HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the Bob's Gluten Free baking mix with the salt. Lightly beat the eggs and then beat the milk into it as well. Add the egg and milk mixture to the baking mix and mix well. The dough will be sticky. Use the flat side of a large cheese grater and put some of the dough on it and push though with a back and forth motion with a spatula, this will make little spaetzle balls. You can also use a Spaetzle maker but most of us don't have them. Boil the spaetzle till floating. Add the spaetlze to butter and add parmesan cheese or do whatever you wish with it. Good with a red sauce, cheese sauce, meat sauce or even just sauteed vegetables.
Combine all ingredients in a small container and shake vigorously. Chill in refrigerator at least 1 hour prior to serving (Note: this is optional - you can use the dressing right away if you want to, but it usually tastes better if you let it sit for a while.) Let dressing return to room temperature before serving. For the actual salad I use baby salad greens, kalamata olives, tomatoes, thinly sliced red onions, and goat cheese. Prepare the salad/salad bowls with all of the greens, tomatoes, etc.; but wait to add the dressing until just before serving.
Make the masa dough for the tamales: Beat one stick of butter with 2 tablespoons sugar until fluffy. Add the egg and beat until mixture is smooth. Place the corn kernels in a food processor or blender with the buttermilk and the salt and process until smooth. Add corn to the butter/egg mixture and beat until well blended. Stir the baking powder into the masa (harina de maiz). Add dry ingredients to the corn/butter mixture, mixing until well blended. Stir in 3/4 cups grated Monterrey Jack cheese. Set aside. Place olive oil in a heavy skillet. Add chopped tomato, chopped scallions, and 1 teaspoon garlic salt. Cook over medium heat, stirring, until tomatoes are softened, about 3-4 minutes. Add can of black beans (including liquid) to the skillet with the tomatoes. Continue to cook, stirring, until most of the liquid has evaporated. Season with more garlic salt to taste if desired. Remove beans from heat and set aside. In a medium bowl, whisk together the softened cream cheese with the ranch dressing, lime juice, and minced cilantro. Assemble Tamales: Place a 7 by 12 inch rectangle of Reynolds Wrap Non-Stick foil on the counter, with the non-stick side facing up. Spread about 1/3 cup of the corn masa dough into a 3 x 5 inch rectangle in the center of the foil. Spread 1 tablespoon of the cream cheese mixture on top of the masa. Place 1/4 cup of the beans on top of the cream cheese. Sprinkle 1 tablespoon grated Monterrey Jack and 1 tablespoon chopped red pepper over the beans. Top with another 1/3 cup masa, and spread it to cover the bean and cheese filling. Fold one short end of the foil up over the filling. Fold the two long sides in over the filling. There will be one end that is still open. Lift the tamale with the open end facing upwards and twist foil to close that end. Make 3 more tamales in the same way. Place tamales in a steamer basket, and place the basket over a pot with 2 inches of simmering water. Tamales should not touch the water. Cover tightly with a lid and steam tamales for 1 hour, checking water level from time to time. Let tamales cool for 15-20 minutes before serving. Serve with extra cream cheese mixture on the side. Tamales can be made ahead and reheated in the oven or in a steamer. Unwrap tamales before reheating them in the microwave. This recipe makes 4 large tamales, but you can use the ingredients to make 8-10 smaller tamales, if you prefer, or even 16 appetizer size tamales.
Melt chocolate chips, margarine, and peanut butter over medium heat. Stir. Pour over cereal, using a large bowl or a ziploc bag. Coat well. Add confectioner's sugar to bowl/bag and mix/shake vigorously to coat well. Break apart any large chunks sticking together.
Brown ground beef until all pink is gone. Add taco packet plus 1/2 cup of water and stir until mixed in well. Add can of refried beans to taco meat and add water until a good spreading consistency is reached (depends on how thick your beans are.). In a 9x13 casserole dish, spread out half of the bag of doritos. Top with 1/2 of the meat/bean mixture and 1/2 of the cheese. Put any optional toppings on now. Place the 2nd half of everything on top of the first layer in the same order. Bake in a 350* oven for about 15 minutes until all the cheese is melted. Serve with guacamole, sour cream and salsa.
HEAT oven to 325°F Coat baking sheet with no-stick cooking spray. BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips. DROP by rounded tablespoons on prepared baking sheet. BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely. TIP Store between sheets of wax paper to keep from sticking together.
Combine everything except olive oil in food processor. Process until mostly smooth. Continue processing while adding olive oil in a steady stream, until fully emulsified and smooth. Scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. Serve over grilled meats, fish or vegetables, or with chips. Store in refrigerator, but bring to room temperature before serving. To use as a dip, I recommend adding finely diced red bell pepper and tomato for texture. Remove tops and bottoms from two red bell peppers. Cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. Cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). Remove the seeds, jelly and internal ribs from two ripe Roma tomatoes using a grapefruit spoon. Repeat the brunoise procedure. Stir the diced red pepper and diced tomato into the guascaca.
Melt the dark chocolate in a bowl set over a small pot of simmering water. In a separate bowl, melt the white chocolate. Impale a strawberry with a skewer and dip it into the melted dark chocolate, just short of the leaves. Lay the strawberry on a parchment-lined baking sheet while the chocolate hardens. Lightly drizzle some white chocolate over the dark and leave to completely set. OR -> Dip strawberries into melted chocolate and then immediately roll in your choice of Rice Krispies OR coconut OR chopped nuts. Lay on a baking sheet to set.
Meat and Vegetable Mixture: Remove fat from steak and cut into pencil thin strips. Dredge meat lightly with flour, and sprinkle with salt and pepper. Saute onion with mushroooms and garlic in butter for 5 minutes. Add beef, and more butter, if needed. Turn heat to high and toss meat continously for 3-5 minutes. Remove meat, onions, and mushrooms with garlic, and keep warm. Reserve 2 tbs drippings. Make sauce. Sauce: Use 2 tbs drippings and blend in flour. Add consomme and stir until smooth and thickened. Add sour cream, and salt and pepper; keep heat low so cream will not curdle. Add paprika and Worcestershire sauce. Just before serving, add beef and vegetables and heat thru together. Serve over noodles (my favorite) or rice.
Scrub potatoes. Peel off narrow strip around the center of each potato. Cook in boiling salt water 15-20 minutes. Drain potatoes. Cook peas in salt water until tender (8-15 minutes). Drain peas. In small saucepan, melt butter. Stir in flour& milk. Cook& stir until thick, smooth, and bubbly. Cut cheese into small pieces (we like cheddar, sharp cheddar, or colby when we can't find smoked cheese), and add to sauce. (If you haven't found smoked cheese, add 2 T liquid smoke) Cook& stir over low heat until smooth. Add 1/2 of crumbled bacon to the mixture. Combine potatoes& peas in a casserole dish. Pour 1/2- 3/4 of sauce over peas& potatoes. Sprinkle with remaining bacon. Serve remaining sauce with the casserole.
Preheat oven to 400-degrees F. Wash the sweet potato and rub it all over with the olive oil. Poke it a couple of times on TOP with a fork so that it doesn't blow up while baking. Do NOT wrap it in aluminum foil! Bake in the oven at 400-degrees F. for about one hour. In a small bowl, melt the butter in the microwave for a few seconds, reserving two slices for topping later, and then blend in the brown sugar. When the potato has baked to the point that the pulp is tender, and after it has cooled a bit, carefully cut out the top and scoop out the pulp into a medium mixing bowl. Save the intact potato skin! Mash the potato pulp with a fork and add in the butter/brown sugar mix. Spoon the potato pulp back into the potato skin and top with the two slices of butter, the sugar, and the cinnamon. Place the potato on a cookie sheet and BROIL on high for about 6 minutes. Watch it carefully so that it doesn't burn the top. Serve hot.
Mix well until blended. Keep refrigerated. Blend into salad, or serve with cucumbers.
Combine ground beef with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes. Meanwhile, place cabbage and salt in a large bowl, mixing together well with your hands to combine. Stand for 15 minutes then rinse under cold water and drain. Use your hands to squeeze out any excess liquid. Heat 2 tablespoons of the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated beef and stir-fry for 30 seconds, breaking up any lumps with a wok spoon. Remove from the wok with a slotted spoon and set aside. Add remaining oil to hot wok, stir in remaining beef and cook, stirring for 30 seconds. Return reserved beef mixture to the wok with wine or sherry, hoisin sauce, oyster sauce, vinegar and sesame oil and stir-fry for 30 seconds. Toss in reserved cabbage, carrot and pepper and stir-fry for a further minute. Stir through scallions, reserving just a little to garnish, and remove from heat. Spoon beef into a serving bowl, sprinkle with remaining scallions and serve.
In medium bowl combine soy sauce, sesame oil, and fresh ginger , this is the marinade. weigh down the tofu between 2 paper towels and press out the water for about 10 mins, Dry the tofu well and slice into 1/2 inch Cubes. Toss gentily into the marinade and set aside for 30 minutes. Pre heat oven to 450. Arrange the tofu in a baking dish in a single layer. bake for 10 mins. Meanwhile make the basting sauce by combining 1/2 tsp chile/garlic sauce. 1 tablespoon Chunky Natural Peanut Butter. 2 T Dry Sherry. take the tofu out of the oven . cool slightly to work with. toss the tofu gentily in the above chilie/garlic/peanut butter/sherry Mixture. then bake again for another 10 mins. Serve at room temperature.
Mix dry ingredients until well blended. Add remaining ingredients to moisten, stirring well. Drop by teaspoonful onto a lightly greased cookie sheet and bake at 375 degrees for 10-12 minutes.
Cook egg noodles according to package directions; drain and set aside. In same pot, melt butter and saute celery and onions until tender. Combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese. Bake at 350°F for 30 minutes. Put cheese on top, then sprinkle top with potato chips. Return to oven for a few minutes to melt cheese. Eat with crusty bread. Yum.
Heat oven to 375°F. Combine 3/4 cup shortening and sugars in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs and vanilla until well blended. Combine flour, baking soda and salt in small bowl. Stir into creamed mixture; mix well. Add oats, dried cranberries and walnuts. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets. Bake at 375°F for 8 minutes or until firm and light brown. Cool on cookie sheets 4 minutes; transfer to cooling rack.
Put flour, milk, and salt in a bowl and mix well. Add butter and mix well with pastry cutter (or by hand) until crumbly. Put in a glass jar, cover tightly and store in refrigerator. Makes 7 cups. To make sauce: Combine mix (1/3 cup for thin, 1/2 cup for medium, 1 cup for thick) with 1 cup milk in a small deep heavy saucepan. Cook over medium heat, stirring frequently, for about 2 minutes. Remove from heat and use as desired.
Saute mushrooms, onion and green pepper in butter or margarine. Blend in flour and continue cooking over medium heat until flour is browned. Gradually add broth and milk. Stir until thickened. Add barley, Worcestershire sauce, salt, parsley and pepper. Bring to a boil over medium heat, stirring frequently. Reduce heat, cover, and simmer 10-12 minutes or until barley is tender, stirring occasionally.
In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes. Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed. Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands). Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire. With wet hands arrange on a baking sheet lined with wax paper. At this point the patties may be frozen. Heat oil in a frypan over medium heat. Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style. Bake for 12 minutes in the preheated oven, and serve.
Whisk together water, vinegar, mustard, garlic, salt, and pepper in a small bowl; set aside. In a large bowl, combine greens, apples, pineapple, onion, and cheese. Pour dressing over the fruit and vegetables and toss gently to coat. Serve immediately.
Heat the oil in a heavy pan over medium heat. Add the sausage pieces and cook until brown, about 5 minutes. Add the onions, green peppers, and celery. Cook for 3 minutes. Add the water, tomato sauce, salt and pepper. Heat to boiling. Stir in the rice. Reduce heat to simmer. Cook covered, until rice is tender, about 30 minutes. Remove from heat and keep covered until time to serve. NOTE: I sliced my sausage into 1/4 inch slices and used 1 pound of sausage.
Cream shortening and butter until fluffy. Add sugar and continue creaming until well blended. Add salt, flavoring, and cream and blend on low speed until moistened. Beat at high speed until fluffy. Note: If adding more flavoring, the flavoring with the cream should be 1/4 to 1/2 cup.
In a small fruit jar, place the whiskey and honey. Crush the peppermints well (this just helps them dissolve) and toss in the jar. If you need it, add the sugar, but if you don't need it, don't add it. Let sit and the peppermints dissolve. When you need it, take a spoonful; tablespoon if it's very bad, teaspoon if it's light. It's alright to give this to children, just make it more diluted with water.
Preheat oven to 400. Lay the puff pastry on the counter or any flat surface at room temperature to thaw for about 30 minutes, or put it in the fridge overnight so it will be thaw when you are ready. Carefully unfold the sheet and smooth the creases. Make sure there are no holes in the dough. Place the whole block of cheese in the middle and very gently fold the pastry around it like a present, making sure to seal it well. Wet your fingers and run them across the seams to make the dough adhere to itself and to ensure no cheese leaks out. Flip it over on a greased baking sheet seam side down. Whisk together the egg and water and brush lightly over the surface. Sprinkle with paprika to make it pretty. Bake for 20-25 minutes or until top is golden brown. Serve on your favorite cracker, I prefer Ritz. *If desired, spread the mustard on the pastry sheet before placing the cheese on it and folding for a little extra flavor.*.
Bring the chicken stock to a simmer and add the chicken breasts. Add some water if there is not enough liquid to cover the meat. Simmer gently for 10 minutes, then turn off the heat. Meanwhile, heat the olive or walnut oil in a small pot over low heat and add the paprika. Stir well to combine. Heat until you can smell the aroma of the paprika, then turn off the heat. Tear the bread into chunks and put into a bowl. Ladle out about a cup or two of the chicken broth and pour it over the bread. Set aside 1/2 cup of walnuts and put in a bowl with the green onions and 1 tablespoon of the parsley. Put the rest of the walnuts into a food processor with the garlic, the cayenne, about a teaspoon of salt, the rest of the parsley and the soaked bread. Buzz to make a thick, relatively chunky paste. If it needs a bit more chicken broth to loosen up, add some a tablespoon at a time. Stir the paprika-oil, then pour it into the food processor and buzz to combine. Taste the mixture to see if it needs salt. Pull the skin off the chicken breasts and tear the meat into shreds. Put it in the bowl with the unchopped walnuts, green onions and such. Add the walnut-paprika paste from the food processor to the bowl and stir gently to combine everything thoroughly. Add black pepper and lemon juice to taste and stir one more time to combine.
Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature. Heat a deep fat fryer to approx 340f/170c. Put the potato starch in a baggie and pop the tilapia fillets in, shake lightly to cover and then fry the fish straight away until they're golden brown. Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.
Combine sultanas, currants, and chopped dried fruit in the largest mixing bowl you have. Add the orange zest, juice, crushed pineapple (with juice) and brandy. Mix well. Cover and leave overnight to soak, stirring occasionally. (I left this for two days with no problems). Turn the oven onto 180 degrees C and toast the almonds until just brown. Remove from the oven, let cool, and add to the fruit mixture. Turn the oven down to 150 degrees Celsius. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating to combine. The mixture might curdle but this isn't a problem. Stir through the vanilla and almond essences, then add to the fruit mixture with the ground almonds. Stir well to combine. Sift the flour, baking powder and spices together. Mix through the fruit mixture. (My grandma told me that a light hand is necessary & not to overmix - otherwise the cake turns out tough & dry - who am I to argue with grandma?). Spoon into a prepared baking tin (mine measures 7in x 9in), then bake for 3 hours. If the top starts browning too quickly cover with baking paper. Remove from the oven after 3 hours and cool. Gently pierce the top of the cake with a skewer in 10-12 places, then trickle over 3T of the extra brandy. Wrap in tin foil and baking paper, and store in an airtight tin for 3-4 months. Feed regularly with brandy to keep the cake moist and flavourful.
Arrange around the rim of a bowl some whole lettuce leaves. Place in the center of the bowl about 1/2 cup shredded lettuce leaves. Combine ingredients 1-9 in a bowl to make the Crab Louis sauce. Chill it if you have time for a few hours -- It will be better. Add enough sauce to crab meat until crab is well coated but not runny and toss thoroughly. (you might not use all of the sauce). Assemble into bowls and garnish with chopped eggs. best if chilled but sometimes I can't wait.
In a small bowl, combine pretzels and 3 teaspoons of sugar;stir in butter. Press into an ungreased 13x9 inch baking dish. Bake at 350°F for 10 minutes. Cool on a wire rack. In a large bowl, dissolve gelatin in boiling water. Add pineapple and oranges. Chill until partially set, about 30 minutes. In a small mixing bowl, beat cream cheese and remaining sugar until smooth. Fold in whipped topping. Spread over crust. Gently spoon gelatin mixture over cream cheese layer. Cover and refrigerate for 2-4 hours or until firm. Cut into squares. Garnish with additional whipped topping if desired.
Preheat oven to 400°F. Place a large, oven-safe, nonstick skillet over medium-high heat, add olive oil. Add the sliced hot dogs to the pan and brown, about 6-8 minutes. Add the chopped onion and cook for about 3-4 minutes. Combine molasses, Worcestershire and tomato sauce in a small bowl and add to the skillet. Add the baked beans and bring up to a simmer. While the hot dog mixture is coming up to a simmer, mix the two packages of muffin mix together with eggs, melted butter, milk, chili powder, chives and the cheese. Pour the mix over the top of the hot dog mixture in the skillet. Place skillet in the oven and bake until cornbread is light golden in color, 12-15 minutes.
Cut chicken up into pieces legs, wings, thighs etc --. Peel and chop sweet potatoes. Chop onions, zuchinni and ham. In plastic bag add flour, garlic, salt and pepper. Add chicken pieces to bag one or two at a time. Shake to coat. Heat skillet to medium high heat and brown chicken turning as necessary. When chicken is brown add to large soup pot. In skillet with chicken drippings add onions thyme, bay leaf, crushed hot red pepper flakes and any left over flour mix. Saute until spices and onions are blended and you can smell spices with the onions. Add spiced onions to soup pot with chicken. Pour can of chicken broth into skillet and scrape away any left over flour etc --. Pour soup and tomatoes into soup pot. Add sweet potatoes, ham and stir until chicken and vegies are mixed. Simmer until chicken is done. Last 10 minutes of cooking add zuchinni. Serve when all vegies and chicken are done.
Melt and combine chocolates and condensed milk. Whisk in amaretto, vanilla and almond extracts. Add almonds and combine thoroughly. Pour into a waxed paper lined 8 X 8 baking dish. Chill for 4 - 6 hours and cut into bite size pieces.
In a large skillet over medium-high heat, brown the ground beef until halfway cooked. Use the spoon only to break the ground beef into chunks. Remove the semi-cooked meat from the skillet and add to a food processor. Pulse until the meat is a finely ground consistency. Drain the pan of the grease that has already cooked out of the meat. Add the meat back to the skillet and bring it to medium heat. Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar. Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat. Simmer uncovered until the meat is cooked through (10 minutes). While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl. Quickly zap in the microwave until it is liquid hot. Keep warm. When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip. Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top. Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon. Heat another medium skillet over high heat and grease with some cooking spray. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). While one is frying, make another wrap. Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce.