HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make in food processor or large mixer: combine flour, gluten, brown sugar, salt, yeast. Add water until dough ball is formed. (This will take much longer in a mixer than a food processor.) Remove from bowl and knead by hand for 2-5 minutes until dough ball is smooth. If you have an extra day, place dough in covered bowl into refrigerator for 8-24 hours; bring to room temperature before rolling out (approximately 25 minutes). If making the same day, allow dough to sit on counter top for 5-10 minutes before proceeding. Preheat oven to 450 degrees Fahrenheit. Boil water for dipping pretzels. Divide dough into six pieces and roll each piece into long thin pieces approximately 24" long. Take each piece and shape into upside down U. Lift up the ends and form a twist in the middle section of the piece. Bring the ends to the top of the pretzel and press into the dough. Proceed with shaping each piece. Add baking soda and sugar to boiling water. With large slotted spoon, dip each pretzel into the water solution for 5 seconds. Place on baking sheet lined with parchment paper and sprinkle with coarse salt. Place baking sheet in oven and reduce heat to 425 deg F and bake for 10 minutes. Then turn the sheet and bake for another 10-15 minutes until all pretzels are nicely browned.
Bring 2 cups water to a boil, add cinnamon stick and lime zest, cover and simmer for 5 min. Add the rice and return to a boil, stir once, cover and cook for 20 min. Stir in the milk, sugar and salt and simmer over medium low heat, stirring frequently until the liquid shows the first signs of thickening, around 20 min or so. Take from the heat and remove the cinnamon and zest. Beat the egg yolks until runny, stir in the vanilla and a few T. of the hot rice mix (temper it), then add to pot. Stir well. Mix in half the raisins, then spoon the rice pudding into a 8 inch square baking dish. Preheat the broiler and dot the top of the pudding with the butter. Broil 3-4 min, sprinkle with cinnamon and remaining raisins and serve warm.
Soak agar-agar in water to soften. Then if needed cut the agar-agar into small pieces. Put 1 2/3 cup of water in a pan and put on low heat. Add squeezed agar-agar in the pan and dissolve in the water. Stir until completely dissolved then if needed strain the liquid and add the sugar and lemon juice. Now pour the liquid in a flat container and cool to firm. Mix water, sugar, and lemmon juice to make syrup. If you need to thicken heat it and reduce. Cut kanten jello into small cubes. Serve kanten jello and fruits in individual bowls. Pour syrup in the cups and put anko on the top.
Heat the oil in a big cast-iron pot. Add curry powder and garlic. Saute until fragrant, but not too brown. Add vegetables and sautee for 2 minutes. Add broth (veggies should be just covered) and let simmer with lid on until veggies are tender (15-20 minutes). Season with chili powder and salt and pepper. Using a hand-held blender puree to your liking adding more broth if you find it too thick. Serve with a nice crusty loaf of bread or any other item of your choice. ;).
Sift the all purpose flour and semolina flour together. *This is very important*. Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed. Allow the dough to mix until it forms a ball. Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour. Push the pasta dough through the pasta attachment on your stand mixer. Dust pasta with semolina flour as it comes out of the attachement. Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*. By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle. Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together. Knead the dough until it is soft and pliable. This will take several minutes. Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic. Work the dough through the settings of the machine until the desired thickness is reached. Use the attachments to cut the dough into whatever shape you like. Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*. Cook fresh pasta in salted boiling water. Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.
Cook noodles in a large pot of boiling water until done rinse. Drain and then set aside. In a medium saucepan saute onions in butter over medium heat. Stir in undiluted soup, milk, mushrooms, cream cheese, shredded cheddar and broccoli. Heat to boil stir frequently and remove from heat. Place half of the noodles in 13x7x2 inch baking dish. Layer with half cream sauce, 1/2 cottage cheese, 1/2 diced chicken and 1/2 parmesan cheese. Repeat layers. Top w/ parsley and mozzarella. Bake at 350°F (175°C) for 45 minutes.
Set oven to 375 degrees. Prepare an 11 x 7-inch glass baking dish. Core the inside of the tomatoes. Cut in half lenghwise. Place in a bowl. Add in basil, olive oil, salt and pepper; toss to coast well. Arrange the tomatoes in the baking dish (cut-side up) and bake for about 1 hour, or until softened to desired texture. If desired, sprinkle with grated Parmesan cheese before serving. Delicious!
Preheat oven to 375°F Line a baking sheet with parchment paper. BREAD: In a medium bowl, mix evaporated milk and lemon juice. Mix in oats and oil; let stand for 5 minutes. In a separate large bowl, blend flour sugar, baking powder, baking soda and salt until well combined. Make a well in dry ingredients. Add wet ingredients and apricots to dry ingredients and stir. Knead gently using floured hands until no dry patches remain (dough will be sticky). Transfer dough to baking sheet and pat into a 1-inch thick oval. Score with a large "x" about 1/4-inch deep using a sharp knife. TOPPING: Gently press additional oats into crust; dust with flour. Bake for 35-40 minutes or until golden and a toothpick inserted in center comes our clean. Transfer to rack and cool before slicing. TIP: Substitute any of your favorite dried fruit like cranberries or raisins to personalize you bread.
Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh. Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife. Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water. Heat the peanut oil in the wok until smoking. Add onion and cook till almost transluscent and then add garlic and cook for a few minutes. Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant. Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in). Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted). Serve with steamed rice.
First blend the banana with the juice until very thick and creamy. Scoop out into a bowl. Blend the mango and kiwi. Leave it just a little bit chunky. In a large mug, layer alternately: banana puree, granola, mango/kiwi puree. Enjoy.
(If you are making Belgian fries with this http://www.recipezaar.com/288751 do everything including the first cooking of them before you start . it's all in the recipe above). The first part is to fry up the mushrooms for later , we need em fried to add to the sauce , finely slice the mushrooms , the finer you slice em the more taste they give and the better your dish looks , i would suggest 8 slices per inch . Add about 2 teaspoons worth of butter in a hot pan , let your butter bubble out , when it's all quiet in the pan add the mushrooms and a small pich of salt. Your mushrooms will loose their moisture very quickly , so keep stirring them with a wooden spoon . when they are brown, reduced in size , and the moisture is gone , slide em in a bowl for later use. Preheat your oven at the lowest setting 120-140°F (and put your plates in there). Cooking the steaks . First of all , make sure there is fat on your meat . you don't necessarily have to eat it later , it is necessary for the cooking process . Frying a steak is done in a heavy cast iron frying pan , so if you have one , now is a good time to bring it out. Start by sprinkling some salt and pepper on both sides of the steak . Put 2 teaspoons of butter in your hot (quite high temp , max if cooker is electric) pan , let it quiet down , add in the steak ( it should chirp while putting it in there if it makes no sound your pan isn't hot enough ) well done = 3 minutes per side , 2 for saignant , 1 for bleux . while cooking move the meat around a bit , the fat on the meat should melt and make sure your meat doesn't burn. Put your steaks on a plate in the preheated oven so they can settle (your oven temperature should be low enough so they don't cook any more). (now is the time to throw in the first batch of fries for the second cooking). The sauce : Don't clean your pan after cooking ! you need the juices and the gristle in there for your flavor . Add the creme fraiche to your pan , put in the mushrooms you cooked earlier , add a pinch of salt and pepper and _keep stirring_ the sauce (on a high flame) until it is thick and creamy (take your time). Now add the teaspoon of port ( this is essential for the taste , as always when using alcohol in cooking , there is no actual alcohol in your dish , since it will have evaporated by the time you eat) .-your fries should be ready, take the basket out and shake em- Take the steaks out of the oven , put them on individual plates . If there is some juice on the plate you used in the oven , add that to the sauce , stir it in , divide the sauce on top of both steaks. Divide the garden cress onto the 2 plates(if you can't find garden cress , use finely sliced radish). Add Fries to the rest of the plate. Have a nice meal ! (garden cress is very different from watercress , don't get confused , on wikipedia there are pictures of both).
Place all ingredients in stock and bring to a boil. Stir to ensure salt and brown sugar dissolve. Smell and add more spices if its not strong enough. Remove from heat and let cool completely. Place turkey in brine bag (or chicken). Add cold water until turkey is completely covered. Let sit in brine for 1 hour for each pound.
Soak the barley overnight in one cup of water. Wash and stem the currants, add the sugar, water, and stick of cinnamon. Cook over low heat for about 15 minutes; drain and force through a coarse sieve. Add the barley with water and salt to the strained fruit juice and simmer until the barley is soft and the juice thickened. Chill.
Place sweet potatoes in 3-quart saucepan. Add enough water to cover. Add salt as desired. Heat to boiling; reduce heat and cover. Simmer 30-35 minutes or until tender. Drain. Remove skins and cut each potato lengthwise in half. Heat oven to 375°F; place sweet potatoes cut side up in a greased 2-quart casserole or 8 x8 baking dish. Spread applesauce over sweet potatoes. Mix brown sugar, nuts & cinnamon. Sprinkle over applesauce. Dot with butter. Cover and bake for 30 minutes or until hot. Can also sprinkle with: Dried cranberries. Mini marshmallows. Sliced, canned peaches or pineapple. Toasted pecans or almonds.
In a food processor, process the onion to a fine dice and transfer to a small bowl and combine with lime juice. Let stand for 10 minutes. Meanwhile, in the food processor, working in batches, process the tomatoes to a medium dice. Transfer to a bowl. Process the jalapenos, anaheim chili, cilantro and garlic to a fine dice. Transfer to the bowl with the tomatoes. Stir in the onion mixture. Season with salt, pepper, and cayenne.
Cook parsnips and potatoes in their skins for 20 minutes. Drain, reserving pot liquor. When cool, peel and cut into large slices. Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste. Cover with pot liquor and bake in a slow oven for 20-30 minutes.
Preheat oven to 250 degrees. Spray roasting pan with no-stick cooking spray. Place cereal in prepared pan. Combine brown sugar, butter and syrup in 3-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 9 minutes). Continue cooking, stirring constantly, 1 minute. Remove from heat. Add baking soda mix well. Pour syrup mixture over cereal; toss gently until well coated. Bake for 40 to 50 minutes, stirring every 15 minutes, or until coating is set. Cool 5 minutes, stir in chocolate pieces. Spread mixture onto waxed paper. Cool 10 minutes. Break apart. Store in container with a tight-fitting lid.
In a large pitcher combine well all the ingredients. Refrigerate for 30 minutes or until chilled and serve in glasses filled with ice.
Spray 9x9-inch glass baking dish or 1-1/2 quart mold with non-stick cooking spray. Pour reserved fruit juices in measuring cup to make 2/3 cups, adding water if needed to get the correct amount. In pan, add sugar and gelatine, stirring to mix. Add the 2/3 cup of fruit juice. Stir and heat until sugar and gelatin dissolve. Remove from heat. Whisk in mayonnaise until well-blended. Add drained fruit and nuts. Pour into prepared dish or mold. Chill several hours or overnight until firmly set. Cut into nine squares. Serve on a bed of lettuce, topping each serving with a little mayonnaise. Sprinkle cheese on top.
In a large saucepan combine tomatoes, broth, sausage and pepper sauce. Bring to a boil and stir in rice. Cover ad reduce heat to low and cook for five minutes ir until rice is cooked. Serve immediately.
Preheat oven to 325°F and spray a 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, sugar and salt in the bowl of an electric mixer over low speed. 2. Add butter and mix until combined (mixture will be crumbly). Stir in chips and pecans and press firmly into prepared pan. 3. Bake for 35 minutes or until lightly browned. Let cool for 15 minutes, then cut into 16 squares while still warm. Allow to cool completely before removing from pan.
Prepare cornbread, adding green chilies and sage; COOL. Combine Ranch dressing mix, sour cream, and mayo;set aside. Crumble 1/2 cornbread into big bowl. Top with 1/2 each of: beans, sour creme mixture, green pepper, and next 5 ingredients. REPEAT LAYERS. Cover and chill 2 hours. Serve in lettuce lined bowls, top with tomato wedges.
Bring a large pot of salted water to a boil over high heat. In a large fry pan over medium-low heat, melt the butter. Add the corn and peas and cook for about 5 minutes. Add the cream and cream cheese, stirring it with a wooden spoon. Bring to simmer, stirring occasionally. Remove from the heat and stir in the Asiago cheese, salt and pepper. Meanwhile, add pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/4 cup of the cooking water. Add the pasta to the sauce along with the walnuts and stir to combine. Add the reserved cooking water, stir, and warm over low heat.
Toast the nori by waving it over a flame until it stiffens slightly, but be careful--it burns easily. Crumble into little pieces and set aside. Combine all the sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a large bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Be sure to mix the batter and vegetables together evenly. Each okonomiyaki will use 1/4 of this mixture. Heat 1 tbsp. of the oil in a standard 10-inch skillet. Spoon 1/4 of the batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp or meat of you choice on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okonomiyaki with a spatula. Prepare three more okonomiyaki as above. Keep the finished pancakes warm in a low oven while making the rest, or use two skillets and make two okonomiyaki at a time. Serve hot with the sauce to taste--I recommend 1 tbsp. per okonomiyaki-- and top with about a tsp. of mayonnaise and a sprinkling of toasted nori.
Add 1 cup boiling water to cherry jello. Stir until dissolved. Divide in half. To 1/2 the jello, slowly add 1/3 cup sour cream& stir until smooth. Pour into a 9x13 pan. Chill 25 minutes. Add 2 Tablespoons cold water to remaining jello& pour over first layer. Let set 15 minutes. Repeat process for each flavor, using flavors in given order for color effect. (You can use any combination of flavors/colors you wish to make the desired color combination.) When completely cooled& firm, slice into squares& serve.
Cook broccoli as directed. Drain. Mix soup with flour, sour cream, salt and pepper. Combine broccoli, carrots, and soup mixture. Put into a buttered 2 quart casserole. Top with bread crumbs. Bake at 350 F until hot and lightly browned.
Preheat oven to 350. Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like. Then, mix all of the stuffing ingredients. Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd. Layer it with mozzarella cheese. Add more of the mixture and top with more mozzarella cheese. Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer. Bake for 45 minutes.
Combine chicken, tomatoes, chickpeas, parsley, onion and feta in a large bowl. Season with black pepper; toss gently to combine. Whisk oil, juice and salt and pepper together in a small bowl until well combined. Add spinach to chicken, drizzle with dressing and toss again to combine. Serve with crusty bread.
Preheat oven to 375f/Gas Mark 5. For the pastry: Divide your pastry in half. Roll first half large enough to line a greased pie dish with it (I use a deep 8" dish), ensuring you have a 'rim' to stick the pastry lid to. Roll the remaining half large enough to cover the top of the dish. For the pie: Saute the onions and ham in a little butter until the onions are soft, then mix in the chopped parsley and tip into your pastry lined dish. Blend the cider into the cornflour a little at a time until smooth, mix in the cream and then pour over the contents of the pie dish. Sprinkle the cup of grated cheddar evenly over it all. Moisten the rim of the pastry in the dish with water and place your remaining rolled-out circle on top. Crimp all around the edge with fingers or a fork. Brush the top of the pie with the beaten egg, then cut a cross in the middle of the pie, fold back the 4 flaps and bake in the oven for roughly 45 minutes - until pastry is golden brown and filling looks cooked.
Mix baking soda, table salt, and cream of tartar. Stir each time before using. Keep in a clean, covered jar. When ready to use, pour 1/4 cup of mixture into drain. Immediately add the 1 cup boiling water. Wait ten seconds, then flush with cold water for at least 20 seconds.
Cook bacon and set aside on paper towels to drain. Cook noodles, al dente, drain and set aside. For sauce: melt 3-4 tablesppons butter and whisk in equal amount of flour to form a paste. Add the half cup or so of pureed, or finely chopped, onion and stir for minute or so to cook the onion. Add the heavy cream and milk. Cook until smooth. Add the cheese, cubed or grated is fine, cook until melted and smooth. Season with salt, pepper, and CAYENNE to taste. Combine the sauce with drained noodles and stir in frozen peas. Pour into baking dish and top with crushed mixture of chips and panko crumbs. Cook for about 20 minutes at 400 and then top with a few pats of butter and continue cooking til bubbly and brown. Enjoy!
cook black eyed peas as directed on bag, add carrots, celery, onion and chicken boullion to taste.
Chop beef very fine, I use my mini chopper. Combine Mayo and Sour Cream. Add dried beef and Beau Monde and mix well. Refrigerate over night for best flavors. Serve in hollowed out bread bowl with party rye or pumpernickle bread or bagel chips. Cooking time is for overnight refrigeration.
Preheat oven to 350°F Drain and seed the green chiles before mincing them. Set them aside while you make the cornbread batter. Beat the eggs with the milk. Sift the cornmeal, soda, and salt together into a large mixing bowl. Quickly stir the liquid ingredients into the cornmeal. Use as few strokes as possible to mix in the canned corn and melted butter. Pour half of the butter into an oiled 1 1/2-quart casserole dish. Sprinkle all of the chiles and half of the cheese over the batter. Pour the rest of the batter over them and top with the remaining cheese. Bake for about 45 minutes.
Heat oven to 200 degrees. Grease 2 large cookie sheets, set aside. Combine egg whites, cream of tarter, and salt in medium bowl. Beat until foamy. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved. beat in mint extract and food color. Fit a decorater bag with a large star tip. spoon meringue into bag. Pipe meringue in 1 inch puffs on prepared cookie sheets. Sprinkle with colored sugar if desired. Place cookie sheets on center rack of preheated oven. Bake for 2 hours. Remove from cookie sheet immediately, cool completely on wire racks.
In a large bowl, layer each of the following ingredients: Layer 1: Shredded Iceburg Lettuce. Layer 2: Peas. Layer 3: Red Onion. Layer 4: Cauliflower. Layer 5: Celery. Layer 6: Green Pepper. Layer 7: Mayo to cover whole salad. Layer 8: Parmesan Cheese. Layer 9: Zesty Italian Seasoning. Layer 10: Bacon. Once you have your layers, cover and refrigerate for 24 hours. When ready to serve, toss salad and enjoy!
In a large pot place chicken pieces, celery, carrots, onion, parsley, thyme, bay leaves, salt and pepper. Add water. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Remove chicken. Strain broth through cheesecloth placed in colander. Discard vegetables and seasonings. Refrigerate broth and any reserved meat in separate covered containers up to 3 days or freeze up to 6 months.
Preheat oven to 350. Place the squash halves on a cookie sheet. Spray each half of the squash 5-10 times with the butter spray. Sprinkle each half of the squash with brown sugar. (Adding a sprinkle of pumpkin pie spice tastes good too!). Bake at 350 for an hour or until soft. Serve in shell.
Combine ingredients and beat until fluffy in blender. Freeze in ice cube trays. Pour room temperature ginger ale over punch cubes. Hint: For variation, use 2 cubes per 8 oz glass. Pour ginger ale over cubes and add 1 oz rum.
Drain can of chicken. Place in small saucepan with just enough buffalo wing sauce to cover. Simmer while you prepare the rest. Microwave 2 pkgs of cream cheese just until soft. Mix in 2 packets of dressing mix. Spread on the bottom of a 9*13 pan. Top with chicken. Sprinkle with a cup of cheese. Bake at 350 for 10-15, or just until cheese melts. Serve w/ celery sticks and tortilla chips! Enjoy!
Mix together carob and water; set aside. Cream sugar and oil. Add eggs and beat well. Add carob mixture. Sift together dry ingredients. Add alternately with yogurt. Add vanilla. Mix well. Pour batter into greased and floured 9x12 or two 8-inch round pans. Bake at 350°F for 20-30 minutes.