HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350°F. Line the bottom of an 8-inch springform pan with a round of wax paper; do not butter the pan. Melt the chocolate in a double boiler or in a bowl set over hot water. Remove from the heat and whisk in the butter until melted; set aside. In a bowl, whisk the two whole eggs and the 4 egg yolks with 1/2 cup of the sugar just until blended. Whisk in the warm chocolate mixture. Whisk in the optional cognac or Grand Marnier and the optional orange zest. In another bowl, with an electric mixer, beat the 4 egg whites until foamy. Gradually add the remaining 1/2 cup sugar and beat until the whites form soft mounds that hold their shape, but are not quite stiff. Stir about 1/4 of the beaten egg whites into the chocolate mixture to lighten it; gently fold in the remaining whites. Pour the batter into the pan; smooth the top. Bake until the top of the cake is puffed and cracked and the center is no longer wobbly, usually 35 to 40 minutes. Do not overbake. Cool the cake in the pan on a wire rack; the cake will sink as it cools, forming a crater with high sides. FOR THE WHIPPED CREAM TOPPING: At serving time, whip the cream with the confectioner's sugar and vanilla until not quite stiff. With a spatula, carefully fill the crater of the cake with the whipped cream, pushing it gently to the edges. Dust the top lightly with cocoa powder. Run the tip of a knife around the edges of the cake; carefully remove the sides of the pan and serve.
In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt. Stir up the kale and coat the leaves with the dressing with your hands. Lay out (not overlapping) on baking sheets and bake at 200F until they get crispy. Rotate racks and flip the chips once they start to get a bit crispy. Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance. Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking. EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost. This method will take several hours for them to be ready, but the taste will be superior. *****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.
Cut the tofu into 1/2 cm thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture. Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ/flax meal, polenta, nori, paprika, and herbs on a plate. Heat the oil in a large frypan. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the polenta mixture. Fry the slices until golden brown on both sides. Place on absorbent paper. Sprinkle with extra lemon pepper and serve with tartare sauce.
Cook squash, drain and mash. Add other ingredients except butter and crumbs. Place mixture in 2 qt casserole dish. Top with crumbs and dot with butter. Bake at 350 for 30-40 minutes.
In a large food storage bag, combine soy sauce, water, sugar, sesame oil, green onions, garlic, sesame seeds, and peppers. Add chicken wings; turn bag to coat well. Seal and refrigerate for at least 2 hours, or overnight, turning occasionally. I've often marinate them for 2 days for that extra flavor. Remove chicken to a shallow rack in baking dish or roasting pan. Discard the marinade. Bake wings, uncovered, at 350° for 30 minutes. Turn wings and bake 25 minutes longer, or until tender. At first I thought 55 minutes baking time would be too long, but they turn out tender and moist. These are not as high calorie as stated to the right because nearly all of the ingredients are discarded with the marinade. Enjoy.
Cut bacon slices in half. Cut wieners in quarters. Wrap bacon around wieners and secure with toothpick. Place in crock-pot and pour brown sugar over all. Cook on high 3-4 hours or until bacon is brown.
Preheat oven to 350. Lightly grease/spray a 13" x 9" baking dish; set aside. In a large pot, cover shredded cabbage and sliced onion with water, bring to a boil; reduce heat and simmer about 5 minutes. Drain well. Combine the rest of the ingredients with the cabbage drained cabbage; mix well. Pour into the buttered baking dish and bake at 350 for 30 to 40 minutes, or until browned on top.
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil, sunflower seeds, and 1/4 teaspoon salt; saute 2 minutes or until lightly browned. Remove from pan; set aside. Heat pan over medium heat; add remaining 2 teaspoons oil and butter. Add leek; cook 4 minutes or until tender, stirring frequently. Add 2 1/2 cups water and next 3 ingredients (through rice); bring to a boil. Cover, reduce heat, and simmer 35 minutes. Stir in currants and bulgur; cover and simmer 10 minutes or until grains are tender. Remove from heat; stir in remaining 1/4 teaspoon salt, sunflower seeds, parsley, and pepper. Serve immediately.
Preheat oven to 350°F(325° for glass). In 13 x 9 pan melt butter in oven. Sprinkle crumbs evenly over melted butter. Top evenly with coconut, then condensed milk. Bake 25 minutes or until lightly browned. In large bowl, melt chocolate chips with peanut butter in microwave, check every 20 seconds until melted. Spread evenly over hot coconut layer. Cool 30 minutes. Chill. Cut into bars.
Preheat oven to 375 degrees. Cut the kielbasa in half. Roll each half in one pastry sheet, sealing the ends. Brush the pastry sheet with beaten egg. Place on sheet pan. Bake until the crust is golden, about 20 minutes. Slice in bite size pieces. Dip in the Honeycup mustard.
For the Cinnamon Chips: Brush tortillas lightly with water; sprinkle with sugar and cinnamon. Cut into wedges. Place on baking sheet and bake for 5 minutes or until golden and crisp. (This on it's own is wonderful. Also, I have brushed tortillas with Cajun spice as a snack separate from this entry). Salsa: In a medium bowl, mash strawberries; add apple, honey and, if using, orange zest. Serve with Cinnamon Chips. (I mashed some strawberries, and diced some, just for texture variety).
In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent. Add shrimp, sugar, ginger, salt and pepper. Saute 3-4 minutes, then remove to a plate. In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes. Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick. Return shrimp to pan, along with snap peas; heat through. Serve with steamed rice.
Unroll crescent rolls into individual triangles - should be 8 of them. Sprinkle each triangle with garlic salt and Italian seasoning. Lay 4 slices of pepperoni on each triangle. Place a 1/2 piece of string cheese on top of the pepperoni and roll them up. Sprinkle with a little more garlic salt and Italian seasoning. Bake according to the directions on the crescent roll package or until they are browned. When you are ready to eat, dip them in pizza sauce. Enjoy!
Give the ice-cream scoops a perfect round. Put the 4 scoops in the deep freezer for 15 minutes. Give it an egg wash once you remove it from the deep freezer. Roll on the crushed corn flakes and give it a nice coating. Put it in the freezer for 20 minutes. Repeat the process twice. Heat the oil. Make sure it is burning hot. Deep fry the ice-cream quickly for 5-8 seconds. Make sure that the oil is very hot or the corn flakes won't get its colour. Now add little brandy or cognac and flambe it on the table.
Preheat the oven to 350F, moving the rack to just below the middle of the oven. Grease and line a 10in square baking tin with baking parchment, using enough to hang over the sides. Break the chocolate into small pieces and put it in a heatproof bowl with the butter. Place the bowl over a pan of steaming, but not quite simmering, water (make sure the bottom of the bowl does not touch the surface of the water) and stir until the chocolate and butter are melted and well combined. Gradually sprinkle in the cocoa powder and whisk until smooth. Remove from the heat and leave to cool slightly. Beat together the eggs, sugar, vanilla extract, salt and ground pepper until well mixed. Gradually beat in the still-warm chocolate mixture, then stir in the flour, mixing well. Pour into the prepared tin and bake for 35-40 minutes until a skewer inserted in the middle comes out very slightly sticky - brownies are meant to be gooey in the middle. Leave the brownies in the tin until completely cool. Lift from the tin using the overhanging baking parchment. Slice into squares and serve.
Preheat oven 350 degrees F. Mix all the dry ingredients. Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball. (For the next step I used a silicon sheet, folded in half). Divide the dough in half and place one half between 2 large sheets waxed paper. Roll the dough until 1/16 inch thick. Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles. Repeat with remaining dough. Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown. Cool and serve with whatever takes your fancy!
In a large non-metallic saucepan, combine the prunes and enough water to barely cover. Bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes. Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. Bring to a boil and heat for 2 to 3 minutes, then remove from the heat. Taste and add more lemon juice, if needed. Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil, seal, and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. This sauce will keep in the refrigerator for up to 2 months.
Boil Squash and Zucchini for 3 minutes Remove from heat, add to ice bath to stop cooking process. For the Dressing. Combine Onions, Garlic, Orange Zest, Orange Juice,Salt, Pepper and agave into a medium mixing bowl or blender. Mix with Apple Cider Vinegar, Ginger and Oliv Oil. Sit aside. Drain Squash and Zucchini, then add to your favorite Salad Bowl. Shave carrot into ribbons. Combine Spring Mixed Greens. Toss with Salt, pepper and Vinaigrette. Enjoy.
In a large Ziplock freezer bag, mix everything and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap. Refrigerate for 1-4 hours. Preheat large heavy bottom pan with a little more olive oil in it on medium. Toss shrimp around for about 10-15 minutes until pink and lightly browned. TIP: Do not substitute with garlic powder OR dried parsley! Serve with steak or pasta with a white sauce.
Preheat oven to 350°. Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside. Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy. Stir the flour mixture into the creamed mixture and mix for 3 minutes. Add the oats, chips, craisins & walnuts; stir to incorporate. Form 2 inch sized balls. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Preheat oven to 350°F. Sift together all dry ingredients into a bowl and set aside. In a large bowl, whip together the shortening and lard until nice and light. Add the dry mixture slowly, one cup at a time (6 cups only first). Place the mixture on the countertop or on a table. Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball. Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies. Place on a cookie sheet. Bake in preheated oven for about 20 minutes. While cookies are being baked, mix together the topping ingredients in a bowl. Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture. Place on a cooling rack to finish cooling.
Combine all ingredients together. Let chicken marinate for at least 30 minutes. Grill.
Preheat the oven to 350 degrees F or 180 degrees Celsius. Peel the potatoes and slice them thinly. A mandoline or food processor is ideal for this job, but the cucumber slicer on the side of a cheese grater will work as well. You can also use a knife but it will take longer to make sure the slices are all the same thickness. Spread out the sliced, but unrinsed, potatoes and sprinkle with about 1/2 tsp of salt. Rub the slices together and leave for five minutes. This helps to soften and season the potatoes. Drain off any excess liquid from the potatoes and tip them into a pan with the creme fraiche. Salt and pepper lightly, then bring to a boil, reduce the heat immediately and let simmer for about 30 seconds. Meanwhile, rub an oven-proof casserole dish with the peeled garlic. Tip everything into the prepared dish. Spread the mixture evenly and cook for around 45 minutes until the top is browned and the potatoes are cooked.
For topping Whip cream with maple syrup just up until soft mounds; set aside. FOr coffee Divide maple syrup and whiskey among 4 warmed heat proof glass mugs or goblets. Pour in coffee to 1 inch of top; spoon topping over coffee. Serve!
Set oven 350°. Prepare a lightly greased cookie sheet. In a large mixing bowl cream together the butter, shortening, peanut butter and vanilla until well blended. Add in egg whites and beat until fluffy (about 5 minutes,). In a small bowl mix together flour with baking powder and baking soda. In another bowl mix together rice cereal with oats and chopped peanuts. Add/mix in the flour mixture into the creamed mixture until well combined. Mix in the rice cereal mixture. Place in refrigerator until well chilled (about 3 hours or up to 24 hours). Set oven to 350°F. Drop by by rounded tablespoonfuls onto baking sheet about 2" apart. Flatten with a fork forming a crisscross pattern. Bake for about 7-8 minutes. Transfer to wire rack (these will crisp up more upon standing).
Make the chutney earlier in the day or the day before. Place the rhubarb in a colander over a bowl and sprinkle with the sugar. let the rhubarb macerate and drain for 1/2 hour. In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy. Stir in the onion and cook for 2 minutes to soften. Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly. when done it should be tender, but still have some texture. Don't over cook. Add the orange zest and jalapeno pepper, and cook for 1 minute longer. Stir in the lime juice, remove from the pan and let cool. Serve either at room temperature or chilled. To grill the onions, cut the onion into 4 1/2 inch thick slices. Brush with oil and season with salt and paprika. Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time. Remove from grill and keep warm. For the burgers, in a medium bowl, combine all burger ingredients and mix well. Form into four patties, each about 3/4 inch thick. Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time. Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney. Enjoy!
In a large skillet, melt 1 tablespoon butter. Add nuts and stir for 3 minutes or until golden brown. Place nuts in a bowl and set aside. Melt 1 tablespoon butter in same skillet. Add brussels sprouts; stir 1 minutes. Add broth; cover and simmer on medium heat for about 7 minutes or until Brussels sprouts are almost tender. Uncover and simmer until broth evaporates. Using a wooden spoon, push Brussels sprouts to the sides of the skillet. Melt 1 tablespoon butter in the center of the skillet. Add shallots; cook stirring frequently until tender. Stir in marjoram and cream. Simmer until sprouts are coated with cream, stirring frequently. Season with salt and pepper. Add half of pine nuts and mix well. Transfer Brussels sprouts to serving dish. Sprinkle with remaining pine nuts.
Blend sugar, 2 cups of the flour, salt and baking soda in a large mixing bowl. Set aside. In a saucepan, mix peanut butter, water and butter and bring to a rapid boil. Pour this blend into the dry ingredients in the mixing bowl. Mix well and add eggs and buttermilk. When ingredients are mixed well (by hand), pour into a greased and floured sheet cake pan. In a pre-heated oven, bake at 350-degrees F. for 20-25 minutes. Frost cooled caked with your favorite frosting (I used canned frosting).
Place the first 10 ingredients in a large pan and bring to a boil. Reduce heat and simmer slowly, about 30 minutes until all the liquid has been absorbed (stir occasionally). Note that the above steps can also be done in a pressure cooker if you have one - it's much faster. Remove the mixture from heat and cool slightly. Now beat in the egg and season to taste with salt and pepper. Let the mixture cool completely (I find that the mixture holds its shape better if it has been refrigerated for a couple of hours). Combine the flour, turmeric and chili powder in a small plate. Once lentils are cool, shape the mixture into circles. Roll the croquettes in the above spiced flour mixture to coat well. Heat oil in a skillet and cook the croquettes in batches, turning once until crisp and brown on both sides. Serve immediately with chutney or a crisp salad. Note - it's important for the liquid to be fully absorbed in the lentil mixture so that it can bind well with the help of the egg.
Preheat oven to 350°F Lightly grease a 9x13-inch baking pan (or use the Baker's Edge pan, if you have one). Begin by making the crust. In a large bowl, cream together 1/4c sugar and 1/2c butter, until smooth and fluffy. Working at a low speed, gradually beat in 1 1/2c flour and 1/4t salt until mixture is crumbly. Pour into prepared pan and press into an even layer. Bake for about 17 minutes, until set at the edges. While the crust bakes, prepare the filling. In the bowl of a food processor, combine lemon juice, lemon zest, strawberry puree, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth. Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (There will be a light colored "crust" on top from the sugar in the custard - nothing to worry about). Cool completely before slicing and use a damp knife to ensure clean slices. Store bars in the refrigerator, especially on a hot day. Makes 24 bars.
In large glass bowl, combine granulated sugar, corn syrup, and salt. Microwave about 3 minutes or till sugar is dissolved. Blend in peanut butter; stir in cereal. Pat evenly into buttered 11x7x2-inch pan. In small glass bowl, microwave butter or margarine and brown sugar for 45 seconds or till melted. Add milk and vanilla. Stir in powdered sugar; beat till smooth. Spread over peanut butter-cereal mixture. Chill till firm. Cut into small bars. Makes 4 dozen.
Beat 4 egg whites until frothy. Add cream of tartar beat until it will hold a point. Gradually add sugar beat until stiff and glossy. Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}. Bake @ 300 for 1 hour. Filling: Beat 4 egg yolks. add 1/2 C sugar,lemon juice,water and lemon rind. Cook in double boiler until thick {like a cake mix}stirring often. Cool. Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}. Refrigerate for several hours or over night.
Grease two ramekins or other small oven-proof dishes with a little butter. Cover the bottom of each with a layer of potato, followed by a layer of mushroom, some gorgonzola crumbled over the mushrooms, and half the spring onions. Beat one of the eggs with a tablespoon of the cream, then pour over one of the ramekins. Repeat with the other egg, cream and ramekin. Grind some salt and pepper over the top, if desired. Bake under a hot grill, on one of the upper shelves of your oven, until the egg is golden on top and starting to bubble, about five minutes. Serve with toast.
Boil water for asparagus, add salt. Make a ice water bath in a large bowl. You will use to shock the asparagus and halt the cooking. Trim tough ends off of asparagus spears, leave whole. Place asparagus spears in boiling water. Blanche for 2-3 minutes. Quickly remove from hot water and place in ice water bath to shock. Prepare onions and pickled beets as suggested. Arrange asparagus spears on a platter or individual salad plates. Sprinkle and arrange the onion slices, beets and blue cheese. Top with a light champagne vinaigrette. I like Girard's brand.
Heat oven to 400 F Cook pasta as directed on package and drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients. Pour into ungreased 1 1/2 quart casserole and cover. Bake 30 minutes.
Heat oil over medium high heat. Add onions, cook stirring for 5 minutes. Add sugar, cook about 7 minutes until carmelized. Add water if necessary to prevent sticking. Add zucchini, cook about 5 minutes until tender. Add tomato and pepper flakes. Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper.
Mix ingredients together. Dip cod into batter. Deep fry at 425F until cooked.
Put all dry ingredients in bottom of mug and pour in hot coffee. Stir to dissolve sugar and cocoa mix. Add in extract and milk and stir again.
In a large bowl, combine almond flour, salt, baking soda and cranberries. In a smaller bowl stir together oil, eggs, agave and lemon zest. Stir wet ingredients into dry. Spoon batter in lined muffin tins. Bake at 350 degrees for 25-30 minutes. Cool and serve.
Prepare black beans: Place beans in a bowl, add water, and soak for at least 4 hours. Do not drain. Heat oil in a large, heavy soup pot over medium heat. Add onion and cook, stirring often until tender, about 5 minutes. Add half of garlic and cook, stirring until fragrant, about 1 minute. Add beans and soaking water. If beans are not covered by about 2 inches of water, add more. Bring to a gentle boil. Reduce heat to low, skim off any foam that rises. Cover and simmer for 30 minutes. Add salt to taste, the remaining garlic and cilantro. Continue to simmer for 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Stir in greens and simmer for 5-10 minutes until leaves are tender, and prepare steamed rice. ASSEMBLE THE BOWL: Spoon rice into deep or wide bowls. Top with black beans and greens, making sure to ladle in plenty of broth. Garnish with avocados and chopped cilantro. Top with salsa and sprinkle with cheese and serve.