HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in a blender, Vitamix, or Magic Bullet and blend. The longer you blend, the more smooth the ice cream. I'm told you can use extra cashews to get a creamier dessert. Put the ingredients in an ice cream maker and churn. Depending on your preference, you may want to freeze it for an hour or so.
Put everything in blender EXCEPT oil. Blend the ingredients for 30 seconds. Add 2 cups oil VERY VERY slowly, drop by drop or a teaspoon/tablespoon at a time. This is very important to do slowly while the blender is running. Let set out on counter for 7 hours. Refrigerate. This is lacto-fermented, so it will last longer and should last somewhere around. 2 months in fridge!
Preheat oven to 400°F. Sift flour and 1 cup sugar together three times. Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak). Slowly add 1/2 cup sugar, close to beater. Add almond extract and vanilla. Beat until quite stiff but not dry. Add sifted sugar-flour mixture by fourths. Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition. Scrape down sides constantly during this mixing. Pour batter into a 10-inch, ungreased tube pan. Bake approximately 30 minutes. Remove from oven and cool in inverted pan. Altitude Adjustments: 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons. 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°. Variations: Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons. Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
Preheat oil. Mix ingredients together to form a dough. Form into patties. Fry in oil until golden brown.
Blend briefly with a glassful of crushed ice in a pina colada glass. Garnish with a slice of pineapple and a cherry, add straws, and serve.
Preheat oven to 375 degrees. Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes. In a large pot, add potatoes and fill with water. Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes. Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary. Mash the potatoes until few lumps remain. Season with salt and pepper and serve immediately.
Pre heat oven, 180c. Have butter and egg at room temperature. Sift flour. Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth. Spread mixture into well greased 20cm sandwich tin. Bake in oven for 15-20 minutes. When cooked turn onto wire rack and brush with extra melted butter, sugar and cinnamon.
1. Bring a large pot of lightly salted water to a boil. Turn off heat and stir in cabbage and carrots; let stand for 2 minutes then drain in a colander. Rinse well with cold water, then squeeze dry. 2. Place shredded cabbage and carrots into a large bowl along with the onion, oregano, and mayonnaise. Mix together until you have a mixture resembling coleslaw. This is the curtido. 3. To prepare sandwiches, lightly spread each roll with mayonnaise and pile with meat. Place a scoop of curtido on top of the CHICKEN, and finish with sliced tomatoes, cucumbers, watercress and radishes. all bread is cut in half as pictured above and is put little mayonnaise, some cabbage, tomato, cucumber, radish, then the piece of chicken, watercress and lettuce. You can also use a turkey instead of chicken breast.
Heat oil in large skillet. Add veal, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water. Cover, simmer 1 hour or until meat is tender. Blend flour and 1/4 cup water. Gradually stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.
Combine the lemon juice, ginger, pepper, and garlic in a small bowl. Place the chicken breasts in a bowl. Pour the ginger mixture over the breasts, turning once to coat. Cover, and refrigerate for 30 min up to 2 hours. Spray a large nonstick skillet with cooking spray. Heat the skillet on medium high until hot. Add the chicken. Cook, turning once until tender, about 8 minutes.
Position a rack on the lowest level of the oven; preheat to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, then use a little butter to lightly grease the paper. For the dough: Combine the 16 tablespoons of butter, the sugar and salt in the bowl of a stand mixer or hand-held electric mixer. Beat on medium speed for 2 to 3 minutes, until the mixture is soft and light. Add the vanilla extract and mix to incorporate. Reduce the speed to low, then gradually add 2 1/4 cups of the flour and beat until well incorporated to form a smooth dough. Use a spatula to scrape down the bowl and paddle. Remove the bowl from the mixer; transfer three-quarters of the dough into the prepared pan. Use the palm of your hand to press the dough down lightly and evenly. Chill the dough-lined pan while you make the topping: Work the remaining 1/4 cup flour into the remaining dough with your fingertips so that it forms small crumbs. Set aside at room temperature. For the filling: Combine the butter, corn syrup, brown sugar and condensed milk in a medium saucepan over medium heat, stirring occasionally. Allow the mixture to boil gently, stirring often, for about 10 minutes, until the mixture starts to thicken and darken slightly. Pour into a stainless-steel bowl to cool for 5 minutes. To assemble: Pour the cooled filling on top of the chilled dough, then scatter the crumb mixture evenly over the top. Bake for about 30 minutes, until the filling bubbles gently and is a deep caramel color and the dough and crumb topping are baked through. Cool in the pan on a wire rack for 15 to 20 minutes, until lukewarm. Use the parchment paper to lift the slab of baked dough out of the pan and onto a cutting board before it has cooled completely. Cut the slab into roughly 2-inch squares.
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander. While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. In the last 30 seconds, add chopped garlic. Remove from heat. Spread one third of noodles on a large platter and sprinkle with one third of cheese and one third of spinach. Repeat layering with remaining noodles and cheese in 2 batches, then pour brown butter over noodles and toss with 2 forks to combine. Spread noodles on platter and season with pepper.
Preheat oven to 375 degrees. Grease a 9" deep dish pie plate with butter and set aside. Melt butter in a large skillet over medium high. When foaming subsides, add onion and sausage, season with salt and pepper, and saute, breaking up sausage with a spoon, until onion is translucent and sausage begins to brown, about 7 minutes. Add kale and chicken stock or water and cook, stirring to deglaze the bottom of pan, until liquid is nearly evaporated kale is wilted, about 2 minutes. Remove from heat and let cool slightly. In a large bowl, whisk to combine eggs and cream. Season lightly with salt and pepper and add thyme and reserved sausage mixture. Transfer to prepared pie plate. Distribute cheese and tomatoes over the top and transfer to oven. Bake until puffed and lightly golden, about 25-30 minutes. Remove from oven and let cool slightly before cutting into pieces and serving.
Stir together orange juice and peel, garlic, soy sauce, and ginger. Reserve 1/2 cup and put the rest into a bowl. Add chicken to marinade in bowl. Let sit 15 minutes. Heat oil in a nonstick 10 inch skillet. Drain marinade from chicken, discarding it. Add chicken to hot oil in skillet. Stir fry approximately 3 to 5 minutes until chicken is a pale white and done. Take the reserved marinade and add the cornstarch, stirring unti smooth. Pour into skillet with the chicken. Heat until boiling,stirring constantly. Boil for 1 minute. Add pea pods. Lower heat. Simmer, covered for 1 minute. Serve over rice.
Place beef and onion in a 3 1/2-quart or larger slow-cooker. Add water, pepper juice, salad dressing mix and garlic. If you have time, cover and place in refrigerator to let beef marinate for several hours, turning occasionally. Cover and cook on low 8-10 hours or until beef is very tender. Brush cut sides of rolls with some of the cooking liquid. Transfer beef to cutting board; slice thinly. Serve on rolls with arugula, sliced tomatoes and sliced peppers.
Splash some olive oil into a baking tray and add the shanks. Brown the shanks on a medium-high heat on top of the stove. Place the remaining ingredients in the baking tray and combine well with the lamb shanks. Cover with foil and place in a pre-heated oven for three hours at 160°C. Serve with couscous.
Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam). Mix all ingredients together in a quiche dish or 9 X 9 glass casserole dish. Bake, uncovered, for 20-30 minutes or until heated all the way through and cheese is melted.
In a skillet, cook beef,onion, garlic, salt, and pepper until meat is browned; drain and set aside. Place crust on an ungreased 12-inch pizza pan. Spread with pizza sauce. Top with beef mixture, bacon, pickles, and cheeses. Sprinkle with pizza seasoning. Bake at 450 degrees for 8-10 minutes or until cheese is melted.
mix ingredients and form into a loaf. place in greased bread pan and bake 350 for 25 minutes.
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher. To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice. Simple Syrup: In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
saute onion and peppers in oil. add garlic add carrot and cabbage add spices. add water. cover steam until crunchy.
In a bowl, combine the dried porcini mushrooms and hot water. Allow to stand 20 minutes. Meanwhile, add butter and olive oil to a large skillet. When hot and melted, add the chopped onion, carrots, celery, and fresh mushrooms. Saute until softened. Add garlic. Add the ground beef and the sausages. Stir frequently, breaking up the meats. Dump all into a crockpot. Add the reconstituted porcini mushroom and also the mushroom soaking liquid, being careful not to add any sand that may be at the bottom of the soaking liquid. Salt and pepper to taste. Cover crockpot and cook on LO heat for 4-6 hours. Serve over hot cooked pasta. You may want to top this with shaved Parmesan cheese.
In a large stove-top casserole pot, place the chicken breasts (diced into chunky bite-sized pieces) along with the sliced carrots, parsnips, onion and mushroom. Add the chopped garlic cloves and pour over the boiling water with the stock cubes. Turn the heat on medium-high and mix thoroughly to dissolve the stock cubes and to ensure the meat and veg are mixed evenly. Simmer for approx 20 mins and then add the glass of wine along with the herbs and salt, to taste. Cook over a low-medium heat until the meat has cooked through and the vegetables are well-cooked (approx 1 hour). Add the cream and stir gently. To thicken, you can either add a thickening agent such as cornflour mixed with milk or a packet of soup or you can remove some of the vegetables, puree them and then return to the pot and mix through. Best served hot with crusty bread.
Grind cookies to the consistency of ground coffee. Blend in butter. Press firmly onto the bottom of a 9-inch springform pan or cake pan. Freeze until hard. Soften ice cream until you can mold it with a spatula or large "putty knife." Fill cake pan evenly, molding an even dome of ice cream. Freeze 4 hours or until very hard. Spread with dark fudge topping (use hot water to smooth it) as thick as you like. Freeze for 1 hour, unmold, cut with hot, wet knife and garnish with nuts and whipped cream.
Preheat the oven 350 degrees F. Combine the yeast, sugar, and butter in the bowl of an electric mixer fitted with a dough hook. Add the milk and with the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. Gradually add yolks to the yeast mixture. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with the remaining teaspoon of vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a clean well-greased (free of all paper, etc.) 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the baby (small plastic doll) into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve.
Melt together butter, mustard, Worcestershire sauce and onion in small saucepan over low heat. Spread sauce on rolls. Layer ham and cheese on rolls. Wrap rolls in metal foil. Bake at 400°F for 15-20 minutes or until cheese melts. Can be baked from frozen state by increasing baking time to 45 minutes.
Heat sour cream to lukewarm and cool some. Mix yeast and 1/4 cup warm water to proof. Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth. Gradually add the other 2 cups flour--mixing well. Rise once till doubled. On a floured board roll into a 6"x24" rectangle. Brush with the second 2 tablespoons soft butter. Mix the filling together and spread over half of the rectangle. Fold over the other half of the dough--lengthwise. Cut 24 1" strips. Twist and place on a greased sheet. Let rise till doubled. Bake at 375 degrees for 12-15 minutes, but don't overbake. Remove from baking sheet and drizzle glaze over them.
Mix ground chicken with taco seasoning mix and form four hamburge patties (about 3/4 inch thick). Grill each side for 10 to 15 minutes or until chicken is no longer pink and juices run dry. Last two minutes of cooking, add cheese to melt. Place burgers on toasted buns topped with guacamole and salsa. Enjoy.
Heat 1 tablespoon of the oil in a large pan, add half of the spinach and saute until spinach wilts, tossing, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and onion and saute until soft, about 3 to 4 minutes. Add the spinach to the scallions and onions, along with the dill, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated). Stir the feta and beaten eggs into the cooled spinach mixture. Preheat the oven to 350°F. Brush a baking sheet with some of the melted butter. Unroll the phyllo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the phyllo into 3 by 11 inch strips, and recover with the towel. One by one, use a pastry brush to brush a strip of phyllo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.). Variation: Butter a 9 by 13 inch baking pan and spread 8 sheets of phyllo, brushing each with butter, on the bottom, staggering the edges around the pan. Spoon the spinach filling over the phyllo, then cover with 8 more sheets of phyllo, buttering each sheet. Score the top 3 sheets with a sharp knife. Careful not to cut all the way through. Bake 40 to 45 minutes, or until top is deep-golden, let stand 15 minutes, then cut into squares and serve warm or at room temperature. Note: All or part of the butter can be replaced in this recipe with olive oil.
Preheat oven to 325. Dredge beef in flour, then brown in oil in a Dutch oven. Remove and set aside. Brown onion and garlic in pan drippings. Add 1 T brown sugar, 2 t of wine vinegar, thyme, pepper, bay leaf, and chopped parsley. Pour stock over stew, and then add beer. Cover, and bake for 2 hours at 325. While the stew is baking, make the dumplings. Mix the flour, baking soda and salt together. Mix the butter in (I melt it first), and then stir in the milk. Batter should be a little bit dry but fluffy. Remove from oven and place on stove on medium heat. Stir in remaining 2 t of vinegar. When bubbling, drop dumpling batter by the tablespoon into the stew. Cover and simmer 15 minutes.
Grease an 8-inch square baking dish. In a heavy 3-quart saucepan, combine maple syrup, sugar, half& half, and corn syrup. Heat to boiling over medium heat, stirring jut until ingredients are combined. Cook maple mixture, without stirring, to 236F on a candy thermometer (softball stage). Remove fudge mixture from heat; stir in butter and beat with an electric mixer until candy is lighter in color and just starts to feel thick. Fold nuts into fudge and pour into a greased pan. Cool to room temperature on a wire rack. Remove fudge from pan and break into pieces or cut into 36 squares.
Mix all ingredients. Spread on muffins. Bake at 325 degrees for 15 minutes. Cut into quarters.
Combine the first three ingredients in the bottom of a serving bowl. Add remaining ingredients to the bowl and toss till well combined. Season with salt and pepper and serve. This makes 8 side dishes.
spread hash in lightly greased electric fry pan/ or oven proof pan. make 6 deep wells in hash. dot with butter. break an egg in each well. season with salt and pepper, cover each egg with 1 tablespoon of milk. cover and bake at 225 15-20 minute. or until set. serve from pan, keep warm.
Shred cabbage. I use Cuisinart slicing disk. Rinse and drain cabbage. Combine all ingredients in a large Dutch oven. It's okay if it is all the way to the top; as it cooks it will reduce in volume. Cook over medium heat, stirring about every 10 minutes, until the cabbage is as tender as you like. If you have an aversion to Splenda, use about 1 cup of sugar in its place. This will keep well for at least a week.
Cook pasta according to package directions. Drain and cool. Mix green onions, chicken, grapes, salad dressing and cashews in large bowl. Add pasta and stir just to blend. Add more salad dressing if desired. Chill and Enjoy.
Tightly roll ham slices and cut into thin strips. Do the same with turkey and Swiss cheese. Toss with vegetables that have been chopped and shredded. Your mix should look like confetti and be almost moist enough to enjoy without dressing. Pack it to go in a plastic bowl. Take tortilla wraps and dressing on the side. Assemble when you're ready to eat. Put a tablespoon of dressing on a large tortilla wrap and mound "confetti" on top. Roll and enjoy. *You can use plain or flavored tortillas for your wraps.*.
Brown Chicken Breasts in Oil and Butter and Garlic. Place in Baking Dish. In same pan, with drippings the remaining ingredients. Heat until hot over medium heat. Pour over chicken. Bake in oven, until done approximately 25-30 minutes. To hold until dinner, you can place foil over pan and reduce heat. If needed to add extra liquid, add 1/2 water to chicken.
Drain peppers, reserving liquid, then finely chop if whole. Process shallot, cream cheese, mayonnaise, Miracle Whip, Worcestershire, salt, hot sauce, and 2 Tbsp. pepper liquid in a food processor until very smooth. Add cheeses and pulse until just combined. Add peppers and pulse until just combined. Serve with crackers alongside.
Heat oven to 350 degrees. In a small saucepan, melt butter over low. Add garlic and simmer 1 minute, let set off of heat for 1 minute. Add parsley and salt to butter, stirring to combine. Slice bread lengthwise almost all the way through, leaving side uncut. Open up baguette and brush with the butter mixture. Close baguette and slice diagonally into 2" pieces, not cutting all the way through. Place on a baking sheet. Bake 10 minutes or until crisp on the outside. NOTE: You can make this even better by adding a cup of shredded mozzarella cheese the last few minutes of baking.
heat butter in a large deep saucepan (that has a tight fitting lid for later) on medium heat until it starts to foam, season bird and and brown in hot butter turning the bird using a cloth to protect your hands. at this stage when bird is sitting upright again, warm calavdos in a ladle over a direct heat, turn flame out and set to light the warm calvados using a long match and pour over the guinea fowl. when flames have died down add shallots and garlic anmd keeping heat low let them soften whilst you prepapre apples . remove cores form apples and cut into 1cm rings, asd you slice them add to the pan tucking them all around. now pour in the cider, add teh chopped sage and some seasoning, put on tight lid and let it cook very gently for one hour. When the bird is cooked remove and take to carving board and cover, simmer apples til liquid has almost evaporated, then add the cream the apples giving it a good shake, then turn heat off. crave guinea folw and arrange on serving platter, spoon the apples and a few sage leaves to garnish.
Combine the rhubarb, dates, orangejuice, zest& cloves in a saucepan and barely cover with boiling water. Simmer until the dates and rhubarb are tender. Discard the cloves and add additional sweetener if you want to. Serve warm or at room temperature.
Peel and cut potatoes into large chunks; place in a pot; cover with cold water; cook over medium heat until tender but still holding their shape. While the potatoes are cooking, grate the cheeses, finely slice the spring onion, and chop the ham into small pieces. Warm the milk. Drain potatoes; return to the stove for a minute or two to dry out the water. Mash potatoes; add the butter and warm milk. You should have a smooth thick mixture. Add the Cheddar and Parmesan cheeses, spring onion, ham, and salt and pepper to taste; mix well with the potatoes.