HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour into a large bowl and make a well in the middle. Crumble yeast into well and mix it with 1 tablespoon of sugar, milk and some flour. This first yeast-mixture should be still fluid. Cover and let rise in warm place for 20 minutes. Add remaining sugar, melted butter, egg and a good pinch of salt and mix with yeast mixture and flour. Knead with floured hands until dough is peeling away from the side of the bowl and blistering. This step may take 10 minutes (or more). Use some additional flour, if dough is too sticky. At the end you should have a smooth dough. Cover and let rise in warm place for about 25 to 30 minutes or until dough has doubled. Meanwhile prepare the plums. Cut lengthwise and pit them. Cut the still connected plum halves once again lengthwise, but do not cut through. You should have a depitted plum which you can easily flatten. Grease backing tray. Dough is calculated for a baking tray of 11 3/4 x 15 inches. Remove yeast dough from bowl, knead once or twice and roll out on baking tray using a floured rolling pin. Along the sides of the baking tray form a border with yeast dough. Place plums on yeast dough in closely rows and press slightly into dough. Let rise again for 15 minutes. Preheat oven (425 F, 220 C). Bake the plum cake in the middle of the oven for 20 to 25 minutes. Meanwhile mix sugar and ground cinnamon for topping. Remove plum cake from oven and sprinkle with sugar-cinnamon mixture. Cut into 20 pieces and serve warm or cold with whipped cream. NOTE on Baker's yeast: If possible use fresh baker's yeast. But you can replace it by 1 1/2 packages dry yeast. NOTE on Damson Plums: a traditional German Plum Cake is made with the slightly tart and not too juicy Damson Plums. You can also use other plum varieties, but the plums shouldn't be over-ripped or too juicy. I have tried it with other plum varieties and have reduced amount of sugar in topping. NOTE on traditional German Plum Cake: in my opinion this cake has to be made with yeast dough. It takes more time to make than other doughs, but it is worthwhile. Don't be afraid of the juices. This cake has to be juicy! There are existing several names for this type of frutit cake in Germany: Zwetschgenkuchen, Pflaumenkuchen and in Bavaria Zwetschgendatschi. Zwetschgen is the German name for Damson plums.
Soak the rice in warm water, then wash in cold until the water runs clear. Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander. To serve scatter over the rest of the coriander and the almonds.
With the exception of the dried bread crumbs put all ingredients into a large bowl and mix well together (best to use hands). Slowly add breadcrumbs mixing well between additions until the mixture looses it sloppiness and not longer glistens but is of a matt consistency and no longer sticking to your hands (add too much and will start to stick to your hands again depending on how much fat is in the mince). Form into meat patties. Over high heat (hot rock grill) on the b-b-q cook for 3 minutes, then turn (not flip leaving on side it is cooking) and cook for a further 3 minutes, flip the burger and repeat the procedure on this side. Move burgers to indirect heat (on a rack or to a side plate) and cook for a further 5 to 10 minutes (depending on how thick you have made the patties). This will be a well done pattie. Cooking time can change between b-b-q's and personal taste. ALTERNATIVE COOKING METHOD - put patties onto a foiled lined tray and bake in a 175C fan forced oven for about 35 to 40 minutes.
Bring a large pot of water to boil; cook cauliflower until tender, 7-8 minutes; drain and set aside. Melt butter in the same pot over medium-high heat; add leeks and tomatoes, cook, stirring often, until leeks begin to soften, 2 minutes; add cauliflower and salt and pepper to taste; gently toss and serve.
***Pastry Crust Instructions***. In a mixing bowl stir together the flour, xanthan gum and cornstarch. Then add the sugar, butter, egg and vanilla and mix until combined. Remove dough from bowl and knead and fold on a surface dusted with GF flour until well well combined. Divide into two pieces and wrap in plastic wrap, place one in the refrigerator to chill and place the other in the freezer for later use. --Go ahead and make Apple Filling while the Pastry Crust is chilling. --. After approx 20 minutes, remove dough from refrigerator and roll into a ball. Using a rolling pin, roll the dough out on a lightly GF floured surface until it is the thickness of a normal pie crust. Place crust in a 9 inch glass pie dish that is lightly sprayed with non stick spray. Using a fork poke a bunch of holes in the sides and bottom of the crust. ***Apple Filling Instructions***. In a large bowl mix apples, sugar, cinnamon, nutmeg and salt. Set aside and let the juices mix. ***Crumble Topping Instructions***. In small bowl mix together brown sugar, GF flour and nutmeg. Next mix in the chilled butter and cut it in with a fork or other tool until you have a course crumbly mixture. ***Assembling your Pie***. Preheat oven to 400°F. Spoon apples into your pie crust, mounding in the middle and pouring the sugary juices over top. Sprinkle your Crumble Topping all over the top (use it all). Use tin foil to cover edges of crust as it will burn easily. Bake for approximately 35 minutes, topping will be lightly browned and filling will be bubbly. Let cool for at least an hour before serving.
Combine and blend the ingredients in a small bowl. Store in an airtight container. Attach this to the Jar: Berry Cobbler: 4 cups fresh berries (blueberries, raspberries or boysenberries) 1/4 cup orange juice. 1/4 cup sugar. 1 teaspoons cinnamon. 1 cup unsalted butter, melted. 1 egg. 1 package Cobbler Mix. Preheat oven to 375°F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in a 13x9-inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix& stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling. Allow to cool for 15 minutes before serving.
Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized. Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper. Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta. In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard. Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes. Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day. Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.
Boil noodles and drain. While boiling, melt butter in saucepan on low -medium slowly add the flour well continuously stirring . Slowly add the milk will continuously stirring. Add the Cheeses, salt and white pepper, Increase heat to medium while continuously stirring until all cheese is melted. . Remove from heat and let cool 10 minutes. Poor over noodles and mix well.
1. Bring a large pot of salted water to a rapid boil. 2. In a large bowl, whisk together the eggs and milk. Add the flour, baking powder, salt, pepper and nutmeg and stir vigorously until the mixture forms a smooth elastic batter. 3. Using a rubber spatula carefully push the batter through the holes of a colander or the large holes of a box grater into the boiling water. The spatzle will cook quickly; you'll know when it's done as the noodles will float! Scoop out with a slotted spoon and set aside. Continue in this manner until all of the batter has been cooked. 4. Heat the butter in a large non-stick frying pan until it begins to foam. Add the spatzle in small batches, frying until golden brown.
Preheat the oven to 375 degrees F. Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature. Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes. Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat. When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.
Preheat oven to 350 deg. F. Spray 13X9 or two 9 inch round pans with Baker's Joy or use parchment to line pans (this cake is very gooey and you don't want it to stick). Cream together egg yolks and the sugar until the yolk color lightens. Stir in carrots, golden raisons, dried cranberries, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. Mix together hot water and soda and stir into flour mixture. Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. Then fold egg white mixture into flour mixture. Turn mixture into pan and bake for 45 minutes or.until done. Cake is done when toothpick inserted in center comes out clean. Cool for 10 minutes in pan then turn cake our onto wire rack to finish cooling. If using a 13X9 cake instead of the two 9 inch rounds, slice in half horizontally, to form two layers. Make the cream cheese filling: soften the cream.cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam.Be careful to spread only a thin layer of jam as you don't want it squishing out between the cake layers. Cover inside of top layer with cream cheese and place the top layer of the cake carefully on top of the jam cream cheese side down. To make the frosting: beat the whipping cream until slightly stiff, then add the sugar and vanilla and beat the mixture to stiff peaks. Frost the entire cake with whipped cream.
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
Add 25ml Kahlua to coffee. Lightly soak ladyfingers in warm coffee. Separate the egg yolks and beat them with Splenda. Mix 50 ml Kahlua with mascarpone, add pinch of salt, and fold into eggs. Beat the egg whites until stiff (should be stiff enough to form peaks). Slowly fold the egg yolk mixture into egg whites. In a round or rectangular glass dish put one layer of ladyfingers, cover with creamy mixture, place further of ladyfingers and cover with remaining creamy mixture. Lightly dust cocoa powder on the cream mixture. Chill in fridge for 4-6 hours.
In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally. Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.
Bring a medium saucepan of cold water to a boil over high heat, then salt. Add the gnocchi and cook, stirring occasionally for three minutes; Drain and set aside. Meanwhile, put l/4 cup of the chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat. Bring it to a simmer, and cook uncovered, until under garlic is tender, about 1 minute. Add the spinach and let it wilt for about 30 seconds. Add the remaining 3 l/4 cups chicken broth and the chicken. Add salt, but be careful because the cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with some freshly grated cheese.
In a bowl combine honey, sesame oil, and soy sauce. Stir well to combine. Lay out flounder fillets, in single layer, on greased baking dish. Season with pepper. Pour honey mixture over top of fillets. Bake, in preheated 400°F oven, for 12 minutes. Garnish with sesame seeds and diced green onions.
Heat skillet over medium heat. When hot, add 1 tablespoon oil. Add diced onion, and saute for 1 minute. Add remaining oil, quinoa and bulgur wheat, and continue cooking and stirring for about 2 minutes, or until grains turn slightly golden. Reduce heat to medium-low, add vegetable broth, cover skillet, and cook for 10 minutes, stirring occasionally. Add asparagus and beans, re-cover skillet, and continue cooking and stirring until liquid is absorbed and grains are tender, about 10 minutes more. Remove from heat, and stir in artichoke hearts and seasonings. Serve hot.
Fry hamburger, onion, and green pepper. cook macaroni per package directions. mix everything together in large casserole dish and top with sliced cheese. Bake 350 til cheese melts.
Preheat oven to 350 degrees or 325 for glass pan. Drain pineapple, reserving juice. Combine juice, coconut milk, rum and sour cream. Add combined liquids, eggs and coconut to cake mix. Stir enough to moisten mix. Pour into prepared 9" x 13" baking pan. Bake 40 minutes, or until springs back in the middle. When cool beat together cream cheese, powdered sugar and vanilla. Spread on top of cake. Top with toasted coconut. Keep refrigerated.
Preheat the oven to 350F. Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly. While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool. Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper. Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes. Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side.
1. In a small bowl, combine softened butter, minced garlic and parmesan cheese. Season with garlic salt, Italian seasoning, pepper and paprika. Mix until smooth. My NOTE: I made 6 pounds of this for a buffet. This garlic butter is perfect, but not for a buffet. The butter tastes too salty to be used as a "spread". It is a recipe for topping french bread for toasting, adding to mashed potatoes, baked potatoes, etc. Many uses, and has a long shelf life. Make some to have on hand. A boost to the ordinary for sure. * I cut the recipe in half, subbed 1 tsp of garlic powder & 1/4 tsp salt for the garlic salt. base on your taste buds. If you used margarine and thought the 1 tbsp garlic salt made it way too salty so I cut down to 1 tsp the next time the next time I use margarine. Much better! I didn't have italian seasoning so I used what I had on hand - 1/4 tsp each of dried basil, oregano and thyme, and a pinch of red pepper flakes to taste.
Cut liver in small serving size pieces. Salt and pepper pieces. In a 12 inch skillet heat vegetable oil. Make sure it is good and hot (I use medium high). Lightly roll pieces in flour. Saute in hot oil till brown on one side, turn and brown the other side. About 4 minutes per side. Remove from skillet and keep warm. Add onions to skillet and fry about 5 minutes till crisp tender. Put onions over liver and serve.
Remove abalone from shell and pound with a mallet until soft (abalone from the market is already tenderized). Add water and salt; simmer about 1 hour or until tender. Drain and force through food chopper and return to cooking water. Dice bacon and fry until crisp. Remove bacon and fry onions until translucent in bacon fat. Add bacon, onions, potatoes and parsley to the ground abalone and cook until potatoes are tender (about 20 minutes), adding more water as needed. When ready to serve, add milk and heat almost to boiling; add cracker crumbs and butter and serve at once.
Preheat oven to 400*F. Have ready 12 greased or paper-lined standard-size muffin cups. In a small bowl, beat the cream cheese, 2 Tbsp. sugar, and lemon juice until fluffy; set aside. In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest. In another bowl, combine the flour, sugar, baking powder, and salt. Add the egg mixture just until combined; do not overmix. Fill the muffin cups 1/2 full; place 1 Tbsp. of the cheese mixture in the center of each cup. Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean. Cool 5 minutes in the tins before inverting onto wire racks. Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool. Store covered in the refrigerator; bring to room temperature before serving.
Preheat oven to 350°F. Have ready two 1 1/2 quart round deep casseroles/souffle dishes. Cover potatoes with enough cold water to over them by 1" in a large pot. Bring to a boil and boil potatoes for 30-45 minutes or until tender, adjusting heat as needed. Drain, peel, and then place into a mixing bowl and using a mixed, beat them just until they are smooth (without overbeating or they will get gluey). Beat in the butter, sugar, eggs 1 at a time, flour, salt, and extracts until well combined. Put half of the mixture into each of the two souffle dishes. Mix together nuts,the brown sugar,and the cinnamon and sprinkle on top of each evenly. Bake, uncovered, for 1 hour.
In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended. In nonstick 12-inch skillet, heat sesame oil over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer. Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.
In a container, mix 2 tablespoons salt with 4 cups cold water. Stir to dissolve salt. (The brine and chops can be placed in a Ziploc bag, removing air to completely submerge chops.) Place pork chops in the brine and refrigerate for an hour. Then remove them from the brine and pat dry with paper towels. Lay out the chops on a clean plate to allow them to come to room temperature. Using a small knife, make a small incision in the side of the chop, pushing the blade into the center of the chop and moving the blade side to side to create a pocket while keeping the "mouth" as small as possible. Create a filling by combining the poblano, cheese, salt and pepper. Stuff about a tablespoon of filling into each pork chop. Rub the outside of the chops with oil and season with salt and pepper. Heat a cast-iron skillet over medium heat to the point where a droplet of water skitters around the pan. Place chops in the pan, cook about 5 minutes per side. The internal temperature should register about 145 degrees. Remove chops from the pan and allow them to rest for 5 minutes. Good served with rosemary mashed potatoes.
Grease slow cooker. Cut a piece of wax paper to fit the bottom; grease the paper. In a bowl, beat butter, eggs, sugars and vanilla until light and fluffy. In a separate bowl, mix flour, baking soda and salt. Stir dry ingredients into butter mixture. Stir in chocolate chips and walnuts until well blended. Spoon dough evenly into slow cooker and smooth the top. Cover and cook on low about 4 hours, until a toothpick inserted in the center comes out clean. Set lid slightly ajar for the last 30 minutes. Turn off heat and remove insert from slow cooker. Let cool 30 minutes, then invert on wire rack. Cut in half, then cut each piece into slices. Serve with vanilla ice cream.
Fry bacon until crisp. Remove bacon, leaving grease in skillet. Add onions to grease and cook until tender. Add fried bacon, beer, beef broth, tomatoes, cilantro and sugar. Season with salt and pepper. Bring to a boil and reduce heat. Simmer about 1 1/2 hours until slightly thickened, stirring occasionally.
Meatballs: In bowl, beat egg lightly; mix in onion, crumbs, garlic, Parmesan, oregano, salt and pepper. Mix in turkey. Shape heaping tablespoonfuls into balls. In large skillet, heat oil over medium-high heat; cook meatballs, in batches if necessary, for 8-10 minutes or until browned on all sides. Transfer to paper towel-lined plate. Add onion, garlic, mushrooms, green pepper, basil, sugar, oregano, salt, pepper and 2 tb water to skillet; cook over medium heat, stirring occasionally, for about 10 minutes or until vegetables are softened. Stir in tomatoes and tomato paste; bring to boil. Add meatballs; reduce heat and simmer for 30 minutes or until slightly thickened. Meanwhile, in large pot of boiling salted water, cook rigatoni for about 8 minutes or until pasta is tender but firm. Drain and return to pot; add tomato sauce, stirring to coat rigatoni. Transfer to 11x7-inch baking dish or 8-cup shallow oven casserole. Sprinkle mozzarella (use part-skim mozzarella), then Parmesan evenly over top. Bake in 400°F oven for about 20 minutes or until cheese is melted and top is golden.