HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all dry ingredients and mix together well with fork or whisk. Add beaten egg, oil, vanilla if using, baby food, and mix. Add enough milk to give the batter the consistency you like; about a half cup should be right. The thicker the batter, the thicker your pancakes, the thinner, obviously, the thinner the pancakes will be. Heat a griddle or skillet to medium heat. When tiny droplets of water sizzle and evaporate the griddle is hot enough. You can either lightly oil the griddle or use non stick cooking spray. Drop a little less than 1/4 cup of batter on the griddle at a time. Note: using baby food makes the batter a little more dense than regular pancakes, so they will need a little longer to cook to avoid being soggy in the middle, so either reduce the heat and cook them longer or make smaller pancakes. Enjoy!
Fill the cup of a large blender with 7 cups of water. Add the hemp seed, honey and vanilla. Blend for a few minutes to ensure the seeds are all broken up. Taste your milk. If its not sweet enough or flavored enough, add more sweetener or vanilla. You can also add almond extract as well. If you are happy with the milk let it sit for a few minutes to let the water get into the seed puree. This step is important because it will help plump the seeds up and prevent them from leaking out into the milk while you're straining it. Once the milk is strained put in the fridge. Drink it up quickly this stuff won't keep too long. Bon Appetit!
Take a coffee mug fill it with water and add almonds to it and then put it in the microwave for 2 min , this will make it easier for you to take the skin off , cut them length wise across. Keep aside. Take another coffee mug, fill it with water and add raisins to it and place it in microwave for 1 minute Drain the water and keep aside. For rice: Put 4 cups of water in a sauce pan, add 3 cardamoms (break them with the back of the knife to release the pods/seeds -Note, we want the whole thing in not just the pods) and food color, bring to boil, add the rice in.Keep the heat on high. When rice is half way cooked turn the heat off and drain the water. Keep the rice aside. (In order to know if the rice is half cooked, with a spoon take three grains of rice and you will notice three lines in the middle of the grain; this means that the rice is half cooked. In a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than 1/2 cup of water (CAUTION: MAKE SURE YOU HAVE A LID NEAR BY BEFORE ADDING WATER) Cover the sauce pan with lid as soon as you add water. Then add sugar and stir around till it's well dissolved, add raisins and rice and almonds inches Mix the rice so that it's covered with the sugar syrup and the raisins and almonds are evenly distributed. Keep the heat medium for 5 min or till all the liquid in the rice is gone. Add 2 teaspoon of oil on the top of rice for a little gloss. Now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa (the one you make Indian pita bread on ) and cook it on a lower heat for 5 minute Reduce the heat further to the lowest for another 6-7min. AND you are DONE! This can be served hot or at room temperature. Some people like it with some Creme fraiche -- but I like to eat it as it is with some apple and cinnamon green tea. Yummy!
Brown the ground beef & onion; drain. Add the ketchup, vinegar, and brown sugar. Stir until heated through. Serve on buns.
In food processor pulse together onions, coriander, parsley, jalapeno peppers and water until finely chopped. Scrape into bowl. Stir in oil, vinegar, garlic and salt. If using for a marinade - half of the Pebre can be used for 1 - 1 1/2 lbs of steak - spread over meat and let marinate for up to 24 hours. The tomatoes should be added to the remaining Pebre if you are using the Pebre as a salsa.
Preheat the oven to 350°. Cut a slice off the tops of the tomatoes and scoop out the pulp and seeds without disturbing the shells. Turn upside down and let drain for 15 minutes. Turn right side up and season the insides with salt and pepper. Place the tomatoes in an ovenproof dish just large enough to hold them in a single layer. Carefully break 1 egg into each tomato shell, then top off with 1 tablespoon of cream and 1 tablespoon of grated cheese. Bake in a preheated oven for 20-30 minutes, or until the eggs are set to your liking. Serve hot.
Stir or shake all ingredients together and pour into martini glass. Garnish with lemon twist.
In a bowl, whisk together vinegar, mustard, ketchup, sugar, salt, pepper, cayenne, and garlic.
fry bacon pieces in a deep pan for some minutes until the fat comes out. brown beef in bacon fat with the bacon, stirring. add onion and garlic cloves and brown, stirring. add pepper pieces and paprika and stir. add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water. Take out bay leaf and add sour cream if you prefer it. Serve with buttered noodles or with some bread dumplings.
Melt butter in a large frying pan over medium low heat. Add shallots and garlic and cook, stirring occasionally, until soft, 5 minutes. Add wine and simmer until reduced by half, 3 minutes. Add cream, lemon zest and juice, chives and salmon. Heat over medium low heat, without boiling, until hot through, 1 minute. Add salt& pepper to taste. Meanwhile, cook pasta, drain, reserving 1/2 cup pasta water. Add pasta to the sauce. Toss well to coat, adding reserved water as needed. Stir through chopped parsley, if using. Top with Salmon roe, if using. Serve immediately.
Scrub & clean all shellfish thoroughly. Be especially carefuyl to throw away any clams or mussels that don't close or stay closed. Brown garlic in oil in large stock pot. place mussels and clams together in the pot, pour in 1 to 2 cups of water. Bring to a boil and steam for about 15 minute Check to be sure all clams and mussels open if not let cook a little longer. When opened remove from pot and set aside. Add remaining ingredients and cover pot tightly. simmer for 30 minute check and stir occasionally. Add the clams & mussels back in and stir all together. Serve over linquini. & with fresh Italian bread. ****You can also add Lobster or crabs or both if you would like.
In small saucepan, combine pudding mix and gelatine. Add water and lemon juice. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool clightly. Pour into crust. Cover and refrigerate for 3 hours or until set. Spread with whipped topping.
To make the vinaigrette, place shallot, vinegar and salt in a small bowl. Whisk in the olive oil and truffle oil. Set aside until ready to serve. About 10 minutes before serving, combine the celery roots and apples in a large bowl. Add the walnuts and chopped and whole leaf parsley. Season with salt and add the vinaigrette. Toss well. Add half the cheese and gently toss. Garnish the salad with the remaining cheese. Serve immediately. NOTE: dressing can be made 2 days in advance and kept chilled. The salad should be assembled right before serving to prevent the celery root & apple from oxidizing.
Curd: Mix sugar and cornstarch in heavy large saucepan. Gradually add lemon juice, whisking until all cornstarch dissolves. Whisk in eggs and yolks. Add butter. Stir over medium heat until curd thickens and boils, about 12 minutes. Transfer to medium bowl. Chill until cold, at least 6 hours. This part can be made up to one week in advance. Press plastic wrap onto surface of curd and keep chilled. Crust: Preheat oven to 350 degrees. Spray bottom of 8" diameter springform pan with nonstick spray. Blend cookie crumbs and butter in small bowl. Press onto bottom of pan. Bake until golden, about 15 mu=inutes. Cool. Mousse: Place water into a small saucepan. Sprinkle gelatin evenly over water. Let stand until gelatin softens, approximately 15 minutes. Meanwhile, place 1 3/4 Cups lemon curd in a large bowl. Stir 3/4 Cup curd in another small saucepan over medium-low heat until very warm. Stir gelatin mixture over medium-low heat until dissolved and liquid is clear, DO NOT BOIL. Whisk warm gelatin mixture into the 3/4 Cup warm curd. Gradually whisk gelatin-curd mixture into curd in the large bowl. Using an electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add sugar,beating until whites are thick and glossy. Fold whites into curd mixture in 3 additions. Using same beaters, beat cream in another medium bowl until peaks form. Fold into eggwhite-curd mixture in 3 additions, also. Pour enough mousse over cooled crust to fill pan completely. Pour remaining remaining mousse into a small bowl and reserve. Cover and chill mousse cake, reserved mousse and remaining curd overnight. Using long, thin knife, cut aroundcake to loosen. Remove pan sides. Gently spread 3/4 Cup of remaining curd over top of cake. Transfer reserved mousse to pastry bag fitted with small star tip. Pipe rosettes of mousse around top edge of cake. Chill cake until ready to serve. Can be made up to 8 hours in advance. Arrange lemon slices between rosettes. Cut cake into wedges to serve.
Remove 6-8 outer leaves of cabbage. Cut thick rib out of the center of the leaf, just the thick part only, cutting in no farther than 1/4-1/3 of the leaf. Cut off root ends of green onions, (you'll need a small bunch), separate leaves. In dutch oven or pot, bring 3 qts. water to a boil. Cook cabbage leaves in boiling water for 3-5 minutes til pliable. With tongs, remove cabbage leaves to colander. Add green onions to boiling water and blanch 10 seconds til just wilted. Drain and pat dry with paper towel. Preheat oven to 350°. Trim all fat from roast. In very small bowl, mix thyme, pepper and 1 teaspoons salt. Rub roast with thyme mixture. Wrap roast in wilted cabbage leaves. Tie leaves with green onions. If you have trouble with this, you can always use string. (You kinda have to tie 2 green onions together to be long enough.). Place roast in roasting pan, add 2 cups chicken bouillon. Roast 1 hour, basting 2-3 times with bouillon juices. Remove and let set at least 10 minutes. Remove cabbage and green onions. Discard or coarsely chop and serve with roast. Slice, and serve with strained pan juices.
In a large, heavy pot, heat oil to 350 degrees. In a shallow dish, whisk together buttermilk and hot sauce. In a separate shallow dish, combine self-rising flour, chipotle chili powder, salt and pepper. Stir to combine. Dip chicken in buttermilk mixture allowing excess to drip off and then dredge in flour mixture. Drop 4-5 pieces of chicken into the pan at a time. Cook until a light golden brown, about 3-5 minutes. Drain on paper towel and serve immediately.
Rinse chicken and pat dry; slice if desired. Season with pepper, garlic, ginger and salt. Heat 1 T olive oil over med-high heat in a large heavy pan. Cook the chicken breasts 10-12 minutes, turning after every few minutes so the chicken is browned on both sides. Just before removing the chicken from the pan, take the pan off the heat and drizzle the chicken with 1 T Raspberry Enlightment sauce and 1 tsp soy sauce, turning to coat both sides. Remove chicken to a warm plate on the stove. Return the pan to med-high heat and add remaining 1 T of olive oil. When hot, saute vegetables, tossing frequently, until done, around 5 minutes for crisp-tender to 8 minutes for soft. For the final minutes, add the remaining 1 T Raspberry sauce and 1 tsp soy sauce, tossing to glaze and coat. Divide the veggies between two plates (or more) with chicken and freshly cooked rice.
Heat oven to 375. Spray 9x9 pan with pam. Start making the stuffing. Squeeze the spinach to drain. Pat dry with paper towel. Mix remaining ingredients. Stir in spinach. Loosen skin from chicken. Gently separate in center, but leave skin attached at sides. Spread 1/4 of stuffing evenly between meat and skin of each chicken breast. Smooth skin over breast, tucking under loose areas. Put chicken, skin side up in pan. Brush with butter. Sprinkle with salt and pepper. Bake uncovered 45 to 55 minute or until chicken is cooked throughly.
Bring the stock or water to the boil and reduce to a low simmer. Ladle a little of it into a small bowl. Add the saffron strands and leave to infuse. Heat the oil in a large saucepan. Add the onion and garlic and cook gently for about 5 minutes until softened. Add the pumpkin and rice and cook for a few more minutes until the rice looks transparent. Pour in the wine ans allow it to bubble hard. When it is absorbed add a quarter of the hot stock or water and the infused saffron liquid. Stir until all the liquid has been absorbed. Gradually add the stock or water, a ladleful at a time, allowing the rice to absorb the liquid before adding more, and stirring all the time. After 20-30 minutes, the rice should be golden yellow, creamy and al dente. Stir in the Parmesan cheese, cover the pan and leave the risotto to stand for 5 minutes. To finish, stir in the pistachios and marjoram or oregano. Season to taste with a little salt, nutmeg and pepper, and scatter over a few marjoram or oregano leaves.
In large pot, brown meat in butter, then remove and set aside. Saute the onions (using more butter, if needed), the set aside with the meat. Make a paste of remaining butter and flour and add water as needed, save this for thickening at the end. Return meat to pot, add smoked pork and water. Bring to a boil then simmer. Add bay leaf, peppercorns, garlic, beet greens, carrot, celery, and parsley. Cover and simmer for 2 hours. Peel and grate one of the beets into 1/4 cup water and set aside to make the lovely color. Scrub and cook the other 7 beets in a separate pan, and when done set aside to cool. Add tomatoes, beans, cabbage, potatoes, vinegar and sugar and simmer (another hour of cooking total). Peel and dice beets and add to soup. Add thickening to soup. During last 15 minutes of cooking, add grated beets and juice (and franks). Cut the frankfurters in half lengthwise, leaving about an inch uncut. Cut the strips in half lengthwise. Cut the 2 strips in half, then cut each of these 4 strips in half. The frankfurter will be an inch of solid meat with 8 strips attached. When cooked, the strips curl, and resemble an octopus. Children love this! Serve with sour cream.
Combine all ingredients in a blender and puree until smooth. Pour into glasses and drink! Enjoy!
Combine oats and boiling water, let stand 10 minutes. In a bowl, mix together stock, oil, honey, peanut butter and egg until well combined. Beat in the oats. In another bowl, whisk together the flours, guar gum, baking powder, ground flaxseed, wheat germ, tapioca, whole flaxseed and bacon bits. Slowly beat the dry mixture into the peanut butter mixture. Turn out onto a floured surface and knead until no longer sticky. Wrap and refrigerate 1 hour. Preheat oven to 325°F Line 2 cookie sheets with parchment. Roll out the 1/2"-thickness and cut into desired shapes. Place 1" apart on the sheets. Bake 45 minutes, until golden brown.
Wash potatoes well and boil until soft, drain well on paper towels. Melt 1 stick of butter, in large frying pan (use only real butter) saute garlic for a couple of moments, and then add potatoes and the rest of the seasonings. Pan-fry the potatoes until they are lightly brown.
Preheat oven to 350* F. In a bowl, combine 1 cup of the flour with the sugar. Cut in butter until crumbly. Press firmly into the bottom of a greased 13x9 pan. Bake 15 minutes. Meanwhile, in a large bowl, combine condensed milk, cocoa, egg, remaining 1/4 cup flour, liqueur (or instant coffee--see NOTE), vanilla, and baking powder; mix well. Stir in nuts if using. Spread brownie mixture over baked crust. Bake 20 minutes or until center is set. Cool and frost if desired. Store tightly covered at room temperature.
Place aluminum foil in baking pan. Place meat on foil. Stir together soups and water, spread on meat. Top with veggies. Fold foil over and seal securely. Cook 1 1/2 hours in a 350f degree oven.
Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into thirds. Knead a few drops green food coloring into one third; repeat with red food coloring and the second third. Leave the last third white. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in confectioner's sugar. Repeat with remaining mixtures. Decorating with icing or melted chocolate. Chill.
In a bowl, combine the brown sugar, mustard, horseradish and 2 tablespoons cola; mix well. Rub over ham. Place in a 5-qt. Slow cooker; pour remaining cola over ham. Cover and cook on low for 8-10 hours or until a meat thermometer reads 140°. Yield: 15-20 servings.
Brown the ground beef and sausage in a 400° skillet, stirring until crumbly; drain well. Add the cheese. Heat until the cheese melts, stirring frequently. Sprinkle with the onion salt and Worcestershire sauce. Spread on the bread to serve. For OAMC: freeze in a single layer on a cookie sheet at this point. Once frozen, include in a Ziploc bag or container. To Reheat: place Gator Baits on a cookie sheet and place in a 375° oven until hot -- about 30 minutes.
Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed, until fluffy. Scrape down the sides of the bowl and add the green onions, sugar and salt and paddle briefly to incorporate. Adjust to taste. Scoop the cream cheese mixture onto a parchment-lined cookie sheet in 8 even lumps and freeze until completely frozen, 1 to 3 hours. To make the dough, stir together the flour, salt and yeast in the bowl of a stand mixer using the dough hook. Continue stirring as you add the water, mixing for 1 minute, until the mixture has come together into a shaggy consistancy . Engage the bowl and dough hook and mix the dough on the lowest speed for 3 minutes or until the ball of dough is smoother and more cohesive. Then knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and should bounce back softly when prodded. Brush a large bowl with oil and place the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes to 1 hour. The make the seed mixutre, mix together the salt, sesame seeds, poppy seeds, dried onion flakes, onion powder and garlic powder. (Note: Should there be any leftover mixture, store in an airtight container for up to 6 months.). Preheat the oven to 325 degrees. Punchdown and flatten the dough on a smooth, dry surface. Divide the dough into 8 equal pieces. Use your fingers to gently stretch each piece of dough out into a mini pizza shape, between 2 and 3 inches wide. Put a frozen cream cheese ball in the center of each dough circle. Bring up the edges of each round and pinch to seal so that the cream cheese ball is completely contained. Gently roll each ball between the palms of your hands to ensure the bomb has a nice, round, dinner roll shape. Arrange the bombs 4 inches apart on a parchment or Silpat-lined cookie sheet. Whisk the egg and 1/2 teaspoon water together and brush a generous coat of egg wash on each bun. Sprinkle a heavy even coating of the seed mix all over the bagel bombs-every possible inch, except for the bottoms, should be coated. (I would dip them into the mixture, rolling to ensure good coverage.). Bake the bagel bombs for 20 to 30 minutes. While in the oven, the bombs will become a deep golden brown and a few may have cream cheese leakage. Not to worry-serve them as is or use your fingers to tuck the cream cheese back inside the bagel bomb. Bagel bombs are best served warm out of the oven-or flashed in the oven later to warm and serve. If not eaten immediately, once completely cooled, wrap them well in plastic and store them in the refrigerator for up to 3 days.
Place mince, rice, onion, carrot, peas and corn into food processor. Process until it is well combined. Roll mixture into rissole size balls. Roll balls in flour to prevent sticking and to help thicken sauce. Place balls into a casserole dish. Mix condensed soup with the same amount of water and pour over balls. Cook in a moderate oven (180-200 degrees celsius) for about an hour. Serve with mash and extra veggies.
Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts. Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender. Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again. Place in a covered bowl and refrigerate for at least an hour. Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.
Preparation for cake: Preheat oven to 350°F Line a muffin tin with liners. In a large bowl combine egg whites, lemon juice or vinegar and sea salt. Beat whites at high speed until stiff peaks form. This will take a few minutes- about 4 or 5. When you have finished you should have doubled the volume. Fold the egg whites and the rest of the ingredients together so everything is just combined. Don't over mix or you will lose the volume in your egg whites. Fill muffin cups with batter. Bake in preheated oven for about 20 minutes. Check about 15 minutes into baking to check their progress. The muffins should be golden brown, not dark. Remove from heat and let cool on wire rack. Method for Frosting: Mix all ingredients together until smooth and creamy. Frost cupcakes and refrigerate.
To prepare the kubbeh: Place the chopped onion in a bowl and season with salt. Let stand 15 minutes to absorb the salt. Squeeze the onion to remove excess juices and add the beef and the baharat. Mix well with the hands into a uniform paste. Place the semolina in a bowl and add enough water to create a doughy mixture. Set aside for 10 minutes. Divide the mixture into 24 sections then roll each into a round ball. Using your finger, make a deep dent in each ball and place 1 tablespoon of the beef mixture inside. Pinch to close and roll again into a ball shape. To make the sauce: In a large pot, heat 2 tablespoons oil with the garlic and tomatoes over low heat. Cook for about 8 minutes till the tomatoes are softened and add the okra. Cook an additional 10-15 minutes. Add the tomato paste and 2 cups water and raise the temperature to medium. Bring to a boil and add the lemon juice, sugar and salt to taste. Keep the sauce at a slow boil for 10 minutes and add the kubbeh. Lower heat and cook covered for 10 minutes more.
Combine and brown sausage and ground beef in large dutch oven, or other heavy-bottomed pan. Drain and set aside. Heat 2 tbsp olive oil in same dutch oven over medium high heat, and add red pepper flakes, chopped onion and garlic. Cover and cook until onions are translucent. Add tomatoes, seasonings, browned meats and remainder of olive oil and mix well. Bring to low boil, then lower heat and simmer for 30 to 60 minutes, stirring often. You can choose to omit the red pepper, but my family prefers the extra kick! The granulated garlic can also be omitted if you don't care for a strong garlic flavor. I use the 102 oz. food service-sized cans of crushed and diced tomatoes (each can contains 24 half-cup servings). You can buy these at warehouse stores like Sam's Club, BJ's or Costco.