HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald milk; cool to lukewarm. Soften yeast in warm water (and proof by allowing to set for 10 minutes, watching for bubbling to begin to occur); add to milk. Cream the shortening and sugar together. Add eggs and beat. Add salt to milk and yeast mixture. Alternately add flour and creamed shortening, sugar and eggs mixture. Stir until smooth. Cover and let stand until double in bulk. Roll 1/2 inch thick on lightly floured surface. Cut and let rise until double in bulk, again. Fry in deep fat fryer until light brown on each side. Remove and place on paper towels to absorb excess oil (into the paper towels, rather than the doughnuts). Change paper towels frequently. While still warm: Glaze with powdered sugar glaze. If you prefer, they can be put into a sack with dry powdered sugar, crystal sugar or brown sugar and shaken gently to coat, or frosted with one of your favorite icings and sprinkles or nuts. When completely cool and glaze or frosting has set, store in an airtight container. They can also be frozen for later use (eliminate as much air as possible). If frozen, when ready to serve, remove from freezer, place on microwave-safe dish, cover with wax paper and run on defrost cycle until warmed through. They will be almost as fresh as when you first made them!
Cook pasta according to package directions. Drain pasta and return to pot, stirring in butter, olive oil, and salt and pepper. Toss with remaining ingredients and serve, garnished with parsley or cilantro.
Preheat the grill to medium-high. Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half. Nestle each scallion white in the cucrved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp. When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.
Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer's instructions for pre-heating. . Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.). Cook the frozen beef patty about 2 mnutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides. . Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese. . Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel). Microwave about 10 seconds to warm the bun, and serve. OR -- wrap in a 12"x12" sheet of foil, and warm in your oven (200°) 2-3 minutes--then serve. The SUPER Papa Burger. Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
Whip the heavy cream until stiff. Melt the chocolate over a double boiler. When the chocolate has melted, add the butter and stir until the butter melts. Allow the mixture to cool a bit. Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine. If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable. Frost your cake and transfer to the fridge, allow the frosting to set before serving.
Whisk in a double boiler until smooth while bringing to a boil (should take about 20 minutes). Then pour into your best/fave. 9-inch pie crust and bake at 350-400°F for 20 - 30 minute. (or 24 tart shells for 10 - 12 minutes).
Tofu:. Coat the bottom of a skillet with olive oil and sesame oil over medium high heat. Lightly dredge the tofu cubes in the cornstarch. Add the tofu to the skillet and saute 5 minutes, or until golden brown. Transfer to plate; sprinkle with the soy sauce and toss with the nutritional yeast. Sandwich:. Mix the vinegar, honey, and red pepper flakes in a small bowl. Add the radish and carrot, and stir to mix. Set aside. Let stand 15-30 minutes, stirring occasionally. Preheat oven to 350*F. Place baguette on baking sheet, and crisp 5 minutes in the oven. Cool 2-3 mintues. Spread mayonnaise on both sides of bread. Sprinkle with red chile sauce and tamari. Fill with the tofu cubes, cucumber, and cilantro. Drain carrot/radish mixture and spread on sandwich. Top with tomatoes and lettuce. Season with salt and pepper, if desired. Press top half of baguette on sandwich, adn slice sandwich in half. Enjoy!
Combine eggs, lemon juice, and sea salt in blender at high speed for 1 minute. Slowly add oil as you continue blending. Store in glass jar in refrigerator.
Preheat oven to 450 degrees F. Combine butter, garlic, salt, pepper, tarragon, mustard, shallot and bread crumbs to form a panade. Stuff chicken breasts under the skin with the butter panade. Roast chicken breasts for 25 minutes at 450°. Serve with pan juices. Note: This is VERY buttery--you can cut back on the butter, sub some olive oil for the butter. You can also double up on the panade (but not the butter) and roast any excess stuffing in a baking dish beside the chicken.
cook the rice as you normally do (follow the packet instructions) leave to one side. soften the onions in a large pan. add the diced celery. add the pork and stir in well allowing to colour. then put in the garlic, tomato puree, dried oregano, smoked paprika, salt and pepper and stir inches. cook the mixture together for a minute then add the vegetable stock, stir in well and allow to reduce by about half. At this point cut your peppers in half and scoop out any seeds or white ridges (leave the green stalk as it holds it together). When the pan mixture has reduced mix in the rice and then stuff the peppers with the mix. Give a little drizzle of olive oil and an optional sprinkle of grated cheese. Bake in a medium hot oven for about 30-60 minutes (so the peppers colour and soften but don't over do it). Serve.
Trim excess fat from beef. Heat oil in 10 inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown. Place beef in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove beef to cutting board; cut into thin slices. Skim fat from beef juices in cooker if desired. Stir bell peppers into juices. Cover and cook on high heat setting 15 minutes. Return beef slices to cooker. Place 2 slices of bread on each plate. Spoon beef mixture over bread.
Halve and core the unpeeled fruit and place in a large, heavy saucepan. Caste iron is good. Add the dates, apple juice and ground cinnamon. Cook over very low heat, stirring occasionally for 4 to 6 hours, or until the mixture forms a dry paste. Scrape into a bowl and cool, then roll the mixture into bite size balls. Toast the nuts under the broiler until golden. Coat the balls in the nuts. Twist each ball into a candy wrapper or cellophane; plastic wrap can be used. Store in an airtight container. Variation: Use half ground cinnamon and half ground ginger instead of the 1 teaspoon cinnamon.
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan. Combine flour, oats, 3/4 cup brown sugar and butter. Mix until crumbly. Reserve 1 1/2 cups of crumb mixture and set aside. Place remaining crumbs in baking dish and spread out to form a crust. Bake for 15 minutes. Beat cream cheese until fluffy and gradually mix in condensed milk, lemon juice and vanilla. Pour evenly over crust. In small bowl, combine remaining sugar, cornstarch and cranberry sauce. Spoon over cream cheese mixture and sprinkle reserved crumbs over the top. Bake for 40 minutes. Cool at room temperature and refrigerate after cutting into bars. Store in the refrigerator.
Saute onions&bell pepper in margarine for 5 minutes,add squash that has been sliced and cubed. Saute 5 min more,add tomatoes, (break up whole tomatoes) cook 5 more minutes. Add bread cubes and seasonings. Put in 2 quart casserole,sprinkle top with parmesan cheese. Bake at 350 for 30 to 40 minutes.
Rim a clear six-ounce martini glass with orange juice then cocoa powder. In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice. Shake well. Strain into prepared glass. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve.
Melt the butter, sugar and golden syrup over a low heat. Remove from the heat and allow to cool slightly. Add beaten egg and dry ingredients. Mix well and leave in a cool place to harden. Roll into small balls and place on a greased baking tray (they will expand so place accordingly). Press down a little with the back of a fork. Bake for 10-15 minutes in a moderate oven, around 180c.
Preheat oven to 425 degrees. Mix all dry ingredients in a bowl. Cut shortening in using a pastry blender or two knives. Add all of the milk Put on floured surface and knead 8-10 times. Roll out to about 3/4 inch thickness. Cut into biscuit shape and bake on ungreased sheet for 12 to 15 minutes.
Grease 2 large pudding basins. Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each. (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together. Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot. Mix egg, milk, stout, brandy and rinds together. Mix the moist and dry ingredients together. (I find this easier to do with my hands). Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell. Cover with greasproof paper, then two thicknesses of aluminum foil. Tie securely with string. Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours. As the water boils away replace with more boiling water. On the day the pudding is to be served, boil for 1 hour mmore. Serve with cream, icecream, custard or brandy sauce (or all of these!). Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour. We also love the leftovers cold or re-fried in butter!
Spray a large nonstick pot with cooking spray. (Or use oil for sauteing.) Add green pepper, onion and garlic. Saute over medium-high heat for about 5 minutes, or until soft but not brown. Add remaining ingredients. Cover and simmer 15 minutes, stirring occasionally. Serve hot in soup bowls.
Place the watermelon cubes and tomatillo slices in a large bowl. In a small bowl, add the chopped mint and jalapeno. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt and mix. Pour the olive oil and vegetable oil, and mix with a whisk or fork until well emulsified. Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.
Pour all the ingredients into a cocktail shaker with ice. Shake well and strain into a highball glass before serving.
In a martini shaker, add tequila, orange liqueur, Mexican Martini mix and lime juice. Shake to combine, and serve in a 16 oz. glass over ice. Garnish with lime wedge and olives on a pick.
Pour milk and buttermilk into a large pan and suspend the thermometer in the milk. Cook over medium heat, stirring occasionally until the termperature reads 170 degrees. Keep the mixture on the heat and the temp of the milk between 170 and 175 degrees. After 30 minutes, the mixture should start to separate into curds (the lumps) and whey (the liquid). Line a strainer with several lavers of moistened cheesecloth and set it inside a large bowl to lift the curds from themilkmixture and lay them in the cheesecloth. Pour the remainder of the whey through the cheesecloth and save the whey for other recipes. Let curds drain at room temp for 2 to 4 hours. Remove the cheese from the cheescloth and place in blender with the salt. Blend until creamy. Store the cheese in small containers with tight fitting lids and refrigerate. Cheese can also be frozen thawed and then beaten again in blender until creamy.
Orange Beef:. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger, and orange zest; stir-fry until the scallions soften, about 1 minute. Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds. Meanwhile, mix the cornstarch and water in a small bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds. Serve with Barley Pilaf. Point value 3. Barley Pilaf:. Bring broth to a boil in a saucepan; add quick-cooking barley. Simmer, covered, 12 minutes. Spray a skillet with nonstick spray and set over medium-high heat. Add mushrooms and cook until tender. Add the barley and soy sauce. Serves 4 Point Value 2.
Preheat oven to 300 degrees. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits. Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender. Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.
Butter and dust with flour 2 9x13 pans. Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes. Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean. Cool at room temperature for 15 minutes. Invert onto rack and brush 1/4 cup coconut rum over cooled cake. Let sit for 1 hour. Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes. Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean. Cool at room temperature for 15 minutes. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake. Let sit for 1 hour. Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached. Frost cooled cake and garnish with toasted coconut!
Combine all the ingredients. Blend until smooth. Store in fridge up to one week; you can also freeze. Equivalent: 1/4 cup equals one egg. To scramble: Fry slowly over low in a non-stick pan; spray with Pam if desired. For baking, use 1/4 cup to equal one egg.
Make deep cuts in the chicken pieces. Mix all the ingredients together, (except the chicken), in a large bowl. Apply the mixture nicely onto the chicken. Keep aside for 4 hours. Bake the chicken till it is cooked. Serve hot.
Melt butter in pan. Add water, wine, crumbled chicken stock cube and mustard; mix well. Season and simmer for 5 minutes. Combine cornflour and cream, stir into pan. Stir until sauce boils and thickens.
*Large tomatoes were quartered, medium sized halved and cherry tomatoes left whole for roasting. Preheat the oven to 425 degrees. Line a baking sheet with a Silpat or parchment paper. It's best to use a roasting pan with higher edges and not a cookie sheet (unless that's all you own.). Put the peppers on the baking sheet. Put the tomatoes, cut-side up, on the baking sheet and tuck in garlic and a bay leaf. Drizzle with olive oil. Roast about half an hour or until peppers are evenly blackened and tomatoes have shriveled to a deep russet red. Depending on the size of the tomatoes and peppers, they may cook at different rates. Remove the peppers as they blacken. (I know you're not supposed to do this, but I skipped peeling the bell peppers. The taste of the final product did not suffer in the least.)Put the peppers on a plate and cover with an upturned bowl until cool enough to handle. Rub off skins and seed the peppers. Discard the bay leaf. Squeeze garlic out of papery husk. *REMOVE* the cinnamon stick. Process the tomatoes and bell peppers including the liquid that is left over from roasting, in a food processor, blender, or with an immersion blender along with the paprika, cayenne, smoked salt, ground chipotle powder, ginger, cumin, cloves and hazelnuts/almonds. With the motor running, gradually add the vinegar, then the olive oil until it is pureed. Season with salt and pepper. Store airtight in the refrigerator for up to a week. I often will float a bit of olive oil over the top to keep the air out. If the Romesco lasts longer than that, you didn't really like it. Tastes best warm or at room temperature. My serving suggestion: I baked a loaf of Recipe #235909 and spooned some of the romesco on the bread, followed by a scatter of Turkish feta, minced fresh cilantro and fresh winter savory and a shake of cracked black pepper. Yield is estimated.
I have written above to chop the button mushrooms both halved and quartered. This is because they vary in size, in that if they are a little bigger I tend to quarter them and for the smaller ones just halve them. If they are really small I just throw them in whole. So adjust for what you have, if all are really small don't bother cutting them. Cut chicken into approximately 1 inch pieces. Heat a small amount of olive oil in a pan and cook chicken in batches until browned all over. Remove and set to one side and wipe pan clean. Pour about 2 tablespoons more of olive oil to pan and add the sliced leeks, cook for 2-3 Min's and then add the garlic, cook for a minute more (I do it this way so I do not burn the garlic.) Now add the mushrooms cook for a further 2-3 Min's. I have a large, deep, fry pan that has a lid so I cook it all in the same pan, if you don't you will want to transfer the leek and mushroom mixture to a large saucepan before continuing. Add the white wine, water, mustard, chicken stock, thyme and parsley, stir. Return chicken and cover, let it simmer for 20 Min's or until chicken is cooked through. Boil or microwave carrots and sugar snap peas until tender. Add cream to chicken, mix a little water with cornflour and add. Add the carrots and sugar snap and stir over heat until mixture boils and thickens. Serve with either boiled new potatoes, mash or rice. Also the beauty with a casserole is that there are no hard fast rules, so add whatever vegetables you want. Either your favourite or what you have on hand. This is also a great way to use up leftover roast chicken or turkey and it tastes great.
In the bowl of a stand mixer fitted with the dough hook, combine the flours, sugar and yeast. Mix together the water and Caesar dressing and add to the flour mixture. Turn the mixer on and knead on low speed until just combined, about 3-4 minutes. Let rest 10 minutes. Add the salt, turn the mixer to medium speed and continue to knead for another 15 minutes. Add no more than 2 tbsp of bread flour if needed. The dough should be very sticky and moist, but elastic. Place in a greased bowl, cover and refrigerate 12-24 hours. Preheat the oven to 550F (ideally with a pizza stone on the bottom rack). Allow the dough to come to room temperature, dust a surface with cornmeal and roll out fairly thin (keep a thicker edge). Transfer the crust to a piece of parchment paper and slide onto the stone. Bake 5 minutes, then remove the crust and reduce the oven temperature to 500°F. For the topping: In a small food processor or blender (I use a Magic Bullet), puree all the ingredients together. Brush on the par-baked crust (including the edges) and return to the oven for 3 minutes more. Top as desired and bake until the bottom of the crust is browned, 6 to 8 minutes.
In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes. while you continue the beating add the milk a little at a time. beat for another minute or so. in another bowl, stir together the flour and baking powder. add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined. now, grease a large (12-cup) bundt pan and pour about 2/3 of the batter into the pan. add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended. spoon the chocolate batter into the pan over the white batter. using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect. bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean. allow the cake to cool for about half an hour before attempting to remove it from the pan. finish cooling on a rack, then sprinkle heavily with icing sugar before serving.
Finely dice the cucumber into many little pieces. A food chopper is good for this. Mix everything together in a mixing bowl, then serve. Dip usually lasts about 3-4 days in the fridge, though it doesn't survive long around me if there's fresh cucumbers and yummy pitas!
Preheat oven to 350. Without separating into individual rolls, cut tops off. Line 9x13 pan with roll bottoms and place ham and cheese onto bottoms. Put tops of rolls back on. In a saucepan, mix remaining ingredients and bring to a boil for 2 minutes. Pour sauce evenly over sandwiches. Bake uncovered for 20 minutes.
Heat oven to 160°C (150°C fanbake), with the rack just below the middle. Measure the first five ingredients into a food processor or large bowl. Pour 1/2 cup warms water into a one cup measure, stir in the salt and sugar until dissolved, then add the oil. Process the dry ingredients in bursts (or toss them together with a fork), while you add the hot liquid mixture in a steady stream. Add as much of the remaining hot water as you need to form a ball of soft dough. Cut the dough into four parts and put three aside in a plastic bag. Roll out the other piece VERY thinly on a floured board, using extra flour to stop it sticking, making an oval shape bigger than an A4 size page. Cut in half (lengthwise), then cut each half into 10-12 tall, thin (pennant shaped) triangles, with alternate narrow bases and points on the cut edge. Perfect shapes aren't necessary and outside edges need not be trimmed. Prick crackers with a fork or skewer, Place on a metal cake rack to bake, crumpling but not folding them. Bake them on the rack for 10-15 minutes, until pale gold but dry and very crisp. Lower heat and cook longer if necessary. Repeat with remaining pieces of dough. When cold, store in airtight containers, reheating if crackers soften or storage. Flavour develops fully after about 12 hours.