HumbleIntelligence/food-ner-1-Million huggingface dataset:
Please note that the process is simple, but will take anywhere from 3-5 days to develop. Day One: Pour 2 tablespoons of pineapple juice into a large clean glass bowl or jar. (Use a bowl or jar that will hold 3 times the volume, as the starter will double in bulk during the fermentation process.). Stir in 2 tablespoons bread flour. Cover container with plastic wrap and set in a warm draft-free area; 70-80 degrees Farenheit is perfect. Hotter temperatures (95-100 degrees) will kill it. Stir at least twice daily. Day 2: To the starter container add 2 tablespoons pineapple juice and two tablespoons bread flour and stir thoroughly. Cover with plastic wrap and set in warm place. Stir at least twice daily. Day 3: To the starter container stir in 2 tablespoons WATER and two tablespoons RYE flour and stir thoroughly. Cover and set in a warm place. Repeat Day 3 if necessary, using bread flour -- When your starter develops a bubbly froth, usually about 3 to 4 days, it is done. You have succeeded -- this can take up to 7 days in some areas,. The starter is now ready to use or may be stored in the refrigerator in a covered jar. CARE AND FEEDING OF YOUR SOURDOUGH STARTER: The starter will get better with time, so take good care of it! If the starter is not used at least every 14 days, then it must be 'fed'. To feed, pour 2 or 3 tablespoons of the starter into a clean glass bowl (discarding or give away the rest). Stir in 1/2 cup of lukewarm water and 1/2 cup of flour into the starter. Cover bowl with plastic wrap or towel and place in a warm draft-free place for 12 to 24 hours, stirring at least every 12 hours. After 24 hours, the starter should have a plesant sour (yeasty/beer) aroma and is ready for use or may be poured into a clean glass or plastic container, with a lid, and refrigerated for future use. The starter should be used every 7 - 10 days. When Ready To Bake: Remove two tablespoons of starter, add equal amounts of flour and water to obtain the amount of starter required for the recipe (plus slightly more to replenish the starter). As an example, if the recipe calls for one cup of starter, remove a couple tablespoons of the active starter, stir in a little more than one cup of bottled water and 1 cup of flour. Adjust the water/flour as needed, the consistency should be similar to pancake batter.
Preheat oven to 400°F. Line baking sheet with parchment paper or use your baking stone. Boil potatoes until tender. Cool, peel and dice. In a large skillet over medium heat, add 2 T olive oil and when hot add the onions, cook, stirring constantly until golden. 8-10 minutes. Add the chorizo and cook, stirring and breaking up, for about 10 minutes until chorizo is cooked through. Add garlic and saute for 1 minute. *At this point, I drained & blotted away the excess chorizo oil. Add oregano, salt, cumin and potatoes. Stir constantly and brown potatoes (I'm not sure my potatoes browned but warm through at the least), for about 5-10 minutes. Lightly brush one side of each tortilla with olive oil. Separate your tortillas into 2 stacks> one will be the bottom and one will be the top to make a "sandwich". Divide the cheese into 2 portions. Spread 1/2 of cheese evenly over each tortilla. Top with the remaining tortilla to make a sandwich. Place on baking stone or baking sheet. Half way through the baking, press each tortilla with a spatula to release any air pockets. Bake until golden browned and crisp on both sides. *I did not flip. Top each pizza sandwich with 2 T salsa, or desired amount, spreading it around with the back of the spoon almost to the edges. Divide the chorizo-potato mixture into equal parts for each pizza. Piling slightly in the center. Top with remaining cheese and roasted pepper slices. Bake for 10-12 minutes or until cheese is melted. Slice into wedges and serve hot. Garnish with cilantro, green onions and sour cream if desired. Enjoy!
Peel cucumbers and cut lengthwise into quarters; remove seeds; finely chop. Remove liquid by drying and pressing onto paper towel. Combine cream cheese, cucumbers, green onions, salt and pepper; mix well. Cut rounds with cookie cutter from slices of bread, you can get two or three per slice. Spread with cucumber mix. Top with paprika or chili power.
Heat a large skillet and 1 tablespoon of butter over medium heat. Once hot, add raw shrimp and garlic. Stir. Sprinkle shrimp with chili powder and cayenne pepper. Continue to cook, stirring occasionally, until shrimp are no longer transparent and are golden on the outside, approximately 3 minutes each side. Prepare the salad bowls. Divide lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for very large salads, or 4 bowls for lighter salads). Top with fresh cilantro and peanuts and last, the prepared shrimp. Prepare the salad dressing- Place all of the salad dressing ingredients in the bowl of a food processor or high powered blender and process until smooth and creamy. Taste and add any additions you feel necessary (lime juice, agave, salt). Pour the miso dressing over the salad, toss and serve immediately.
Combine all ingredients in a blender & process until smooth. Pour into chilled glasses & serve.
Combine the first three ingredients in a mixing bowl. Spread pretzel mixture in bottom of 9 x 13 baking dish. Bake 10 minutes at 350 degrees. While the pretzel mixture is baking, combine the next three ingredients. Spread on top of the cooled baked pretzel crust. Spread 2 cans of LUCKY LEAF PREMIUM CHERRY PIE FILLING over the cream cheese layer. Refrigerate at least 4 hours.
Rim a martini glass with honey and fresh shredded coconut. Shake well and pour into a martini glass.
Spread pizza dough on greased pizza pan and bake for half of recommended time at temperature designated on pizza dough container. Meanwhile, slice kielbasa into 1/4 inch slices. Heat a 10 inch saute pan over medium high heat. Saute kielbasa for 4 minutes or until heated through. Heat mashed potatoes for in microwave in a medium bowl for 2 minutes, stir, and heat 2 additional minutes. Take pizza dough out of oven and spread with mashed potatoes. Top with saurkraut that has been microwaved for 2 minutes. Place kielbasa slices over saurkraut. Sprinkle with cheese. Place back in oven for the rest of the recommended baking time or until cheese is melted and beginning to turn golden.
Mix the pound cake mix as directed on the box. Put 1/2 of the batter in a greased 9"x14" pan or a springform pan. Mix in cocoa powder in the rest of the batter to turn dark brown. Gently spoon over the vanilla batter. (Use a spatula and "lay" it onto the other batter, as opposed to dropping.). Lay cherries on top in rows, 1" away from each other. Do not press in, they will sink in while baking. Bake 40 minutes at 350 (or until done). Let the cake cool completely. Make the german buttercreme according to clara 12's Recipe #58987. And spread a rich layer (about half an inch thick) over the top of your cake when cool. Finally pour one bottle of Magic Shell ice cream topping on top. Tilt cake to cover. And enjoy!
Cut the asparagus into 1/2 inch slices on the diagonal, or just into 3 pieces. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes.Drain and rinse under cold water to stop cooking. set aside. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add basil and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
In the work bowl of a stand mixer fitted with paddle attachment, combine yeast, milk and egg and mix until combined. Add flour and mix on low until flour is nearly incorporated. Remove paddle and scrape clean. Replace paddle with dough hook; mix on medium-high 5-10 minutes, until smooth and elastic. Add salt and olive oil after about 2 minutes of mixing. Coat a large bowl with a little more olive oil. Transfer dough to bowl, turning over to coat the surface. Cover with plastic wrap and set in a warm place until risen and puffy and about double its original volume, 1 1/2 - 2 hours. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add onions, sprinkle with salt, reduce heat to medium, and cook until onions are meltingly soft. Add lamb, breaking up large chunks with the edge of a spoon, and cook until no longer pink, 4-6 minutes. Add garlic, cinnamon, cumin, cloves, pepper and sumac. Add tomatoes, sugar, and mint. Cover and simmer until thickened. Adjust seasoning to taste; it should be really well-spiced, so add more pepper and/or cumin if needed. Preheat oven (preferably with a pizza stone) to 450°F . Coat a 12" pan with more olive oil; stretch the dough to cover the pan. Let stand 15 minutes until slightly puffed again. Spread the warm filling on top; it should not be too thick a layer. Let stand a further 15 minutes. Bake in preheated oven 15 minutes, until golden and puffed. If filling appears to be drying out, cover with a piece of oiled parchment paper after 5-7 minutes.
Cut bread into four wedges, place on plate. Gently toss tomatoes, basil and red onion together. Place 1/4 mixture on each wedge of bread, top with 1/4 of cheese cubes. Pour about 2 ounce of dressing over each. Serves 4 or it can be divided to serve 8 as a side dish.
Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350°F (180°C) oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. Mash the roasted garlic with a fork, or force through a fine strainer. If you use a ricer as recommended below, simply rice the garlic along with the potatoes. Peel and boil potatoes in salted water until tender. Force the cooked potatoes through a ricer (recommended) or mash by your usual method. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. Add cream or milk to adjust consistency.
Preheat oven to 20C or 180C fan forced. Line 2 baking trays with baking paper. Combine pumpkin, kumara and capsicum in a large bowl. Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking. Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well. Replacebaking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking. Serve.
Combine 1 cup berries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes. Combine cornstarch and water in bowl. Add to pan with blueberries. Cook over medium heat until mixture comes to full boil and is clear and thick. Pour hot mixture into large bowl.Cool until warm. Fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter. Let cool before adding to pie crust. Add top crust and brush with egg wash, sprinkle with sugar. Preheat oven to 400°F but reduce heat to 375°F when you put pie in oven. Bake about 40 minutes. Check pie halfway through baking; cover edges with a strip of foil if edges are getting too brown. This technique works for any delicate fruit such as raspberries or strawberries.
place the chicken flat on the rolled out puff pastry. Spread the cream cheese on top and then cover with the ham. Wrap the pastry over it and bake on a moderate oven for about 1 hour or until chicken is cooked.
To Roast the Beets: Adjust the oven rack to the center position and preheat the oven to 400°F Rub the beets with the olive oil and wrap them together in a large piece of aluminum foil. Put the beets in a small roasting pan or baking dish and roast them for 50 minutes to an hour, until they are tender when a knife is inserted in the center. Remove the foil packet from the pan and let the beets cool on the foil before unwrapping. Using your fingers, peel the beets over the foil. The skins should slip off easily; if not, use a paring knife. Cut the beets into 1/4-inch matchstick slices and reserve. To make the Vinaigrette: Put the olive oil, balsamic vinegar, red wine vinegar, onion, jam, mustard, and sugar in the container of a blender or food processor. Process until well blended and emulsified. (You should have 1 cup.) Season to taste with salt and pepper. To Assemble the salad: In a large salad bowl, toss the greens, beets, and walnuts with half of the dressing. Season to taste with pepper. Top each serving with some of the cheese. Pass the remaining dressing at the table.
Microwave: To prepare filling, combine first liquor, water and sugar in a medium bowl. Microwave at High 1 1/2 minutes or until sugar dissolves, stirring after 45 seconds. Stir in dried cherries and ginger, cover with plastic wrap and microwave an additional 3 minutes on HIGH. Let stand for 5 minutes to allow fruit to absorb the liquid. Spoon fruit mixture into bowl, cover and cool completely. Stovetop: In a small saucepan, combine liquor, water and sugar and heat until sugar crystals dissolve. Add dried cherries and ginger to the pan and cook until cherries absorb most of the liquid and plump (approximately 5-10 minutes with low heat). Spoon fruit mixture into bowl, cover and cool completely. Preheat oven to 350°F To assemble the strudel, 1/4 cup chips into the cherries. Place 1 phyllo sheet on work surface, covering remaining dough to keep from drying. Lightly coat with butter-flavored cooking spray. Working with 1 phyllo sheet at a time, repeat this process with the 7 remaining phyllo sheets with cooking spray, placing one on top of the other. Place a sheet of plastic wrap or waxed paper over phyllo, pressing gently to seal sheets together; discard plastic wrap. Spoon filling along 1 long edge of phyllo, leaving a 2-inch border. Fold over the short edges of phyllo to cover 2 inches of apricot mixture on each end. Starting at long edge with 2-inch border, roll up jelly-roll fashion. Do not roll tightly, or the strudel may split. Place strudel, seam side down, on a baking sheet coated with cooking spray. Score 7 diagonal slits into top of strudel using a sharp knife. Lightly spray strudel with cooking spray. Bake for 30 minutes or until golden. Place 1/4 cup chips in a small heavy-duty zip-top plastic bag, and seal. Submerge bag in very hot water until chips melt. Snip a tiny hole in 1 corner of bag; drizzle chocolate over the baked strudel.
Unwrap candy canes and place in a thick ziplock bag. The freezer kind or if using the regular ones just use two, one inside the other to make it thick. You can also use hard peppermint candies if you are making this after Christmas. Place the candy inside the bag and crush it using a large metal spoon or a rolling pin- not too small, not too big. Martha would have you sift the candy to seperate the large pieces from the dust. I did not- it is up to you. Line a jelly roll pan (baking sheet with sides) or a 9x13 baking dish with tin foil. Spray with nonstick spray. Place white chocolate in a heatproof bowl set over (not in) a pot of simmering water. Test bowl before adding water to be sure it will sit on the pot and not dip down to low. Add water and test again- then heat up the water. Heat, stirring occasionally until chocolate is melted. Remove bowl from heat and stir in Rice Krispies. Pour mixture into prepared pan and spread. You can make it thick or thin. Sprinkle with crushed peppermint candy. Press them into the chocolate lightly otherwise they will fall off later- use waxed paper, the back of a spoon or your fingers. If you choose you can melt the mint chips and drizzle them over the top. Chill 20-30 minutes. Apparently if you leave it in the fridge longer it will get soft. Peel tin foil off and break into pieces. Store in an airtight container up to 1 week.
Dough: Prepare dough by combining water, yeast, sugar, and salt. Let stand a few minutes. Add shortening and half of flour, blending well. Knead in the rest of the flour until you have a firm dough. Place in a covered, greased bowl and let rise while you prepare filling. Filling: Brown hamburger meat with chopped onions. Drain fat. Add mustard, mayonnaise, cheese, salt and pepper; mix well. Set aside to cool. Prepare Burgers: Roll out dough and cut rounds using a coffee can. Place 2 or 3 TBS meat mixture on top. Fold dough over and seal edges. You can stretch dough around meat to seal (dough does not break as pie dough does). Place on lightly greased cookie sheet and let rise 30 minutes or so. (Cover with a dish towel to keep crust from drying out.). Bake at 350 degrees until lightly browned (less brown if you plan to freeze and bake later).
Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered). Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool. While stock and chicken are cooling, prepare carrots and onions as directed and set aside. When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot. When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot. Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors. Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above). Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes. While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside. If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately. Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.
Combine undrained pineapple, whipped topping and pudding mix. Let stand 5 minutes. Cut cake lengthwise in thirds. Drizzle with liqueur. Spread 1/3 pudding mixture over bottom layer of cake. Top with second layer. Repeat layering, ending with pudding. Chill 30 minutes. Sprinkle with toasted almond slices.
Preheat oven to 350 degrees. Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in salted boiling water for 10 minutes. Drain and squeeze well. Chop in food processor. Melt butter and cook onion until soft. Stir in flour. Slowly add milk. cook until mixture thickens, stirring constantly. Remove from heat. Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir eggs into cooled broccoli mixture. Butter baking dish and dust with bread crumbs. Pour mixture into baking dish and bake for 40 minutes.
Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour. Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds. Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and nuts until just combined. Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.
To make chimichurri, combine cilantro, vinegar, oil, garlic, adobo, oregano, pepper, and chile flakes. Rinse beef, pat dry, and rub all over with steak seasoning mix. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 teaspoon butter. Lay steaks in pan and cook, turning as needed, to brown all sides, including edges, about 10 minutes total for very rare (red in center, cut to test). For medium rare, cook 2 or 3 minutes more. To reduce spattering, wipe fat from pan with paper towels. Transfer steaks to a platter; keep warm. If dark charred bits are present in pan, wipe out with a paper towel. Add remaining butter to pan and stir; when melted, add chimichurri sauce. Cut meat into 4 portions and set on plates. Pour meat juices from platter into frying pan, then ladle sauce over steaks.
For the cakes:. Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl. Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend. Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold). Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes. Serve with a scoop of vanilla ice cream and drizzle with spiced syrup. For Spiced Syrup:. Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.
Combine dry ingredients in a bowl. Rub in butter until mixture resembles coarse crumbs. Stir in honey and add as much milk as needed to form a soft dough. Turn out onto a floured surface and knead lightly. Pat down to desired thickness and cut out scones of desired size (I use a 7.5 cm glass). Bake at 220 °C for about 8 minutes.
In a small bowl, combine cornstarch and broth until smooth. Stir in the soy suace, hoisin sauce, and seasame oil; set aside. In a large nonstick skillet or wok, stir fry broccoli in canola oil until crisp-tender. Add the onions, garlic, and gigner; stirfry for 3-4 minutes or until vegetables are tender. Add shrimp; stir fry for 4-5 minutes longer or until shrimp turn pink. Stir in corstartch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
In a blender, combine ice, frozen berries, sweet and sour mix, and rum. Cover and blend until smooth. Pour into a chilled glass. Garnish with fresh berries; serve with a straw.
Preheat oven to 350 degrees. Beat softened cream cheese until smooth. Add milk and beat until creamy. Then beat in egg and vanilla. Set aside 1/2 cup of chocolate chips, then toss the remaining 1 cup with flour. Fold floured chips into mixture. Pour into crust. Bake 35-40 minutes, until center springs back when lightly touched. Set cake aside to cool while you make the glaze topping. In small saucepan over medium-high heat, whisk together reserved chocolate chips and whipping cream. Cook until thickened and smooth. Pour glaze over cake, smoothing to cover almost to the edges. Refrigerate and serve chilled.