HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put it into a mixer with bread hooks or a food processor, and knead until really smooth. I suppose you could also do this by hand, but I haven't tried it! We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomato paste could be added. From astels@fsd.cpsc.ucalgary.ca (astels). Posted to MM-Recipes Digest V4 #169 by Nancy Miller <millern@redwood.cc.andrews.edu> on Jul 1, 1997.
Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft. Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside. Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine. Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley. Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.
TWINKIE. -- -- --. In a large bowl, whip egg whites to stiff peaks, then set aside. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave. Whip vanilla and lemon juice into egg yolk mixture. In a medium bowl combine coconut flour, baking soda and salt. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth. Gently fold egg whites into yolk-flour mixture. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies). Bake at 350° for 11-12 minutes. Remove from oven and allow Twinkies to cool. -- -- --. FILLING. Whip egg whites to stiff peaks. Blend in agave and re-whip until stiff peaks form again. Place filling in Twinkie filling injector. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side. Serve.
In large skillet, cook beef, 3 T. onion, 2 T. red pepper, and 1 T. green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 T. each of the olives, chilies, jalapeno, oregano, and pepper. Bring to boil; reduce heat and simmer for 5 minutes. Transfer to serving dish. Top with cheese, sour cream, and parsley. Sprinkle with remaining onion, peppers, and olives. Serve with tortilla chips.
Preheat oven to 350°. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture. Spoon batter into prepared pans. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans. Carefully peel off wax paper. Cool completely on wire racks coated with cooking spray. To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute). Gradually add powdered sugar, beating at low speed just until blended (do not overbeat). Cover and chill for 30 minutes. Place 1 cake layer on a plate; spread with 1/2 cup icing. Top with remaining cake layer. Spread remaining icing over top and sides of cake. Chill 1 hour. Store cake loosely covered in refrigerator.
Puree olives with oil, basil, capers and garlic in processor. Transfer to bowl. Can be prepared 4 days ahead; refrigerate. Let stand one hour at room temp before serving. Croutons: Preheat oven to 400 degrees. Arrange bread slices on baking sheet. Brush both sides with butter. Bake until crisp and golden brown, about 10 minutes. Cool slightly. Can be prepared 1 day ahead. Cool completely; store in plastic bag at room temperature.
place all ingredients in large heavy skillet. simmer over low heat stirring occasional for 45 minutes or until chicken is tender. serve over rice.
Combine salad, apples, walnuts and gorgonzola. In a separate bowl, combine oil and vinegar and pour over the salad. Add salt and pepper to taste then toss. Serve immediately.
Saute onions in butter with salt and pepper in a saucepan over medium high heat until soft. Add the peas and cook until heated through, about 5 minutes. Then add the prosciutto, cream cheese and lemon zest, stirring until thoroughly incorporated and the cheese is melted.
Heat a saucepan, spray with cooking spray, add the chicken and cook it for 4 minutes, browning well on all sides. Remove and keep warm. Add the next six ingredients (celery through bay leaf) to the pan and saute until the onion is tender, about 5 minutes. Return the chicken to the pan, cook 1 minute, then add the broth , bring it to a boil, cover, reduce the heat and simmer 30 minutes. A few minutes before the 30 minutes are up, stir together the flour, baking powder, parsley and salt. Add the milk, stirring just until everything is moist. Spoon the dough by heaping teaspoonfulls into the saucepan. Cover and simmer 10 more minutes, or until the dumplings are done. Discard the parsley sprigs and serve.
Preheat the oven to 400°F. Wash all the vegetables. Deseed the (bell)peppers, and cut them into smallish, uniform pieces. Cut the eggplant into similar sized pieces (just a little smaller than the diameter of the zucchini). Cut the zucchini into quarter inch thick slices. Wash the sorrel, chop it and set it aside. Heat the oil in a wide frying pan, and sauter the vegetables over high heat for 5 minutes. Salt and pepper them. Set aside. In a large bowl, beat the cream with the eggs and the sorrel. Add all of the vegetables to this mixture. (Alternatively, cook the sorrel for a few minutes in oil, and add them, cooked, to the cream and eggs.). Divide the mixture into 6 ramekins of suitable size, and put them into a baking pan. Fill the baking pan with water to come up to half the height of the ramekins. Put it into the oven and cook for 25 minutes. Serve immediately.
In a large pot, cook crumbled Italtian Sausage over med heat. Once almost done, add Onions and cook for 5 minutes or until translucent then add Vodka. Add Garlic, Tomatoes, Mushrooms, Red Pepper Flakes and Pesto and simmer for about 10 minutes. Add a splash of Olive Oil and serve over your favorite Pasta with Parmasean Cheese.
In a small bowl combine oats and sugar. Cut in pumpkin and mix til crumbly and combined. (you may have some big chunks, just break them up). Sprinkle evenly over your coffee cake, fruit, etc. Bake as directed by recipe you're using.
Bake crusts as per instructions on package. With mixer, beat cream cheese until fluffy. Add pumpkin, sugar, and spices. Gently mix in whipped cream and maple syrup. For tarts - Spoon into crusts. Refrigerate three hours or until set. Garnish as desired. For cheesecake - Bake at 325° for 1 1/4 hours or until center appears nearly set when shaken.Store leftover cheesecake in refrigerator. For the adventurous: sprinkle bacon over crust before spooning in mixture. After filling is in crust, sprinkle more bacon on top.
Thaw lutefisk if frozen and cut into serving pieces. Rinse and drain well. Place fish skin side down in one layer of heavy foil. sprinkle with salt. Bring foil around and make a fold in it. Fold up ends and seal. Place in shallow glass pan on a rake, seam up and bake at 325 for atleast one hour. I do it a little more. Cut corner and drain out excess water. Serve with melted butter on a heated platter.
Heat the oil in a large skillet over medium-high heat until just simmering. Add the onion, raisins, curry powder and salt and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and ginger and cook until fragrant, about 30 seconds. Add the roasted vegetables, chickpeas, and water and cook, stirring frequently, until heated through, about 5 minutes. Stir in the turkey and peas and cook until heated through, 2 or 3 minutes longer. Remove from heat, stir in the yogurt and cilantro. Check for salt (to taste) and serve immediately.
Cream the butter, cream cheese and sugar. Add the vanilla, egg yolk, and salt. Mix until blended. Mix in flour at low speed until incorporated. Halve the dough and pat into two squares. Wrap in plastic wrap; refrigerate for 30 minutes. Preheat oven to 350°F Line 2 cookie sheets with parchment. Remove the parchment from on cookie sheet and dust with flour. Roll one dough square into 17"x11" rectangle about 1/8" thick. Transfer the parchment and pan to the refrigerator while you repeat with dough. Using a fluted pastry wheel, trim all sides of the chilled dough to even it out. Cut the dough into 15 squares. Separate the squares on the pan. Repeat with other pan. Bake until lightly brown on the edges, 11 to 12 minutes. Transfer to racks to cool. Sandwich the cookies with the lemon curd; dust with confectioner's sugar.
Heat oil and saute garlic & onions till golden. Remove from pan. Mix flour, salt & pepper. Dredge meat in flour mixture and brown well in same oil, adding more if necessary. Return onion to the pan. Add dill, wine, & consomme. Cover tightly and simmer 1 to 1 1/2 hours. Saute mushrooms in a small amount of butter. Add mushrooms and artichokes to meat mixture. Stir gently and test for seasonings. Pour into 2 1/2 quart casserole. top with refrigerator biscuits. Bake at 400° for 15 to 20 minutes. About 5 minutes before completion, brush biscuits with melted butter and sprinkle with parmesan cheese.
Marinade the beef with the herbs, shallots & garlic over night in the bottle of red wine. Drain and put the wine to one side. In a large skillet or fryng pan, sear & brown the beef pieces over a high heat in the olive oil until nutty & brown. Do not overcrowd the pan! Place browned beef into the crock pot or cast iron Le Creuset Casserole Dish. Fry the lardons or chopped bacon pieces until crispy & golden brown. Drain & add to the beef. Brown the shallots & garlic in the bacon fat & add to the beef & bacon. Add all the other ingredients, except the cornflour, to the crock pot including the reserved wine. (Add the tinned tomatoes & sun dried tomatoes at this stage too if you are using them.). Cook on automatic or High for 4 hours and Low for up to 6 hours. (For conventional cooking - pre-heat oven to 175 degs C or 325 degs F or gas mark 3 and cook SLOWLY for approximately 4 to 6 hours; check towards the end, the meat should be extemely tender - you MUST not be tempted to cook it quicker, it will be tough!). Towards the end, blend & mix the cornflour with a couple of spoons of the stock in the crock pot & add to the beef, stirring well. It should not be TOO thick but just like a glaze or thickened jus. Add the cognac at this stage as well - sirring into the daube. Serve with Green Beans, Mashed, Steamed or Pureed Potatoes during the colder months OR with a selection of salads, crusty French bread & Pasta during the warmer months. The excess sauce can be used or saved as a fantastic gravy or stock later! THIS IS BETTER MADE 24 HOURS BEFORE EATING! Freezes beautifully - I always make a large batch and then freeze some. NOTE:If you cannot buy sun dried orange peel, make your own, it's VERY easy! Peel some oranges with a swivel head vegetable peeler or parer, be careful not to peel the pith. Spread outside on a rack in the full sun and leave to dry for about 2-4 hours. Weather permitting of course - otherwise dry in an airing cupboard or a very LOW oven overnight.Store in an airtight jar for up to 2 years. If you are really stuck - just grate some fresh orange peel into the daube, it will not have the same intensity as dried peel, but it will work!
Tear up the angel food cake into relatively small pieces and put in a 13x9 glass dish (or whatever can hold the torn up cake). Mix the puddings with the milk in a bowl together and pour evenly over the torn up angel food cake. Then, take a fork or spoon and push the angel food pieces down and mix a little bit so it gets completely covered by the pudding. Next you put into the fridge until the pudding has become firm. When the pudding is set, you should be able to spoon it out of the dish and heat it if you'd like.
1. Preheat the oven to 350°F and arrange a rack in the middle. 2. Combine flour, baking soda, and salt in a medium bowl and whisk to evenly combine; set aside. 3. Place the margarine and sugar in the bowl and mix until light and fluffy (I do this by hand, but an electric mixer makes the process quicker). Scrape the sides of the bowl before adding the brown sugar (be sure to crumble the sugar while adding, instead of as a packed lump), canola oil, and vanilla. Mix until combined well. 4. Make sure to scrape down the sides of the bowl before adding in the flour mixture slowly (do not overmix). 5. Add the chocolate chips and raisins. 6. Using hands, tightly pack and roll dough into balls roughly 1 inch in diameter. Arrange balls on an ungreased baking sheet, leaving 1-1/2 to 2 inches between each cookie ball. Press each ball down to slightly flatten, making sure that they don't crumble apart in the process. Bake one sheet at a time until the cookies are just golden brown around the edges, about 15-17 minutes (start checking your cookies at 11 minutes, as each oven is different). Let baked cookies cool on parchment paper, or a cooling rack. 7. Share and enjoy!
In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside. Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes. Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sauteing. Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.
Combine sausage, beans, tomatoes, and seasoning. Center 1/4 of the sausage mixture on a 12 X 18 sheet of heavy duty aluminum foil. Bring up sides of foil and double fold. Double fold ends, leaving room for heat to circulate inside. Repeat to make 4 packets. Place packets on a cookie sheet and bake at 450* for 18-20 minutes.
Preheat the oven to 350 degrees F. Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
In a small bowl, mix garlic and beef base. On the roast, rub some worchestershire, then beef base/garlic mixture, then Montreal seasoning. Wrap in plastic and let sit for 2 hours to reach room temperature. Remove from plastic and sprinkle liberable amounts of Kosher salt and some ground pepper and place it, bone side down, on a grate in an uncovered pan. Cover exposed grate with foil and place small red potatoes around. Spray potatoes with olive oil and sprinkle Season All on top. Sear in a very hot oven (preheated 475 degrees) for 20 minutes, reduce heat to 275 degrees, and cook until temperature reaches 130 degrees (around 90 minutes). Remove from oven, cover, and let it rest for 10 minutes before cutting.
In a large bowl combine mangos, pomegranate seeds, coconut, onion. Add salt, oil and fresh lemon juice. Lightly toss. Arrange endive with the pointed side up around a bowl or plate. Place remaining ingredients on top of endive.
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan. Set aside. Preheat oven to 350°F. Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef"crust" and bake 40-45 minutes until top is browned and"set". Cool 15-20 minutes before slicing. This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days. (Does not freeze well, though.)
In large pot, bring 4 quarts salted water to a boil. Stir in collard greens. Cook 15 minutes, or until tender; drain. Meanwhile, in skillet over medium-high heat, cook bacon 7 minutes, or until crisp, turning once. Drain bacon on paper towels; cool and crumble. In skillet with bacon drippings,k cook garlic, leeks and peppers 2 minutes. Stir in cooked collard greens and cook 3 minutes. Season with salt and pepper, if desired. Transfer mixture to serving platter. Top with crumbled bacon.
Put chickpeas, bread, parsley and garlic in food processor. Process for 20 seconds to combine. Add yoghurt, flour, cumin and salt and pepper. Process till combined. Divide into small patties. Heat some oil in a non stick pan. Cook 6 - 8 minutes each side or till golden. Serve with yoghurt and pita bread.
Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature for 30 minutes. Preheat oven to 375 degrees F. While capon is standing, mash garlic to a paste using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again. Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs. Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string. Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over the carrots. Roast in middle of the oven 45 minutes. Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture. Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more. Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.
Beat eggs well. Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well. Pour into one-gallon ice cream freezer; add enough milk to fill freezer. Freeze according to freezer instructions.
Mix flour, salt, baking powder, eggs, milk, oleo, sharp cheese and onion all together. Add in well-drained spinach last. Bake at 350 using a square pan for 45-60 minutes.
Wash spinach thoroughly; drain and chop coarsely. (If you're using frozen spinach, defrost it and drain thoroughly.). Place a sieve or strainer over a large bowl; set aside. In a large saucepan or soup pot, bring broth to a boil. Add spinach. Simmer 8 minutes, then pour into sieve or strainer, catching the stock in the bowl. Press the spinach with a spoon to remove as much liquid as possible. Set the stock aside. Chop the spinach very fine. Melt the butter in the saucepan or soup pot. Remove pan from heat and stir in the flour. Using a whisk, slowly add the hot broth, mixing well. Return pan to heat and bring broth to a boil, stirring constantly. Add spinach, salt, pepper, and nutmeg. Cover pan, reduce heat, and simmer 5 minutes, stirring occasionally. Serve soup garnished with slices of hard-boiled egg.
Blend all ingredients together and store in an airtight container. Allow 2 tsp for a 4# roast; or 1/4 tsp for a 1# cutlet. Add 1 tsp to a large pot of beef soup, or 1/4 tsp to 1 cup of meat or vegetable gravy.
Heat over to 375 degrees F. Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy. Add eggs; beat well. Stir together flour, cocoa and baking soda. Gradually add flour mixture to butter mixture beating until well blended. Add chocolate chips to batter. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Heat the olive oil in big pan and then add the onion and cook softly for about 5 minutes to allow the onions to soften. Add the garam masala and ground cilantro and stir into the onions. Add the potato and carrots and just allow to heat through for 1 minute. Add the mushrooms and the vegetable stock and bring to the boil. Reduce the heat, cover and cook for 30 minutes. Add the fresh cilantro and either transfer to a blender and blitz under smooth or use a hand held stick blender to whizz it up right there in the pan. Return to the heat and add any salt if you think it is needed (I didn't need it) and just heat through again to serve.
Mix together the ground almonds and the caster sugar until quite smooth (best in a processor). Whip the egg whites to stiff peak, scatter over the nuts and sugar mixture then very carefully fold together. Pile into an 20 cm/ 8" diameter tin lined with silicon paper and bake for approximately 40 minutes in a preheated oven at 180° C/ 350° F/ Gas Mark 4, until golden brown and set. Place the tin on a rack until the cake has cooled, then turn out carefully.
In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic. Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours. Just before serving, stir in spinach or kale and sprinkle with Asiago cheese.
Chop off the top of each pepper. Core out that green pepper taking out as many seeds and veins as possible. The peppers should look like a cup. Mix together the beef, onion, water, rice, salt & pepper. Fill each pepper being careful not to press the stuffing down too much (the rice will expand as it cooks). Place the peppers, stuffed side up, in a pot. Fill the pot with enough water to come halfway up the side of the peppers. Cook on low for 90 minutes until the stuffing is cooked through. Drain the water, reserving the liquid. Mix the tomato soup, evaporated milk, and sugar. Add enough of the reserved liquid to make the soup the correct consistency. Warm and add the peppers. Enjoy!
Preheat oven to 350°F Grease bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together flour, baking powder and salt; set aside. Cream sugar and butter together until light. Add eggs and vanilla to creamed mixture and beat until thoroughly mixed. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Continue beating one minute. Spread batter evenly in prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool layers in pans on wire racks 10 minutes. Remove from pans; cool completely. Fill and frost as desired.