HumbleIntelligence/food-ner-1-Million huggingface dataset:
This is the way to make a real rye bread (as opposed to a bread containing rye flour). I have deliberately not given any measures. Firstly, I don't know, secondly, you can't make a proper bread if you simply measure up things and mix them together. Instead you need to produce a dough that feels right- don't worry, it's easy. First make a sour dough starter. Simply mix some flour- one or two cups- with water to make a thick, but rather runny paste. Put salt on top to stop it moulding, put a lid on and place it in a nice, warm place, eg on a radiator. Note: This procedure won't succeed if there are no natural yeasts and acid bacteria in the flour or the air. I have never had a problem, but who knows how things are where you live. After a few days it will be foaming and have a sour smell; I personally find the smell rather foul, but that's the way it should be, as long as it is sour and not turning any strange colour or getting mouldy. When the starter is ready, mix it with some lukewarm water. If you made your starter with one cup of flour, use~1 pint of water now. Add some salt. At this point you can add some 'roughage' too, like soaked, whole rye kernels or whatever. As the last step begin adding rye flour while mixing until the dough is firm enough to hand-knead. Tip it out on a floured table and continue adding flour and kneading until you feel the dough is 'right': when it doesn't stick too much to everything. Put it in a baking tin and leave it to rise; this can take quite a long time, maybe 8 hours. If you let it rise too long, it can turn very sour, but I usually leave for 4- 8 hours. Finally bake it at perhaps 125- 150 degrees Centigrade- haven't got a clue what it is in Fahrenheit, but it's not very warm. It should bake for at least 2 hours and the door should not be fully closed. It is a good idea to spray the bread with water from time to time to ensure that the crust doesn't separate from the rest of the bread. This bread will often be very sticky inside when it is fresh. The best things to do about it (in my opinion) is to allow the bread to settle- dry out a bit, basically- for a day or two. Some people add some wheat flour to the recipe, but that's cheating if you ask me. One thing that gives this bread a very nice taste is malt. Another thing: horses are crazy about rye bread!
Spread cream cheese on platter. On top of cream cheese spread caramel dipping sauce. Sprinkle toffee bits on top of caramel sauce. Serve with green apple slices.
Mix marinade ingredients together, add chops and let marinate for at least 2 hours. Mix all sauce ingredients together well. Preheat broiler to 500°F. Remove chops from marinade, and dip them into the sauce mixture. Broil the chops for about 7-10 minutes. Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done. While the second side of the chops are broiling, heat the remaining sauce until it simmers. Simmer sauce for about 1 minute. Serve chops with additional sauce* if desired. *Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Cook the potatoes whole in boiling, salted water for 20-25 minutes, or until tender. Drain well. Meanwhile, grill the bacon until crisp, then drain on kitchen paper. In a large bowl, mix together the mayonnaise and mustard. Add the warm potatoes and bacon and mix. Add some chopped chives, if you like.
Over medium heat melt the butter and oil in a large skillet and add the onions and saute until tender, add garlic and cook stirring for about another minute. Add wine, zucchini, salt, pepper and ground ginger stir to combine and continue cooking over medium heat, stirring until zucchini begins to soften. Place a cover on the skillet, and continue cooking over medium low heat until just tender, but still a little crunchy (usually about 15-20 minutes) stir occasionally. Add salsa and honey during the last few minutes, stir to combine and continue cooking until salsa has heated through. Serve and enjoy.
In a large skillet, brown chicken breasts in oil, and place in a buttered 10x14 inch baking dish. In a large saucepan, combine cornstarch, sugar, brown sugar, and bouillon granules and mix well. Drain pineapple and reserve the juice. To the cornstarch mixture in the saucepan, add pineapple juice, orange juice, vinegar, ketchup, soysauce, giger, and pepper, and mix well. On high heat, cook stirring constantly, until mixture thickens, and pour over chicken breasts. Bake uncovered at 325 degrees for 45 minutes. Remove from oven, and add pineapple chunks,and julienned bell peppers and bake another 15 minutes.
Sautee olive oil, onion, & garlic. Add green pepper and stewed tomatoes. Lastly add the green beans, salt & pepper.
In a bowl, mix butter, flour, sugar and milk. Add filberts and roll them into small balls and then into 'finger' shapes. The butter will hold the mix together. Bake at 375 degrees for 10 minutes and then place on a cooling rack. Once the cookies are cooled, melt the chocolate and dip either end of the finger. Enjoy!
Divide meat into 4 portions and lightly shape into patties, handling as little as possible. Sprinkle the bottom of a large, heavy black iron skillet with a light layer of salt and heat the skillet on stove top until it is searing hot. Add the patties and sear well on each side to seal in the juices. Reduce heat to medium high and cook meat for 3 minutes on each side. When done, remove patties to warmed platter, sprinkle with salt and pepper and top each with 1 T. butter. Sprinkle on Worcestershire, Tabasco, lemon juice and parsley and allow butter to melt on each patty. Serve meat on buns with pan juices.
Slice chicken and brown in skillet with olive oil, red wine vinegar, lime juice, salsa, and garlic. Slice green pepper and onion and add to skillet. Continue cooking until vegetables are tender-crisp. Lightly toast sandwich roll under broiler. Top with chicken and vegetable mixture. Place cheese slices on top. Return to broiler and melt cheese. Serve with tortilla chips.
Preheat oven to 350 degrees. Prick bottom and sides of pie crust with fork. Press 1/2 the cheese into bottom of crust. Bake about 10 minutes or until lightly browned. Cool. Combine sour cream, mayonnaise and salt and pepper to taste in a bowl. Stir in chicken, pineapple, almonds, celery and grapes. Pour into cooled pie crust. Sprinkle remainder of cheese over top and refrigerate at least 1 hour before cutting and serving.
peel and cut yams into cubes. boil until tender (about 30 mins). drain. add butter, sugar, cinnamon. mix until smooth (I use the hand mixer but my mom prefers the stand mixer).
Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it). Place artichokes in a bowl, drizzle with lemon juice, and cover with water. Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat. Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil. Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two. Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar. Eat hot or room temperature.
In a microwave-safe bowl, cover and microwave onion on high for 2 minutes or until tender; drain. You could just caramelize the onions in a skillet on the stove top if you don't want to stink up the microwave. Add the macaroni, cheddar cheese and parsley. In a bowl mix the milk, cottage cheese, mustard, salt, and pepper. Mix until it is well combined and somewhat smooth. Stir into macaroni mixture. Pour into a 1 1/2 quart casserole coated with nonstick cooking spray. Bake, uncovered at 350°F for 20- 25 minutes or until lightly- browned. Burnt cheese bits are good.
Combine all ingredients and mix well. Place in a storage container with a tight-fitting lid and seal tightly. Store in a cool, dry place for up to 6 months. Stir or shake well before each use. To use as a substitute for one can condensed soup, mix 1/3 cup dry mix and 1 1/4 cup water. Stovetop: Cook and stir with whisk until thickened. Microwave: Using a large microwave safe bowl, cook on high 2-3 minutes, stirring with whisk every 30 seconds, until thick.
Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture. Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight. Preheat oven to 350°. Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.
Place the meat in the crock pot and set to low. Mix the seasoning packet, creole seasoning, and enough water to cover the meat and pour inches Cover and cook the meat 3 hours. After 3 hrs., add the carrots, potatoes, onion, and more water, about 1/2-1 cup and stir. Place the lid back on and cook until the potatoes are tender. Place the mushrooms in the crock pot after cooking the potatoes. Do NOT stir (this steams the mushrooms). Cook until mushrooms are desired level of done. Remove all meat and vegetables to a large bowl. Pour all the liquid into a large pot; add the water and bouillon cube. Using your favorite thickening method, make a gravy from the liquid. Pour back into the crock pot and add the meat and veggies back inches. Keep on low until ready to serve. I serve with bread for dipping into the gravy.
Using a sharp knife, cut the tomatoes into thin slices. Drain the mozzarella, if necessary, and cut into slices. Layer the tomatoes, mozzarella, olives, and basil leaves alternately in a stack, finishing with a layer of cheese on top. Place each stack under a preheated hot broiler for 2-3 minutes or just long enough to melt the mozzarella. Drizzle over the balsamic vinegar and olive oil, and season to taste with a little salt and pepper. Transfer to individual serving plates and garnish with fresh basil leaves. Serve immediately. Enjoy!
Melt butter until sizzling in small skillet; stir in sugar. Add pecans and cook over medium heat, stirring occasionally, until sugar is caramelized (4-5 minutes). Set aside. Unwrap brie; place on microwave safe serving plate. Cut circle in top of cheese with sharp knife about 1/2 inch from edge and 1/4 inch deep. Microwave cheese on HIGH until top piece of cheese can be easily lifted off (45-60 seconds). Discard top. Sprinkle cheese with caramelized pecans and chives. Microwave on HIGH until cheese is creamy and begins to bubble, 45-75 seconds. To serve, arrange greens on serving place and top with cheese. Serve with assorted fruit.
Mix all ingredients, except the lobster, in a bowl. Fold in the lobster meat and serve however you prefer. *You may prefer to chill before serving.
"Quarter" the onion by making an "X" cut - but do not slice all the way through. (Bottoms will still be attached.) Place slivers of butter between the slices. Microwave on high 3-5 minutes.
Peel and slice the onion and garlic and fry them together until soft. Add the curry powder and stir it inches. Drain and rinse the butter beans and add them to the pan along with the chopped tomatoes. Simmer for 10 minutes. Stir in the spinach and leave to simmer for another 5 minutes. Serve hot over your jacket potatoes.
Sprinkle salt and pepper in wooden bowl; squeeze juice from 1/2 lemon and add raw egg. Stir well. Add bacon, chopped egg and spinach. Mix well. Sprinkle with a little lemon juice and serve. Must be served cold. Serve with gooseneck dressing. Gooseneck Dressing: Dissolve all of the dressing ingredients in the vinegar except the oil. Add oil, slowly. Keep whisking until well blended. Refrigerate. Makes 1 quart.
Prepare a fire in a charcoal grill or preheat a gas grill. If using charcoal, allow the coals to become covered with ash. Place the eggplants on the grill rack and grill, turning as needed, until soft when pierced. Timing will depend upon the fire. Alternatively, cook them indoors on an asador, which will allow the skins to char while the eggplants retain their shapes. Once tender, remove the eggplants to a bowl and cover. Let them sit for 10 minutes and peel off the skin. Slit the eggplants in half lengthwise and arrange on a plate. Season with salt and pepper. Spoon tahini-yogurt sauce (see http://www.food.com/recipe/tahini-yogurt-sauce-524706) over eggplant then drizzle with just a little of the molasses. Garnish with cilantro/coriander. Serve at room temperature.
Melt butter in small pan over medium heat. When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute. Set aside. Prepare the corn by removing all but the innermost layer of the husk. The kernels should be covered but visible through the layer. Use scissors to snip off the silk ends. Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes. Transfer the corn to a platter. Remove and discard charred husk and silk. Using brush, brush each ear with butter mixture.
Using mortar and pestle or pepper grinder, grind salt and pepper until fine. Combine pepper mixture with oil and fish in a large bowl cover stand 5 Min's. Meanwhile combine mayonnaise, wasabi, coriander and juice in a bowl. Heat a large frying pan, add fish, cook about 2-3 Min's aside, for pink centre, or until cooked as desired, or BBQ steaks. Serve tuna with wasabi mayonnaise. I served mine atop Japanese style vegetables.
Dump everything in a food processor and whiz until smooth. Chill for at least 2 hours before serving with raw veggies, crackers, pita chips, and other favorite dippers.
Cook parsnips and carrots in boiling salted water until just tender. Drain. Add honey, lemon juice and butter. Shake saucepan so mixture coats carrots and parsnips. Serve sprinkled with toasted sesame seeds.
In a skillet cook beef,onion,and green pepper until beef is brown. Drain. Add remaining ingredients. Simmer for 30 minutes. Serve on your favorite hot dogs with mustard,onions,and cheese. Can also be served on cheeseburgers.
Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat. Add the 12oz of chocolate to the hot cream. Stir until smooth. Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt. Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours. Form into 3/4inch balls and put back in refrigerator. Sift cocoa powder into medium size bowl. Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally. Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps. After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa. Refrigerate. These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.
Grab a cast iron pan; set it on the stove. Melt butter on medium-high heat. Add shrimp and onion; stir while cooking until shrimp are coated. Sprinkle on spices to taste. Sprinkle on flour; turn and coat shrimp. Add enough water to make gravy. Add vinegar. Serve over rice.
Beat 1 cup butter at medium speed with electric mixer until fluffy; gradually add 2 cups sugar. Add 4 egg yolks one at a time, blending well after each. Combine flour and baking powder. Add this alternatively to mixture with milk, beginning and ending with flour mixture. Add vanilla. Beat egg whites at high speed until peaks form. Gently fold in egg whites into batter mixture. Spoon into three greased and floured pans. Bake at 350 degrees for 18-20 minutes until done. Cool on wire racks for ten minutes. Remove cakes from pans and cool on wire racks. Spread lemon filling between layers. Spread cream cheese frosting over all and cover top and sides with coconut. Garnish with lemon slices. For lemon filling: Combine 1 cup sugar, cornstarch and boiling water in medium pan. Cook while stirring until dissolved. Temper eggs. Then add eggs to cooked mixture. Whisk in lemon juice and rind. Cook whisking constantly until mixture is thickened. Remove from heat. Stir in butter. Cool completely. (Do not stir once cooled as fillings made with cornstarch will breakdown and liquefy if stirred; just spoon on). For cream cheese frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar. Stir in vanilla.
Heat grill. In small bowl, combime all ingredients except salmon and lime wedges; mix well. Spread mixture over salmon. Place salmon on grill, skin side down on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cook 15-18 minutes or until fish flakes easily with fork. Do not turn salmon. Serve salmon with lime wedges.
Combine 1 1/4 cups of the sugar and all the cornstarch in a mixing bowl. In another bowl, whisk together the milk, evaporated milk and egg yolks. Slowly add the milk mixture to the sugar mixture and blend. Pour this into a heavy bottomed pot and cook on medium heat stirring constantly until it thickens. (it normally takes me about 30 minutes). Remove it from the heat and add 1/4 cup of butter and 1 teaspoon of vanilla. Stir it until the butter melts and set it aside to cool. To make the dough, combine the remaining 1 cup of butter, the remaining 1 1/2 cups of sugar, the whole egg, the remaining teaspoon vanilla the almond flavoring the flour and baking soda in a large bowl. Stir until the dough comes together. Cover and refrigerate for 1 hour. (this is normally a very loose dough, add more flour if you'd like). Preheat your oven to 350. Divide the dough in half for your two pies. roll one half out to no thicker than 1/4". Press the dough into 2 greased and floured pie pans. (Depending how thick you roll the dough, i usually have enough left for some lattice on top the pie. If you only make one pie you will have plenty dough left for lattice). Puncture the bottom of the pie crust with a fork a few times and pre-bake for about 10 minutes (this step was never in the original recipe but i do it every time). Pour the cooled custard into the pie pan and cover with the lattice if you like. Bake until the crust is lightly browned, about 30 minutes, and cool before slicing.
Put beaten eggs in a 1 cup measuring cup and fill with water. In a roomy bowl, combinee flour and salt. Cut in shortening. Add the egg yolk/water mix and stir until incorporated. Set aside. In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside. Preheat oven to 450 degrees. Divide the dough in half. Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet. Sprinkle with half of the vanilla wafer crumbs. Spread half of the appple slices on top of the crumbs. Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices. Top with the rest of the apple slices. Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices. Roll out second half of dough large enough to cover bottom layer of dough and apple filling. Lightly moisten perimeter of bottom layer of dough and water. Place second layer of dough on top of bottom layer of dough and apples. Seal the two layers of dough and crimp. Make a few small slits in the top crust to le t steam escape. Bake at 450 for 20 minutes. The apples will be slightly firm. Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.
Preheat oven to 350 degrees F. In very large mixing bowl, cream butter and cream cheese with mixer on medium speed until creamy and blended. Add sugar, sour cream and vanilla. Mix until fluffy. Add eggs, one at a time, mixing well after each. In large mixing bowl, combine flour, baking soda, baking powder and salt. Add gradually to butter/cream cheese mixture; and blend well. Add blueberries; stir only to distribute. Batter will be very thick. Put batter into two greased and floured loaf pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool in loaf pans for 10 minutes before removing to wire rack to cool.
Heat the oven to 400°F. Mix together the powdered sugar, butter, and vanilla until creamy and smooth. Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans. Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet. Bake 8-9 minutes until they are set but not browned. While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this). When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.
Preheat the skillet. Coat each side of bread with butter, inside and out. Place pieces of cheese in the middle. Cook on a low heat until bread is toasty and cheese is melted, flipping often. The secret to this is cooking over a low heat, and flipping the sandwich often.
Stir together all ingredients except flour. Add flour, mixing until it comes together enough to be turned out and kneaded. Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred). At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping. Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick. Cut with a 4" round cutter. Cover and let rise until doubled in bulk. Bake at 350°F for 15 to 18 minutes. Cool on wire rack.
For dough, scald milk stir in butter or margarine, sugar and salt. Cool to lukewarm. In large bowl, dissolve yeast in warm water. Add cooled milk mixture and eggs, mix well. Add flour to make a soft dough. On floured surface, knead for 7-8 minutes till smooth and elastic. Place in well greased bowl turning to grease the top. Cover and let rise till doubled, approximately 1 hour. Roll dough into rectangle, spread with softened butter or margarine and sprinkle with sugar and cinnamon. Roll up and slice into 1" rolls. Place in greased baking pan. Cover and let rise. Just before baking, combine cream and brown sugar. Pour over rolls and bake for approximately 30 minutes at 350. Let stand for 2 minutes then turn out.
preheat oven 350 degrees. beat brown sugar and butter in large mixer until creamy. beat in corn syrup and vanilla. stir in oats then press into greased 13 x 9 in baking pan. bake for 15 minutes and cool slightly. melt 1 cup chocolate chip morsels and peanut butter in small, heavy saucepan over lowest heat possible. stirring until smooth. spread over base then sprinkle with peanuts and remaining chocolate chips. press down slightly. chill 1 hour or until firm.
Lightly beat eggs and set aside. Saute garlic and onion in the oil until just witted. Add spinach. Heat through, blend in with the onion and garlic. Add salt, pepper and nutmeg. Mix. Pour beaten egg over vegetables. Cook over medium heat, shaking pan to keep omelette loose from the bottom. Loosen around edges with spatula. Just before eggs are all set on top, sprinkle with cheese. Slip under broiler until browned. Slide onto platter. Garnish with tomatoes. Cut in wedges to serve. Good served with crisp hot french bread and butter.
Mix the ingredients and heat gently until bubbly. Serve with sourdough bread cubes and apple slices.