HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shaker, shake together mandarin vodka, cranberry juice and Sprite. Pour into a separate glass filled with Ice. Garnish with orange and cherry.
Before you go to bed, put the oats into a large bowl and pour the water on top. In the morning, peel the apple, cut it in half, then grate it. Put it into a bowl, then stir the lemon juice into it. Gently stir the apple, raisins or sultanas and nuts into the softened oats. Divide the muesli into four bowls and pour a little of the milk into each one. Drizzle some honey on top of each serving.
Beat cream cheese, marshmallow cream and vanilla. Sift confectioners sugar over cream cheese mixture and beat on low speed until mixture is smooth, about one minute. Spread over cake, or cupcakes.
In small bowl, combine flour and salt. In large bowl, with electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes. Beat in vanilla. Beat in flour mixture just until blended. Shape dough into 2 disks; wrap in plastic wrap and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 300 degrees. Line 2 large cookie sheets with parchment paper. Between 2 sheets of floured wax paper, roll 1 disk 1/8-inch thick. With floured 3-inch heart-shape cookie cutter, cut out cookies. Cut out centers of half cookies with floured 1 1/2 inch heart-shape cookie cutter. Slide cookies on wax paper to another large cookie sheet and refrigerate about 15 minutes, or until firm. Remove heart-shape centers from cookies; place cookies on prepared sheets, 1 inch apart. Bake 13-15 minutes, or until edges are lightly golden. Cool on parchment paper on wire racks. Repeat with remaining dough, rerolling scraps. Sift confectioners' sugar over cookies with cut-out centers. Spread 1 t jam on each plain cookie; top with remaining cookies to form sandwiches.
Dry roast oats till nice aroma comes and powder it to a coarse texture. Heat a pan with oil. Add mustard seeds and urad dal. After they splutter add the chillies and ginger. Then fry the vegetables in medium flame for a minute with required salt. Add the oats and stir well. Pour 150 ml of water and stir. In few seconds the stuff becomes thick. Switch off the stove and allow the stuff to get cool. Grease your hand with little oil and make small balls out of oats and veg mix and steam them out for 15 minutes. Serve hot with any chutney.
Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions. Divide the batter among the prepared muffin tins lined with paper liners and bake at 350 degrees until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool. While cupcakes are baking, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.
Combine first 6 ingredients to make dressing and set aside to let flavors blend. Make salad with greens and rest of vegetables. Serve desired amount of dressing over salad.
Slice the carrots into thin, long ribbons using a vegetable peeler. Place the carrot strips in a mixing bowl and season with salt and pepper. Add the garlic, chilli, vinegar, oil, sugar, soy sauce and sesame oil. Toss gently. Leave for 5-10 minutes. Before serving, sprinkle with sesame seeds and chopped mint and coriander.
Heat the oven to 400°F. Cut each of the squash in half and remove the seeds and fibers. Place the squash, cut sides down, in an ungreased baking pan. Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes. While the squash is baking, cook and stir the meat in a large skillet until it is brown. Drain off the excess fat. Remove the skillet from the heat and stir in the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins. When the squash is cooked, turn them so that the cut side is up and remove them to a platter. Drain off any remaining liquid in the pan and dry. Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around. Season the shells with salt to taste. Mash the pulp and mix in the meat mixture. Return to the shells, piling them full and sprinkle with 1 tb of brown sugar on each. Drizzle with the melted butter. Bake uncovered until the apple is tender, about 20 to 30 minutes. Serve hot. NOTE: You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of bulk pork sausage for the 1 lb of lean ground beef.
Place the cardamom pods, cinnamon stick, sugar and tea bags in a large heatproof jug, add the boiling water and stir until the sugar dissolves; set aside for 3 minutes to infuse; remove the teabag and discard. Stir in the ouzo and place the tea in the fridge for 2 hours to chill. To serve: Place the ice cubes in serving glasses and pour over the chilled tea.
Combine the flour, baking powder, ground ginger and sugars in a large bowl. Melt butter with golden syrup. Pour into dry ingredients with the milk and mix. Place in greased oven-proof dish that is quite deep, (I use a small lasagne dish) Put sauce ingredients in a bowl. As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture. Bake for 45 minutes at 180C degrees. Nice served with vanilla ice cream and a dollop of whipped cream.
RHUBARB BASE: In a non-reactive medium saucepan, stir together sugar and orange juice. Stir in rhubarb and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes. Transfer to airtight container. Cool, cover and refrigerate for up to 1 week. FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE: Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender. Add some milk or frozen yogurt or ice cream for a thicker shake. Blend until mixed well.
Soak the bread slices in water for a couple of seconds. squeeze out all the water and coarsely mash them. Mix all the ingredients together. Divide the dough into 12 equal parts. shape into small patties. heat oil in a pan and fry the patties till cooked. takes abt 1-2 mins on each side.
Combine cinnamon sticks and water in a saucepan or teapot. Bring to a boil and simmer 15 minutes. Return to a boil and pour into cups with a teabag in each cup. You may add sugar and milk to taste. Do not add lemon or honey.
Preheat oven to 450 degrees F. Coat a 9x13 baking dish with cooking spray. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper. Place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with zata'ar, ground sumac, or smoked paprika. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired. Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves. Pour the syrup into a heatproof bowl and let cool to room temperature, then stir in 1 1/2 cups of fresh lemon juice. You may make ahead, the syrup keeps indefinitely.
Melt white chocolate (In microwave, over stove, etc.). The time it takes to melt it varies, depending on the heat of the microwave or stove. Heat it up for a minute or two, check on it, and heat it again. Dip each oreo in white chocolate, then lay out on a paper towel (You can really use anything, tinfoil, baking sheet, etc.). Sprinkle with sprinkles! Let cool for about 30 minutes. Enjoy!
Melt butter in a medium saucepan. Add mushrooms and garlic and simmer 5 minutes. Blend in flour, salt, mustard, and cayenne. Slowly add milk and cook on medium heat, stirring constantly, until thick. Add wine, shrimp, and parsley. Pour into a greased 2 1/2 quart casserole dish. Sprinkle with Parmesan and mozzarella cheeses. Bake at 300 degrees for 20-30 minutes until hot and bubbly.
DOUGH: Blend flour and butter thoroughly using a pastry blender if desired. Add egg yolks and yeast cake which has been dissolved in cream. Add sugar and vanilla. Chill dough if it is too soft to roll out easily. Divide into 2 parts and roll each into a 12-inch circle or larger. Cut into 16 or more pie-shaped pieces. Place a small amount of nut filling or jam on each wedge and beginning at the rounded edge, roll up. Place on greased baking sheet, point underneath. Let stand for 20 minutes. Brush top of crescents with beaten egg. Bake at 350°F for 15 to 18 minutes or until light brown on bottom. FILLING: Mix all ingredients listed for filling together, mixing well.
Preheat oven to 400°F. Coat a large baking sheet with cooking spray. In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat. Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result). Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray. Bake until golden brown, about 35 minutes. Serve hot. Yields about 1/2 an onion per serving. Flavor Booster: Give onion rings more crunch and fiber by using homemade multi-grain bread crumbs. Place 2 slices of toasted multi-grain bread in a food processor or blender and mince using on/off pulses.
Place chicken in a large stockpot and cover with water; add green onions, bay leaves, cilantro (see NOTE) and peppercorns. Bring to a boil, skimming the surface if necessary; once boiling, reduce heat and cook until chicken is tender, about an hour. Remove from heat and allow the chicken to cool in its cooking liquid. Remove the chicken and cut into eight pieces: 2 drumsticks, 2 thighs, cut each breast into 2 pieces, for a total of 4; discard the rest of the carcass. Skim off any fat from the stock, then strain it into a clean Dutch oven or large pot. Bring to a boil and add russet potatoes (or yuca) and the Yukon gold potatoes; cook about 15 minutes. Stir in the new potatoes and corn and simmer for an additional 20 minutes. Return the chicken to the pot, season with salt, if needed, and heat through. Meanwhile, just before serving, rough chop the egg, then mash in a small bowl; in another small bowl, scoop out the avocado flesh and mash that. Add the egg to the avocado, stir in the green onion, cilantro, green chili, and season with salt. Serve the chicken mixture in a heated casserole or earthenware dish, with the avocado salsa, capers, and sour cream on the side. NOTE: I, personally, find the taste of the cilantro too strong when it is added to make the stock, so I add it (like a bouquet garni) when the new potatoes are added (the last 20 minutes of cooking), then remove for serving.
In a 4-qt dutch oven, combine apple juice concentrate, cranberry-apple concentrate, and 9 cups of water. Stir in lemonade concentrate, the 5 sticks of cinnamon, nutmeg, and cloves. Bring to boiling. Reduce heat, cover, and simmer for 15 minutes. Removed cloves and cinnamon before serving. Stir in rum or schnapps, if using. Serve warm with a cinnamon stick in each mug.
Combine the tequila, lime juice, orange juice, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil so that the butter doesn't seep out and burn in the oven and place on a baking sheet. Set aside. Finely crush 1 1/2 pkgs of the Oreo cookies (or 1 pkg of the Murray's) and place in a medium bowl along with the melted butter. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly. In a large bowl whip the softened cream cheese just until smooth. Beat in the Splenda, vanilla, sour cream, and whipping cream just until blended. One at a time, beat in eggs just until incorporated. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice. (Cheesecakes will be creamy, soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest)!
Preheat oven to 350 degrees. Preheat and grease outside grill to medium heat. Wash and remove stem from mushrooms. Melt one tablespoone of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes. Mix the cream cheese and bacon together. Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes. Add to cream cheese and bacon mixture. Grill mushrooms over medium heat, stem side down for 5 minutes; turn and grill for another 3-4 minutes. Remove and let cool for about 3-5 minutes. Brush any remaining butter on the rough side of the mushroom (If you don't have any left, don't worry about it). Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers. Top with the Mozzarella cheese and Parmasan cheese. Sprinkle with Italian Bread Crumbs. Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned. Enjoy.
Preheat oven to 350*. Rub mushrooms with olive oil and vinegar. Season with salt and pepper. Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft. Thinly slice mushrooms once cooled. Do not turn off oven. Spread pesto on all 8 pieces of bread. Divide mozzarella on 4 pieces of bread. Put tomato slices on top of cheese. Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches. Heat a medium nonstick skillet over medium heat. Melt margarine. Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly). Turn over and brown the other side. Each side should take 2-3 minutes to brown. Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes. Enjoy!
Pre heat oven to 220 degrees celcius. Wash and pat chicken dry. Combine flour, sesame seeds, paprika, per peri and baking powder in a clear plastic bag. Beat eggs and milk in a bowl. Pound garlic and salt in a pestle and mortar till fine. Rub this mixture all over chicken pieces. Dip chicken pieces in egg mixture and then shake them in plastic bag to coat them evenly with the flour mixture. Arrange chicken pieces in an oven proof baking dish, skin side up. Pour melted butter margarine and butter evenly over chicken pieces and bake in oven for 40min- 1 hour or until evenly browned and chicken is done.
Cook's Note: To open a coconut: Preheat the oven to 375 degrees F. Place the coconut onto a folded towel set down in a large bowl. Find the 3 eyes on 1 end of the coconut and using a nail or screwdriver and hammer or meat mallet, hammer holes into 2 of the eyes. Turn the coconut upside down over a container and drain the water from the coconut. Store the water in an airtight container in the refrigerator for up to a week. Place the coconut onto a 1/2 sheet pan and bake in the oven for 15 minutes. Remove from the oven. The coconut should have cracked in several places. Using an oyster knife or other dull blade, separate the hard shell from the brown husk. Using a serrated vegetable peeler, peel the brown husk from the coconut meat. Rinse the coconut meat under cool water and pat dry. Break the meat into 2 to 3-inch pieces. With the grater disk attached to a food processor, grate the coconut. For the milk: Place 2 ounces of the coconut into a small mixing bowl and pour over the boiling milk. Stir to combine. Cover tightly and allow to sit for 1 hour. Transfer the mixture to the carafe of a blender and process for 1 minute. Place a tea towel over a mixing bowl and carefully pour the mixture into it. Gather up the edges and squeeze until all of the liquid has been removed. Discard the coconut. You may use the milk immediately or store in the refrigerator for up to 2 days. For the cream: Repeat the same procedure as above only using 4 ounces of freshly grated coconut.
Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.
Mix all dry ingredients together. Store and label. Keep in cool, dark place. Will keep 2-3 months. To make: Chop butter into dry ingredients until it resembles coarse bread crumbs. Beat egg with water. Combine dry and wet ingredients. Turn onto lightly floured surface and knead 5-6 times. Roll 1/2 inch thick and cut into two 5 inch diameter circles. Bake in preheated oven at 400°F for 10 minutes.
Boil macaroni. Brown ground beef, onion and garlic in pan. Drain water from macaroni and grease from ground beef. Add milk and margarine to macaroni and stir until margarine is melted. Mix cheese packet from box into macaroni. Combine beef mixture, chili powder and tomatoes with macaroni. Serve when heated through.
Crumble the beef into a 2 quart microwave-safe bowl. Add onion, mix well. Cover and microwave for 5 minutes or until the meat is no longer pink; drain. Stir in tomatoes, chili powder and mustard; mix well. Cover and microwave on HIGH for 10 minutes. Add beans and mix well. Cover and microwave on HIGH for 3 minutes longer. Add salt and pepper/.
Preheat oven to 350 degrees Fahrenheit. Put black sesame seeds and sugar in a food processor and process until the mixture looks like a black paste. Add egg white and vanilla extract and mix. Put the mixture in a plastic zip-lock baggie, cut off a tip of the bag; or put in a pastry bag. Swirl the mixture out on an ungreased cookie sheet. I like making my cookies 1.5 x 1.5 inches so there are enough swirls, they look snail/turd like. They don't spread so having about an inch apart from the cookies will be fine. Bake for 11-15 minutes. If you like your cookies softer, leave them in for 11 minutes. Longer will be crispier.
Combined cumin, cinnamon, ginger and coriander, and divide mixture in half. In a large nonstick skillet, heat 1 T of the oil over high heat, add lamb, half the spice mixture and salt and pepper to taste. Brown the lamb well on all sides, then transfer it to the slow cooker, draining any fat from the skillet. Heat remaining oil and spice mixture in the same skillet over medium heat until aromatic, about 20 to 30 seconds. Add to slow cooker. Add the chicken broth, tomatoes, onion, leek, carrots, pear, and dates; stir well. Cover and cook on high 4-5 hours, or low 8-10 hours, until lamb is tender. To serve, spoon lamb mixture over couscous, and sprinkle the pine nuts over all.
Preheat oven 200°C, grease an ovenproof pie dish In a bowl whip eggs and saffron, blend in ricotta, ham, cubed mozzarella and parmesan. Season with salt and pepper to taste Pour mixture in pastry shell and bake until pastry is golden and filling set, about 20 minutes Let cool a little and serve with a salad.
Set oven to 375 degrees. Set oven rack to second-lowest position. Grease a 9 x 9-inch baking pan or an 11 x 7-inc pan. In a bowl, whisk together eggs, flour and milk until smooth. Stir in onion, butter, salt and cayenne. Pour mixture into prepared baking pan. In another small bowl, combine oregano, basil, garlic powder and tomato sauce; gently drizzle over the batter, and cut in with a knife to produce a marbled effect. (reserve a couple of tablespoons of sauce for the top of the pizza puff). Sprinkle pepperoni or salami and the bell peppers and whatever else you would like to use such as mushrooms, onions etc over the sauce; dot with a little more sauce over the cheese (this is optional). Top with mozzarella cheese. Bake for 25-30 minutes, or until golden brown. Cool 5 minutes before serving.
Melt butter over med-high heat in a large non-stick saucepan. Add marshmallows all at once, stirring constantly until smooth and creamy. Add cereal to the melted marshmallow. Toss in the pot until cereal is coated. Press into buttered 9X13 pan and sprinkle with kosher salt. Cool. Slice. Yum.
Mix mustard, vinegar, and half of the blue cheese; gradually add the olive oil while whisking and whisk until emulsified; season with salt and pepper. Plate each iceberg head; drizzle with dressing and garnish with the remaining cheese.
Beat egg whites until frothy. Add water and salt; continue beating about a minute or until stiff peaks form. Beat yolks at high speed of electric mixer until thick and lemon colored (about 5 minutes). Fold yolks into whites. Heat butter in a 10 inch skillet with an oven proof handle. Pour in egg mixture, mounding it a little higher on the sides. Cook over low heat for 8 to 10 minutes or until eggs are puffed and set and the bottom is golden brown. Place skillet in a 325 degree (163 celcius) oven; bake for 10 minutes or until a knife inserted in the middle comes out clean. Make a shallow cut off center of the omelet. Place your fillers on the larger half of the omelet. Fold the smaller half over the fillers. Slip omelet onto a warmed plate.
Cut up the potatoes and remove the kernels of corn from the cobs with a knife. Set aside in a large bowl, or wherever you have room. (I held the corn IN a bowl while I cut so the kernels didn't fly everywhere so much.). In a large pot (this recipe makes about 14 cups, so pretty large), boil the broth and the corn cobs together for about 15-20 minutes. Remove the cobs and let cool. Scrape the remaining corn bits into the pot of broth. You can use a butter knife or spoon. Let this pot rest for a moment. In a large skillet, melt butter or use non-fat cooking spray and saute the chopped onions and bell peppers until just tender. Add to this skillet the garlic and poblanos and continue to saute until poblanos are tender too. Dump the onion/pepper/garlic mixture into the broth pot. Add the chipotle(s) (whole so they can be removed if you like) and some of the adobo sauce (2 T. is a rough estimate). Bring to a boil and simmer about 5 minutes. Add potatoes and corn and simmer until potatoes are al dente ;) Maybe 20 minutes?. Turn off the heat. Add cream. Ladle about half of the soup into a blender (you may have to do this in batches) and blend with the cheese. (I do 2 batches, so I use half the cheese in the first batch and half in the second.). Call everyone to dinner. You can offer cilantro as a garnish (or even add a bit to the soup pot if everyone likes it.).
Heat oven to 350°F Cook linguine according to package directions. Drain. Meanwhile, place ground beef in 10-inch skillet. Cook over medium heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Stir in spaghetti sauce and tomato. Set aside. Combine cooked linguine, Parmesan cheese, egg, butter and basil in large bowl. Place mixture in and up sides of ungreased 9-inch pie pan. Combine ricotta cheese and sour cream in same large bowl. Spread over linguine. Spread beef mixture over ricotta layer. Sprinkle with Mozzarella cheese. Bake for 25 to 30 minutes or until heated through. To serve, cut into wedges. *Substitute 1/2 pound Italian sausage. TIP: Prepare this recipe ahead of time. Cover; refrigerate up to 8 hours or until baking time. Uncover; bake at 350°F for 30 to 40 minutes.