HumbleIntelligence/food-ner-1-Million huggingface dataset:
Method: Mix together flour, baking powder, salt and oil. Slowly add the warm milk and stir until a loose sticky ball is formed. Knead for two minutes on a lightly floured surface. Dough should be firm and soft. Let dough rest in a bowl covered with a damp cloth or plastic wrap for 20 minutes. After dough has rested break off eight sections, roll them into balls, place on a plate and cover with damp cloth or plastic wrap. let rest for 10 minutes.( it is important to let dough rest, otherwise it will be like elastic and hard to roll out). One at a time pat dough into a 4 inch circle, and then roll with a rolling pin form the center until it is thin and about 8 inches in diameter. ( like rolling a pie crust, dust with a little flour to prevent dough form sticking to the rolling pin.) Don't overwork the dough or it will be to stiff. keep rolled out tortillas covered until ready to cook. In a dry iron skillet or electric griddle heated to med/high cook tortillas about 30 seconds on each side. It should start to puff a bit when done, and should have a nice brown speckled appearance. Keep cooked tortillas covered or wrapped in a napkin till ready to eat. Leftovers are great reheated over an open flame on your gas stove. If you have leftovers.
Bring a large pot full of water to boil. Pour pasta sauce and undiluted mushroom soup into a large saucepan. Bring to boil over med heat , whisking frequently about 6 minutes. Stir in frozen meatballs into sauce, reduce heat to med low. Cover and simmer stirring occasionly until meatballs are heated through out. 10 -12 minutes. While sauce is cooking add pasta to the boiling water and cook to package directions. Drain pasta and return to saucepan and add meatball sauce and cilatro and toss.
In small bowl, combine all sauce ingredients; mix well. Cover and refrigerate. Slice tomatoes about 3/8-inch thick. Sprinkle lightly with salt. In shallow dish, beat egg white with fork. Place corn meal mix on plate or in shallow dish. In large skillet over medium-high heat, melt 2 tablespoons butter. Dip tomatoes in egg mixture, then in corn meal mix to coat. Add tomato slices to skillet in single layer. Cook over medium-high heat until golden brown; turn and cook until browned on other side. Drain on paper towels. Repeat with remaining ingredients, adding butter as needed. Serve warm with Horseradish Sauce.
If you haven't cooked your own corned beef, you can find some at the deli - but either way, make sure it's sliced super thin. I find my inexpensive hand slicer is ideal for making short work of slicing chilled meats. Put the sauerkraut in a cast iron or other non-stick skillet on medium heat. For every cup of sauerkraut, add about 1/2 teaspoon of caraway seeds and several grinds of black pepper. Saute the sauerkraut until just begining to brown slightly and the moisture is absorbed. Add the corned beef and mix together well, breaking up the corned beef slices as you do until all is well incorporated. Turn off the heat, add 1 cup grated Swiss cheese for every two cups of corned beef/sauerkraut mix and stir well. Cool to room temperature. Roll out your pastry dough - I used a store-bought dough from the refrigerated section, brought it to room temperature and rolled it out just slightly. You don't want it too thin - the filling is heavy and things could break apart. Cut circles from the dough using a glass, small bowl, pastry round -- whatever you have, and what ever size you'd like. You could make a mega-pie and eat with a fork, but hand-held is fun! Smear a bit of strong mustard on half of the dough circle and put on a good mound of the filling. Fold over, align the edges and crimp with a fork. Brush on a thin layer of egg wash (one egg, well beaten) and poke a couple of small air holes. Bake in a 350 degree oven for 10-15 minutes (this depends on the size of your pie!) until golden brown. Serve with any or all of : Strong mustard, horseradish sauce, Russian dressing. Enjoy!
Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute Transfer to a sieve or colandar and rinse. Squeeze the mixture to remove excess water. Place carrot and radish in a medium bowl. Add sugar and vinegar; toss to coat. Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
First, prepare Bok Choy by making a cut about 2 inches from bottom. This will separate it into individual stalks. Make a horizontal cut along each stem to separate greens. (Be sure to wash thoroughly as dirt may be trapped inside). Cut each stem into "half-moons" approximately 1 inch thick. Place aside. Loosely chop greens (I find it easiest to stack 2-3 leaves together, roll them, make a horizontal cut, then chop the stack vertically.). Add olive oil, Canadian Bacon, and shallots to medium heat pan. Brown ingredients. Once ingredients brown, deglaze pan with white wine. Add Bok Choy stems to mixture. Season with salt and pepper. Cook approximately 15 minutes until tender using chicken stock to deglaze pan as needed. Once stems are tender, add greens and green apple. Cook an additional 15-20 minutes.
In a large mixing bowl, place the rye flour, white flour, yeast, salt, water, linseeds, poppy seeds, sesame seeds and sunflower seeds. Mix together with your hands until it becomes a soft, pliable dough. Place the dough on to a lightly floured, flat surface and knead for five minutes. Return the dough to the bowl and leave to rise for an hour. Preheat the oven to 400°F Shape the dough into a loaf, and roll the loaf in porridge oats. With a sharp knife, cut a line down the centre of the loaf. Place the loaf on a lightly greased baking sheet. Bake for 30 minutes, or until golden brown. Cool on a wire rack.
Fill a large, deep skillet 1/2 way with water. Bring the water to a steady simmer and add the sausages. Poach the sausages for 6 to 7 minutes, until firm. Drain the sausages and slice into bite-sized pieces. In the empty skillet, heat the olive oil. When hot, add the sausage pieces and cook until brown. Drain off the fat, and add the balsamic vinegar. Simmer until the vinegar is reduced and syrupy.
Bring vinegar, water and spices to a boil. Add garlic and bring back to a boil. Pour into clean, sterilized jars. Seal tight and store in cool place. Keep sealed for 3 weeks before using to get best flavor. * Separating garlic into cloves and soaking them for 2 or 3 hours (or overnight) makes the outer skin easier to remove.
Mix all ingredients and cook in a greased pan until bubbly on one side. Flip and cook on the other side for approximately 30 seconds. Mix the filling ingredients together and fill and roll blintzes. To make Savory blintzes decrease sugar to 1 tablespoon and omit vanilla. You may fill savory blintzes with mashed potatoes, cheese, broccoli, or any other fillings of your choice.
Prepare cake mix according to package directions using oil, water and eggs. Pour batter into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. Place cakes end to end on a 22-in. x 8-in. covered board. Level if needed. From the top of one end, form the front of the bus by cutting out a section 1 inches deep and 3 inches long (Save the removed piece for another use.) For frosting, in a large bowl, beat butter and shortening until fluffy. Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth. Add enough remaining confectioners' sugar until desired consistency is reached. Tint 3/4 cup frosting with black food coloring; set aside. Tint remaining frosting yellow. Frost top and sides of cake with yellow frosting. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus. Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip. Fill the bag with black frosting. Outline windows on both sides of bus; pipe strips under windows. Pipe windshield and back window; fill in with black frosting. Pipe lines on front of grille. Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.
Combine ingredients in a shaker with ice. Shake and strain into a martini glass. Garnish with whipped cream and white chocolate shavings.
To make the dressing, whisk the oils with the vinegar in a bowl and season. Skin and stone the avocado and cut into thin slices or cubes. Toss gently in the dressing. Wash the spinach in a large bowl of cold water. Drain and dry in a salad spinner, or drain in a colander and pat dry with the kitchen paper. Toss the spinach with the tomatoes, cucumber, mackerel, avocado, and dressing, and serve immediately with freshly ground black pepper and extra dressing on the side.
Cut asparagus into 1 inch chunks. Place chicken broth in pot and add asparagus chunks. Bring to a boil and simmer five minutes until tender. In a small saucepan, melt butter and saute shallots and garlic for five minutes. Add flour and cook for one minute. Add flour mixture to chicken broth and stir until thickened. Blend soup in blender until semi-smooth. Return to pan and add half& half, thyme, and pepper. Simmer for five minutes. Add parmesan cheese until melted. Season with additional salt and pepper if desired.
Bring a large pan of lightly salted water to a boil. Add the potatoes, bring back to a boil, and simmer over medium heat for 8-10 minutes or until tender. Remove the potatoes from the pan using a slotted spoon and set aside to cool slightly. Once the potatoes are cool enough to handle cut them into wedges with a sharp knife. Pit the mixed olives with a cherry pitter or small sharp knife and cut them in half. Using a sharp knife cut the anchovy fillets into thinner stripes Heat the olive oil in a large, heavy skillet. Add the potato wedges and rosemary. Cook over medium heat, stirring occasionally, for 7-8 minutes or until the potatoes are golden. Stir in the olives and anchovies and cook for 1 minute or until completely warmed through. Transfer the potato mixture to warmed serving plates and serve. Add salt.
Dissolve the yeast in the warm water and honey and let sit for 10 minutes. Mix the wheat, barley, millet and rye flour together. Blend lentils, oil and small amount of water(from the 1 1/2 cups water) in blender and place into large mixing bowl with remaining water. Stir in two cups of mixed flour. Add yeast mixture. Stir in remaining salt(1 tbls.) and flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again and cut dough and shape into 4 loaves. Place in 4 greased pans. Let rise until double in bulk. Bake at 375* for 45 minutes to 1 hour. Enjoy! Prep time includes time letting dough rise.
In medium bowl stir together bran, buttermilk and raisins, let soak for 10 minutes. Spray muffin tins with non stick cooking spray, preheat oven to 350. In mixing bowl add splenda, molasses, applesauce, eggs and mix on low speed till well blended. Add buttermilk mixture and mix on medium speed for 1 minute. Add flour, baking soda and salt and mix on low speed till incorporated. Increase speed to medium and mix for 3 minutes. Divide mixture into 12 muffin tins, bake for 15 - 20 minutes.
In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain. In a skillet, cook 1/2 cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened. Add 1/4 of the ground lamb, pine nuts, 3/4 tsp allspice and 1/2 tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink. In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 1/2 tsps salt and 1 tsp allspice. Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top. With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes. Cut into 4 pieces and serve hot or chilled. This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.
Heat the olive oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and finely chop the onion and add it to the pot. Stir and cook for 2 minutes. Meanwhile, open the tomato and sauce cans. Add the garlic, and stir and cook for 30 seconds. Add the tomatoes with their juices and the tomato sauce. Raise the heat to high, and bring the soup to a boil. Reduce the heat to low. Stir in the milk and parmesan cheese. Do not boil the soup after the milk has been added. Stir and cook for 2 minutes. Remove from the heat and serve at once. Garnish with croutons and fresh snipped herbs. NOTE: Use the Del Monte brand of diced tomatoes seasoned with basil, garlic and oregano. If you can't find the seasoned tomatoes, add 1/2 teaspoon each dried basil and dried oregano with plain diced tomatoes.
Preheat oven to 350 degrees. In a large bowl, beat together brown & white sugars, butter, egg and vanilla until creamy. Add flour and baking soda, mixing well. The dough will be stiff. Stir in chocolate chips. Spread evenly on a 12 inch pizza pan. Bake 12-15 minutes or until golden brown. (I made this yesterday and mine took 20 minutes in a deep dish pan). It looked a bit undercooked, but after cooling, it made a nice chewy cookie. Cool completely. Spread frosting over top of cookie, leaving a 1/4 inch border around the edges. Sprinkle with optional ingredients if desired. Cut into 16 wedges.
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree). Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight). Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set. Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired. Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed. Recipe Tip Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
Pour milk into a large metal or glass bowl. cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!). Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high. After reaching soft peaks, add vanilla and honey and continue to whip until stiff. Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.
Cook pasta according to package directions, omitting salt and fat; drain and set aside. Coat a dutch oven with cooking spray and place over medium heat. Add onion and green pepper; saute until tender. Add garlic and saute for one more minute. Add chili powder, cumin, garlic powder and crushed red pepper; cook, stirring constantly, 1 minute. Stir in tomatoes and tofu. Bring mixture to a boil; reduce heat and simmer, uncovered, 15 minutes. Add beans and cook 10 additional minutes or until bean mixture is thoroughly heated. To serve, place 1/2 cup pasta into each of 6 individual bowls, and spoon 1 cup chili over each serving. Top servings evenly with cheese.
Preheat oven to 325°; coat a 13 x 9 inch baking dish with nonstick cooking spray. In a 10-inch skillet over high heat, cook the sausage, breaking it into smaller pieces, until it loses its pink color. Drain off the fat; return to skillet and add in onion; cook, stirring, until it is softened, 4-5 minutes. Remove the pan from the heat and transfer the mixture to a large mixing bowl; add in the hash browns. In another bowl, combine the eggs, soup mix, mayonnaise, milk, and flour. Fold the egg mixture into the sausage mixture and pour into the prepared dish. Sprinkle the top of the casserole with the cheese and bake 25 minutes, until the casserole is set. Let sit for 5 minutes before serving.
Wash and dry the turkey breast and place in a slow cooker. Pour the apple cider in the bottom of the slow cooker. Add the bay leaves. Combine the paprika, poultry seasoning, pepper, and salt and rub over the top of the turkey breast. Cover the slow cooker and cook on low until the turkey breast is done, usually 4-5 hours.
Dump all in a bowl. Preheat pan w/non-stick spray. Whisk together. Add more milk as needed. Test pan for readiness by waiting until water droplets sizzle. Drop by 1/4 c amounts onto hot pan. Flip when bubbly.
Dredge chicken cutlets first in flour, then dip in egg, and finally dredge in breadcrumbs. Put on a baking pan and refrigerate for 15 minutes while you proceed with recipe. In a non-stick saucepan, heat 1 tblsp of oil over high heat and add mushrooms and garlic. Cook, stirring, until all the liquid the mushrooms have given off has evaporated. Remove mushrooms from pan and set aside. Preheat oven to 350F. In same saucepan, heat remaining 2 tblsps of oil over medium-high heat and fry chicken cutlets until golden-brown, about 3 minutes per side. Remove from pan and transfer to a glass baking dish, overlapping cutlets slightly to fit into the dish. Lightly season cutlets with salt and pepper. Distribute mushrooms over chicken and spoon tomato sauce over. Drizzle with 1/2 cup heavy cream. Cover with the cheeses and bake for 15 minutes, or until heated through and the cheeses have melted. Note: If you haven't got seasoned breadcrumbs, use regular breadcrumbs to which you've added 3/4 tsp each of dried, crumbled oregano and basil.
Rub breasts with lemon juice, salt, pepper, and a little flour. Saute in butter 7 minutes each side. Remove to baking dish. Mix above ingredients in saute pan, scraping well. Strain over breasts. Sprinkle with parmesan cheese and broil until lightly browned.
Stick a wooden stick into each apple. In a medium sized microwave-safe bowl, put marshmallows and butter, and heat on HIGH in the microwave for 15 seconds. Stir. Heat for another 10 seconds and stir. Marshmallows should be smooth and pourable at this point, if not, heat in 10 second intervals until ready. While still very hot, dip each apple one at a time into the marshmallow (you may need to return to microwave for a few seconds if marshmallow starts to get stiff). Lightly roll each in crispy rice, and set on a wax paper-covered cookie sheet 1-2" apart. Reheat any leftover marshmallows (you may need to add one or two at this point). With a spoon, drizzle remaining marshmallow over apples, giving them a "spiderweb" look. While still hot, put sprinkles on the coating, if desired. Allow to cool completely before serving. These are very sticky, but tasty!
In a pot, melt butter on medium heat. Put in frozen strawberries. Dissolve cornstarch in cold water, add to pot. Add sugar and salt. Stir and turn heat down to low-medium. Allow to simmer until strawberries are soft. Smoosh strawberries. If you'd like a thicker consistency, allow to simmer on low heat, uncovered. Remove from heat and allow to cool for one minute. Add cinnamon and vanilla. Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in butter and lemon peel. Spread evenly in ungreased square baking dish, 8x8x2 inches. Refrigerate uncovered at least 3 hours until firm. Cut custard into 2-inch squares, using wet knife. Dip custard squares into eggs, then coat with bread crumbs. Heat oil (1 to 1/2 inches) to 360°F; fry 2 or 3 squares at a time in oil 1 to 2 minutes or until light brown; drain on paper towels. Sprinkle with powdered sugar.
Add all ingredients except raisins and fruit to your breadmaker bowl, creating a small well in the flour to hold the yeast. Start the maker on your breadmachine's cycle for raisin bread, dough should mix up with a silky but not sticky feel to it. Add more water or flour depending on how the dough feels after mixing up for several minutes. When your breadmaker beeps to add extra ingredients, add the raisins and candied fruit, and let the breadmaker take care of the rest. When the breadmachine finishes its cycle, take it out of the machine as soon as possible to allow loaf to cool without condensation problems. Serve lightly toasted & buttered. As a side note, it's really important to use cardamom seed that you have freshly ground yourself (I grind it in a separate coffee grinder that I use just for spices, although you can grind the seed in a mortar & pestle). If you use cardamom that is already ground when you buy it, you will miss the distinctive and signature taste of the cardamom. I buy shelled cardamom seeds online, I've even found it on eBay. It's much cheaper than anything you'll find at a regular grocery store, and is much easier if you buy it already shelled.
In a large skillet over medium heat, saute ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta. *NOTE:Without adding the water, meat mixture can be used as an empanada filling.
In a large skillet, melt the butter over low heat; stir in all the ingredients except the shrimp and cook for about 20 minutes. Increase the heat to medium and stir in the shrimp and cook until opaque, about 8 to 10 minutes. Serve with French bread.
Preheat oven to 350*F. In a 13-by 9-inch pan, melt butter. Sprinkle brown sugar evenly on top. Scatter fruit over sugar. Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened (about 30 second). Beat at medium speed for 2 minutes. Pour batter evenly over fruit. Bake 45 to 50 minutes or until a toothpick inserted in center of cake comes out clean. Let stand 5 minutes, then turn upside down onto a large platter or a cookie sheet. Serve warm with a generous dollop of Cool Whip, if desired.
Heat oil in a saucepot; add scallions, garlic and ginger, and cook for 20 seconds; do not brown. Add chicken stock, Chambord, vinegar, soy sauce, honey and pepper, and cook over low heat for two minutes. Stir in cornstarch to thicken and cook for an additional two minutes. Strain through fine mesh strainer if desired.
In a medium pot, saute onions in olive oil until they are soft and translucent. Sprinkle in cumin and garlic and saute for a minute; pour in black beans (including juices), salsa, and lime. Stir to combine and bring to a simmer. Simmer covered for 20 minutes. Ladle soup into individual bowls and top with a dollop of yogurt. Chili and Lime Tortilla Chips or other white corn tortilla chips go nicely on the side.