HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside. In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120°F to 130°F) and margarine is almost melted. Add to the flour mixture; add pumpkin. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise in warm place until double (30 to 45 minutes). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Lightly grease an 8x4x2-inch loaf pan. Shape dough into a loaf; place in the prepared pan. Cover and let rise until double (25 to 30 minutes). Brush top with milk. Bake in a 375°F oven for 35 to 40 minutes or until loaf sounds hollow when tapped. If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning. Remove from pan. Cool on a wire rack.
Mix the flour with the other dry ingredients (not with the corn flakes). First dip the chicken tenders in the buttermilk and roll in flour mix. Then dip back in buttermilk. Now roll in corn flakes. Put on baking pan sprayed with cooking spray. Spray chicken with cooking spray. Bake 45 min at 375*.
Set oven rack at middle of oven; preheat oven to 325 degrees F. Grease a 9x13 inch pan. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually. Beat until very thick. In a small bowl, sift together matzo cake meal and potato starch. Add to yolk mixture alternately with apple juice, beginning and ending with matzo mixture and blending after each addition. Add lemon rind and vanilla. Beat until combined well. In a separate bowl with clean beaters, beat egg whites until they just hold stiff peaks. Stir 1/2 cup of the beaten egg whites into the apple juice mixture. Fold in remaining egg whites gently but thoroughly. Pour into pan; spread evenly. Arrange apple slices on top, overlapping them slightly. In a small bowl, stir together 1 T. sugar and cinnamon; sprinkle over apples. Bake about 50 to 55 minutes or until golden and cake tester comes out clean. Let cool in pan on a wire rack.
For Pudding: Combine dates in a pan with 300ml water, bring to a boil. Remove from heat, stir in bicarb soda and set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well each time. Fold in flour with a large metal spoon, stir in date mixture and vanilla and pour into a greased 18cm square cake tin. Bake in a 160°C oven for 50 minutes, or until cooked when tested with a skewer. For Sauce: Combine sugar and butter in a pan and stir over low heat until melted. Add cream and vinegar, bring to a boil, remove from heat and serve warm, not hot. Note: I have made a double batch of the pudding in a kugelhopf pan, just make sure you prepare the pan well. I then fill the centre with strawberries or cherries and serve the sauce on the side. Makes a beautiful alternative Christmas Pudding.
Toast tortillas on stovetop over medium flame. Set out bowls containing the fillings: eggs, cheese, Pico de Gallo, cilantro, and lime. Build taco by placing the eggs in first and topping it with cheese, Pico de Gallo, and cilantro, adding a squeeze of lime to taste.
Reserve 2 tablespoons sugar. In top of double boiler combine remaining sugar, flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, 10 min., or until thickened. Remove from heat; stir in vanilla. Spoon about 1/2 cup custard onto bottom of 1 1/2-qt. round casserole dish; cover with 8 Nilla wafers. Top with layer of sliced bananas; pour about 2/3 cup custard over bananas. Arrange 10 Nilla wafers around outside edge of dish. Cover with 12 Nilla wafers; top with sliced bananas and 2/3 cup custard. Cover custard with 14 Nilla wafers; top with sliced bananas and remaining custard. In small bowl, beat reserved egg whites till stiff but not dry; gradually add reserved 2 tablespoons sugar; beat till mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface. Bake at 425 degrees for 5 min., or till surface is lightly browned. Choice of Garnish: extra banana slices and/or crushed cookie crumbs. Serve warm or chilled.
In bowl, cream Crisco and brown sugar. Beat in molasses and egg. Combine flour, baking soda, ginger, cinnamon, pepper, mustard, cardamom, salt and cloves. Gradually add to creamed mixture. Cover and refrigerate about 1 hour or until easy to handle. Roll into 1-inch balls and then roll in additional sugar. Bake at 375°F till surface cracks or about 10-12 minutes. Cool on wire rack completely.
Brown hamburger & onions. Drain. Add tomatoes,tomato sauce, beans,and dry ingredients. Mix together. Make sure all the dry ingredients are blended together before adding to the liquid. Simmer for at least one hour. Remove bay leaf. Much better the next day. Freezes very well. 1 (15 ounce) can tomato sauce plus 1/2 teaspoon Italian seasoning can be substituted for the Italian tomato sauce.
Cream butter and sugar until light and fluffy. Add eggs and then flour and baking powder which have been sifted together. Lastly mix in the milk to get a spreadable batter. Spread over hot fruit in an oven proof dish. Bake at 400'F/200'C for 30 minutes approximately or until risen and golden brown. Serve warm.
Saute onion and garlic in butter in large pot. Do not brown, just until tender and translucent. Add potatoes, celery, carrots and broth. Cook at a simmer until veggies are tender. Add turkey and salt. Continuing until heated through, stirring occasionally. Add milk 10 minutes before serving. Sprinkle with parsley if desired when serving.
Heat oven to 400°F Spray tomatoes with nonstick spray and place in a ziplock plastic bag. Add the garlic powder and basil and shake the bag to mix with the tomatoes. Place tomatoes on a spray-coated baking sheet or roasting pan and roast 5-10 minutes until skins begin to pop.
In large nonmetal bowl, combine thyme, brown sugar, garlic, allspice, salt, vinegar and hot pepper sauce; mix well. Add chicken wings; toss to coat evenly. Cover; refrigerate 1 hour to marinate. Heat oven to 425 degrees. Line 2 15 x 10 x 1 in baking pans with foil; spray with nonstick cooking spray. Place chicken wings in sprayed pans. Discard any remaining marinade. Bake at 425 for 45 minutes or until chicken is no longer pink. Meanwhile, in small bowl, combine all dipping sauce ingredients; blend well. Serve sauce with chicken wings.
Heat the oil in the frypan and saute onion for 1 to 2 minutes until just softened and then add garlic and lamb mince and cook for 5 minutes or until lamb mnce has browned. Add spices and tomato paste and cook for 1 minute. Blend flour with the stock and then add to the lamb mixture and simmer for 5 to 6 minutes until thickened and then season with salt and pepper to taste. Preheat oven to 200C, 180C fan forced. Spray a sheet of filo with oil, top with another sheet and spray with oil, fold sheets in half and cut into 4 squares, repeat with remaining filo. Push the filo squares in 12 x 1/3 cup capacity greased muffin pans and fold in edges slightly. Bake in a hot oven for 8 to 10 minutes or until golden. Combine the cream cheese with half the mint. Spoon the lamb filling into the filo cases and dollop with the cream cheese mix and sprinkle with remaining mint and pine nuts. Serve immediately.
For the dipping sauce: Mix all ingredients together just until blended. Chill 1-2 hours to blend flavors. For the marinade: Whirl in blender and chill until needed. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16 inch overall. Cut the chicken breast meat into 1 inch squares and add to the marinade, covering completely. Allow to marinate for two hours, refrigerated. Remove from the marinade after two hours and drain and discard marinade. While the chicken is marinating, wash the bell peppers and cut into one-half by one inch pieces, to ensure proper cooking. Cut the onions into half-inch by one inch pieces and separated into individual layers. Assemble the Spiedies in the following order: red bell pepper, onion, chicken (folded into C shape on the skewer), green bell pepper, onion, chicken (C shape), alternately, finishing with a red pepper strip after the fourth piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook evenly and quickly. Place the Spiedies on a grill or a griddle and cook approximately one minute per side, turning four times. Serve immediately with Spiedino (Spiedies) dipping sauce, about 1/4 cup per serving.
In a large bowl, gently beat all ingredients with electric mixer, until smooth. Pour into serving bowl and refrigerate several hours, until firm.
Warm milk in a sauce pan. Add seafood and simmer till just shrimp turns pink. Remove seafood and set aside. Remove shells form shrimp and add back to milk simmer 5 minutes. Strain discard shells. In a saucepan melt butter over medium heat whisk in flour when combined whisk in milk and cook and whisk for 5 minutes. Season with old bay, garlic powder and pepper. Break or cut cooked seafood into pieces and add to cream. Set aside. Mix cheese ingredients together. Setting aside 1/2 cup cheese for topping. Place wonton wrappers in bottom of pan. Layer with cheese and the seafood, Pressing down the next layer and repeat layering till all is used. Ending with seafood. Top with reserved cheese. Sprinkle with paprika. Bake 20 minutes on a cookie sheet pan. Let rest 10 minutes. Serve with a garnish of fresh lemon wedge.
Heat oven to 350°F Lightly spray two, 8 1/2x4-inch loaf pans with cooking spray. Beat sugar and butter in a bowl until blended. Add pumpkin, pineapple and eggs; beat well. Set aside. Combine flour, baking soda, pumpkin pie spice and salt in a separate bowl; stir into the pumpkin mixture, mixing until the dry ingredients are completely moistened. Divide batter between the prepared pans; spread evenly. Bake for 55 to 65 minutes or until a tester inserted in the center comes out clean. Cool for 5 minutes. Remove from pans and cool on wire racks. Sprinkle with confectioners' sugar, if desired. Variation: If desired, walnuts may be added to the batter. Just prepare recipe as directed, stirring in one cup coarsely chopped walnuts when adding the dry ingredients. Nutritional Information Per Serving: Calories 310; Total fat 7g; Saturated fat 4g; Cholesterol 70mg; Sodium 320mg; Carbohydrate 56g; Fiber 2g; Protein 5g; Vitamin A 80%DV*; Vitamin C 2%DV; Calcium 2%DV; Iron 10%DV. * Daily Value.
Mix together shrtening, sugar and egg yolks. Stir in milk and vanilla. Add in flour, baking powder and salt. Chill dough. Roll into balls the size of walnuts and roll balls in mixture of nuts and cinnamon. Place 3 inches apart on an ungreased baking sheet. Bake at 400 degrees for 12-15 minutes, until golden brown, but still soft. Yields 5 dozen 2-inch cookies.
Fill blender with ice and the ingredients. Blend 15 seconds. Pour into glass. Makes more than one -- .
Combine sugar and water in a heavy saucepan; cook over medium heat, stirring constantly, until sugar dissolves. Remove sugar syrup from heat; cool. Place thawed strawberries in container of an electric blender or food processor; process until smooth. Pour through a wire mesh strainer into a 8-inch square pan, pressing with back of spoon against the sides of the strainer to squeeze out juice. Discard pulp and seeds. Stir lemon juice, sugar syrup, and champagne into strawberry puree. Cover and freeze at least 4 hours. Position knife blade in food processor bowl; add frozen mixture, and process until smooth. Return to pan and freeze until firm. Repeat processing procedure, and return mixture to pan; freeze until firm. Spoon into glasses, and serve with fresh strawberries.
Cook sausage over medium high heat. Stir in pepperoni, cook 2 more minutes. Drain. Stir in pizza sauce and water. Add hashbrowns. Cook covered 10-15 minutes over medium heat, stirring occassionally. Sprinkle with cheese and remove from heat. Cover and let stand 5 minutes.
Bring the meat, in one big piece, to a boil in the stock. Skim off the foam as necessary. Reduce heat and simmer, partly covered, for about 11/2 hours. Remove and reserve the meat. When the meat has been cooking for an hour or so, melt the butter in a Dutch oven over medium heat, and stir in the onions. Fry for about 10 minutes, stirring occasionally, until the onions are soft and colored. Stir in the flour and cook, stirring, for about a minute. Add 1/2 cup stock and stir until smooth. Stir in the tomato paste and the tomatoes. Whisk in the rest of the stock, add the rice, and simmer, covered, for about 10 minutes. Add all the rest of the ingredients, except for the fresh herbs, and simmer them until the rice is tender--another 10 to 15 minutes. At this point, you can cut the meat into bite-sized pieces. When ready to serve, remove the soup from the heat, stir in the meat pieces and the 1/4 cup of fresh chopped herbs, cover, and let sit for 10 minutes. Stir in the remaining herbs and ladle into bowls. Serve with hearty bread and butter and a good Georgian red wine.
Heat oven to 350°F. Mix together panko, salt, cumin, paprika, chipotle, ancho, pepper, ginger, garlic powder, onion powder, and Parmesan cheese. Coat pork chops with crust mixture by rolling them in it as well as pressing it into the meat. Heat sesame oil in large skillet until very hot. Cook pork chops on the stove until each side is crispy. Put into the oven for 15-25 minutes depending on thickness of the pork chop. Enjoy!
Grease an 8x1 1/2" round baking pan. Set aside. Cook chopped onion in 1 Tablespoon of the margarine until tender. Stir together the milk and egg. Add to biscuit mix. Stir until moistened. Add the onion mixture, half of the cheese and 1/2 of the poppy seeds to biscuit mix mixture. Spread batter in prepared pan. Sprinkle with remaining cheese and poppy seeds. If desired, arrange cooked onion slices on top. Melt remaining margarine; drizzle over mixture in pan. Bake in 400 degree oven about 20 minutes or until a wooden toothpick inserted in the center comes out clean. Serve warm.
Remove giblets from chicken; discard. Rinse chicken inside and out; pat dry. Cut off and discard excess skin and fat around body cavity. In a small bowl, mix olive oil, garlic, thyme, salt, pepper. With your fingers, gently loosen skin over breast, being careful not to tear skin. Gently rub thyme mixture evenly over breast meat beneath skin. Prepare barbecue grill and preheat for indirect-heat cooking. Rinse can (12-ounce soda or beer can) and shake dry. Pour wine into can, then carefully lower chicken over can until can is inside body cavity; Gently pull legs forward so chicken stands upright on can. Carefully set chicken and can, in this upright position, on center of grill (not over direct heat); cover charcoal grill and open vents; close lid on gas grill. Cook until and instant-read meat thermometer inserted through thickest part of breast to bone reaches 160*, about 1 hour. Using oven mitts, carefully remove chicken with can from grill, keeping it upright. Let chicken stand on can for 15 minutes, then, holding a towel around the can to steady it and protect your hands, with a large carving fork, carefully remove chicken from can to a carving platter or carving board. Carve chicken and serve, adding salt and pepper to taste.
Cook and stir shrimp in hot oil in large skillet on medium-high eat 4 minutes - until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. (if all liquid has not been absorbed, cook on low heat 2 additional minutes or until liquid is absorbed). Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.
Place all ingredients in a large mixing bowl. Toss to combine well. Add salt, if needed, to taste (you probably won't need any). Cover and chill at least 1 hour. Serve chilled or at room temperature.
In a small mixing bowl, beat cream cheese. Add milk, egg substitute and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10 inch quiche pan coated with nonstick cooking spray. Bake at 350° for 45 to 50 minutes or until a knife inserted comes out clean.
The first step is to remove the skins from the almonds. The best way to do this is to simply buy them already skinless. If none are available, you will have to boil the skins off. Put the almonds in a pot of boiling water and let sit until the skins become very soft. With time, the skins will dissolve or slide off easily when stirred. Boiling the almonds is a pain. Crush or otherwise pulverise the almonds into a coarse powder. If you boiled your almonds to get the skins off, then smash them (or put them in a strong blender while adding some water) into a mush. In a large bowl/container add the 2.5 liters of water with a pinch of salt. Slice and add the lemon. Now mix in the almond powder (or mush). Cover the container and let it sit at room temperature for 2 hours. When the two hours are up, add the sugar and cinnamon stick. Stir until sugar is completely dissolved. Strain the liquid with a fine cloth. This removes all of the larger particles of almond. Strain until texture is smooth (twice should do it). Keep the drink in your fridge and it will stay good for at least five days. For a truly divine experience, put some in your freezer until it is an icy slush!
Spread coconut on a tray, and bake at 180C until lightly toasted. You will need to keep checking and giving the tray a shake. Be really careful not to burn it. It can take up to 20 minutes. Melt chocolate in the microwave or in a double boiler. Mix Chocolate and coconut together, and pour onto a plastic sheet, spreading out so it is about 0.5cm thick., and put in the fridge to set. Once it sets, break into pieces, and store it in an airtight container.if it lasts that long!
In a small bowl mix together the dry ranch dressing mix with 1 cup milk and 1 cup of mayonnaise (or according to the package directions for dressing, I also add in 1 teaspoon fresh garlic but that is optional) mix until well combined; refrigerate until ready to use. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add in the chicken cubes and toss with a spoon until cooked through, seasoning with the taco mix just before the chicken is finished cooking (do not overcook the chicken cubes or they will be dry) transfer to a bowl. Divide the cooked chicken cubes between each taco shell, then drizzle the top of the chicken with a small amount of prepared Ranch dressing (make certain to save some dressing to drizzle on the top of the tacos). Top with a small amount of shredded lettuce, chopped tomatoes, shredded cheese, then green onion. Drizzle the top of the tacos with more ranch dressing. Delicious!
Add dry ingredients (flour, sugar, baking powder and salt) to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt) until well mixed. Add the dry ingredients to the wet ingredients and stir together until well combined. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter. Cook pancakes until the bottom side is brown (about 3-4 minutes), then flip the pancakes. You'll notice that these pancakes won't bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them. After flipping the pancake, cook until the other side is brown (about 2-3 minutes). Repeat with remaining batter. Top pancakes with blueberries, and enjoy. Nutrition Information. Serves: 2 | Serving Size: 4 (4" pancakes). Per serving: Calories: 297; Total Fat: 8g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Cholesterol: 196mg; Sodium: 676mg; Carbohydrate: 35g; Dietary Fiber: 1g; Sugar: 9g; Protein: 20g. Nutrition Bonus: Potassium: 146mg; Iron: 12%; Vitamin A: 6%; Vitamin C: 8%; Calcium: 21%. Energizing Tips (optional). Serve with 1 tablespoon of peanut butter for more calories, fat and protein. (Per serving: Calories: 402; Total Fat: 17g; Carbohydrate: 38g; Dietary Fiber: 2g; Sugar: 10g; Protein: 24g). Serve with 2 tablespoons maple syrup for more calories and sweetness. (Per serving: Calories: 401; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 1g; Sugar: 33g; Protein: 20g). Serve with 1 ripe medium banana for more calories and natural sweetness. (Per serving: Calories: 402; Total Fat: 8g; Carbohydrate: 62g; Dietary Fiber: 4g; Sugar: 23g; Protein: 21g).
DRAIN 12 ounces solid white Albacore tuna; SET aside. CHOP all SALAD ingredients to specifications. WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt. STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky). FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers). SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!
In a food processor combine all ingredients. Process until smooth, scraping down sides as necessary. Transfer to a serving bowl and let sit for 20 minutes to allow flavors to blend. Can be served cold or at room temperature.
Cut the top of the bread off reserving the top. Hollow out the inside. Combine remaining ingredients and mix well. Fill the bread with the cheese mixture. Replace the top. Place on a cookie sheet and bake in a 350 degree oven for one hour and 10 minutes. Serve with tortilla chips.
Preheat oven to 350°F. Blend all ingredients in blender or food processor. Grease and flour a 10-inch pie plate. Pour mixture in pan and bake for 45 minutes or until custard is set. Chill well before serving.
Heat the oven to 250. Place the tortillas, one at a time, in a large nonstick skillet over medium heat and warm for 1 minute, flipping once or twice, until soft. Wrap them in a dish towel and keep them warm in the oven. To make the beef filling, heat the oil in the skillet over medium. Add the onion and saute for 3 minutes or until soft. Add the ground beef and cook, stirring to break up the meat, until it's no longer pink (about 4 minutes). Pour off the liquid. Add the garlic, chili powder, cumin, coriander, salt, and tomato sauce. Cook, stirring occasionally, over low heat for 10 minutes. (If the sauce is too thick, add a few tablespoons of water.) Meanwhile, place your toppings in separate small bowls and set them on the table. Choose four or more toppings, depending on your family's tastes. Place the warm tortillas in a basket and the beef filling in a bowl. Allow each person to layer ingredients into his or her own tortilla, then fold them up.
Whip the cream with a hand mixer until peaks form. Set aside. Dissolve the jello in 1 cup very hot water. Add the cream cheese and mash with a fork until smooth. Add pineapple and cherries and mix. Add the mayonnaise and whipped cream and mix. Add nuts and green food coloring. Mix until all ingredients are evenly distributed. Butter a ring mold or Tupperware mold. When mixture begins to set, then pour it all into the mold or into small, individual dessert bowls. Cover and refrigerate until firmly set.