HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. In a medium-sized bowl, beat together eggs, sugar, and oil. Blend in the mashed banana and vanilla. Whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg and flour. Add all at once to banana mixture. Mix quickly but thoroughly, then stir in the yogurt (I used sour cream) and nuts, mixing until just combined. Pour the batter into a greased loaf pan. Bake the bread for about 1 hour, until a cake tester inserted in the center comes out clean. If the bread begins to brown too quickly, tent it with aluminum foil after 40 minutes in the oven. When the bread tests done, remove it from the oven and place on rack for 15 minutes; after that, remove from pan and place on rack to finish cooling completely.
Put pizza dough in a greased pizza pan. Bake at 425 degrees for 8 minutes. Stir fry onion, peppers, mushrooms, and garlic in olive oil for 2-3 minutes until tender and crisp. Stir fry chicken 2-3 minutes until no longer pink and done. May need to add extra olive oil. Return vegetables to skillet and mix together. Sprinkle half the mozarella cheese over crust. Spoon mixture of chicken and vegetables over cheese layer evenly. Top with the rest of the mozarella cheese. Sprinkle basil and sesame seeds on top. Bake at 425 degrees for 5-7 minutes, or until cheese melts.
Cut apples in quarters and remove the cores, but do not peel. Place apples, cloves, cinnamon and vodka into a glass jar. Let steep for 2 weeks. Strain mixture using cheese cloth and then filter the resulting liquid using a coffee filter. Mix sugar and water together in a saucepan. Bring to a boil and stir until all the sugar is dissolved and the mixture is clear. Cool completely. Add cooled sugar mixture to alcohol mixture. Let stand in dark cool area for 2-3 months. Transfer to decorative bottles. Note: Use the strained apples for desserts.
Spray skillet with cooking spray. Rinse chicken breasts, trim fat, cut into smaller pieces, & sprinkle with pepper. Over medium-high heat, cook chicken until golden on one side. Turn, sautee other side. Push pieces to far side of skillet & pour off any drippings. Add onion; cook until softened. Add garlic, tarragon, & mushrooms; cook for 2 more minutes. Stir in chicken broth, stir, & lower heat. Add sour cream, & stir chicken into rest of mixture. Cover chicken with sauce & simmer for 5 minutes, stirring occasionally. Note: Dreamfield's Pasta has 1/8th the carbs of regular pasta. Serving size: 2 oz (they swell), 190 calories. Tofu Shirataki Noodles have 1/30th the carbs of regular pasta. Serving size 2 oz, 20 calories. Each liquid-filled, chilled, package contains 2 servings.
Place the "Cheesies" in your food processor and process into small crumbs. Add the Parmesan Cheese and pour onto a plate. Coat chicken breasts in flour & salt. Combine egg & water. Beat until well combined. Dip floured Chicken in egg mixture. Coat the chicken in the Cheesie crumbs. Place on a lightly greased baking sheet (I use cooking spray). Bake for 35-45 minutes at 350° until chicken is cooked through (cooking time will depend on thickness of meat).
Preheat oven to 375°F. Mix dry ingredients together. In a large bowl, mix wet ingredients together, separate from the dry ingredients. Gradually mix the dry ingredients into the wet ingredients. Place mixture into greased muffin tin. Bake for 20 minutes. Enjoy!
Preheat oven to 350°F. In a large mixing bowl cream together the softened margarine and the sugar,. Mix well till creamy smooth. Add one egg at a time and beat after each addition. In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur). In a separate mixing bowl sift the flour, baking powder and salt together. Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery. Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter. Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan. If using non-stick pans then just spray with a little oil spray. Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time. Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish. Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake. Serve cake slices with whipped cream or ice cream, makes a yummy light dessert. Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines. When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar, orange zest, ginger, and salt, and beat for 5 minutes. This is where you would add the vanilla as well.
1. Mixing and storing the dough: Mix the yeast and salt with the water in a 5-quart bowl, or a lidded (not airtight) food container. 2. Mix in the remaining dry ingredients without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. 3. Allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. 4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. 5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on a ll four side, rotating the ball in a quarter-turn as you go. Then form a oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. 6. Twenty minutes before baking time, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. 7. Sprinkle the loaf liberally with flour and slash parallel cuts across the loaf, using a serrated bread knife. Leave the flour in place for baking; tap some of it off before eating. 8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30minutes, until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time. 9. Allow to cool before slicing or eating.
Melt Butter and 1 oz chocolate then add next six ingredients. Press into bottom of lightly greased pan. Chill. Cream 1/4 cup of butter, add remaining 3 ingredients and beat until smooth and creamy. Spread evenly over base in pan. Chill. Melt last 1 1/2 oz chocolate and spread quickly on top of cream layer. Chill. Cut into small Squares. No larger than 2x2" as these are very rich cookies. Makes one 9x9 pan.
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth. Pour into a heat-proof measuring cup. Place the egg yolks and the remaining 1/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 3 to 5 minutes, until light yellow and very thick. With the mixer on low speed, slowly pour the hot chocolate mixture into the egg mixture. Pour the egg and chocolate mixture back into the 2-quart saucepan and cook over medium-low heat, stirring constantly, until thickened. A candy thermometer will register about 180°F Don't allow the mixture to boil! Pour the mixture through a sieve into a bowl and stir in the coffee liqueur, vanilla, and salt. Place a piece of plastic wrap directly on top of the custard and chill completely. Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions. Stir in the roughly chopped chocolate, if using, and freeze in covered containers. Allow the gelato to thaw slightly before serving.
Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white. Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day). Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative). Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece! Be sure to refrigerate until ready to serve.
Remove outer leaves and core from cabbage. Cut head in half and grate fine. Combine all ingredients in a large bowl, add cabbage, and mix thoroughly. Chill for one hour before serving.
Preheat your oven to 450'F. Spray a 12 inch pizza pan with oil. Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor. Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained. Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible. Bake it in your preheated oven for 15 minutes. While its cooking, cut up your broccoli heads, scallion and pepper. When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs. Put back into the oven for 25 minutes. Remove when done, let stand for 5 minutes before serving. Bon Appetit!
In two separate bowls, mix together marinade and flavoring sauce ingredients. Cut fillet into 1 1/2 x 1 1/2 inch pieces. Dry the fish with a clean kitchen towel, pressing out any excess water. Marinate fish for 15 minutes. In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter. Heat 2 T oil over high heat; stir fry the onions for a few seconds. Add the curry powder, potatoes and carrots; stir fry until well-blended. Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes. Return fish to pan and mix gently.
Heat a large pot of water and continue to boil - put your cabbage in and gently remove the leaves as they separate from the head - set them aside for rolling. Microwave your frozen vegetables - drain very well and set aside. In a large pan (i use a wok)heat oil. Cook onion on Medium High heat until opaque. add your meat and brown. at this point you are going to super infuse your meat with lots of flavor - you are going to add: Garlic Powder, oxo, steak sauce, Worcestershire, soy sauce and mix together well and continue cooking for a few minutes. Add your mushrooms and mixed vegetables and stir continuing to cook on a lowish heat. Add the cottage cheese and eggs - cook WELL - the eggs need to be completely cooked (about 10 minutes). Add cheese and mix well to bind the ingredients together. Set mixture aside and allow to cool. Pour a little of the spaghetti sauce in the bottom of your oven safe baking dish to coat the bottom. Place one big scoop of filling in the middle of the cabbage leaf near the spine - Roll gently folding the edges in as you go - place in the oven safe dish and continue with your creating until you are out of cabbage. If you have small leaves you can overlap two to make ONE MORE cabbage roll --. Evenly distribute the tomatoes over all of the cabbage rolls you have created. Evenly distribute the spaghetti sauce over all of the cabbage rolls you have created making sure they are all completely covered - you can use a little water at the end just to ensure they are covered. sprinkle with parmesan cheese. Bake in a 350°F oven for (1 hour if freezing) or 2 hours if serving. IF you are freezing some or all of your cabbage rolls - remove them from the oven - allow to cool - cover with Foil - and freeze. To reheat - cook at 350°F - for 1 hour - if still frozen for 1 1/2 hours.
Preheat oven to 350 degree. Grease a pie or flan dish. Melt butter in saucepan over low heat. Remove saucepan from heat. In a bowl, beat eggs together with caster sugar. Stir in melted butter, mix well. Sift in flour, a little at a time. Mix well. Add vanilla essence and salt. Set mixture aside. Peel apples, remove cores and pips and cut them into thin slices. Pour a little of mixture into dish. Arrange sliced apples on the dish then cover with the rest of the mixture. Bake apple flan for 45 to 60 minutes. Check at 45min to see flan is baked, i. e. when top is puffy and golden brown. Bake when skewer inserted into the center of the flan comes out clean.
Place A1 sauce, soy sauce, brown sugar, sesame oil, pineapple, pear, and apple in to a blender and puree. Transfer puree to a sauce pot and simmer, reducing to 2/3 original volume, until a thick sauce is formed to create the Korean BBQ sauce. Grill chicken thighs until done. Toss in Korean BBQ sauce and serve.
Preheat the oven to 350 degrees F. Spray a 9-inch by 13-inch cake pan with nonstick spray. Line the bottom of the pan with a layer of graham crackers. It's OK to overlap a bit. Sprinkle the graham crackers with the marshmallows. Sprinkle the marshmallows with the chocolate chips. Sprinkle the chocolate chips with the cashews. In a small saucepan over low heat, combine the butter and brown sugar. Stir the mixture constantly until the sugar is dissolved. Turn off the heat, move the saucepan to a cool burner, and stir in the vanilla. Drizzle the contents of the saucepan evenly over the contents of the cake pan. Bake at 350 degrees F for 10 to 12 minutes or until the marshmallows are golden on top. Cool in the pan on a wire rack. When the cookies are cool, cut into brownie-sized bars and serve.
Process pineapple and sugar in blender until very smooth. Combine water and lemon juice. Strain pineapple puree. (optional). Mix all and chill.
heat chili infused avocado oil. stir in spices and seeds. toast lightly. place to one side. stir fry carrots, cauliflower and broccoli until almost cooked. add sprouts. stir fry for one minute. coat with chickpea flour. add water, rice milk powder and soy sauce. let simmer for 5 minutes. stir in spice and seed mixture. stir in vegan cheese just before serving. serve on a bed of brown basmati rice.
Preheat oven to 375 degrees F. In a large bowl combine flour, baking powder, salt and sugar. Cut the butter into this mixture until mixture is crumbly. Add white chocolate chips and blueberries, and toss with the flour mixture. Add buttermilk and mix until ingredients hold together. Place dough mixture on a floured surface and pat into a 9 x 9 inch square. Cut square into thirds. Then cut each third into three triangles and place 1 inch apart on a cookie sheet. Lightly dust each scone with powdered sugar. Bake for 10 minutes and then transfer scones to cooling racks.
Rinse scallpos very well to insure free & clear of sand. Remove small muscle which attached scallop to shell (it gets tough during cooking). Salt and pepper scallops to taste and start water to boil for pasta or cooking the rice. Sear scallops on a high heat in butter and olive oil. Approximately 1 minute each side - no longer, or you will end up with rubbery scallops, we will add them back in later for additional cooking. Remove scallops and cover. Reduce heat to medium and sautee the garlic mushrooms and red onions for 3-4 minutes, adding additional olive oil if needed. Add marsala wine and simmer to reduce 3-4 minutes. Slowly drizzle half and half or soy creamer, stir well. Add cornstarch/water if needed for thickening. Add scallops back in, sprinkle with fresh basil and simmer low for 3-4 minutes. Serve over angel hair pasta or rice.
Combine soy sauce, sugar, cornstarch, mirin, hoisin, garlic chile sauce, and MSG. Set aside. Heat a large non-stick skillet over medium high heat. Coat with cooking spray. Sear beef strips on both sides, just until brown and slightly carmelized. This may take serveral batches. Set beef aside in a bowl. Add oil to skillet. Add vegetables, garlic, and ginger. Stir fry for a minute or two. Add the sauce and beef. Stir fry for another 30 seconds to a minute, until sauce thickens. Serve immediately with steamed rice or noodles.
Julienne each of the Bell Peppers into thin slices. Place into a baking pan and roast peppers under an open broiler until skin begins to brown about 5 - 10 minutes. Remove from broiler and let cool. Spread a thin layer of Mayo on the inside of each slice of rye bread. Mix olive oil and basil together in a small dish. Brush the opposite side of 5 bread slices with the Basil/Olive Oil mixture. Place the 5 slices of bread onto a preheated griddle with the Olive Oil side down. Layer 3 slices of roast beef on top of each slice of bread. Place Roasted Peppers over the beef. Top with 2 slices of Baby Swiss Cheese. Place other other 5 slices of rye bread on top of the cheese with the mayo side down. Brush the top sides with Basil/Olive Oil mix. Grill until cheese is melted and sandwich is golden brown on both sides. Cut each sandwich in half to serve. Side dish suggestion (Eggplant Steak Fries with Marinara Sauce).
Heat oven to 220 C. Place wedges in single layer on baking sheet. Bake for 15 minutes. Meanwhile mix mayo, cheese and tuna together. Place wedges into heatproof serving dish. Spoon over tuna mixture. Put back into the oven for 15 minutes till bubbling.
Whisk the ingredients, including pepper to taste, together in a small bowl. Mix marinade and 1 1/2 lbs skinless boneless chicken thighs or breasts cut into 1 1/2 inch chunks in a gallon sized plastic bag; seal the bag and refrigerate, turning once or twice, until the chicken has marinated fully, at least 3 hours and up to 24 hours.
Preheat oven to 400°F. Spray each pita with olive oil spray. Combine MrsDash Italian Medley and Parmesan cheese in a small bowl. Sprinkle evenly over pita rounds and cut each into 6 triangles. Arrange on baking sheet and bake for 5-6 minutes. Let cool and serve with dip, spread or alone.
Remove tenders from chicken breasts and save for another use. Pound chicken breasts to 1/4 inch thickness. Place flour in a dish. Sprinkle chicken with salt and pepper; dredge in the flour to coat. Melt 2 tablespoons butter in large skillet over medium high heat; add chicken and saute until cooked through, about 2 minutes per side. Transfer to platter; tent with foil. Melt remaining butter in same skillet over medium high heat; add shallots and grapes. Saute for 2 minutes. Add wine; bring to a boil, stirring up any browned bits from the bottom of the pan and cook. Add cream; bring to a simmer. Stir in the tarragon and season with salt and pepper. Spoon sauce over chicken and serve immediately.
Mix cornmeal, water and flour and let stand. Bring remaining ingredients to a boil. Add cornmeal mixture. Simmer 15 minutes. Turn into 3 small loaf pans or 1 large loaf pan. Store in refrigerator until ready to serve. Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.
Cut slits in the pork tenderloins to absorb more marinade, and place in a shallow glass pan. Top with onions and garlic (if using) with hands, distribute the onions and garlic over the pork. In a separate bowl combine olive oil, maple syrup, honey, pecans, mustard, chili powder, thyme, salt and red pepper flakes; mix to combine. Pour over pork and refrigerate for a minimum of 8 hours or overnight. When ready to cook, place the pork on the grill or broil in the oven (reserve the marinade). If grilling, cook the tenderloins on a medium-low heat (covered grill) for about 10 minutes on each side, or until done. Let the tenderloin rest for 15 minutes before slicing. *NOTE* When the pork is on the grill heat the marinade, and simmer for about 10-15 minutes, and serve over the tenderloins.
Preheat oven to 375°F. Combine potato and bologna in a shallow 6 cup casserole dish. Mix soup, milk, onion and sage and heat to boiling in medium saucepan. Add peas and cook 1 minute; stir in cheese. Remove from heat and pour over bologna and potatoes. Bake at 375 F for 30 minute or until hot and bubbly. (You may need to watch this one and stir during cooking-- the sauce could be too thin or thick depending on the type and brand of soup and kind of milk you use-- just keep an eye on it and use your best judgement!).
Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to mixture. Add vanilla. Add chocolate syrup last. Pour into greased and floured 10" tube pan. Start in cold oven. Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick) comes out clean.
Butter and flour a 9 inch pie pan. Preheat over to 350°F. For the crust: Cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan. Refrigerate as you make the filling. Filling: Mix all the filling ingredients, except the blueberries until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for 50-60 minutes until the crust is browned and the custard has set. Chill well.
In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled. When the meat is completely browned cover saucepan and turn heat to low. After 5 minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons). While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl. Whisk the cornstarch thoroughly as it's added until it's dissolved into the water. Now add the Wondra flour to the water mix and whisk until all is dissolved. Add water mixture to the pan of meat. Return the pan to the burner over medium heat and add the remaining ingredients. Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan. When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered. When chili is done it will be thicker and darker. NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to the other flour. Perfect chili for hot dogs! Makes about 8 cups (16-1/2 cup) servings. Cook's Note: This recipe can be cut in half or doubled.
In a large non reactive bowl stir everything together then add and submerge the watermelon pieces. Wrap with plastic wrap and keep in fridge at least a week, up to 2 weeks. Enjoy cold pickled watermelon.