HumbleIntelligence/food-ner-1-Million huggingface dataset:
In your blender put the buttermilk, egg whites, oil, and vanilla. Then add the kamut and oatmeal. Blend for 3 to 5 minutes until the mixture is very smooth and there are no crunchy pieces left. You are better off leaving it in the blender longer to avoid crunchy pieces altogether. Now add the maple syrup, the salt, the baking soda and the baking powder. Blend for a few seconds to make sure it is all mixed. Cook according to your waffle maker's instructions.
Preheat oven to 350. Cream butter and sugar until fluffy. At least 2 minutes, longer with a hand held mixer. Mix in eggs one at a time, scraping down the bowl with each addition. Add vanilla. Add salt and baking powder and mix just until combined. Incorporate flour, mixture will be thick. Add in half and half and mix thoroughly. Original directions say to divide batter into 12 cupcakes, I got 14 and they were all filled well. Bake 18 to 20 minute If you are new to baking with your oven check them at 16 minute Mine were done in 18. I checked mine with a toothpick, needs to come out clean. Cool cupcakes. To make frosting, allow both the butter and cream cheese to come to room temperature. If it is a hot day don't let them get too warm. Cream the butter and cream cheese for at least 3 minute You should NOT be able to tell that you have 2 ingredients in the bowl. You want a light yellow color with a fluffy look. Add powdered sugar one cup at a time, incorporating well. Don't forget to scrape the bowl frequently! :). Add vanilla and 2 tablespoons of half and half. Check consistency for frosting, add more half and half until you are happy with the thickness of your frosting. Frost and enjoy.
Mix together and place in fridge for at least 3 hours or overnight. 1 serving (pretty big though - I have been eating 1/2 at a time).
Dice potatoes into 1 inch pieces. I leave the skin on, but you can remove if you like. Place potatoes and 1/4 cup water in microwave safe dish with lid. Vent lid, microwave on high about 5 minutes. Potatoes should be soft, but not mushy. Drain off water, add other ingredients and mix until butter melts. Put back in microwave for about 2 minutes.
In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well. Let marinate at room temp for 10 minutes, stirring frequently. Meanwhile, place the noodles in a medium bowl. Cover with boiling water and soak for 10 minutes, or until the noodles are softened. Drain well and snip into 2-inch pieces. Set aside. Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round. Sprinkle with basil/mint leaves. Fold the bottom edge over the filling; fold in both sides and roll up tightly. Press to seal. Place on a plate seam side down; cover with plastic wrap. Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours). Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil. In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar. Serve as a dipping sauce with the spring rolls. NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water. Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent. Remove and let drain on a clean dish towel. Do not stack the rice papers; they will stick together.
Toast 1 slice of whole-wheat bread. spread with 1 teaspoon of honey mustard. Top with 2 slices of turkey.
Preheat oven to 210°C. Put the grated cheese, flour, salt, sugar, cayenne pepper, paprika, smoked paprika, garlic granules, and herbs into a large bowl. Mix lightly with your fingertips to combine. Make a well in the center. In another container, beat the egg and milk until evenly combined. Pour all the liquid onto the dry ingredients. Fold the two mixtures together, drawing in all the flour from the sides of the bowl until all ingredients are incorporated. Try not to overmix. Grease your deep muffin pan well. Spoon mixture off a tablespoon, helping it off with another spoon, into the pan. Fill each hole with as much as is needed to use up all of the batter. Place a slice of tomato on top of each muffin. Lightly brush each slice with a little melted butter or oil. Sprinkle with additional salt, cheese or paprika if desired. Bake at 210C for about 12 minutes, or until tomato slices are cooked (they'll look a bit shrivelled), muffins spring back when pressed, and muffins look golden brown. Remove from oven and set aside to cool for 5-10 minutes before removing from pan. To easily remove from pan, slide a butterknife around the sides of each muffin, and then lift. Tip: If muffins are stuck, put a plate or rack on top of muffin tray and flip tray over. Smooth a wet teatowel or sponge over the base of each muffin cavity for 1 or so minutes, then give the tray a light shake. Keep spongeing and lightly shaking until all muffins have come out. This method should release your muffins from their tray without breaking. Serve!
Grate the carrots very coarsely. In a bowl, combine them with the peanuts and then add the remaining ingredients.
Soak seeds in water over night. In the morning, add seeds and water to a blender. Add syrup and vanilla. Blend till smooth and strain into glasses.
Wipe each filet and sprinkle with salt and pepper. Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick. Dip each rolled filet in egg and water wash. Coat with bread crumbs. Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes. Place under broiler until bread crumbs brown, 1-2 minutes. Serve garnished with parsley and lemon wedges.
Lightly spoon flour, wheat germ and bran into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal(I usually do this with my fingers). Stir in apricots and cranberries. Combine buttermilk, orange rind, egg, and egg white; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. Roll dough into a 12 x 6-inch rectangle. Cut dough into 8 (3-inch) squares using a dull knife or a dough scraper. Cut each square into 2 triangles; place on a baking sheet coated with cooking spray. Sprinkle with 1 tablespoon sugar; bake at 400° for 12 minutes or until golden. Serve warm. Enjoy!
Chop fruit, pour over booze, add grated lemon rind and juice, cover and soak for preferably a couple of weeks (or overnight if you are impatient and can settle for a less full bodied pudding). Cream butter, gradually add beaten eggs and brown sugar; beat well. Add remaining ingredients; stir vigorously. (I cheated and used a mixmaster and hand beater) To steam: (I found steaming causes the pudding to be moister and much more scrummy) Pack into greased 4 1/2 pint pudding basin; cover with greased aluminium foil. Secure with string and steam for four hours. For a large family pudding, double the quantities above and steam for six hours. Steam further two hours on day of serving. To boil (The more traditional mode of preparing pudding which does give you that 'pudding skin' on the outside) Place pudding mixture in floured pudding cloth (you can use calico), tie securely with string allowing room for pudding to expand during cooking, boil four hours. Reboil for two hours on day of serving. Note: Breadcrumbs give sufficient substance to this rich pudding- and BOY is it rich! -flour is not used. Serve with lots of double cream, brandy custard and if you wish to lapse into a sugar coma that will last into the new year, a big dollop of vanilla ice cream!
Preheat oven to 350° F and Grease a 9-inch loaf pan. In a large skillet, heat oil over medium-low heat and add the onion and chopped bell pepper; saute until the onion is tender and golden, about 5 minutes. Add the curry powder and cook, stirring, for about 2 minutes longer. Add the black-eyed peas, rolled oats, cornmeal, and broth; stir well until the oats and cornmeal are cooked and have absorbed all the liquid. Put the black-eyed pea mixture into the prepared loaf pan. Bake for 45 minutes. Cool, serve and enjoy!
Preheat the oven to 350°F. In a medium bowl combine the cream cheese, sour cream, blue cheese, and onion powder. Season to taste with salt and white pepper. Butterfly the chicken then pound to about 1/4" thick. Sprinkle them with salt and pepper and spread them out on your cutting board. Divide the cheese mixture evenly into the center of each piece of chicken. Tightly roll up the chicken keeping the cheese mixture inside, then close the seam with toothpicks. Place the flour in a shallow dish and season with salt. Beat the eggs and hot sauce in a shallow bowl. Place the panko, Parmesan, cayenne, and paprika in a shallow dish. Dredge the chicken lightly with the flour. Coat the chicken with the eggs. Dredge the chicken in the panko, making sure they adhere well to the surface. Meanwhile, heat the oil in a large oven-safe skillet pan over medium-high heat. Gently place the chicken in the pan (toothpick side up) and fry until golden brown on one side, about 4 minutes. Turn the chicken over and place in the oven. Bake for 12 minutes, or until cooked through and 165°F internal temperature. Let rest for 5 minutes before serving.
Spray a 9 inch square baking pan with cooking spray. In a 3 quart saucepan combine sugar, sour cream, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat and boil 5 minutes. Remove from heat. Without stirring, let stand 15 minutes. Stir in walnuts, cherries and vanilla. Quickly spread into prepared pan. Refrigerate 2 hours or until firm. Cut into squares.
Slice onions as thinly as possible. Melt butter and oil over low heat in large dutch oven or soup pot. Brown onions slowly until golden brown. This step should take 20-30 minutes. Sprinkle with flour, cook and stir 2-3 minutes. Add broths and bouillon cube. Simmer partially covered for 45 minute. Top with toasted french bread and Swiss cheese and melt under broiler.
Simmer the fruit, water and sugar for 10 minutes. Remove the fruit and thicken the sauce with arrowroot. Return the fruit to the sauce and allow to cool. Line a pie tin with shortcrust pastry. Fill with the fruit mixture and top with a pastry lid. Bake at 190 C for 45 minutes.
Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths. Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.
Preheat the oven to 350 and spray a 8 x 8. In a large bowl beat the butter and the brown sugar til light and fluffy. Add the eggs and extracts and beat again til combined. Sprinkle the flour over the wet ingredients. Then sprinkle the soda, salt, and cocoa evenly over the flour. Beat til just combined. Carefully spread half the dough into the pan. Sprinkle and gently press the white chocolate chip pieces into the dough. Carefully spread the rest of the dough over the top. Bake about 25 minutes (if using 8 x 8). Let cool and cut into bars. Enjoy :).
Butter a 8 x 8 inch pan or a pan large enough to hold amounts. Mix all ingredients together, and sprinkle with additional nutmeg if desired. Bake one hour at 350 degrees.
Cut zucchini into 1/4-inch dice. In a large non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat. Let mixture stand, covered, for 5 minutes. Fluff couscous with a fork. Cover for 5 minutes.
Mix all ingredients in a bowl in order listed. Chill for several hours or overnight for best flavor. Serve with crackers or pretzels. Store in the refrigerator.
Toast the english muffin. In a microwaveable cup roughly the same diameter of the muffin, add the egg, a tablespoon of water. Beat the egg, add the bacon (or sandwich meat, or nothing). Microwave on high for 1 to 2 minutes (until egg is cooked) while muffin is toasting. Assemble the muffin and let stand for a few minutes to melt the cheese.
Heat oven to 375°F. Grease 9-inch round pan. Make Cinnamon Streusel; reserve. (my sister often doubles this recipe so that there is lots of topping). Stir coffee cake batter ingredients until blended. Spread in pan. Sprinkle with Cinnamon Streusel. Bake 18 to 22 minutes or until golden brown. Let sit a few minutes and then serve warm with butter and lots of milk or coffee.
Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a Dutch oven over medium high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth lined bowl. Repeat procedure with remaining beef. Loosley knot edges of cheesecloth to form a bundle. Keep warm. Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. Cook 11 minutes or until wine almost evaporates. Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender. Tranfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.
FUNNEL CAKE MIX: In large bowl, combine flour, baking powder, salt and cinnamon; stir until the mixture is well blended. Place mix in a wide- mouth 1 quart canning jar. Attach a gift tag with the mixing and frying directions. MIXING AND FRYING DIRECTIONS: Pour vegetable oil into a skillet to a depth of 1 inch. Heat oil to 360°F over medium high heat. In a small bowl, combine egg and milk. Add 1 cup Funnel cake mix and beat with fork until smooth. Holding finger under funnel opening, pour about 1/4 cup batter into funnel. Allow batter to pour from funnel into hot oil, moving funnel in a circle to form a spiral shape. Fry 1 minute, turn cake over and continue frying until golden brown. Remove from heat to paper towel to drain. Sprinkle with powdered sugar.
Cut eggs in half lengthwise, and scoop out yolks. Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together. Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside. Make dressing. Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl. Whisk in olive oil until it is a nice salad dressing consistency. Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them. When done, remove to a serving plate and drizzle the dressing over. Serve warm.
Brown ground beef and garlic, crumbling very well. Drain off fat and add to crock pot. Add remaining ingredients to crock pot and give it a good stir. Cook on low 8-10 hours. Leftovers freeze well.
For crust: Preheat oven to 350°F Blend first 3 ingredients in food processor until mixture resembles coarse meal. Add cream and process until moist clumps form. Gather dough into ball, flatten into disk. Wrap in plastic; chill 15 minutes. Roll out dough on floured surface to 14-inch round. Transfer dough to 9-inch glass pie dish. Trim overhang to 1 inch. Fold overhang under. Make cut in crust edge at 1/2 inch intervals. Bend alternate edge pieces inward. Freeze 15 minutes. Line crust with foil, pressing firmly. Bake until sides are set, about 10 minutes. Remove foil. Bake crust until pale brown, about 10 minutes more. Reduce oven temperature to 325°F. For filling: Using whisk, mix first 6 ingredients in bowl until no lumps remain. Blend in pumpkin, whipping cream, sour cream and eggs. Spread preserves over crust; pour in filling. Bake until filling puffs at edges and center is almost set, about 55 minutes. Cool on rack. Cover; chill until cold. (Can be made 1 day ahead.). Notes: We usually make a different crust, so I can't really comment on that part. I'm guessing on the prep times.
To make the marinade, mix the buttermilk and chipotle peppers in a medium sized bowl and mix to combine. Add a 1/4 teaspoon kosher salt. Add the chicken tenders and marinade in the refrigerator for 30 minutes. If you want spicier chicken, you can marinade up to 2 hours. To make the roasted corn salsa, heat a barbecue grill or grill pan and heat to medium heat. Spray with a non stick cooking spray. Grill the corn on all sides until slightly charred but cooked through. Remove from the grill and cut the kernels off. In a small bowl, mix together the charred corn kernels, cherry tomatoes, avocado and a pinch of kosher salt and pepper and set aside. To make the bacon gravy, heat a large saute pan to medium heat. Add the bacon and cook until browned and cooked through on both sides. Remove the bacon to a paper towel lined plate to drain. Once drained and cool, chop the bacon into 1/2 inch pieces and set aside. Remove all but 1 tablespoon of bacon grease left in the saute pan and heat the pan to medium heat. Add 2 tablespoons of flour to the pan. Cook the flour for about 2 minutes, stirring continuously. Slowly pour in the milk and whisk. Cook until the gravy thickens up, but not too thick, about 3-4 minutes. Add the kosher salt, pepper and the crisp bacon to the gravy and mix. Turn the heat off the stove but keep the gravy warm. To fry the chicken, heat a cast iron skillet or large saute pan to medium heat. Add 1 cup canola oil. Remove the chicken tenders from the marinade and drain. Discard the marinade. Put the flour and taco seasoning in a large zip lock bag. Put the chicken tenders in the flour mixture, close the top of the bag and shake so that the chicken tenders are fully coated with the flour mixture. Remove the tenders and put on a wire rack for 10 minutes to set up. Add the canola oil to a large frying pan and heat to medium-high heat. Test the oil by dropping in a few pinches of flour in the oil to see if it sizzles. When the oil is ready, put the chicken tenders in to fry. Cook for about 2-3 minutes on each side or until the tenders are light golden brown and cooked through. When done, remove the chicken tenders from the oil and put on a paper towel lined plate to drain. Lightly season with kosher salt. Heat a saute pan to medium heat and rub a little canola oil around the pan. Put one tortilla at a time in the pan and heat for about 30 seconds on each side, or until the tortilla has a little color. Put aside and keep warm. Heat the mashed potatoes up by following the directions on the package. Keep warm. To make the tacos, spread a nice helping of mashed potatoes on top of the warm tortilla and then put one chicken tender on top. Drizzle the bacon gravy on top. Top with the salsa and serve. **If your chicken tenders are slightly larger than normal, cut the chicken tenders in half lengthways. Tenders on the taco should be just a little fatter than your index finger. Makes 8 tacos or serves 4.
In a saute' pan, heat the olive oil over medium heat. When the oil is hot, saute' the garlic for about 6 minutes or until golden brown and softened. Season with salt and pepper and remove from heat until later. Remove the stems from the parsley, wash and thoroughly dry the leaves. Pour the canola oil into a heavy saucepan or high sided skillet to a depth of about 1 inch. (for a 10 in skillet you will need about 5 cups of oil. heat over medium high heat until shimmering hot. Using tongs, drop small batches of the parsley into the hot oil and fry for 15 to 20 seconds, or until shriveled and crispy. (any amount of water on the parsley will cause the oil to spatter, so BE CAREFUL!). Lift from the hot oil with tongs and drain on paper towles. Season very lightly with salt. Preheat the broiler (high setting) and position the rack about 4 inches from the heating element. Season the steaks on both sides with the seasoned salt. Broil for 3 minutes on each side for medium-rare. For medium, increase the time to 5 minutes per side. Allow the juices to re-distribute in the steak and (if desired) slice steaks thinly against the grain. Each steak will serve 2 people. Garnish each plate with 3 garlic cloves and fried parsley.
In a small saucepan, combine the water, vinegar and sugar. Cook and stir over medium heat until sugar is dissolved; cool. Sprinkle beef with salt, pepper and nutmeg; place in a large resealable plastic bag. Add onion, parsley, bay leaf and cooled marinade. Seal bag and turn to coat; refrigerate overnight. Drain, reserving 1/2 cup marinade. Discard bay leaf. Place the beef and reserved marinade in a saucepan; bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Stir in raisins. Combine cornstarch and cream; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Serve over noodles.
Mix first four ingredients and chill at least 30 minutes; gently mix in 1/4 cup mayonnaise. Wash and peel tomatoes; cut out blossom end and cut tomatoes from top to within a quarter inch of bottom, into 5 or 6 wedge-shaped sections. Lightly salt and chill. Pull wedges apart to resemble petals of a flower, place on chilled plates and fill with chicken salad; garnish with a small dollop of mayonnaise.
Combine dates and water in a small saucepan and place over medium heat. Bring to a simmer and cook, stirring often, for 15-20 minutes, until very soft and falling apart. Drain, reserving the liquid, and place into a blender with honey, oil and salt. Puree until very very smooth (you are looking for a paste consistency). Mix together ground flax and cocoa in a small dish and add to the blender. Blend until the mixture is smooth and all one "paste" - add 1-2 tbsp of the saved date water if necessary, but you need to be able to form the mixture into balls. Place sesame seeds in a shallow bowl or plate and roll small balls of the paste in them to coat. Place balls on a plate and chill 1-2 hours before enjoying. Store, covered, in the fridge, or freeze up to 1 month.
Preheat oven to 350-degrees F. Grease and flour a bundt pan. In a small bowl combine first five ingredients (flour - lemon zest) and set aside. In a small bowl whisk together buttermilk and vanilla. In a large bowl and using electric beaters beat eggs and sugar together until thick. Alternately add flour and buttermilk mixture using low speed on mixer. Mix until combined. In a separate bowl with clean beaters beat cream until stiff peaks form. Fold into batter. Pour batter into prepared pan. Bake 45-50 minutes or until done (top of cake springs back when pressed). Cool in pan for 10 minutes and then turn out onto cooling rack to finish cooling. To prepare glaze, whisk together glaze ingredients (sugar - lemon juice). Place cake on serving dish and drizzle glaze over cooled cake.