HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flours, salt, yeast, sugar and nutmeg in a large bowl. Stir with a whisk to combine. Add milk and egg and stir to make a smooth batter. Cover bowl with a towel and let rise in a warm place for about an hour until bubbly and somewhat risen. Stir down batter and heat an aebleskiver pan. Spray with non-stick spray or melt margarine or butter in the indentations. Fill the indentations with batter. Place 1/2 teaspoon of jam on batter (it will sink in). Let cook for about 2 minutes until bubble start to form around the edge. Flip over with a skewer. Cook for an additional minute or so until done. Garnish with powdered sugar to serve.
Preheat oven to 180 degrees Celsius Lightly grease a round 20cm cake tin. Melt the butter in the microwave or over low heat. Set aside. Sift the cocoa into a large mixing bowl. Add the rest of the ingredients, including the butter. Mix thoroughly. Pour into cake pan. Bake for 50 minute.
Have smoked ham and fresh pork ground together twice. Combine with all remaining ingredients and shape into loaf. Cover with sauce. Sauce: Combine all ingredients for sauce in a saucepan and bring to a boil. Use to baste loaf gradually until all has been used. Then dip from around pan until loaf is done. Bake loaf in uncovered roaster at 350 degrees for 1 1/2 hours. Brown last 20 to 25 minutes at high temperature. Serves 8 to 10.
Place the pork in a deep, heavy stockpot or crockpot. (I used a crockpot). Add the chicken stock and enough water to completely cover it. Drop in the garlic and stir in the chili powders, black pepper and salt. Cover the pot and bring the mixture to a low simmer over medium heat. Let the pork braise in the liquid for at least 6 hours and up to 8 hours. Remove the pork from the braising liquid. Using your hands or 2 forks, pull the meat into strands and place in a bowl. Skim garlic cloves from pot and squish them up with the meat. *Note* I changed direction right here - instead of the enchilada sauce, I dipped out about 3 cups of braising liquid & put in a saucepan. I whisked in 3 tablespoons of cornstarch & let it cook till thick. Stir about 1 cup of enchilada sauce into the pork. Heat the oven to 400F°. Spoon a few tablespoons of enchilada sauce in the bottom of a 9 x 13 baking dish. Spread the sauce so that it coats the bottom of the entire dish. Spoon some of the pork onto the middle of a tortilla, roll it up, tucking in the sides as you roll, and place seam side down in the baking dish. Continue to fill the remaining tortillas and place them in the baking dish. Pour more enchilada sauce on top of the tortillas so that they are covered. Cover and bake for 20 minutes or until heated through. To serve, place a rolled enchilada on a serving plate and spoon some more sauce over the top. Garnish with cilantro, chopped green onions, crumbled cheese & sour cream.
Warm two cups of milk and place in a large bowl. Add the yeast, one cup of the flour, and 1/4 cup of the sugar. Cover and proof for one hour. In a large bowl, combine seven cups of flour, the ground almonds, salt, remaining sugar, orange rind, aniseed or mahlepi and masticha (if using). Make a well in the center. Add the yeast mixture, melted butter and eggs. Work from the center outwards, bringing flour into the well, stirring the mixture until a dough begins to form. Dust a worksurface with a little of the remaining flour and knead, adding more flour if necessary, until the dough is smooth and doesn't stick to your hands, about 12 minutes. Place in an oiled bowl, cover with a cloth, and set aside in a warm, draft-free place to rise until doubled in bulk, about two hours. Punch down dough. Divide into nine small balls and roll each into strips 10-12 inches long, and about 2 inches in diameter. Lay three strips side by side, pinching together at one end, and braid. Pinch together at the other end to hold the loaf intact. Optional: At this point you can press a red-dyed egg between the strips of the braid or just leave the braided loaf plain. Repeat the procedure to make the second and third loaves. Place the breads on parchment-lined baking sheets, covered, and let rise for two hours, or until doubled in bulk. While the braids are rising, preheat oven to 340F (170°C), placing rack in middle rack of oven. Beat together the egg yolk and remaining milk. Brush over tsoureki loaves and sprinkle with slivered almonds. Bake for about 35-40 minutes, or until golden brown. I check my breads after about 15 minutes as they do tend to colour quickly and drape them with aluminum foil to prevent excess browning. The bread should sound hollow when tapped on the bottom. Remove and cool on racks. *The special red dye used by Greeks to dye Easter eggs, as well as the spices Mahlepi (Mahleb) and Masticha can be found at all good ethnic grocery stores and in the Penzeys Catalague.
Slice the flank steak on a slant as thinly as poossible. Place each piece of steak between 2 sheets of plastic wrap and 1pound until 1/4 inch thick or about the thickness of a beer bottle cap. Make the hot pepper paste: In a small bowl, combine the remaining ingredients and mix well. Rub the steak rounds with about 2/3 of this paste and reserve the remainder. Grill the steak rounds over high heat for about 1-2 minutes per side, or until they are medium rare. Brush liberally with the remaining hot pepper paste. Fair warning: I really like hot stuff, and I find this to be awesome. If you don't like hot stuff, don't make this.
Preheat oven to 350 degrees. Grease cookie sheets. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes. Meanwhile, place crackers in resealable plastic food storage bag; seal bag. Crush crackers with rolling pin until fine crumbs form. Reserve 1/2 cup crumbs. Add remaing crumbs to dough in bowl; beat at medium speed of electric mixer until well blended. Shape 2 rounded teaspoonfuls of dough into oval; flatten slightly. Roll in reserved crumbs; place on prepared cookie sheets. Pinch in sides of oval to make cookie resemble chicken nugget. Repeat with remaingin dough and crumbs. Bake 8 to 10 minutes or until set. Cool on cookie sheets 10 minutes. Remove to wire rack; cool completely. Serve cookies with honey and jam for dipping.
Preheat oven to 425. Mix the crumbs, parmesan cheese, garlic, rosemary, salt, and pepper. In a separate bowl blend egg and 1 tbsp water. Slice chicken into 24 peices. Dip peices into egg wash, then into the crumb mixture. Place on an oiled cookie sheet, then spray the tops with cooking spray. Bake for 7 minutes, then flip them over and bake another 8 minutes or until juices run clear.
chop up spinach. chop it up well and toss it in a big pot with a little water to shrink it.cook it on med high for about 3 minutes while the spinach is shrinking, cut up your onion and put it in a bowl. dump your spinach into a collander in the sink after it shrinks down and let it be. steam two tomatoes on high until the skin cracks (blanched) should take about 5-7 minutes while the tomatoes are blanching, seed and chop up your chile and chop up your ginger. cut em up really small. this is a cheat for mincing! put the ginger and chiles chopped up into a bowl together and set it near the spinach. pour paprika, cumin, turmeric, coriander and garam masala into a bowl together and have it handy. Tomatoes should be blanched by now so peel off the skin and chop them into about four pieces each. Get a big pan and heat some (apx 2 tbs) oil on high. when it's hot add your onion and cook for about two minutes. dump in you ginger/ chile mix and stir up. Savor that aroma and turn heat down to medium immediately. add your spices and stir it up. keep stirring until your onions are evenly coated with spices.Stir it around for about two or three minutes. Add your spinach to the pot and stir it all together. add your tomatoes. stir it up. I know it doesn't look like much right now, but it will be great, I promise! Give it about 5 minutes keeping it on med- med high. take this time to chop up your paneer cheese (which I get from whole foods) but can be made from scratch if need be. I cut my paneer into small cubes. Check on your pan -- add a little water if you need to and turn heat down to med low. give your mixture a good stir and add paneer cheese. let it simmer on med low for about 10-15 mins -- make sure your mixture doesn't stick by adding a little more water if you need to. Sometimes I need to, sometimes I don't- go figure! add your cream/ milk and let it simmer for 10 more mins on low. ENJOY! serve with rice or naan.
Melt chocolate squares over low heat. Remove from heat and cool. Preheat oven to 350°F. In a small bowl whisk together the flour, baking soda and salt; set aside. In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy. Add eggs and blend well. Add reserved chocolate, corn syrup, water, and extracts and blend well. Stir in flour mixture until just blended. Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets. Bake for 9 to 11 minutes. Cool a few minutes on baking sheet and transfer to wire racks to cool completely.
In skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread a fourth of the meat sauce in an ungreased 5-quart slow cooker. Arrange a third of the noodles over sauce (break the noodles if necessary). Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4-5 hours or until noodles are tender.
Place 1/2 cup cold water and the corn starch in a bowl with a well-fitting lid. Shake vigorously until combined. (You can also combine them in a blender.). In medium soup pot, heat garlic and olive oil. Add mushrooms; saute until soft. Add remaining ingredients, except rice. Cover and simmer about 20 minutes. Remove about half the mushrooms. Use an immersion blender to fully puree soup. (You can also put half the mushrooms, the celery, and 1 cup of liquid into a blender and blend until smooth.). Return the rest of the mushrooms to the pot, and add cooked rice. Cook until heated through, about 5 minutes.
In a large bowl combine beans, corn, onions, nectarines and lime zest. Whisk in lime juice, oil, cumin, chile powder, and salt and pepper to taste. Let stand at room temperature for 30 minutes before serving.
Slice snow peas diagonally in half for easier eating. Heat a nonstick skillet or frying pan over medium high heat and add snow peas, red pepper flakes, water, and salt to taste. Cook for 2-3 minutes until peas are tender. Do not over cook and remove from heat. Heat a large nonstick skillett over medium and add olive oil and ravioli in two batches. Cook until brown on one side, about 2-3 minutes. Flip ravioli, add 2 T water to skillet, cover and steam until soft, about 1-2 minutes more. Remove ravioli to a plate and repeat with second batch. For the sauce: Saute garlic in butter in a small skillet about 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to about 1/2 C, about 3 minute. Stir in lemon juice and season sauce with salt and pepper. On a large platter, place half of the ravioli, scatter snow peas, and the remaining ravioli. Top with sauce, Parmesan cheese, and lemon zest. Or divide into 2 separate portions on two plates with ravioli, snow peas, ravioli, sauce, Parmesan cheese, and lemon zest.
In a large bowl, mix the flour, eggs and water with your hands. Knead the dough in the bowl until it is one large ball of dough. It shouldn't be too dry and just a tiny bit sticky. If you find it's too dry or too wet, add a very small amount of water or flour until you get the right consistency. Set bowl aside. Add bacon and onion to large frying pan. Stir frequently over medium heat until bacon is cooked and onion is slightly browned. When done, place bacon and onions on paper towls on a plate. Do NOT wipe out the pan - you need the fat for frying. Return half the bacon mixture to the pan. With kitchen shears, cut dough into 4 or 5 large pieces. Between your palms, flatten dough into a large flat circle, about 1 inch thick. Cut pieces of dough into similar, bite sized pieces onto a tea towel. It's OK if they dry for a few minutes. Meanwhile, bring salted water to a boil in a large pot over high heat. Add potatoes, cook for 10 minutes, until just tender. Remove potatoes and set aside. Add dumplings to boiling water. You can do this by dropping them in a few at a time or fill up a spatula with dumplings and add to water. Make sure to stir them up in case some are sticking together. When they float, they are done, only a few minutes. Strain some of the dumplings into a colander, keeping half of them in the pot. *** Make sure you keep enough cooking water in the pot to cover about 3/4 of the soup dumplings. Ensure that half of the dumplings are in the soup and half in the pan with the bacon and onions. Add the potatoes to the soup and the bacon and onion mixture that you set aside. Add milk and bring to a boil. When it reaches a boil, you can turn it down to low. Salt and pepper to taste. While waiting for the soup to boil, fry the dumplings in the pan with the bacon and onion. Add eggs and stir to coat the dumplings. Let egg cook through. Salt and pepper to taste. Your 2 versions of dumplings are now ready! I usually have the soup first and then the fried ones second, in the same bowl. Some people like to get the soup and put the fried ones on top. Any way you like it - there are no rules! It is a good idea to leave out salt and pepper so everyone can add it to their taste.
Preheat oven to 350°F Lightly grease a cookie sheet. Unroll crescent roll dough, but do not seperate the rolls. Lay the dough on the cookie sheet, pinch perferations together and press out the dough to about an 8"x13" rectangle. Drizzle the 1 TBLS honey over all the dough(try not to go over the edge, it may cause sticking) and sprinkle with the 1/4 tsp cinnamon. In a small bowl mix together all the ingredients except the pecans, brown sugar and marshmellows. Spread the mixture over the dough going about 1/4 inch from the edge. Sprinkle with the pecans and brown sugar. Bake for 10 minutes, remove from oven and top with the marshmellows. Bake for an additional 5 minutes or until the crust is very golden and the marshmellows are melted.
Stir hot chocolate mix, creamer and coffee granules together in a mug. Add hot water as hot chocolate package instructs; stir well. Add vanilla and stir again. Top with a dollop of marshmallow creme.
Saute red and sweet onions in 1 T. butter, stirring often, in a nonstick over low heat until softened, about 30 minutes, then transfer to a bowl and set aside. In same pan, saute leeks in 1 T. butter until softened, about 30 minutes, then add to onions. Saute pearl onions and shallots in 1 T. butter until softened, about 15 minutes, then add to onion mixture. Saute garlic in 2 T. butter for about 30 seconds, then add heavy cream. Cook until thickened, about 15 minutes. Combine onion and cream mixtures; pour into a 2-quart baking dish. Mix panko, parmesan, parsley, pepper and melted butter and sprinkle over onion mixture. Bake in a preheated 375-degree oven for 45 minutes to 1 hour until brown.
In a medium heat pan sweat the shallots until translucent. Add the slice morels and then turn heat to high. Allow shallots and morels to cook then deglaze with sherry wine. (careful of flames) let sherry reduce by half; then emulsify the butter and cream then reduce by half again. Add the crab, peas, and confit tomato. Adjust salt and lemon seasoning.
Combine bread crumbs, cornflakes, Parmesan Cheese, and Cajun seasoning in a bowl. Coat fish with butter - flavored nonstick cooking spray, then roll in crumb mixture. Place on baking sheet coated with nonstick cooking spray. Bake at 375°F for 15 to 20 minutes or until fish flakes easily with a fork.
Peel and slice beets into a mixing bowl. Add onion and cucumber. Mix remaining ingredients in a separate bowl, add salt and pepper to taste. Pour over vegetables. Toss vegetables and dressing lightly to coat. Refrigerate for at least 2 hours for flavors to blend or overnight. Serve chilled. Enjoy! Note: Cook time is for boiling beets.
Unroll the bread sticks and cut each stick in half. Stretch out each piece as much as possible without tearing the dough. Prepare one hairy wart at a time (otherwise the dough shrinks back to its original size). Place a half teaspoon sauce, 1/2 teaspoon cheese and a slice of pepperoni in the center of each Stretch the dough around the filling, tuck the corners under and place on baking sheet (should resemble a ball when you are done). Bake until lightly browned. The cheese and sauce will burst out of the dough and sizzle. Stick 3 or 4 shoestrings into each wart. Serve warm (you can make this beforehand and then reheat before serving).
In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover. Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender. In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender. Drain well and cover with cold water and let cool for 10 minutes. Peel and grate beets and set aside. In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside. When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot. Remove bay leaf and discard. Puree the soup in batches in a food processor or blender and return to cooking pot. Strain the soup through a sieve and return to cooking pot, discarding any solids. In a large bowl, whisk together sour cream, whole milk and flour until blended. Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids. Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle. Immediately remove from heat. Add some mashed potatoes into serving bowls, pour broth over and serve. Refrigerate any unused portions.
Cook the ground beef in a skillet over medium heat. Drain. Reserve 1 tablespoon pan drippings. Cook the bell pepper and onion in the reserve pan drippings until softened, about 5 minutes. Return ground beef to the pan. Add in remaining ingredients, except rolls, and mix well. Reduce heat to low and simmer for 30 minutes. Spoon sloppy joe mixture on toasted buns and serve.
Preheat oven to 350 F, 180°C. Sift together the flour, xanthan gum, baking powder and cinnamon. In a separate bowl, mix together the egg yolk, oil, pear puree and pear juice. Mix in the flour mixture and combine together well. Whisk together the egg whites (egg beaters), until they are stiff and fold them into the batter. Spoon the mixture into 12 muffin cases. Preferably into muffin liners/baking cups. Bake for 12-15 minutes until lightly brown on top. Stick with toothpick if clean then ready. May take as long at 20 minutes cooking time varies. Leave for 30 minutes to cool, otherwise muffins will lose shape.
In a saucepan, over medium heat, stir and cook ground beef until browned; remove and place into a 2 1/2 quart baking dish. Drain all but 1 tablespoon drippings. Add corn oil, onion, garlic and barley to saucepan; stir and cook until browned. Add remaining ingredients; mix well and stir into ground beef. Bake 2 hours at 350 degrees.
Cut slits all over the pork roast, and insert a halved garlic clove in each hole. Place the roast in a large heavy-duty ziploc bag, or a large glass bowl. Add in the Italian salad dressing and wine (or cider vinegar). Turn bag to mix and coat the roast. Seal and refrigerate for 24 hours. When ready to cook, remove the roast and drain the marinade. Set oven to 325°F, and grease a shallow roasting pan (large enough to hold the roast). Place the roast in baking dish and season with seasoning salt and pepper. Let the uncooked pork roast sit out at room temperature for about 45 minutes to 1 hour before placing in the oven to roast (this is important!). Bake uncovered for about 2 hours, or until a meat thermometer reads 160 degrees. Meanwhile prepare the mustard glaze: combine the apricot preserves, mustard, brown sugar and butter; brush over roast during the last 20-30 minutes of baking. Delicious!
Preheat oven to 350. In a mixing bowl, combine first 6 ingredients, until well blended. Pour batter into a 9x13" greased pan. Sprinkle DRY cake mix on top, then cover with pecans. Pour melted margarine or butter over top. Bake 50-60 mins., or until golden brown. Serve with Cool Whip or whipped cream on top.
Brown the beef, onion and green pepper. Pour off fat. Add remaining ingredients. Simmer 10 minutes. Stir often.
Preheat oven to 350°F. Combine 2 cups flour, 1/2 cup sugar, 1/2 teaspoons salt and baking powder. Cut in butter as for pie crust. Add egg yolks. Press half in the bottom of a 10 x 15 inche jelly roll pan. Combine apples, 1/2 cup sugar, 1/4 cup flour, cinnamon and nutmeg. Spread over the bottom crust. Crumble remaining crust over the filling. Brush with egg whites and bake for 30-40 minutes. Serve with a vanilla custard sauce or ice cream.
Heat water, yogurt, and vegetable oil to boiling. Stir in oats, wheat germ and bran. Set aside until cooled to very warm (about 30 minutes). Meanwhile combine 1 cup flour, sugar, yeast, and salt. Stir in cooled bran mixture, 1 egg, and enough remaining flour to make soft dough. Knead until smooth, about 6-8 minutes. Cover let rest 10 minutes. Divide dough, place in will greased loaf pan. Cover and let double in size. Bake at 350°F until golden brown.
Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds. While processor is running, add olive oil and water through the feed tube. Process about 30 seconds and remove cover. Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds. Place dough on lightly floured surface and and knead by hand for about 1 minute by hand. Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours. Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered. Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack. Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack. Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes). If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.
Combine all ingredients except salt, pepper and sour cream in slow cooker. Cover and cook on low for 6-8 hours. Season to taste with salt and pepper. Top each serving with a dollop of sour cream.
In a large bowl, combine 1 cup flour, sugar, UNDISSOLVED yeast and salt. Heat water, milk and butter until very warm (120 to 130 degrees F). Gradually add to dry ungredients, with the eggs Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining flour to make a STIFF batter. Spread evenly into a greased 9-inch square baking pan. Arrange apple slices evenly over batter. For topping: Combine all ingredients; mix until crumbly. Sprinkle crumb topping evenly over apples. Cover, let rise in a warm draft-free place until doubled in size (about 1 hour). Bake in 375 degree oven, for 35-40 minutes, or until done. Cool in pan 10 minutes. Remove from pan; cool on wire rack.