt and pepper and reserve. Don't turn off the oven or clean the pan. Heat 1 to 2 tbs of olive oil in a large nonstick skillet over medium heat. Add the zucchini slices and saute, turning once, until lightly browned, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve. Remove the stems from the eggplants; halve each lengthwise, and then cut into 1/4 inch crescent slices. Adding more olive oil if necessary and keeping the skillet hot at all times, add the eggplant and saute, turning once, until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon, sprinkle with salt and pepper, and reserve. Oil the baking dish again, if necessary, and add the mushrooms, create the layers by topping each mushroom with the zucchini, eggplant, provolone, red pepper, and mozzarella on top. Bake the Portobello caps for 6 to 8 minutes, or until the cheese has melted and ingredients are heated through. Allow to rest for 5 minutes, before serving. Serves 3-4. That's it!