HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350°F. Grease and lightly flour a 9-by-5-inch loaf pan. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour the batter into the prepared pan. Bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely. Cut into thick slices to serve. Makes one 9-by-5-inch loaf. Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
In a large bowl, cream butter & sugar until light & fluffy. Add egg yolks and vanilla. Stir in flour, salt & nutmeg until combined. Cover & chill dough for approximately 1 hour or until firm & easy to handle. Preheat oven to 350F; lightly grease a cookie sheet. Whisk egg whites until foamy. Shape dough intol 1" balls; dip in egg white then roll in walnuts. Place 1" apart on greased cookie sheet. With the handle of a wooden spoon, make a 1/2" indent in the center of each cookie. Bake 10-12 minutes or until center of cookies are set. Remove cookies from sheet & cool thoroughly on wire racks. For the filling, combine butter, confectioner's sugar, rum extract & enough milk to make a smooth frosting. Add food coloring if desired. Place frosting into a piping bag fitted with a star tip & pipe into indents of each cookie.
Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours. Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips. Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked. Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned. Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds. Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives. Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid. Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry. I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.
Rinse and cook the lentils. Meanwhile saute the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and saute for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering. When the lentils are cooked, drain them and mix them into the saute. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. To serve Yemiser W'et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w'et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers.
Chop all vegetables into small bite size pieces placing them into large 4 quart pot. Add butternut squash soup and water. Add salt to taste. Add cooked turkey if desired. Cover and simmer on low heat 40 minutes, stirring occasionally. Ladle into soup bowls and garnish with 1/4 c walnuts.
In small bowl, combine sugar, pecans and cinnamon; set aside. Cut each loaf into 8 slices. Dip each slice into melted butter; roll in cinnamon-sugar mixture. Stand slices upright in a greased bundt or tube pan. Stir vanilla with any remaining melted butter; pour over rolls. Top with dry pudding mix and raisins. Cover and refrigerate overnight. Uncover and let stand at room temperature 10-15 minutes. Bake in a preheated 350°F oven 30-35 minutes. Cool 5 minutes. Turn pan upside down onto serving plate; remove pan. Serve warm.
To make simple syrup combine equal parts water and sugar stirred over heat and brought to a boil, then cooled to room temperature. In a blender, whirl blueberries, simple syrup, and lemon juice with just enough limoncello to make a smooth slush. (For a firmer slush, pour into a small bowl and freeze for up to 2 hours. To store up to 2 weeks, put slush in a resealable freezer bag, seal, and freeze. To use, let stand at room temperature a few minutes to soften slightly.). Divide berry slush among 4 tall glasses (8 to 12oz. size), add equal portions limoncello; fill with club soda. Garnish with fresh berries on skewers; swizzle as you sip.
Cut the tomatoes in half, leaving a few whole for garnish; plate the basil leaves and top each with 1/2 the tomatoes; drizzle with oil and vinegar to taste. Garnish with whole tomatoes, cheese and oregano; season with salt and pepper and serve immediately.
Preheat oven to 375°. Combine butter, sugar and egg; mix until creamy. Stir in molasses until well incorporated. This can all be done in a stand mixer. Combine & whisk together dry ingredients EXCEPT sugar for rolling. Mix remaining dry ingredients. Mix into molasses & butter mixture until well combined. Scoop & roll dough into balls, 3/4" to 1" thick. Depending on the size ball you roll, the baking time will vary. I use a cookie scoop, roll in the palms of my hand then roll again in sugar. Place about 2" apart on greased or parchment paper lined baking sheets. Bake 12 minutes: for a softer center & crisp edges. Bake 14-15 minutes for a crunchy & snappier cookie. I like them both ways!
Melt the butter over low heat, and add the Dijon and lemon juice, mixing well. When slightly heated, stir in the cream, 1/4 cup at a time until it is the consistency you like. Serve over vegetables.
Boil the water, add the salt, oil, and potato flakes. Stir until well combined. Cover with saran and let cool to room temperature. Beat in the two egg yolks only, and stir well. On a board place the two cups all purpose flour, and add the potato mixture. Knead all together well until combined. This will work do not add any more liquids, just keep kneading together. You will now have a smooth slightly sticky dough. Cut small piece of dough and roll out into finger width ropes. Cut each rope into small 1/2 inch size little pillows. Place onto a parchment lined cookie sheet single layer and fast freeze. When frozen solid, place into freezer baggies and return to freezer for future use. This is a tip: do not leave dough on counter covered to roll out or finish later. Always fast freeze after cutting. The reason I do this is that sometimes, the humidity , flour, potato reactions, after sitting out can make everything return back to the soft gooey stage. Has happened to me when I used regular bolied fresh potatoes, so I always do this now. When ready to serve, bring large pot of boiling water to a boil, and season with one tablespoons salt. When rapidly boiling add frozen gnocchi, and stir so they don't stick to bottom. When all gnocchi float to the top let cook another two minutes, then drain. Serve with your favourite tomato sauce and meatballs, or with roasted chicken and a sage butter sauce, or even after pan frying chops or steak, remove meat, and pan fry frozen gnocchi in the steak fat until golden brown, and warmed thru. You can also add these to chicken broth just before serving to have a chicken dumpling soup. Lots of things you can do with gnocchi right out of the freezer.
For truffles: In a microwave safe bowl, melt white chocolate at 70% power, stir until smooth. Stir in peanut butter. Cover and refrigerate for 15-20 minutes or until firm enough to form into balls. Shape into twelve 1 inch balls. Roll in cocoa. Set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Add to creamed mixture alternately with buttermilk and coffee. Fill paper lined muffin cups 2/3's full. Top each with a truffle (do not press down). Bake at 350 degrees for 15-20 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a heavy saucepan over low heat, melt chocolate with cream, stirring constantly. Remove from heat and stir in peanut butter. Transfer to a bowl and chill until mixture reaches spreading consistency. Frost cupcakes. Store in refrigerator.
Combine the olive oil, vinegar, prunes, olives, capers, bay leaves, garlic, oregano, thyme, salt and pepper in a large bowl. Add the pork and stir to coat. Cover the bowl or transfer contents to a big Ziploc bag and refrigerate for a couple of hours or overnight. Heat the oven to 400 degrees. Remove the pork and wipe it off, reserving the marinade. In a medium roasting pan, over medium heat, add a few tablespoons of olive oil and brown pork on all sides, for a few minutes total. Remove pork to a plate and add a couple of splashes of white wine to the pan to deglaze the tasty bits. Turn off heat. Place the pork back in the pan. Pour marinade, olives and all, over the meat and add 1 cup of wine and enough of the chicken stock so the liquid reaches halfway up the sides of the meat. Sprinkle pork with the brown sugar. Roast, basting once with the pan juices, until an instant read thermometer reads 140, 15 to 20 minutes. Remove to a cutting board. Let pork rest for 5 minutes. Meanwhile, place the roasting pan over one or two burners on medium high and simmer to reduce the sauce a bit. Slice the pork into medallions. (Great served over a puddle of soft polenta. Use instant polenta, but add twice the amount of liquid called for on the box: a mix of half milk, half water. After cooking, season with salt and whisk in several tablespoons of butter and a handful or two of freshly grated Parmesan.). Spoon a good amount of polenta onto each plate and place medallions on top. Sauce the pork and pass the remaining juice in a gravy boat.
In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese. Bake at 475 for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.
Cream butter and peanut butter. Gradually add sugar and brown sugar, at medium speed until fluffy. Add eggs and vanilla, beat well. Combine dry ingredients. Add to creamed mixture, mixing well. Shape dough into 1-inch balls. Place on ungreased baking sheets. Bake at 350° for 8 minutes. Press a kiss into top of each cookie. Bake 2 more minutes. Cool on wire racks.
Place all dry ingredients in a mixing bowl. Blend oil, pulp, and extract. Combine the two mixtures and stir only until thoroughly blended (do not beat). Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size). Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.
Chop the carrots into 1" discs, then cook them however you like, I steamed them but you can also boil them. While the carrots are cooking, mix all the dry ingredients together in a large bowl. The carrots are done when a fork inserted in one of them comes out easily, about 12 minutes. Put the carrots and 1/2 Cup of the cooking or steaming liquid into a blender with the Greek yogurt. Puree for about 30 seconds. Transfer the carrot mixture into the large bowl of dry ingredients. Add the vanilla and liquid egg whites last, stir together until everything is mixed inches. Pour the batter into an 8x8 pan sprayed with cooking oil. Bake for 30-40 minutes at 375 degrees. Here are the nutrition facts for one slice: 92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.
Heat the oil in a large skillet over high heat. Add the steak and brown well on both sides. Slice the onion and peel the garlic. Remove the steak from the pan and reduce heat to medium. Add the onion and garlic and cook for about one minute. Add the hot cherry peppers, if desired, and then the tomato paste. Roughly chop or squeeze the tomatoes and add to the pan along with the spices. Bring to a boil, put the steak back in the pan. Cover and lower to a simmer. Cook for 1 1/2 hours until extremely tender.
Preheat the oven to 350 degrees. In a large bowl, combine the soup, paprika, salt, lemon pepper, tarragon and lemon juice. Spread a small amount of the mixture on the bottom of a casserole dish to prevent the chicken from sticking. Arrange the chicken pieces in the casserole. Pour the remaining mixture over the chicken. Cover with a lid or foil. Bake for 1 hour. Before serving, cut the lemon into 1/4" slices. Make a cut halfway through the lemon circle. Twist in opposite directions at the slit, 180 degrees. Garnish.
Heat oven to 190 C (375 F). Grease baking tray. Blend all ingredients (except the extra 2 tbsp of cheese) with a hand held blender. Spread out on a greased baking tray. Top with the extra 2 tbsp of grated cheddar cheese. Bake until the edge browns, about 20 minutes. Allow to cool and chop into squares.
Fill a tall glass with ice (I crush it a bit). Pour soda over ice and add syrups. Add half and half and stir gently to mix. Serve with a long straw.
Sift the flour, baking powder, salt & pepper in a mixing bowl. Rub the butter into the flour using your fingertips, like when making scones. Add the parsley, onion and mixed herbs. Beat the egg and add to the mixture. Add just enough milk to obtain a soft dough the same consistancy as scones. Add to soup during the last 15-20 minutes of cooking, by dropping tablespoons of dough into the boiling soup. Replace the lid securely and simmer for allotted time. Do not be tempted to open the lid until the dumplings are done. The dumplings should have a scone like texture on the inside.
salt and pepper both sides of the meat. mix flour, thyme, garlic powder, onion powder and coat both sides of each steak with flour mixture. now dip each steak in egg wash on both sides. finally put back in flour mixture on both sides again. fry in 350 degree oil browned on each side. you can either pan fry with or deep fry. it's your choice. both methods turn out fantastic! fry until deep golden brown. let rest for a few moments on a paper towel. for the gravy -. brown onion in butter until caramelized. add flour and whisk for a few minutes until rawness is out of flour. now add beef stock and whisk until it starts to thicken up. simmer for 10 minutes. add cream and mix throughout and pour over chicken fried steaks and enjoy. this is an excellent recipe and i think you'll agree. ***if you want to have more of a traditional white pepper gravy, use whole milk instead of beef stock. still add the cream and add more pepper. enjoy!
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. 2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center. My Update Note: It better than grandma's homemade chicken and dumplings and the gourmet chef who lives next door tasted it and thought it was an old family recipe. :) And loved it! First, you definitly need to add spices. I used cumin, parsley, poultry seasoning, seasoned salt and pepper. Next, I only used 1 can of biscuits, not 2. (I even used the reduced fat version and they tasted the same!) Thirdly, I used 1 can of cream of mushroom soup and 1 can of cream of chicken. Instead of water, I used 3/4 can of low sodium/lowfat chicken broth. At first, it seemed like way to much liquid, but eventually the biscuits soaked it all up! Fourthly, I added 2 CANS of mixed veggies (mix of carrots, peas, tiny potatoes, celery). I am not a fan of canned veggies by any means, but they tasted great in this recipe- so tender! I did add red onion, but I used only half and chopped the pieces extra small. Lastly, I cooked the biscuits for almost 3 hours for a total cooking time of 6.5 hours on high. 30 minutes is just not enough time! Another tip- if you accidentally add too much chicken broth, add a bit of sifted flour and the sauce thickens right up! I know that this recipe will be a winter tradition in our household for years to come! Some other adjustments I do sometime are as follows: Use 2 cans of cream of chicken soup (as directed- don't deviate with other cream soups) cover with 1 14 oz can of chicken broth (no need to cover with water, dillutes flavor). Put torn biscuit dough in roughly 90 minutes before ready to serve and make sure that you push them down into the liquid mixture a little, so that they get cooked on the tops, too and saturated with the chicken flavor. I made this recipe with veggies and without, it was better WITHOUT, because the consistency was better and the veggie flavor soaked into the dumplings. 5 hours on High is MORE than enough total cooking time. Also, leave chicken partially frozen when starting out and don't tear meat until right before adding dumplings, this keeps chicken moist. THIS ONE'S IS A WINNER TOO! Now you have three way to do it.
Cut the Lamb into 1 1/2 inch dice, removing any excess fat. Cut each of the onions vertically into 6 wedges. Grate the zest of one of the lemons into a large non-metallic bowl or dish. Juice both lemons, and pour the juice into the dish with the zest. Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper. Bruise the rosemary, by lightly crushing and bending it in your hands. This releases the flavour of the rosemary. Add to dish along with the olive oil. Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating. Leave for at least 24 hours, but 48 hours is even better. Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them. Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade. Serve with pitta and tzatziki.
The marinade needs to be a smooth paste.Put the 1st 6 ingredients, EXCEPT chicken, into a blender with a splash of water and puree. Place sliced chicken in a bowl and spread the marinade over, coating each piece. Cover and refrigerate for about 30 minutes, though you can leave it longer or even overnight is best. When you're ready to cook the dish, put a large pot, preferably heavy bottomed, over a medium heat. Add the oil. When it's hot stir in the cinnamon and cardamom for a few seconds. Add onion and cook for 5 minutes until it starts to soften. It will turn brown from the cinnamon. Add cumin and coriander, then gradually add the yoghurt, stirring all the time. Add the tomato paste and mix in well, reduce the heat. Put the chicken and its marinade into the pan and cook for about 5 minutes. Pour the water into the pan and still in the garam masala if you have any. I have made this without it and it is so flavorful that I didn't really miss it. Bring to a simmer and cook uncovered, stirring frequently, for 15 minutes or so until the sauce has reduced to a thick, spoon able consistency. Remove from heat, stir in lemon juice and serve. I serve this with naan bread, mango, peach or apricot chutney, and rice flavored with cooked onions. You want a fairly plain rice as the dish is so flavorful a strongly seasoned rice would mask the wonderful flavors of the dish. Servings being difficult to judge as a serving is different to everyone. So I am listing this as 4 servings for hearty appetites. Cooking does not include marinating time. Boneless thighs work well for this too; just cut into fairly wide strips.
Preheat the oven to 375°. In a large, deep skillet, heat 2 tablespoons of the oil. Add the onion and cook over low heat until golden, 7 minutes. Add the bell peppers and celery and cook until softened, 8 minutes. Add the garlic and eggplant; cook, stirring, until the eggplant softens, 5 minutes. Scrape into a large enameled cast-iron casserole. Heat 1 tablespoon of the oil in the skillet. Add the giblets and the sausage, season with salt and pepper and cook over high heat until browned, 5 minutes. Stir in the wine and cook, stirring, until reduced to a syrup, 1 minute. Add the stock and bring to a boil, then transfer to the casserole. Add the bay leaves, crushed pepper and thyme. In the large skillet, heat 1 tablespoon of the oil until shimmering. Add the okra and cook over moderately high heat, stirring occasionally, until browned, 4 minutes. Stir in the crushed tomatoes and cook until heated through. Add the tomatoes and okra to the casserole. Heat the remaining 1 tablespoon of oil in the skillet. Add the rice and cook over moderate heat, stirring, just until golden, about 3 minutes; scrape into the casserole and smooth the surface. Cover and bake for 45 minutes, or until the rice is tender and the stock has been absorbed. Discard the bay leaves. Fluff the rice with a fork and serve.
Preheat oven to 350 degrees. Grease a loaf pan, and set aside. Combine flours, salt, pumpkin spice, and baking powder in a med sized bowl. Combine egg, cannola oil, splenda, pumpkin, and apple sauce in another bowl. Mix wet mixture until well blended, slowly add in dry mixture. When well mixed, pour into loaf pan. Bake at 350 degrees for 45 minutes until a toothpick comes out clean. Remove from oven and lay loaf pan on it's side to remove the bread. Slice into 12 and enjoy!
Preheat oven to 350. Butter 13x9x2-inch glass baking dish. Heat olive oil in heavy large pot over medium-high heat. Add zucchini, red onion, mushrooms, bell peppers, garlic and thyme and saute until vegetables are just crisp-tender, about 15 minutes. Cool briefly. Whisk eggs, whipping cream, salt and pepper in large bowl to blend. Stir in bread cubes, Swiss cheese, cream cheese, then vegetables. Pour into prepared baking dish. Bake until egg mixture is brown on top and bubbling around the edges, about 45 minutes. Let stand 10 minutes. Cut into squares and serve warm.
Plump raisins by soaking in boiling water (off the heat), about 10 minutes, then drain. Heat oil in large skillet over medium heat. Add garlic and cook,stirring, for 1 minute. Add spinach and cook, stirring for about 2 minutes or until just wilted. Cook Farfalle as directed on package and drain. Toss with pine nuts, raisins, garlic, spinach and prosciutto. Add parmesan cheese. Add salt and pepper to taste.
Add the juice from the oranges and the orange zest to the cake mix. Stir to combine. Bake in a bundt pan at 350 degrees for about 30 minutes. Cool completly. Frost with Cool Whip and decorate with the mandarin oranges. I used 3 Tbs. orange zest, but that is just a personal preference. You can also add half the caan of oranges into the batter before baking, but for some reason it always makes my cake stick to the pan. So just experiment. It is just as good with the oranges on top of the cake instead of in it.