HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve Yeast in 1 cup of warm water, set aside. Combine 3 cups warm water, sugar, salt. Stir to dissolve. Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well. With dough hook, mix in remaining flour. Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled. Punch down the dough and roll it out on a lightly floured surface. Form in to a rectangle about 1/2" thick. (about 1 foot wide by 3 feet long). Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing). Leave one of the long edges clear of filling. Roll the dough jellyroll style toward the edge without the filling. With a very sharp knife or a string, cut into 1" thick rolls. Place rolls on well greased cookie sheets leaving some space between the rolls. Preheat oven to 375. Let the rolls rise for a half hour of so, not more than double in size. Place in oven, one sheet at a time, for 15-20 min or until golden brown. Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.
Mix butter, flour and nuts. Pat into 9x13" baking dish. Bake 15 minutes at 350 degrees F. Cool. Mix cream cheese, sugar and 1 cup Cool Whip; spread over baked mixture. Mix pudding and milk until well thickened. Spread over cream cheese layer. Add more cool whip to cover top. Spread chopped nuts over top. Refrigerate.
Combine ingredients for the congee in a saucepan, bring to a boil. Reduce heat and simmer for about 2 hours. Or use leftover rice with about twice as much liquid as rice. Simmer until the porridge has a smooth consistence. Pour into soup bowls. Top with your choice of toppings and condiments. If serving a large group, a larger choice than 2 or 3 toppings might be served.
In blender, puree raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press puree through sieve. Discard solids. Refrigerate coulis. Preheat oven to 425°F (220°C). Generously butter six 3/4-cup (175 mL) ramekins. In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes. Spoon 2 tbsp (25 mL) coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
Preheat oven to 350 degrees. After your oven has preheated put your stick of butter in a 13x9 pan, and place it in the oven to melt. If you have the whole potatoes then slice your potatoes while you are melting your butter. After your butter has melted pull your pan out and carefully add your potatoes Gently stir potatoes around to coat potatoes with butter. Add salt and pepper to taste. You can add any kind of spices you want. Bake for 30-35 minute till golden brown.
Cut cucumbers into thin slices. Place in a bowl, and sprinkle with salt. Let stand at room temperature for 30 mins, or until cucumbers are softened. Drain, and squeeze out excess liquid. Combine vinegar, sugar, soy sauce, and ginger in serving bowl. Add cucumbers, and mix well. Chill thoroughly before serving.
Preheat oven to 350°F Mix together yellow cake mix, mandarin oranges and their juice, applesauce, and 4 egg whites. Pour mix in a 9 x 13 pan sprayed with PAM or nonstick spray and bake for 30 minutes. Meanwhile mix together cool whip, crushed pineapple and vanilla pudding. Once cake has finished and cooled, use pineapple frosting to coat the top of the cake. Refrigerate until ready to serve.
Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk. Bring to the boil then simmer for 15 minutes. Tip in the peas, bring back to the boil and simmer for 4-5 minutes. Season before serving with rice noodles or basmati rice.
Place butter in 4-quart saucepan and saute onions over medium heat until onions turn opaque. Add squash, ginger, garlic and saute an additional 2 minutes. Add bourbon and ignite with a lighter until alcohol has burned off. Add chicken stock and simmer for 20 minutes. Add all other ingredients and simmer for 5 or more minutes. Blend all ingredients in saucepan with a handheld immersion mixer or blender until all of the soup has been pureed very fine, then add salt and pepper to taste.
In a medium pot, combine the chicken broth and 1 pound of the corn. Bring the broth to a boil; immediately remove the pan from the heat. Working in batches, transfer the corn mixture to a blender or food processor and process until the corn is almost pureed but slightly chunky. Set aside. In a 6- to 8-quart pot over medium heat, saute the bacon pieces until the fat has been rendered and the bacon pieces are golden brown. Using a slotted spoon, transfer the bacon pieces to a platter lined with paper towels to drain. Set aside. Heat the skillet with the bacon drippings over medium heat and add the onion, bell pepper and celery. Cook, stirring, until the vegetables have softened, 10 to 12 minutes. Add the pureed corn mixture along with the remaining 1/2 pound corn kernels, the potatoes, milk, heavy cream and salt and pepper to taste. Bring the mixture to a boil, then immediately reduce the heat so the chowder is just barely at a simmer. Simmer the chowder until the potatoes are tender, 10 to 12 minutes. Add hot pepper sauce and additional salt to taste, if needed. Just before serving, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add some of the shrimp, being careful not to crowd the pan. Saute until cooked through, 3 to 4 minutes. Transfer the shrimp to a plate. Repeat with the remaining butter and shrimp. Stir the chives and bacon into the hot soup. Ladle the soup into serving bowls and add 5 or 6 shrimp to each bowl. Serve immediately. If serving as a buffet, place the dish of sauteed shrimp next to the soup and let guests serve themselves.
In a large Dutch oven, heat the oil over medium heat. Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden. Add in the tomatoes, broth, cumin, and allspice; stir to combine. Bring mixture to a boil; lower heat and simmer for 30 minutes. Add in the lima beans and simmer for 20 minutes or until tender. Add salt and pepper to taste. Serve hot.
Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top. **For Vinaigrette: Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator. ***For Chile Lime Chips: Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.
Heat stockpot over medium heat until hot. Brown beef short ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper. Return beef to stockpot. Add onion and garlic. Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender. Meanwhile, prepare Pasta. Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain. Return noodles to pan; stir in tomatoes and thyme. Cover; keep warm over low heat. Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened. Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.
Heat oil in a frying pan, add chicken, garlic and ginger and stir fry until browned. Add capsicum and spring onions and stir fry 2 minutes. Stir in combined water, honey, vegemite and cornflour. Add the bean shoots and cashews and continue to cook, stirring, for 2-3 minutes until sauce has thickened and heated through. Serve immediately with rice noodles.
Fry bacon and drain on paper towels. Pour off all but 1 1/2 tbsp of the drippings and saute the mushrooms and onions in the skillet until just soft. Stir in the soup, milk and salsa and heat until it begins to bubble. Stir in the cheese until it melts. Spray Pam on a 9x13" pan and pour the mixture into the pan. Break the eggs over top of the sauce. Crumble and sprinkle on the bacon. Bake at 350°F for 20 minutes. Spoon 1 egg and sauce on toasted muffin half. Repeat with other muffins.
Preheat oven to 350°F. Mix all ingredients in a large bowl, let stand for 5 minutes so oats absorb moisture. Drop dough by tablespoons (should make 36) onto ungreased baking sheets. Bake for 15 to 20 minutes. Let cool for 1 minute on baking sheets, then transfer to wire racks to cool completely. It is possible to substitute margarine spread with oil or clarified butter. Feel free to experiment with other extracts. Walnut works well.
Open can of water chestnuts and drain. Place the water chestnuts on paper towel and let air dry. If you're in a hurry, you may also pat them dry with paper towel. Cut each strip of bacon in thirds. Wrap bacon around water chestnut and secure with toothpick. Repeat until all are wrapped. Place bacon-wrapped water chestnuts on a cookie sheet sprayed lightly with cooking spray or lined with tin foil for easy clean up. If using tin foil, go ahead and spray the tin foil with cooking spray, as well. Brush each bacon-wrapped water chestnut with your favorite barbeque sauce. **OR** If you are lazy, like me, dump the barbeque sauce into a bowl and just dip each bacon wrapped water chestnut into the barbeque sauce and shake off excess. Place on top rack in oven under the broiler. Broil for about 10 minutes. Take them out of the oven and turn them all over. Brush again with barbeque sauce, if desired. Place under the broiler again for about another 10 minutes. You should watch these pretty closely to be sure not to burn. You are looking to cook the bacon through until it crisps. Serve and enjoy!
Melt butter. Mix butter and hot sauce in quart sized freezer bag or plastic container. Add in chicken and marinate for at least 30 minutes. Place cheese and chicken on tortilla and warm on camp stove if desired. (A lightly greased piece of tin foil works well for this and saves clean up). Can assemble cold as well since chicken is precooked. Place lettuce and tomato on tortilla and top with dressing. Wrap like a burrito. Ends in first, and then sides. Enjoy with a piece of fresh fruit and a glass of water or tea for a satisfying lunch.
In mixing bowl, stir together eggs, oil, vanilla, carrots and sugar. In separate bowl, sift together flour, baking powder, baking soda, cinnamon. Add dry mixture to egg mixture. Stir well. Pour into greased and floured bread loaf pan. Bake at 350 degrees for one hour or until a toothpick comes out dry.
In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup. Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chile powder, salt and pepper. Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour. Add cilantro and chicken breast chunks. Simmer another hour. While soup is simmering, make your soup toppings: Cut flour tortillas into small thin strips. Heat oil and deep fry tortilla strips until lightly browned. Shred cheese. To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
Preheat oven to 350&deg;F. Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan. Bake for 40-45 minutes or until the internal temperature reaches 165&deg;F. Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.
Combine peppers, cucumbers, onion, and the 1/4 cup + 2 tbs canning salt in a large glass or ceramic bowl, cover with cold water and let stand for 2 hours. Drain thoroughly, pressing on the vegetables to remove excess liquid. Combine the sugar and vinegar in a large pot, tie the pickling spices in cheesecloth and add to the liquid. Bring to a boil and simmer 15 minutes. Add vegetables and simmer for 10 minutes. Remove spice bag. Pack into hot jars and process for 10 minutes in a boiling water bath.
Preheat oven to 425 degrees. Drizzle tenderloin with Worcestershire sauce sprinkle with mustard, pepper and salt. Heat a large cast iron skillet or other oven-proof pan over medium high heat. Apply a light shot of cooking spray. Sear the pork on all sides, cooking for about 3 minutes total. Place skillet into the oven and cook for Bake at 450 degrees for 15 to 20 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°F Remove from oven and let stand 5 minutes before cutting. To prepare glaze, combine red wine, juice dried cranberries in a small saucepan. Bring to a boil and cook, uncovered, for 5 minutes, stirring frequently. Remove from heat and stir in ginger. To serve, slice pork into 8 or 12 slices, depending on desired thickness. Divide slices onto 4 serving places and spoon a quarter of the sauce over each portion (3 ounces pork and about 2 tablespoons sauce per serving).
Heat olive oil in deep skillet over medium heat. Saute' onions and mushrooms until onions are clear in color. Sprinkle dill, garlic powder and bouillon over onions and mushrooms while stirring. Add meatballs, 2 cups of water, worcestershire sauce and vinegar. Bring to boil. Cover, reduce heat to medium-low and simmer 10-15 minutes, stirring occasionally, until meatballs are heated through. Mix corn starch and 1/4 cold water until milky in texture. Add cream cheese and corn starch mixture to pan and stir constantly until gravy thickens. Serve immediately over egg noodles or mashed potatoes or pasta.
In a 1 quart or 1 liter jar, layer the ingredients inthe order given. Lightly pack down the jar after each addition. Attach a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Empty the entire contents of the jar into a medium bowl. Add 1 large egg and 1/4 cup of margarine melted; mix well. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. Makes about 2 dozen cookies.
Heat oven to 425. Lightly grease a baking dish. Cut the top 1/4 inch off of the tomatoes. Scoop out the pulp and seeds. Discard the seeds and reserve the pulp. Chop the pulp. Combine with cheeses, bread crumbs and spinach. Stuff the tomatoes and place in the baking dish. Cover loosely with foil and bake until the tomatoes are soft and the filling is set (about 30 minutes). Remove foil and bake for 5 more minutes, allowing the tops to brown.
Heat the oven to 375. Place the walnuts on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a cool plate. Toss the spinach with the strawberries in a large bowl. In a small bowl, whisk together the honey, mustard, vinegar, and salt. Drizzle 3/4 of the dressing over the salad and sprinkle the walnuts on top. Serve sprinkled with cheese (if using) and with the remaining dressing on the side.
Preheat oven to 425. Heat olive oil in large, oven-proof skillet. Add potatoes, garlic, thyme, rosemary and nutmeg. Toss over medium-high heat for 2-3 minutes. Remove from heat. Place skillet in oven. Cook uncovered at 425 for 30 minutes, or until potatoes are tender, stirring occasionally. Remove from oven, add the vinegar and salt and pepper, tossing well. Place back in oven, roasting an additional six minutes.
PECANS. Preheat the oven to 325. Butter a shallow 10 by 15 inch jelly roll pan. Beat the egg white until stiff. Mix the cinnamon and salt into the sugar. Keeping the beater running, add the sugar mixture, 1 tablespoon at a time. Fold in the melted butter and the pecans. Spread the pecan mixture in the prepared pan and bake for 15 minutes. Remove the pan from the oven. Using a spatula, carefully flip the pecan mixture one small section at a time. When all the pecans have been turned over, return the pan to the oven for an additional 15 minutes. Watch them carefully-do not allow them to burn. Cool the pecans on paper towels. (Only one cup of pecans is used in the preparation of the salad. The other cup can be eaten as a snack or frozen in a zippered plastic bag. These pecans also make a wonderful holiday gift). SHERRY VINAIGRETTE. Whisk together the mustard, sugar and vinegar. Whisking constantly, dribble in the olive oil. Add salt and pepper to taste. SALAD. Wash, dry and trim the arugala and other greens. Tear them into large bite size pieces. Just before serving, toss with the vinaigrette. Sprinkle 1 cup of the pecans over the top and toss again. Serve immediately.
Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin. While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl). Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary) and reduce heat to medium. Add 2/3 minced jalapenos, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat. Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes. Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes. When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeno into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Sealing Dough: Add the water, flour, salt and olive oil in a bowl. Stir to form a paste. Use the dough on the casserole to seal. Chicken: Preheat the oven to 375°F. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Carefully add the chicken pieces. Cook the chicken until golden brown on all sides. Remove chicken from the oil onto a kitchen towel to absorb excess fat. Discard the oil. Place the seared chicken pieces in a casserole (one with a tight fitting lid) that holds the chicken pieces snugly. Add the rosemary, thyme, bay leaves, wine and garlic. Place the lid on the casserole and seal with the sealing dough. Transfer the casserole to the oven. Bake for 2 hours. Remove from the oven and let cool slightly. Crack the sealing dough to open the lid. Carefully remove the chicken onto 4 large dinner plates. Divide the garlic and cooking juices and serve.
Melt butter in a skillet over medium heat. Add marshmallows to melted butter and stir with a spoon/spatula until they just begin to melt. Add in Pilon (or other Cuban coffee blend) coffee grounds. Mix until smooth, then remove from heat. Add in cereal and mix until cereal and marshmallow mix is evenly blended. Turn out mixture onto a greased baking dish. Coat hands with cooking spray and pack down Rice krispy Treats tightly into the baking dish. Cut into squares and ENJOY!
In a saucepan, heat the candy bar and chocolate syrup over low heat until melted.; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with powdered sugar if desired.
In a blender, combine tomato juice, olive oil, lemon juice and diced cucumber; blend well. In a large bowl, mix the tomatoes, onions, bell pepper and celery; divide in half. Put half of this vegetable mixture in the blender with the tomato juice mixture and blend well. Add this blended mixture to the large bowl of vegetable mixture and mix well. To this mixture add the vinegar, Tabasco sauce, Worcestershire sauce, sugar, dill weed, pepper, parsley and cilantro; mix well. Cover & chill before serving. Garnish each bowl with a slice of cucumber.
Sift the flour into a bowl, add the sugar and salt, make a well in the centre and add the egg and egg yolk; beat together until the flour is mixed in, gradually add the milk, then strain through a fine sieve. Melt half the butter and stir it into the batter. Add the orange liqueur or rum (if using) and leave the batter to stand for 1 hour. Melt a little of the remaining butter into a non-stick pan and spoon 1/8 of the batter into the pan, cook for 2-3 minutes on each side, or until almost cooked. Sprinkle a few chocolate chips over the pancake. When the pancake starts to melt, fold the pancake into quarters, and transfer it to a warm serving plate and keep warm while you cook the remaining pancakes. Dust the pancakes with icing sugar and serve with cream, yoghurt or icecream and your choice of berries or other fruit.
Combine the flour, baking powder and salt. In a large mixer bowl, beat butter and sugar creamy. Add eggs one at the time. Add melted and cooled chocolate and continue to beat at medium speed until the mixture is smooth. Gradually work in the flour-mix. Add the chocolate morsels. Chill for 1-2 hours until the mix is easy to handle. Preheat oven to 350°F. Form dough into 1-inch balls and roll in powdered sugar to coat all the way. Place the balls on an ungreased cookie sheet, about 1 1/2 inches apart. Bake 10-12 minutes or until edges set and tops are crackled. Let cool on rack. TIP: To keep your hands from sticking too much, keep dough cold and dust your hands in powdered sugar.
Combine all ingredients in blender and process until the leaves are well pulverized. Pour into bowl of ice cream maker freezer and freeze according to manufacturer's directions.