HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. Grease 12 muffin cups or use butter-flavored spray. Mix all dry ingredients together, add milk, melted butter, egg, and vanilla, mix well. Stir in white chocolate chips. Spoon into 12 muffin tins. Mix cream cheese, vanilla and sugar together until smooth. Using the back of a spoon make an indentation in the top of each muffin and add a heaping teaspoon of cream cheese mixture into the indentation. Bake at 375 for 18 to 25 minutes, until edges of muffins begin to turn golden brown. Test with toothpick in side of muffin away from cream cheese filling. Remove and cool. If using mini-muffin cups, bake 15-18 minutes.
HEAT frypan; add oil. Add sliced onion and green curry paste; stir fry for one minute. Add coconut milk and water ; bring to a boil. NOTE: Have to do slowly and stir frequently or milk will split. Simmer uncovered 15 - 20 minutes. COMBINE chili powder, cinnamon and tamari; ADD to mixture. Top with chopped coriander. ENJOY!
In a stockpot add beef tripe's, tendon, ginger, garlic, star anises, green onion, salt and cover with water the mixture and bring to boil and after 5 minutes of boiling reduce to a light rolling simmer. Simmer until the tripe and tendons are tender. Remove from stock and set aside to cool. Cut the tripe and tendons into pieces. Soak the bean curd sticks and mushrooms until soft and cut off the stems from mushrooms. Cut the bean crud stick into 2 inch pieces. In a stockpot add about 3 quarts of water bring to a boil. Add the bean curd stick, mushrooms and carrot brings to a boil. When the mixture is tender add fried bean cake, sugar, soy sauce and oyster sauce. Taste the stock after 10 minutes of simmer. Add salt and pepper to taste. Return the beef tripe and tendons and back to a boil. Turn off heat and add green onion.
1. Puree the yogurt, lemon zest and juice, sugar, nectar or honey, citric acid and salt in a blender until smooth. Taste, and add a sprinkle more citric acid if you want it extra tangy. 2. Chill for one hour, then freeze in your ice cream maker according to the manufacturer's instructions.
Lightly spoon flour into measuring cup and level off. In large bowl, combine flour, sugar, salt and yeast. Add warm water and oil, mix well with fork. Turn dough out onto lightly floured board and knead at least 10 minutes until smooth. Spray a bowl with cooking spray and place dough inside, and cover with plastic wrap and cloth towel. Let rise in warm place (80-85F) for 30-40 minutes. Sprinkle ungreased cookie sheet with cornmeal. Punch down dough and cover with inverted bowl, and rest for 15 minutes. Divide dough into two loaves. Roll out one loaf at a time into approximately 12"x14" and spread spinach mixture evenly all over surface. Roll up tightly tucking in sides and set aside on a cookie sheet that is lightly covered with cornmeal. Cover with plastic wrap and cloth towel. Let loaves rise for another 30-40 minutes. Heat oven to 375°F. With a sharp knife cut several deep diagonal slits on top of each loaf. Brush tops with beaten egg white. Bake for 25-35 minutes or until loaves sound hollow when lightly tapped. Cool slightly and serve warm. Note: For freezing, cool completely and wrap in aluminum foil. Reheat in oven at 350F for 15 minutes. Filling Directions: Place thawed spinach in large frying pan over low flame. Mix in the balance of ingredients and continue cooking for 8-10 minutes. Cool. With your hands, squeeze out as much liquid as you can and set aside.
Marinade: Put all ingredients in a blender and pulse a couple of times. Reserve 2 tablespoons for the sauce. Place the pork fillet in the marinade and leave for about 4 hours. To prepare pork: Preheat the oven to 400c. Season the pork well with salt and pepper. Heat the olive oil in a large frying pan on medium heat and sear the pork all over. Place it in the oven 6-7 minutes or until cooked to your likeing. The pork should be just cooked through and a little pink still. Remove the pork and allow to rest. Deglaze the pan with the orange juice. Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half. Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses. Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.
Preheat the oven to 400 degrees F. Line a baking sheet with foil; then lightly coat the foil with nonstick spray. In the bowl of a food processor, pulse the bread until they resemble crumbs.Heat a small skillet over medium heat. Add the bread crumbs and toast until golden brown, about 4-5 minutes. In a small bowl, combine the toasted bread crumbs and milk; let stand until all of the milk is absorbed. In a large bowl, add the breadcrumb mixture, ground beef, grated onion, sour cream, egg, salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs and place on onto prepared baking sheet. Drizzle a small amount of mayonnaise on each meatball. (A squeeze bottle or Ziploc bag is perfect for this.). In a small bowl, combine the mozzarella and Parmesan. Sprinkle each meatball with 1 tablespoon cheese mixture. Place into oven and bake until the cheese has melted and is slightly golden brown, about 15-20 minutes. Broil for an additional 2-5 minutes, or until the cheese has crisped up.
Preheat oven to 375 degrees. Combine dough ingredients, adding the flour gradually until the dough pulls away from the bowl. Form a ball, cover with plastic wrap, and let rest 30 minutes at room temperature. Meanwhile, saute scallions and garlic in oil. Remove from heat and let cool, then add remaining filling ingredients and stir to mix. Form the dough into 1-inch balls and flatten to be 1/8 inch thick. Place a heaping teaspoon of filling in the center of each. Fold in half to make a half-moon shape and press on edges to seal. Place on a greased or nonstick baking tray. Brush with the egg mixture and sprinkle sesame seeds on top. Bake 30 minutes or until golden brown.
Add all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer "cooking" times.
Pre-heat the oven to 425 degrees. While oven is pre-heating, place 1/4 cup butter in a 7x11 baking dish or 10" round skillet and place in oven to melt. (a well-seasoned cast-iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning). While the pan is in the oven blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter. Lightly beat 1 egg in 1 cup of milk before stirring it in the flour mixture. Remove the buttered pan from oven. Butter should be melted and just slightly browned. Do not knead the biscuits, but instead use a large cookie/ ice cream scoop to immediately scoop out balls of dough into the buttered pan. Biscuits should be nestled together somewhat tightly. Quickly place back into oven and bake for 25 minutes or until the tops are lightly brown.
Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.
Ladyfingers: Preheat oven to 350 degrees F. Butter a 12 by 16-inch baking tray. Line with parchment paper and brush again with butter. In a mixing bowl, whip the egg yolks with 1/4 cup sugar until ribbony and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining 1/4 cup sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture. Fold in 1/2 of the egg white mixture. Then fold in the remaining 1/2 flour mixture. Lastly, fold in the remaining 1/2 egg white mixture. Pour the batter into prepared baking tray and with an offset spatula, carefully spreading the batter to fill the tray. Bake for 12 to 15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. Use as needed. This can be made up to 2 weeks in advanced, wrapped in plastic wrap and foil and stored in the freezer. Mascarpone Cream: In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a double-boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste (this is a sabayon). Remove from the double-boiler and cool mixture over ice bath, until room temperature. Whip the mascarpone cheese to soft peaks. Fold into the cooled sabayon until well incorporated. Use as layers in the tiramisu or as needed. Can be made up to 4 hours ahead. Espresso Syrup: Brew fresh espresso. To 1 cup of hot espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved. Assembly: Divide the sheet of ladyfinger into 2 (8 by 10-inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8 by 10-inch) mold topped with 1 sheet of ladyfinger. Pour 1 portion of espresso syrup on to layer of ladyfinger until soaked. Repeat process. Lastly, top with the remaining mascarpone cream and cover with grated chocolate. Cover mold and refrigerate at least 2 hours before serving.
Preheat the oven to 375°F. In a heavy saucepan, bring the syrup and butter to a boil, stirring constantly. Add the cream and milk, stir, add the sugar and flour. Keep stirring and bring to a boil. Lower heat slightly so that the mixture does not boil over, but continue to simmer. Stir and cook until mixture thickens substantially, about 10 minutes. On a lightly floured surface, roll out the pie dough. Line an 8-inch pie pan with dough. Pour the filling mixture into the pie shell. Cover with lattice strips. Crimp edges to seal. Bake for 30 minutes or until crust is golden brown, but do not over bake. Remove pie and cool to room temperature. Burt Wolf * Eating Well.
Bring 3 cups of water to a boil and add lentils, reduce heat to a slow rolling boil for approximately 30 minutes, or till tender. Drain, cool and separate volume into 11/2 cups and 1/2 cup measures. Place flax seeds in a small bowl and pour boiling water over, stir to combine well, set aside and allow to cool and thicken. Preheat oven to 375°. Heat olive oil over medium heat and a large saucepan. Add onion and garlic, saute for approximately 6 minutes, until the onions are tender. Add carrots and mushrooms and continue to cook for approximately 4 minutes until carrots and mushrooms are tender. Add thyme and spinach, cooking approximately 2 minutes until spinach is wilted. Add in Braggs and 1/2 cup of the Spicy BBQ Sauce - combine all ingredients by stirring. Turn the heat off and add salt and pepper to taste, if needed. Using a food processor, process 11/2 cups of the cooked lentils and 1/2 cup of the oats until smooth, (if there are a few bits remaining, that's ok), place mixture in a large bowl. Add in remaining lentils and oats. Add the flax mixture, almond flour and cooked vegetable mixture. Stir to combine and then use your hands to finish mixing and slightly mashing together. All ingredients are now together and ready to spoon into a 9"x5" loaf pan. Make certain you press the mixture into the loaf pan firmly. Spread 1/4 cup of BBQ sauce on top of the lentil loaf. Bake uncovered for 35-40 minutes and cool for approximately 10 minutes before serving.
Pastry: Mix pastry ingredients very well. Make 18 small balls and pat into (bottom only) of a muffin pan. Filling: Mix filling ingredients well with an electric mixer. Put one tablespoonful on each crust in muffin pans. Sprinkle pecans on top of each tart. Bake in preheated oven at 350° for 25 minutes.
Bring milk and vanilla bean to a simmer. Meanwhile combine sugar, flour and cornstarch in bowl. Whisk until smooth. Add yolks and whisk until lump free and smooth. Temper egg mixture with milk. Pour egg mixture back into milk. Cook over medium low heat stirring constantly until it comes to a boil. Boil for 1 minute. Off heat stir in butter. Strain. Press plastic on top of cream to prevent skin from forming. Chill thoroughly.
Preheat oven to 325* -- whisk together flour, cocoa powder, baking soda, and salt in a medium bowl -- set aside. Melt coarsely chopped milk chocolate with the butter in a small heatproof bowl, set over a pan of simmering water. transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment -- add sugar, eggs and vanilla -- mix on medium speed until combined -- reduce speed to low, gradually mix in flour mixture -- fold in chocolate chunks. scoop batter using a 1 1/2" ice cream scoop, place 2" apart on parchment lined baking sheets. bake until cookies are flat and surfaces begin to crack.about 15 minutes. transfer parchment paper to wire racks. let cool 5 minutes. cookies can be stored in an airtight container at room temperature for up to 3 days.
In a small bowl combine all ingredients for the shrimp marinade and stir. Place peeled and deveined shrimp in a resealable bag and add the marinade to coat the shrimp. Place sealed bag in the refrigerator for 20 minutes. Meanwhile, in a large bowl combine jicama, orange, red onion, cilantro, garlic, oil, and lime juice. Stir well. Set aside until ready to use. Heat a large non-stick skillet on medium high. Add shrimp and cook for no longer than 2-3 minutes. Once shrimp starts to curl up and turn pink, flip over and cook the other side. Remove shrimp to a plate immediately so it won't continue to cook. Set aside. Stack corn tortillas on top of each other and wrap in a damp paper towel and microwave on high for 1 minute. To Serve: Place 2 corn tortillas on 4 plates and top each tortilla with a little of the salsa mixture and 3 pieces of shrimp per tortilla. Serve with leftover lime wedges cut into small pieces, if desired.
In a dutch oven brown stew meat in hot shortening, turning often making sure all sides are very brown. Slice onion very thin and pull apart rings. Add 2 cups hot water, Worcestershire, garlic, onion, bay leaf, salt, sugar paprika and pepper. Cover and simmer 1 1/2 hours, stirring occationally to keep from sticking. Remove bay leaf. Peel and quarter carrots. Peel and slice potatoes into 2 inch pieces. Add carrots, potatoes and pearl oinoins on top of beef in dutch oven. Sprinkle with additional salt and pepper. Cover and cook 30-45 minutes low/medium heat, or until vegetables are tender. Slowly blend 1/3 cup cold water into 3 tablespoons flour. In dutch oven push vegetables to one side and slowly stir flour mixture into the other side with liquid. Cook and stir all ingredients until bubbly. Add frozen peas, stir and cook three minutes longer.
prepare your boneless skinless chicken breasts by slicing them almost in half through the side - butterflying them. spread them open and set aside. pour your milk on a plate the appropriate size for your chicken breast to sit on. sprinkle your shake 'n' bake mixed with pepper to taste on another plate the same size. place two slices of ham together neatly. in the center of the ham sprinkle two teaspoons of blue cheese. roll the ham rather tightly to avoid losing your cheese. place the ham in the middle of the chicken breast and close it - secure with a couple of toothpicks. gently place the chicken in the milk and with your hand pat the top with the milk - a gentle milk bath will secure the shake 'n' bake and keep the chicken moist. now gently place in the shake 'n' bake and pat crumbles on the top and sides. place the breasts in a baking dish and cook at 350 degrees for 1 hour. allow the chicken to cool for 5 minutes before removing the toothpics and serve.
In a small bowl, whisk together mayonnaise, lemon juice, water, sugar and salt. Combine shredded cabbage, carrot, scallions, cranberries and optional nuts in a large bowl. Pour dressing over cabbage mixture and toss well to coat. Allow coleslaw to chill for at least 15 minutes before serving, tossing occasionally.
Preheat oven to 375F. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides and pour salsa over all. Bake at 375F for 25-35 min, or until chicken is tender. Sprinkle chicken with cheese and continue to back an additional 3-5 min, or until cheese is melted. Top with sour cream and serve!
Combine crumbs, salt, pepper and cheese. Beat the egg whites slightly with fork or whisk. Mix the milk into the egg whites. Dip chicken pieces in egg white mixture; then coat with crumbs. Place chicken in a greased shallow pan in a single layer. Bake at 350 degrees F. for about 1 hour or until done. Do not cover or turn while baking.
Place the green beans and water in a large skillet. Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender. Drain well and set aside. Over medium-high heat, heat oil in skillet; add rosemary until fragrant. Add onion, garlic and shallots; saute 1 minute. Add green beans; saute 3 minutes. Add tomatoes and basil; saute 2 minutes. Serve.
Mix the cornstarch with a few tablespoons of milk. Bring the remaining milk to a boil. Pour in the starch mixture, stirring vigorously, so that lumps do not form. Cook over very low heat, stirring continuously, until the milk thickens ( about 10 minutes). Then stir in the sugar and the rose water or orange blossom water, if you so desire. Serve in cups with the chopped pistachios and cinnamon as garnish. You may also sprinkle grated coconut on top.
Place unpounded pork cutlets in casserole pan, trying to not overlap meat. Use a garlic press to evenly distribute garlic over each piece of meat, and pour enough milk over the top to cover the meat and garlic. Let it sit in your refrigerator for at least an hour, or overnight for best flavor. Remove meat carefully, trying to keep garlic pieces on top, and put them into plastic wrap or storage bag to pound garlic into the pork with the flat side of a meat tenderizer. (Using a plastic bag helps keep the garlic in place and allows the meat to stretch). When removing the pounded pork, sprinkle both sides with salt or seasoned salt, and put onto a large plate. Prepare the breading step by tearing 2 square sheets of aluminum foil for the flour and breadcrumbs, and froth 2-3 eggs in large, flat bowl (or pie pan). Add some salt to the egg mixture. In an assembly line style, place aluminum foil square of flour (about 1-2 cups), then the bowl of mixed eggs, and finally the bread crumbs (2 cups). Have a large plate or cookie sheet ready to place the breaded meat. Dip the pounded, salted pork into the flour (shaking off excess), then into egg, and using a fork, lift out of the egg mixture and let excess egg drip off, and place into breadcrumbs. The foil is good to use, so that you can lift the sides to shake on the breadcrumbs without using your fingers. Throw away the leftover flour and breadcrumbs with the foil. Heat oil in deep frying pan, making sure the oil is at least 1 inch thick in pan. Oil is ready when you drop a bread crumb into it, and it fizzes up to the top. Fry the meat on each side (about 2 minutes each side) until golden brown and place onto plate lined with paper towels. For the special "tarter sauce," mix equal amounts of mayonaise and sour cream, and squirt some mustard into it. You can add salt and pepper to taste, too. This is a great dip for the garlic Schnitzel. Enjoy!
Mix the coffee with the sweetened condensed milk. Taste, and add a bit more milk, if desired. (A spoonful or two is fine, but any more and the popsicles won't freeze as hard.). Pour into popsicle molds and freeze until sold.
Mix together dry ingredients. Combine yogurt, milk and oil and then add to dry mixture. Stir just until moistened and all lumps are removed. Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.
Mix pork and beans, brown sugar, dry mustard, molasses, onion, ketchup, salt and pepper together. Pour mixture into an oven-proof casserole dish or foil pan. Cover top of beans with bacon. Place casserole on cooking grill and cook for 1 hour. Remove from grill and stir lightly before serving.
Pour heavy cream into a saucepan and bring to a boil over medium heat. Reduce heat and simmer until the cream has reducud by half, stirring occassonally, about an hour. Remove from heat and whisk in the Gorgonzola cheese and Parmesan cheese, salt, pepper and nutmeg, until the cheese has melted. Season the beef tenderloin with lemon pepper, garlic powder, onion powder, salt and pepper; set aside. Place the bacon in a large, deep skillet and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate; set aside. Pre-heat an outdoor grill for medium-high heat and lightly oil the grate. Cook the steaks until they start to firm and are reddish-pink and juicy in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees. Remove the steaks from the grill and tint with foil to rest for 5 to 10 minutes. Serve each steak with the Gorgonzola sauce and top with crumbled bacon and chopped green onion.
Preheat oven to 350 degrees F. Grease and flour a 10-inch bundt pan or tube pan. In a large mixing bowl, mix the eggs with a large fork until well blended. Mix in the sugar. Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth. Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers. Stir in thoroughly. Stir in the whole wheat and all-purpose flours just until blended. Stir in the walnuts. Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes. Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)
Put the dried mushrooms in a bowl and pour over 100ml hot water. Leave to soak for 30 minutes. Drain, reserving the liquid, and chop. Cook the onion in 1 tbsp oil and half the butter, until soft. Add the garlic and cook for another minute, then add the soaked mushrooms and cook for 2 minutes, stirring. Add the rice and stir over a low heat for 1 minute, then add the white wine, if using, and simmer until it has almost evaporated. Add the reserved mushroom liquid and the hot stock, a ladleful at a time and stir. Make sure the hot stock has been almost absorbed before you add the next ladleful. Stir frequently and continue cooking for 12 minutes. While the risotto is cooking, heat the rest of the oil and butter in a frying pan and cook the sliced fresh mushrooms until they shrink. Add to the risotto with the pan juices and the peas and continue cooking, adding the stock, a ladleful at a time, until the rice is tender and creamy. Stir in half the chopped parsley. Serve the rest sprinkled on top.