HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). (Decrease the temperature by 25 degrees if using dark pan). Grease and flour a 9 or 10 inch tube pan. Tap out the excess flour. Cream together the butter and sugar until light and fluffy. Beat in the eggs just until well blended. Mix together the flour, baking powder, baking soda and salt. Lower the mixer speed, and add the flour mixture alternately with the sour cream or yogurt until just blended. DO NOT OVERMIX! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the pan. Swirl 1/2 of the cranberry sauce into the batter. Add another 1/3 of the batter, then swirl in the remaining cranberry sauce. Top with remaining batter. Bake about 55 minutes or until toothpick inserted in the center comes out clean. Let cool in pan on wire rack about 10 minutes. Cut around edge of the cake to loosen, then turn out and let cool completely on wire rack.
Place water in sauce pan and add spices and sticks. Simmer on low and occasionally refresh with water. You could add orange peels and or whole cloves. Last Christmas I packaged in zip lock bags with instructions and gave as gifts.
In a medium bowl combine the coffee with sweetened condensed milk. Whisk in the half and half cream until well blended. Divide into 2 large ice-filled glasses. Top with whipped cream. Enjoy!
In a large pot combine broth and water. Bring to a boil. Add frozen Ling Ling Pot Stickers. Return to a boil and cook 4 minutes, stirring occasionally. Add frozen vegetables, ginger and scallions. Cook 4 minutes. In the meantime, mix Ling Ling Potsticker Sauce with cornstarch in a small bowl. Add the sauce mixture to the soup and bring to a simmer. Season with salt and pepper. Garnish with a few more scallions.
*NOTE: Must have the outer leaves attached. **NOTE: Tvorog, a Russian cheese avalaible in Slavic groceries is what this is usually made with but the cottage cheese can substitute. Peel outer leaves from cabbage. Core cabbage. Blanch outer leaves in boiling water for 4-5 minutes. Set leaves aside after drining. Cut cabbage head into 1" chunks. Pour Milk/Half-&-Half into a large pot. Add cabbage, cover & simmer for 25-30 minutes. Drain cabbage & mince. When cabbage was cooking you must have saute'd onion in butter. Use a large bowl. In ti you mjust mix cabbage, onion, bread crumbs, seasonings, & egg yolks. Add butter from skillet used to cook onions. Beat egg whites until slightly stiff & then fold into mixture. Mix well. Place a clean cloth such as a dish towel on your table. Lay your blanched outer leaves on this cloth so that they overlap. Be sure to place them so that they can hold the mixture. Place mixture in center of these leaves. Very carefully roll up leaves so filling is in center. Fold ends of cylinder into center so the mixture is enveloped completely. Bring corners of towel together & tie with a string. Place this into a colander to retain shape. Place colander into a large pot with 3" - 4" of water. Seal lid onto pot tightly. Bring water to a boil & simmer cabbage for 45-50 minutes. Remove towel package from colander. Place on a table. Open package & place cabbage bundle on a large platter. Invert platter onto another platter. Remove towel & serve.
Set oven to 350 degrees (second-lowest oven rack). Butter a 13 x 9-inch baking dish, line bottom with parchment paper, then dust with flour, shaking out any excess flour out of pan. Pulse the pistachio nuts in a food processor until finely ground (careful not to over-grind them into a paste). Add in 1 cup flour, baking powder, cardamom and salt; pulse one or two times to combine. In a cup whisk together the milk and vanilla. In a bowl beat the butter and sugar with an electric mixer until fluffy (about 4-5 minutes, this is important, must beat/mix for 4-5 minutes!). Add in eggs one at a time beating well after each addition. Alternately add in the pistachio/flour mixture and milk on low speed of mixer JUST until combined. Transfer the batter into prepared baking dish. Bake for about 20-22 minutes, or until cake tests done. Cool for about 10 minutes, then run a knife around edges of cake to loosen, invert onto a rack, or slice the cake from the pan. Serve warm or room temperature.
Combine turtle, vinegar, and 1 teaspoon salt; cover with water and simmer for 1 hour, or until tender. Drain and set aside. Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well. Beat egg whites until stiff; fold until batter. Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375°F Drain well on paper towels.
Drop the potatoes into enough boiling water to cover. Boil until they show just the slightest resistance when pieces with the point of a sharp knife. Dont overcook. Drain in a coloander, then peel and cut into 1/4 inch slices. Set aside in a bowl covered in foil. In a 2 - 3 quart saucepan, combine all the ingredients except lemon juice. Bring to a boil stirring occasionally. Reduce the heat to low and simmer for 5 minutes. Remove from heat and stir in lemon juice. Pour the sauce over the potato slices, turning to coat evenly. Let cool to room temperature then taste for seasoning and serve.
To make the mousse, place the lemon curd in a small bowl and stir until smooth. Add the whipped topping, gently folding with a rubber spatula, until just blended. Spoon 1/4 tsp of the jam into each phyllo shell. Top each one with 1 TBSP mousse and garnish with lemon zest. Serve at once, or you can cover and refrigerate.
Boil sugar & water for one minute. Add Grand Marnier, lime juice, and orange rind. Place pineapple in serving bowl and pour sauce over. Let pineapple marinate in refrigerator for 2 hours or more, stirring occasionally. Serve cold with toothpicks as appetizer or in bowl for dessert.
In a medium sized pot cover parsnip chunks with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes or until very tender (pierce them with a knife or fork to test for doneness). Drain and blend into a very fine mash (I use my hand held blender for this). Measure out 15 oz of puree (about 1 3/4 c) and allow to cool. In a large bowl combine chocolate cake mix, ground allspice, mango pieces and chocolate chips. Using a wooden spoon fold in the 15 oz of parsnip puree and enough tea to make a stiff, very thick, but not dry dough. You might need more or less than the 6 tbs I listed, that really depends on the type of cake mix you use, the parsnips and the weather. lol. Spoon batter into a greased or paper-lined muffin tin. Sprinkle with the (turbinado) sugar if using and bake in the preheated oven at 175°C/350°F for 15-20 minutes or until tester inserted in the center comes out clean. If you prefer a fudgier brownie muffin aim for 15 minutes. Allow to cool in the tin for 5 minutes, then remove to a wire rack to cool completely.
Heat sesame oil in a pan and saute carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes. Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender. Add tofu and bring to boil. In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup. Beat an egg and slowly drizzle the egg in a soup. Remove from heat. Infuse love into the soup and serve!
Preheat oven to 400 degrees. Coat a metal baking sheet with cooking and set aside. Combine first 2 Flours, baking powder and sugar in a large bowl. Cut in margarine with a pastry blender or fork until mixture resembles coarse meal; stir in cheese and ham. In a separate bowl, whisk together buttermilk and egg whites with a fork. Add milk mixture to flour mixture, stirring just until moist. Place dough onto lightly floured surface; knead 5 to 6 times. Place dough on baking sheet and pat into 8-inch circle; cut dough into 8 wedges; Separate a little. Bake until slightly browned; about 20 minutes.
Starter: Day 1: In a 1 quart jar with a lid mix 100 g rye flour with 100 ml lukewarm water. Stir well to completely mix. Don't mind if it seems not to be enough water and the dough is sticky. Just mix well to have a homogenous dough. Close the lid of the jar loosely and let stand for 24 hours at room temperature, maybe not in the coolest room of the house --. Day 2: Stir the starter well, close the lid again and let stand for another 24 hours. Day 3: Stir in 100 g finely ground whole rye flour and 100 ml lukewarm water, cover again and let stand for another 24 hours. Open the jar and check the smell: DON'T stick your nose into the jar! I did that with my first attempt and nearly burnt off my mucosa with the cloud of acetic acid that evaporated from the vinegar starter I produced -- So, open the jar and carefully check the smell. If it doesn't sting but smell pleasantly sour, proceed. The colour of the starter should be greyish brown. Bread: Place the flour in a large bowl, make a well and fill the sourdough starter into the well. Hold back about 2 tablespoons of the starter, put it into a glass jar, tightly close the lid and keep the jar in the refridgerator. It will not rise while in the fridge nor produce gas, so don't be afraid of tightening the lid. Mix the starter with some of the flour, then add the salt and water and knead for about 15 minutes. The dough is very heavy, so most machines give in and collaps. I always kneaded by hand on a floured surface until the dough was smooth. Form a ball and dust with flour, cover and let rest for 2 hours. On a dusted surface, knead lightly, form an oval loaf, cover and let rest for another hour. Preheat oven to 250 degrees Celsius (220 fan assisted). Place bread on a baking tray layered with nonstick parchment paper, prick bread with a fork in a regular pattern all over and brush with water. Place an ovenproof bowl with hot water on the bottom of the oven, then slip the baking tray into the oven and bake for 15 minutes. After 15 minutes reduce heat to 200 degrees Celsius (180 fan assisted), continue baking for 30 minutes. Put off the oven after 30 minutes, but don't open yet. Let the bread rest. for another 15 minutes in the hot oven. Take it out and knock at the bottom of the bread. It should sound hollow. Let completely cool on a wire rack. You need not keep the bread in the fridge. If you use the starter for the first time, it works better if you add some yeast to the bread dough because the fresh starter is not very strong. The starter which you hold back will be strong enough without adding yeast if you feed it again for 3 days like described above.
Preheat oven to 350 degrees. CRUST. Stir all ingrediants together until crumbly. Press into the bottom and to the top of the sides lightly greased 9" springform pan. Place on a baking tray & bake for 10 minutes. Then cool while preparing other ingrediants. CRANBERRY TOPPING. Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. Cool, then chill completely. CHEESECAKE. reduce oven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually add sugar while beating, scrape sides often. Beat in cornstarch & vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape into crust (only will go 1/2 way). Bake 30 minutes. SOUR CREAM LAYER. Stir sour cream, sugar & vanilla to blend. After cheesecake has baked, remove CAREFULLY & GENTLY dollop sour cream layer on cheesecae. Spread until even & return to oven for 30 minutes. (Mine took an extra 5-10 minutes to set.). Chill overnight before garnishing. To garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.
Sift together cake flour, baking powder and salt. Set aside. With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes). Add flavoring to egg yolks, then add sugar gradually, beating constantly. Fold in flour, about a fourth at a time (I do this by hand) folding until well blended. Pour batter into an ungreased 10-inch tube pan. Bake at 375°F for 40-50 minutes until done. Remove cake from oven and invert pan. Let cake stand for an hour until cool.
Chill coconut water. Fill 2 glasses halfway with coconut water. Top off with rum.
Heat the oil in a large skillet over medium heat. Add the onion, carrot, and garlic, cover, and cook until slightly softened, about 5 minutes. Add the ginger, turmeric, cinnamon, cumin, and cardamom, stirring to coat the vegetables. Transfer the onion mixture to a 4- to 6-quart slow cooker, add the lentils, tomatoes, chickpeas, and stock, cover, and cook on Low for 8 hours. About 10 minutes before serving, add the lemon juice and harissa and season with salt and pepper. A small bowl of harissa may be placed I on the table for those who wish to add more.
Cream shortening & sugar. Add pumpkin & egg & cream all together. Drop onto greased cookie sheets. Bake @ 350 degrees - 10-15 minutes. Put icing on cookies while warm. ICING: 3 T. butter. 4 t. milk. 1/2 Celsius brown sugar. Cook on stove until dissolved, then add 1 Celsius 10x sugar and 3/4 t. vanilla.
In a bowl, mix mint, mayonnaise, lime juice, ginger, green onion, salt and pepper. Add salmon and flake well with a fork . Spread lettuce on tortillas. Spread mixture of salmon on center of each tortillas. Fold the sides of the tortillas on the mixture and roll. When ready to serve, cut the tortillas in two if wanted and garnish with the mango salsa. Mango salsa : In a bowl, mix chopped mangoes, lime zest, lime juice, green onion, sugar, salt and cayenne pepper.
Empty the container of ricotta into a strainer and place over a bowl. Cover and refrigerate for at least 4 hours or overnight. (You can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!). Combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper. Stir until blended. Mound onto the center of a shallow bowl or serving plate and drizzle with oil. Sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. Garnish with strips of basil. Serve with crackers, bread, or raw vegetables. *I used the 4 hour drain time as the cooking time for this recipe*.
Combine water, salt, vinegar and basil in a large kettle and bring to a boil. Add the cod. Reduce the heat and simmer for 8 minutes. Make sure to keep the water just below the boiling point to prevent the fish from falling apart. Remove fish from water and place on serving platter. Top with chopped parsley in melted margarine, or a hollandaise sauce. Serve with boiled potatoes and carrots.
Pre- heat oven to 325° F. Bake tortillas for 10 minutes Let them cool. Blend tortillas into coarse powder, add Sargento cheese. Make sure cheese does not melt. Broil poblano peppers. Remove some charred skin. Chop 1/4 red onion, garlic, poblano pepper and blend it well. Take 1/2 cup yoghurt in a bowl, add onion, garlic mixture. Add salt, pepper, lime juice, roasted cumin, red chili pepper, 1 tablespoons oil. Marinate chicken thighs in it for 30-45 minutes. For avocado sauce, blend avocado, 3tbsp yoghurt, 1/2 broiled poblano pepper, salt and lime juice. Toss the marinated chicken in tortilla and cheese mixture. Add olive oil in pan on slow heat. Add coated chicken and let it cook on both sides. For cole slaw finely chop red cabbage. Add salt, lime juice; mix it gently. To make spicy mango relish, chop mango into fine pieces and add small pieces of poblano pepper.
Preheat oven to 350 degrees. In a large bowl, stir together oatmeal, flour, baking powder, baking soda, cinnamon and salt. Once combined, add in remaining ingredients and stir until well mixed. Pour batter into prepared muffin tins and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
1) Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once it's cooked. 2) Marinade squid with the ingredients for 30mins except cognac. Add only 1 tsp of scallop floss & keep the other tsp for topping. 3) Steam for about 10mins or till squid turns white. Do not overcook the squid or it will turn rubbery. Add XO & serve piping hot.
Whisk eggs, ricotta, and water in a bowl. Dice up peppers and canadian bacon, keep separate. Spray nonstick skillet with Canola Cooking spray and add peppers, sprinkle with some salt to soften. After a minute add Canadian Bacon and Eggs. Stir continually until cooked through. Add salt and pepper. Serve with hot sauce if you like.
Preheat the oven to 300°F. Cut the pumpkins in half through the stem end, and cut out the long stringy fibers. Cut each pumpkin half into 3- to 4-inch pieces. There should be about 8 pieces from each pumpkin. Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind. Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer. Coat both sides of the pieces, using all of the oil. Pour all the sugar evenly over the pieces. Cover the pan. Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes. Baste the pieces once with the pan juices after 2 1/2 hours of baking. The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt. Cover and refrigerate until serving time. Just before serving, taste and add more salt if necessary. Yields 2 cups sauce. For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate. Using the back of the spoon, spread the sauce a little. Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce. Add more sauce to taste.
Spray a fry pan with olive oil. Saute garlic for 1 minute. Blend a little evaporated milk with the cornflour until smooth with no lumps and set aside. Pour remaining evaporated milk into a pan and bring to boil stirring. Add cornflour and milk mixture to pan with garlic. Stir constantly until thickened. Simmer for 3 minutes. Stir in roasted vegetables, tossing well. Mix hot pasta into sauce and serve immediately with basil leaves and or parsley and also shaved parmesan cheese if desired. To roast your vegetables dice & put them and put into a baking dish, toss through 2 tablespoons olive oil, sprinkle with desired seasonings and bake in a moderate oven for 20-25 minutes or until tender. Vegetables I have used are: pumpkin, zucchinis, tomatoes (plum), potatoes, carrots, capsicum & asparagus to name just a few.
Day 1: mix 1/2 ounce flour (about 1 tbsp, packed) and 1 oz water (2 tbsp) in a pint jar. Cover with plastic wrap. (Do not cover tightly at any point in the process.) Stir well several times through the day. Day 2: no feeding, just stir whenever you think of it. Day 3: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. Day 4: Add 1 oz flour and 1/2 oz water. This now brings the flour and water amounts to a 50/50 ratio, or 100% hydration in bakers' parlance. Continue to stir as often as you think of it. Day 5: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. Day 6: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. By now, you should be seeing plenty of bubbles, but don't worry if you don't. Day 7: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. If you like your sourdough a little more sour, stir LESS often; the bacteria will only produce acid when deprived of oxygen. Day 8: add 1 oz flour and 1 oz water (2 tbsp of each) and stir whenever you think of it. Day 9: Assuming your starter is bubbling vigorously, you're ready for your first harvest! Remove 1/4 lb (4 oz, 1/2 c) of starter to a bowl, add 2 tbsp flour and 1 tbsp water, stir and cover with plastic wrap. Add the usual 1 oz flour and 1 oz water (2 tbsp of each) to the jar. Day 10: Feed starter again with 1 oz each flour and water. To make bread: Transfer prepared starter to the bowl of a stand mixer with a dough hook, then add bread flour and water. Mix on medium-low until elastic, about 5 minutes. Add salt and oil and mix until combined. Form into a ball and place into a oiled bowl. You can let it rise 2-3 hours and bake today, refrigerate overnight and bake tomorrow (let it come up to room temperature, 2 hours or so, before proceeding). Form into desired shape and let rise about 1 hour; slash top in desired pattern. Bake in preheated 350F oven. Bake about 40 minutes until golden brown and hollow-sounding when thumped in the bottom. Cool completely before slicing. Day 11: if you continue to bake regularly, you can feed your starter every 1-2 days with 1oz each flour and water, then harvest 4 ounces to cook with. If you don't need to bake that often, refrigerate the starter after a last feeding. It will keep at least a month in the fridge, but can last up to 3 months with proper care. Bring up to room temperature, and feed as usual for 3 days before harvesting to bake.
In a large bowl, mix together flour, oatmeal, soda, powder and salt. In a separate bowl combine zucchini and banana to equal 2 1/2 cups. Add sugar and eggs. Add wet to dry and mix until well incorporated. Stir in raisins. Fill greased or lined muffin pan and bake in a 350 degree oven for 25-35 minutes.
Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13x9x2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining 1/3 cup sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.
Preheat oven to 375°F. In a large bowl, mix everything together but the jam. Measure out 2 cups of this mixture. Leave the rest in the bowl and set aside. Take the 2 cups of the mixture and press it into the bottom of an 8 inches square pan, coated with cooking spray. Using a large spoon, distribute jam on top of the mixture in the pan. Spread it evenly all over. (I used the squeeze-bottle spread for this and it made this part of the process a lot quicker). Take the remaining mixture and spread it over the jam. Press down lightly. Bake 25 minutes. Remove the pan from the oven and allow to cool for at least 15 minutes before cutting into bars.
Cook cauliflower in microwave or steam. Either buy the cut/chopped cauliflower or cut it up or partially mash with a masher after it is cooked. Drain well. Add onion soup mix and mix well. Add slightly beaten eggs and mayo and mix. Pour into a greased pie plate or pan. Sprinkle with paprika. Bake at 350 for 45 minutes.
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice. Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper. Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours. When soup is finished, remove chicken pieces with a slotted spoon. Let cool.Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher. When chicken has cooled enough to handle, remove skin and bones and return meat to soup. Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.