HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Combine flour, salt and 1/2 cup of sugar in a medium saucepan- preferably non-stick (you can also use a double boiler). Add 3 eggs yolks and milk to the dry ingredients and combine together. Stirring constantly (a whisk works wonders), cook uncovered until thickened over medium heat. Remove from heat. Stir in vanilla extract. Spread a small amount of the custard (approximately 2 tablespoons) on the bottom of a 1 1/2 quart casserole. Add 1 layer of vanilla wafers and then 1 layer of drained pineapple (half of the can). Pour approximately 1/2 of the remaining custard over the pineapple. Repeat layer- vanilla wafers, pineapple, and ending with remaining custard. Beat egg whites until soft peaks form. Slowly add 1/4 cup sugar while continuing to beat until stiff peaks form. Carefully spoon the egg whites over the entire custard making sure to seal to edges. Bake 15-20 minutes until egg whites are lightly browned. Enjoy Warm! Refrigerate leftovers, unless it's like at my house and there are none!
Peel tough broccoli stems. Cut stem and florets into bite size pieces. Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels. Seed peppers and cut into thin strips. In a large frypan or wok, heat oil over medium heat. Add onion and ginger, stir fry for 1 minute. Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching. Add broccoli, stir fry until heated through, sprinkle with soy sauce. Serve immediately.
Cream first 5 ingredients together thoroughly with mixer. Sift the flour, soda, baking powder, salt and spices together and add to the shortening mixture. Add remaining ingredients and mix well. Drop by teaspoons onto a well-greased cookie sheet. Bake at 375 degrees for 12-15 minutes.
Tear lettuce into bite-size pieces, you should have about 12 cups. Cover and refrigerate until well chilled. Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl. Mix garlic paste with lime juice, add egg* and beat until foamy. Stir in mayo and worcestershire. This can be made ahead, just cover and refrigerate. Just before serving, peel, pit and dice avocado. In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons. Stir dressing and pour over salad then toss until well mixed. *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
curry paste: Heat oil in a skillet or heavy bottom pan. Add sliced onion, ginger, garlic, all spices mentioned in the paste section, green chillies (seeds removed) and cashew nuts. Fry over medium heat until onions are soft and slightly brown. Let mixture cool and puree in a blender with the yoghurt to a fine paste. Cube the chicken breasts into 1 inch pieces. Put them into a bowl. Cover with the curry paste, mix well and leave to marinate in a cool place for at least 1 hour and up to 1 day. Heat oil in a skillet with a high rim, wok or heavy bottom pan. Add the laurel leaf, the star anise, the cloves and the cinnamon or cassia rind. Fry for 1-2 minutes. Add onion and fry over low heat until soft and translucent. Add chicken including marinade and the beans, fry over low-medium heat for 3-5 minutes. Add coconut milk and ginger stripes and simmer for 10-15 minutes or until the chicken is cooked. Remove immediately from heat when cooked. Before serving, add the fresh coriander leaves and the grated rind and juice of the lime. Serve with rice and garnish with coriander leaves and lime slices.
Melt butter in a large saucaepan over medium heat; add in apple slices, stir for 1-2 minutes until well coated with the butter. Add in water or apple juice, lemon juice and cinnamon (if using) cover and cook stirring occasionally until the apples are tender (about 20-25 minutes, if the apples become to dry then add in 1-2 tablespoons water or apple juice). Once the apples are tender, stir in 4-6 tablespoons sugar (can use more or less to taste) until dissolved. Chill covered in refrigerator or freeze.
In a microwave safe bowl, combine the oats, water, flax and cinnamon. If you don't want to make a mess of more dishes, just swirl the ingredients around in the bowl for a couple of seconds instead of stirring to mix them up. Heat on high for 4 minutes. After removing, stir in the yogurt and fruit (if desired) and eat! An easy way to change up the recipe is to vary the fruit, yogurt (with other flavours or cottage cheese) and/or spices. Caution: Old-fashioned rolled oats have a tendency to grow exponentially in the microwave while cooking; be sure to use a bowl at least 3-4 times the size of the ingredients. I use a medium glass saucepan or corning ware dish.
Note: Can use a very light vegetable broth with not many strong flavored vegetables in it also. In stock pot combine the first 6 with the stock and wine. Bring to boil and reduce heat and simmer, uncovered for 20 minutes. Let rest 20. Strain through a lined strainer. Use several layers of rinsed cheesecloth and discard all solids. The broth can be used immediately or cooled and refrigerated for 2 days. Freezes for up to 3 months.
To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside. To make the blueberry muffins, preheat the oven to 350 degrees F. Generously butter or grease six 8-ounce jumbo muffin cups. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour. In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center. In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined. Whisk in the vanilla and melted butter. Pour the buttermilk mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined. If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix. Add the blueberries and fold in just to distribute evenly taking care not to overmix. Evenly divide the crumble topping among the muffins, sprinkling it on top. Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack. Serve warm, or cool completely. Store in an airtight container at room temperature for up to 2 days.
Beat eggs with sugar in a large bowl until very light. Beat in oil. In another large bowl, combine or sift flour with baking powder, soda,cinnamon, nutmeg& allspice. Stir flour mixture into egg mixture just until combined. Stir in carrots, raisins& pineapple. Spoon into a buttered 8 inch (2 litre) loaf pan, lined with parchment paper- or use a tube pan. Bake in a preheated 350F oven for 50- 60 minutes or until a cake tester comes out clean. Cool for 10 minutes before removing from the pan.
Heat the olive oil in a large pot, add onion and garlic; saute until golden brown. Add the turkey and brown. Add the remaining ingredients, except the beans. Stir to mix and bring to boil. Reduce heat and simmer, covered until the sauce is as thick as desired. This could be an hour or so. Add the beans and heat through.
Combine cheeses in bowl. Brush top side of each slice of bread with melted butter. Flip 4 slices over, sprinkle with cheese, and compact cheese lightly with hand. Cover with remaining bread slices, buttered side up. Heat large nonstick skillet over medium-low heat for 1 minute. Place 2 sandwiches in pan and weight with round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, 3-5 minutes. Flip sandwiches, press again with cake pan, and cook until golden brown, about 2 minutes. Repeat with remaining 2 sandwiches.
Beat butter and brown sugar together until light and flutty. Add egg and vanilla and beat well. Sift flour, baking soda, and cream of tartar together. Gradually add flour mixture to butter mixture, beating well after each addition. Blend in nuts. Separate dough into four parts. Roll each part into a cylinder about 1 1/4" thick. Wrap in plastic wrap and refrigerate at least 2 hours. Preheat oven to 350°F. Remove dough from refrigerator, unwrap, and slice on a slight diagonal. Place about 1" apart on ungreased baking sheets. Bake at for 15 minutes, or until lightly browned on edges. Cool on wire racks.
Preheat oven to 350°F. Grease and flour a 12 cup bundt pan. I use Bakers Joy spray. Mix semi sweet morsels and chopped hazelnuts. Spoon evenly in bottom of bundt pan. In a large bowl combine dry cake mix, coffee powder and cinnamon. Slowly add vegetable oil, eggs and water. Mix slowly with electric mixer to moisten. Beat at medium speed for 3 minutes. Pour batter over topping in pan. Bake for 60 minutes. Cool on rack for 15 minutes. Invert cake pan onto serving plate. Cool completely. Dust with confectioners' sugar.
Place diced potatoes, onion, paprika, garlic powder, salt and black pepper in a medium mixing bowl. Toss to evenly coat the potatoes. In a large, non-stick skillet over medium heat, melt butter. Increase skillet heat to medium-high and add potato mixture. Toss to coat evenly with butter. Cover skillet and cook for 10-12 minutes, turning and scraping the potatoes to prevent burning. When potatoes are fork-tender, remove skillet cover. With the back of your spatula, pat potatoes down into an even layer in skillet. Allow to fry untouched for 2 minutes. Then turn potatoes over and do the same for another 2 minutes. This will nicely brown and crisp the outside of the potatoes. Serve immediately.
Place all of the marinade ingredients into a ziploc bag and stir to combine. Add in chicken and marinate in the refrigerator for 8 to 12 hours, turning the bag a couple times, if possible. Preheat the oven to 450 F, with a rack in the middle position. remove the chicken from the bag and allow the excess marinade to drip off. Place on a sheet pan and season with salt and pepper. Arrange skin side down and roast until golden brown, about 20 minutes. Flip the pieces over and roast until cooked through, about 10 minutes more.
Pour raisins into small bowl and cover with Oregon Chai Original concentrate, set aside. Combine oats, flour, baking powder, salt, cinnamon and nutmeg and set aside. In a separate mixing bowl, combine sugars, add butter and beat until creamy. Add egg and applesauce and blend until smooth. Add flour-oat mix and blend. Add chocolate chips, raisins and walnuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350, 10-12 minutes Yield 3 dozen.
Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl. Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed. Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.
In a heavy sauce pan stir together the sugar, karo and 1 c of cream. Cook on medium to medium high stirring almost constantly till it reaches about 235 degrees on a candy thermometer. To test, place cold water in a cup and drop about 1 teaspoon of the mixture into it.if the mixture can be formed into a soft ball with your fingers it is ready. While stirring constantly add the other cup of cream very slowly. Cook till temp reaches bout 235 again. Remove from heat and stir in butter and vanilla. If you desire nuts stir the in now. Pour into a lightly buttered 9 by 9. Allow to cool. Cut into squares and wrap in wax paper or keep in pan and cover with plastic .
Preheat oven to 350 degrees F. Butter and flour bottom and sides of 8x8x2" metal cake pan. Set aside. Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 teaspoons vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top. Bake cake for 25 minutes. Reduce heat to 325 degrees F; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet. Whisk 1/2 teaspoons vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes. Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
Over 2 or 3 nicely sized fresh ice cubes, stir together the liquors. Garnish with a generous slice of orange or a strip of orange zest. Drink confidently. Recipe courtesy of Aperitivo by Kay Plunkett-Hogge. Get the book here: https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.
Place the chops in a non-reactive container, add the remaining ingredients and mix and massage them into the chops with your hands. Set aside for about 1 hour to marinate. Heat your grill or broiler, and cook the chops to your liking-we find about 3 minutes on a hot grill is enough for the little frenched ones.
Mix spices together, rub on steak and allow to sit for > 5 minutes prior to grilling.
Combine the pesto, mayo, tuna, and tomatoes. Salt and pepper to taste. Spread the tuna mixture on the bottom half of the rolls and top with a slice of cheese (I used hoagie rolls; this is enough filling for four large sandwiches). Broil until the cheese is slightly browned. Top with optional lettuce and the other half of the bun. Serve!
in a large bowl, mix all ingredients. For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.
Mix all ingredients, except the caramels, milk, and chocolate chips. Pour 3/4 of mixture in the bottom of a 9x13 pan. Bake for 10 min at 350 degrees. Melt caramels and milk together. Pour over baked crust. Mix together remaining crumbs and chocolate chips and sprinkle over caramel. Bake an additional 15 minutes at 350 degrees.
With a sharp knife, slice chorizo 1/4-inch/5-mm thick. Heat a large, heavy bottom skillet. Add the chorizo slices, without any additional fat, and cook over medium heat, stirring frequently, for 5 minutes, or until crisp and browned. Remove chorizo from pan with slotted spoon and drain well on paper towels. Heat the olive oil in the skillet over a medium-low heat. Add the chorizo slices, garlic, and herbs and cook stirring occasionally, until heated through. Serve immediately.
In a small bowl beat shortening and vailla with an electric mixer for 30 seconds. Gradually add 1 and 1/3 cup sifted powdered sugar, mixing well. Add 1 tbl. milk. Gradually beat in last cup of powdered sugar and enough milk (3-4 tsps) to make frosting of piping consistency. Color frosting with paste food coloring. Use a decorating bag and a star tip to pipe frosting in areas where texture is desired.
In a heavy skillet, heat the olive oil and the bay leaf over medium heat. Add the garlic and saute, stirring for a minute or so until just softened. Add the pepper flakes, the capers, and the brandy, and cook off the alcohol for a minute. Turn heat to medium-high and toss in the shrimp, stirring quickly to cook them evenly. Cook the shrimp until opaque and just firm. Remove from heat, stir in the paprikas and the parsley. Taste for salt. Serve immediately with warm crusty peasant bread for dipping.
Preparations: Take apart the Oreo Cookies and keep only the side with the white cream. Unwrap chocolate kisses and set aside. Drain cherries and dry on a paper towel. Assembly: Melt chocolate until nice and smooth. Dip a cherry in chocolate until coated and set on the Oreo with the stem going side ways (it's the body & tail). Place a chocolate kiss, pointed side out on the opposite side of the cherry (it's the nose). Place two almond halves on top of the cherry (they're the ears). Put two red dots on the cherry body.(They're the eyes). You can make cute designs on the white part of the cookie with the gel.(I always make red and green holly with berries!). These are eaten by picking them up by the tail and eating in one big bite! Tastes like chocolate covered cherries!
~ForIcing~. Stir together icing ingredients in a bowl until smooth. ~ForCake~. Beat eggs until thickened. Gradually beat in sugar. Sift flour mixture and cocoa together. Stir melted butter, vanilla, coconut and pecans into flour mixture, then add to egg mixture and stir well. Pour into greased 9 x 13 inch pan and bake at 350F (medium oven) for 35 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately spread with marshmallow cream. Gently spread Sugared Cocoa Icing over marshmallow cream.
Heat a stockpot with the olive oil. Add the pepper flakes, rosemary, salt, onion, bell pepper and garlic. Saute until the onions are just beginning to color and add the mushrooms. Saute for about five minutes or until the mushrooms are losing their liquid. Add the Swiss chard and the better than bouillon and cook until the swiss chard is starting to wilt, about three or four minutes. Add the vegetable broth and bring to a gentle boil. When the soup is gently boiling add the tortellini. If using frozen tortellini allow them to cook for about 5 minutes before adding the tomatoes. If using fresh let them cook for about 2 minutes before adding the tomatoes. Once you've added the tomatoes stir, reduce heat to medium and allow to simmer for about 8 minutes. Turn off the heat and add the vinegar, stirring thoroughly. Serve in deep bowls sprinkled with the Romano.
Melt the cocoa butter in the microwave. Add the chocolate chips and stir until melted. You may have to microwave the mixture again for a few seconds. Add vitamin E and oil. Note: Vitamin E is a natural preservative. Stir very well, or the lip balm will turn out lumpy. Pour into a small container. Great gift idea!
Process oatmeal in blender or food processor. Mix everything together in a Bosch or other heavy duty mixer. Form into 30 balls (~33 grams each). Extras may be left at room temperature, or in fridge, or in freezer -- experiment and see what you like best!
Preheat oven to 350*F. Grease and flour a 10 inch bundt pan. Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well. Combine the pear puree and buttermilk in a bowl and mix well. Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally. Add the molasses and beat until blended. Add the eggs, one at a time, beating well after each addition; the batter will appear curdled. Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated. Pour the batter into the prepared pan. Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan. Cool in the pan for 10 minutes. Remove to a wire rack. Serve warm or at room temperature. Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form. Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears. For the pears: Heat the butter in a large heavy skillet until sizzling. Add the pears and toss to coat. Sprinkle with the sugar and stir. Cook for 10 minutes until the pears are caramelized and tender, stirring gently. Remove and let stand until room temperature.
LINE baking sheet with wax paper. MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. PLACE peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. SPREAD mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Recipe makes 1 pound of candy. Store in airtight container at room temperature.
Preheat oven to 350°F. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. Combine the flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets. Bake for 10-12 minutes or until golden brown. Remove to wire racks to cool. For filling: in a mixing bowl, cream the first three ingredients. Add enough milk to achieve spreading consistency. Spread filling on the bottom half of the cookies; top with remaining cookies.
In a small bowl, combine oregano, cayenne, and 1/2 tsp pepper and rub into both sides of chichen breasts. Cover and let stand 30 minute In a large, heavy skilet, heat olive oil and 1 1/2 Tbs of the butter over med heat. Add chicken and cook until golden, about 5 min per side. Transfer to platter and cover with foil to keep warm. In a med skillet, melt 2 Tbsp of the butter over med heat. Add onions and cook 5 minute. Add garlic and tomatoes and cook 2 minute Add chicken broth and olives and cook 5 min, stirring occasionally. Season with salt and pepper to taste. Stir in remaining 3 Tbsp butter, 1 Tbsp at a time. Spoon sauce over chicken and serve.
Combine all ingredients in saucepan. Bring to boil, cover, and reduce heat to simmer for 20-25 minutes. Remove from heat cooling slightly. Blend to liquefy. And enjoy a very tasty healthy BBQ sauce.
Put all ingredients in a blender and chop until fairly smooth. Store in a jar in the refrigerator for up to two weeks.
In a medium-size saucepan, heat the butter and olive oil. Add the scallions, garlic and chile and cook for 3 minutes. Add the purslane and the stock and cook until the greens are tender, about 10 minutes. Remove from the heat, cool a bit and then puree in the blender. Return to the stove over a low heat and whisk in the cream. Heat thoroughly. Divide the cheese among 6 soup bowls and pour the hot soup over.
Pre-heat oven to 350. Grease bottom of 9 x9 inch baking pan with butter. Place parchment paper in pan and press down. For best results use two pieces; place first piece down then lay the second down in the opposite direction, so that when done cooking you can use the paper to pull the cake out of the pan. CRUST: In a bowl combine the flour, xanthan gum and both sugars. Melt butter and cut into the flour combination until it's well incorporated, looking like moist bread crumbs. Pour moistened flour into baking pan and press down. Bake in the oven for 10-12 minute unitl slightly firm. Set aside to cool. Lower oven temperature to 325°F. FILLING : Add the cream cheese, eggs, lemon zest, lemon juice and sugar to your food processor or blend until it has a smooth consistency. Pour onto the cooled crust, drop the blueberries in the batter. They should sink about 1/2 way. Bake for about 35 minutes or until the center is slightly jiggley. Remove cake from the oven and allow to cool completely. After cooled, place in the refrigerator a minimum of 3 hrs before serving. Once set remove from pan using the parchment paper and cut into desired size. You can sprinkle with powdered sugar, eat like this or add your favorite topping.