HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 180°C. Line your approximatley 33 x 23 x 5 1/2cm brownie pan with foil or baking paper. Melt the butter and chocolate together in a large heavy based saucepan. In a bowl beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt. When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar mixture, and then the nuts and flour. Beat to combine and then scrape out of the saucepan into the lined brownie pan. Bake for about 25 minutes. When its's ready, the top should be dried to a paler brown speckle, but the middle still dark and dense and gooey. Keep checking the brownies as they cook; remember that they will continue to cook as they cool.
Mix: oats, flour, brown sugar, butter, baking soda and salt then press on bottom of 8x8 pan. Boil: dates, sugar and water until thick. Bake 20-30 minutes in 375 F oven. Cool before serving.
Preheat oven to 350°F. Mix together flour, ginger, cinnamon, ground cloves, baking powder, sugar, salt and xanthan gum. In a smaller bowl beat the eggs. Add the molasses, sour cream and mayonnaise. Pour the liquid ingredients into the dry ingredients. Beat at medium speed until blended, about two minutes. Pour the batter into a greased and rice flour dusted 8" x 8" cake pan. Bake for 40 - 45 minute or until top cracks. Let cool in pan. Serve hot or cold.
In a large-size saucepan, add fava beans and cover with water; bring to boil, reduce heat, cover and simmer for about 3 minutes. Remove from heat and let beans soak overnight. When ready to use, drain. In a small saucepan, add quartered potatoes, cover with water and cook until done; drain. In a food processor or blender, process fava beans, onion, cooked potato and garlic cloves until smooth. Add coriander, cumin, salt, black pepper and cayenne pepper and process for a few seconds to blend well. Transfer mixture to a large mixing bowl. Add chopped green onions, bread crumbs, deep fried dried onions, and baking soda; mix well to incorporate. With dampened hands, form mixture into balls the size of walnuts. Place on a lightly floured surface and flatten the formed balls slightly into patties. Measure roasted sesame seeds into a soup bowl. Dip flattened fava patties into sesame seeds, turn over to coat lightly with sesame seeds. In a large frying pan, heat vegetable oil to medium-high heat. Carefully drop fava patties into hot oil and deep-fry for 2 minutes, turn over and deep-fry for another 1 to 2 minutes or until patties are cooked through and golden brown. Remove from oil with a slotted spoon onto paper toweling to drain. In a medium-size mixing bowl, add sliced radishes, chopped fresh parsley, diced tomato, diced dill pickle and diced jalapeno pepper and mix well. Wrap paper toweling around each individual flat bread or pita bread, place individually in microwave oven and microwave on HIGH (full power) for 30 seconds. Microwave remaining pitas in the same manner. Remove and cut pita at one end to form a pocket. Stuff 3 or 4 fava patties in pocket. Then spoon about 3 tablespoons of prepared vegetable mix into the pocket. Top with finely shredded lettuce and sprinkle with Beau Monde seasoning or you may use Seasoning salt. Serve immediately. You can also use canned fava beans but I prefer the dried fava beans the best. Note: Deep fried dried onions are available in most East Indian Grocery Stores. These are the best onions to use as they are crispier and crunchier than the ones that you can buy in cans.
Preheat over to 350*. Spray a roasting pan with cooking spray;. Slice onions 1/4 in thick and arrange them on the bottom of the pan. Dice garlic; set aside. Remove chicken from package and rise with cold water.Rub chicken with a little bit of oil (size of a dime, or a nickel) and. place chicken in prepared pan and sprinkle with diced garlic and all seasonings (if using fresh rosemary, lay it on top of chicken). Slice lemons in half and squirt juice from the lemons and drop rind in the pan. Roast for 30-45 minutes. Suggestions:. Serve with hot rolls, and steamed broccoli.
Bring the broth to a boil over medium heat, and add the leeks. Mix the oatmeal flour with the water, and gradually stir it into the broth. Season with salt and pepper. Cover and cook until the leeks are tender, skimming if necessary. Pour the cream and parsley in a warm soup tureen, and pour the boiling soup over them. Serve hot.
Preheat oven to 350 degrees F. Thoroughly grease and flour a 9x9-inch baking dish or cake pan using butter and flour. To create the topping: This mixuture goes into the baking dish first. Mix brown sugar and butter in a small, heavy-bottomed saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and butter is melted. Remove from heat and pour mixture into the bottom of the prepared 9x9-inch baking dish or cake pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to the eye. Set aside. To make the cake: In a large mixing bowl and using an electric mixer, beat butter and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy. In another medium-sized bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated. Pour batter over toffee apple topping already in the baking dish or cake pan. If necessary, carefully move batter around until evenly distributed over topping. Place baking dish into a preheated 350 degree F oven and bake for 30-40 minutes depending on the accuracy of your oven. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown and a toothpick inserted in center and near edges of cake should also come out clean. When cake is done, remove from oven and allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of baking dish; holding the serving plate and baking dish firmly together, carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift baking dish from serving plate, jiggling if necessary, to loosen cake and leave it intact on the serving plate. At this point, the cake will be "upside down" with toffee apple topping showing. For best results, serve cake warm or at room temperature, with a side of French vanilla ice cream or whipped topping, if desired. Cake is best served fresh in one sitting, but will keep covered at room temperature for up to 24 hours. Gently warm before re-serving.
Slice eggs in half lenghtwise, and carefully remove yolks. Mash yolks with mayonnaise. Add remaining ingredients except paprika. Stir well. Stuff egg whites with yolk mixture. Garnish eggs with paprika.
Using a plastic bag, place in the middle the chicken breast with a touch of olive oil and pound the breast until paper thin. Brush oil from the chimichurri on the chicken breast and cook on the flat grill, both sides Place the sabana in a plate and spread the black beans (is recommended to use homemade beans if not use any good quality can beans) evenly adding the cheese (use a blend of Monterrey, Oaxaca and Cotija cheese, available in any major store) on the top, melt the cheese in the cheese melter or oven 350 degrees. Add the chimichurri to the sabana covering all the cheese Add the Pico de Gallo in the middle of the sabana and topped with the onions and the chile Serrano Serve Rice on the side Cooking time is not accurate as I have not prepared this recipe, but I have eaten it at Pink Taco. The website that provided the recipe did not include cooking time: http://www.kvbc.com/global/story.asp?S=5728672.
Puree the strawberries in a food processor, then strain to remove seeds. Whisk icing sugar and vinegar into strawberries. Whip the whipping cream until soft peaks form. Fold in sour cream. Add additional sugar at this point if it is not sweet enough. Spoon mixture into 4 ramekins and cover with saran wrap, and freeze. To serve: remove from freezer about 1 1/2 hours before serving. Garnish each dish with an additional strawberry. **Note:You can also make a facsimile of creme fraiche by adding a tablespoon of buttermilk or a half cup of sour cream to a cup of whipping cream, heating it gently to 110°F (45°C), then putting it in a loosely covered bottle in a warm place and letting it sit for anywhere from 8 hours to a couple of days, until thick. Store it in the refrigerator, where it will thicken further, and keep for about three weeks. In general, creme fraiche and sour cream can be used interchangeably in most recipes, but creme fraiche has two advantages over sour cream: it can be whipped like whipping cream, and it will not curdle if boiled**.
In crock pot combine the first 7 ingredients (onion - broth), cover and cook on low for 6 hours. Meanwhile, heat oil in skillet over medium high heat and add seitan strips. Brown on all sides. Remove from heat and set aside. Strain broth/stock and return broth to crock pot. In a small cup combine miso paste with water. In a small bowl combine the next 2 ingredients and the miso/water mixture. Add to broth in crock pot. Stir in drained rice sticks and seitan. Cook for 5-10 minutes longer or until rice sticks are soft. To serve, ladle soup into bowls and garnish with bean sprouts, scallions and cilantro.
Marinate chicken in wine for a few hours or overnight. Drain; reserve the wine. Roll the chicken pieces in seasoned flour. Seasoning can be salt and white pepper, or you can use a seasoning salt or chicken spice. Brown on all sides in oil. Then add the prepared onion, tomatoes, reserved wine, herbs and chillies. Cover and simmer gently for 30 minutes. Add the carrots and potatoes and simmer another 20 minutes. Then add the olives, prunes, bananas and sugar. Simmer very gently without a lid, for 10 minutes Stir in the garlic. Taste for seasoning. Serve with rice coloured yellow with turmeric. ** Do not overcook the fruits and do not stir the dish vigorously. The idea is to keep the vegs. and fruits whole, and to preserve the colours. The flavour improves on standing. ** If you'd like a stronger "bite", add more chillies, or substitute with Tabasco.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated. Cool slightly. Using buttered hands shape mixture into twelve small drumsticks. Spread peanut butter on large end of each drumstick, then dip in KELLOGG'S(R) COCOA KRISPIES(R) cereal. Refrigerate until firm. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary. NOTES. For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Drain tomatoes, roughly chop. Mix in large bowl with 3/4 cup of shredded cheese, 1/4 cup chopped basil, stuffing and dressing. mix well. stuff chicken breast with mixture. place in baking dish and top with remaining cheese. bake at 350 for 40 minutes.
In covered 6-quart saucepot or kettle, simmer 2 cups apple cider, water, cloves, allspice, nutmeg and cinnamon sticks for 10 minutes. Add remaining apple cider and brown sugar; heat, stirring, until sugar dissolves. Keep warm, do not boil. Serve in cups or mugs. Garnish with cinnamon stick.
Combine onion, garlic and dressing in the bottom of a crock pot. Add chops, one at a time, pushing each chop into the mixture then flipping it over. Cover and cook on low 5-7 hours.
Cook egg noodles according to package directions. Strain and set aside to cool. In a small 1 quart saucepan, dissolve the sugar and oil over low heat. Cook until sugar turns medium brown, stirring occasionally. (this should take about 20 minutes). Immediately pour carmelized sugar over cooled noodles, and stir with woden spoon to separate lumps (some will remain and this is okay, ugar will remelt during baking). Let cool to room temperature so as not to cook eggs. Mix eggs with salt and pepper and add to nodle miter. Mix well. Pour into 9x13 pan. Bake in oven set to 350 degres for 1 hour.
Finely dice the chicken, discarding any skin. Heat the oil and quickly saute the chicken and vegetables until they are lightly colored. Stir in the stock and herbs. Bring to a boil and add pasta. Return to boil, cover, and simmer for 15 minutes. Season to taste and sprinkle with Parmesan cheese (if using) Serve with crusty bread for a complete meal.
Add 1 pound of strawberries, cream cheese, sour cream, vanilla and powdered sugar to a food processor and process until a smooth mixture is created. *This may need to be done in two batches depending on the size of your processor. Cut the bottom corner off of a large plastic bag and fill it with the strawberry mixture. Use bag to squeeze mixture into individual graham cracker pie crusts. Garnish each dessert with a single sliced strawberry.
Scoop a tablespoon of baking cocoa into your cup/mug. (more than a tablespoon for richer taste. remember it's baking cocoa, so it's ok to indulge). Scoop two tablespoons of sugar into your cup/mug. Skip out on the sugar if you want a diabetic-safe drink. Add just enough hot water to dissolve the cocoa (and sugar; the 1 1/2 tbsp hot water is an estimate - you'll know if you need more or less). Some coffeemakers dispense hot water. I just use my electric water boiler for this. Stir well. Pour in 8 oz soymilk or milk. Stir some more. Healthy and chocolatey! After the first time mixing, you should be able to figure out how sweet/cocoa-rich you want to make it next time.
Pour 1 cup of Broth in a saucepan& sprinkle the Gelatin on top. Let it sit for 5 minutes. Heat until the gelatin has melted. In another saucepan heat the remaining broth& wine to the boiling point and combine the two liquids. Chill until syrupy and almost settled.
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, seal able bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator. Preheat an outdoor grill or preheat oven to 350 degrees F. Remove pork tenderloin from marinade and pat dry. Brush olive oil onto grill and over meat for extra flavor. Reserve marinade. Grill tenderloin until cooked through, about 30 minutes to 40 minutes over medium heat. Or roast in oven for 35 to 45 minutes. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. While meat is grilling, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Position the rack in the center of the oven and preheat the oven to 425°. Butter eight 5-ounce ramekins, making sure to coat them well. Coat each ramekin with breadcrumbs then turn them over and tap out the excess. Reserve any remaining breadcrumbs. Melt the 3 tablespoons butter in a stainless-steel skillet over medium-high heat. Whisk in the flour and cook for 20 seconds, whisking constantly. Whisk in the milk and cook for about 1 minute, whisking constantly, until the mixture has thickened to the consistency of a thin, pourable pudding. Crumble 8 ounces of the cheese into a large mixing bowl. Pour the hot milk mixture over the goat cheese and mix well. Add the egg yolks and mix again. Season with salt and pepper. Using an electric mixer with clean, dry beaters, beat the egg whites in a large bowl until stiff peaks form. Fold half of the whites into the cheese mixture to lighten it. Then gently fold in the remaining whites. Divide half of the souffle mixture among the prepared ramekins. Crumble the remaining 2 ounces of goat cheese and divide among the ramekins, then top with the remaining half of the souffle mixture, dividing it equally among the ramekins. Sprinkle the remaining breadcrumbs over the top. Place the ramekins in a large baking pan and pour in boiling water to come halfway up the sides of the ramekins. Bake for about 25 minutes, or until the souffles are golden. Remove from the oven and let stand, still in their water bath, for 15 minutes. Using a towel to hold the ramekins, run a knife around the inside rim to loosen. Turn out the souffles onto a baking sheet. The souffles may be held at room temperature for up to 6 hours before the final baking. When ready to serve, bake the souffles in a 425° oven for 5-7 minutes, or until deep golden brown.
Heat heavy pan or wok until quite hot. Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook. Mix together soy sauce, oyster sauce and honey in a small bowl. Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done. Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit. Serve over rice. IF SAUCE IS TOO THIN: Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water. TO COOK AHEAD FOR A CROWD: Cook meat in batches, adding the sauce but not the green onions to each batch. As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch. After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute. Pour green onions over meat in pan to keep warm.
Chop chicken, carrots, potatoes, celery, and onion and put them in the slow cooker. Pour the mushrooms on top. Sprinkle on the seasonings, pour in the water and lemon juice, and put the lid on cooker. Let cook on high for 4 hours, or on low for the day. Dinner is ready when you walk in the door.
Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand). In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat. Add salt, then reduce the heat to low and simmer, covered, for 30 minutes. Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes. Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine. Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed. Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside. In a small skillet, saute the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes. Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil. Stir in the sauteed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.
Drizzle olive oil into a medium skillet over medium-high heat. Meanwhile, season pork chops with paprika, garlic powder, salt and pepper. Once oil in skillet is glistening, brown pork chops on both sides. In a small bowl, whisk together orange juice, brown sugar, orange marmalade and apple cider vinegar. Lower skillet heat to medium-low. Pour liquid mixture over chops and cover skillet. Simmer for 10-15 minutes, occasionally flipping chops and scraping the bottom of the skillet with a wooden spoon to keep them from burning or sticking. Just before serving, increase skillet heat to medium-high for 3-5 minutes until the sauce caramelizes (darkens and thickens slightly) to your preference. Watch closely in order to prevent from burning. Serve chops over hot, cooked rice with sauce spooned over all.
Preheat oven to 350°F. Combine flour, salt, nutmeg, baking soda, cinnamon and sugar in large bowl. In a separate bowl combine eggs, oil, water, zucchini and lemon juice. Mix wet ingredients into dry. Fold in nuts. Bake in 2 standard loaf pans for 1 hour, or 5 mini-loaf pans for 45 minutes, or until tester inserted comes out clean.
Mix the sugar and vanilla in a medium saucepan on medium heat. Boil gently until mixture reaches 240 degrees. Take off the heat, and add rest of ingredients, stir well. The mixture will thicken as it cools. Pour onto dampened cloth or waxed paper forming a log. Allow to cool or refrigerate. If desired, coat with chopped nuts or powdered sugar and slice.
Bring milk just to a boil. Remove from heat and let cool. Combine flour, salt and baking powder in medium bowl. Cut in butter until mixture resembles coarse meal; make well in center. Dissolve yeast in 1/4 cup warm water. Pour in 1/2 cup of the cooled milk. Pour the yeast mixture into the center of dry ingredients. Add additional milk if necessary so the dough just holds together. Gather dough together and knead 15 times. Cover with a cloth and let stand about 10 minutes. Heat oil in a deep-fat fryer to 375 degrees. On a floured surface, roll out half the dough to a 1/4-inch sheet. Cut into 9 triangles and cover with a towel to keep moist. Repeat with the remaining dough. Add a few to oil at a time. Fry on both sides 3 to 5 minutes. Drain on paper toweling.
Prepare desired stuffing. Heat oven to 325 degrees. Remove neck and giblets from turkey. Rinse and drain; pat dry with paper towels. Loosely fill cavity with stuffing. Fold neck skin over back of turkey and fasten with toothpicks. Arrange veggies and herbs on bottom of a shallow roasting pan. Pour wine over. Place turkey, breast side up, on top of veggies. Brush skin with butter; sprinkle with salt and pepper. Cover stuffing in cavity with foil. When skin is golden brown (2 to 2 1/2 hours), shield breast loosely with foil to prevent overbrowning. Follow turkey package directions for cooking times. Start testing for doneness half an hour before end time with meat thermometer~ should reach 180 degrees. Transfer turkey to a serving platter. Cover loosely, let stand 20 minutes, then carve.
preheat oven to 350 degrees. in small bowl combine the ground flaxseed and water, set aside to thicken. in large bowl, combine pears, blueberries, cinnamon, and 3 T sugar. transfer fruit to a 9"square baking dish. in medium bowl, mix together remaining sugar, cornstarch, flour, baking powder, and salt. stir in flax and maple syrup until just moistened. drop flour mixture onto fruit mixture. bake for 25 minutes or until the topping is lightly browned and the fruit is hot. serve with dairy-free whipped cream.
Place croutons on bottom of greased 9 by 13 pan. Top croutons with cheese and browned sausage. mix together dry mustard, 2 1/2 cups milk, and eggs. Refrigerate overnight. In the morning, mix together- cream of mushroom soup, 1/2 cup milk and 1/2 cup sour cream. Pour over egg mixture. Cover with Reynolds wrap and Bake at 350 degrees for 90 minutes.