HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a colander with cheesecloth and place over a large bowl. In another large mixing bowl, combine half of the diced onions (1 1/4 c), egg, flour, salt and baking powder. Mix with a rubber spatula to combine. Peel potatoes and cut into 1" cubes, working quickly so the potatoes do not brown. Using the grater attachment on your food processor, grate the potato with the remaining 1 1/4 c of diced onions. Pour the potato/onion mixture into the cheesecloth lined colander over a bowl, wrap cloth around mixture and wring out as much liquid as possible. Discard the liquid, but save the potato starch that is clinging to the bottom of the bowl and to the cheesecloth. Add potato/onion mixture, along with the potato starch to the egg/flour/onion in other bowl.Stir the batter until it is combined and sticky. Preheat oven to 425*F. Place a wire rack on a rimmed baking sheet and set it beside your stove top. Heat 1/2 c vegetable oil in a heavy bottomed skillet over medium high heat. Oil should be hot, but not smoking (about 375*F, but I don't use a thermometer). For each Latke, use approx 1/4 c of batter and flatten in your hand (or on a slotted spoon) into approx 2" disk, squeezing out any additional liquid. Using a slotted spoon, gently place Latkes into the hot oil. (Use one sacrificial Latke to make sure the oil temp is correct. If it's too low, they will be greasy and soggy, too high they will burn). Only cook about 4 Latkes at a time so you do not drop the oil temperature. Cook Latkes approx 4 minutes on each side. Place fried Latkes onto the wire rack. Between batches, using a slotted spoon, remove any bits that may be forming in the bottom of the pan and discard. Add more oil if needed between batches, but be sure to let it rise to the correct temperature before starting another batch. When completely done frying all the Latkes, place the baking sheet into the oven for approx 8 minutes to finish baking them until crisp and golden brown. Garnish with Recipe #509843 and/or sour cream. Enjoy!
FOR THE WALNUT TORTE: Beat the egg yolks until light. Add the sugar gradually and beat until thick and fluffy. Stir in the nuts and bread crumbs. Beat the egg whites until stiff and fold gently into the mixture. Butter 2, (9 inch )deep layer pans (shallow pans may cause the batter to run over in the oven) with soft butter and sprinkle with fine bread crumbs. Spoon the batter into the pans. Bake 350 degrees F.,for 30 to 35 minutes, or until done when tested. Remove from the pans and place on a cake rack. FOR THE ALMOND LAYER: Beat the egg yolks until light. Add the sugar gradually and continue beating until thick and fluffy. Beat in the lemon rind and juice. Stir in the almonds and bread crumbs. Beat the egg whites until stiff and fold gently into the mixture. Spoon the batter into a deep, buttered layer cake pan sprinkled with bread crumbs. Bake in a moderate oven (350 degrees F.) for 30 to 35 minutes or until done. Remove from the pan and place on a cake rack. Prepare the following filling. FOR THE FILLING: BLEND the egg yolks with 1/2 cup of the sugar in a saucepan; cook this mixture OVER simmering water, stirring constantly, until it thickens. Remove it from the heat and cool. Cream the butter, add the remaining 1 cup of sugar gradually, and continue creaming until smooth. Blend in the yolk-sugar mixture, coffee, and vanilla. Beat thoroughly. Spread this filling between the 3 layers of the torte, on the sides, and over the top. Decorate with toasted, slivered almonds.
Preheat oven to 350 degrees. Cream the butter and sugar until smooth. Add the flour, sour cream, baking soda and lemon extract. Blend until smooth. Divide dough in half and place each half on a piece of wax paper. Roll each section into a 2-inch log and freeze until firm. Remove 1 log at a time and slice dough into 1/8 inch slices. Place on ungreased cookie sheet and bake until edges are golden brown (8-12 minutes, depending on your oven). Cool one minute and then remove to cooling rack to cool completely. For icing: Mix all ingredients until smooth. Drizzle over cookies. Let icing dry before storing.
In a small bowl combine all ingredients except chicken-- adjust seasoning to taste (but don't get it too salty), place in a 1 gal zip-lock bag with the chicken. Toss to coat chicken Marinate for 48 hrs, turning over a couple times each day. Grill chicken on a clean, lightly greased grill over medium heat for 5 min a side, or until done. Remove from heat and let it set in a covered bowl for 5-10 minutes before serving. Can also be done under a broiler on a rack.
Brown hamburger/Itailian sausage and drain fat. Take a thin layer of the spaghetti sauce and spread on bottom of pan to keep the noodles from sticking to the pan. Mix the rest of the sauce with the browned meat. Put the cottage cheese into a bowl and stir 2 whole raw eggs into the cottage cheese. There will be 3 layers. Start your layers by putting 3-4 noodles down first. Cover the noodles with 1/3 of the meat and sauce mixture. Put 1/3 of the cottage cheese mixture. Spread evenly over the sauce. Next, spread a layer of the mozzarella and cheddar cheese. Repeat 3 times and cover the top with the remaining cheese. Bake covered at 350 degrees for 45 minutes. Take foil off and bake for another 15-20 minutes to melt the cheese. If you want the cheese a little brown, broil for a few extra minutes.
Mix together all the ingredients for the sauce until well combined; set aside. Preheat grill to 400 degrees F. Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over. Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese. Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!
Saute bacon until crisp; remove to paper towel. Dredge liver in flour. Brown in bacon drippings. Remove to a plate. Add sliced onions and saute 3-4 minutes. Return liver and bacon to pan. Add enough water to barely cover; add thyme and ketchup. Simmer 20 to 30 minutes. Serve with mashed potatoes.
Melt chocolate pieces with sugar and milk in double boiler, stirring occasionally. Cool. Beat in egg yolks, one at a time. Stir in vanilla. In separate bowl, beat egg whites until stiff. Fold into chocolate mixture. Pour into cooled pie shell. Refrigerate several hours or overnight. If desired, garnish with whipped cream and sprinkle with roasted chopped almonds.
Scrub cucumbers and put in the above mixture. These are ready to eat in 10 days. Keep in a glass crock or a 1 gallon jar with cheese cloth"lid". (Lay a piece of cheesecloth over the jar or crock to "Create" a lid. You can wrap a rubber band around to hold in place or use a piece of string. If using a jar, you can use the metal band that you'd use in canning but don't use the flat lid part, that's where the cheesecloth is used. This allows air in and "critters", dust, bugs etc. are kept out. If you don't do this, you may get mold in them too.) Will keep all winter in cool place.
Combine all ingredients in a shaker with ice. Shake and strain into a martini glass to serve.
Preheat oven to 400^. Spray a jellyroll pan with non-stick cooking spray. Toss potatoes in a zip-top bag with 2 T. olive oil. Scatter on pan and sprinkle with salt and pepper. Roast until tender, approximately 50 minutes, turning occasionally. In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes. Drain beans and pat dry. Place beans, tomatoes, and garlic in another zip-top bag. Add 2 T. olive oil and shake to mix. When potatoes are tender, add the bean mixture and roast another 8 minutes.
Heat the oil in a medium stockpot. Saute the onions, mushrooms and garlic in the oil for 10 minutes. Add the chicken stock. Bring to a boil. Add the cheese, stirring until melted. Pour into a blender container. Process until the mixture is pureed. Add the vinegar, cream, thyme, basil, salt and pepper. Process for 5 to 10 seconds to blend. Ladle into soup bowls and serve immediately.
Fry up the meats and drain off the fat. Add remaining ingredients, bring to a boil, reduce to a simmer and cook for 1 hour, stirring often.
Cook broccoli according to package, drain and set aside to cool. Sprinkle gelatin over 1/4 cup of cold water, set aside. Bring consomme just to a boil, remove from heat and pour gelatin in stirring for 3 or 4 minutes to dissolve, allow to cool to warm. Whisk mayonnaise into the consomme until smooth. Add broccoli, stir and pour into a small mold or 9x9-inch pan and chill in the refrigerator until set up, at least 3 hours.
Heat oil. Add onion and cook until soft. Add spices and cook until aromatic. Add potato and stir to coat. Add lentils, water and stock powder and bring to simmer. Cook for 10 minutes or until potatoes are just soft. Add spinach and cook 5-7 minutes or until spinach wilts. Add salt to taste. Serve immediately.
In a large bowl combine 4 1/2 cups flour, flax seed meal, and salt. In a separate bowl, mix together the active starter, water, olive oil and honey. Make a well in the center of the flour mixture and pour in the liquid mixture, and stir until blended; dough will be shaggy and sticky (too sticky to knead). Add additional 1/2 cup flour if necessary to reach the desired consistency. Cover bowl with plastic wrap and a towel. Let dough rest at room temperature (70 degrees) for at least 4-5 hours. Place bowl in refrigerator and allow to continue to rest an additional 8-12 hours. Remove from refrigerator and allow to warm to room temperature (approximately 1 hour). The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; split the ball in half, sprinkle with a little more flour and fold each ball over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flax seed, wheat bran, cornmeal or flour; put dough seam side down on towel and dust with more flax seed, wheat bran, cornmeal or flour. Cover with another cotton towel and let rise for about 2 hours. (I place towel in a bowl to help shape the loaf.). When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a dutch oven (cast iron, cast aluminum or enamel) in oven to pre-heat. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger. Set aside 1/3 of the mixture in a small bowl. Place salmon in a shallow dish and pour the rest of the marinade over the top. Let marinate at room temperature for 20 minutes, turning once or twice. Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.) Sprinkle with pepper and serve with reserved marinade for drizzling.
Bake the squash until a fork can easily be inserted. Scoop out squash flesh and discard seeds. Mash squash flesh and measure out 2 cups. The squash flesh will be rather runny. In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla. Add the 2 cups of squash. Pour into a 11 x 7 inch baking pan. Bake uncovered for 45 minutes at 350. Combine topping ingredients and sprinkle on and bake another 5 minutes.
Saute onions in butter until soft. Remove from pan and set aside. Cook ground beef in pan until brown and fully cooked. Drain and put back in pan. Add onions to pan. Add tomatoes, spices, tahini and molasses and cook over low heat for a few minutes until tomatoes almost disappear. Cut each pastry sheet into 25 squares. Lay each square in a well of the muffin tin (there will be one leftover; you can make a tiny turnover :). Spoon meat mixture into each tart. Bake at 400 degrees for 10 minutes or until edges of pastry are browned. Top with parsley.
Pare potatoes and slice thinly and evenly (a mandolin works well for this). Submerge potatoes in ice water and allow to sit for about 30 minutes, separating slices so the starch on each is rinsed. Heat oil in a large kettle or fryer to 375°F. Drain potatoes from the water and pat dry using paper toweling, making sure they are completely dry. Fry potatoes in small batches, until golden. Drain potatoes and place on clean brown paper, and season to your liking. Keep potatoes in oven on low temperature to keep warm while finishing other potatoes, if necessary. Serve chips with smoky barbecue sauce.
Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl shoud not touch water), stirring occasionally. Remove bowl from saucepan; cool to room temperature. Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating). Heat oven to 325 degrees F. Line baking sheets with parchment paper. Place powered sugar in small bowl. Roll 1 tablespoon dough per cookie between hands into 1 inch ball (spray hands with cooking spray to avoid sticking). Roll each ball in powdered sugar. Place 3 inches apart on baking sheets. Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press very lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted). Remove from oven; sprinkle Kisses with course salt (be generous). Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely (Kisses will be very soft and may lose shape if not careful when moving).
Butter a 9-by-13-inch pan or baking dish, or spray with vegetable oil. Whisk together eggs, milk, sour cream, and lemon zest. Stir in red onions, capers, pimento, and dill. Spread the croissant cubes in the prepared pan. Add the salmon and cheese, then top with the egg mixture and gently toss to combine. Cover and refrigerate overnight or up to 24 hours. Remove bread pudding from the refrigerater and let it sit at room temperature at least 30 minutes. Preheat oven to 350°F Bake bread pudding for 40 to 45 minutes. Keep an eye on it. You will need to cover the pan with foil if the top begins to brown too quickly. Remove bread pudding from the oven and let rest for 10 minutes before slicing to serve. Garnish with fresh dill sprigs and lemon wedges.
Slice all peeled and cored apples thinly. (Not PAPER thin, though.) Keep each apple's quantity separated for assembly. In a heavy saucepan over medium heat, bring 1 cup of sugar and the water to a simmer, scraping the sides down to dissolve all sugar granules. Simmer the syrup for 8 minutes, swirling the pan (don't stir!) and wiping down the sides to ensure even browning. Pour caramel into a 2-quart ceramic souffle pan (or the like), swirling the caramel around the bottom and up the sides of the dish. Allow the caramel to cool, and harden, in the dish for 10 minutes. Preheat oven to 250. Arrange a layer of apples on the caramel in overlapping circles, using one apple's quantity. Sprinkle this layer with 1 teaspoon of sugar and some orange zest. Repeat apple, sugar/zest layering for all 10 layers. They will overflow the pan. This is okay . NOTE: Assembling each layer/circle in the opposite direction will make the cake more stable when slicing and plating. Place the foil covered pan into a bano maria. (A roasting pan filled with water to halfway up the sides of the cake pan.). Bake 5 hours. A skewer inserted should come out clean. Allow the cake to cool completely, then refrigerate for 2 hours. Loosen the cake from the pan by warming it in hot water before placing the serving plate over the top and inverting the cake. Serve by cutting into 6-8 wedges and plating each with orange segments and whipped cream, if desired.
In a small bowl, hand whisk the water and the yeast and let stand 2 to 3 minutes. In the mixing bowl of an electric mixer, prepare pudding according to package directions. Add butter, eggs, salt and mix well. Add yeast mixture. Blend and gradually add the flour, kneading on slowest speed of mixer, until dough is smooth (8 to 10 minutes). Insert the bowl into a large plastic bag and let dough rise until doubled (45-60 minutes). Gentle deflate dough in the bowl and shape into a ball, and let rise again. Gently turn out onto a lightly floured board. Then roll out on floured board to approximately 30" x 20". Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and the cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut rolls with dental floss or a sharp knife. Place rolls on a lightly greased cookie sheet (2 inches apart). Lightly press down on each roll. Cover and let rise until doubled. Bake at 350 degrees for 15 to 20 minutes. Remove rolls when they start to turn golden. For Cream Cheese Frosting, combine all ingredients with a whisk, in a medium bowl, until smooth and soft. Frost buns while they are still warm.
In a small bowl, combine the egg and 3 tablespoons of milk. Season egg wash with a dash of black pepper and paprika. In a shallow bowl, combine the breadcrumbs, paprika, dried thyme, pepper and garlic. Dip pieces of chicken in the egg wash, one at a time, then roll them in the breadcrumbs. In a large chicken skillet, heat oil over medium heat. Add the chicken and cook, uncovered, turning occasionally, approximately 10 to 15 minutes, until golden brown. Add the cup of milk. Reduce heat to medium low, cover tightly. Cook for 30 to 40 minutes. Uncover, cook for 8-10 minutes more. Check to make sure chicken is no longer pink. Place chicken in a casserole dish and place in oven for 10 minutes on 200 degrees. Prepare gravy as follows. In a jar, combine 3/4 cup milk, 3 tbsp flour, salt and pepper. Cover with lid and shake until mixed. Add to skillet, stirring constantly. Stir in additional milk. Cook over medium heat, stirring until thick and bubbly. Add additional milk if it is too thick. Serve gravy over mashed potatoes.
Melt butter in heavy large saucepan over medium heat. Add onions and cook, stirring occasionally, about 5 minutes- do not brown. Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes. Puree mixture in processor or blender; strain into another saucepan and place over medium heat. Stir in cream and heat through;do not boil. Add curry powder and season to taste with salt and pepper. Ladle soup into bowls, garnish with minced parsley and serve.
In a large pot, cover the potatoes with water and boil until tender. Drain and mash the potatoes with a masher. Slowly whisk the milk together with the potatoes, preferably with an electric whisk. Add more milk if the mash is to firm. Season with salt, pepper, sugar and nutmeg. Add the butter and whisk until melted.
Core and dice apples. Dice celery. Mix apples, celery and lemon juice with Chavrie. Serve on a bed of lettuce and top with walnut pieces.
Beat butter until creamy. Beat in preserves, 1 tablespoon at a time -. It may look curdled, but not to worry! Fold in fresh strawberries. Keep in refrigerator; Before serving, let it soften at room temperature without stirring.
4/2007. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.).
Grind the flax seeds into fine powder; sift if needed. Combine the flax powder with garlic, salt, black pepper, chili pepper, cold water and oil; whisk it well; if needed add more water; whisk it again until smooth and thick;. Cover tightly and keep it in the fridge. Serve it cold with injera or bread of your choice. P.S. Roasting the flax seeds not required. But make sure that the flax seeds are crisp dry. If preferred, you may add 1 tablespoon of honey and 1/2 teaspoon cinnamon instead of the chili powder.
Heat oven to 350°F Line a 15 1/2 x 10 1/2 inch rimmed baking sheet with parchment paper; set aside. In a large bowl, beat butter with brown sugar until fluffy. Beat in egg yolk and vanilla until creamy. Stir in flour and 1 cup of the toffee bits until well combined. Press dough evenly into prepared baking sheet. Bake for 18-20 minutes or until light brown; transfer pan to a cooling rack. Immediately sprinkle with chocolate chips over the hot cookie base. Let stand for 5 minutes or until chocolate is softened. Spread chocolate evenly over the base; sprinkle remaining toffee bits evenly over chocolate. Cool until chocolate is set, about 2-3 hours. Cut into 3-inch squares; cut each square diagonally to make 4 triangles.
Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet. Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool. Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together. Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.
Using a sharp knife, cut the eggs in half lengthwise. Carefully scoop out the egg yolks into a medium bowl (reserve the egg white halves to be filled) . Use a fork to mash the yolks thoroughly until smooth. Stir in the remaining ingredients to the yolks, mixing well to combine. (You may need to add just a little extra mayonnaise at a time to get the proper consistency). Use a small spoon to fill the egg white halves with the filling. If you wish, you can use a pastry bag to pipe the filling for an elegant look. Dust tops with paprika. Arrange on an attractive deviled egg dish or platter. Cover with cling wrap and refrigerate until serving time. Tip: We usually like ours plain with just a light dusting of paprika, but you can be as creative with toppings as you wish! Some toppings that we have enjoyed include fresh snipped herbs (such as parsley, thyme, chives or dill), canned baby shrimp, a slice of black olive, or a dot of sweet or dilled pickle relish. Enjoy!