HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. The filling: In a large bowl combine apples, 1/2 cup xylitol, 1 tbs honey, flaxseed meal, cinnamon, nutmeg, vanilla extract. Stir gently with a toss like motion to mix up all ingredients and coat all the apple pieces. Pour mixture into a greased baking dish. Do not worry about spreading out, it will naturally. Place 2 tbs butter on top the apple mixture. The topping: Add all remaining ingredients to a mixing bowl and stir until smooth. Drop batter by the spoonful over the filling, spreading as even as possible. The batter will spread during baking. Bake for 1/2 hour at 350.
Mango and papaya should be peeled and cut into 1 inch pieces. Kiwi should be sliced and peeled. In small saucepan combine the cornstarch and the juice and cook stirring until thickened and bubbly. Cook for 2 more minutes after it reaches this stage. Continue to stir. Transfer to a bowl, cover and cool for 30 minutes. Divid mix between 3 small bowls. Fold one fruit into the mix in one bowl. Spoon the fruit into the shell. Arrange as desired. Cover and chill for 3 to 4 hours. Top with topping when serving. Note if you use a non dairy topping or omit it and use a Vegan crust, this dessert is vegan.
Cook potatoes in salted water until done. Drain and put back into the pan. Add sour cream, cream cheese and garlic salt; mash. Turn into baking dish. Sprinkle cheddar cheese on top. Bake in a 350 degree Fahrenheit oven for 45 to 50 minutes until puffed and golden brown.
Dredge the well drained oysters in some starch and toss them very gently in a bowl till the liquid turns dark. Wash out the darkened liquid with cold water until the water becomes clear. Drain well. Place the oysters between paper towels and dry. Coat the oysters lightly with some flour (not listed in the ingredients above). Heat some salad oil in a non-stick frying pan, add garlic, stir fry till they become golden over medium heat. Add oysters cook until golden. Turn over, add the Sake and cover. Cook for 2 to 3 minutes over low heat. Add and melt the butter. Add soy sauce and green onion and stir to coat the oysters with sauce. Serve hot.
Heat the cooker, add oil and brown roast on all sides. Add veggies and seasonings. Blend the paste with the broth and wine. Pour over meat and veg. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure. Let pressure drop of its own accord. Thicken gravy if desired.
Combine all in small bowl and mix until smooth. Chill. Serve with fresh fruit.
Mix yeast with warm milk, add flour and blend until smooth. Allow the dough to rise in a warm place (for about 2 hours). If using the oven/stove for other cooking, you can turn on one burner at very low heat, just enough to create some heat. Put the dough in a bowl, covered with a thin washcloth on the adjacent unlit burner or in the center of the stove to rise. It will also rise at room temperature, but works better warm. Mix eggs, salt and sugar and 1 tablespoon oil into the dough and allow to rise again (for about 1/2 hour). Without mixing dough again, use a wet spoon to spoon out portions of dough onto a greased hot pan. Dollop out with a soup spoon, the pancakes are small. About the size of a sand-dollar or teacup circumference. They rise like blini, but unlike blini are not thin, they should rise about 2-3cm tall. Cook on both sides until golden brown. Serve immediately with preserves and sour cream (or creme fraiche). Also good with honey, farmer's cheese or fresh fruit and sugar. Or any combo you like!
Preheat oven to 350°. In a big skillet over med-high heat, brown sausage, breaking up with the back of a wooden spoon, until cooked through. Remove from skillet to a paper-towel lined plate. Add shallot to skillet; saute until softened, about 2 minutes. Add in mushrooms; saute until browned, about 6 minutes. Add in cheese and sausage to skillet; cook, stirring, until cheese has melted, about 3 minutes. Spoon into ungreased 8x8x2 inch baking pan. In same skillet, scramble eggs, leaving slightly undercooked; spoon eggs over sausage; sprinkle with breadcrumbs. On a lightly floured surface roll out pastry to a 9-inch square; brush with some melted butter. Place pastry on baking pan, butter side down; crimp edges. Brush with butter; cut 5 steam vents. Bake 30-35 minutes until pastry is golden brown and filling is bubbly.
First, soak sea weed in warm water for 5-10 minutes. Chop. Use however much you'd like. A pinch or a small handful. Simply heat 1 cup vegetable broth over medium-high heat. Add chopped tofu. Cook for 3-4 minutes. Place a spoonful of Miso (adjust amount to your taste.) in a small bowl. Using a ladle, pour some of the heated broth into the bowl and gently whisk to combine. Remove broth from heat. Ladle into individual bowls, add Miso and see weed. *Do not cook Miso paste. Not only will it turn gritty but it will kill the live cultures! Poooor cultures.
These amounts are for 1 cup. Combine in double boiler the milk chocolate, butter, and vanilla. Stir till melted and smooth. Add the half-and-half. Add this very slowly and do not boil. Serve over a handful of mini marshmallows and garnish with a bit of nutmeg. Variations: substitute dark semisweet chocolate or white chocolate. Try adding some liqueurs--Kahlua to go with the milk chocolate; Cointreau (goes with the dark chocolate); or peppermint Schnapps with the white chocolate.
ADDITIONAL TOOLS: Parchment paper. Heavy duty aluminum foil. large cookie sheets. Dremel Tool, with various attachments. In a stand mixer beat butter and sugar until creamy, add Dark Chocolate syrup and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use. Bunch wads of crumpled aluminum foil until you have a basic heart shape. Begin layering and smoothing the aluminum until you have a perfect homemade mold. This took me a little over an hour to do, but I was so happy and proud when I was done. I'm generally not crazy about using molds or stencils unless I've made them myself. It's more challenging this way, but I feel like you force yourself to learn more about proportions and sculpting and it's, generally, cheaper :D. Heat oven to 375 degrees F. Once your mold is ready, and your dough is good to go. Oil and flour the exterior of your mold. Roll out a 1/8-inch thick layer of your cookie dough on a floured surface and, using a large rolling pin as a hanger, gently roll your sheet onto the pin, transfer to mold and unroll -- My sheet tore twice while doing this, so know that it's hard and your first attempt may not be a success. Bake 15-17 minutes and allow to cool completely before removing from mold. Do this twice so you'll have a top and a bottom for your cookie box. Coat the interiors with dark chocolate royal icing and allow to dry overnight before continuing to work. The next morning I used a Dremel tool to smooth imperfections and create grooves to build royal icing decorations around on the outside of the cookies. I measured my spaces and marked them using an edible pen and a flexible ruler. Bake all other shapes afterward -- cat head, flat heart shapes, 1-inch wide strips for the dividers (see images), cat's tail embellishments and paws.
Mix. Store in airtight container. To use: put desired meat into a freezer bag. Add generous amount (like 1-2 tablespoons per chicken breast). Rub into meat well. You can then freeze and take out when desired.
Preheat oven to 350 degrees. Remove outer papery skin from both heads of garlic, leaving heads intact; place in small baking dish. Add water to dish to 1-inch depth;cover with foil. Bake 1 hour or until garlic is tender, basting occasionally. Remove skins from garlic cloves; place garlic in food processor container with steel blade attached or blender. Add remaining ingredients; process until smooth. Chill. Garnish with chopped fresh chives and red pepper, if desired. Serve with vegetable dippers.
1. In a mixing bowl; add orange juice, yogurt, honey and lemon juice. 2. Whisk until the mixtture is all one color together. 3. In each of 4 "soup or ceral" bowls; put 1/4 cup berries and 1/4 of the banana. 4 Ladle the liquid over the berries and the banana slices. 5. Soup is ready to eat. Notes: Berries may be fresh or frozen. For a more "full-bodied" soup you may use more fruit. Other fruits such as kiwi, pineapple, apples may be used.
Place all ingredients except fruit and nuts in bread machine according to manufactures directions. Using 4 cups to start and adding the 5th if dough is too wet. Dough will be sticky. When dough cycle is done remove, punch down on a well floured surface and add fruit and nuts and shape it into ball. Or add the fruit and nuts at the cycle of fruit and nuts on the bread machine. Place on an two oiled loaf pans. Smooth side up folding the sides and tuck them underneath. Brush the top part very lightly with water and give a score a couple slices across the top. Let it rise to about double its size 45 minutes. Bake for 30 minutes at 400 degrees. Let bread cool completely before you slice it. Enjoy!
Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.
Making the pork: COMBINE BROWN SUGAR THROUGH MESQUITE POWDER. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours. PLACE APPLE JUICE and VINEGAR in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for two hours, then reduce to low for 10 more hours. REMOVE THE ROAST and let rest for 30 minutes. PULL roast apart with two forks. Making the tacos: HEAT OIL in small fry pan on medium-high until hot. Fry tortillas for about 30 seconds on each side so they're starting to turn crispy but are still quite pliable. Drain on paper towels or paper bag. SPREAD SOUR CREAM down the center of each tortilla along with slices of avocado and some cilantro. DIVIDE THE PORK equally and top each taco with a portion. Finish with mild green taco sauce to taste and the optional onions and/or cheese. FOLD TACO IN HALF and meditate while you lose yourself in culinary heaven!
Put the nuts onto a large baking sheet. Toast in a pre-heated 350~ oven until golden brown about 10 minutes. Remove from the oven and toss with the fresh rosemary leaves, cayenne pepper, brown sugar, coarse salt and the melted butter.
In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours. Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 1 1/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat. Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil. Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.
Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except beans, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.
Prepare pumpkin by peeling, cubing and discarding seeds and inner pulp. Place pumpkin cubes in colander and set over boiling water. Make sure water does not touch pumpkin. Cover and steam until just tender, 5 to 7 minutes. Drain. Simmer vinegar, sugar and cinnamon for 15 minutes. Add pumpkin and simmer 3 minutes. Set aside for 24 hours. Heat and simmer 5 minutes more. Remove cinnamon sticks. Pack boiling hot in hot canning jars, leaving 1/2-inch headroom. Adjust lids and process in hot water bath for 10 minutes.
In a heavy bottom soup pot, cook bacon on LOW until crisp. Remove bacon and drain off all but 1 tablespoon bacon drippings. Add onion to pot, stir and cook until limp and golden, about 3 minutes. Add bacon, clam juice (or chicken stock), potatoes, and thyme. Simmer, covered; stirring occasionally until potatoes are soft, about 20 minutes. Add clams and milk; simmer, uncovered, 10 minutes. Season with salt and pepper to taste.
Place the salt, pepper and mustard powder in a plastic bag with the flour. Shake the chicken in the bag until it is well coated with the seasoned flour. Heat the oil in a heavy saucepan and saute the chicken on all sides. Remove and drain. Saute the onion. Add the apple juice and garlic. Add the rest of the seasonings, orange peel and chicken. Pour into an ovenproof dish and cook in a medium oven (180 degrees Celsius) for about 45 minutes.
Place hot dogs in crock pot. In a bowl, combine the chili and soup and pour over hot dogs. Cover and cook on low for 4-5 hours. Serve hot dogs in buns. Top with chili mixture, onion and cheese.
Slice Goya ripe plaintains in half (lengthwise). Lay 2 sections of plantain on a lumpia wrapper. Sprinkle some brown sugar on the plantains. Wrap lumpia according to package directions. Deep-fry in oil until golden brown. Serve with a scoop of vanilla ice cream. Enjoy!
Heat oven to 350°. Arrange waffles in single layer on baking sheet. Bake until crisp, about 10-minutes per side. Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes. Drain on paper towel-lined plate. Butter 8-inch square baking dish. Add half of waffles in single layer. (It's ok to break some to fit into corners if needed). Add half of sausage and 1/2 cup cheese. Repeat layering of waffles, sausage, and 1/2 cup of cheese. Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined. Pour egg mixture evenly over casserole. Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.). Refrigerate for at least 1 hour or overnight. Adjust oven rack to middle position and heat oven to 325°. Let casserole stand at room temperature for 20 minutes. Uncover casserole and sprinkle remaining 1/2 cup cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. Cool 5 minutes. Cut into pieces and serve.
Mix all the ingredients together in a heavy bottom sauce pan. I shake the water and cornstarch together in a jar first and then add them to the pan to avoid lumps. Bring to a rolling boil and boil 1 minute, stirring constantly. Chill or cool before using.
Preheat convection oven to 325 degrees F or standard oven to 350 degrees F. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside. In a large mixing bowl combine flour, granulated sugar, baking powder, baking soda, apple pie spice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat with an electric mixer at low speed until combined. Beat 1 minute at medium speed. Pour batter into prepared pans, spreading evenly. Bake cake layers in convection oven 25 minutes or bake in standard oven 30 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely. For frosting, in a food processor bowl place the whipping cream, sour cream, brown sugar, and vanilla. Cover and process for 2 to 2-1/2 minutes or until stiff peaks form, stopping to scrape down sides every 30 seconds. (Or, place ingredients in a large mixing bowl and beat with a hand blender or electric mixer until stiff peaks form.). To assemble cake, place 1 cake layer on a serving platter. Spread about 3/4 cup frosting on top of the first cake layer. Sprinkle the 1/4 cup crushed apple chips atop frosting. Top with second cake layer; frost top and sides of cake with remaining frosting. Decorate cake with whole apple chips and cinnamon sticks, if desired.
Preheat oven to 375°F. Beat cream cheese and mayo together in mixing bowl. Stir in next nine remaining ingredients. Cut a slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2 inch shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on baking sheet. Bake for 75 - 90 minutes or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables.
Add the eggs to a large bowl, then whisk until they are frothy. Now add the creamer, vanilla and salt, mixing well. Place a pan on medium/low heat and add the butter to the pan. Dip the bread into the egg mixture, making sure to soak both sides, the bread will absorbed all the egg. Cook in prepared pan for 4 - 6 minutes per side. Watch closely to keep bottom from burning. You may need to flip the bread more than once to get a lovely golden brown color. Check to make sure the french toast is completely cooked before removing from heat. Garnish with the powdered sugar and enjoy, enjoy, enjoy.
In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves. Add the yeast and stir gently to mix. Let stand until foamy, about 5 minutes. In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined. Slowly add the yeast mixture and beat just until incorporated about 1 minute. Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600). Turn the dough out onto a lightly floured surface and knead for 1 minute. Form into a ball and dust lightly with flour. Sprinkle a little flour into a bowl and transfer the dough to the bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes. Turn the dough out onto a lightly floured surface. Punch down the dough and knead for a few seconds. Form the dough into a ball and return to the bowl again. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes. Turn the dough onto a lightly floured surface and punch down. Cut the dough into 2 equal pieces and shape each into a ball. Let rest 5 minutes. Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour. Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes. Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack. Preheat oven to 425 F (220C). Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface. Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan. Brush off excess flour. Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm). Brush with the beaten egg white mixture. Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes. Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
Stir together the flour and yeast in a mixing bowl. Add the egg, then slowly pour in the water while stirring. Then beat until a smooth batter is achieved, the consistency of heavy cream. Set aside for 1 hour. Oil a griddle or heavy frying pan and heat over a medium heat. Pour about 3 tbsp of batter into the pan, rotating the pan so the batter flows evenly over the surface. Cook until bubbles appear and burst on the surface and the underside is light golden brown. Serve immediately or transfer to a large plate and keep warm while frying the remaining batter. *A heat proof plate atop a pot of simmering water should work well. Arrange the crepes in an overlapping circle around the plate, rather than stacking them as this makes them tough. Serve warm with melted butter, and warm honey flavored with orange-flower water, trickled over.
Heat oven to 400°F Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and brown sugar; set aside. For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
Place sugar in a 1-2 quart glass jar that has a tight fitting scew-on lid. Cut vanilla bean so it fits into jar and push it down into the sugar. Place lit tightly on jar and allow to sit for at least 3 day before using. ~NOTE~ This will keep for a very long time. As you use the sugar, you can replace it. The vanilla bean will be good as long as it is fragrant.
In a smalll bowl combinechili powder, paprika, sugar, salt, and garlic powder. Rub all over meat and then place in a large ziploc bag and refrigerate over night or up to 24 hours. Remove brisket from fridge an hour before cooking. Preheat oven to 325 degrees. Coat bottom of an 8 to 10 quart dutch oven with a thin fil of oil. Set pot over medium high heat and brown on both sides, about 5 to 8 minutes per side. If you don't have a large enough pot, just cut brisket in half and brown in batches. Transfer meat to a plate. Add onion to pot and saute until lightly colored, about 5 minutes. Pour in 2 cups water and scrape up any brown bits from the bottom of the pan. Return meat and any juices to pot, then place a piece of foil over meat, cover to edges of pot and tucking foil inches Cover pot and transfer to oven; cook for 2 hours. Remove pot and lift foil to turn meat over. If sauce in pan looks dry add 1 cup water. Replace foil and return covered pot to oven for about 1 hour longer. Met should be fork tender, but not falling apart. Meanwhile prepare barbecue sauce. Combine all insauce ingredients in a saucepan and bring to boil, stirring. Remove from heat and let sit until ready to use. When brisket is tender, remove from oven and discard foil. Tilt pot to remove as much fat a s possible. Pour barbecue sauce over meat and return covered pot to oven until meat is really tender and sauce has reduced, about 30 minutes. Remove from oven and let brisket stand for for 10 to 15 minutes. Slice across the grain and serve with sauce.
Add the first 9 ingredients to a 4-quart slow cooker. Cover and cook on LOW for 6-7 hours. Stir in bell pepper, beans, and hot sauce (if using); increase heat to HIGH; cook about 15-20 minutes or until slightly thickened. Serve with cheese.
I a pot, combine quinoa, pumpkin, red kidney beans and corn kernels. Boil until the quinoa is cooked and the pumpkin is soft (but not mushy). Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant. Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice. Stir to combine, and serve.