HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 1/2 cups flour in the bowl of your mixer. In a medium bowl, whisk togathere the yeast and th milk, then whisk in the egg yolks. Stir the egg mixture into the flour. Using the paddle, mix on the lowest speed for 2 minutes; stop the mixer and allow the dough to rest for tene minutes. Add the butter, sugar and salt to the bowl along with the remaining 1/2 cup of flour and mix on the lowest speed until combined; then mix on medium speed until the dough is smooth and elastic, about another 3 - 4 minutes. Beat in the raisins on the lowest speed (if necessary, plump the raisins in hot water to soften, drain, pat dry and add). Scrape the dough into a buttereed bowl and turn the dough over so that the top is buttered. Cover with plastic wrap and allow to rise til doubled, about an hour. Meanwhile butter a loaf pan and line the bottom with parchment. After the dough is risen, scrape it onto a floured board. Press the dough into a rectangle brush off any excess flour; stretch th dough into a rectangle and then fold like a business letter about the length of your loaf pan. Tuck in the ends and lay the loaf in the pan, seam side down. Butter a piece of plastic wrap and cover the bread with it (buttered side down) and allow the loaf to rise til doubled, about an hour. Preheat the oven to 400 degrees F. When the loaf has completely risen, place on a rack in the middle of the oven and bake until the bread is a deep golden color and reaches an internal temperature of 200 degrees F., about 30 minutes. Unmold onto a rack and cool on its side. Eat it then or wrap and freeze.
PEANUT BUTTER SAUCE:. In a large bowl mix scallions and ginger. Stir in peanut butter, hot pepper sauce if using, water, soy sauce and sesame oil. Taste for seasoning and adjust hot pepper sauce, if desired, to make sauce spicier. Stir until sauce is smooth. SALMON:. Line a rimmed baking sheet with foil. In a nonreactive bowl, combine ginger, soy sauce, hot pepper sauce, orange juice, lemon juice and scallions. Toss to mix. Add salmon and stir to make sure it's well coated. Thread 3-4 cubes salmon on each skewer and place on baking sheet. Pour any remaining marinade over salmon. Let salmon marinate while you heat the grill. Grill salmon 4-5 minutes on each side or until cooked through. Serve hot with lime wedges and Peanut Butter Sauce. NOTE: Salmon may also be put under a broiler 4 inches from the heat source. Broil 4 minutes on each side.
Coat the scallops with flour, dusting off excess. Melt the butter in a large skillet over medium heat. Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet. Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom. Bring to a boil and reduce the volume of liquid by half. Stir in cream, salt, and pepper and turn heat down to low. Add the scallops back to the pan and cook till heated through.
Fry bacon till crispy. Remove and drain. Fry onion in bacon drippings till tender. Stir in corn, soup and milk. Heat thoroughly, stirring often. Crumble bacon and sprinkle over each bowlful.
Beat the butter on medium-high speed in a large mixing bowl for 2 minutes. Beat in the brown sugar. Add the molasses, ginger and cinnamon; mix thorougly. Add the egg. Mix in as much of the flour & wheat flour as you can with the electric mixer. Stir in any remaining by hand. Refrigerate for 1 hour. Heat oven to 350 degrees. Spray 3-4 cookie sheets with non-stick cooking spray. Shape into 1 inch balls, roll in granulated sugar mixed with cinnamon. Place 2 inches apart on prepared baking sheets. Bake for 8-12 minutes, until cookies are set and tops crack.
Lightly brown the garlic in the olive oil. Add chicken, salt and pepper and mix well. Mix in jar of Alfredo and heat until slightly bubbly. Fill empty jar with 1/2 and 1/2, cap and shake then add to chicken mixture stirring thoroughly until bubbly. Finally add your vegetable and cook to desired doneness of veggie. Add one cup of cheese to sauce, mix until melted and pour on pasta. Mix pasta with chicken mixture well and then top with rest of cheese. Enjoy!
Preparation: Prepare the filet by completely removing all fat and white filaments from the meat. Emance (slice) the filet very finely both ways. Clean all of the herbs by immersing in a large amount of water. Once clean, thoroughly dry, and separate and mix the herb leaves for the coulis, salad and seasoning for the tartare, reserve covered with damp paper towels until needed. Peel the mushrooms and slice the mushrooms emance (slice), reserve. Prepare the filet by mixing well the filet of beef, onions, garlic, watercress, parsley, cilantro, salt, ground pepper, extra virgin olive oil to taste,Tabasco and Worcestershire sauce. Divide mixture in 4 and place in separate 2 1/2" metallic forms about 2 1/2" high, compressing well and refrigerate for at least 30 minutes. For the coulis: Saute the mushrooms, garlic over a hot fire with a little olive oil. Blanch the watercress and parsley, after several minutes, remove to iced water to stop the cooking and preserve the rich color. Thoroughly dry the blanched herbs and add, together with the sauteed mushrooms, garlic, salt and pepper, to a mixer and blend adding olive oil to the desired consistency. Correct the seasoning and pass through a chinois (strainer). Reserve. To assemble: Prepare the vinaigrette, by mixing the olive oil and vinegar and lightly tossing with the herb salad. Add salt and pepper to taste. Set a non-stick saute pan over high heat and quickly saute (10 seconds) the meat after removing from the metallic forms to lightly color, turn and color the tops (10 seconds), insuring that the middle is raw. Set a ladle of the coulis in the middle of each plate. Top the coulis with a portion of the tartare adding the herb salad on the tartare. Sprinkle a pinch of the fleur de sel. Decorate the plate as desired and serve. You can also prepare the recipe as per the above but omit sauteing the tartare.
Preheat oven to 350°F Butter and flour 12 standard muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumkin puree. In a large mixing bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture; and beat to combine. Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted into center of muffin comes out clean, about 25 to 30 minutes. Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on wire rack. Working with one at a time, remove muffins from pan, brush all over with melted butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack. (Store in an airtight container up to 1 day.).
Heat oven to 350°F Combine all dry ingredients in a large bowl (except cherries and walnuts) and sift together well. Take 2 tablespoons of this and toss the chopped cherries in it until they are coated. set the cherries aside. Beat the wet ingredients together and dump into the dry ingredients. Mix just until blended, fold in the cherries and walnuts. Spray a 8x4 loaf pan with non-stick spray and spoon the batter into it. Smooth the top with a spatula and spray more non-stick spray over the top. Bake for 50 to 60 minutes or until toothpick inserted into center comes out clean. Cool for 5 minutes. turn out onto rack and brush butter on hot loaf. Let cool completely before slicing. Wrap in plastic wrap or store in a freezer bag in the fridge. This bread freezes well.
In small bowl or jar with tight-fitting cover, combine juice, mayonnaise, green bell pepper, red bell pepper, tomato paste, yogurt, horseradish, onion, mustard, chili powder and pepper; whisk or cover and shake to mix well. Refrigerate, covered, 2-3 hours. Whisk or shake before serving. EACH SERVING (3 tablespoons) PROVIDES: 1 Fat, 1/2 Vegetable, 10 Optional Calories. PER SERVING: 49 Calories, 1 g Protein, 3 g Fat, 5 g Carbohydrate, 148 mg Sodium, 3 mg Cholesterol, 1 g Dietary Fiber; 1 points.
An hour before or up to overnight, mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the olive oil and pepper. Coat both sides of meat and set on plate or in plastic zip loc bag. after marinating for an hour or up to 24 hours, grill meat and sprinkle with salt, if desired. About 4 minutes per side depending on thickness and desired wellness of meat being cooked. Refrigerate any leftovers.
Mix all ingredients in a bowl until sugar is desolved. Pour mixture in a ziploc bag and add meat. Seal and let marinate for at least 30 minutes.
Thaw spinach. Drain and squeeze as much of the liquid out of it as you can. Place cream cheese, parmesan cheese and mayo in a mixing bowl. Beat until blended. Stir in the spinach, jack cheese, green chiles, cumin and tabasco sauce. (you may use more tabasco to taste). To Serve immediately:. Spoon into a 1 quart baking dish. Bake at 350 degrees for 20-25 minutes or until brown and bubbly. Serve with chips or crackers. To Freeze:. Line a 1 quart baking dish with foil. Allow the foil to extend over the edges quite a bit. Then line with a piece of plastic wrap that is the same size as the foil. Spoon the dip mixture into the lined pan. Wrap the plastic wrap over the top of the dip to seal. Then do the same with the foil. Place pan in the freezer and freeze until solid. Remove foil/plastic wrapped dip from pan and place in a labeled freezer bag. Freeze until needed. To serve:. Remove from freezer. Unwrap foil and plastic wrap and discard. Place solid dip into original pan you froze it inches Thaw in fridge. (or microwave) Bake in a 350 degree oven for 20-25 minutes. Serve with chips or crackers. Enjoy!
The original recipe calls for pressure cooking the potatoes with the peas for 8 minutes. I don't use a pressure cooker, so I just boil the potatoes until tender, adding in frozen peas at the end just to warm them up. Strain and set aside. Heat oil over medium and saute the onions till lightly brown. Add the ginger and garlic, green chilies and let it saute together for a few minutes. Add turmeric, chili powder, garam masala, dry mango powder and fry well. Add the potatoes to the pan, along with the peas, tomatoes and 1 1/2 cups of water. Salt to taste. Simmer on low until the gravy thicken slightly. Garnish with chopped cilantro and serve hot.
Place a bowl on your mixer and fit the paddle attachment to it. Put your eggs next to the mixer. Mix the milk, water, butter, sugar and salt in a 2-quart saucepan. Bring to a full boil over medium heat, stirring occasionally with a wooden spoon. Stirring constantly, add the flour all at once, and stir quickly and without stopping until the flour is thoroughly incorporated. Then continue to cook and stir for another 45 seconds, or until the dough comes into a ball and a light film of paste coats the bottom of the pan. Immediately scrape the dough into the bowl of your mixer, and turn the mixer on low speed. Let it mix for a minute or two - the first few turns of the paddle will put up a cloud of steam. That's fine. Just let it mix until no more steam is coming off the dough. Then add the first egg, letting it mix in fully before adding the next one. Keep the mixer on low speed - you don't want to incorporate too much air into the paste. Scrape down the bowl every 2nd egg just to make sure everything is mixing together. Before adding the 6th egg, stop the mixer and check the consistency of the dough. You will know it is perfect if, when you lift the paddle, it pulls the dough with it, then the dough breaks away and forms a peak that slowly bends down. If the dough is too thick and doesn't form that peak, add the last egg. The dough is now ready to be used to make eclairs, cream puffs, profiteroles, or any other recipe calling for choux paste. It should be used immediately. NOTES FOR MAKING CHOUX PASTE SUCCESSFULLY: The liquid must be heated to a full boil. Add the flour all at once and stir madly until every last speck of flour is incorporated, then keep cooking and stirring some more - it's this last bit of cooking that will take the raw taste out of the flour; you'll know you are ready to quit when the dough forms a ball around your wooden spoon and the bottom of the pan is covered with a light film of paste. Stop mixing when you still have one egg left to add and inspect the dough. Depending on the condition of the flour, the room, or the moods of the pastry gods, the dough may or may not need the last egg. The dough is finished when you lift the paddle and it pulls up some dough that then detaches and forms a slowly bending peak - if you don't get a peak, add another egg. And relax. Even if you can't decide what to do, add the egg - you will still get a good puff. Use the paste while it is warm. It cannot be kept. Unfilled puffs or eclairs can be well wrapped and frozen for a few weeks.
Chop all fruit into bite sized pieces. You CAN cut the grapes and cherries, but I usually do not. Throw all the fruit into a very large bowl and add cool whip, yogurt, marshmallows. Add powdered sugar, cinnamon, and honey. I usually freeze this, but tastes good in the refrigerator, too! Although, fruit doesn't keep as long in refrigerator, and the freezy treat is tastier to me :D.
Heat oven to 400°F. Place a piece of parchment paper over baking sheet. Bring a large pot of water to boil for pasta. Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste. Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes. Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.
Add Lemon Ginger Echinacea juice to the blender. Add cranberry juice. Squeeze lemons directly into the blender, remove the seeds. Peel the ginger root and cut into small chucks and add to blender. Repeat with garlic cloves. Add Echinacea extract. Blend well. Drink will be pink and have a frothy head. You may drink it at this point or strain it to remove unblended ginger and garlic.
In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown. Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops. Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour. Remove foil last few minutes. Serve over rice or noodles. Yummmmm!
Mix ingredients together. Recipe makes two 4"x 8" loaves. Bake in 350° F oven for 45 minutes or until an inserted toothpick comes out clean.
Layer first 8 ingredients, one at a time, in a large glass bowl so you can see each layer. Mix the dressing ingredients together and pour evenly over the salad in the bowl. Add a layer of cheese, then a layer of bacon. Chill overnight. To serve using tongs go straight down into the salad to get all the layers. Optional: Make in individual margarita glasses. I would shred the lettuces for ease for eating out of the glass. It`s a nice way to use leftover ingredients from the main salad as well. This way you can bring the trifle to a pot luck and have two for home. ;).
Combine garlic, ginger, curry powder, coriander (or cumin), salt, cayenne and toss with pork strips. Heat oil in a large skillet or wok and cook pork 2 to 3 minutes. Stir in peppers. Cook 3 to 4 minutes. Add pineapple, juice and honey. Cook 2 minutes. Stir in cilantro and serve.
Place sugar and butter in a bowl; beat with mixer until well blended. Add oil, vanilla, and egg; beat until blended. Add white and wheat flour, baking powder, baking soda, salt, milk, and cinnamon to mixture; stir until completely combinded. Chill in refrigerator for 45 minutes (or freezer for 15, just enough to cool). Preheat oven to 375. Combine 1/4 cup sugar (or 1/8 cup Splenda) and 1 teaspoon cinnamon in a small bowl or plate. Shape dough into 1 inch balls, makes about 1 dozen. Roll balls in cinnamon sugar mixture. Place 2 inches apart on ungreased baking sheet, slightly flattened balls. Bake at 375 for 12 minutes, allow to cool.
Bring all ingredients to a boil. Lower heat and simmer until berries burst (about 12-15 minutes). Cool, then refrigerate.
Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator. Drain from milk. Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat. Fry in a kettle or fryer for 5 mins or until med golden brown. Drain and serve before cooled.
Combine soy sauce, chopped garlic and ginger, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. When ready to cook, drain marinade from meat. Lightly oil wok or deep skillet. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is almost cooked throughout. Add sauce and toss with beef mixture. Coat well and continue to saute for 1 minute. Remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.
Cook pasta. Meanwhile, whisk together oils, vinegar, garlic and pepper. Reserve. Drain pasta and immediately toss with dressing. When cool, add salami, peppers, olives, onion, cheeses and parsley. Toss until all ingredients are coated well. Serve at room temperature.
Combine mayonnaise, asparagus, peas, peppers, lemon juice, orange juice, orange rind, and lobster in a large bowl. Season with salt and pepper and mix well. Arrange lettuce leaves on a serving platter. Mound lobster mixture on lettuce. Garnish with tomato wedges and watercress.
Mix all the ingredients except pork steaks. Rub spice mix all over the steaks. Wrap tightly in plastic wrap and put in fridge overnight or 2 hours at room temperature. Have the BBQ HOT and sear the chops for 2 minutes each side. Turn BBQ down to medium and continue cooking apprx 6 minutes each side or until internal temperature reaches 160-170F.
Melt the butter in a large skillet over medium-high heat; add in garlic and cook stirring for 2 minutes. Add in the sliced mushrooms and cook stirring for about 4-5 minutes. Sprinkle with lemon juice then season with salt and pepper. Delicious!
Slowly cook onions in butter, add the apples and cook until soft. Add squash and allow to sweat if necessary. Add broth to cover veggies and the sprig of rosemary. Simmer for 10 minutes. Remove rosemary. Wisk the four and milk together and add to the pot and stir until the soup bubbles again for a minute. When all is soft and cooked through use your stick blender or regular blender to puree the soup smooth. Add curry to taste and serve.
Preheat oven to 350°F. 9x13 inch buttered pan. Make syrup first by combining syrup ingredients in a saucepan. Boil 10 minutes. Stir every few minutes. Set aside to cool. Cream butter and sugar until light, add eggs, one at a time, beating constantly. Add flour, farina, baking powder, cinnamon, and orange peel and beat well. Then add walnuts. Bake for 30 minutes. Pour cooled syrup over cake while cake is HOT. Allow to cool, cut into diamond shapes.
MAKE THE POTS DE CREME Preheat the oven to 325°. In a large saucepan, melt the butter. Add the brown sugar and cook over moderately high heat, whisking constantly, until smooth and bubbling, about 5 minutes. Gradually whisk in the cream. Return the mixture to a boil, whisking constantly. Add the salt and vanilla seeds. In a large heatproof bowl, whisk the egg yolks. Gradually whisk in the hot cream mixture. Strain the custard into eight 6-ounce ramekins. Set the ramekins in a small roasting pan and place it in the middle of the oven. Fill the roasting pan with enough boiling water to reach halfway up the sides of the ramekins. Cover with foil and bake for 1 hour, until the custards are set but still slightly wobbly in the center. Transfer the ramekins to a baking sheet and refrigerate until chilled, 4 hours. MAKE THE CARAMEL SAUCE In a medium saucepan, mix the sugar with 2 tablespoons of water and cook undisturbed over high heat, until a deep amber caramel forms, 6 minutes. Using a moistened pastry brush, wash down any crystals from the side of the saucepan from time to time. Remove from the heat. Add 2/3 cup of water and stir until smooth. Let the caramel sauce cool, then stir in the vanilla. Top the pots de creme with the caramel sauce and whipped creme fraiche, sprinkle with Maldon sea salt and serve.
Beat shortening until soft. Beat in flavouring, and a few teaspoons water. Slowly add in icing sugar. Add more water, depending on desired consistency. Colour however you like! Icing can be stored either in the refrigerator for a few weeks, or in the freezer for quite a few months! Enjoy!
In a food processor or blender,blend prepaired tomatoes into a liquid. Salt to taste. Strain the liquid through a cheesecloth. Transfer the juice to a jar with a lid and refrigerate.
Place all the ingredients, EXCEPT THE OLIVE OIL, in a food processor. While processing, slowly pour the olive oil into the mixture until all the ingredients turn into a smooth paste. Scrape the sides as you work if need be.
Brown onions in lard. Add tomatoes, cinnamon and pepper. Cook briskly until sauce becomes the consistency of a thick tomato sauce. Add stock, simmer partially covered for 45 minutes. Stuff chiles with cheese and hold together with skewers. Batter: Beat whites to stiff peaks with 1/2 tsp salt. Beat in yolks 2 at a time until well incorporated. Beat in flour. Dust chiles with flour and dip quickly into batter then lay in 350 degree oil. Baste tops with hot oil. When they are golden on bottom, turn over and cook other side. Drain. Once all chiles have cooled at least 5 minutes (they can sit up to 1 hour), put on sheet pan with parchment, slip out the skewer, and bake at 400 for 15 minutes. To serve, place a pool of sauce in a bowl and top with a chile. Note: The easisest way to peel chiles for this dish is to deep fry in 350 degree oil for abou 45 seconds, remove, let cool and then peel--there is less chance of breaking the chile this way. The oil can then be used to cook the chiles.