HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a pot, melt the margarine, then add soy milk and yeast (if dry yeast, mix together with dry ingredients instead). In a large bowl, blend all the dry ingredients (flour, 100 g sugar, cardamom) and add the milk and margarine mixture. Mix well. Fold in raisins. Knead dough for about 5 minute Let dough rise in a hot place for about 20 minutes. Turn the dough onto a floured surface and knead for 2-3 minutes. Roll dough into roughly 20 rounded biscuits. Place on cookie sheet and cover with towel. Let rise in a hot place about 10 more minutes. Preheat oven to 430°F. Mix together the 1 tbsp sugar and water. Brush each bun with the sugar water. Bake 10-15 minutes.
Pre-heat oven to 350. Sieve flour, salt and baking soda together. Stir in Ovaltine and raisins. Fold in milk gently until completely combined. Pour into a lightly greased 1lb loaf tin. Cook for approximately an hour. Test with a skewer and leave to cool slightly in the tin before serving. Can be frozen in slices when cold and toasted to defrost.
Place the zucchini and scallions in a large saute pan. Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes. Drain in a colander. Press out excess water with a large spoon. Return the zucchini and scallions to the pan. Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper. Allow to cool for 5 minutes, tossing frquently. Add the egg; toss. Preheat the oven to 400°F Coat a 9-inch pie pan with oil. Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan. This"crust" is very thick. Bake for 15 to 18 minutes, until golden. Remove and sprinkle with 1/2 cup Fontina. Top with the tomato slices, overlapping slightly if necessary. Season lightly with salt and pepper. Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina. Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned. Allow to sit for at least 10 minutes before cutting. Enjoy!
In large saucepan, fry saute garlic, bacon, mushrooms, stock cube and onion til soft and aromatic. Add sausage links and brown (about 10 mins) Add crushed tomatoes, salt, pepper, worcester sauce and basil. Simmer over medium low heat for about 35-45 minutes Thats it! nothing to it really but its sooooooo tasty and fantastic for winter. I serve with broccoli and jacket potatoes and there is never any leftovers!
Heat 1" salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add unpared potatoes. Cover and heat to boiling; cook just until tender, about 30 minutes.(Do not overcook.). Cut hot unpared potatoes diagonally into 1/2" slices. Place in shallow glass dish; pour dressing on hot slices. Let stand 1 hour, turning slices once. Remove potato slices and place on grill 4" from hot coals. Cook 8-10 minutes. Turn; sprinkle salt and pepper on slices and cook until golden brown, about 8-10 minutes longer.
Preheat oven to 450°. Line a shallow baking sheet with aluminum foil. Place salmon filets on foil skin side down, the skin should stick to the foil and the fish come off beautifully when removing from the pan. Mix ground ginger into the Kikkoman Orange Sauce and stir well. Brush a light coat of sauce on the filets. Bake for 5 minutes. Add another layer of glaze sauce and bake for 10 minutes. Add a final layer of glaze sauce and bake for 5 more minutes. Test for doneness by using a fork to see if flaky and cooked through. You can add cayenne pepper or crushed red pepper for heat or add sliced green onions to the top just before serving.
Cream together butter and brown sugar until light. Add egg and vanilla, and mix well. Stir together flour, salt, and baking powder and add to sugar-egg-butter mix, mixing well. Stir in nuts. Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours. Slice and bake on ungreased cookie sheets at 400 degrees F for 8 to 10 minutes.
First make the Bolognese Sauce: Brown and drain grease from the ground beef, ground pork and sausage in a large saute pan. Break up all lumps with spoon. Add in 2 T butter and 1 T olive oil and saute the onions, garlic, carrots and celery until softened. Add salt and pepper to taste. Add the wine and stir and then simmer for 5 minutes, or until reduced. Add the tomatoes and 1 cup of beef stock and bring to a boil. Stir the sauce well, then lower heat and half cover pan with lid and simmer gently for 2 hours. Stir occasionally during this time and add more stock as it becomes absorbed. Pour the cream into the sauce, stir well to mix, then simmer without lid for 30 minutes, stirring frequently. AT THIS STAGE -- YOU CAN SERVE THIS OVER THICK PASTA. FOR LASAGNA BOLOGNESE -- CONTINUE WITH RECIPE. Preheat oven to 375. If the bolognese sauce is cold, reheat it. Stir in enough stock to make it runny, if necessary. Make the white sauce by melting 1/4 cup butter in a medium saucepan. Add the flour and cook, stirring for 1-2 minutes. Add the hot milk a little at a time, whisking vigorously after each addition. Bring to a boil and cook, stirring until the sauce is smooth and thick. Add salt and pepper to taste, whisk well, then remove from heat. Spread 1/3 of Bolognese sauce over the bottom of a 9x13 baking dish. Cover the Bolognese sauce in the base of the dish with 1/4 white sauce, followed by 4 sheets of lasagna. Repeat the layers twice more, then cover the top layer of lasagna with the remaining white sauce and sprinkle the grated Parmesan over the top. Bake for 40-45 minutes or until the pasta feels tender when pierced with a fork. Let stand for 20 minutes before serving.
Make the pesto by pureeing the basil through garlic in a blender or food processor; slowly add the 1/2 cup olive oil, blending until smooth. Heat the 1 Tbs oil in a skillet over medium heat and saute the asparagus, beans and zucchini about 10 minutes, stirring often, until cooked but not limp. Add 1 cup of the pesto, stir thoroughly, and cook until heated thru. Toss the pasta with the pesto-vegetable mixture and serve.
Hardboil your eggs normally. When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look. Then re-boil in water with food coloring of your choice. You could make really cool looking deviled eggs with these.
Preheat oven to 180 degrees C and grease a 12-hole muffin pan. In a large bowl, whisk eggs and sugar together until frothy. Add yoghurt and melted butter and mix well. Add the passionfruit, coconut and flour and mix gently. Fill muffin pans with the mixture and bake for 15 - 20 minutes or until golden.
Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined. Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it. Filling! Comforting! Enjoy!
*Preheat oven to 375 degrees. *Thaw and drain spinach. I find it easiest to do this by putting thawed spinach in a clean dish towel and wringing out the excess liquid. *Add spinach, chopped artichoke hearts, parmesan cheese and 1 cup monterey jack cheese to a large bowl and combine till well mixed. *In a separate bowl mix sour cream, mayonnaise, cream cheese, milk, cream, garlic, pepper flakes, salt and pepper till well combined. *Add wet ingredients to spinach and cheese mixture and mix well. Taste for salt -- add a little more if needed. *Pour into a greased (butter or Pam) casserole dish and top with remaining 1/3 cup monterey jack cheese. *Bake for 25-30 minutes until bubbly. *Serve with tortilla chips or baguette slices. *Enjoy!
To make meatballs, combine meatball ingredients. Mixture will be soft. Wet hands and shape into walnut-sized balls or larger if desired. To make sauce, combine all ingredients and stir until sugar is dissolved. Place meatballs in a 13 x 9x 2 inch pan. Pour sauce over each meatball. Bake at 350 degrees for 1 hour for small meatballs, or l hour 15 minutes or longer for large ones until thoroughly cooked inside. Yield: 80 small or 25 large meatballs. These meatballs can be frozen before cooking on waxed paper-lined cookie sheets and then stored in plastic freezer bags in the freezer, or they may be baked and then frozen as desired.
Prep time does not include marinating time. Combine all the marinade ingredients in a bowl or storage container, mix well, add lamb fillets, turn to coat, cover, marinade several hours or overnight. Remove lamb from marinade, discard left over marinade, cook lamb in a fry pan, or grill, or BBQ until cooked as desired, slice thickly and serve over couscous. Couscous. In a small fry pan heat a little olive oil and cook peppers until tender. Bring water, stock and mango chutney to the boil, add couscous sachet and cook according to packet instructions (mine is 2 Minute Couscous.)Drain and place couscous in a bowl fluff with fork. Add peppers, lemon juice, coriander and currants stir gently to combine. Yogurt. Combine yogurt with coriander, stir and serve drizzled over lamb. To Serve: Place a mound of couscous in the centre of a plate, arrange sliced lamb on top and drizzle with yogurt.
Heat oven to 325 degrees F. Stir together crust ingredients in a small bowl. Press mixture onto bottom of a 9-in. springform pan. Bake 10 minutes. Remove from oven. Turn oven temp up to 450 degrees F. Beat cream cheese and sugar in a large bowl on med. speed w/a mixer until smooth. Place peanut butter chips and milk in a small microwave-safe bowl. Microwave at high for 1 minute. Stir. If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add peanut butter mixture to cream cheese mixture, beating until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture into prepared graham cracker crust. Bake 10 minutes. Reuce oven temp. to 250 degrees F; continue baking 40 minutes. Remove from oven to wire rack, with a knife loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate drizzle-Place ch. chips and shortening (do not use butter or margarine) in a microwave-safe bowl. Microwave on High for 30 sec, stir. Microwave longer if necessary. Drizzle ch. drizzle over cheesecake. Refrigerate before serving, at least 1 hour. Cover and refrigerate leftover cheesecake-- if there is any.
Use 1 teaspoon of the butter to grease a round, 2-quart casserole dish that has a lid. Pile in the chopped apples. Sprinkle with the cinnamon and cloves. Dot surface with the remaining butter. Cover and bake at 350°F for 45 to 60 minutes or until apples are tender. This is easy to expand to fill as large a covered casserole as your family or group requires.
Place all ingredients in a food processor and process until smooth. Transfer mixture to container and refrigerate to firm up mixure (I usually let it set overnight, but I would think 2 hours would be enough to firm it up). When ready to cook the burgers, take the mixture and form into 5 patties. Coat a large skillet with non-stick cooking spray and heat over medium heat. Place patties in skillet and cook for 15-20 minutes, turning once. The patties will get a little brown when done (although it's hard to tell because the mixture is brown to begin with! When they are firm, they're done).
Combine oil, vinegar, lime juice, cumin, and garlic powder; thoroughly mix. Add peas, tomatoes, mangoes, and green onions and toss gently to coat. Season with salt and pepper to taste. Refrigerate four hours and serve with tortilla chips.
In a 10 inch cast iron skillet, brown the ground beef and ground turkey together. Season as you like. I used a 13 x 9 oval Pyrex casserole dish. Put the meats in the casserole dish. Pour the can of chili over the meats and blend together, pat down into the dish. Sprinkle the grated cheese liberally over the meat-chili mix, create a NICE layer of cheese. Pour the Tater Tots out of the bag onto the top off the cheese and even them out so they heat evenly, sprinkle a little seasoning over the top if you like. Bake at 350 degrees for about 35 to 40 minute, until tater tot are heated and cheese is melted. Scoop onto platters and serve.
Heat oven to 350. Mix all ingredients together. Batter will be lumpy. Spoon into lightly greased muffin tins. Fill each one 3/4 full. bake 25 minutes till edges are brown; dont let the tops get too brown. Serve hot, no need to add butter. you will see.
n a small bowl, combine soy sauce, lemon juice, ginger, and garlic; mix well. Place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top, turning chops to coat thoroughly. Cover and chill 2 hours, turning after 1 hour. Remove chops from marinade and discard marinade. In a large skillet over medium heat, melt butter; cook chops 5 to 7 minutes per side, or until cooked through. Serve immediately. Note: If you prefer to not use butter to cook the pork chops, you can substitute either peanut oil or light sesame oil. To make a sauce for the pork chops, reseve the marinade and bring it to a boil. Simmer 2 to 3 minutes, the pour over the chops.
Trim the leeks and slice the white parts very finely. Melt the butter in a saucepan large enough to contain all the ingredients and stew the leeks until soft. Add the potatoes, chicken stock and seasonings. Bring to a boil, then simmer 40 minutes. Stir in the cream, then place it into a blender and puree until smooth. Taste and re-season if necessary. Cool to room temperature. Place in refrigerator and chill thoroughly for 8 hours to overnight. Ladle into serving bowls with snipped chives sprinkled on top.
Note: use short ribs or shanks. Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours. Remove meat, let cool and discard bones. Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.
Wash bulgar wheat in cold water, squeeze, sprinkle with salt and set aside. Mash the grated onion with the coriander and pepper. Mix well with the cooled squash. Add bulgar and knead well like dough, adding flour a little at a time to hold ingredients together. Cover the bottom of a 11x4 pan with 1/3 cup oil and the julienned onions. Pat the bulgar mixture on top carefully. You can make [press small patties out in your hands and then lay them evenly on top, pressing it all together to make a smooth top after all the patties have been placed. Cut the kibbee into 1" diamond design on the diagonal of the pan, making cuts 1/4" deep. Pour the rest of the oil on top in the crevices of the diagonal cuts. Bake at 400 for 25-30 minutes until golden brown. When serving, cut along the lines to the size desired.
combine the sugar, wine, lemon juice, orange rind and orange juice in a dutch oven. Bring this to a boil, stirring constantly. Stir in the pectin and bring the mixture to a full, rolling boil and boil for one minute, stirring constantly. Remove from heat and if there is a foam, skim it off with a metal spoon. Quickly and CAREFULLY, pour the jelly into hot, sterilized half pint jars, filing to 1/4 inch from the top of the jar. Wipt the jar rims and seal with metal lids and bands. Process in a boiling water bath for 5 minutes. Remove and cool.
preheat oven to 350. mix all ingredients together in large bowl. brown your meatballs in olive oil in your frying pan ( turn them a few times). then place them on cookie sheet and bake them for about 20 min ( till done). Pour your favorite sauce over them.Enjoy!
Marinate The Night Before:. Rinse and trim the chicken. Salt and pepper chicken pieces on both sides. Lay the pieces flat, skin side up, in a glass baking dish and sprinkle with the fresh garlic, herbs, and onion. Pour vinegar and oil over the chicken, cover with plastic wrap and refrigerate. Turn the pieces once or twice while in the marinade. To Bake:. Preheat the oven to 375 degrees. Cut the potatoes 1 inch cubes for roasting. Sprinkle them with salt and pepper, coat them with olive oil. Set them aside. Remove the chicken from the marinade, reserving the liquid. Strain the marinade through a fine sieve. Reserve the liquid for making the gravy. Put the potatoes on the bottom of a large roasting pan and place the chicken pieces skin side down on top of the potatoes. Bake for 30 minutes. Turn chicken skin side up and roast for an additional 45 minutes. The chicken will be golden brown with a crispy skin. Remove chicken to a platter and cover with foil to keep warm. Turn oven temperature up to 450 degees. Continue to roast the potatoes in the pan for 15 -20 minutes until they are soft in the center when tested with a fork. Add the potatoes to the chicken platter. Cover with foil and keep warm. Transfer the roasting pan to a burner on medium high heat. Deglaze the pan with the strained chicken marinade, loosening any browned bits on the bottom of the pan. Add the chicken stock and bring to a boil and cook for 5 more minutes. Mix the cornstarch with the cold water until it is smooth and add to the sauce in the pan stirring well. Boil for 2-3 minutes, or until thickened . Ladle some of the sauce over the chicken and potatoes and place the extra sauce in a gravy boat. The masterpiece is ready to be served. For an alternative way to thicken the sauce make a paste with 2 tablespoons of soften butter and 1 1/2 TBSP of flour. Add it to the boiling sauce instead of the corn starch paste. Why should you do it? " because some time you feel like a nut, and sometime you don't !".
Line an 8-inch square pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray. Melt chocolate in microwave, as directed on package of chocolate. Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended. Add melted chocolate, extracts and food color; mix well. Stir in chopped pistachios. Spread evenly in prepared pan. Garnish with additional pistachios, if desired. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 (1 1/2-inch) squares. Store in refrigerator. Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
Combine mayo and mustard in bowl, stir well. Spread on 2 slices of bread. Top with 1 slice cheese, 1 ounce ham, 1/2 cup cabbage, 1 ounce ham. Top with remaining bread slices. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add sandwiches; cook 3 minutes on each side until golden brown. *You can use leftover coleslaw instead of the plain cabbage and it is fabulous.
Put the ingredients into your bread machine according to manufacturer instructions, set to 2-lb capacity, and a Basic Medium cycle. "Basic" usually means white/light bread and "Medium" for the crust. Kick back and let it do its work, in about 3.5 hours you'll have tasty bread for toast and sandwiches.
Whisk together sour cream and flour. Put leeks in a heavy skillet with butter, 1/3 cup water, salt and pepper. Cover skillet with a tight fitting lid and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes. Stir in sour cream mixture and remaining 1/3 cup water. Season fish with salt and pepper and add to leeks and cook, covered, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
combine all ingredients to a smooth batter in a 2-quart glass or ceramic container (no metal). Cover with cheesecloth or other loose covering, and keep in a warm place (around 80 degrees F) for 3 to 4 days to ferment. It should expand and bubble. When ready it should have a yeasty, slightly sour smell. At this point, this is Herman's "First Day" in the ten-day cycle of Herman Life. He's ready for his first feeding. Feeding Herman: Mix together 1 cup flour, 1 cup milk, and 1/2 cup sugar. Stir this into Herman, cover loosely, and place in the fridge. It will be lumpy. Stir daily (but if you forget a day, he'll be fine). In five days, you'll need to feed him again. (Day 5). In five more days (Day 10), you'll feed him again and/or use him to make something. Pay attention to the specific recipe to see whether you feed him just before making the item or afterwards. Herman can be used for biscuits, coffeecake, pancakes, cookies, banana bread, sweet rolls, and more. I believe the recipes I have have been handed down from one Herman owner to another for decades. Hope you enjoy!
Rinse chicken, pat dry. Cut into 1" pieces. Melt butter in a skillet over medium high heat. Add mushrooms and onion; cook for 4-5 minutes, or until tender, stirring. Add chicken, wine, tarragon, white pepper, and 1/8 tsp salt. Bring just to boiling; reduce heat. Simmer, covered, for 5 minutes, stirring once. Remove from heat. Meanwhile, cook lasagna noodles according to package direction. Halve each noodle lengthwise. Curl each noodle into a 2.5" diameter ring and place, cut side down, in a 3-qt rectangular baking dish. Using as slotted spoon, spoon chicken mixture into center of lasagna rings, reserving the liquid in the skillet. Add the cream cheese to the reserved liquid; heat and stir just til cream cheese is melted. in a small bowl, stir together sour cream and flour; stir in half and half. Add to the mixture in skillet, along with the cheeses. Cook and stir over medium heat until thickened and bubbly. Spoon cream cheese mixture over rings. If desired, sprinkle with slivered almonds. Bake, covered, at 325°F for 35 minutes or until heated through.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9 inch springform pan. Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Loosen edge of cake with knife before removing side of pan. Cool cake completely; place on a deep serving plate. Use a two prong meat fork or cake tester to pierce surface of cake. Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Discard 1 cup of the measured milk mixture or cover and refrigerate. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Stir in almond extract. Frost cake with whipped cream and garnish with cherries.
Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water. Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain. Place potatoes in large bowl and cover with cold water. Place in fridge over night. Drain potatoes. Shred with hand grater or food processor. To cook right away: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper. To freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use. Cook as directed above (will take longer).