HumbleIntelligence/food-ner-1-Million huggingface dataset:
(Icing may be doubled and used for any cake or bun icing). Dissolve yeast in 1/4 cup warm water and set aside until foamy. Heat milk, shortening, sugar and salt to melt shortening. Cool to warm and add yeast mixture, egg yolks and whole eggs. Beat well by hand. Gradually beat in by hand 6 cups of flour and the cardamom. Knead well on a floured surface only adding additional flour to make a smooth and elastic dough. Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume. Punch down and cover dough and refrigerate overnight in large bowl. When ready to use, punch down and knead briefly to warm up dough. Use dough as you wish for coffee cakes, sweet breads, buns, etc. You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids. If braiding, divide each piece into 3 loose strands and braid and tuck under ends. Brush with melted butter. Place on baking sheets/pans and let rise double in volume. Bake in a 350F oven about 30 minutes or golden and tested done. Remove from pans/baking sheet to cool on rack. Mix icing ingredients and drizzle over warm cake/bread. Yield: approx. 6 buns, 4 small braids, or 2 large loaves.
Add tomato sauce, tomatoes, tomato paste, basil, oregano, and bay leaf to a saucepan. Simmer with a lid on for about 1/2 hour to get rid of that 'canned tomato' taste. READY TO SERVE. MEAT SAUCE VARIATION: After letting sauce simmer for about 15 minutes, I often add 1 lb browned ground turkey and 1 cup sauteed diced onion. I let it simmer another 1/2 hour and it is ready to go over pasta. Enjoy.
Set oven to 400 degrees. Sprinkle the onion slices in the bottom of a large roasting pan. Season chicken pieces with salt and pepper, then brown the chicken in a large skillet on both sides for about 6 minutes on each side; place on top of the onion slices along with potatoes in the roasting pan. Pour the chicken stock or broth around the browned chicken pieces. Then sprinkle oregano all over in the roasting pan. In a bowl mix together olive oil, garlic lemon juice and thyme. Pour over and around the chicken, mixing together slightly with a wooden spoon to combine with the broth. Add in the small button mushrooms around the chicken. Cover and bake in a 400 degree oven for about 30 minutes. Uncover, mix juices slighty and baste the chicken with a wooden spoon, then return to oven (uncovered) and bake for about 20 minutes more or until the chicken is cooked through. *NOTE* if you find that the potatoes are done before the chicken, just remove to a bowl.
Preheat oven to 220 degree C (200 C for fan forced oven). Grease and flour a 8cm deep, 19cm (base) square cake tin. Place flour, sugar and salt in a large bowl. Add butter and using fingertips rub butter in flour mix until mix resembles fine breadcrumbs (or give it a quick buzz in the food processor and then transfer mix to a bowl). Make a well in the centre and add buttermilk and using a flat bladed knife, stir until dough almost comes together. Place on a lightly floured surface and knead gently until dough comes together. Press out to a 3cm thick round. Dip a 5cm round cutter into flour to prevent dough sticking and cut out scones (biscuits). Gently press leftover dough pieces together and repeat cutting out more scones - should make a total of 16 scones. Place scones, touching into prepared tin. Bake for 15 to 17 minutes or until light golden and hollow when tapped on top. Serve with jam and cream or honey (or golden syrup) and cream .
Preheat oven to 350 degrees. Mix all ingredients in a bowl with a fork until welll mixed. Shape into a loaf and place in a loaf pan or baking dish. Baked at 350 degreees for 40-45 minutes until a crust begins to form. Top meatloaf with Ketchup or BBQ sauce and continue baking for 5-10 minutes until the sauce thickens. Let rest 5 minutes after baking, before slicing and serving.
Preheat oven to 350 degrees. Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper. Mix together melted butter, sour cream and Parmesan cheese. Add meat and sour cream mixture to noodles. Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture. Bake, uncovered, for 30-35 minutes or until lightly browned.
Mix the butter, chilies, cilantro and tequila in a bowl to blend. Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight. Cut the chili butter log crosswise into 8 slices. Sprinkle the steaks with salt and black pepper. Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.). Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt. Transfer the steaks to plates and serve.
Squeeze lime over chicken and rub well. Drain off excess lime juice. Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour. Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce. Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces. Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes. Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.
Cut bacon or salt pork into cubes and brown in a large saucepan. Soak crackers in milk. Add onion and cook until golden; add potatoes and water and cook until potatoes are tender. When potatoes are tender, stir in soaked crackers and milk along with the corn and seasonings. Simmer and serve.
Preheat oven to 350°F. In large bowl, mix together flour, sugar, baking powder, and salt. Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture. Beat for 2 minutes. Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean. Frost with frosting and eat up!
Grease 2 quart rectangular baking dish. Arrange potatoes evenly on bottom of baking dish. Sprinkle with cheese, ham, onions. Combine milk and eggs and seasonings. Pour over potatoes and cheese. Refrigerate over night. Bake at 350 for 40-50 minutes until set. Let rest 5 minute.
FOR THE DOUGH: Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes). Add the remaining sugar, milk, salt, vanilla, and butter. Add 2 cups of the flour, mix to blend, then beat at medium speed until smooth and elastic (about 5 minutes). Beat in egg yolks, one at a time. Stir in about 1 1/4 cups more flour to make a soft dough. You can use a wooden spoon or hands to mix also. Turn dough out onto a board or pastry cloth coated with some of the remaining 1/4 to 1/2 cup flour. Knead until dough is smooth and satiny and small bubbles form just under surface about 10 to 12 minutes, adding just enough flour to prevent dough from being sticky. Turn dough in a greased bowl. Cover with plastic wrap and a towel; let rise in a warm place until doubled in bulk about 1 hour. Punch dough down. Cover with inverted bowl and let rest for 10 minutes. Roll dough out on a floured surface to make a 16-inch square. Spread with Spiced Walnut Filling, leaving a 1/2-inch margin on all edges. Starting at one side, roll up jelly-roll fashion; pinch to seal edge. Cut roll into 1-inch slices. Place slices, on edge, in a well-greased, 10-inch angel food cake pan; overlap slices, pulling every other one to outside edge of pan (slices between should be pulled to inside edge of pan). Let rise until almost doubled in bulk (40 to 50 minutes). Preheat oven to 375°F. Bake until coffee cake is richly browned (35 to 40 minutes). Let stand in pan on a wire rack for 10 minutes. Then remove pan sides and tube; transfer cake to rack. While warm drizzle with Powdered Sugar Icing and sprinkle with 1 Tablespoon ground walnuts (reserved from filling). Let cool to room temperature before slice to serve. FOR THE SPICED WALNUT FILLING: Preheat oven to 350°F Spread walnuts in a shallow pan. Bake until they are golden brown and smell fragrant (10 to 12 minutes) Let cool slightly, then place all the walnuts in food processor (or half the walnuts at a time in blender); process or whirl until finely chopped. Set aside 1 Tablespoon chopped walnuts for decoration. In a medium bowl combine sugar and cinnamon. Mix in the remaining chopped walnuts, butter, and vanilla. Then blend in egg. POWDERED SUGAR ICING: In a small bowl combine sugar, butter, and vanilla. Gradually blend in water until icing is smoothly mixed and of a good consistency for drizzling. California Culinary Academy.
Preheat oven to 375 degrees Fahrenheit. Place roast on a cutting board. Rub Worcestershire sauce, garlic, brown sugar, salt and pepper on the entire roast. Cover bottom of pan with 1/8 inch of water. Place roast on a rack in a roasting pan. Bake 15 minutes per pound.
Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.
For the dressing, combine the first nine ingredients in a small bowl and mix well. Cover and refrigerate for 1 hour. In a large bowl, combine peas, celery and onions. Combine sour cream and 2 tablespoons of dressing (refrigerate remaining dressing) mix well. Fold into pea mixture. Just before serving, stir in bacon and cashews. May be served with additional dressing, if desired, or dressing may be saved for another salad.
Peel and clean shrimp, keeping tails on. Heat the olive oil in a frying pan or wok. Saute the shrimp for two to three minutes and or until they have turned pink. Remove them from the pan and set aside. Remove the balance of olive oil from pan. Add rum and the vanilla bean to the frying pan and reduce the rum until it is nearly evaporated (down to about 2 tablespoons). Add the cream and coconut milk, and reduce the mixture by 50%. Scrape seeds out of the vanilla pod and discard pod. Add salt and pepper to taste. Shrimp can either be mixed into the sauce and served or mounded on a rice pilaf and the sauce poured over all. Garnish with lemon wedges and parsley.
Combine stuffing, water, and melted butter; mix well. Reserve 1 cup of stuffing mixture. Press remaining stuffing into 10-inch pie plate to form pie shell. In a heavy skillet over medium heat, brown ground beef until it loses it is no longer pink; remove from heat. Stir in Cheddar cheese, beaten egg, ketchup, onion, salt, thyme, pepper, and the remaining 1 cup of stuffing mixture. Spoon the mixture into pie shell and bake at 375° for 20 to 30 minutes, or until hot and cooked through.
Heat oven to 425 degrees (F). Combine the glaze ingredients in a small saucepan and place over low heat. Heat olive oil in a small skillet over medium heat. Add onions and garlic and cook until soft and translucent, don't brown. Add parsley, basil and tomato paste and cook for about a minute. Set aside to cool. In a small bowl, combine Panko and buttermilk, let this set for 5 - 10 minutes. Meanwhile, in a large bowl, place beef, pork, cheese, salt and pepper, the onion/garlic mixture and the Panko/buttermilk mixture. Mix with your hands until combined. In a 13x9x2 rimmed baking pan, form the mixture into a loaf center of the pan, don't touch the sides of the pan. Brush sides and top with some glaze, then bake for 75 minutes, brush on more glaze after 45 minutes. Keep the leftover glaze warm and stir occasionally. After baking, remove the meatloaf from oven and allow to cool for 5 minutes; then slice and serve hot with leftover glaze as a sauce.
Measure peanut butter and corn syrup into mixing bowl, mix until thoroughly combined. Add Rice Krispies cereal; stir until well coated. With back of spoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9-inch pie pan to form crust. Chill until firm. Spread ice cream evenly in chilled crust. Freeze until firm. Cut into wedges to serve.
1. Drain, rinse and pat tofu dry. Cut into 1" cubes. 2. Heat oil on medium-high. 3. Combine 3 T potato starch with salt and pepper. Dredge tofu and fry in hot oil until golden brown and crispy. Let rest on paper towel. 4. Toast finely chopped peppers in a large skillet. Add garlic to brown. Do not burn it. 5. Add broth, tamarind, brown sugar, tamari, rice vinegar. Bring to a boil. 6. Reduce heat to a simmer. 7. Add 2 T potato starch. Let thicken. 8. Add fried tofu to mixture until warm and thoroughly covered. 9. Add any vegetables at the very end, such as: bell peppers, green onions, peas, or bok choy. Serve with steamed rice.
Place jelly in a 1-cup glass measure. Microwave at HIGH 30 seconds. Add cider vinegar, oil, salt, and black pepper, stirring with a whisk until blended. Cool to room temperature. Combine spinach and cheese in a large bowl. Drizzle vinegar mixture over spinach mixture; toss well. Sprinkle with nuts. Serve immediately.
Saute chicken breasts in olive oil until cooked, remove from pan and chop into bite sized pieces. Saute onions and add chicken pieces back to pan when onions are cooked(carmelized) Remove from pan. Pour can of soup into pan and add taco seasoning mix. Add about 1 soup can of water. heat until smooth. In a large casserole dish add soup mixture and chicken onion mixture and stir well.mix in instant rice, add about 1/2 to one cup of water. should be a little runny.fold in salsa, sour cream and 1 1/2 cups of cheese. Mix well. top casserole with the rest of the cheese.bake at 350 degrees for about 45 minutes or until rice is done. Super yummy! If you want a little more spice, chop jalepenos with onions, or for a lighter version substitute healthy choice soup and low fat sour cream, or lite cheese.
Place the ham hocks in a large saucepan and cover with water. Bring to the boil, simmer for 15 minutes, then drain. Add the wine and aromatics, and bring to the boil. Simmer for 1 1/4 hours then strain through a muslin-lined sieve into a large bowl. Discard the trotter and aromatics. Cool the ham, remove the fat and skin and roughly dice the meat. Heat the stock, and add the gelatine, stirring to dissolve. Add the white wine vinegar and season with salt and pepper to taste. Place a layer of ham in a large bowl and sprinkle with a layer of parsley. Repeat until all the ham and parsley are used up, then pour the stock over and refrigerate until set. Turn out of the bowl and serve sliced.
In a large saucepan, saute the carrots, onion and celery in butter til tender. Stir in flour til blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or til thickened. Stir in chicken, rice, cream and pepper; heat through.
Combine first 4 ingredients into a large bowl, mixing well with each addition. Pour into a food processor and process until a fine powder. At this stage you can put it into a jar with a good seal, label and add a card with the following instructions for gifting, or label it for your own future use. Over double boiler, with water to boiling stage, put 1 cup of powdered pudding mix into saucepan, slowly adding milk while you stir (I used a whisk for lighter fluffier pudding) Stir constantly for approximately 10-15 minutes or until pudding comes to thickness of your liking. Remove from double boiler, add vanilla and butter, whisk or stir until throughly blended. Pour into individual serving dishes and refrigerate. NOTE: Due to DH illness I used reconstituted dry milk for the 2 c milk, this does affect the flavor slightly.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble and set aside. Add mushrooms , shallots and garlic to bacon drippings in pan; saute 5 minutes or until the mushrooms are soft. Remove from pan; set aside. Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer. Place potato mixture in a food processor or blender, and process until smooth. Return the potato mixture to the pan. Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated. Ladle soup in to bowls and top with crumbled bacon.
Soak the chia seeds in water to hydrate. This will take about five minutes. Blend together the dry ingredients (flour(s), nuts, cinnamon, salt, baking powder). Once the chia is hydrated, add the bananas to the chia water mixture. Mash the bananas well. Mix the wet ingredients into the dry ingredients. The batter may be dry depending on the flour or flour blend you use. Add a small amount of water or nut milk one tablespoon at a time until the batter is wet, but not runny. Spoon one to two tablespoons of batter onto an oiled, heated pan or skillet. Spread the pancakes to 1.2 centimeter thickness. Cook the pancakes over medium heat for 5 to 10 minutes until golden brown on both sides. Serve warm with maple syrup. Bon Appetit!
Preheat oven to 375 degrees. Melt butter (usually 30 seconds in microwave). Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition. Combine flour, baking soda and salt in separate bowl. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake at 375 oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes, remove to wire racks to cool completely. After cooling, carefully hide a few so you have a chance to eat them!
Preheat oven to 180dc. Stuff chicken with cheese and herbs. Place chicken onto a wire rack in a roasting pan. Roast for 1 1/2 hours or until juice run clear when the thickest part of the chicken thigh is pierced with a skewer. Remove chicken to a serving platter and cover to keep warm. Transfer pan juices to a container and chill in the freezer for 3 minutes. Use a large metal spoon to skim fat from juicse. Place roasting pan onto stovetop and heat over medium heat. Add wine to pan and bring to the boil, scraping base of pan. Pour in reserved pan juices and cook until headed. Pour mixture over chicken. Serve slices of chicken with potatoes and steamed vegetables.
FILLING-Preheat oven to 325 degrees. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature. MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional T of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 T sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.
Place potatoes in large saucepan, cover with water and add salt. Cook until tender about 15 minutes. Drain and mash. add egg yolk and cornstarch. Mix well and set aside. Saute onions in margarine until golden. Add cheeses and chile. Mix well. Shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball. Refrigerate for 30 minutes. Flatten balls slightly and saute in hot oil until well browned on both sides.
Heat oil and stir fry prawns until they change colour. Remove to a plate. Add garlic, ginger, black bean paste and chilli, stir fry for 1-2 minutes. Return prawns to wok with ketchup, vinegar and sugar, stir fry until hot. Sprinkle with chives and serve with rice.
Spread cream cheese evenly over the lavash bread. Sprinkle with desired amount of garlic and onion powders. Layer the cucumber slices over the cream cheese. Layer the mint leaves of the cucumber slices. Roll up into a log. Slice into 1 inch wide pieces. Serve.
Preheat oven to 375 degrees. Coat a 9 X 13 baking pan with olive oil or cooking spray. Bring a large pot of water to a boil. Add pasta and cook until al dente, about 6-8 minutes. Drain. Meanwhile, place the frozen squash and milk in a medium saucepan and cook over low heat until the squash is fully defrosted. Turn the heat up and cook until almost simmering. Add the ricotta cheese. Use an immersion blender to make sure the squash, milk and cheese is nice and smooth (this isn't necessary, but it helped the consistency). Remove the pan from the heat and stir in the Cheddar, Monterey Jack, salt, mustard and cayenne. Add drained macaroni to the cheese sauce and transfer to the prepared baking dish. In a small bowl, combine the bread crumbs, Parmesan and olive oil. Sprinkle over the top of the mac & cheese. Bake for 20 minutes. Then broil for 3 minutes to crisp-up the top.
Boil the sweet potatoes till tender. When cool enough to handle, remove skin. Put potatoes into a large bowl and whip until fluffy. Add the remaining ingredients and mix well. Pour into buttered 6 x 10 Pyrex casserole dish. Top with the crunch topping. Bake at 350 degrees for 45 minutes.
Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.