HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 1 cup of flour and 1 cup of warm water into a stone crock or earthenware bowl or glass jar and let stand at room temperature. Take a look at the mixture every day to check for the bubbling which means that fermentation has begun. This usually takes about ten days but could happen faster if your kitchen is very warm. When fermentation is well under way, take off a small amount of the clear liquid which has formed on top. Measure the quantity of liquid you have. Mix an equal quantity of half flour and half water. Combine with the starter liquid and return to the crock. Add the flour, water, yeast, salt and sugar to the starter in the crock and let stand for at least 12 hours, or until it begins to bubble again. Let stand, covered, for 18 hours more. There should be a faint sour odor from the crock. 10 hours before you want to have fresh loaves of bread on the table, take 2/3 of the dough from the crock and put into a large mixing bowl. Add the salt and soda to the starter right out of the crock. Beat. Add the eggs and beat very well. (Taste the dough now. You don't want it too sour. This is a hard term to define, but your own taste buds are probably your best guide. If it's unpleasantly sour, add a pinch more of soda and beat well.) Add enough flour to make a stiff dough. Fold over and over, kneading as it is turned and folded. If the dough gets too stiff, add a little syrup or a small amount of melted butter. The dough should be so stiff you can hardly stir it before you shape it. Mold into shapes and put in greased small bread pans. Cover and let rise. Turn loaves onto a floured board and knead well. Shape again into loaves and fill the same pans, no more than half full this time. Let rise again, until the pans are full. Bake in a preheated hot oven (400°) for about 1 hour. When loaves slip from the sides of the pan the bread is done. Remove from the oven and tip out on the board. Brush tops with melted butter. Slice very thin and try it with fresh sweet butter and homemade jam for a special treat. If you like sourdough bread and rolls (always best when they're very fresh), you'll find this superior to the finest commercial French and Italian sourdough bread available. Making the starter takes time and patience, but remember that you only have to do this once. Put aside one-third of your starter dough after avery baking. Start again with Step Three when you want to make bread again. If you bake every week, the starter dough can be kept at room temperature. Otherwise, store it in your refrigerator and remove it a day before you want to use it.
Preheat oven to 450 degrees F. Slice a thin layer off the top of each sub roll. Remove some of the bread inside to form a bread "boat". I like to reserve the unused bread chunks for fresh breadcrumbs, or they can be used in bread pudding. Brush inside of hollowed rolls with olive oil. Fill bottom of buns with 1/2 cup shredded mozzarella each. Place on a baking sheet and bake until buns are lightly browned and cheese is melted. Fill subs with Fresh Tomato Sauce and 3 meatballs. Top with more sauce, sprinkle with the grated cheese (and more mozzarella if you like). Return subs to oven briefly, just to melt the cheese on top. Be sure to have lots of napkins handy, and enjoy.
In a medium bowl, combine applesauce and cool whip free. Fold in raisins. Cover and refrigerate while preparing pancakes. In a large bowl, combine dry baking mix, dry milk powder, walnuts, Splenda, and apple pie spice. Add water, vanilla extract, and egg white. Mix well to combine. Using a 1/3 cup measure as a guide, pour batter onto a hot griddle or skillet sprayed with butter-flavored cooking spray to form 8 pancakes. Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and bubbles are popping. For each serving, place a pancake on a plate and top with about 1/4 cup applesauce mixture. Serve at once.
Thread the sliced cube steak strips onto the skewers. In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, semolina flour, paprika, garlic powder, onion powder, cayenne, salt and pepper. Heat the canola oil in a medium pot over medium-high heat to 350 degrees F. Dredge the beef skewers in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely. Working batches of 6 fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain. The skewers can be held in a preheated 250 degree F oven while frying the remaining skewers. Arrange the skewers on a serving platter and serve the sauce. Sauce:. Whisk all of the sauce ingredients in a small bowl until smooth.
PASTRY: Sift the flour into a bowl with the icing sugar and 1/2 tsp salt. Using a knife or a processor, cut the butter and cream cheese into the flour mixture until it resembles coarse breadcrumbs. Add enough cream to mix to a soft dough. Gather into a ball and knead very briefly to smooth it out. Divide dough into 2; wrap each in cling film and chill for at least an hour. Lightly grease your bun tins. On a lightly floured surface roll out the pastry to the thickness of a coin, then stamp out equal numbers of 6cm and 7cm circles. Roll up the offcuts, knead lightly, and then roll out again. Use the larger circles to line the cups of the tins. Place a heaped tsp of mincemeat in each cup, cover with the smaller disc and lightly press together. Make a small hole in the centre of each lid for the steam. Chill for 30 minutes before baking. Heat oven to220/gas 7 and place a baking sheet in the oven to heat up (the intense blast of heat to the bases helps them to cook through more effectively). Bake for 10 minutes approx; reduce heat to 180/gas 4, then cook another 10 minutes, until golden brown. Brush lightly with milk, dust with caster sugar, and then return to the oven for approx 1 minute. Cool in the tins for 5 minutes, and then ease out. These will freeze for up to 3 months!
Preheat oven to 350°F. Lightly coat a bundt pan with non-stick cooking spray. Mix the cinnamon and sugar together. In a scaucepan over low heat, melt the brown sugar and butter, stirring well. Remove the brown sugar mixture from the heat. Next, press out each biscuit and sprinkle with 1/2 teaspoon of the cinnamon sugar mix. Cut the cream cheese into 20 equal cubes and place each one in the center of a biscuit. Seal the cream cheese by completely wrapping the biscuit around the cube. Sprinkle 1/2 cup of walnuts into the bottom of the bundt pan and cover them with half of the prepared biscuits. Sprinkle the biscuits in the pan with the cinnamon sugar, pour half of the brown sugar mixture over them, and sprinkle them with 1/2 cup of walnuts. Place the remaining biscuits in the pan and sprinkle with the remaining cinnamon sugar. Pour the remaining brown sugar mixture over the biscuits and sprinkle with the rest of the walnuts. Bake the bread for 30 minutes, then remove from the oven and let cool for 5 minutes. Place a serving plate on top and invert the pan. Serves 12.
In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain. Transfer to a greased 5-quart crock pot/slow cooker. Stir in the remaining ingredients. Cover and cook on LOW for 4 to 5 hours or until heated through. Yield: 12 servings.
Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.
Lay the sides of bacon on a board and rub with fine salt. Let stand for 48 hours. Mix the next three ingredients and dissolve in the water. Bring to a boil and cook for 15 minutes. Skim and cool. Place bacon in a clean oak barrel and pour liquid over meat. Place a heavy weight on the bacon to keep it under the brine. Bacon prepared like this will keep about a year in a cool place. After bacon has been in brine for five weeks; it may all be hung up to dry and when thoroughly dried, smoked at smoke house as needed.
Peel and wash the chosen vegetables and slice or cut them into 1/2 in (1cm) dice according to type. Peel the marrow but leave the skin on the courgettes. Cut the fresh tomatoes into quarters. Rinse and slice any large mushrooms, leave small ones whole. De-rind and chop the bacon. Heat the oil in a large saucepan over a moderate heat, and fry the sliced onion, chopped garlic and bacon for 4-5 minutes until the onion is softened but not brown, and the bacon is just crisp. Add the prepared chosen root vegetables (leeks, carrots, potato, celery, turnip, swede and parsnip) and fry for a further 4-5 minutes, turning them over gently in the hot oil. Add the canned tomatoes, pour on the stock and gravy, add the herbs, stir well and bring to the boil, then reduce the heat and simmer with the lid on for 20-30 minutes, until the vegetables are soft. Add the remaining fresh vegetables (cauliflower florets, courgettes, marrow, tomatoes, mushrooms) and continue to simmer for a further 15 minutes, adding the left-over cooked vegetables for the last 10 minutes of cooking time. Season well with salt, pepper and a dash of Tabasco. Sprinkle with fresh snipped parsley or chives if available and serve nice and hot.
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and saute until deep golden brown, about 28 minutes. Set aside. Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.) Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper. Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer. Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
NOTE: chocolate flavored yogurt is good, too! Add all ingredients (except for sugar) to a blender and blend until smooth. Taste test for sweetness and add sugar if necessary. Measurements are estimated. No need to feel guilty.
Finely mince the basil and garlic. Add cheese and oil. Pulse in blender or food processor until combined. Spray a skillet with nonstick cooking spray. Or use butter or olive oil if you prefer. Cook vegetables until they are to your desired level of tenderness. Stir in the rice and basil mixture. Salt to taste. Voila!
Bring water to a steady boil in a large pot. Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes. Stir in fruit juice and heat for 5 minutes. Remove cinnamon and star anise. Serve hot or cold (chill, covered, in refrigerator for several hours). Garnish with little homemade cookie cutouts, if desired.
Beat eggs in a bowl, set aside. In saucepan, add sugar, cornstarch and salt. Mix to blend. Then add water and molasses. Use a spatula to get all of the molasses. Cook and stir until simmering. Take off burner. Add 2 tblsp molasses mixture to beaten eggs, stir. Then add beaten egg mixture into the saucepan. Add vanilla and nutmeg. Stir and set aside. Preheat oven 350* Place dry beans in the pie shell after it is in the pie pan so it will not puff up.Bake the pie shell for about 6 minutes. Take the beans out. Pour in the custard sauce and top with the nuts. Bake in the oven for about 35 minutes until a knife is inserted near the middle of the pie comes out clean. Chill before serving. Chill mixing bowl and slowly add sugar to whipping cream and beat with mixer until peaks form. Serve pie with whipped cream. Serves 8.
Preheat oven to 375 degrees. Pat the duck dry and prick all over with a fork. Insert the garlic and orange wedges into the cavity of the duck. In a small bowl, combine the almond syrup, soy sauce, and 5-spice powder. Rub or brush the almond mixture onto the duck. Sprinkle the duck with salt and pepper and place the duck on a rack, breast side down, in a roasting pan. Roast the duck, breast side down, in a preheated oven for 40 minutes, then turn the duck, breast side up, and continue to roast for 1 hour. The skin should be dark and crispy. Remove from the oven and let rest for 5 minutes. Serve the duck breast and legs whole for an elegant entree, or chop up the duck into bite-sized pieces and serve with spicy chutney as an appetizer.
Cream together shortening and sugar; add egg and molasses and mix well. Stir together the flour, soda, salt, spices and candied ginger. Blend into the creamed mixture. Shape into balls about 1-inch in diameter. Roll balls in granulated sugar. Place about 2-inches apart on greased cookie sheets. Bake at 350°F for 8-10 minutes or until golden. Careful not to overbake. Cookies should be slightly soft when removed from the oven. Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.
Preheat oven to 350 degrees. Combine all ingredients until they come together to make dough. Take a small amount in your hand and mold into a ball. Place on cookie sheet about an inch apart (they do not spread much). Take a fork and press criss-cross pattern on each cookie. Bake for 10 minutes. Allow to cool on sheet for a few minutes before transferring to cooling rack to cool completely. Cookies will be soft.
Combine all dry ingredients in a large bowl, breaking up any lumps. Stir in green onions and garlic, add eggs, and blend well. In a small saucepan, bring milk and lard (or other fat) to a boil. Remove from heat, and add to flour mixture, half at a time, stirring after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4" oil to 350 degrees F. Drop batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown and cooked through, about 1 minute on each side. Drain on paper towels.
Combine olives, garlic, anchovy, tomato, and oregano to form topping. Heat olive oil in a skillet and brown polenta slices on both sides. Top toasted slices with olive topping and serve warm or at room temperature.
Zesty Italian Dip:. Mix all ingredients. Maple Dijon Sauce:. Mix all ingredients with a wire whisk. Make dips; cover and refrigerate until serving. Reheat ready-to-eat wings if necessary; if using frozen wings, bake as directed on package. Serve with dips.
Heat gas grill on medium or charcoal grill until coals are ash white. Melt butter in 1-quart saucepan until sizzling; stir in shallots and garlic. Cook over medium heat, stirring occasionally, until shallots are tender (1 to 2 minutes). Place bread slices onto grill. Grill until toasted (4 to 6 minutes). Turn; brush each bread slice with butter mixture. Sprinkle with basil; top each bread slice with 3 tomato slices. Sprinkle each tomato-topped bread slice with 1/2 teaspoon vinegar. Continue grilling until bread is lightly browned (2 to 3 minutes).
In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside. Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender. Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
Heat the oven to 375°F. Grease or line with paper liners 12 large muffin cups or 24 small muffin cups. In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda, and cinnamon. Stir into the banana mixture until moistened. Stir in the blueberries until evenly distributed. Spoon batter into muffin tins. Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry. Cool before removing from tins.
The Salsa: Cut a cross in the top of each tomato, put in a bowl of boiling water and soak for 2 minutes, drain, peel and deseed the tomatoes, then chop roughly; chop the onion; mix the onion, tomatoes, coriander, lime juice, olive oil and vinegar in a bowl, and chill until needed. Peel the potatoes, then cut into fine slices and place the slices in a bowl of iced water and soak for 20 minutes; then drain and dry thoroughly. (This removes the starch and prevents the crisps from sticking together while they are deep frying.). Half-fill a deep pan with oil for deep-frying and place over the heat. When a cube of white bread dropped into the oil for 30 seconds browns, the oil is ready for deep-frying the potatoes. Lower the potatoes into the oil in 4 batches. Deep- fry for 1-2 minutes, turning frequently until the slices rise to the surface, then fry for another 1-2 minutes, or until the crisps are crisp and golden. Remove the crisps with a slotted spoon and drain on paper towels; sprinkle with salt and serve with lime salsa. Oven-baked Alternative: Place the potato slices on well-greased oven trays, brush with oil and a sprinkling of herbs (optional) and bake the potato slices for about 25 minutes (turning 1/2 way through) or until they are well-browned and crisp. (See Herbed Potato Crisps Recipe #119124, for suggestions re-herbs.).
Preheat oven to 400 degrees. In a large saute pan, melt 4 tablespoons of the butter. Add the brown sugar and stir until the sugar dissolves and is bubbly. Add the pecans. Season the pecans with salt, cayenne, nutmeg and cinnamon. Continue to cook, stirring constantly, until the sugar starts to caramelize and coat the pecans evenly. Cook for about 4 minutes. Remove the pan from the heat and spread the pecans over a parchment lined baking sheet. Place the pan in the oven and roast the pecans for about 6 minutes. Remove the pan from the oven and cool completely. Break the pecans into small pieces. Fill 3 small saucepans halfway up the pan with water. Place the pans over medium heat and bring to a boil and then reduce to a simmer. In three separate mixing bowls, add each type of chocolate into each bowl. Place the bowls over the saucepans. After about 2 minutes over the heat, the chocolate will start to melt. Stir each chocolate until totally melted. Remove the chocolate from the heat and stir 1 tablespoons of butter into each bowl of chocolate. Pour each type of chocolate over a large parchment paper-lined baking sheet. Sprinkle the pecans and hcerries over the chocolates. Using a metal spatula, spread the mixture out evenly back and forth to about 1/4-inch thickness. Place baking sheet in refrigerator until set, about a couple of hours. Break the bark into medium pieces and serve.
Cut the crusts of both slices of bread,set. one slice aside. On the 1 slice spread the cream cheese evenly. Sprinkle the sunflower seeds on the bread with cream cheese. Make sure all of the seeds stick on the bread.Set aside. On a cutting board cut each of the cherry tomatoes in half, so you will end up having 8 halves of tomatoes. On the slice of bread with cream cheese and seeds,place the tomatoes and cucumbers on top so they are laid out evenly. Sprinkle with salt and pepper and top with other slice of bread and serve.
Preheat oven to 350°. Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk eggs and salt together until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish and bake uncovered for 10 minutes. Stir, then bake 10 to 15 minutes more or until eggs are set to your liking.
Cook the potatoes in boiling salted water until fork-tender; drain and place in a large bowl. Mash the potatoes (DO NOT add any butter, milk or cream) and combine with the egg yolks and the Parmesan cheese; mix well. In a small frypan, saute the onions and garlic (if using) in oil until golden; add to the potato mixture, along with the parsley, chopped green onion, salt and pepper, stir until smooth. Shape into small balls. Coat the balls in flour, then in the beaten egg, and then coat with dry bread crumbs. Chill for 2 or more hours in the fridge. Remove from fridge. Heat the oil to 375 degrees; deep-fry until golden. ***NOTE*** if dedired 1/2 - 3/4 cup shredded sharp cheddar cheese can be added also along with the egg yolks and the Parmesan cheese to the hot potato mixture when mashing.
Brown the bacon in a frying pan. Remove the bacon and set aside. Discard all but 2 tablespoons of the fat. Add onion and saute until tender. Drain peas and place in a 4 to 6 quart pot along with reserved bacon and sauteed onions. Add enough water to just cover the peas. Bring to a boil and simmer, covered, about 1 1/2 hours, or until the water is absorbed and the peas are thick. Stir occasionally to prevent sticking and add more water if necessary. Stir in salt and pepper to taste and the butter.
Halve the cucumber lengthwise, score with the tines of a fork, sprinkle with salt and let stand for 30 minutes. In mixing bowl combine the cheeses with the onion, green pepper, lemon juice and olive oil. Mix thoroughly and season generously with salt and pepper. Drain the cucumber and cut into small cubes. Mix into the cheese mixture. Transfer to a shallow serving bowl and garnish with the mint sprigs and let stand in a cool place for 1/2 hour before serving.
Leave spinach out to thaw and cream cheese on the counter to soften for mixing. Thoroughly drain thawed spinach and jar of artichokes. Combine cream cheese, sour cream, and mayo in a mixing bowl until fairly creamy. Add shredded cheese, parmesan and garlic. Then add you spinach and artichokes. Scoop dip into an oven safe dish and pop into a preheated 375 degree oven and 15 minutes and then turn the broiler on for a couple minutes just to slightly brown the top. Serve with chips, rye rounds, veggies, whatever you like, and ENJOY!
Place half of the cucumber in a large glass bowl then top with half of the onion, then place the remaining cucumber slices on top of the onions. Then place the remaining onion slices slices on top. Sprinkle the garlic slices (if using) over and around the pickles and onions. In a saucepan combine the vinegar with all remaining ingredients; stir well and bring to a boil, cook for 1 minute. Pour the mixture over the cucumber and onions; bring to room temperature and refrigerate for 4 days before using.
Mix cool whip and pudding until combined. Add pineapples, peanuts and marshmellows. Stir until combines. Refrigerate until ready to serve.
Steam or boil shrimp until pink and then plunge into ice water to stop additional cooking. For Aioli Mayo, mix together: sourcream, mayonnaise, garlic, parsley and lemon juice. In a medium bowl, toss shrimp and veggies together. Add enough of the Aioli to hold the shrimp salad together. Add seasoned salt to taste. (Optional: Add Old Bay Seasoning) Chill and serve.