HumbleIntelligence/food-ner-1-Million huggingface dataset:
Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter. Measure out the remaining bread flour and place on top of starter. Make two little wells in the dry bread flour, add the salt in one and the yeast in the other. Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time. Measure out buttermilk and let stand until ready to use. After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes. Turn the dough out onto a greased countertop (olive oil or Pam Spray works well). Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*. Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it. Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces. Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet). Cover** and let rise for 45 minutes. After rising, sprinkle the rolls with flour and slash the tops. ***. Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven. Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking. Cool on wire racks and enjoy! *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
Mix spinach, carrots, onion, almonds, feta, and craisons together in large bowl. Mix all dressing ingredients and toss with salad. Serve cold.
Roll meat in flour and add to casserole dish along with onions, sauces, seasonings and water with stock cube. Add potatoes, carrots and beans and cook covered in oven at 180degC (350degF) for 40 minutes, then add peas and cook further 20 minutes, stirring occasionally. NB; Mum added 1 teaspoons of vegemite for more flavour and to darken the gravy - substitute with similar product if you wish.
Preheat Oven to 350'. Lightly grease 2 round 9 inch cake pans and lightly flour insides. In a large mixing bowl, combine cake mix and strawberry gelatin. Add strawberries, eggs,oil, and water. Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth. Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack. When the cakes are cooling prepare the Strawberry Cream Cheese Frosting. In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy. Add in 1/4c. strawberry puree, reserving the remaining for another use. Add in the strawberry extract. Slowly add in the confectioners sugar and beat until smooth. When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired. Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.
For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla. In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours. When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.). Cool for 1 minute on pan. Move to wire rack to cool. For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat. Stir in maple syrup (or flavoring) and vanilla extract. Cool completely. In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined. Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies. NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!
Rinse wild rice. Soak in cold water for one hour. Drain rice. Cover with boiling water and cook over low heat for 40 minutes. Melt butter in a 4-quart pan, saute' onion, carrots and celery until tender. Blend in flour. Gradually add the heated chicken broth, stirring constantly, until slightly thickened. Stir in the rice, chicken, and seasonings. Simmer over low heat 7-10 minutes. Add the cream slowly to the soup. Heat just to serving temperature.
In a heavy saucepan, heat the butter, cocoa and sugar over low heat until sugar is dissolved, stirring often. Remove from the heat. Stir in a small amount of hot mixture into egg; return all to pan. Cook and stir until mixture coats a metal spoon and reaches 160. Remove from heat. Stir in cracker crumbs, coconut and walnuts. Press into a buttered 9 inch square pan; set aside. For filling, in a small mixing bowl, beat butter, confectioners sugar, milk and extract until smooth. Tint with food coloring if desired. Spread evenly over bottom layer; set aside. For topping, in a heavy saucepan, melt chocolate chips and butter over low heat until blended and smooth, stirring often. Remove from heat. Cool to room temperature, about 10 minutes. Spread over filling. Cover and refrigerate until set, about 1 hour. Cut into bars. Store in the refrigerator.
In a large skillet, cook bacon until crisp. Remove from skillet; drain on paper towel and crumble. Stir sugar and salt into bacon drippings in skillet. Add cabbage; stir till cabbage is coated. Cook (covered) over medium heat until cabbage is tender, about 10 or 15 minutes. Combine cabbage mixture, noodles and bacon; turn all into a 1 1/2-quart casserole. Cover and bake in slow oven (325°) for 45 minutes. Uncover; spoon sour cream over top. Sprinkle with paprika. Return to oven and bake 5 minutes more.
Preheat oven to 375°F Cream butter with the 2 kinds of sugar until very creamy and light. Add eggs, one at a time, beating well after each addition. Add baking powder and salt to flour and add to cream mixture in thirds. Finally, blend in the brandy. Roll out on floured board to about 1/4 inch thickness. Cut with cookie cutter (smallest available). Place on greased cookie sheet and bake for approximately 12 minutes, until light gold in color. Sprinkle with mixture of sugar and cinnamon while still hot. Yields: about 5 dozen.
Heat olive oil and saute' leeks, onion, and celery until soft. Add broth, tomatoes, tomato sauce, and carrots, and simmer until carrots are soft. Add remaining ingredients, with an extra cup of water or vegetable broth if too thick.
Brown the hamburger. Drain the fat. Mix cream of mushroom soup and water together. Add this to pan with hamburger and mix well. Put kraut in a large casserole dish. Pour hamburger mixture over kraut and mix well. Place tater tots on top. Bake at 350 for 45 minute or until the tater tots are nice and brown. Mixture will be runny the first day but thickens up each time you reheat it.
Mix dry ingredients (Chili Powder, Coriander Seed, Garlic Powder, 1 teaspoons Salt only, and Black Pepper) in small bowl. Juice one lemon and add the juice to the dry mix. Stir mix completely. Rub the mix on meat or poultry until completely covered. Using a shaker, sprinkle the 2 tablespoons salt over meat or poultry. While cooking, use the last two lemons by squeezing them over the cooking meat or poultry to keep it from drying out. Serve however you wish!
Cook the ground beef. Add the seasonings, the soup, and the sour cream. Pour a thin layer of the enchilada sauce on the bottom of your pan. Place 4 tortillas in pan and 1/3 of the meat mixture. Then top with cheese. Layer like this until all the meat mixture and tortillas are used. Top with cheese and any remaining sauce. Cook @ 350 degrees for 30 minutes.
Whisk together flour and salt; transfer flour mixture to food processor with chopped chocolate and process for one minute or until chocolate is finely ground. Set aside. Stir together espresso powder and 2 tsp hot water until espresso dissolves;set aside. Beat butter 3 minutes. Add granulated sugar and beat 2 minutes or until well blended. Beat in espresso mixture. Reduce speed to low and gradually beat in flour mixture. Press dough into a 9 inch round fluted non-stick tart pan. Score into 16 pie shaped wedges without cutting completely through dough. Cover with plastic wrap and chill at least 2 hours. Heat oven to 350°F Uncover shortbread and bake for 30 minutes. Remove to a wire rack and remove side of pan. Dust with confectioner's sugar. Cut through marks before serving.
Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler. Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat. In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!). In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.
Grease a pyrex baking dish. Preheat oven to 350 degrees. In a skillet, melt the butter. Add the onion and simmer a minute or two. Stir in the flour. Using a whisk, pour in the cream or half and half slowly. Simmer a minute. Add the cheese and stir. Place fish in dish and pour sauce over. Bake till bubbly. Brown top under broiler if necessary.
Preheat oven to 350. Brown ground beef w garlic powder, basil, sea salt & pepper, drain. Add both jars of spaghetti sauce to drained meat. While browning meat, prepare penne according to package directions, drain. In 9x13 baking dish, layer ingredients: meat/sauce, cheese, pasta, cheese, meat/sauce cheese and so forth, ending w cheese (roughly 3 layers of each). Bake uncovered until bubbly and cheese is melted. *I usually serve with garlic bread and green beans.
Place 2 or 3 heaping spoonfulls of coffee in bottom of mug. Pour boiling water onto coffee and stir well. Stir in cream or sugar if desired. Wait a minute or two to let grounds settle. You will have grounds on the bottom of your cup. You may strain through a sieve at this point, if you wish. Enjoy!
Dust the dish in the cornstarch, shaking off any excess. Heat the oil in a large heavy based frypan, and cook your fish fillets until done. We used very thick fillets last night, and it took about 10 minutes. When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion. Cook for a couple of minutes, before adding the dashi, sugar, sake and soy. Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes. Serve this sauce over the fish fillets, and garnish with a little sliced green onion.
combine the milk, yoghurt, banana and honey and passionfruit in a blender. Blend until smooth and thick. Pour into a long serving glass and sprinkle with nutmeg.
Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside. Saute sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally. Add the collards and cook, tossing, until slightly wilted. Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes. Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.
Combine all ingredients, except tomato sauce, into a food processor or chopper. Pulse gently to consistency of chunky salsa (Be careful to not blend too long or else it will be too watery). Add tomato sauce to desired consistency. Chill and enjoy!
Beat the egg white with the salt using electrical mixer until stiff. Stir in with a spoon the rest of the ingredients . Spoon the mixture on greased cookie sheet or parchment paper. Bake at 355F (180C) for about 10 minute This batch makes 16-20 cookies. Enjoy!
Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back inches Let it rest in a covered bowl for 30 minutes. Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and saute for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Saute for another minute or two then add the scallions and cilantro and remove from the heat. Melt the coconut butter over medium heat making sure that it doesn't burn. Add the garlic and scallion and saute for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes. Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn't ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!
Saute bacon in large saucepan until lightly browned. Add onion, jalapenos, tomatoes, garlic, salt and pepper to bacon drippings; saute 5 minutes. Add water and bouillon, dissolving the cubes in the mixture. Add peas to bouillon mixture. Add cheese and simmer gently until cheese is melted.
1. Preheat the oven to 180°C Grease an oven tray. 2. Cream the butter , white and brown sugar until light and fluffy. Add the eggs into the mix one at a time, and then stir in vanilla. Combine the flour, baking soda and salt, then stir into creamed mixture. 3. Fold in the chocolate chips. Place rounded spoonfuls onto the prepared baking tray. 4. Bake until light brown, approximately 8 to 10 minutes. Let sit for 5 minutes and then transfer to rack to cool.
Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. Preheat oven to 375°F. In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400°F. Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling. Blueberry Syrup:. In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.
Soak mushrooms in hot water for 30 minutes. Squeeze dry, cut off and discard stems, cut caps into quarters if they are large. Cut chicken into small pieces with cleaver, chopping through bones as well. Fry garlic and ginger in the hot lard or oil for a few seconds, then add chicken and stir fry until colour changes. Add mushrooms, water and sugar, cover and simmer until chicken is cooked. Sprinkle with chopped coriander and serve with rice.
In a pot, boil the beans in the water until they are cooked. In a pan, fry the onion. Add the tomato and the curry powder. Empty the cooked sugar beans and any remaining water into the frying pan. Stir in the soup powder and simmer. Serve with rice or mashed potato.
CROSTINI TOASTS: Preheat the oven to 350°F Arrange the bread on 2 large baking sheets, and brush each slice on both sides with the olive oil. Bake for about 7 minutes or until golden brown. Let cool completely. The toasts can be stored in an airtight container for up to 3 days. CARAMELIZED ONIONS: Heat the olive oil in a medium skillet. Add the onion, season with salt and cook over moderate heat, stirring, until it begins to brown, about 8 minutes. Add the water and cook until it has evaporated and the onion is very tender and caramelized, about 10 minutes. Season with salt and let cool. ASSEMBLY: Preheat the oven to 350°F Arrange the Crostini Toasts on a baking sheet and top each with a slice of cheese. Bake for about 4 minutes, or just until the cheese melts. Top with the caramelized onion and serve. The caramelized onion can be made ahead and refrigerated for up to 5 days. Let the onions return to room temperature before using it.
On medium-high heat, add butter to a large saucepan and saute onion, celery and flour until onion is translucent. Add the corn and saute for an additional 4 minutes. At this point, the mixture can be covered and refrigerated and finished at a later date. When ready to serve, add the cream and half and half, and return to the stovetop over a medium-high heat, stirring constantly. Add the parsley, and salt and pepper according to taste. Transfer the soup mixture to a blender or food processor and puree until smooth. Strain the soup mixture to remove all the corn husks, return to the saucepan and heat gently on the stovetop stirring constantly until heated through. Serve with a garnish of fresh parsley.
In a small saucepan, melt candy coating over low heat, stirring constantly. Remove saucepan from heat. Stir in liqueur. Cool 30 minutes. In small bowl, combine butter and powdered sugar, beat until light and fluffy. Gradually beat in cooled candy coating mixture until smooth.
Heat oil in large nonstick skillet over med heat. Add onions and garlic and cook, stirring frequently, until onions are softened, about 4 minute. Add the tomatoes and zest:cook, stirring until heated through, about 3 minute. Sprinkle fish with salt, place in skillet, and spoon some of the tomato mixture overthe top. Cover the skillet and cook until fish is opaque in center (6-8 min). Sprinkle with crumbled feta and lemon wedges.
Preheat oven to 350 F or 180 C. Grind the almonds into fine powder. I used an old fashioned nut grinder. You can use the regular grinder. Add in the sugar and baking powder to the almonds and mix. Now keep on adding the egg whites one by one and kneading the Almond mixture with the whites with gentle hands until a dough is formed. Once the dough is formed time to shape the rings. roll out the dough into sausage shape. Thickness should be about 1/4 inch. Fill in the kransekake pans to form the rings. There will be a total of 18 rings. Bake for 10 minutes in the oven and pull out and completely cool before take out of the molds. While the rings are cooling off you can prepare the icing. Instructions for the icing: Lightly beat 1 large egg white in a bowl. Now keep on adding icing sugar to the egg white little by little (1 tablespoon at a time) until you attain the desired consistency (It should be at a pouring consistency but not runny). Once the rings are completely cooled and the icing is ready its time to form the tower. starting from the larger ring to the smallest build up a tower. Place the largest ring on the plate and with the icing create a zigzag pattern on the ring and when the icing is still wet place the next size ring over it. The icing acts like a glue holding the rings together. Continue until you reach to the smallest ring. Decorate as desired with ribbons, toothpick flags with personal messages and flowers.
Steam the Brussels sprouts for 8 - 10 minutes. Prepare the dressing by combining the rest of the ingredients in a small jar. Shake well. Drizzle the dressing over top and toss gently. Note: I usually start with 1 T of oil and work from there. It is just a preference.
Preheat oven to 375 degrees F. Bake pastry shell 10 minutes; remove from oven. Reduce oven temperature to 325 degrees F. In saucepan, over low heat, melt chips and margarine. Transfer chocolate mixture to mixing bowl and add in sweetened condensed milk, biscuit mix, vanilla and egg and beat until smooth. Fold in the nuts. Pour mixture into pie shell. Bake for 35 to 40 minutes or until center is set (check with toothpick or knife). Serve warm or at room temperature with ice cream or whipped cream. Refrigerate any leftovers.