HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your oven to 350°F Grease or line two standard 12-cup muffin tins, and set them aside. Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine. In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft. Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin. Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners' sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners' sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.
Heat butter and oil in pan. Add garlic and cook gently, about 10 minutes. Mix parsley and clams and stir into oil mixture. Cook slightly more, about 3-5 minutes. Remove sauce from heat and toss with cooked linguine. Stir in fresh lemon juice and enjoy!
In saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes. In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted.
Trim the ham steaks. Coat the grill with cooking spray and preheat for 5 minutes. In a small bowl, combine the applesauce, honey, ginger and cinnamon. Place the ham in the grill and top with the applesauce honey mixture. The mixture will melt and run into the drip tray. Grill the ham for 3-4 minutes or until heated through. Serve topped with melted applesauce.
Peel the oranges, cut in slices, saving the juices that run out, if possible. Peel the onions and cut in slices. Arrange the oranges, onions and olives on a plate, cover and put in the fridge for about half an hour. Make the dressing by mixing the vinegar, orange and lemon juices, then slowly add the olive oil whilst mixing, then add the garlic, parsley and season to taste. Pour the dressing over the salad just before serving and last but not least the pine nuts.
Spray an 8 inch square baking dish with cooking spray. In a small bowl combine mayonnaise, cheese, green onion, and Worcestershire sauce. Spread mixture over fish fillets. Bake, uncovered, at 400F for 15-20 minutes or until fish flakes easily with a fork.
Mix hamburger, jalapenos, green onion, Worcestershire sauce, and black ground pepper. Mix only enough to combined. Shape into 4 burgers and lightly sprinkle with seasoning salt and garlic powder to taste. Let sit in fridge to rest and let the flavors mingle for 15-20 minutes. Meanwhile mix up your sauce and cut your veggies. Sauce: In bowl whisk together mayo, horseradish, garlic, Tabasco and cayenne pepper. Place in fridge until time to build burgers. Grill each burger to your preferred wellness. You may use broiler or outside BBQ, your choice. Heat Oven to 400°F. Once burgers are done, get out a large frying pan and coat with non-stick cooking spray. Heat pan on High heat until pan get nice and hot. Crack your four eggs seperately and break the yolk. Turn heat to Med-high. Cook about 2 min per side, or until egg is cooked "over hard" (all yolk and whites are completely cooked, not over cooked). Once all four eggs are individually cooked, place them on a plate with a spatula. Split your buns and toast in oven for about 3-4 minutes or until lightly toasted. Spread about a heaping tablespoon of sauce from fridge onto each inner side of toasted buns. Build burger as follows: Bottom half of bun w/ sauce. 2 kosher dill pickle slices. hamburger patty. pepperjack cheese. bacon slice (2 halves side by side). Fried egg. American cheese. 1 oz deli ham. tomato slice.(optional). onion slice. lettuce leaf. top of bun w/ sauce. Insert each burger with two toothpicks, one on each side. Cut in half (making sure there is a toothpick on each side) and serve. So big you won't need chips or fries. Great to split in half and share too!
Preheat oven to 400°. Spray paper muffin cups with nonstick cooking spray. In a large bowl, combine flours, baking powder, baking soda, and salt. With two knives or a pastry blender, cut in peanut butter until coarse crumbs form and mixture is no longer powdery. Add milk, honey, carrot, zucchini, eggs, and oil; stir until well moistened. Spoon about 2 tablespoons batter into each muffin cup. Top each with about 1 teaspoon fruit preserves. Cover with remaining batter. Bake 15-20 minutes, until toothpick inserted in center comes out clean.
Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper. Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil. Serve!
Put water and about about 1 tsp. of salt to boil. After it boils, add green beans, then turn it on medium-low for 7 mins. While cooking, mix together dressing. Drain and rise with cold water to keep color. Pour dressing over beans, toss and serve.
In a large saucepan cook and stir onion and garlic in hot oil about 3 minutes or until tender. Add broth; bring to boiling. Add broccoli. Return to boiling; reduce heat. Cover and simmer for 8 to 10 minutes or until tender. Transfer vegetables to a serving platter, reserving broth in pan (add additional broth, if necessary, to measure 1/2 cup). In a small bowl combine lemon juice and cornstarch; add to broth in saucepan. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in dill. Season to taste with kosher salt and pepper. Spoon sauce over vegetables; toss to coat. If desired, garnish with lemon slices.
Put the arugula, apple, and crumbled goat cheese together in a serving bowl. Drizzle with olive oil, vinegar, and season with salt and pepper.
Cook beef and onion until done, drain. Add to remaining ingredients in crockpot. Cook over low 4-8 hours. I make the day before (refrigerating) and when leaving for work turn on the following morning.
In food processor bowl with metal blade, combine cream cheese, pudding mixes, milk, lemon peel and lemon juice; process until smooth. Gently fold in whipped topping until well blended. Arrange 1/3 of angel food loaf in bottom of trifle dish. Spoon 1/3 of pudding mixture evenly over angel food. Repeat, forming 2 additional layers. Cover with plastic wrap; refrigerate at least 4 hours or overnight. If desired, serve garnished with thin lemon twists and fresh mint leaves. Store in refrigerator.
In a shallow bowl, mix the flour with the pepper. A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!). Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes). Add the hot pepper flakes, and mix well. Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated. Remove from heat and serve immediately!
Break cauliflower into pieces then steam until just tender. Combine the remaining ingredients and toss with the warm cauliflower. Let stand for 24 hours.
Thoroughly combine all ingredients in a large bowl. Mold by hand into medium size balls or patties and fry in a hot, oiled frypan.
Combine all ingredients in a bowl. Cover and microwave on high for 5 minutes. Stir. Microwave uncovered on high for 10 minutes. Serve warm with cinnamon and cream/whipped cream if desired.
Preheat the oven to 425 degrees . In a small bowl, whisk the oil, lemon zest and juice, mustard and garlic; season the dressing with salt and pepper. On a rimmed baking sheet, toss the potatoes, chicken, rosemary and sliced lemon with the dressing; season. Arrange the potato mixture and chicken, skin side up, in a single layer. Roast, turning the potatoes once, until the potatoes are golden-brown and tender and the chicken is cooked through, 35 to 40 minutes.
Cook Tender, Ramen Noodles in Boiling Water. Drain. Heat some oil in Wok. saute tender onion, julienned ham, spice mix if desired hot sauce, and soy sauce. lightly fry.
Roast chilis in the oven or on the grill, seed, chop and set aside. Saute mushrooms in olive oil till tender. You can brush them with oil and grill them whole, then chop. On a skillet over medium high heat, sprinkle 1 tortilla with cheese. Top cheese with mushrooms and chilis. Top with another tortilla. Heat both sides til crisp. Cut into triangles and serve warm. We like to dunk into sour cream, guacamole or salsa.
Place the water ina mixing bowl, add yeast and stir to mix. Add oil, flour, sugar and salt and stir together to form a ball of dough. Let stand 5 minutes. After 5 miutes, turn out onto floured board, kinead in flour (on the board) tilll dough is stiff. Divide into 2 pieces and roll each into circle (to fit into the base of pan). Specific instructions for the Turbo Cooker: Place desired vegetables into base with 2 TBS water. Cover (valve closed) and cook on high heat for 4 minutes. Add in the sauce and seasoning and cook (valve closed) for 1 minute. Reduce heat to medium-high, clean out the base and add 1 round of dough. Cover (valve open) 4 minutes. Reduce heat to medium, turn dough witha spatula and spread 1/2 the sauce and vegetable mixture over the crust. Top with cheese. Cover (valve closed) 4 minutes.
1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice. 2. Toss sauce with cooked noodles. Serve.
Mix salt with coloring until you get the shade of blue you want. You can add more color for a darker shade if you like. Add as much or as little fragrance as you want and mix well. Add 2 tbsps. to your bath and enjoy!
Prepare 8-9 inch diameter saute pan by heating on low heat on stove. Beat eggs together with milk using whisk. Add vanilla extract and Splenda and continue to blend. Add flour in increments, blending into the mixture. Drizzle melted margarine into batter, continuing to blend with whisk. Set aside. Turn heat up to medium on saute pan, and spray lightly with cooking spray for the first crepe. If the cooking spray turns brown, the pan is too hot. The spray should remain a clear color. Add 1/4 to 1/3 cup of the batter to the center of the pan. Pick up the pan and swirl the batter to where it forms a circle. (A circular crepe takes practice. The key is to keep the batter thin and uniform in the pan.). When the outside of the crepe's edges start to brown and the top of the crepe is no longer a wet appearance, flip the crepe over. Let it cook just a minute more so it's cooked through. Remove from pan onto a plate. Flip the crepe into a half, then another half, where it forms a quarter of a circle shape. Continue the steps above until all the batter has been used.
Mix 1/3 cup of juice syrup, from canned pineapple, with the rum. Shake over ice. Pour into chilled glass. Garnish with a ring of pineapple .
saute onion in butter over med heat until limp, 8-10 minute. sort, rinse and drain cranberries. Add cranberries, sugar, vinegar and cardomom to pan. Cover, reduce heat and stir occasionally until sugar is dissolved and cranberries are translucent, about 20 minute Serve warm or cool.
Combine all ingredients well. Store in an airtight container, away from heat and light. It will keep for at least six months. Use 2-3 teaspoons per pound of meat.
Preheat oven to 400°F In saucepan, cook spinach and garlic til spinach is tender; drain; set aside. Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap. Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano. Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
Cook macaroni according to package directions without added salt or fat. Drain and rinse with cold water; drain again. Meanwhile, to make dressing, combine mayo, sour cream, pickles and onion powder in a small bowl; mix well. Combine macaroni, celery, pepper, peas and carrots, cheese and scallions in a large mixing bowl. Pour dressing over macaroni salad; toss lightly to coat. Cover and chill for a least 2 hours. 1/2 cup per serving.
Gently heat all the ingredients in a small saucepan. Strain into a heat-proof goblet when hot.
Place all ingredients in a blender (or use immersion hand blender) and liquefy. Enjoy.
Cook the broccoli in boiling water for no more than 4 minutes, until barely tender. Drain and refresh under cool running water. Mash the blue cheese with the cram in a small bowl until fairly smooth. Set aside. Melt the butter in a medium skillet over medium heat. Add the garlic and the walnuts. Cook, stirring, until lightly browned. Add the broccoli and the cheese and continue cooking on the heat just until warmed through.
Cut ribs into serving pieces, allowing about 3/4 lb. per serving. Brown ribs over hot coals or in heavy skillet on your kitchen range. Mix together remainder of ingredients. Pour over ribs and allow to stand for 24 hours. Remove ribs from sauce, retaining sauce for basting. Either thread ribs, accordian style, on a spit or lay them on the grill. Either way, a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings. Baste with barbecue sauce and cook long and slowly, about 1-1/2 hours. Ribs can also be marinated before cooking and the marinade used as a basting sauce. After ribs are cook, pour on remaining sauce and serve. To save time and insure moistness, parboil ribs before grilling, by cooking in boiling water for 5-10 minutes.
Rinse lentils in a sieve under cold running water and set aside. In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes. Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute. Add lentils and cook for about 5 minutes. Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste. Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
Mix the first 7 ingredients together well and shape into balls. Put meat balls in a 2 qt baking dish or 9 x 13 pan. Blend the remaining ingredients and pour over meat balls. Bake for 1 1/2 hrs at 325. I like to cover with foil and then uncover for the last half hour.
Open oysters in microwave. Just open, don t cook. Discard top shells. Cut meat from bottom shells. Leave meat in bottom shells. Preheat oven to hot 500°F. Saute garlic in olive oil. Don t let garlic brown, just fry lightly. Add plum tomatoes. Add flat parsley, finely chopped green pepper, oregano, salt and black pepper. Cook 5 minutes. Let sauce cool. Arrange oysters in bed of rock salt on oven-proof serving platter. Spoon sauce on each oyster. Bake 7 minutes & serve immediately.
Heat 1/2 teaspoon oil in a large nonstick skillet over med-high heat. Add in catfish; stir/saute 3 minutes or until done; remove from pan. Add 1/2 teaspoon oil to pan; add in cabbage and next 5 ingredients; stir/saute 2 minutes or until carrots are crisp-tender. Stir in catfish nuggets, hoisin, and chili garlic sauce; cook 1 minute or until heated through. Remove from heat. Divided catfish mixture among tortillas; roll-up burrito-style and eat immediately.
Grease a 9x13-inch pan. Dump applesauce into it. Dump pineapple on top of that. Spread yellow cake mix over the pineapple. Melt butter and pour it on top of the cake mix. Do not stir. Bake at 350° for 1 hour. Top with whipped cream if desired.
In a big skillet, warm the oil over medium heat; add in onion, green pepper, and garlic; saute about 5 minutes, until vegetables are soft. Add in tomatoes, salsa, cumin, salt, pepper, and oregano; stir to mix. Stir in beans and chicken. Preheat oven to 350°. In a lightly oiled 4-quart casserole spread 1/3 of the bean-chicken mixture over the bottom. Top with 4 tortillas and sprinkle with 1 cup cheese. Add another 1/3 of the bean-chicken mixture and 1 cup cheese. Top with 4 tortillas and 1 cup cheese. Add remaining bean-chicken mixture; cover and bake about 40 minutes, until bubbly. Uncover and sprinkle with remaining cheese; cook 10 minutes; let stand 5 minutes before serving.
Remove woody ends of asparagus. Toss asparagus in a bowl with olive oil. Heat a griddle, or barbeque and cook the asparagus for about 10 minutes, until al dente. Drizzle with balsamic vinegar and sprinkle with parmesan shavings to serve.
Mix together and stir until sugar is dissolved. Refrigerate until ready to serve. Very pretty if you float fresh cranberries in the punch bowl- can freeze the berries if serving punch cold.
---To Prepare The Rice---. Spray an 8 x 8-inch pan with cooking spray. Rinse rice with cold water and drain. Spread in prepared pan. Cover the rice very generously with boiling water. Cover pan with foil. Place pan in a cold oven. Turn oven on to 450°F. When it reaches that temperature, turn the oven off and leave the rice in the oven overnight without opening the door. It will be cooked when you get up in the morning. ---To Finish The Casserole---. Brown sausage in a large skillet. Add green pepper, celery, and onion and continue cooking until vegetables are soft. Drain off excess fat. Add remaining ingredients, mixing well. Stir in cooked wild rice. Pour into a sprayed 3-quart casserole dish. Cover and bake 45 minutes to 1 hour at 325°F or until heated through.
Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours. Prepare dressing by combining all ingredients in a small saucepan over medium heat. Bring mixture to a boil while stirring often with a whisk. Remove pan from heat to cool. When it has cooled, pour into a covered container and chill. When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done. Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl. Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad. When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces. Top salad with chicken and add rest of carrots to the center of each salad.
Spread almonds on a cookie sheet & top with sesame and sunflower seed. Toast in oven at 350 for 10 minutes. Put aside to cool. Mix ramen noodle seasoning packet with the oil, sugar, vinegar & pepper. Mix the broccoli and green onions together. Add the seeds and toss. If you are going to serve within several hours, add the ramen noodles at this point and add the dressing. Toss and chill several hours before serving. If you are making the day before, don't add the noodles until several hours before serving. Enjoy!
Drain garbanzos well. Do not save water. Place garbanzos in a large pot or Dutch oven. Add the 2 quarts water. Bring to a boil over high heat. Reduce heat to low, partially cover, and simmer until garbanzos are tender, about 1 hour. Remove garbanzos with a slotted spoon and set aside, reserving water. Add turkey legs to the cooking water. If there is not enough liquid to cover, add a little water. Increase heat to high and bring to a boil, skimming any foam that forms on top. Add onion, bay leaf, salt and peppercorns. Reduce heat to low, partially cover, and simmer until turkey is cooked and tender, about 45 minutes. Remove turkey legs and set aside. Strain and reserve liquid. Discard solids. Remove meat from turkey legs, cut into 1" cubes, and set aside. Discard skin and bones. Bring liquid to a boil over high heat. Stir in rice and oregano, and reduce heat to low. Cover tightly and simmer until rice is tender, about 20 minutes. Stir in garbanzos, turkey and chilies. Simmer just until all ingredients are heated through, 4-5 minutes. Ladle into a serving bowl and top with cheese and parsley. If using avocados, arrange on top. Serve hot.
In a saucepan combine orange zest, cloves, cinnamon, sugar and red wine. Bring to a boil and simmer for 5 minutes stirring constantly. Remove from heat, allow to cool slightly (2 min.) and then add the 4 tbs of port wine. Remove the cinnamon stick and the cloves using a slotted spoon. In a big bowl combine flour, baking powder, cookie crumbs, salt, additional spices (if using) and chopped chocolate. In a second bowl combine cooled mulled wine, eggs, oil and yogurt. Add this to the dry ingredients and stir until just combined. Pour into prepared muffin tins and bake in the preheated oven at 180°C/350°F for 20-25 minutes.
Place ingredients following your Bread machine's instructions. When it is kneading;check to see if you need more flour or water. Set to Whole Wheat setting. Enjoy!
Cream the cheese and mayo, Stir in the rest of the ingredients. Salt and pepper to taste.
Mix all dry ingredients except the baking soda. Dissolve the baking soda in the boiling water. Add the baking soda mixture, beaten eggs, melted butter and the molasses to the dry mixture. Mix well. Batter will be thin. Bake at 350 degrees for about 45 minutes, checking the cake at 40 minutes with a toothpick (center comes out clean). Serve warm. May dust with some powdered sugar.