HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix 1 cup flour, the yeast (dry) and salt. Heat margarine, water and milk until very warm (125 to 130°F). Add to flour mixture; beat on low speed until moistened, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on medium speed 1 minute, scraping bowl occasionally. Stir in cheese, pepper and remaining flour until smooth. Scrape batter from side of bowl. Cover and let rest 10 minutes. Generously grease 2-quart casserole or loaf pan, 9 x 5 x 3 inches. Stir down batter by beating about 25 strokes. Spread evenly in casserole. Cover; let rise 30 to 45 minutes or until double. Heat oven to 375°. Place loaf on low rack so that top of casserole is in center of oven. Bake 40 to 45 minutes or until loaf is brown and sounds hollow when tapped. Immediately remove from casserole to wire rack. Brush top of loaf with margarine. Serve warm or cool; cut into wedges with serrated knife. Variations. Garlic Casserole Bread: Omit Cheddar cheese and pepper. Stir in 1 clove garlic, crushed or finely chopped, with final addition of flour. Sprinkle top of loaf with grated Parmesan or Romano cheese before baking. Herbed Casserole Bread: Omit Cheddar cheese and pepper. Stir in 1 tablespoon dried parsley, 1/2 teaspoon dried oregano and 1/2 teaspoon dried basil with final addition of flour. Taco Casserole Bread: Omit Cheddar cheese and pepper. Substitute 1/2 cup cornmeal for 1/2 cup of final addition of flour. Stir in 1 cup shredded hot pepper cheese (4 ounces) and 2 to 4 tablespoons chopped green chilies, very well drained, with final addition of flour. Sprinkle top of loaf with cornmeal before baking.
Preheat oven to 400°F. Mix together first 4 ingredients. Cut in shortening, and mix well. Add the eggs and milk; mix well. Fold in blueberries, or any other fruit you want to use. Grease muffin tin. Bake at 400°F for 20 minutes.
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper. Toss again. Serve.
In a small bowl, combine everything but the tilapia and olive oil; set aside. Heat olive oil in a large skillet over medium heat. Rub spice mixture onto both sides of each fillet and add to the skillet. Cookuntil just opaque in the center, gently turning halfway though (about 5-7 minutes total depending on thickness of fillets).
Heat oil in a pot. Add onions and saute till golden brown. Put the minced mutton in a big bowl. Add the other ingredients, except the corriander and mint leaves and sauteed onions. Mix well. Grind for one minute. Make round shapes (kebabs) of the above mixture. Heat oil in a wok. Add the patties. Deep fry in the hot oil until browned on both sides. Drain excess oil on clean absorbent paper towels. Transfer to a bowl. Garnish with onion and mint leaves. Serve hot.
Combine feta, yogurt, sour cream, lemon juice, dill and pepper in a blender or a food processor, puree until smooth. Transfer mixture to a bowl and serve as a spread or a dip.
Stir together all of the salsa ingredients in a large bowl. Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold. Place 1/4 of the salsa mixture around the rice on each plate. Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl. Heat a large saute pan to medium-high heat with some olive oil. Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes. Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.
Mix together soy sauce & mayo, set aside. Put chicken, cucumbers, salt & pepper in a bowl. Add dressing & stir well. Add noodles & serve immediately.
Preheat oven to 400. Heat oil and butter in large skillet. brown ground beef with the onion and green pepper, about 5-7 minute Drain fat. Add flour and cook a minute more. In a bowl, combine tomato paste, worcestershire, brown sugar, grill seasoning and broth. Stir into meat mixture. Let simmer 10 minute until flavors meld. Take off heat and let cool a bit while you prepare pastry dough. Combine egg and water for egg wash. Roll cool pastry dough into sheets and cut each into 4 squares. Brush edges of pastry square with egg wash and place 2-3 tbs. of meat mixture in center and fold into triangles. Place onto pan and bake 12-15 minute or until pies are golden brown. Serve with ketchup.
Heat a little olive oil in a small frying pan and cook the shallot until softened. Add the anchovies and cook for 1-2 minutes. Remove from the heat and transfer to a bowl. Add the balsamic vinegar and chopped chives. Pour in the extra virgin olive oil and mix together well.
In bowl combine egg, milk, bread crumbs, onion and taco seasoning. Add ground beef. mix well. Shape beef mixture into 6 patties. In a large skillet lightly greased brown patties on both sides. Mix soup and the 1/2 cup water. spoon this over the patties. Cover skillet and cook over low heat for 15 minutes. Top with tomatoes and cheese. Cover and continue to heat for another 3 minutes. Serve with the broken corn chips.
Muddle fruit, sugar syrup and mint, and shake with other ingredients into an old fashioned glass. garnish with finely chopped ginger.
In a large bowl, mix meat and remaining ingredients thoroughly. Divide into 1-pound portions and shape into logs. Wrap each log in culinary cheesecloth, securing ends with twist ties. Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm. Remove cheesecloth and wrap sticks in aluminum foil. Serve thinly sliced on crackers or party rye or pumpernickel with spicy mustard.
Fry tomatoes and peppers for 4 minutes in the oil. Add hot water and stock powder to the tomato and pepper mixture. Add the pepper flakes and Vermicelli and boil for a minute. Cover with lid, turn off heat. Stir pot after 7 minutes and replace lid. Leave another 7 minutes then serve into bowls. Sprinkle spring onion and parsley on each bowl.
Trim the meat of fat, and cut into 1 1/2 inch cubes. Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge. Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker. Cool. Place the ginger, garlic and green chillies in a blender or processor. Add 1 onion (from the specified amount), roughly chopped to the blender. Pulse until fairly smooth. Chop the remaining onions finely. Melt the butter or ghee over medium heat and fry the onions until golden brown. This will take 10 to 12 minutes. Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount). Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently. If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary. Add the meat mix, and adjust heat to medium high. Fry for 4 to 5 minutes stirring constantly. Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender. Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan. Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces). Stir until the coconut dissolves, cover and simmer for 15 minutes. Stir in the cilantro leaves and the remaining garam masala and serve.
Preheat oven to 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla, mix well. Add all other dry ingredients, mix well. Stir in chocolate chips, peanut butter cups and chopped Hershey's bars. Spray non-stick coating on skillets. Measure out 1/2 cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mixture nearly touches the edges. Place skillets in the oven and bake for 12-14 minutes then remove skillets from the oven and let cool for a couple of minutes. Serve with ice cream and your favorite topping. NOTE: Use 1/2 cup of the dough mixture for an 7" - 8" skillet or 3/4 cup dough for a 10" skillet. Refrigerate or freeze leftover dough.
Whisk mayonnaise, lime juice and lime peel in a small bowl; season with salt and pepper. Stir beans and cumin in a small skillet over medium heat until heated through, about 5 minutes. Add reserved bean liquid. Using a fork, mash beans in skillet to course paste. Season to taste with salt and pepper. Arrange French roll bottoms on plates; spread with bean mixture. Sprinkle chicken with cayenne pepper and salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken to skillet and saute until just cooked through, about 4 minutes per side. Top chicken with cheese slices. Cover skillet, reduce heat to low and cook until cheese melts, about 1 minute. Place chicken on bean mixture. Top with tomato, avocado, and lettuce. Spread lime mayonnaise generously on cut side of each roll top; press onto sandwich.
In a large bowl, combine sirloin, onion, tomato paste, salt, and pepper. Form mixture into 4 oval patties. Stuff a piece of blue cheese into center of each patty, sealing well. Over medium heat, melt the olive oil and butter in a large, heavy skillet. Dredge patties in flour, and brown on both sides. Pour beef broth over patties and cover. Cook for 20 to 25 minutes. Transfer patties from skillet to serving platter and keep warm. Put mushrooms in food processor fitted with a steel blade. Process until finely ground. Add mushrooms to skillet and simmer for 10 minutes, or until mixture is thickened. Serve gravy over cooked patties.
In a large soup pot heat oil. Add onion, celery, carrots and garlic; stirring often, cook the vegetables, about 10 minutes or until softened. Add curry powder and cayenne pepper: cook, stirring about 2 minutes. Stir rinsed and drained lentils into vegetable mixture. Add cinnamon stick, tomatoes and stock. Bring mixture to boil. Reduce heat and simmer, partially covered, about 1 hour or until lentils are soft. Remove cinnamon stick. Add salt and pepper. Using immersion blender, puree some of the soup, leaving some of it chunky. Garnish each bowl with a dollop of yogurt and chopped parsley.
Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using. Add extra ingredients if needed/seasonings. Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals. Take out shrimp and set on top of crackers, add extra seasonings, and devour.
Average crepe is 2 oz so adjust recipe to number of crepes you need. My large eggs are about 1.875 oz each. Use a scale and zero bowl, add eggs and note weight. Zero scale. Add same weight milk. Zero again. Add 1/2 the weight of egg. Whisk well. Let it sit fo flour hydrates. Crepe pans or nonstick pans need less fat for cooking, resulting in a lighter crepe. A well seasoned cast iron would be good. A clean stainless steel pan will suffice. Using paper towel or silicone brush, lightly cover hot pan with oil or butter. 2 oz of batter in a 9" pan will be nice and thin. Make as thick or thin as you wish. Cook untouched until set. Gently turn and briefly cook other side. Remove to rack as more are made. Can cool and stack, cover and refrigerate for later use. Fold sides in 1st, bottom up and roll. Place seam side down. Make leftovers elegant. Chicken, duck, beef, pork, sausage etc. Cream cheese, sour cream and chives mixed layer lox or smoked salmon. Ham and cheese. Corned beef, saur kraut and swiss then bake. Saute spinach and shallots with salt, pepper and nutmeg add cream and cook till thick. Lemon curd and top with honey or creme fraiche. Jam, fold and top w/powdered sugar. Make a donzen layer crepe cake with your choice filling. Apple, butter, brown sugar sauted, fold and top with cinnamon. Saute bananas in butter and brown sugar, add shot rum, roll in crepe and top with chocolate sauce. Make syrup of OJ, sugar and orange zest w/little lemon juice. Add shot of Gran Marnier or other cognac. Reheat crepes in syrup, fold into triangle and serve -- or add more liquieur and flame them -- in style of crepes suzette. Blackberries, cream cheese, sugar, lemon juice, brandy, cornstarch, cinnamon and butter.
Rinse off spinach well and shake to dry, but there should be some water still on the leaves (this residual water will help steam the spinach). Remove any tough stems from the spinach, then place spinach leaves into a large saucepan, cover, and cook over medium heat just until wilted- approximately 4 minutes, checking once halfway through to flip the leaves over to ensure even cooking. Have ready a mesh strainer, so that as soon as the spinach leaves have wilted, you can strain them over the sink, while running cold water over them to prevent overcooking. Make sure the spinach is cooled down very well from the water, then set aside to drain. Mix together onion, spices,salt,chicken broth,and cream in a small pan. Bring to a boil (uncovered) over medium heat and let reduce to about 3/4 cup, this will take some time- approximately 15-20 minutes, stirring occasionally and adjusting heat as needed to keep from burning. Meanwhile, squeeze the spinach dry using your hands- get out all the excess liquid you can. Chop spinach coarsely and then add to the reduced cream mixture. Taste and season to taste. If making this in advance, cover and chill then reheat in a saucepan until bubbling, stirring, for about 4 minutes or until warmed through.
In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender. Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoons water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish.
Preheat the oven to 350°F. Coat a 9" x 5" loaf pan with nonstick cooking spray. In a large bowl, combine all the ingredients except the almonds and beat until well blended. Pour the batter into the loaf pan and sprinkle with the almonds. Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes then remove from pan to wire rack to cool completely.
Preheat oven to 400°F and grease muffin tin. In a mixing bowl, combine oatmeal and buttermilk; allow to stand for 5 minutes. Add in oil, brown sugar, and egg; stir to mix. In another mixing bowl, combine the remaining ingredients; add to oat mixture, stirring just until moistened. Distribute batter into prepared muffin tins, filling to the top. Bake for 15-20 minutes or until golden brown.
Preheat oven to 350 degrees F (second-lowest oven rack). Butter a 9-inch square glass baking pan. In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside. In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain). Add in eggs and vanilla and beat well to combine. Add in flour mixture alternately with milk mixing until just combined. Stir in walnuts. Transfer to prepared baking pan. Bake for about 40-45 minutes or until cake tests done. Cool for about 20 minutes then slice into diamond shapes. Drizzle the honey glaze over the slices. For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon. Add in lemon juice and continue to boil for 2 minutes. Drizzle over cake.
Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order. Layer the potatoes on top of the beef. Add the salt, pepper, cloves, bay leaf, and saffron. Pour the wine over and add enough water to cover. Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours. Makes 4 servings. Serve immediately Real Stew.
Add all ingredients to stock pot. Heat to boiling. Reduce heat. Simmer, partially covered for 2 hours. Stir occasionally. After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight. Process for 35 minutes for quart jars in a water bath. ** You can also freeze in quart size freezer bags. This sauce is great on any pasta dish.
Place the sliced onions in the bottom of an oven proof dish. Add the fish on top of the onions, and then the Dill, Pepper, and Salt. Add the lemon on top of the fish, followed by the broccoli. Pour in the white wine, cover. Bake in a pre-heated 400 degree oven for 20 minutes, or until the internal temperature of the fish is 135 degrees. Remove from the dish with a slotted spoon, discard the lemons, and serve.
Saute onion in 2 T of the olive oil until soft. When soft add in the fresh herbs and saute until wilted. Meanwhile Preheat oven to 190°C Rinse fish and pat dry. I then "butterflied" the fish the best I could to make it a bit flatter. Season fish with salt and pep. Lay the prosciutto slices vertically and slightly overlapping on a roasting tin, then put one of the monkfish fillets across, cut side up. Arrange the peppers and the herb mix on top of the fish. Then put the other fillet on top (cut side down), to make a parcel. Wrap the prosciutto around the fish, covering it completely. Drizzle with olive oil and bake for 30 minutes.
Stir the boiling water into the box of jello, mixing for about 2 minute. Add the cream cheese and lemon juice. Mix until all lumps have disappeared. Pour into an 8" square pan and chill until set. Cut into 8 squares.
Heat oil in 4qt. Dutch oven. Add onion & sausage; cook until meat is cooked, breaking it up into small bits. Add rice, tomatoes & chicken broth. Stir well to combine & simmer 15 minutes. Add raisins, brown sugar, vinegar, salt & pepper. Stir well. Add cabbage & stir well to combine. Cover pot & simmer on low 10-15 minutes or until rice is tender and cabbage is tender-crisp. Stir again & serve. Enjoy!
Combine all ingredients for the dressing and set aside. Warm the wraps in the microwave for about 10 seconds so they don't tear when making the wraps. Spread half of the dressing on each wrap- don't spread the dressing all the way to the edge. Lay down 2 half pieces of the cheese on top of the dressing, then split the saurkraut between the wraps, and finally split the turkey pastrami between the wraps. Fold one side over, then fold the bottom up, then roll the wrap as tightly as you can without tearing it. Lay the wraps seam side down in the microwave and heat for 30-60 seconds on high until warmed through. Preheat a nonstick pan over medium heat. Spray with cooking spray and lay the wraps in seam side down. Let them toast in the pan for about a minute on each side. Enjoy!
Preheat oven to 375. Grease a cookie sheet. Combine dry ingredients in a medium mixing bowl. Work butter or margarine into dry ingredients, using a pastry blender or fork, until it is the size of small peas. Combine milk, yogurt, egg, and vanilla in a small mixing bowl. Add dry ingredients, mixing just until the dry ingredients are moist. Stir in remaining ingredients. Spoon about 1/2 cup of batter for each scone onto cookie sheet. Bake for 30 minutes or until golden brown.
Preheat oven to 350°F. In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium. Stir in cream cheese, lemon juice, spices and soup. Stir in your shredded chicken or turkey, heat through, turn off heat; set aside. Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room. Bake at 350°F for 30 minutes.
mix and knead. place in greased bowl and let rise double in bulk. push down and let rise again. roll out dough and cut in half. then cut into quarters. then cut into thirds. shape into flat round shapes and let rest for 20 minutes. preheat oven to 550 degrees. place to or three on hot stone watch closely. as soon as they puff up remiove them from oven and let cool. repeat until all are cooked. this will only take a few minutes and they will be very lightly browned. but if not brown don't worry because they are done.
Cut each chicken breats into 1-inch strips; thread strips alternately onto skewers with peppers and onions. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper. Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred. Remove from grill and brush liberally with reserved sauce.
Mix all ingredients except the pepper in a blender or food processor. Add pepper and stir do not blend. Pour into a ziploc bag or glass dish for marinating. Do not make ahead. Make fresh as you need it. Meat is ready to grill in 20 minutes. Enough for 4-6 breasts or chops, 1-2 steaks.
For Chicken: Wash the chicken and pat it dry. Heat the shorting or oil to 365°F for frying chicken. Salt and pepper the chicken. Mix the flour, salt, pepper, and garlic powder together. After the oil is at the right tempura, roll the chicken in the flour and place in the skillet. Cook 3 to 4 pieces at a time until golden brown and almost done. Drain the chicken and place in a baking dish; set aside. Preheat the oven to 350°F. Prepare gravy: On medium heat, heat the 4 tablespoons oil; stir in the flour and cook, stirring constantly, for 2 to 3 minutes. Add the water and stir until boiling. Salt and pepper to taste. Gravy will be kind of thin, but will thicken as it cooks in the oven. Pour gravy over the chicken; turn the chicken to coat completely. Cover and cook for 30 to 45 minutes until smothered and fork-tender.
For Sauce: In a sauce pan melt cream cheese. Add milk, cream and parmesan. Whisk together. Simmer until thick and creamy. Cut Portabello mushroom into thin strips. Melt butter in a medium skillet and sautee until mushrooms are tender. Add mushrooms to sauce along with the diced tomatoes and spinach. Pour sauce over pasta and top with parmesan cheese!
In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour. Make dipping sauce, combine ingredients in a small bowl-set aside. Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside. Place the lettuce leaves on a seperate platter. Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates. See intro for how to eat.