HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, beat the eggs with a fork. With fork or spoon, beat in oil, syrup, water and vanilla. In a small bowl, combine the remaining dry ingredients, then stir into egg mixture. Let stand 5 minutes. Spoon into 12 well-greased MINI muffin tins (without papers) OR in a regular muffin pan but only fill half full. Bake at 350 for 12-15 minutes, or until they are lightly browned. (Some folks find they need 20-25 minutes). Hints/Tips:. When taking for lunch, put in ziplock bag with a squirt of Davinci flavoring in it. By lunchtime, it will have soaked it up and made a moist, flavorful muffin. Substitute the water for pancake syrup for a maple flavor. Chocolate version: use DaVinci's sugar-free chocolate and substitute 4 T. cocoa powder for the cinnamon. Add chopped walnuts, if desired. Peanut Butter icing (great over chocolate version): 2 T peanut butter, 2 T butter, some sweetener - heat in pot and drizzle over. Banana Nut version: use DaVinci's banana syrup and add some walnuts. All sweet versions are great with whipped half-and-half or cream cheese. Savory version: Omit sweetener and add finaly chopped onion, grated cheese, bacon, whatever.
Heat oven to 450- degrees F. Line cookie sheet with foil. Spread sprouts on prepared pan and toss with oil. Roast for 10-15 minutes. Add onions to pan, toss and roast for another 10 minutes. Drizzle with the vinegar, toss and roast another 2 minutes. Transfer to serving dish and toss with salt and pepper.
Saute onions in the butter until soft. Add the tomatoes, basil, parsley and sugar. Stir well. Cover and cook until thickened. Add cheese and stir until it melts. Add salt and pepper to taste.
Whip the egg white until stiff. Cut the imitation crab meat into little strips lengthwise than. Use the back of your knife to"flatten" the shrimp then mince. Mix all the ingredients for the panckae until they bind well (you can adjust the consistency with some cornstarch or more egg whites). Heat your wok. Spray with cooking spray and some peanut oil in the wok (make sure you use enough oil or the pancake won't be crispy! I use about 2 tbsp). In the med-high temp wok, put all the pancake mixture into the wok and use the back of a big spoon, flatten the mixture on the wok. When you can start to smell the yummy pancake cake, flip and cook the other side until done (I never learn how to just "toss" the pancake, so I slide it on another plate and then flip it). Cut the pancake into finger-food size. Garnish with more cilantro. Mix the sauce and serve!
Put frozen blueberries in a microwavable cereal bowl and heat on high for about 20-30 seconds. Add maple syrup and grape nuts and stir to combine. Heat in microwave 10 seconds or so, just to be sure all the berries are thawed. Top with whipped cream.
On stovetop, add flour to dry saucepan and toast on low heat until you smell that it is heated and toasted (similiar to how you would toast sesame seeds). Add nutritional yeast and then add oil, stirring constantly on medium heat. Heat until simmering--keep stirin'! Gradually add water and soy sauce, stirring all the while. Stir until thick and add your favorite spices.
Mince basil and garlic in food processor. Add nuts and mince some more. Drizzle oil in as machine is running. When you have a smooth paste transfer to bowl. Stir in cheese, salt, and pepper.
Mix everything but the salsa and sour cream. Spray a medium skillet with olive oil spray. Add the egg mixture and set over medium heat. Cook, lifting the edges so the raw egg can slide underneath for about 4 minutes. Flip the omelet and cook another minute or until done. Fold the omelet in half to serve, and top with salsa and sour cream.
Pour the whiskey into tall highball glass full of ice. Add the ginger ale and stir and drink.
Mix the salt and cabbage together and let stand 30 minutes. Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar and pepper. Cook over low heat, stirring frequently, until cabbage is browned, about 25/30 minutes. Add the noodles and toss to blend thoroughly. Note: To reduce fat, you can use just 1 tablespoon butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.
To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350°F Coat a rack with cooking spray and place it over a baking sheet lined with foil. Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel. To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a pan. Add the sauce to meatballs and simmer, covered, for 20 minutes. Stir in basil (or parsley). Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
For The Rice Krispie Treats: Grease a 13x9x2 pan and set aside. In a large saucepan, melt the butter or margerine over low heat, then add the marshmallows and stir until melted. Remove from heat, and using a buttered spatula stir in the cereal until all of it is coated with the marshmallows. Press cereal into the greased pan with the spatula. Let cool. To Make The Ganache: Using a double boiler, melt the dark chocolate, butter, and salt together, stirring often. Add the milk slowly, using more as necessary to reach a creamy consistency. Add the corn syrup slowly while stirring, until you see the chocolate turn glossy. Pour chocolate over Rice Krispie Treats and allow to cool for 5 minutes before dotting with candies (I made 5 rows of 10 pieces of candy, which made it easy to cut 50 squares of treats). Cool at room temperature, cut into squares, and enjoy! *NOTE: You can substitute 4 cups of mini marshmallows for all the marshmallows in the recipe if you prefer.
Heat 1 tablespoon of the oil in a heavy nonstick skillet over midium-high heat. Add the onion, garlic, and jalapeno pepper, and saute until soft about 3 minutes. Add the mashed beans to the pan and saute, for 1 minute. Fold in the spinach, stirring well to incorporate. Remove the pan from the heat and allow the mixture to cool. Season with the five spice-powder and salt and pepper. Place 6 of the tortillas flat on a work surface and divid the bean mixture among them, spreading the filling on top of each tortilla but leaving a 1/2-inch border around the tortilla edges. Brush the tortilla edges with beaten egg, then place a second tortilla on top, pressing down to seal. Preheat the oven to 200F degrees. Place a heavy skillet over medium-high heat. Brush tops and bottoms of the tortillas with the remaining oil and cook each one in the hot skillet until light brown, about 2 minutes on each side. Keep the finished quesadillas warm in the preheated oven until all of them are cooked. Remove the quesadillas from the oven. Leave whole or cut into wedges and serve immediately.
In a slow cooker, combine the first six ingredients. Cover and cook on LO for 4-5 hours. (Meanwhile, you can cook the pasta -- or use leftover pasta). Just before serving, stir in pasta; heat through. Discard bay leaves.
Combine first 7 ingredients. Pour into crock pot or baking dish. Combine potato flakes, sour cream and water. Spread over venison mixture. Cover; cook on LOW for 8 hours (HIGH for 4). Sprinkle with cheese 30 minutes before serving.
Melt butter in heavy large skillet over medium-high heat. Add potatoes, seasoned salt, salt, and pepper. Cook until lightly browned, about 15 minutes. Add ham. Cook 3 minutes, tossing gently. Reduce heat to low. Beat eggs with milk. Pour eggs over potato mixture. Turn hash with spatula until egg is well incorporated and cooked through, 3-4 minutes. Garnish hash with parsley.
Combine first five ingredients. Cook to soft ball stage. Cool to lukewarm. Beat until creamy. Add vanilla and nuts. Butter 8"x8" pan and pour in mixture. Cut into 1"x2" pieces. Variation: Add 1 1/2 squares of chocolate without stirring when pan has been removed from stove. Chocolate melts as candy cools.
Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into 15" X 12" rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper. Roll up each rectangle jelly roll style beginning with the long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk. Bake at 375°F for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Good cold too!
Heat oil in a saucepan and add onion. Saute onion until it becomes transparent. Add ground meat and stir so it doesn't "clump" together. Stir in turmeric and pepper and let cook for 30 minutes. Add the rice, salt and coriander and mix well until the mixture of rice, meat, onions and coriander is uniform and rice has turned yellow from the turmeric. Add water and leave the mixture to boil until the water has mainly been absorbed, then lower the heat and cover the pot with a towel and then the lid (the towel will absorb the water vapor). Leave to simmer for 15 minutes. Fluff the rice and serve!
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide. Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes. In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture. Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days. Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).
Roughly chop coriander leaves and 2 roots. Blend i food processor with mince,sauces and garlic till smooth. Add coconut milk, process till smooth. Spoon mixture into mini mufin tins. Bake in moderate oven 180 C for about 30 minutes till firm to touch.
In a large pan, heat oil over medium heat. Add onion, celery, carrot, garlic and zucchini. Cook until onion just starts to brown. Add brown rice and cook stirring often for about 1 or 2 minutes. Add all other ingredients, heat to boiling, stir, cover and reduce heat to low. Allow to simmer for 45-50 minutes; NO PEEKING OR STIRRING! Remove from heat and allow to stand for 10 minutes without lifting the lid. Fluff with a fork and serve with chicken, turkey or whatever you prefer.
Add bananas to food processor and blend. When the bananas start to become smooth and close to the consistency of soft serve, add the peanut butter. Process until smooth. Pour into an 8-inch springform pan and smooth over the top. Freeze for at least one hour or overnight. Topping: Take out the cake. Run the edges briefly under hot water to help remove the ring of the springform. Melt the chocolate chips in the microwave for about 40 seconds and drizzle over top of the cake. Sprinkle on crushed peanuts. Place the cake back in the freezer for about 5 minutes to harden the chocolate. Remove from freezer for 5-10 minutes to soften it before serving. A knife dipped in warm water helps the slicing process.
Optional Rice -- If you decide to serve this dish over the rice you should start the rice first as the fish and sauce don't take much time to make. Just follow package directions for whatever type of rice you are using. When the rice is finished cooking, toss in the lemon zest, fresh scallions and season with salt and pepper. Sauce -- In a small sauce pan, add the flour and just a little white wine and whisk well to combine the two. Then add the remaining white wine and bring to medium heat. Then add in the salt, pepper and cream and bring to a medium boil, cook just a minute and then reduce to medium low and let it simmer. The cream will naturally thicken as it simmers on low heat. You will add the shrimp and crab later. You want the sauce to simmer at least 5-7 minutes. This is just enough time to cook the fish. Fish -- Make sure your fish is NOT icy cold; it doesn't have to be room temperature, but just not right out of the refrigerator. Season each side of the fish well with salt and pepper. In a medium saute pan, I prefer non stick for this, add the butter and oil and bring to medium high heat. Saute the fish on each side until golden brown. Try not to move the fish once you put it in the pan until the first side is golden brown. Cooking time will vary depending on the type of fish and thickness. Tilapia takes just 2-3 minutes on the first side and even quicker on the second side. Sauce -- When you start the fish is a good time to add the shrimp and crab to your sauce. Bring the sauce back up to medium heat and add the shrimp. Cook just 1-2 minutes and then stir in the crab. Don't stir too much, you don't want to break up the crab. Add the lemon juice, zest, parsley and dill and then turn off the heat -- the sauce is done. Serve -- For each plate, add 3/4-1 cup of the rice, top with one of the fish fillets and top with the sauce. Garnish with a fresh lemon slice. ENJOY!
Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp. Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 minutes Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
In a medium bowl, combine all ingredients except tortilla chips. Cover and refrigerate for several hours for flavors to blend. Serve with tortilla chips for dipping.
Lightly spray a 9x13 baking dish with Pam Cooking Spray. Place chicken in a single layer in baking dish. Sprinkle with pepper. Combine cream soup, soup mix, sour cream, lemon juice and dill weed. Pour over chicken. Sprinkle with paprika. Bake, uncovered, at 350°F for 1 hour or until chicken is tender.
Cream shortening, sugar and flour. Add syrup and beat well. Add eggs, flavoring and salt; blend well. Add black walnuts. Place in unbaked pie shell and bake for 10 minutes at 400°F, then turn down oven to 325°F and continue baking for 35 minutes.
Mix all ingredients together in a bowl. Pour into a greased 13 x 9 in pan. Bake at 400 degrees for 20 to 25 minutes or until toothpick comes out clean. Serve warm with butter on top.
In a 3 quart sauce pan, heat oil over medium heat. Add onion and saute, stirring occasionally until tender. This takes about 5-7 minutes. Stir in garlic and spices, cook for about a minute. Stir in beans, broth, and can of tomatoes (including liquid from tomatoes). Add a pinch of salt, if you'd like. Heat to high heat until soup is boiling. Reduce heat and simmer, uncovered, for about 15 minutes. Spoon about 1/3 of mixture into a blender or food processor and pulse until smooth. You can do more or less, depending on how thick you want the soup or how many whole beans you want in it. Combine pureed mixture with rest of soup and serve with lime wedges.
Place meat in crock pot. Add remainder of ingredients, finishing with chicken stock and water. Cook on low for 8-10 hours. Slice beef and serve with vegetables from crock pot. Enjoy.
Add the liquid smoke, soy sauce, molasses to a measuring cup , then fill with water to get one cup. In a microwave safe dish, mix together liquid smoke mixture, TVP and salt. Cover tightly with plastic wrap and microwave on high for five minutes. Carefully remove the wrap. Preheat a skillet with the oil. If using maple extract, add to the reconstituted TVP now and mix well. Add reconstituted TVP to the pan and toss to make sure it all gets coated with oil. Pan fry until desired crispness. Stir often. You don't necessarily want to "brown" them, but dry them out. This should take about ten minutes. Allow to cool completely before transferring to an airtight container. Store in the refrigerator. The bits should last at least a week. Or you can store in the freezer, they will last a long time!
Mix all ingredients together and lightly salt and pepper to taste. Roll dressing into a ball and place on top of shrimp, which have been cleaned and defined and placed in a shallow pan. Brush tops with lemon butter and bake at 350 for 10 to 12 minutes. Serve with a wedge of lemon and tartar sauce or cocktail sauce. Recipe makes enough for a dozen serving size of 6 shrimp each.
For the creme patissiere: Bring the milk to the boil over medium heat. Whisk egg yolks, sugar and flour. Add a small amount of hot milk, whisk then add the rest of the milk. Return to saucepan and stirring continuously over medium heat until think - 2-4 minutes Stir through the butter and set aside until cool. Trim the bread slices into neat squares. Spread the creme patissiere over half the slices and sandwich together. You now have 6 'pain perdu'. Place them in a shallow dish. In another bowl whisk together the milk and eggs and pour over the bread. Gently turn over the bread to soak up the milk mix. Heat the butter in a large non-stick pan over medium heat and add the bread and fry until golden on each side. Transfer to plate and keep warm. Wipe out pan and return to heat, sprinkle sugar over pan and melted and caramelised add the sliced apple and turn to coat well and slightly soften, about 3-5 minutes. Serve 1 pain perdu topped with carmalised apple and hazelnut icecream.
melt butter and saute onions till soft. add mushrooms, and remaining ingriedients. bring to a low simmer for 10-15 minutes. serve with steaks or chicken.
Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish. Wash the rice well under cold water, then drain. Bring the milk and creams to the boil with the vanilla pod, add the rice and sugar, then stir well. Tip the rice into the prepared dish, then grate a little nutmeg over the top. Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hour more, by which time the pudding should be golden brown on top and creamy underneath. Serve with spoonfuls of raspberry jam.
Combine broth, tomatoes, 1 t garlic and cumin in a pot. Cover and bring to a boil; simmer 5 minutes. Combine remaining garlic, beef, 1/2 cup cheese, salt and pepper in a bowl with hands. Shape into 3/4-inch meatballs. Add meatballs to broth. Cover and simmer 4 minutes. Add fettuccine and zucchini; bring to a boil. Simmer 2 minutes more, until fettuccine and zucchini are tender. Serve with remaining cheese.
Place chicken in a large kettle add water, 1 teaspoons salt, onion, carrot and celery. Simmer, covered until tender 3-31/2 hours. Remove chicken, strip meat from bones, removing in large pieces, strain broth. Refrigerate chicken and broth when cool. Combine flour, onion salt, celery salt and remaining 1 teaspoons kosher salt with 1/2 cup chicken broth, mix until smooth. Put 3 cups chicken broth in skillet. Heat and add flour mixture with a wire whisk to prevent lumping. Cook over medium heat, stirring constantly until mixture is smooth and thickened, add food coloring. Add chicken and blend well. Line 9" deep dish pie pan with pastry. Fill with chicken mixture. Adjust top crust, cut vents and flute edges. Bake 400' 45 minutes or until browned.
Combine oats, juice, pineapple pieces & coconut essence in a bowl. Microwave for 1 minute and give it a stir. Microwave for a further minute. Serve with milk & toasted coconut. Enjoy!
Preheat oven to 300°F In a medium bowl, combine four, soda and salt. Mix well and set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Sprinkle cookies with chocolate chips, 6 to 8 per cookie. Bake 25-27 minutes until cookie edges begin to brown. Transfer immediately to a cool surface.
Combine tomatoes, mozzarella, roasted peppers, and basil in a large bowl. Mix olive oil with garlic, salt and pepper; drizzle over tomato mixture and toss gently.
Place cod fillets in the bottom of a 8x8x2 buttered oven dish.Place dish on a cookie sheet pan because there will be sauce that escapes and runs down the outside of the casserole dish. Make a cheese sauce by mixing 2 oz each of butter and flour, 1/2 liter of milk and 3 1/2 oz grated cheese cook till slightly thickened: pour over fish. Top with mashed potatoes sprinkle grated cheese over them and dot with butter. Bake in a hot oven (450 F) for 25-30 minutes, until the potatoes are golden brown. Optional -- I just made this again and put in 2 sliced scallions into the cheese sauce after it was cooked{step #2}.Garnish with scallions. Optional -- 1/2- 1 cup peeled and deviened Shrimp added unto the fish gives some added flavor as well!
In medium skillet, cook bacon over moderate heat, stirring occasionally, until crisp. Remove to paper towels, reserve 1/2 cup drippings and set aside. Scrub potatoes and place in large saucepan. Cover with water, add 2 teaspoons salt and bring to boil. Lower heat and boil gently until tender when pierced with fork, about 25 minutes, depending on size. Drain, peel and cut into 1/2 inch cubes. Place in large bowl; add eggs, scallions, pickles, celery seed, 1 teaspoon salt, pepper, garlic salt, mayonnaise and bacon. Toss gently until combined. At this point, mixture may be refrigerated, covered, overnight. In small saucepan, heat reserved 1/2 cup bacon drippings, vinegar, hot water, sugar and mustard. Bring to boil, whisking constantly, and boil for 2 minutes. Pour over salad; toss gently. Serve warm or at room temperature. If serving at room temperature, the salad may be refrigerated overnight. Bring to room temperature 1 hour before serving. Garnish with eggs cut in to sliced or wedges, bacon, olives and parsley, if desired.
In a large bowl combine all the ingredients. Stir until well blended. Refrigerate overnight, covered to allow the flavors to blend. Serve with crackers or toast bits.
Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute. Add chicken and heat through. Ladle the soup into bowls and top with crushed tortilla chips and cheese.
Boil the beef slowly with the garlic and salt for 1 hour. Slice the onions into strips and fry until brown and crisp. Peel the carrots and slice into strips and boil for 5 minutes. Make a sauce from the orange juice, honey, soy sauce and ginger by mixing everything together. Slice the boiled beef into strips and pour the sauce over, gently toss to coat. Garnish the beef with the carrot and onion strips, and sprinkle with sesame seeds. Serve with egg fried rice.