HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak 1/2 cup tapioca in 1 cup of milk overnight in the refrigerator. Pour 3 cups of milk into a 2 quart microwave-safe glass bowl or measuring cup. Add the soaked tapioca and maple syrup with a whisk. Microwave on high for 6 minutes and stir thoroughly with a whisk. Microwave on high again for 2 minutes, whisk and microwave 2 more minutes. Do not let it boil over. Add eggs and microwave 2 minutes. Whisk and microwave 2 more minutes. Stir in the vanilla and pour into individual serving dishes or a serving bowl. Chill and serve. Chocolate Tapioca: along with the vanilla, add 6 oz. (1/2 cup) semisweet chocolate chips and whisk until they are melted and blended.
In a small bowl, beat the egg whites until stiff; set aside. In another bowl, mix the flour, baking powder, salt, brown sugar and coconut, and set aside. Combine egg yolks, evaporated milk and butter; add to dry ingredients, mixing JUST until blended. Add in the butterscotch chips, and fold in the beaten egg whites JUST until mixed (do not overbeat) Bake in a waffle maker until done.
Beat eggs and half and half until creamy. Add all remaining ingredients except for salsa. Place into a greased 8X8 square baking pan Put into a 400 degree oven and bake for 27 minutes until golden brown and set. Serve with salsa.
Mix ingredients and bake in 3-quart (3-litre) glass dish at 350°F until hot and puffed up. Serve with crackers. (May cut recipe in half.).
Whisk juice and honey together in saucepot. Bring mixture to boil over medium high heat, then drop the heat to medium. Simmer mixture and reduce it to syrup, about 15 minutes. Remove from heat and let syrup cool before using. To make pancakes, add bananas, milk and vanilla to blender and puree until smooth. In large mixing bowl, whisk together ground oats, rolled oats, flour, salt and baking powder. Fold banana puree into dry ingredients to a form a thick batter, taking care not to overwork it. Gently fold in the whipped egg whites into batter. Heat a large nonstick griddle coated wtih cooking spray over medium heat. Drop 1/4 cup batter for 5-inch pancakes onto griddle. Cook until lightly browned, about 1 1/2 minutes per side. Serve with banana slices and a drizzle of pomegranate syrup.
Pre-cook bacon on one side on baking sheet at 325 degree F. for 5 minutes then drain on paper towels (No need to pre-cook prosciutto). Wrap each peeled and deveined shrimp with half slice of bacon or prosciutto by working from head to tail. Secure in place with picks or skewer. Generously coat each shrimp with chili sauce. Grill on high for 3 minutes per side until shrimp is pink and curled, and bacon is crisp. Re-Coat shrimp as desired and serve with lemon wedges. Optional: Bake in advance! Preheat oven to 425 degrees F. Place shrimp on baking sheet. Bake 10 to 14 minutes, turning once. Wrap in foil to transport, don't lose the juice, it's the best part!
Cook potatoes in boiling salted water until tender, about 20 minutes; drain. Meanwhile, in large frying pan, cook ground beef and onion until meat is lightly browned and onion is tender; drain off fat. Stir in green beans, tomato soup, water, salt and pepper. Turn mixture into a 1 1/2 quart casserole. Mash potatoes while hot; blend in egg. Add enough milk to make potatoes fluffy. Season potatoes to taste with salt and pepper. Spread or drop potato mixture on top of meat mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes until cheese is melted and sauce is bubbly.
Puree the onions, garlic, ginger and water in a blender. In seperate bowl, mix together the tumeric, cayenne pepper, cumin, coriander, cardamon, cinnamon, bayleaves, salt and nutmeg. In a 8 quart saucepan, heat the Ghee on medium high heat. When the Ghee is hot, add the whole cumin, stirring until the seeds sizzle. add the puree and stir. If it starts sticking turn down the heat. Stir until puree is golden, and most of the moisture has evaperated. Add the chicken, stir fry until chicken turns golden brown. Add the spice mixture, and stir until they start to give a fagrance. Add sour cream, stirring constantly. Bring to a boil and reduce heat to the lowest setting possible. Cover tightly, and cook for 30 minutes until the chicken is tender. Before serving, sprinkle almonds, and then fresh cilantro on the curry. Serve hot over basmati rice.
Place gelatin in water and stir until dissolved. Add fruits and extracts to gelatin and heat using medium setting for 10 minutes, gently stirring. Pour into a serving dish and refrigerate.
Chop bacon into bits and cook on medium high heat in a large non-stick skillet for approx 5 minutes or until nearly ready then add thawed shrimp and cook till just about done. Remove bacon and shrimp from pan and set aside. Add olive oil to pan and saute shallots, garlic and mushrooms in remaining bacon grease for a couple of minutes then add wine and cook it all down. Add cream and thicken a bit then add back bacon and shrimp, stir in cheese. Toss in cooked pasta (you may not use all of it if the sauce seems too thick for it) and serve when thickened and seasoned with pepper to your taste.
Cream the butter, sugar and golden syrup. Beat the eggs until thick and mix in alternately with the dry ingredients. Bake in small spoonfuls on baking paper covered trays for 10-12 minutes at 400 F. Make up the Highlander filling by softening the butter and adding the rest of the ingredients. Put together the kisses using the Highlander filling.
Preheat oven to 400. Cover a baking stone with parchment paper. For crust: Combine potato, egg, salt and pepper in mixing bowl. Mix well. Spread the mixture into 14 inch circle on prepared stone: pat down with back of spoon. Bake ten minutes. For egg topping: Whisk eggs and milk in mixing bowl. Season with salt and pepper, if desired. Microwave 3 minutes; stir then microwave an additional 3 minutes. Spread cooked egg mixtures evenly over potato crust. Top with ham, mushrooms, green onion, and bell pepper. Sprinkle with cheese. Return to oven bake 10 min, broil until desired crispness attained.
Put first six ingredients in top of double boiler and place over boiling water. Beat on low speed until ingredients are thoroughly mixed. Cook on medium heat. Cook beating constantly on high speed until icing stands by itself.(about 5 min.) Remove from heat. Add 1 teas. vanilla. Beat for 1 more minute.
In a 1 quart saucepan, combine all ingredients except berries and cool whip. Cook over high heat, stirring occasionally until mixture comes to a boil. Boil for one minute. Remove the cinnamon stick and the cloves. Place the berries in a medium size bowl and pour the spice on top. Cover and refrigerate for at least 30 minutes. Line the bottom and sides of 4 dessert dishes with the cool whip. Fill the center of each dish with strawberries and syrup.
Mix Marinade Mix, oil, vinegar and water in small bowl. Reserve 2 tablespoons marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade.
Heat oven to 350. Mix ground beef and bread crumbs together, and mix well. Add onion, ketchup, barbecue sauce, and A-1 sauce, and mix well. Shape into a rectangle, and put into a 9x13" pan. Mix Sauce ingredients together, and pour on top of meatloaf. Bake for 1 hours 15 mins., or until done.
Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Saute until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain. Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo. Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes. Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook. Pasta -- As the seafood broth cooks, cook the pasta according to package directions. Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste). NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking. Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly! Garnish with some fresh lemon wedges or lemon slices if you like.
Place all ingredients in a high-powered blender, adding only enough ice cubes to fill two cup container. Blend until smooth. Serve immediately.
Cook broccoli according to package directions; drain and add to a large bowl. Add the soup, mayonnaise, and chopped pecans; mix well. Add the beaten eggs and onion; stir to blend well. Pour mixture into greased 1 1/2 or 2 quart casserole. Sprinkle with the grated cheese and top with buttered bread crumbs. Bake at 350 degrees for 30 minutes.
Heat butter and olive oil in deep skillet. Add garlic, onions, mushrooms and spices. Cover and saute for 15 minutes. Add wine and tomatoes, uncover, and simmer until liquid is reduced by 1/2. Stir in hot cooked fettuccini and serve.
Cook pasta according to package directions. Drain; keep warm. Meanwhile, melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink (5 to 7 minutes). Add green pepper and onion. Cover; continue cooking until vegetables are crisply tender (5 to 7 minutes). Add cooked pasta, whipping cream and ham. Cover; continue cooking until heated through (3 to 5 minutes). Stir in cheese, tomatoes, salt and pepper.
PREHEAT oven to 350°F Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended. Stir in chicken. SPREAD into 9-inch pie plate. Sprinkle with remaining 1 cup shredded cheese. BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges. Serve with tortilla chips.
In a large skillet, mix together spaghetti sauce, peppers, onions (if you are using them) and drained tomatoes. Set your sausage links in the sauce. Cover and simmer on med-low for 45 minutes. If sauce is thick enough for you, move on to the next step. Otherwise, if you prefer a thicker sauce, remove the sausages and thicken your marinara sauce by adding 1 tsp of cornstarch mixed with 1 tbsp cold water to your sauce, turn up to med-high heat and bring to a boil, return it to a simmer for 5 more minutes and it should be plenty thick. To serve, place one sausage on your plate, cover with 1/2 cup of sauce and sprinkle with the cheeses to your liking (cheese will melt immediately). Note that you can serve these in buns/rolls if you like! ENJOY!
Preheat oven to 350. Mix the filling ingredient in a small bowl. In an 8x10 (or other size) pan, place one quarter of the kataifi in a layer and brush with butter.Add a layer of filling. Layer of kataifi, brush with butter layer of filling. Layer of kataifi, brush with butter layer of filling. Top with the remaining kataifi and brush with butter. Bake 45-60 minutes until the top is golden,. Place all the syrup ingredients in a small pot, Heat until sugar dissolves. Take off heat and allow to cool. Remove from oven and pout syrup, evenly, over the top. Cover with a clean towel and let it cool for 3-4 hours so it can absorb the syrup. These are very rich, serve small pieces.
Spread out the quinoa on a piece of wax paper or aluminum foil. Sprinkle the breadcrumbs over the quinoa. With your fingertips, squeeze the quinoa and breadcrumbs together until the moisture of the quinoa is absorbed. Sprinkle the chicken with salt, garlic powder, pepper and paprika. Place the egg whites in a shallow bowl. Dip the chicken in the egg and then into the quinoa mixture. Warm the oil in a large skillet over high heat. When the oil is hot, add the chicken and reduce the heat to medium. Cook each side 5 minutes or until the crust begins to brown and the chicken is no longer translucent (turn once). Transfer fingers to a plate and serve immediately.
Preheat oven to 350*F. In a 1 quart saucepan, bring water to a boil; remove from heat. Add tea bags and brew 1 1/2 minutes, dunking occasionally. Remove tea bags and squeeze; set aside. Peel top one-third of each apple. In an 8-inch square baking dish, arrange apples, peeled end up; set aside. In a small bowl, combine brown sugar, walnuts, raisins and cinnamon. Evenly spoon walnut mixture into center of apples, then evenly top with butter. Pour tea over and around apples. Bake apples uncovered, basting occasionally, 1 hour or until tender. Enjoy!
Preheat oven at medium temperature. Whisk together the flour, baking powder and salt. Whisk together the eggs, sugar and vanilla extract. Gradually add sunflower oil. Add to the flour mixture alternating with the milk (start and finish with flour mixture). Pour the batter into the greased pan. Spread cherries on top of the batter and than scatter the ground nuts on top. Bake at medium heat for 15 minutes, than lower the heat and bake until firm to the touch and golden brown.
Preheat your oven to 425. Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid. In a bowl, mix flour and sugar. Slowly stir in evaporated milk until smooth. Whisk in eggs and vanilla until blended. fold in 1 cup of the mulberry liquid. Slice the bananas into thin rounds to cover the bottom of the pie. pour custard mixture over top. Bananas will float to the surface. Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting. Optimally served cold, topped with fresh whipped cream.
In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips. Yield: 5 servings. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
In a bowl, combine flour, sugar, cinnamon and salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan. Bake at 375 for 12 minutes. Meanwhile, for filling, place zucchini and lemon juice in a saucepan. Bring to a boil. Reduce heat. Cover and cook for 6-8 minutes or until zucchini is crisp - tender. Stir in sugar, cinnamon and nutmeg. Cover and simmer for 5 minutes (mixture will be thin). Spoon over crust. Sprinkle with the reserved crumb mixture. Bake at 375 for 40-45 minutes or until golden.
To make cookie dough: In large bowl, whisk flour, baking powder, baking soda and salt. Using electric mixer at medium-high speed, beat together butter and 1/2 cup sugar for 2 minutes or until fluffy. Reduce mixer speed to medium. Add egg and vanilla. Beat until combined. Add flour mixture and buttermilk alternately in 2 batches, beating until incorporated after each addition. Press dough into 4-inch disk. Wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours. To prepare oven, baking sheet: Adjust oven rack to middle position. Preheat oven to 350 degrees. Line baking sheet with parchment paper. To roll cookies: On lightly floured work surface, roll dough out to 1/4-inch-thick circle. Cut into rounds using 2 1/2-inch cookie cutter. Space rounds 1 inch apart on prepared baking sheet. Sprinkle with some remaining sugar. To bake cookies: Bake for 12 to 15 minutes or until just golden around edges. Cool cookies on baking sheet for 2 minutes. Transfer to wire rack. Cool completely, about 20 minutes. Gather scraps. Reroll dough. Repeat with remaining dough and sugar.
Preheat oven to 400F. Mix all ingredients together well using your hands. Shape into 15-20 balls. Place balls in an ungreased pan and bake for 20-25 minutes, until the juices run clear. Serve with your favourite pasta sauce, over spaghetti noodles, with a glass of red wine (optional)!
Slice the mangoes and take out the skin. Pour half of the sugar on a pie pan. Add the mango slices, the butter in small pieces all over the fruits, and pour the rest of the sugar. Put the pie pan on a high set gas for 3 minutes, so that the sugar caramelize. Place the pie crust on top of the mangoes. Tuck it in around the edges of the pan. Put in a 425 F preheated oven for 30 minutes. Then let rest for 10 minutes before flipping the pie again with a platter.
In a large bowl, combine ketchup, brown sugar and mustard. Remove 1/2 cup for topping; set aside. Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture; mix well. Let stand for 5 minutes. Crumble beef over cereal mixture and mix well. Press meat mixture into 18 muffin cups (about 1/3 cup each). Bake at 375° for 18-20 minutes. Drizzle with reserved ketchup mixture; bake 10 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Serve desired number of meat loaves. Cool remaining loaves; freeze. Transfer to freezer bags; freeze for up to 3 months. To use frozen meat loaves: Completely thaw in the refrigerator. Place loaves in a greased baking dish. Bake at 350° for 30 minutes or until heated through, or cover and microwave on high for 1 minute or until heated through.
MAKE VIETNAMESE DRESSING: Simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week. MAKE THE SHRIMP SALAD: Marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large platter.
Put everything except the olives in a food processor and blend until smooth. Add olives by hand. Refrigerate until ready to serve.
Place 2 cups of rice into your rice cooker - using the cup provided. Fill up with water to the 2 cup level in the rice cooker. Add the saffron, onion, salt, pepper & butter to the rice & water. Stir gently mixing it all together. Turn the rice cooker on to the Cook cycle. (This can be kept warm when the cooking cycle has finished for up to 2 hours.). When ready to serve, fluff and serve.
Break the chocolate and butter into small pieces, melt them on the microwave under"defrost" for about two minutes, Don't let it stand too long on the microwave to avoid burning the chocolate. With a spoon mix the melted chocolate and butter until smooth. Reserve. On a separate bowl, mix the eggs, egg's yolks and sugar. Beat the mixture on a mixer until almost doubled its size and has a firm consistency. Get the melted chocolate and butter mixture and start pouring it in small bits into the bowl with the beaten eggs and keeping beating it gentle and slowly, until it forms one smooth uniform mixture. While you still beating the mixture (in a low speed), sprinkles the flour on it and stop the beating after the flour gets incorporated in the mixture. turn off the mixer and stir in the cointreau. Reserve. Get the muffin baking sheet with 6/8 holes, rub a little bit of butter and sprinkle flour on the sides of each hole, It will help to get the mini cake out of the mold later(use induvidual muffins sheets, it gives a little bit of more work to do but it is much easier to take the muffin out of the mold). Pour the mixture into the mold almost to the top(leave 1cm or so, just for precaution of spelling the dough. Pre-heat the oven for about 15 minutes.(low temperature, around 180C. On the low heat(180c) put the muffin sheet for about 5 minutes, 7 on the most.(Keep trying to find out the perfect timing that works for you) After taking the baking sheet out of the oven let it rest of 2 to 3 minutes and then turn it upside down on a plate (The mini cakes should be hard on the outside enough to hold its original shape and all creamy and melted inside)Get each little cake with caution for not breaking them and put on individual plates. Put a ball of vanilla ice-cream on the side, Serve while it is hot! P.S.when you spoon the mini cake it will open and a rich creamy filling will pour out.
Beat sugar, oil, yogurt, egg, and vanilla together until smooth. Add flour through cinnamon and stir until a thick batter forms. Fold in the zucchini and chocolate chips. As the moisture from the zucchini soaks into the batter, the batter will soften a bit. Spray a 13 x 9 x 2 inch pan with cooking spray and pour the batter into the pan. Bake at 350°F for 25 - 30 minutes or until a knife inserted in the center comes out mostly clean. Cut into squares and enjoy!
cook bacon or ham in butter in pan to desired preference. Toss in green pepper and onion and cook until vegetables are almost tender. Beat eggs in a bowl with salt and pepper. Pour over mixture in skillet and cook until eggs are set. Turn with a spatula and brown second side lightly. Place between 2 slices of buttered toast.
Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over med-high heat. Add lamb;cook 12 minutes, browning on all sides. Remove from skillet. Add carrots,onions, and celery to skillet;saute 3 minutes. Add wine. Bring to a boil; cook 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet, bring liquid to a boil, and cook 5 minutes. Discard bay leaves. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain. Cook bacon in the Dutch oven over med-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over med-high heat. Add garlic; saute 2 minutes or until golden. Stir in beans and bacon; remove from heat. Divide beans evenly among 6 plates, arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired.
Combine the eggs and sugar in a mixer until fluffy. Add in the oil, beating well. Add in all the dry ingredients, combine well. Fold in all the cereal and nuts, combining with clean hands. Spread onto parchment lined cookie sheet into logs and flatten the tops slightly. Preheat oven to 350°F and bake 15 minutes. Turn oven off and leave in for another 15 minutes. Remove then from oven, onto a wire rack and cool 10 minutes. Reset oven to 325°F. Cut into slices with serrated knife and place back onto parchment lined sheets cut side down. Bake 7 minutes. Turn each slice over. Bake another 9 minutes. Until golden and toasty.