HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix egg, yogurt, milk, oil, and sugar. In a separate small bowl, combine the flour, baking powder, baking soda, and cinnamon with a wire whisk. Add the flour mixture to the liquid mixture and stir just enough to combine (batter may be lumpy). Fold in the chopped peaches. Spray a hot griddle lightly with cooking oil and preheat to 325 degrees. Pour approximately 1/4 cup of batter on. the griddle for each pancake. Cook until light brown on the bottom. Flip the pancakes over and finish cooking.
Beat together the softened margarine and maple syrup. It might look a little curdly, but that's ok. Beat in the maple and vanilla extracts. Slowly add the soymilk powder. The frosting should be creamy and fluffy. If it looks too wet, add more soymilk powder. If it looks too dry, add more maple syrup.
Put all ingredients into blender and blend until smooth. Options: try adding a banana or add blueberries in place of the strawberries.
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.
Mix the salt and the flour. In a small bowl, add 1/4 cup water to the egg and beat gently. Make a well in the middle of the flour, and add the egg-water mixture. Mix into the flour, adding remaining water as needed. Knead the dough into a ball. Keep kneading until smooth (several minutes). Place the dough in a large bowl, cover with a damp cloth and let rest for 1 hour. Cut the dough into quarters. Place one of the quarters on a well-floured surface, and roll out with a rolling pin until very thin. Cut the dough into the desired shapes (usually squares or circles). If stacking, dust the wrappers lightly with flour or cornstarch to keep them from sticking together. Keep cut wrappers covered with plastic wrap to keep them from drying out too much. Repeat with the other quarters. If not using immediately, wrap in plastic wrap and store in the refrigerator or freezer.
Put the egg yolks into large bowl and mash well with fork. Finely chop egg whites and add to the yolks. Add to this, the dried currants, green onions, and cilantro. Mix 1/2 cup mayonnaise and curry powder into a small bowl and then add to egg mixture. Mix in more mayonnaise by tablespoonfuls if salad is dry. Season with salt and pepper. Slice cucumber in half lengthwise and then thinly slice into half rounds and remove seeds. Place cucumber slices on paper towels to drain. Arrange toast on work surface; spread each toast slice with mayonnaise. Divide salad mixture among 6 toast slices. Top each with cucumber slices and the second toast slice. Cut sandwich in half and serve.
In a large saucepan, over medium high heat, melt the butter. Add all the vegetables and cook, stirring occasionally until the onions are translucent. Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes, or until all the vegetables are cooked through and tender. Puree the vegetables in a blender or food processor, or if you are lucky like me and have one use a handheld food liquidizer. Strain through a fine mesh sieve into the same pot you used to cook it inches Add the cream, maple syrup, salt and cayenne pepper. Return the pot to the stove, bring soup to a simmer, then serve in hot bowls! I like to cut buttered bread into small shapes and toast them in the oven til crispy and golden to float on top for an added garnish!
Preheat oven to 350°F. In a medium bowl, combine flours, salt, baking soda and cinnamon. Set aside. Place white sugar and brown sugar in a large bowl. Add eggs and stir by hand until well blended. Stir in milk and vanilla. Add the flour mixture and stir just until blended. Fold in apple pears. Pour into a greased 9x13 pan. Bake 45 mins or until toothpick into the center comes out clean.
Crumble the ground beef into a skillet and brown with the onions. If beef is very lean, add a tablespoon or two of cooking oil. Salt and pepper to taste. Add flour, one tablespoon at a time, stirring and cooking each spoonful, before adding the next. The flour must be cooked to preclude a starchy taste through out. Add enough flour to absorb most of the oil. Stir in the tomatoes and the tomato juice, followed by the water. Allow to simmer on low heat to thicken. Adjust consistency as necessary. Add nutmeg and sugar and adjust to taste.
Add together and blend well with mixer. Place in refrigerator until ready to put on any cake desired.
For the pastry, preheat oven to 350*F. Place flour, ginger, sugar, vanilla, and salt in a food processor. Cut butter into 1 to 2 tablespoon pieces and, with the machine running, add the pieces to processor, one at a time. Process until a ball of dough forms on top of the blade. Remove from machine. Press into a well greased 12" tart pan with removable bottom. Bake for about 10 minutes, just until the dough starts to set. Remove from the oven and cool while making the filling. For the filling, preheat oven to 350*F., if you haven't done it already. Arrange sliced peaches in concentric circles in cooled tart shell, filling the shell. In a food processor, place cream cheese, cream, and sugar, mix until smooth. Add eggs, one at a time, mixing well after each addition. Add cinnamon, allspice, nutmeg, and rum extract and mix well. Pour over peaches and bake for about 30 minutes,or until a knife inserted in the center comes out clean. Serve warm or cold with lightly whipped cream and/or caramel sauce. Enjoy!
Cook broccoli according to directions on package; drain thoroughly. Combine above with soup, Worcestershire sauce, 1/3 cup cheese, almonds, and chicken; mix well. Fill crepes; roll up; place in shallow sprayed baking dish. For the topping, combine the mayonnaise and milk and spread over crepes. Sprinkle with the 1/4 cup Parmesan cheese. Heat in a 350 degree oven till bubbly--about 20 minutes.
Put the cream, milk and vanilla pod (whole) into a saucepan. Heat over a very low heat until almost simmering, stirring constantly. Put the gelatine sheets in water to soak. Add the sugar to the warm cream mixture and stir until melted completely. Remove the vanilla pod then add the chocolate and stir until melted. Add the gelatine to the mixture and stir. Remove from heat and make sure the mixture is completely smooth. Cool, then pour into ramekins. Leave in the fridge to set for around 4 hours. If you wish, loosen the panna cotta out of the ramekins by placing them in warm water for a few moments then turning onto a plate. I find the flavour is best if you remove the panna cotta from the fridge about 10 minutes before needed. Serve with chopped fresh strawberries.
Microwave the potatoes or use leftover baked potatoes (Recipe #280220) and set aside until cool enough to handle. Peel the potatoes and slice about 1/3 inch thick in rounds. Heat oil and butter in pan and when butter stops sizzling start cooking the onion but don't let them brown much. I use a 9" preheated cast iron pan for this recipe. Add potatoes to the pan and put a lid on it over medium low heat until the potatoes are starting to brown on the bottom, and then remove the lid and continue browning. Add salt and pepper on top of the potatoes. When the bottom of the potatoes are brown enough for you (should be mahogany colored) put a plate over the pan and flip the potatoes out. Slide the potatoes back into the pan (first add a little butter if it needs it) and brown the potatoes. Do not replace the pan lid. Slide potatoes onto a platter and sprinkle with paprika. Cut into wedges and serve with eggs, beans, what you like.
Line pie plate with 1 crust. Mix together the chicken, vegetables and soup. Pour into pie plate. Top with top crust. Seal crusts by folding top crust under the edge of bottom crust edge and pressing with a fork. Poke or cut a few lines in the crust to release steam. Bake at 425 degrees Fahrenheit for 30 minutes or until crust is brown.
Place all ingredients (except cream) in a soup pot. Slowly bring to a boil. Reduce the heat and simmer until the vegetables are soft (about 1 hour). Whisk in the cream and simmer for 20 minutes longer. Serve warm.
Use a fork to combine all ingredients in a mixing bowl. Spread the batter into a lightly greased 9" x 13" baking pan. Bake at 300 F for about 25 minutes or until the edges are nicely browned. Cool and cut into squares.
Directions: In a large pot over high heat, place the pork chunks with a few bay leaves. Let boil for about 10 minutes and drain under running cold water. With a skewer, poke the chunks of meat to tenderize the inside of the meat before marinating. Combine the pork with the l liter of Pepsi in a large bowl. Cover and let marinate for at least an hour (the longer the better). Rinse the pork and place in a large pot. Add the water with sauce ingredients and lemongrass. Cook on medium heat for about 20~25 minutes while occasionally coating the meat with sauce. Add in potatoes, mushrooms, and carrots, cooking for another 15 minutes on low heat. Discard lemongrass stalks. Near the end when most of the broth should have thickened or evaporated, add some sesame oil. Serve on a platter as main course. If you have extra sauce leftover (that hasn't evaporated) I recommend mixing and eating with rice. Garnish with pine nuts or green onion.
Toast walnuts in skillet over medium heat for 5 minutes. Set aside to cool. Place a few walnut pieces inside each date. Arrange dates, packed next to each other in a flat 9-inch serving dish. In large deep skillet, saute flour in butter over high heat, stirring constantly for about 15 to 20 minutes, toasting until it is golden caramel color. Spread hot dough over dates. Pack and smooth it with back of a spoon. Combine cinnamon, sugar, cardamom and sprinkle evenly over cake. Sprinkle with 1 cup ground pistachios or shredded coconut all over. Cool. Cut into small square pieces. Arrange on serving platter or on plate in which it was made.
Preheat oven to 350 degrees F. Line muffin pan with paper liners. In medium bowl, blend together butter, sugar, eggs, milk, and vanilla. In large bowl, sift together flour, baking powder and salt. Pour butter mixture into dry ingredients and mix well. Fold blueberries into mixture carefully berries aren't crushed. Spoon muffin mix into paper liners. Bake for 25 to 30 minutes depending on how full the liners are, I like to overfill a little because the top of the muffin is my favorite part but it may take a little longer to cook depending on the oven.
Preheat oven to 350°F. Place corned beef in a food processor and chop finely, remove. Add onion and celery and finely chop. In a bowl, combine egg, rice and mustard. Mix in corned beef, onion, and celery. Place 1/2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan. Dissolve bouillon in boiling water, add beer and pour over cabbage rolls. Cover tightly and bake 1 1/2 hours. Remove from oven and pour out 1 cup of liquid. Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute. Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.
In a heated saucepan, add oil and onion. Saute until opaque. Add mushrooms and saute about one minute longer, stir some. Add broth, soy sauce, ginger, and Chinese five spice powder. Bring to a boil for one minute. Then reduce temperature to low heat. In a small bowl add 1/4 cup of soup and stir until it has lowered its temperature. Then add the half-and-half and stir.(Add as much as you want. I just limited it to keep the calorie count lower.) Then return the mixture to the rest of the soup and stir. If you've done this right, your half-and-half will not clump. Cook on low for one minute more and then serve with freshly cracked pepper on top.
Sanitize your glass container. Boil enough water to fully fill your jar. Allow water to cool just enough so as to not damage your jar when you pour it inches Wait a minute or two, pour the water out and allow your jar to air dry. Inspect your eggs for cracks and breaks. Damaged eggs should be exchanged out. Rinse, drain, and set aside. In a good sized saucepan being the water, salt, star anise, and peppercorns to a gentle boil. When the salt has completely dissolved turn off the heat and let cool completely. When the brine is cold add the Shaoxing wine. Stir to mix well. You will want to make sure your eggs are completely un-damaged one more time. Stack the eggs carefully in the jar. Pour the brine over the eggs. If they float above the brine place a weight (i.e. a small sauce plate) on top of the eggs. If your jar has a tight fitting lid then cover and label with the date made and the date 40 days ( max ) forward. At 30 days open the jar, remove and boil an egg and taste for saltiness. If the taste is satisfactory then you can remove eggs from jar and place then in a container and refrigerate. They will keep in the fridge for 2-3 weeks. If your jar lid feels a bit loose take a piece of waxpaper to place over the opening then put the lid on . Label and test as above. The dark orange-red yolk is a normal and highly desired effect. It is due to the use of the Shaoxing wine.
Preheat oven to 350 degrees. Cut spaghetti squash in half, and remove seeds. Place the spaghetti squash upside down so the rind is facing upwards in a microwave safe dish. Add 1/2 inch of water to the dish, and microwave for 8 minutes, or until the squash is soft. Slice Italian sausage into 1/2 inch pieces and brown the sausage in a large skillet over medium heat. Cook pasta according to package directions. Drain the pasta and stir in the Ragu pasta sauce and Italian sausage. Use a fork to separate the spaghetti squash strands and add them to the pasta mixture. Transfer to a 9x13 dish. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake 350 degrees for 30 minutes or until hot and cheese is melted. Enjoy!
Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemongrass, garlic and chiles. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes and juice; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper. Salad:. Toss all ingredients in a bowl; season with salt and pepper. Scallops:. Season with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat twice. Divide scallops and sauce among 8 bowls and top with salad.
Place the corn, onions, and bell pepper in a heavy-bottomed saucepan. In a mixing bowl, whisk together the sugar, vinegar, salt, celery seed, and mustard powder until the sugar and mustard are dissolved. Pour the vinegar mixture over the vegetables in the pan and bring to a simmer over medium-high heat. Turn the heat down to medium-low and simmer, uncovered, for about 1 hour, until the liquid has just evaporated and the relish has an attractive sheen; be careful not to allow it to burn. Let the relish cool. Add the parsley and mix well. Serve immediately or cover the bowl and keep refrigerated until ready to use.
Boil the water& the sugar. Simmer for 5 minutes. Move to double boiler,& add the white chocolate and allow to melt. Let mixture cool. Add the creme de cassis& vanilla extract,and combine. Freeze in a ice cream maker. and fold in the chocolate chips. Freeze again.
Mix Seasoning Mix, vinegar and orange juice in glass dish. Add pork; turn to coat. Marinate in refrigerator 30 minutes. Remove pork from marinade. Discard any remaining marinade. Heat oil in large nonstick skillet on medium-high heat. Add pork; cook and stir 7 minutes or until cooked through. Serve pork in tortillas with chopped cilantro, onion and pineapple.
In a large skillet, saute the onions with cayenne, oregano and basil for about 4-5 minutes, then add in the garlic and saute for another 2 minutes; transfer to a bowl to a small bowl or plate to cool completely. In a large bowl mix together the turkey, BBQ sauce, oats, shredded cheese, Parmesan cheese, milk, seasoning salt, pepper, then add in the cooled onion/garlic mixture. Add in about 1/3 cup dried bread crumbs. Using clean hands mix completely adding in more dry breadcrumbs if the mixture is too moist, add enough to just shape into patties. Shape into about 9 or 10 patties. Cover with plastic wrap and chill overnight. When ready to cook fry, broil or grill the turkey burgers, cook for about 6 minutes on each side, or until done and golden brown. *NOTE* cooking time will depend on the size of your patties, cook until a thermometer inserted in the center reads 165 and the meat is no longer pink.
Heat the grill to medium. Combine everything but the olive oil and form into 4 patties. Cook burgers on the grill. Lightly coat each burger bun with olive oil. Toast the buns. Serve topped with your favorite condiments.
1. In small bowl, beat cream cheese and feta cheese with electric mixer on medium speed until smooth. Stir in cucumber. 2. Place tortillas on microwavable plate or microwavable paper towel; microwave uncovered on High 10 to 15 seconds to soften. Spread about 1/4 cup cheese mixture over each tortilla. Top evenly with olives and tomatoes. Arrange 1/2 cup spinach on each tortilla to within 1/2 inch of edge. Roll up tightly; wrap in plastic wrap. Refrigerate 2 to 3 hours to blend flavors. 3. Trim ends of rolled tortillas if desired. Cut each roll into eight 1-inch slices. Arrange with cut sides down on serving dish.
Mix all the ingredients and let it sit for half an hour. Inhale - use a spoon to assist.
In a saucepan, combine flour and sugar; add salt, milk and egg yolks. Mix well, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. For meringue, beat egg whites in a mixing bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar dissolves. Spread meringue over hot filling. Sprinkle remaining coconut. Bake 350 for 12-15 minutes or until golden. Cool, store in the refrigerator.
Mix the milk and mustard in a bowl. Mix the cheese with the flour and chives on a plate. Dip the chicken in the wet mixture coating evenly. Use a pastry brush if needed. Dip chicken into cheese mixture pressing to coat them evenly. Place on a cookie sheet and top with any spare cheese mixture. Bake in a preheated 400 degree oven for 30-35 minutes or until golden brown and cooked through. Goes wonderfully with any side dish.
Grill the bread over direct medium heat until toasted and grill marks appear, about 2 minutes, turning once halfway through grilling time. Cut bread into cubes and set aside. In a large bowl, beat the eggs until frothy, about 3 minutes. Add the sugar, vanilla, nutmeg, cinnamon, and melted butter. Beat until well blended. Add milk, then stir in dried cherries and lemon zest. Add bread cubes and toss until mixed well. Let rest for about 45 minutes, patting the bread down into the liquid occasionally. Transfer bread and egg mixture to a 5- by 9-inch loaf pan. Place pan in center of cooking grate and grill over indirec medium heat for 50 to 60 minutes or until top is well-browned and puffy. Slice and serve warm with low-fat frozen yogurt, if desired.
Spray 5 to 6 quart slow cooker with cooking spray. Place turkey in cooker. Sprinkle with garlic pepper. Place potatoes and carrots around turkey. Mix bacon, gravy, flour, sage and Worcestershire sauce in small bowl; pour over turkey and vegetables. Cover and cook on low setting for 7 to 8 hours. Remove turkey and vegetables, and thicken gravy as necessary with cornstarch or flour. Dig in!
Dissolve jello in boiling water, stir in 7up. When jello partially sets, stir in pineapple, banana and marshmallows. Frosting: Combine sugar, juice, beaten egg and flour in a sauce pan over medium heat until thickened. Mix in butter and chill slightly. Fold into cool whip and spread on top of jello. Sprinkle with chopped nuts.
Preheat oven to 325 degrees F. In a small mixing bowl, beat egg whites with electric mixer until fluffy; add yolks and continue to beat for 3 minutes. In an 8 or 9-inch square baking dish, put a layer of green chiles. Put one layer of jack cheese; continue putting one layer of each until you reach the rim of pan. Pour egg over last layer. Bake in 325 d F oven for 1 hour. Let cool to room temp, then cut and serve. Makes @ 6 servings.
In a large frying pan, heat the oil until hot, add half the mince (ground lamb), season with pepper and fry until well browned. With a slotted spoon, remove the meat from the pan and place in a metal colander to allow the excess fat to drain. Repeat with the second batch of mince and place in the colander. Add the onion to the pan with the thyme and garlic and a knob of butter,and cook until soft and translucent. Add the meat and tomato puree, then sprinkle over the flour. Cook stirring constantly for 2-3 minutes to cook the flour. Add the red wine and Worcestershire sauce and cook until the liquid has reduced to half the original volume. Add the chicken stock, bring back to the boil, then simmer for 30-40 minutes. The mixture should be thick and glossy. Allow to cool, then check the seasoning. Mash the potato until creamy and smooth or pass through a Mouli or potato-ricer. Put into a medium-sized mixing bowl. Place the milk and butter into a small pan and heat until the butter is melted and the milk is about to boil. Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and white pepper. Put the mince into a large baking dish, then top with the creamed potato. Use a fork to rough up the top. Place in a preheated oven at 400°F for 30 minutes or until bubbling and golden brown in color.
Preheat oven to 450 dg. Plase a sheet of about 3 double layers of paper towels on counter. Cover paper towels with a thick layer of Janes Krazy Mixed-Up Salt. Roll pork roast in Jane's salt to be totally covered on all sides. Place on rack in baking pan and bake in preheated 450 dg.oven for 10 minutes. Lower heat on oven to 250 dg. Bake an additional 45-75 minutes until meat thermometer reaches 150 dg. Remove from oven, cover with foil and let rest 15 minutes. (Meanwhile, gravy can be made in pan drippings if desired. Serve with gravy drizzled on pork slices or with mashed potatoes.). Slice and enjoy!
Cut the pork in 2 cm/3/4 inch slices, place cut side down between 2 sheets of plastic wrap and gently pound to 1/2cm/1/4 inch thick slices; you will have about 8 slices. STUFFING: Combine the breadcrumbs, Parmesan cheese, selected herbs, lemon zest, garlic and pine nuts in a bowl; add the olive oil and stir with a forkuntil they are well-combined and season to taste with the salt and pepper. ASSEMBLING: Lay the pork slices on the bench and spread with the Dijon Mustard; divide the breadcrumb mixture evenly between the slices of pork, pressing in onto each piece lightly; cut the feta into long slices and lay one on each piece of pork; roll up each piece of pork and secure it with kitchen string. Refrigerate if not cooking immediately. COOKING: Preheat the BBQ, brush the pork rolls with olive oil and season; grill over a medium heat, turning to cook on all sides, for a total of about 6-8 minutes. Cooking time will depend on the thickness of the rolls. Remove the rolls to a plate and cover loosely and rest for about 5 minutes before serving them. SERVING: Snip off the string and cut the rolls in half on the diagonal; transfer to a serving platter and serve with a thinly sliced raw fennel, rocket, orange and roasted almond salad; or your choice of salad.