HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, salt, margarine, eggs and almond flavoring. Dissolve yeast in warm water, let stand 5 minutes, then add to combined mixture along with milk. Blend together flour and mace or nutmeg. Add to above mixture, possibly needing a little more flour. Dough should be soft and just slightly sticky. Knead on a floured surface for 8-10 minutes, until thumb print 'bounces back'. Let rise about 2 hours in a warm place (75-85 degrees F). Punch down, let rest 20 minutes. Divide dough in half. Grease 2 baking sheets. Roll each half out into a 9*16 inch rectangle, about 1/8 inch thick. Brush one long edge with egg white mixed with water. Spread remaining surface generously with melted margarine. Mix cinnamon and sugar together. Sprinkle buttered portion generously with cinnamon-sugar mixture and raisins. Roll filled dough to egg-washed edge and pinch along entire edge to seal. Slice in 1 inch slices, place cut side down and nearly touching, best not too crowded or too near edge on baking sheets. Let rise until double. Bake in preheated oven at 375 F until lightly browned, about 15 minutes. Thoroughly mix frosting ingredients; frost buns while warm, but not hot, with frosting mixture.
Place split peas in heavy large saucepan; add enough cold water to cover and let soak 15 minutes. Drain peas and return to same pan. Add 7 cups water or vegetable broth and bring to a boil; reduce heat and simmer 45 minutes. Heat oil in large heavy skillet over medium-high heat. Add onion and saute until golden brown, about 10 minutes. Add garlic and saute 3 minutes. Add onion mixture,carrots and celery ( and potato if using) to peas; mix in cumin and season to taste with salt and pepper. Simmer until peas and vegetables are tender, about 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving, thinning with water if necessary.). Ladle soup into bowls and serve.
Add Water to your bread machine first, then add the sugar, salt, flour and yeast. Put it on your dough cycle. Check consistency of dough during cycle as you may need to add a little water or flour depending on your bread maker. When complete, roll dough out to a 12in long loaf of bread and allow to rest on a lightly floured baking sheet covered by a towel for 1 hour. With a knife cut three diagonal slashes across the top of the bread and then glaze. Bake in a preheated oven at 400F/205C for 15 to 20 minutes or until done. Allow to cool on wire tray, then enjoy.
Wash potatoes, and rub with oil. Bake at 400 degrees for 1 hour or until done. Cut potatoes in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in butter, 1 1/2 cups Cheddar cheese, sour cream, milk, parsley, salt, and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake potatoes at 350 degrees for 20 minutes.
Warm a 12-inch skillet over medium-high heat until hot. Add sausage and cook until browned, 10 minutes, stirring. to break it up. With slotted spoon, transfer sausage to a large bowl. Spoon drippings into a cup and reserve. In the same skillet, saute the onions in 1 tablespoons sausage drippings over medium heat until tender and golden, 10 minutes, stirring occasionally. Add onions to bowl with sausage. Preheat oven to 325°F. In the same skillet, heat another 1 tablespoons drippings (discard the rest). Add celery and 1/4 cup water and cook until celery is tender, 10 minutes, stirring occasionally. Stir in another 21/2 cups water and bring to a boil. Pour celery mixture over sausage mixture in bowl. Stir in stuffing mix and grapes; toss to mix well. Spoon stuffing into 9" x 13" glass baking dish; cover with foil and bake 20 minutes. Remove foil and bake 10 minutes longer, or until heated through and lightly browned on top. Each serving: About 323 calories, 11g protein, 40g carbohydrate, 12g fat (4g saturated), 4g fiber, 28mg cholesterol, 746mg sodium.
Heat the oil in a large soup pot over high heat. Add the onion and salt and saute until limp, about 3 minutes. Add all the spices and saute until fragrant, about 2 minutes. Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat). Add the garlic and continue to saute for 1 minute longer. Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot. Bring to a boil and let simmer for 30 minutes. Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick). Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes. Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer. Stir in the lemon juice and more salt if desired. Serve garnished cilantro and lemon wedges.
Hard-boil the eggs (takes about 15 minutes) then drain and re-fill the pot with cold water. While the eggs are cooling, place remaining ingredients in a small sauce pan on high heat. Heat to low boil, then simmer on low heat for 3 minutes. While the pickling solution is simmering, peel the eggs and place in a 1 quart mason jar. Don't worry if an egg sticks above the jar rim slightly - they squish down. Pour the pickling solution into the jar. Since the eggs will float up to the top, make sure the jar is filled up to the rim with pickling solution to minimize air up there. If you don't have enough pickling solution, add 1 tablespoon of vinegar and 1 tablespoon of sugar until it is up to the rim. Set on counter to cool to room temperature, then label with the date and place in the refrigerator. Wait 2 weeks for the eggs to pickle thoroughly before eating. Keep them in the fridge and try to eat them within 2 months (after that they are still edible, but rubbery in texture).
Combine all ingredients EXCEPT for chicken stock and bay leaves and marinate chicken for at least one hour, but preferably overnight. Add chicken, marinade, and bay leaves to a deep skillet or medium stock pot and cook on medium-low heat (a slow-cooker can also be used). Cover and cook for at least 1 hour, but preferably longer. For best results, reduce heat to low and cook for 3 to 4 hours, removing the cover for about the last hour so the broth reduces slightly. Serve immediately over rice and with a slice of chewy bread to mop up the leftover broth.
Combine tomatoes, olives, feta, mint, and 1 tablespoon of olive oil in a medium bowl and season with salt and pepper to taste. Set aside. Season cutlets with salt and pepper to taste. Heat a grill pan, grill, or broiler. Coat pan or grill grates with remaining olive oil, and grill or broil 2 minutes per side. Transfer cooked chicken to a warm plate and cover with foil to keep warm. To serve, top each chicken cutlet with tomato mixture.
Butter a 9x13 baking pan. tear the bread up into small pieces and lay in bottom of pan. sprinkle half of the dill and onion onto top of bread. lay meat on top of onion and dill. sprinkle rest of onion and dill over meat. in bowl mix together eggs, milk, salt and pepper. pour over meat and bread. either cover and refrigerate overnight or let sit for about 10 minutes for liquid to saturate bread. bake uncovered at 350 degrees F for 30 - 40 minutes or until eggs are done.
In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.
In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush. Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy. Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden. After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl. With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes. Fold in orange zest by hand, then set aside. Meanwhile, preheat oven to 350 degrees F. In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly. Spread onto prepared baking sheet in a single layer. Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly. Let cool completely, then fold into orange buttercream.
Preheat oven to 325*. Spray 13x9" baking pan, or lightly grease. In medium saucepan, combine soups, water, and butter or margarine. Heat through till butter melts, but do not boil. Remove from heat. Reserve 1 cup sauce. Stir in mushrooms (if desired), and stir in rice. Pour rice mixture in 13x9" pan,and place chicken pieces on top. Pour over reserved cup of sauce. Sprinkle with paprika. Bake for 2 hours.
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier.) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink; set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream; set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to taste. Garnish with scallions and coriander. Serve at room temperature.
Preheat oven to 350 degrees. Cut peppers in half lengthwise and remove seeds/membranes. Arrange in a 9 x 13 baking dish. Grate the zucchini. Mix together chicken, zucchini, onion, rice, spinach, egg, oregeno, salt and pepper. Fill each pepper with mixture. Pour the tomatoes over the top of peppers. Cover pan with foil and bake for 30 minutes. Remove foil and bake until mixture is cooked and peppers are soft, about 45 more minutes.
Directions:. Peel and chop mango (set aside). Skin Salmon if not pre-skinned and double check for bones. In nonstick pan:. add olive oil, bbq sauce, juice, spices and mango. Let simmer on low-medium heat stirring frequently approximately 10-15 min or until thickened slightly. If using wok, rub salmon slightly on warm sides of pan to sear the bottom and the fish will hold together better. If not using wok just gently place salmon in mango-pom sauce. Flip salmon gently after 5-8 minutes depending on thickness of cuts. Salmon is done when inside of fillets are a paler pink and flake easily. Sauce keeps fish from getting overdone for the most part, so don't stress if you want to give it a little more time. Serve over rice and enjoy!
Potatoes -- Cook the potatoes in a medium boiling water until tender. Remove to a large bowl and that let slightly cool. Cover while you prepare everything else. Mash the potatoes -- If you have a potato ricer it is great -- if not -- a potato masher is fine too. You can even use a fork. Just mash them up. No lumps for this dish. Eggs -- Now make the egg mixture. Beat the eggs, cottage cheese, salt and pepper until fluffy with a mixture until well combined. I use medium speed for 3-4 minutes. Batter -- Add the scallions and parsley and any additional salt and pepper to the potatoes and lightly fold the egg mixture inches. Spray muffin tins with Pam -- Now fill the muffin cups. Fill almost to the top. Now bake for 10 minutes on the middle rack at 450F, then reduce to 425F and cook 15 minutes more. The last minute I sprinkle the cheese on top and return to the oven to melt. Let cool a few minutes before removing from the tin.
Place all ingredients except herbs and bean in a pot with enough water to cover. Bring to the boil and then lower the heat and simmer for half an hour, adding more water as needed. Add the butter beans and cook another 5 minutes or until everything is piping hot. Divide between warmed soup bowls and serve with the herbs sprinkled on top.
In a medium bowl combine cabbage, celery, raisins and walnuts. Whisk yogurt, mayonnaise, and lemon juice. Stir in to cabbage mixture. Season with salt and pepper. Cover and refrigerate at least 1 hour. Stir in apples before serving. Diabetic Exchanges - 1 1/4 cup serving = 2 fruit, 1 fat.
Spread lemon rind on paper towel. Microwave on HIGH for 4 to 4-1/2 minutes or until dry, stirring several times, or dry for 1 day at room temperature. Combine with cheese, oregano, mustard, pepper, garlic powder and cayenne. Refrigerate in airtight container for up to 1 month. Makes 3/4 cup, enough for 3 salads. Whisk together ingredients shown above for one salad, 12 cups romaine lettuce.
Combine first three ingredients, mix well. Press into 8X8 baking dish. Bake at 350F for 20 minutes. Cool completely. Meanwhile, beat softened cream cheese with powdered sugar until smooth. Fold in 1/2 the whipped topping. Spread over cooled crust. Combine pudding mixes with milk, mix well. Spread chocolate mixture over cheese layer. Top with remainder of whipped topping. Garnish with grated chocolate, if desired.
Cut off and discard the small tip of each wing. Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce covers all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary.
Beat eggs. Add oil and sugar. Stir in zucchini, carrots, pineapple, nuts and lemon zest. Add dry ingredients. Fill muffin cups two-thirds full. Bake in 375 oven for 15-20.
Preheat the oven to 500°F In a large pot of boiling salted water, cook the squash until al dente, about 12 minutes. Meanwhile, combine the 2 tablespoons of oil with the lime and orange juices, garlic, chile and orange and lime zests. Season with salt and pepper. Carefully transfer the squash halves to a large bowl and let cool. Using a fork and starting at 1 end of each piece of squash, scrape up and separate the strands. Pat dry with paper towels. Spread the salmon slices on a rimmed baking sheet. Brush lightly with oil and season with salt and pepper. Roast the salmon for about 3 minutes, or until barely cooked through. In a medium bowl, toss the cucumbers, mint and dressing with the squash strands. Mound the salad on plates, top with the salmon and serve.
Cook pasta until almost al dente and drain pasta. Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies. Cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock. Stir in clams and lemon zest. Add pasta to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to taste.
Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside. Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute. Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally. Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two). Serve over favorite pasta, with basil sprinkled on top.
Position a rack in the lower third of an oven and preheat to 450°F. Generously one 12-cup mini-muffin pan/mini popover tin with vegetable oil. (*If using a mini-muffin tin, make absolutely sure it is a quality non-stick pan or your popovers will not release after baking) In a large bowl, whisk together the flour, salt, white pepper and parsley. In a large measuring cup, whisk together the milk, eggs and butter. Pour the wet ingredients over the dry ingredients and whisk together until just combined (don't worry if a few lumps remain). Pour the batter into the prepared muffin cups to within about 1/4 inch of the rim (about 1 1/2 Tbs. each). Place 1 - 1.5 teaspoons crumbled cheese in the center of each filled cup. Bake for 10 minutes. (Do not open the oven door during this time.) Reduce the oven temperature to 350°F and continue to bake until the popovers are brown and crusty and fully puffed, 8 to 10 minutes more. Remove from the oven and immediately transfer the popovers to a napkin-lined bowl or warmed platter. (*Note" No pricking required). You can also let these cool on wire racks for up to 2 hours, then reheat in a 350°F oven for 10 minutes.
In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and saute on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside. In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside. In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes. Take some of the broth/water in a bowl and add flour to make a roux. Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally. Slowly add roux to desired thickness and cook until potatoes are tender. Top with left over bacon, cheese and sour cream, if desired. Enjoy!
Fill each oyster shell with grated cheese. Top each with a teaspoon of sweet chili sauce. Cook on a medium grill until cheese has melted.
Preheat oven to 350. Prepare stuffing mix according to box directions, then set aside to cool. (I put mine on a paper plate, and stick it in the freezer for a few minutes to cool faster). When cool, take out of freezer. Place one chicken breasts in a casserole dish, skin side down. Put the stuffing mixture over the chicken breast. In a bowl, mix the mushrooms and sliced onions with the soup. Add about 1/4 can of water, and mix inches Pour half the mixture over the stuffing mixture. Place the second breast on top of the stuffing, skin side up. Pour the rest of the Mushroom soup mixture over the top. Sprinkle fresh cracked pepper over top. Once chicken has been cooking for about 45 minutes, then take the dish out, and spoon the mushroom gravy over the chicken. Return to the oven, and finish baking for another 40-45 minutes. Note: If you use boneless chicken, reduce cooking time to 45-60 minutes.
Combine all seasonings and rub over roast. Place roast fat side up in a large roasting pan, insert meat thermometer. Bake uncovered at 350 degrees until roast reaches desired doneness. Allow 23 to 25 minutes per pound for rare, 27 to 30 for medium, 32 to 35 for well done. Let stand for 10 to 15 minutes before carving. Pour pan juices into glass measuring cup, skim fat. Add boiling water and bouillon to pan and stir to remove brown bits, stir in reserved juice.
Measure flour into a microwave-proof bowl. Add the butter to the flour (just plonk it in in one big lump if you want!) Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter. Use a fork to blend flour and butter until the mix texture resembles breadcrumbs. Add sugar and mix together with a fork. Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings. Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri) Bake in oven at 180 degrees Celcius for about 30 minutes. Serve hot or cold with fresh cream or ice cream. YUM!
Remove stems from mushrooms; reserve caps; set stems aside for another use. In a bowl of a food processor fitted with a metal wing blade, place cream cheese, roasted red peppers, Parmesan cheese, garlic and ground red pepper. Process until smooth, about 1 minute. In a pastry bag fitted with a large star tip, place cream cheese mixture. Pipe into mushroom caps; garnish with toasted pine nuts, sliced green olives and parsley leaves, if desired.
In a 3 quart saucepan over medium heat, saute the onions and smoked turkey in the oil for 5 minutes, or until lightly browned. Add the garlic and stir for 1 minute. Add the stock, diced turkey, beans and pepper. Bring to a boil. Cover. Reduce the heat, and simmer for 10 minutes. Add salt to taste. Stir in the basil. Ladle into individual bowls, and sprinkle with the Parmesan.
In a small bowl, mix together flour, paprika, cayenne pepper, and salt. Place chicken wings in a large bowl and sprinkle flour mixture over them until they are evenly coated. Cover and refrigerate for 1 1/2 - 2 hours. Line a cookie sheet with aluminum foil and spray generously with non-stick cooking spray. Place wings on the cookie sheet. Bake at 400F for 40 minutes, turning once. Broil for 2 minutes, turning once. Toss with Sauce. Sauce: Combine butter, hot sauce, pepper, and garlic powder in a bowl and microwave until melted. Stir for a couple of minutes to blend evenly.
Combine Bisquick and 1/4 cup sugar in a large bowl; make a well in the center of mixture. Combine egg, orange juice, and oil; add to biscuit mixture, stirring just until moistened. Stir in marmalade and pecans. Place paper baking cups in muffin pans; spoon batter into cups, filling two-thirds full. Combine 3 tablespoons sugar and next 3 ingredients; sprinkle evenly over batter. Bake at 400 degrees for 18 minutes or until done.
Slice the top off the pumpkin.Set aside. Remove the seeds and stringy inside from the pumpkin. Set aside. Scoop out as much flesh as possible without damaging the shell and roughly chop it. Heat the oil in a medium saucepan and saute the onions for 1-2 mins, till soft. Stir in the garlic, thyme and pumpkin flesh. Season. Pour over the stock and bring to the boil. Cook for 4-5 minutes. Stir in the broccoli and cook for a further 3-4 minutes. Blend the mixture, add the milk and heat through. Servein the reserved pumpkin shell.
Cut pork loin through the center length ways being careful not cut all the way through. Open out using a meat mallet pound pork until of equal thickness. Stuffing -- Melt butter in a pan, add celery, shallot and garlic, cook until onion softens, add apricots, sage, breadcrumbs, mix to combine, add stock to boiling water to dissolve, pour into bread crumb mix and stir to thoroughly combine. Spoon stuffing over one half of the pork and press mixture down, fold the other half over the top, secure with kitchen at regular intervals, place in an oven proof dish. Cook in a pre-heated oven at 180 degrees Celsius for about 40 Min's. In a saucepan combine sauce ingredients and stir until honey mixes, during the last 20 Min's of the pork's cooking time pour the sauce over loin. Remove loin and wrap in foil to keep warm, pour juices from pad into a saucepan, add the extra hoisin and water, bring to the boil, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve over pork. To Serve: Slice pork thickly and serve over stir-fried veg, drizzle with sauce.
Whisk all ingredients together and refrigerate or serve immediately. To make Oven Roasted Tomatoes you need: 8 Roma tomatoes, Olive oil, Salt and freshly ground black pepper -- Preheat oven to 200 degrees F. Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.