HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients just until combined and rest for 30 minutes in the mixing bowl. Use wet hands if desired. With wet hands or dough scraper, stretch and fold on counter letter style folding all four sides over. Don't pull the dough apart. Place in oiled bowl or straight sided container and cover. in 30 minutes, stretch and fold and return to bowl. The dough should be stronger and smooth and shiny. If not, do another stretch and fold in 20 to 30 minutes. It should take 2 to 3 hours to rise to twice the initial volume or slightly more than twice. Divide into 2 parts and gently shape into 2 balls using flour on counter and hands. Place into floured bannetons or floured bowls to rise another 40 to 50 minutes. Meanwhile, preheat oven to 500F along with a cast iron skillet on the floor of the onen for steaming. When 1.5 its volume, turn balls out onto parchment and score with a double edged razor blade and be careful not to cut yourself. Drop temperature to 425°F. Place in oven on pizza stone or baking sheet and add 1 cup of boiling water carefully to the skillet. Don't drop water onto the oven door glass. Cook for 12 minutes and rotate the loaves for even cooking, removing the steaming pan. Bake for 8 more minutes or until the loaves are 205 F internally. Remove to cooling rack and wait 45 minutes before cutting.
Cover chicken with water in a saucepan. Bring to a boil and cook over medium heat until for 10-15 minutes or until chicken is cooked through. Shred chicken. Mix lime juice, fish sauce, vinegar, sugar, and black pepper in a bowl. Wisk to combine and make sure that sugar is dissolved. Add the thinly sliced onion to the mixture. Set aside and let sit for at least 20 minutes to allow the flavors to come together. Add the cabbage,carrot, and cooled shredded chicken to the onion mixture. Served chilled or at room temperature.
Combine flour, baking powder, soda, and salt in a medium bowl; gently whisk together till well combined. Cut in butter with two knives till mixture resembles small floury peas. Stir in dried fruit till it's well coated with flour (this prevent clumps of fruit from forming in the scone). Combine buttermilk, egg, and vanilla; whisk till well blended. Stir into dry ingredients, stirring gently till soft dough forms. Turn dough out onto parchment lined baking sheet and form into a 8-inch round. (May also form into individual scones if you like). Brush top of scone with a little milk and sprinkle lightly with granulated sugar. (If you sprinkle heavily, a sugary crust will form). Bake scone at 375 deg. F. for 12-15 minutes, till scone tests done. Let cool a couple minutes before serving.
Preheat your oven to 400°F. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor, until a rice-like texture is achieved. Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer. THIS IS THE SECRET: Once you've strained the rice, transfer it to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! It's amazing how much extra liquid will be released, which will leave you with a nice and dry pizza crust. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry- it'll hold together! Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about ?" thick, and make the edges a little higher for a "crust" effect, if you like. Bake for 35-40 minutes at 400°F The crust should be firm, and golden brown when finished. Now's the time to add all your favorites- sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve immediately!
Soften knox gelatin in 1/4 cup water and let set. Mix together in a saucepan the sugar, flour and salt. Stir in milk; cook over low heat, stirring constantly until thick. Cook for 1 additional minute after mixture thickens. Remove from heat, stir in gelatine mixture and cool. Beat the 3 egg whites; add cream of tartar and the other 1/2 cup sugar. Beat until glossy. Add vanilla and almond extracts. Fold in Cool Whip and coconut. Put in baked pie shell and refrigerate.
Mix all of these ingredients together. Allow the mixture to sit for about 30 minutes to bind. Shape into patties and shallow fry in a tiny drop of oil. For a party you could press a slice of tomato into each patty and give it a flatter, more irregular shape like an authentic chappli kabab.
Heat broiler. Slice baguette down the middle and brown ever-so-slightly under the broiler. In a bowl, mix tomatoes, olive oil, cilantro, garlic, red pepper and cheese. Cover cut side of bread with tomato mixture. Place under broiler until the whole thing begins to brown and the cheese begins to melt-about 2 minutes. Remove and slice into serving pieces.
Sausage can be hot or mild. Combine all ingredients except corn meal, milk, and eggs in 5 or 6 quart pan. Cook over low heat for 10 minutes, stirring occasionally. Add corn meal, milk, and eggs. Cook an additional 15 minutes, stirring often, since it can stick. Pour into 2 greased (or sprayed) baking dishes (9x13 ish; this isn't critical; it can be in slightly smaller ones, but baking time may be slightly longer) Bake in 350 oven for about 30 minutes, until well set. Let sit for 5 minutes or so before cutting. Consistency should be just slightly less firm than cornbread.
Preheat the oven to 425°F degrees. Place a large cast iron dutch oven with lid into the oven as it preheats. In a large bowl sieve and combine all the dry ingredients. Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape). Shape into a round flat to fit into the dutch oven and cut a cross in the top of the dough. Place dough on a large sheet of parchment paper. Carefully remove the dutch oven from the preheated oven and remove lid. Gather parchment paper by the edges and lift to place the loaf and parchment together into the dutch oven and cover with the lid. Bake for 30 minutes. Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped so show it is done. Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.
Heat water to a boil with cinnamon and cloves. Add tea bags and orange rind strip; steep for 5-7 minutes. Strain and discard solids. Sweeten, and garnish with an orange slice and/or mint sprig, if desired.
PREHEAT THE OVEN TO 350°F Sift all the dry ingredients together. Stir in the walnuts. Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water. Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes. CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9. *This recipe doubles easily and freezes well. Splendid Desserts.
Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside. Butter the sides of a heavy 2-quart saucepan. Melt the 1 cup butter in saucepan. Add sugar, the water, and corn syrup. Cook and stir over medium high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes). (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F. to prevent scorching. Remove pan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness. (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set. Sprinkle with white baking pieces. Let stand for 1 to 2 minutes. When baking pieces are soft, spread over candy. Sprinkle with nuts, pressing lightly into melted white chocolate. Chill in the refrigerator about 20 minutes or until firm. Use foil to lift candy out of pan. Break candy into pieces about 2 inches in size. Store candy in a tightly covered container in the refrigerator for up to 3 weeks.
Place the four bean mix, baby spinach leaves, and olives, if using, in a large bowl. Combine olive oil, lemon rind, garlic, lemon juice and parsley in a small bowl and whisk to combine. Pour dressing over bean mix and toss gently to mix.
In a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth; add in the chicken or pork strips, toss to coat and let sit for about 30 minutes. In another bowl whisk 2 teaspoons cornstarch with soy sauce, water and hoisin sauce; set aside for a couple of minutes. Heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes (oils must be hot!). Add in chicken or pork mixture and stir-fry for about 2 minutes (if you are doubling the recipe you will have to do in batches transfering one batch to a plate). Add in sliced mushrooms, broccoli florets, green onions, garlic, ginger and red pepper flakes; stir-fry for 2 minutes. Stir in the hoisin sauce mixture; stir-fry for 1 minute or until thickened. Add in the orange juice; stir until heated through. Serve over cooked rice.
Heat oven to 325 degrees.Line 12 muffin cups with foil liners. Place a cookie in bottom of each liner; trim cookies to fit if necessary.Beat together cream cheese and sugar on med. speed in large bowl until smooth. Add eggs, beating just until blended. Beat in sour cream, vanilla and lemon rind. On low speed, beat in flour. Stir in blueberries. Spoon batter into cups, dividing equally.Bake for 35-40 min., until cakes are set. Cool cakes in pan on rack for 20 min. Remove cakes to rack to cool. Refrigerate. - - - - - - - - - - - - - - - - - -
CRUST: Blend flour, garlic, herbs and salt in medium bowl. Cut chilled shortening into 1/2-inch cubes. Cut chilled shortening cubes into flour mixture, using a pastry blender in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended ice water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl, to the top distributing the moisture evenly into the flour. Press chunks down to the bottom of bowl with fork. Add more water by the tablespoons until the dough is moist enough to hold together when pressed together. Shape dough into ball. Flatten ball into 1/2-inch thick round. Wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. Preheat oven to 400°F Grease or line a baking sheet with parchment paper. Heat oil over medium-high heat in a large skillet . Add the sausage and cook until crumbled and golden, about 5 minutes. Add the spinach, and cook until wilted. Let cool about 10 minutes. Add the cheeses. Reserve. Roll out dough on a lightly flour surface to 1/4-inch thickness. Cut out 4-inch circles. You should get 8 circles. You may have to gather up leftover dough and re-roll. Place 1 teaspoons tomato sauce on one side of the circle. Top with 1 tablespoons cooled sausage mixture. Brush edges with beaten egg and crimp and seal around edges wirh a fork. Place on prepared baking sheet. Brush tops with beaten egg and bake in preheated oven for 25 minutes. TIPS; Filling can be made a day ahead of time and refrigerated until ready to use.
Place caramels and water in your slow cooker. Cover and cook on high for 1 to 1 1/2 hours on high, stirring frequently. Wash and dry apples. Remove stems from apple and insert stick into stem end. Turn control on low. Dip apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess accumulation of caramel from bottom apple. Place on greased wax paper to cool.
For cake mix dry ingredients and sift together. Mix in a bowl with wet ingredients just till blended. Pour into a 8" pan and bake till done approximately 30 minutes at 325°F.
Rinse the teapot with boiling water. Add the tea and cardamom, then fill with boiling water. Let steep for 1-2 minutes only (no longer, or the bitter tannins are released). Pour the tea and add sugar to taste (only if you usually like sweet tea). I prefer it plain myself.
Preheat oven to 350 and spray a 9 x 13 dish. Cook and drain noodles. Place into large bowl. Add fruit and Smart Balance, mix well. Add remaining ingredients. Spoon into prepared dish, and bake 35-45 minutes.
Melt butter and olive oil in skillet over medium high heat. Add garlic, saute for approximately 30 seconds. Season shrimp (or chicken) with salt and pepper to taste, and add to the pan. Cook shrimp thoroughly, being careful not to overcook, flipping once-cooking time will depend on size of shrimp, but with medium shrimp, cooking time is approximately 5 minutes. If using chicken tenderloins, follow above instructions, adjusting cooking time as needed to thoroughly cook chicken. If using both chicken and shrimp, decrease amounts to 1/2 lb of each. Add chicken first, cook until almost done, then add shrimp, to prevent shrimp from overcooking. Increase heat to high, and add 1/2 to 3/4 of the chicken broth and sprinkle with parsley. Allow broth to heat through, check for seasoning, adding additional salt and pepper if desired. Pour over cooked fettucini or linguini, stir well, and serve with a slice of warm garlic bread and a tossed salad.
Empty only the syrup from the mandarin oranges into a bowl. Stir in soy sauce and creole seasoning. Pour mixture into sauce pan on medium heat. Add corn starch until the mixture thickens.
Slice tomatoes into 1/4-inch slices and set aside. Combine cornmeal, flour, salt and pepper in a shallow dish. Pour buttermilk into a bowl and add some of the tomatoes, being careful not to stack. Remove slices from bowl and let excess buttermilk drain off. Dip slices into cornmeal mixture. Repeat until all slices are coated. Fry in 1/2 inch of hot oil until brown, turning once to brown other side. Place in a colander to drain. Serve hot. Serves 5 to 6.
In a large pot combine chicken broth, water, ham bone, chicken bouillon cubes and all dry seasonings and bring to a boil on the stove for 2 minutes. Reduce heat, cover and simmer for 1 hour. In a separate pan, saute onions, carrots, and celery in oil and add to soup. Saute potato and garlic together in oil and add to soup. Add celery and cilantro leaves to soup. Stir soup and simmer 30 more minutes. Pull ham bone out of soup, cool, and slice/pull meat off bone and add to soup. I usually get about 1 cup of meat out of this. Saute remaining cubed ham in leftover oil and add to soup. Add beans, and petite diced tomatoes to soup. Cover and simmer an additional 30 minute. Great served with hot buttered French bread.
Heat oven to 350°F Line an 8x8x2" baking pan with non-stick foil or parchment paper - leaving an edge so you can lift the brownies out of the pan later. In a large microwave safe bowl, combine butter and bittersweet chocolate. Microwave 1 minute, stir and then microwave for an additional 30 seconds. Stir until melted and smooth. Add sugar and espresso powder and mix until combined. Add eggs and vanilla and stir until eggs are incorporated. Stir in flour and salt until just combined. Fold in Kisses (or chocolate chips) and nuts. Pour into prepared pan and bake at 350F for 30-35 minutes. Cool 15 minutes and then using foil edges lift brownies from pan; cool completely on a wire rack. Cut into squares and garnish with additional chopped pistachios if desired.
Mix grits water salt, pepper, oleo, and chilies. Cook in microwave about 3 minutes or till done.
Proof the yeast in a bit of warm water and sugar, unless you use instant or quick-rise yeast. In a large bowl, combine all ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed- the dough should be soft, but not sticky. Transfer the dough to a lightly greased bowl, cover, and allow it to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in the lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1 inch above the edge of the pan. Bake the bread in a preheated 350°F oven for 30 to 35 minutes, until it's light golden brown. Remove the bread from the oven, and cool it on rack before slicing. Store the bread in a plastic bag at room temperature.
In a screw-top lid jar, place all ingredients and shake well to blend. Add 1-2 tablespoons of creamer to 6 ounces of coffee. Enjoy!
Preheat oven to 400°F. Toss shallots with oil and minced fresh thyme on small rimmed baking sheet. Sprinkle with salt and pepper. Bake until golden about 25 minutes (mine went about 30-40 minutes - just watch). Drizzle one tablespoon vinegar over shallots toss to coat. Continue roasting until shallots caramelize, stirring occasionally, about 10 minutes. Remove from oven. Bring red wine, port, brown sugar, remaining four tablespoons of vinegar and granulated sugar to boil in heavy large saucepan over medium high heat, stirring until sugar dissolves. Add cranberries, cook until berries pop, stirring occasionally, about 8 minutes. Mix in parsley and shallots. Transfer to bowl or casserole dish. Cover and chill overnight. Serve cold or at room temperature. **This recipe can be made up to a week in advance if kept refrigerated.**.
Beat you egg yolks till well mixed. add your sugar. add your vanilla. add about 2 cups of your milk mix well. Put your mixture into a double boiler and fill up to the line with milk mix well. when you custard gets hot and starts to boil take your 3 tbls. of flour and water mix together no lumps then add the mixture to the custard alittle at a time this is where you decide how thick you want your custard -- should be thick, stick to the back of a spoon but not like pudding, you should be able to drink it from a glass -- i usually use all of it but when it starts stickin to the back of my spoon when i dip it into the custard i remove it from the heat -- once you remove it let it cool off before putting it in the fridge to chill -- this step is optional, some donet like the egg whites in their custard but i prefer mine that way you dont have to add them if you dont want too -- but if you choose to try it -- beat your egg whites till stiff -- then pour your boiling water over the egg whites and stir the whites around in the hot water this will cook them slightly -- now take a big spoon with sloths and dip the egg whites out of the water draining well and if your not sure if you will like the egg whites put them into a bowl -- when the custard is chilled -- pour you a glass and add a tbl. or so to your glass push the whites down into the custard -- then enjoy -- if you decide you like the egg whites then just add em to the whole batch of custard when you put it in you pitcher or whatever you decide to put it in -- at christmas its really pretty in a punch bowl -- .
Heat oven to 350 degrees (325 for dark or nonstick pan). Spray bottom of 13x9-inch pan with baking spray with flour. Chop cherries, set aside. In large bowl, beat cake mix, cola beverage, oil, eggs and 1/4 cup reserved liquid with electric mixer on low speed 30 seconds. Beat on medium speed, beat 2 minutes. Stir in chopped cherries. Pour into pan. Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small bowl, mix frosting and marshmallow creme until smooth. Frost cake. Top each piece with 2 cherries. Note: For chocolate-dipped cherries, melt 1/4 cup semisweet chocolate chips and 1 teaspoons shortening in microwave; stir. Dip well-drained cherries with stems into chocolate; refrigerate to set.
Melt butter in heavy medium skillet over medium heat. Add thinly sliced shallots and saute 3 minutes. Reduce heat to low; sprinkle shallots with sugar, salt and pepper. Saute until shallots are caramelized, about 15 minutes. Transfer shallots to small bowl. Add 1 1/2 cups wine to skillet; boil 1 minute. Pour wine into heavy medium saucepan; set over medium-low heat. Toss cheese with flour in medium bowl to coat. Add half of caramelized shallots to wine; add cheese mixture by handfuls, stirring until cheese melts and is smooth before adding more. Thin with more wine if mixture is too thick. Season with nutmeg, salt and pepper. Transfer cheese mixture to fondue pot. Set pot over candle or canned heat burner. Top fondue with remaining caramelized shallots. Serve with bread cubes.
In a large skillet, brown chicken tenderloins in a little oil and place in a large crock pot that has been sprayed with nonstick cooking spray. cut sausage in 1-inch pieces and add to crock pot. combine onions, 4 cans of beans, ketcup brown sugar and vinegar, add to crock pot and stir gently. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours. When ready to serve, sprinkle crmbled bacon over top.
BREAD PUDDING: Preheat oven to 325°F. Brush 5 slices with butter and set aside. Break remaining bread up into bite size pieces. Brush a 10"x12-1/2" baking dish with butter. Combine eggs, milk, cream, sugar and spices in medium bowl. Whisk to combine and set aside. In a large skillet, heat butter or margarine and add sugar. Cook for 2-3 minutes, until golden caramel forms. Add the banana slices and toss over high heat for 2 minutes or until just soft and golden. Add rum remove from heat and cool. Arrange broken bread in baking dish and spoon bananas on top. Cover with buttered bread slices, in a single layer, and pour egg mixture over top. Press bread down evenly and let stand for 30 minutes. Bake for 35-45 minutes or until puffed and golden, but custard is still moist in center. CHOCOLATE RUM SAUCE: Combine all ingredients in a medium stainless bowl and place over simmering water until chocolate melts. Bottom of bowl should not be touching the water. Stir until smooth and serve warm with pudding. Enjoy!
1. Bake potatoes in oven until done; let cool. Peel and cut potatoes into bite size pieces. 2. In a large pot on medium heat, melt butter. Add flour and stir until blended. 3. Increase heat to medium-high, slowly adding milk until mixture is almost to a boil. 4. Add potatoes, green onions and bacon. 5. Stir in cheese and sour cream. 6. Salt and pepper to taste. 7. Heat until cheese is melted; serve.
On top of stove -- In a large soup pan crumble and brown sausage - drain. Add to sausage, soup with water. Cut up cabbage and add. Bring to boil, then reduce heat & simmer. Add "PickaPeppa" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
Preheat oven to 375. Mix shortening, salt, sugar, and vanilla. Add beaten eggs and mix together. Add flour and baking powder. Put teaspoons of batter on greased cookie sheet. Let stand for a few minutes and then flatten with a glass covered with a dampened cloth. Bake at 375 degrees for 10 minutes.