HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees. In a mixer, blend dry mix on low until blended. (Make ahead and store in plastic baggies in fridge or freezer). Add water, olive oil, honey, and cider vinegar. Beat on low for 1 minute, then beat on high for 2 minutes (dough will be very soft and sticky). Meanwhile, lightly brush pan with olive oil and dust liberally with sweet rice flour (Thin cookie sheet for thin crust, heavy pizza pan for thicker crust). (NOTE: Air-bake & perforated pans are not recommended.). Using a large rubber spatula, scrap down sides of bowl in order to clump dough together and scoop onto prepared pan. Liberally sprinkle sweet rice flour on dough and rolling pin cover (sock on rolling pin - or it will stick). Roll out to desired thickness (1/8" produces a delightfully crispy thin crust), continuing to sprinkle with flour as needed to prevent sticking. Bake crust for 10 minutes. Remove from oven and top with desired toppings. Bake another 10-25 minutes (depending on thickness of crust - 15 is recommended for a very thin crispy crust).
Rinse and pat dry the hens. You shouldn't have any giblets in the cavity but if you do, go ahead and discard them. Place the hens in a large container that you can cover and refrigerate. Mix all of the other ingredients in a bowl. Pour them over the hens, making sure they are all coated. Cover the container and refrigerate for a minimum of 2 hours. You can marinate these over night if needed. Remove the hens from the marinade and prepare them for cooking. If you are going to Rotisserie them, make sure you tie the legs and wigs tightly so they don't dangle and get burned. Cook the hens for approximately 1 hour, until meat is cooked through and hens are evenly browned. If you are going to cook them in the oven, preheat it to 375 degrees. Place the hens on a roasting pan and cook for approximately 1 hour, flipping the birds so they brown evenly.
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan. Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat. Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle. Add salt, pepper & nutmeg. Note: you can puree half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl. Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.
Place Wondra Flour in seperate bowl for dredging. Combine all ingredients except ice & mix with whisk. Place ice in batter to keep batter cold while cooking. Dredge fish in Wondra Flour & shake off any excess, place fish in batter to coat. Gently deep fry fish in hot oil & cook until golden. Batter will coat approximately 2 to 2.5 pounds of fish.
Sift flour and bicarbonate of soda, Make a hole in the centre of the flour, Break eggs into large jug, Add milk and sugar, beat with a fork until mixed. Gradually whisk the milk mixture into the flour until smooth. Cover the bowl with plastic wrap and put in the fridge for 30 minutes. Put 1/2 teaspoon of butter in a frying pan, turn heat up to medium. Fill a 1/4 cup with mixture, when butter is melted pour the batter into the pan. Cook the hotcake for about 2 minutes or until it is just set around the edge and small bubbles have burst on the surface. Using an egg slice, turn the hotcakes over and cook for another 2 minutes or until the other side is lightly browned. Serve with maple syrup, chocolate spread, lemon curd, jam -- .
Preheat oven to 350 degrees. Spray your baking pan with cooking spray OR line with aluminum foil. Line cookie sheet with the crackers, breaking the end pieces to fit the pan. Melt the butter in a saucepan, stir in the sugar; bring to a boil stirring constantly until the the sugar is melted and turns a light caramel color. Spread sugar mixture on crackers and place in oven for 10 minutes. Remove pan from oven& sprinkle chocolate chips over all. Spread with a knife when chips melt enough to do so. Sprinkle with crushed walnuts.
Mix together, then freeze. When ready to use, fill collins glass half full with slush then add 7-up to fill. Garnish with a orange slice and cherry.
Finely chop chocolates and put into glass mixing bowl. Heat cream in small saucepan until it begins to boil. Pour cream into chocolates and stir slowly until chocolate is melted. It should look smooth and glossy. Place in fridge for 1 hour or until set enough to scoop out with a # 60 scoop. Place balls on baking sheet lined with foil. Refrigerate another 30 minutes, until firm. Roll each ball in hands to make round ball. ROll in sugar, cocoa or both.
Preaheat your grill or broiler. Mix together all the ingredients except the tuna and greens. Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side. You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket. Place the tuna in the soy mixture, covering each side. Remove tuna from liquid, letting excess sauce drip off. Toss the greens with the sauce, drenching it in the liquid. Stuff the tuna pocket with the greens and seal the opening with toothpicks. Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.
Slice brinjal vertically into 4 pieces. Soak them in a bowl of water (to avoid bitter taste and to avoid black color). Cut onions into small pieces. Cut tomatoes into small pieces. Soak a ball of tamarind(small lemon size) in a bowl water (50ml of water, may be). Leave it for 5 mins and filter the water for later use. Pour the gingely oil on vessel and heat it. Put the mustard seeds and fenugreek seeds. Put the curry leaves and tear open dried chillies and put them too. Put the cut onions and fry them for 5 mins on sim (low heat). Put the cut brinjal and tomatoes Put the turmeric powder. Cook for 2 mins (medium heat). Put the Kuzhambu powder and chilli powder. Cook for 1 min. Pour the tamarind water. Put the salt and pour 150ml of water. Close the vessel with lid. Cook for 2 min. Open the lid and cook for a min.
Heat oil in pan, add cumin, coriander and garlic, stirring over low heat 1 minute. Add stock, pumpkin, potato and onion. Cook until tender. Add chickpeas and evaporated milk, process until thick and most of chickpeas have been pureed. Serve with crusty bread.
Combine the meat drippings, ketchup, vinegar, bacon fat, hot sauce, and liquid smoke with 1/2 cup water in a large pot. Slowly bring to a boil over medium heat; decrease heat to med-low and let the sauce simmer gently until richly flavored and slightly reduced, about 30 minutes, stirring occasionally to prevent scorching. Taste for seasoning, adding salt and pepper to taste. Let cool to room temperature, then refrigerate, covered, until serving; will keep for 3 days. Bring to room temperature or warm before using. Variation-to approximate the flavor that comes from pit smoking, there is liquid smoke in the recipe; as an alternative, you can put the pot in your smoker and cook it for several hours in the presence of hickory smoke.
Preheat oven to 375. Separated pineapple juice from chunks and in a food processor, puree the pineapple chunks and banana. In a small sauce pan, reduce the pineapple juice to a syrupy consistency. Combine the pureed fruit, pineapple syrup, frozen berries, apple, and applesauce in a large sauce pan and bring to a low boil. Allow to cook until the apple are soft and the juices of the fruit have thickened. In a large bowl, combine the ground almond, chopped nuts, oats, cinnamon, and salt, if using. In a small sauce pan combine honey and butter and heat till well melted. Pour butter and honey mixture into the dry ingredients a stir to combine. Pour fruit mixture into a greased 9 x 13 casserole pan and top with crumble. Bake for 20-25 minutes or until the fruit mixture is bubbling at the edges and the topping is golden brown.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a large bowl stir together remaining ingredients. Add pasta. (Season with salt and pepper to taste) Cover and refrigerate til chilled.
Set oven to 350 degrees. Grease 4 muffin tins Or custard cups. In a med frypan, saute onion in butter until tender, but not brown. Mix in bread crumbs and seasonings; blend in 1/2 cup mayo. Cut fish fillets in four uniform strips, about 1-1/2x8 inches. Spread each fillet with bread stuffing; roll up jelly roll fashion. Place in greased custard cups or muffin tins. If using custard cups, place into a shallow pan. Bake for 20 minutes. Remove from oven; divide, and brush the remaining 1/2 cup mayo evenly over tops. Return to oven; bake for 20 minutes more.
Combine the broccoli, onion, ham, and cheese; set aside. In a mixing bowl, beat eggs until frothy. Add oil; mix well. Combine dry ingredients; add to the egg mixture just until moistened. Fold in the broccoli mixture. Fill greased muffin cups (NO paper liners!) two-thirds full. Bake at 375F for 20 minutes. Cool for 10 minutes; remove to a wire rack. These freeze very well.
Set oven to 350°. Stack two large baking sheets together (one inside the other) then line the top one with parchment paper. In a large mixing bowl beat melted butter with both sugars and vanilla. Add in egg; beat until combined. In a small bowl mix together the flour, salt and oatmeal; add to the butter mixture; mix well to combine (the dough will be loose!). Add in the chocolate chips; mix to combine. Spread out on top of the parchment paper to about 1/2-inch thick (or as best and as thin as you can). Bake middle oven rack for about 17- 20 minutes or until set and dry (it might be a bit wobbly underneath but it will set after it cools). Cool well then cut or break into pieces.
In a heavy skillet over medium heat, cook onions and garlic in olive oil until tender and translucent. Add crumbled ground sirloin and cook until the beef is almost browned. Stir in sliced mushrooms. Add sherry, if desired, and cook about one minute. Mix in spinach and seasonings and stir well. Mix in green chilies, if desired. Add the beaten eggs stirring constantly to completely blend eggs into the mixture. Remove from the heat and stir in the Parmesan cheese and serve immediately. Serve with French bread.
Whip egg white to very soft peak. Combine all ingredients except the egg white and cream in the top of a double boiler and cook until thickened. Fold in egg white and cool. Just before serving, fold in whipped cream.
Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water. Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer; remove from heat. In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat. Stir constantly until mixture thickens and bubbles; use a balloon whisk if lumps form. Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring to a boil and gently for 1 1/4 hours; stir occasionally with a wooden spoon and cook until mixture is a pale golden color. Stirring is essential. Stir in rose water to taste and a few drops of red food coloring to tinge it pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set. Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture. Store in a sealed container with remaining sugar mixture sprinkled between layers. *VARIATIONS: Creme de Menthe Lokum:. Replace rose water and red food coloring with 2 tablespoons Creme de Menthe liqueur and a little green food coloring; omit nuts Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food coloring Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and coloring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds.
Preheat oven to 400°F Arrange diced sweet potatoes on a cookie sheet, drizzle with olive oil, and season with cayenne pepper, garlic powder, and black pepper (to taste). Roast for approximately 30-40 minutes or until tender. When potatoes are finished, reduce heat to 350°F. While the potatoes are roasting, heat 1 tbs olive oil in a large skillet. Add garlic, chilies, yellow onion, and green pepper until it begins to soften, about 3-4 minutes. Add cumin and cayenne; cook for an additional 1-2 minutes, stirring often. Add black beans, tomatoes, and chili powder to the skillet. Simmer over low heat until the sweet potatoes have finished, allowing the mixture to cook down a bit. Once the sweet potatoes are out of the oven, add them to the black bean mixture and allow them to cook for 5 more minutes. Lightly spray a 9x13 baking dish and spread a thin layer of salsa on the bottom. Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled. Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Cover with foil and bake for 20 minutes until hot and bubbly. Remove foil and bake for an additional 5 minutes or until cheese is lightly browned.
Combine milk, butter and 1/3 cup sugar in medium saucepan over medium heat and bring to boil, stirring occasionally. Using electric mixer, beat yolks and remaining sugar in small bowl until thickened. Add cornstarch and continue beating until mixture is light and lemon colored. Gradually beat in enough hot milk to warm mixture slightly. Strain into remaining milk, whisking until blended. Place over medium heat and bring to boil. Remove from heat and stir in vanilla. Let stand until cool. Refrigerate until ready to serve. Just before serving, cook over low heat, stirring in liqueur and cream.
Cut stems off persimmons and peel. Cut into 1 inch wedges, disarding seeds. Cut onions and peppers into 1/2 inch squares. Peel and mince garlic. Mash chilies. In a large pan bring garlic, chili, water, vinegar, salt and spice to a rolling boil on high. Add 1/4 of the fruit and cook for 30 seconds-start timing when"broth" returns to a boil. Remove fruit and repeat until all fruit is cooked. Prepare 8 pint jars. Place 0.125 of the onions into each hot jar. add 0.125 of the presimmons into each hot jar. and top with 0.125 of the peppers into each hot jar. Bring liquid to boiling and pour equally into each jar, leaving 1/4 inch head space. Wipe rims and seal. Process in a boiling water bath for 10 minutes.
In bowl, dissolve lime Jello in 2 cups boiling water. Add 2 cups cold water. Pour into 9x13-inch pan coated with a non-stick spray. Refrigerate until almost set (about 2 hours). In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and nuts. Fold in the whipped topping and spread over the lime Jello. Refrigerate until firm (about an hour). In a bowl, dissolve cherry Jello in 2 cups of boiling water. Add 2 cups of cold water and stir. Chill until thick and syrupy and, then pour over lemon Jello layer. Refrigerate until completely set (about 4 hours). Serve with whipped topping or whipped cream. Enjoy!
slice your beets paper thin on a mandolin. Tarot root also can be done the same way. you can also use a potato peeler to peel strips of parsnips or sweet potato. Heat you vegetable oil to 350 deg. For beet or tarot chips, fry in batches flipping during cooking. For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together. Cook till crisp. remove to a paper towel lined pan. Season immediately with salt.
Brown the peanuts under the broiler. Crush them. Beat the egg white a pinch of salt until very foamy. Add the sugar slowly and beat until stiff peaks form when the beater in lifted from the bowl. Then add the peanuts. Put the wax paper on a baking sheet. Grease it a little. Put small mounds of mixture on the paper. Bake at low heat 250 until the macaroons are golden.
Cut serrano in half, rough dice the 1/2, keeping most seeds & pulp. Put in shaker and muddle to get the juices out. Add 3 shots tequila, 1 1/2 shots lime juice, & 1 1/2 shots pineapple juice, and generous squeeze of agave nectar. Cover & shake. Strain over ice. Garnish with chopped cilantro.
Using a very fine blade of food chopped, grind almonds 3 times. Blend with powdered sugar, unbeaten egg whites, 1 egg, 1/4 cup butter and almond extract. Refrigerate this mixture. In small bowl, with electric mixer on medium, mix 1/2 cup butter with granulated sugar and 1 egg. Fold in flour, refrigerate this dough 15 minutes. On lightly floured wax paper, roll 2/3 of dough into 11 inch circle, 1/8 inch thick. Place dough side in 9 inch layer cake pan. Carefully pull off paper. Fit in pan; patch if needed to make the top even. Spread jam, then almond paste over dough on pan bottom. Roll reserved third of dough into rectangle 1/8 inch thick. With pastry wheel, cut 6- 8x3/4 inch strips. Lay 3 strips, 1 1/4 inch apart, over almond paste; lay rest at right angles. Re-roll pastry trimmings; cut 5- 5x3/4 inch strips. Place, end to end, against inside edge of pan; with pastry wheel, trim even with top of cake. Bake at 350 degrees for 45 minutes, cool in pan. With spatula, carefully lift out cake. Cut into wedges and serve.
Combine first 6 ingredients in a medium bowl. Mix until dough can be kneaded into a ball. Shape into 2 rolls about 1-1/2 inches in diameter. Cut into 1/4-inch slices and arrange on an ungreased cookie sheet. Sprinkle with paprika, if desired, and bake at 375F for about 10 minutes, or until golden brown.
Pour Midori then Advocaat in glass. Add a few dashes of grenadine and then float Bailey's on top.
Preheat the oven to 320F Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x11/2" which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
In a saucepan, combine brown sugar, sugar, salt and almond milk. Cook over medium heat until sugars dissolve, then increase the heat to medium-high and let the mixture come to a boil. Stirring often, let the mixture boil until it reaches a thick but pourable consistency. Remove from heat and stir in the vegan butter. Pour into a heat safe container and set aside.
Preheat oven to 350 degrees and coat a 9-x-13-inch casserole dish with cooking spray. Combine the first 8 ingredients (garlic through coconut milk) in a medium bowl. Pour one third of this mixture into the prepared casserole dish. Layer half of the sweet potatoes in the bottom, then top with half of the rice, half of the black beans, and half of the spinach. Pour on another third of the coconut mixture (smoothing a bit to distribute evenly), and repeat the layers of sweet potato,rice, beans, and spinach. Pour the remaining coconut mixture over all and smooth to distribute evenly. In a small bowl, combine the cornmeal, vegetable oil, thyme, cumin and salt. Sprinkle over prepared gratin. Bake, uncovered, for about 60 minutes, rotating pan in oven after 30 minutes to ensure even baking. When finished, the gratin topping should be crisp and slightly golden brown and the potatoes will be tender. Let stand 2 or 3 minutes before serving to allow potatoes to absorb any remaining liquid.
Put potatoes into a large saucepan, cover well with cold water and add about 1/2 tsp. of salt. Cover the pan and bring the water to a boil, then simmer until the potatoes are tender (around 20-25 minutes). Drain the potatoes, return them to the pan and then mash thoroughly using a potato masher. Put the stock, olive oil, and pesto into a small saucepan and bring to a simmer then pour it into the mash. With a wooden spoon, beat vigorously for about 3 minutes until the texture of the potatoes is light and fluffy. Reheat gently if necessary, then fold in the parmesan and pine nuts before serving. Season with salt and pepper if desired.
In a large bowl, combine beans, olive oil, lemon juice, thyme, salt and pepper. Marinate at room temperature 2 hours. Add fennel, pecorino Romano, almonds, and parsley to beans; toss gently to combine. Transfer to a platter or serving bowl.
Wet a paper towel and wipe any dirt from the mushrooms. Place the mushrooms in a large stockpot. Add the remaining ingredients to the pot. The liquid will NOT cover the mushrooms at first. Cook, covered, over very low heat for 4 hours. Stir occasionally so that all of the mushrooms are completely coated with the cooking liquid. Remove the cover and cook for an additional 4 hours. The mushrooms will shrimk by half and become saturated with cooking liquid. Remove with a slotted spoon and serve in a bowl.
Preheat oven to 400F and prepare twelve muffin cups. In a bowl sift together, flour, ginger, baking powder and baking soda. In a small bowl whisk together egg and golden syrup until combined. In a large bowl beat together butter and sugar until light and fluffy. Beat in flour and egg and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes.
Bring a large pot of water to boil. Cut the ribs apart in large or small pieces as you wish; add the spareribs to the boiling water, cover, and allow to simmer for 30 minutes until tender. While the spareribs are simmering, mix together the sauce ingredients. Remove the spareribs from the pot. If you like, set aside the pork broth to use in another recipe; clean out the pot. Add the sauce ingredients to the pot and bring to a gentle boil; add the spareribs, bring back to a boil, and simmer for 10 - 15 minutes.
Saute pork chops in oil over medium high heat for 6-8 minutes on each side. Add onion and cook an additional 4-6 minutes. Mix together syrup, soy sauce, pecans, sage and pour over chops. Bring to a boil. Reduce heat to low and simmer 6-8 minutes, stirring occasionally. Place cooked pork chops on top of hot prepared potatoes. Drizzle with sweet soy sauce and serve.
Place 1 gallon of sliced okra a large pot and just cover with water. Add the salt and vinegar. Cook the okra until it changes color and turn the fire off. If cooking on electric remove from the burner. This a very important step, this blanching process doesn't take long.You don't want the okra to be very soft. Also remember to just cover the the okra with water. Pour liquid off into another container. Pack the okra into sterilized jars and add reserved hot liquid. Seal with hot lids and rings to pint or quart jars. Process in a water bath for ten minutes. Before eating, rinse in cold water untill slime is gone.
Mix AllBran w/hot water. Stir and set aside. Add baking powder to the Krustaez mix. Mix all together. Bake according to muffin box.