HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ground flax seed and water to make "flax eggs" and set aside for about 5 minutes. Preheat the oven to 350°F/180°C degrees. In a food processor or blender, place flax eggs, zucchini, avocado, and vanilla and blend well. In a bowl, combine almond meal, coconut flour, coconut sugar, cocoa powder, baking powder and salt. Add the blended vegetable mixture and mix well. Add chocolate chips or walnut pieces if you are using them. Transfer the batter to an 8-inch (20 cm) square pan coated with oil. Bake for about 25 minutes. Cool, infuse love and serve (with powdered sugar on top and/or ice cream if you wish).
Preheat oven to 350 degrees. Prepare a cookie sheet(s) with silpat mat. Sift flour, salt and baking soda together; set aside. In a medium bowl, cream together butter and both sugars until well blended. Beat in vanilla, egg and egg yolk until mixture becomes creamy. Mix the sifted ingredients all at once until just blended. Stir in chocolate chip cookies with a wooden spoon. Drop by 4 tablespoons of cookie dough at a time onto prepared cookie sheets. Cookies should be evenly spaced about 3 inches apart. Bake for 15-20 minutes or until edges turn a light brown. Cool on baking sheets for 15 minutes. Transfer to wire racks with rubber spatula to cool completely.
Blend all ingredients in a blender on high power until smooth. Pour into a collins glass, garnish with chocolate shavings and a cherry, and serve.
Sprinkle chicken with 1/2 tsp paprika, salt and pepper. Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side. Add wine and figs, and sprinkle rosemary and remaining 1/2 tsp paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered. Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.
Soak the cedar plank (s) overnight. You can buy cedar planks for cooking salmon at many grocery stores. If you can't find one at a grocery store, make sure the cedar you use has no wood preservatives or other chemicals in it, unless you're into eating that sort of stuff. Might I recommend a glass of turpentine as a lovely accompanyment if you use preserved wood. GAG. Start the BBQ and preheat to HIGH. Rub the filets all over with olive oil. Sprinkle them with fresh dill and onion. Drizzle with juice from the fresh lemon. Sprinkle the cedar plank with the salt and place it on the now hot BBQ grill. Leave it there for about 3 minutes, until it appears mostly dry on top (remember, it was soaking in water and should be quite wet....) Place your salmon filets (skin side down if the skin's still on them) on the plank. Turn down the BBQ to low. Drizzle some real maple syrup over the filets. This is the secret ingredient. REAL! Not Aunt Jemima. Cook on low for about 10-15 min depending on the size of the filets. When it appears the salmon is done ie. flakes easily, slide the filets off the cedar plank onto the BBQ grill, skin down. Crank up the BBQ to high, put some more maple syrup on top and cover for about 2 minutes. This should finish off the salmon nicely, leaving delicious filets ready to eat, and skin that peels off easily if you don't like to eat it. Enjoy!
Bring to a boil first 7 ingredients. In a small bowl mix water and cornstarch and add to boiling mixture. Boil for one minute. Remove from heat and let cool. Put into a covered container and refrigerate. Great for egg rolls or fried wontons or whatever you like.
Trim broccoli and cut it into small pieces. Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl. Meanwhile, whisk the dressing ingredients - buttermilk, mayo, vinegar, sugar and shallots ( or use finely chopped red onion in the dressing ). Add good pinch of salt and pepper to dressing and mix well. Pour dressing over the broccoli. Season with salt and pepper.
Chipotle Chicken: Char onion, tomato, garlic and red pepper. Don't be afraid to burn a little bit. (a little bit). Place vegetable mixture in a pan with the chicken breast. Add the chipotle, cover with foil and slow cook in the oven - 325 till chicken is tender about 20-25 minutes. Allow chicken a few minutes to cool off. Remove and pull into decent sized pieces - to your liking. In a blender puree the vegetable mixture and cilantro till smooth then marinade. This is also just a great technique to make some flavorful chicken. Serve with rice and or a simple salad. For the beans: Soak the beans overnight or at least 3 hours till doubled in size. strain off old water and cover with fresh water. Add some garlic, the other half of the onion and bring to a boil. Turn down the heat and let simmer till beans are tender and creamy. season with kosher salt. - your liking. For the cheese sauce: Bring 1 cup of heavy cream to a slow boil. Whisk in 1/2 cup of shredded Velveeta. Add 4 oz pickling solution from Peabody's pickles. keep warm. Also, just a great dip for bread or chips. Fun for everyone! Ok Guys! Ready for this super fun Pie?. Here it goes. We're going to make a pizza and treat it like a plate of nachos. WOW! The sub recipes are wonderful and versatile. This is how we do it at Massoni but who's to tell you what you want on your nacho pie?. Take a cheesed pizza. Place a bit of the chipotle chicken, corn and black beans all over. bake pizza and top with the nachos, cheese sauce and pickle chilis. You could officially smother the pie in the sauce. sprinkle the cotija over and serve with guacamole and fresh lime. Say goodbye to summer.
Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F. Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
Spread peanut butter on HOT toast. Concerned with calories-- You don't have to lay it on really thick, just make sure you can taste it. Now, completely cover the toast with tomato slices. Cut sliced tomatoes in halves or quarters, if necessary, to accomplish this task. Sprinkle liberally with black pepper, and add just a bit of salt, if desired. Eat while toast is still hot. If it gets cold, throw away and start over. Well, I'd probably eat it anyway, but it's not as good cold. Try it, you'll like it. Trust me on this-- the salty peanut butter is just wonderful with the tomatoes, and at least a little bit of pepper is necessary. I know, you're going EEEWWWWWW! But if you give it a shot, who knows-- Maybe this is how you can find your inner weirdo.
For Cake: Preheat oven to 320 farenheit. Grease and line a 8inch cake tin. With electric mixer on high, whisk eggs, yolk, sugar and pandan paste for about 15 minutes till tripled in volume and silky in texture. Fold in sifted flour VERY VERY gently! After its incorporated, fold in oil. Make sure the oil has been mixed thoroughly, and that it hasn't sunk to the bottom. Pour batter into cake tin very gently. Bake for 35 minutes. Remove from oven, cool in tin for 15 minutes, and turn over onto a cake rack to cool thoroughly. For Filling: While cake is cooling, make filling. Combine the 1/2 litre water, sugar, agar powder and butter in a pan. Bring to a rolling boil. Reduce heat to low. Meanwhile, in another bowl, combine 150ml water, coconut milk, mung bean flour, pandan paste and coconut essence. Mix well and then add this mix into the heated mix on the stove top. With a whisk, stir NON STOP until it thickens (make sure its well thickened or it wont set!). It should be a bit thicker than pastry cream. Remove from heat and cool for 5- 10 minutes but dont let it set! Assembly: Cut cake into 3 layers. Place one layer in a 9 INCH cake ring or 9 INCH springform pan (WITHOUT THE BASE!. Top it with 1/2 of the filling, making sure the filling goes into the 1 inch space around the cake. Continue stacking until all 3 cake layers are used. With the remaining 1/3 of the filling, pour it on the cake, letting it flow into the 1 inch space at the side. Refrigerate for 2 hours. Lift cake ring slowly, and dust the whole cake with dessicated coconut.
Preheat oven to 400 degrees. Cook pasta according to package directions. During last 2 minutes, add broccoli to pot and blanch while pasta finishes cooking. Drain all and set aside. Wipe pot dry and add olive oil. Saute onion until translucent, then add garlic and cook for a minute or so until fragrant. Stir in flour to make a roux. Slowly add chicken broth, whisking to prevent lumps, and cook until thick. Add cream and bring to simmer to thicken. Add chicken and mozzarella and stir until cheese melts. Add pasta and broccoli, then stir to combine. Transfer to 9x13 baking dish. Toss crushed crackers with melted butter. Top casserole with cracker crumbs. Bake about 20 minutes, until browned and bubbly. To freeze: assemble casserole but do NOT top with cracker crumbs. Wrap for freezing, label, then tape cracker crumbs (in a plastic bag) to the outside of the package. Freeze. When ready to bake, thaw, top with crumbs, and bake at 400 for approximately 30 minutes.
In a large skillet, saute the mushrooms, garlic and bread crumbs in butter until mushrooms are tender.
Combine all ingredients in a bowl which has been rubbed with a cut garlic clove and mix well. Serve with any green or meat salad.
In a large nonstick saute pan, heat the oil over medium heat. Add the bell peppers and mushrooms and cook, stirring occasionally, until just tender and slightly brown, about 5 minutes. Add the pork, stirring until no longer pink, about 5 more minutes. Add the rice, broth, soy sauce and salt. Bring to a simmer, cover, reduce heat to low and cook until the rice is tender, about 20 minutes. Meanwhile, combine the garlic, ginger, lime juice, fish sauce, sugar and cayenne in a small bowl and stir until the sugar is dissolved. Set aside. Remove the pork dish from the heat, add the garlic-ginger mixture and stir well. Serve in individual bowls and top with chopped scallions and radishes.
In a pot of boiling water, cook pasta. Drain and rinse under cold water. Drain; place in a large bowl. While pasta is cooking. Chop up the cucumber, feta cheese, red onion, olives and cherry tomatoes. Add the pepper. Dressing: In a small jar with lid, combine lemon juice, olive oil, garlic, oregano, salt and pepper. Shake well to incorporate. Add to salad and combine. Chill for 2 hours.
Prepare macaroni and cheese according to package directions. Brown ground beef and drain. Mix together the prepared macaroni and cheese, ground beef, 2 cups of mozzarella cheese, 2 jars pizza quick sauce and pepperoni, saving some pepperoni for garnish. Pour mixture into a 9 x 13 pan. Top with remaining cheese and pepperoni. Bake for 30 minutes at 350 degrees.
Mix dry cake mix with soda. Don't pay any attention to adding oil, egg, etc. Pour into floured cake pans, Bundt pan, muffin tins, etc. Bake according to directions on box.
Cook pasta according to the package directions omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic to skillet and cook for 1 minute or until garlic is fragrant. Add tomatoes, cook 45 seconds or jusst until heated, stirring gently. Be careful not to overcook. Remove the skillet from the heat and stir in the lemon juice and salt. Combine the warm pasta, arugula and warm tomato mixture in a large bowl, tossing to coat. Top with cheese and bacon.
Mix edamame, lemon & line juice, garlic, parsley, salt and onion powder in food processor or blender and blend until mixture resembles hummus (paste like). Add the olive oil and blend. Add the yogurt and stir well. Serve in a small bowl with vegetables for dipping, topped with a swirl of low sodium soy sauce.
Cut chicken into small pieces. Flatten lemongrass with a ceaver and cut into 3 inch lengths. Heat oil in a large skillet, and add chicken and lemongrass. Cook until chicken is cooked through, then add meatballs, and 1/2 cup water mixed with 2 tablespoons honey. Cook, stirring, until water is absorbed and meat has browned. Add another 1/4 cup water mixed with 2 tbsp honey, and cook over high heat until mixture thickens into a sauce, then remove from heat. Bring water to a boil in a large saucepan, then remove from heat. Add rice vermicelli to water in bundles, and submerge until noodles soften then drain noodles. NOTE: if you do noodles ahead and they clump just rinse under cool water and re-drain. Arrange lettuce onto serving plate and top with noodles bundles. Add alternating piles of meat, and vegetables. Top with fresh herbs, slivered scallions, chopped peanuts, and hot chiles. Drizzle with nuoc cham sauce and serve.
Heat oil in a 3-quart pot and saute onions until golden. Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry. Add boiling water and seasonings. Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water. Adjust salt to taste and serve while hot accompanied with the naan.
Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven. Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well. Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.
Preheat the oven to 400 degrees F. In the bowl of a stand mixer, cream butter and sugar. Add the egg and vanilla. In a separate bowl mix together baking powder and flour. Slowly add the flour mixture to the butter mixture until fully incorporated. Roll out on lightly floured board to desired thickness. Cutout 2-1/2" hearts and bake at 400 degrees for 7- 10 minutes. Should be light in color with light browning on the edges. Remove from oven and let cool on cookie sheet 5 minutes before transferring to a wire rack to cool completely.
Cook the chicken pieces for 5 minutes over moderate-high heat.Set aside. Fry the onion with bacon and add the garlic.Cook for 5 minutes till bacon is browned. Add tomatoes, dried basil and oregano and sugar. Cook for 5 minutes or until slightly reduced . Add the chicken to the pan,simmer for 10 minutes and add Kalamata olives with fresh basil. Season with salt and pepper.
mix cream cheese, mayo, mustard, horseradish, onions and spices until smooth fold in crab. spoon into endive spears or onto crackers. you may use a pastry bag if desired.
Process vinegar, shallot, garlic, mustard, orange zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until shallot and garlic are finely chopped, about 15 seconds. With the blender running, add oil and continue to process on high speed until smooth and emulsified, about 15 seconds.
Break up the dry ramen noodles into small pieces. In a large bowl add the coleslaw mix. In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles. Add and combine onions, almonds and sunflower seeds. Pour sauce mix over coleslaw and combine thoroughly. Add ramen noodles and toss just before serving. Enjoy! :-).
in large frying pan heat oil over medium high heat. brown chicken all over. remove chicken and set aside. add onion to the pan and saute until tender about 3-5 minutes. add basil wine, lime juice, salt and pepper. bring to a boil then reduce heat. return chicken bone up to the pan coat with sauce and simmer covered for 20 minutes. remove chicken to platter. in small bowl whisk cream and flour until smooth. add to the pan drippings and bring to a boil stirring constantly. once thick and smooth whisk in the egg yolks. reduce the heat and let simmer 2 minutes. spoon sauce over chicken on the platter and garinsh with lime slices and basil leaves.
Preheat oven to 325 degrees. Saute the onion and garlic in 2 Tbsp margarine, for about 3 minutes. Add the artichoke hearts, and saute briefly. Add the Italian seasoning, salt, and pepper. In a bowl, mix the eggs, cheese, and breadcrumbs; add sauteed veggies. Spray an 8X8 pan with cooking spray, add the quiche mixture, and bake for 30 minutes.
To make cake: Preheat oven to 350°F. Prepare cake mix as package directs. Pour batter into well greased and floured 10-inch bundt pan. In small bowl, beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in condensed milk then egg and vanilla until smooth. Pour cream cheese mixture evenly over cake batter. Bake 50 to 55 minutes until wooden pick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool thoroughly and then glaze. GLAZE: Melt margarine in small saucepan over low heat. Stir in cocoa and water. Cook stirring constantly until mixture thickens--DO NOT BOIL. Remove from heat and stir in vanilla. Gradually add confectioners' sugar and beat with wire whisk until smooth. Pour over cooled cake and store cake covered in refrigerator.
Beat eggs with FORK, until yolks are blended but not all one colour (makes them better!). Stir in salt & pepper. Put eggs in unheated nonstick pan. Rip cheese into strips & place with eggs in pan. Scramble until done but not too firm. Serve with toast or even ketchup if desired.
Preheat oven to 350 degrees, or 325 degrees for glass baking dish. Lightly grease the bottom only of an 11 x 7 inch baking pan; set aside. In a large mixing bowl prepare brownie mix according to directions on the package, using 2 eggs, 1/4 cup water and 1/2 cup oil. Stir until smooth. Spread half the batter evenly into prepared pan. Unwrap candy bars and place them on top of the batter. Top with remaining brownie batter. Bake 40 minutes or until a toothpick inserted near center comes out with only a few moist crumbs clinging to it. Remove pan from oven and let cool on wire rack before cutting into squares or other shapes.
Combine peanut butter and water in a saucepan and bring to a boil. Cook until peanut butter completely melts. Add remaining ingredients and mix well. Bring to a boil again and boil for 1 minute. Pour into suet molds or a bread pan and allow to cool completely. If using bread pan, slice into a thickness that will fit into your suet feeders. Store unused portions in your freezer until needed.
Shake everything with ice in a shaker until frosted. Strain into a chilled cocktail glass (martini glass) and garnish with a slice of apple.
Wash the peas and boil them in a pot with water and salt for 45 minutes. Drain them. In another pot put the olive oil and the onion. Stir and cook for 2-3 minutes. Then add the garlic, the tomatoes, the tomato paste, the parsley and the dill. Let them cook in medium hear for 30 minutes. Add some salt. Add the peas to the sauce, mix and cook in low heat for 15 minutes.
Fish: Preheat a deep -fryer to 375 degrees F. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper. Sauce: Mix all the ingredients in a small bowl. Serve with the catfish.
In a large mixing bowl stir together 3/4 cup of the flour and the yeast; set aside. In a small saucepan combine cottage cheese, the 1/4 cup water, butter, onion, salt, and crushed rosemary. Heat and stir until warm (120 degree F to 130 degree F) and butter is almost melted. Add cottage cheese mixture to flour mixture. Add the whole egg. Beat with an electric mixer on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double in size (about 1 hour). Punch dough down. Cover and let rest for 10 minutes. Divide dough into 12 balls. Place each in a greased muffin cup or shape into desired shapes. Stir together the egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with additional rosemary if desired. Cover and let rise in a warm place until nearly double (about 30 minutes). Preheat oven to 400 degree F. Bake in preheated oven for 12 to 15 minutes or until golden. Makes 12 rolls. These freeze well and go perfectly with a nice bowl of soup!
Prepare edamame according to package directions,omitting salt. drain. Combine edamame, parsley, tahini, 3 tbsp water, lemon juice, garlic and salt to taste into a food processor; blend1 to 2 minutes or until smooth. Spoon into serving bowl.
Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of parchment paper; set aside. Pop popcorn according to package directions; shake bag so that un-popped kernels fall to the bottom. Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard un-popped popcorn kernels. Melt white morsels according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat. Spread evenly on parchment lined tray. Let set to harden, about 1 hour. Break apart large pieces. Store in airtight container.
Dice 3/4 of the cucumber and save remainder for garnish. Mix the macaroni, cucumber, celery and onion together. Make a dressing of the salt, pepper, dill weed, vinegar and oil. Toss with the macaroni mixture. Chill thoroughly. Coarsely chop 4 of the eggs and halve the other 4. Add the chopped eggs and mayonnaise to the macaroni mixture. Mix lightly. Arrange salad in a lettuce-lined bowl and garnish with the halved eggs and reserved cucumber slices.
1. In a large bowl mix all ingredients except parsley. 2. Boil pasta to taste (recomment a dente). 3. Drain pasta well, toss with other ingredients. 4. Plate and top with fresh parsley.
Clean and slice mushrooms. Layer about a third of mushrooms in a 2-quart baking dish; layer with a third of bread crumbs and drizzle with a third of melted butter. Sprinkle with salt and pepper to taste. Repeat for second layer. Cover with remaining mushrooms. Sprinkle with salt and pepper and wine. Cover and bake in 325 degree oven for about 35 minutes. Mix remaining crumbs and butter and spoon over mushrooms. Bake, uncovered 10 minutes or until crumbs are toasted.