HumbleIntelligence/food-ner-1-Million huggingface dataset:
STARTER: The day before baking, dissolve the yeast in warm water in a nonreactive bowl. Add flour. You want a thick paste when you add the flour. Cover bowl with plastic wrap (punch a couple air holes) and place in refrigerator for 24 hours. Leftover starter can be left in the refrigerator or frozen. (You will need to maintain starter if you are going to keep it; there are several zaar recipies that describe sourdough starter care.). DOUGH: Dissolve yeast and sugar in warm water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), mix in the lard/ shortening, remaining water and starter (remember, it's 1/2 cup of starter and not the entire volume that you made the day before). Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with a dough hook or in a food processor fitted with the double blade (the processor hook will not handle this job easily). Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky. Transfer to a lightly oiled bowl, cover and let warm, draft-free spot until it doubles its bulk, about 45 minutes. Punch down. To form the loaves, divide the dough in 4 pieces. Roll out each piece to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf). Put 2 of the loaves per baking sheet, each loaf about 6 inches apart on the sheet. Cover with dampened cotton dish towel and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want it to rise at a slower pace, you can put it in the refrigerator for 3-4 hours. Preheat oven to 350°F. Lay a piece of dampened thick string or twine (about 1/8" thick) all along the top of the loaf. Bake until the loaves are lightly browned on the top and sound hollow when lightly tapped, about 30 minutes. Remove loaves from oven and let cool slightly. Remove the strings. They will leave a distinct little ridge on top. Transfer loaves to a wire rack for cooling.
Cook bacon in a large saucepan until crisp, stirring often. Add celery and onion; cook, stirring constantly until vegetables are tender. Stir in water and black-eyed peas; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Stir in rice, parsley, and thyme. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed and rice is tender. Garnish, if desired.
Combine 1/2 A.1. Sauce with olive oil, garlic and thyme leaves in a small mixing bowl. Brush both sides of steak with sauce. Heat up non-stick skillet to medium high heat. Cook steak for 3-4 minutes on each side until desired doneness. Remove and rest for 5 minutes. Slice thin slices against the grain. Meanwhile, whisk eggs in small mixing bowl. Add salt and pepper flakes, mix well. Meanwhile heat up non-stick skillet to medium heat, add butter. Scramble eggs to a minute or so until desired doneness. Combine remaining A.1. sauce and mayonnaise in a small mixing bowl. Place wraps on flat surface. On the bottom 1/3 of wraps spread A.1. and mayonnaise mixture followed by spinach leaves, scrambled eggs, tomatoes, goat cheese and steak slices. Fold in corners of wrap and roll like a burrito. Wrap in plastic wrap or parchment paper until ready to serve.
Wash and scrape the feet and shanks very thoroughly. Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well. Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color. Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily. Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot. Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt. If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth. Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic. Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top. Serve in slices and garnish with sprigs of parsley and hard cooked eggs. JELLIED PIG'S FEET with CHICKEN: Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.
Slice the tops off the oranges and hollow out the orange, removing the pips from the orange flesh. Finely chop the flesh and mix with the icing sugar. Whip the cream until nearly hard and add the orange mixture, mix well, then gently fold in the marmalade. Spoon the mixture back into the hollowed shells, replace lid and chill slightly before serving.
Put all ingredients in a large bowl and stir. Chill for at least an hour. Enjoy!
CAKE: reheat oven to 350°F (176°C). Prepare an 8 inch cake pan with a circle of parchment paper in the bottom and grease the sides. To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming. Add the sour cream and vanilla extract and mix until well incorporated. Add the egg whites and mix until well combined. Combine the flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well combined. Add the milk and water and mix until well combined. Add the remaining dry ingredients and mix until well combined. Spread the cake batter evenly into the bottom of the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool. When the cake has cooled, lined two 8 inch cake pans with clear wrap that covers the bottom and sides of the pans. Remove the dome from the top of the blue cake layer, then place it in the bottom of one of the cake pans. Soften the cartons of ice cream. I let mine sit out for about 15-20 minutes, then added all but about a quarter of the ice cream to a large bowl. Use a rubber spatula to stir it well until it all comes together to a consistency similar to soft serve ice cream. Add half of the ice cream to another bowl and set it in the freezer for a few minutes while you work with the other half. Add the white vanilla ice cream to the top of the blue cake layer and spread into an even layer. Set the cake/ice cream in the freezer to freeze completely. Remove the remaining half of the vanilla ice cream from the freezer and color it with red gel icing color. Add the ice cream to the other prepared cake pan and spread into an even layer. Freeze until firm. Once both ice cream layers are firm, remove the blue cake layer/white ice cream from its pan and place on a cardboard cake circle or serving platter. Keep in mind that it will need to fit in your freezer. Remove the red layer from it's pan and set on top of the white ice cream layer. Place cake back in the freezer. STABILIZED WHIPPED CREAM FROSTING: Add gelatin to cold water in a bowl. Set this over a saucepan with boiling water until the gelatin is clear. Cool to room temperature. Meanwhile whip the cream until it is medium thick. With the mixer still on, pour gelatin into the center of the cream. Continue to whip. Add the powdered sugar and vanilla extract. Continue whipping until cream is in soft peaks. At this point you can add food coloring, keeping half white and half red.
In a blender, whirl garlic, soy sauce, and red wine vinegar until smooth. With blender running, pour in olive oil slowly to make an emulsified marinade.
Preheat oven to 350°F. Line Cupcake tin with papers & spray with vanilla pam (pam for baking). In Large bowl, combine flour soda & salt. In a separate bowl, cream together Butter & Sugar. Stir in Eggs & mashed Bananas until well blended. Stir Banana mixture into flour mixture (I used an electric mixer on low). Fill muffin tins with generous amount of Banana batter (I fill almost to the top). Bake 20 min or untill toothpic comes out clean.
Pour beer into a bowl and let stand at room temperature for a few hours to go flat. Place all ingredients in the pan according to the order in the manufacturer's directions. Set crust on dark and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Preheat oven to 375°. On lightly floured surface, unroll puff pastry; with rolling pin, roll pastry into 11-inch square. Cut off corners to make an 11-inch round; cut slits or small designs in several places in pastry; set aside. In a 10-inch skillet, heat oil over med-high heat. Cook chicken in oil about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in peas. In a bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling, allowing pastry to hang over edge. Bake 20 minutes; brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excess browning. Bake 20-25 minutes longer or until crust is golden brown; let stand 10 minutes before serving.
Snap off tough ends of asparagus and discard. In a micro-wave proof casserole dish, place asparagus in a single layer, with spears facing the centre. Add 2 tablespoons of water and microwave on HIGH (full power) for 4 minutes turning once at half time; DO NOT OVERCOOK. Remove from microwave, drain and immediately pour cold water over asparagus and place a few ice cubes to cool and stop any further cooking. Drain well and pat dry with paper towelling before using. Cut off the crust from the bread slices and discard. Using a roller, carefully roll each slice to flatten to about 1/4 inch thickness. Spread butter on one side on each piece of flattened bread. Then spread some mayonnaise over the butter. Place 3 asparagus spears to one side of the flattened bread (facing opposite direcions to each other). Sprinkle with salt and pepper to taste. Carefully roll bread/asparagus. Cut each roll to about 1/2 inch thick slices. Place on a platter and serve. Refrigerate any unused portions.
Heat oil in heavy large deep saute pan over medium heat. Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes. Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes. Add chili powder, cumin, oregano and black pepper; saute 3 minutes. Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes. Add corn and simmer until mixture thickens slightly, about 10 minutes. Remove from heat. Cool to room temperature. Cover chili and refrigerate at least 1 day. DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated. Position rack in upper third of oven and preheat to 375 degrees F. Combine both cheeses. Spread 2 tablespoons beans over one side of 6 tortillas. Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish. Spoon 1/3 of chili evenly over tortillas. Sprinkle 2 cups cheese mixture, then 1/4 cup onion over. Repeat layering 2 times. Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole. Sprinkle with remaining cheese mixture. Bake until casserole is heated through and bubbling, about 50 minutes. Let stand on cooling rack for 5 minutes. Cut casserole into generous squares. Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.
Preheat oven to 350° F (180° C). Spray baking sheet with non-stick cooking spray or line with parchment paper. In a small bowl, soak 3/4 cup of the chopped dates in the boiling water for 15 minutes. Meanwhile, in a large bowl, combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Add egg, brown sugar, molasses, and butter to date and water mixture, and mix until well combined. Make a well in the centre of the dry ingredients. Pour in the liquid ingredients and stir until combined. Stir in remaining 1/4 cup chopped dates. Cover cookie dough with plastic wrap and refrigerate 1 hour. With lightly floured hands, roll cookie dough into 1-inch (2.5cm) balls, then roll in granulated sugar. Place 2 inches apart on prepared baking sheets. Bake 8-10 minutes or until cookie dough is still soft when lightly touched. Cool completely on rack. Store cookies in a cookie jar or a tightly sealed container.
Boil about 8 cups of water in a large pot. Let this boil while preparing the dough. Beat 2 eggs and salt together. Mix in about 1 cup of milk into the eggs/salt mixture and mix. Then add in mashed potatoes. Mix until somewhat smooth. Add the egg/salt/milk mixture into the 2 cups of flour in a large mixing bowl. If too dry, then add more milk so that the dough is dry enough to be very close to being sticky but not sticky. Roll into one large loaf. Cut in half. Roll the two sections into smaller and longer loafs. Cut both of these in half as well. You are left with 4 smaller loafs. Roll each of the smaller loafs into long strands about a 1/2 inch in thickness. They will get very long, about 2 to 3 feet in length each. When they are full rolled into long strands, cut them into 2 inch pieces using a dough knife or knife. Put 1/4 cup of butter into a large saucepan and heat on medium to medium-high heat but don't let the butter brown much. Drop the 2 inch pieces of rolled dough into the boiling water. When they float, take a slotted spoon and place the floating pieces into the heated saucepan with butter. Continue to add more 2 inch pieces and remove them as they start to float and add into the saucepan. In the saucepan, let the dumplings brown slightly and sprinkle the breadcrumbs into the sauce pan while occasionally flipping the dumplings, butter and breadcrumbs. Once browned, remove and continue the process until all the 2 inch pieces are cooked. Add more butter when the saucepan dries out if needed.
In a shaker, fill with ice. Add remaining ingredients, shake and strain into an old-fashioned glass. Garnish with an orange slice; enjoy.
Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts. Empty confectioners' sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff. Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm. To serve, cut into squares.
Peel and slice cucumbers. Slice tomatoes in one-half. Add red onion, if using. Place in a medium size bowl and sprinkle with sugar and salt. Add salad dressing and mix. Marinate for at least one hour to let flavors blend. Sprinkle with chopped basil and serve. (Preparation time includes marinate time.). Enjoy!
Mix together butter( let butter soften) and powder sugar with mixer. Add vanilla and water, mix well. By hand add flour and salt til mixed and then add nuts. Roll into tsp size balls and place on ungreased cookie sheet. Press each center with thumb. Bake at 300 degree oven for 15-20 minutes. These cookies don't turn brown but you can tell they are baked. Remove from cookie sheet and cool completely. Add frosting to each center and enjoy. Makes about 3 dozen.
Mash garlic with the salt until its paste-like. You can use a mortar and pestel or just place your knife parallel to the cutting board and mash. Combine all ingredients and mix well. If the dressing is too thick, add more buttermilk 1 tablespoon at a time until desired consistency. Refrigerate at least one hour for flavors to combine. You'll never buy store dressing again.
Peel peaches if desired; dice into 1/2-inch pieces and place in medium bowl. Dice plums and tomatoes into same size pieces as peaches. Stir in green onions, jalapeno pepper, garlic and lime juice. Stir in mint or coriander, and salt to taste.
1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing. 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers. 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling. 4.At the same time, in a small pot, place jar lids and boil. 5.Once the jars and lids are boiling, turn on low heat. 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal. 7.Repeat with remaining peppers and jars. Once the jars start to cool, they will seal.
Melt butter in large saucepan. Over med-high heat saute onion, carrots and celery until transulcent and tender, about 3 - 5 minutes. Stir in flour and cornstarch. Cook about 3-5 minutes. Add chicken stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to come to boil. This takes awhile to reduce. Add baking soda and cheese and stir until melted and thickened, about 10 minutes. Add parsley, cayenne and Paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste.
Preheat the oven to 400°F In a saute pan, spray with non-stick cooking spray. Add the onions, garlic, celery, and peppers. Saute for 2 minutes, or until the vegetables are wilted. Season with Old Bay. Saute for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool. Season the fish with salt and pepper. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing). Place the fish on a baking dish seam side down. Drizzle top of fish olive oil then sprinkle with paprika and a splash of lemon juice. Place the pan in the oven and bake for 20-25 minutes. Remove the fish from the oven and serve with lemon wedges and broccoli sprayed with a few sprays of no-fat butter spray. Have the fruit for dessert.
Using a sharp knife, cut away the rind from the orange & lemon in a spiral motion. Remove the pith from both fruits & slice the flesh. Peel peaches, halve them, remove the pits & cut the flesh into pieces. Place the fruit in a lrg glass pitcher, sprinkle w/the sugar & allow mixture to sit for 10-15 minutes in the refrigerator. Add red wine, brandy + mineral water, stir gently to mix well & serve immediately. NOTE: The recipe emphasized strongly that all ingredients should be well-chilled & sangria should *ALWAYS* be served *ICY COLD* !
Heat oil over medium heat in a stainless steel saucepan. Add celery, onion, green onions and garlic. Cook five minutes until soft. Stir in thyme, fennel, orange peel, tomatoes, wine, chicken stock, bay leaf and cayenne. Simmer, covered, about 25 minutes Stir occasionally, breaking up tomatoes. About 20 minutes before serving, add haddock, cut in pieces, scallops and shrimp. Simmer about 15 minutes. Remove peel and bay leaf. Serve.
Soak seaweed in warm water to cover, 5 minutes. Drain, rinse then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips. Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, carrots, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.
Preheat griddle. Combine all ingredients except cream cheese in medium bowl; stir until well blended. Pour batter by 1/4 cupfuls onto hot well-greased griddle. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. Spread pancakes with softened cream cheese, if desired.
Mix all ingredients except white chocolate morsels in a large bowl. Melt white chocolate morsels according to the package directions. Pour white chocolate over the mixture and toss well to coat. Spread on waxed paper and let sit until white chocolate hardens. Store in an airtight container.
Place black-eyed peas in a large deep pan. Cover with enough water to be about 2-inches deep over peas. Bring to a boil, boil 3 minutes, then remove from heat. Cover and allow to sit for 1 hour. Drain water off of black-eyed peas. Add the broth, 2 cups of water, ham hocks, onions, celery, carrots, jalapenos, salt and pepper to the black-eyed peas and bring to a boil. Reduce heat and cook, covered, for about 1 hour, or until black-eyed peas are tender, stirring occasionally.
In a large pot head up olive oil. Brown the sausage. Add in garlic cooking until fragrant. Pour in white wine. cook until reduced completely. Transfer sausage into a bowl, and set aside. Add in broth & bring to a boil. Be sure to scrape off any brown bits from the bottom. Before adding your pasta, taste the both. If it's too bland, add up to 2 chicken bouillon (2 TBSP) to flavor. Add in tortellini and cook for 2 minutes less recommended time on the package, leaving the lid cracked open to let the steam come out. Once timer goes off add in the beans. Then the kale & sausage. Remove from heat & let sit covered for 2 minutes. Serve into bowls, garnishing with parmesan.
In a medium bowl, combine the chickpeas, scallions, and parsley; toss to combine. In a small bowl, whisk together the remaining ingredients, then pour over the chickpeas and toss to coat evenly. Let sit 10 minutes for the flavors to develop.
Mix the above all together in a casserole dish. Bake at 375 degrees for 45 minutes, covered. Sprinkle some extra cheese on top for a nice finish.
Heat the oven to 450°F. Cut 1/2-inch slices from loaf or bread. Butter each side and put them onto a baking sheet. Top each slice with 1 slice of prosciutto and 3 or 4 slices of pear or apple. Cover this with the Brie slices and season with salt and pepper. Drizzle with olive oil. Bake until the cheese is melted, about 8 to 10 minutes.
Stir fry garlic and onions in oil until they are slightly cooked (about 2 minutes). Add chicken meat and cook until mostly cooked (about 5 more minutes). Add chinese broccoli cut into bite size pieces along with miso and cook about 2 minutes more. Add soy, water and cornstarch and bring to a boil. Check seasoning once chicken has cooked through, and add salt as desired. Garnish with green onions and parsley. Serve with rice.