HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put butter, milk, and vanilla in the bowl of a stand mixer (if you don't have a stand mixer, a hand mixer will do). Mix on low speed until it just starts to come together, about a minute. Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute. Increase mixer speed to medium high and beat for about another or minute or so. Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute. Check your consistency. This is very important because if your frosting is too thick, it will not spread well. If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds. When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl). Add another tablespoon of corn syrup and beat on medium for 30 seconds. Repeat until the frosting seems to be of a good spreadable consistency (you don't want it too runny, or it will slide off the cake/cupcakes). Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Trim crusts from bread. Mix eggs and milk. Dip one slice of bread into egg mixture, and sandwich it between two dry slices of bread. Cut each 'sandwich' into nine squares. Dip each square in garlic butter and roll in cheese. Freeze the squares on a cookie sheet and store in resealable plastic bag. *PUFFS MUST BE COOKED FROM FROZEN. Bake on a baking sheet at 350 degrees for 15 to 20 minutes or until browned.
Combine all ingredients in a large zip lock bag. Let marinate all day in the fridge or until you're ready to start cooking! Pour all of mixture, including liquids on a large rimmed baking sheet lined with foil and sprayed generously with cooking spray. Roast potatoes at 400 degrees for 1 hour, or until golden brown and crunchy, stirring every 20 minutes. (I live at high altitude, so mine take longer).
Preheat oven to 350 degrees. Halve cranberries; set aside. Sift flour, baking powder, salt and sugar together. Add cranberries and pecans to dry ingredient, coating well. Combine milk, egg, orange rind and melted butter; add to dry ingredients alternately with cheese. Stir just to moisten ingredients. Pour into 9 x 5 x 3-inch greased loaf pan; spread evenly, making corners and sides slightly higher than center. Bake for 1 hour or until bread tests done. Cool for 10 minutes; turn out of pan. Bread slices easier if stored overnight. American Cooking.
Fill a roasting dish with 5cm warm water and place haloumi slices in it in a single layer. Leave at room temperature for 2 - 6 hours, or over night in the fridge. Thinly slice the chilli and place in a small pan with the garlic and half the oil. Bring to a gentle simmer for 2 minutes. (You don't want the garlic to change colour too much, you just want the flavours to infuse). Take off the heat and pour contents into a small jug, then add the reamining oil and the vinegar and leave this dressing to one side. Bring a small pot of water to the boil and add half the spinach and submerge with a wooden spoon. Keep the spinach in the water for 15 seconds then drain immediately into a strainer and refresh with cold water. Squeeze out excess water. Shred the remaining spinach with a shap knife. Take the haloumi from the soaking water and pat dry on kitchen paper. Heat a frying pan and add a few tablespoons of olive oil, then fry the haloumi on both sdies. Remove from the heat and place on 4 plates. Take the blanched spinach and pull apart to loosen it a little, then place in a bowl with the shredded raw spinach, orange sements, hazelnuts and sun dried tomatoes. Slice the water chestnuts into rounds about 5mm thick and add to the bowl. Stir the chilli dressing and add to the salad mix with a little salt and mix by hand. Divide the salad between the four ptaes and serve.
Cook rice in 3 cups water. Once cooked (water has evaporated and rice is ready) allow it to cool. In the meantime, chop the onion, potatoes and capsicums. Bring the green peas to a boil. Heat oil in a wok. Add mustard seeds and the black gram and bengal gram dals. Stir-fry for a minute. Add green chillies, ginger and curry leaves. Continue to stir-fry. Add the chopped onions. Add capsicums, potatoes and tomatoes and fry. Add half a cup of water and salt. Cook until the vegetables are tender. Add the green peas. Stir until all the water has evaporated. Allow to cool. Add lemon juice and cilantro, chopped for garnishing. Pour seasoning into rice and mix well. To serve, put rice on a serving plate. Garnish with grated coconut and the remaining cilantro and serve! Notes: I've been told that a tbsp of sambhar powder when added to the vegetables enhances the taste tremendously. I'm yet to try this addition.
Preheat oven to 350°F. Melt butter in bundt pan in oven. Spray cooking spray on the parts of the pan that aren't covered by the melted butter. Sprinkle brown sugar over melted butter. Place maraschino cherries on top of sugar. Spread crushed pineapple over all. Mix cake ingredients according to the package directions regarding time and mixer speeds. Pour cake mix over topping ingredients in pan. Bake for 40 minutes, until golden brown. Test for doneness, knife or toothpick inserted should come out clean. Immediately invert onto serving platter and remove pan carefully so none of the topping stays in the pan. Cool completely before serving.
Wash and drain fruit. Keep 1/3 apart for the garnish. Put the nuts through a grinder, or wrap them in a towel and hit them into pieces with a hammer. Keep some of the nuts apart for the garnish as well. Mix the fruit, yogurt, sugar, lemon juice and the nuts together very well (preferably in a blender, otherwise with a staff mixer or hand blender). Keep this mixture cool. Beat the whipping cream until stiff and fold it carefully into the fruit mixture until well blended. Distribute half of the mixture over 4 coupe glasses. Put one or two scoops of vanilla ice cream on top of this and cover with the remainder of the fruit mixture. Garnish with the rest of the fresh fruit and bits of pistachio nuts.
Clean and chop spring onions. Peel and grate ginger. Rinse and dry salmon fillets. Cut them into small dices (around 1/2-inch square). Combine salmon, spring onions, ginger and sweet soy sauce. Cover and leave in the fridge for at least 30 minutes. Serve in Chinese soup spoons, small individual ramekins or glass cups leaving marinade in the plate. Rinse lime and grate zest over individual portions. Squeeze lime, add on top and serve tartare right away.
Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters. In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour. Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
In a food processor, pulse pecans and sugar for 30 seconds. In a stand mixer with the paddle attachment, cream together butter, vanilla and pecan sugar. Add flour and salt and mix just until it comes together. Wrap dough in plastic wrap and refrigerate 30 minutes. Meanwhile, preheat oven to 325°F. Press the dough out to cover the bottom of a 9" square baking dish. Prick the dough all over with a fork or a docking roller, then bake 10-15 minutes, until golden. Allow to cool completely. In a heavy-bottomed saucepan, heat the cream over medium heat. In a bowl, beat together sugar and egg yolks. When cream is hot but not boiling, add the cream to the egg yolks, stirring vigorously, a tablespoon at a time, until half the cream has been added. Return this mixture to the cream remaining in the pan, still stirring vigorously. Cook over medium-low, stirring constantly, until it is thick enough to coat the back of a spoon, 5-7 minutes. Place the chocolates, butter and vanilla in a bowl. Pour the cream over them and stir until the chocolate and butter are melted and incorporated. Pour the custard into a shallow dish and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cool. Beat the cream cheese with 1/2 cup confectioners' sugar until smooth. Whip the heavy cream to soft peaks. Add the remaining confectioners' sugar and whip to stiff peaks. Spread the sweetened cream cheese over the cookie base. Top with the custard, then with the whipped cream. Garnish with grated chocolate. Refrigerate at least one hour, or overnight, before serving.
Crunch up uncooked Ramen Noodles and mix in with slaw, onions, almonds, and sunflower seeds. Combine the dressing ingredients. Mix everything together, toss and refrigerate 1/2 hour or longer before serving.
In a bowl, combine the ground coffee and brown sugar. Add boiling water and mix. Let steep until water has cooled, then strain out coffee grounds and add in the cream for a sorbetto or omitt it for am Italian Ice. Pour the mixture into a shallow pan or dish, and freeze for at least 3 hours. A deeper container will take longer to freeze. If you want the ice remenber to keed scraping the mix with a fork several times during freezing. When the sorbet is nearly frozen (still scoop able), serve into tall chilled glasses and top with whipped cream and a sprinkle of cocoa if desired.
Preheat oven to 225 degrees. Arrange bread slices in a single layer on 2 large baking sheets and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side using 4 tablespoons of butter; set aside. (Note: I used Smart Balance(R) with just a thin coating on each slice). Heat 3 1/2 tablespoons butter in large nonstick skillet over medium heat. Saute shallots and mushrooms until shallots become fragrant and translucent, about 3 minutes. Add spinach to skillet. Season with salt and pepper to taste and cook, stirring occasionally, until spinach and shallots are combined, about 3 minutes. Transfer to medium bowl; set aside. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/2 cup, 3 to 4 minutes; set aside. Butter a 9x13-inch baking dish with remaining 1 1/2 tablespoons butter. Arrange half the buttered bread slices, buttered-side up, in single layer in dish. Spread half of spinach mixture, then lay half of the cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; spread remaining spinach mixture and the remaining cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 2 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, below), and refrigerate at least 1 hour or up to overnight. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 60 to 65 minutes (or about 50 to 55 minutes for halved recipe). Cool on wire rack 5 minutes; serve. NOTE: By weighing down the strata, all of the bread is able to soak in the custard. To weigh down the assembled strata, two 1-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-lock bag filled with about 2 pounds of sugar or rice also works. This recipe halves easily; use one 8x8-inch baking dish greased with only 1 tablespoon butter and reduce the baking time as directed in step 8. A word about substituting fat-free half-and-half: The second time I made this recipe, I used fat-free half-and-half. The strata was soggy, not like the original recipe, even though I baked it longer. I think the custard needed more fat from the half-and-half in order to set properly. If you try this with fresh spinach, cook it first, squeeze it dry, then use it in place of frozen.
In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat. Add black eyed peas, beans, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Squeeze lime juice over the mixture, if desired. Add salt to taste. Serve the mixture with chips as an appetizer.
Dice the onion coarsely or slice. Add oil to a skillet or wok and caramelize the onions and garlic together. This may take up to 30 min and can be done the night before, in mass, or early. You want them a caramel looking brown color. Add your tarragon or herbs in the last 5 minutes of this process. Let the onions cool and prepare the batter. In a medium size bowl beat your eggs, milk and 2 Tablespoons of oil together. Set aside. In a small bowl mix dry batter ingredients, flours, baking powder, salt, sugar, and pepper. Stir well. Add the dry ingredients to the egg and milk mixture stirring until fairly smooth. Some lumps are fine. Now stir in the cooled caramelized onions and herbs. Fry as you would any other pancake on a hot sprayed or oiled griddle at around 400°F. Serve with stew, as lunch, snack, or breakfast.
Place chicken in a 9 x 13-inch baking pan. Top with cheese. Combine soup with milk; spread on chicken. Combine stuffing and butter; sprinkle over soup mixture. Bake, uncovered, @ 350 degrees for one hour.
Preheat the oven to 475 degrees. Snap off the tough woods ends of the asparagus and rinse the spears. Drain on paper towels. Spread the asparagus out on a cookie sheet and brush or toss with the olive oil. Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife. Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender. Arrange the asparagus on a serving plate. Stir together the ingredients of the garlic dressing until the sugar has dissolved. Pour over the asparagus or serve as a dipping sauce. Serve warm or at room temperature.
In medium bowl stir together first 6 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours.
Preheat oven to 350 degrees. In a large bowl, add chicken, water chestnuts, celery, almonds, pimentos and onion. In a small bowl, mix mayonnaise, lemon juice, salt and pepper. Combine chicken and vegetables with the mayonnaise mixture and pour into a 2qt. baking dish. Sprinkle cheese and onion rings on top. Bake uncovered for 30 minutes. Serve hot.
In a food processor, blend all ingredients except butter until berries are pureed; add butter and process until thoroughly mixed with berries. Place berry butter in a pastry bag with a star tip; pipe rosettes onto pan lined with waxed or parchment paper; refrigerate until butter sets; serve on cracked ice.
Beat egg yolks on medium speed until slightly thickened. Add lemon juice, mustard, salt; beat one minute. Increase speed to medium-high, add 1/2 cup oil ONE TEASPOON AT A TIME (this is very important--or the mayonnaise will "break" ie., separate). SLOWLY pour in remaining oils in a steady stream, beating until incorporated (about 10 minutes). Fold in water, lemon juice and salt. Fold in rosemary or basil. Serve at room temp; refrigerate leftovers for up to a week. REPAIR TRICK: If the mayo does "break" salvage the mixture by whisking a single (not married!) egg yolk in another bowl, then beat mayo into it a little at a time.
Melt the butter in a small saucepan over low heat with the sugar, salt, cinnamon, and water. Stir until the butter just melts but don't allow to boil: most of the sugar should not be dissolved. Remove from heat and stir in the flour, baking soda, and almonds until well mixed. Line a 9-inch (23cm) loaf pan with plastic wrap and press the dough into the pan so the top is smooth. Chill until firm. To bake the cookies, preheat the oven to 325° (160°C.). Using a very sharp chef's knife, slice the dough crosswise, as thin as possible, into rectangles. If you can get them as thin as a coin, all the better. The thinner they are, the more delicate and crisp they'll be. Space the cookies on parchment lined baking sheets and bake for 10-15 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 10-15 minutes, until the cookies are crisp and deep golden-brown on top. The baking times depend on how thin you cut the cookies. Cool completely, then store in an airtight bin until ready to serve. Storage: Once baked, the cookies will keep in an airtight container for up to three days. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months, if well-wrapped. Note: Large-crystal golden sugar, as shown, is available in specialty food stores, natural food stores.
In a small bowl beat the eggs with water. Melt the butter in a large skillet or a wok over medium heat or until sizzling. Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop. Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time). Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste). Stir in the egg and green onion.
Mix ingredients altogether. Spoon into muffin tins. I use the paper muffin cups to make clean up easier. Bake for 15 minutes at 425 degrees until light brown.
Cut the beef in thin slices, place in a dish with the garlic and the 1/2 tablespoon of Dark Soya sauce and the 1/2 tablespoon of light soya sauce. mix well, cover and place in the fridge to marinade for half an hour. Cut up the vegetables of your choice, I use the vegetables I have mentioned, add the ginger and set aside. Place the light soya sauce, oyster sauce, sesame sauce and the hot bean sauce in the water, mix the corn flour with enough water to make a paste and add it to the water. Heat wok; add half of the oil and stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two. Add the liquid, stir until it thickens. Toss the vegetables back in and quickly stir. Serve with fried rice or noodles of your choice.
See notes in Recipe Description above. Heat the oven to 180°C Heat the oil in a large lidded casserole or saucepan oven over medium-high heat. Season the chicken with salt and pepper; add to the saucepan and cook, turning, until browned, 12 to 15 minutes. Transfer the chicken to a plate. Add the onions to the saucepan; cook until golden, 10 to 12 minutes. Add the spices; cook for 2 minutes. Return the chicken to the saucepan with the stock and bring the liquid to a boil. Transfer the saucepan or casserole to the oven, and bake the chicken, covered, until tender, 35 to 40 minutes. Stir in the olives, butter, parsley, coriander and lemons into the saucepan, and cook for 6 minutes. Serve with rice or flatbread.
Dissolve jello in water and add lemon juice. Cool for 20 min in fridge. Beat cream cheese, sugar and vanilla and add to jello mixture. Fold whipped milk into jello mixture using mixer. Divide equally into the 3 crusts. Cover well and let set 4 hours or overnight for best results.
In a small bowl, whisk together soy sauce, red chili flakes, oil, brown sugar, garlic and ginger. In a medium bowl, add pork and pour half of the marinade over it, stirring to combine. In another medium bowl, add onions, and cabbage and pour remaining marinade over top. Let pork and cabbage mixtures stand for 15 minutes at room temperature or for up to one day in the refrigerator. In a large skillet over medium-high heat, add pork; breaking it up with the back of a spoon until brown and no pink remains, about 5 minutes. Transfer cooked pork to a bowl. In same skillet, add cabbage mixture with marinade and cook until onions are translucent and cabbage is tender-crisp, about 10 minutes. Return pork to skillet, with any accumulated juices, tossing to combine. Cook for about 5 minutes, until flavours combine. Divide rice into 4 bowls. Top each with pork mixture and serve immediately. Sprinkle with sesame seeds and green onions.
Line a pie plate with pastry and trim edges. Preheat oven to 425 degrees. Combine the rhubarb and raspberries in a large bowl. Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well. Pour over fruit mixture and stir gently but well. Pour into the prepared pie plate and top with remaining crust. Seal edges and crimp. Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more. Remove and place on a pie rack. Cool to room temp and serve with a scoop of vanilla ice cream.
1.	Heat oil in a medium saucepan over medium heat. Add leak and bell pepper; cover, and cook 5 minutes, or until tender. Stir in quinoa, garlic, and sesame seeds, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque. 2.	Add 3 cups water, and season with the chicken granules. Taste for salt and add more granules or salt as desired. Cover, reduce heat to medium low, and simmer 3 or 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand for 5 minutes. 3.	Preheat oven to 350°F Coat 13 X 9 inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and 80% of the cheese. Transfer to a prepared baking dish, level contents, and add remaining 20% of the cheese to the top, and bake 30 to 35 minutes, or until browned around the edges and top. 4.	Jim's Additional Step: Once removed from the oven, sprinkle top with additional shredded cheese. Lay a piece of aluminum foil over the top and set on stove top for a few additional minutes. The goal is to allow the additional cheese to melt as a second layer of melted cheese on the top of the hot casserole. Don't worry, the casserole will retain all the heat required to melt the addition cheese - don't go wild here - just a nice additional thin melted topping. A little bright red paprika on this layer would also add some additional color. Enjoy! Suggest for a smaller serving that you just make 1/2 of everything and place in a small 7" X 9" pan. This is the perfect size for a smaller meal and will cut into very nice 4 piece serving pieces. We both loved this dish and will make it again. Recipe comes from Ralph's (Grocery Store) Optimum Wellness Magazine March/April 2009, page 10. Recipe has been modified as noted above. Quinoa has been grown for more than 5000 years...in the Andes Mountains of Peru, Chile, Ecuador, and Bolivia, where it is a primary food source. "Quinoa is unique because it contains eight essential amino acids and is a complete protein in itself." A 2007 study at Osaka City University in Japan showed that quinoa is high in antioxidants, making it an exceptionally heart healthy snack. Try substituting quinoa in recipes that call for rice, couscous, or pasta.
Preheat oven to 400f degrees. Lightly spoon flour into dry measuring cup, level with a knife. Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth. Chill 30 minutes. Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray. Pour batter over fruit. Bake at 400f degrees for 35 minutes or until set.