HumbleIntelligence/food-ner-1-Million huggingface dataset:
pudding: add 2 tablespoonsmilk powder, 2 tablespoons sugar, 1.5 tablespoons cornstarch,2 teaspoon vanilla and 0.5 teaspoon salt to one cup of cold milk then stir well till dissolved then turn the flame on and stir till it become viscous. then allow it to be cooled to room temperature. Rolls:in new bowel, put 1/4 cup warm water, 1 tablespoon dry yeast and 1 tablespoon sugar and stir till it get dissolved. after pudding cools put it in bread machine or mixer ,add to it 1/4 cup melted margarine, 1 egg "room temperature", 0.5 teaspoon salt and mix all.then add the yeast sugar water combination and mix again. then add the 3 cups all purpose flour gradually while mixing till it completely mixed.then cover the dough and allow it to be fermented ,optimum when it becomes doubled in size"may be hour" it differs according to kitchen temperature and if used instant yeast ,it works faster than active dry yeast. meanwhile make the sauce. after it become double, spread the dough over a floured board and shape it to rectangle where the wider rib infront of you. then start to spread the melted margraine over the rectangle and sprinkle over it the mixture of sugar and 2 tablespoons cinnamon or (1 tablespoon cinnamon and1 tablespoon cococa and 1 teaspoon coffe) but leave the most far 1.5 cm at the far rib uncovered with the mixture.then lightly press over this mixture by hand on dough to be fixed to the margarine. then start to roll the dough tightly till it becomes fully rolled. then cut the rolls to 10 pieces.then take every piece and make sure that the free end is well fixed to the roll and put it in greasy baking pan 2 inchs apart. then let it to rest 15 mins before you put in oven, meanwhile start to heat the oven 180 degree. after that put the pan in the preheated oven and allow it to be baked in range 15: 20 minutes, check it after 15 mins , remove from oven when it become golden, don't over bake. then put the sauce over it the way you like.the sauce better to be warm or just made when put over the rolls. white cream sauce:put 1 cup milk, 1.5 cup sugar in a pan then allow them to boil then 250 gm filadelfia or cream cheese and stir well by mixer or by hand quickly then let it to be boiled for sometime then add 1/4 cup butter. caramel sauce:put 1 cup sugar and 1/4 cup water in a pan and stir till dissolved and let it to boil till the color turn dark golden then add the 1 cup whipping cream while quickly stiring then remove from the flame and add 1 tablespoon butter. chocolate sauce:put 1 cup milk in a pan then add 50 gm sugar till they boil then add 75 gm dark chocolate and 1 tablespoon cocoa and stir well and leave to boil then add 1 tablespoon butter. you can keep rest of sauces in refrigator to be used later.
Preheat oven to 350°. CRUST: Mix cake mix and butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining crumb mixture into 13x9 pan. Spread 1 cup raspberry preserves over crust. It spreads easier if you heat it slightly in a microwave. FILLING: Blend cream cheese, flour, sugar, vanilla extract and egg until well blended. Fold in 1/4 cup raspberry preserves. Spread carefully over crust. Sprinkle reserved crumb mixture over filling. Bake 30-40 minutes until golden brown. Cool in pan before cutting into bars.
In a high-powered blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside. Heat a large skillet over medium-high heat and add the olive oil. Add the cauliflower and onions, season with salt + pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro.
TOOLS: Measuring cups, Measuring spoons, Bowl, Pastry Blender and Plastic wrap. Combine 1 1/8 cups flour, 1/2 teaspoon salt, and 2 tablespoons sugar in our processor bowl. Mix. Add 8 tablespoons of ice cold butter to the flour mixture. Using the pastry blender blend the mixture until the flour and butter looks like cornmeal. Add 3 tablespoons of ice cold water to the mixture. Now mix the dough until it forms a ball. Add more water if the mixture is not forming a ball. Form into a disk and wrap it in plastic wrap. Put the dough in the fridge and let it chill over night.
Heat oven to 350°F Line 14 muffin cups with paper liners. Combine flour, sugar, baking powder, salt and baking soda in large bowl. Combine bananas, butter and eggs in medium bowl. Beat into dry ingredients at medium speed until combined. Stir in trail mix until well-blended. Spoon into muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Tip: If trail mix has no chocolate in it, use 1 cup trail mix and 1/2 cup chocolate chips.
Bring to boil water and sugar. Remove from heat and add instant coffee. Bring to boil again. Remove from heat and add vanilla extract (very important you use pure extract NOT imitation). Cool before adding rum. Put in bottles and cork. Makes about 3 fifths. NOTE: Since this is made with 151 rum, it has a lot more alcohol (75.5%).
Pound chicken fillets until flat and thin. Evenly coat the chicken fillets in the beaten egg yolk then dip in breadcrumbs. Deep-fry the chicken fillets until golden brown. Now make the bechamel sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes. Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use. Pour bechamel sauce over the cooked chicken fillets. Add cheddar cheese to the top of the chicken, heat it in a grill until cheese is melted. Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.
Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft. Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes. Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes. Meanwhile cook the pasta according to packet directions, then drain when cooked. Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.
Dissolve gelatin flavors separately, using 1 C boiling water for each. Stir marshmallows into lemon gelatin; set aside. Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan. Chill until set, but not firm. Add 3/4C cold water to raspberry gelatin; set aside at room temperature. Add cream cheese to lemon/marshmallow mixture; beat until blended. Chill until slightly thickened. Then blend in mayonnaise, whipped cream& crushed pineapple. Chill until very thick; spoon gently over lime gelatin. Chill until set, but not firm. Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin. Chill until firm. To serve, cut into squares. *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.
Put the first 3 ingredients in a mixing bowl and place in the fridge overnight. Preheat oven to 375°F. Lightly grease a 9x13-inch pan. Take mixing bowl out of the fridge and add all of the remaining ingredients and mix well. Spread evenly in 9x13-inch pan. Bake in the oven for 30 minutes. Remove from oven and cut while still hot into approximately 2-inch squares (4 by 6 rows). Remove bars after the pan has cooled.
For custard: Place cream in heavy, medium saucepan. Bring to simmer and remove from heat. Add vanilla extract and chocolate and stir until chocolate is melted and mixture is smooth. Whisk egg yolks and sugar in medium bowl to blend. Slowly whisk in hot chocolate cream. Let cool to room temperature, stirring occasionally, about 15-20 minutes. Position rack in center of oven and preheat to 300F. Arrange six 1/2 cup ramekins or custard cups in shallow baking pan. Divide cooled chocolate mixture among them. Pour enough hot water into baking pan to come halfway up sides of ramekins. Bake until custards are just set, about 40 minutes. Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate). For topping: Preheat broiler. Mix sugars together. Sprinkle over custard in an even layer. Place ramekins on a baking sheet. Broil 2 inches away from heat source just until sugar melts and begins to caramelize. Let stand 5 minutes before serving.
Mix the beef,onion,and tomatoes in a large bowl. I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Preheat oven to 240°C. Sift the dry ingredients and stir til well mixed. Cut in butter - the mixture should resemble corn meal when done. Beat buttermilk and egg together and add to dry ingredients. Mix to a firm dough. Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick. Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked. Brush with diluted milk. Bake at 240C for 10 minutes, then reduce heat to 190C and bake for further 50 minutes. Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly. When cool, break neatly into individual rusks and allow to dry out in a very low oven (120C).
Place the chickpeas, hearts of palm, and jalepeno into a food processor and pulse to combine and mash. Don't over process it though, you still want some crabby texture. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine. Place the remaining 1/2 cup of panko in a shallow dish. Heat an oil coated skillet on medium-high heat. Form the "crab" mixture into small patties-making sure to pack the mixture tightly, and then coat in the panko in the shallow dish. Pan fry for 3 minutes on each side. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel. Serve with a dollop of vegan mayo and fresh greens.
Combine Chex cereal, almonds and coconut in a very large mixing bowl. Set aside. Combine butter, corn syrup and sugar in a medium saucepan. Cook and stir over medium-high heat until mixture reaches 235°F (soft ball stage). Remove from heat and stir in baking soda and vanilla; stir well. Pour candy mixture over cereal mixture. Stir until well combined. Spread on wax paper to cool. Store cooled candy in an airtight container. This candy freezes remarkably well! It makes a pretty gift given in a jar or cellophane bag tied with a ribbon. It's very sweet and highly addictive! *Microwave instructions: Combine butter, corn syrup, and sugar in a microwave safe glass bowl. Microwave on high 5 minutes. Stir. Microwave 5-10 minutes longer until mixture reaches soft ball stage. Add vanilla and baking soda; stir. Pour over cereal mixture.
Pre heat oven to 350. Beat butter, sugars, vanill and eggs until they are very, creamy and fluffy. Add remaining ingredients slowly, mixing well after each addition. Bake on ungreased cooky sheets for 8-10 minutes. Depending on how you like them, I take them out before they look done, they will puff in the oven but as they cool they flatten and will be more done. Cool slightly on the pan before moving to a wire rack. (2-3 minutes usually does it, too soon and they fall apart too long they cet stuck to the pan). Don't put them too close together, as thick as the batter is, they still spread out alot.
Spread corn over bottom of a crockpot or slowcooker. Top with cream cheese, cubed into pieces. Mix remaining ingredients together and pour over corn. Cover and cook on high heat for 2-3 hours till creamy. Stir occasionally as it cooks.
Combine the first 12 ingredients in a food processor and puree until smooth; refrigerate. Skewer one olive, lime wedge, celery stick and pickle (or whole peeled garlic clove) for each drink. Fill a highball glass with ice. Add 1.5 oz. of pepper vodka. Fill the remainder of the glass with Bloody Mary mixture. Stir well and serve with skewered garnish.
MAKE THE BATTER FIRST: Smash up the cumin and mustard seeds, chiles and peppercorns in a pestle and mortar until you have a powder. Put the flour into a mixing bowl and stir in the ground spices and the turmeric. Pour in most of the beer and whisk gently. Check the consistency - you want it to be the thickness of heavy cream. If it's too thick, whisk in the rest of the beer. Don't worry too much about having little lumps in the batter, as they'll just become nice crunchy bits when you start frying. Season with sea salt and put aside. NOW PREPARE THE VEGETABLE: Trim the bottom of the stalk and break the cauliflower into bite-sized florets. Slice up the stalk into 1-inch pieces - this way it will all cook at the same rate. Wash the cauliflower, drain it and pat dry with kitchen towels. Place the cauliflower pieces in a bowl and dust with a little flour. Pour the oil into a deep saucepan - you want it to be about 4 to 5 inches deep - and heat it to 350° F. If you don't have a thermometer don't worry, just drop a piece of potato into the oil;.when it floats to the surface and starts to sizzle, the oil will be at the right temperature so remove the potato from the pan. Shake any excess flour off the cauliflower. One by one, dip the pieces into the beer batter, then carefully place them in the hot oil, moving them away from you as you do so. Make sure you stand back so you don't get splashed. It's best to fry them in batches so you don't overcrowd the pan (but serve them as soon as each batch is ready). Each time a batch of cauliflower is nearly ready, add some battered parsley leaves to the pan and fry for 40 seconds (you want to serve them scattered over the fritters). Fry the pieces gently, turning them a couple of times with a slotted spoon. When they're browned and crisp, lift them out of the oil, allowing any excess to drip back into the pan, and drain on kitchen towels. Dust with sea salt and squeeze over a little lemon juice. Enjoy!
In a large pot, melt the margarine. Fry the chopped onions until soft, then add the chicken, salt, pepper, turmeric and cinnamon sticks. Don't worry, no one will make you eat a cinnamon stick unless you really want to. Add enough water to cover the chicken, about two cups. Bring to a boil, reduce the heat, and simmer until the chicken is done, adding water if necessary. Remove the chicken pieces. Add the apricots and simmer for about fifteen minutes. Add the ground cinnamon and the honey, stir and cook until the sauce has a honey-like consistency. Add more honey if necessary. When the sauce is almost ready, saute the almonds in oil. Drain most of the oil from the pan, and toast the sesame seeds. Return the chicken to the pot and reheat. Place the chicken on a serving tray, pour the sauce on top of it and top with the almonds and the sesame seeds. Serve with couscous (except on Passover).
Combine all the dry ingredients in a bowl. combine all the liquid ingredients in a large bowl. Add the dry mixture to the liquid. If batter is too thick gradually add soy milk until creamy. Put mixture in freezing tray, and freeze.
Combine vinegar, brown sugar, cornstarch, salt, pepper, mustard seeds and celery seeds in a saucepan, and mix well. Bring to a boil, then reduce heat, and simmer for 2 minutes, stirring occasionally. Remove from heat. Stir in corn, green pepper, onion, pimento, and jalapeno. Let stand until cool. Chill covered until serving time.
Combine avocadoes, cherry tomatoes, red onion, cilantro, bell peppers and black beans in a large bowl. Stir to blend. Drizzle with the olive oil (doesn't have to be an exact measure -- just a good swirl over the bowl to moisten) and add the lime juice and stir to blend. Season to taste with salt and pepper. Serve at room temperature. Refrigerate leftovers (if there are any!).
In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden. Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking. Remove from heat and allow to sit for 5-10 minutes undisturbed. Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.
Preheat oven to 350 degrees. Mix all ingredients in a bowl until combined. Batter will be thick. Drop by spoonful onto baking sheet. Bake for 12 minutes. Remove from oven and let rest on the baking sheet for 2-3 minutes. Enjoy!
Prepare banana and vanilla pudding together in a bowl. In a glass serving dish put down one even layer of wafer cookies, another even layer of strawberries,a even layer of bananas and a even layer of pudding about a half inch to an inch thick. Repeat until dish is filled. To do the top layer add bananas, strawberries and wafers into a neat desired design. Chill and eat within 24 hours. If making ahead, prepare each ingredient but don't put it together until ready to serve or cookies and fruit can become soggy.
Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour. In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips. In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness. Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart. Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired. Candy Cane Cream: In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.
Saute onion in oil until translucent. Combine onion,cheese,half and half and salt and pepper in a small saucepan, cook over low heat 2 minutes. Saute shrimp in olive oil for 1 minute, spoon about 1/3 cup of shrimp and 1/4 of the previously prepared cream sauce in the middle of each tortilla. Fold tortillas to enclose the filling, secure with a wooden pick. Combine half and half and chopped chipotle in a small saucepan over med. heat, cook until slightly thickened, stirring frequently. Simmer the tortllas in chipotle cream for 5 minutes, remove picks place on individual serving plates garnished with remaining shrimp,chipotle cream, cilantro and avocado slices.
Preheat oven to 400 degrees F. Gently gut gills from mushroom caps with a spoon and cut off stems; rinse each cap thoroughly under cold water and pat tops dry with paper towel. Coarsely chop stems and set aside. Brush 2 teaspoons of the oil over mushroom caps; place oiled sides down on a 15"x10" jelly roll pan or baking sheet. Heat remaining 1 tablespoon oil in a non-stick skillet over medium-high heat. Add asparagus, shallots, garlic and chopped mushroom stems. Cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat; stir in tomato, salt and pepper. Spoon mixture into mushroom caps. Combine bread crumbs and cheese; sprinkle evenly over mushrooms. Sprinkle parsley flakes and a bit of olive oil over bread crumbs. Bake 10 to 12 minutes or until hot and crumbs are golden brown.
Combine all ingredients except kangaroo meat in a medium saucepan and warm through for 5 minutes over a gentle heat stirring occasionally, a few bubbles are OK but don't let it boil hard. Remove from heat and allow to cool for 15 minutes at room temperature. Meanwhile cut the kangaroo meat into bite size cubes for the kebabs, try to keep them fairly square. Once the sauce mixture has cooled gently stir through the kangaroo cubes into the saucepan and refrigerate for an hour. Turn ocasionally to make sure they are evenly coated. Thread cubes onto the skewers but leave a gap between each piece of meat for more even cooking. Leave as much of the sauce on as possible, it will help stew the meat a little and give good heat transfer with the BBQ plate. Cook on a low-medium BBQ plate for around 2 minutes per side. I like to turn 90 degrees at a time so that is about 8 minutes total cooking time. Sometimes a piece will fail to rotate so have a fork on hand to give the bothersome pieces a little tweak.
Preheat the oven to 475°. Cook the fish sticks on a baking sheet according to package directions. In a small bowl, stir together the mayonnaise, hot sauce and lemon juice. A few minutes before the fish sticks are done, toast the rolls in the oven. Smear 1 side of each toasted roll with the spicy mayonnaise. Add a layer of fish sticks and top with the lettuce and tomatoes. Serve the sandwiches with lemon wedges and spicy mayonnaise on the side.
In a large bowl combine flour, sugar, baking powder, baking soda, salt and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Mix in all but 2 tablespoons of the nuts and the raisins. Mix in buttermilk with fork. Gather the dough into a ball and knead for about 2 minutes on lightly floured board. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1-inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts. Bake in center of 425 degree F oven about 15 minutes or until nicely browned. Serve warm with butter or jam.
Preheat oven to 350°F Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus. Arrange over the smoked salmon. Top with the sliced camembert. Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert. Bake for 30-35 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.
Preheat oven to 375. With electric mixer cream butter and sugar until light. Add egg yolks and anise extract. Mix until blended. On low, add flour and wine alternately and mix well. Mix in chopped almonds to form a soft dough. Using a teaspoon, drop dough into slivered almonds and roll to coat. Place on a cookie sheet, leaving 2 inch space between. Press slightly to flatten cookies. Bake for 12-15 minutes or until lightly browned. Remove from oven and place cookies on rack to cool. Store in air tight container.