HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a box grater, coarsely grate the potatoes lengthwise, and grate onions. Put the grated potatoes and onions together in cheesecloth or a towel and twist it to squeeze out all the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper to personal preference. Fold in the egg whites and chives to bind the mixture together. Heat a large non-stick skillet over medium heat and coat with 1/4 inch of oil. For each pancake, take about 2Tblsp of the potatoe mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3-4 minutes on each side, until golden. Remove to paper towels to drain, season with salt while the potato pancakes are still hot. Continue frying rest of mixture, adding more oil as needed, until all of the mixture is used up. Serve immediately with desired condiment (applesauce or sour cream), if desired. This recipe yields (about) 20 pancakes (4")each in size.
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper; set aside. In a medium bowl, sift together flour, baking soda and salt. Stir in oats. Set aside. In a large bowl, cream the butter and brown sugar. Add egg and vanilla extract. Slowly add the dry ingredients until combined. Stir in toffee bits and milk chocolate chips. Drop by Tablespoonfuls onto prepared baking sheets, spacing at least 2 inches apart. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned, rotating pans halfway during baking time. Remove pans from oven to wire racks. Cool for 2 minutes before sliding parchment paper from baking pans to wire racks to cool.
Preheat oven to 350°F. Squeeze roasted garlic from the papery peels and mash well. Heat olive oil in a large, heavy skillet then brown chicken thighs thoroughly over medium-high heat. Work in batches removing each batch to a 13X9 pan in the oven as they finish. Reduce heat to medium. Deglaze pan with sherry. Add chicken stock (see note), thyme, and the roasted garlic. Simmer 2 minutes. Add milk. Add cream cheese in small blobs. Bring to simmer, whisking in the cream cheese until smooth. Add salt (if using), pepper, and parsley. Whisk in Parmesan until melted. Pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked. Remove chicken to a serving platter. Toss sauce with noodles. Serve with a green vegetable (I recommend broccoli or an Italian vegetable mix), or a salad. Note: If you don't have homemade chicken stock please use a quality soup base (I like Tones), rather than bullion, which is apt to be too salty when combined with the Parmesan. Note: If you want a thicker sauce reduce the chicken stock to 1/2 cup.
Measure 6 cups of crisp rice cereal into a medium bowl and set aside. In a saucepan, melt butter over low heat. Stir in marshmallows. Melt slowly and stir constantly until marshmallows are smooth and well combined with butter. Remove pan from heat and stir in coffee until completely dissolved. Pour marshmallow mixture over cereal and stir to coat. Press mixture into a buttered 9" x 13" pan. Cut into squares and enjoy. *Don't forget to try cocoa crisp cereal as well!
In a large saucepan, bring onions, peppers, and broth to a boil. Reduce heat and cover. Simmer for 5 minutes. Add tomatoes, salsa, and seasonings and return to a boil. Reduce heat, simmer uncovered for 12 to 15 minutes. Add beans and corn. Simmer 5 minutes longer or until heated through, stirring occasionally. Garnish each serving with cheese.
Preheat the oven to 375 degrees F. Prepare meatballs by combining loose ground chicken meat (discard casings, if using sausages), bread crumbs, milk, egg, parsley, and the 1/4 cup Parmigiano-Reggiano in a large mixing bowl. Season with salt and pepper, then mix until fully combined. Using a small ice cream scoop, make balls and set on a roasting tray. Drizzle lightly with oil and sprinkle with 2 tablespoons Parmigiano-Reggiano. Roast in the preheated oven for 15 to 20 minutes, until golden brown and caramelized. While the meatballs are roasting, prepare the soup. Set a large stockpot over medium heat. Add a 2-count of oil (about 2 tablespoons), the garlic, and thyme. Gently saute until fragrant, about 2 minutes. Add carrot, onion, and celery. Season with salt and cook for 5 to 7 minutes. Pour in chicken broth and add peppercorns, the 2 tablespoons parsley, and bay leaf. Bring to a boil and then reduce heat and simmer for 25 minutes. Once meatballs are cooked, scrape them into the pot of chicken soup and add tortellini. Bring to a boil and cook for 2 to 3 minutes to allow the flavors to come together. Remove peppercorns and bay leaf. Season with salt and peppers and serve in shallow bowls. Sprinkle with parsley and grated Parmigiano-Reggiano. Garnish each bowl with a parsley sprig and serve with some torn pieces of crusty bread.
For the salad: Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified. Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste. For the sweetbreads: Heat Oven to 400 Degrees. Heat large heavy saute pan. Season pressed sweetbread with salt and pepper, dredge in flour. Heat heavy saute pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm. Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half. Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.
For cherry filling, stir together the 1/4 cup sugar and the cornstarch in a small saucepan. Stir in the 2 tablespoons water. Add cherries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in 1-1/2 teaspoons cherry liqueur or brandy. Cover surface with plastic wrap; cool. For cake, grease and lightly flour a 15x10x1-inch baking pan; set aside. Combine flour, cocoa powder, and baking soda in a small mixing bowl; set aside. Beat egg yolks and 1/2 teaspoon vanilla in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup granulated sugar, beating on high speed until sugar is almost dissolved. Wash beaters thoroughly. Beat egg whites in a large mixing bowl on medium speed until soft peaks form (tips curl). Gradually add the 1/2 cup granulated sugar, beating until stiff peaks form (tips stand straight). Fold egg yolk mixture into egg white mixture. Sprinkle flour mixture over egg mixture; fold in gently just until combined. Spread batter evenly in the prepared pan. Bake in a 375°F oven for 12 to 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan; turn cake out onto a towel sprinkled with powdered sugar. Roll towel and cake into a spiral, starting from a long edge. Cool on a wire rack. For chocolate buttercream: Stir together 1/3 cup sugar and 2 tablespoons water in a heavy small saucepan. Bring to boiling. Remove from heat. Gradually stir about half of the sugar mixture into 2 slightly beaten egg yolks. Return all of the egg yolk mixture to the saucepan. Bring to a gentle boil; reduce heat (mixture may look curdled but will become smooth). Cook and stir for 2 minutes more. Remove from heat. Add 1-1/2 teaspoons cherry liqueur or cherry brandy, if desired. Stir in 1/2 teaspoon vanilla. Cool to room temperature. Beat unsalted butter in a large mixing bowl with an electric mixer on high speed until fluffy. Add cooled egg yolk mixture and melted chocolate, beating until combined. If necessary, chill until mixture is of spreading consistency. To assemble, unroll cake. Spread cake with chocolate buttercream to within 1/2 inch of edges. Spread cherry filling lengthwise over buttercream layer in a 1-1/2-inch-wide band, starting 1/2 inch from a long edge. Roll up cake without the towel, starting with long edge closest to filling. Wrap in plastic wrap; refrigerate for at least 1 hour or up to 2 hours. To serve, cut cake roll into 1-inch-thick slices. Garnish slices with chocolate curls, if desired. Makes 15 servings. Make-ahead tip: Bake, roll, and cool cake as directed. Place cake, with towel, in large airtight container or wrap well with foil. Chill up to 24 hours. Let stand about 30 minutes at room temperature before unrolling and filling.
Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid. Combine your dry ingredients in a medium sized mixing bowl. Stir lightly to mix, being careful not to lose any over the side. Create a hollow in the middle of your dry ingredients. Add your milk to the hollow. Add your oil to the milk. Using a fork, mix the ingredients until a sticky dough is formed. Do not overmix. When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be. Quickly cover the pot with the tight fitting lid. Reduce the heat to medium and cook for 10 minutes. NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones. After 10 minutes, remove from heat and serve. Dumplings will be very hot.
Combine all ingredients and leave the Steak, Pork, or Chicken whole. (butterfly the Pork length wise). Marinate for 1-4 Hours. Grill till done!
In a large sauce pan,cook the hot dogs in oil over medium heat for 3-4 minutes or until browned. Add rest of ingredients to hot dogs and stir well. Cook and stir for about 15 minutes or until heated through.
Bake pie shell according to package directions. Drizzle lemon juice over mango slices and mix lightly. Add 1/4 cup of sugar and toss gently. Set aside for 1 hour. Drain mango, reserving syrup. Add enough water to syrup to measure 1 cup of liquid. Combine 1/2 cup of sugar and cornstarch in a saucepan. Stir in the mango liquid until thoroughly blended. Stirring constantly, bring mixture to a boil; boil until thick and clear. Stir in rum. Remove from heat and blend in butter and salt. Gently mix in mango slices. Turn into baked pie shell, cool and chill.
Preheat oven to 400 degrees. Prepare the Mac & Cheese Dinner as directed on package. Cook meat with taco seasoning. Layer seasoned meat, mac & cheese and salsa in 8-inch square baking dish. Bake 20 minutes.
Dice the apples into fairly small pieces. Run the habaneros, onion, a little lime zest, and cilantro through the food processor, with lime juice. Toss this with the apple pieces, and more lime juice to get the right consistency. Salt to taste.
In small bowl, combine the salsa, mayo, and green onions; mix well. Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each. Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread. In a large skillet, melt 2 T butter over low heat. Place the sandwiches in the skillet and cook for 2-3 minutes. Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown. Serve immediately.
Combine the milk, sugar, and espresso powder in a small sauce pan. Heat until the milk is hot but do not to a boiling. Place the chocolate in a blender and pour in the hot milk and blend for 10 seconds. Add the egg whites and blend for 1 minute. Pour into 4 small serving dishes and chill for at least 3 hours before serving.
Preheat oven to 350 degrees. Beat eggs until thick. Add cake mix, pudding, water, oil, and bananas. Beat with electric mixer at medium speed for 10 minutes. Add walnuts, mix to incorporate. Pour into ungreased bundt pan. Bake for 50 minutes. Do not remove from pan until cooled. Sprinkle for powdered sugar for garnish.
Slice off and discard dark-green top and root of leek. Cut in half lengthwise, and rinse under cold water to remove any grit; thinly slice. In a large, deep skillet or saucepan, heat oil over medium heat. Add leek and garlic and cook, stirring constantly, for 3-4 minutes or until leek begins to soften. Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in tomatoes, breaking up with a spoon, add water and orzo. Bring to a boil and cook, stirring occasionally for 12-15 minutes or until orzo is tender and mixture has thickened. Remove from heat and stir in basil. Pass cheese to sprinkle on top if desired. Add salt and pepper to taste.
Preheat oven to 350. Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.). Cook spinach in garlic and oil on top of stove until done. Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). Distribute spinach mixture onto each chicken breast. (You may have some leftover). Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. Roll each breast in bread crumbs until well coated. Place in glass baking dish and pour butter over them. Cook for 30 minutes and serve. NOTE:. I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!
Cream sugar and shortening. Add egg and salt. Combine with flour, spices, and soda. Mix in apples and nuts last. Pour in greased 9X13" pan. Bake 25 minutes at 350 degrees. Spread topping at once over hot cake. It will seem like you don't have enough topping, but just use a fork and knife to spread little chunks all over the cake. Trust me! It's plenty! Return to oven for about 15 minutes.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the creamed mixture and mix well. Roll into 1 1/2 inch balls and then roll in sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10 to 12 minutes or until puffy and lightly browned. Remove to wire racks to cool.
In a saucepan, melt butter. Remove from the heat. Stir in cocoa and cool. While cooling, beat eggs and sugar in mixing bowl. Combine the flour, baking powder and salt. Gradually add to the egg mixture. Stir in the vanilla and cooled chocolate mixture and mix well. Spread into a greased 13 x 9 x 2-in. pan. Bake at 350 for 25-28 minutes of until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a mixing bowl, cream the butter, confectioners' sugar, cocoa and vanilla. Add enough milk until it achieves spreading consistency. Spread over brownies. Cut into bars and enjoy.
Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper. Slowly add the olive oil, whisking until blended. Stir in the mint. Taste for seasoning. Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle the pomegranate seeds over the top.
In a skillet, brown the stew meat in the oil;drain. Place meat into crock pot. Stir in soup, onion, carrot, wine, mushrooms, thyme, and Worcestershire sauce. Cover crock pot. Cook on low setting 10-12 hours. After cooking time turn crock pot to high. Blend the cold water and flour into a smooth paste. Stir into beef mixture. Cook and stir until thickened and bubbly. Serve over buttered noodles, rice, or on mashed potatoes.
Preheat oven 400°F. Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups. For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin. Bake til golden brown. Bake at 400 F for 20 -30 minutes.
Preheat oven to 220°C. Spray a tray of friand moulds (or a muffin tray) with non stick baking spray. Place the ground almonds, icing sugar and flour in a mixing bowl. Add the unbeaten egg whites and mix together. Add the melted butter and raspberry essence and mix well. Spoon approximately a tablespoon of mixture into each mould. Place a few raspberries in each mould then cover with the remaining mixture. Bake for 5 minutes, then turn oven down to 200C and bake a further 12-15 minutes. Cool in tin for 5 minutes before turning out on to wire rack to cool.
Preheat oven to 350°; butter a 9-inch round baking pan. Make the crumb topping: mix together the sugar, flour, and candied ginger in a bowl; stir in the melted butter; put the crumb mixture in the freezer while you mix the cake batter (this chills the crumb so it will not immediately melt into the cake when baked). Make the cake: whisk the flour, baking powder, ginger, baking soda, and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and sugar together on med-high speed until light and fluffy, 3-5 minutes. Add in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the dry ingredients and scraping down the sides of the bowl occasionally. Gently fold in the rhubarb. Spread the batter into the prepared pan, then sprinkle the ginger crumb over the cake. Bake for 45-50 minutes, or until lightly golden and firm on top. Store--wrapped in plastic wrap, the cake will keep at room temperature for 2-3 days.
Preheat oven to 350° F. Lightly grease a 1 1/2-quart casserole. Cream the cottage cheese in a blender or food processor or with an electric mixer. Stir in the chili, cumin, cheddar cheese, hot sauce, lemon or lime juice, paprika and oregano. Transfer mixture to prepared casserole and bake for 30 minutes. Let cool completely. Beat cream cheese with a mixer or by hand then stir in cooled chili mixture. Serve chilled or room temperature with dipper(s) of choice (I prefer tortilla chips).
Preheat oven to 350. Grease/spray a casserole dish; set aside. Cut the peeled, desseded squash into 2" pieces. Steam/boil the squash or about 15 minutes or until soft. Drain and shake off all excess water. Return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese. Briskly stir in the beaten eggs. Add the salt, allspice, and pepper. Stir well. Pour mixture into the prepared casserole dish. Sprinkle with the crushed crackers. Bake at 350 for 45 minutes.
Place sugar and cinnamon in a small bowl; if making PKU version, add the 2 teaspoons non-dairy powdered creamer. Add the margarine (or butter for PKU), soy milk (or 1 tablespoon water for PKU), and vanilla and stir with a fork until smooth. Keep at room temperature until ready to use. The appearance should be opaque or honey brown. If it's glistening too much or looks too liquid, add in additional confectioners' sugar.
For Dough: Mix flour, baking powder, salt and 1/2 c butter or margarine. Stir in milk. Roll out dough to approximately 10x15 rectangle. For Filling: Mix rhubarb, 1 c sugar and cinnamon. Spread over dough. Roll up from long side like cinnamon rolls. Seal edge. Cut into 1 inch sections. Put cut side down in a 9x13 pan. For Syrup: Mix sugar, water, brown sugar and margarine. Pour over rolls. Bake at 350 degrees for 40 minutes. Serve warm with vanilla ice cream!
In large skillet, heat oil over medium heat. Add fideo and onion. Cook, stirring and turning constantly until the fideo is golden brown and toasted. Add garlic, chiles and tomatoes to fideo mixture. Saute for 2 minutes. Add broth, chicken and salt and pepper. Heat to boiling; reduce heat to low and cook covered for about 5-7 minutes or until fideo are tender. Remove cover and continue cooking for a few minutes until all liquid is absorbed. Sprinkle with minced cilantro/grated cheese, if desired.
Mix all ingredients in a microwave-safe bowl large enough to fit both of your hands. Put the bowl in the microwave for 20 seconds, or until the mixture is quite warm, but still comfortable to touch. Soak your hands in the mixture for 10 minutes. When you are done soaking, take your hands out, rinse them briefly with lukewarm water, and pat dry. Add your favorite moisturizer if desired.
In a small bowl or jar with a tight-fitting lid, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.
Halve or quarter the berries, depending on their size. Combine first 4 ingredients in large bowl. Let stand at room temperature 1 hour, stirring occasionally. (Can be prepared 3 hours ahead. Refrigerate.). Whip cream and powdered sugar in large bowl until stiff peaks form. Spoon 2/3 cup fresh berries and some juices into each of 20 balloon glasses. Top each with spoonful of whipped cream and serve. Serves 20.
Melt butter in an oven proof skillet. Add garlic, onions and mushrooms cooking until onions are translucent. Add spinach, sautee for 2 minutes. Beat eggs, salt& pepper together. Pour over mixture in skillet, stirring to combine. Cook eggs for about 4 minutes, eggs will be almost but not quite set still moist on top. Sprinkle with cheese and put in oven. Broil 6" from heat for 3-4 minutes or until eggs are set and cheese is lightly browned.
Combine milk, water, and pudding. Mix well. Let chill for 5 minutes. Add cool whip to mixture and mix well. Layer vanilla wafers, pudding mixture, sliced strawberries, and chocolate chips.
1. Combine yeast, sugar and 1/4 cup warm water. Set aside for 5 minutes. 2. Sift the flour and salt into a bowl. Make a well in the center and drop the eggs, oil, remaining water and yeast mixture into the hole. 3. Work into flour a little at a time ( you may not need the whole amount or you made need more.) Knead dough until smooth and elastic. Place in an oiled bowl, covered, and let the dough rise in a warm place for 1 hour or until doubled. 4. Divide the dough int 3 pieces and roll into 3 ropes. Braid ropes and place into oiled pan. Cover and let rise again until doubled. 5. Brush with egg yolks ( sprinkle poppy seeds). Bake in 375 F oven ( preheated) for 40 minutes or until nicely browned.
Put onion slices in skillet, add sugar, mustard, salt and vinegar. Cook covered 20 minutes. Add cooked bacon and onion mixture to beans, which have been mixed and poured into a large casserole. Bake at 350 degrees, 45 minute to 1 hour covered.
In a large bowl combine almond flour, flax meal, baking soda and salt. In a vita-mix blend dates, eggs, olive oil and water on high speed until very smooth. Mix wet ingredients into dry, then stir in sesame seeds, sunflower seeds and raisins. Spoon batter into lined muffin tins. Bake at 350°F for 20-25 minutes. Cool and serve.
In a small bowl (glass), whisk together ketchup,cumin and vinegar till mixed well. Refrigerate unused portions.