HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift flour, nutmeg and seas salt together in a large bowl, or in the bowl of an electric mixer. Place 1/2 cup of the milk in another bowl and stir in the yeast. Set aside. Stir in the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. Whisk in the eggs using a fork and add the wet mixture to the dry ingredients. Mix until the flour has taken up the yeast mixture. If your dough is too dry add a little bit of milk at a time. If your dough is too sticky, then add a little bit of flour, until the dough becomes smooth enough to handle without sticking too much to your hands. Turn dough out onto a lightly floured surface and knead for two minutes. Shape into a ball and place into a lightly oiled or buttered bowl. Cover the bowl with plastic wrap and allow the dough to rise in a warm area away from drafts. Allow an hour or so for the dough to double I size, depending on the temperature. Prepare 5 baking trays with parchment paper. When the dough has risen, remove the dough from the bowl and punch down. Roll it out on a lightly floured surface to about 1/2-inch thickness. Using your cutter cut out donuts. Cut the outer circle first, then transfer to lined baking trays and then cut out the donut holes (smaller circle)**. Cover trays with a clean cloth and allow to rise for another 45 minutes. Preheat your oven to 180°C. Bake the donuts for about 8 minutes; do not allow them to get brown. While donuts are baking, set up your butter and combine sugar and cinnamon in another bowl. Remove donuts from oven and allow to cool for 3 minutes. Dip each donut into the melted butter and give it a quick toss in the cinnamon sugar. *Make sure not to over heat the milk, the temperature should be just tepid so as not to kill the yeast. **Ensure that the holes are at least 2cm in diameter as that the holes will close more after rising and baking.
In a hot skillet, fry bacon and remove from pan. Save one tablespoon of bacon grease and fry chopped onion and cucumber slices. Add vinegar, sugar, cornstarch, salt and pepper. Simmer in low heat until done. Crumble in bacon. Cool and refrigerate for flavors to blend. It can be serve with sandwiches, if you like. UPDATE - MY PERSONAL NOTE: I made this recipe and liked the combination of flavors, except for the vinegar that is a little acid for my taste buds, so next time I will mix the cornstarch with water instead of the apple cider vinegar.
Place apples and water in a 5qt. saucepan. Cover and cook over med-low heat for 20 minutes or until apples are tender. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from the heat and cool. Serve slightly warm, or chilled.
In mixing bowl, beat sugar and butter until light and fluffy, stopping to scrap bowl occasionally. Beat in eggs, 1 at a time until blended. Add zest and juice. In small bowl, whisk together flour, salt, baking powder and baking soda to blend well. On low speed, add flour mixture, in three parts, alternately with buttermilk, in two parts. Mix just until blended, stopping to scrap bowl often. Batter will be very thick. Spoon batter onto hot, greased waffler and bake.
Steam beans in an inch of water, covered, for 5 minutes, or until bright green and crisp-tender. Drain. In a skillet, melt butter in oil, add onion and cook over medium heat for 5 minutes, or under onions are soft. Toss with green beans and season with salt and pepper to taste (I like using coarse Kosher salt).
Preheat oven to 400°. Spray two 12-cup mini-muffin tins well with cooking oil spray. Place broccoli in a 2 cup glass measure and microwave, uncovered, for 2 minutes on high. Meanwhile, break the egg into a 2Qt. bowl and beat with a whisk or fork to break it up. Add the milk and beat well t blend. Stir in the cheese. Stir in the muffin mix just until the dry ingredients are moistened. Remove the broccoli from the microwave and press out any excess water. Finely chop the broccoli and add it to the batter. Using a tablespoons measure or a cookie-dough scoop, fill the prepared muffin cups about 2/3 full. When the batter is used up, fill the unused cups halfway with water, to prevent burning. Bake in the middle of the oven until the muffins just begin to brown around the edges and spring back when touched, 12 to 14 minutes. Serve warm.(Makes about 20 mini-muffins) *Leftovers should be wrapped in plastic or aluminum foil and refrigerated, good for up to 3 days. Variation: Use about to 1 cup of grated carrot instead of broccoli.
To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge. Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they're all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes. Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour. Preheat the oven to 375 degrees. Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.
put the milk, water and oatmeal in a pot, heat it up. stir it a little when its begining to boil, add the salt. then when it has boiled, you are ready to eat.
Preheat the oven to 350°F. Cream butter, brown sugar and banana. Beat in the egg, vanilla and apple cider vinegar. In a separate bowl, combine oats, oat flour, flax seed meal, baking soda, cinnamon, nutmeg and salt. Add dry ingredients to wet ingredients until just combined. Do not overmix. Fold in chocolate chips. Drop batter by heaping tablespoonfuls 2 inches apart onto a baking sheet lined with parchment or a silicone baking mat. Bake for 10-12 minutes, until browned around the edges. Cool the cookies on the baking tray.
Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Remove from skillet with slotted spoon; set aside. Pour off drippings. Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil. Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently. Stir in zucchini; continue cooking 5 minutes or until pasta is tender. Return beef to skillet. Stir in 1/2 cup of the cheese; heat through. Sprinkle with remaining 1/4 cup cheese before serving.
Preheat the oven to 350°F. Grease and flour a 9x13x2 inch cake pan or 3 (9-inch) round layer cake pans. Sift flour, cornstarch, baking powder, salt and sugar together in a large bowl. Make a well in the center of the flour and add the oil, butter, buttermilk, milk, vanilla and eggs. Beat until combined. Add the baking soda and vinegar. Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 to 30 minutes or until a cake tester inserted near the middle comes out clean. Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
Place 1/4 cup of fine ground coffee in your coffee makers brewing basket. Pour 1/2 cup of cold water into your coffee maker and brew, this recipe should give you 1/4 cup of brewed espresso.
Preheat oven to 350°F. Spray a non-stick skillet with cooking spray and saute the shallot and garlic until softened. (I had to add a splash of water to keep them from browning). Mix the shallot, garlic and spinach together, and then fold in the cottage cheese, eggs and the parmesan cheese, sprinkle in the chili flakes. Add a generous amount of freshly ground pepper, and some salt to taste (I added about a tsp of kosher course salt). Bake uncovered for 40 minutes. The original recipe called for 2% cottage cheese, melted margarine, and shredded cheddar - I eliminated them to make this down from a 4 pt side to a 2 pt side. I think it tasted really good!
In a hot heavy bottom pan heat butter and oil Saute onion, garlic and ginger till translucent add coriander seeds, basil, rice and apricots stir to coat with onion mixture adding wine and cook till wine is absorbed Add zest and water simmering covered over low heat for 20-25 minutes Fluff with fork and season with salt and pepper Top with cashews and garnish with fresh basil
mix eggs,sugar,vanilla,butter,chopped nuts till creamy. then add ginger and flour slowly. should thicken. set oven to 350 spoon full it on a tray. press down a little. should be in 10 mins. or till golden brown. let sit for 4 mins. then eat.
Soak beans overnight. Drain water and refill pot. Boil 10 minutes. Skim off foam. Drain beans but Keep water. In bean pot or dutch oven put in all ingredients. Add water from beans to cover beans and 1 or 2 more inches above. Keep leftover water for later. Stir everything well. Cover and put in 225F oven for 8 hours. Check on them occasionally to see if more water is needed to keep beans covered so they don't dry out. Near end they don't need to be fully covered. Ready when beans are soft.
Place sesame seeds and pine nuts in small baking dish. Bake in preheated 400F oven until lightly golden, watching carefully so they don't burn, about 5 minutes. Or cook carefully on a skillet. In small skillet, on medium-high heat, melt butter. Add onion. Cook, stirring, until lightly browned, about 7 minutes. Meanwhile in large saucepan, bring stock and saffron to boil over high heat. Remove from heat. Add couscous; stir. Cover; let stand 15 minutes. Fluff with fork. Toss with oil, lemon juice and red pepper flakes. Add sesame seeds, pine nuts, onions, raisins and herbs. Toss gently. Season with salt and pepper.
Chop the spinach very finely (feel free to use a food processor and pulse 3-4 times). Add the chickpeas, onion, and spinach to a large bowl. In the same food processor add the lime juice, cilantro, sugar, mustard, garlic, chili powder, and olive oil. Process til it comes together into a dressing, about 30-45 seconds. Pour over the chickpea mixture and stir to combine. Add salt and pepper to taste. Let sit for about 10 minutes on the counter or overnight in the fridge to let the flavors marry. Enjoy!
Combine the spring onions, lemon juice, lemon zest, sambal oelek, the oils, garlic and ginger in a medium bowl. Add the fish and coat all over, leave for an hour in the fridge to marinade. Heat the oven to 200c or 400f. Place each fillet of fish in a piece of foil, piling the rest of the marinade and onions on the top, seal loosely. Bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice, using the juice from the fish as a gravy. Delicious.
Pre-heat oven to 350. Grease three mini loaf pans. From lemon, grate 1 tablespoon peel and squeeze 3 tablespoons juice. Mix flour, baking powder, and salt. In bowl, beat oil and 1 cup sugar on high speed 2 minutes. Beat in eggs and lemon peel. At low speed, beat in flour mixture until combined. Beat in milk; stir in nuts. Spoon batter into loaf pans. Bake 45 to 50 minutes. In cup, mix lemon juice and 2 tablespoons sugar. Poke holes all over tops of loaves with a skewer; brush with sugar mixture. Cool in pans 10 minutes, then remove from pans and cool completely.
Combine lemon juice, mayonnaise, and salt and blend well. Toss with chicken, celery and almonds. Serve on bread or crisp lettuce.
Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package. Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper. Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet. Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.
Rinse chicken and discard giblets. In a large pot boil the chicken with bay leaves, salt and pepper. Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones. Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup). Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more. When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes. Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated. Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary. Remove from heat, cover and let stand 15 minutes before serving. I serve this with cornbread; green peas are a good side dish.
Dissolve gelatin and bouillon cube in warm water. Coarsely chop the cilantro. Cream the cream cheese and mayonnaise. Stir in the water/gelatin/bouillon mixture. Add the jalapenos if desired. Pour into a mold and chill until firm.
Place tenderloin in crock pot. Combine remaining ingredients and pour over tenderloin. Cook on low for 6 hours.
Prepare coco nut crust. Place oven rack in centre of oven, heat to 350 degrees. Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve. Stir coconut, Brazil nuts and sugar in medium bowl. Drizzle melted butter over nut mixture. Stir and toss mixture vigorously with fork until slightly darkened and uniform. Press nut mixture evenly on sides and bottom of reserved pan. Refrigerate 5 minutes. Bake crust 7 minutes. Cool on wire rack to room temperature before filling, about 30 minutes. Cheesecake-------------. Place oven rack in centre of oven, heat to 350 degrees. Cut cream cheese into 1 inch cubes, place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Continue beating while gradually adding crushed pineapple. Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed. Add sour cream to cheese mixture, beat at medium speed until blended. Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed. Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition. (Batter will be thin) Pour patter into baked cooled coconut crust. Gently rotate pan several quarter turns to settle batter. Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre. For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides). transfer pan to wire rack away from drafts. Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature. Remove sides of pan. Refrigerate cake uncovered overnight or at least 8 hours. Cover cake loosely with plastic wrap, refrigerate until serving time. Make optional garnish just before serving. Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices). Cut slices into quarters. Place 6 to 8 pineapple quarters in border around top of cheesecake.
Place potatoes in a medium sized saucepan and cover with water; salt lightly. Bring to a boil over medium heat and cook until fork-tender; drain. Place potatoes in a large bowl and mash; then allow to cool for 5-10 minutes. Stir onions, drained sauerkraut, egg, salt, pepper, caraway, flour, and breadcrumbs into potatoes, forming a thick mixture. Pour some flour in a small bowl; do likewise to some bread crumbs. Beat 2 eggs in a small bowl also, set aside (Add more egg later if necessary). Heat deep fryer or oil (several inches deep in a frying skillet) to a temperature of 350 degrees. Take heaping tablespoonfuls of the potato mixture and roll in flour. Then coat with egg, then roll in bread crumbs. Do the same with several others. Fry balls (which should be the size of large meatballs) in small batches for 2-4 minutes or until golden brown. Drain on paper toweling, and serve hot. Makes 25 extra-large balls, or enough to serve about 6 people.
Chill a rectangular metal baking pan (15 x 9 x 2) in the freezer. Combine all ingredients in a blender or a large food processor until sugar dissolves (~1minute). Pour the mixture into the baking pan and freeze about 30 minutes, or until crystalls begin to form. Stir the mixture with a fork to loosen crystals; the goal is to evenly mix the crystals in the liquid. Break up any large clumps. place the pan back in the freezer and repeat the above step about every 20 minutes until the consistency is that of crushed ice (usually about 2 hours, depending on the freezer). Serve immediately. This can also be stored in an airtight container in the freezer.
Position oven rack 6-inches from broiler. Preheat broiler. In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk. In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender. Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted. Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set). Remove cover; sprinkle with remaining 1/2 cup Asiago cheese. Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned. Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa. FRESH SWEET ONION SALSA:. In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.
Mix chicken, chicken broth, salsa verde and cumin in medium pot and bring to boil. Put the lid on and simmer for 5 minutes. Heat tortilla then cut into 1/4 inch strips. To serve, put soup in a bowl and top with 1/4 of the tortilla strips and 1/4 of the cheese.
Finely chop green pepper, celery, onion. Saute in a large pot with non-stick cooking spray. Add clam juice or chicken broth, shelled shrimp, crawfish tails only, all the soups and seasonings to your liking and simmer until shellfish are done, about 10 to 15 minutes. Serve over steamed rice. Variation: Leave out the crawfish and add more shrimp or crabmeat. When I make this I use chicken broth instead of clam juice. I use a lot of Tony's and just sprinkle the whole top of the pot once with Old Bay seasoning and stir all together. We like a lot of spice at our house. WW points 3 without rice.
Cook the pasta bows according to pack instructions, until just tender. Meanwhile, heat the oil in a large pan, add the onion and garlic and cook gently stirring occasionally for 3-5 mins until softened but not colored. Pour in the white wine and boil to reduce the liquid in the pan to about 2 tablespoons, stirring constantly. Add the squid and cook for 1 min, then add the mushrooms and scallops and cook, stirring for a further 2 minutes. Add the shrimp, cream and half the parsley and heat through. Drain the pasta bows thoroughly and add to the seafood mixture, stirring well to combine. Season with salt and pepper and serve at once garnished with the remaining parsley.
Preheat panini grill. Unroll the pancetta slices and cut into 4-inch lengths. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp, about 10 minutes. Drain in a sieve. In a small bowl, stir the basil into the mayonnaise. Butter one side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up. Cook in panini grill until nicely browned (2-3 minutes). Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and romaine leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.
Remove bone from ham. Mix mustard and vinegar together; spread thinly on ham. Spread apples in two layers on ham; sprinkle well with brown sugar. Roll ham the long way and pin with metal skewers or tie with string. Place in baking pan and dot with butter. Bake at 350F for 25 to 30 minutes. Baste several times while baking. Allow 1/4 to 1/3 pound per serving.
In a saucepan, dissolve sugar by adding water slowly. Add cinnamon. Heat until smooth, clear syrup forms. Serve over flan.
Cook orzo in pot of boiling salted water until just tender. Drain well. Heat oil in large saucepan over medium heat. Add onion, garlic, and chiles. Saute until onion begins to brown, about 4 minutes. Add chicken; saute 1 minute. Add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 minutes. Mix in orzo, then chopped cilantro. Season soup with salt and pepper. Ladle soup into 4 bowls. Garnish with cilantro sprigs.
Method for Cake: Preheat oven to 325°F. Sift together flour, baking powder, salt and 7 tablespoons of powdered sugar. Set aside. Using the paddle attachment, start beating the egg yolks in a bowl. While beating the eggs, very slowly add water. Combine well. Now slowly add the oil to create an emulsion (smooth consistency). Add the sifted flour mixture in several batches to form a smooth batter. Add the cardamom seeds. Mix for another ten-fifteen seconds. Set aside. In a separate bowl, start beating egg whites while gradually adding seven tablespoons of powdered sugar. Beat until this mixture forms peaks and triples in volume. Gently, fold the egg whites into the egg yolk and flour batter. Do this in three batches and do not over mix. Pour the batter on to a 12" x 16" baking sheet, which has been coated with cooking spray and dusted with all-purpose flour. Place this tray on the top rack of the preheated oven. Bake until the cake tester comes out clean. It should take about ten to fifteen minutes, depending on the oven. When the cake is baked, take the baking sheet out of the oven and place it on a cooling rack. Bring to room temperature. Using a 3-inch cookie cutter cut 12 circles out of the cake sheet. Set them aside. Method for Rose Frosting: Start beating 1 Cup heavy whipping cream in a mixer bowl, using a whisk attachment. Once frothy, gradually add the powdered sugar. Once the sugar is combined, add the food color with the help of a toothpick. Add the rose water. Continue beating until it triples in volume and forms peaks. Place the frosting in a zip lock bag. Seal the bag to remove air. Push the frosting to one corner and snip that corner of the bag. Garnishing: Unsalted Shelled Pistachios, chopped. Edible Dried Rose Petals. Once, you have the frosting ready and the cake cooled, its time to get creative! Assembling: Place one cake circle at the bottom of a glass bowl. Pipe the prepared frosting to cover this cake circle. Place another cake circle on top of this frosting and repeat part 2. Garnish with pistachios and rose petals.