HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, heat water, molasses, oil, and baking chocolate until very warm (120F - 130F degrees). The chocolate does not need to be completely melted. In a large bowl, blend all-purpose flour, bran, sugar, coffee, salt, onion powder, fennel seed, and yeast at low speed until moistened. Beat 3 minutes at medium speed. Stir in, by hand, the rye flour. On well-floured working surface, knead the dough, adding 1/2 to 1 1/2 cups additional all-purpose flour as needed, until dough is smooth and elastic (about 5 minutes). Dough will be slightly sticky. Place dough in a greased bowl, and then turn the dough so the greased side is up. Cover and let rise in a warm place until not quite doubled in size (about 45-60 minutes). Generously grease (not oil) two 8- or 9-inch round cake pans or cookie sheets. Punch down dough. For Rolls: divide dough into 24 pieces. Shape each piece into a ball. Place in prepared round cake pans. For Loaves: divide dough in half and shape each half into rounds. Place in prepared pans. Cover and let rise in warm place until not quite doubled in size (30-45 minutes). Heat oven to 375F degrees. If desired, brush rolls or loaves with mixture of 1 egg white and 1 tablespoon water. Bake rolls for 35-40 minutes. Bake loaves for 45-55 minutes, or until crust is dark brown and loaves sound hollow when lightly tapped. Immediately remove from pans and allow to cool.
Heat oil in a large skillet over medium-high heat. Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl. Add in mushrooms and cook until browned. Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking). Return the beef to the skillet. Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes. Season with salt and black pepper to taste. Set oven to 400 degrees F. Transfer the beef mixture to a greased casserole dish. Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal. In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry. Bake for 20 minutes or until the pastry is fuffed and golden brown.
Heat large skillet on medium high heat for a minute, then add the butter and oil. Saute the onions for 2 minutes, then add the mushrooms and cook, stirring, until the onions become translucent and the mushrooms begin to give off some liquid. This should take about another 3 minutes. Remove the vegetables from the pan and set aside while the livers are cooking. Add the livers to the hot skillet, adding a little more oil/butter if needed. Saute the livers for about 3 minutes, but do not overcook. Return the vegetables to the skillet with the livers. Add the seasonings and stir to combine. Add the sour cream and stir to combine. Allow to heat thoroughly, but do not let the sour cream boil or it will curdle. Taste and adjust seasoning if necessary. Serve this stroganoff with hot fluffy rice.
Cut wieners into bite-size pieces (or use cocktail franks). Combine other ingredients. Pour over wieners and simmer for 1 hour. Pour into chafing dish and serve hot.
Add everything in a wine glass or sangria glass. For me it was perfect but for DH it was too sweet. So you may need to adjust to suit your taste.
Pour 1 cup water in a pan. Put noodles in water. Set noodles and water to boiling. Once noodles have broken up rip the ham in little bite size pieces and place over the noodles. Just before too much water evaporates remove from stove. I like just about a tablespoon of water leftover. Add seasoning packet and stir around well. Top with cheese, let melt and enjoy! Important! Make sure you keep a close eye on this recipe as it cooks very fast.
Combine the butter and sugar in a medium mixing bowl or the bowl of an electric mixer fitted with paddle and beat on medium speed for 5 minutes until the mixture is fluffy, soft and almost white in color. Beat in the vanilla and the egg yolk and continue beating for another two minutes until the mixture is soft and resembles butter cream. Place the flour in a strainer and sift it all at once over the butter mixture using a rubber spatula. Fold the dough until no traces of flour remain. Scrape the dough onto the center of a 12 inch square of plastic wrap and shape it into a rough disk. Cover with another 12 inch piece of plastic and press the dough until it is about 1/4 inch thick. Refrigerate.
Preheat oven to 375°F. In a large mixing bowl, combine brownie mix, water, oil, and egg. Stir until combined. Spread dough evenly onto a greased 12-inch pizza pan with 1/2 inch sides. Bake in oven for 18-20 minutes. Cool completely. Cut brownie into 12 wedges. Do NOT remove from pan. Place small scoops of chocolate ice cream on each wedge. Cover tightly and freeze until firm. To serve, pour warm ice cream topping over ice cream. Sprinkle with cut up candy bars. If desired, pour whipped cream, sprinkle nuts, and strawberries also! Serve immediately and hit the gym later! haha!
Melt 2 tablespoons butter in large skillet over medium-high heat. Add pears; sprinkle with sugar. Saute until pears are golden, about 5 minutes. Transfer to very large bowl; mix in cinnamon. Melt remaining 10 tablespoons butter in same skillet over medium heat. Add onions and celery; saute until golden, about 15 minutes. Add wine and next 5 ingredients. Simmer until liquid is reduced almost to glaze and mixture is soft and moist, stirring occasionally, about 15 minutes. Mix into pears. (Can be made 1 day ahead. Cover and chill. Reheat to lukewarm before continuing.). Mix bread and pecans into fruit mixture. Season stuffing with salt and pepper. Preheat oven to 350 degrees F. Generously butter 13x9x2-inch glass baking dish. Transfer stuffing to prepared dish. Bake uncovered until heated through, about 35 minutes.
Bring water to a boil in a heavy 3 quart saucepan. Stir in raw rice and butter, cooking, uncovered, over medium heat for about 4-5 minutes, stirring occasionally, until water is absorbed and rice looks creamy. Stir in milk and a small pinch of salt. Bring to just a boil over medium high heat, stirring and watching your pot like a hawk so it doesn't burn or boil over -- the second it starts to bubble, remove from heat. Reduce temperature to low, and return pan to the heat to cook, covered, about 30-50 minutes, stirring occasionally (cook less for creamier, softer pudding, longer for firmer pudding). Stir in sugar to taste and vanilla. Pour into serving cups or bowl, dust with some cinnamon or freshly grated nutmeg, and chill well.
Combine the cream cheese, green onions, Swiss cheese, mayo, lemon juice, garlic salt and seasoned salt in a bowl and mix well. Stir in crab meat. Unroll the crescent roll dough and separate into triangles. Spread the cream cheese mixture on each triangle and roll up, beginning at the wide end. Arrange on a greased baking sheet. Brush with butter. Bake at 375° for 12 to 15 minutes or until golden brown.
Place the bacon, dressing and water in small microwavable bowl; stir Microwave on high 30 seconds or until warm Toss spinach, chicken breast strips, onion, mushrooms, cashews and eggs with dressing mixture in large bowl Serve immediately Substitution: 1 T Parmesan Cheese & 2 T bacon grease in place of the catalina dressing Note: For an even faster version use precooked chicken and bacon Those such as Oscar Mayer Ready to Serve Bacon & Louis Rich Grilled Chicken Breast Strips
heat olive oil in a medium sized pan, add chicken. cook until brown. add in portabello, onion, and garlic. pour in balsamic vinegar, make sure everything is coated. Add in shrimp, all you need to do is heat it. place the slices of swiss cheese right onto the ingredients in the pan. shave the blue cheese in to the pan over the swiss. Wait for the cheese to melt. While the cheese is melting, take your 1/4 cup of sour cream and mix in the dijon mustard. set aside. separate the mixture in the pan so that half is on one side and half is on the other, place each side on a tortilla shell. add as much of the sour cream/dijon sauce as you would like to the wrap. wrap and eat! :).
Put the water in the blender, then add the flour, smeed, pancake mix, sugar, and yeast to the water. Blend on high for a minute, then scrap down any of the mixture that might be stuck to the sides and blend again for another minute. Put the walnuts in the food processor and pulse them until they are in small pieces, but not completely powder. Pour the walnuts into a bowl and add the cinnamon, powder sugar, and coconut. Place a non-stick frying pan on the stove (the smallest one you have, or you can use a griddle and make multiple ones at a time) and turn the heat on medium. Let the frying pan heat up well. Place about 1/4 cup of the pancake mixture on the frying pan and let brown on one side (do not turn them over, only cook on one side). Little bubbles should form on the top of the uncooked side leaving little holes on the top when it is done. Remove the pancake from the heat and let cool. Place about 1 tbs of the stuffing mixture (or 1 tsp if you made them smaller) in the middle of the pancake and bring the edges up to touch each other. With your fingers, press the sides firmly together, creating a seal. Continue this until you have used all the pancake mixture and stuffing mixture. Lightly coat the katayif with unsalted butter on both sides and put on a try. Put them under the broiler until they are golden brown on both sides, and then dip the katayif in the cooled attar. Enjoy!
Preheat the oven to 350 degrees F. Tear the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl, mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. (Throw the milk away.). Add eggs, Parmesan, ground pine nuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs. In a large skillet, heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish. Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in half (quarters if large), and hand-crush them in a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
Wash and dry apples thoroughly. Put the wooden sticks in the apples. Melt the caramels and milk either over low heat or in the microwave. Dip each apple into the caramel and let firm up completely. Melt the white chocolate chips in microwave. Dip each apple in chocolate and let the excess drip off. Let cool slightly, but before its completely hard, roll in the sugar mixture. Sit on wax paper and put in fridge to harden completely.
Preheat oven to 375 degrees F. Spray one 9 x 13 x 2 and one 8 x 8 x 2 pan with non-stick cooking spray. Arrange half apples in 9 x 13 and other half in 8 x 8. Sprinkle each with 1/2 cup sugar. Mix together brown sugar, flour, oats, cinnamon, nutmeg, ginger and butter. Stir until well moistened. Sprinkle half this mixture over 9 x 13 apples. Top oat mixture with 1/4 to 1/2 cup caramel. Bake both pans for 15 to 20 minutes. Remove from oven. Arrange apples in 8 x 8 over apples in 9 x 13 (this makes a second layer). Top with remaining oats and another 1/4 to 1/2 cup of caramel. Bake an additional 15 to 20 minutes or till apples are tender and top is crisp. Remove, let sit till warm. Serve with vanilla ice cream and additional caramel sauce on top.
Preheat oven to 200°C. pour oil into a shallow pan and cook the onions till soft and golden. stir thyme into the onions and cut bacon into short pieces and add to the pan, stirring occasionally until pale gold and fragrant. drain the beans and rinse under cold water. tip into the onion mix and add the creme fraiche and stir till bubbling. check the seasoning, you will probably need both salt and pepper. transfer to a baking dish and sprinkle parmesan over the top. Bake for approximately 30 mins or until top is crisp and the sauce is bubbling around the edges.
Heat the oil in a large pot. Saute the onions until soft, about 3 minutes. Stir in the spinach and saute until wilted, about 3 minutes. Add the rice, dill, water, salt and pepper. Stir thoroughly, and cover. Simmer about 15 - 20 minutes until the rice is cooked and the liquid is absorbed. Serve warm, garnished with lemon wedges.
Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan. Place the wax paper in the bottom of your cake pan and pour the batter in as usual. After your cake is done baking cool as directed then slide a knife around the edge of the cake. Then turn it over and the cake will just pop out. Grasp the edge of the wax paper and gently peel it off.
Preheat oven to 350°F Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray. Put a large pot of water on to boil for cooking pasta. Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat and add 1/4 cup fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper. Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions. Drain and rinse well. Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with the remaining 1/4 cup fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini. Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately. TO MAKE AHEAD: Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking.
Shake ingredients together over ice and strain into a martini glass. Top with a squirt of whipped cream from an aerosol can. You may want to squirt it onto a spoon and then scoot it off the spoon and scoot it onto the top of the drink. Variation: Add ice to a rocks glass and strain drink over ice. Add whipped cream.
Prepare the cabbage according to the recipe description. Combine ingredients for filling. Place some of this mixture (about 1 1/2 tbsps) on each cabbage leaf & fold "envelope" fashion. If the leaf is tough, it will be easier to do this if you make a V shaped incision & remove a part of the coarser spine. You may find it easier to roll the cabbage around the filling and just "tuck" the ends into the roll with your fingers - whatever works best for you! Lay flap side down in a heavy Dutch oven. Combine sauce ingredients - use tomato juice if you don't like V8 - or you may add 1 cup of chicken broth to lessen the tomato flavour; pour over cabbage rolls. Bake at 350 degrees F for about an hour. Serve with a dollop of sour cream.
In a medium bowl, combine the soy sauce with the wine and cornstarch. Add the chicken and turn to coat. Heat the oil in a wok or large skillet over moderately high heat. Add the onion, ginger and garlic and stir-fry for 30 seconds. Add the chicken and stir-fry for 5 minutes. Add the poblano and crushed red pepper and continue stir-frying until the chicken is cooked through and the poblano softens, about 3 minutes. Add the soy sauce and stir-fry for 30 seconds. Using a slotted spoon, transfer the chicken to a plate. Add the orange juice to the wok and boil until slightly thickened, about 3 minutes. Return the chicken to the wok, add the papaya and stir-fry until hot, about 1 minute. Add the lemon juice, season with salt and pepper and transfer to a platter. Garnish with the scallion and serve.
SOUP. Whisk condensed soup with milk over med high heat. Add package of Knorr vegetable recipe mix, sugar and chopped onions. Turn down heat to simmer, chop cucumbers into nickel or quarter size pieces and set aside. Then begin to prepare your lamb meatballs. MEATBALLS. Preheat oven to 350 degrees. Combine all meatball ingredients and mix very well. Form into desired size meatballs. Place in baking pan so balls do not touch one another. Bake @ 350 for 30-40 minutes. COMBINE cut cucumbers and meatballs with it's juices into the soup, turn heat up to med - med high and let cook together for full flavor for about 30 minutes. Enjoy!
**WARNING**: Be sure to work in a well-ventilated cooking area when preparing this spice mix, especially if you have any type of respiratory problems. In a large cast iron skillet that is free of oil and moisture mix together all the spices. On medium heat, dry roast the spices until fragrant about 10 minutes, stirring constantly. Be careful not to burn the mixture, reducing heat if necessary. Set aside to cool completly. Once cooled, grind the mixture in a clean, dry spice mill or mini-chopper. *Important*: break the cinnamon stick up into smaller pieces first before processing. Store the curry powder in a covered container in a cool, dry place.
Cut tortillas in 1/2" strips (set aside). Saute onion and garlic in oil. Add next 11 ingredients. Bring to boil. Reduce heat and simmer covered, 1 hour. Add tortilla strips and cheese. Simmer uncovered for 10 minutes. Garnish with paprika.
Combine dressing ingredients in small bowl. Arrange fruit in bowls and top with dressing. Enjoy.
In a Dutch oven, over medium heat, add the bacon and cook until some fat renders out, about 1 minute. Lower heat to medium-low, add in the onion and garlic; cover and cook, stirring occasionally until the onions are translucent and start to caramelize, about 15 to 20 minutes. Add in the chicken, chili powder, paprika, cumin, garlic powder and onion powder. Mix well, cover and cook for about 5 minutes, stirring occasionally. Add in the beer and cook for 1 minute. Add in the tomatoes, broth, beans, chili's and season with salt and pepper. Bring to a boil, lower heat to low and simmer uncovered, stirring occasionally until the liquid has thickened, about 30 to 40 minutes. Ladle the chili into warm bowls, top with the cheese and serve with the chips on the side.
Pre-Heat oven to 350 Degrees. In a large bowl, beat sugars, butter, shortening, egg replacer, applesauce & vanilla until smooth. Stir in flour, baking soda & salt until mix completely Stir in Vegan White Chocolate & Macadamia Nuts. Drop dough by Tablespoonfuls about 2 inches apart on a cookie sheet. Bake 10-12 minutes. Remove Cookies from sheet and put on wire rack or big plate and let cool (They need time to cool down so they set). ENJOY YOUR DELICIOUS VEGAN TREAT! TOLD YOU SO!
Chop chocolate into small pieces and place in a heat safe bowl. Bring cream to boil on stovetop. Once cream in boiling pour over chopped chocolate. Add lemon zest and lemon juice. Stir from the inside out, making sure not to let in to much air. Stir till chocolate is completely melted. That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later. You can also substitute the lemon with orange.
Wash the rice, and soak it for thirty minutes if desired. Steam it, or cook it. Wash the anchovies and add it into the rice, with water. Steam it, and enjoy it when it's done! You'll have to steam it over again if the rice is not soft enough! You could also add a mushroom, chopped up, into it, or beat an egg in before you put it to steam.
Beat cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8" square baking pan lined with foil. Cover and refrigerate overnight.
Slice focaccia bread in half horizonally. Mix mayonnaise and horseradish together and spread over cut sides of the bread. On bottom slice of bread, layer tomato slices, bacon slices, roast beef and lettuce leaves. Cover with top half of bread and cut into 4 servings.
Chop by hand, all the vegetables. And the remaining ingredients and mix together. Chill for at least 3-hours. Serve as a dip for nacho chips or as a salsa with anything.
Puree in food processor; chill. Freeze in ice cream maker according to your machine's directions.
Hard-boil eggs (10-15 minutes). Cut each egg in half lengthwise and remove yolks. In bowl, smash yolk with fork. Add all other ingredients (except egg whites), and beat with hand mixer. Fill egg halves with mixture by either spooning it in or piping in. Sprinkle tops with paprika.
In 2 quart saucepan, over medium to low heat, use rubber bowl scraper to. stir together jellied sauce,marmalade and ginger untilmelted, about 6 to 8 minutes. Add the sliced cranberries, keeping sauce on low. Stir often. Continue cooking and stirring often until cranberries are no longer white. and taste tender to the bite (not soft, but not too crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered and use with a week to 10 days. Should freeze well to be used within 4 months.
The crust: butter a 9-inch springform pan; choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have leftover cheesecake batter); wrap the bottom of the pan in a double layer of foil. In a bowl, stir the crumbs, sugar, and salt together; pour the melted butter over the mixture; stir until all dry ingredients are uniformly moist. Turn the ingredients into the prepared pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides (doesn't have to be perfect). Put pan in the freezer while you preheat the oven (the crust can be covered and frozen for up to 2 months). Center a rack in the oven, preheat the oven to 350° and place the springform pan on a baking sheet. Bake for 10 minutes; set the crust aside to cool on a rack while you make the cheesecake. Decrease oven temperature to 325°. The cheesecake: put a kettle of water on to boil. Working with a stand mixer, fitted with paddle attachment, beat the cream cheese on medium speed until soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt; continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla; add the eggs one by one, beating a full minute after each addition. Decrease mixer speed to low and mix in the sour cream and/or heavy cream. Put the foil-wrapped pan in a roasting pan that is large enough to hold the pan with some space around it. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the pan. The batter will reach the rim of the pan. Carefully put the roasting pan in the oven and pour enough boiling water into it to come halfway up the sides of the springform pan. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and maybe cracked) and may have risen just a little above the rim of the pan. Turn the oven off and prop the oven door open with a wooden spoon. Let cheesecake luxuriate in its water bath for another hour. After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster-be careful. Let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and refrigerate for at least 4 hours-overnight is better. To serve-remove the sides of the springform pan (run a blunt knife around the sides of the cake) and set the cake on a serving platter.