HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray. Whisk dry ingredients together in a bowl; set aside. Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes. Add yolks, 1 at a time, beating well after each addition. Mix in syrup and vanilla until incorporated. Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated. In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter. Fold hazelnuts and coconut into batter. Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes. Cool Cupackes in the pan for 20-minutes; transfer to rack. Frost when cool. CREAM CHEESE ICING:. 2 packages (8-oz. each) cream cheese, softened. 3 sticks unsalted butter, softened (1 1/2 cups). 3 tablespoons hazelnut syrup. 2 tablespoons heavy cream. 1 lb. powered sugar, sifted. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream; beat in powdered sugar until creamy. Generously frost each cupcake. GARNISH:. 1 1/2 cups sweetened shredded coconut, toasted (5 oz.). 1/2 cup hazelnuts.
Finely mince all the fresh vegetables, and mix well in a bowl. Stir in lemon juice and olive oil. Slowly add the powdered ingredients while stirring.
Cut apart the florets of your Cauliflower. Don't cut them too small. Leave the smaller ones together with the stem to make them as large as your bigger ones. Rinse, and dry slightly with a paper towel. Pour about 1/2" to 1" oil in your frying pan and begin prheating the oil. Careful don't make it too hot, you don't want to burn the crumbs. In a bowl, beat eggs slightly with a whisk, slowly adding a little flour at a time. You want a thick enough batter to cling to the cauliflower. If you have made it too thick, you can always add milk, or too thin, more flour. Salt and Pepper the florets, or use the"Essence" for variance. Coat each cauliflower in the batter, then in the bread crumbs. Then proceed to put them in your preheated oil to fry. Turn to brown all sides. Drain on paper towels. Serve hot. Easy!
Preheat broiler to high. Arrange figs, cut-side up, on the broiler rack. Brush with 2 tablespoons honey. Sprinkle chopped rosemary over, if using. Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize. To make the sabayon, lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a handheld electric mixer, beat the eggs and honey together for about 10 minutes, or until pale and thick. To plate, place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon, and serve immediately.
Separate room temperature eggs. Beat yolks with half the sugar until creamy. Beat whites with half the sugar until peaks hold. Beat cream until stiff. Fold everything together. Add vanilla to taste. Refrigerate in covered container at least 24 hours. Put in serving bowl, sprinkle with nutmeg.
Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate. Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper. Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
Saute the spinach until wilted. Cool then chop. Mix with the cheeses and nutmeg. Pour the flour on the counter and make a well. Mix the eggs in a bowl to break the yolks then pour into flour well. Pulling from the sides of flour, keep incorporating flour into the eggs until all flour is used up. Sprinkle with flour and knead dough until smooth and not sticky. Wrap the dough in plastic wrap and allow to rest 30 minutes. On a lightly floured surface, roll out the dough with a rolling pin into a rectangle until it is roughly 1/8 inch thick of less. This takes some elbow grease. Spread the spinach mixture evenly across the surface, leaving a one inch border on one side. Roll the pasta up from the side opposite the border to form a roll. Wrap with doubled cheesecloth and secure both ends and middle with string. Boil in salty like the sea water for 25 minutes. Remove from pan and allow to rest, wrapped, 20 minutes. Remove cheesecloth and slice into one inch pinwheels. To serve, ladle some sauce on a plate and serve to 'wheel's per person. Notes: I have made this with Swiss Chard which is also delicious. I serve this as a side dish to chicken parmesan and green salad. Also good with fresh sage added to the cheese mixture. Goes best with a light red dinner wine or a rose.
Brown pork chops and drain off any fat. Place pork chops in a 4-quart crockpot. Prepare stuffing mix as directed on package, using the 1-1/2 cups water. Spoon stuffing mix over the pork chops. Top with the apple pie filling. Cover and cook on LO heat for 4-5 hours, until meat is tender.
Toss the baby corn with the artichoke hearts and cut asparagus. Add salt and pepper and the fennel dressing. Serve over the greens.
Cream sugar and butter. Add egg yolks, one at a time and beat until light and fluffy. Sift together flour and baking powder. In small amounts, add dry ingredients with sugar/butter mixture, alternating with milk. Add vanilla and lemon juice. Beat egg whites until stiff and fold into mixture. Bake in 10 inch angel food cake pan which has been greased and floured. Bake 1 hour and 15 minutes at 350 degrees. Cool in cake pan about 10 minutes. Then place on wire rack top side up.
Place raspberries, both vinegars and sugar in medium stainless steel saucepan. Bring to a boil on high. Reduce heat to medium-low, cover simmer gently for 5 minutes. Cool liquid. Chill overnight. Strain through fine sieve, pressing to extract liquid. Discard pulp. Pour liquid into glass jar with tight fitting lid. Chill. My family's favorite salad dressing. 1/2 cup oil. 1/4 cup raspberry vinegar. 1/4 cup white sugar. 1/4 cup ketchup. 1 tbsp steak sauce. In a 2 cup glass measuring cup add all ingredients and blend with a stick blender. This is a sweet dressing.
Sprinkle fish with salt and pepper. Place in a single layer on a well-greased baking pan. Combine butter, lemon juice, onion, and paprika. Pour sauce over fish and at 350 degrees F. for 20-25 minutes until fish flakes easily with a fork when tested for doneness.
Preheat oven to 350 degrees Fahrenheit. Combine spaghetti sauce and browned ground beef. In separate bowl combine cottage cheese, 2 Tablespoons Parmesan cheese, and beaten egg. Spread about 1 cup sauce in bottom of a 13x9x2 inch baking dish. Over this layer 1/3 of the cooked noodles, 1/2 of the cottage cheese mixture, and 1/3 of the mozzarella cheese. Cover with 1 cup sauce and 1/4 cup parmesan cheese. Repeat. Top with remaining noodles, sauce, and mozzarella cheese. Bake for 30 to 35 minutes or until bubbly. Let stand 10 minutes before cutting.
In a large pan heat a little oil & add the mustard seed, turmeric, salt & chilli, cook for about 2-3 minutes. Add the potatoes and mash as you mix. Mix in the coriander, remove from the heat & cool. Once the mix is cool roll into about 10-14 balls. In a bowl sift the flour with the cumin & baking powder, season with a little salt. Add 1 teaspoon of olive oil & 130ml of cold water to form a batter. Heat the oil to 190°C/375°F. Dip the potato balls into the batter mix and drop into the oil and fry until golden brown.
Refrigerate all ingredients until chilled. To serve, pour all ingredients into a chilled pitcher; stir. Serve in mugs.
Preheat oven to 350. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour mix well. Stir in chocolate and cranberries. Drop by rounded tablespoons of dough, 2 inches apart, onto ungreased baking sheets. Flatten each ball of dough slightly. Bake 10-14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire rack, cool completely.
For Spice Mix------------. Combine all ingredients and store in airtight container. To Make Spiced Apple Cider or Wine----------. Heat wine or cider until hot but not boiling. Steep the Apple Cider Spice Mix in the liquid until sugar is dissolved. Pour into serving mug and garnish with cinnamon stick and twist of peel.
Place first 3 ingredients in stand mixer with whip attachment on high. * Marshmallows are approx 80% air. If a stand mixer or handheld (that has a very high speed setting) is not used, I cannot vouch as to the results. Meanwhile, dissolve the gelatin in cold water. Lightly spray 8 x 8 inch pan with cooking spray. * I use a silicon pan as it's much easier to remove the marshmallows. Sprinkle half of the cornstarch in the greased pan, tilting to coat evenly. Once the gelatin has dissolved, microwave on high for approx 30 seconds, in 10 second intervals, stirring after each. Add gelatin mixture to agave mixture and continue to whip on high for 10-20 minutes until fluffy and white. Spread evenly in pan with lightly greased spatula and let set for 3-4 hours or overnight. Dust top of marshmallows with remaining cornstarch, cut into squares, remove from pan and dust again.
Preheat oven to 400°F. Activate the yeast by placing in warm milk with the sugar. If warm enough, the yeast will bubble and thicken. This may take up to 10 minutes. While the yeast is activating, pour the dry ingredients into a mixing bowl. Add the remaining wet ingredients to the yeast and then combine the wet and dry ingredients. You want the dough to hold together well, but not be crumbly or runny. It should hold its shape. Add more milk if needed. dust counter and hands with some more corn starch to keep the dough from sticking, and press out two 12" round pizza crusts. Rub a tablespoon of marinara sauce over each crust and place into oven for 10 minutes. Remove from oven and add spinach, marinara sauce, artichokes, and cheese (enough for your liking) and place back into oven for 15 minutes. Freeze what you don't eat for a quick dinner later.
In a skillet heat oil. saute apples and onion til soft. add cinnamon and sage. Mix everything together but crackers in a buttered casserole. top with crushed crackers. bake at 400 for 1 hour.
Put water on to boil. Meanwhile, carefully trim the greenery from the fruit, wash the fruit well, and chop it coarsely. Put chopped fruit, acid blend, sugar and yeast nutrient into primary. When water boils, pour into primary and stir until sugar dissolves. Cover with a sanitized cloth and set aside to cool. When at room temperature, add crushed Campden tablet and stir. Recover primary and set aside for 6-8 hours. Add pectic enzyme, stir, recover primary, and set aside another 6-8 hours. Add activated yeast. Stir daily for 7 days. Strain through nylon straining bag and squeeze juice out of fruit pulp. Transfer liquid to secondary, top up if required and fit airlock. Rack, top up and refit airlock every 30 days until wine clears and no new sediments form during a 30-day period. Stabilize, sweeten to taste, wait 3 weeks, and, if no renewed fermentation, rack into bottles. Like most wines, it should improve with age.
Slice potatoes thin and boil until almost tender. While potatoes are boiling combine sugar, salt, white vinegar and water in saucepan. Bring to a boil stirring occasionally. As soon as potatoes are done, drain and put into large bowl. Immediately pour hot marinade over potatoes. Sprinkle with salt and pepper. Let potatoes marinate several hours or over night turning frequently. Drain and add celery, dill, onion. Add Mayo and Dijon mustard until desired consistency. You may not have to use all the mayo or you might need more. For German potato salad do not add Mayo, add cooked and crumbled bacon. For egg potato salad add quartered eggs before adding mayo. Save one egg to slice for the top.
Saute onion in hot oil until tender. Add mushrooms, zucchini, salt, pepper, and thyme. Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender. Sprinkle with cheese. Serve immediately.
Brown 1-1/2 lbs ground venison with chopped onion, minced garlic, and red pepper. Drain the fat off ( if any ) and add the all ingredients - honey and cocoa should be added last. Stir and simmer for 1/2 hour and taste. If too vinegary, add brown sugar, if too sweet add a little vinegar - add a little at a time to hone in the taste. Serve on fresh-baked potato rolls, although any hamburger type bun will suffice. Garnish with kosher garlic pickle.
At least four hours before making the beer cheese, open up the bottle of hefeweizen beer, pour it into a glass, and allow it to go flat. Later, with an electric mixer with a paddle attachment, combine the cheeses, onion, Worcestershire, mustard, and salt, and mix thoroughly. With mixer running, gradually and slowly add the beer and mix until it is entirely incorporated. Chill and serve.
In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, lemon, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. (note, you can smash or put the garlic through the press. The garlic is boiled for 30 seconds just to take some of the "bite" out of the raw garlic, especially since there's a good amount of garlic.). In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away.
Beat egg whites until they stand in peaks. Gradually add sugar, beat again until stiff. Carefully fold in coconut. Drop by teaspoonful on a cookie sheet covered with parchment paper and sprayed with veggie spray. Bake in a 250°F oven for 25 minutes. Do not preheat oven.
Mix ingredients together in a saucepan. Heat to a mild boil. Stirring frequently cook 5-10 minutes to reduce to a glaze. Serve over salmon, chicken or pork. You can mix ingredients together and use as a marinade for salmon, chicken or pork. Marinate for three hours. Make sure you reserve some to cook for a glaze later.
Add chilli flakes and pepper to the prawns and mix well. Refrigerate while preparing the rest of the pizza. Grill the zucchini slices under a grill pre-heated on high, until golden. Set aside. Mix the tomato paste with 1/2 tblsp of the sweet chilli sauce and cover the pizza base evenly with it. Spread the zucchini slices, mushrooms and capsicum evenly over the pizza. Add the prawns and bocconcini pieces, then sprinkle with sliced spring onions. Sprinkle sparingly with mozzarella cheese, if using. Cook the pizza in the pizza maker or oven until prawns are cooked - approximately 8 to 10 minutes. Drizzle with the remaining sweet chilli sauce to taste then serve.
Preheat oven 450 degrees. In the workbowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts. Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper. Roast until wilted and lightly browned, about 12 - 18 minutes. Remove from the oven and toss with the Parmigiano. Serve immediately.
Stir first 5 ingredients in large bowl. Add potatoes and cheese. Place in crockpot and cover. Cook on high 3-4 hours. Melt butter in small frying pan. Stir in cornflakes and cook until crisp. Scatter over potatoes and serve.
Pour butter in a 9"x13" pan. (I use parchment paper to line a metal pan or a'Pammed' Pyrex dish.) Arrange onion evenly in bottom of dish. (I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don't forget to watch it!) Place salmon in a single layer on top of onions. Combine mayo, cheese, worc. sauce, paprika and salt. Spread over top of salmon. Sprinkle with oregano and parsley. Bake at 350 degrees for app. 35 minute depending on thickness of salmon.
Preheat oven to 350. Grease 9x13 pan. Mix all ingredients together and place in greased pan. Bake 1 hour or until set, being careful not to burn. Remove from oven and let stand 10 minutes before cutting in squares. Serve hot with brown gravy or mushroon gravy over the top.
Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients. One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag. Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Can be served with lemon wedges if desired.
Remove shell from boiled eggs. slice eggs in half then remove and reserve yellow egg yolk in bowl. With a fork break down and mash the egg yolks, then add mayonnaise and mix Fold in chopped Bread & Butter Pickles, and onion. Chop the thawed shrimp and add to egg yolk mixture. Mix filling ingredients well. Egg filling mixture should be a little chunky. Add filling to eggs using a spoon or pipe into the sliced shells using a wide tip to allow for chunky consistancy. Top the eggs with Paprika.
Combine flour, garlic salt and pepper on a plate. Toss pork cubes in flour mixture until coated. In a large skillet, heat butter and oil over medium-high heat. Brown pork cubes, turning several times, until golden brown, about 5 minutes. Add broth and Worcestershire sauce. Reduce heat; cover and simmer for 5 minutes. Serve over mashed potatoes and garnish with a little chopped parsley, if desired.
Sauce: Heat the milk until very warm but do not bring to a boil. In another pan over medium heat, melt the butter. Do not let the butter brown. Whisk in flour and cook for 3 or 4 minutes, stirring constantly. Gradually add the hot milk. Continue to whisk until the sauce is thickened. add the freshly grated nutmeg if using. Saute the garlic and onions in the butter or oil until the onions are translucent. Stir in the spinach and 1/2 cup of the parsley. Add a little water if the spinach is dry. Cook until the spinach wilts then remove it from the heat; set aside. Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together. You may cook the lasagna until al dente or don't cook them at all. Moosewood does not cook theirs, they just layer the raw noodles in the pan. Oil a large casserole or lasagna pan. Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top. Cover the casserole and bake at 350°F for 45 minutes. Uncover the casserole and bake for another 10 to 15 minutes. Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Slice brioche loaf into eight 1"-thick slices with a serrated knife. Using a 3" round cookie cutter, cut each slice into a circle and set aside. (Reserve bread scraps for bread crumbs.). In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish. Working with 1 circle of brioche at a time, dip in the egg mixture, allowing brioche to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper. Heat 3 tablespoons of the butter in a 10" nonstick skillet over medium heat until just foaming. Transfer 4 slices of brioche to the pan and cook, turning once, until both sides are golden brown, about 4 minutes. Divide the french toast between 2 serving plates. Wipe out skillet, add remaining butter, and repeat process. Dust the french toast with confectioners' sugar and drizzle with maple syrup. Serve with berries and sliced fruit, if you like.
Make sauce two to three hours before shrimp so all of the flavors can blend. Mix mayonnaise with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce, cabbage, and spinach lined bowl, top with chopped scallions.
In the bowl of an electric mixer or large mixing bowl, combine yeast, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). Add in vegetable oil, salt and 2 cups of flour. Mix at low speed until the dough comes together. Switch to the dough hook attachment and add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl. (For me this was 1 1/4 cups flour.). Knead for about 4 minutes, until smooth and elastic. Turn out onto a lightly floured surface and knead it a few time more and shape it in to a ball. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 8 equal portions (if you'd like to make rolls) or 2 equal portions (if you'd like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). Cover with a clean towel and let rise for 15 minutes while you prepare the topping. Coat the top of each roll or loaf with the topping (recipe below). Let stand for 20 minutes after applying the topping. The Topping. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing - spreadable, but not too runny. If you pull some up with your whisk it should look like soft peaks. Add more water or rice flour as necessary. Let stand 15 minutes. Coat the top of each loaf or roll with a thick layer of topping. You should err on the side of applying too much topping - a thin layer will not crack properly. Sprinkle on the optional salt if you wish-I did. Let stand, uncovered, for 15 minutes. Bake in a preheated 375° oven for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating. The Dutch Cruch topping should crack and turn a nice golden-brown color.
Heat skillet on medium heat with vegetable oil. Slice chicken into strips. Set up breading station, Flour mixed with seasonings and then in other other bowl mix eggs and milk. dip chicken in the egg mixture and then toss in the flour mixture and ad to hot skillet. Repeat until all chicken is in skillet. cook 3-5 minutes, flip and cook another 3-5 minutes until cooked. Serve with ranch or country gravy for dipping -- .