HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, beat eggs until fluffy. Add milk & melted butter. In another mixing bowl, mix together all the dry ingredients. Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency). Heat griddle to high (or 400 degrees). Grease griddle with butter. Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size. When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes. Top with pat of butter & syrup, and enjoy! (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).
Squeeze the juice from the lemon and set the juice aside. To flatten the cutlets: Stretch a piece of plastic wrap across your work surface, place the veal cutlets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the cutlets between the layers of plastic wrap until they are about 1/4 inch thick. Combine the flour, salt and pepper on a plate or in a shallow baking dish. Heat a heavy-bottomed saute pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and saute until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside. Add the butter to the pan and let it heat until it turns foamy. Now dredge both sides of the veal cutlets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan. Cook 2 to 3 minutes per side or until the cutlets are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. Add the stock, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary. Return the veal to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking. With a pair of tongs, remove the veal cutlets and plate them, two cutlets per person. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously and serve immediately.
Preheat oven to 375*F. For bread: Lightly spray 4 mini loaf pans with nonstick cooking spray. Coarsely chop almonds and white chocolate chips; place in a bowl. Unroll one package of the bread dough on a lightly floured surfaace. Do Not Stretch. Lightly beat the egg white and water in a small bowl. Brush the dough with a portion of the egg white mixture. Grate half of the chocoate chips evenly over the dough(I chop them in the food processor). Sprinkle with half of the almond and white chocolate mixture: roll lightly with a rolling pin, pressing mixture into the dough. Unroll the remaining package of bread dough directly over the first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg white mixture. Grate the remaining chocolate chips over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with rolling pin. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in mini pan. Make a deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely. For chocolate drizzle, place chocolate chips and oil in a small microwave proof bowl. Place in microwave, uncovered on high 30-40 seconds or until chocolate is melted and smooth. Do not overheat. Drizzle over loaves; sprinkle with additional almonds or chocolate chips, if desired. Enjoy!
heat the oil in pan and roast the Rava till its well roasted and aroma starts coming out and color turn light golden. In a bowl, take all the roasted Rava, Nuts and add the Cardamom powder. Then add the sugar. Mix well. Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you ladoos, transfer it back to the pan and cook in sim for 2 minutes Mix well and then cover it and let it rest for 2 minutes. Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the ladoos so that the hand won't burn. Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week. Tip :-Let the Ladoos cool completely before storing them in an airtight container or ziplock bags.
Heat olive oil in skillet over med-high heat. Add spinach leaves and garlic cloves. Saute until spinach leaves have wilted (be careful not to overcook). In last few minutes of cooking time, add cheddar cheese, and cook until it is melted. Stir well and serve.
Coat the meat with 1/2 c of flour and the paprika. Brown in vegetable oil; transfer to a casserole dish. Add can of onions. Combine one can of the chicken soup and one can water; pour over meat and onions. Bake at 350 for 45 minutes. While the meat is baking-- Combine 2 c flour, the baking powder, salt, poultry seasoning, celery seed, onion flakes and poppy seeds. Mix well, and add 1/4 c oil and 1 c milk. Drop tablespoons of dough into breadcrumbs which you have mixed with melted butter. Put dumplings on top of the meat; increase heat to 425 and bake for another 20 minutes. Make sauce; combine one can of cream of chicken soup and sour cream. Heat sauce and serve over meat and dumplings.
Mix all ingredients, except the ribs, in crockpot. Add the ribs one at a time and coat each with sauce, staking them in the crock as you go. Cover and cook on low for 8 hours. When done cooking, remove from crockpot and pour cooking juices in separate container. Allow fat to separate and skim the fat off, leaving the seasonings and beef drippings. Add the ribs back to the crockpot, pour the seasonings/drippings mixture on top to serve.
Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool. Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry. Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil) to the bowl and blend thoroughly. Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown. Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.
Combine all but coconut. Work with your hands to combine well. Scoop out spoonfuls and roll into golf ball sized balls. Roll in coconut to coat. Refrigerate at least one hour. Store in airtight container in fridge for up to one week.
Cook pasta in salted water according to package directions to al dente. Drain and keep warm. Meanwhile, in a large saucepan over medium heat, simmer the marinara sauce, dill and vodka for 15 minutes. Add the salmon pieces, peas and cream and heat through. Pour sauce over pasta and serve.
To make roasted garlic:. Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape. Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic. To make chicken ponzu:. Preheat large saute pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned. Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned. Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.
Grease the bottom and 1/2 inch up the sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl stir together the flour, the 3/4 cup sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. In another medium bowl combine the egg, milk, lemon peel, and the 1 tablespoon lemon juice and melted butter. Pour the egg mixture all at once into the well in the flour mixture. Stir just until moistened, batter should be lumpy. Fold in nuts. Spoon the batter into the prepared pan. Bake in 350&#730; oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. If desired, stir together the 2 tablespoons of lemon juice and the 1 tablespoon sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.
boil mussels in the water with the parsley and garlic. Take out fish and sieve the water, but keep water and use to boil the macaroni. place the lettuce and macaroni on a dish and put mussels on top. garnish with parsley.
Make one recipe of Recipe #364355 (crepes). Chop the mushroom stems and slice the caps. Saute the caps in 2 tablespoons of unsalted butter. Don't crowd the pan or they will start to steam and lose the juices, so do in batches and set them on a plate. In the same pan saute the minced stems for a few minutes. Again, don't crowd the pan, add butter as you need it. In the same pan do the shallots for about 1 minute and then add the stems back into the pan and stir them together. Add the sautern and de-glaze the pan and then add the beef stock and boil until it is reduced by half. Lower the heat to medium low. Add the 1 1/4 cup cream and caps and stir well being careful not to break the caps. When the cream is heated through add 2 teaspoons of cornstarch to the remaining 2 tablespoons of sautern and add to the pan. Stir until thickened. Check the seasonings and add salt if needed. Spoon filling onto crepes and roll or fold them, placing them on a warm buttered platter or dinner plates. Spoon sauce over tops of crepes and sprinkle with parsley and serve right away.
Place all ingredients except the olive oil in a blender (I personally use a stand up stick model in a bowl). As you begin to blend, slowly pour in olive oil to desired consistency. If you like it tangy, you may wish to add more vinegar if you like it thinner you may want to use more olive oil. Add salt to taste. If you want it spicy, add a serrano or jalapeno pepper(s). Anyone that knows me or my recipes knows that I adore garlic, spice and vinegar so my taste may be stronger than yours for these items, adjust accordingly. This is an excellent dressing for any salad but is exceptionally good on a grilled chicken southwestern salad. Also good in place of cocktail sauce for a change to shrimp cocktails.
Preheat the oven to 350°F. Sprinkle the chicken legs with sea salt. For best results, cover and leave in the fridge overnight. When ready to cook, wipe off the salt and trim any excess flesh. Heat the oil in a large heavy-bottomed pan, add the chicken skin side down, and cook for about 6 minutes or until coloured. Add the butter to the pan, and turn the chicken over to baste. Add the onions and wine and simmer until the liquid has reduced by half. Add the vermouth and the stock, being careful not to cover the chicken completely. Bring to a simmer and sprinkle the chicken with the crushed peppercorns. Transfer pan to oven. Roast for about 30 - 40 minutes or until thoroughly cooked. Whilst the chicken is cooking, warm the honey and vinegar slightly. Once cooked through, remove the chicken and onions from the pan and put to one side to keep warm. Add the warmed honey mix to the sauce and simmer until reduced by half. Place the figs in a large clean pan, cut side down, and strain the reduced sauce over the figs. Cook for 5 minutes, basting frequently until the figs have slightly softened. Serve the chicken leg with the figs and onion quarters. Add parsley to the sauce, check seasoning and pour over.
Preheat the oven to 350°F Line a 9 inch pan with foil and lightly grease. Melt the butter in a saucepan over low-medium heat or carefully in the microwave. Once the butter has melted, remove it from the heat and add the chopped white chocolate. Keep stirring until the chocolate softens. Stir in the sugar, vanilla, and salt. Mix well. Let the mixture cool to lukewarm. Beat in the eggs, then add the peanut butter and mix until incorporated. In a separate bowl, whisk together the flour and baking powder. Stir into the butter mixture. Add in 3/4 cup of the chocolate chips once you are sure the butter and flour mixture has cooled so the chips dont melt. Spoon the batter into the pan, and sprinkle the remaining chocolate chips on top. Bake the brownies for about 25 minutes until theyre light golden brown and the edges pull just slightly away from the pan. Cool completely before cutting.
Brown ground beef. Place in casserole dish. Pour creamed corn on top. Top with mashed potatoes. Bake at 350 F for about 30 minutes.
In a large bowl, mix together ground beef and taco seasoning. Form mixture into a loaf shape and place in a loaf pan for baking. Cook for 30-45 minutes at 375 degrees (F). Remove loaf from pan. Drain any drippings or grease from the bottom of the pan. In the bottom of the pan spread refried beans. Put meatloaf back on top of beans. Pour salsa on top of meatloaf. Sprinkle top with Cheese. Return to oven for 10 minutes, until cheese is melted. Slice to serve. Top each serving with a dollop of sour cream and a sprinkling of sliced olives.
Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.
Saute chicken in a small non-stick pan. When chicken is browned, add soy sauce to pan with chicken and simmer for 1 minute. Remove from heat and set aside. In a separate pan, add the carrot and celery to the stock plus 1 cup of water. add broken noodles and add. When the noodles are almost cooked add peas and spring onion. When noodles and vegetables are cooked, add the creamed corn plus the chicken with the soy sauce. Stir and serve immediately.
Cut up chicken into pieces, season with salt and pepper, and cook in olive oil in large skillet until brown. I had to cook in two batches. Put chicken into large bowl and add hot sauce, buffalo sauce, garlic powder, onion powder, red pepper flakes, and cayenne pepper. Stir until well coated. Cook bacon in microwave for 6 minutes. I use a plate, cover with paper towel, lay bacon on paper towel, then cover with another paper towel. Once cool, crumble into pieces. In a large pot, boil water, add pasta and cook according to directions. Drain in a collander and set aside. In same pot, melt butter. Stir in flour and cook until light brown. Slowly add milk, stirring with a wisk. Add cheeses one at a time until melted. Add salt and pepper to taste. Add pasta and stir until coated. Add chicken and stir until coated. Add bacon and stir until mixed well. Enjoy!
In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs. Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well. Add this to the above mixture. Combine the flour and baking soda and add to the cocoa mixture. The batter will be thin. Pour the batter into a greased and floured 9 x 13 pan. Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.
NB The instructions are edited and the comments in brackets are mine. Grease the sides of a 1.5 litre shallow baking dish with some of the butter (I use a Le Creuset oval dish). Spread the bread slices with the remaining butter (I spread on both sides, sometimes using a little more butter than he suggests). Arrange the bread in the dish in overlapping layers, sprinkling the dried fruit in between. Beat the egg yolks, whole eggs and granulated sugar together until creamy. Beat in to the mixture the cream, milk and liquer. Pour the mixture over the bread. Press the bread slices down gently so they are completely submerged. Let stand for about 20 minutes so that the bread can soak up the custard mixture. Preheat the oven to 350F (180C, Gas Mark 4). Put the dish in a roasting pan and pour enough boiling water into the pan to come halfway up the sides of the dish, to prevent the custard from overheating and curdling. Sprinkle with demerera sugar and bake for 45-50 minutes until golden. Warm the jam so that it is runny. Remove the pudding from the oven and dab it with the jam. Let it stand for 15 minutes before serving so it firms up. (I take it our of the bain marie but Gordon is unclear on that point).
Recipe will fit a cast Iron pan 12 inches across at the top. Position a rack in the center of the oven and preheat the oven to 350oF. Brush the insides of 8 mini-or baby cake pans, each 4 inches across and 1 inch deep, with a light coating of melted butter, dust with flour, and tap out the excess (skip this step if using a large cast iron pan). Whisk or stir the flour, baking powder, and salt together just to blend; reserve. In a separate bowl, stir the vanilla into the creme fraiche and set aside until needed. Melt the 1/2 stick of butter in a heavy skillet (or use the cast iron pan). Add the brown sugar and bourbon and cook over medium heat, stirring with a wooden spoon, until the sugar melts. Stir in the pecans to coat with the caramel and turn off the heat. Divide the caramel evenly among the pans, working quickly to get it to the edges of the pans before it sets- step unnecessary if using a large cast iron pan (cooked sugar cools rapidly). Arrange the rhubarb in circles over the sugar, and set aside while you make the batter. Put the remaining stick of butter and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed. The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche. You'll end up with a thick batter. Spoon the batter over rhubarb and smooth the tops by rotating the pans while you run a rubber spatula over the batter. Put the pans on a jelly-roll pan and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain). As soon as the cakes are removed from the oven, turn them out of their pans onto a rack. Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
Thaw the 2 sheets of pastry dough according to directions. Roll out each piece of dough on a floured board into 10 x 12 inch rectangle. Place equal amounts of mozzarella, salame slices, olives, parmesan and basil on each sheet, leaving 1 inch border around edge. Roll each sheet starting at the long end, making sure the filling stays inside. Seal long edge with water and pinch together. Cut each pinwheel into half inch slices with a very sharp knife and place on a baking sheet. Bake at 400 degrees for 10-15 minutes, until golden brown. Makes about 32 pieces.
Preheat oven to 350° and grease or place cupcake liner papers in 12 muffin cups. Sift first 4 ingredients into a large bowl. Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl. Mix into dry ingredients, then fold in half of nuts. Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to wire rack and let cool.
Shred cabbage and carrots into a bowl. Mix mayonnaise, vinegar and sugar in a separate bowl; blending well. Pour over shredded vegetables and stir to coat. Chill. Amounts of dressing ingredients can be adjusted to suit taste but always use the same amount of vinegar as sugar.
In a small skillet over medium low heat cook bacon and garlic and cook until garlic is golden and bacon is done. Remove from heat and add lemon juice, zest and thyme. Set aside. Prepare pasta according to package directions, but 4-5 minutes before pasta is done add asparagus. Remove 3/4 cup of water from pasta cooking liquid and add to bacon/garlic mixture. Drain pasta and then pour back into cooking pot. Stir in bacon mixture to pasta along with the cheeses. Toss.
Preheat oven to 400. Line 24 muffin cups with paper liners. In small bowl, combine butter, 2 Tbls cinnamon, 1/2 c of the sugar and 2 Tbls of the flour. Mix until crumbles form, set aside. In large bowl, combine remaining flour, wheat germ, sugar, salt, baking soda, cinnamon, nutmeg, cloves and allspice In separate bowl, combine pumpkin, oil and eggs. Whisk to blend. Add wheat germ mixture and stir until blended. Stir in apples and raisins. Spoon batter into prepared muffin cups. Sprinkle butter mixture over each muffin. Bake 20-25 minutes or until tops are golden brown and toothpick inserted in center comes out clean.
Add 4-5 heads of garlic (separate the cloves and peel them) see note above. Add garlic to olive oil. Let the garlic marinate for one week in glass container in refrigerator. Using food processor, make garlic and olive oil to a paste. Store the mixture in a jar or bottle in the refrigerator.
mix last 12 ingredients to make marinade,mix or shake well. pour over seafood and pineapple chunks put in fridge for at least 4 hours. can be made into kabobs or grilled in a grill pan.depending on your grill and how high you have it, cook time can vary greatly,I cook on low for approx 15 min flipping and painting with leftover marinade.then turn to high right before done.
Skewer the shrimp and brush them with canola oil. Heat the barbecue. Mix together the mayonnaise, grated mango, lime juice and salt. Stir mixture well to combine. Set aside. Barbecue the shrimp until cooked -- about 1 minute on each side or slightly longer for larger shrimp. Serve shrimp immediately with a side of lime mango mayonnaise for dipping.