HumbleIntelligence/food-ner-1-Million huggingface dataset:
Formula for Brown Rice Flour Mix: 2 cups brown rice flour, 2/3 cup potato starch (NOT flour), 1/3 cup tapioca starch/flour, Yield: 3 cups. 1.) Preheat oven to 375 degrees. 2.) Spray muffin pan (or muffin liners) with cooking spray. 3.) Mix all dry ingredients in large bowl. Add blueberries; stir to coat evenly. 4.) In another bowl, combine milk and oil; remove 1 Tb. of combined liquid and discard it. Beat in eggs and vanilla. 5.) Add liquids to blueberry mixture and stir until just blended. 6.) Fill muffin pans 2/3 full. (Optional: Sprinkle top with cinnamon sugar or streusel topping.) 7.) Bake 18-20 minutes until lightly golden. Streusel Topping (Note: these muffins have great flavour and don't need the fancy toppings). 1/2 cup brown rice flour mix,1/3 cup brown sugar, 1/2 teaspoons cinnamon, 1/4 teaspoons xanthan gum, 3 Tb. butter or margarine melted. Combine dry ingredients; stir to blend. Pour in butter and stir until all dry ingredients are moistened.
Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9 x 2-inch round cake pan and line the inside with a round of parchment paper. (I don't keep parchment paper on hand and use nonstick cooking spray in the pan instead and it works fine). Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally. Whisk together the eggs and sugar in another bowl. Thoroughly whisk in the melted chocolate. Pour the chocolate batter into the cake pan. Place it in a larger baking pan and pour in warm water to reach halfway up the sides of the cake pan. Cover tightly with foil and bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean. Remove the cake from the water bath and cool completely before serving, plain or with creme anglaise (posted separately). Note: This cake can be refrigerated for several days.
Butter a 9X13 baking pan and preheat the oven to 375. In a large bowl, mix the bisquick mix with the milk, sugar, salt, eggs, and 1/2 of the melted butter. The dough should be a bit moist, but able to be handled with dusted hands. Dust your work surface with bisquick (I also added some corn starch for the dusting) and place the dough in the center. Knead 2 or three times, dust the top of the dough. roll out (rectangles are good, but circles work too, GF dough is harder to work with!) brush the remaining melted butter on the flattened dough and sprinkle the filling ingredients evenly all over it. (You can pre mix the filling ingredients, or just add them evenly on top, either works fine.). CAREFULLY roll your dough into a spiral, pinching the end into itself to hold it together. Cut the dough with a large kitchen knife, and set rolls into your buttered dish. Bake for 22 minutes. For the frosting, mix the two cups of powdered sugar with the other ingredients (I mix them in a measuring cup to drizzle on top of the rolls when they're ready. Allow the rolls to cool for about 10 min, then serve drizzled with frosting, YUM!
Pre heat oven to 350 degrees. cream butter and sugar together until light and fluffy. sift together flour and all spices with baking soda in separate bowl. Add tomato soup to creamed butter mixture - rinse can with small amount of water. Gradually add in dry ingredients. Stir in raisins. I remember her baking these in greased loaf pans. She doesn't list a specific time for doneness but notes that top should be well done and toothpick should come out clean.
Fry onion, celery, garlic, bay leaf in a saucepan over medium heat until the onion is translucent (about 8 minutes). Add in cauliflower, water and stock. Bring to boil and lower heat. Cover and simmer until cauliflower is fork-tender (about 10 minutes). Allow soup to cool slightly and discard bay leaf. Puree soup until smooth with either a handblender or in batches in a blender. If you're making this ahead of time, allow soup to cool for 30 minutes then place in refrigerator, uncovered, in an airtight container until cold. Soup may now be covered and refrigerated for 2 days. Strain soup into clean saucepan,stir in cream and heat over medium heat, stirring often, until it's steaming. Serve in heat proof glasses or milkshake containers.
Preheat oven to 425. Coat jellyroll pan with cooking spray. Pour buttermilk into bowl. In separate bowl combine dry muffin mix and next 6 ingredients. Dip chicken in buttermilk, then coat with breadcrumb mixture. Place on pan and spray chicken with cooking spray. Bake 40 to 50 minutes.
Cook/crumble sausage in a nonstick skillet coated with cooking spray over med-high heat, stirring occasionally, 8-10 minutes until turkey is not pink. Drain turkey and return to skillet; stir in pasta sauce and mushrooms; set aside. Stir together the ricotta cheese and next 4 ingredients until blended. Arrange 5 uncooked lasagna noodles in a single layer in a lightly greased 13x9 inch baking dish; layer evenly with half of the turkey mixture, half the ricotta cheese, and 2 cups mozzarella cheese; repeat layers once. Bake, covered, at 375° for 55 minutes; uncover and bake 10-15 minutes or until lasagna is bubbly; let stand 10-15 minutes before serving.
Put hash browns (slightly thawed), flour and green pepper in greased 9-x13-inch pan. Brown meat and add rest of ingredients. Pour in pan. refrigerate overnight. Bake at 350 for 1 hour.
Prick potatoes all over with a fork and microwave on high until tender, about 3 minutes. Cool and slice thinly. Set aside. In a large nonstick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 minutes. Stir in garlic, salt, pepper and mushrooms. Cook until no liquid remains, abour 5 minutes. Cool completely. Arrange reserved sliced potatoes in a greased 5x8-inch freezer proof and oven safe baking dish. Top with the broccoli, mushrooms-onion mixture and the salmon. Sprinkle with cheese, and cover with foil. Freeze. Bake uncovered in a preheated 400F oven until the cheese is golden, the salmon flakes with a fork and the vegetables are tender, about 35 minutes from frozen, or 25 minutes if baking from fresh. Let stand 5 minutes before serving.
In a wok, heat grape seed oil over medium. Saute garlic and chili peppers for 20 seconds. Add ground pork and white pepper powder to it. Increase heat over medium high. Stir-fry pork until 80% cooked. Continue to stir in corn and combine well. Reduce heat to medium. Pour water into wok and cover. Simmer until corn is completely heated, about 1 minute. Uncover and season with salt. Turn off heat and stir in green onions. Serve hot!
In a large bowl, combine and mix hash browns with mashed potatoes. Add melted butter, onion, salt, pepper, eggs and milk. Mix well. Heat 2 tablespoons olive oil until hot in an 8 or 10-inch nonstick skillet. Ladle 1/2 cup measure of potato mixture into it, swirling pan to distribute a pancake that covers the entire bottom of pan and comes up the sides slightly. Cook 2 minutes or until very well browned. With a long spatula, turn pancake and cook 2 more minutes. Turn back to first side and cook another few seconds. Transfer to a paper towel-lined large plate. Roll and keep warm in a 200 degree oven until all are cooked. *. Continue cooking potato mixture in skillet until all is used, rolling each and adding to platter in the oven to keep warm. Meanwhile, in a saucepan over low heat combine green onions, spinach, Alfredo sauce and parsley. Mix well, cover and gently warm. Serve 2 rolled pancakes per serving, topping each with spoonfuls of spinach sauce. * Pancakes may be cooked two at a time on a two-burner stove-top griddle.
Whisk flour& salt together. Pour in oil; stir with fork to form a crumbly paste. Drizzle in water, 1 tbsp at a time, stirring with fork just until pastry clumps together. Gather pastry together& place between sheets of waxed paper- I save the insides of cereal boxes for this purpose- roll out to a 13 inch circle. Fit pastry into a 9 inch pie plate, pressing& patching as necessary; trim edges& press with tines of a fork.
Cut the pork chops in half, and while the grill is heating, squeeze a quarter of a lime over each of the four pieces. Sprinkle all four chops evenly on both sides with the thyme and tarragon and press spices in. Grind black pepper to taste on one side. When grill is hot, put mesquite chips on coals. Sear both sides of the chops quickly and then grill until done, turning once. Remove from grill to heated platter. Immediately salt and squeeze a little lime on each chop. Let rest for 5 minutes, loosely covered. Serve with any accumulated platter juices.
Combine chicken, ginger , garlic and red pepper flakes in a medium size bowl. Blend soy sauce and cornstarch in a small bowl until smooth. Heat wok or large skillet over med heat. Add oil heat until hot. Add chicken mixture and stir fry 2 to 3 minutes or until chicken is cooked through. Stir soy sauce mixture and add to wok. Stir fry 30 seconds ur until sauce boils and thickens. Add water chestnuts, onions and peanuts, heat through. Divide filling evenly among lettuce leaves and roll up. Secure with tooth pics and serve warm. Serve with hoisen sauce or you can put the hoisen sauce in the lettuce leave mixture as you roll it up. You can also just place the lettuce, the cooked chicken mixture and the hoisen sauce on the table and let the individuals roll as desired. .
Season chicken with herbs, salt and pepper. Place 1/2 of lemon slices and 2/3 of garlic in roasting pan. Loosen chicken skin over breasts; push remaining lemon and garlic slices under the skin. Place chicken over lemon and garlic in pan. Sprinkle with lemon juice. Roast at 400 F for approximately 45 minutes per kg. or until juices run clear when chicken is pierced with a fork.
On a large platter, fold a single paper towel into 1/4 of its original size and lay the pickles and the olives out on it. (If you don't do this, they'll drain juice and make your saltines soggy!). Make a tic-tac-toe cut on the bologna slice so that the individual pieces will fit on a saltine. Then, cut the cheese slices into quarters so that they, too, will fit on a cracker. Lay them out on the platter on a small piece of wax paper. Spread the peanut butter on the celery rib pieces and lay them on the platter. Put the sauerkraut and the salsa into two small ramekins, respectively. Place them on the platter along with with a spoon. Trim the mushroom stems at the bottom and then cut them in half. Place them on the platter along with remaining ingredients. NOTE: I always take this to bed at about midnight or one in the morning and munch away while reading (my wife heads for the other bedroom *.*). I like to chase it down with either a big glass of milk or some iced apple juice. An awesome snack!
Bring 4 quarts water to boil over high heat. Meanwhile, whisk garlic, ginger, soy sauce, vinegar, hot sauce, brown sugar, and oil in small bowl. Toss chicken with 3 tablespoons garlic mixture in bowl. Puree remaining garlic mixture and peanut butter in blender until smooth. Add 1 tablespoon salt and noodles to boiling water and cook until al dente. Drain well, rinse under cold running water until cool, and drain again. Toss noodles, peanut sauce, and scallions in large bowl. Adjust seasonings. Grill chicken breasts over high heat until cooked through, 2 to 3 minutes per side. Slice chicken and serve with noodles.
Take a sharp knife and slice a small thin piece off the bottom of your melon. This will allow the finished basket to sit flat on a plate or table without rolling. Next, take the tip of your knife (you can also use your pumpkin decorating tool out if you have one) or garnishing tool and score the watermelon in half, horizontally. Then mark a strip of about 1 1/2- 2" wide that will form the handle of your basket. If you have trouble seeing the score lines, you might want to try using a marker. Next, take your garnishing tool and start cutting around the melon on the lines. The garnishing tool naturally makes V shaped cuts, which makes doing a basket like this a breeze. If you do not have a garnishing tool, use a small knife and make the V cuts one side at a time. You could also forget the V and make straight cuts. To make separating the melon easier, and the finished product neater, turn your garnishing tool over, and go over the cuts in the opposite direction. Carefully separate the cut sides from the body of the watermelon. If you used a marking pen and there are any residual marks left, a handy way to get rid of them is to use a new emory board and gently sand them off. Take a melon baller and hollow out the inside of the watermelom. After removing all the edible parts, take a large spoon and gently scrape out the sides of your"basket". Be care not to scrape too thinly on the handle, as you want it to have some stability, even though you will never try to carry it this way. Mix the watermelon balls (or pieces, if you don't have a melon baller) with other ripe fresh fruits. To make the handle garnish, thinly slice lemons, limes or oranges and use a toothpick to affix them, along with a grape, melon ball or cherry, to the watermelon. Keep any extra fruit in a ziplock back and refill as it goes down!
Mix cornstarch with two tablespoons of the milk until smooth. Bring remaining milk to a boil, stir in the dissolved starch, whisking with a whisk so that the liquid gets smooth. Simmer on low heat for about 10 minutes, stirring constantly, until milk thickens. Stir in sugar. Add rose water or orange blossom water. Serve hot in cups or mugs, garnish with chopped pistacchios and cinnamon. Enjoy!
Cut the tomatoes into 1/2-inch dice. Peel the cucumber, then quarter lengthwise. With a spoon, scrape out the seeds. Cut the cucumber strips crosswise into 1/2-inch slices. Peel the red onion and cut into 1/2-inch dice. Place the vegetables in a serving bowl. Toss to mix. Sprinkle on the sugar, cumin and salt. Stir until all of the vegetables are well seasoned. Serve at room temperature or slightly chilled.
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10 minutes. Remove from heat, add salt and cool completely. Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 tablespoons light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.
Preheat oven to 350 degrees. Oil medium size baking dish. Place onion slices in bottom of baking dish. Scatter sliced garlic over onions. Top with tomato slices. Season with salt and pepper and set aside. Pound chicken into thinner pieces if desired. Season chicken with salt and pepper. Place one piece of cheese and one sun-dried tomato half on each piece of chicken. Fold over and place in dish on top of tomato-onion mixture. Brush tops of chicken with olive oil from sun-dried tomatoes and lightly season with salt and pepper. Bake one hour. Remove chicken from oven, and turn oven to broil. Broil chicken for 3 minutes or until slightly crispy on top. (I skipped this step.). Serve hot.
mix 7 cups of water and black beans and set to boil on medium heat. sautee onions, garlic, cayenne, and crushed red pepper in olive oil until onions are soft. add onion mixture to the beans and water and stir. boil for 15 minutes. add chopped green bell pepper and lower heat to simmer for 20 minutes. allow to cool for 15-20 minutes. pour half of the mixture into a blender and puree. add to pot and reheat until ready to serve. Good with crackers, whole wheat toast, and pitas.
Cook fettucine as package directs; drain. Heat butter and cream over low heat until butter is melted. Stir in cheese, salt and pepper. Pour sauce over hot fettucini, stirring making sure the noodles are well coated. Garnish with parsley if desired.
In a skillet, heat oil over medium. Add onions and cook, stirring, until softened. Add garlic, salt, pepper and sage. Cook for 1 minute. Add wine and bring to a boil. Cook, stirring, until sauce is reduced by 1/3, about 5 minutes. Arrange chicken over bottom of slow cooker and cover with sauce. Cover and cook on low for 6 hours.
Fill a collins glass with ice. Add citrus-flavored vodka and triple sec. Fill glass with equal parts lemonade/iced tea. Garnish with a lemon wedge.
Bring the water to a boil in a large pot. Add the chicken breasts, and boil again. Reduce the heat and simmer 20 minutes or until the chicken is tender. Drain and cool. Discard the skin and bones. Shred the meat and set aside. Cover. Preheat the oven to 350°F. Heat the oil in a large skillet. Dip each tortilla in the oil and place on waxed paper. Place 2 tbls chicken in the center of each tortilla and roll each loosely. Place seam side down and side by side, in a shallow baking dish. Cover with Red Enchilada Sauce and the shredded cheese. Bake in the oven until the cheese is piping hot and melting, about 10 minutes. Garnish with the avocado and sour cream. Serve with shredded lettuce.
Wash and cut baby cos (lettuce). Drain pears and slice. Place both in a large bowl. Crumble feta over salad and mix. For the sour cream, I mix a little water to make it a little runnier. Mix all through and serve; YUM!
Preheat oven to 375 degrees F. Cream together the brown sugar and shortening. Then add molasses and egg, beating continuously; set aside In a separate bowl, sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Pour into lightly buttered and floured 8"x8" baking pan and bake at 375 degrees F for about 30 minutes or until done. Best served with ice cream or whipped cream while still hot.
For the Apple Cider Dressing: Combine oil, vinegar, shallots, garlic and salt and pepper to taste in jar or bowl. Add Calvados and shake in jar or whisk well in bowl. (Makes 1 1/4 cups). For the Salad: Toast walnuts on baking sheet at 350 degrees until lightly browned, about 10 minutes. Combine walnuts, arugula, cheese and apple slices in large salad bowl. Toss with dressing and serve.
Mash raspberries with syrup an Chambord in shaker. Add vodka and ice. Shake well an strain into glass top with prosecco.
Finely grate the rind off lemons and then juice them all. Put all dry ingredients and lemon juice into a saucepan or large bowl and add boiling water slowly. Mix to dissolve, cool, then bottle and seal. Serve diluted with water or soda water, according to taste.
Boil two of the eggs for ten minutes, then cool, drain and peel. Wilt the spinach in a bit of boiling water. Let cool, then press as much water as you can out of the spinach. Place the couscous in a bowl. Squeeze juice from half of the lemon into the bowl, add 300ml boiling water and give it a good stir. Cover and leave for up to 10 minutes, then use a fork to loosen the grains. Cut the salmon into large chunks and squeeze the juice from the other half of lemon on top. Season generously with pepper and 1 tbsp of the dill. Roughly chop the eggs into big pieces. Season with salt and pepper. Oil a flat baking sheet and lay out one of the pieces of puff pastry. Whisk the remaining egg and then brush a 1 inch border around the pastry. Cover with half the spinach. Stir half the yoghurt and 1 tbsp of the dill into the couscous and spoon half of that mixture over the spinach. Top with the fish and egg. Add the rest of the couscous and then the last of the spinach. Lay the second sheet of pastry over the filling. You may need to dust your worktop with flour first and just roll it a little bit, to make it slightly bigger than the bottom piece. Crimp the edges together with a fork, then paint the surface with beaten egg and roll the border towards the centre. Make a few steam holes with a fork or knife and put into a moderate oven (350 F or 180C). Cook for 20-30 minutes until the pastry is puffed, golden and cooked through. Serve in thick slices with a sauce made of the remaining dill and yogurt.
1. Bring a large pot of lightly salted water to a boil. Add Bow Tie pasta, and cook for 8 to 10 minutes; drain. 2. In a large skillet, melt the butter over medium heat, season with pepper. Cook 6 to 8 minutes, stirring constantly. 3. Add Parmesan cheese, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened. 4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot pasta (or stir in the "sauce" with the shrimps).
Preheat the oven to 350°. Spray a 9-inch square baking pan with nonstick spray. Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan. Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature. Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.
Heat non-stick skillet or wok over medium-high heat until hot. Add fish and sprinkle with salt and pepper. Cook fish 5-7 minutes or until fish turns opaque throughout, gently stirring occasionally. Transfer fish to platter and keep warm. To same skillet, add asparagus and red pepper, cook covered for 5 minutes or until vegetables are tender/crisp, stirring occasionally. Meanwhile in a small bowl, whisk together green onion, soy sauce, vinegar, ginger, garlic, cornstarch, sugar and water until well blended. Add soy sauce mixture to vegetables and bring to boil. Boil for 1 minute, stirring constantly. Spoon vegetable mixture over fish and toss gently to coat. Serve!
Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray. Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture. Spray the Panko and parmesan with a quick spray of non-stick cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes. Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers. Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese. Bake uncovered at 350 for 30-35 minutes or until heated through.
Heat oil in a Dutch oven over medium high heat. Add onion, carrot, and celery; saute 6 minutes or until tender. Reduce heat to medium; add mushrooms and garlic. Cook 7 minutes or until mushrooms are tender, stirring frequently. Add water, sage, salt, pepper, and broth; bring to a simmer. Cover and simmer for 25 minutes. Remove from heat, cool for 5 minutes. Place half of mushroom mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently. Sprinkle each serving with minced fresh parsley and/or parmesan cheese.