HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 Tablespoon flour, yeast and 1 Tablespoon lukewarm water in a bowl, and mix together well. Cover and let stand in a warm place for 20 minutes. In another bowl, place 3/4 cup flour, 1 Tablespoon sugar, 1 egg, 1 egg yolk and 1 Tablespoon melted butter. Mix together a little, and add the yeast mixture. Work together well 5 minutes, cover bowl and let rise in warm place for 1 hour, or until doubled in bulk. Place 1 1/3 cups flour on pastry board, 2 Tablespoons sugar, 2 Tablespoons melted butter, 1 egg, 2 egg yolks, vanilla and salt and mix together a little. Add yeast dough and work well with hands (knead) for 10 minutes. Add 2 Tablespoons flour and work well until dough does not stick to hands or board. Make a ball of the dough and let it rise in a warm place for 3 hours. Roll dough into a sheet 2 inches thick and dot with 3/4 cup cold butter which has been cut into little pieces. Fold dough over 3 times (like a business letter) and roll out as before. Let dough stand (rest) for 20 minutes. Fold dough over 3 times again, and roll flat and let stand 20 minutes. Repeat the procedure (folding, rolling and resting) one more time. Grease a 2-quart cake form (pan) and sprinkle with a little granulated sugar. Place dough in form and let rise until dough reaches top edge of form (about 1 hour). Bake in a 400°F oven for 15 minutes, lower heat to 350°F and bake 30 minutes longer, or until toothpick inserted in center comes out clean. Turn cake over on a rack and cool. Sprinkle with confectioner's sugar. NOTE: Pandoro forms/molds hold 2 quarts by volume, and are roughly 10 inches wide (across the top), about 4 inches wide (across the bottom) and usually 5 to 6 inches deep. Here is a picture of one: [img]http://www.fantes.com/images/21425-1pandoro_small.jpg[/img] [img]http://www.fantes.com/images/21425-3pandoro_small.jpg[/img].
Melt the butter in a pan over medium-low heat and saute the garlic until highly fragrant, about 3 minutes. Add the green peas and vegetable broth. Increase the heat to medium-high and cook the mixture until the peas are tender but not shriveled, about 4 minutes total. Stir in the parsley. Season with salt and pepper to taste.
Cook pasta as directed on package; drain. Place in a large bowl. Add remaining ingredients, mix lightly. Serve immediately or cover and refrigerate until ready to serve.
In a saucepan combine water and sugar. Heat over medium heat until mixture comes to a boil and sugar dissolves. Remove from heat and cool syrup completely. Place strawberries in a food processor bowl or blender container. Cover; process or blend till nearly smooth. In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup. Freeze in a 4-quart ice cream freezer according to the manufacturer's directions.
Place hardboiled eggs into a small bowl; add mayonnaise. Use a fork to smash egg and combine with the mayonnaise. Season with pepper and paprika, to taste. Garnish with snipped parsley or your favorite herb. Butter the toasted bread, and spoon on the egg filling to make a sandwich.
Preheat oven to 350°F. Beat 1 1/2cups sugar, cream cheese, butter and vanilla at medium speed until well-blended (about 4 minutes.). Add eggs one at a time, beating well after each addition; set aside. Lightly spoon flour into measuring cup, level with a knife. Combine flour, baking powder, and salt. Add flour mixture to cream cheese mixture; beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tbsp of the cinnamon mixture and apple in a large bowl, mix well. Stir apples into batter. Pour batter into an 8-inch springform pan that has been sprayed with cooking spray. Sprinkle remaining cinnamon-sugar mixture over cake batter. Bake at 350°F for 1 hour and 15 minutes, or until cake pulls away from sides of pan. Cook cake completely on a wire rack and remove from pan. To serve, cut cake with a serrated knife. Note: If you make this cake in a 9-iinch square pan, reduce baking time by 5 minutes.
Trim the fat from the pork chops. Place in a single layer in a dish. Grate the zest and squeeze the juice from the limes. Combine the juice and zest with the oil, ginger, coriander and cumin and mix well. Pour over the chops, cover and refrigerate for at least 1 hour, or preferably over night, turning occasionally. Barbeque over medium hot coals about 8 to 10 minutes on each side or until faintly pink on the inside, basting often with the marinade.
Melt the butter in a stock pot over medium head and add the onion. Saute for about 5 minutes and then add the herbs, salt, bay leaves and rice. Saute for 2 minutes. Add the tomatoes and water and bring to a boil. Lower the heat to a simmer and simmer for about 20 minutes, stirring occasionally. After 20 minutes add the cauliflower and cook until just tender, about 5 minutes. Add the beans and the garlic and continue cooking for about 5-8 minutes or until the cauliflower is tender and the garlic has lost its rawness. Serve with a grilled cheese sandwich for a special treat:-).
Using regular stand mixer attachments, combine the yeast, sugar, whole wheat flour, oats, cornmeal, mashed potato flakes, wheat germ (or bran), and salt. Mix water with buttermilk and heat to 130°F While at that temperature, mix into combined cereal. Beat for several minutes. Add molasses and butter. Switch to dough hook attachments and work in white flour until dough forms a ball. Cover mixer bowl with a warm, damp towel and allow to rise for 60-90 minutes (until dough has doubled in size). Pulse dough hooks to punch down dough. Shape and place into a greased loaf pan. Allow to rise again. Optional: Brush top of dough with water and sprinkle some oats on top. Bake at 350F for 35-40 minutes. Turn out and cool on a wire rack.
To a cocktail shaker filled with ice, add the pumpkin liqueur, light cream, spiced rum, and amaretto. Shake moderately; strain into a chilled martini glass. Garnish with toasted pumpkin seeds and a dash of nutmeg.
Lightly butter a 1.4-litre (21/2-pint) pudding basin. Cut a small square of foil and press into the base of the basin. Measure the sultanas, raisins, apricots and apple into a bowl with the orange juice. Add the measured brandy or rum and leave to marinate for about one hour. Put the measured butter, sugar and grated orange rind into a large bowl and cream together with a wooden spoon or a hand-held electric whisk until light and fluffy, gradually beat in the eggs, adding a little flour if the mixture starts to curdle. Sift together the flour and mixed spice, then fold into the creamed mixture with the breadcrumbs and the nuts. Add the dried fruits, apple and liquid and stir well. Spoon into the prepared pudding basin, pressing the mixture down, and level the top with the back of a spoon. Cover the pudding with a layer of greaseproof paper and foil, both pleated across the middle to allow for expansion. Tie securely with string and trim off excess paper and foil with scissors***. TO STEAM, put the pudding in the top of a steamer filled with simmering water, cover with a lid and steam for about eight hours, topping up the water as necessary. TO BOIL, put a metal jam-jar lid into the base of a large pan to act as a trivet. Put the pudding on to this and pour in enough boiling water to come one-third of the way up the bowl. Cover with a lid, bring the water back to the boil, then simmer for about seven hours, until the pudding is a glorious deep brown colour, topping up the water as necessary. Remove the pudding from the steamer or pan and cool completely. Make holes in the pudding with a fine skewer and pour in a little more brandy or rum to feed. Discard the paper and foil and replace with fresh. Store in a cool, dry place. On Christmas Day, steam or boil the pudding for about an hour to reheat. Turn the pudding on to a serving plate. To flame, warm 3-4 tablespoons brandy or rum in a small pan, pour it over the hot pudding and set light to it. Serve with Rum Sauce or Brandy Butter.
Spread apple pie filling on bottom of pie crust. In a large bowl, beat cream cheese, sour cream and cider until fluffy. Beat in thawed whipped topping. Pour over apple pie filling and refrigerate. Crush granola bar and sprinkle on top just before serving.
Pour crushed cookies in 9x13 glass dish. Melt butter, pour over cookies. Mix 1/2 of the cool whip, cream cheese and powdered sugar, spread on top. Mix pudding with milk and sweetened condensed milk; beat until thick, spread on top. Spread on other 8 oz Cool Whip. Sprinkle with leftover cookies. Refrigerate over night.
In a large heavy saucepan over medium-high heat, melt butter. Add veal and onion (and carrot if using) to pan and let veal brown just a little bit; add mushrooms and continue to cook for 2 or 3 minutes more. Season with salt and pepper and stir. Cover veal entirely with boiling water and turn heat down to a simmer; let simmer for 30-45 minutes, or until veal is tender. Make egg dumplings: In a large bowl, combine all dry ingredients together, then add melted shortening or margarine, beaten egg and just enough milk to make a moist, stiff batter. Drop/plop dumplings onto simmering mixture with large spoonfuls and cover tightly with lid. Turn heat up to medium-high and let simmer for 15 minutes, DO NOT PEEK. After 15 minutes, remove lid and take pot off heat, cover with parsley, and serve at table straight from pot. Variation: Remove dumplings to serving bowl, using a slotted spoon remove veal and veggies to a serving bowl, then thicken broth as you would gravy and serve on the side; I usually don't bother though: if you want it a little thicker, shake veal pieces in flour before you brown them. Variation#2: Add a big handful of frozen peas just before you add dumplings to the pot.
BASIC COOKIE DOUGH. Cream butter and sugar. Beat in egg and vanilla. Add flour slowly and mix well. Divide in two. ENGLISH TOFFEE BARS. Preheat oven to 375°. Grease oblong pan 13 x 9. To 1/2 cookie dough, mix in oats and brown sugar. Dough will be crumbly. Pat into prepared pan evenly. Bake 15 minutes-no imprint will remain when touched lightly. Remove from oven. Sprinkle immediately with chocolate pieces evenly. Place another baking sheet over pan to soften chocolate. Spread chocolate evenly. Sprinkle with 1/2 cup chopped nuts. While warm, cut into 1 1/2-inch diamond shapes. FRENCH CHERRIE CAKES. Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough. Cover and chill at least 2 hours. Heat oven to 375°. Roll dough to 1/4-inch on well-floured cloth coverd board. Cut into 2-inch circles or scalloped rounds. Cut small hole in center of half the rounds. Bake on ungreased baking sheet 8-10 minutes or until very light brown. Cool. For almond filling blend confectioners sugar, almond extract, milk and food color. Spread on whole rounds. Place round with hole in it on top.
Spray slow cooker with fat free cooking spray. Place bread in slow cooker. Add the sausage. In a large bowl mix the egg and milk pour over the bread and sausage mixture top with the cheddar cheese. Cook on low for 3-4 hours.
Preheat oven to 350°F. Beat egg whites with cream of tartar until soft peaks form. Add 3 packets of splenda and beat until stiff but not dry. In a separate bowl, whisk together yolks and remainder of Splenda (adjust to desired sweetness) and 1/2 package of the hot cocoa mix. Add 1/2 Tbsp cocoa and mix well. Blend a spoonfool of the white mixture into the yolk mixture. Pour the yolk mixture over the whites and sift the remaining cocoa mix, cocoa powder, protein powder and soy flour over this. Fold all of this together lightly. spoon into a small bundt pan or loaf pan that has been sprayed with Pam. Bake at 350° for 20 minutes or until firm, careful not to overbake.
Heat oven to 375°F In medium bowl, stir together cookie crumbs and melted butter. Press into bottom of 9-inch springform pan. Bake 10 minutes or until set. Make the mousse: gently melt semisweet chocolate in a double boiler with the 2 tablespoons whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Spread over crust. Refrigerate. Place 6 oz. chocolate in large bowl. Heat 3/4 cup cream in small saucepan over medium heat or in microwave on high until cream comes to a boil. Immediately pour cream over chocolate; stir until smooth. Cool until slightly thickened but still pourable (about 75°F.). Spoon over mousse.Cover and refrigerate until set, at least 8 hours or overnight.
Preheat oven to 300°F. Spray a large shallow baking dish with cooking oil. Lay the tomatoes in the dish and season with salt and pepper. Drizzle with the olive. Bake uncovered until tomatoes soften somewhat, about 25 minutes. In a mini food processor, chop the garlic and basil together. Sprinkle the garlic/basil on top of the tomatoes. Cover with foil and bake until soft and lightly carmelized, another 25 minutes. Remove from oven and place in a food processor or blender. Pulse a few times, but leave the sauce chunky. Put in sauce pan to reheat and add cooked chicken if desired. Serve over hot cooked pasta and top with freshly grated Parmesan.
Note: use any type of mushrooms you like, or a combination; try button, cremini or shiitake. Cook pasta according to package directions in a large pot of boiling salted water; cook until al dente then drain well; place in a serving bowl and reserve. Meanwhile, in a large skillet over low heat, heat one tbsp of the olive oil. Add bacon and mushrooms to skillet and cook, stirring, until browned. Add remaining oil to skillet, then the capers, garlic, salt and hot pepper flakes. Cook, stirring, for about 10 minutes or until garlic is just slightly golden. Stir in basil (you can also substitute fresh parsley, for a different taste) and toss with cooked pasta. Serve with parmesan cheese on the side.
Using a 1/2 cup-ice cream scoop, place six scoops of ice cream on a baking sheet and freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.
For the rub: combine all rub ingredients in a small bowl or jar with a tight fitting lid (the rub keeps well for months stored at room temperature in a jar with a tight-fitting lid). For the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and garlic and cook, stirring, until softened, about 5 minutes; do not brown. Add the chile paste and cook, stirring, for 1 minute. Whisk in the honey and soy sauce and simmer for just a minute, until the honey has melted. Let cool to room temperature. (The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using). For the duck: Heat your grill to medium. Set aside a few tablespoons of the glaze for brushing the cooked duck. Using the tip of a sharp knife, score the skin of the duck breasts in a crisscross pattern, being sure not to cut through to the flesh. Season with salt and pepper. Rub the skin side of each breast with a few teaspoons of the spice rub. Put the breasts skin side down on the grate (use the cooler part of the grill if cooking with charcoal) and grill until the skin begins to crisp, 6 to 8 minutes. Turn the breasts over, raise the heat to high or move to the hotter part of the grill, brush with the glaze, and grill, brushing often with the glaze, until medium-rare, 3 to 4 minutes more. Remove the breasts from the grill and brush with the reserved glaze. Let rest for 5 minutes, then cut each breast into 1/2 inch thick slices. Serve immediately, sprinkled with scallions.
1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons. 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes. 3. Season with salt and pepper and add the crushed red pepper flakes. 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel sprouts are tender. 5. Mix in the cheese.
Preheat the oven to 400 degrees. In a large saucepan, combine the water, milk, butter, salt, cumin, and onion powder. As soon as the mixture comes to a boil, remove the saucepan from the heat and add the potato flakes; mix until smooth. Add the parsley and egg and mix again until smooth. Form the mixture into 8 equal-sized patties. Brush both sides with the oil and place on a large nonstick cookie sheet that has been sprayed with nonstick cooking spray. Bake for 25 minutes, turning once halfway through the cooking.
Directions: PREHEAT oven to 350° F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease. FOR CAKE: COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely. FOR PEANUT BUTTER LAYER: BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes. FOR GANACHE: HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. MELT peanut butter& milk chocolate morsels in resealable plastic bag on 70% power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.
Place first 6 ingredients into a food processor and process until finely chopped. Over medium-high, heat a non-stick frying pan then add the chilli paste. Cook for 5-7 minutes, stirring, until the mix is thick and fragrant. Depending on the water content of the ingredients this may take even longer. Now add the beef and cook for 3 more minutes, stirring the whole time. Add the scallions and beans. Cover. Cook for another 3 minutes, or until beef & vegetables are tender. Serve with steamed rice.
Preheat oven to 350EsF. Grease bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan; set aside. In a medium bowl, combine flour, brown sugar, and salt. Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture. In another bowl, combine eggs and buttermilk. Add egg mixture all at once to flour mixture and mix until just combined. Spoon batter into prepared pan. Combine reserved crumb mixture and nuts; sprinkle over batter. Bake at 350EsF for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm.
In a sauce pan, heat oil on low heat. Fry the shallots until golden brown. Remove and set aside. Add the whole chilis and stir frequent as the chilis will cook very fast. They will turn darker when they are done. Remove the chilis and set aside. Add the rest of the ingredients. Let the sauce simmer for one or two minutes. Remove and serve in a small bowl. The sauce will get thicker as it cools. Sprinkle the fried shallot and chili on top. If you prefer it hotter, break up the chilis into small pieces and sprinkle on top the sauce.
Coat crock pot with cooking spray. In a large bowl beat eggs with evaporated milk, and milk. Mix in pasta and all cheese except about 1/2 cup. Put mixture in slow cooker and sprinkle remaining cheese on top. Cook on low for 6 hours. Do not lift lid or stir!
Mash up peeled banana. Scrabble eggs and add with banana. Then add baking powder, vanilla, cinnamon and nutmeg. Melt 1 tbsp of butter in frying pan. Fry 1/4 cup of batter per pancake. Serve with syrup or powdered sugar.
blend shortening and sugar. mix in eggs and chocolate chips. then mix in Bananas, flour, baking soda and salt. bake at 350 for 1 hour. Cover with foil if browning too early.
Soak the bread in the cup of milk, set aside. In a large, non-stick skillet, brown the ground beef. Add the onions, garlic, curry powder and turmeric and cook until the onions are soft. Add sugar, vinegar, raisins, apple, salt and pepper. Pour in water and gravy mixture and cook gently until it starts to thicken. Remove from heat and cool slightly. Gently squeeze excess milk from the bread (add the milk to the custard topping) and tear apart into chunks. Fold into meat mixture together with the beaten egg. Place the meat mixture into a greased 9 x 9" casserole dish and bake at 350°F for 15 minutes. Remove from oven and cool completely. Prepare custard topping. For the custard topping: beat together the milk, eggs and salt. Gently pour over the cooled meat mixture. Sprinkle with nutmeg and place bay leaves on top. Return casserole to oven until the top is set- about 20 to 25 minutes. Serve warm (not hot or better still, room temperature) alongside yellow rice and sambals on the side. Cook rice in the usual manner adding turmeric and salt to the water. Drain and fluff up, add almonds. Place the sambals in small serving dishes and allow guests to help themselves.
Grate the potatoes and onions into a colander. Add 2 of the eggs and combine with the grated potato mixture. Add garlic and spinach. Mix well and press out excess liquid through the colander. Transfer the potato mixture into a large mixing bowl. Add the remaining egg, the matzo meal, salt and pepper. Combine well with your hands. If the mixture is loose, add more meal. Allow the pancake mixture to rest 5 minutes while you heat the oil in a large nonstick skillet over medium heat. Add large spoonfuls of the pancake mixture and press down gently with the back of the spoon to form 1/2-inch thick pancakes about 3 inches in diameter. Cook 5 minutes until golden brown, turn pancakes and repeat the process until both sides are cooked. If the pancakes are still a bit undercooked, put them on a baking sheet for an additional 5-8 minutes in a 375-degree oven.
Place oleo, worcestershire sauce, garlic salt and celery salt in 3qt microwaveable bowl. Microwave uncovered on high until butter is melted, approximately 45-60 seconds. Stir well. Stir in Kix, pretzel sticks and nuts. Toss until well coated. Microwave on high uncovered 6 minutes, stopping to stir every 2 minutes. Let cool 30 minutes.
MIX eggs, sugar, oil, vinegar, zucchini and vanilla. Then add flour, baking powder, baking soda, salt and cinnamon. pans. Bake 50 to 60 minutes at 350°F.
Dough: Combine ingredients. Roll dough into balls and press into mini muffin tins. Place in freezer for 30 minutes. Filling: Combine all ingredients. Fill dough in muffin tins 3/4 of the way with filling - DO NOT OVERFILL to the top. Bake at 350 degrees for 30 minutes. Enjoy.
Process half of the lemonade, limeade, and ice in a blender until smooth, stopping to scrape down sides. Pour mixture into a 4-quart plastic container. Repeat procedure with other half. Freeze until firm. Remove from freezer 30 minutes before serving; break into chunks. Add soda; stir until slushy. Garnish, if desired.
In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.