HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the dough, dissolve the yeast in the water in a small bowl. In large mixing bowl, cream butter, sugar, salt and eggs until well combined. Add the yeast mixture to the bowl and mix well. Add half of the sour cream and 1/2 of the flour at a time to the mixer. Cover dough and refrigerate overnight. For the filling, combine all ingredients until smooth. Divide the dough into 6 even balls. Roll out each ball into about an 8x12 inch rectangle on lightly floured surface. Spread one-sixth of the filling among the six dough rectangles, down the center of the roll. Roll the rectangles jelly roll style beginning at the long side. Pinch edges together and fold ends under slightly. Place the rolls seam side down on greased baking sheets. I can fit two rolls on each cookie sheet. Slit each roll at 2-inch intervals to resemble braid. Cover and let rise for 1 hour in a warm area. The dough should double. Bake at 375 degrees for about 15 minutes. Meanwhile, prepare glaze by combing all ingredients. While warm, spread the braids with the glaze.
Preheat oven to 350°F Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter. Meanwhile, unroll dough on cutting board. Combine sugar and cinnamon in small bowl; sprinkle over dough. Sprinkle with chocolate chips. Starting with short side, roll up dough jelly-roll style. Cut into 8 slices with serrated knife. Remove pan from oven. Stir pecans and maple syrup into melted butter. Arrange slices cut side down in pan, pressing gently into nut mixture. Bake 20 minutes or until golden brown. Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns. Serve warm.
Combine all the ingredients in a large bowl. Toss well and refrigerate 1-2 hours before serving. Serve chilled.
In blender jar, combine all ingredients for the marinade except for sesame seeds. Blend completely, stir in sesame seeds. Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours. About 1 hour before cooking, place cut vegetables in a glass bowl and pour 1/2 cup of the reserved marinade over them. Allow vegetables to stand at room temperature for approximately 45 minutes. While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage. When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes. Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside. Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables. Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender. Baste frequently with remaining marinade. When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds. Serve the chicken kabobs over the rice. The cook time does not include the marinade time for the meat.
Preheat oven to 170°C. Butter the cake pan. In a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well. In a large bowl with an electric mixer, beat together egg white and sugar until fluffy. Stir GENTLY in cream cheese mixture in three times, until just combined (DO NOT OVERMIX). Put the batter into the cakepan, smooth the top. Bake in water bath, about 70 minutes, or until a tester come out clean. You must take the cakep an away immediately when you take the cake out from oven. Serve when it's hot,with fruit coulis.
Shred lettuce thinly. Thinly slice cucumber and onion Chop up tomato courselyThrow together in a large bowl or foot tub. Add sour cream mayonnaise and cider vinegar until the vegetables are covered about a quarter inch--the salad should be rather thin and"sluicey"---soupy. Amounts are probably about 2 pints mayonnaise to one half pint vinegar and one pint sour cream. (That`s a guess) Lots of salt and pepper to taste You`ll know when it`s right. Runny, Soupy, and wilted. It`s better from the ice box. And even better left over on sandwiches. I Have The Cookbook!
In a large skillet, saute the onion, celery, and green pepper in oil for 6-7 minutes or until crisp-tender. Stir in the soup, tomato juice, water, salsa, lemon juice, parsley, chili powder, garlic powder, and pepper. Bring to boil. Reduce heat to medium; cover for 6-8 minutes or until heated through. Add the shrimp; cook,uncovered, for 3-4 minutes or until heated through. Serve over rice.
To make wrappers, combine flour, water and salt to taste and mix thoroughly with a wire whisk to remove lumps. Batter should be about the consistency of crepe batter. Add a little water if it is too thick. If the batter thickens as it sits, you may have to add more water. Heat a 6-inch crepe pan and wipe out with lightly oiled wax paper. Pour on batter quickly to cover the bottom. Pour off excess. Allow to cook over low heat until the edges begin to curl and pull away from the sides of the pan. Remove and place on clean, dry surface. Repeat, oiling pan each time. Do not stack wrappers on top of each other until each has cooled. Before filling, cut off excess batter to make a perfect circle. To make filling, cook pork or beef in a large skillet until pinkness is gone. Drain off grease. Add shrimp, onions, water chestnuts, bamboo shoots, celery, garlic and carrot; cook until carrot is almost tender. Stir in remaining ingredients except the egg white and oil. Mix well. Cook until bean sprouts are limp. Pour mixture into strainer and cool, allowing as much liquid as possible to drain off before filling rolls. Use about 1 heaping teaspoon for each wrapper. Place filling near one side. Roll wrapper over filling a couple of times; fold in sides and roll up tightly. Seal flap with a little egg white. Deep fry in vegetable oil heated to about 375 degrees F until rolls are golden. Drain thoroughly on paper towels and serve with sauce.
Preheat oven to 400°F. Heat the oil in a large pan, just enough to coat, on medium-high until barely smoking. Sprinkle the filets with salt and pepper, pat into steak. Brown well on both sides (about 3 mins). Meanwhile, mix together last five ingredients, and divide over the tops of the filets. If possible, Put skillet directly into oven, if not oven safe remove from the pan; blot the bottom of the meat dry with paper towels and place the filets in a baking pan. Bake for about 7 minutes for medium rare, or as desired. Let rest for 5 minutes, serve.
Cut meat into small pieces and place in kettle. Add water to cover, and cook slowly until meat is tender. Stir in acorn meal. Add seasoning to taste and serve hot.
Sweat potatoes, onion, and garlic in butter in a large saucepan over medium heat; cook until translucent, about 5 minutes. Stir in flour and spices; saute for 30 seconds, stirring constantly. Add broth, milk, and sugar; bring to boil, reduce heat to low, cover, and simmer for 15 minutes or until potatoes are tender; stir occasionally. Stir in peas and cook, uncovered for 5 minutes. Garnish with plain yogurt and/or chopped fresh cilantro, if you wish.
1. Locate and remove any pin bones from salmon flesh, (see related Quick Tip). Using sharp knife, cut flesh off skin, then discard skin. Chop salmon flesh into 1/4- to 1/3-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop a generous 1/4-cup portion salmon mixture from bowl and use hands to form into a patty measuring roughly 2 1/2-inches in diameter and 3/4-inch thick; place on parchment-lined baking sheet and repeat with remaining salmon mixture until you have 8 patties. Place patties in freezer until surface moisture has evaporated, about 15 minutes. 2. Meanwhile, spread flour in pie plate or shallow baking dish. Beat eggs with 1 1/2 teaspoons vegetable oil and 1 1/2 teaspoons water in second pie plate or shallow baking dish, and spread bread crumbs in a third. Dip chilled salmon patties in flour to cover; shake off excess. Transfer to beaten egg and, using slotted spatula, turn to coat; let excess drip off. Transfer to bread crumbs; shake pan to coat patties completely. Return now-breaded patties to baking sheet. 3. Heat remaining 1/2 cup vegetable oil in large, heavy-bottomed skillet over medium-high heat until shimmering but not smoking, about 3 minutes; add salmon patties and cook until medium golden brown, about 2 minutes. Flip cakes over and continue cooking until medium golden brown on second side, about 2 minutes longer. Transfer cakes to plate lined with paper towels to absorb excess oil on surface, if desired, about 30 seconds, and then serve immediately, with one of the sauces that follow, if you like.
Boil, steam, or pressure cook potatoes until tender, drain and place on paper towels and slice in half. While still warm, peel and cut 1/2 of the potatoes into 1 1/2 inch chunks (which will crumble/break apart), sprinkle with 1 tbls of vinegar, repeat with remaining potatoes and vinegar. Add celery, onion, egg, salt, pepper and mayonnaise. To serve: Line a serving platter with lettuce leaves, add potato salad, top with egg slices and dust with paprika.
Preheat the oven to 350 degrees F. Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg. Mix the eggs, oil, yogurt and vanilla in a large mixing bowl. Stir in the carrots and then the dry ingredients. Spoon into 6 jumbo or 12 regular-sized muffin cups. Bake for 30 minutes.
Sift all ingredients together; Store in a nice 60 oz container. To use: add 4 tbsp of mix to 8 oz of boiling/hot water. Note: to the noob who left the one star review -- I know who you are so please stop stalking me with a new ID and grow up, huh?
Mix the first 6 ingredients to make the marinade. Pour over beef and marinate in the refrigerator 2 hours to overnight. Preheat oven to 300. Heat oil in a Dutch oven on top of the stove. Add onions, cook briefly and then move to the side of the pan. Brown the beef on all sides. Add the potatoes, mushrooms and leftover marinade to the pan. The vegetables should be mixed with the onions with the meat on top. Bring to a boil. Cover and place in the oven. Check after a couple hours and add water if necessary. Bake around 4 hours or until the meat is falling apart tender.
Cube aubergine (~1cm). Boil pasta according to package description. Heat olive oil until very hot and add aubergine cubes. Let cubes fry until lightly/medium brown and crispy (5-10 minutes). Add garlic cloves and stir. Reduce heat and add creme fraiche. Salt and pepper to taste. Add chopped fresh basil. (If you like add 1 tsp butter to sauce). Drain pasta and mix with aubergine sauce. Garnish with parmesan and basil leaves.
Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside. Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.
Brown groundbeef and onion and drain. Mix soups and rest of ingrediants together except chow mein noodles. Place in a buttered or sprayed casserole dish. Bake for 30 minutes at 350 degrees with lid or covered. Remove cover and top with chow mein noodles and Bake another 10 to 20 mins longer. Enjoy! I like to sprinkle soy sauce over it and serve it with a nice green salad.
In small bowl, sprinkle gelatin over the sake and let soak for 5 minutes to bloom the gelatin. In a small saucepan over medium-high heat, bring the simple syrup and ginger just to a boil. Remove from the heat. Add the gelatin and sake mix, and stir to completely dissolve the gelatin. Stir in the vodka and lime juice. Carefully pour the mixture into a PLASTIC WRAP LINED 8" square glass baking dish. Cover tightly w/ plastic wrap, not touching the liquid surface, and refrigerate until the gelatin is completely set, preferably overnight. To serve, unmold the gelatin onto a parchment- or wax paper- lined baking sheet. remove the plastic wrap and cut gelatin into desired shapes. i like to use a 1 inch round cutter to cut the gelatin into squares. Serve each piece on a slice of cuke and top with gold and/or ginger.
Fry bacon in a dutch over until crisp; remove bacon, reserving 2 tablespoons drippings. Crumble bacon and st aside. Saute onion in reserve drippings until tender; add potatoes and water. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in milk, corn, salt, and peper to taste; continue to cook, stirring frequently, until heated through. Sprinkle with crumbled bacon to serve.
Cut 1 1/2 cans of biscuits into quarters and shake in plastic bag with 2/3 cup brown sugar and cinnamon. Melt 1 1/2 sticks butter with the remaining cup brown sugar and bring to a boil and stir well. Place the quartered and sugared biscuits into a greased bunt pan and drizzle with half the butter mixture and half the nuts. Cut remaining biscuits into quarters and shake with the remaining cinnamon and sugar and place on top of the previous biscuits in the bunt pan. Drizzle with the remaining butter mixture. Bake 30 - 40 minutes at 350 degrees. Serve immediately.
Preheat the oven to 325 degrees. Coat the inside of a 9-inch springform pan with cooking spray. Place the ricotta cheese in a strainer set over a bowl and let stand for 15 minutes, stirring occasionally, to drain off excess moisture. Place the egg whites in a large mixing bowl and beat on high speed with an electric mixer fitted with a whisk attachment until the whites just hold stiff peaks. Do not overwhip. The whites should look smooth, not grainy. Combine the egg yolks and granulated sugar in another large mixing bowl and beat on high speed until pale yellow, about 5 minutes. Stir in the ricotta, vanilla, lemon zest, cinnamon, and nutmeg until just combined. Fold the egg whites into the ricotta mixture with a rubber spatula. Place the prepared springform pan on a baking sheet and pour in the filling. Bake the cheesecake until it is deep golden brown and pulling away from the sides of the pan, about 1 hour and 20 minutes. As soon as the cake is out of the oven, run a sharp paring knife around the edge of the pan to separate the cheesecake from the sides of the pan. Transfer the pan to a wire rack and let the cheesecake cool completely. Cover it with plastic wrap and refrigerate it until serving, at least 6 hour and up to 1 day. Before serving, remove the sides of the pan and dust with confectioners' sugar. Makes 8 to 10 servings. Mom's Big Book of Baking.
Preheat the oven to 400 degrees. Melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture. Arrange the shrimp into a ovenproof baking dish (10x13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp. Roast for 8 - 10 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp. Serve immediately. The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
Boil pasta. Brown ground beef. Reserve 1/2 cup of each of the cheeses. combine all remaining ingredients. turn into 3 quart casserole dish. top with reserved cheeses. Bake at 375 for 20 minutes or so.
Preheat oven to 350 degrees. Trim ends of sprouts; cut small ones in half, large ones in quarters. Steam sprouts for 8-10 minutes or til ALMOST done. Drain. Meanwhile, heat the butter and oil in a large skillet. Add onions and sautee until just beginning to brown. Turn heat to low. Mix in the garlic powder, onion powder, pepper, salt. Cook for one minute then add nutmeg. Add the sprouts to the onion mixture and combine gently. Turn off heat, cover pan, and let set while the egg noodles cook. When noodles are ALMOST done, drain. Fold the noodles into the brussel sprout mixture. Taste to adjust seasonings; you may need more salt. Pour into an 8 x 8 x 2" baking dish. Sprinkle on crumbs. Cover with foil and bake for 20 minutes Remove foil and bake another 10 minutes or until the top starts to lightly brown. * your choice of crumbs such as: panko, soft bread crumbs, matzo meal, crushed crackers, toasted bread crumbs, grated parm. cheese.
In a small saucepan, combine white chocolate, butter and cream. Heat, stirring constantly, over low heat until smooth. Cool 15 minutes. Add coconut, nuts and confectioner's sugar. Mix well. If necessary, add a little more confectioner's sugar or milk to reach a soft spreading consistency.
Preheat oven to 425 degrees. In a medium bowl, mix together cream cheese, clams, green onion, soy sauce, sesame oil and 1 teaspoon of the ginger. Unwrap wonton skins and place 1 teaspoon of mixture in the center of each skin. Moisten edges with water. Fold skin in half to form triangle, pressing edges together to seal. Arrange triangles on a greased baking sheet and bake for 12 minutes or until golden brown. Meanwhile, to make dipping sauce combine remaining 1 teapoon of ginger, jam, hot mustard, and honey and mix well. Serve wontons hot with dipping sauce.
Preheat your oven to 375 degrees F. Pour a bit of oil in a small baking dish. Lay out the two flattened chicken breasts. Cut the roasted pepper lengthwise down the side so you can lay it flat on top of the chicken breast. Place two slices of smoked meat on top of each roasted pepper. Roll up the chicken breast, lay seam side down in the oiled baking dish. Sprinkle with salt, pepper and paprika. Bake uncovered for about 20-25 minutes. Serve with a vegetable and a green salad on the side.
Sift flour, baking powder and salt into a bowl, then stir in the sugar. Add the egg, and stir with a fork until it is evenly mixed with the flour. Gradually add the rum and continue mixing until the dough draws together. Knead the dough on a lightly floured surface until it is smooth. Divide the dough into quarters. Roll each dough piece out to a 6x3-inch rectangle, and trim to make them straight. Cut each rectangle lengthwise into six strips 1/2-inch wide. Tie each strip into a simple knot. Heat the oil in a deep-fry fryer to a temperature of 375°F Deep-fry the knots in batches for 1-2 minutes, or until crisp and lightly golden brown. Transfer to a paper towel. Serve warm, dusted with confectioner's sugar.
In a bowl, combine sugar, cornstarch, lemon peel, cinnamon and nutmeg. Add apples and pineapple; toss to coat. Transfer to a greased shallow 2-quart baking dish. In another bowl, combine oats, flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts; sprinkle over apple mixture. Bake, uncovered, at 375 for 30 minutes. Cover loosely with foil; bake 15 minutes longer or until apples are tender and topping is golden.
Mix all ingredients except the meat and potatoes in a 9 x 15-in. roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking. Preheat the oven too 400°F. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350°F after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.) Store refrigerated.
heat chicken broth to simmer. prepare meats add to broth. add lemon grass to sopup. add ginger and cayenne pepper. bring to boil. add white rice. reduce to simmer let simmer 3 hours. serve hot.
Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl. Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta. Pour dressing over and toss. Add basil and parsley and toss. Season with salt & pepper.
Into eight 8-oz glasses, pour 1/2 cup pineapple juice. Tip glass & SLOWLY pour 1/2 cup tomato juice down side of glass [The tomato juice SHOULD end up layered on top of the pineapple juice, NOT MIXED IN!]. Float lemon half-slice on top. To get fancy, trim with sprig of watercress. Can be fixed ahead of time, but store in refrigerator NOT MORE THAN 1 HOUR before serving.
Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action. Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices. Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate. Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste. Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Preheat oven to 450 degrees F. Combine fish and 1/4 cup beer in a medium bowl. Cover and chill for 1 hour. Place potatoes on a jelly-roll pan coated with cooking spray. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt; toss well. Bake at 450 degrees for 20 minutes or until browned and crisp, stirring after 10 minutes. Drain fish, discard liquid. Sprinkle fish with 1/4 teaspoon salt. Lightly spoon flour into dry measuring cup, level with a knife. Combine remaining 3/4 cup beer , flour and 1/2 teaspoon freshly ground black pepper in a medium bowl. Add fish to beer mixture, tossing gently to coat. Heat remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Remove fish from bowl, shaking off excess batter. Add fish to pan; cook 3 minutes or until browned. Turn fish over, cook 3 minutes or until done. Sprinkle fish with 1/4 teaspoon salt. Serve immediately with chips.
Brown ground beef in large skillet and drain. Add to 3 or 4-quart crock pot along with remaining ingredients. Cover crock pot and cook on low for 7-9 hours until vegetables are tender.