HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, soak the saffron threads in the 1 tablespoon of boiling water for 10 minutes. In the meantime, place the beaten eggs, honey, hot water and melted butter in a bowl. Mix well. Add the saffron threads with the soaking water, stir and pour the mixture into the baking pan of your bread machine. Mix the salt into the flour and add to the baking pan and spoon the yeast on top. Set the program to 'DOUGH.'. When the dough is ready (mine takes 90 minutes), transfer it to a lightly floured surface and knead it for 2-3 minutes. (The dough will feel quite soft and silky.). Shape the dough into 3 equal-sized pieces, then roll each piece into a sausage shape measuring approximately 12 inches in length. Pinch the top end of each length of dough together, then weave the pieces into a braid/plait. Pinch the bottom ends together, then tuck both ends under the dough to form a neatly braided loaf. Place the dough on a greased baking sheet, brush with oil, cover with plastic wrap/cling film and leave it to rise/prove in a warm place. Preheat the oven 220C/425°F. When the dough has nearly doubled in size, remove the plastic wrap and lightly brush the top of the loaf with the beaten egg. Bake for 20-25 minutes, or until golden brown. Transfer the loaf to a wire rack and leave it to cool before serving.
Melt the butter and dark chocolate with the syrup in a pan. When melted, stir in icing sugar and cocoa. Be sure to sieve the cocoa and the icing sugar. Coarsly crush the digestive biscuits and stir into syrup mixture. Mix well. Press mixture into a greased tin approx 21x21x3.5cm. Leave mixture in tin and leave in the fridge for a few hours. When slice is properly chilled, melt the milk chocolate and spread onto the top of the slice. When milk chocolate has set, cut slice into fingers. ( Tongues ) You should get about 25 tongues. Enjoy. Whitby Tart.
Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander. In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft. Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender. Raise heat to high, add the pasta, and cook until al dente. Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
In a small bowl, dissolve your espresso powder in the boiling water. Take out your double boiler, get some water simmering in the bottom, and combine espresso liquid, mascarpone, confectioner's sugar, Sweet Marsala, and cornstarch, making sure to mash it with a spatula until the cheese has melted. In a medium bowl, whisk your egg yolks. Gradually whisk (constantly whisk!) in about 1/2 of a cup of warm mascarpone mixture. Whisk the egg yolk mixture into the mascarpone mixture that remains in the double-boiler and whisk constantly cooking until the fondue is hot and thickened, and reads 180F on an instant-read thermometer (this should take approx 2 mins). Transfer mixture to a fondue pot or chafing dish and keep warm over a burner. Place the chopped chocolate in small bowls and serve immediately with the ingredients you choose to dip into this fabulous fondue, allowing your guests to dip into the chopped chocolate after dipping into the warm fondue. ENJOY!
In a skillet melt the 1 tbsp butter,cook shallots 2-3 minutes or until translucent. Set aside. In a large mixing bowl,stir together 2 cups of the flour,yeast and sage,set aside. Heat and stir water,butter,sugar and salt just until warm (120-130) and butter almost melts. Add shallots and water mixture to flour mixture. Beat with electric mixer on low speed 30 seconds,scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaning flour as you can. Turn dough out onto lightly floured surface. Knead in enough of the remaning flour to make a moderately soft dough that is smooth and elastic. Shape into a ball. Place dough in a lightly greased bowl,turning once. Cover and let rise in warm place until double,about 1 hour. Punch dough down. Turn dough onto lightly floured surface. Divide in half. Cover,let rest 10 minutes. Grease 2 baking sheets,set adide. Shape each half of the dough into a 6 inch round loaf,tucking edged beneath. With a sharp knife make 3 wvwnly spaced 3 inch cuts toward center of rounds. Place rounds on prepared baking sheets. Cover and let rise in warm place until nearly double,30-40 minutes. Bake in 375 oven 40 minutes. Remove from pans and cool on racks.
Combine all ingredients in casserole dish. Bake at 350 until bubbly.
Prep time does not include marinating time. Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight. Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours. Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper. Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew. If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture. To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes. For a photo visit http://the-best-recipes.blogspot.com/.
For Noodles: Mix egg, oil, salt, and water together. Add all purpose flour until it becomes a soft dough. Roll dough out on a floured surface to very thin. Let dry for at least 3 hours. Cut into small noodle sized strips. For soup: Cover chicken with water in a large stove top pot. Add chicken broth, carrots, celery, garlic and onions. Boil until chicken is done. Remove chicken and debone. Place chicken back in pot. Add additional water to soup mixture if needed, usually about 4 cups. Bring soup mixture to boil and then add noodles. Boil soup until noodles are soft and ready to eat. Salt and pepper to taste.
Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.
coat bottom of pan with virgin olive oil. place squash in warm pan and cover let simmer till squash is tender. add 7 beaten eggs. 1 oz of onion let simmer. add 3 cups of cheese or to you desire. remove cover to thicken. cook for 15 min and serve.
On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler. Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char. The entire process should take around 15 minutes. After 12 minutes of broiling time, add the cloves of garlic. Remove the cookie sheet from the oven and set aside to cool. When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard. Remove and discard the onion skin, as well. Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables. Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree. Add salt to taste and a little unbleached cane sugar, if desired. Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week. Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.
Preheat oven to 400 degrees F. In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper. Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper. Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
Cook orzo according to package instructions. Slice the cuke lengthwise, then slice it. Add scallions, chickpeas, cukes, diced peppers and dried cranberries to orzo and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
In a large bowl, combine lettuce, celery, onions and mandarin oranges. Set aside. Dressing: In a small bowl, whisk together vinegar, oil, parsley, sugar, red pepper flakes and salt. Season with pepper to taste. Pour over salad; toss to coat. Serve sprinkled with slivered almonds.
Marinate quail in remaining ingredients 2 hours. Heat oven and tray to 220c. Remove quail from marinade, strain and reserve. Place quail skin-side down on heated tray and cook for 10 minutes. Turn and cook a further 5 minutes (or until cooked to your liking) to crisp and brown skin. Meanwhile heat marinade to boiling and cook on a low heat to reduce by half. Serve quail with a little of the syrup spooned over.
Slice the peaches and mix with 1 1/2 cups sugar in a large pot. Bring to a boil, and add the other 1/2 cup sugar and the Tapioca. Boil again for 1 minute. Remove from heat and cool. Divide into thirds, and place in a freezeable container. Each portion will yield 1 pie. Thaw only at room temp, do NOT use the microwave to thaw. Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.
Preheat oven to 400 degrees. Butter bundt pan and set aside. Toss all ingredients together in large mixing bowl. Spoon mixture into prepared bundt pan. Bake for 45 minutes. When done baking, flip onto platter, cut, and serve.
Cut chicken breasts into strips. Heat wok or saute pan. Spray with nonstick spray and add chicken strips and cook until done. Remove chicken from wok/pan and set aside. Heat oil in pan. Add peppers, celery and onions and cook until crisp tender. Add chicken, rice, seasonings and Tabasco. Blend well and heat through. Warm 4 tortillas and fill each with 1 cup chicken and vegetable mixture. Serve.
In a 2 quart saucepan over medium heat, in 1 inch of boiling water heat kohlrabi and salt to boiling. Reduce heat to low, cover and simmer for 30 minutes. Drain. Meanwhile in a 3 quart saucepan over low heat, into hot butter, stir flour until smooth. Gradually add undiluted chicken broth and cook, stirring constantly, until mixture is thickened. Remove from heat and stir in cheese until melted and smooth. Add kohlrabi and cook until heated through. Sprinkle with the mixture with allspice, then garnish with the chopped parsley.
Wash and Cut up squash, potatoes and onions. Melt butter in lg. fry pan. Add squash. Add potatoes on top of squash. Add onions on top of potatoes. Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour). Add salt and pepper to taste. Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).
Grate the carrots, the finer the better. Using a food processor will make this step easy and quick, add time to your preparation if you do this buy hand! Add the sunflower oil, the capers and the vinegar they were pickled in, and the pepper. Salt to taste. Adjust the amount of oil you add depending on how much ahead you are preparing the salad because the carrots will "drink" the liquid. So if you prepare this dish the day before, put a little more oil so the salad stays moist. Adjust the amount of vinegar according to taste.
In a large bowl combine the pasta and cheese sauce. Toss to coat evenly. Place chicken then beans on top of cheesy pasta. Sprinkle with the diced tomatoes and green onions. Serve. Cheese Sauce Directions Melt butter in a medium saucepan. Add the onion and garlic. Saute until onion is transparent. Stir in flour to make a roux and cook for 5 minutes stirring often. Mix the hot water, chicken stock and half and half. Add mixture slowly to roux, stirring constantly. Cook over medium heat for 5 minutes. Add salt to taste, sugar, hot sauce, lemon juice, cayenne and parmesan cheese. Stir to blend. Do NOT ALLOW TO BOIL. Add the Velveeta to sauce and stir until melted. Add salsa and sour cream to sauce and blend. Makes 5 cups.
Boil water. Turn down heat and add noodles to boiling water and then add lemon juice and. spices and cook until noodles are done. Add peas, carrots, and onion. Add chicken and chicken broth and then heat until soup is warm. Eat!
Combine cream cheese and cranberry-orange sauce in small bowl; stir until blended. Stir in pecans. Store in refrigerator.
Coat meat with flour. Heat oil in large skillet over medium-high heat. Add meat and onion; cook stirring occasionally, 4 minutes or until no longer pink. Stir in tomato paste, wine and 1/2 cup water; bring to boil. Reduce heat; cover and simmer 25 minutes or until meat is tender. Season to taste with salt and pepper, if desired. Serve over rice or pasta.
In a medium sized saucepan, heat the milk over medium heat until scalding, but not boiling. Break the chocolate into pieces. Add to the hot milk along with the cinnamon, sugar and salt. Stir until melted. Beat with a wire whisk until frothy. Add the vanilla. Continue to whisk. Pour into 4 mugs. Garnish with a cinnamon stick.
For the Sourdough Bread, combine the warm water and fresh yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the Sourdough Starter, flours and salt. (NOTE: If refrigerated, bring Sourdough Starter to room temperature before using.) Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Roll the dough into a smooth ball and place in a medium mixing bowl lightly brushed with olive oil. Cover and refrigerate for 16 hours. Remove the bowl from the refrigerator and ferment at room temperature for 6 hours. Divide the dough into 2 equal pieces and form into loaves. Places the loaves on the counter or in a proofing basket and cover with a warm, damp cloth. Proof the loaves at room temperature for 2 hours. Preheat the oven to 400°F Continue proofing the loaves at room temperature for 1 hour. Score the loaves with a sharp knife, spray with water and bake for 30 to 40 minutes, or until the crusts are a deep golden brown and the middle of the loaves is 190-200°. Remove the bread from the oven and place on a cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling. Note: For more intense sour flavor, extend the refrigeration time of the dough an additional 6 to 8 hours. For the Sourdough Starter, Stage 1: Combine the warm water and fresh yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the buttermilk, plain yogurt, all-purpose flour and semolina flour to the bowl and stir until the ingredients are fully incorporated. Wrap the unwashed red grapes securely in a clean cheesecloth or small kitchen cloth and submerge the cloth in the mixture. Ferment at room temperature for 12 hours. Stage 2: Carefully remove the cloth with the grapes from the mixture, using a spatula to scrape any remaining starter off the cloth and back into the bowl. Squeeze the cloth containing the grapes over the bowl, capturing the juice in the bowl. Discard the cloth and the grapes, and stir the starter until the grape juice is fully incorporated. Add the all-purpose flour and semolina flour to the starter. In a separate bowl, add the yeast to the warm water, stirring until the yeast is fully dissolved, then add this mixture to the starter. Mix the starter until all ingredients are fully incorporated. Ferment at room temperature for 4 hours before using, or cover and place in the refrigerator for future use.
Mix first 7 ingredients in a bowl. Add salt to taste. Put swordfish steaks in a shallow dish and cover with marinade. Cover dish with plastic wrap and refrigerate for up to two hours, turning once. Remove swordfish from marinade, discarding remaining marinade. Prepare grill. Grill swordfish above coals on an oiled racked for approximately three minutes on each side.
Cook cranberries, sugar and 1 cup water in saucepan over low heat for 5 minutes until the skins pop and the berries are all open and mixture comes to a slow boil. Stir to quicken the process. Add the remaining ingredients except raisins and nuts and cook 15-20 minuets stirring constantly to prevent any burning. Apple pieces should become incorporated into the mixture and become barely visible. Remove from heat and mix in nuts and raisins. Place mixture when cool in serving container and chill. Nuts and raisins can be omitted if desired for a more traditional cranberry blend. For a thicker, jellied consistency cook the mixture longer over low heat to reduce liquid approximately 30-45 minutes - stirring to avoid burning, omit the raisins and nuts for a traditional jelly. Makes approximately 4 cups.
Sift together flour, baking powder, salt and cayenne pepper into a mixing bowl. Add shortening and cut in with a pastry blender until well incorporated. (I think you could do this with a few pulses in a food processor.) Stir in Cheddar cheese, onion, and Worcestershire and Tabasco sauces. Add buttermilk and stir to make a soft dough. Wrap in wax paper or plastic wrap and chill for 1 hour. Preheat oven to 475°F On a lightly floured board, roll out dough into an 8-x 12-inch rectangle. Wrap loosely around rolling pin and transfer to a cold lightly greased baking sheet. With a metal spatula, cut dough in half lengthwise, then cut across at 1-inch intervals to form the sticks. Brush sticks with melted butter, sprinkle with Parmesan and bake until lightly browned, about 10 minutes. Immediately remove from baking sheet and serve hot, or cool on wire racks before storing in airtight containers.
Heat a large pot of water over a medium heat until water boils. Place vegetables in steamer and steam until cooked al dente. While vegetables are steaming, cook pasta as per instructions from manufacturer. Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic. A. dd a good quality chicken stock to the pan and bring to the boil. Strain pasta and vegetables and add to saute pan. Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly.
Mix first 6 ingredients with electric mixer on medium. Then add the eggs and mix on high. Add almond flour and mix. Put in a buttered 7" x 9" baking pan. Cook at 350 F for 25 - 30 minute.
Grate potatoes with a box grater or food processor. Mix with the yolk, salt, jalapeno, oregano and matzo meal. Refrigerate 30 minutes. Heat oil in a pan to 350 degrees. Add a tablespoon of potato mixture at a time and fry until golden brown. Do not crowd the pan. Drain latkes on paper towels; arrange on a platter. Sprinkle with salt and serve warm.
Peel and chop the onions coarsely. Chop the celery coarsely as well. Peel and mince the garlic. Saute the onions and celery until softened in the oil; remove them to a large stew pot. Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery. Add the water or broth, the barley and the bay leaves to the stew pot. Peel and chop all the remaining vegetables into bite-sized pieces. Add them to the stew in the order given, then add the tomatoes and the spices. Simmer the stew until the meat is done and the vegetables and barley are tender. Add a little more water if needed. This can be made ahead; stew keeps and reheats well.
Freekeh must be soaked for 30 minutes prior to cooking. For the Garbanzos:. Drain the garbanzos of their soaking liquid. Place in a medium sized pot and cover with about 3 cups fresh water. Add bay leaf, garlic, thyme and peppercorns. You can place them in a bouquet garni bag if you choose. Bring the water up to a boil. Simmer until the garbanzos are cooked through. Drain, remove the aromatics, and set aside. To Prepare the Pilaf:. Heat up the olive oil in a medium sized pot. Sweat the onion, carrot, fennel, and garlic until the onion and fennel appear translucent. Add the cinnamon, coriander, cumin and a pinch of salt, and stir for another minute or two. Drain the freekeh of its soaking liquid and add it to the pot. Stir everything together so that the freekeh is well integrated, and cook for about 2 minutes, stirring gently. Pour in the broth and bring to a simmer. Cover the pot and let cook for 30 minutes. Add the garbanzos and continue to cook for another 5-10 minutes, or until the liquid has been absorbed and the wheat is cooked through. NOTE:Keep in mind that these are wheat berries, so they will have a slightly chewy texture and will not be completely soft. Make the short sauce by blending the remaining ingredients (starting with the cilantro) together until coarsely chopped, as you do not want a smooth puree. Spoon a bit of the sauce into the pot and stir to combine. Serve while warm.
Slice the potatoes into approximately 1-2 inch pieces. Put these in a large pot and cover in water with about an inch over the potatoes. Let the potatoes cook alone for 20-25 minutes at medium heat it will stay on that for the entire cooking process. Slice cabbage into eighth and add to the pot with the potatoes. Let these two cook together for 10 minutes. Cut kielbasa into about inch thick slices and again -- add to the pot. Let the three cook for another 20 minutes. Tada! It is done, turn off the heat and let it sit for about five minutes as it will be hot.
For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups). Pour melted butter into pan and sprinkle with brown sugar. Arrange apples, edge to edge, over sugar. preheat oven to 350° Cake: sift together flour, baking powder and salt. Cream shortening with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in dry ingredients alternately with milk; add vanilla; blend well. Pour batter over apples. Bake 40-45 minutes. Turn cake upside down on a large cake plate or platter immediately. Serve warm with whipped cream.
Put first three ingredients in a bowl. My big stainless steel bowl works the best, because it conducts the heat from the water but doesn't cool down the yeast. Let stand for 10 minutes. Mix the rest of the ingredients in with the foamy yeast mixture. I use Indian Roti flour for crispy crusts, perfect every time, but whole wheat or white flour works too. Cover the bowl and stand somewhere warm for an hour to rise. Divide dough in half and roll flat. I usually add a small handfull of flour when I do this or the dough tends to be sticky. Spray your pizza pans with Pam and toss on the dough. Spread half a can of pizza sauce on each crust, then add your toppings. My pizza's are famous for the toppings listed above (don't forget to put your tomatoes in boiling water for about five minutes before you add to pizza). Bake both pizza's at 350 F for about half an hour. Enjoy!