HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar with 250 g. of water. Add yeast and put the mixture in a warm place to activate the yeast for 10 minutes. Seive the flour. Add the salt and the oil to the flour. Mix well untill the oil is fully incorperated in the flour. Add the water yeast sugar mixture to the flour mixture. Mix well untill a ball is formed. Add the rest of the water slowly. Add untill the dough is soft enough but not sticky. Kneed the dough well (8 minutes by hand). Make a ball out of the dough. put it in an oil greased container and cover the cointainer with cling film. let it rise for 1 hour or until it doubles in size. punch the dough down. cut it into pieces 100 g. each. make each piece into a ball. place the balls in burger molds or large muffin molds. let them rise again for 1 hour. bake in a preheated oven at 220°C for 11 to 13 minutes or until golden brown in color. cool on a rack completely before placing in closed container.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a 13x9 inch baking pan with a foil sling and grease the foil. Whisk the flour, baking powder, and salt together in a medium bowl. In a large bowl, whisk the butter and sugar together. Whisk in the eggs and vanilla until combined. Stir in the flour mixture until just incorporated. Stir in the chips and nuts. Scrape the batter into the prepared pan and smooth the top. Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking. Let the blondies cool completely in the pan, set on a wire rack, about 2 hours. Remove the blondies from the pan using the foil, cut into squares, and serve.
Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. Add oil, water and vanilla and mix thoroughly. Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.
Mix sugar and cornstarch together thoroughly. Combine the beaten egg, water, lemon juice and rind; add to dry ingredients. Cook in a double boiler about 15 minutes, stirring constantly. Add butter, beat well and cool before using.
In a large sized zip lock bag, combine marinade ingredients, shake to mix well. Add the chicken and turn to coat on all sides. Refrigerate for at least one hour (the longer the better.). Preheat oven to 375. Lightly oil a shallow baking dish large enough to hold the chicken in a single layer. On a piece of waxed paper, combine the flour, cornmeal and paprika. Remove the chicken from the marinade and pat dry with paper towels. Roll in the cornmeal mixture, coating on all sides. Place in the prepared baking dish and dot with bits of butter. Bake for 30-40 minutes or until juices run clear.
Sift dry ingredients. Blend in Crisco or butter/Crisco mixture. Dissolve yeast in a little lukewarm water, add to flour mixture. lightly beat eggs. Add eggs and sour cream. Blend well and refrigerate over night. Dough will be moist and airy. Filling-Blend all ingredients together. To form---Take small (softball size is what I used) pieces of dough and roll out in powdered sugar (using as much sugar as needed about 1/2-1 pound) into a circle. Cut into 8 pie slices. Put filling on thick side and roll from large end to point. You can top the filling with some mini cips if desired. Place on a greased cookie sheet or parchment paper and top with cinnamon and sugar mixture adding crushed nuts if desired. Bake at 375 Degrees for 20-25 minutes.
Coat large saucepan with nonstick cooking spray. Add sausage and onion. Cook about 5 minutes: sausage should be lightly browned and onion is tender. Add lima beans, corn, and undrained tomatoes. Boil uncovered 8-10 minutes. Stir occasionally until liquid is nearly evaporated. Serve with something like cornbread or biscuits and enjoy!
Place the cherries, sugar and tarragon in a small pan with 450ml of water. Gently bring to the boil, stirring until the sugar dissolves, then simmer for 10 minutes until the cherries are very soft. Remove from the heat, then pass through a sieve to remove the stones and tarragon and puree the cherries. Stir in the lime juice, then chill until ready to serve. Transfer to a jug and top up with soda water. Pour into ice filled glasses and served garnished with lime twists and fresh cherries.
In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well; set aside. Meanwhile, in a small saucepan, melt butter over medium heat. Saute garlic for 1 minute until fragrant. Whisk flour into milk; gradually pour into pan whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper and cook, stirring for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese. COOKING TIP: To save time you can purchase pre-cut cauliflower and in a pinch use thawed frozen cauliflower and just boil for 1-2 minutes or until hot. Be sure to drain the cauliflower very well to prevent watering down the cheese sauce. FOR THE ADVENTUROUS: Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup baking dish. Combine 1 cup fresh whole wheat bread crumbs, 1/2 cup additional shredded cheese, 1 tablespoons melted butter, 1 Tbsp chopped fresh basil, and pepper to taste; sprinkle over cauliflower. Bake in 400F oven for 15 minutes or until lightly browned.
Peel and segment navel orange into slices. Place all ingredients in a blender, starting with the milk, banana, and yogurt (for consistency purposes). Puree on high 1 minute, or until all ingredients are blended well. Pour into two tall glasses and enjoy! If you have only 6 ounce containers of yogurt, add ice cubes to thicken the smoothie if desired.
Cut the eggplant, trimmed and peeled, lengthwise into 1/4-inch slices, arrange in a colander, sprinkle with salt, and let them drain for about an hour to eliminate the bitter juices. Rinse and pat dry. Preheat the oven to 375°F. For the besciamella, melt 1/4 cup butter over moderate heat, stir in the flour, and cook the roux over low heat, stirring, for three minutes. Remove the pan from the heat, add the hot milk in a stream and whisk until the mixture is thick and smooth. Add the optional 1/2 bay leaf and salt and pepper to taste. Simmer to thicken to coat a spoon, 5-10 minutes, and discard the bay leaf. For the stuffing, cook the onion in a small skillet in a bit of butter until softened, add the ground beef, breaking it up with a spoon, and cook until it is no longer pink. Stir in the ricotta, spinach, 1/3 cup parmesan cheese, nutmeg and salt and pepper to taste. Add a bit of cream to reach the desired consistency -- I've not needed it. For the assembly and final cooking, heat some of the vegetable oil in a large skillet over moderately high heat, add the eggplant slices in batches, and cook until softened and golden, about 2 minutes per side. Transfer to paper towels to drain. When cool enough to handle, put about 2 tablespoons of the stuffing on the narrow end of each eggplant slice, roll up and arrange seam-side down in a greased baking dish large enough to hold all the rolls in a single layer. Nap the rolls with the besciamella, sprinkle with 3 tablespoons parmesan cheese and bake in the upper third of the preheated oven for 15 minutes, or until browned and lightly bubbling. Sprinkle the rolls with the minced fresh parsley.
Rinse the cherry tomatoes, and pat them dry; rinse the basil leaves and pat dry. Drop the tomatoes into the blender jar or food processor bowl, followed by the garlic, almonds, basil leaves, pepper flakes, and 1/2 t salt. Blend for a minute or two to a fine puree; scrape down the bowl, and blend again if any large bits or pieces have survived. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste, and adjust seasoning. Heat 6 quarts water with 1 T salt to the boil in a large pot. Scrape all the pesto into a big warm bowl. Cook the spaghetti al dente, lift it from the cooking pot; drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls.
Preheat oven to 350 degrees F. In a very large bowl, mix the 3/4 of the bag of vegetables with the entire can of soup and all of the sour cream. Add 3/4 of the cheese and 3/4 of the onions and mix well. Transfer to a casserole dish and sprinkle remaining cheese and onions on top. Bake one hour.
Gently simmer tea and peel in a small saucepan for 1 - 2 minutes. Add liquors and pour, with peel, into a cup. Serve.
Make a roe with the oil and flour in a skillet. Add more of either flour or oil as necessary. It should be a medium dark brown, and a thin syrup. You should have approximately 3 cups of roe when finished. Add celery, garlic and onions to the roe and cook until translucent. Pour this into a very large 20 gallon stock pot. Add white wine, and approximately 1 gallon water. Add more as necessary, this is hard to measure but it should be about 2/3 water and 1/3 wine. In your original skillet, brown the sausage. Add this to the pot. Add seasonings to taste. Boil for 1-2 hours on medium high. When it starts to smell good, you know you are starting to get there. Start tasting at this point and add more seasonings as necessary. Add okra and oysters. Let cook for another 40 minutes or so. Add shrimp and crab. Let cook until shrimp is pink. Serve over white rice.
Cake Directions: Mash bananas. Mix in order of ingredients listed. Bake according to instructions on cake mix. Topping Directions: Mix whipped topping and pudding together, spread layer between the two cakes. Use remaining to cover cake, decorate with vanilla wafers.
Mix all the wet ingredients together until smooth. Add the dry ingredients and mix well. Fold in the nuts. Pour into a greased loaf pan. Bake at 350 degrees for one hour. --------ForMuffins---------. Fill liners 3/4 full and bake 350 degrees for 25 minutes.
Snap off tough ends of asparagus and remove scales with knife or vegetable peeler. Cut into 1 1/2-inch pieces. Cook, covered, in small amount of boiling water until crisp-tender; drain and set aside. Melt 2 Tbs. butter in sauce pan over low heat; blend in flour and cook 1 minute, stirring constantly. DO NOT BROWN. Gradually add milk, stirring constantly until smooth and thickened. Stir in salt and pepper, to taste. Arrange half of asparagus in lightly sprayed baking dish. Top with egg slices and half of white sauce. Repeat. Combine cracker crumbs with butter and sprinkle over casserole. Bake at 350°F for 25 minutes until bubbly and cracker crumbs are golden brown.
Separate crescent rolls into rectangles (consists of two triangles not divided down cross perforation). Place one slice on cheese on each rectangle. Place one veggie dog on each roll. Wrap the roll around the veggie dog and knead the dough together slightly to make a continuous wrap. Pinch both ends around each dog to completely enclose the cheese and dog inside the dough. Bake at 375 degrees for approximately 13 minutes.
Saute onions in oil until golden. Add all other ingredients and simmer covered until all liquid is absorbed, about 12-15 minutes. Serve.
Peel the eggs, cut in half and scoop out the yolks. In a small bowl, mash the egg yolks. Stir in the mayonnnaise, tahini, cilantro, salt and pepper. Divide and spoon the mixture into the egg halves. Garnish with sumac and parsley leaves. Cover well and refrigerate until ready to serve.
In a large stock pot saute' onion, bell pepper, garlic, celery, carrots, and potatoes for about 5 minutes. Add your ground meat, red pepper flake, salt and pepper until the meat is browned. Add the remaining cans of vegetables, broth, and ingredients. Bring up to a rapid boil for about 15 minutes stirring to make sure it doesn't scorch. Then simmer or about one hour or until all vegetables are tender. This is great served over rice or by itself with cornbread or crackers.
Fry bacon until crisp. Remove bacon and pour off half the bacon fat, reserve a little (1 tsp or so) to add to pan after cooking your egg. Sometimes the egg will absorb every bit of bacon fat and sometimes it leaves behind enough to coat the rice. Fry garlic in bacon fat until golden, remove and discard. Fry onion in the same bacon fat. Remove onion from pan and add to bacon. Spread eggs on bottom of pan as if preparing an omelet. Fold over. Remove to cutting board or plate. Cut into strips. Add reserved bacon fat (if pan is dry) and cold rice to pan, stir until all grains are coated with grease and grains are no longer sticking together. Add bacon, onion and ham; mix well. Always scraping bottom of pan to prevent sticking. Turn heat to low and add sliced egg pieces. Add cooked shrimp. Heat 1-2 minutes, just until shrimp is warmed. Remove from heat and serve.
Heat oven to 400. On a floured surface, roll out the puff pastry into a circle a scant 1/4-inch thick and about 10 1/2 inches in diameter. Transfer it to a 9-inch tart pan. Pat into the bottom and sides and trim the edge so it's even with the rim. Freeze for 15 minutes. In a small bowl, using a fork, crumble the cheese and mash together with the milk, starting with 1/2 tablespoon, until the consistency is spreadable but still has some lumps. May need up to 2 Tablespoons. Set aside. Slice tomatoes about 1/4-inch thick. Blot with paper towels to remove most of juices; set aside. Remove pastry from freezer. Bake until light golden brown, about 20 minutes. Remove from oven and let cool about 15 minutes. Spread the cheese mixture evenly over the bottom of the pastry. Cover with the tomato slices in a tightly packed single layer. Sprinkle with the pepper and thyme and drizzle with the olive oil. Bake until the crust is deeper golden brown and the tomatoes have collapsed, about 10 minutes. Transfer to a rack and let stand for 20-30 minutes before serving. To serve, gently slide a knife around the edges, then remove the bottom and place the tart on a serving plate. Cut into wedges and serve warm or room temperature.
Prepare the cucumber by peeling and dicing. Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours. Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight. Garnish bowls of gazpacho with chopped dill and walnuts.
Layer lettuce, peas, chicken, tomatoes and cucumbers into 5 quart salad bowl. Combine mayonnaise, sugar and curry powder; mix well. Spread over salad. Cover and refrigerate overnight. Immediately before serving, sprinkle with croutons.
Process the first 5 ingredients and honey (if desired) in a blender or food processor until smooth, stopping to scrape sides. Cover and chill for one hour. Serve in individual bowls with a dollop of yogurt.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Unroll each pie crust on a lightly floured surface and cut out a total of 14-16 rounds (7-8 from each pie crust) using a 3" cookie cutter. Place half of the rounds on the cookie sheet. In a small bowl mix together mashed potatoes and the 1/2 teaspoon Hidden Valley(R) Original Ranch(R) Dips Mix. Spoon 1/2 tablespoon mashed potato mixture and 1/2 tablespoon chopped turkey onto the pie crust rounds, making sure you leave 1/4-inch around the outer edge clean. Evenly distribute carrots and parsley over the turkey. Make the remaining pie crusts slightly bigger (so they will fit over the filling) by pressing with your fingers. Dip your finger in water and run it around the clean edge of the filled pie round. Place another pie round on top and gently press down. Using the tines of a fork press down on the edges to seal them. In a small bowl, whisk together egg and water. Using a pastry brush, lightly brush the tops of the pies with egg mixture. Poke 1 or 2 slits on the top of the pie so that steam can escape as it bakes. Bake for about 20 minutes or until golden brown. Mix sour cream and remaining dip mix together, and serve on the side of the pies. Serve warm.
Cut fruits into bite-size pieces over a large serving bowl. Sprinkle nuts over the top. In a separate (small) bowl, mix sugar and cinnamon; sprinkle over fruits & nuts; mix well. This creates its own syrup if you let it rest for about 15 minutes. NOTE: Substitute "in-season" fruits (berries, melons) or go with "tropical" fruits (mango, kiwi) for a different flavor. VARIATION: Zap in the microwave for a bit to serve it warm--this is great to serve over panny cakes or waffles, too!
Chop garlic. Squeeze lemon. Add rest of ingredients. I use just a wee bit of anchovies. Process to desired consistancy.
Heat the oven to 450 degrees. Set a wire rack over a rimmed baking sheet. Spray the rack with cooking spray. In a very large bowl, whisk the egg whites until frothy. Set aside. In a medium bowl, mix the almond flour, garlic powder, paprika, cumin, salt and pepper. Place the asparagus in the egg whites and toss until all of the spears are coated. A few spears at a time, transfer the asparagus to the flour mixture. Roll the spears until well coated. If needed, pat the coating on with your hands. Arrange the spears on the prepared rack. Spritz them lightly with cooking spray. Roast for 20 minutes or till crispy and lightly browned.
Steam whole cauliflower for approximately 20 minutes. Remove from steamer and place in a casserole dish. Blend all other ingredients together and pour over cauliflower. Place in oven on broil for approximately 10-15 minutes or until top starts to lightly brown.
Set oven to broil to preheat. Mix cornmeal, salt and pepper in a shallow dish. Rinse and pat excess water from fish. roll fish in mixed cornmeal till nicely coated. Place fish on broiler pan or baking sheet and spray lightly with the Becel Topping Spray or butter flavored Pam. Place in oven (not too close to heat). Broil till nicely brown,about 5 mins - depending on thickness of fish, turn fish and brown the other side.
Combine yeast, 1 Tablespoon sugar, and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Add milk to yeast mixture and stir. In a food processor, combine flour, salt, remaining 2 Tablespoons sugar, and butter or margarine. Pulse until thoroughly incorporated. With food processor running, slowly drizzle yeast mixture through feed tube until ball forms. Run machine for about 2 minutes to knead dough thoroughly. Remove dough from processor and place in a well greased bowl, turning to coat top. Cover and let stand in a warm place for 15 minutes. Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes. Bake at 425°F for 10-15 minutes or until rolls are golden brown.
Sift the flour, 2 teaspoons of salt and the white pepper into a deep bowl. Make a well in the centre and combine 3/4 cup water, the onions and garlic in the well. Gradually stir the dry ingredients into the water and onions and, when blended, beat vigorously with a spoon or knead with your hands until the dough is smooth and can be gathered into a ball. If the dough crumbles, add up to 1/4 cup water, 1 teaspoon at a time, until the dough comes together. On a lightly floured surface, roll out the dough until it is about 1/4 inch thick. With a small sharp knife, cut the dough into fish shapes about 3 inches long and 1 inch wide. If you like, you can use the point of the knife to decorate the top of each "fish" with scales and fins. Pour oil into a deep fryer or a large, heavy saucepan to a depth of 2-3 inches. Heat until it reaches 350 F and fry the "fish" for 3-4 minutes, turning them frequently until they puff slightly and are golden brown. As they brown, transfer them to paper towels to drain. Once you are done the fish you can make the sauce. In a heavy 10-12 inch wide pan (it's best if it's non-stick), cook the chopped onions for 5-6 minutes until they are soft and dry. Pour in the 1/4 cup oil and when it's hot add the berbere and garlic and stir for a minute. Pour in the 1 1/2 cups water and cook until the sauce is slightly thickened. Season with salt and then place the "fish" in the skillet and baste them with the sauce. Lower the heat, cover the pan and simmer for 30 minutes. To serve, arrange the "fish" on a platter and pour the sauce over them.
Preheat oven to 350F degrees. Line an 8-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Set aside. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed. Get it nice and smooth, then add the sugar on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla. Scrape down the sides as needed. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough is quite thick. Press the cookie dough evenly into the prepared baking pan. Bake for 25-26 minutes or until very lightly browned on top. You want the cookie bars to be extra soft, so careful not to overbake. Allow the bars to cool completely on a wire rack at room temperature before frosting. The center will slightly sink - that's normal. When completely cool, frost with a thick layer of frosting and make sure to top with sprinkles!
Drain fruit cocktail, reserving syrup. In saucepan, combine sugar, cornstarch & salt. Blend in water, then add syrup & juice concentrate. Cook & stir until mixture thickens & boils. Add fruit, then chill. Stir in pecans before serving over ice cream.
Heat oven to 350 degrees. In large bowl, beat butter and 1/2 cup powdered sugar with electric mixer on low speed until well blended. Stir in remaining cookie ingredients. Shape dough by tablespoonfuls into balls. On an ungreased cookie sheets, place balls 1 1/2 inches apart. Bake 12 to 15 minutes or until very lightly browned. Remove from cookie sheets to cooling rack and cool for 5 minutes. In medium bowl, mix coating ingredients. Working in batches, gently roll warm cookies in coating mixture. Cool on cooling rack 5 minutes. Fluff up coating mixture with wire whip and roll cookies in mixture again.
In a big skillet; cook the garlic and red pepper flakes in the oil over medium heat until the garlic is golden, about 1 minute. Add in tomatoes, oregano, and salt to taste; bring to a simmer. Cook, stirring occasionally, until thickened, about 10-15 minutes. Let the sauce cool before spreading it on the pizza dough. Keeps well in refrigerator for up to 5 days; in the freezer for 1 month.
Preheat the oven to 190 degrees centigrade. Place the biscuits in a good plastic bag and crush with a rolling pin to form crumbs. Mix with the butter and press into the base of a 20cm springform cake tin. Pop into the freezer for 5 minutes or so to set. Using electric beaters, mix together mascarpone, creme fraiche, egg yolks caster sugar and cornflour until well blended. Stir in the sultanas and lemon rind and spoon over the crumbed base, smoothing over the surface. Place on a baking sheet and bake for 40 minutes until golden- it will still be fairly wobbly, but don't worry, it will set as it cools. The cake sometimes cracks, but you can avoid this by letting it cool slowly- turn off the oven, open the door and allow it to cool as the oven does. when completely cool, place in the fridge for at least an hour or two, but preferably overnight. Carefully remove from the tin and dust with icing sugar. Slice into wedges and serve with a drizzle of cream.