HumbleIntelligence/food-ner-1-Million huggingface dataset:
First add the baking soda and sugar to the hot milk & then add the shortening to the milk mixture & cool. Put the yeast into the warm water to dissolve. Sift the flour, salt and baking powder. When the milk is cool, add the yeast mixture to the milk, then mix with the flour. Cover with a towel; let the dough rise in a warm spot until doubled. Stir the batter well then beat vigorously for about 30 seconds. Form into to rolls about 2 hours before baking. Bake at 375 degrees for 15 to 20 minutes. You can also fill greased muffin-pan cups about two-thirds full. Prep time includes proofing time.
Select the method of blending: blender (not the easiest but workable), food processor (my personal favorite), mixer with whisk attachment, or by hand (for the purist who has a strong arm). Combine salt & dry mustard in a small bowl and reserve. In a separate bowl, combine the vinegar and lemon juice and reserve. Blend (or process or whisk -- you get my meaning) the egg yolks until smooth and slightly lighter in color. Add the salt/dry mustard mixture. Blend smooth. Add about 1/3 of the vinegar/lemon juice. Blend smooth (This stage is the "sabayon" of the mayonnaise, or the base before the emulsion is begun.). While blending (about half speed on the blender or higher speed by the other methods), drizzle in about 1/4 tsp of the oil. Blend until the oil has completely incorporated and can't be seen any more. Repeat several times. (This is establishing your "emulsion", or placing the oil in suspension in the sauce.). While blending, begin drizzling the oil into the bowl at a SLOW but steady rate -- not more than a teaspoon every couple of seconds. If the mixture begins to sound "wet" or looks curdled, stop adding oil and allow the mixture to emulsify completely before continuing. (You do NOT need to pour the oil directly onto the moving whisk/blades. Pouring down the side of the the bowl works fine IF YOU ARE PATIENT.) Continue until 1/3 of the oil is emulsified. Note: if the mixture continues to appear curdled and will not mix together successfully after 30 seconds of blending without adding additional oil, you likely have a "broken" mayonnaise, and need to take steps to fix it before continuing -- a process not covered here. Add about 1/2 the remaining vinegar/lemon juice and blend until incorporated. Repeat the previous 2 steps. You can add oil at a faster rate, but a slow, steady drizzle will still be the safest. Add the last of the vinegar/lemon juice at the end and blend smooth. Add the last of the oil as before until it is all incorporated and emulsified. Make sure to scrape your bowl/blending container before giving it a final blending. May be used immediately. Store refrigerated in an airtight container. Note: any recipe that uses uncooked egg can be considered a health hazard. If you are unsure about this, we recommend using pasteurized egg yolk.
Cut each biscuit in quarters and shake in mixture of sugar and cinnamon. Drop into a bundt pan or angel food cake that has been sprayed with a non stick coating. In a small pan combine topping ingredients and bring to a boil. Pour over biscuits in the pan and bake at 350 degrees for 40 to 45 minutes. Turn out onto a plate when done.
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add the mayonnaise, onion, relish, horseradish, dijon mustard, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Preheat oven to 400 degrees F. Mix all ingredients together and spread over the chicken thighs. Bake in a roasting tin for approx 45 minutes or until the chicken juices run clear.
Cut tomatoes in half. Add salt and just enough water to cover tomatoes in a small sauce pan. {Bring to a boil and simmer for about 20 minutes.} {Remove stem from chilies and toast in a small non greased frying pan until chilie turns dark.} {Place chile in blender without removing seeds and blend until powdery.} {Add tomato mixture into the blender and puree.} {Transfer to serving bowl.} {Finely mince onion and cilantro.} {Add to chilie and tomato mixture. Texture will be slightly soupy.} {Enjoy.}.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Drain potatoes in a colander over a bowl, reserving 1 1/2 cups liquid. Cool potatoes slightly, and cut into 1/2-inch pieces. Heat 1 tablespoon oil in a small skillet over low heat. Add almonds, shallots, and garlic to pan; cook 8 minutes or until the almonds are golden, stirring often. Remove from heat; cool. Place almond mixture in a food processor; add remaining 3 tablespoons oil, juice, cheese, harissa, and salt; process 1 minute or until well blended and almost smooth. With the processor on, slowly pour 1 1/2 cups reserved cooking liquid through food chute; process 1 minute or until smooth. Combine pasta, potatoes, and almond mixture in a large bowl, tossing gently. Fold in arugula; sprinkle with basil.
Cut the tofu block into fourths horizontally (to create 4 thinner slabs). Press each slab, wrapped in a paper towel, between two plates, with a large book or full tea kettle on top. Change the paper towels whenever they get become soaking wet (or else they're just sitting in their own water). Remove the slabs when they are to your desired dryness (there is no exact amount of time to leave them under there). Prepare the EnerG according to the directions on the box (1 1/2 tsp beaten into 2 TB warm water). Crush up the breadcrumbs if they are not finely ground. Put them into a flat dish or tray. Mix your dried spices evenly into the breadcrumbs. Put the "egg" mixture into a flat dish or tray of its own. Dip each tofu slab into the egg mixture, evenly covering the front and back. Then dip its front and back in the breadcrumbs. Move to a baking sheet coated with Pam. Bake your cutlets at 350 degrees for 15-20 minutes (until they are golden brown). You may need to flip them if you use a traditional oven -- we've only baked them in our convection oven and we didn't need to. Tips for serving: as is, or in a sandwich with soy cheese. In fact, REALLY good with soy cheese or some other vegan cheese equivalent. Or you could turn it into a tofu parm! Enjoy!
Heat the butter and add the shrimp cooking long enough to heat through thoroughly. Remove to a hot platter. Add lemon juice to the butter and the parsley. Season with the salt and pepper to taste. Pour this over the shrimp on the platter. Serve.
Boil & drain noodles. Mix cream, egg yolks, & cheese in small bowl. Saute ham in butter. Add noodles to ham & blend well. Remove from heat. Add cream mixture & stir well.
Mix the Jell-O Pudding in a large bowl following the directions. After the pudding is chilled, add a layer of the pudding (about a two inch depth for each layer). Next, add a layer of cookies, chopped in quarters or eighths. Add Kool Whip to the top of the cookies. Repeat steps 2-4. Decorate the top with seasonal candies or other decorations of your choice. Let sit in the refrigerator for one hour. ENJOY!
Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired. Enjoy.
Preheat oven to 350 degrees F. Combine beef, cereal, 2/3 cups pizza sauce, egg, seasoned salt, onion powder, oregano and pepper in a large bowl. Mix well, then shape into a loaf and place in an ungreased 9x13x2 inch baking dish. Bake 50 minutes. Spread remaining 1/3 cup pizza sauce on top. Sprinkle with mozzarella cheese. Bake an additional 15 to 20 minutes until meat registers 165 degrees F on a meat thermometer. Let stand 5 minutes before slicing.
Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine. Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground. Whisk cocoa, orange juice and orange peel in small bowl until smooth. In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean. Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes. Beat in cocoa mixture. Fold in ground-almond mixture. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
Brown your ribs. Place all the ingredients except ribs& carrots in a crock pot, stir well. Place browned ribs in crock pot. Cover turn on high for 30 minutes. Turn to low and cook 3 1/2 hours. Add carrots cut into 3-inch pieces. Turn heat to medium and allow about 45 minutes for the carrots to cook. Serve.
divide sausage into 12 equal portions and shape into thin patties. mix cornmeal or bread crumbs with pepper, salt and cayenne pepper. slice jalapenos in half and remove most of the seeds and membranes. slice cheese into sticks that will fit in the jalapenos used. slice ham into strips that will wrap around cheese. place wrapped cheese into jalapeno cavity and reassemble halves. form sausage patties around stuffed jalapenos, covering completely. roll covered peppers in flour;. then egg wash;. then finish with seasoned crumb or cornmeal mixture. allow to dry on a platter for about 5 minutes. put oil in a large pot to a depth of about 1 1/2 inches. heat to 325 degrees. with a slotted spoon, lower covered peppers into hot oil. cooking a maximum of 4 peppers, brown until well browned. when browned, check with a chef's/digital thermometer (about 7-8 minutes). insert to a depth of about 1/4 inch, looking for a temperature of 175 degrees. allow to cool on absorbent towels, then slice across into 3/4 inch slices. arrange on serving platter or keep warm if serving later. serve with ranch or other favorite dipping sauce.
Place all ingredients except beef into large mixing bowl. mix them throughly (I use my hands). add beef to mixture in bowl. mix Thoroughly. Patty out as many patties as you can (I usually get 4). Heat pan or cast iron skillet, with preferred oil or butter (or both). cook until done to your preference. Enjoy. You can scale this recipe up or down as needed and add more spices and things you would like.
Heat together the soup, milk, cheddar cheese, celery salt, and Worcestershire sauce until bubbly, stirring frequently. Add ham. Add mixture to cooked macaroni. Pour into a 2 quart greased casserole dish. Top with cornflake crumbs. Bake at 350 degrees Fahrenheit for 45 minutes.
Rinse chicken and pat dry well with paper towels. Season with salt and pepper. Spray a large skillet with cooking spray and add just a touch of olive oil to coat the bottom of the pan. Heat oil over medium high heat just until the oil in the pan begins to shimmer. Add chicken skin side down and sear that side only until golden brown. The chicken will release from the pan when ready- do not force it. May need to work in two batches. Remove chicken and reserve. Pour off all fat leaving only a light film on the bottom of the skillet. You can also add a touch of cooking spray if you like. Add celery and cook over medium heat, stirring frequently until it begins to soften and turn golden. About 5 minutes. Add garlic and cook for one more minute, stirring to keep everything from scorching. Add wine and stir, scraping browned bits from bottom of pan. Bring to a boil, uncovered, and reduce by about half, about 3-5 minutes. Add broth and bring to a simmer. Return chicken skin side up, and continue to simmer, partially covered, until cooked through, 20-25 minutes. Remove chicken to a platter. Stir in green onion and parsley, reserving a little to garnish if desired. Bring back to a boil to reduce further and thicken if desired. Taste and season with more salt and pepper if desired. Serve over mashed potatoes, rice or pasta,.
If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking. Heat olive oil and butter in a skillet over medium-medium high heat. Pour flour into a shallow dish (for coating chicken). Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken). Dip the chicken in the flour and allow the excess to fall off. Dip the chicken in the egg mixture and allow the excess to run off. Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side. Enjoy!
Place all the marinade ingredients into a blender or food processor and blend to liquify. Pour marinade into a plastic Ziplock baggie. Place the chicken in the baggie with the marinade; squish around to coat the pieces. Refrigerate chicken in the marinade for AT LEAST 8 hours, but no more than 24 hours. Turn the baggie every few hours. When ready to grill: preheat grill to medium heat. Place chicken on grill (discard the marinade) and grill over direct heat for about 8-9 minutes on each side or until juices run clear.
Combine shortening and boiling water. Stir in milk. Stir in lemon flavoring. Dissolve yeast in warm water. Stir yeast mixture into shortening mixture. When well blended add remaining ingredients. Add just enough flour to knead well. Knead on floured board for about 5 minutes. Let rest 10 minutes. Roll out 1/4 inch thick. Cut into strips 1" by 6" cover. Let rise 1 hour. Heat deep fat fryer to 375°F. Slip raised side in fat first. When browned, turn. This gives flat side time to raise.
In a large pot or dutch oven brown the ground beef until cooked through. Drain the fat. Combine the cooked beef with the next 12 ingredients; bring to a boil. Reduce heat and simmer 1 hour or until vegetables are tender. Add the cabbage, macaroni and parsley. Cook 20 minutes more or until the cabbage is tender. We like to sprinkle fresh grated parmesan over our individual servings and serve with fresh french bread if desired.
In a bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks. Place seam side down in an 11 x 7 x 2 inch baking dish coated with non-stick cooking spray. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Pour tomato or spaghetti sauce over roll-ups. Cover and bake at 350 degrees Fahrenheit for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks.
Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray. Combine the cilantro and garlic in a food processor and process until combined. Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve.
Layer black beans on tortilla and top with cheese. Microwave until cheese melts. Roll up tortilla, top with salsa.
Mash bananas. Stir in beaten egg. Add applesauce, sweetener and mix well Add flour, soda, baking powder, baking soda, and salt, mix. Add nuts and chocolate chips. Scoop into greased muffin tins. (DO NOT USE PAPER CUPS BECAUSE THESE MUFFINS WILL STICK TO THEM!). Bake 350 oven for 20 minutes.
Peel potatoes and dice. Put potatoes, water, salt, and oil in a pot and cook at a medium heat with the lid on until the potatoes are soft enough to mash. Mash the potatoes in the pot. Stir in the cornmeal and cook the pap for about 15 minutes until done. It's good to use a wooden spoon to mix the pap every 5 minutes (Don't scrap the part that sticks to the pan- just leave it there and eat the soft part only). Serve hot and enjoy the Pap with Chakalaka.
In a small bowl combine cream cheese with garlic, oregano and basil until well combined. Spread the mixture onto a microwave-safe glass 9 or 10-inch pie plate or a shallow baking dish. Sprinkle 1 cup of the mozzarella cheese on top of the cream cheese mixture, then 1/2 cup Parmesan cheese. Spread all the pizza sauce over. Sprinkle with remaining mozzarella and Parmesan cheese. Top with jalapeno pepper, green bell pepper, pepperoni then olives. Chill for a minimum of 1 hour or more. Cover with waxed pepper and microwave for 5-6 minutes, then sprinkle green onions over top before serving if desired.
In a medium mixing bowl sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium mixing bowl. Lightly beat eggs and blend into creamed mixture, set aside. In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean. In a small mixing bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mixture on top.
Cream 1 cup shortening and 2 cups sugar. Beat in 6 eggs and 1 teaspoon anise oil. Gradually add alternately 1 cup milk, 6 level teaspoons baking powder, 6 cups flour and 1/2 cup chopped peanuts or almonds. Add more flour for a stiffer dough for hard biscotti (about 1 or 2 cups). Spoon batter onto cookie sheet into long, thin loaves because batter will spread. Keep in oven until golden brown. Remove from oven. Let cool, then slice. Lay sideways. Return to oven. Let brown (10 minutes). Check and turn cookies on other side.
Preheat oven to 400. Mix cheeses and add marjoram. Salt and pepper to taste. Slice baguette in thin (about 1/2 inch) slices. Spread cheese mixture on slices. Place prepared slices on a baking sheet and put sheet into preheated oven. Bake for a few minutes until hot an bubbly. Watch closely--don't let the bread get too brown. Bon Appetit!
Split English muffin. Break up the pepper jack so that the slice can be distributed across both halves of the muffin. Toast to medium. In a non-stick skillet on medium-high heat, heat Canadian bacon and Pork. Both are already cooked, so this is merely to get them hot again. Once cooked, removed pork and bacon to a plate and place in warmer if possible. In the same skillet cook eggs to preference. I prefer over easy or medium so the yolk stays runny. A Teflon ring helps to keep the egg the proper size. Poaching is also a possibility. Once toasted, spread mustard on the bottom side of the English muffin and the relish on the top. Layer pork, then egg, then bacon. Season with salt and pepper as necessary. Enjoy!
The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside. In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes. Add the onions and simmer an additional 7 minutes. Place mixture in a covered container and refrigerate at least one day. This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish. To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally. Drain fish, but reserve 1/4 cup of the lime juice. To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice. Chill thoroughly (I chill overnight). Drain ceviche and season to taste with salt. Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
In large bowl mix together flour, oatmeal, wheat germ, brown sugar, baking soda, baking powder, salt, cinnamon, and mix all well together. Add eggs, buttermilk, mix in flour mixture. Next add melted butter and mix well. Line muffin pan with liners or spray with nonstick spray. Divide muffin batter evenly between 12 muffin liners. Top each muffin with chopped walnuts and lightly sprinkle with additional cinnamon and granulated sugar over each. Bake muffins in 375 degrees preheated oven for 20 minutes. Test muffins for doneness with a toothpick, set toothpick in middle of muffin and if the tooth pick comes out clean the muffins are done, otherwise bake a couple additional minutes and test again. To see additional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com.
Demitasse is served in small cups, often with a twist of lemon peel. Sugar may be offered, cream usually is not.
Heat a medium size saucepan over medium heat. Add butter to melt; throw in the shallots and saute until tender. Add the heavy cream (or half and half) and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.
Combine all ingredients in a saucepan, (stainless steel is best) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half. Pour into a blender or using a stick blender, puree until smooth. Check for salt and pepper and serve in individual dishes at each place setting.
Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes). Add the prosciutto, wine and sherry and bring to the boil. Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.
Boil pasta according to package instruction. Melt cream cheese and gorgonzola in a pot. Stir frequently. (For the deluxe version: now it's time to add cognac, garlic and minced parsley). Salt and pepper to taste. Drain pasta and mix with sauce. (Deluxe versioners now sprinkle with toasted nuts and shaves of parmesan).
In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside. Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes. Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature. Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese. Garnish with mint sprigs.
Heat oven to 375. Lightly spray 12-inch pizza pan with cooking spray. In 10-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink; drain well on paper towels. Unroll 1 can of dough; place in pizza pan. Starting at center, press out dough to edge of pan. Layer sausage and pepperoni on dough. With back of spoon, carefully spread 1/2 cup of the pizza sauce evenly over pepperoni. Top with mushrooms, bell pepper, onion and slices of cheese. Unroll remaining can of dough on work surface. Starting at center, press out dough into 12-inch round. Fold dough in half; place over cheese and unfold. Press edges to seal. Cut several slits in top crust for steam to escape. Sprinkle Parmesan cheese over top. Bake 35 to 40 minutes or until crust is deep golden brown. Meanwhile, heat remaining pizza sauce. Cut pizza into wedges; serve topped with warm pizza sauce.