HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge. Let rise 30 - 45 minutes. Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky. Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now. Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns. Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes. Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns. Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved. The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran. Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.
In a small sauce pan, add the shallot and the garlic to the melted butter. Simmer on very low for about twenty minutes stirring occasionally. Add the sage, thyme, salt, pepper, orange zest, and white wine. Let simmer for fifteen more minutes to cook off the alcohol, stirring occasionally. Add the orange juice. Strain this into a bowl. Wipe out the sauce pan and return mixture to the pan. Add the honey. (When I added the honey, I just added a little, and kept stirring and tasting until the honey taste just barely started to come through. I stored this in the refridgerator overnight. The next morning I reheated it just until it was liquified, then injected it into the turkey. Smoke or bake as you normally would.
Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan. In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside. In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside. In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana puree and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix. Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely. This loaf will keep, sealed airtight, for three to four days.
Dissolve yeast in lukewarm water in large bowl. Stir in sugar, salt, oil, eggs and mashed taro and food coloring. Beat with electric mixer until combined. Add 4 c flour. Continue beating until smooth. Stir in enough remaining flour so that mixture is easy to handle. Turn out onto lightly floured surface (or use dough hook on stand mixer); knead until smooth and elastic (about 10 minutes). Place in greased bowl and cover with plastic wrap (or use 1 gallon plastic freezer bag) and refrigerate for 8 hours, but no more than 3 or 4 days. Punch down dough. Let rest 5 to 10 minutes. Shape dough as desired. let rise until doubled in size (about 30 to 40 minutes). Bake on greased pan in preheated 400 degree oven 15 to 25 minutes. Brush tops with melted butter. Serve warm.
In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Add flour and baking powder; beat until just combined and mixture resembles coarse crumbs. Reserve 2/3 cup of the crumb mixture; set aside. Press the remaining crumb mixture into the bottom of a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 5 to 8 minutes or until the top is golden. Remove from oven. Spread lemon curd over hot crust to within 1/2 inch of the edges of the pan. In a medium bowl, combine reserved crumb mixture, coconut, and almonds. Sprinkle crumb mixture over lemon curd. Bake for 18 to 20 minutes more or until edges are golden and topping is browned. Cool in pan on a wire rack. Cut into bars. Cover and store in the refrigerator.
Note: To add a little spice or zest you may add some japaleno's and cajun creole spice to this. Boil tomato's then core,peel, and dice. combine diced tomato's and all ingredients in a larger boiling pot. Cook until onions and peppers are soft and not crunchy. Let it cool to room temperature then you may freeze, can, refrigerate or chill and serve.
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Pour rice mix, the amount of water called for, and canned tomatoes into the dish, stirring together. Cook the chicken in a skillet until the outsides are seared and starting to brown. Place chicken over the rice mixture and cover with foil paper. Place in an oven for 30 minutes. Remove the foil. Pour the cheese over the top of the chicken, not forgetting the exposed rice. Place back in the oven for 15 minutes or until chicken is white all the way through.
Heat oven to 350°F. Line 24 muffin cups with paper baking cups. In a large bowl, combine cake mix, sour cream and eggs. Stir with a spoon until well blended. Reserve 1 1/2 cups batter. Fill paper-lined muffin cups 1/2 full with remaining batter. Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves. Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves. (Muffin cups should be 3/4 full). Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center. Cool 1 minute; remove from pan. Cool completely. Store in refrigerator.
The rice can be long grain but I prefer arborio. Boil the rice in plenty of salted water and a little oil until it's al dente. Drain the rice and rinse in cold water. Add all other ingredients. You just want to add enough oil so that the rice doesn't stick together. Mix well. Chill in the refrigerator. Instead of tuna or in addition to it, you can add a chopped up hot dog and chopped ham.
Season the chicken with salt and pepper on both sides. Heat butter and oil in skillet. Sear the breasts until almost done, then remove to a dish for the moment. Add onions, garlic, squash, and bell peppers to skillet. Saute until tender. While veggies are sauteing, tear chicken into small bite size or smaller pieces. (Try not to nibble, remember it's not all the way cooked :D ). Roll out pastry sheets until about an eighth of inch thick, and cut into 4X4 inch squares. In a separate bowl, mix mustard and cream cheese. Fold chicken pieces, cream cheese-mustard sauce, vegetables and parsley together in a bowl. Place a few tablespoons of the mixture in the center of a square of pastry. and fold one corner to an opposite corner. Seal with a little water. Continue with the rest of your pastries. Brush egg on top of the pastries and place on a baking sheets. Cook according to the pastry instructions. Enjoy.
Heat oil in Dutch oven or stockpot. Add celery, onion and garlic. Cook and stir until crisp-tender. Stir in tomatoes, cabbage and carrots. Reduce heat to low, cover and simmer until vegetables are tender. Stir in tomato juice, beans, parsley, oregano, basil, pepper and salt. Simmer until beans are heated. Stir in cooked macaroni just before serving. Serve sprinkled with Parmesan.
Drain pineapple, and soften cream cheese. Blend all ingredients except Dream Whip. Fold in Dream Whip. Pour into muffin tins lined with paper bake cups and freeze. After they are frozen, leave the paper cups on and put them in a plastic bag in the freezer, to be kept until ready to use. Remove paper cups before serving.
Skin and season turkey legs with salt and pepper (or your favorite seasoning salt). Shake the legs in a plastic bag, with seasoned (salt and pepper) flour to coat. Coat legs in beaten mixture of egg and Tabasco. Press legs in fresh bread crumbs to coat. Place legs on foiled baking sheet. Microwave butter and garlic for one minute. Pour melted butter mixture over turkey drumsticks. Sprinkle thyme on each drumstick. Bake 350 for 2-21/2 hours uncovered (but cover with foil if you think crust is getting too browned). No need to turn drumsticks over while baking. An hour before the meat is done you can throw buttered/oiled/seasoned halved new potatoes (or any root vegetable for that matter) to be baked alongside the drumsticks.
With a heart shape cookie cutter cut 6 slices of bread. Spread 1 tablespoon of cheese on 3 of the slices. Sprinkle on the cheese 1/3 of the chips on each pressing in lightly. Spread 1 teaspoon raspberry jam on each of the other 3 slices bread. Top these on to the cream cheese halves, pressing together to adhere. Mix eggs, milk, extracts, salt, and cinnamon together. Place the sandwiches into the egg mixture and flipping till all is absorbed. In a hot pan heat butter and oil. Fry toast till golden brown and flip to finish browning other side. Continue cooking stove top or in a 350 degree oven till desired doneness. Top with sugar, syrup, and or fresh berries.
In a small bowl toss together the pecans, 1 tablespoon balsamic vinegar and water; add to a warmed heavy skillet and heat until nuts are toasted, about 4 minutes. Sprinkle the toasted pecans with sugar and continue to cook and stir for 2 to 4 minutes or until sugar melts; spread on foil lined pan to cool. In a medium size bowl combine the syrup, mustard, salt and remaining 1 tablespoon vinegar; whisk in the olive oil until thoroughly incorporated. In a large salad bowl add the salad greens, beets and goat cheese, sprinkle with cooled pecans, drizzle with salad dressing, toss lightly and serve on chilled salad plates. Any remaining dressing keeps well for a few days in the refirgerator.
Cook the potatoes in 2 cups of boiling water in a covered pot for 20 minutes. Drain. Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes. Mash cooked potatoes and divide mixture into thirds. Stir 1/3 of the mashed potatoes with sauerkraut mixture. Mix remaining mashed potatoes with turmeric, salt, flour and baking powder to create a dough. Knead the dough for a few minutes. Then roll dough out onto a floured surface until 1/4 inch thick. Cut the dough into 4"x4" squares (about 8). Place 1/8 of the filling on each square. Fold corners of the dough in and pinch dough tight in the center. Preheat your oven to 375'F. Place knishes pinched side down on a lightly oiled baking sheet. Bake for 45 minutes. Serve warm. Bon Appetit!.
Preheat oven to 350°. Lightly grease two 9x5" bread loaf pans and set aside. In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, almond, baking soda, salt and 2 teaspoons cinnamon. Beat until thoroughly mixed. Next, add the 3 cups flour and 2 cups sugar on low just to blend. Turn the mixer to high and beat until mix is smooth. The batter will be very thick. Fold in the chopped apples, mixing by hand so the apples do not get too broken up. Divide the mix between two pans. Since the batter is so thick, it is easiest to spoon the batter into the pans. To prepare the topping, combine the 3/4 cup flour, 1/4 cup sugar and 2 teaspoons cinnamon in a small bowl. Cut the butter into the mix with a fork (or your hands) until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour on the center rack of the oven. The loaf should feel fairly firm when touched in the middle, or cook an extra 5 minutes. Remove from the oven and place on a cooling rack. Let cool 5 minutes before removing from the pans. It is easier to slice the bread if you can wait until it is cooled. Makes 2 loaves.
Combine blueberries, 1/3 cup sugar, and 2 tbsp flour in a small saucepan; cook over medium heat for 5 minutes or until thickened, stirring constantly. Set aside. Cream butter, gradually add remaining 1 cup sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine the remaining 2 cups flour, baking powder, and salt; add to the creamed mixture alternately with the sour cream, beginning and ending with flour mixture. Stir in almond extract. Spoon half of the batter into a heavily greased 10 inch tube pan. Spoon half of the reserved blueberry mixture over the batter. Repeat the procedure with the remaining batter and blueberry mixture. Swirl through the batter with a knife. Sprinkle with pecans. Bake at 350 degrees for 50 minutes. Let cool in pan for 5 minutes. Transfer to a serving plate. Glaze: Combine the sifted powdered sugar, 1 tbsp warm water, and 1 tsp almond extract in a small bowl. Stir with a wire whisk until smooth. Drizzle over the warm coffee cake.
Whisk together salt & flour; set aside. In a medium bowl, whisk together eggs & milk. Add flour mixture and whisk until combined; cover with plastic wrap & chill in the refrigerator at least 4 hours or overnight. When the roast is done, raise oven temperature to 425°F. Transfer enough pan drippings to coat pan & heat pan in oven until hot. Remove batter from refrigerator & whisk well. Remove pan from oven & quickly add batter. Bake until crisp & golden 20-35 minutes. Serve with prime rib & gravy.
Preheat oven to 375. Butter 11 x 7 x 2 baking dish. Place rhubarb slices in an even layer. Scatter the brown sugar and 2 tablespoons water overtop of rhubarb slices. Mix sugar into flour and baking powder mixture. Add butter and beat for about 3 minutes. Add eggs one at a time, beating after each addition. Alternate adding milk in 2 additions and fold in flour in 3 additions. Blend slightly after each addition and pour batter over the rhubarb slices. Smooth over the top. Bake about 40 minutes at 375 until the top is golden brown. Cool 30 minutes and serve with a nice dollop of whipping cream.
Cut four 12-inch squares of aluminum foil. Cut each peach into eighths and divide among the squares. Divide the butter, sugar, and cinnamon over the peaches. Fold the foil and seal the edges. Cook over a medium grill until the peaches are soft and butter has melted, about 15 minutes. Remove from heat for about 5 minutes. Scoop the ice cream into four bowls. Top with peach mixture. Sprinkle with granola and drizzle on caramel sauce.
Grind nuts 8 sec/speed 9. Leave in bowl. Set blades to speed 5. Drop onion, ginger and garlic onto turning blades. Scrape down. Add oil, cook 3 minutes/100 degrees/speed 3. Add cumin, coriander, salt, turmeric and chili powder. Cook 6 minutes/100 degrees/speed 2. Add cream (or yogurt), water and tomato puree. Blend 10 seconds/speed 9. Cook 6 minutes/100 degees/speed 2. In the meantime, gently crush together the whole spices (bay leaves, cardamom, cloves and cinnamon). Add the 1 teaspoon of oil to a small fry pan. Cook the crushed spices over medium high heat until fragrant. Add the cooked spices to the TM bowl. Add the chicken meat and push it down into the sauce. Cook 15 minutes/100 degrees/reverse speed soft for breast meat, or 20 minutes/100 degrees/reverse speed soft for thigh meat. Stir in garam masala if using.
Bring a large pot of water to a boil, add salt if using. The size of pot depends on how many tomatoes you put in at a time. I only put in five at a time. At boil, submerge tomatoes (they will float but that's okay), bring water back to a boil. Boil for three to seven minutes depending on the size of tomato. Remove tomatoes but keep the water simmering for next batch. Cool enough to handle. The skin should be split on each tomato now, so just peel from that starting point. Cut in half and remove seeds. NOW, you have tomatoes ready for whatever is your next step. Easy, right?
Add in blender cored and cubed apples, oatmeal, honey, ice cubes and milk. Blend well. Pour into large tall glass. Decorate with sliced apples.
Start a 4-6 quart pot of water to boil. Using lots of water for the dumplings to swim in is very important. When it starts to boil, salt the water liberally. Keep covered and on a simmer while mixing the potatoes so it's ready to boil when you are ready to make the dumplings. Peel then grate potatoes with a grating blade (smallest holes) in a food processor. Remove any chunks. Strain potatoes in a strainer (not a colander) until water from potatoes is removed. Press on the potatoes to remove as much water as possible. The more water left in the potatoes, the more flour you'll need and you'll have less potato taste in the end. Put potatoes in a large bowl and add salt. Mix with a rubber spatula or large spoon. Lightly mix eggs in a cup with a fork and add to potatoes. Mix. Add flour to potatoes, starting with 1 cup. Mix and continue to add flour until the potatoes are the consistency between pancake batter and bread dough. You shouldn't be able to pour it but you shouldn't be able to knead it either. If you wish, taste potato mixture to check salt. Cut bacon into 1/2-1 inch chunks. Fry in a high-sided frying pan on medium heat until limp, not crunchy. Set aside off heat or on lowest heat. Bring water back to boil. The water shouldn't be a full rolling boil. It will cause the dumplings to fall apart. Keep the water at just a gentle boil. Test one dumpling by using a teaspoon and drop in a dollop of potato mixture (about the size of a large cherry). It will plump up. See if the dumpling holds together. It should sink to the bottom of the pot and when cooked fully it will float. If it falls apart (water starts to fill with bits of potato mixture) add more flour, about 1/4 cup at a time. Test again until it holds together. The water will become cloudy and little bits of potato will appear over the course of boiling the dumplings. This is normal. The dumplings will look shaggy, not round or perfect. You can stir them gently during cooking to keep them from sticking together. As the dumplings float, take them out with a slotted spoon or strainer and put directly in the bacon pan. Mix all the dumplings in the bacon pan until coated with bacon grease. Taste and add salt as needed. Serve. Save a cup of potato water and add as needed to dumplings when reheating the next day.
Melt the 2 tablespoons butter in a saute pan over LOW-MEDIUM heat. Add the flour, salt, and pepper. Cook for a few minutes, whisking together to make a bloud roux. Gradually add the cream. Keep whisking the mixture to avoid lumps. Simmer this bechamel sauce until it's reduced to about 1 cup. Remove from heat and let cool. Carefully pick through the crabmeat and make sure there are no bits of shell. Add the crabmeat to the bechamel sauce. Melt 1 tablespoon of butter in another small pan and saute the onions until translucent. Place Ritz crackers in a small plastic bag, zip close (removing all air), and then crush into crumbs with your hands or a rolling pin. Add the onions to the sauce, then stir in cracker crumbs. Mix well. Texture should hold together to form a cake, but still be slightly moist. If necessary, add more cracker crumbs. then set aside to cool. If desired, you can prepare this mixture in advance - it will keep for several days in the fridge. When the mixture has cooled, form into cakes. Then coat with breadcrumbs. Add olive oil to a large saute pan over MEDIUM-HIGH heat. Once the oil is hot, add the crab cakes. Cook two minutes on both sides, or until the crab cakes slightly brown and form a nice crust.
In 10-inch nonstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high heat, stirring frequently, until turkey is no longer pink; drain. Stir in hot water, milk and uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese. Substitution. Cajun seasoning is a blend of seasonings. If you don't have it, jazz up this skillet meal with chili powder for a different taste.
Stir cornstarch and soda together, add cold water, stir over heat until "mashed potato" consistency. Turn out onto a plate, cover with plastic wrap until cool-enough to handle. Knead dough and use immediately or store in an airtight container. IDEAS: ornaments, modeling, pottery. HANDLING: roll thin, cut with cookie cutters. DRYING: dry at room temp for three days OR in a 200* oven until dry (check every 10 minutes).
Start a grill or preheat broiler. Brush both sides of salmon with lemon juice. Grill for 5 to 6 minutes per side, turning once, until salmon flakes when prodded with the tines of a fork. Meanwhile, in a bowl, combine shallots, tarragon, yogurt, tomato, and parsley. Mix well. When salmon steaks are done, arrange on dinner plates and spoon some of the tarragon sauce alongside. Exchanges Per Serving: 4 Lean Protein, 1/2 Carbohydrate (Skim Milk). Nutrition Facts: 240 calories (34% calories from fat), 31 g protein, 9 g total fat (1.4 g saturated fat), 7 g carbohydrates, trace dietary fiber, 77 mg cholesterol, 110 mg sodium.
Combine dry ingredients together in a large bowl. In a small bowl beat eggs and stir in sour cream. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon. Batter will be very thick. Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands. Place batter in a greased 9 inch springform pan. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top. Bake for 50 minutes in a preheated 350°F oven.
Preheat oven to 350. Toast walnuts, cool, roughly chop. In a large bowl, stir together sugar, cocoa, and salt. Stir in nuts. Stir in egg whites and vanilla until well combined. Place 2 Tbls each on parchment lined cookie sheet, spread well apart. Bake 13-15 minutes. They will spread, puff, crack, turn glossy, and then become matte in appearance. Slide parchment paper onto wire racks and let cool.
In a saucepan, bring the applesauce to a boil; remove from the heat. Stir in gelatin until dissolved. Slowly add ginger ale and pineapple. Pour into a 2-qt. bowl. Chill until set. Garnish with apple slices.
In a large pot, combine all ingredients except dijon mustard. Heat to a boil over medium-high heat. Reduce heat; simmer uncovered for 1 hour. Stir in mustard and serve hot.