HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine the honey, yeast, and 1 1/4 cup warm water. Stir to dissolve and let sit for 5 minutes or until the surface is covered with foam. In a large bowl, combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour a 1/2 cup at a time until it is too hard to stir by hand (this will probably bring you to a total of 3 cups). Turn the dough out on to a well-floured surface. Continue adding flour a little bit at a time until you have reached a total of 3 1/2 - 4 cups, depending on the humidity. Stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead for 8 minutes. After kneading, flatted the dough slightly. Add the cinnamon and raisins to the center. Fold the dough over and knead a few more times until the raisins are distributed through the dough and the cinnamon has given the dough a swirly appearance. Form the dough into a ball, cover loosely, and let it rise until double (about 45 minutes). Punch the dough down, form it into a log, and cut it into 10 pieces. Form each piece into a ball by pulling the dough back and under itself. Pinch it in the center to make a hole and carefully stretch the hole until it is a couple of inches across (make this hole about 3x larger than you think it should be - the bagels will puff!). Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or cooking spray. Let rise until doubled (about 45 minutes). Preheat your broiler near the end of the rise time. Put a large of water on to boil. Place the tray of bagels under the broiler for 1 minute. Pull the bagels out, carefully turn them over, and place them back in to broil on the second side. You don't want to brown the bagels, just make them slightly dull on the surface. Turn the oven to 375°F Drop the bagels into the boiling water a few at a time. Boil the bagels for one minute, flip them over, and boil for another minute on the opposite side. Remove from the water and allow to drain on a wire cooling rack for about 5 minutes. If you want to add toppings, do it now - brush the surface with a lightly beaten egg and then add topping. Place bagels on a baking sheet and bake for 30 minutes until the surface is golden brown.
Preheat oven to 350 degrees. Use a nonstick cookie sheet. In a large bowl, cream together eggs, water, butter and peanut butter. Stir in cake mix and blend well. Finally fold in white chocolate chips. Drop by round spoonfuls onto cookie sheet and bake for 10-12 minutes. Cool on pan for 4-5 minutes.
Combine all ingredients in a shaker with ice. Shake well and strain into martini glass. Enjoy!
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds. Add the curry paste and cook, stirring constantly, for 30 seconds. Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste. Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat. Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes. Stir in the coconut milk, chicken, mushrooms, and lime juice. Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes. Taste for seasoning and add salt if desired. Serve immediately, garnishing each bowl with cilantro and scallions. VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.
In single cup or on stovetop:. Melt butter and honey together. Add milk, sugar, vanilla, and butterscotch. Heat until it reaches desired temperature (hot drink). Mix in hot chocolate powder and cinnamon (the cinnamon is very strong, 1 tsp tends to be too much, so I recommend just a little pinch for extra flavor).
Preheat oven to 350°F Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.). Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated. Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
In a medium saucepan warm 2 cups heavy cream, vanilla extract, salt, and oregano. Once the mixture is steaming, take off heat, cover, and let stand for 1 to 1/12 hours to let the oregano infuse its flavor into the cream. Pour the mixture through the strainer into a large bowl and press the oregano against the strainer to get all of the oregano flavor into the mixture. once all of the flavor is extracted from the oregano leaves, discard them. Pour the rest of the heavy cream into a bowl and place a strainer over the top. separate the eggs and whisk the yolks in a small bowl. Rewarm the cream mixture and when the mixture is still warm, slowly pour the egg yolks into the mixture whisking constantly until all of the egg yolks are combined into the mixture. Cook the custard, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. about 6-8 minutes. Strain the mixture into the heavy cream that you placed the strainer over earlier and stir mixture over ice bath until lukewarm or cool. refrigerate the mixture until cool and pour the mixture into your ice cream maker until it gets thick and freeze.
Preheat oven to 375. In medium bowl mix all the eggs and season with seasoning salt and pepper. Add cheeses mix well. Add all the rest of the ingredients into egg mixure. Stir. Pour into well grease 10'' deep dish pie pan and bake 45-50 minutes.
Preheat oven to 400 F. Oil a 2 quart baking dish. Heat the oil in a medium saucepan over medium heat until hot. Add garlic and swirl until golden. Stir in tomatoes with their juice, the oregano, salt and pepper. Simmer until thickened. Remove from heat when sauce is thickened. Beat eggs with half and half with a pinch of salt and pepper. Beat into cooled tomato sauce and transfer into baking dish. Toss the bread and pepperoni in the tomato egg sauce. Sprinkle with cheese. Bake until set, about 35-40 minutes.
Mix together all the ingredients except the salmon. Place the salmon skin side down on a large sheet of plastic wrap. Cover the flesh side of the fish with the salt mixture, coat it completely. Wrap the fish well in plastic wrap. Refrigerate for at least 24 hour, preferably 36. Unwrap the salmon and rinse off the cure. Dry then slice on the bias.
Place the melon chunks in a plastic bag, and freeze until solid. Run the lime wedge around the rim of a large stemmed cocktail glass. Dip the moistened rim in salt. Set the lime wedge and glass aside. Repeat with the remaining wedges and 3 more glasses. Transfer about 3/4 of the melon chunks, separating them, to a blender. Add the tequila, triple sec, and lime juice, and blend until fairly smooth. Divide the cocktail mixture among the prepared glasses. Squeeze a lime wedge into each cocktail, drop the wedge into the glass and serve immediately. TEQUILA TIP:. For an extra touch of color and flavor, mix 2 teaspoons finely minced lime zest (colored peel) into the salt before rimming the glass.
PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. This should take about 10 minutes. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside. PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add guava paste and pour into prepared baking pan. ( I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients) Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan. BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack. REFRIGERATE several hours or unti chilled. When ready to serve, invert pan onto serving plate to unmold flan. (Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from!) Store any leftovers in refrigerator.
Cream butter and shortening until fluffy. Add sugar, meringue powder, about half of the cream, and continue creaming until well blended. Add salt, flavorings and enough whipping cream to make the consistency you need. Beat at medium speed until icing is fluffy. You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good. I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing. The meringue powder gives the icing a light crust, but it remains soft underneath.
Gently melt the butter over low heat in a small heavy-based saucepan; without stirring or shaking the pan. Carefully pour the clear butter into another container, leaving the white sediment in the pan to be discarded. Refrigerate for 1 hour. Preheat the oven to 325 and line two baking trays with parchment paper. Grind the slivered almonds to a medium fine meal. In a bowl, sift the flour and baking powder together. Using an electric mixer, beat the chilled butter until light and fluffy. Gradually add the icing sugar and combine well. Add the egg yolk, vanilla, and ouzo and beat until just combined. Fold in the flour, ground almonds and the almond meal. Shape heaped tablespoons of mixture into crescents, place on the baking trays and bake for 12 minutes, or until lightly colored. Remove from the oven and dust liberally with icing sugar. Leave to cool on the trays for 10 minutes. Line a baking tray with parchment paper and dust the paper with icing sugar. Lift the warm biscuits onto this and dust again with the icicng sugar. When the biscuits are cool, dust them once again with the icing sugar before storing them in an airtight container.
Combine 3/4 cup (175 mL) milk, whipping cream, sugar and lemon grass in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 5 minutes. Remove from heat and let steep for 1 hour. Strain. Pour remaining 1/4 cup (50 mL) milk into small pot. Sprinkle in gelatine. Dissolve slowly on low heat, stirring occasionally. When fully dissolved, remove from heat and stir gelatine mixture into cream mixture. Let cool, stirring occasionally until cold. Oil 4 medium ramekins or other small dishes and strain in custard mixture. Chill 4 hours or until set. Dip base of ramekins in hot water to loosen. Turn panna cotta out onto individual serving dishes or serve in the moulds. For Orange Caramel, cut orange in half and squeeze out juice. Reserve 1/3 cup (75 mL) juice for sauce. Cut orange peels in half again. Combine corn syrup, sugar, water and orange peel in a saucepan and stir over low heat until sugar dissolves. Add 1/4 cup (50 mL) of water and bring to boil. Turn heat down to medium and continue to cook, swirling pan occasionally, for 30 minutes or until syrup becomes a pale golden colour. Pour in reserved orange juice and cook, stirring constantly for 2 minutes or until caramel has come together to form a syrup. Remove pan from heat. Pour caramel into a heatproof bowl and remove orange peels. Set aside to cool. For Candied Chilies, bring sugar and water to boil. Turn heat to medium and stir until sugar is almost dissolved. Add chili, reduce heat to a gentle simmer and cook 10 minutes or until almost translucent. Let cool in syrup and strain. Add candied chilies to caramel and stir. Once cool, if caramel is too firm to stir, add a little warm water and stir over low heat until well-combined and caramel has a thick, pouring consistency. Drizzle onto panna cotta.
Cut up the celery into fairly small pieces. Put it in the dehydrator until very dry. Place it in a blender or mini food processor until powdery. Put it in your salt shaker and get rid of the salt!
Whisk together the eggs, cocoa powder, sugar, buttermilk, food coloring and 1/2 tsp vanilla extract. Heat a non-stick or cast iron skillet over medium heat. Add the 2 tbsp butter to the pan, swirling to coat the bottom. Soak bread slices in egg mixture on each side about 30 seconds. Add to the pan and cook about 1 minute per side, until browned and cooked through. Remove from heat to a wire rack lined sheet pan. Beat together the cream cheese, confectioner's sugar and remaining butter and vanilla. Divide the cream cheese mixture between 2 slices of french toast, spreading to coat. Top with second slice. Cut in half cross-wise drizzle with chocolate syrup and dust with confectioner's sugar before serving.
Break Tough bottoms off the aparagus and cut into 3/4 Inch pieces.(I like cutting them diagonally for nicer presentation). Heat Stock and hold just at the boiling point. Melt 3 Tbls Butter in a good size skillet. Add Sweet Onion (vidallia or Mayan) and cook on Med/High heat till onions turn translucent (take care not to brown the butter). Add risotto and toss/stir till the risotto is well coated and continue cooking till the rice gets translucent around the edges and maybe even a touch of brown. Add the Dry white wine and stir briefly. Reduce heat to medium/low and add 1 1/2 Cups of stock. Cook until liquid is absorbed then add another 1 1/2 Cups of stock. Once the liquid is absorbed again add 1/2 Cup of stock, Asparagus, and Corn and stir just enough to incorporate the ingredients. Add white pepper to taste. Once liquid is again absorbed, tase for consistancy. If it is too firm yet, keep adding liquid 1/2 Cup at a time, always waiting till the liquid is absorbed before adding more. Do this until rice is tender but still firm. Add 1 cup shredded Asiago Cheese, 4 Tbls Butter, and 1/2 pint of heavy cream and stir till butter is melted and everything is well incorporated. Finish by sprinkling the remaining cup of Asiago on top and let it melt.
Preheat the oven to 275 degrees F. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines. To "round" the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar! You could have fun and experiment with these using orange zest and extract, mint, maybe cinnamon extract for teas -- what endless possibilities! Enjoy!
mix all ingredients (except the last 4 listed) in a large slow cooker. Cover and cook on low for 8 to 10 hours or until lamb and onions are tender. Stir in artichoke hearts. Cover and let stand 5 minutes (or until hearts are hot). Remove the cinnamon stick. Serve sprinkled with walnuts and feta.
Lay out the flour, beaten egg and Panko bread crumbs on three (3) separate plates, or shallow pans. Mix the onion, black pepper and parsley into the panko. Blend well. Dip the seasoned fish in the flour, then egg and then press the fish into the seasoned Panko bread crumbs, coating the fish evenly on all sides. Grease or line a baking pan with parchment paper. Place the fish carefully in the baking pan. spray the top with Pam or oil. Bake at 350 for 15 to 20 minutes.
Preheat oven to 375 degrees. Butter 13 x 9 inch glass baking dish. Whisk together cream, shallots, rosemary, salt and pepper in a medium bowl. Put half of the potatoes in the baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Add a second layer of potatoes. Pour cream mixture over potatoes. Sprinkle with the rest of the cheese. Cover with foil and bake 1 hour. Uncover and bake about 45 minutes more, until top is golden brown and potatoes are tender. Cool 10 minutes before serving.
Combine olive oil, soy sauce and Montreal Steak Seasoning in a glass dish or plastic bag. Add steak and cover dish or seal bag. Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade and discard marinade. Grill or broil to desired doneness.
Halve, core and very thinly slice cabbages. Should yield about 16 cups. Whisk first 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper. Place cabbage and green onions in large bowl. Add dressing and toss to coat. Can be prepared 1 day ahead. Cover and refrigerate. Just before serving mix cheese into coleslaw. Transfer to large shallow bowl and serve.
Preheat oven to 425 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.
In a Dutch oven (5-quart pot with a tight-fitting lid), warm oil over medium heat. Season chicken with salt and pepper, and cook until browned, about 3 minutes per side. Transfer to a plate. Add bell peppers, onion, and garlic to pot; cook, stirring occasionally, until softened, about 5-7 minutes. If using whole tomatoes, gently crush tomatoes with your hands; add them to the pot along with their juice. If using canned crushed tomatoes, empty can into pot. Add the pitted and quartered olives, the bay leaf, paprika, thyme, and water to the pot. Bring to a boil. Season with salt and pepper to taste. Return chicken to pot; reduce heat. Simmer, partially covered, until chicken is falling-apart tender, about 30-45 minutes. Discard bay leaf, serve hot over cooked pasta or rice.
Blend until thick & creamy. Top with Whipped Cream. Garnish with Banana slices & Cherry. Serve with large soda straws in tall wine glass.
Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.
Preheat oven to 350 degrees. Stir cake mix with pudding. Add water and oil to mix (If you would like a greener color, maybe for St. Patrick's day, add a few drops of food coloring to the water) and beat until combined. Add extract and beat until blended. Add eggs, one at a time, and beat at low speed for 5 minutes. Grease and flour a large tube or bundt pan and pour batter into prepared pan. Bake for 45 minutes or until center tests done. Cool and then remove from pan. Eat as is or frost with Cool Whip.
Preheat oven to 425 degrees. Place chicken, chopped onion, celery, and chopped carrots in a large stockpot; season with salt and pepper and enough water to cover. Wrap thyme and garlic in a piece of cheesecloth and tie with kitchen twine to enclose; add to pot. Cover pot and place over medium heat; bring to a boil. Reduce heat to a simmer and cook until chicken is no longer pink, about 25 minutes. Strain, discarding vegetables, and reserve chicken and liquids separately; let cool and set aside. Meanwhile, bring a medium pot of salted water to a boil and prepare an ice-water bath. Add baby carrots to boiling water and cook until tender, about 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain; set aside. Place peas in boiling water and cook about 30 seconds; drain and set aside. Add pearl onions to boiling water and cook about 1 minute, transfer to ice-water bath until cool. Drain; set aside. Heat 1 teaspoon butter in a medium skillet over medium heat. Add mushrooms and cook until browned, 3 to 4 minutes; let cool. Cut chicken into bite-size pieces and place in a large nonreactive bowl along with baby carrots, peas, pearl onions, and mushrooms; set aside. In a medium skillet, heat remaining 4 tablespoons butter. Add flour and cook, stirring, for 1 minute. Add 1/2 cup of the reserved cooking liquid and heavy cream. Cook, stirring constantly, until liquid comes to a boil. Reduce heat to a simmer and cook for 2 minutes. Remove from heat and add hot sauce and Worcestershire sauce; season with salt and pepper. Add to bowl with chicken and vegetables; toss to combine. Divide mixture evenly between four 13-ounce shallow baking dishes. Cut puff pastry into four 8-inch circles and place on top of each of the bowls, crimping edges as desired. Cut a slit in the center of each piece of puff pastry to allow steam to escape; brush beaten egg over puff pastry. Transfer bowls to a baking sheet. Bake until puff pastry is golden brown and filling is bubbling, about 25 minutes. Let stand 5 minutes before serving.
Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350°F Cool. Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm. Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces. Return to freezer covered, if you will not be using it immediately.
In a dutch oven, melt butter. Stir in garlic. Add chicken, cook over medium-high heat, stirring occasionally until chicken is light golden brown. Add Chicken broth and water, stirring occasionally, until chicken is no longer pink. Reduce heat to medium, stir in all remaining ingredients except onion. Cover the pot and continue to cook, until chicken and noodles are fork tender (10 to 15 minutes). Cut the onion into eight wedges. Stir in onion, cover and continue to cook for 5 minutes until onion is tender. Let stand 5 minutes.
In a blender combine milk, yogurt and concentrate until smooth. Divide into 4 tall glasses with a large scoop of sorbet.
Preheat oven to 350°F. Butter 11x7-inch baking dish. In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended. Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved. Add bread; stir to coat in egg mixture. Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more. Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread. Bake 30 minutes; sprinkle with almonds. Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil). Cool. Sauce: In pot melt butter over medium heat. Add remaining Amaretto; bring to a boil, stirring constantly. Cook 30 seconds, reduce heat to medium. Gradually whisk in powdered sugar until dissolved; remove from heat. Transfer to bowl; cover and cool. Serve bread pudding with sauce and if desired, whipped cream.