HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ingredients in the order listed in a blender. Pulse twice to chop mango, stir well, then blend until smooth. Serve immediately. Ingredient Note: Orange-flower water is a perfumy distillation of bitter-orange blossoms. Look for it at gourmet markets. Nutrition Bonus: Vitamin C (70% daily value), Vitamin A (15% dv) Carbohydrate Servings: 2 1/2. Exchanges: 2 1/2 fruit.
Preheat oven to 400°F. Place oatmeal in a blender or processor for 2 min or till makes course flour. In a bowl combine first 7 ingredients (dry). Make a well in the center and add egg, milk and margarine, stir just till moist, don't over stir. Add apples. Fill greased muffin tins 2/3 full. Streusel: Place all ingredients in a small bowl and blend with a fork. Sprinkle over tops of muffins. Bake 15-20 minutes or till tops test done. While they bake, place all caramel drizzle ingredients except powdered sugar in sauce pan and bring to a boil. Cook and stir 2 minutes. Remove from heat and blend in powdered sugar. Remove muffins from oven and then from pan. Place on wire rack and drizzle all with caramel drizzle. Cool and store in airtight container.
Preheat oven to 200C/400°F. Mix the mascarpone with the rosemary, garlic, salt and pepper. Place the chicken breasts on a board and lift the skin, but don't detach it. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each one as neatly and tightly as you can, to keep the filling enclosed. Heat a non-stick fry pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 minutes until just cooked through. Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve.
Butter a 1 1/2 quart ring mold generously. Pack firmly with hot rice and cover tightly with foil (rice may be prepared 1 hour ahead to this point and kept warm in a 250F oven). Invert onto a heated platter.
Put the water, milk & yeast into a small container & mix. Leave for 10 minutes. Put the oil, salt, brown sugar, biga & flour into a large bowl. Add the yeast/water mixture and stir with a wooden spoon for 1 minute. Using a mixer with a dough hook (I have hand mixer with two dough hooks), mix for 8-10 minutes. The dough will be very sticky & is not suitable for kneading by hand (I thought about it but don't be silly like me!). Cover & leave in a warm place until nearly doubled (this took me about 1 & 1/2 hours). Scrape out of the bowl onto a very well floured bench & gently split into 3 equal portions (I used a very sharp knife). Gently fold into loose rounds & leave to rest for about 1 hour. You need to be gentle as you don't want to knock the air out of the mixture. Gently shape into the form you want, being careful not to knock the air out of the dough. I gently stretched two of these into slipper shapes, and cut the other into 6 rolls, and rested each of the three portions on separate pieces of parchment paper. Being careful, put small dimples on the tops of the loaves & leave until doubled (about 1 & 1/2 hours for me). Just after doing this heat your oven & baking stone to 240 degrees Celsius. Once the loaves have doubled, bake as many as your stone can handle (mine was one portion at a time) for 5 minutes on 240 degrees Celsius. Lower the temperature to 200 degrees Celsius & bake until the base sounds hollow when tapped (about 30 minutes in total for a loaf, 20-25 minutes for the rolls). To get a nice crust spray the oven (taking care not to get the bread in the process) with water once or twice during baking. Once cooled these loaves freeze easily - I normally put them into a freezer bag with a twist tie & pop them in the fast freeze section of my freezer. I then let them defrost on the bench, or if you make rolls you can let them defrost & pop them into the oven on 200 degrees to warm them through. For Vegan use only the water.
In large saute pan, heat olive oil. Add garlic till softened. Add broccoli rabe and toss. Add chicken broth and shrimp, simmer till shrimp are pink but not overcooked. Add pepper flakes. Meantime, boil the Angel Hair and drain. Add to saute pan and toss well with tongs. I serve it right from the saute pan. I prefer it without cheese but to each his own!
Preheat oven to 180°C Line a 9cm x 22cm (base) loaf pan with non-stick baking paper. Cut the pear into 2cm pieces. Combine the flour, coconut and sugar in a large bowl. Whisk together the coconut milk, eggs and vanilla extract. Add to the dry ingredients and mix until just combined. Gently stir in the pears and frozen raspberries make sure you don't over mix. Spoon into the pan and smooth the surface. Bake for 1 hour or until a skewer inserted comes out clean. Set aside for 5 minutes before transferring to a wire rack to cool completely.
Combine salad dressing mix, mayo, vinegar and water in large bowl. Add remaining ingredients; toss to coat. Cover. Refrigerate several hours or until chilled.
Preheat oven to 350 degrees. In a large bowl, cream the butter and brown sugar; beat until light and fluffy. Beat in the eggs, vanilla, flour and baking powder until well mixed. Melt 1 cup of the chocolate chips in the microwave or over low heat on the stove. Place half of the batter into a medium-sized bowl and stir in the melted chocolate. Spread evenly in a greased 9x13 baking pan. Drop tablespoons of the remaining batter over the chocolate batter and drag the blade of a butter knife through the batter to create zebra stripes. Sprinkle with the remaining chocolate chips and walnuts. Bake for 25-30 minutes. Cool completely before cutting into bars.
Heat 2 tablespoons margarine in a large skillet over medium-high heat. Add apple slices and sprinkle with cinnamon and sugar. Cook the apples for 5 minutes, turning frequently with a spatula. Add bread squares and turn heat to medium low. Continue to cook for another 5 minutes, stirring frequently. Place apple and bread slices on serving platter and top with remaining margarine.
Preheat Oven to 325°F. Cream butter and peanut butter. Gradually add sugars and cream until blended. Add egg (if doubling, add one at a time) and beat until smooth. Sift together flour and soda and add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto a greased baking sheet. Slightly flatten cookie dough with back of spoon. Bake for 15 minutes.
Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss. Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss. Cover with plastic and let stand for 2-hours. Place olives in a bowl to serve or on a platter. Garnish with Fresh Chopped Oregano and Feta Cheese.
Shake vodka and schnapps with ice. Pour into a tumbler over ice or into a martini glass without ice. Top with cream.
If you purchased your pie crust, set it aside. If making, in medium mixing bowl combine graham cracker crumbs and sugar, once combined mix in butter until mix resembles sand. Press into pie plate and set aside (can chill in refrigerator if desired). Place sugar, vanilla and softened cream cheese in the large mixing bowl. With hand mixer on low start to combine, this helps break up the cream cheese. Once smooth add in heavy whipping cream. Mix on low until incorporated then slowly turn up to high. Mix until light and fluffy. Pour onto pie crust and smooth. This can be topped at this point with topping or eaten plain. Is best when chilled for about an hour- if you can wait that long.
Sift together the first four ingredients. Cut in shortening. Combine the rest of the ingredients except the cheese and add to the dry ingredients. Mix gently but quickly. Turn out on a floured surface and knead for a few seconds. Roll out to 1/2 in ch think. Cut with 2 inch biscuit cutter. Place on an ungreased cookie sheet. Sprinkle with the cheese. Bake at 400 for 15 minute.
Preheat oven to 350* F. Place all ingredients into a bowl and mix well. Pour into an ungreased 13x9 inch pan. Bake at 350 for 40 minutes or until done. Cool completely; frost as desired.
For the sponge: In a small bowl stir together water and sugar until sugar is dissolved. Stir in yeast and flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes. For the dough: In a large bowl, mix together all of the sponge, yogurt, butter, eggs, sugar, salt, and vanilla or citrus zest. Add flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl. Turn dough out onto a lightly floured surface and knead for about 5 minutes, until soft and pliable but not sticky. Let dough rest while you clean and grease the bowl. Finish kneading the dough until it's smooth, supple, and springy. Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and let sit in a warm place for about 1 1/2 hours, or until doubled. Gently deflate the dough and shape into desired shapes. Cover with plastic wrap and let rise until doubled in bulk, about 35 to 45 minutes.
Saute garlic and red pepper flakes in hot margarine in a 10" nonstick skillet for 2 minutes or until garlic is golden. Whisk in milk and ricotta until smooth. Add shrimp, peas, parsley, salt, nutmeg and Tabasco sauce. Cook over medium-low heat 3-4 minutes or until shrimp turn pink. Stir in cheese. Meanwhile cook linguine in a large pot of boiling water following package directions. Drain and rinse quickly in hot water and transfer to a large bowl. Top pasta with the hot shrimp sauce and toss well to coat. Serve immediately.
Note: Sometimes certain heads of cabbage are a little bitter, I taste and add a teaspoon or two of sugar if needed; The dried fruit& coconut usually provide enough sweetness to this salad. Mix all vegetables& fruit in a large bowl. Mix the dressing ingredients& pour over. Chill at least 30 minutes& stir before serving.
Rub a lime wedge around the edges of a margarita glasses and dip immediately in the margarita salt, if desired, turning to coat. Place in the freezer for 10 minutes. In a blender, combine the ice, lime juice, tequila, Triple Sec, Simple Syrup, and guava juice and blend until combined and ice cubes are crushed. Pour into the chilled glasses, garnish each with a lime slice, and serve immediately. Simple Syrup: Combine sugar and water in a small saucepan and bring to a boil over medium-high heat. Cook until sugar is dissolved, about 2 minutes. Remove from the heat and cool completely.
Notes: MISSING INGREDIENT 30 bayberries. The zaar computer won't take it. The original recipe read 1 tsp fresh or dried rue. The ratio of herbs is 1:3 [dried:fresh] You may also try 3 tsp of rue to 1 tsp of dried. Add to suit. ALSO NOTE: The fish sauce used is Roman Fish sauce NOT Oriental. Next you need sausage skins or casings. Your butcher can supply you with these. Process all the ingredients except the skins or casings. A food processor works. If you are using fresh skins, wash them and preserve in salt. Again your butcher can explain what you need to do. Ask them. Tie a knot in the end of each one. Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture; do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. When finished twist each sausage into 4 lengths or your preferred segments. Optional but authentic: Smoke the sausages. If you do not have a smoker: This can be a fireplace recipe. Simply hand them above the mantle for several hours while burning wood. Use a BBQ also. Use wood chips and suspend 12 inches above the fire for at least an hour. To make cut up and grill over medium heat. When done the sausage should no longer be pink inside. Times may vary. Check a sausage to make sure. Modern Garum Fish Sauce Recipe: Reduce the Grape Juice to 1/10 of original volume. Add 2 tbsp anchovy paste and oregano. Use as directed. Ancient Garum or Fish sauce Recipe. THIS IS NOT SUPPLIED AS A RECIPE BUT AS AN EXPLANATION OF WHAT ROMAN FISH SAUCE IS. Use fatty fish [i.e. sardines] and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container. Put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid From: Gargilius Martialis, De medicina et de virtute herbarum.
preheat the oven to 325* -- in a large mixer bowl -- beat the egg whites, salt and cream of tartar until soft peaks form. gradually add the sugar a tablespoon at a time and continue beating until soft peaks form -- just before beating is completed sprinkle in the cornstarch -- the peaks should not topple over when the beater is raised -- but the meringue should not appear dry. spread the meringue on lukewarm filling in the pie shell(this helps keep it from shrinking away from the filling as it cools.). clear over the edge of the crust. swoop the meringue into attractive peaks. bake for 15-18 minutes or until the peaks are golden brown. cool the pie gradually.there should be no warmth at all left in the meringue, then refrigerate.
Cake:. Combine the dry ingredients. Make 3 holes in the dry ingredients and put the vinegar, vanilla and oil in one hole each. Pour water over everything and mix. Pour into 9x13x2 inch pan and bake at 350 degrees F for about 30 minutes or until cake springs away from the pan. Cool 30 minutes before beginning frosting. Frosting:. Melt butter in a large sauce pan and remove from heat. Add all the other ingredients and mix. Spread over the cake. Place the cake about 3 inches under the broiler, WATCHING CONTINUOUSLY until the frosting is browned. Enjoy!
In a small bowl, mix the brown sugar together with the Hidden Valley(R) Original Ranch(R) Salad Dressing & Seasoning Mix. In a large skillet, melt the butter together with the sugar mixture for 3 to 5 minutes over a medium heat or until bubbly. Add the carrots and let cook covered for 7 to 10 minutes or until the carrots have softened slightly.
Mix together sugar, margarine, peanut butter, and rice krispies together and form into balls. (As large/small as you want them. I make them smaller than a golf ball.). In a double boiler, melt the chocolate bar and chips together and add paraffin wax, may add more wax if needed. Once chocolate is melted, dip the balls in chocolate and place on wax paper to cool. After the balls settle, store them away. We keep them in the refrigerator or freezer during the holidays.
Preheat the oven to 400 degrees F. Spray a nonstick baking sheet with nonstick spray; set aside. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat. Add the turkey, onion, garlic, chili powder, oregano, and cumin. Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes. Stir in the tomato sauce and the chiles; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes. Remove from the heat and stir in the cheddar cheese. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes. Spoon about 1/2 cup of the filling into the center of each tortilla. Fold in the sides, then roll to enclose the filling. Place the chimichangas, seam-side down, on the baking sheet. Lightly spray the tops of the tortillas with nonstick spray. Bake until golden and crisp, about 20 miuntes. Do not turn.
Pour oil over pretzels, shake to coat. Add the rest of the ingredients and mix well. Bake at 200 degrees F for one hour turning over pretzels 2 to 3 times. You can omit cayenne pepper if you want. Add double the cayenne to make them extra spicy. After the pretzels have cooled down, I put them back in the container I bought them in - and you're done.
Line a 9 x 13 (or 11 x 7) dish with wax paper or parchment paper. In a double boiler (or my ghetto way of filling a pot with water then putting a metal bowl over the top of it) place the milk chocolate chips inside, until nearly fully melted (should be about 5 minutes or less) and pour into the pan evenly. Clean out the metal bowl/top part of the double boiler and melt the white chocolate chips, blending with the pumpkin and spice. Pour into the pan and stir up here and there with a fork to create a marbled look and mix it up a little. I prefer to leave the bark smooth but if you want to add the crunchy fixins like the pumpkin seeds, nuts, oats, etc. sprinkle them on now and press some of them into the bark with a fork if you like. Place the pan in the fridge and chill until completely firm, I play it safe and leave it in a couple hours. Extract the bark from the pan once it's fully set, and break up into random pieces (always fun) or for a more professional appearance, cut with a large sharp knife, keep covered and chilled until ready to serve but trust me, this will barely last leaving your house en route to the fall parties!
In your serving glass, place vodka and soda. Give it a stir, then toss in some ice. Serve with a lemon or lime wedge as a garnish.
Sanitize a 5-gallon fermenter, racking cane, hose, and airlock. Place caramel malt and flaked wheat in a fine-mesh grain bag; put bag in brew kettle and add 1 gallon de-chlorinated water; heat to 150-155 degrees F and hold for 30 minutes. Increase heat; remove grain bag when temperature reaches 175 degrees F and let drain (can sparge or rinse with a half gallon of water at 175 degrees F). To prepare the wort, add dry malt extract and bring to a boil, stirring a few times while heating to prevent sticking on the bottom. Add hop pellets and boil for 30 minutes. Add Irish moss and boil for 15 minutes more. Remove kettle from heat and chill wort to 100 degrees F; add water to bring total volume to approximately 3 gallons (it helps if the water is chilled). Stir wort, cover, and let sit for 30 minutes; final temp should be 80 degrees F or under. Proof yeast in 1/2 cup water at 95 degrees F. Pitch (pour) yeast into fermenter; siphon wort off of trub (protein and hops solids at bottom of kettle) into fermenter, allowing to splash and aerate well. Affix airlock, shake to aerate further (if desired); add distilled water or neutral grain spirit to fill airlock halfway; set fermenter in safe location away from sunlight or fluorescent lighting; room temp should be in the 60-75 degree F range. Fermentation should start within 6-36 hours; monitor activity- if foam reaches airlock, replace with a blow-off tube and a bucket until things settle down a bit; allow to ferment until activity slows noticeably (this may take 3-10 days, depending on conditions). Prepare berries (thaw, if frozen; rinse and drain if fresh); (optional: can sterilize in 160-170 degree F water for 20 minutes and drain, but do not boil); sanitize a 3 gallon fermenter and transfer equipment. Place berries in secondary fermenter; rack beer onto berries (do not splash), leaving behind yeast sediment; affix airlock and set in a safe location. Secondary fermentation will typically be slower and less vigorous, but check often to make sure no fruit blocks the airlock (if it does, remove and clear the blockage to prevent over-pressure). Allow beer to remain on fruit until activity has stopped and fruit has turned pale- fruit may sink when it's ready to bottle (this should take 3-6 weeks). Sanitize bottles, transfer equipment, and bottling bucket; boil corn sugar in 1/2 cup water for 10 minutes and allow to cool. Pour this priming solution into the bottling bucket; rack beer off of fruit, leaving yeast sediment behind into bucket; stir gently to mix well, and fill and cap the bottles. Allow to condition and age for at least 1 month. Note: new homebrewers should become familiar with brewing techniques; a good reference is"The New Complete Joy of Homebrewing", by Charlie Papazian.
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh. In the microwave, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you're ready to assemble the casserole. Make the sauce by putting all the sauce ingredients except the tarragon into a blender and blending until completely pureed. Stir in the tarragon just before using the sauce. Preheat the oven to 400°F Oil a large, 3-quart casserole (or use two smaller casseroles). Wash the potatoes and cut them in half lengthwise. Slice each half into 1/4-inch slices. Put half of the potato slices in the bottom of the casserole dish. Lift the tempeh out of its marinade and arrange it on top. Put the remaining potatoes over the tempeh. Stir the sauce and pour it over the potatoes. Sprinkle with freshly ground black pepper and cover tightly. Bake for 45 minutes. Remove the cover, sprinkle with vegan Parmesan, and bake for 10-15 more minutes, until potatoes are tender and sauce has thickened. Remove from the oven and let stand a few minutes before serving.
Mix together in a bowl the canned soup and the packet of dry onion soup mix. Set aside. Put beef into a plastic bag with flour and toss to lightly coat the beef cubes. Brown in oil on top of stove. Remove the meat and deglaze the pan with the sherry. Put meat and the liquid from the pan in the soup mixture and mix well. Pour into crock pot or dutch oven and cover. Bake at 325 degrees for 3 hours or even better at 300 degrees for 4 hours. In crockpot, cook on low for 8 hours. Check halfway through cooking time to check gravy. If thick add small amounts of water to desired consistency. Serve meat over noodles or potatoes with gravy.
In a large mixing bowl, cream butter, peanut butter and sugars. Beat in the eggs, milk and vanilla. Combine the flour, baking powder & baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with 2-inch to 4-inch cookie cutters. Place 2-inches apart on ungreased baking sheets. Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown. Cool for 1 minute, before removing from pans to wire rack to cool completely. Frost and decorate as desired. Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.
Add the passion fruit nectar, grenadine, and lime juice to a tall glass; stir to combine. Add a few ice cubes; top off with ginger ale and stir gently. Garnish with a lime slice.
Prepare rice by following the package directions, OMITTING the seasoning packet. Cook sausage (casings removed) in a large pot over medium heat until browned, stirring to crumble. Add in onion, celery, and bell pepper; stir/saute 4 minutes. Add in garlic and stir/saute 1 minute. Stir in flour; cook 6 minutes or until lightly browned, stirring constantly. Add in sweet potato and the next 5 ingredients; bring mixture to boiling. Cover, lower heat, adn simmer 15 minutes. Add in turkey and hot sauce; cook, uncovered, 3 minutes. Throw out bay leaf. Serve gumbo over rice.