HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Mix dry ingredients in a large bowl. Beat eggs. Mix egg, yolks, yogurt, cinnamon, raisins, and stir until combined. Stir wet ingredients into dry ingredients. Pour or scoop batter into a greased (or coated with cooking spray) 9 X 9 pan and bake for 20 minutes. Eat until gone. Repeat steps 1-7.
In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown. Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low. Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture. Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning. Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper. Cook until sausage is warmed through. Serve immediately, and enjoy!
Brown hamburger and onions in large deep sided skillet. In the mean time prepare mashed potatoes as directed on package. (or boil and mash as usual for non-instant potatoes) set aside. When hamburger is browned through add cream style corn to skillet, warm through on med. heat. stirring occasionally. slice bread or toast (if desired) in half, place on plate or in large bowl, place mashed potatoes in the middle and spoon mix from skillet over the top.(as much or as little as desired). salt and pepper to taste and enjoy!
Preheat oven to 350 degrees. Spray 9 x 13 pan with non stick spray. Place flour in bowl and dredge chicken and shake off excess. Place in pan. Sprinkle dry soup mix over all. Empty canned soups into a 4 cup measuring bowl and mix well with enough milk to arrive at the 4 cup level. Pour mixture over the chicken. Bake uncovered 1 hour.
In a large bowl, sift together the flour, blue cornmeal, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth. Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Heat oven to 350 degrees. Peel and core pear. Mash the pear and bananas together. Stir in vanilla, rum and buttermilk. Set aside. Whisk flours, salt, baking soda together in a bowl and set aside. Cream butter and sugars together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low. Beat in half the flour mixture until just incorporated, followed by one-third of the banana mixture, continue to alternate until all ingredients are incorporated and the batter looks thick and chunky. Be careful not to over mix. Pour the batter into a prepared 9 inch springform pan. Top with chopped pecans. Bake for 35 - 45 minutes.
In a large pot, brown ground beef and drain fat. Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using. Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Preheat oven to 3251F. Lightly spray the bottom and sides of a 13x9 baking pan. Place the cottage cheese in a blender or food processor and puree until smooth. Add the sugar, eggs, oil, and milk and puree till smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in . Repeat this process until the dough is smooth and not sticky. (You may not need all the flour.). Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches. To prepare the filling: Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible. Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done. Remove from oven, run an knife around the edges, and invert to a serving platter if desired.
Preheat Oven to 400 deg F (I used a toaster oven). Coat 2 quart shallow glass baking dish with 2 TBSP Olive Oil. Place Cod fillet in center of dish. brush remaining 1 TBSP Olive Oil over top of fillet. Place tomato slices around Cod fillet. Sprinkle green onion over tomato slices. Grind Sea Salt over top of Cod fillet to taste. Sprinkle Paprika over top of Cod fillet. Sprinkle Pepper over Cod fillet and tomato slices. Sprinkle Garlic Powder only over tomato slices. Pour Lemon Juice over tomato slices. Bake in 400 deg F oven for 20 minutes or until fish flakes easily. Plate up and place tomato/green onion over top of fish. Goes great with Quinoa and a colorful vegetable.
Prick the crusts liberally with a fork, and bake in a 450°F oven 1 or 2 minutes until lightly browned. Brown the sausage in a skillet, remove from skillet, drain, and set aside. In the same skillet, saute the onion in butter. Add the mushrooms and saute. Return the sausage to pan, add the wine, garlic powder and oregano and mix together with the onion and mushrooms. Mix the cheeses together. Spread 1/4 of the cheese in the bottom of each crust. Spread 1/2 of the sausage mixture over the cheese in each pie. Cover with the rest of the cheese. Beat the eggs with the half and half and pour into the pies until each is filled to the rim. If desired sprinkle liberally with more oregano and/or cinnamon and/or cayenne. Bake at 450°F for 15 minutes. Lower the oven to 350° and bake 10-15 minutes more until a knife, inserted into the quiche, comes out clean.
Saute onions, garlic, and shallots in oil over medium heat until soft, about 2 minutes. Add artichoke hearts, stock, wine, and brandy. Bring to a boil, turn to the lowest setting, and simmer covered 10 minutes. If you want a smoother consistency, you can puree it at this time. Pepper (and sugar, if desired) to taste, and serve topped with cheese, a dollop of yogurt or sour cream, and a sprinkling of fresh Italian parsley or dill.
Butter a 9 x 13 inch ovenproof dish& set aside. Slice the croissants in half (as if you were making a sandwich)& reserve the top halves. Cube the bottom halves& place in a very large mixing bowl. Mix in the cheese, salmon (or ham)& chives; set aside. Mix eggs, milk& seasonings in a separate bowl; add to the croissant mixture& combine well. Spoon into the prepared baking dish. Arrange the reserved croissant halves on top of the casserole. Gently press into the egg mixture to ensure that they get moistened. Bake in a reheated 350F oven for 50 minutes to an hour or until puffed up& golden brown.
In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm. Meanwhile dice tomatoes, thinly slice onion; set aside. On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat. In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown. Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through. To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.
In a large saucepan sprayed with butter-flavored cooking spray, brown meat and onion. Add carrots, celery, undrained tomatoes, and water. Mix well to combine. Bring mixture to a boil. Lower heat, cover, and simmer for 15 minutes. Stir in uncooked rice, spinach, basil, and black pepper. Re-cover and continue simmering for 10 minutes or until rice and vegetables are tender. When serving, top each bowl with 1 1/2 tablespoons cheddar cheese.
Combine the yeast, sugar and 1/2 cup of warm water in a small jug or bowl. Leave in a warm place until frothy (about ten minutes). Put the flour, salt, milk powder and oil in a large bowl or bench mixer. Stir to combine and then add the yeast mixture and 1 cup of warm water. Mix to a soft dough and then knead for about ten minutes or until the dough is smooth and elastic. Put the dough in an oiled bowl and cover loosely with oiled plastic wrap. Leave the dough in a warm place for an hour or until doubled in size. Punch the dough down and knead for 1 minute. Divide in half and out of each half make 10 six cm (2 1/2 inch) flat discs. Mix the herbs with the cheese and place approximately 3 teaspoons of the mixture onto ten of the discs. Press the remaining 10 discs on top of the cheesey ones. Grease a loaf tin (21 x 10. 5 x 6. 5 cm) and stand the discs upright in the prepared tin. You will have to squeeze them together to fit them all inches. Cover with a clean cloth and leave in a warm place for 40 minutes or until doubled in size. Preheat the oven to 200°C - 400°F. Glaze the loaf with a little milk and bake for 30-40 minutes or until brown and crusty and cooked through.
Combine the flour, dry mustard, salt, and pepper in a shallow dish. Beat the eggs in a separate shallow bowl. Combine the panko and Parmesan cheese in another shallow dish. Heat half the butter and half the oil in a large nonstick skillet over med-high heat. When the butter is melted, coat each chicken cutlet in the flour, then the egg, allowing excess to drip off, then coat it thoroughly with the panko-Parmesan mixture and put it in the hot pan. About 3-4 chicken cutlets should fit in the pan at the same time. After about 2 minutes, rotate the chicken so it cooks evenly but don't flip it. After about 2 more minutes, flip the chicken, and do the same thing on the second side, rotating it once so the chicken cooks evenly throughout. Cook the rest of the chicken, adding the rest of the butter and olive oil as needed. Remove the cooked chicken to a paper towel-lined plate. While the chicken is cooking, combine the dijon mustard and honey in a small serving bowl. Serve the chicken with the honey mustard sauce for dipping.
Put cauliflower and onion soup mix in pot and cover with cold water, Bring to boil and simmer till softened, about 10 minutes. While cauliflower is simmering, melt butter in a micro proof bowl and stir in flour add milk and stir. When cauliflower is soft blend in blender with the white sauce to puree. Making sure to use all the liquid. Put back into stock pot and add cheeses stirring to melt. Add seasonings. Add more water or milk to thin if needed simmer 5 more minutes. Serve with a green salad.
Sift togehter the first 3 ingredients. In a large bowl cream margarine ans sugar. Add egg, vanilla and water, beat well. Add dry ingredients and blend well. Refrigerate for 1 hour. Roll to 1/4 inch thick and shape with cookie cutters. Sprinkle with sugar. Place on cookie sheet and bake for 8 minutes at 375.
Preheat oven 350 deg. Prepare broccoli by package and drain. Combine soup, mayonaise, eggs, cheese, onions, and stir in broccoli. Pour into 1-1/2 quart greased baking dish. Melt butter. Crush crackers and mix with butter. Sprinkle over top of broccoli mixture. Bake for 45-55 minute.
Heat brown sugar, butter, and almond extract in microwave safe bowl on HIGH for one minute; stir til blended and microwave for an additional one minute. Arrange frozen rolls in a lightly greased 10" Bundt pan. Drizzle sugar mixture evenly over rolls; sprinkle with vanilla pudding mix and almonds. Cover and let stand for 3 hours (or overnight in the refrigerator). Baked uncovered at 350 degrees for 30 minutes or until brown. Remove from oven and let stand for 10 minutes in pan before inverting onto serving plate. Serve warm.
Heat oil in a large stock pot Add the lemon grass, ginger, garlic, and onion and stir fry for about one minute. Add the curry paste and Tom Kha soup mix paste and stir fry for about 30 seconds. Add the chicken stock, fish sauce, and sugar and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Slice the baby corn vertically into four pieces so that the corn resembles small strips. Add the corn to the pot and simmer for 10 minutes. Add the coconut milk, chicken, mushrooms, tomato, lime juice, hot sauce, and pepper flakes. Simmer until the chicken is no longer pink, about 5 to 10 minutes. Taste the soup and add more sugar, lime juice, or hot sauce, depending on your taste. I usually add one more TBS of sugar. Serve the soup garnished with cilantro leaves. Note: If you have leftovers, the coconut milk will separate from the chicken broth when chilled. Simply warm the soup back up and stir to blend.
Rub the lamb backstraps with a mixture of cumin, black pepper and salt. Couscous: Place couscous and butter in a medium bowl. Pour boiling stock over the couscous. Cover tightly and allow to soak for five minutes. Fluff with a fork. Allow to cool a little. Add the finely diced tomato, capsicum, lemon and mint then set aside. Lamb: Heat a pan over medium high heat, add the oil and cook the lamb backstraps until medium (about 5 minutes a side depending on thickeness). Remove from the pan and allow to rest about 10 minutes before slicing on the diagonal to serve. Divide the cous cous mix between 4 serving plates, arrrange the slices of lamb over that and drizzle a couple of teaspoons of pomegranate molasses over each serve. Greek yoghurt could also be offered at the table.
Pat chicken dry and season with salt and pepper. Heat the oil in a large nonstick skillet over medium heat until the oil is shimmering. Add the chicken and cook for 6 minutes per side or until golden brown and cooked through. Remove chicken to a plate and refrigerate until chilled, about 30 minutes then cut into 1/2-inch pieces. Mix the mayonnaise, cheese, sour cream and lemon juice in a large bowl. Add the eggs, avocado and chicken; toss gently to combine. Split bakery rolls in half and scoop out some of the center bread. Fill hollow with chicken salad. Top with crumbled bacon and a lettuce leaf. Enjoy! Make ahead: The salad minus the avocado may be made and refrigerated up to 2 days in advance. Add the avocado just before serving.
Sift together into bowl the flour, baking soda, salt, cinnamon, cloves, and ginger. Add the brown sugar and mix well. With pastry blender, cut in butter and lard. (I use my Kitchen Aid for all). Gradually add the molasses and vinegar and mix thoroughly. Chill several hours or until firm enough to roll. Using a small amount of dough at a time, roll out on floured surface to about 1/8 inch or more thickness and cut with fancy cutters. Bake in preheated moderate oven 350 degrees F. for about ten minutes or until browned. Cool and decorate.
Cut each slice of bread diagonally to make two triangles. Toast the bread lightly. Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast. Put arugula leaves on toast. Arrange shrimp on top of arugula leaves. Top with red pepper rings and garnish with fresh dill sprig. Serve.
Note: Use any or all of these seasonings; depending on the seasonings selected, do not use more than 1/2 tsp except for the cayenne pepper- No more than 1/4 teaspoons. Cut the chicken breasts into small chuncks and toss in the seasoned flour to coat. Heat the oil and butter over medium high heat and then add the chicken. Cook the chicken until golden brown turning often to seal all sides. Lower the heat and add the wine chicken stock, garlic and parsley. Simmer until the liquid is reduced in half. Add the sherry and brandy and cook for 1 minute more. Season to taste with the salt and pepper. Garnish with parsley and serve.
Preheat oven to 400 degrees, spray a baking sheet with non-stick cooking spray or lightly oil; set aside. In a large mixing bowl combine the flours, Splenda, sugar, baking powder, salt and cream of tartar. With a pastry blender, cut in the mascarpone cheese and butter; set aside. In a small bowl, combine egg yolk, yogurt, milk and extract; add the creamed mixture to the flour mixture; mixing until a soft dough forms. Sprinkle the 1 tablespoon of flour over the cherries and pecans, toss to coat. Turn dough out onto floured surface; knead gently, kneading in additional flour if needed along with cherries and pecans; place the kneaded dough onto prepared pan and pat into a 6 inches circle, cut into eight wedges; brush with egg white; sprinkle with sugar. Bake in preheated oven for 20 to 25 minutes. Serve warm with additional mascarpone cheese if desired.
Preheat the oven to 350 degrees. Grease and flour a 13x9 pan. Bars:. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl. Set aside. In a separate bowl, mash bananas with a fork to make 1 cup. Add pineapple with juice, eggs, oil and vanilla. Stir in cherries. Stir flour mixture into banana mixture, mixing until well combined. Pour into prepared pan. Bake 30 to 35 minute Remove from the oven and let cool 30 minute. Icing:. Heat butter and milk in a saucepan until the butter melts. Remove from the heat. Stir in the confectioners sugar and vanilla. Beat until smooth. Spread the icing over the bars.
Preheat oven to 180C (fan forced). Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch. Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,. Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens. Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat. Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens. Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste. Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest. Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden. Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.
Combine avocado and lime juice, stirring to coat. Mash mixture with a fork (mixture will still be slightly lumpy). Add tequila and remaining ingredients, stirring until well blended. Serve with tortilla chips.
Prepare spaghetti according to package directions. Meanwhile, heat marinara sauce in a saucepan over low to low-medium heat. Blend tofu, soy milk, and nutritional yeast in blender or food processor until smooth. You may also add about a tablespoon of olive oil or additional soy milk, until the consistency is like thick alfredo sauce. Add tofu mixture to the saucepan with the marinara sauce. Stir in vinegar or vodka. Add salt and pepper and any other seasonings you like, to taste. Continue to simmer over low heat until pasta is ready. Toss with drained pasta and enjoy! Serving suggestions: add sauteed veggies or your favorite meat subsitutes; top with freshly ground black pepper, nutritional yeast, or your favorite vegan cheese.
Preheat oven to 400 degrees F. Butter a 9" square cake pan. Put dates, butter and baking soda in a bowl. Carefully pour boiling water over the dates; let cool. Meanwhile, mix flour and baking powder. In a separate bowl, mix egg and vanilla. When the date mixture is cool, stir in egg mixture and then stir in flour mixture. Stir in nuts and cherries. Pour batter into the prepared pan; bake for about 25-30 minutes.
Spray a non-stick skillet with cooking spray. Saute garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit. In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil. Reduce heat and simmer 1-2 minutes until sauce thickens. Serve over hot rice, or cabbage for a "lower carb" option.
Sprinkle the unflavored gelatin powder in 1 cup of water. Let stand for 5 minutes. In a small sauce pan, heat the softened gelatin stirring constantly until it dissolves completely. In a blender, mix the cream cheese, half-and-half, condensed milk and 1 1/2 cups of water perfectly. Add the dissolved gelatin and stir well. Pour the mixture in a gelatin ring mold and refrigerate until set. Meanwhile, defrost the black berries and blend them with the sugar. Pass the mixture through a colander. Serve the gelatin with the sauce.
Marinate chicken with cornflour, salt and pepper for one hour. Heat oil in a wok and fry chicken for two minutes. Drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds. Add broth and chicken, and cook for two minutes.
Preheat oven to 350°F Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, and salt into a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Divide the batter between 2 bowls. Sift the cocoa into one bowl and mix together. Using teaspoons, spoon the batters into the prepared muffin pan, alternating the chocolate batter and the plain batter. Bake in the preheated oven for about 25 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
Make the sauce: In a 1-quart saucepan over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. With a slotted spoon, transfer bacon to a dish lined with paper towels, leaving the fat in the pan. Add the shallot to the bacon fat and cook, stirring occasionally, until softened, 1 to 2 minutes (if you want to reduce the fat, use a nonstick pan and discard all but a tiny bit of the bacon grease). Add 1 tablespoons of balsamic vinegar and scrape with a spoon to dissolve brown bits stuck to the pan. Off the heat, stir in the remaining vinegar, the lemon juice and mustard. Gradually whisk in the oil (don't worry if the sauce doesn't emulsify). Season with salt and pepper to taste. Cook the broccoli: Bring an inch or so of water to a boil in a pot fitted with a steamer insert. Put the broccoli in the steamer; sprinkle with salt, cover tightly and steam until just tender, 3 to 4 minutes. The broccoli should be neither crisp nor soft, but exactly in between. To check, bite into a piece you quickly run under cold water, being careful not to burn your tongue. Transfer to a serving bowl. Briefly reheat the sauce if necessary. Drizzle over the steamed broccoli, sprinkle with the bacon bits and serve.
Preheat oven to 450°F. Spray baking sheet with cooking spray. Slice potatoes into 12 wedges each. Place all the potatoes into a large bowl. Sprinkle salt, pepper, and cumin over potatoes, drizzle oil over seasonings and toss the potatoes until all are coated. Spread potatoes onto baking sheet in a single layer. Bake for 10, remove from oven and turn. Place back into oven and cook for 10 more minutes, then turn again. Return to oven and continue cooking until golden brown -- probably 5 - 10 more minutes. Each serving size is 12 wedges.