HumbleIntelligence/food-ner-1-Million huggingface dataset:
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry biscuits, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill bag with jam. Push the tip through the side of each doughnut to fill with jam. Dust with confectioners' sugar while warm Serve immediately.
Tip: You can substitute soured fresh milk. To sour milk, place one tablespoon lemon juice plus enough milk to equal one cup into a 2 cup measure. Stir, let stand 5 minutes before using. Combine flour, baking powder, sugar, baking soda and salt in large bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles fine crumbs. Stir buttermilk into flour mixture until mixture forms soft dough that leaves side of bowl. Turn out dough onto well-floured surface. Knead 10 times, roll into 8-inch square. cut dough into 16 (2 inch) squares. Place squares on baking sheet lined with plastic wrap. Freeze about 3 hours or until firm. Remove squares and place in airtight freezer container. Freeze up to 1 month. When ready to prepare, preheat oven to 400°F. Place frozen squares 1 1/2 inches apart on ungreased baking sheet. Bake 20 to 25 minutes or until golden brown, Serve warm. Tip: To bake immediately, preheat oven to 450°F Place squares 1/2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until golden brown. Serve warm.
Combine flour, baking powder and salt. Cream butter and sweetened condensed milk mixer on low speed, beat in, eggs and vanilla. Beat at medium speed for 1 minute Add flour mixture and beat on slow speed until combined (if using portable mixer use wooden spoon to stir in last portion of flour mixture). Divide dough into thirds. Wrap and chill dough about 2 hrs (or less) until easy to handle. Preheat oven to 350°F. On a lightly floured surface, roll out dough to 1/8 inch thickness. Reroll as necessary to use all dough. Place one inch apart on ungreased baking sheets. Sprinkle with colored sugar if desired. bake 9 to 11 minutes or until very lightly browned around the edges. Store loosely covered at room temperature. Decorate as you wish.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm. Serve topped with a dollop of whipped cream.
Step 1: Take a bowl sieve semolina and refined flour together then add baking powder and salt as taste. Knead smooth dough with help of required water. Keep it covered and set aside for 10 -15 minutes. Step 2: Knead the dough once again then make lemon sized balls. Roll out each ball about a 2 inch diameter thin puri with help of roller board. Repeat this with remaining dough. Make sure that remaining dough should be covered. Step 3: Heat oil in a bottomed pan and deep fry puris from both of sides till the golden and crispy. Drain on absorbent paper Step 4: For pani, mix mint powder, green chili paste, ginger paste, mango powder, cumin powder, chat masala and salt to taste in chilled water. Combined well. Step 5: For filling, mix boiled potato, yellow chickpeas, red chili powder, coriander leaves and salt in a bowl. Keep aside Step 6: Make a small hole on top of the each puri, put potato stuff inside the puri and add little pani in each puri now sprinkle onion and sev over the puris and serve.
Combine all ingredients in a large bowl; let sit for 30 minutes before serving. Yields about 1/2 cup per serving.
Set oven to 350 degrees. Grease a 9x13-in baking pan. Sprinkle the marshmallows evenly over the bottom on baking pan. In a bowl, combine thawed strawberries and Jello gelatin; set aside. In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened. Pour the cake batter over the marshmallows in the bottom of pan. Spoon the strawberry/gelatin mixture evenly over batter. Bake for 35-40 mins, or until cake tests done. Cool completely. Invert cake to a serving dish. Serve with whipping cream if desired.
Spray the ice cube tray with cooking spray. Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon). Place in freezer to set. Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set. Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Whisk together first 7 ingredients until thoroughly combined. Add in remaining ingredients and stir until combined. Spray some cupcake liners with nonstick cooking spray and immediately spoon in the batter. Don't let it sit for too long otherwise it can get really thick. Bake at 350 degrees for about 25 minutes or until an inserted toothpick comes out clean. Cool and enjoy. Note: Makes 6 cupcakes. Each cupcake has 4 teaspoons of ground flaxseed, about 2.13g of Omega 3s, and about 140 calories. If not sweet enough for you, you can add more stevia or sugar or use fruit juice instead of water.
Mix marinade and place in a gallon ziplock bag. Add pork and let set 6 hrs or overnight. Preheat grill on high for a few minutes. Oil grill surface (using a cloth dipped in vegetable oil). Place pork on grill and sear (for at least a minute) on both sides. Cover grill and reduce heat to medium/low. For thick ribs, cook 15 minutes on one side then 15 minutes on the other (use your own judgment depending on the thickness of the pork). Use apple juice spritz to control any flareups. When cooked through, let ribs set for a couple of minutes. Coat with a light spritz of apple juice and serve.
Combine sugar, 1 cup water, and lemon juice. Stir till sugar is dissolved. Add remaining water. Serve over ice with lemon slices.
Preheat the oven to 350°F and lightly grease a 6 inch springform pan (or 9 inch pan for a shorter cheesecake). Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined. Gently press the crumbs into the bottom and up the sides of the pan. Using a mixer set at low-medium speed, whip cream cheese until fluffy, then slowly add remaining ingredients. Continue to beat until creamy and uniform. Wrap the bottom and sides of the pan in foil and place in a larger pan with sides. Fill the outer pan with water halfway up. This will help prevent cracking in the cheesecake. Pour the filling in the pan and bake for 45 minutes to an hour. The center of the cake should still be a little wobbly. Leave the pan in the oven, turn off the heat and open the oven door slightly. Allow the cake to cool in the oven, about 30 minutes. Cover cake tightly with plastic wrap and place in the fridge a good 8 hours before slicing.
Clean the beans and cut in half. Juice the lemon. Chop the onions and parsley; reserve 1/2 cup parsley for garnish. Heat the oil in a large saucepan. Layer the beans, onions, breadcrumbs,lemon juice, salt, pepper and herbs in the pan ending with a layer of beans. Add the hot water and cook over a low heat for 30 minutes or until beans are tender. Garnish with reserved parsley and cool.
Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends. In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices. Remove from heat and cool to room temperature. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day. After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together. While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave. When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler. Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate. Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan. Place the orange slices on a sheet of wax paper to set. Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.
Cover onions with boiling water. Let stand for 5 minutes. Drain& cover with cold water. Peel& place into a large (NON METAL) bowl or container. Add salt, cover with cold water& let stand OVERNIGHT. Drain onions, rinse well with cold water& drain again. Set aside. Combine vinegar& sugar in a large, heavy pot; tie spices into a cheesecloth bag& add to pot. Bring to a boil& boil for 5 minutes. Remove spice bag, add onions to the boiling liquid& boil for another 3- 5 minutes. Place onions in hot, sterilized jars. Add a small, dried chili pepper (or 5- 6 pepper corns) to each jar. Fill with hot liquid to 1/4 inch of top of jar& seal immediately. Store in cool, dark spot for at least a month before serving.
Brown spare ribs in garlic and oil in a heavy pot; drain excess fat. Mix together corn starch and soy sauce and pour over browned spareribs; cook until mixture thickens. Add sugar, vinegar, pineapple, reserved liquid and water, brown sugar and dried mustard. Bring to a boil and when mixture thickens, lower heat Cover; simmer one and one-half hours or until spare ribs are tender.
Boil water; add rice, stir once and simmer for 15 minutes. Add milk and simmer 30 minutes longer, stirring occasionally. Mix flour with 4 tablespoons water. Add to rice mixture slowly and stir. Add sugar and simmer for 15 minutes. Remove from heat, add vanilla or lemon rind, and pour into 4 individual custard cups or small dishes. Sprinkle with cinnamon.
Using a large saucepan over medium heat, heat oil and margarine. Saute 1/2 of the onion until tender. Add rice and cook until lightly browned, stirring to prevent rice from burning. When rice is browned, pour in soy milk and apple juice. When the liquid is absorbed gradually pour in vegetable stock, about 1/2 cup at a time until this is absorbed, reserving about 1/4 cup of stock. Cover saucepan and cook for approximately 20 minutes or until rice is tender. In a medium saucepan over medium heat, add the marinated artichoke heart liquid that was reserved and lightly brown the remaining onion and tofu. Stir in garlic. Remove rice from heat, add the set aside 1/4 cup of vegetable stock, tofu mixture, artichoke hearts, corn, and cayenne pepper. Mix together well and heat thru. Serve immediately.
Heat oven to 200 degrees Celsius Select a skillet that can go in the oven as well as on the cooker. Cut each rack into 3-4 bones each (approximately one serving). Score the fat on the lamb (don't cut all the way to the meat), then season on all sides with salt and pepper. On the cooker, heat the skillet to very hot, add olive oil. When it is hot, place the lamb in skillet and sear on all sides of meat to give it a nice dark colour (you will have to hold it in place to get all angles). Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes. Cut crusts off bread, place bread, herbs and parmesan into food processor and blitz until you have a very fine crumb (it will be green). Add the olive oil and continue blitzing for a few more seconds. It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate. When lamb has been in for 12 minutes, remove from oven and brush all sides with dijon mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating. Place the racks (this time skin-side-up) in a baking dish. Sprinkle any leftover crumb mixture into the dish. Place back into the oven for another 8-10 minutes (longer if you want well-done), until crust is slightly browned.
Line your largest baking pan with heavy duty foil or lightly spray with cooking spray. Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing. Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix. To the bowl, add all the remaining ingredients and stir well. You will not need to add any water. Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving. You may make this ahead and freeze, or freeze in portions after it is already baked.
Finely mince the onion, carrot, and fresh fennel. Heat the oil and 4 tablespoons butter in a heavy pan; add in minced vegetables; saute over low heat, stirring occasionally, until they are soft and have almost melted into a puree. This can take about 30 minutes and require patience. The vegetables must be soft before proceeding with the recipe. Add in the ground fennel seed and salt; saute for 2 minutes and then add the meat. Increase the heat and saute, stirring, until the meat is no longer pink. Add in the wine and cook gently, stirring occasionally, until almost all the wine has evaporated, about 30 minutes. Add the tomatoes and cook for an additional 15 minutes, until they are absorbed into the sauce. Bring 5 quarts of salted water to a boil in a big pot. Drop in the pasta and cook until it is still quite firm, 4-5 minutes. Drain and add the pasta to the sauce, toss for 1-2 minutes, until al dente. Cut up the remaining 8 tablespoons of butter and add to the pasta; continue to toss until the butter melts and combines with the sauce. Serve immediately; pass the Parmigiano-Reggiano for your guests to grate over their pasta.
Finely chop garlic cloves in food processor; add basil, nuts, oil and lemon juice; Process until well blended; Add 1/3c cream cheese, all of parmesan cheese, and pulse until just blended; turn into a medium bowl and set aside. Coarsely chop tomatoes in food processor; add tomato paste and blend until mixture is almost smooth; add 1/3c cream cheese and blend well; transfer to a small bowl and set aside. In a large bowl, mix remaining softened cream cheese and butter until fluffy; season with salt and pepper. Spray 6c straight sided dish (such as a souffle dish or springform pan) with non-stick pan spray, line with plastic wrap (I line pan with at least two layers of it) allowing wrap to drape over the sides. Without worrying about keeping the layers perfect, spread 3/4c cream cheese/butter mixture evenly over prepared dish with a spoon dipped in hot water; top with half of the tomato mixture, then 1/2c of cream cheese mixture, then half the pesto mixture. Repeat layering with 1/2c cream cheese mixture, remaining tomato mixture, 1/2c cream cheese mixture, remaining pesto, then remaining cream cheese mixture; Cover and chill 6hrs or overnight. Invert torta onto serving platter, carefully peel away plastic wrap, and serve.
Saute sausages in heavy large pot over medium high heat until fat begins to render, about 4 minutes. Add potato, onion, fresh rosemary, saute until onion is soft, another 5 minutes. Mix in split pea, chicken broth, bring soup to a simmer. Reduce heat to low, cover and simmer until peas are tender, stirring occasionally, about 50 minutes. Season to taste with salt and pepper and serve. If prefer thinner soup, add water by 1/4 cupfuls.
Mix oil, sugar, and eggs, beat until yellow and glossy. Add remaining ingredients except fruit. Beat until well-mixed. Stir in fruit, pour in a greased 8x8 baking dish. Bake at 350F for approx 30 minutes. If the top gets too dark, stir during baking. Serve warm in a bowl, mixture will be crumbly, top with fresh fruit and yogurt.
Preheat oven to 350* F. Rinse ribs to remove any bone fragments and pat dry. Combine flour, salt, and pepper in a large Ziplock bag; add ribs and shake until well coated. Lay ribs in a roasting pan or casserole (at least 2 inches deep). Top with onion rings. To make sauce, combine remaining ingredients and mix well. Pour sauce evenly over ribs and onions. Cover and bake at 350* F for 2 1/2-3 hours or until ribs are very tender. Serve with onions and sauce.
Brown the hamburger in a large skillet. Add the garlic and onion and stir until the onion pieces are translucent. Add the tomato sauce and the tomatoes. Stir well. Add remaining ingredients and heat everything up over medium heat, then cover, turn heat to low, and simmer for 20 minutes. Optional toppings: Chopped celery sauteed in oil, but still a bit crunchy. Chopped green onions. Shredded cheese. Chopped black olives. Sour cream. Fill bowls with chili and top with any or all of the above.
Beat egg and milk. Add salt. Dip crabs thoroughly in egg and milk mixture,. then in flour and baking powder which have been mixed. Have hot fat about 1/2" deep and cook until golden brown. Serve with tartar sauce.
Prepare the tempura batter right before you are ready to fry. The avocados should be peeled and sliced into 1/2-inch thick slices. To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined. Dip each avocado piece into the batter and fry until golden, approximately 1 minute. Remove the fried avocado pieces and season.
Oven at 375f. Cook noodles as per package directions. Drain and set aside. In a small saucpan, melt butter and sautee onions and celery, until onions are tender. Add cream of mushroom soup and milk. Stir until bubbling. Add one cup of grated cheese and pepper. Stir until melted. In a casserole dish, combine noodles, chicken and cream of mushroom soup mix. Stir until blended. Top with 3/4 cup of cheese. Bake for 30-35 minutes.
Clean and remove stem and dark brown gills of mushroom. Sprinkle olive oil on top of mushroom, add some salt and pepper, place on a sheet pan and roast mushroom for 10 minutes in oven at 275 degrees. After oven, dip mushroom in flour, then dip in egg and then dip in breadcrumbs consecutively. Deep fry mushroom in oil for 2 minutes in oil temp of 375 degrees. Remove and then garnish with lettuce tomato and cheese and place on brioche bun.
Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth. Important to whisk smooth before putting in the microwave oven. Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color. Don't burn the roux! Please be careful the glass bowl will be extremely HOT. Carefully add the onions, bell pepper, and celery to the how roux. It will sizzle and the aroma will be fantastic. Mix well and cook 3 minutes on HIGH. Add the green onions and garlic to the glass bowl. Cook 2 more minutes on HIGH. Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn. The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk. Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken. When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux. Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes. Attempt to get the color you like, Med, Dark Med, or Dark. The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables). You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it! Congratulations! You have now made authentic Cajun Roux in your microwave Oven.
Preheat oven to 275 degrees F. Use a dutch oven big enough to hold all the ingredients. The one I use is a five-quart stainless steel with domed lid for oven roasting. Place it on one of the large burners on top of the stove, add the olive oil and turn to med-high. Add minced garlic and stir until the oil is hot. Add the roast and braise on all sides until browned. While the roast is browning be working on the next steps. Peel and chop one of the onions finely. Peel the other onion and cut into eighths. When the roast has been browned on all sides, sprinkle salt and pepper all over it. Add the CHOPPED onion. Stir around for about a minute. Add the can of cream of mushroom soup. Mix together well with the garlic, onion and pan drippings and spread it all over the roast, piling as much on top as possible. Add the carrots to the pot, sprinkle salt & pepper over them. Arrange the eight chunks of remaining onion on top of the carrots. Add the potatoes to the pot, again sprinkle salt and pepper. Put the lid on and place in the preheated oven. Cook for 6 hours or longer for a 2 lb roast and 10 hours for a 4 lb roast. It basically makes its own gravy. When done, remove the meat, carrots and potatoes and place them in their own serving dishes. If you like you may now put the pan back on top of the stove and thicken the drippings with flour. Eat!
grease the crockpot with either butter, margarine or coconut oil (or else your oatmeal will stick). Add ingredients and gently stir. Place the lid on the crockpot and turn on before going to bed. Let cook on low for 8 to 9 hours and wake to the smell of maple syrup and cinnamon. Top with your favourite toppings such bananas and chopped bittersweet chocolate , almonds and pecans, figs, dates, raisins, blueberries or chopped apples.