HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine sugar and water. Sprinkle the yeast into water while stirring. Let stand approximately 5 minutes, or until foamy. In a large bowl, whisk 2 cups of whole wheat flour with bran, barley flour, oats, wheat germ, and salt. Create indent in the middle of mixture and pour in the yeast liquid. Stir to slowly incorporate ingredients to form dough; add more wheat flour if necessary. Knead dough on lightly floured surface for 10 to 15 minutes, until dough is smooth and elastic. Coat a bowl with nonstick cooking spray and place the dough inside. Roll dough in spray to cover. Next, cover dough with a clean dish towel and allow to rise for 45 minutes. Dough should double in volume. Line a baking sheet with parchment paper or dust with cornmeal. Punch the dough down and return it to the floured surface. Divide into two pieces, then roll each piece into a loaf about 12 inches long, tapering each end. Place loaves onto prepared baking sheet (2 12-inch bread pans can work, as well) and cover again with dish towel. Dough should rise for another 45-60 minutes, doubling in size once again. After rising, the dough should remain dented when poked instead of springing back. Bake at 425 Fahrenheit for 30 minutes, until loaves sound hollow when tapped. Cool on wire racks, slice and serve! 1 serving is 1/12 of a loaf.
Preheat oven to 350 degrees. Combine flour, sugar, cocoa powder, baking soda and salt in a bowl and mix well. Make three holes in mixture for next three liquid ingredients. Pour vanilla into 1st hole, vinegar into 2nd and oil into 3rd. Pour cold water over all. Mix with fork or wire wisk just until well blended. Pour into two 9 inch pans coated with cooking spray. Bake for 25 - 30 minutes. Cool completely in pans on a wire rack.
For sauce: In a small saucepan, heat sugar over medium-high heat until sugar begins to melt, shaking saucepan occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and light brown (about 3 minutes more). Stir as necessary after sugar begins to melt. Carefully add water (it will splatter), stirring until sugar is dissolved. Remove from heat. Stir together chicken broth, fish sauce, and cornstarch; stir into sugar mixture. Set aside. Add the 2 tablespoons cooking oil to a wok or a 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry lemon grass or lemon zest and garlic in hot oil for 15 seconds. Add the onion and carrot; stir-fry for 2 minutes. Add broccoli; stir-fry for 2 minutes. Add sweet pepper and red chili pepper; stir-fry for 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; stir-fry about 4 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok; cook and stir about 1 minute or until heated through. Serve immediately over noodles. Sprinkle with cilantro, if desired.
Preheat oven to 350*. Place walnuts in a 15 1/2" x 10 1/2" jelly roll pan. Toast walnuts in oven 20 minutes, stirring occasionally. Meanwhile, in a small bowl, mix sugar, vegetable oil, Worcestershire sauce, ground red pepper, and salt. Remove walnuts from oven, drizzle spice mixture over the nuts and toss until thoroughly coated. Spread nuts in a single layer, cool completely in a pan on a wire rack. Store at room temperature in tightly covered container up to a month. Makes about 2 cups.
Preheat oven to 350 degrees. Grease pie pan, I use Pam butter flavored spray. Mix all ingredients together. Pour into prepared pie pan. Bake for 25-30 minutes. Top with whipped cream.
Sift flour with baking soda, powder and salt. Set aside. Mash bananas in a large mixing bowl. Add oil, yogurt, egg, and vanilla. Mix. Add brown sugar and blend well. Stir in dry ingredients until well mixed but don't over-beat. Add chocolate and crystallized ginger. Spoon into oiled muffin tins. Bake at 350' for 15-20 minutes or until muffins spring back when touched in the centre.
Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy. Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using). When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water. With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time). Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!). Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!). Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely. Place the dough into a well-oiled bowl (I just use the same bowl). Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size. At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge. Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza. Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping). Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray. Trim the dough that is hanging around the edges (I use a pizza cutter for this). Spread with pizza sauce and then shredded cheese, then top with favorite toppings. Bake as desired.
Preheat your oven to 425°F. In a large pan at least 1 inch deep - place your beef bones - bake for 3 hrs at 425°F Remove and cool. Ask your butcher, short bones work as well some meat left on the bone is fine some even like using the oxtail bone, any is really ok. Place in a large stock pot and cover with 12 cups of water. Add salt, pepper, thyme and bay leaves - slow cook for 3 hours. Remove bones and herbs. You should be left with a nice dark rich color beef stock - this can be sealed in jars or frozen for later use. The heartier the stock the better the soup.
Mix margarine, sugar and Bisquick until crumbly. Stir in milk until dough forms; beat 15 strokes. Drop by rounded tablespoonfuls 2" apart onto a lightly greased cookie sheet. Make a shallow well in center of each with the back of a spoon. Fill the well with 1 teaspon preserves. Bake at 450 degrees Fahrenheit for 10 to 15 minutes or until golden. While warm drizzle with glaze. Glaze: Beat together all ingredients until smooth.
Thinly slice green onions, using the bulb and most of the tops. I usually stop chopping once I get close to the end of the tops, as it gets pretty flimsy. I like the firmer part, but that's strictly up to you and your preferences. Blend green onion, butter and cinnamon together. Refrigerate to allow it to set up nicely.
Pick the optional ingredients of choice and grind in a mortar and pestle of blender or food processor. Toss cabbage, and the optional ingredients and salt together in a large non reactive pot or bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage. When the cabbage has become limp and released its juice, transfer it to a crock or or a large glass vessel. Place 1/2 the grains on the bottom. Pack the cabbage mixture into the crock as tightly as you can, eliminating air bubbles. Continue packing the cabbage into the container until it is completely submerged by liquid. Then evenly place the remaining kefir grains over the surface of the compressed ingredients. Placing a weight on it helps keep it submerged. Be sure the ingredients are submerged by 1 inch of liquid be it organic apple, carrot, cabbage juice or filtered spring water. Cover loosely and allow it to sit at room temperature, undisturbed, for at least 4-5 days testing the Kefirkraut every few days until it is done to your liking up to 10-11 days. Transfer to the refrigerator or other cold storage where it should keep for at least six months. On day 3, check the surface of the liquid for signs of scum seen as froth, foam or possibly kahm yeast and remove this by skimming with a spoon. However, in most cases kahm yeast should not form when Kefir grains are used as a starter-enhancer, for the expedient fermentation does not allow such yeasts to form. Optional starter: Kefir grains may be blended with water or fresh fruit/veggie juice and mixing the mash or emulsion with the pounded ingredients, then filling the brewing container with the fresh ingredients. Or, a few kefir grains may be pounded together with amounts of fresh veggies, and filling the brewing vessel as you go. Any of these methods produce a superior kefirkraut in little time. Fermentation Time: As a general guide, kefirkraut with 1/2% salt is fermented for 7 to 11 days during winter and 7 days during summer and then the kefirkraut must be refrigerated to mature under cold storage. Although the young kefirkraut may be consumed right away, flavour of 1/2% kefirkraut improves after one week of cold storage. Do sample a small portion of immature kefirkraut before refrigeration. Dom and I prefers the flavour after 1 or 2 weeks. Yes, ripening under cold storage definitely improves flavour, similar to a well aged good wine or room temperature ripened kefir. There is an increase in some of the B group of vitamins during cold storage. That`s a good thing. ;).
Whisk together the dressing ingredients in a medium bowl. Stir in the veggies being sure to coat all. Refrigerate overnight in covered container. Serve using a slotted spoon.
In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1 1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
Preheat oven to 350°. Prick pie crust and par- bake for 5 minutes. Beat eggs well. Add sugar and beat again. Add milk, vanilla, chocolate and butter. Pour into pie crust. Bake at 350° for 30 minutes or until pie begins to crack on top.
Brown ground turkey in a pan. Add cooled meat & all ingredients to gallon freezer bag. Thaw bag (in bowl) in refrigerator overnight. Empty ingredients into crockpot. Cook on low 6-8 hours. Serve with shredded cheese & chips topped w/ sour cream if desired.
For the Dressing: Add rosemary, vinegar, and olive oil to a small saucepan. Heat for approximately 5 minutes over very low heat to blend and intensify flavors. Remove from heat. Whisk in the Dijon mustard. Slice the cucumber into very thin slices. Place into a pretty bowl. Pour dressing over cucumber slices and toss to mix. Refrigerate until ready to serve. Serves 4.
Preheat grill to medium-high heat. Simmer hoisin, chili garlic sauce, honey, vinegar, oil, and salt for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool. Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers. Rice: Bring water and salt for the rice to a boil in a saucepan over medium-high heat. Stir in rice, cover, reduce heat, and simmer 15 minutes. Remove saucepan from heat. Just before serving, stir in peas and vinegar, fluffing rice until well mixed. Arrange satay on the grill so the skewers extend over the edge; cover and cook 3-4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3-4 minutes more. Cucumber Salad: Combine sugar, vinegar, salt, and pepper flakes for the dressing in a bowl; set aside. To prepare the cucumbers, cut each cucumber in half lengthwise, then scoop out the seeds with a spoon. Discard seeds. Slice cucumber halves into thin slices to make a yield of 2 to 2 1/2 cups. Toss cucumber and onion slices with dressing until well coated. Chill salad until ready to serve. Salad can be prepared up to 1 hour ahead.
Heat the oil in a large non-stick skillet. Add the mushrooms, onions, and garlic. Cook over medium heat, until the liquid has evaporated and the mushrooms are tender. Stir in the parsley, sundried tomatoes, sage, salt and pepper, and honey, if using. Cook for 1 minute longer. Transfer the mixture to a food processor or blender and pulse to coarsely chop. Slice the baguette at an angle into 1/2 inch thick slices. Lightly toast the slices. Top with mushroom mixture. Sprinkle Parmesan cheese over mushroom mixture. Turn on broiler. Place crostinis on baking sheet and slide under the broiler until cheese is just melted, about 1-2 minutes. Serve warm.
Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices. Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich. Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.
preheat oven to 350. heat oil in skillet. sprinkle lamb with salt& pepper and brown in skillet, in batches. transfer to a large baking dish. pour fat out of skillet, add onions and celery and cook until softened. add garlic, cumin and coriander. add water and bring to boil scraping up bits in the skillet, add to the lamb break up the canned tomatoes with your hands and add to the lamb with the juices cover and place in oven, cook for 1 1/2 hours. add carrots and cook for 1/2 hour. put pot back on stovetop and add spinach, stirring until wilted about 5 minutes season with salt& pepper.
Heat sugar and Port wine in top of double boiler over rapidly boiling water, stirring constantly, until sugar is dissolved, about 3 minutes. Remove from heat. Quickly stir in 1/2 bottle liquid pectin. Immediately pour jelly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims of jars. Seal as directed.
Season the fillets with salt and pepper. Place the mustard in a shallow dish. Mix the flour and cornmeal in another shallow dish. Line a baking sheet with waxed paper. Drag each fillet in the mustard to coat it thinly on both sides and then dip into the flour mixture, turning to coat. Place on the waxed paper and let stand a few minutes to set the coating. Pour enough oil into a large skillet to come 1/8 inch up the sides of the pan. Heat over medium-high heat until very hot but not smoking. Add the fish fillets and cook until the undersides are crisp and golden brown, abouit 2 minutes. Turn and cook until the other sides are crisp, about 2 more minutes. Transfer to paper towels and drain very briefly (if allowed to stand too long, steam will collect and soften the crust). Serve immediately.
Mix tea, salt, thyme, lemons, and garlic together in a large re-sealable plastic bag. Add Chicken and seal. Place bag into a container in the fridge to protect from spoilage. You can also place in a big cooler filled with ice - this is what I do to brine my turkeys. Allow the chicken to marinate in the brine mixture for 24-48 hours, no longer than 48 hours. Remove chicken and discard the bag and the brining mixture. Whisk together buttermilk, egg, and honey. Season with a pinch of salt and pepper. Place in a shallow bowl -- I often like to use a pie plate, because I have several and barely ever use them :). Mix together flour, panko bread crumbs, chili powder, baking powder, and the additional salt and pepper in a second shallow bowl. Using one hand for wet and another hand for dry, dip each piece of chicken in the wet mixture on both sides. Then coat each side of the chicken piece in the dry mixture. Coat well and shake off any excess. Repeat this process for each piece of chicken. I then like to repeat the process for what I call a "DOUBLE DIP". You may need to add an additional wet and dry recipe to the bowls. All you do is re-dip each piece of chicken in the wet and dry mixtures to add an extra kiss of love and tenderness to that chicken crust :). Deep fry chicken in Vegetable Oil (or shortening if you prefer) until golden brown and chicken is the desired doneness (or about 165 to 175 degrees internally). This should take about 9-10 minutes at 350 degrees. If you don't want to break out the fryer or stink up your kitchen, you can also bake the chicken on a pan sprayed with non-stick spray. I have not tried this yet, but I am sure it will work with the appropriate patience. When I made this chicken recipe, I served with a Seafood boil and a selection of hot sauces, bbq sauces, honey, butter, etc. Serve how you wish and enjoy!
Cube the swiss cheese and cooked potatoes. In seperate bowl, combine salt, pepper, dressing, and onion. Combine well. Add mixed dressing to potato and swiss cheese. Refrigerate for about 1-2 hours before serving.
Grease 9 x 13 glass dish well. Mix cake mix, butter and 1/2 of evaporated milk. Pour 1/2 of cake mix into baking dish, mixture will be thick. Bake cake at temperature on box for 18 minutes. While cake is baking-- Peel paper from caramels. In microwave bowl put other 1/2 of evaporated milk and caramels; melt on medium stirring after 30 seconds intervals till caramels are melted. MIXTURE WILL BE VERY HOT CAREFUL! Remove cake from oven and pour caramel mixture over cake; spread chocolate chips over and then sprinkle pecans over chocolate. Pour rest of batter over the filling and bake again 18 minutes. Let cool before cutting into squares.
Preheat oven to 300 or 275 deg F/ 150 deg Celsius (Changed to allow for long, slow baking as suggested by a reviewer below). In a bowl, whisk together the sherry, chicken stock, sugar, sour cream, mustard and salt. Heat a large skillet over fairly high heat, add a film of oil, heat the oil (to prevent the chops sticking to the skillet) and saute the chops, a couple minutes a side, until pale brown. If your skillet is too small you might have to do this in 2 batches. While chops are frying, prepare the fresh ginger and grate the lemon zest. Add both of this this to the bowl of sauce, plus the black pepper, and stir. Arrange the chops in one layer in an oven dish. Pour over the sauce, and bake about 2 - 2 1/2 hrs in the preheated oven. Note that the sauce will reduce during baking, although it will seem like a lot when it goes into the oven). If you like, snip over green/spring onions before serving. Serve with rice, a fresh green veggie like green beans, and a salad.
In a Dutch oven, brown beef, drain. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Garnish with parsley. *I substitute the celery, tomatoes, and water with a one quart jar of my stewed tomatoes and one jar of water.
Place all ingredients in crock pot on low setting before going to bed. Roast will be tender and ready for lunch next day!
Cook noodles as directed on package. Defrost spinach and drain (you don't need to drain it well). Mix cooked noodles, spinach, cheese, and spaghetti sauce, and meat, if used. Spoon into baking dish (9 x 13). Bake, covered at 350F until hot and cheese is melted.
Skin the silverskin off the tenderloin. Stab the body of the meat with a boning knife in "many" places, inserting a small sliver of pork fat into the opening. Dust the meat lightly with Essence. Fry quickly, over medium high heat to sear the outside of the meat. Remove from heat and "rest" it. Place mushrooms ("important" that they are destemmed, ie caps only!)(we are going for texture here), the shallot, soya sauce, pepper pate and garlic, in a blender and puree to a smooth paste. Place the meat on the phyllo pastry sheet, and spoon the puree around it. Wrap the phyllo around the work, and seal with egg wash. Bake at 325 on a greased pan, or glass pan, for about 25 minutes, until phyllo is brown and flakey, and meat is heated to about 155 interior temperature. Remove from oven and allow to "rest" (note that the meat will continue to convect and temp will rise another ten degrees as it rests, but the moisture, augmented by the lardoons, and sealed with the phyllo, will remain). Slice into medallions, about an inch thickness or less -- Works well with mashed Yukon Gold potato (3 tbsp each butter and sour cream, mash like crazy!), steamed green beans (3 minutes only, use water with almond extract, sprinkle with slivered almonds), steamed carrot spears (skinned, split, steamed over water with a lot of fresh dill). Depending on taste, a Chardonnay or Reisling wine, fairly dry and "oaked" for my Reisling pick -- .
In a 1-1/2 quart pitcher, combine tomato juice, lime juice, Sriracha, lemon juice, horseradish, Worcestershire sauce, sugar and celery salt. Cover and refrigerate for at least 4 hours to blend flavors. Meanwhile, make bacon garnish. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment or foil. Thread 8 slices of bacon onto 6-inch skewers (if wooden, make sure they have soaked in water for at least 30 minutes). Place on baking sheet with 4 additional slices of bacon on pan. Bake until crispy, about 12-15 minutes. Drain on paper towels. Finely chop the additional 4 slices of bacon and spread over a small plate. Brush the rims of 8 cocktail glasses with light corn syrup and press into chopped bacon. Before serving, stir vodka into tomato juice mixture. Divide the Bloody Mary mix among 8 glasses and garnish with the bacon skewers. Additional garnish can include celery stalks, cherry tomatoes, and lemon zest strips.
Lightly toast the english muffin until it just begins to crisp, then remove from oven. Spread 2 tablespoons of pizza sauce on each half. Sprinkle with the shredded cheese, then add two slices of pepperoni topped with black olive for eyes, an oval of cheddar cheese for a nose and 4 semi-circles of pepperoni as a smiley mouth as you build a face on each half of muffin. 375 degrees for 5-10 minutes until cheese is lightly melted.
Marinate chicken in pineapple juice for 1 day. Rinse chicken. Put chicken in a greased 3-quart casserole dish. Combine orange juice, vinegar, sugar, basil and nutmeg. Pour mixture over chicken. Top chicken with pieces of butter. Cover and bake at 375 degrees for an hour and 15 minutes or until tender, basting often. Place peach halves between chicken pieces. Baste well and bake for fifteen more minutes. Brown under low broiler. Garnish with fresh basil leaves.
In a large saucepan bring to boil the celery and enough salted water to cover it. Reduce heat and simmer, covered, for 30 to 35 minutes or until the celery is very tender. Drain celery, discarding liquid. Place half of the cooked celery in a food processor bowl. Cover and process until very finely chopped. Repeat with remaining cooked celery. (You should have about 2 1/2 cups finely chopped celery and liquid; do not drain mixture.) In the same large saucepan melt the butter over medium heat. Stir in the onion and cook until tender (about 4 minutes). Stir in flour, salt, and white pepper. Stir in milk all at once. Cook and stir for 10 minutes or until bubbly. Stir in the celery mixture. Cook and stir for 5 minutes more. Serves 6.
Combine water and seasoning in a two quart saucepan and bring to boil. Add oats and cook for 5-10 minutes. Cool slightly and form into sausages. Bake at 350 degrees for 15 minutes on each side on an oiled cookie sheet.