HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Dissolve yeast in water. Let stand 5 to 10 minutes, until creamy. 2. Add in the rest of ingredients except corn meal. Stir vigorously to form a stiff, wet dough. You may need to add another 1/4 cup flour to make the right consistency. 3. Cover and set aside; let rise at least 30 minutes (I usually let it rise 2 hours). 4. Preheat oven to 350 degrees F. Spray pizza pan with cooking spray and sprinkle liberally with corn meal. 5. Grease hands with oil. Press dough onto pan to desired thickness. 6. Bake for 10 minutes. 7. Remove from oven; add toppings as desired. Cook an additional 15-20 minutes or until crust is browned and crispy on the bottom.
chop mushrooms removing stem, dice garlic. melt butter in a medium skillet on med heat. then add garlic and worcestershire sauce. add mushrooms and cook for 10 to 15 minutes.
In a bowl, combine fruits. Just before serving, drizzle with limeade concentrate; stir gently.
Preheat oven to 375°F. Brown ground beef and onions. Drain and rinse any excess fat. Add salt and pepper to each layer if you wish. Place sliced potatoes in the bottom of a deep 9x9 casserole. Pour the beef and onion mixture over the potatoes. Spoon beans over meat and then pour the tomato soup over all. Bake uncovered for approx 1 hour or until done.
Fry bacon till crispy. Remove from pan and set aside to cool. Pour all but 3 or 4 tablespoons of bacon grease from pan. Into the bacon grease, stir the dry mustard, oil, vinegar and onion salt. Heat to boiling. Toss spinach leaves in dressing to coat. Place in salad bowls and serve immediately with crumbled bacon sprinkled over top of each salad.
Rinse your chicken livers and place in a loaf pan. Shred your two types of potatoes into a microwave safe dish. Microwave on high for 5-7 minutes until potatoes are soft. Chop the cooked mixed veggies into fine pieces. Add the potatoes, garlic (if using) and mixed veggies to the loaf pan with your chicken livers. Mix well. Cover your pan with foil and bake at 350° for 30 minutes or until a meat thermometer inserted into a chicken liver registers 170°. Half way through cooking I pull the dish out and give it a good mix to make sure the chicken livers are completely cooked. Recover with foil and place dish back into the oven. With 5 minutes left I mix the dish again and place it back into the oven without the foil to finish cooking. When dish is cooked I put it in the food processor to make it into a pate. I pulse it until the cooked mixture is completely mixed and almost smooth. Using a medium size scoop I make balls and put them on a plate to cool for a few minutes. I then put the plate into the freezer to flash freeze the meatballs. Once they are frozen I throw them into a freezer safe container or plastic storage bag. I then pull out in the morning what I need to feed my dog that day. Since the balls are individually frozen you can pull out only what you need. If I have any cooked brown rice on hand I will serve the pate with it. If you have any doggie biscuits (homemade or store bought) you can dip those into the pate and feed them to your dog as a special treat.
Thinly slice sweet red pepper. Saute the pepper, onion and garlic in oil 10 minutes or until onion and pepper are tender. Now add honey, vinegar, basil, salt and pepper; cook and stir over medium-high heat until nicely glazed. Serve on lettuce lined plates with goat cheese and toasted baguettes. Enjoy!
Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add diced tomatoes and broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
In large Dutch oven, layer vegetables and seasonings in the following order: onion, garlic, white potato, sweet potato, cabbage, mushrooms, bay leaf, carrots, celery, bell pepper, cauliflower, eggplant, lima beans, parsley, green beans and tomatoes. Dissolve tomato paste and paprika in tomato juice. Stir in oregano. Pour over vegetables. Cover and bring liquid to boil over medium-high heat. Reduce heat and simmer until vegetables are tender, about 30 minutes. Season with salt and pepper, if desired. Cool at least 20 minutes before serving.
For Roasted Garlic Viniagrette: Preheat oven to 350 degrees F. Roast garlic in the olive oil in a small baking dish until garlic is very tender, about 20 minutes. Allow to cool slightly. Transfer to blender. Add vinegar, shallots, salt, and pepper. Blend. To assemble: Set leaves on a platter or plate. Fill each leave with one or two orange segments, some goat cheese crumbles, almond slices, and salt. Drizzle with viniagrette and top with chives. Chill before serving or serve immediately.
In a 5 quart pan break up beef, add onion, and pepper and cook on medium heat until meat is thoroughly cooked and fat is completely gone being careful not to burn meat. If necessary pour off remaing grease. Add all other ingredients to beef and mix together well. Add 1/2 bottle BBQ sauce. Reduce heat to simmer and cook for one hour.
Steam first 2 ingredients, covered, 2 minutes. Rinse mixture under cold water; drain well. Combine salt and next 5 ingredients (salt through crushed red pepper) in a small skillet; cook over medium heat 2 minutes or until lightly aromatic, stirring constantly. Add vinegar while of the heat. Combine spice mixture, sour cream, and honey in a bowl; stir well. Add cauliflower mixture; toss well to coat. Chill for 1 hour. Top with green onions just before serving.
Preheat oven to 350 F Spray and flour 10 inch diameter Bundt pan 
Whisk all the flour, baking powder and salt in medium bowl. Whisk in Splenda using an electric mixer (on lowest speed the entire time) beat margarine into dry ingredients until light and fluffy (do NOT over mix as it will cause the gluten in the flour to make the mixture"tough" when baked) Beat in eggs one at a time. 
Beat in orange peel and vanilla.
Fold in blueberries. Spoon batter into prepared pan.
Bake until tester inserted near center of cake comes out clean, about 40-45 min (when baking whole grains keep a close watch near the end to prevent over baking and browning) Cool cake in pan on rack for 15 min.
Using plastic spatula loosen the sides and center. Turn cake out onto rack and cool completely before cutting. 
Wrap in plastic wrap and store in refrigerator. When you are ready to serve transfer cake to plate and sprinkle powdered sugar over if desired. It can be made a day in advance.
In larger pan over medium-high heat add potatoes, can of soup, two cans of water (from soup can), onion, carrot, corn, Old Bay, Salt, Vinegar, Pepper. Stir until smooth, while bringing to a boil. Once boils, reduce heat, cover and simmer for about 20 minutes (or until potatoes are tender) stirring occasionally. In a small bowl, whisk flour and milk together until smooth. Stir into soup and allow to simmer for 5-8 minutes. Stir in grated cheese until it has melted. Serve with salad and/or hearty bread.
Blend all ingredients well. Mix 3 teaspoons of mixture with 1/2 cup chopped onion 1 tablespoon olive oil and 1 cup of red wine vinegar. NOTE: This amount will marinate 1 lb. of beef.
Whisk all dressing ingredients together. Set aside. Combine all salad ingredients and toss in vinaigrette. Taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary. Allow salad to marinate in refrigerator for 1/2 an hour before serving. Toss again before serving.
Season chicken with salt, pepper, paprika, and garlic. Mix tomato paste and beer together and pour over chicken. Add olives. Cover; cook on LOW 10 hours (HIGH 6 hours). Serve over rice or noodles.
Heat olive oil over medium high heat in a large dutch oven or similar pan. Saute onions in oil for approximately 4 minutes, or until translucent. Add garlic and cook for an additional 30 seconds. Add the tomatoes, pan drippings, parsley, sugar, red pepper flakes. Salt to taste. Simmer for 15 minutes. If you are using meatballs with the sauce, add the cooked meatballs after the 15 minutes and simmer for an additional 10 minutes.
Combine chicken broth and water in a large saucepan over high heat. Slice the white onion in half, then coarsely chop one half (save the other half for later). Add coarsely chopped onion, carrot, celery and salt to the saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until the onions start to become translucent. As the broth simmers, heat up 1 cup of vegetable oil in a small saucepan over medium heat. Slice the remaining white onion into very thin slices. Separate the slices, dip the slices into the milk, then into the flour. Fry the breaded onions, a handful at a time in the oil until golden brown. Drain on a paper towel. When the soup has simmered for 10 minutes, strain the vegetables out of the broth and toss them out. Pour the broth back into the pan and keep it hot over low heat. To serve soup, ladle about 1 cup of broth into a bowl. Drop a few pieces of fried onion into the soup, followed by 6 to 8 mushroom slices (about 1 mushroom each) and a couple pinches of diced green onion. When the fried onions sink to the bottom of the bowl (a couple of minutes), serve the soup.
Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well. Stir in the Cool Whip until well blended. Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid. Take out about 10 minutes before serving for easier slicing. Enjoy!
Measure and combine 3°C flour, yeast,sugar, salt, and soda. Heat milk and water to 120 to 130 degrees. Add to dry mixture, beat well. Stir in enough of the additional flour to make a very stiff batter. Grease 2 loaf pans and sprinkle with corn meal. Spoon batter into loaf pans sprinkle tops with a little remaining corn meal. Cover and let raise in a warm place for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans immediately and cool store in plastic container or bags for freshness.
Preheat oven to 325°F. In the top of a double boiler over direct heat, heat the milk to boiling. Stir in the corn meal. Place the milk/corn meal mixture over boiling water. Cook them for about 15 minutes. Stir in molasses and cook for about 5 minutes. Remove from heat. Stir in the butter, salt, ginger, sugar, egg, raisins, cinnamon and apples (if you are using them). Pour the batter into a well-greased baking dish. Bake the pudding from 1 1/2 to 2 hours. Pudding is usually served warm (or hot) with Hard Sauce. Its a New England custom to serve Indian Pudding with a scoop of Vanilla ice cream on the top.
Boil eggs until hard boiled. Place eggs in cold water and then shell. Slice top and bottom from egg so it can stand up. shred lettuce finely and put on plate. Peel cucumer, slice finely and place on top of lettuce. Stand the eggs on bed of lettuce and cucumber. Place 1/2 tomato on top of each egg. Dot mayonnaise on tomato halves to look like toadstools. (toothpicks to hold the tomato and eggs together sometimes helps).
Cream together the blue cheese, cream cheese, vodka and parsley until smooth. Refrigerate for 35 minutes. Shape into small balls and then roll into the sesame seeds. Refrigerate until needed.
Brown ground sirloin and drain add onions and garlic and cook five minutes. Mix together herbs, tomato sauce and gravy and pour over beef and mixed vegetables in a casserole dish. in beef stock and water boil potatoes and rutagabagas together cook about 30 minutes until tender Mash with cream and butter. Mix in cheese and spread over meat mixture. bake on 350 for 35 minutes.
In a saucepan over medium high heat, melt the margarine. Saute the garlic until tender. Add broth, honey, soy sauce, vinegar, and brown sugar. Simmer for 5 to 10 minutes, stirring often. In a small bowl, whisk together the cornstarch and water. Whisk into the hot mixture stirring constantly until the sauce is slightly thickened.
First we are going to make a roux with the melted shortening (butter) and 1 1/2 tablespoon of *breading flour. Cook this over low heat for 10 to 15 minutes or until the roux browns in color to resemble a nice milk chocolate color. Once the mixture turns brown remove it from the heat and add the remaining flour stirring to make a paste. Slowly add the liquid (s) whisking together the paste and liquid. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the mixture to thicken which should take about 3 to 5 minutes. Stirring constantly. Mixture will burn if left unattended. *That is just the flour that you use to bread the chicken with.
In a sauce pan, mix cream, wine,onions, lemon juice, lemon zest, herbs, salt and pepper simmer about 15 minutes. stir in salmon and pour into a greased casserole. mix breadcrumbs and cheese and sprinkle over top salmon. lay pats of butter over breadcrumbs. cover with foil and bake on 350 for 25 minutes.
Bring salt, water, thyme and berries to a simmer in a large pot, then set aside to cool. Put turkey in a large basin, at least twice as large as the bird. Pour the brine over the turkey, cover, and rset aside in a cool dark place for 12 hours. Preheat oven to 150°C Put the turkey in a large baking dish, on a rack, drizzle with oil and bake for 40 minutes. Bring stock, sage, butter, and peppercorns to the boil and baste the turkey. Bake for 45 minutes, basting every 20 minutes. Turn the oven up to 220C and bake for a further 10 minutes. Remove turkey from oven, cover with foil and a towel, and rest for 15 minutes.
In a 4 quart pot over medium heat, heat 1 teaspoon olive oil. Add onion and cook 3 minutes. Add garlic and cook 2 minutes more or until onions are soft. Transfer cooked onion/garlic mixture to a plate and set aside. Return pot to stove. In same pot heat remaining 1 teaspoon olive oil. Add ground turkey and cook until no longer pink, about 8 to 10 minutes. Return onion/garlic mixture to the pot. Add green chilies, black beans, cumin, chili powder, cayenne pepper, salt and pepper. Stir to combine well. Add chicken broth. Bring to a boil. Reduce heat and simmer slowly for 20 to 25 minutes. Alternatively, it could be simmered on low in a crock pot for 6 hours.
Brown bacon well but not crisp. Add onions, potatoes, carrots and saute for 5 minutes. Fill dutch oven 1 1/2 inches from the top with water. Add salt, pepper and shredded beets. Cook 20 minutes on medium heat. Add vinegar and cook until vegetables are tender. About 30 to 45 minutes. This is best if refrigerated over night, then served.
Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill. Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn. Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden. Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.
Season the breasts with pepper, oregano, and whatever meat season you like. Place the breasts in a microwave steamer and steam until almost done. Remove the chicken from the microwave, drain the water and put the breasts in the fridge or freezer to cool. DO NOT FREEZE! Pour the alfredo sauce into a large sauce pan. Fill the jar 1/2 way with milk, return the lid, shake well, and pour into the sauce. Add some pepper to the sauce and stir. Simmer. In a frying pan, heat up some olive oil. When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced. Sautee. Add sliced mushrooms and give a few good splashes of balsamic. Cover and sautee over medium heat. When the mushrooms have soaked up the vinegar and started to shrink, remove the lid and cook until the vinegar has reduced. Add mushrooms to the alfredo sauce and stir well. By now, the chicken should be cooled. Remove from cooling and cut into cubes -- the smaller the better. Heat up about a teaspoons olive oil in the same frying pan used for the mushrooms and add another tsp of garlic. Add the chicken and a couple splashes of balsamic. season with a little more pepper and oregano. Cover and cook over medium heat, stirring occasionally. Once all the flavors have combined, remove lid and cook until the vinegar has reduced. Add chicken to the alfredo sauce. Cover and simmer, stirring occasionally. Once the sauce has had time to cook and infuse all the ingredients, remove from heat and allow to cool for about 10 to 20 minutes. In a mixing bowl combine 1 egg, ricotta, parsley, oregano, and 1/4 cup of parmesean cheese. With a rubber spatula, spread the ricotta mixture over 9 oven ready lasagna pieces. Set aside. Preheat oven to 350. In a glass 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish. Lay 3 lasagna pieces across the bottom. Cover with mozzerella and then ladle more sauce over the cheese. Repeat this until the last layer. Use any remaining sauce on the top layer and cover entire top with mozzerella. Cover with aluminum foil. Place in the oven for 25 minutes. Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender. Remove from the oven and allow to stand for about 10 minutes. Serve with salad and your favorite bruchetta or garlic bread.
Bring sugar and evaporated milk to a boil in a heavy saucepan. Boil until it reaches the soft-ball stage. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until well blended. Pour into buttered 8x8 pan. Refrigerate until set. Cut into 1 inch pieces.
Preheat oven to 350 F and put parchment paper down on a large cookie sheet. Combine 2 TB flax seed meal with 4 TB water in a small bowl. Set aside. Place butter and sugar in large bowl. Use hand mixer to cream until light and fluffy. Add flax/water mixture (will be very gelatinous) and mix well. Add in eggs one at a time, mixing well. Lastly, add vanilla and almond extracts and mix well. In a medium bowl, mix flours, sea salt, baking soda and brewer's yeast. In a few batches, add dry ingredients in medium bowl to the butter/sugar mixture in the large bowl. Mix thoroughly (you may have to switch to a wooden spoon during this step, as the dough gets thick!). Add in oats, chocolate chips, coconut flakes and almonds, mixing well. Scoop dough onto cookie sheet with space between the cookies. Bake for about 15 minutes or until desired brownness is achieved. Remove from oven, let sit in pan for a few minutes and then transfer to a cooling rack.
Cut sausage into 1/2 inch pieces. Lightly brown. Add vegetables. Simmer 5-7 minutes. Add remaining ingredients and bring to a boil. Reduce to simmer, cover with a tight fitting lid, and cook until rice is done. **NOTE** The cayenne seasoning mentioned is NOT straight cayenne pepper. Try one of the seasonings such as Tony Cachere's or Emeril's cajun seasoning. Sorry for any miscommunication.
For the fudge filling: Finely chop the chocolate and place into a medium heat-proof bowl. Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming. Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted. Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable. Prepare the pan: Preheat the oven to 350 degrees F. Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder. For the cake: In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined. Add the flour and cocoa powder to the bowl and mix until just combined. Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer. Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter. Cover the fudge filling with the remaining cake batter and spread out evenly in the pan. Bake for 35-40 minutes. The cake will look risen and dry on top. You won't be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature. Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely. For the frosting: In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth. Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake. Tools: 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan). Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.
CAKE:. Preheat oven to 350°F. Grease pan (use whatever size pan you choose, just follow the box directions for bake time depending on the pan size used). In a large bowl, combine the dry cake mix with the apple pie filling, apple butter and eggs. Stir well. Pour into prepared pan. Bake cake for amount of time directed on the cake mix box. Remove baked cake from oven and cool in pan on wire rack for 10-15 minutes. Remove cake from pan and place on a serving dish to finish cooling. While cake is cooling, prepare the frosting. FROSTING:. Blend all the frosting ingredients together until smooth. Frost cooled cake. Serve.
In a skillet over medium heat, lightly brown Canadian bacon or ham in cooking spray (about three minutes each side); remove from skillet and keep warm. Meanwhile, combine lemon yogurt, dry mustard, salt and cayenne in a small saucepan and whisk gently on low heat until warm and smooth (alternatively you can microwave them in a small dish.). Fill a large skillet with 2 inches of water and 1 tablespoon vinegar. Bring water to a boil and reduce heat to a low temperature where the water is still consistently boiling but very low; crack one egg into a small dish and gently pour it into the skillet, doing the same for each additional egg, one by one. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque. In the meantime, toast the english muffin (if a family member is not watching his or her weight you may want to butter his or her muffin);place a toasted muffin half on each plate with a piece of ham on top. When the timer rings,carefully remove eggs from the water with a slotted spoon, letting the excess water drain away; place on top of ham; drizzle sauce over the top; garnish with parsley and serve immediately.
Combine all the ingredients in a pot over medium heat and bring to a simmer. Cook, stirring occasionally, for 45 - 50 minutes or until thick. Can 40 minutes in a waterbath or store up to 1 week in the fridge. Can be frozen.