HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed. Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight). Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.
Add syrup,water and splenda to make a syrup. Mix everything together then Bake at 325 for perhaps 10-15 minutes, stirring a few times. This is not my recipe, picked it up off of a running site . My Mil needed a sugar free granola to make bars. Original recipe had ~2 c of dried fruits/raisins, etc, added after cooking ,as well as nuts This works well for mil to make granola bars as sugar free as she can!
Preheat oven to 350. Cream the oil or butter with the honey in a mixing bowl. Gradually beat in the egg. Mix in the carrots or apples, bananas and flour (All-purpose flour may be used with 1/2 tsp baking powder); add the raisins, cherries, cranberries, or prunes and zest. Add a little extra flour, if necessary, until spoon stands upright in the mixture. Turn the mixture into a greased 7in shallow, square cake pan and level the surface. Bake until golden brown, about 40-45 minutes. Cool slightly, then lightly score into finger-shaped slices using a sharp knife. Cool completely in the pan, then cut into fingers and serve.
Mix the cocoa powder and the sugar in a saucepan. Add 2 cups of the milk and heat on medium for about 10-15 minutes until it is smooth. Take off heat and let cool to room temperature. Once cooled, put saucepan in the refrigerator for 4-5 hours (or as long as possible). In your ice cream container, add the other 2 cups of milk, whipping cream, vanilla and salt. Pour in your cooled chocolate mixture and stir. Add your mini chocolate chips and your marshmallows and stir again. Freeze right away as your chocolate chips will settle to the bottom. Once frozen, give it a good stir to get the chocolate chips and marshmallows evenly distributed. Place in a freezer safe container. Top with wax paper to avoid freezer burn. It should be good for one week.
In a small saucepan, cook onion in oil till tender - a few minutes. Add remaining ingredients, heat to boiling, stirring constantly. Can be used to baste any type of meat you might want to grill or broil.
Preheat oven to 350 degrees F. Brown the chops in a small amount of oil in a skillet, a few minutes on each side. In medium bowl, mix the soup, broth, sour cream, ginger, rosemary and half of the can of onions. Salt and pepper to taste. Pour this sauce into a 9" x 13" lightly greased baking dish. Place the browned chops on top of the sauce. Cover with foil and bake for 25 minutes. Uncover and top with the remaining onions. BAke an additional 5 minutes or until bubbly and onions start to sizzle a bit. Serve over hot buttered egg noodles.
Adjust oven rack to lower middle position and preheat oven to 275°F Place chilis in bottom of a large Dutch oven and heat over high heat. Cook, turning chilis with tongs occasionally until fragrant and toasted, about 3 minutes. Cover with 2 cups chicken or beef stock. Bring to a boil over high heat, reduce to a simmer, and cook until chilis are completely tender, about 15 minutes. Remove from pot. Rub kosher salt and pepper lightly on roast. Heat 2 tablespoons oil in now-empty Dutch oven over medium-high heat until shimmering. Sear chuck roast until well-browned on all sides, about 8 minutes total. Remove roast and set aside. Reduce heat to medium. Add onions, cook 4 minutes. Add garlic and cook, stirring frequently, until fragrant (about 2 minutes). Add cumin, cloves, and oregano and cook, stirring constantly until fragrant, about 30 seconds. Add chipotle chilis and sauce, vinegar, and remaining chicken or beef stock. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender (or use stick blender). Add soaked chilis and their liquid to the blender/pot. Start blender on low and slowly increase speed to high. Puree until smooth, about 1 minute. Set aside. Place beef chuck in Dutch oven. Add bay leaves and bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender, about 5 hours. Discard bay leaves and transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes. Shred beef into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired.
Preheat oven to 375 degrees F. Butter 8, 1/2 cup ramekins and coat well with breadcrumbs, knocking out excess and reserving. In a medium saucepan, melt butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, for 3 minutes. Add milk in a stream, whisking. Bring to a boil and remove from heat. In a large bowl, whisk together 3/4 cup cheese, milk mixture, yolks, sun-dried tomatoes, dill, and season to taste (careful - the feta is already quite salty!). Beat whites until they hold stiff peaks. Stir half of whites into cheese mixture to lighten and fold in remainder, gently but thoroughly. Fill each ramekin halfway with souffle mixture and divide remaining cheese among ramekins. Fill with remaining souffle mixture and sprinkle with reserved crumbs. Put ramekins in a large baking pan and add enough hot water to reach halfway up sides of ramekins. Bake in middle of oven until golden-brown, about 25 minutes. Remove and let stand in pan 15 minutes. Run a knife around edge of souffles and invert onto a baking sheet. (may be prepared up to 1 1/2 hours in advance and kept at room temperature, or cover with plastic wrap and refrigerate up to 6 hours, no more, bring to room temperature before continuing). Preheat oven to 425 degrees F. Bake in middle of oven until puffed and golden-brown, 5-7 minutes. Divide salad among 8 salad plates and put one souffle atop each plate of greens. Serve immediately.
Stir orange juice, mineral water, elderflower syrup and juice of one half lime slice together. Pour over ice into a glass. Taste and adjust for correct flavor. Garnish with the other lime slice, (fresh elderflower blossoms, mint or lemon verbena if desired) and enjoy! Note: I used juice of one medium orange, about 3-4 ounces of mineral water and about scant 1/4 cup of elderflower syrup. Find a balance of flavor you prefer. This wasn't an exact science. Lastly, I think it would be interesting to play around with other citrus-grapefruit comes first to mind -- .
Heat your pan/skillet. Add oil, onion and mushrooms. Cook for a moment. Add green papaya. Cook for a minute or two. Add spaghetti sauce. Stir it all around and cook for another minute or two. Add parsley if you want. Stir. Plate. Top with Parmesan. Salt & Pepper. Enjoy! If there are other veggies you want to add, go for it.
Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels.
Heat oven to 350°F. Cookies: Cream butter and sugar. Add maple flavor and eggs. Add dry ingredients and mix. Stir in walnuts. Place tablespoon sized cookies on an ungreased cookie sheet, bake for about 10 minutes. Cool. Mix frosting ingredients, spread on cooled cookies. Note: If you make the frosting after all the cookies are baked and cooling. It times out just about right.
Preheat oven to 350°F. Place paper cups in 12 count muffin tin. Beat butter and sugar in bowl until light and fluffy. Add vanilla and eggs, one at a time. Sift flour baking powder and 1/2 tsp salt and fold into egg and butter mixture alternating with milk. Spoon in cups, bake 20-25 minutes until golden.
Fillet the chicken breast into two pieces of equal size. (This is easier if the chicken breast is partially frozen). Mix the vinegar, lemon juice, oil, pepper and oregano. Marinate the chicken in the mixture for 1 hour (or more). Saute the chicken over medium-high heat, 10 minutes on each side. Sprinkle feta over each fillet.
Shredd the zucchini as you would potatoes for hash browns. Mix all ingredients together in a large bowl. Place on a George Foreman Grill in 1/2 cup portions. Cook for about 7 minutes or until golden brown. Note: If you do not have a George Foreman, you can pan fry each side until golden brown. Frying them is still tasty but less healthy (because of the oil), and they fall apart more easily.
Rub the butter into the flour until it is evenly distributed. Heat milk& sugar, stir until dissolved and cool to lukewarm. Pour the milk and 1/4 cup olive oil into the flour to form a soft dough. Knead until smooth. Chop the dates and put in a pan with 1/4 cup butter, cook over medium heat, stirring until the mixture is combined and forms a paste Remove from heat and add the rose water, stir to blend. Roll out the dough on a lightly floured board to about 1/4" thickness. Cut into 2" circles, place a teasp of the date filling in the centre and fold over to form a crescent, crimp the edges with a fork to seal Place Samusik on ungreased baking sheets and bake in a 350F oven for 20-25 minutes or until lightly brown Place on a rack to cool. When completely cool place in cookie tins.
Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients until just combined. Stir in chocolate chips. You can use an ice cream scoop, but I think your hands work best. With your hands scoop out some cookie dough and press an oreo on top of it. Then take some more cookie dough and place on top. Press the sides of the cookie dough together and ball it up so that it covers the oreo. Place onto parchment lined baking sheets and bake cookies for approximately 15 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack. This makes some epically huge cookies. Usually I cut them in half because then you can see the cookie within the cookie and its a more typical portion.
Beat egg yolks and sugar in a bowl until light. Add cooled melted butter, milk and vanilla extract. Add flour, baking powder & salt, beat well. Beat egg whites until stiff and gently fold into batter. Bake and serve.
Preheat oven to 180 degrees celscius. Beat together mashed banana and butter until creamy. Add eggs, water and beat well. Stir in dry ingredients then beat until smooth. Pour batter in an oiled pan and bake for approx 35mins.
Layer all the ingredients in a 1 litre/2 pint glass preserving jar in the order the ingredients are listed. Write the following method on a gift label: 'Tip the contents of the jar into a large mixing bowl. Make a well in the centre and add 2 beaten eggs, 300ml/1/2 pt milk and 100g/4oz melted butter. Mix quickly and lightly to a soft batter. Divide between 12 muffin cases. Bake at 190C/fan 170C/gas 5 for 18-20 minutes Use within 4 weeks.'. Attach the label and a wooden spoon to the top of the jar with some raffia or coloured ribbon and a sprig of holly or seasonal herbs. (I like to use Bay leaves!). Look out for attractive clear jars - either glass or plastic - to show off the layers of the muffin mix - I like to use Kilner Jars.
Brown all meats in a Dutch oven (or if you have a slow cooker that browns,use it. After browning all meats, place in slow cooker/crockpot with water to cover meat. Slow cook for 8 hours or until meat is falling off the bones. (I usually do this the day before I make the dish.) Let the meat cool. Remove all meat from the bones and chop into pieces. I remove as much fat as possible. Remove juices from the pot, set aside. Slice sausage and chop vegetables. Saute sausage and peppers in pot, add rice and 1 cup of the reserved juice. Coat rice well with vegetables and juice. Add all meat back to pot, combine all ingredients well.Pour in two cans of beef broth. Add Kitchen Bouquet to your desired browness. Stir well. Cook until rice is tender about 45 minutes. NOTE: This is kind of greasy.
Combine warm water, yeast, and honey; let sit 5 minutes to dissolve and activate yeast. Stir together yeast mixture, water, olive oil, salt, and 1 cup flour; gradually add remaining flour, stirring, until dough comes together; knead (I use a KitchenAid stand mixer) for 10 minutes until soft, smooth, and elastic. Turn dough into a large oiled bowl; cover and allow to rise at room temperature for about 1 hour until doubled. Preheat oven to 450°; (to make an extra-large thick-crust pizza) spray a 12x17" baking sheet with no-stick cooking spray then sprinkle the sheet lightly with cornmeal; set aside. Punch down dough; turn out on a lightly floured surface and press dough out thinly into a fairly large rectangular shape; lift and transfer dough onto prepared baking sheet; press dough outward until it covers the baking sheet; form a ridge around the outer edge. Parbake pizza crust for 3-4 minutes (This is a good time to make your pizza sauce - Just stir the sauce ingredients together and it's done!). Remove parbaked pizza crust from oven and pat down any overly-puffed-up spots using with the palm of your hand or a clean kitchen towel; spread sauce evenly over surface of pizza crust; top pizza with layers of low-moisture part-skim Mozzarella cheese and your choice of pepperoni, canadian bacon, cooked sausage, sliced black olives, mushrooms, chopped green peppers, etc; lastly sprinkle a small amount of Cheddar cheese (for a bit of extra color) over the very top. Return pizza to oven and bake and additional 15 minutes until crust is golden-brown and cheese is melted, bubbly, and just beginning to brown. VARIATION: To make two 13" thin and crispy pizzas, decrease rising time of dough by about half and (here's the secret to a really good thin and crispy crust) place pizza stone into oven; preheat oven AND pizza stone to 450°. Punch down dough; divide into 2 equal portions; turn portions, one at a time, out on a lightly floured surface and press dough as thinly as possible into about about a 10" circular shape. Remove the hot pizza stone from the oven (place it onto the stove-top or onto a double-folded bath-towel set on the kitchen counter) and sprinkle it with cornmeal; carefully move dough (circle) onto the preheated pizza stone; continue pressing dough circle outward to cover pizza stone and form an outer ridge; and don't worry if you hear a faint sizzling sound or see bubbles forming in the uncooked dough during this step, that's what seems to always happens here! Parbake pizza crust for 3-4 minutes; remove from oven, pat down, and top as instructed above; return pizza to oven for 12-13 minutes until done. Enjoy!
Cut the potatoes into large chunks and boil for 10-15 minutes until they are cooked but still firm. You want them to retain their shape in the salad and not turn into mush. Meanwhile, make the Thai dressing. Start by removing the hard outer stalks of the lemon grass. Chop into small pieces and set aside for a moment. If you are using a fresh chilli, you may want to deseed it now, depending on how spicy you want the salad. Put all the herbs, lemon juice, lemon grass, oil, chilli and garlic in a food processor and blitz until you have a pesto-like sauce. Add a bit of salt and pepper and set aside. When the potatoes are cooked, drain and chop into bite-sized pieces. You can leave the skin on or take it off according to your taste. Let cool, then mix with the pesto and put in a serving bowl. Put in the fridge for an hour to let the flavours blend. Taste for seasoning. Add salt and pepper if needed. Serve chilled.
In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper. Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute. The tomatoes should be shriveled and the garlic tender. Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking. Drain and return pasta to pot. Add garlic tomato mixture and parsley, tossing to coat. Serve with sprinkle freshly grated Parmesan cheese. If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.
In a large bowl, combine vanilla and milk. In another bowl, combine the dry pudding mix, sweetener, and nutmeg. Whisk the dry mix into the milk mixture until smooth. Refrigerate until serving. **NOTE: Diabetic exchange is for one cup: 1 skim milk and 1/2 starch; 17 g. carbs.
In mixing bowl, cream shortening, sugar and egg. Combine dry ingredients; add to creamed mixture alternately with milk. Fill greased muffin tins two-thirds full. Bake at 325 for 20-25 minutes or until golden. Let cool for 3-4 minutes. Meanwhile, combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm.
Heat 2 T of oil in a large skillet over medium heat. Add onions and sugar and cook until onions just start to colour. Add tomatoes breaking them up with a fork. Season with salt and pepper, turn heat to low and leave to simmer for about 1 hour or until reduced to a thick sauce. Cook spaghetti in rapidly boiling water, drain. While the spaghetti is boiling grill (broil) the bacon until crisp, then crumble. Fry the breadcrumbs in the remaining oil until golden and then drain well. Toss the cooked spaghetti with the sauce in a large bowl, sprinkle with nutmeg and add the bacon, breadcrumbs and parmesan. Serve with your favourite glass of Aussie Red!
Heat oil in large heavy saucepan. Saute chicken. Add garlic,onions,shallot,celery and carrots. Cook stirring occasionally for app. 20 minutes. Add rice and continue to cook for another 5 minutes. Add remaining ingredients. Bring to a boil; reduce heat; cover and. Simmer for app 1 hour or until vegetables and rice are cooked. Serve with grated parmesan cheese and freshly ground pepper. Tip: Add any fresh herbs for fresh flavour.
Toss the pork, onion, ginger, sugar, 2 T soy sauce, 1 T minced garlic, salt, pepper and fish sauce in a bowl. Cover and refrigerate over night. Preheat oven to 375°F Spread the pork in a roasting pan or rimmed baking sheet. Roast 45-60 minutes, stirring occasionally, until pork is brown and crispy on all sides. Transfer pork to a paper-towel-lined plate and let drain. Roughly chop the cooked bok choy. When cooled, chop the pork into smaller pieces, about 1/2". Prepare the remaining mis en place by laying out all the ingredients - once you start the next step, there is no time to pause. Place a Dutch oven or large, deep skillet over high heat for about 1 minute. Add the oil. When the oil is shimmering but not smoking, add the scallion, red pepper flake, and remaining 1 tsp minced garlic; stir until garlic is fragrant, 30-60 seconds. Reduce heat to medium-high and add rice; stir to break up large clumps. Cook one minute, then add pork and bok choy; stir frequently for 2-3 minutes. Push the rice to the sides of the pan, opening up a space in the center where you can see the bare pan. Pour the eggs into this well and scramble them. When they are cooked through to your taste, quickly stir the scrambled eggs in to the rice to combine. Turn off the heat, add the remaining 2 tbsp soy sauce, stir well and serve. (Garnish with sliced scallion if desired.).
Keep aside 3 oz of strawberries to decorate the cake at the end of the recipe. Make a strawberrry puree using a blender. Chill the puree. Mix sugar and egg yolks and beat them until pale yellow. Chill the mixture. Beat the cream. Line the sides of a cylindrical mold with ladyfingers. Fold the chilled strawberry puree into the chilled mixture, then into the cream. Put in the mold. Add lady fingers over the cream. Cover with wraxed paper and refrigerate for 8 hours. Reverse dessert into a serving dish. Decorate with fresh strawberries.
Chill a martini glass by filling it with ice and water. Add ingredients into a shaker, with ice, and shake well. Remove ice and water from martini glass, then moisten half of the rim of the glass and dip it into sugar. Strain drink into the glass, add strawberry and pineapple slice to the sugared side of the rim. SIMPLE SYRUP: 1/2 cup boiling water. 1/2 cup sugar. Stir ingredients together until sugar is completely dissolved. Place in covered container and refrigerate.
Cut up scapes so that they will fit in the bowl of a food processor. Add pine nuts, garlic and parmesan cheese. Process until coarsely chopped. With processor running add oil through feed tube until a nice pesto-like paste forms. Taste, and add salt and pepper as needed. Pour pesto into a bowl and add artichoke hearts. Toss with cooked pasta adding pasta water as needed. Makes about 1 1/2 cups pesto, enough for 4 servings.
Drain navy beans (or cook up dry ones). Place beans, flax meal, and buttermilk in a blender or food processor. Blend until you have a creamy batter-like consistency. Remove to a large bowl. Whisk together egg yolks (preserving the whites) with the melted butter. Stir yolk/butter combination and egg whites, vanilla, almond extract, and sugar into the bean mixture. Combine flour, and baking powder, nutmeg, and oat bran. Add dry ingredients to wet ingredients, and whisk until just combined. Heat skillet and make just as you would pancakes. Serve up with maple syrup.
Try this wonderful hot towel recipe: All you got to do is to dampen the face cloths and place the damp face-cloths on your microwave turntable. Then, heat for 3-5 minutes on HIGH power level. Switch off the oven and remove the face-cloths. Offer it to the guests, pick one for yourself and enjoy!
Add everything to crock pot, mixing well. Cook on high for 6-8 hours.
Preheat oven to 375°. Cook sausage in a Dutch oven over medium heat 8 to 10 minutes or until meat is no longer pink, breaking sausage into pieces while cooking. Drain; return sausage to Dutch oven. Reduce heat to medium-low. Stir in pasta sauce, cilantro, and chiles; cook, stirring often, 5 minutes. Stir together ricotta cheese, whipping cream, and eggs until smooth. Spoon 1 cup sauce mixture into a lightly greased 13- x 9-inch pan. Top with 4 lasagna noodles. Top with half of ricotta cheese mixture, one-third of shredded Mexican cheese blend, and one-third of remaining sauce mixture. Repeat layers once, beginning with noodles. Top with remaining 4 noodles, sauce mixture, and shredded cheese blend. Cover with aluminum foil. Bake at 375° for 45 minutes. Uncover and bake 15 minutes or until golden and bubbly. Let stand 20 minutes before serving.
Combine parsley, walnuts, thyme and garlic cloves in bowl of food processor and blend until finely chopped. With machine running, gradually add 1/2 cup olive oil processing until well blended. Season the pesto with salt and pepper. Heat the remaining 3 tablespoons olive oil in heavy large skillet over medium-high heat. Add the peppers, onions and finely chopped garlic and saute until the peppers are crisp tender, about 15 minutes. Bring a large pot of salted water to a boil. Add angel hair pasta and cook until tender but firm to the bite, stirring often to prevent the pasta from sticking, about 4 minutes. Drain, reserving 2 cups of cooking liquid. Toss the pasta with pesto, bell pepper mixture and cheese in a large bowl to combine, adding enough reserved cooking liquid to moisten. Season the pasta to taste with salt and pepper. Serve immediately.