HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the yeast with the water and let stand for a few minutes. Then sift the flour with the salt into a large bowl. Gradually add the water and yeast and mix with your hand until the dough forms a ball. Turn out onto a lightly floured surface. Knead the dough for 8 to 10 minutes, or until it is smooth. Put it in a large bowl and cover, then let it rise in a warm spot until doubled (this typically takes 1 to 1 1/2 hours). Punch down and turn out onto a lightly floured surface. Stretch the dough until it is an oblong shape, then with a rolling pin roll it until it is about 1/2 inch thick. Transfer to a greased or non-stick baking sheet and let stand for another 15 minutes. Cut crosshatches in the top of the dough, about four in either direction. Brush with the beaten egg yolk (I mixed mine with a little bit of water to make it easier to work with) and sprinkle with poppy seeds. Bake in a preheated oven at about 400 degrees for 20 to 25 minutes, until golden on top.
PLANK: Have the local lumber company cut a piece of oak, pecan, or cedar 8 inches wide and 20 inches long. Be sure to measure your hearth height and width before cutting the plank. Oil the plank thoroughly with olive oil, rubbing well into the pores of the wood. Preheat the oven to 200 degrees F. Place in preheated oven for 30 minutes (with a cookie sheet on the bottom rack to catch anything that may drip). Remove and allow to cool. Build a roaring fire in your fireplace (or fire pit) using 4 to 5 pieces of firewood in order to achieve a large coal bed. Remember that you cook on reflective heat in a fireplace, not the fire itself, so coals are important. Once a coal bed has been established, keep 1 log burning on the back of the fireplace to sustain the coals. PREP FISH: Completely scale the fish, leaving the head and tail intact. Remove the gills and rinse the inside cavity. Using a sharp paring knife, cut 3 slits on each side of the fish to the bone. Rub the fish with olive oil and season inside and out with salt, pepper, and hot sauce. Place chopped herbs in a small mixing bowl and blend thoroughly. Rub herb mixture in each of the 6 slits and on the outside of the fish. Fill the belly cavity with whole mixed herbs. Using heavy butcher's twine, tie the fish to the board in a criss-cross fashion and tie a knot underneath the board to secure it. The twine will guarantee that the fish stays in place and flat against the board during the baking process. Using a fireplace shovel, remove the hot coals from the right or left side of the fireplace approximately 1 foot from the edge. Place the fish head-side up against the side of the fireplace Or lean it almost vertical on a rock inside the fire-pit. Be careful that the plank does not get near an open flame, as the board will ignite. Turn the fish every 30 minutes, first head up and then tail up. The fish will need to cook about 1 hour, depending on heat. Test the flesh for doneness with a kitchen fork. The underside of the fish will cook at the same rate since the plank is picking up the heat of the hearth. Remove from fire and serve on the plank for a unique presentation. CONVENTIONAL OVEN METHOD: Preheat oven to 275 degrees F. Cure the plank as described above and then follow seasoning instructions for fish. Place the fish lengthwise on the hot plank and place a cookie sheet on the lower rack underneath to catch any drippings that may run off during cooking. Bake on the center rack of the oven for approximately 20 minutes, or until fish is flaky. There is no need to turn the fish during the cooking process. Remove and serve on the plank for a unique presentation.
Half the tomatoes and give them a gentle squeeze into a sieve to release the seeds. Push a spoon to gently press out as much juice as possible. Discard seeds. Dice tomato into 1/4 inch pieces. Add rest of ingredients, (except for The Water Sauce), mixing gently. Measure out 6 tablespoons of tomato water. If you don't have enough, use canned tomato juice or V-8 so you will measure the right amount. Put all ingredients for the "Water of the Tomato" together and mix to emulsify. Serving time comes right now, carefully take a good scoop of tomato tartare mixture and place in the center of a china plate. Or a plastic plate. Whatever you have. But you will have enough for 4 good sized servings for each plate. Spoon 1/4 of the tomato water on each serving. Garnish with parsley. Pretend you are dining with the "King and Queen".
In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut. Mix with a wooden spoon until thoroughly moistened and combined. Pour into greased 9x13 inch pan. Bake at 350 degrees for 30 to 40 minutes until brown on top. Remove from oven and place on wire rack. Mix cream cheese and butter together until well blended. Gradually add confectioners sugar, milk and vanilla. Spread icing on cake while cake is still warm. Top with chopped nuts. Cool cake completely and refrigerate until serving time. Store leftovers in the refregerator. Makes about 20 servings.
Preheat oven to 180°C (350°F). Peel red onions and cut into wedges about 2cm (3/4") thick. Place onions into a small baking dish or pie plate and drizzle over 2 tablespoons of balsamic vinegar, the brown sugar and olive oil. Cover dish with foil and bake for 1 hour and 10 minutes (but set timer for 30 minutes). Meanwhile, cut the unpeeled pumpkin into wedges or chunks around 5cm (2" thick). Toss with a little olive oil, salt and pepper and place into another small baking dish or pie plate. When onions have been in the oven for 30 minutes, put the dish of pumpkin into the oven as well and bake for 40 minutes - but set timer for 30 minutes. In the meantime, heat a small, dry pan over medium heat, add the pine nuts and toast until lightly golden brown, moving the pan and tossing the pine nuts constantly so as not to burn them. Transfer from pan into a small bowl and set aside until needed. Crumble feta into a small bowl, cover and refrigerate until needed. Make dressing by combining all ingredients in a small bowl and whisking well. Set aside until needed. When the onions have been in the oven for 60 minutes (and the pumpkin for 30 minutes), remove the foil cover from the onions, close oven and bake onions and pumpkin for another 10 minutes. While this is happening, heat oil in a medium frying pan and cook steaks. Remove cooked steaks from pan and transfer to a plate. Cover with foil and rest for 5 minutes. Meanwhile, toss together the rocket and the salad dressing. To serve, place the steak on a plate, scatter over pumpkin and caramelised red onion. Scatter rocket decoratively over the top and around the sides, and then sprinkle over pine nuts and feta.
To a cocktail shaker filled with ice, add pineapple juice, coconut rum, vanilla vodka, and grenadine; shake vigorously. Strain into a chilled martini glass; garnish with an orange wedge.
Combine pepper, mango, onion and cilantro. Add lime juice, Combining well; Allow to sit at least 30 minutes for flavors to combine. I have found that the longer it sits the more heat is drawn out of the pepper.
Brown sausage and drain. Cook potatoes until browned. Lay crescent rolls into a greased casserole dish. Cover bottom and sides of dish with the crescent rolls. Spread sausage, cheese and potatoes on top. Add salt and pepper to eggs and whisk together. Pour beaten eggs over top. Bake at 350 degrees for 40-45 minutes.
Preheat roaster to 450 degrees. In small bowl, combine butter, salt, pepper, poultry seasoning, lemon juice, lemon zest. Rub mixture between skin and meat and over the skin of the chicken. Stuff chicken with quartered lemon and onion. Put chicken in roaster and cook at 450 for 15 minutes to crisp the skin. After 15 minutes, reduce heat to 350 degrees and cook for an additional hour (or until chicken temperature is 170 degrees when tested with meat thermometer in the breast). Extra tip - Save the drippings to make a sauce or chicken stock.
Unroll 2 pkgs. Crescent rolls onto a cookie sheet, pinch edges together. Mix cream cheese, sugar and vanilla; spread over rolls. Unroll crescent rolls cut into strips, lace on top of cream cheese mixture. Melt butter pour on top of crescent rolls. Sprinkle cinnamon and sugar on top. Bake 350 degrees for 30 minutes.
The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example. Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight. Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point. In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth. Do not fill the jar to the top, leave an inch or so between the dill and the lid. Store in the refrigerator. Refresh the dill before using by rinsing in tepid water.
Cook the bacon; drain. Get the cheese ready. Slice the tomato. Put the bread under the broiler till brown; turn over. Put the slice of cheese on the bread, and then top with the tomatoes. Put back under the broiler. Take out and put on a plate; sprinkle with a tad of salt and pepper. Top with bacon. Enjoy.
Grease 8x8 square baking dish. Fit 4 bread slices into the bottom of the pan. Crumble sausage over the bread in the pan. Top with remaining 4 slices bread. Beat eggs together then add the milk, cinnamon and ginger. Pour over the bread in the pan, covering completely. Cover tightly and refrigerate at least 8 hours or up to 24 hours. Remove from refrigerator 1 hour before baking. Bake at 350°F for 60 minutes or just until the middle is set. After casserole has baked for 35 minutes, start making the banana sauce. Melt stick of butter over medium heat in a skillet. Stir in the brown sugar and heat until bubbly, stirring so as not to stick or burn. Reduce heat to low and slice bananas about 1/4 inch thick into the skillet. Continue to cook and stir occasionally until bananas are reducing in size and are becoming caramelized. Keep sauce warm. Remove casserole from oven and let set for 5 minutes. Cut into squares and top with warm banana sauce ladled over the top.
Melt the butter in a large saucepan or pot over medium heat. Add the onion and garlic, cooking until the onion is soft. Add plantains, corn, and tomato. Cook for about five minutes. Add all of the remaining ingredients, except for the nutmeg, and simmer until the plantain slices are tender. Add the nutmeg and serve hot.
Cream butter (until lightened in color and fluffy) in a stand mixer (or with a hand mixer) on medium high speed. Reduce speed to medium, and add sugar in 1/2 cup at a time. Mix in vanilla and Apricot Whip. Use immediately or refrigerate airtight up to 3 days and stir before using.
Melt butter over low heat in wide sauce pan, or deep skillet. Stir in flour and mix with a wooden spoon until blended. Slowly add milk to pan, careful not to burn it. When milk is fully intergrated into rue, increase heat and reduce for 10 minutes, stir often to prevent burn. If sauce too thick, add more milk. If too thin, add more flour. Add salt and pepper to taste. Pour over warmed buttered pasta, and cover with cheese. Serve immediatlly.
Heat butter in a small saute pan and cook onions until tender. Place onions in an ungreased casserole dish and stir in other ingredients. Bake at 350F for one hour or until done.
Preheat oven to 375F and grease muffin pans very well or line with cupcake papers. Sift dry ingredients together. Mix berries with a fourth of this mixture. Beat eggs; add melted butter and milk. Pour into dry ingredients and stir until there are no large lumps. Fold blueberries in lightly. Pour batter into prepared pans and bake for 15 to 25 minutes, depending on the size of the muffins.
Preheat grill on HIGH 10 minutes. Combine fruit spread, pepper and horseradish sauce in bowl, set aside. Brush tops of salmon with mixture. Turn grill to medium heat. Place skin side down onto lightly oiled grill (DO NOT turn). Cook 12 -15 minutes until internal temp is 130 degrees. Remove salmon, leaving the skin on the grill. CEDAR PLANK OPTION: soak cedar plank 1 hour in water. Place salmon on plank, and put into grill, close cover and cook as above.
using an electric mixer, beat the mousse powder with the milk as per directions on packet. fill each cone with mousse layering with some peppermint crisp if desired. refrigerate for 1 hour. whip the cream with the icing sugar. pipe or spoon the cream onto the cones. top with sprinkles. keep refrigerated until needed. NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used "aeroplane" mousse mix ) so just follow the directions on the packets you get or you can just make your own mousse if you prefer.
In a mixing bowl, beat the cream cheese, sugar, & milk until smooth. Fold in the whipped topping. Arrange angel food cake cubes in an ungreased 11x7x2 dish. Drizzle with chocolate syrup and caramel dip. Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate and caramel dip. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover & chill until serving. Store left-overs in the refrigerator.
Preheat oven to 325f degrees. In a large bowl combine all ingredients; mix well. Pour into a veggie sprayed casserole. Cover and bake in preheated 325f degree oven for 45 minutes to one hour. Remove lid for the last 10 or 15 minutes.
In one pot put the lentils and water. Add the turmeric, chilly, salt and curry leaves and bring to boil. Cook for about 20 minutes. In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds. When you hear the seeds pop add the chopped onion and shredded ginger. Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic. Cook until the tomatoes become soft and are well mixed in the sauce. Add the sauce to the lentils and simmer for another 10 minutes.
Combine chicken and bacon. In a small bowl, whisk together remaining ingredients to make the dressing. Chill for 20 minutes. Combine dressing with chicken mixture. Add the dressing slowly to make the desired consistency. Chill and stir again before serving. Serve on your favorite bread or top some lettuce greens.
Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor. Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them. Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine. Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours. When ready to cook, remove steak from the bag and discard the marinade. Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices. Serve with my Roasted Tomato and Corn Relish recipe.
Combine cream cheese and pineapple in small bowl. Spread 1 tablespoon of pineapple-cream cheese filling on each cut surface of roll. To assemble sandwich, layer bottom portion with roll slice spread with cream cheese filling, slice of cheese and ham slice. Top with roll.
In a blender, combine the peaches, honey and orange juice. Blend until smooth. Pour it into a pitcher, then stir in the chardonnay and ginger liqueur. Chill. To serve, fill glasses halfway with soda water or seltzer, then top it with the sangria and stir gently. Garnish with fresh strawberries and mint leaves.
Preheat oven to 325 degrees. Spread nuts in a single layer on a baking sheet. Bake, turning occasionally, until golden, about 5 minutes. Increase oven temperature to 350 degrees. Grease an 8-inch square baking pan. Coarsely chop chocolate. On a sheet of waxed paper, combine flour and baking powder. In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy. On low speed, add eggs, cocoa and vanilla; beat until blended. Add flour mixture; mix to combine. Stir nuts and chopped chocolate into batter. Spread batter in prepared pan; smooth top. Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes. Transfer pan to a wire rack; cool completely. In a small saucepan, combine cream and brown sugar. Bring to boil and cook until mixture register 242 degrees on a candy thermometer. Remove from heat; cool completely. Whisk in butter until fluffy. Spread topping over brownies. Sprinkle with toasted coconut.
Mix the cornstarch& water in the top of a double boiler. Add boiling water stirring constantly and cook until thick& clear- 12-14 minutes, Add salt to egg whites and beat until stiff. Add 3 tbsp sugar& vanilla, beating until the whites are creamy. Pour hot cornstarch mixture over the egg whites, very slowly beating constantly Cool slightly and fill the pastry shell. The pie should be made at least 2 hours before serving. Cover the pie with whipped cream and grated chocolate (make curls if you wish) Add some nuts too is you want.
Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour). Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too). Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last. Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving).
Cut beef into 6 serving size pieces. Sprinkle seasoned salt on meat. Brown meat in hot skillet sprayed with cooking spray. Layer potatoes, carrots, beef and onions in crock pot. Add tomatoes, spices and gravy. Cook on low setting for 9 hours or until meat is very tender.
Set oven to broil. In a mixing bowl blend ricotta cheese, sugar, cinnamon and vanilla. Spread about 2 tablespoons of filling down center of each tortilla. Fold ends of each tortilla in and roll up like a burrito. Place on cookie sheet and broil approximately. 1 minute. Serve warm.
Peel the eggplant& cut off the stem edge. Mix the beaten eggs in a bowl. Pour crushed cornflakes in a large plate. Slice the eggplant into 1/4" thick slices. Pat the slices dry with paper towel. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides. Place eggplant slices into large skillet with olive oil. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet. Sprinkle salt& pepper to taste. Brown until golden brown on both sides. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening. Place the eggplant slices, one row at a time lengthwise, into the baking dish. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row. Continue until the baking dish is filled. Place into preheated 350 degree oven until the cheese melts& bubbles. Remove from oven& serve.
Melt butter in small skillet or sauce pan over medium heat. Whisk in flour to make a roux and gradually stir in milk. Heat to a boil stirring frequently. Reduce heat to thicken and add parmesan cheese and stir till melted. Season with garlic, salt and pepper to taste.
Put all ingredients into blender and blend at high setting. Serve with potato chips or crackers.
Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder, cumin and salt; cook and stir 1 minute to blend flavors. Cool slightly. Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired. To make single servings, place 1-1/2 cups salad mix, about 2/3 cup beef mixture, 1/4 cup tomato, 2 tablespoons beans, 2 tablespoons corn and 2 tablespoons cheese, if desired, in small bowl with lid. Top with 2 tablespoons dressing; close lid securely. Shake gently to combine. Top with tortilla strips, if desired. Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into 1/4-inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400°F or until crisp.
Combine the whole barley and the water in a medium saucepan. Simmer on medium heat for about 50 minutes until the barley is very soft- like mushy oatmeal. Pre-cooked barley can be stored in the refrigerator until you are ready to bake your bread. Hint: Make at least one batch of the bread mix- I make up about 4 of these and store them in plastic containers. They will keep fresh for about a month and make bread baking go much faster. To make the bread mix, measure out the dry ingredients above and set aside for bread making day. Making the Bread Dough: Combine the bread mix, the cooked barley, the water, oil, molasses and vinegar into the mixing bowl of your stand mixer (or regular mixing bowl if you are going to knead it by hand). Mix together with a spoon to get it blended. Now put the bowl on the mixer stand with the dough hook in place. Knead by machine for about 12 minutes on medium, adding additional flour a little at a time until the dough sticks to itself and not the mixing bowl. Spray a large mixing bowl or plastic container with cooking spray, add the dough (give the dough one more spray and then cover. Let the dough rest on the counter for about 2 hours, then either refrigerate for later use or form into loafs, rolls or killer hamburger buns! To form two loafs, flour your work surface and remove the dough from the raising container. Cut the dough in half. Working with one half at a time, shape into a log- rolling the dough back and forth to smooth the edges as much as possible. Place each dough half into a loaf pan, press it down and let it sit until doubled. Heat your oven to 450 degrees. Place the bread into the oven and turn the heat down to 400 degrees. Bake for 40-50 minutes. I like to use an instant read thermometer- when the bread is between 195-200 degrees I know that it is time to take the bread out of the oven. Let the bread cool and then devour! *Note: I have been working on this recipe to increase its available nutrition profile. The modifications are as follows: 1. For the whole wheat flour, use sprouted, dried and ground whole wheat. 2. Make the barley ahead and soak it for 12 hours before cooking in 1 teaspoon apple cider vinegar. 3. Soak the sesame seeds (they add a wonderful flavor and texture) for 12 hours prior to making the bread- add 1 teaspoon of apple cider vinegar to the soaking water. 4. I have deleted the wheat bran as there was no useful purpose for it and there was no practical way to remove the phytic acid. 5. Add 1/2 cup sourdough starter to the dough to increase the acidity and give more rise to the dough. Planned future modifications: 1. Increase the amount of sourdough starter. 2. Decrease the amount of bread flour. 3. Decrease the amount of wheat gluten. Good luck and email me with suggestions!