HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy cast iron pan or in a deep fryer, heat the oil to 375A°F. In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy. In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped! Stir brown sugar into the sifted flour mixture until no streaks remain. Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel). Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter. You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing. When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well). Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden. Remove using a slotted spoon to paper towels to drain. Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat. Serve warm. Makes eight 8-in. cakes.
In a large pot of boiling water, cook potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted. Mix in onions, sour cream, parsley, marjoram, and salt and pepper to taste. Transfer to 8 inch (2 L) baking dish, smooth top. Sprinkle with crumbs, (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.) Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.
Mix sugar, flour, and salt in a saucepan. Add egg yolks, and mix well. Stir egg mixture with a whisk and slowly pour. in milk and cream. Cook over LOW heat, stirring constantly, until. custard is thickened and just coats the back of a spoon. Remove from heat and cool by putting pan in cold water. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg.
Heat olive oil in Dutch oven over medium-high heat. Add lamb and brown well on all sides. Add tomatoes, onion,garlic,tomato paste, cinnamon, sugar and salt and pepper. Reduce heat to low; cover and simmer 45 minutes. Preheat oven to 350 degrees. Melt butter in large heavy skillet over medium heat. Add orzo and saute until completely coated; stir into lamb mixture. Add water, cover and bake 1 hour;remove onion. Sprinkle mixture with cheese; bake 5 minutes. Transfer to platter and serve immediately.
1.boil water for pasta. 2.start cooking the pasta and while thats cooking start on your sauce. 3.in a small sauce pan on low heat add the becel ,flour and chicken bouilion cube,stir until flour is dissolved. 4.next add your 1 cup of water,and turn the heat to medium,stri until bouillion is dissolved. 5.next add garlic,pesto,oregano,basil,parsley,salt and pepper.keep it on medium until your pasta is done cooking. 6.when pasta is cooked strain and dump into a big serving dish.Take the sauce of the heat and add the white wine to it,stir well. 7.pour the sauce over your pasta,add to your pasta the fat free sour cream,fat free cream cheese and skim milk. 8.mix everything well,you should have a very thin sauce. 9.add cherry tomatoes and basil, mix well and serve!
Place one tortilla on a baking sheet coated with nonstick cooking spray. Sprinkle with 1 cup cheese. Top with second tortilla; spread with pizza sauce. Sprinkle with pineapple, ham and remaining cheese. Bake at 375* for 15 minutes or until tortillas are crisp and cheese is melted.
Heat the olive and sesame oils together in a large skillet over medium heat. Meanwhile, cut tough ends off the asparagus and wash. Let dry for a few seconds on a paper towel. Place asparagus spears in hot oil all spread out so they are not on top of each other. Roll spears around to coat with oil, then add balsamic vinegar and roll again. Sprinkle salt and pepper over spears and cook over medium heat about 5 minutes, rolling spears around in pan once or twice for even cooking. Add water and turn down heat to medium low. Cover and let steam until tender crisp. Do not overcook. Spears should be a bright green color. Sprinkle with toasted sesame seeds if you desire. Serve immediately.
In a large roasting pan set over 2 burners, cover the ribs with cold water and bring to a boil over moderately high heat. Boil for 5 minutes. Transfer the ribs to a large plate; discard the water. Return the pan to the 2 burners and add the water. Add the ribs and ginger; bring to a boil. Add the sugar, garlic, soy sauce, sesame oil and chile flakes. Cover with foil and boil over moderately high heat for 7 minutes. Simmer over moderately low heat, turning the ribs a few times, until tender, about 20 minutes. Preheat the broiler. Transfer the ribs to a large rimmed baking sheet, meaty side down. Boil the braising liquid until thickened and intensely flavored, about 10 minutes. Strain the liquid; you should have about 2 cups. Generously brush the ribs with the braising liquid and broil 4 inches from the heat, rotating the pan, until glazed and lightly charred, about 3 minutes. Turn the ribs meaty side up and brush again with the braising liquid. Broil, brushing occasionally and rotating the pan, until the ribs are glazed, about 4 minutes. Let rest for 5 minutes, then cut between the ribs, mound on a platter and serve.
Melt 2 Tbs butter in a medium skillet and add the carrots through salt plus 3/4 cup water. Simmer over medium-low heat, covered, 20 minutes. Remove cover and raise heat to high. Cook, stirring often, about 6-8 minutes until nearly all the liquid evaporates. Add the remaining 1 Tbs butter plus the vinegar through nutmeg. Lower the heat to medium and cook, stirring constantly, until all the sugar is melted and the glaze is thick enough to coat carrots. Serve immediately.
Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. use as you would a meat taco filling.
Rinse chicken and dry on paper towels. In a small bowl combine the oregano, salt, and pepper; sprinkle on chicken and pat inches. In a large skillet brown the chicken in the oil; transfer to crockpot when browned. Add water, lemon juice, and garlic to the skillet; bring to a boil and pour over chicken. Cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours.
Melt butter in a medium skillet over medium heat. Add the onion and a pinch of salt and cook until the onions become translucent, about 8 minutes. Add garlic and cook 1 minute longer. Crush the tomatoes and add them and their juices to the pan. Season with salt, pepper, and a pinch of crushed red pepper. Bring to boil and then reduce heat to maintain a simmer. Cook until thickened, 15 - 20 minutes. Turn the heat up to medium and crack the eggs into the tomato sauce. Cover the pan and cook eggs for 3 minutes, or until done to your liking.
Preheat oven to 400 degrees F. Remove all visible fat from lamb. Combine seasoning (black pepper - salt) in a small cup or bowl. Rub lamb with oil then rub with the seasoning mixture. Place lamb in a baking dish and roast for 30-40 minutes or until done (med rare). Let lamb stand for 10 minutes before slicing. Make 4 sandwiches with thinly sliced lamb and the remaining ingredients (bread - spinach).
Cook pasta according to directions; drain. In a 5-quart slow cooker, combine the cream, cheddar cheese soup, and butter; stirring until smooth. Add the shredded cheese and pasta; mix well. Cover and cook on LOW for 2 1/2 hours or until cheese is completely melted.
Grease an 8-inch square baking dish. In a heavy, medium saucepan, bring 3 cups water and 1 teaspoon salt to a boil over high heat (you may want to sub out water/salt for vegetable broth). Add the polenta in a thin stream, whisking constantly. Lower the heat and simmer, stirring constantly, until thick, 5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper. In a small saucepan, melt the remaining 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden, about 3 minutes. Slowly pour in the milk, whisking, and cook, stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper. Preheat the oven to 400°. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the temperature to 450° and bake until golden, about 5 minutes.
The night before you make this jam put the raspberries into a non-reactive bowl and shred the lavender over the top. Stir to combine and leave covered in the fridge. The next day, put the berries and lavender into a pan and cook on a low heat. When the juice starts to run from the berries, bring the pan to the boil. Once boiling, add the sugar and stir briskly until the sugar has dissolved. Once the sugar has dissolved, boil the mixture for about 5 minutes, then pour into sterilised jars. Store in a cool dark place - due to the lavender it needs to sit so wait for about 1-2 weeks before consuming.
Preheat oven to 350 degrees F & spray a 9"x13" baking pan with nonstick vegetable spray. Place the mashed sweet potatoes in a large bowl & set aside. In another bowl & using an electric mixer, cream together the butter & sugar before adding the eggs & vanilla, mixing to combine. Add this egg mixture & the 1/4 cup of milk to the mashed sweet potatoes & beat well to combine. In another bowl, whisk together the flour, baking powder, salt, cloves, nutmeg & cinnamon. Place the dates & nuts in another bowl, tossing them with 1/4 cup of the flour mixture. Add the remaining flour mixture to the sweet potato mixture & blend, then fold in the dates & nuts. Pour the batter into the prepared baking dish & bake for 60 minutes or until a toothpick stuck in the center comes out clean. Cool on a wire rack before cutting into 24 small squares.
Fry bacon and crumble. Drain all beans and mix with crumbled bacon. Mix bacon grease, cornstarch, sugar, salt and pepper. Then combine vinegar and water and add this to the other dressing mixture. Mix with beans and heat through on stove. Serve warm.
Heat half-n-half in a saucepan over medium-high heat (Do not boil). Remove from heat; stir in brown sugar, next 3 ingredients, and if desired, whiskey. Serve warm or over ice.
In a double boiler combine all the ingredients except the marshmallows and rice krispies. When melted stir until smooth. Stick marshmallows on a fork and dip in caramel mixture. Roll in rice krispies. Let cool. Note: These are suppose to freeze well but I have never froze them.
Wash and pat the chicken breasts dry and then coat them with the breadcrumbs (I push hard on them while coating them to break the tissue down and make them even more tender). After the chicken breasts are breaded, fry them either in a teflon skillet or with a little olive oil (if you use olive oil, you must count it as part of the fat in the nutritional breakdown). Fry the breasts until they are completely cooked. Pour 1/2 of the spaghetti sauce into a 9"x5" casserole dish. Place the cooked chicken breasts on top of the sauce. Pour the remaining spaghetti sauce on top of the chicken breasts. Sprinkle both cheeses on top Put the dish into a 400 degree oven for 30 minutes, or long enough to warm all the sauce and breasts throughly and melt the cheese. Serve over spaghetti (or rice!).
Combine first 4 ingredients in a large bowl; toss gently. Combine mayonnaise and next 6 ingredients; stir well. Add dressing to salad and toss gently. Serve immediately.
Cut the bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet, heat the oil, and add the garlic. Cook the wrapped oysters in oil until the bacon is crisp. Remove from the pan and drain on a paper towel.
Saute the red bell pepper and onion in a skillet over medium heat until soft (about ten minutes). I made these the day before. Mix all ingredients. Serve (you may want to chill it in the refrigerator for awhile).
Note make sure your port is Vegetarian or Vegan. In bowl mix the first 7 ingredients to paste. Add the next 6 stir to blend and set aside. It should still be a paste after mixing in the onion powder. In large nonreactive pot combine wine, stock and water. Boil. Ladle about 1 cup of the hot liquid into paste. Stir until well incorporated. Now put it into the pot and bring back to boil. Place wrapped [or not] seitan in pot. Reduce to simmer and cook for 1 hour partially covered. Using tongs turn so all sides are exposed to broth. Cook for an hour to an hour and half. The longer you cook the firmer it will be. After 1 1/2 hours of cooking remove from pot and start checking firmness and taste. When you reach your desired taste, stop cooking. IF the liquid evaporates and more than 1/2 of the seitan is exposed add about 1 to 2 cups stock. It will be firm after this but continue to firm up overnight. Cool, remove wrap if using, slice into rounds 1/2 inch or any shape desired. Cook with recipe of your choice. Store this in refrigerator, completely immesed in brasing liquid and well sealed for up to 3 days.
Preheat oven to 450 degrees. Sprinkle flour over counter and roll pie crust dough to fit a 7x11-inch rectangle baking dish, making sure dough comes up the sides of the dish. Poke bottom of crust with a fork in several places. Bake for 9 to 10 minutes or until crust is lightly browned. Remove from oven to cool. Reduce oven temperature to 400 degrees. In a cast iron, or heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onions and sugar. Saute until onions are very brown and caramelized. Add garlic and stir constantly for another 1 to 2 minutes or until garlic is cooked through and tender. Remove onions and garlic from skillet and set aside to cool. In the bowl of a food processor, combine the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard, Parmesan cheese and green onions. Process until well mixed. transfer to a mixing bowl and set aside. In the cooled pie crust, layer half of the following ingredients: sauteed onions, cream cheese mixture, sliced tomatoes, salt, black pepper, basil and Gruyere cheese. Repeat layering using all ingredients. Bake 35 minutes or until pie is bubbling and top is browned. Remove from oven and cool for 10 to 15 minutes before slicing.
Combine chopped brown onion, brown sugar, red wine vinegar, water and a pinch of ground cinnamon and cloves in a saucepan over medium heat. Cook for 5 minutes or until onion is soft. Add 225g drained canned beetroot, chopped, and cook for 15 minutes or until thick. Allow to cool.
Heat the grill to high. Wrap the potatoes in heavy duty tin foil, in 3 batches (sweet, purple, Yukon) grill 35 minutes until tender. Remove from foil, and cool, cut into 1 inch chunks. Mix mayo, lemon juice, mustard and celery seed. Add potatoes and scallions, toss. Season with salt and pepper. Can be refrigerated but serve at room temperature.
Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so. Using an egg-dough recipe, roll small balls of dough thin to make a 5x5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes - so the dough can rise for the second time. Bake 20-25 minutes at 350 or until lightly golden brown. A side note: Use a slotted spoon or similar when filling the dough to allow the cabbage/hamburger mix to be dry'ish. You don't want these "juicy" or the bottom of the roll will be doughy and wet and not cook properly.
Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside. Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels. Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.
Rinse the cleaned squid and pat very dry. Mix the flour, parsley, zest, salt, and cayenne together in a large bowl. Add the squid and toss to coat well. Pour oil to a depth of 1/2 inch into a large skillet and heat over medium high heat until hot. Place as much squid in the pan as will fit in one uncrowded layer and fry until beginning to turn golden, about 30 seconds. Turn and fry on the other side until golden all over, about 30 seconds more. Transfer to paper towels to drain, and repeat until all the squid are fried, adding more oil and reheating to the smoking point as necessary. Mound on a platter or individual plates, garnish with the lemon wedges, and serve right away. Serves 6. Adventures In Greek Cooking.
For the meatballs: Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray. Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. To make the sauce: In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil. Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!
In a standing mixer fitted with a dough hook, combine the flour, salt and yeast. Turn the machine to medium low, add the water and honey and mix until the flour is moistened, about 2 minutes, scraping down the side of the bowl with a rubber spatula as needed. Increase the speed to medium and knead until a stiff dough forms, about 2 minutes longer. Transfer the dough to a lightly floured work surface and shape into a ball. Set the dough in a well-floured bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Preheat the oven to 450° and spray a 9-by-5-inch loaf pan with vegetable cooking spray. Invert the dough onto a lightly floured work surface and gently punch it down. Fold the dough into a loaf, tucking in the sides and pinching the seams. Transfer the dough to the loaf pan, seam side down. Cover with plastic wrap and let stand until doubled in bulk, about 1 hour. Remove the plastic wrap and lightly dust the dough with flour. Using a razor blade or sharp knife, make a shallow lengthwise gash down the center of the loaf. Bake for about 35 minutes, until the loaf is risen, golden on top and an instant-read thermometer inserted into the center of the loaf reads 180°. Let the bread cool in the pan for 10 minutes, then tip it out onto a rack to cool completely before serving.
Whip the whipping cream, vanilla pudding powder, and add vanilla. Blend the butter into the Marshmellow Cream. Fold into the whipped cream. *Great for Jelly Roll filling or for angel food cakes, flourless cakes, etc -- **Because of the gelatin in the pudding, the cream will last up to a week, but I doubt you'll have any leftover to refrigerate!
Combine guacamole with 2 tablespoons mayonnaise and layer into the bottom of a 9 x 13" pan. Mix sour cream, 4 tablespoons mayonnaise, and taco seasoning and spread on top of guacamole layer. Sprinkle cheddar and Monterey Jack cheese on top. Combine tomatoes, green onions, and green chilies and layer over all. (Thanks to A Good Thing for reminding me) Allow the dip to chill before serving, about an hour should do.
Cut each eggplant in half lengthwise. Parboil eggplant halves for 10 minutes,. Scoop out the middle and save. Saute onion and garlic, add tomato paste, meat, eggplant pulp, tomato, parsley, bread crumbs and cook until meat is brown, stirring well. Remove from heat, add the beaten eggs, cheese, salt and pepper. Use this mixture to stuff eggplant halves. Sprinkle the tops with more breadcrumbs & cheese, and bake in 350-degree oven for about 30 - 40 minutes. Serve hot. You can use instead of Eggplant, large marrows, zucchini, or green pepper.
Beat oleo with vanilla extract. Sift flour, sugar, baking powder and salt together. Add flour/sugar mix to the oleo mixture. Add milk. Beat 2 minutes at medium speed. Add eggs. Beat mixture 2 minutes longer. Pour batter into 2 greased/floured 9" layer pans. Bake at 350 degrees for 30 minutes.
Heat oil in dutch oven over medium-high heat. Add onion. Cook 20-25 minutes or until golden brown, stir frequently. Add vinegar, sugar, ginger and garlic. Cook 2 minutes or until liquid almost evaporates. Stir in basil, salt and pepper. Serve with steak or pork tenderloin.
Peel cucumbers if waxed/oiled or, if they are fresh from the garden or farmers market, skip this step. Cut cucumbers in bite-sized chunks. Combine all ingredients in a bowl and chill for an hour before serving.
Combine all ingredients in the cooking vessel except shrimp and rice. Stir well. Cover and cook: Low- 8 hrs (or) High -5 hours. Stir in shrimp and rice. Cover and cook for an additional 15 minutes.
Place sweet potatoes in a lrg saucepan w/enough water to cover. Bring to a boil & cook over med heat till tender (about 25 min). Drain of all water & place in a lrg casserole dish. Preheat oven to 350°F (175°C). In a med bowl, stir together the butter, brown sugar, red hot candies & water. Pour over the sweet potatoes in the dish. Bake for 1 hr till sweet potatoes are soft & the candies are melted. After this, you may top w/marshmallows (if desired) & return the dish to the oven for 10 min to toast them.