HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the broccoli, onion and bacon and set aside. In a separate bowl mix together the mayo, splenda and vinegar. The amount of brown sugar blend can be adjusted to suit your taste. Depending on the day I will use anywhere from 1/4 cup to 1/2 cup. This dressing will soak into the broccoli and soften it a bit. My family and I prefer to mix it about a half hour before serving, allowing it to soften the broccoli yet allowing it to still be firm. I often mix flax into the salad for the added health benefit. Hope you enjoy and don't be afraid to play with the additional toppings. Making a recipe your own is sometimes the best part!
Set oven to 350°F. Line 12 muffin tins with paper liners. In a medium bowl combine cocoa and baking powder; mix to combine. Add in boiling water; mix well with a wooden spoon to combine. Add in the melted butter and vanilla; mix well. Add in the sugar, mix well with a wooden spoon. Stir in eggs with a wooden spoon; mix until combined. Mix the flour with salt; add in the chocolate mixture; mix well to combine (batter will be a bit on the thin side). Add/mix in mini chocolate chips or walnuts (or 1 cup of both!). Using an ice cream scoop fill each of the muffin tins almost to the top. Bake for 25-30 minutes or until muffins are done, don't over bake! (might take a little longer, depending on how full the muffin tins are with the batter). Cool, drizzle glaze over or frost with buttercream frosting.
Mix all the ingredients except egg roll wraps together. Put 2 to 2 1/2 tbsp of filling in each wrap, fold in the sides and then flip up the top and bottom or do your conventional egg roll fold. Line a 9x13 oven proof pan with release Foil or lightly spray with oil and place the rolls side by side, single layer. I managed to get 20 into the dish and then foil wrapped the remaining 4 and put them in the freezer uncooked. Mist the tops of the egg rolls with oil (I like to use lite olive oil). Bake in 350°F oven for 20 minutes or until they are golden on top, flip the rolls to brown the bottoms mist the bottoms as well with oil and continue baking for a further 20 minutes (approx). Serve hot or at room temperature.
Combine sour cream and all seasonings in a small bowl and whisk until smooth. Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker. Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even. Cover and cook on low for 3-4 hours.
cut chicken into bite-size pieces.in a wok or large skillet, heat 1 tablespoon of oil over high heat, stir fry chicken in batches, until browned, about 3 minutes, transfer to plate, set aside. add remaining oil to wok, stir fry eggplant, onion, garlic, ginger and curry paste until onion is softened, about 3 minutes. pour in coconut milk and bring to a boil, reduce heat to medium and cook for 5 minutes. reduce heat to simmer, add fish sauce, sugar, lime rind and lime juice, salt, peppers and chicken and any accumulated juices. cover and cook stirring occasionally until slightly thickened and peppers are tender, about 10 minutes. add basil and coriander, and serve.
Heat oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Cut each chicken breast in half. Mix flour, baking soda and cayenne pepper in a plastic bag. Combine egg whites and water in a medium bowl and mix well. Add chicken a few pieces at a time and turn to coat on all sides. Remove chicken from egg mixture and place in bag with flour. Seal and shake to lightly coat each piece of chicken. Place on baking sheet and bake uncovered for about 20-25 minutes or until chicken is cooked through. Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a light boil, stirring occasionally. Combine the cornstarch and cold water and mix well. Gradually add cornstarch mixture to the sauce. Cook, stirring constantly until thickened. Additional cornstarch/water can be added if a thicker sauce is desired. Cut each chicken breast digonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve.
Heat one tablespoon of olive oil in a pan on high. Pat the sausages dry and brown on all sides. Remove from pan and set aside. Add the second tablespoon of oilve oil to the same pan and saute the peppers and onions until tender. I prefer to keep the peppers slightly crisp. Add the pasta sauce, vinegar and water to the vegetables and saute for a minute or two. Add the sausages back to the pan. I like to slice them into bite-sized pieces, but you can certainly keep them whole. Stir everything together and season with salt and pepper.
Put flour in bowl and make a well in the center. Put yeast in the center, stir in water and sprinkle salt over dough. Knead till smooth. coat dough with oil and place in a covered bowl. Let rise 1 hour.
Mix together: cake mix, butter and 1/3 cup milk. Press 1/2 of mix into a 9 x 13-in. greased pan. Bake at 350 degrees for 6 minutes. Sprinkle on pecans. Melt together caramels and rest of milk, pour over pecans. Sprinkle on chocolate chips. Pour on remaining cake mix. Bake at 350 degrees for 20 minutes. Refrigerate for 3 hours.
In large bowl, combine vinegar, chili powder, salt, and oil. Blend well. Add remaining ingredients to the dressing and stir well. Serve immediately or refrigerate until serving time. Serve atop a leaf of lettuce or inside a hollowed-out tomato or bell pepper.
Preheat oven to 400-degrees F. Grease a pie dish and set aside. In a pie dish combine first 5 ingredients (flour - garlic powder). In a seperate pie dish or bowl mix egg and milk together. In a third pie dish place bread crumbs. If set up assembly line fashion - this makes a really easy process to get the scallops ready - I use disposable pie tins for this (that come with frozen prepared pie crusts). Roll scallops in flour mixture and then dip in milk/egg mixture and finally into the breadcrumbs. Wrap each scallops with bacon, securing with toothpick and then transfer to prepared greased pie dish. Bake for 20-25 minutes. Serve warm (see description above for my mother's method) with tartar sauce or cocktail sauce.
Blend the following: then let it set for a few minutes 2 tablespoons mustard. 2 tablespoons vinegar. Then add the following:. 2 cups vinegar. 1 1/2 cups sugar. 1 teaspoons salt. 1 teaspoons accent. 1/2 teaspoons garlic salt. 1 tablespoons parsley flakes. Slice one onion and 1 cucumber (peeled) and add to the above mixture. Mix good to cover macaroni. Refrigerate for a couple of hours or overnight to marinate.
Bring 1 cup coconut milk to boil. Add chicken, lemon grass, and Laos. Cover and simmer til chicken is tender. Add remaining 1 cup coconut milk, green onions and chilis. DO NOT BOIL. Stir in lime juice and fish sauce just before serving.
In a large Dutch oven, mix together the first 15 ingredients. Bring to a boil; reduce heat to low and simmer until rice and lentils are tender, about 1 hour. Add more water or tomato juice if necessary. Stir in the remaining ingredients. Cover and continue cooking until vegetables are tender, usually 1 hour.
Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown.
Lay halibut in a close-fitting, buttered, shallow baking dish; sprinkle with salt and pepper and pour cream over. Cover with tomatoes and top with onions; dot with butter. Cover dish tightly with foil and bake in a 375° for 20 minutes. Remove foil and spoon cream over fish then continue baking for about 15 minutes, basting occasionally with the cream, until fish flakes easily.
Bring the water, wine& sugar to a boil. Llower heat& gently simmer until reduced to 3 cups, approx 20 minutes. Transfer wine syrup to large bowl,stir in the raspberries. Allow it to cool,then cover& macerate in the refrigerator for at least 3 hours or overnight. Using a slotted spoon,transfer raspberries into a food processor& puree. Strain the puree into the macerating liquid,stir to combine. Pour into ice cream maker& freeze according to manufacturer's instructions. Serve right away,or cover it tightly to store up to 3 days!
Preheat oven to 475 degrees. Foil line the roasting pan. Place rack in a pan. Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels. Mix all the oil rub ingredients together. Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out. Secure with string or silicone bands in 4 spots to hold together. Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes. It will continue to cook. Slice thin.
Spread the walnuts out on a large cookie sheet; bake at 275° for about 15 minutes, stirring frequently. Remove from oven and set aside. Combine the sugar, water, cinnamon and salt in a 3 quart saucepan and cook to 236°, soft-ball stage, WITHOUT STIRRING. Note: Use a candy thermometer for exact temperature if at all possible. You get much better results. Remove from heat and stir in the vanilla and the nuts. Stir gently until the nuts are well coated and mixture has begun to cool down. Turn out onto a greased cookie sheet, separating any pieces that have clumped together. Cool completely.
Cook rice according to directions. Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat. Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.
Mix dry ingredients, add wet. Knead until smooth (careful-- it's hot! may take a minute or two before you can really ditch the spoon and get your hands in there!) You may need to add extra flour for desired consistency. (though I never have had to!) Now grab your cutters and rollers and whatever other playdough toys you like and have FUN!
Wash and dry your kale. If you prefer, you can cut out the large central stem (these can get kind of "sticklike" when dry) I usually do this with the regular kale, with Dino Kale I might leave it inches For kids, I destem. Try to keep the pieces no larger than 2". Mix together the sea salt, lemon juice and olive oil. Put your kale in a large mixing bowl, then pour the salt, lemon and oil mix over it and massage the kale for several minutes (until it feels like the kale is coated pretty evenly). Drizzle the honey over it and massage for several more minutes until it feels like the kale is coated with honey. Place the kale carefully in the dehydrator (if its bunched up, try and get it to lay flat) and set it at 115 degrees for 8 hours. If you make this the night before it works out really well as they are done when you wake up. If you don't have a dehydrator, or you are in a hurry, you can also make these in the oven, though they won't be "raw" anymore- I set my oven at the lowest setting (in my case 190 degrees) and put the kale on two cookie sheets, and then check them and turn them every 20 minutes until done. In my case it takes somewhere around an hour. However I prefer them in the dehydrator :).
Place chicken in a large mixing bowl. Drain the pineapple; reserve the juice (you should have about 1/3 cup juice). Add pineapple, bell pepper strips, and rice to the chicken; stir to combine. In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger. Cook and stir over medium heat until thickened and bubbly. Add sauce to chicken mixture; stir to coat. Transfer mixture to an ungreased 2-quart casserole dish. Bake, covered, at 350° for 30 minutes. Sprinkle with almonds; bake, uncovered, 5 minutes.
Heat oven to 350 degrees F. Spread pineapple in 9 x 13 pan as the first layer. Distribute the coconut as the second layer. Spread the cake mix over the coconut (unmade), using a spatula or knife to even it up. Cut the butter into small pieces and distribute over the entire surface. Bake for 40-45 minutes. Serve with ice cream or whipped cream. Enjoy!
In a medium bowl, stir together the tuna (be sure that it is very well drained), mayonnaise, lemon juice, finely chopped dill, 1 tablespoon thinly sliced green onions, and 1 teaspoon finely chopped capers. Season to taste with salt and pepper. Cover and chill until serving time. Make carrot curls: use a vegetable peeler to slice off thin strips of carrot; plunge the carrots into ice water to curl. Drain before using. For each serving, place the tuna mixture into a small rounded bowl and pack down with a rubber spatula. Overturn the bowl onto a salad plate and lift it away. Create a border with fanned cucumber slices, tuck in a few sprigs of fresh dill topped with carrot curls and slices of green onion. Stud the tuna salad mound with a few whole capers and sliced green onions, and top with a slice of cucumber and sprig of fresh dill. Serve with crisp whole wheat crackers or a baguette.
Preheat oven to 375°. In a 5 quart casserole dish, combine the water, wine, soup, steak, mushrooms and the seasoning packet from the rice. Mix well. Cover and bake for 30 minutes. Remove from oven and stir in the rice. Cover and bake for 60-70 minutes or until the rice is tender.
Wash prawns and pat dry. Dip each prawn in batter, and deep fry until golden. Divide the rice between bowls. Top with prawns. Heat honey in microwave for 1 minute, and pour over the prawns. Top with toasted sesame seeds and serve hot.
Bring water and 1/4 teaspoon salt to a boil. Add potatoes and cook until tender. Drain and reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary). Melt butter in a medium saucepan over medium heat. Saute chopped onion in the hot butter until tender. Add flour to butter and onion mixture and stir until smooth. Season with a little pepper and continue to cook and stir for 1 minute. Gradually add potatoes, reserved 1 cup of cooking liquid, and milk. Stir well and add cheese and ham. Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.
Cook and stir sausage until no longer pink, drain. Stir in tomatoes and cream cheese. Cook and stir until cheese is melted. Serve warm.
Cook the macaroni per the directions on the package. When the noodles are al dente, drain them and then fill the pot with cold water. Set aside. In a large skillet, heat the olive oil on medium-high heat and saute the onions and garlic until the onions are golden brown. Add the beef, pork and bacon and saute until meat is browned. Add the red wine, crushed tomatoes, nutmeg, salt and pepper and mix well. Simmer for 10 minutes on medium-low heat. Preheat oven to 350 degrees F. Drain the noodles and pour half into a well buttered baking pan. Top noodles with half of the meat mixture. Add remaining noodles and top with meat mixture. Using two wooden spoons, fold meat and noodles together in a gentle tossing motion. It does not need to be combined completely. Smooth the mixture in the pan. In a small bowl, blend the two eggs, yogurt and half of the Parmesan cheese with a fork. Mix thoroughly and pour over entire casserole. Sprinkle remaining cheese across top of casserole. Cook for 30 minutes, until top becomes dark and crunchy. Allow to cool out of the oven for 15 minutes. Best when cooled completely, refrigerated covered overnight and reheated the next day.
Preheat the oven to 300°F Grease cupcake tins with butter. Beat the eggs until lemon coloured. Add the sugar and butter and continue to beat until thick, then add the lemon rind. Pour warm milk into egg mixture while continuing to beat. Once blended, fold in the flour until well mixed. Fill the tins half way up and bake for approximately 1 hour, or until a tester inserted comes out clean. Cool in pans on a rack. Cupcakes will sink during the cooling process. You can also use medium sized muffin tins to make 48 smaller custard cupcakes. They will cook for approximately 45 minutes.
Melt 1 tablespoon of butter in frying pan over medium heat. Add egg and fry until cooked to your preference. (Yolk can either be broke or not as to your preference.) In a nonstick pan, fry ham until warm and lightly brown. Remove from pan and keep warm. On one slice of sourdough bread, layer slice of cheddar cheese, ham, slice of swiss cheese and fried egg. Top with other slice of bread. Brush melted butter on sandwich and place buttered side down in skillet used to fry ham. Brush melted butter on top. After a few minutes, flip sandwich over and fry until golden brown and cheese is melted.
FOR THE CHICKEN LIVERS: Remove any connective membranes. Salt and pepper to taste. Saute chicken livers, apples, shallots and onions in butter over high heat until livers lose their pinkness. Heat cognac in a brandy warmer, ignite and carefully pour over the chicken livers. When flames die down, put this mixture into a blender container. Add sour cream and cream and blend at high speed until the livers are pureed and very smooth. Allow mixture to come to room temperature. In your electric mixer, beat 3/4 cup butter until it is creamy. Beat in the cooled pate until it is thoroughly blended. Place mixture in a large crock or several small ramekins and refrigerate until firm. When cold, baste with some melted butter. Serve with crackers, wafer thin black bread or thinly sliced cocktail rye bread. Love of Eating.
All all ingredients to tall cup. Pulse until ice is almost gone. Pour into a martini glass. Garnish with an olive or cocktail onion.
Combine all the marinade ingredients. Boil about 5 minutes, remove from flame and cool. Place roast in marinade to cover. Let stand in refrigerator overnight. Remove from marinade and place on roasting rack in preheated 250 degree F. oven with a blanket of beef suet. Roast at this low temp for 50 minutes per pound. Remove from suet for the last 30 minutes of cooking and baste roast with pan drippings and a bit of the marinade. I have more v enison recipes available for download at: http://legend.dynip.com/weller/WELLER.HTM Jim Weller
Butter both sides of one slice of bread. butter one side of the other slice of bread. place both slices of bread into a cast iron skillet. put 2 slices of cheese on the slice of bread that is not buttered. wait until slice buttered on both sides is golden brown on one side and flip. put 1 slice of cheese on that golden brown slice and put other slice of bread on top of the other slice and cook both sides until golden brown and cheese is melted.
Place squashes on a paper towel and microwave on high just until tender when pierced with the tip of a paring knife, 8 to 10 minutes. Remove from the microwave, and halve each squash lengthwise (to speed cooling). When cool enough to handle, scoop out and discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to handle, scrape out flesh, discard skin, and proceed with step 2). In a large saucepan, heat butter over medium. Add onion; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water. Bring to a boil over high heat; reduce to medium, and cook until squash is very tender, 10 to 12 minutes. Working in batches, puree mixture in a blender until very smooth, about 1 minute. Return to pan; add half-and-half, and season generously with salt and pepper. Thin bisque, if needed, by adding more water. Serve garnished with thyme.
Preheat the oven to 190°C. Melt the butter and let it cool slightly. Whip the cream until soft peaks form. Beat the egg and sugars until fluffy, add almond essence, melted butter and whipped cream. Mix together the dry ingredients. (If you do not have walnuts, hazelnuts or sugar cookies at hand, you can omit them or replace them with ground or chopped almonds.) Gently fold the dry ingredients into the batter. Lightly butter eight small (90 ml / 3 fl. oz) cylindrical moulds and spoon the batter into them. Place the moulds on a baking sheet and bake the cakes for 15 - 20 minutes or when a cake tester/toothpick inserted in the middle of them comes out clean. Meanwhile, prepare the sugar syrup and raspberry topping. Place the sugar, water and the alcohol of your choice into a small saucepan. Bring the mixture to the boil, so that the sugar melts and alcohol evaporates. Remove from heat and set aside. Place the raspberries and sugar into another small pan, bring to the boil and cook gently until the sugar has melted and the berries are broken (about 15 minutes). Stir every now and then. Set aside to cool. The topping should be rather thick, let it boil for a little longer if it is too thin. Take the hot cakes out of the oven, prick them with a toothpick, and drizzle the warm sugar syrup on top of them. Use all of the syrup. Let the cakes absorb the syrup for half an hour or longer. When the cakes seem thoroughly moist, gently remove them from the moulds and flip them over. If the bottoms of the cakes are uneven, cut them flat carefully, using a serrated knife, so that the cakes will stand straight. This is most easily done while the cakes are still inside the moulds. Cut by moving the knife along the rim of the mould. Cut a small round hole on the top of cakes using a small teaspoon. Fill the holes with raspberry topping and let it set in refrigerator. Meanwhile, prepare a very thick sugar icing by mixing a dash or water with icing sugar. Flavour the icing with a dash of almond essence. Pipe the icing around the raspberry topping on top of cakes. Let the sugar icing set and serve the cakes with coffee or tea. Makes about 8 small cakes.
Preheat oven to 450. Remove papery covering from garlic. Don't seperate the cloves. Slice the top of each head of garlic off so most of the cloves are exposed. Place garlic in a small baking dish. Drizzle 1 tsp of olive oil over each head. Cover dish with foil and roast 45 minutes or until garlic is soft and lightly browned. When cool enough to handle, squeeze garlic pulp into a medium sauce pan. Add broth, stir well to combine. Simmer 15 minutes. Before serving, stir in spinach and simmer until wilted, about 4 minutes.
You need a large bowl or dish pan to mix this inches. Measure the whole wheat flour, buckwheat flour, soy flour, dry buttermilk, salt, baking powder and sugar into the large bowl. Using a whisk or your hands, combine everything so it's evenly distributed. Measure in the shortening. Use your hands to mash it into the dry ingredients, until the mixture is the same consistency as coarse cornmeal. Transfer the mixture to a resealable container. Store on the pantry shelf for about a month, or in the refrigerator or freezer for 6 months. Makes about 7-1/2 cups. TO PREPARE: Stir the water and 1 cup mix together in a small bowl. If the batter seems too thick for pancakes, then add a bit more water and stir again. Drop by 1/4 cupfuls onto a hot, well oiled skillet or griddle. Fry until the bottom of the pancake is brown and the top is dry and covered with small bubbles. Flip the pancake and brown it on the second side. Serve hot with syrup, or Applesauce. Makes 4 pancakes. This recipe can be doubled or tripled as necessary.