HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Begin a teakettle to boiling for the water to put in the pan to bake the custards. Spray 6 custard cups with nonstick spray and place them in a roaster or (what I use) a glass pan. Combine cream, calorie countdown, and syrup in a heavy bottom sauce pan, and bring to a bare simmer( when it starts steaming, and the edges have little bubbles around them, it is time to turn off the heat.). In a 4 cup measuring cup beat the eggs and egg yolks together until the color lightens. Add 1/4 cream mixture to the eggs, whisking as you pour. Add the egg/cream mixture back to the sauce pan and mix well. Put a strainer over your 4 cup measure, and pour the egg/cream mixture back in to the measuring cup. Pour the custard into the custard cups. Pull your oven self out and place the pan on it, then add the boiling water to the pan. Enough to almost reach the level of the custard in the cups. Bake for 35 minutes. Remove from pan of water with tongs, and place on a kitchen towel. Let cool a bit, and eat, it is good warm, or refrigerate. If you feel the "Splenda" aftertaste is too strong, refrigerate 24 hours. It usually gets a lot milder. The options for this custard are endless, and dependent on your own taste. I love plain vanilla with Jok n Al's fruit spread on it, butterscotch (takes away my cravings for pudding) Coconut, you name it. Enjoy.
Season pork chops heavily. In large skillet brown pork chops until mahogany in color (this will probably take about 45 minutes to 1 hour). Add coffee to skillet. Cover, reduce heat and simmer until fork tender (about 1 hour). Serve over hot cooked grits.
Sprinkle and rub salt and pepper on chicken breast. Sprinkle italian seasoning over chicken breast making sure that it has the seasoning all over. In a ziploc bag pour the olive oil and seal it, then rub the bag to spread the oil in bag. Place seasoned chicken breasts in the bag and rub again thoroughly. Place to marinate in refrigerator for at least two hours. After your marinade is done, place on preheated grill in medium-low and cook both sides for about 15 to 20 minute. In the meantime, you can be steaming your veggies -if you want to accompany it- or just serve as is. Enjoy!
Mix soup, water, salsa, rice and chicken in slow cooker. Cover and cook on low 7 to 8 hours or until done. Serve on tortillas. Notes: I usually serve this with typical taco accompaniments (tomatoes, additional cheese, shredded lettuce, sour cream, additional salsa, etc.).
Dice onions & set aside. Open cans & set aside. Cook hamburger until half way done on med heat. add diced onion. Cook until onions are light brown & the hamburger meat is done completely. Turn off heat and set aside. do not drain the grease. Cook noodles according to directions on package. Drain and add hamburger mix. Add everything else. Mix well and serve.
In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Chose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Place mixed fruit and orange juice in a bowl and leave to soak over night or longer if needed. Preheat oven to 170°C. Once the orange juice has soaked in, add the self raising flour, spices and vanilla essence. Mix thoroughly. Line a medium cake tin with baking paper and spoon in the mixture. Level out the top and place in the oven for 1.5 hrs, or until the skewer comes out clean. Remove from oven and cool on cake cooler. I cut my cake up into 10 rows of 4 slices. I put 4 slices together in plastic sandwich bags and freeze so I only need to take out a few slices at a time. Is yummy with custard poured over for a dessert too.
Crust: Mix all together well. Line 9x13-inch pan with the mixture. Pat in firmly. Bake at 350°F for 20 minutes. Let cool completely. First Layer: Mix together softened cream cheese and powdered sugar. Add in Cool Whip and mix in well. Spread over the cooled nut crust. Second Layer: Mix together all pudding mixes and milk until well blended and starts to thicken. Spread over the cream cheese layer. Topping: Top with Cool Whip. Chill in the refrigerator for several hours so cream cheese and pudding set well.
Brown chicken and onion in a dutch oven sprayed with cooking spray until chicken is slightly browned. Add remaining ingredients, except cilantro to dutch oven. Bring to a boil, reduce heat and simmer for 30 minutes until chicken is cooked and the mixture is slightly thickened. Remove bay leaf before serving and add cilantro. Serve with lime wedges.
Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!). In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese. Place the egg whites into a shallow bowl. Dip the zucchini slices into the egg whites (letting any excess egg whites drip off). Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary). Place on a greased baking sheet. Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy. As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired. Delicious!
Preheat oven to 450°F Spray baking dish with non-stick cooking spray. Combine salt, paprika, onion powder, dry mustard, garlic, pepper, cumin, basil, oregano, thyme, & rosemary. On plate, mix bread crumbs, parsley, and scallions. Sprinkle about 1 T of spice mixture on fish. Mix rest of it in with bread crumbs and olive oil. Dredge fish in crumb mixture. Place on baking pan and bake 12-15 minutes, turning every 5 minutes for even browning. Squeeze juice from lemon wedges over fillets & serve.
In a Dutch oven, cook beef, green pepper and onion and drain. Remove from heat and stir in remaining ingredients. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 45-50 minutes or until bubbly.
Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead. Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish. Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half. Remove from heat. Whisk in butter until melted. Pour sauce over mussels.
Preheat oven to 350°F. In a bowl beat butter and sugars until light and fluffy; add egg. Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts. Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets. Bake 13-15 minutes Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly. Store in tightly covered container.
Heat the oil in a saucepan. Add onions, garlic and achiote, and cook for 15 minutes, stirring frequently. Add beef, stock and marjoram. Cook over low heat for 30 minutes. Break each egg carefully into the soup. Keep the yolks intact if possible. Increase heat to medium and cook for 3 minutes. Carefully remove the eggs and place one in each of 6 individual soup plates. Pour the soup over the eggs. Sprinkle with parsley and cayenne.
1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more. 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Whisk together vinegar and mustard in small bowl. Slowly whisk in oil until emulsified and thickened. Whisk in water, then shallot; salt and pepper to taste, for vinaigrette. Bring large saucepan of water to boil; add salt. Add beans and cook, stirring occasionally until just tender, about 3 minutes. Transfer to a bowl filled with ice and cold water, reserving water in pan. Add shrimp to boiling water and cook until pink and opaque, about 3 minutes. Transfer to ice bath. Drain beans and shrimp; pat both dry. Place potatoes in clean saucepan. Cover with cold water by 2 inches and bring to boil; add salt. Simmer until potatoes are tender but not falling apart, about 15 minutes. Drain and rinse with cold water; halve. Separately arrange beans, shrimp, potatoes and lettuce on large serving plate. Peel and quarter eggs. Tuck into lettuce for presentation. Drizzle vinaigrette over all. Salt and pepper to taste. Serve with warm bread if desired. Enjoy!
Position an oven rack in the center of the oven; preheat to 350°. Using a stand mixer fitted with the paddle attachment, mix together the flour, cornmeal, baking powder, baking soda, salt, cumin, cheese, and scallions on low speed for 10-15 seconds, or until combined. Scatter the butter over the top and beat on low speed for about 30 seconds, or until the butter is somewhat broken down and grape-size pieces are still visible. In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. On low speed, pour the buttermilk mixture into the flour-butter mixture and beat for 20-30 seconds, or just until the dough comes together. There will still be a little loose flour mixture at the bottom of the bowl. Remove the bowl from the mixer stand. Gather and lift the dough with your hands and turn it over in the bowl, so that is starts to pick up the loose flour at the bottom. Turn over the dough several times until all of the loose flour is mixed inches. Dump the dough onto a baking sheet and pat it into an 8-inch circle about 1 inch thick. Brush the egg yolk evenly over the entire top of the dough circle. Cut the circle into 8 wedges, as if cutting a pizza. Bake for 40-50 minutes, or until the entire circle is golden brown. Transfer to a wire rack to cool for 30 minutes, then cut into the prescored wedges and serve. The scones taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 degree oven for 4-5 minutes.
Heat oven to 375°. Grease 12 regular muffin cups, including the area between each cup. I grease my cupcake liners too. In a medium bowl, beat butter until creamy. Beat in the sugar until pale and fluffy. Beat in eggs, one at a time. Beat in vanilla, baking powder, and salt. Mix mashed berries into batter. Fold in half the flour with a spatula, then half the milk. Add the remaining flour and milk. Fold in remaining blueberries. Scoop batter into muffin cups. Sprinkle with sugar. Bake 25 to 30 minutes, or until golden brown. Let muffins cool at least 30 minutes in the pan before removing.
Heat the olive oil in a large saucepan over medium heat. Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes. Stir-in the flour to coat everything. Slowly add the coconut milk and vegan no-chicken broth stirring constantly. Stir-in the nutritional yeast, then cook over low heat until the mixture thickens. Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas. Add salt and pepper to taste, then cook until heated through. Cook the pasta according to package directions, then serve sauce over pasta.
Place each chicken breast half between sheets of plastic wrap and hammer with a mallet, or the bottom of a small frying pan, to about a 1/4 inch thickness. Add oil to a saute pan until the bottom is just covered, and set it over a medium-high flame until quite hot. Season chicken with salt and pepper and lightly dredge in the flour, shaking off any excess. When the pan is ready, add 1 tablespoon of butter and swirl to spread it evenly, and immediately add 2-3 pieces of chicken. Cook about 2 minutes on the first side, turning when the bottom is nicely browned. About 1-2 minutes on the second side should do it. Transfer the cooked pieces to a warm platter, add more oil and butter to the pan, and repeat the process with a second (and third) batch of chicken, as necessary. Drain any excess oil from the pan, deglaze with a splash of white wine, and cook until almost fully reduced. Toss in a fresh tablespoon of butter and the minced shallots, and cook for about a minute. Add the capers, lemon juice, and chicken stock. Cook until slightly thickened. Remove the pan from the heat, swirl in another 1-2 tablespoon of butter and some chopped parsley. Check for seasoning, and pour over the chicken breasts to serve.
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles. Bring to a boil and then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20 to 30 minutes). Discard bay leaf and stir in heavy cream and 2 to 4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheese.
Marinate chicken in Shaoxing wine, light soy sauce, oyster sauce and pepper for 10 mins. Add in the remaining ingredients and mix well. Steam on high heat for 10 minutes until chicken is cooked.
PASTRY. Put flour and sugar into mixing bowl. Cut butter into dry ingredients. I use a pastry cutter. Beat egg yolk with 1/2 tsp vanilla extract. Pour into flour/butter mixture, whisking with fork. Press into 8" square pan forming a slight rim. Bake at 325 for 30-35 minutes. TOPPING. Heat butter and milk together. Add sugar, honey, almonds, stirring to coat evenly. Spread over warm pastry. Bake 20-30 minutes, or until lightly brown. Cool for 10 minutes and then cut into squares. Do not let it cool completely, or cutting will become difficult!
Mix together the soy, sherry, 3 T of brown sugar, garlic, ginger, and oils in a resealable plastic bag. Add chicken livers and mix gently. Refrigerate 6 hours or overnight. Preheat broiler or over grill to high. Drain marinade from chicken livers, reserving 1/4 cup. Chop larger chicken livers in half or thirds. Cut each bacon slice into 2 pieces. Place 1 slice of water chestnut on top of each 1/2 piece of bacon. Top with a chicken liver and fold sides of bacon over. Run a toothpick through the rumaki to secure it. Lay each rumaki on a greased baking sheet (one with sides to catch drippings) or you may also line the pan with quick release foil. Mix together the 1/4 cup reserved marinade with 1/4 cup brown sugar until blended. Baste the rumaki with this mixture and set aside. Broil/grill rumaki for 8-10 minutes or until browned and cooked through. During this time, drain any accumulated bacon drippings (or it will smoke); also baste frequently during cooking, and turn rumaki over as they brown. Serve hot.
In a medium bowl, whisk to combine red wine vinegar, lemon zest and olive oil. Pour half of marinade into a bowl with the rosemary sprigs, red bell peppers, onions, mushrooms, zucchini, salt and pepper and toss well to combine. Keep in bowl or transfer to a large resealable bag and marinate for a minimum 2 hours and up to 4 hours. Pour remaining marinade in a bowl with shrimp. Season with with smoked paprika, salt and pepper and combine well. Keep in bowl or transfer to a resealable bag and marinate, refrigerated, for 2 hours. For the garlic green sauce, combine garlic cloves, almonds, parsley, mint, anchovies, olive oil and lemon juice in a blender or mortar and pestle and blitz until combined. Soak 8-12 wooden skewers in warm water for 20 minutes before threading 5-6 shrimp on each one, repeating with remaining shrimp. Thread vegetables onto separate skewers, alternating between ingredients. Grill vegetables skewers on a high heat grill (350-400 F.) uncovered, turning 3-4 times for 10-12 minutes or until charred and slightly tender, set aside. Apply shrimp to the heat and constantly turn for 2-3 minute or until golden red and cooked, then cook the 2 lemons, cut side down, for 4 minutes or until charred. To serve, place half the garlic green sauce down on a serving dish, place the skewers down and finish with more green sauce on top. Serve charred lemons on the side.
Combine sauce mix with tomato paste and three cups water in a medium sauce pan. Bring to boil, reduce heat and simmer 15 minutes. Meanwhile, brown ground beef in a skillet. Drain fat. Add garlic salt, parsley flakes, chili powder, and vinegar, and mix well. Add 1/4 cup of the prepared sauce to the ground beef mixture. Pour 1/2 cup of sauce in a 12 x 8 x 2 baking dish. Place 1/4 cup of meat mixture on each of the tortillas. Roll tortillas and place seam side down in the baking dish. Pour remaining sauce over enchiladas. Sprinkle top with grated cheese. Bake in a 350 degree oven for 20 minutes; OR microwave for 10 minutes on 70% power.
COMBINE all ingredients except for squash. Preheat oven to 350 deg F. Cut squash in half lengthwise and scrape out seeds. Place cut side down in baking dish and bake for 25 minutes. Mix the other ingredients. Turn squash cut side up, fill with apple mix and continue baking for 20 minutes, or until squash is tender.
Add the chicken with tumeric powder and salt and mix well. Add the thick soy sauce, light soy sauce,chinese oyster sauce and black pepper and mix very well. Marinate for at least 2 hours up to overnight. In a large fry pan, heat up 2 to 3 inches of vegetable oil over medium high heat. Add in the marinated chicken to the heated oil and fry. Make sure you low down the heat when frying. Turn the chicken after about 10 minutes, and continue turning and frying until done. Drain the chicken after done. Delicious (very juicy& tasty) when served with hot rice and sauteed stir-fried veggies. Try it!
Saute the onion in olive oil in a 2-quart saucepan. Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook a few seconds until the sauce thickens. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
Heat olive oil in a large skillet. Add shrimp. Cook 1 minute on each side, then add garlic and onion, stirring continuously for 1 minute. Add tequila and cilatro and flambe until flame subsides. Add cream and turn heat down to medium-low. Add cajun seasoning. Stir, then take shrimp out and set aside while sauce thickens. Check sauce for flavor, and add salt and pepper to taste. Place shrimp in a baking dish. Cover with sauce then top with cheese. Place in 350 degree oven until cheese is bubbly. Approx 5 minutes. Garnish with whole cilantro leave if desired and serve immediately.
Cook potatoes in water until tender. Mash and add butter if using and salt and pepper. Mix in cream cheese and French onion dip. Potatoes should be creamy not dry. If too dry add more dip or cream cheese. Serve.
Preheat oven to 375 degrees F. Line a large baking tray. Remove excess liquid from the zucchini. Place zucchinim chicken, carrot, and egg in a large bowl. Season with salt and pepper. Mix until well combined. Place breadcrumbs on a large plate. Shape the mixture into nuggets and push into the breadcrumbs. Place on the prepared baking pan. Continue until no mixture remains Spray nuggets with oil. Cook for 15 to 20 minutes, turning the nuggets halfway during cooking or until golden and cooked through. Freezing Directions: Place cooked nuggets into a freezer bag. Remove as much air as possible, seal, label and freeze. To serve: Thaw. Heat through.
Put the bran flakes, sultanas, apricots, sugar and milk into a bowl and mix well. Leave to soak for an hour. Preheat oven to a moderate heat. Grease and line a loaf pan (10 x 21cm). Add the banana and walnuts to the soaking mixture and fold in the sifted flour. Mix well and put mix into the loaf pan. Smooth the top of the loaf and sprinkle with oats. Bake for one hour or until a skewer inserted into the centre of loaf comes out clean. Cool loaf on wire rack. When cold slice and serve with butter.
Rinse and drain the cabbage mix sauce ingredients in a bowl Heat the wok until it's hot then add the oil and peppers. Cook them until the peppers turn a deep red (don't allow to burn). Add the cabbage and cook for 2 minutes until it turns bright green, but is still a bit crisp. Add the sauce and stir until the starch turns translucent. Serve with rice.
Heat oven to Gas Mark 3, 160 C degrees. Rub margarine into flour until mixture resembles fine breadcrumbs. Add all other dry ingredients. Mix eggs with milk together lightly. Mix milk mixture into dry mixture. Bake in 2 loaf tins for approximately 1 hour or until a knife inserted into the loaf comes out clean.
Put the lime into a bucket and add enough milk to make it the consistency of cream. Add the oil, a small amount at a time, stirring the mixture with a wooden spatula or spoon. Stir in the rest of the milk. Strew the whiting gently over the surface of the mixture. The whiting will gradually sink to the bottom of the bucket; it should then be well stirred into the mixture. If you are making colored paint, stir in the powdered pigment last, a little at a time, until you get the desired color. For best results, test this on a small area to determine if color is pleasing. Remember to go easy on the color as you can always darken the paint. Adding additional lime will make this more opaque, but no directions are given.
Poke holes all over brisket with fork. Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight. Place whole brisket on hot grill to sear and brown fat. Remove from grill and place in foilware pan. Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender. For best results, use a meat thermometer. It should be 170 degrees F for medium. Slice brisket very thinly across grain at an angle. Heat remaining 1/2 of sauce, pour over slices and serve. Serving size = 118g = 4.1 oz per serving which is what you can have on a Renal Diet.
Preheat the oven to 350°F. Line eighteen muffin cups with paper liners. In a medium bowl, combine the flour, baking powder and baking soda. In a large bowl, with an electric mixer at medium speed, beat the sugar, applesauce, eggs and oil until frothy. With the mixture at low speed, alternately add the bananas and buttermilk with the flour mixture; stire until just combined (do not overmix). Fold in the chocolate chips. Spoon the batter into the cups, filling each about two-thirds full. Bake until golden and a toothpick inserted in the center comes out clean, 20-25 minutes. Remove from the cups and cool completely on a rack.