HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the lady fingers: Preheat the oven to 375 degrees F (190 degrees C). Line 2 pans with parchment paper and prepare a pastry bag with a 1/2 inch tip (or just use a spoon as I did, they won't be pretty, but they taste and bake the same as long as the consistency is proper). Separate the eggs and whisk the egg yolks with 1/2 of the sugar and the vanilla. Beat until very light colored. This will take approx 5 minutes or so. In a clean, dry bowl beat the egg whites until they hold soft peeks. While beating, slowly incorporate the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture. Sift the flour over the egg mixture and fold it in gently. Fill the pastry with half of the batter and pipe (or spoon) three 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner. Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on wire racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container until needed. . For the Cream: Find a nice pan, 6X4-8X6 in size. Set aside. Mix the mascarpone, egg yolks, and sugar until you have a soft cream. Set aside. In a large bowl, whisk the egg whites until fluffy, add the Baileys and continue whisking until incorporated. Gently add the marscapone to the egg white mixture. Don't overmix or mix with too much vigor. This will be the cream. Set aside. Soak the savoiardi(ladyfingers) in the coffee for about 10-15 sec. Lay the soaked ladyfingers individually onto the bottom of your pan from step one. Do not overlap. Top the soaked ladyfingers with approximately 1/3-1/2 of the cream.(lay the ladyfingers the opposite way lengthwise then you did the first time) repeat procedure until you are out of cream. Sift cocoa powder over the tiramisu and top with chocolate shavings. Let the tiramisu sit in the refrigerator for at least 7 hours before serving.
Boil the sugar, milk, and syrup to the soft ball stage (238f). Remove from heat and allow the mixture to cool. When it is lukewarm, beat until it is smooth and creamy. Stir in broken nutmeats. Drop by spoonfuls onto buttered parchment or wax paper, making mounds. Press a half walnut or pecan on top for decoration if desired. Allow to finish cooling, then ENJOY!
Heat oil in a small pan, add the onion and garlic and cook for 2 minutes. Add cumin and cook another minute, stirring well. Place drained chick peas, egg and onion mixture into a food processor and process until chopped and well-combined. Place in a bowl and stir in the drained tuna, parsley and lemon zest. Using a 1/4 cup of mixture and wet hands, shape the mixture into 8 small oval sausages. Roll each sausage in fresh breadcrumbs and place on an oven tray. Lightly coat each kofta with spray oil. Bake in a preheated oven at 200°C for 15 minutes, turning half way. Thread onto wooden skewers and serve with combined yoghurt and mint or with my Apple Mint Yoghurt Salsa Recipe #320813. TIP: Shape mixture into 16 smaller shapes - perhaps balls - and serve as an entree or finger food, with Apple Mint Yoghurt Salsa Recipe #320813 in a separate bowl, for dipping.
Peel the potatoes and pierce them all over with a fork. Heat the oil in a pan for frying and deep fry the potatoes till they get a red- brown tinge. In a separate pan, heat the 2tbsp oil on medium heat.Add cumin seeds, cardamoms and the cinnamon stick to the hot oil (the seeds should crackle). Add onions and saute them till they become translucent. Add the ginger garlic paste and saute them till they loose the raw smell. Add the tomatoes and cook then covered for 5 minutes. Add the turmeric powder, chillli powder, corriander powder, fennel seeds and garam masala, Saute the spices till the oil starts oozing out. Add the yogurt and keep stirring the yogurt until it comes to a boil. Now add salt and stir. Add about 2 cups of water and bring to a rolling boil. Add the potatoes and cook for 15 minutes on medium heat, covered. Add sugar and cook for 5 more minutes. Garnish with chopped cilantro.
Preheat oven to 350 degrees. Spray a 9x9 inch square baking pan with no-stick spray. Place 1 1/3 cups cinnamon chips and butter in a large, microwave-safe bowl. Microwave for 30 seconds at high power. Stir. Repeat until chips are melted. Set aside to cool slightly. In a large bowl, beat eggs for 1 minute on high speed of an electric mixer. Beat in vanilla extract and brown sugar and continue beating for one more minute. Add cooled, melted cinnamon chip/butter mixture to egg mixture. Combine flour, salt and remaining cinnamon chips. Gently fold into batter and stir just until incorporated. Add nuts if using. Spread batter evenly in pan and bake for 25 minutes. Let brownies cool completely. Ice with cream cheese frosting if desired.
Cut the dried fruit into bite size pieces. (Some leave it whole because it looks nicer, but I find it hard to eat). Place in pot with raisins, sugar if desired, cinnamon stick, lemon juice, fresh orange juice plus zest, 1 cup of orange juice, and water. Cover and bring to a boil over high heat and then turn to simmer and let cook slowly for 25-30 minutes or until fruit gets soft. Check to make sure the fruit mixture does not get too thick. You may have to add extra orange juice or water. Remove from heat. Stir in brandy. Allow to cool at least 2 hours to absorb the liquid. Cover and refrigerate. Serve warm with slivered almond garnish.
Using a round cookie cutter, make four 1 1/2" circles per slice of bread. Butter each slice on one side. Broil, turning once until lightly toasted. In a small bowl combine the remainder of ingredients until smoothly blended. Spread 1 tsp on the buttered side of each "toast". May be frozen in an airtight container at this point - do not thaw before broiling. Broil 4" from heat for 3-5 minutes or until golden brown. Serve hot.
heat oil in skillet over medium heat. Chop onion. Saute onion and garlic until soft. Coat slow cooker with cooking spray. Transfer onion mixture to cooker. Stir in tomatoes, beans, meal starters "meat", chili powder, cumin, marjoram and salt. Cover and cook on low for 4 hours. Boil pot of water and parcook macaroni for 5 minutes or until slightly flexible. Stir into cooker and cook for 1 to 1 1/2 more hours. stir in cheese and serve!
Preheat oven to 375 degrees. Mix 1/4 cup flour, 1/2 tsp cinnamon and 1/2 vanilla powder together. Brown sugar can be added to sweeten fruit if needed. Place drained fruit in a casserole or square pan. Stir in flour mixture, set aside. In medium bowl combine granola, instant oatmeal, brown sugar, flour, almonds, cinnamon and vanilla powder until mixed. The small crumbs at the bottom of the granola bag work well for this. Cut in butter until crumbly. Top peaches with crumb mixture. Bake at 375 degrees for 35 minutes until bubbly and top golden brown.
Heat grill to medium. Place parsley, oregano, and garlic into the bowl of a food processor and pulse until roughly. Add the vinegar, oil, cayenne and 1/2 teaspoons of the salt and pulse to combine; set aside. Season the steak with remaining salt and pepper and grill to desired doness, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes before slicing. Meanwhile, as the steak cooks, toss the potatoes in a large bowl with 1/3 of the herb sauce. Place them on the grill in a single layer. Cook turning once until tender, about 4 minutes per side. Divide the steak and potatoes among 4 plates and serve with the remaining sauce on the side.
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce. Egg Salad - combine all ingredients in a small bowl, mix well; chill. Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it. Garnish with tomato slices placed around the egg salad. If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Pour all into crockpot. cook low 6 hours or high 4 hours.
Preheat oven to 375 Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust. Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely. Place cream cheese, mayo, garlic and seasoning mix in a bowl, mix until smooth. Spread this mixture over the cooled crust using the large spreader. Sprinkle chicken over filling. Score cucumber lengthwise. Remove seeds with corer. Thinly slice using slice & grate. Cut slices into quarters. Slice tomatoes in half lengthwise and remove seeds. Dice tomatoes. Grate cheese. Sprinkle cucumber, tomatoes, cheese and bacon over filling. Slice with pizza cutter and serve.
Combine garlic, rosemary, and olive oil in a bowl. Place steaks in mixture and marinate for 1 hour before cooking. On low heat, melt butter in a small saucepan. Add grated onions, minced garlic, and sugar. Using a wooden spoon stir mixture for approximately 3 minutes. Add remaining ingredients. Allow sauce to simmer 8 minutes, stirring occasionally. Heat cast-iron with grill marks until skillet is very hot. Remove steak from marinade and pat semi dry. Place steaks into hot skillet and cook to desired temperature. Baste steak with barbecue sauce to taste.
Season both ducks inside and out with salt. Place half the orange wedges and a few celery leaves into the cavity of each bird. Place birds, breast side up, on rack in shallow roasting pan. Roast uncovered in a hot (400°F/200°c) oven for 1 hour or until tender. If necessary, cover pan with foil to prevent excess browning. Prepare sauce by combining all (sauce) ingredients in a sauce pan. Heat through (for about 5 minutes), stirring constantly. During the last 10 minutes of roasting, baste ducks occasionally with sauce. Remove ducks from oven; discard stuffing. Serve over hot cooked rice. Serve remaining sauce on the side.
Preheat oven to 350 degrees. Beat salad dressing, cake mix, whipped topping mix, juice, eggs and grated orange peel at medium speed with electric mixer for 2 minutes. Pour into greased and floured 10-inch bundt pan. Bake for 35 to 40 minutes or until wooden toothpick inserted near center comes out clean. Let stand 10 minutes; remove from pan. Cool. Stir together powdered sugar and mil until smooth. Drizzle over cake, Decorate with sprinkles.
Boil about 6 cups of water in a large pot. Cut the potatoes into bite size pieces and place in boiling water. Meanwhile, mix Veganaise, chili powder, garlic powder and Cholula. When potatoes are cooked thoroughly, drain and add celery, scallions and Veganaise mix. Add salt and pepper to taste. Refrigerate for several hours or overnight. Note: If you don't have or don't like to use the hot sauce, try using a little salsa on top.
Melt butter in a deep saucepan. Add flour and stir well. Cook over low heat until deep brown, stirring constantly. Gradually add stock, stirring constantly. Bring to a boil. Cover and simmer over medium heat for 1 1/2 hours, stirring occasionally. Top with croutons and grated cheese.
Combine carrots and water in a 3 quart pan. Bring to a boil over high heat. Cover, reduce heat to medium, and cook until crisp-tender.(about 10 minutes). Drain well. Stir in butter, mustard, and sugar. Cook, stirring, until carrots are glazed(1 to 2 minutes). Sprinkle with parsley.
Add all the cut vegetables to a large bowl. Whisk the dressing ingredients together, pour over the coleslaw and mix well. Chill for about an hour before serving.
Add all ingredients to kettle and simmer until peaches are tender. Serve hot with a supper of cold fowl and bread. Rose hip tea is pleasurable with this meal.
Bring a large pot of water to a gentle boil. Combine all ingredients in a large bowl. Use your hands and fingers to incorporate everything thoroughly into a dough ball. Break off a small handful of dough and place on a large wooden surface and roll it with both hands into a rope of about 1/2 to 3/4 inch thick and about one foot long. With a small knife, cut the rope into one inch sections. Continue making the little gnudi dumplings until all the dough is used up. You should have about 172 gnudis. Place them onto a cookie sheet lined with wax paper or non-stick foil. Place a batch of about 30 gnudi in the boiling water at a time. After about 2-3 minutes they will float to the surface. After they have floated for about 15 to 30 seconds, remove them with a strainer to a large platter or large bowl. Repeat until all gnudi have been cooked. Top with your favorite sauce.
Heat oven to 350 degrees. Place butter in a large, heavy skillet. Cook over medium-low heat without stirring, about 15 minutes, or until butter becomes a light tan color. Remove pan from heat and allow to cool in a very cool place so butter can become solid again. I will put it out on the covered back porch or inside of the refrigerator for 10-15 minutes, checking often until it solidifies. Break up the hardened brown butter with a wooden spoon or spatula. In a separate bowl add sugar, flour, baking powder, and cardamom. Mix well and add the browned butter, stirring well with a pastry blender to combine all ingredients. Add vanilla and almond extract. NOTE: The dough will be very, very granular. Initially, it will feel like it will not combine but it always does. Scoop enough dough into your hands to form a 1 inch ball and roll it around, allowing the heat from your hands to melt the butter. The dough feels gritty and when each ball is done, it will hold together beautifully and feel less gritty. Shape dough into 1" balls. Place each ball 1" apart from other cookies on a parchment-lined cookie sheet. Top each with an almond; press down slightly so it lays flat on ball. NOTE: If you can not find whole almonds without their skin, place almonds in a small deep pan or bowl that is heat proof. Boil enough water in a kettle to cover almonds; allow to sit for 3-5 minutes. Drain off the water and the almonds slip out of their skin very easily. Just pinch the almond between two fingers and out pops the clean almond. Bake in a 350 degree oven for 12-15 minutes or until lightly golden brown. Slide parchment paper with cookies attached to a flat surface to cool. ALLOW COOKIES TO COOL ON THE PARCHMENT UNTIL COMPLETELY COLD! They fall apart if taken off too soon! (I allow them a good hour to sit on the parchment paper and then move them to a rack.).
PREHEAT oven to 400°F Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use. Spread inside of bread shell and cut-side of top of loaf with mayo and mustard. FILL bread shell with layers of turkey, ham, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil. BAKE 30 minute or until cheese is melted and sandwich is heated through. Let stand 10 minute Cut into 4 wedges with serrated knife. Serve warm.
Preheat oven to 425°F. Combine pumpkin through coconut milk. Stir well & pour into pie crust. Bake at 425F for 15 minutes. Reduce heat to 350F & bake about 50 minutes or until knife inserted in center comes out clean. While pie is baking, thinly slice apricots. Cool pie on wire rack. Carefully melt white chocolate either in a small bowl over a small pan of hot water or in the microwave, stirring after every 30 seconds until melted & smooth. When the pie has cooled, sprinkle top with slivered apricots & shredded coconut. Drizzle melted white chocolate over the top in a crisscross fashion.
Set stove top to about medium temp, put your oil in your pan. Beat two eggs in a bowl. Mix grated Parmesan, garlic powder together. Cut string cheese into halves. Dip the string cheese into the egg mixture, then in your Parmesan mixture. (Add the flour to the dry mixture.) Then repeat dipping in egg and cheese. Fry the cheese for about 5 minutes or until golden brown and ENJOY!
Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside. In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper. Pour the dressing over the quinoa salad and stir to combine. Note-Make sure you use tamari for a gluten-free salad, not all soy sauce is gluten-free. This salad is good served at room temperature or chilled.
In a small skillet over medium-high heat, cook the bacon until crisp. Drain on paper towels, crumble and set aside. Grease the inside of the slow cooker with some of the bacon drippengs. Add the onion to the skillet and cook, stirring, until softened, about 5 minutes. Put the beans, crumbled bacon, and onion in the cooker. Pour over the barbecue suace, cover, and cook on Low until the beans are tender and glazed, 6 to 7 hours. Serve hot!
Rinse the corn, then remove the husks and silks, discarding any blackened spots of silk; cut into 2 or 3 inch pieces and place in stockpot with water. Cut corn from cob and reserve kernels for another use. Cut cob into 2 or 3 inch pieces and add to stockpot. Use a small knife or corn zipper to remove the kernels; reserve for another use (freezing them if necessary). Cut the stripped cobs into 2- or 3-inch pieces and add them to the pot. Bring stockpot to a boil, then reduce the heat to medium-low; cover and cook undisturbed for about 1 hour or until very fragrant. Strain the broth and discard solids. The broth can be used right away; or let it cool to room temperature, then portion and refrigerate or freeze for future use.
Mix first 7 ingredients and place in loafpan. Combine next 5 ingredients and pour over top of loaf. bake at 350 for 1 hour and 15 minutes. let rest for 5 minutes before slicing.
Sprinkle eggplant with salt and let sit in a colander for 30 minutes. Rinse and pat dry. Arrange eggplant slices in a single layer on a lightly oiled baking sheet and bake in a preheated 400 degree oven for 3 to 4 minutes on each side, or until the eggplant is tender and lightly browned. Let cool. Divide pizza dough in half to form two pizzas, or just make one large pizza. Follow directions for dough. Spread tomato sauce over each pizza round and sprinkle cheese over the top, dividing if necessary for two smaller pizzas. Arrange mushrooms and several eggplant slices over the cheese and sprinkle with fresh or dried oregano. Season with salt and pepper. Follow baking directions for pizza dough.
The Meat --. Place the quartered onions in a crock pot. Combine brown sugar, paprika, salt and pepper: rub over the roast. Place the roast over the onions in the crock pot. Combine the vinegar, Worcestershire Sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir to mix well. Drizzle about 1/2 of the vinegar mixture over the roast and cover. Refrigerate the remaining vinegar mixture. Cook on low for 8 hours. Drizzle the other half of the vinegar mixture over the roast during the last 1/2 hour of cooking. While the meat is cooking, prepare the barbecue sauce. Mix all ingredients except soy sauce, butter and smoke. Simmer, uncovered, on low heat for 30 minutes. Stir in the remaining ingredients and simmer, uncovered, for 10 more minutes. Set aside to cool. Remove the meat from the crock pot and allow to rest for at least 15 minutes. (Very important step -- longer is better). Remove the onions and chop to a fine consistency. Pull apart the meat with a couple of forks. Meat should have a shredded look to it. Mix chopped onions and shredded pork along with a little bit of juice from the crock pot to taste. Add sufficient barbecue sauce to the mixture to achieve desired taste. Meat should have distinctive barbecue flavor. To serve, spread barbecue sauce on bottom of a hearty bun. Put layer of pulled pork on bun. Spread barbecue sauce over meat. Add layer of your favorite cole slaw on top of meat. Layer some more barbecue sauce over cole slaw. Spread top of bun with more sauce. Grab a fist full of napkins, and enjoy.
Heat oven to 400 degrees. Lightly grease 10 inch pie plate. Cook and stir ground beef and onion in 10 inch skillet until brown; drain. Stir in seasoning mix. Spread beef mixture in pie plate. Sprinkle with chilies and cheese. Beat remaining ingredients until smooth. Pour in pie shell. Bake 25 to 30 minutes. Let stand 5 minutes before cutting. Garnish with peppers and cheese.
For the Biga: Combine 2 cups bread flour, 1 cup water, and 1/2 teaspoon yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (70 degrees) overnight (at least 8 hours and up to 24 hours). For the Soaker: Combine 3 cups whole-wheat flour, 1/2 cup wheat germ, and 2 cup milk in large bowl and stir with wooden spoon until shaggy mass forms, about 1 minute. Turn out dough onto lightly floured work surface and knead until smooth, 2 to 3 minutes. Return soaker to bowl, cover tightly with plastic wrap, and refrigerate overnight (at least 8 hours and up to 24 hours). For the Dough: Tear soaker apart into 1-inch pieces and place in bowl of stand mixer fitted with dough hook. Add biga, honey, salt, yeast, butter, and oil. Mix on low speed until cohesive mass starts to form, about 2 minutes. Increase speed to medium and knead until dough is smooth and elastic, 8 to 10 minutes. Turn out dough onto lightly floured counter and knead 1 minute. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature 45 minutes. Gently press down on center of dough to deflate. Holding edge of dough with fingertips, fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds). Cover and allow to rise at room -temperature until doubled in volume, about 45 minutes. Adjust oven racks to middle and lowest positions, place baking stone on middle rack, and heat oven to 400 degrees. Spray two 81/2 by 41/2-inch loaf pans with nonstick cooking spray. Transfer dough to well-floured counter and divide into 2 pieces. Working with 1 ball of dough at a time, pat each into 8 by 17-inch rectangle. With short side facing you, roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared loaf pan, pressing gently into corners. Repeat with second ball of dough. Cover loaves loosely with plastic wrap and allow to rise at room temperature until almost doubled in size, 60 to 90 minutes (top of loaves should rise about 1 inch over lip of pan). Place empty loaf pan or other heatproof pan on bottom oven rack and bring 2 cups water to boil on stovetop. Using sharp serrated knife or single-edge razor blade, make one 1/4-inch-deep slash lengthwise down center of each loaf. Pour boiling water into empty loaf pan in oven and set loaves on baking stone. Reduce oven temperature to 350 degrees. Bake until crust is dark brown and internal temperature registers 200 degrees on instant-read thermometer, 40 to 50 minutes, rotating loaves 180 degrees and side to side halfway through baking. Transfer pans to wire rack and let cool 5 minutes. Remove loaves from pans, return to rack, and cool to room temperature, about 2 hours.