HumbleIntelligence/food-ner-1-Million huggingface dataset:
Weigh oatmeal into a large microwaveable breakfast bowl and add vanilla flavouring, seeds, currants and spices to take your fancy - I chose a lot of ginger, some cardamom (not too much!), hint of clove (seriously cautiously!), all-spice. A nice combination as I am getting bored of cinnamon! Add water. In a separate very small bowl weigh in the wheat bran, wheat flakes and Splenda and mix it together well for a couple of seconds with a bone-dry teaspoon. Put aside. Place oatmeal bowl into microwave and cook on full power for about 3 1/2 minutes keeping an eye on it to prevent it bubbling over after the first couple of minutes. When just bubbled up to almost overflowing stop the microwave (quickly :) and remove from microwave and allow the porridge to drop back into bowl for a few seconds. Pour on the wheat bran, flakes etc. and stir in well to mix and sweeten the oatmeal. Break and separate the egg whites into the bowl (or if not feeling brave, separate them in a different bowl first then you can mix the 'custard' in that bowl (I guess that way you could even whisk it up like a meringue if you felt like it :) before pouring across the porridge - I didn't bother as I was making this up as I went along and it still turned out great!). Add the milk, vanilla flavouring, Splenda, clove, nutmeg and ginger into the egg whites and gently stir together well for a few seconds. Ideally, leave to cool for five minutes so that when cooking the custard the oatmeal doesn't burst through. (Have included this in the 'cooking' time.). Put bowl back into the microwave and cook on medium power for a couple of minutes until it's rising up again. Stop Microwave and remove. It's ready for the topping. Spoon on a couple of teaspoons of nice thick creamy plain yoghurt or cream in the middle only. Add a teaspoon of granulated sweetener directly onto the yoghurt and massage it well with the teaspoon into the yoghurt to mix it in well. Sprinkle another teaspoon of sweetener across the top of the egg-white around the yoghurt. Sprinkle some more ground ginger across it all if you like it (I like!) or other spices - to taste. Dab the jam/jelly or fresh fruit in places across the top. DEVOUR! Of course --. -- If you can resist the urge to demolish it - this would be wonderful served chilled with ice cream and fruits, especially if part or even all of the water were replaced with milk/cream, or some milk powder were added to the porridge prior to cooking. This is SO yummy! and it really is terribly good for you. Even if you use milk, sugar and even (well maybe :) cream for topping it would still be good for you and give you loads of energy and an excellent protein and amino-acids boost! I was going to add some chunky-bits of peeled chopped-up apple (right at the start is best time to add apple if you do decide to, so it softens nicely) but I felt that would be just too much! Depends how hungry you feel :) - I often do that and it's nice but I wasn't that starving this morning! If you can't eat it all in one hit - leftovers can be kept in the fridge and eaten completely chilled - not warm, chilled!
Stir together cereal and milk; let stand 5 minutes. Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Sprinkle streusel topping evenly over batter. Bake at 350 for 25-30 minutes. Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar. Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Preheat oven to 350°F. Place the almonds and sugar in a food processor and process until the almonds are finely pulverized. Remove to a bowl. Make a well in the center of the almonds and stir in the eggs with a wooden spoon until the dough starts to come together. Then knead the dough with clean hands until smooth. Cut the dough into 4 equal portions and remove to a floured work surface. Roll one portion out into a rope about 3/4 inch in diameter. Press down with your palm to flatten the rope to about 1/2-inch thickness. Cut the rope on a diagonal into 1-inch pieces and remove to an ungreased cookie sheet. Repeat with the remaining dough. Bake cookies for about 12-15 minutes, or until they are lightly browned on top. Remove to racks and cool completely. While the cookies bake, bring the water and 1/2 cup sugar to a rapid boil in a saucepan over high heat. Stir to dissolve sugar and let boil for 10-15 minutes. Remove and cool to room temperature. Stir in the orange flower water. Put powdered sugar in a large bowl. To finish, dip each cookie first in the sugar syrup to wet. Then toss each cookie in the confectioner's sugar to coat well. Place on a rack to dry and repeat with the rest of the cookies. Variations:. Add 1 tablespoon lemon zest to the almond dough if you like. If you are unable to find orange flower water to flavor the syrup, try using 1 teaspoon of lemon essence instead.
Heat 1 tbsp olive oil in med to large pan or skillet on med heat. Beat your eggs, salt and pepper in a bowl set aside. Into the pan throw in your mushrooms and onions cook for about 4 minutes till a bit tender. Add Onions and Mushrooms to egg mixture and stir together, put 1 tbsp of olive oil in pan then transfer mixture back to pan cook on one side until there is no more liquid on top or until it is nice golden brown underneath. Flip carefully, spread cheese all over cooked area, lay spinach over the cheese, fold over right away and let the cheese melt, this will soften up the spinach as well. Use your flipper and cut folded omellette in half and serve.
In large mixing bowl add all ingredients except meat and mix well. Add meat and combine with seasoning mixture by kneading, folding and turning like bread dough. Mix until meat is uniformally seasoned but do not overwork or it will start to emulsify. Cover and chill in refrigerator several hours or overnight. Divide meat into desired portions (a 1/4 cup dry measure makes 2 oz by weight of this meat mixture) and form into patties ( a 2 1/2" cookie cutter ring forms a nice 2 oz patty). Put the patties on a parchment lined cookie sheet and freeze. When frozen transfer the patties to freezer bags and store in freezer until ready to use. To cook thaw and pan fry until done.
Wash blackberries well in a strainer, removing all traces of dirt and grit. Remove any stems or caps. Drain. In a blender, whirl blackberries until pureed. [Optional step and original to recipe (NOTE: *I skipped this part*): Pour the pureed blackberries through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups puree. Discard solids.]. Whisk tea, sugar, lemon juice and ginger together into the blackberry puree. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, at least 3 hours. If desired, garnish each serving with a flower/flowering herb (non-toxic ones of course.), mint leaves, etc. Prep time does not include chilling.
Place chicken thighs in slow cooker. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork. Serve garnished with chopped peanuts and additional fresh cilantro.
Put the vegetable pieces into a large bowl. Combine remaining ingredients in another bowl and whisk until blended. Pour marinade over veggies and toss to coat. Cover bowl and marinate in refrigerator for several hours or overnight. Drain vegetables, reserving marinade. Thread the vegetables onto metal skewers. Put the skewers on a broiler pan and cook under the broiler for 10-15 minutes , turning occasionally. Baste with the marinade several times during the cooking process. These are also excellent grilled on the barbecue. Excellent with couscous or wild rice.
For the Egg Rolls: Combine the diced round steak, 1 1/2 tsp soy sauce, 1/2 tsp ketchup, 3/4 tsp cornstarch, and a dash of black pepper in a bowl. Stir well. Let marinate while you chop your vegetables. Heat a wok or large skillet over medium high heat. Add the cooking oil and swirl to coat. Add the round steak mixture and cook until no longer pink, about 2-3 minutes. Remove from the pan. Reduce heat to medium low. Add the vegetables to the skillet and cook until softened (about 2 minutes). Add the rice wine, 3/4 tbsp soy sauce, 1/4 tsp sugar, 3/4 tsp sesame oil, and 18 tsp black pepper. Continue to stir fry for 1 minute.Add the diced round steak back into the vegetables and stir. Scoop the egg roll filling out of the pan and place in a baking sheet. Tilt the baking sheet up on one side so all the excess moisture and oil runs to one end. Let cool and drain for 15 minutes. Discard the accumulated juices and blot the filling with paper towels to absorb the excess moisture. This will keep your egg rolls from being soggy. Mix 1 tbsp cornstarch into 1/4 cup water. You will use this to dip your fingers in to seal the egg rolls. Place one egg roll wrapper on a flat surface so that it looks like a diamond. Place a heaping tablespoon of filling close to the bottom corner. Fold the corner over, and roll tightly until just short of halfway up the wrapper. Fold over the left side, and then the right side towards the center. (It will look like an envelope.) Continue folding up with a tuck and roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal, and place seam side down. The tighter the egg roll the better -- it keeps excess oil from seeping in and keeps them from being greasy. (Keep rolled uncooked egg rolls covered with plastic wrap to keep them from drying out.) At this point, make your dipping sauce while the oil is heating -- it only takes a minute or two. Heat 2 inches of oil in a dutch oven to 350 degrees or until a cube of bread is golden brown within 10 seconds. Gently slide or lower the egg rolls into the oil, frying 4 to 6 at a time, turning occasionally until golden brown about 1 1/2 minutes. Place on a wire rack to drain and cool, not paper towels (again to keep them from being greasy) TO BAKE: Heat oven to 400 degrees. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush the tops with olive oil and bake until golden brown, about 10-12 minutes. For the Sauce: Combine 1 cup water, 1/4 cup ketchup, 1/4 cup sugar, and 1/2 cup vinegar in a saucepan. Bring to a boil, constantly stirring. Mix the cornstarch into the water. Stir about half into the mixture, reducing heat to a slow boil. If you want a thicker sauce, add more of the cornstarch mix. (Also, if you want it redder, add a bit of red food coloring).
wash out cavity of chicken. stuff cavity with fruit. paint honey on skin. preheat oven to 400f. place chicken in heat baking dish. roast in 400f oven 1-1/2 hours baste often with the juice.
In a soup pot over medium heat, melt butter. Add onion, celery, and carrot. Saute' for 2 minutes. Add mushrooms and saute' until vegetables are soft, about 5 minutes longer. Add flour and stir until bubbly. Add stock, thyme, salt and pepper; stir until thickened and smooth, about 5 minutes. Reduce heat to medium-low. Add half and half and chicken and simmer, uncovered,until flavors are blended, about 5 minutes. NOTE: FF half and half can be used or combine with the real thing for a lighter alternative.
Preheat oven to 350 degrees Fahrenheit. Blend apple pie filling, eggs, apple pie spice and cloves until smooth. Place in large bowl. Add cake mix. Beat for 4 minutes. Stir in nuts and raisins. Pour into a 13 x 9 pan that has been greased and floured or sprayed with Baker's Joy. Bake for 55 minutes or until toothpick inserted in center comes out dry. Cool on rack. Frost when cool using either of the above recipes. Or dust with confectioners sugar. Frosting: For either method: Combine all ingredients. Beat until creamy and spreadable consistency.
In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots. Saute until the onions have softened, then add the garlic and continue to cook for one minute. Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant. Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender. Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed. Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro).
The sausage used for this recipe is pork country style like Jimmy Dean or Owens roll etcetera. Brown meat and onion together in a large 12 inch skillet and drain well. For even lower fat rinse meat with hot water, drain and place back in skillet. Add remaining ingredients into a mixing bowl then stir in 8 ounces of water mixing well, now blend well in with meat and onion mixture. Simmer 30 minutes. You can simmer for hours if you want, just stir every 30 minutes. Chow down. This is great by itself or to make nachos, top cheese enchiladas, frito pie, quite good rolled in a flour tortilla with cheddar etc -- .
First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender. Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet. At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated. Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.
Place all ingredients in bread machine pan in order, or to the recommendation of your bread machine manufacturer. Make sure you make a well for the yeast on top. Select the Basic/White cycle (I like this better than the Whole Wheat cycle). Select Medium or Light crust color, according to your preferences (I use Light). Once baked, carefully slide bread out of bread machine pan, making sure to remove the dough blade. Cool on a wire rack.
Heat the oil in a deep skillet and start the onions and garlic cooking, stirring periodically. Put a large pot of water on to boil for pasta. Cook the pasta until al dente. Drain and set aside. When the garlic and onions are soft, add the ground beef and cook, stirring to break up the chunks. Cook until browned and drain excess oil and fat. Add the tomato sauce, kidney beans, cream of mushroom soup, cooked pasta, and worcestershire sauce. Heat through, stirring and then stir in the frozen peas. Cover and stir. Let the goulash simmer a few minutes to finish the pasta and heat the peas. Top with grated cheese, cover, and let the cheese melt. Serve.
In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature. Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.
Cook spaghetti 1- 2 minutes less than package directions. Melt half the butter in skillet and saute sliced mushrooms for 5 minute. Melt remaining butter in a saucepan. Stir in flour until smooth. Gradually add chicken broth and cream, stirring constantly, until it reaches boiling point. Cook on low heat for 10 minutes. Stir in salt, pepper, nutmeg, wine and swiss cheese until cheese melts. Mix 1/2 of the sauce with the mushrooms and spaghetti. Mix remaining half of the sauce with the chicken. Layer in a large casserole (or in two 2 1/2 quart casseroles and freeze one). Sprinkle with parmesan cheese. Bake in a 350°F oven for 25 minutes or until heated through and browned. To cook when frozen: Place covered in preheated 325°F oven for 20 minutes. Remove cover and sprinkle with 1/4 cup parmesan cheese. Raise oven temperature to 350°F and bake for 20 minutes or until browned.
Dissolve the sugar in the water. Stir in the mango puree, lime juice, and ginger. Pour into ice cream maker and freeze according to the manufacturer's instructions. Scrape into a container, seal tightly and let firm up in the freezer for about 3 hours before serving.
Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter. In a second bowl, mix remaining 6 ingredients. Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little. Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain. Serve with tartar sauce or sweet chili sauce.
To shorten the cooking time of the okra, place it in a microwave safe bowl add two tbsp water, cover with plastic wrap, and cook 15 minutes. Stir, and cook an additional 5-10 minutes until the okra has changed color from bright green to a duller more olive color. Meanwhile, cook your chicken as desired, and chop into edible sized pieces. Dice the veggies. If you are using frozen veggies, microwave them a few minutes and drain off the excess liquid. Meanwhile, if time permits, slice the sausage and brown in a skillet over medium-high heat for about 5 minutes. (You can cook it in the pot you plan to make the gumbo in and set it aside if preferred.) In a large pot (preferably a cast iron dutch oven) brown the onions, bell peppers, and okra over medium high heat. The okra takes forever to cook, and requires constant stirring since it burns easily. It is done when the seeds begin to turn purple/brown - after about 25-30 minutes of cooking. If you didn't microwave it to begin with, you will need to cook it for about an hour. NOTE: I made this about 5 times before I realized that the okra must be cooked until the seeds are at least slightly brown. Otherwise, it will taste good but it won't get the right consistency. Add the chicken, sausage, tomatoes, broth/juice/bullion and water. I try to add about 1 1/2 times the amount of water as the amount of stuff already in the pot. Bring to a low simmer, simmer for an hour, stirring occasionally and adding water if needed. Add salt, pepper, and Tony's at the end of cooking. Serve over warm rice. I don't care for it, but my husband's cajun family serve potato salad as a side dish with their gumbo.
Mix the cream cheese and strawberry jam together. spread the mix onto the bottom of each cookie. top with the sliced strawberries. sprinkle the powdered sugar over the top.
Brown in Skillet: sausage, onions, mushrooms and Jalapeno pepper. Drain off any fat and put mixture into a slow cooker. Add: Rotel tomatoes, salsa, soup, and cheese. Cook on low, stir occaisionally. Cheese will melt into the mixture. Serve with Tortilla Chips and/or fresh vegetables.
Layer three phyllo sheets in a 13x9x2-inch baking dish coated with nonstick spray, lightly spraying the top of each sheet with nonstick cooking spray. In a bowl, combine, spinach, cheeses, 2 eggs, parsley, and salt. Spread over phyllo. Top with remaining phyllo, again spraying each sheet. Using a sharp knife, cut into 12 squares; cover and chill for 1 hour. Beat egg whites, 2 eggs, and milk; pour over casserole. Cover and refrigerate overnight. Remove from the refrigerator 1 hour before baking. Bake, uncovered, at 375 degrees for 40-50 minutes, until a knife inserted in the center comes out clean and top is golden brown. Let stand 10 minutes before cutting.
Mix tuna, tomatoes, celery, carrot, mayo, onion, capers, and vinegar in bowl. Spread 3/4 cup of the salad on bottom of each roll, add the tops, and cut in half.
Dice onion and mushrooms and beat egg. Place the ground beef in a mixing bowl and marinate for 5 minutes with sherry, salt, pepper, sugar, thin soya sauce, cornflour and oil. Mix well. Add the onions, mushrooms and beaten egg and mix well. Cut the peppers lengthwise in halves, and remove core and seeds and wash. Stuff each half firmly with meat mixture. Heat a little oil in wok or frying pan, then add the peppers meat side down. Sprinkle with a little salt, cover and cook about 5-8 minutes on medium heat. Turn over and cook green side for another 5mins (or until no longer pink). Remove and set aside on a warm serving dish. In a small bowl combine water, cornflour, thin soya sauce, sugar and pour into pan. Stir until thickened and bubbly and then pour over peppers. Serve over rice.
Melt butter over medium-high heat in a large soup pot. Add carrots, onion, leek, and celery, and cook until tender, but not browned, about 10 minutes. Stir in the mushrooms and thyme, and cook until mushrooms have softened, about 5 minutes. Add stock and salt and pepper to taste and simmer, covered, for 30 minutes. Puree the soup in small batches in a food processor, or with an upright blender. (I often skip this step as I like chunky soups.). Adjust seasonings, and serve in bowls with a sprinkle of parsley.
In a skillet, let 2 tablespoons butter melt over medium heat. Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm. Transfer shrimp to a bowl and set aside. Add 1 tablespoon butter to the skillet on medium heat. Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry. Transfer the mushrooms to the bowl with the shrimp. Add 3 tablespoons butter to the skillet over medium heat and let butter melt. Whisk in the flour until smooth. Lower heat and continue whisking for 2 minutes but don't let flour brown. While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick. Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute. Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through. Serve immediately.