HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and line a 7 inch round cake tin. Separate the eggs while still cold and then keep aside to come to room temperature. Preheat oven to 180°C. Mix sugar, coffee and water in a saucepan and heat on sim till the sugar dissolves. Then bring to a boil and remove from the fire. Let it cool down slightly and then add the rum. (optional). Sieve the flour and baking powder together 3 times. Whisk the eggs with an electric handheld beater till stiff peaks form. Beat the butter and egg yolks with the dough attachment until fluffy and light. Stir in with fast rotations of a rubber spatula the sugar and coffee mix and the yoghurt and then stir in the flour too. Fold the egg whites gently into this mixture in two batches using the cut, fold and turn technique. Where you cut in the cetre and lift the batter gently towards the left side and then rotate the bowl so that you can cut again. THis should be done quickly but gently with only wrist movements. EMpty batter into the prepared cake tin. Bake for 40 minutes or so till a tested comes out clean. Invert onto a serving platter after 2-3 minutes and cool. For Sauce: Boil 1/2 a cup of water with sugar, coffee and butter. Simmer for 2 minutes while you dissolve the cornflour in the other 1/2 cup of water. Stir till the mixture thickens and then put off. Make holes in the cake with a wooden skewer and pour the sauce over the cooled cake. Let the sauce flow over the side of the cake too. Cool and serve!
Use a 3 1/2 quart slow cooker for this recipe. Chop onions, red bell pepper, and green bell pepper into pieces about 1/2 inch square. Heat olive oil in a large frying pan, then saute onions and peppers until they begin to soften, then add to slow cooker. Squeeze Italian sausage out of casings and add to frying pan, adding a bit more olive oil if needed. Brown sausage well, breaking apart with turner as it cooks, then add to slow cooker. Pour beans into a colander placed in the sink and rinse with cold water until no more foam appears, then add to slow cooker. Add tomatoes with juice, dried basil, dried oregano, ground fennel, black pepper and bay leaves to slow cooker. Pour chicken stock over other ingredients and stir to combine. Cook on high about 4 hours or on low for all day. Serve hot, with freshly grated parmesan cheese for sprinkling on the stew. (*) South Beach Suggestions: Make with turkey Italian Sausage, this stew is perfect for any phase of the South Beach Diet, which allows low-glycemic dried beans in small amounts, even for phase one. Since this recipe has a generous amount of vegetables and sausage in proportion to the beans, it would be great for phase one.
Mix the buttermilk, vegetable oil and sugar in a saucepan and warm this mixture to just before the boiling point...remove and cool to lukewarm. Remove from heat let it cool down then stir in dry yeast. Let this mixture sit for a few minutes to let the yeast bloom. Add 4 (of the 4 1/2 cups) of flour to the buttermilk mixture and stir well (no need to knead, just mix well). Dough at this stage will be extremely sticky and more like a thick batter. Cover dough with plastic wrap and let it sit in a warm place for an hour. In a small, separate bowl, mix the final 1/2 cup of flour, baking powder, baking soda and salt. After the sticky dough has rested/raised for an hour, stir it down and add this final half cup flour mixture. Mix until well incorporated (by hand or electric mixer). Turn batter (which will still be quite soft and sticky) out onto WELL-floured counter and roll the dough around a few times, coating the surface with flour so it is not so sticky. Roll (or pat) dough out into a rectangle that is about 1/2" thick. Spread dough surface with 2 tablespoons butter then evenly spread on the filling ingredients and top with nuts (pat the nuts into the sugar a little). Roll up, jellyroll style, keeping it as tight as you can. Pinch the seam shut tightly. Cut 11/2" slices and lay them, cut side down, in a greased 9x13 baking dish. Cover with plastic wrap and let rise for 30 minutes. Bake in pre-heated 375F oven for about 20 minutes or until golden and they sound hollow when you tap on them. Drizzle with glaze while the rolls are still hot.
Peel and seed the cucumber: put in a food chopper and chop until very VERY VERY fine. In a small bowl, combine all the ingredients. Add food coloring to desired shade. Cover and refrigerate at least one hour before serving.
If dicing a fresh, ripe mango, be sure to freeze it before using. Put all ingredients in blender & process until smooth & creamy.
In a large pot combine pork shoulder, salt, garlic, and water. Bring to a boil, skim surface, and add oregano and chicken broth. Reduce heat, cover and simmer until pork is tender, about 2 hours. Meanwhile chop, shred, slice, and wedge limes, onion, cilantro, radish, and cabbage. Store in containers in fridge until time to serve. When pork is tender remove from pot and let sit until cool enough to shred or just chop it into bite sized pieces. Add rinsed hominy and bring to a boil. Return shredded pork to pot, Add enchilada sauce. Adjust salt to taste. Bring to a boil, reduce heat and simmer covered for 30 minutes. Garnish with cabbage, cilantro, onions, radishes, toastadas, and fresh squeezed lime juice. Enjoy!
Preheat oven to 375 degrees F; pan spray a 13x9x2-inch baking dish. In a large shallow dish, combine the flour, salt, and pepper. Crack the eggs into a small bowl, add the water, and beat well; pour into shallow dish. In another bowl, combine the crushed crackers, 1/3 cup grated Parmesan, and 1/2 teaspoon basil; stir well, then pour into shallow dish. Dredge each steak in the flour mixture, coating well, then in the eggs, then in the cracker mixture, gently patting the coating onto the meat. Heat a large skillet over medium high heat, add the oil, and saute the coated steaks until browned, about 3 minutes per side. Place the browned steaks in the sprayed baking dish and bake uncovered at 375 degrees F for 25 minutes (leave the oven on when done). In a bowl combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil, and garlic. Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes. Top each steak with a generous slice of mozzarella, sprinkle with the freshly grated (shredded is good, too) Parmesan, and sprinkle with the remaining oregano. Bake for about 3 minuntes until cheese are melted to your preference. Serve with lightly buttered fettuccini or fettuccini Alfredo, a nice green salad, and garlic bread.
DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball; wrap in foil or cling wrap, and refrigerate overnight or up to a week. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees Fahrenheit. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of filling in center of each round, moisten edges with water. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes.
Prepare the shot cups. Make individual rows of 1-ounce cups on a baking sheet. Combine the milk and pudding powder thoroughly in a large bowl. Measure and pour the vodka, Frangelico, and lime juice into the bowl. Thoroughly whisk everything together. Froth the mixture. Add a scoop of the whipped cream and fold it into the pudding. Continue this process slowly until everything is blended well. Finish off by carefully folding in a green food coloring drop. Just remember that the more drops added, the darker the mixture will get. Use an ice cream scoop to evenly measure the pudding mixture into the cups. Set the pudding. Cover the cups with lids and freeze them for 24 hours at minimum. Serve with plastic spoons.
Preheat oven to 350*. Sift together flour,baking soda, and salt and set aside. in Large bowl beat butter, sugars and egg, milk, and vanilla. Stir in flour mixture alternating with oil. Add cereal, oatmeal and chips. Drop by spoonfuls onto cookie sheets. * I spray mine with buttered Pam cooking spray.*. Bake for 8-10 minutes or until done. Makes nine dozen.
To prepare burritos: Preheat the oven to 375 degrees. Lightly coat a 9-13-inch baking dish with nonstick spray. In a large skillet, heat 1 tablespoon oil over medium heat. Add green onions and garlic; cook until softened, 2 to 3 minutes. Add spinach; cook until leaves are wilted. Stir in coriander, nutmeg, grated cheese and cream cheese. Remove from heat. To keep tortillas from cracking, place them on a baking sheet (overlapping is fine) and heat them in the oven for a minute or two. Place 1/3 to 1/2 cup of filling on the lower half of a warm tortilla, fold the bottom up and the sides in to encase the filling, roll it up and place it seam-side down in the baking dish. Repeat with remaining tortillas and filling. Brush the tops of the burritos with the remaining 2 teaspoons oil, cover tightly with aluminum foil and bake until hot, 20-25 minutes. Meanwhile, prepare hot sauce: In a heavy saucepan or skillet, heat oil over high heat until it is almost smoking. Add onion, bell pepper and salt to taste. Cook, stirring often, until bell pepper is blistered and beginning to brown, about 4 minutes. Add cumin, coriander and cayenne or red pepper flakes, stirring to combine. Remove from heat. Transfer mixture to a blender or food processor. Add tomatoes; puree. Return the sauce to the pan; add cilantro and salt to taste. Simmer, stirring occasionally, for about 10 minutes, partially covering the pan to avoid splatters. To serve, top burritos with sauce.
Cook pasta according to package directions. While pasta cooks, rinse mushrooms well (they are loaded with salt!). Drain pasta and put in large serving bowl. Add EVOO, I Can't Believe It's Not Butter, Italian Seasonings, Garlic Pepper and toss to coat. Add Mushrooms and toss again. Sprinkle with Parmesan Cheese and serve. Makes 2-3 Entree size portions.
Pour a small amount of oil in the bottom of the clean coffee can (from a 2 pound coffee can). Place meat in the bottom of the can and allow to partially brown. If using hamburger or sausage, form a good-sized patty which covers the bottom of the can. Layer with corn, potatoes, green beans and tomatoes or tomato juice. Cover the can with aluminum foil and set it in among hot coals. Cook for approximately one hour.
Heat milk to a simmer over medium heat in a medium pot. Put the tomatoes, tomato paste, onions, salt, pepper, sugar, flour, butter, and cellery into a food processor and grind until smooth. Pour mixture into milk and raise heat to bring soup to a boil. Reduce heat and simmer 15 minutes.
Mix dry ingredients together. Add the carrots, dates, and pecans. Mix liquid ingredients in separate bowl. Combine the liquid ingredients with the dry ingredients and stir until moistened. Lightly grease muffin tins. Fill 2/3 full with batter. Bake at 400 degrees for 18-20 minutes.
Preheat oven to 250 degrees. In a shallow 2-quart baking dish, mix together melted butter, hot pepper sauce, Worcestershire, chili powder, garlic powder, and oregano. In a large bowl, mix up Fritos, Crispix, Ritx Bits, Corn Nuts, Goldfish, pepitas, peanuts, and sunflower seeds. Pour mixture into pan with butter mixture and toss to coat evenly and thoroughly with the butter sauce. Place baking dish in the preheated oven, and bake, stirring every 10 minutes or so, for 1 hour, or until dry and lightly browned. Cool completely, then store in a tightly covered storage container. It is best served within 2 days.
Saute the onion and oil over a low heat for 5 minutes or until soft. Put aside and leave to cool. Preheat oven to 190 degrees celcius & spray the muffin tin with oil spray. In a bowl whisk the eggs. Add the salt, pepper, dill, thyme, milk, flour & parmesan and whisk until smooth. Stir in the whitebait and cooled onions. Spoon into the muffin tin. Place tin into preheated oven and bake for 15 - 20 minutes or until set and a pale golden colour. Remove from oven and leave the quiches to cool in the tins for 15 minutes before removing otherwise they may break up as you try to get them out of the tin. Serve warm or at room temperature with a salad. If making mini-muffin sized quiches they are great served as a nibble with drinks.
Mix all cake ingredients well and pour into a floured and greased 9x13x2-inch pan. This will be a thin batter and you will think you have done something wrong but it will be okay. Icing: Cream cheese and butter. Add sugar and nuts. Mix well and pour over cake while hot.
Heat oil. Add onion and green pepper. Cook until tender. Add garlic, broth, salsa and corn. Raise heat to medium high and bring to a boil. Rinse beans and add to the pot. Bring back to a boil. Stir in refried beans and cumin. Stir well and simmer.
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar in small amounts on low speed, and beat until incorporated. Increase the speed to high and mix until very light and fluffy. For best results garnish with toasted nuts or fruit.
Soak rice noodles in warm water for 20 - 25 minutes - they should be soft but not mushy; they will soften when they are cooked in the liquid. (prepare accordingly depending on your choice)Peel and deveign the shrimp, leave the tails intact - cut the chicken and/or pork into 1/8 inch x 1 inch pieces. Mix together fish sauce, sugar, vinegar and tomato puree until sugar is dissolved, set aside. Slice the scallions on the diagonal 1/4 inch thick, set aside. Heat a wok and add the oil, then stirfry the meat and garlic - when meat is cooked (no longer pink) add the drained noodles and quickly stir to coat with oil - quickly add the sauce and stir carefully to avoid breaking the noodles. Move the noodles to the side and add eggs - let them set a bit then break them up and continue to stir fry - add additional oil if necessary to keep noodles from sticking- continue to toss until eggs are nicely distributed. Add 3/4 Cup peanuts, bean sprouts and scallions - toss. Remove to serving platter, garnish with 1/4 Cup ground peanuts, sprinkle with the chili flakes and serve with lime wedges to squeeze over the top.
Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar. Bake at 200°C for 45 minutes, turning occasionally. Combine yogurt, juice, rind and garlic. Arrange the spinach, beans and roasted vegetables on serving plates. Drizzle over the dressing and sprinkle with pistachio nuts and pepper.
If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside. Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough. While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste. After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes. While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag. When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.
Combine first 5 ingredients in skillet. Cover and steam cook on medium heat. Stir frequently so that meat is broken up into small loose pieces. Cook until the meat is no longer pink. Do not overcook the ground beef. Drain grease and return meat mixture to skillet. Add catsup and stir well. Simmer on low heat until serving time. You can also transfer the meat to a Crock Pot for parties or picnics.
Heat oven to 375°F. Brown ground beef or turkey over medium-high heat with onion. Add the chilies, garlic, and seasoning until thoroughly cooked. Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined. Stir in 3/4 cup of each of the shredded cheeses. Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 375°F for 15-20 minutes.
Whip cream until it forms soft peaks. Add flour. Mix. Drop by tablespoonful onto ungreased cookie sheet. Bake at 375°f for about 10 minutes, or until light brown.
Place all ingredients, except coriander or parsley and olive oil, in a food processor and process into a somewhat thick paste, adding a little water as necessary. Taste and adjust flavours to taste. Place on a serving platter and sprinkle with fresh coriander or chopped parsley and extra virgin olive oil just before serving.
In a small bowl, combine bread crumbs, 2 Tbls. parmesan cheese, 1 tsp. oregano and salt and pepper. Slice tofu into 1/4 inch thick slices, and place in a bowl of cold water. One at a time, press tofu into crumb mixture, turning to coat all sides. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side. Combine tomato sauce, basil, garlic and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 Tbl. parmesan. Bake at 400 degrees F (205 degrees C) for 20 minutes.
TO PREPARE SALAD: Preheat oven to 350°F Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes. TO PREPARE CHICKEN: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad. NOTE:. The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com. DIETARY EXCHANGES: 1 starch, 1 vegetable, 1 fat, 3 lean meat (1 Carbohydrate Serving).
Grease and flour two 9x5 loaf pans and sprinkle bottoms evenly with pecans. Set aside. Beat 1-1/4 cups butter at medium speed wtih an electric mixer about 2 minutes or until creamy. Gradually add brown sugar and 1/4 cup white sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating until the yellow just disappears. Combine milk, rum and vanilla. Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture~ beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter evenly into pans. Bake at 325 degrees for 50 to 55 minutes or until pick inserted in center comes out clean. Cool in pans on wire rack 15 minutes. Remove from pans. Bring remaining 1/2 cup sugar, remaining 1/4 cup butter, light rum and 2 tablespoons water to a boil in a saucepan, and boil, stirring occasionally, for 3 minutes. Drizzle over warm cakes and cool completely on wire racks.
Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Combine beef, oats, egg whites, onions, garlic, parsley and oregano in a medium bowl and mix thoroughly. Shape beef mixture into 48 1" balls, place on baking sheet. Bake meatballs for 25 minutes. Transfer to a crockpot to keep warm and set on low. Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes. Points figured for 4 meatballs per serving.
Wash the cleaned spinach and shake off the moisture until only a small amount of water clings to the leaves. Steam lightly until just wilted. Drain the spinach well. Put the spinach into a lint-free dish towel and squeeze out the water. Twist the dish towel and squeeze more water out. Keep squeezing the spinach until you truly believe that you've gotten all the water out. Now, continue to squeeze out the remaining water. Spread out the spinach onto a cookie sheet that has been lined with paper towels to soak up any remaining moisture. If it looks sort of dry and a bit stringy, you're ready to move on. Mix the ricotta cheese, egg yolks, nutmeg, parmesan cheese, salt and pepper. Set aside. Chop the spinach into small pieces. Do not use a food processor for this process, you are looking for pieces not puree. Add the spinach to the ricotta mixture. Pull out a small ball of "dough" and make a walnut-shaped dumpling. The dough will be very very soft, but it should hold together. If you truly believe that you MUST add some breadcrumbs, do so a little bit at a time. Added breadcrumbs will take away from the angel's pillow tenderness that true malfatti boast. Continue on with shaping the little balls. Lightly dust each dumpling with the flour and set aside on a cookie sheet, being careful to use the smallest amount of flour for each dumpling. Boil 10 cups of salted water in a large pot. When the water is boiling, turn down the heat so you get a nice simmer. Drop the malfatti into the water one at a time, making sure that you don't crowd them in the pot. As the dumplings rise to the surface, carefully pull them out using a strainer spoon and place in a large bowl. After all the malfatti are in the bowl, sprinkle on the butter and plate. Serve with a light tomato cream sauce and a good dusting of the best parmesan cheese you can find.
In a 2-quart saucepan, boil the apple cider until it reduces to 1/4 cup. It should take about 30 minutes on high. Meanwhile, line a 9 x 5 x 3-inch loaf pan with parchment paper, and spray it with cooking spray. Once the cider is reduced, lower the heat and add the butter, sugars, and heavy cream. Raise the heat and bring the mixture to 255-degrees Farenheit over medium-high heat. Use a candy thermometer to ensure the proper temperature. Immediately stir in the cinnamon and salt. Then, pour the mixture into the prepared loaf pan. Let the mixture chill for 1 hour in the fridge. Slice it with a knife into bite-sized pieces.
Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl. Pour over Mahi Mahi. Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork. Garnish with fresh cilantro if desired.
Mix ingredients together. Chill. Great with Shrimp, Oysters, Crackers, ETC.
Heat oven to 375 degrees. Flatten chicken between plastic, to 1/4 inch thick. In large bowl, beat cream cheese with spinach, roasted red pepper, garlic, parmesan, nutmeg, salt and pepper until combined. Spoon equal amount of mixture across narrow end of each breast. Roll jelly roll style tucking in the ends. Dip in flour, next the beaten egg; roll in breadcrumbs. In baking dish arrange chicken seam side down in one layer. At this point refrigerate a few hours so your breading will adhere to the rolls. When ready to cook; remove from refrigerator. Drizzle with melted butter. Bake 45-50 minutes or until golden brown. *****After 30 minutes lower oven to 350*. I told you these were versatile. Go for brie cheese, chopped mushrooms, ham,. pine nuts, pistachios, crab meat etc.Try whatever you fancy.It will be a hit!