HumbleIntelligence/food-ner-1-Million huggingface dataset:
for the vegetable-colored loaves: peel and dice beets and carrot. put beets, carrots, and spinach in separate saucepans with enough water to cover by 1/2 inch, and cook each until soft, adding water as needed to keep just under cover. in turns, puree each vegetable and its cooking water, adding water as needed to get 2 cups of liquid puree from each vegetable. you should now have 2 cups each of spinach, carrot and beet puree. let each cool to just barely warm. pour each puree into separate large mixing bowls, and put 1 2/3 cup water into a fourth mixing bowl for standard challah. these will be the 4 separate batches of dough. to each liquid add 1/2 cup oil, then 1/2 cup honey. hint: pour the oil just before the honey, and the honey will slip right out of the measuring cup. mix well, then add 3 eggs to each batch, and mix again. to each mix add 3 tsp salt, mix well. add 3 cups bread flour to each batch, mix until sloppy. add 2 scant Tablespoons instant dry yeast to each batch, mix well. continue adding flour (this is where I switch to all-purpose) to each batch until thick enough to turn out and knead. one at a time, knead each batch on a floured surface, adding more bread flour as needed. the dough has enough flour when it is feeling rather firm, bounces back when you press on it, and feels tacky but not sticky. when each batch is done being kneaded, put it back in its mixing bowl, coating the mixing bowl first with a little oil. flip the dough around in the oil to cover entirely with a thin film of oil. cover each batch with a large plate, or with heavy plastic wrap, and let sit 45-50 minutes in a warm spot to rise until approximately doubled in size. one at a time, flip each batch of dough onto floured surface, knead briefly, and cut and form 12 long strips for braiding. flour each lightly to keep from sticking. keep strands in a pile of each color, until all doughs are done being made into strips. you now have 4 piles of 12 strips each to braid. make 4-strand braids using one strip of each color. (to see a demo of this, GO TO-->). http://www.williams-sonoma.com/recipe/tipTechniqueView.cfm?objectid=11754DCC-E8FC-4498-A0F52DD050659A71. put loaves on parchment-covered baking sheets, cover well with plastic wrap or with a large plastic tablecloth, and let rise 30-45 minutes in a warm spot, until doubled in size. add about 1/3 - 1/2 cup water to 3 egg whites and mix well. use egg white mixture to glaze loaves after rising is done, using a soft bristle pastry brush. bake at 350 F for 25-30 minutes, or until nicely browned and sounding hollow when you knock on the bottom of the loaf. cool on racks. freezes well.
Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours. Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full rolling boil over high heat. Add food coloring. Stir in the pectin and return to a full rolling boil. Boil hard for two minutes, stirring constantly. Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars, leaving 1/4-inch headspace. Seal with new lids and metal rings. Process for 5 minutes in a hot water bath. Makes about five 6-ounce jars. This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies.
In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).
Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside. Saute zucchini and next 5 ingredients in oil until tender. Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray. Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers. Cover with remaining sauce and sprinkle with parmesan cheese. Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly. Let stand 10 minutes before serving. Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.
In a 12-inch fry pan, melt butter over medium-high heat. Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes. Stir in tomatoes, chili paste, mushrooms, and wine. Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes. Reduce heat to medium-high. Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes. Stir in broth, parsley, and green onion. Stir just until hot and shrimp are no longer translucent in center (cut one to test), about 1 more minute.
For the chermoula, pound the garlic with the sea salt in a mortar and pestle. Gradually work in the cilantro and spices. Transfer to a bowl and gradually whisk in the oil. Add lemon juice. Make 3-4 diagonal slashes on both sides of the fish. Rub the chermoula into the slashes. then put the fish in a glass casserole. Marinate in the refrigerator for one hour. Preheat the broiler to high and put fish onto an oiled broiler rack and cook 4-5 minutes on each side until fish flakes easily. Serve immediately, garnished with cilantro and lime. This dish can also be prepared on the BBQ for just about the same amount of time. Enjoy!
Mix yeast well with first 4 cups flour. In a large, lightly greased mixing bowl, place flour and yeast and add remaining ingredients, adding approximately another 4 cups of flour to form soft dough. Cover and let rise 15 minutes and punch down. Let rise again for 10 minutes and then form buns, placing on cookie sheets. Let rise in warm place (in the oven with the light on) for 30 minutes. Bake 15 minutes at 375°F.
preheat oven to 325. (mix all ingredients in melted butter baste turkey put all remaining ingredients in cavity). put in doubled brown grocery bag fold the end and staple shut. place in large roasting pan no lid bake at 325 (20 minutes per lb). do nothing else I promise you will never cook your turkey any other way. moist and perfectly brown. (do not open oven).
Add olive oil to the pot, increase the heat to medium-high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, salt & black pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth, tomatoes and bring to a boil over high heat. When the broth reaches a boil, reduce the heat to medium, add HALF of the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the optional escarole, adjust the heat as necessary to maintain a gentle simmer, and simmer until the escarole is tender, 15 to 20 minutes. (I cover the pot loosely during this step to prevent too much reduction in the broth.). Meanwhile cook the pasta to al dente. Stir in the cooked pasta just before serving. Note that the pasta will absorb a lot of the broth. Top the dish with grated cheese to taste. (It's even better the next day!).
Preheat oven to 400 degrees. Grease a 8 inch round cake pan. In a large bowl, at medium speed combine all ingredients until all ingredients until all dry ingredients are well moistened. DO NOT OVERBEAT. Pour batter into prepared pan. Place on center rack of oven and bake@ 400 degrees for 20 minutes. Bake@ 350 degrees for 15 more minutes. Bread is done when a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto serving plate. Cut into pie shaped wedges butter and honey on the side. Bread will keep for 1 week in plastic bag in refrigerator.
In a small saucepan, bring the water to a boil, then add the TVP granules and broth powder. Remove from the heat and mix well, let cool. In a mixing bowl combine all the ingredients and mix thoroughly. Serve on bread, crackers, pita bread or use as a filler for lettuce wraps.
Heat oven to 350°. Grease and lightly flour 13x9 pan. Mix cake using first 4 ingredients. Bake according to cake mix box. Cool completely. Meanwhile, in medium saucepan, combine flour, sugar and salt; mix well. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil one minute, stirring constantly. Remove from heat. In a small bowl, beat eggs; stir in 1/4 cup hot mixture into eggs. Gradually stir egg mixture into hot misture. Cook over low heat until mixture boils and thickens, stirring constantly. Remove from heat. Stir in butter and vanilla. Place plastic wrap directly on custard; refrigerate until cool. In large bowl, combine remaining ingredients; beat until stiff peaks form. To assemble, break one third of cake into small pieces and place in trifle dish (or large clear glass bowl). Spoon 1/3 of custard over cake pieces. Spoon 1/3 of topping over custard layer. Repeat, making 3 layers. Garnish with chocolate curls if desired.
Remove outer leaves of cabbage, core and cut in half. Shred cabbage, carrot, and sweet onion. Mix salt and pepper in vinegar to dissolve. Add to shredded vegetables. Combine remaining ingredients, then mix them with the shredded coleslaw mixture until thoroughly covered. Cover and refrigerate until ready to serve.
Cut chicken into bite size pieces and put to one side. Mix cornflour, five spice powder and salt together and put to one side. Heat up your oil. Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl. In a small bowl/container mix the second lot of cornflour and the water. Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle). Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven. When all chicken is cooked keep warm to one side. Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant. Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened. Put cooked chicken into the sauce and stir to coat and fully heat through. Serve with rice or we prefer fried rice.
You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water. Bring to a simmer over medium-high heat then add the sugars. Turn heat to high and bring to a rolling boil, stirring often. Quickly stir in the pectin and let boil for 1 minute, stirring constantly. Remove from the heat and ladle into the jars to about 1/2-inch from the top. Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up. The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
Combine the first 4 ingredients in a small bowl; mix well. Heat oil in a large nonstick skillet over medium-high. Add salmon, skin side down; cook 4 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Arrange 1 fillet on each of 4 plates. Top fillets evenly with jalapeno slices. Spoon about 2 tablespoons soy sauce mixture over each serving; let stand 10 minutes before serving.
Place frozen chicken breasts on the bottom of the crock pot. Layer onion, minced garlic and mushrooms on top. Mix soup, sour cream, onion soup, mix, crushed red pepper, garlic powder and worcestershire together and pour over chicken breasts. Cook on Low for about 7-8 hours, or until chicken is no longer pink in the center. Stir sauce before cooking and if you would like to thicken sauce, add flour or cornstarch. Serve over rice or noodles.
Whip room temperature butter with a fork in a bowl. Blend in parsley, chives or green onion, garlic if using, thyme, lemon juice, and white pepper to taste. On wax paper, shape mixture into a log. Wrap again in plastic wrap and chill until serving time. Or just use plastic wrap but wrap the log twice. Chill in refrigerator until serving time. Or bag, label with date, and freeze. To use, simply slice off as much as you need, then rewrap and store remainder in freezer until needed next time.
Heat olive oil in a large sauce pan over medium heat (use one that has a lid). Slice cabbage into 1/4"-1/2" thick strips (cut long strips in half if desired). Slice onion at about the same thickness. Very thinly slice red and green peppers into strips (as thin as you can get them). Add vegetables to skillet. Season with salt and course ground black pepper (start with less and season to taste, good pepper really makes a difference in this dish). Cook covered over medium heat for about 25-35 minutes, uncovering once cabbage has softened and stirring every 5-10 minutes until slightly golden brown.
Preheat oven to 325 degrees Fahrenheit. Cut butter and sugar into flour as you would for a pie crust. Add egg yolks and mix. Form into walnut sized balls and chill overnight. Flatten each one with the bottom of a glass on a lightly floured surface. Make an indentation in the center of each cookie with your thumb and fill with a small amount of jam. Place on an ungreased pan and bake for 15 minutes. Sprinkle with powdered sugar.
Preheat oven to 325 degrees F. Remove stems from mushroom caps and dice stems, set aside. Carefully scrape away the dark gills from the bottoms of the mushroom caps and discard. Melt butter in a large skillet over medium heat. Add shrimp, onion, chopped stems and bell pepper to skillet, sauteing until shrimp is pink and other ingredients are softened, being careful not to overcook the shrimp (shrimp will get rubbery if overcooked). Remove mixture from heat and place in a large mixing bowl (do not drain liquid). Add cream cheese to mixture and stir well. Then add all other ingredients, except mushroom caps and one half cup shredded cheddar cheese, and mix well. Spray an 8x11 glass baking dish with non-stick cooking spray. Carefully stuff the mushroom caps with stuffing mixture and place into baking dish. Evenly spread remaining half cup of cheddar cheese over stuffed caps. Place dish into preheated oven, and bake for apx. 45 minutes to one hour.
melt butter in medium saucpan. add rest of ingredients. simmer on low for 10 minutes.
In a large skillet, saute onion and peppers in butter until tender. Add the remaining ingredients. Cook and stir for 6-8 minute or until heated through.
Add 1 tsp of mix to 1 cup of hot apple juice to make individually. Or, add entire mix to one gallon of hot apple juice for several.
Mix mayonnaise, chopped arugula, shallot, parsley and lemon peel in small bowl. Season with salt and pepper.
Heat the oil in a large casserole dish or deep sided frying pan. Gently fry the sausages until they are golden brown all over; then remove from the casserole. Add the onion and saute until it softens and becomes nicely golden. Add the mushrooms and cook for a further 5 minutes. Stir in the apple chunks, bay leaf, sage and stock. Bring to the boil, then return the sausages to the casserole. Reduce the heat, cover with a lid and gently cook for 20 minutes, stirring occasionally. The apple pieces should break down and thicken the stock slightly. If they are still holding their shape, mash them with the back of a wooden spoon and stir in . Mix the mustards into the cream and season with salt and pepper. Pour into the casserole and increase the heat. Leave the lid off and simmer for about 5 minutes until the sauce has thickened slightly. Serve with a big bowl of creamy mashed potato or golden saute potatoes and green vegetables such as green beans, wilted spinach, broccoli or peas.
Preheat oven to 275 degrees F. Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into 7 ounce sized ramekins (those little ceramic dishes). I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so. Then put them in the refrigerator and let them chill overnight. Sprinkle a thin layer of the superfine sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!
Preheat oven to 425°. Slice pumpkin in half and core. Discard membrane and seeds. Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil. Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently. Remove from oven and allow to cool. Peel away hard outer skin using a peeler and reserve flesh. Cut into 1-2 inch cubes. In a large stockpot, heat 2 tablespoons of olive oil. Add in garlic, onion, carrot and celery stirring frequently until tender. Salt and pepper to taste. Add vegetable stock and bring to a boil. Add pumpkin and ginger; simmer for one hour. Using a hand blender, puree soup until smooth. Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency. Top with edible orchids or pansies.
In a small bowl, whisk the mayonnaise, ketchup, sugar, lemon juice, paprika, and pepper together; then stir in the chopped fresh chives. Arrange 3 cups chopped watercress on 6 individual serving plates. Evenly top each with the apples, avocado, hearts of palm, and walnuts. Evenly sprinkle dressing over salads and serve.
In a mixing bowl add chicken meat, salt, pepper, sugar, egg white, sesame oil, oil and cornstarch and combine well and set aside for 10 minutes. Preheat 14" wok with oil over a high heat and add in the marinade chicken, ginger, shallot and garlic; stir fry until the chicken about halfway cooked. Add in the chicken broth and bring to a boil. Turn off heat and add in snow pea and water chestnuts and stirring the mixture the green onion and cashew nuts.
Preheat oven to 350 degrees. In a large, shallow bowl, mix, by hand, the ground beef and ground sausage. Add the beaten egg and continue to mix thoroughly. In a small bowl, combine quick-oats, oregano, basil, onion, and garlic. Add the oat mixture to the meat and continue to mix. When these ingredients are thoroughly mixed, knead the meat until it is soft and pliable. Separate into amounts about the size of ping-pong balls. Roll each ball between your palms and place in rows in a 13x9-inch glass baking dish. Cover dish with aluminum foil and bake at 350 for 45 minutes. After 45 minutes, uncover dish, carefully drain grease from the dish, then pour sauce over meatballs. Sprinkle with mozzarella cheese if desired. Cover and return to oven. Bake for an additional 30 minutes. After baking, let sit for 5 to 10 minutes. Serve over cooked spaghetti or other pasta of your choice, or serve on Italian bread.
In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil. Let stand for 2 minutes, or until the yeast is dissolved. Sift the flours together and add to the yeast mixture. Stir well. Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes. Let stand for 5 minutes. Coat two 9" round cake pans with nonstick spray. Roll dough into two circles and place in pans. Divide the sliced pineapple between pans and press into dough. Brush dough lightly with remaining oil and sprinkle with sesame seeds. Bake at 500 degrees for 7 minutes. Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes. Remove from pans and cut with kitchen shears or pizza cutter. Serve warm.
Preheat oven to 350°F. Grease and lightly flour a 10-inch Bundt pan; set aside. In a medium bowl, combine flour, baking powder and salt. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Slowly add granulated sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each. Beat in sour cream and almond extract. Beat in flour mixture until batter is smooth. Spoon half of batter into prepared pan. Spoon apricot preserves over batter in pan, making sure preserves do not touch side of pan. Sprinkle with almonds. Spoon remaining batter over almonds in pan. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Serve warm or cool. Sprinkle with powdered sugar and drizzle with powdered sugar icing. To prepare icing: In a medium bowl combine sifted powdered sugar, milk and vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make an icing that's easy to drizzle.
Arrange short ribs in a large roasting pan bone side down in a single layer. Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes. Drain all liquid/fat (turkey baster works well). Continue to roast another 25 minutes or until well browned. Transfer ribs to a plate and drain pan liquids into a small bowl and reserve. Reduce oven to 300°F. Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes. In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat. Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften. Add garlic and cook for about 1 minute. Add flour and stir to combine, cook about 1 minute. Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste. Season to taste with sea salt & black pepper. Bring to a boil, add short ribs (completely submerge them), return to boil. Transfer to oven, bake covered for 2 1/2 hours. Remove from oven and cool with the lid cracked for about 2 hours. Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware. Cover and refrigerate overnight. Strain the braising liquid into a medium bowl, pressing out the liquid from the solids. Discard the solids, cover and refrigerate the liquid (separate from the ribs). This can be refrigerated up to 3 days in advance. 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate. Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned. Remove the ribs and braising liquid from the refrigerator. Skim the solidified fat off the top of the liquid and discard. Add the liquid to the pearl onions and bring to a simmer. Season with sea salt & black pepper to taste. Add ribs to liquid and push below surface. Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender. Stir in the bacon. Serve sprinkled with parsley. Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.