HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Mix together eggs, milk, salt, pepper, paprika and cayenne. Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish. Top chilies with half the grated cheese. Repeat with another layer of chilies and another layer of cheese. Pour egg mixture all over the top. Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set. Cut into squares and serve with warm corn tortillas!
Cook rice in turkey stock in microwave or rice steamer. If using the steamer, reduce turkey stock to 2 cups. Saute garlic and vegetables in butter until soft. Add ground meat and seasoning to sauteed vegetables. Brown until done. Do not drain liquid--this is not a low fat recipe! Just continue cooking until the liquid is reduced almost completely (leave it a little juicy) back into the meat and vegetable mixture. You don't want the rice runny, just moist. Stir meat mixture into rice and serve.
Beat sugar and oil. Add eggs and sour cream, mix until creamy. Add bananas and zucchini, salt, cinnamon, vanilla, baking powder and baking soda. Slowly add flour, oats and nuts (if using). Put into a well greased and floured loaf pan. Bake at 350 degrees for about 35 - 45 minutes. Will make 3 or 4 pans depending on size. I have made this using mini loaf pans and shortened the baking time to 25 - 30 minute Check for doneness after 25 minute.
Cook the noodles in a large pan of boiling water. Heat the sunflower oil in a wok and when good and hot, stir fry the mushrooms for 2 minutes. Add the salad onions and cook for a further 1 minute. Add the soy sauce. Drain the noodles thoroughly and add to the wok with the been sprouts, a little salt and the sesame oil. Cook for 2-3 minutes, stirring continuosly, until piping hot and well mixed, but don't over the cook the bean sprouts- they should still be crunchy. Serve immediately with some extra sot sauce for splashing over.
*NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish. SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate. Just before serving, garnish salsa with the remaining ingredients. Yield is estimated.
Melt copha and chocolate together. Pour a little into ice cube trays. Refrigerate/freeze to set. Spoon a bit of nutella into the centre of each chocolate. Place nut in the centre of each chocolate. Top with remaining chocolate. Sprinkle with chopped nuts. Place in freezer for 15-20 mins.
Peel and pit avacados into a medium mixing bowl. Smash avacado until a majority of the lumps are gone. Stir in sour cream, garlic, salt, pepper, lime juice, and hot sauce. Mix until well incorporated. Taste and adjust salt/pepper to your preference. Refrigerate until ready to serve. When ready to serve, stir in tomatos and cheese. Mix until well incorporated. Serve with tortilla chips or scoops.
Whisk together: oil, vinegar, honey, mustard. Add carrots, raisins and pineapple. Toss to combine. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour or up to 24 hours.
Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree. Saute onion, celery and garlic in 3 teaspoons olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash puree and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.
Completely dissolve the raspberry gelatin in the boiling water. Add cold water. Stir in the raspberry sauce. Cool until thickened but not firm. Whip the gelatin until frothy and lighter in color. Fold the whipped topping into the whipped gelatin until there are no white streaks. Gently fold the raspberries into the mixture. Use a few berries for decoration. Refrigerate until firm, about three hours.
1. Heat oven to 350 degrees F. Grease 15 x 10 x 1 in sheet pan or line it with parchment paper. 2. Place butter nor coconut oil in a large microwave safe bowl. Microwave at medium (50%) 2 to 2 1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs one at a time beating well with wisk after each addition. Add water and mix well. In a medium bowl mix all dry ingredients and sift. Add dry ingredients to wet mix and blend well. Pour batter into prepared pan. 3. Sprinkle 1 Cup mini chocolate chips over top if desired. Bake 18 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into 40 bar style brownies. Store in air tight container or freeze individual brownies like I do.
Preheat oven to 350. On a surface dusted w/ flour, unfold the Cresent Rolls. Cut them out with along the dotted line. Place an apple wedge on the wide edge of each dough triangle and roll up maintaining the croissant shape as much as possible (You will need to close the ends to cover all of the apple wedge. Place the dumplings in an 8 in baking dish. In a saucepan, melt the butter, sugar and cinnamon over medium heat. Stir in the Mountain Dew. Pour mixture over the dumplings. Cover the pan with foil and bake for 15 minutes. After 15 minutes, uncover the pan and bake for an additional 15 minutes.
For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup. Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes. Pour the syrup over the peaches. For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended. Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal. Put the mixture into a medium bowl. Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough. Squeeze the dough together and flatten into a disk. On a lightly floured work surface, roll the dough into a 9-inch circle. Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.). Bake until the top is golden brown, 25 to 30 minutes. Transfer the pan to a rack and let cool for 30 minutes. Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate. Cut into wedges around each peach and serve, pouring syrup over each portion. note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard - they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
After cooking, drain the beans and set aside. (If using canned beans, rinse gently without smashing the beans). Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly. Add the beans and mix well. Scatter chopped parsley, dill, and scallions over the beans. Garnish with quartered tomatoes and egg.
Mix all ingredients together, adding boiling water last. Beat on high for 6-10 minutes until frosting forms peaks.
Preheat oven to 400°F. Rinse tenderloin and pat dry. Place into large casserole dish. Dice potatoes into approximately 1 inch cubes. Set aside. Slice carrots into 1/2-3/4 inch slices. Set aside. Using garlic press, crush all 6 cloves of garlic into a large bowl. Add onion, rosemary and oil. (Amount of oil depends on how large you cut vegetable pieces.) Stir well to combine all ingredients evenly. Spoon approximately 1/4 cup of garlic mixture over tenderloins. Add vegetables to remaining garlic mixture and stir well, coating all vegetables evenly. Spoon vegetables into casserole dish around tenderloins. Pour any remaining garlic mixture over tenderloins and vegetables. Place casserole dish, uncovered into oven. Cook for 30-40 minutes, stirring vegetables occasionally. The more you stir the vegetables, the crispier they will be. For a softer vegetable, only stir at the 25-30 minute mark.
In a small wooden mixing bowl, combine the anchovy, capers and garlic. Using the back of a fork, crush the ingredients and form a paste. Add the egg and mustard. Whisk well. Season with salt, pepper & Worcestershire sauce. Whisk in the oil, to form an emulsion. In a cold mixing bowl, combine the tenderloin and shallots. Season the meat with salt & pepper. Add the emulsion and mix well. Form the tartare into 4 oz rounds, about 1 inch thick. Place in the center of 4 cold plates. Garnish with 1 Tablespoon of each: red onions, parsley leaves, egg yolks & egg whites. Serve with toast points. Now, enjoy! The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell -- ".
Heat Garlic butter in medium sized sauce pan. Add chicken cubes and cook until no longer pink. Add jar of Pasta sauce and milk, heat to boiling. Add uncooked pasta, turn down heat to medium and let simmer for 10-12 minutes or until pasta is tender. Turn off heat and let sit 3 minutes Add a bit extra milk if too thick, garnish with Parmesan.
Blend the Bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini.
Put the pretzels into a huge bowl and sprinkle with all the seasonings. Add the oil and butter buds and stir well. Cover and let sit for about 4 hours. I've often eaten them right away but they will taste better after a few hours or even the next day.
In a large bowl toss together all salad ingredients. Reserve some of the pears, walnuts, blue cheese, and cherries to garnish salad before serving. (This is one suggestion for the salad, but the possible combinations are endless). In a small bowl mix together all dressing ingredients. Pour over salad and toss. (Note: Do not over-dress salad. Start by pouring 1/2 of the dressing over salad, toss, and if necessary add more to give the greens a light coating of dressing.). Serve in one large bowl or on individual plates. Garnish with reserved pears, walnuts, blue cheese, and cherries.
In saucepan, melt margarine; stir in pretzel crumbs and sugar. Mix well. Press crumbs on bottom and up sides of a buttered 9-inch pie plate; chill. In large, combine sweetened condensed milk, lime juice concentrate, tequila and triple sec; mix well. Fold in whipped cream. Pour into pie crust. Freeze 4 hours until firm OR Chill 2 hour in the refrigerator until firm. Garnish as desired.
Heat oven to 350°F Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks. Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.
Wash and dry the lettuce and place in a serving bowl. Add radishes, cucumber, and onion. Sprinkle with the blue cheese. In a small bowl, mix together the salt, pepper, mustard, sugar, and vinegar. Whisk in the salad oil. Just before serving, stir the dressing again, and pour over the salad.
Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro. Transfer to a platter and serve.
Sift the corn flour, flour, BP, salt coriander and cumin in a med. bowl. Set aside. In another med. bowl, mix egg, lemon juice and water. Add in the flour mixture til smooth. Add corn, green onions, and chopped cilantro to mix well. Heat oil in a frying pan over med. high heat. When hot, divide mixture into four and carefully slip into the oil. Cook 2-3 minute and turn for another 2-3 minute until golden brown. Drain on paper towels and serve with sweet chili sauce.
To prepare filling: In medium saucepan combine raisins, cranberries, sugar, cornstarch and allspice. Gradually stir in orange juice. Bring to a boil over high heat; reduce heat to low and simmer; stirring until cranberries begin to pop and mixture thickens slightly. Pour into shallow 1-1/2-quart baking dish. To prepare topping: In small bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Mix in milk lightly with fork. Drop spoonfuls of batter over filling; sprinkle lightly with additional sugar mixed with a little cinnamon. Bake in preheated 400 degree oven about 25 minutes or until golden.
Fry bacon, onion and garlic. Add beef and brown. Add enough water to cover and simmer covered for 30-45 minutes. Add remaining ingredients and simmer another 30-45 minutes.
Place one Oreo cookie into each cupcake paper. You could sit them in a muffin tin for support if you want, I didn't have enough muffin tins! Whip up the softened cream cheese with a mixer for a couple minutes, until it is creamy. Add the sugar and mix it in well. Mix in the vanilla. Scrape the sides of the bowl and then beat it with the mixer some more to make sure it is all mixed together nicely. Stir in the Cool Whip. If you wanted to crush up some more cookies and mix them in you could at this step. Use a spoon to dollop the mixture into the cups on top of the oreos or use a piping bag with no tip or a large tip and pipe the mixture onto the cookies. Put them in the fridge, because cheese cake isn't so good when it's warm! This will make more or less depending on how full you make your cups!
Preheat oven to 350°F. Line muffin tins (you will need 18 cups total) with paper liners and set aside. Sift together cake flour, baking powder, baking soda and salt into the bowl of an electric mixer. Add sugar and blend. Cut butter into 4 or 5 chunks and drop into the bowl with the flour mixture.Blend on low speed until mixture looks sandy and no large chunks of butter remain, 1-2 minutes. In a large measuring cup, combine eggs, buttermilk, vanilla and almond extracts. Beat lightly with a fork until combined. With the mixer on low, pour 1 cup of the buttermilk mixture into the bowl. Turn speed up to medium and beat for 1 1/2 minutes. Reduce speed back to low and pour in the rest of the buttermilk mixture. Continue to beat at low speed for an additional 30 seconds, until liquid is fully incorporated. Scrape down the sides of the bowl and beat for a few more seconds, if necessary. Divide evenly into prepared muffin tins, filling 18 cups as equally as possible. Bake for 16-20 minutes, until cupcakes are light golden and a toothpick inserted into their centers comes out clean. The cake should spring back when lightly pressed. Turn cupcakes out onto a wire rack to cool completely. Filling. Puree cherry pie filling - a syrupy mix of sugar and cherries, usually - in a food processor until fairly smooth. Very small pieces of cherries are ok. Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes. Take the cherry filling and spoon about tablespoon or so into each cupcake cavity, filling it almost to the top with filling. Top off with the flat circle of cake you just removed to seal the hole and hold the "blood" filling in place. Whisk sugar, egg whites, 1/3 cup water, light corn syrup, and cream of tartar in large metal bowl to blend. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch simmering water). Using handheld electric mixer, beat on medium speed until mixture resembles soft marshmallow fluff, about 5-7 minutes. Increase mixer speed to high and beat until mixture is very smooth and thick, about 3 minutes longer. Remove bowl from over simmering water. Add vanilla extract and continue beating until marshmallow frosting is completely cool, about 5-7 minutes longer. Assembly. Using a butter knife or a small offset spatula, frost each cupcake with a layer of the cooled marshmallow frosting by placing a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spreading from the center to the sides of the cupcake. Dip a wooden toothpick or skewer into some leftover cherry pie filling and poke two fang-holes, about 3/4 inch apart, in the frosting on one side of the cupcake. Dribble a little extra filling from the holes for effect. Repeat until all cupcakes are frosted and decorated. You will probably have frosting leftover for another batch if you are baking more.
Preheat oven to 375 and flour a 9 inch, springform cake pan. Sift together flour, baking soda, salt in separate bowl. Cream butter and sugar with mixer on medium speed until fluffy. Add eggs one at a time, mixing after each one. Adjust speed to low and add chocolate. Add in flour mixture until well blended. Add half of the buttermilk and half of the liquor, alternating until all are mixed well. Batter will be thicker than most box mixes. Pour into cake pan and bake for 25 minutes or until a toothpick comes out clean when inserted. Let cake cool for 5 minutes, then run a knife around the edge to loosen edges. Let cool for another 10 minutes, then release the sides of the pan. (This can also be used to make a layer cake, divide batter accordingly.).
Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat. Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away. Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve. Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they'll cook faster if you soak them first) and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.
Preheat grill to medium high. Meanwhile, rinse and dry filets. Brush lightly with olive oil, drizzle with lime juice and zest, sprinkle with sea salt and pepper to taste. Grill filets over medium high heat until firm, but not hard to the touch, about 3-4 minutes per side, turning only once. Do not over cook. SALSA: Peel and dice pineapple, mango and onion, add to medium serving bowl. Mince garlic, chili pepper and cilantro, toss into bowl then zest and juice lime into bowl and stir to combine. Add a pinch of sea salt to taste. Serve 2 tablespoons of Pineapple Mango Salsa spooned over each grilled filet.
In 3-qt saucepan, whisk together xylitol, protein powder, guar powder (OR XANTHAN POWDER), and salt. Beat eggs well. Add to dry ingredients with 1 cup of the milk. Cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat. Add remaining cold milk, vanilla bean paste, and alcohol. Chill at least 6 hours or overnight. Takes about 10 minutes to churn into soft-serve gelato in your ice cream maker. Freeze an additional 1-2 hours before serving, if you like a harder ice cream. *a note about alcohol. Use 1/4 cup spirits such as vodka; or 1/2 cup liqueur such as Baileys due the different alcohol percentage in each. * note to parents* The alcohol keeps the gelato from freezing rock hard when stored in your freezer. If you are giving this to children, please use common sense and do not use the alcohol. Instead, you can remove from the freezer and place in the refrigerator for abut 30 minutes to soften. VARIATIONS: Chocolate: replace protein powder with 3/4 cup cocoa powder. Replace vanilla vodka with 1/2 cup creme de cacao. Chocolate Mint: make chocolate as above but add 4 drops peppermint oil and use creme de menthe for your alcohol. Swirl in 1/4 cup of Magic Shell after churning. Coffee: add 2 - 3 tablespoons instant coffee granules with the dry ingredients. Serve with a drizzle of magic shell and whipped cream. Pumpkin: use basic recipe but add 1 teaspoon pumpkin pie spice. Add 3/4 cup canned pureed pumpkin after removing from heat. Use 1/2 cup caramel flavored Baileys Irish Cream or butterscotch schnapps. Caramel: use basic recipe, use Baileys caramel flavor or butterschtch schnapps. After churning, add 1/4 cup caramel topping. Strawberry: Prepare basic recipe. After removing from heat, stir in remaining cold milk, 3 tablespoons sugar free strawberry syrup such as Torani brand; 4 T vodka, 1 teaspoon lemon juice, and 1/2 cup frozen sliced strawberries, thawed, and pureed. Also add 1 cup frozen sliced strawberries, thawed, with their juice.
Put a pot with 4 quarts of water and 2 teaspoons salt on to boil. Meanwhile, with the motor of a food processor running, drop garlic and pine nuts down the feed tube. When pureed, push down the sides and add basil, salt and oil, puree. Add cheese and pulse just until mixed (This may also be done in a blender or with a mortar and pestle). Put pesto in a small bowl. You should have about 3/4 cup pesto. Cook pasta according to package directions until firm but tender, about 10 minutes. Drain pasta, reserving 1/2 cup of the cooking water. Put pasta in a large mixing bowl. Add between half and two-thirds of the pesto and toss, adding just enough of the cooking water to make an even sauce. Add tomatoes, toss again and serve. Pass around additional grated cheese if desired.