HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, beat the water, egg, egg white and vinegar together. Set aside. In a separate bowl, mix together the 3 cups of flour and salt. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center. Mix the wet and dry ingredients with a fork until it becomes stiff. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours. After 1 hour, place the dough on a floured counter top. Roll it out into 1/8 inch thick. Cut the dough into circles with round cookie cutters or biscuit cutters. For large empanadas use 6 inch cutters for empanaditas use 3 inch cutters. Tip: If you want to keep the dough longer than 24 hours, you can freeze it. Filling: Spread a spoonful of pizza sauce on the circle of dough. Do not go all the way to the edge. Sprinkle a spoonful of shredded cheese onto the pizza sauce. Place a couple slices of pepperoni on top of the cheese. Fold the dough and filling into a half circle shape and crimp the edges with a fork. If the edges won't stay sealed you can dip the fork in water before crimping or use an egg wash. Fry the filled empanadas at 360 degrees for 1 to 2 minutes per side. They should be lightly golden. Drain on paper towels. Tip: Do not overfill the empanadas. They will tear and you will lose your filling in the oil.
Heat sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.). Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight. The next day, process wine ice in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses, garnished with grapes.
Place 5 cups flour, oats, salt, and yeast in Bowl. Attach bowl and dough hook. Turn to speed 2 and mix for 30 seconds. In saucepan, combine water, honey, and butter. Heat to 120°F to 130°F. On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute. Add eggs; mix an additional 1 minute. Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes. Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic. Place in greased bowl, turning to grease top. Cover; let rise in warm place, until doubled, about 1 hour. Punch dough down. Divide dough in half. Shape each half into a loaf. Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan. Cover; let rise in warm place till doubled, about an hour. Combine 1 TBSP water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375°F for 40 minutes. Remove from pans and cool on wire racks.
Cut the bean curd into 1/2 inch slices. Before frying, coat with flour then dip into the egg. Heat the wok then add 2 T oil. Arrange the slices of bean curd evenly on the bottom of the wok. Fry over medium heat for about 1 minute, or until golden brown. Sprinkle with onion, ginger root and sherry, salt, sesame oil and stock. Pierce the bean curd with a fork to allow the liquid to seep through. Turn heat to low and cook until the liquid is absorbed by the bean curd. Shrimp's eggs may be added to this dish if desired.
Mix all the ingredients together except the tuna in a bowl. Lay tuna in a shallow dish; pour marinade over tuna. Cover and refrigerate for 1 hour. Remove tuna from marinade and reserve liquid. Place tuna on prepared grill over medium heat, turning once. Cook until done, about 6-7 minutes per side (or cook until desired doneness). Heat marinade to boiling in saucepan; cook until bell pepper is tender. Serve over tuna. May use swordfish or hailbut.
4- 6 ounce ramekins or creme brulee dishes. Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar. When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray. You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it. Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny. To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert. You can use any 6 ounce oven ware containers to make these if you don't have ramkins.
Cook pasta according to package directions(10-11 minutes). Drain. Heat oil in saucepan. Add onions and cook slowly until golden and caramelized, about 20-25 minutes. Stir occasionally. To toast walnuts, place in a separate preheated skillet(preferably non-stick) and saute for a few minutes. Combine goat cheese and milk in a small bowl and mix until well blended. Set aside. Add garlic to onion in skillet, cook until softened, about 3 minutes. Add wine, sage, salt and black pepper. Cook until liquid has evaporated. Remove from heat; add pasta and goat cheese mixture, stirring to melt cheese. Sprinkle with walnuts. Enjoy! Refrigerate any leftovers.
Combine the potatoes, water, carrot, celery, onion, salt, and pepper in a 2-quart saucepan. Simmer, covered for 10 minutes. Melt the butter in a medium saucepan. Stir in the flour. Cook until bubbly, stirring constantly but do not brown. Stir the milk into the flour mixture. Cook until thickened, stirring constantly. Add the cheese. Cook until the cheese melts, stirring to blend well. Ladle into soup bowls and sprinkle with the bacon.
Heat oil in 4-quart Dutch oven over medium-low heat. Stir in garlic, celery, onion, carrot and basil. Cover and cook 10 minutes, stirring occasionally. Stir in rice and tomatoes. Cook uncovered over medium heat 5 minutes, stirring occasionally. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Serve with cheese.
Heat the water to between 105 and 115 degrees F. If working with kids, explain that this temperature will wake up the yeast but not kill it. Dissolve the yeast in the water in a large bowl. Stir in the sugar, oil, salt and egg. Stir in 1 cup of flour until smooth. This is officially known as a"sponge" since it does not have all the flour of the final dough. Cover with a dishcloth and set in a warm place (over a bowl of warm water, in a slightly warm oven, in the microwave beside a cup of warm water, etc.). Let rise for 15 minutes. NOTE: If the sponge is not bubbly and increased in volume, either the yeast was bad, the water was too hot, or the water was too cold). THROW IT AWAY - it will not make palatable bread! If you are sure that the water was the correct temperature (and you did not set the bowl to rise in a hot oven (smile)) get some new yeast. This is useful time for cleanup and setting up for kneading. Grease a square 9 inch pan. If you want to make monkey bread, use a ring pan or a bundt pan and do not grease it. Stir down the sponge (ooh and aah over how much it has grown first!) and add 1 1/2 cups flour. Blend until well mixed. Turn out onto a floured surface. Knead 3 minutes adding flour if the dough is sticky. If using the square pan, divide the dough into 16 pieces (good math exercise!), and shape quickly into balls. If making monkey bread, divide the dough into 32 pieces (more math) and shape quickly into balls. For the square pan, arrange the balls in the pan and smear tops with softened margarine. For the monkey bread, roll each ball in melted margarine before arranging the balls in the ring or bundt pan. Cover the pan with the dishcloth and set back in the warm place (described above). Let rise for 25 minutes (depending on the timing with kids, I have been successful with as little as 20 minutes and as long as 30.) Preheat oven to 425°F (move the pan first if that is where the dough is rising, of course). Bake 12 to 15 minutes or until light brown. Remove from pan to a rack or plate to cool. To make them even better (and more fattening), brush the tops with melted butter. If you made monkey bread, eat the bread like a monkey by pulling off chunks. The monkey bread is also excellent if you roll each dough ball in cinnamon sugar after rolling in margarine and before placing in the pan. This makes a good breakfast bread.
Heat 2 tsp oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside. Transfer to plates or a platter and keep warm. Add remaining 1 tsp oil to the skillet. Add onions or shallots and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5 to 6 minutes, or until reduced to about 1/3 cup. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. Remove from heat and stir in jelly, sugar and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork. Serves 2 with side dishes, and doubles easily. Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite! Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.
Please keep in mind that the cheeses do not have to be sliced thickly - that's a matter of taste. Also, the dough may be prepared by hand. However, I use a food processor which is much quicker and produces a light pizza crust. Place the package of dry yeast along with the sugar in one (1) cup of warm (not hot) water. Let stand about 5 minutes. Add 2 1/2 cups of the bread flour to the processor bowl along with the salt and oregano. While the processor is on, slowly pour the yeast mixture down the feeding tube and process for about 1 to 2 minutes until the dough comes away from the sides. It will be quite sticky. Remove the top and check to see if the dough is heavy. If it is heavy replace the top and add a couple tablespoons of water. Lightly oil a large bowl. Turn the dough over so that the top of the dough is slightly oiled. Cover with a clean cloth and plastic. Let raise for approximately 1 1/2 to 2 hours. Meanwhile, using about 1/8 of a cup of "peanut oil", grease a cookie sheet with sides (12"x17"). Place the dough onto the cookie sheet and using your fingers, stretch the dough in place evenly. If it springs back, stretch for a while then let it rest and go back to finish. Cover dough again with cloth and let raise til more than doubled. This is what makes the crust light and crispy. Par-bake the crust on 350 degrees for 10 minutes. Remove the crust from the oven and let cool. Ready to Bake: Place the pizza stone on the bottom of the range if gas; if electric, on the bottom grate of the stove. Preheat oven to 350. Brush the top of the pizza shell with a little olive oil. Layer the cheeses. Sprinkle with the Rosemary and black pepper. Drizzle some olive oil. Using a pizza peel, shuffle the pizza onto the stone and let bake about 8 to 10 minutes until cheeses are melted and bottom is golden brown and crispy. Remove with a pizza peel to a large wire rack. Let cool a minute or two. Cut into desired pieces.
FOr crust: sift together flour, orange zest and salt. Using a pastry blender or two knives, cut in the shortening until the mixture looks crumbly, with most of the pieces the size of small peas. Sprinkle with some of the water,no more than 1 Tbsp at a time, mixing gently with a fork to incorparate wenough water to form a dough ball- it will just start to stick together. Press into a ball. Wrap dough and chill for 20-30 minutes. Roll out on a floured board to 1/8" thickness. Place ungreased pie plate upside down onto the pastry and cut a circle of dough out, leaving at least a 1 inch border. Remove pie plate, flip right side up and carefully place pastry into the pie plate. Trim and flute the edges decoratively. Press the nuts into the bottom of the crust. For Filling: In a small bowl, mix pie filling, lemon juice, and orange zest. Spoon over the crust. Beat eggs, sugar, vanilla, and almond extract until thick and lemony, approximately 10 minutes using an electric mixer. Stir in sour cream to the egg mixture, then pour over the cherry layer in the pie plate. Bake in a preheated 350 F oven on the lowest rack for 45 minutes, or until crust is brown. Let cool on rack, then chill well before serving.
Heat butter in a sturdy, well-seasoned medium frying pan, preferably cast iron, over medium heat. Add onion and cook, stirring occasionally, until softened and just beginning to brown. Stir in garlic paste, ginger, and chiles. Stir for a moment or two, then add cilantro. Crumble in chips, tossing or stirring the contents of the pan to combine them thoroughly. Make 4 ?nests? in the surface of the potato-chip mixture-they don't need to be perfect hollows-and crack an egg into each. Pour 1 tablespoons water down the inside edge of the pan to generate some steam. Cover skillet tightly and reduce heat to low. Let eggs steam just long enough to set whites (6 to 8 minutes; gently touch one with a spoon to see if it's done the way you'd like). Season to taste with salt and turn out onto waiting plates.
Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan. Bake at 400°F for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch. Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling. Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute. Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened. Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard. Layer custard and crunch several times in parfait glasses, ending with crunch.
Combine turkey, olives, and oregano. Mix well. Form into four patties. Season to taste. Drizzle with olive oil. Grill turkey until done. Just prior to being done add cheese so it will melt. Meanwhile toast bread. Spread pesto on the inside of toasted "buns". Place cooked turkey patties on bun and top with tomato and roasted peppers. Enjoy.
Place corn kernels and chicken stock in a blender or food processor and process until smooth. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream. Stir in corn mixture. Add cheese. Form mixture into a ball. Separate dough into 8 pieces. Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter ( rub your fingers around the edge so that it maintains its thickness). Preheat grill. Brush the arepas lightly with the melted butter. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle. Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
Put the heavy cream in a saucepan over medium heat, and add the zest of two lemons. Bring the cream to a low boil, then remove the pan from the heat, cover it, and let it sit for 30 minutes to allow the cream to infuse with lemon flavor. While you're waiting for the cream to infuse, make sure your truffle candy molds are clean and completely dry. This recipe yields about 30 deep 1-inch truffles, so either have 30 cavities ready, or be prepared to clean and re-use the same mold multiple times. Melt the white candy coating in the microwave until it's melted and smooth. Fill the molds entirely with the coating, then turn them upside down to let most of the coating drip out, so you will be left with a thin layer of coating on the inside of the molds. Turn the molds right side up, and use a bench scraper or a metal spatula to scrape excess coating from the top of the mold. Place the molds in the refrigerator to set the coating while you prepare the filling. Place the chopped white chocolate or white chocolate chips in a heatsafe bowl. Return the cream to the heat, and bring it to a simmer. Pour the hot cream through a strainer over the chopped chocolate, so that the lemon zest is removed. Gently whisk the cream and chocolate together until the mixture is shiny and smooth and the chocolate is entirely melted. This is your "ganache." Whisk in a few drops of green food coloring, until you get a green you like that seems appropriately slime-like. Allow the ganache to cool to room temperature, whisking occasionally. You do not want it the least bit hot when it is time to fill the truffles. Once the ganache is room temperature, and the coating that lines the insides of the molds is set, spoon some of the ganache into each cavity. Leave a 1/8" space at the top, so that the bottom can be sealed properly to the rest of the truffle and there won't be any leakage. Refrigerate the truffles until the ganache is cold. It will never "set" and get hard, but it should reach a stage where it flows very slowly when you tilt the molds. About 2 hours in the refrigerator should do it. Once the ganache is cold, re-warm the remaining white candy coating and spoon a little bit on top of each truffle. Spread it with a knife or spatula so that the bottom of every truffle is covered with chocolate, then scrape off the excess from the top of the mold. Refrigerate the truffles to set the coating, about 15 minutes. Once the coating is set, turn the molds upside-down and gently pop the truffles out of the molds. If you're re-using the molds, wipe the insides to remove any lingering coating shards, then repeat the whole process. If you'd like, decorate the tops of the truffles with green food coloring or luster dust. Oozing Truffles can be kept for up to a week in the refrigerator. Bring them to room temperature before serving for the best taste and best oozing texture.
Cut bacon into thirds. Wrap each sausage with a third of a slice of bacon and secure with a toothpick. Place in a baking dish in a single layer. Sprinkle with brown sugar. Bake for 35-45 minutes at 375 degrees. Serve warm. Makes about 48.
Mix all ingredients together. Put in a skillet or pot large enough to hold the mixture if you've multiplied it, and cook over moderate heat, stirring frequently, until the turkey is cooked through. Reduce the heat to low and cook until the liquid is gone. Serve over rice.
boil water, agar, half cup sugar. Filter and keep soup in refrigerator. When solidified, cut into strips; make tapioca jelly from tapioca powder; mix all ingredients together cold with coconut milk and vanilla. Guessed on servings.
Preheat oven at 350 degrees F. Boil together the raisins, water, and butter. Cool slightly. Add the rest of the ingredients in a bowl and mix to make the dough. Pour dough into well greased (or sprayed) tin cans (#2 1/2 or soup cans) about 1/2 full. Bake for 50 minutes, but check after 45. Cool for 10 minutes and remove from cans. Cool a bit longer, then wrap in foil. Delicious when served with cream cheese or butter. Makes 4-5 #2 1/2 cans or 5-6 soup cans.
Combine cake mix, oil & eggs in bowl and mix with mixer until blended. Stir in candies, chips & sprinkles. Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper. Bake 8-10 minute at 350 degrees.
Place half of the tortillas flat onto a work surface. Divide the prosciutto ham between them and top with the gruyere. Top with the four remaining tortillas. Heat a little olive oil in a large skillet, add one tortilla sandwich at a time and cook on medium heat for approximately 2-3 minutes before carefully turning and cooking the other side for a further 2-3 minutes. Remove from pan and keep warm whilst cooking the remaining tortillas. Cut into wedges and serve with fresh arugula/rocket.
Lightly butter both sides of each tortilla. Place each tortilla in a medium-hot skillet and sprinkle 1/4 of the chocolate chips on each tortilla. Sprinkle cinnamon and sugar to taste on top. As the chocolate starts to melt and stick to the tortilla, fold over and brown lightly on each side. Cut into wedges and serve with vanilla yogurt.
Heat olive oil in a large saucepan over medium heat. Add garlic, stock, salt and peppers and cook 2 minutes. Reduce heat to low, stir in kale, pasta, and beans, and cook 2 minutes until all is heated through. Spoon into shallow bowls and top with cheese.
Add ingredients into blender. Start blending on slow speed and gradually increase speed to high. Blend until all ingredients are well combined. Garnish with chocolate covered espresso beans or shaved chocolate.
Melt the butter in a frying pan and add the king prawns and garlic. Cook on a medium heat for 3 minutes or until the prawns are heated through and making sure the garlic doesn't burn. Add salt and pepper to taste. Now crumble in the pack of microwave mushroom rice and heat through adding more butter if the mixture seems dry. Delicious!
Mix dry ingredients, add wet. Dip shrimp or onion rings and fry in hot oil.
Adjust oven rack to middle position and heat oven to 400 degrees. For the beans: Pulse ingredients in food processor until smooth. Transfer to bowl and cover with plastic wrap. For the beef: Heat oil in large skillet over medium heat until shimmering. Cook onion until softened, about 4 minutes. Add garlic, chili powder, cumin, oregano, and salt and cook until fragrant, about 1 minute. Add beef and cook, breaking meat into small bits with wooden spoon and scraping pan bottom to prevent scorching, until no longer pink, about 5 minutes. Add tomato paste, sugar, chile, and adobo sauce and cook until paste begins to darken, about 1 minute. Add water, bring to simmer, and cook over medium-low until mixture is nearly dry, 5 to 7 minutes. Stir in lime juice and transfer mixture to plate lined with several layers of paper towels. Use more paper towels to blot up excess grease. To assemble: Spread half of chips on large serving platter or 13 by 9-inch baking dish. Dollop half of bean mixture over chips, then spread evenly. Scatter half of beef mixture over beans, top with 2 cups cheese and half of jalapenos. Repeat with remaining chips, beans, beef, cheese, and jalapenos. Bake until cheese is melted and just beginning to brown, 12 to 14 minutes. Serve with salsa and other suggested garnishes.
Bring first 4 ingredients to a boil in Dutch oven. Remove mixture form heat and add tea bags. Cover and steep 5 minutes. Using a slotted spoon, remove and discard teabags, cloves, and cinnamon sticks. Stir in sugar until dissolved. Stir in juices. Chill and serve over ice. Garnish if desired.