HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour and table salt in a large bowl. Rub in the fresh yeast, or stir in the easy-blend yeast. Add the oil and tap water and mix to combine. tip onto a lightly floured surface and knewad for 6 minutes. Put back into the bowl and seta aside to rise for about 1 hour. Knock back the dough by punching the air out of it. Shape into a ball and put on a large, lined baking tray. Set aside to rise for about 1 hour. Preheat the oven to 220 C / fan 200 / gas 7. Dust the loaf with flour and cut a deep cross in the top. Bake for 30-35 minutes, until cooked an golden brown. It should sound hollow when tapped on the bottom. He recommends slicing it into 8 huge slices like a cake to eat. We love it this way, but more usually we cut it into normal bread slices, probably about 12 of them. Notes: Make sure that the salt is well mixed into the flour because if salt comes into diret contact with the yeast it'll kill it (think salt on slugs -- ). Using warm water is one of those things perpetuated in recipe books written by cooks who made the odd loaf but weren't bakers. Warm water speeds up the rising process, but it's to the detriment of flavour (says baker Paul Hollywood). Kneading - use a really lightly floured surface, like a dusting of talcum powder - and knead lightly with the heel of your palm and finger tips. There's no need to cover the dough when rising (I did - Chef UK). Sometimes, if you've left it for a long time, it gets a thickening on the outside, but don't worry. There's no need to find a warm place either; just anywhere out of your way. It'll take longer to rise, but the flavour will be better. The dough is ready when doubled in size. Knocking it back when it has risen will improve the flavour. Shape the loaf rather than knead it (although I knead it lightly for 1-2 minutes Chef UK) - add olives or chopped nuts at this stage too.
Preheat oven to 350. Heat oil in large skillet and cook celery, onions, pepper, mushrooms and parsley over med heat until onions are translucent, about 10 minutes. Stir in remaining seasonings. Add the uncooked rice and cook for several minutes, mixing well. Transfer the ingredients to a lightly oiled 3-qt casserole. If usng precooked rice, add it in this step. Add broth and half of the alomds. Stir until ingredients are well combined. Top with remaining almonds and bake, covered, for one hour or until rice is soft and liquid has been absorbed.
Place the cut up potatoes in the crock pot. In a small bowl, mix together the remaining ingredients and then spoon over the potatoes. Stir to blend well. Cover; cook on low setting for 7 hours. Stir gently before serving.
In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin. Stir in separated egg yolks until well combined. Stir in one can of evaporated milk. Over medium heat, stirring constantly, heat to boiling. Remove from heat and stir in second can of evaporated milk (to cool the mixture). Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm). In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside. In small sauce pan, combine sugar, corn syrup, and water. Bring to a boil and cook to soft ball stage. With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites. Continue to beat for 5 minutes. Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen. Cool until mixture will mound when dropped from spoon. Spoon into pie shells. Refrigerate so gel can set. Will make filling for three 9 inch pies. Top with Cool Whip or whipped cream and enjoy!
Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool. Mix flour and baking soda and add to cool raisin mixture. Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out. Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.
Grind wasabi peas into powder with apinch of salt in a coffee grinder or food processor. Sprinkle salt over shrimps. Whisk egg white with a pinch of salt until foamy. Add shrimp and toss to coat. Hold shrimp by the tails and dip into ground wasabi peas to coat the shrimp. Season with salt and pepper. Heat half the oil in a skillet over medium high heat. Add half of shrimp and fry for 1 to 2 minutes per side until coating is crisy and shrimp are curled. Repeat with remaining oil and shrimp. Serve hot or cold with ginger dip. Ginger Dip: Combine pickled ginger, mayonnaise, green onions, lemon juice and soy sauce in a small bowl. Serve with shrimps.
Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside. Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste. Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter. Serve with sticky rice.
Rub softened butter on the inside surface of pie shell. Drain spinach; squeeze out as much liquid as you can. Place spinach in pie shell and top with crumbled bacon. Whisk together cream, eggs, cheese, salt, and nutmeg. Pour mixture into pie shell. Bake quiche at 425 F for 10 minutes, then reduce heat to 325 F and bake for an additional 35-40 minutes or until quiche is set.
Heat oil in 2-quart saucepan over medium heat. Add shrimp, onion and green pepper. Cook, stirring occasionally, until shrimp is no longer pink. Add Simply Potatoes, broth and Cajun seasoning. Bring to a boil. Reduce heat to low. Cook 20 to 25 minutes, stirring occasionally, until Simply Potatoes are tender. In small bowl stir together flour and water until smooth. Slowly add flour mixture to soup. Stir in tomatoes. Cook until mixture is thickened and heated through.
Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup. In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full. Bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put @ 2 tablespoons of Cool Whip in the middle just before serving. Keep any leftovers sealed in the refrigerator (Yeah Right!).
Heat oven to 350*F. Put all the topping ingredients in a bowl and rub together with your hands until the mixture sticks together in small clumps. Pour the bluberries into a 9" x 13" baking dish. Squeeze the lemon juice over the berries. Sprinkle the flour and sugar over them and toss until berries are coated. Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45-50 minutes.
mix together all ingredients (except steak) in a bowl. Place steak in a plastic bag and add the marinade and refrigerate for half hour to and hour. Heat the grill to screaming hot and add the steak (reserve the marinade). depending on thickness, grill for about 3 minutes on the first side, and 2 and a half on the second. Set the steak aside and let cool for 10 minutes. Pour the remaining marinade into a small sauce pan. Bring mixture up to a boil and let simmer for just a couple of minutes. slice the steak and serve with the dipping sauce.
Place first 5 ingredients in blender and mix well. Add water til you get the desired consistency. Taste and add a bit more apricot nectar if it's not sweet enough for you!
Combine rum and juice in a cocktail shaker and fill with ice; shake until chilled. Strain into rocks glass and fill with ice; add soda, and garnish with lime.
Press mint leaves against sides of a large pitcher with back of a wooden spoon to release flavors. Stir in sparkling wine and next 3 ingredients. Serve immediately over ice; garnish if desired. *Other sparkling wine or Champagne may be substituted. *Recipe tested with Cointreau and Grand Marnier orange liqueurs.
Prepare charcoal or gas grill to medium-high heat or heat oven to 450 dg. Using heavy-duty aluminum foil, cut four pieces 2 1/2 ft. long. Fold each piece in half to make a large rectangle. Spray foil pieces generously with cooking spray. In large bowl stir together cumin, cilantro OR coriander, salt, oil and grated ginger. Rub half of this mixture over chicken and set aside. Stir lime juice into remaining mixture. Add peaches, sweet potato, pepper and scallions. Toss to coat and evenly place peach mixture on one half of each foil piece. Top each with seaoned chicken. Create a packet for by folding second half of foil over chicken and vegetables. Tightly seal sides and front edges, leaving space for steam to build. Place foil packets on grill rack over indirect heat (if gas, burners set medium-high) or place on cookie sheet in oven at 475 dg. Grill or bake 25 minutes. Open packets carefully, making sure sweet potato slices are tender, and transfer contents to 4 serving plates. Serve with rice or pilaf of your choice.
Preheat oven to 425 degrees. Place the croutons on a baking sheet and top the rounds of cheese. Sprinkle with thyme and rosemary. Make the vinaigrette. Mix together the vinegar, lemon juice, mustard, garlic, and tarragon. Whisk in the yogurt and oil and add salt and pepper. Shortly before serving the salad, place the cheese-topped croutons in the oven and bake for 6-8 minutes or until the cheese is bubbling. Toss the lettuce, chervil, and red pepper together with the dressing and distribute among salad plates. Top the salads with the hot cheese croutons, garnish with radishes and serve at once.
Mash avocado with a fork. Blend in all other ingredience. Refrigerate until ready to use.
PREHEAT THE OVEN to 375°F. LIGHTLY SEASON the chicken breasts with salt and pepper. Coat each in flour, patting to remove excess. Heat the butter in a saute pan or ovenproof skillet, add the chicken breasts, and cook over medium-high heat until well browned, 2 to 3 minutes on each side. Spoon off and discard excess butter from the pan; add the shrimp, tomato, wine, cream, shallots, and garlic. Put the pan in the oven and bake until the chicken is just cooked through, about 15 minutes. Transfer the chicken to individual warmed plates and season the sauce to taste with salt and pepper. Spoon the shrimp and sauce over the chicken, sprinkle each plate with parsley, and serve immediately.
Pick over dry dal for grit; rinse a couple of times and drain. Bring to boil about 3 cups water in a 2-quart saucepan. Add dal to hot water. Stir in salt and turmeric powder. (Water can boil over when dal is added; lower the heat as needed.) Partially cover and simmer on medium heat until dal is tender, 30 to 45 minutes. (Add hot water depending on the consistency desired.) Note: Split dal can be cooked in a slow cooker[2 to 3 hours] or in a pressure cooker for about 10 minutes. To saute, heat the oil in a small skillet on medium heat. Add cumin seeds; as soon as they change color (few seconds), add garlic and onions. Stir, sprinkling little water if needed, until onions are golden brown. Add ginger and remaining seasonings (except tomatoes and garam masala); stir for a couple of minutes. Add tomatoes and cook for another minute. 5. Mix the sauteed seasonings into the cooked dal and continue cooking on medium heat for 5 to 10 minutes until dal is thickened. Add garam masala. 6. Serve hot, garnished with green coriander. Optionally sprinkle lemon juice. Variation 1: Use brown lentils, peeled yellow Mung, peeled light yellow Urad, or split dark yellow Toor (or a mix of them). They take about 3 cups of water to 1 cup of dry dal and only 30 to 40 minutes to cook. Variation 2: Use whole green Mung, whole black Urad, whole dark brown Masoor, whole yellow brownish Toor, or split yellow Chana (or a mix of them). They take 3 to 4 cups of water to 1 cup of dry dal and longer to cook (about 1 hour). (Takes 4 to 5 hours in slow cooker, 25 minutes in pressure cooker.) Healthy Alternative: Add some vegetable stock or 3 tablespoons of Textured Vegetable Protein (TVP) when dal is half cooked.
Cream together the sugars, Crisco, peanut butter. Add the eggs and vanilla. Sift the dry ingredients together and add gradually until blended well. Roll into tablespoon size balls. Roll cookie dough balls into sugar. Place on cookie sheets- do not mash with fork in normal "peanut butter cookie" fashion! Bake at 350° oven for 11-13 minutes.
Melt butter in a Dutch oven over medium heat. Add onion and celery; saute 3 minutes. Add garlic, and bay leaf; saute 2 minutes. Add milk and next 5 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes. Discard bay leaf. Ladle soup into bowls; top with green onions.
Place oven rack in center of oven. Preheat oven to 425 degrees. Lightly spray a 12-cup muffin tin with olive oil or line with paper liners. Place the bananas, yogurt, honey, olive oil and vanilla in a large bowl. Stir together until well mixed. In a separate bowl sift together the flour, baking powder, baking soda and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and nuts (if using). Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400 degrees. Bake for 35 to 40 minutes or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm. For longer storage, let cool completely and store in an airtight container for up to three days or in the freezer for up to 2 months.
Put liquid ingredients into blender or smoothie maker first. Follow with solid ingredients. Blend. Enjoy!
Heat oven to 350. Cook beef and onion over medium-high heat; drain. Stir in 1/2 cup pasta sauce. Remove from heat. In a small bowl, beat egg white. Add ricotta, parmesan, oregano, and 1/2 cup mozzarella cheese. Spread 3 Tablespoons of pasta sauce in bottom of an 8 inch square pan. Spread 1/4 of ricotta on one noodle. Add 1/4 cup spinach leaves, 1/4 of beef. Starting at one short end, roll up loosely. Place seam side down in baking dish. Repeat with remaining 3 noodles. Top with remaining sauce. Cover with foil. Bake 30 minutes. Remove foil and add remaining mozzarella cheese. Bake 5 more minutes.
Push the tomatoes , celery, ginge and apple through the chute of a juicer. Fill a glass with ice cubes and pour the juice over and stir with a celery stick.
Preheat oven to 350. Place chicken breasts in baking dish and sprinkle with lemon pepper and tarragon. In medium bowl, combine mushroom soup, mushrooms, garlic salt and wine and pour over chicken breasts. Bake in oven for 30-45 minutes. Remove chicken breasts onto warming dish and pour the pan drippings into medium saucepan. Add sour cream to pan drippings, stir and heat until warm. To serve, place a chicken breast over white rice and ladle sour cream, wine and mushroom sauce over all.
In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk. Add orange zest, honey and vanilla. Add salt. Place three slices of the bread in the egg mixture and let soak about three minutes each side. Meanwhile melt one tbsp of butter and oil each in a large frying pan. Transfer challah to pan and cook 3 minutes on each side or until nicely browned. Add a little more butter for each round of bread. If you are making the other recipes transfer french toast to oven until rest of meal is complete.
soften yeast in liquid; add rest of the ingredients. (All done in one bowl). Knead together and let rise to double in bulk. Punch down and let rise again. Turn out on board and divide dough. roll half of dough at a time to about three-eights inch thickness. Cut into squares about 5 or 6 inches. Place portion of filling in center of squares and bring corners together. Pinch openings tight. Turn pinched side onto lightly greased cookie sheet. Let sit for about 20 minutes. Bake at 400F for about 30 minutes or until golden brown. Rub melted butter on top and place on rack and cover. (tip, dissolve yeast in a warm liquid, about 100F, or it will deactivate the yeast).
Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick. Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight. Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar. Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.
Mix all ingredients except pork. Par boil ribs for 20 minutes in large pot. Drain and place in hotel pan or baking dish. cover ribs with sauce, bake covered for 30 min Uncover and bake for 30 min at 350 degrees.
1) Medium boil eggs: bring a pot of water up to a rolling boil. Gently place 6 eggs into boiling water and set time for 7 minutes and 30 seconds. Prepare ice bath for eggs. When time goes off, use large spoon/ladle to place eggs into ice bath. Let eggs cool down for however long you need to in order to be able to peel the eggs. This can be done ahead of time. 2) In a medium bowl or tupperware, pour in soy sauce, mirin, rice vinegar, and water if you need it. Mix thoroughly. 3) Place peeled eggs into the marinade. The eggs should be completely submerged. If there are white bits peaking out, no worries. Those eggs will just need to be rotated through out the 2 hour time frame that we will let these sit in the soy sauce mixture. 4) Check on the eggs every 30-minutes to check on the coloring of the egg whites. Rotate the eggs that are sticking out a bit if you want even coloring. 5) Take the eggs out of the soy sauce mixture once they reach the coloring you want. In my experience, the darker the egg white, the more the soy sauce mixture has penetrated the egg. You do not want it to penetrate too much in order to maintain the integrity of your medium boil. Some recipes for soy sauce eggs will tell you do let them sit overnight, but you would need to use a very very VERY light soy sauce. 6) When the eggs are to your satisfaction - I like to leave mine in for two hours, rotating my eggs at the top every 30 minutes - take out the egg and serve! These are good in the fridge for up to 5 days. You can reuse the soy sauce mixture a few times as long as there are not any egg bits in it. If you need a snack or an appetizer, serve the eggs cut in half with a sprinkle of Vietnamese fried onions or the fried shallots you can get at Trader Joe's (kind of like French's Fried Onions but thinner) and some chopped scallions.
Mix the doughs up and form into balls, each one separately. Break the red dough into 4 pieces and the white dough into 3-4 pieces. Flatten each piece and layer alternating colors on top of each other. This is your time to be creative. Once you have a big block of dough lay it on an oiled cutting board. Place another cutting board/saran wrap on top. Press your dough for at least 30 minutes. After your dough has been pressed bake at 300F for 45 minutes. Your seitan will be a bit undercooked but this is what you want. It makes it easier to slice and it will pan-fry better. Slice into bacon strips and pan fry to the desired crispness you like. Enjoy!
Before each use, wash the mold with warm soapy water and a soft cloth or sponge. Spray or smear the inside of the mold with a small amount of vegetable oil, then wipe out the excess. Put the gelatin mix in a large bowl and add the boiling water. Stir about two minutes until the mix is dissolved. Stir in the cold water. Stir in the evaporated milk and food coloring. Adjust coloring until it is the perfect pinkish-gray and stir. Pour the mixture in the brain mold, stopping about 1/4 inch from the top. Place the brain mold in a shallow bowl so it will sit level, and refrigerate overnight. To remove the brain, shake the mold gently until the gelatin loosens. Place a flat plate upside down over the open side of the mold, then flip the mold and the plate together. Lift the mold off, leaving the brain on the plate.
In a large saute pan or frying pan over medium heat, melt 1/4 cup of the butter. When bubbly, add the mushrooms, raise the heat to medium high, and saute, tossing often, until tender, about 5 minutes. Do not let brown. Season with salt and a little nutmeg and remove from the heat. Cover to keep warm. Position a rack in the center of an oven and preheat to 425 degrees F . Butter a 2 1/2-qt. baking dish. In a deep, heavy saucepan over high heat, bring the water to a rapid boil. Add 2 tsp salt and, while stirring continuously with a long-handled spoon, gradually add the polenta in a thin, steady stream until all has been incorporated. Continuing to stir constantly to keep lumps from forming, reduce the heat until the mixture only bubbles occasionally. Continue to cook, stirring, until smooth and creamy, about 20 minutes; be careful to scrape the bottom and sides of the pan to avoid sticking or lumping. Remove from the heat. Cut the remaining 1/4 cup butter into small cubes and add to the polenta, a few cubes at a time, stirring until melted after each addition. The polenta should be soft and spreadable. Spread one-third of the polenta over the bottom of the prepared baking dish. Spread half of the mushrooms in a layer on top, and then cover with a layer of half of the cheese slices. Repeat with half of the remaining polenta, than all of the remaining mushrooms and cheese. Top with the remaining polenta. Place in the oven and bake until lightly browned, about 20 minutes. Cut into squares and serve immediately.
Scrape away and discard the topping from the pork. Cut the pork into thin strips and set aside. Heat sesame oil in a medium nonstick skillet over medium high heat. Add the scallions, celery and ginger. Stir fry until softened, about 2 minutes. Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and red pepper. Stir fry until heat through, about 3 minutes. Transfer mixture to a warm serving bowl. Spray the same skillet with nonstick spray and set over medium high heat. Add egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through about 1 minute. Stir the egg into the rice mixture and serve.
Score the mushroom caps and toss with olive oil and garlic then marinate for 30 minutes. Heat a grill pan over med high heat for five minutes then add mushrooms top down. Cook 5 minutes then turn, sprinkle with wine, bursh with butter and coook five more minutes or until soft. Sauce: heat oil in pot over medium heat. Add the garlic, chili, oregano and cook 1 minute then add the tomato and cook for five more. Assembly: Preheat oven to 450. Place mushrooms top up in oiled roasting pan. Season with salt and pepper. Top with cheese. Bake for 10 minutes. Serve: Spoon sauce onto plates. Top with the mushrooms and basil. Serve.
Drain peppers. Mix peppers and cream cheese until smooth. Spread on tortillas and then roll up and cut into five 1-inch pieces. Serve chilled.