HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly coat large non-stick skillet with cooking spray. Place frozen wings in a single layer in the prepared skillet. In a small bowl, combine the remaining ingredients. Pour mixture evenly over chicken. Cover and cook over medium heat 20 minutes or until chicken is no longer pink inside, turning wings often to prevent from sticking.
Place water and sugar in a large enough pot to boil the water. Make sure you allow room, because boiling coffee tends to want to boil up and over. Once boil is achieved, add coffee, very slowly, and decrease heat. Stir coffee very frequently. When making it, I let it comes to a boil and when it starts to boil up the pot I take it off the burner for 2 seconds, then repeat the steps 3-4 times. Serve in demitasse cups. *Do not leave coffee boiling on stove unattended, it WILL boil over*. *If serving for a large group, just double or triple the recipe accordingly*.
Preheat oven to 375°F. In a large bowl, mix thyme, oregano, dill, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt. Drizzle in olive oil and stir. Add zucchini, artichoke hearts, red bell pepper, onion to the olive oil mixture. Set aside for 10 minutes. Meanwhile, in a food processor combine feta cheese, Greek yogurt, cream and lemon juice and blend until smooth. Place in refrigerator. Place each piece of fish, skin side down, in the center of a piece of Reynolds Wrap about 18 inches long. Season fish with kosher salt. Gather the sides of the foil, add 1/4 of veggies to each packet, then spoon liquid evenly over the pieces of fish. Close each packet, leaving about 5" between the fish and the top of the foil for steam. Place foil packets on a large baking sheet in the oven and bake 12-17 minutes (depending on thickness of fish; check by removing from oven and carefully opening one of the packets and testing fish & veggies with a fork. If fish is not cooked through, reseal foil and continue to bake, checking every couple minutes. Open packets carefully and transfer fish and veggies using a spatula to plates. Spoon the liquid from each packet on top. Drizzle each with lemon feta yogurt sauce. Garnish with dill. Enjoy!
Mix the first 4 ingredients for the sauce and set aside. For the burger, add all ingredients to a food processor, plus half the sauce and lightly blend until all ingredients are well blended and thick. Form mixture into patties and place on a baking sheet and freeze until firm. Can take up to 4 hours, so prepare in advance. Freezing the patties will help keep their shape while cooking. You can fry these in a pan in coconut oil usually about 4 minutes on each side. Add the sauce once you flip the burgers over as it makes the pan sticky. Add cheese if desired. I haven't tried, but I would consider broiling them in the oven too. Serve with condiments, lettuce, tomato, pickle and onion on a sourdough bun. You can also throw in extra ingredients like shredded zucchini, carrot or pepper to add zing and different flavor to the burger. These are high water content vegetables so you may need to adjust flax, rice combination.
Preheat your oven to 350°F. Cream 1/2 cup of the butter with the sugar. Add the eggs and beat until light. Stir in the vanilla and almond extract. Melt the rest of the butter with the chocolate in the top of a double boiler; cool and beat into the first mixture. Add the flour and salt and mix well. Pour batter into a greased, floured 13 X 9 inch pan and bake 45 minutes. Cool in the pan and cut into 42 squares by making 5 slices across and 6 slices lengthwise.
In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate. Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.). Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm. Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.
Heat oven to about 170 degrees C Put sundried tomatoes into a small bowl and cover with boiled water and leave to sit at least 15 minutes. Place walnuts in a roasting tin or other oven proof dish and place in oven for about 15 minutes. Drain water from sundried tomatoes (they should be a bit squishy having soaked up some of the water). Remove walnuts from the oven and allow to cool. Place soaked sundried tomatoes, walnuts and cream cheese into a blender and blend until smooth. Serve.
Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan. In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a large measuring cup, combine water, 1 tablespoon sugar, and yeast; let stand for 5 minutes, or until foamy. In a medium bowl, combine tapioca starch flour, brown rice flour, dry milk powder, xanthan gum, salt, flax seed, and 3 tablespoons sugar. Add yeast mixture to the egg mixture, then slowly add dry ingredients a little at a time until completely incorporated. Mix batter on high speed for 31/2 minutes, then pour into prepared pan. Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the tread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat I oven to 400°F Bread will continue to rise as oven preheats. Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 30 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible. TIPS: If humidity is high, reduce the amount of water in the recipe to avoid over rising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for. You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time. Hamburger Buns. Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes. Once completely cooled these buns freeze well. Always serve buns warmed, otherwise they will be crumbly.
Pat dill pickle dry with paper towel. Take 2-3 pieces of meat (depending on size of pickle), and place them on a cutting board overlapping half of each with the next. (If you're lucky, you can find the ham cut in a rectangular shape as opposed to square. In this case, you can use just one slice and it will encase the entire pickle.). Spread cream cheese over meat. (You can use more cream cheese if you like.) Wrap pickle around in blanket fashion. Chill for an hour or two, then slice pickle in~1/2 inch pieces and lay flat on tray. (If using dried beef, you can also put meat in blender and pulverize. Spread cream cheese on dried pickle then roll in pulverized beef. Again, allow to refrigerate 1-2 hours and slice as above.).
Mix all ingredients together in a large bowl. Pour into a buttered 12 X 9 (I think that's the size, the card is faded) casserole pan. Bake at 350 for 35-40 minute or until center is set.
Preheat the oven to 400*F. Combine 2 1/4 cups of the flour with the sugar, salt and yeast in a large mixing bowl. Mix well. Stir in the warm water, butter and enough of the remaining flour to make soft dough. Knead the dough on a lightly floured surface for 4 minutes. Roll in to a 10x14 inch rectangle. Arrange the rectangle on a lightly greased 11x17 inch baking sheet. Spread the salad dressing down the middle. Layer the cheese, corned beef and sauerkraut over the salad dressing. Fold the sides to the center to enclose the filling and seal the edges. Brush with the egg white and cut slits in top. Bake 25 minutes or until golden brown. Cut into 6 slices and serve hot.
Add milk, sugar and matcha powder to bowl. Whisk together until matcha is completely dissolved. Whisk eggs in one at a time. Add flour while continually whisking to prevent lumps. Additional milk may be used if batter is too thick. Heat shallow crepe pan over high heat. Add enough butter to lightly coat pan (~1 teaspoon), or use oil spray. Pour half a cup of crepe batter into pan and move pan around to spread evenly. After 10-15 seconds, flip crepe to finish cooking. Fill crepe with red bean paste (or other toppings) and fold over all sides. Serve with cool whip or ice cream. Dust with additional matcha powder if desired.
make jello and let get 1/2 way firm. Carefully fold into whipped topping. Chill until set and enjoy.
MEAT SAUCE Saute Onions in Oil and add Minced Meat Add the rest of the ingredients and simmer on low for 45 minute. Remove Cinnamon Sticks. BECHAMEL SAUCE. Heat Oil, add Flour, stir and cook for 2 minutes. Add Milk very gradually stirring all the time. Remove from heat. Cool a little and add eggs. Then add Mitzithra and Nutmeg. Place 1/2 the Macaroni into a dish and salt a little. Add Minced Meat and then the rest of Macaroni. Pour Bechamel Sauce on top. Sprinkle with Mitzithra. Bake at 180C for 45 minuits.
Whisk together the eggs and sugar until light and fluffy. Place the bowl over a pan with about 1cm of simmering water. Do not let the bowl touch the water. Whisk continuously for ten minutes, until the eggs have cooked through and you're left with a thick, custard-like mixture. Allow to cool (I place the bowl into a sink of cold water to speed this up), then place in the fridge. Meanwhile, whisk the double cream in a large bowl until it forms still peaks. Gently fold through the coconut milk, vanilla extract, coconut flakes and the cooled egg mixture. Pour into sealable plastic containers and freeze for 8 hours. Bring out of the freezer at least 15 minutes before serving to allow it to soften slightly.
Keep the vegetables chunky and about the same size so they'll be done at the same time. In a dry, small Dutch oven over medium heat, toast the saffron for 1 minute or until fragrant. Stir in the turmeric, cinnamon stick, chile and stock. Bring to a boil over high heat. Reduce the heat, cover and simmer for 10 minutes. Add the onion, carrots, parsnips, and squash. Continue simmering, covered (10 minutes). Add the zucchini and tomatoes, cover and simmer until all the vegetables are just tender, about another 5 minutes (you may need to raise the heat to return the broth to a simmer). When the vegetables are tender, stir in the chickpeas, 1/2 tsp salt, the turkey, raisins and cilantro. Remove the pot from the heat and let sit covered until the couscous has been made. Adjust the seasonings if needed. In a medium saucepan over high heat, bring 1 -3/4 cups water to a boil, along with 1 tsp salt and 1 tbsp butter. Stir in the couscous, cover tightly, remove from the heat and let sit for 5 minutes. Cut the remaining 1 tbsp butter into small pieces and scatter them over the couscous. Cover and let sit for 3 minutes. Fluff with a fork. To serve, mound a large spoonful of the couscous into a shallow soup bowl and ladle the turkey, vegetables and broth over it. Serve with the harissa or sambal oelek on the side.
Marinate the shrimp in salt, lime, pepper and some cilantro for 2 hours. Cook the cassava in salted water, the shrimp shells, 1 onion, a bay leaf, to cover in a heavy saucepan over medium-high heat for 30 minutes, until fork tender. When done, puree 1/2 of the cassava in a blender or food processor, adding the coconut milk and 1 cup milk to get a smooth paste. Set aside. Cut the other 1/2 of the cassava in cubes. Meanwhile, heat olive oil in a large, heavy saucepan over medium heat. Add the onion and cook 3 minutes. Add garlic, tomatoes, red bell pepper, and cook another 8 minutes. Add the shrimp and wait until they are cooked through (don't overcook). Add chives and parsley, season with salt. Stir in the pureed and cubed cassava, cook stirring until the mixture is hot. Taste and add more salt if necessary. Finally, stir in chopped cilantro and dende oil. Add Tabasco or other hot sauce (we use malagueta pepper, might be too hot). Remove from the heat, and serve hot with white rice.
Mix hard boiled eggs, vinegar, onions, sugar, kosher salt, and pickling spices together. Refrigerate for 10 days before use.
In a mixing bowl, combine first 7 ingredients; stir. Place 1 teaspoon of mixture in center of each wonton wrapper. Moisten wonton wrapper edges with water. Bring corners together, pressing to seal. In a Dutch oven, pour oil to a 2-inch depth and heat to 350°. Fry wontons in batches until golden, turning once. Drain on paper towels. Serve immediately.
Combine meat, onion, green pepper, corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls. Sprinkle with flour and brown in hot shortening. Place in 4 quart casserole. Add remaining flour to browning skillet, blend and add tomato juice. Cook until thick; pour over meatballs. Arrange vegetables around meatball. Add salt and cover tightly. Bake at 350 for 1 hour.
Grate or mix in a blender all the ingredients. Pour to small bowl. Store in refrigerator for half an hour, until the mixture is cool. Serve with nachos, crackers, etc.
Remove the seeds from two of the serrano peppers. Add peppers, garlic, soy sauce, fish sauce, lime juice and rice vinegar to a food processor. Pulse until finely chopped. Transfer to a bowl. Cover and refrigerate for 30 minutes. In another bowl combine garlic powder, dried cilantro and kosher salt. Rub mixture over steak. Allow to rest for about 20 minutes. Heat sesame and olive oils in a large heavy bottom skillet over medium heat. Cook steaks 3-4 minutes per-side for medium rare. Transfer to plate. Cover and allow to rest for 10 minutes. Slice and transfer to a serving platter. Spoon chili-lime sauce over the top. Serve immediately. Serve with plenty of jasmine rice to soak up the spicy sauce and steak juices.
Add seasonings to broth and heat to boiling. Simmer 10 minutes. Add noodles. If using Ramen toss the seasoning packet in your spice cabinet to add later to mashed potatoes. (You don't need all that sodium!) Let simmer 5 - 10 minutes, serve hot and steamy.
In a large skillet, saute the onions and garlic in oil for 5 minutes. Add the carrots, cover, and saute for 5 more minutes, stirring occasionally. Stir in the remaining vegetables and seasonings and cook on low heat until vegetables are just tender. The mixture should be saucy; add more tomato juice if necessary. Serve over hot corn bread and top with sour cream or cheese.
Turn the oven on to 375 degrees fahrenheit (190 degrees celsius). Put the first 5 ingredients into a bowl. Beat on low speed until smooth. Add the next 6 ingredients, stir with a spoon until moistened. Roll into 1 1/2 inch (3.5 cm) balls. Put the remaning sugar into a small bowl. Roll the balls 1 at a time in the sugar to coat them. Arrange the balls on the ungreased cookie sheets 2 inches (5 cm) apart. Bake on the center rack in the oven for 12 to 14 minutes. Let stand for about 2 minutes before removing the cookies to waxed paper lined on the counter. Cool competely. Store in a container with a lid.
Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast. Chutney - Ingredients begin with the cranberries - In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often. Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast. Cook roast on low for 6-8 hours. Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.
Place pork tenderloin in large ziploc bag. Peel and lightly crush garlic. Add garlic and ginger to bag. Whisk together soy sauce, olive oil and brown sugar in medium mixing bowl. Pour over pork tenderloin. Marinate in ziploc bag in fridge for up to 3 days. (3 days= the most tender pork you've ever had) Remove from bag and discard marinade. Grill on BBQ or broil in oven until medium (about 15 minutes). Very dark and tasty with a light pink centre. Great over rice or with baked potatoes and grilled asparagus.
Cut tops off of tomatoes and scoop out pulp leaving shell. If you want to save the pulp, put it in a casserole dish at this point. Crush saltine crackers (I just do it carefully right in the unopened sleeve) to say pea size, put in bowl. Grate the cheese into the bowl, turning with your hands every few minutes so the cheese doesn't stick together and gets mixed in nicely with crackers. Carefully but firmly stuff tomatoes with mixture. Dot each tomato with a pat of butter. Bake 1 hour or until tomatoes are soft. If making the casserole cut tomato count to six and use extra crumbs on pulp.
Preheat the oven to 200°C/400°F/Gas 6 and butter an ovenproof dish, scatter the mushrooms in the bottom, add the fish and season with salt and pepper, to taste; pour the boiling milk over the top, cover and cook in the oven for 20 minutes. While the mushrooms and fish are cooking, cover the potatoes with cold water; add a good pinch of salt and boil for 20 minutes; drain and mash with the butter and milk, and season to taste. Using a slotted spoon, transfer the fish and mushrooms to a 1.5 litre (11/2 quart American; 1.5 litre Canadian) baking dish. Pour the poaching liquid into a jug and set aside. To make the sauce: Melt the butter in a saucepan, add the onion and celery and saute until soft but not browned; stir in the flour, then remove the pan from the heat; slowly add the reserved liquid to the pan, stirring until it has been absorbed; then return the pan to the heat, stir and simmer to until the sauce thickens; add the lemon juice and parsley, season to taste, then add the sauce to the baking dish, using the sauce to cover the fish and the mushrooms. Top with the mashed potato and place the baking dish in the oven for 30-40 minutes until the potatoes are golden brown.
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 quarts hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into sauerkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.
Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray. In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes. Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes. Season with salt, pepper, and Tabasco. Sprinkle with the flour and cook, whisking, for 2 minutes. Gradually stir in the broth, whisking until smooth. Add in cream, and bring to a boil. Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese. Bake for 25-30 minutes, until the rice is tender and the cheese is golden.
Heat oven to 350 degrees. Beat together sugar, honey, applesauce, vanilla, peanut butter. In separate bowl, mix the dry ingredients and mix them into the honey mixture. Once mixed, add the optional nuts or raisins. Drop by teaspoons ful onto ungreased cookie sheet, spacing about 2" apart. Bake 12-15 minutes and cool 1 minute before removing from pan.
Preheat oven to 325°F. In a large bowl, beat the eggs until fluffy. Slowly add the sugar, while beating, until the mixture is very thick. In a separate bowl, sift the flour, baking powder, and salt. Gradually add the dry ingredients to the eggs and sugar, stirring just to combine. Gently fold in the vanilla, apples, pecans, and lemon juice. Pour the batter into a 10-inche round baking pan. Bake for 35-40 minutes or until top is brown and crusy. As the torte cooks, the bottom layer will be soft and the top layer will become cookie-like and crunchy. Just before serving, whip the heavy cream with the syrup. Cut the torte into wedges and top each serving with a dollop of whipped cream and a pecan half.
Pat the (thawed) chicken pieces dry between paper towel. In a large bowl whisk together the yogurt and spices. Add the wings and marinade for 1 1/2 hours. Foil a large baking sheet. Bake @375F for 45 minutes, baste occasionally with the extra marinade and turn to evenly brown. If desired broil for 5 minutes to crisp the skin. Time may vary depending on the size of the chicken. This is also great marinade for cubed chicken breasts then grilled on skewers.
Mix all stuffing ingredients and set aside. Mix smeed, flour, and salt. Place warm water in an electric mixing bowl (I use my blender). While mixing on high speed, add the smeed mixture gradually to form a thin pancake mix. Dissolve yeast in 1/4 cup of water and a dash of sugar. Add to pancake mixture, and mix for 1 more minute. Set aside for 40 minutes, stirring every 7 minutes (so the water won't separate from smeed to avoid a lumpy mixture). Add the baking soda and keep stirring. When the dough bubbles, it is ready to be baked. Use an electric frying pan set at 450 degrees (I use one of those flat frying pans, for pancakes, but I do believe any nonstick frying pan should work). Pour 1/4 cup dough and cook like a pancake, on one side only. Remove from fire when pores form on the surface on each cake. Place the pancakes on a smooth surfaced towel until they cool. Fill each pancake with the nut mixture (I place one spoonful of the mixture in the middle of the pancake). Fold by pressing edges together to make a semi-circle. Pinch the edges firmly to close. Brush each on both sides with warm butter. Place on a baking sheet and bake at 400 degrees in a preheated oven for 10 minutes, or until light gold. Remove from oven and dip in cold syrup (Thin Attar). Makes about 35 pieces. Enjoy!
Drain one can of garbanzo beans. Drain about 1/2 the juice from the other. Place in food processor, along with remaining ingredients. Process until smooth. Spread on a platter, making a small indentation in the center, and drizzle the indentation with olive oil. Sprinkle with parsley (fresh is best) Cut pita bread into wedges, and toast. Arrange pita wedges around edges of platter.
Sift the flour and salt into a large bowl. Make a well in the center and crack the egg into the well. Gradually beat in the milk to form a smooth batter. Heat a medium-size nonstick skillet. Add a little oil and wipe out with a paper towel. Pour enough batter into the pan to coat the bottom, then cook for about 1 minute. Flip the crepe, and cook for 1 minute more. Transfer to a plate and make three more crepes. Set aside. Pour the orange juice into the skillet and add the honey and butter. Bring to a boil, reduce the heat, and simmer for 5 minutes to concentrate the flavors and thicken the sauce slightly. Stir in the whiskey. Fold each crepe in half, then in half again to make a triangle; slide each into the simmering sauce. Heat for 30 seconds. Transfer the crepes and sauce to serving plates and sprinkle with raspberries. Dust lightly with confectioners' sugar and top with plain yogurt or cream.