HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the yeast with 1/2 cup of warm water and 2 tablespoons of flour, stir until dissolved and set aside for 10 minutes, until it bubbles. In a large mixing bowl, sift the salt with 2/3 of the flour. Make a well in the center of the flour and pour in the yeast mixture, the remaining warm water, and the wine. Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 1 1/2 to 2 hours, until doubled in bulk. Punch the dough down and knead for several minutes until any air pockets are gone. Sift in the remaining flour, add the oil, orange juice, brandy, and grated orange peel. In a small bowl, mix the sugar, raisins, walnuts, pine nuts, anise, cinnamon, cloves, and nutmeg until blended, and add to the dough. Knead well until the dough is firm and doesn't stick (about 10 minutes), cover, and allow to rise for 1/2 hour. On a lightly buttered baking pan, shape the bread into two circular loaves, about 8 inches in diameter. Cover with a dry cloth and a damp cloth over that, and place in a warm place to rise again, until doubled in size. Using a floured knife, score a cross into the top of the loaves, and place one whole, unshelled walnut at the center. Brush the bread with milk and scatter with sesame seeds. Place a pan with at least 1 inch of water in the bottom of the oven and preheat to 450°F Place the bread in the preheated oven for 15 minutes, then remove the pan with the water, reduce heat to 390F and bake for another 25-30 minutes. Remove from oven, brush lightly with water, and cool on a rack. Decorate Your Christmas Bread: After the second kneading, pull a fistful of dough from each loaf. Pat the dough back into shape to rise. When risen, use the small pieces of dough to create designs. Make them into the shapes of your choice and place on top of the loaves. Continue with the recipe.
Whisk together all dressing ingredients, and chill. Combine crabmeat and next 4 ingredients in a large bowl. Toss with mayonnaise dressing mixture. Serve with greens on serving platter. Garnish, if desired.
Make caramel by slowly heating the sugar in a small saucepan until golden and liquid. Be careful not to stir too much, as this will cause crystals to form. Pour the very hot, molten sugar into the flan mold (this can either be a round pan or a bundt pan - I usually use a bundt pan because I like the pretty pattern the flan takes). Be sure to tilt the mold so that the caramel coats the sides. In a small saucepan, heat the milk, cinnamon, and chocolate pieces, stirring occasionally to help the chocolate melt. Let this cool down to just warm and remove the cinnamon stick. Blend the rest of the ingredients together gradually adding the milk mixture. Preheat oven to 350°F. Pour into caramelized pan and bake in a hot water bath (bain marie) for about 50-55 minutes or until golden. Test with a knife or toothpick, it should come out clean. Remove from oven, cool, unmold and serve. (If you are having trouble unmolding the flan, run a small, sharp knife around sides of pan to help release.).
Mix cocoa, sugar, salt, and milk together in heavy saucepan. Boil to "soft ball stage". Add margarine and cool. Add vanilla and beat until stiff. Pour into well greased 8x8 or 9x9 pan.
Stuff each chile with cheese, and set aside. Separate eggs and beat the whites until stiff. Beat yolks and fold into whites, along with flour, salt and pepper. Meanwhile, heat oil in a large skillet. Dip stuffed chiles, one at a time, into egg batter, then remove with a large spoon. Carefully lower coated chiles into hot oil, 3 or 4 at a time. Fry until golden brown on both sides. The chiles may be made ahead to this point. To serve immediately, arrange on platter or individual plates and pour warm Taco Sauce over each chile. Garnish with more cheese and run under broiler to melt cheese, if desired. May be made in advance up to the point of topping with cheese, and reheated in a 400-degree oven about 10 minutes.
Combine flour, corn starch, icing sugar and lemon rind in a large bowl. With large spoon, blend in butter. Work with hands until a soft, smooth dough forms. roll dough to 1/4 inch thickness. Cut in shapes with cookie cutters. Place on ungreased baking sheets. Sprinkle with coloured sugars if desired. Bake at 300 degrees for 15 to 20 minutes or until edges are lightly browned. Remove from sheet, cool completely. Variation: Lemon Almond- Add 3/4 cup finely chopped unblanched almonds to dough or Lemon poppyseed- Add 1 tablespoon poppy seeds to dough.
Cook the noodles according to package directions, and drain. Do not rinse them. In a wok or pan, heat the oil, add the red chili pepper and the frozen peas, stir fry really well; and set aside. In a separate bowl, mix together the water, curry powder, soy sauce, garlic powder, onion powder, and the cornstarch mixture. Mix all well. Add the cooked noodles to the pan to pepper and peas, stir fry for 2-3 minutes, and then add the curried mix. Add some more seasonings if you'd like. You might need to add more soy sauce. Add the turmeric powder now and cook until everything comes together. You can add a bit more water if you would like a little gravy with these noodles, just adjust the spices accordingly. Garnish with green chilies or cilantro.
1.) Brown the sausage till crisp, remove and set aside. 2.) Brown the chicken in sausage oil, remove and set aside. 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes. 4.) Add dry spices and cook 5 minutes more. 5.) Add meat, tomatoes, rice and stock and bring to a simmer. 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour. 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes. 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!
Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together. Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat. In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute. Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through. Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.
Preheat oven to 400&deg;F. Remove the green outer leaves from the cauliflower as well as the thick white stalk, taking care not to break off the florets. Cut a deep cross in the bottom of the stem and steam it whole over a pan of boiling water until slightly tender but not cooked through. The cauliflower florets should still be firm. Remove the cauliflower from the heat and leave to cool. Place the butter in a large saucepan and melt over medium heat. Lower the heat and add the finely chopped leeks. Cook until the leeks are softening slightly but not cooked thoroughly. Remove 1 tablespoon of the leeks and keep to one side. Add the flour to the remaining leeks in the pan and stir. The flour will become lumpy, but continue to stir for 2 - 3 minutes. This will cook the flour and soften it to make a better sauce. Add the large pinch of salt and the mustard powder and stir again. Turn up the heat to medium and add the milk all at once. Stir briskly until a smooth sauce forms. Continue stirring until the sauce is thick and glossy - about 4 - 5 minutes. If the sauce thickens too much, add a little more milk. It should be thick, but still a bit runny. At this point, add the grated cheese and stir until melted. Remove from heat. Break or cut the cauliflower florets away from the thick, central stalk, taking care not to break it into tiny pieces. Place these florets in a greased baking dish large enough to hold all the florets in just one layer. Pour the cheese and leek sauce over the cauliflower making sure to cover all the florets. Sprinkle the extra grated cheese evenly over the top and scatter the reserved softened leeks over the top as well. Finally, grate some fresh pepper over the top. Bake in the preheated oven until the sauce is bubbling and golden brown on the top, approximately 20 minutes. Test the cauliflower to make sure it's cooked through by piercing with a sharp pointed knife, cook a little longer if necessary. Serve warm.
Preheat oven to 225°C. Whisk eggs until pale and thick. Heat honey and sugar in a large saucepan. When it's about to boil, remove from the heat and add to the whisked eggs in a thin stream while stirring . Be careful not to cook the eggs. Add baking soda and stir again. Add flour gradually, mixing until combined. Put aside to cool. Divide the dough into six equal parts. Take six sheets of baking/parchment paper, dust very slightly with flour. On a slightly floured parchment paper, form each piece of dough into a ball and then roll out into a 24 cm circles. Grease baking paper well and place one dough circle and bake one at a time for 5 minutes until dark golden. Remove from the oven and let cool on the baking paper. Continue with the remaining 5 pieces of dough. Mix sour cream and sugar. Layer five baked circles with the sour cream on a cake stand, covering also the top cake circle. Crush the sixth cake circle in a food processor and sprinkle on the top layer of sour cream. Place into the fridge for 6 hours or overnight.
Place the ground beef and ground pork into a large bowl. Place the sliced bread into the food processor. Pulse into fine bread crumbs and add to the bowl. Place the parsley and garlic into the food processor and pulse until finely minced and add to the bowl. Cut the bacon slices into 2" pieces. Place in the food processor with the milk, and 1 tbsp olive oil. Pulse until the bacon has developed a ground meat texture. Add the eggs and process for a few more seconds. Add the bacon mixture and black pepper to the bowl. Mix until all the ingredients are thoroughly blended. Form into 1" meatballs. You should have approximately 120 meatballs. Preheat the oven to 350 degrees. Place the meatballs on a jelly roll pan, or cake pans that have been sprayed with baking spray. Drizzle the meatballs with 3 tbsp of olive oil. Bake for 30 minutes or until lightly browned. Allow the meatballs to cool until easy to handle. Prepare the gravy; In a Dutch Oven saute the finely diced onion in 3 tbsp of olive oil. Once the onion has started to brown add the flour, stir, and remove from the heat. Add the paprika, beef broth, and stir again. Add the meatballs, and cook over medium low heat for approximately 30 minutes, or until the gravy has reduced and thickened slightly. Stir as needed to coat the meatballs, but be very gentle with the meatballs so they don't break apart. Allow the meatballs to cool and place in the refrigerator. For the very best flavor the meatballs need to be made a day ahead. I also like to store the meatballs in a zip-loc bag so the gravy surrounds all of the meatballs. This really makes the meatballs tender and flavorful. 45 minutes before serving; Place the remaining garlic, parsley, saffron threads, and salt in the food processor. Pulse until finely minced. Heat the meatballs and gravy, once they are warm add the saffron mixture and allow to cook for 10 more minutes.
Preheat oven to 350°F and line baking sheets with parchment. Grate almond paste and butter into a medium bowl. Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds. Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together. Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point). Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches. Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden. Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well). Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger). Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain. Seed the chilli if desired (I left seeds in place) and then chop along with galangal. Place all ingredients except beef in a food processor and process until a rough paste. Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6"). Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time. Put on a plate or shallow dish, cover with plastic wrap and leave overnight. Place foil on a lower rack in the oven to catch fat / marinade. Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack. Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
Preheat oven to 320 F; Line a layer of baking sheet on a baking pan. In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first. Use fingers to mix well and form dough. Cover and refrigerate for 20 minutes. Add walnut and peanut into the mixing bowl. Gently fold nuts into dough. Divide into 9 pieces and roll each into a ball. Press each dough to make it a little flat, about 2/3 inch thick. Transfer dough to baking pan. Leave about 2 inches between each piece. Apply beaten egg on dough surface. Bake until golden brown, about 15 minutes. Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!
Mix all ingredients for salad in a large bowl. Whisk together dressing ingredients and add to salad.
Snap one or both ends of the beans, leaving a whole bean (may cut in half in the middle of the bean). In a large deep skillet add water and bring to a boil. Add beans and quickly simmer (tossing beans frequently) for approximately 3-5 minutes. Drain beans; remove water. In the same skillet melt butter and add the green beans back inches. Cover the skillet and reduce heat to a simmer (turning beans occasionally). Cook on a low heat for approximately 6-7 minutes. Drain off excess butter. Add slivered almonds and toss beans. Lightly salt and serve.
This recipe requires a lot of prep work; I recommend you prepare it with a friend and split the bounty! Have ready a large preserving kettle. Peel tomatoes, seed, and dice; place in kettle. Peel pears, core, and slice 1/4 inch thick; place in kettle. Peel peaches, remove pit, and slice 1/4 inch thick; place in kettle. Peel and finely chop onions; place in kettle. Remove seeds from red peppers and dice; place in kettle. Add all remaining ingredients and bring to a boil; let mixture simmer (NOT a gentle simmer) until it is thick; this will take two to three hours. Stir frequently. Discard spice bag and ladle relish into prepared, hot sterilized canning jars and seal. My mother-in-law never processed this, and neither do I; if you can it in pint jars and want to process it; I recommend a 10-minute boiling water bath.
Preheat grill. Trim excess fat from round steak. In a small bowl, mix together butter, worcestershire sauce, dry mustard, curry powder, bread crumbs, salt and pepper. Set mixture aside. Place steak on grill over med heat. Grill 3-5 minutes for rare or till it's cooked to your preference, turning occasionally. Cooking time will depend on your personal preference and how your grill cooks. Remove from grill. Spread one side of steak with 1/2 of the butter mixture. Return to grill, butter side up and grill 2-3 minutes more. I just left the lid of my indoor grill up. Remove from grill, turn over and spread remaining butter mixture on the other side. Let the butter melt just a bit and serve.
If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn. Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes. If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer. Grill or broil shrimp until nicely charred.
Preheat oven to 450 degrees. Place chipotle pepper and jalapeno pepper in small saucepan and cover with water. Bring to a boil and turn off heat. Set aside until chipotle is softened, about 30 minutes, and drain. If you want a milder salsa, seed peppers. Meanwhile place tomatillos and tomatoes in a shallow metal baking pan and roast in oven for 15-20 minutes and remove without turning off oven. Transfer to a blender and add drained peppers (you might want to start with half a pepper each and adjust according to taste) and oil, oregano, marjoram, lime juice, salt & pepper and cilantro, if desired. Blend well until smooth. Place tortillas on a large baking sheet and spread evenly with cheese. Bake about 3 minutes. Meanwhile, cook eggs to taste (scrambled, fried or poached). Place an egg on each tortilla, and top with a generous tablespoon of sauce, onions, parmesan cheese and cilantro if desired.
1. Heat 1/4 cup oil in a 5-qt. skillet over high heat. Add onions; cook, stirring occasionally, until dark brown, 20-25 minutes. Transfer to a bowl; set aside. 2. Heat remaining oil in a 5-qt. pot over high heat. Add garam masala, chile flakes, turmeric, 10 peppercorns, 5 green cardamom pods, 2 black cardamom pods, and 1 cinnamon stick; cook, stirring, until fragrant, about 1 minute. Add garlic, tomatoes, chiles, and ginger; cook, stirring, 2-3 minutes. Add lamb, season with salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until lamb is tender, about 1 hour. Add fried onions, yogurt, 1/2 cup mint, and 2 tablespoons cilantro; cook, uncovered, for 15 minutes more. Set aside. 3. Put saffron into a bowl and cover with 1/2 cup hot water; set aside. Bring 4 cups of water to a boil in a 5-qt. saucepan. Add remaining peppercorns, green and black cardamom, and cinnamon, along with the rice, cumin, cloves, and bay leaves, and season with salt. Cook rice until al dente, 5-10 minutes; drain rice and set aside. 4. Transfer half the lamb curry to a 5-qt. pot. Top lamb with half the rice. Pour half the saffron mixture onto rice along with a few drops of rose water and food coloring (if using); mix into rice with your fingers. Top with remaining lamb curry and remaining rice; drizzle with remaining saffron; mix. Steam, covered, on low heat until rice is tender, about 10 minutes. Garnish with remaining mint and cilantro.
Preheat oven to 375°F Separate dough into breadsticks; cut each breadstick into 3 equal pieces. Working with one piece at a time, tuck ends under to meet at center, pressing to seal and form very small bun about Wz inches in diameter and Vz inch high. Place buns seam side down on ungreased baking sheet. Bake 11 to 14 minutes or until golden brown. Remove to wire racks. While buns are baking, prepare burgers. Gently mix ground beef and seasoning mix in large bowl. Shape beef mixture into 36 patties, using about 2 teaspoons beef per patty. Heat large skillet over medium heat 30 seconds. Place half of patties in skillet; cook 4 minutes on one side or until browned. Turn and cook 3 minutes or until burgers are cooked through; top with slice of cheese, if desired. Repeat with remaining patties. To assemble, split buns in half crosswise. Top bottom halves with burgers, pickle slices, small dollops of ketchup and tops of buns.
Preheat oven to 450. Trim woody ends from asparagus. Spread the spears in a single layer in a shallow baking pan that has been sprayed with Pam. Drizzle with olive oil; shake pan back and forth to coat asparagus. Roast asparagus until lighly browned and tender, about 10 minutes, giving the pan a good shake about halfway through. Vinaigrette: Combine ingredients in a measuring cup and let sit for 30 minutes (this will soften the tomatoe). Spoon evenly over asparagus. Can serve either hot or cover and chill 2 hours.
Combine all ingredients. Pour onto hot nonstick waffle iron or greased regular waffle iron. Close lid. Cook about 5 minutes or until steaming stops.
Preheat oven to 350°F. Chop zucchini, onion, and mushrooms. Place each type of vegetable into a small bowl (3). Add a teaspoons of butter to each bowl. Microwave vegetables, one at a time, for one minute. Set aside. Mix together 5 eggs, flour, baking powder, and salt. Add egg mixture to a glass baking pan. Add vegetables to egg mixture and incorporate well. Add in the cheddar cheese. Mix well. Put quiche into the oven for 35-40 minute or until top is golden.
Heat a small, heavy-based frying pan over medium-hot heat. Separately dry roast each spice, except nutmeg, until each one starts to give out a beautiful, fragrant aroma. Remove from pan and leave to cool. Combine all roasted spices (not nutmeg) in a blender and grind to a fine powder. Add nutmeg and store in an airtight container.
Preheat oven to 425°F. In a bowl, combine cinnamon, nutmeg, cloves, allspice, flour, cornstarch and Splenda. Mix very well. Slice apples. Place a generous 1/4 cup of spice mixture in bottom of pie crust. Cover with a layer of apples, then continue alternating layers of spice mixture and apples until all the apples are in the crust; end with the spice mixture. Dot the top with half the butter. Drizzle with honey and maple syrup. Spread granola over top of pie and dot with remaining butter. Place pie (on a cookie sheet to catch spills) into preheated oven for 10 minutes. Turn heat down to 375°F and bake another 45 minutes.
Heat the olive oil in a Dutch oven or soup pot. Saute the chopped onions and celery for 2 minutes. Add the garlic, grated carrot and ham. Continue sauting until the onion is golden. Add the chicken broth, thyme and pepper and simmer for 20 minutes. Add the potatoes simmer uncovered until the potatoes are soft. Add salt to taste and more pepper if needed. Note: Do not salt the soup until the potatoes are cooked. The amount of salt needed will vary depending on the the amount of salt in the chicken broth.
Soaking the pearl barley. Rinse the pearl barley until the water is clear and leave for at least 12 hours covered with a water. Put the pork in the pot, cover with cold water and boil. Add the soaked pearl barley and boil, until the barley becomes soft and tender. Clean and crush onion and potato, and add the brewage. When pieces of potato come soft, add salt and pounded cumin. Serve in a bowl or dish with rye-bread and a glass of buttermilk. If you wish, add sour cream and greens.
Cut the tofu into thin squares, about 1 1/2 inch sides and 1/4 inch thick. Place the tofu in a single layer on a clean dishtowel and cover with another clean dishtowel (I use clean cloth diapers, which work really well). Place a board (or serving tray) on top of the tofu and then place a heavy weight on top of the board (I use my heavy stand mixer). Let sit for at least two hours. Coat the pressed tofu with the nutritional yeast. Heat the oil in a large skillet. On medium-low heat, fry the tofu in the oil for about five minutes per side, or until crisp. Drain on paper towels.